Preservative with effects of inhibiting browning and softening of fruits and vegetables and preparation method of preservative

A softening and preservative technology, applied in the direction of preservation of fruits and vegetables, protection of fruits/vegetables with a protective layer, application, etc., can solve the problems of nutrient loss, affecting product appearance, product quality decline, etc. Strong browning and softening ability, environmentally friendly effect

Pending Publication Date: 2021-03-09
QUANZHOU NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Polyphenol oxidase exists widely in fruits and vegetables, and is the main rate-limiting enzyme in the process of melanin production. Its activity is positively correlated with the amount of melanin production, and it is the main cause of browning of vegetables and fruits. It not only affects the appearance of products, but also leads to product quality. decline and loss of nutrients

Method used

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  • Preservative with effects of inhibiting browning and softening of fruits and vegetables and preparation method of preservative
  • Preservative with effects of inhibiting browning and softening of fruits and vegetables and preparation method of preservative
  • Preservative with effects of inhibiting browning and softening of fruits and vegetables and preparation method of preservative

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] The preparation and using method of embodiment 1 composite antistaling agent

[0021] Preparation of composite preservative: Weigh 0.5g of oxidized resveratrol, dissolve it with 5.0mL polyethylene glycol 400, and set aside; weigh 4.0g of sodium D-isoascorbate, 2.0g of citric acid, and 1.0g of sodium hexametaphosphate , 2.0g calcium chloride, stir and dissolve with 400mL deionized water, set aside. Mix the prepared oxidized resveratrol solution with the mixed solution of sodium D-isoascorbate, citric acid, sodium hexametaphosphate, and calcium chloride, add the remaining 595mL of deionized water, and stir evenly to obtain a preservative.

[0022] Fresh-keeping treatment: Soak the cleaned fruits and vegetables in the prepared compound preservative for 5 minutes and 10 minutes respectively, then remove and drain the water, put them on a plastic plate, measure their color with a colorimeter and measure their hardness with a texture analyzer, and then use After being sealed...

Embodiment 2

[0023] Embodiment 2 fresh emblica browning inhibition

[0024] (1) Selection of emblica: select fresh, tender and thick flesh, no mechanical damage, no disease, and no obvious browning of the skin, and remove severely injured, diseased, too large or too small emblica fruits;

[0025] (2) Cleaning: Rinse emblica with clean water to remove dirt, dust and other substances;

[0026] (3) Slicing: Cut the washed emblica into slices with a diameter of 2.5cm and a center thickness of about 1.0cm;

[0027] (3) Fresh-keeping treatment: Soak the fresh-cut emblica fruit slices in the compound preservative for 5 minutes, remove and drain the water, put them on a plastic plate, measure their color with a colorimeter, and then seal them with plastic wrap and store them in relative humidity 90% and stored in a constant temperature incubator at 25°C;

[0028] (4) Storage experiment: put Amla emblica on a plastic plate, and use a colorimeter to measure the color changes after 0, 5, 10, 15, 20...

Embodiment 3

[0030] Example 3 Inhibition of softening of fresh emblica fruit slices

[0031] (1) Selection of emblica: select fresh, tender and thick flesh, no mechanical damage, no disease, and no obvious browning of the skin, and remove severely injured, diseased, too large or too small emblica fruits;

[0032] (2) Cleaning: Rinse emblica with clean water to remove dirt, dust and other substances;

[0033] (3) Slicing: Cut the washed emblica into slices with a diameter of 2.5cm and a center thickness of about 1cm;

[0034] (4) Preservation treatment: Soak the fresh-cut emblica fruit slices in the compound preservative for 5 minutes, remove and drain the water, put it on a plastic plate, measure its hardness with a texture analyzer, and then seal it with a plastic wrap and store it in a relative humidity 90% and stored in a constant temperature incubator at 25°C;

[0035] (5) Storage experiment: Put emblica fruit slices on a plastic plate, and use a texture analyzer to measure the hardn...

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Abstract

The invention provides a preservative with effects of inhibiting browning and softening of fruits and vegetables and a preparation method of the preservative, and belongs to the technical field of food and crop processing. The compound preservative is obtained by compounding oxidized resveratrol, sodium D-isoascorbate, citric acid, sodium hexametaphosphate and calcium chloride; the preservative has a relatively good effect of inhibiting browning and softening of the fruits and vegetables; and the fruits and vegetables soaked in the preservative are not obviously browned and softened within 36-64 hours at normal temperature. The preservative provided by the invention can be effectively used for inhibiting browning and softening of the fruits and vegetables placed at room temperature, and isgood in effect and simple and convenient to operate.

Description

technical field [0001] The invention belongs to the technical field of food and crop processing, and in particular relates to a fresh-keeping agent capable of inhibiting browning and softening of fruits and vegetables and a preparation method thereof. Background technique [0002] The quality of fruit and vegetable products is affected by factors such as their appearance, texture, and nutritional value, which have an important impact on consumers' purchase behavior or intention. Fruit and vegetable products contain a variety of nutrients and beneficial substances, such as starch, sugar, protein, polyphenols, vitamins, trace elements, etc., and some of these ingredients can provide nutrition and energy, and many of them are beneficial to health. In recent years, with the increasing number of people with various chronic diseases, people pay more and more attention to health, and eating more fresh fruits and vegetables is good for health, which has gained the consensus of ordin...

Claims

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Application Information

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IPC IPC(8): A23B7/154A23B7/157A23B7/16
CPCA23B7/154A23B7/157A23B7/16A23V2002/00
Inventor 郑宗平陈军林河通陈洪彬陈艺晖王惠
Owner QUANZHOU NORMAL UNIV
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