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A kind of egg yolk fruit preservative and preservation method thereof

A preservative, egg yolk technology, applied in the direction of food ingredients as a coating agent, protection of fruits/vegetables with a coating protective layer, food ingredients as anti-microbial preservation, etc. The effect of reducing life activity

Active Publication Date: 2022-08-05
SOUTH ASIAN TROPICAL AGRI SCI RES INST OF GUANGXI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But there is no research on the method of keeping lucuma fresh at present

Method used

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  • A kind of egg yolk fruit preservative and preservation method thereof
  • A kind of egg yolk fruit preservative and preservation method thereof
  • A kind of egg yolk fruit preservative and preservation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A fresh-keeping agent for egg yolk fruit, the composition of the fresh-keeping agent includes an aqueous solution of sodium carboxymethyl cellulose and an additive, and the aqueous solution of sodium carboxymethyl cellulose is 100% by weight, and the additive comprises the following raw materials by weight percentage : 2.0% galangal extract, 0.08% marine organism lysozyme, 0.2% total flavonoids from sand mustard leaves, 0.05% gallic acid;

[0029] The active content of the marine biological lysozyme is 30U / g;

[0030] Described galangal extract: after crushing galangal, extract through water extraction, put the crushed galangal into water with 8 times its mass and boil for 30min, and dry the obtained filtrate to a powdery substance, namely galangal Extract;

[0031] The preparation method of the total flavonoids from S. mustard leaves is as follows: drying and pulverizing S. mustard leaves, adding an ethanol solution with a volume concentration of 70%, refluxing and ex...

Embodiment 2

[0035] A fresh-keeping agent for egg yolk fruit, the composition of the fresh-keeping agent includes an aqueous solution of sodium carboxymethyl cellulose and an additive, and the aqueous solution of sodium carboxymethyl cellulose is 100% by weight, and the additive comprises the following raw materials by weight percentage : 4.0% galangal extract, 0.12% marine organism lysozyme, 0.6% total flavonoids from sand mustard leaves, 0.20% gallic acid;

[0036] The active content of the marine biological lysozyme is 35U / g;

[0037] Described galangal extract: after crushing galangal, extract through ethanol extraction method, put the crushed galangal into an ethanol solution of 10 times its mass and reflux for 40min, remove the ethanol from the obtained filtrate, and dry it to powder. The substance is galangal extract;

[0038] The preparation method of the total flavonoids from S. mustard leaves is as follows: drying and pulverizing S. mustard leaves, adding an ethanol solution with ...

Embodiment 3

[0042] A fresh-keeping agent for egg yolk fruit, the composition of the fresh-keeping agent includes an aqueous solution of sodium carboxymethyl cellulose and an additive, and the aqueous solution of sodium carboxymethyl cellulose is 100% by weight, and the additive comprises the following raw materials by weight percentage : 3.0% galangal extract, 0.09% marine organism lysozyme, 0.3% total flavonoids from sand mustard leaves, 0.08% gallic acid;

[0043] The active content of the marine biological lysozyme is 32U / g;

[0044] Described galangal extract: after crushing galangal, extracting by water extraction, and finally drying to powdery substance is galangal extract;

[0045] The preparation method of the total flavonoids from S. mustard leaves is as follows: dry and pulverize S. mustard leaves, add an ethanol solution with a volume concentration of 71%, reflux and extract at 88° C. for 2.5 hours, remove the ethanol in the reflux filtrate, and dry to powder, namely Obtain th...

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Abstract

The invention discloses an egg yolk fruit preservative and a fresh-keeping method thereof, belonging to the technical field of fruit and vegetable preservation. The composition of the preservative includes an aqueous solution of sodium carboxymethyl cellulose and additives, and an aqueous solution of sodium carboxymethyl cellulose is used as Based on 100% by weight, the additive comprises the following raw materials by weight: 2.0-4.0% galangal extract, 0.08-0.12% marine biological lysozyme, 0.2-0.6% total flavonoids from sand mustard leaves, and 0.05-0.20% gallic acid. The fresh-keeping time of the fresh egg yolk fruit treated by the method of the invention is significantly prolonged, and the fresh fruit can be stored at room temperature for 20 days or more. The invention provides a fresh-keeping method for prolonging the storage time of the fresh fruit of egg yolk, greatly reduces economic loss, and continuously provides fresh fruit for the market, which can not only meet the needs of consumers, but also promote the development of the industrialization of egg nut in my country, and at the same time It also provides a reference method for the preservation of other fruit products.

Description

technical field [0001] The invention relates to the technical field of fresh-keeping of fruits and vegetables, in particular to a fresh-keeping agent for egg yolk fruit and a fresh-keeping method thereof. Background technique [0002] Mayo (Lucuma nervosa A.DC), is a perennial evergreen fruit tree belonging to the genus Saucisaceae, and is also reported to be a semi-deciduous fruit tree. Egg yolk is also known as lion head fruit, egg fruit, peach, peach olive, because its pulp is less watery, loose and powdery, and the pulp resembles boiled egg yolk, so it is also named egg yolk fruit. Egg nut is native to the tropical regions of Cuba and South America, and is cultivated in all tropical regions of the world, including Hainan, Guangdong, Guangxi, Yunnan, Fujian and other places in my country. The egg yolk fruit tree is beautiful, the fruit shape is beautiful, and the nutrition is rich. In addition to fresh food, it can also be processed into jam, cream, beverage or fruit win...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/16
CPCA23B7/16A23V2002/00A23V2200/10A23V2200/22A23V2250/02A23V2250/21A23V2250/2116A23V2250/51088
Inventor 李文砚周彩霞黄丽君卢美瑛周婧韦优赵静蒋娟娟卓福昌孔方南唐景美
Owner SOUTH ASIAN TROPICAL AGRI SCI RES INST OF GUANGXI
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