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Whole cherry starch-based preservative, preparation method thereof and cherry preservation method

A fresh-keeping method and a technology of a preservative, which are applied in the fields of fruit and vegetable preservation, food preservation, and protection of fruits/vegetables with a coating protective layer. Life expectancy and other issues, to achieve the effect of enhancing fresh-keeping effect, moderate proportion, improving rehydration and water retention

Inactive Publication Date: 2021-02-05
GANSU FENGSHOU AGRI TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention aims at the problems that the existing cherry fresh-keeping technology has limited fresh-keeping effects, the shelf life of cherries is short in the process of transportation, storage and sales, and the chemicals used for fresh-keeping are harmful to human body. A simple starch-based antistaling agent for whole cherry fruits and a preparation method thereof. The antistaling agent has good antistaling effects, is convenient to operate, and has low cost, and can prolong the post-harvest life of cherries under normal temperature storage and transportation conditions to a limited extent, so as to greatly improve the storage of whole cherry fruits. Preservation period; Another purpose is to provide a kind of method utilizing above-mentioned cherry whole fruit starch-based antistaling agent fresh-keeping cherry

Method used

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  • Whole cherry starch-based preservative, preparation method thereof and cherry preservation method
  • Whole cherry starch-based preservative, preparation method thereof and cherry preservation method
  • Whole cherry starch-based preservative, preparation method thereof and cherry preservation method

Examples

Experimental program
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Effect test

Embodiment 1

[0026] A starch-based antistaling agent for whole cherry fruit, comprising special composite modified starch milk with a mass concentration of 20%, glycerin with a mass concentration of 0.7%, and ascorbic acid with a mass concentration of 0.6% according to a volume ratio of 100:1:1; The raw material of the compound modified starch milk is a mixture of potato starch and tapioca starch in a weight ratio of 1:1.

[0027] The preparation method of whole cherry starch-based preservative provided by the present embodiment includes:

[0028] (1) Slurry preparation: mix potato starch and tapioca starch, and prepare starch milk with a mass concentration of 36% with deionized water;

[0029] (2) Acid hydrolysis: heat up to keep the temperature of starch milk at 42°C, slowly add concentrated hydrochloric acid with a mass concentration of 3%, react for 3 hours, and take samples for inspection. When the viscosity of 20% starch is 50-100mPa.s, stop the reaction;

[0030] (3) Suction filtra...

Embodiment 2

[0038] A starch-based antistaling agent for whole cherry fruit, comprising special compound modified starch milk with a mass concentration of 20%, glycerin with a mass concentration of 1.8%, and ascorbic acid with a mass concentration of 1.7% according to a volume ratio of 100:1:1; The raw material of the composite modified starch milk is a mixture of potato starch and tapioca starch in a weight ratio of 6:4.

[0039] The preparation method of whole cherry starch-based preservative provided by the present embodiment includes:

[0040] ⑴Mulching: mix potato starch and tapioca starch, and use deionized water to prepare starch milk with a mass concentration of 40%;

[0041] (2) Acid hydrolysis: heat up to keep the temperature of starch milk at 45°C, slowly add concentrated hydrochloric acid with a mass concentration of 5%, react for 5 hours, and take samples for inspection. When the viscosity of 20% starch is 50-100mPa.s, stop the reaction;

[0042](3) Suction filtration and was...

Embodiment 3

[0050] A starch-based antistaling agent for whole cherry fruit, comprising special compound modified starch milk with a mass concentration of 25%, glycerin with a mass concentration of 1.3%, and ascorbic acid with a mass concentration of 1.2% according to a volume ratio of 100:1:1; The raw material of the compound modified starch milk is a mixture of potato starch and tapioca starch in a weight ratio of 1:1.

[0051] The preparation method of whole cherry starch-based preservative provided by the present embodiment includes:

[0052] ⑴Mulching: mix potato starch and tapioca starch, and use deionized water to prepare starch milk with a mass concentration of 38%;

[0053] (2) Acid hydrolysis: heat up to keep the starch milk temperature at 43.5°C, slowly add concentrated hydrochloric acid with a mass concentration of 4%, react for 4 hours, and take samples for testing. When the viscosity of 20% starch is 50-100mPa.s, stop the reaction;

[0054] (3) Suction filtration and washing...

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Abstract

The invention discloses a whole cherry starch-based preservative, a preparation method thereof and a cherry preservation method, and belongs to the technical field of fruit and vegetable preservation.The starch-based preservative is prepared by mixing special compound modified starch milk, glycerol and ascorbic acid, the starch-based preservative is prepared by size mixing, acidolysis, suction filtration, washing, alkalization, etherification, oxidation, washing, dehydration and preservative preparation. The cherry preservative is green, safe and environment-friendly, can form a layer of protective film on the surface of cherries, inhibits the respiration of cherries, reduces the volatilization of water, prevents the cherries from being damaged and accelerated to rot due to mutual friction and collision in the transportation process, delays the deterioration of the quality, color and glossiness of the cherries, and therefore, the fresh-keeping period of the cherries is prolonged, andthe storage period of the cherries within 3-5 days can be prolonged to be within 7-20 days for fresh keeping.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping of fruits and vegetables, in particular to a starch-based antistaling agent for whole cherry fruits, a preparation method thereof and a method for preserving fresh cherries by using the starch-based antistaling agent. Background technique [0002] With the continuous improvement of people's modern living standards, fruit has become one of the requisite foods in people's lives. Cherry is a high-grade fresh fruit with bright color, rich fragrance and high quality. However, due to the thin skin, soft flesh, concentrated ripening period, fast decay of post-harvest quality, perishability and short shelf life, the sales season of cherries Very short, generally concentrated within one month and generally cannot be transported for a long time. In recent years, in order to solve the problem of cherry storage and preservation, traditional preservation methods such as low-temperature refrigeration, co...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/16A23B7/154C08B31/18C08B31/12
CPCA23B7/16A23B7/154C08B31/18C08B31/12A23V2002/00A23V2250/5118A23V2250/708A23V2300/08
Inventor 王小军曹余朱彩玲谢晓驰李艳民
Owner GANSU FENGSHOU AGRI TECH