Kiwi fruit storage preservative and preservation method thereof
A preservative, the technology of kiwi fruit, which is applied in the direction of fruit and vegetable preservation, protection of fruits/vegetables with a coating protective layer, food preservation, etc., can solve the problems of poor effect of kiwi fruit, prevent pollution, prevent water evaporation, and prolong the preservation time Effect
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Embodiment 1
[0016] An antiseptic and antistaling agent for kiwi fruit, comprising the following components in parts by weight: 20 parts of chitosan, 30 parts of soybean protein isolate, 5 to 5 parts of persimmon peel extract, 10 parts of citral, and 5 parts of traditional Chinese medicine extract.
[0017] The preparation process of the persimmon peel extract is as follows: (1) Add the persimmon peel to the mixed enzyme solution, enzymolyze it at 40°C and pH 4 for 10 hours, then sonicate it at 400W for 10 minutes, and filter , to collect the solid-phase product; the mixed enzyme includes pectinase and cellulase in a weight ratio of 1:2; (2) under the condition of a water bath at 60°C, add the solid-phase product to 70 % ethanol, extract 2h. The mixed enzymes include pectinase and cellulase in a weight ratio of 1:2.
[0018] The Chinese medicine extracts are five kinds of Chinese herbal medicine extracts of cinnamon, clove, paeonol, asarum and gallnut, and the ratios are 1:2:3:1:2 respect...
Embodiment 2
[0021] An antiseptic and fresh-keeping agent for kiwifruit storage, comprising the following components in parts by weight: 25 parts of chitosan, 35 parts of soybean protein isolate, 8 parts of persimmon peel extract, 12 parts of citral, and 5-15 parts of traditional Chinese medicine extract.
[0022] The preparation process of the persimmon peel extract is as follows: (1) Add the persimmon peel to the mixed enzyme solution, enzymolyze it at 44°C and pH 4.5 for 13 hours, then ultrasonicate it at 500W for 25 minutes, and filter , to collect the solid phase product; the mixed enzyme includes pectinase and cellulase with a weight ratio of 1:2.5; (2) under the condition of a water bath at 75°C, add the solid phase product to 80 % ethanol, extract for 3h.
[0023] The mixed enzymes include pectinase and cellulase in a weight ratio of 1:2. The Chinese medicine extracts are five kinds of Chinese herbal medicine extracts of cinnamon, clove, paeonol, asarum and gallnut, and the ratios...
Embodiment 3
[0026] A preservative and antistaling agent for kiwi fruit, comprising the following components in parts by weight: 25 parts of chitosan, 30 parts of soybean protein isolate, 6 parts of persimmon peel extract, 15 parts of citral and 6 parts of additives.
[0027] The preparation process of the persimmon peel extract is as follows: (1) Add the persimmon peel to the mixed enzyme solution, enzymolyze it at 50°C and pH 5.0 for 12 hours, then ultrasonicate it at 600W for 30 minutes, and filter , collecting the solid-phase product; the mixed enzyme includes pectinase and cellulase in a weight ratio of 1:3; (2) under the condition of a water bath at 60-100°C, add the solid-phase product to a volume 20 times its weight In 90% ethanol, extract for 3 hours. The mixed enzymes include pectinase and cellulase in a weight ratio of 1:2.
[0028] The Chinese medicine extracts are five kinds of Chinese herbal medicine extracts of cinnamon, clove, paeonol, asarum and gallnut, and the ratios ar...
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