A kind of fruit and vegetable fresh-keeping agent, solution and fruit and vegetable fresh-keeping method

A fresh-keeping method and a technology of a fresh-keeping agent, which are applied in the fields of fruit and vegetable preservation, protection of fruits/vegetables with a coating protective layer, food preservation, etc., can solve the problems of affecting the unique flavor and taste of fruits and vegetables, the preservation effect is not long, and the human body is harmful. Reach the effects of remarkable fresh-keeping effect, low cost and simple preparation method

Active Publication Date: 2022-08-02
湖南雪鹿生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Aiming at the problems that the existing fruit and vegetable preservatives have a short fresh-keeping effect, high preparation cost, affecting the unique flavor and taste of fruits and vegetables, and some components are harmful to human body, the present invention provides a fruit and vegetable preservative, a solution and a fruit and vegetable fresh-keeping method

Method used

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  • A kind of fruit and vegetable fresh-keeping agent, solution and fruit and vegetable fresh-keeping method
  • A kind of fruit and vegetable fresh-keeping agent, solution and fruit and vegetable fresh-keeping method

Examples

Experimental program
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Effect test

Embodiment 1

[0045] This example is used to illustrate a fresh-keeping agent for fruits and vegetables disclosed in the present invention, which includes the following components: ascorbic acid, calcium ascorbate and glucose.

[0046] Experimental design: (1) Take 38 parts of ascorbic acid, 17 parts of calcium ascorbate, 45 parts of glucose, and 10,000 parts of water, and mix well to obtain a preservative solution; (2) Put freshly cut apples and potatoes into the prepared preservative solution respectively. Soak it in the solvent solution for 45s (the ratio of material to liquid is 1:2), take it out, put it in a disposable fresh-keeping tray after drying, wrap it with plastic wrap, store it at 4°C, and make a blank control at the same time; (3 ) Determination of the total number of bacteria, surface browning area, crispness and moisture content of fresh-cut apples and potatoes before and after storage, so as to judge the preservation effect.

Embodiment 2

[0048] This example is used to illustrate a fresh-keeping agent for fruits and vegetables disclosed in the present invention, which includes the following components: ascorbic acid, calcium ascorbate and glucose.

[0049] Experimental design: (1) Take 35 parts of ascorbic acid, 10 parts of calcium ascorbate, 55 parts of glucose, and 10,000 parts of water, and mix well to obtain a preservative solution; (2) Put freshly cut apples and potatoes into the prepared preservatives respectively. Soak it in the solvent solution for 45s (the ratio of material to liquid is 1:2), take it out, put it in a disposable fresh-keeping tray after drying, wrap it with plastic wrap, store it at 4°C, and make a blank control at the same time; (3 ) Determination of the total number of bacteria, surface browning area, crispness and moisture content of fresh-cut apples and potatoes before and after storage, so as to judge the preservation effect.

Embodiment 3

[0051] This example is used to illustrate a fresh-keeping agent for fruits and vegetables disclosed in the present invention, which includes the following components: ascorbic acid, calcium ascorbate and glucose.

[0052] Experimental design: (1) Take 35 parts of ascorbic acid, 20 parts of calcium ascorbate, 45 parts of glucose, and 10,000 parts of water, and mix well to obtain a preservative solution; (2) Put freshly cut apples and potatoes into the prepared preservatives respectively. Soak it in the solvent solution for 45s (the ratio of material to liquid is 1:2), take it out, put it in a disposable fresh-keeping tray after drying, wrap it with plastic wrap, store it at 4°C, and make a blank control at the same time; (3 ) Determination of the total number of bacteria, surface browning area, crispness and moisture content of fresh-cut apples and potatoes before and after storage, so as to judge the preservation effect.

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Abstract

The invention provides a fresh-keeping agent for fruits and vegetables, comprising the following components: ascorbic acid, calcium ascorbate and glucose. The fruit and vegetable preservative comprises the following components in weight ratio: 35-45 parts of ascorbic acid, 10-20 parts of calcium ascorbate and 45-55 parts of glucose. The present invention also provides a fruit and vegetable preservative solution, comprising a solvent and the fruit and vegetable preservative, wherein the fruit and vegetable preservative is dispersed in the solvent, wherein the solvent is selected from water. At the same time, the invention also discloses a fresh-keeping method for fruits and vegetables. The fresh-keeping agent for fruits and vegetables provided by the invention is green and safe, has low production cost and long preservation time, and can effectively improve the quality and sales cycle of fresh-cut fruits and vegetables.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping of fruits and vegetables, in particular to a fresh-keeping agent for fruits and vegetables, a solution and a method for fresh-keeping of fruits and vegetables. Background technique [0002] Fresh-cut fruits and vegetables, also known as least processed fruits and vegetables, lightly processed fruits and vegetables, cut fruits and vegetables, and prepared fruits and vegetables, are mainly to meet the needs of consumers for ready-to-eat or ready-to-use. Fresh-cut fruits and vegetables are increasingly favored by consumers in developed countries such as Europe, America, and Japan due to their characteristics of freshness, nutrition, hygiene, convenience, and an edible rate of 100%. With the continuous improvement of people's living standards and the accelerated pace of life in our country, fresh-cut fruit and vegetable products will form an industrialized development model with very broad devel...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/154A23B7/16
CPCA23B7/154A23B7/16A23V2002/00A23V2200/02A23V2200/10A23V2250/61A23V2250/708
Inventor 周军马清国陶鹏
Owner 湖南雪鹿生物科技有限公司
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