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Antistaling agent of plant juice and its preparing process

A preservative and juice technology, applied in the field of plant juice preservative and preparation thereof, can solve the problems of adverse effects on human health, deteriorating aroma and taste, softening and browning of fruit peel, etc., and achieves low cost, easy acquisition, and functional effects. obvious effect

Inactive Publication Date: 2002-07-03
陈俊昌
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, the fresh-keeping methods of fruits, vegetables and food generally adopt refrigeration, air-conditioning methods or low-toxic chemical preservatives or preservatives to preserve freshness. The commonly used refrigeration and air-conditioning preservation methods mainly change the environmental conditions of fruits, vegetables and food to The purpose of keeping fresh, but these methods are not suitable for some fruits and vegetables, for example: Mango directly stored below 10 ℃ will cause chilling injury, the peel will become soft and brown, and the aroma and taste will deteriorate; use low-toxic chemical preservatives or Although preservatives can be used to keep food fresh, no matter it is a low-toxic chemical preservative or preservative, the residue of toxic substances is inevitable, and long-term consumption will also have adverse effects on human health.

Method used

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  • Antistaling agent of plant juice and its preparing process
  • Antistaling agent of plant juice and its preparing process
  • Antistaling agent of plant juice and its preparing process

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] The raw material of the plant juice preservative can be made from the following components: 50% of garlic; 15% of onion; 12% of ginger; 8% of pepper; 10% of radish; The process of utilizing the above-mentioned raw materials to prepare this plant juice preservative is as follows: figure 1 As shown, the specific steps are as follows: (1) After cleaning the onion, garlic, ginger, radish, and pepper, prepare the portions according to the above ratio and mix them evenly; (2) Use a crusher to crush the mixture into smaller particles; (3) squeeze and filter the crushed material mixture with a press to obtain the mixed juice of the above-mentioned various components; (4) crush the bark and leaves of cinnamon, add water to extract the juice; (5) mix the cinnamon juice with the above-mentioned The juice of multiple components is stirred and mixed evenly with a mixer; (6) filled and packaged into a finished product by a filling machine.

Embodiment 2

[0039] The raw materials of the plant juice preservative can be made from the following components: 20% garlic; 30% onion; 15% ginger; 5% pepper; 15% radish; 10% cinnamon; 1% malic acid; 0.4% citric acid; acetic acid 2%; 0.5% lactic acid; 0.1% L-ascorbic acid; 1% salt; the above ratios are percentages by weight. The process of utilizing the above-mentioned raw materials to prepare this plant juice preservative is as follows: figure 2 Shown, concrete process is identical with embodiment 1 except following steps: add malic acid, citric acid, acetic acid, Lactic acid, L-ascorbic acid, salt and stir to mix well.

Embodiment 3

[0041] The raw materials of the plant juice preservative can be made from the following components: 20% garlic; 30% onion; 15% ginger; 5% pepper; 15% radish; 10% cinnamon; 1% malic acid; 0.5% citric acid; acetic acid 0.5%; 0.5% lactic acid; 0.1% L-ascorbic acid; 1% salt; 0.5% β-cyclodextrin; 0.5% sorbitol; The process of utilizing the above-mentioned raw materials to prepare this plant juice preservative is as follows: image 3 Shown, concrete process is identical with embodiment 2 except following steps: when the juice of onion, garlic, ginger, radish, capsicum, cinnamon is mixed with malic acid, citric acid, acetic acid, lactic acid, L-ascorbic acid, salt, press Add β-cyclodextrin, sorbitol, and maltitol to the above component ratio and stir to mix evenly.

[0042] The effect of utilizing this plant juice preservative to carry out fresh-keeping is described below with examples.

[0043] 1. Fruit preservation

[0044] (1) Preserved lychees

[0045] Use 8 to 9 mature lyche...

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Abstract

An antistaling agent for food is prepared from garlic, onion, ginger, hot pepper, radish and cinnamon bark through mixing the first five, mashing, squeezing to obtain juice, extracting juice of cinnamon bark, and mixing them together. Its advantages include high antistaling effect, environment protection and high safety.

Description

(1) Technical field [0001] The invention relates to the technical field of food preservation, in particular to a plant juice preservation agent and a preparation method thereof. (2) Background technology [0002] At present, the fresh-keeping methods of fruits, vegetables and food generally adopt refrigeration, air-conditioning methods or low-toxic chemical preservatives or preservatives to preserve freshness. The commonly used refrigeration and air-conditioning preservation methods mainly change the environmental conditions of fruits, vegetables and food to The purpose of keeping fresh, but these methods are not suitable for some fruits and vegetables, for example: Mango directly stored below 10 ℃ will cause chilling injury, the peel will become soft and brown, and the aroma and taste will deteriorate; use low-toxic chemical preservatives or Although preservatives can be used to keep food fresh, no matter it is a low-toxic chemical preservative or preservative, the residue ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/14A23B7/153A23L3/3472
Inventor 陈俊昌
Owner 陈俊昌
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