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
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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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