Brown fruit and vegetable preserving agent and preparation thereof

A preservative, fruit and vegetable technology, applied in the fields of fruit and vegetable preservation, food preservation, food science, etc., can solve the problems of rare coating preservatives and methods, no coating preservation, etc., and achieve good anti-browning preservation effect

Inactive Publication Date: 2004-07-07
NAT ENG AN TECH RES CENT FOR PRESERVATION OF AGRI PROD TIANJIN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, there are many fresh-keeping technologies for fruits and vegetables, most of which are low-temperature preservation, fumigation, sealing and preservative preservation, and coating preservatives and methods are generally rare. It is used for lotus root, mushrooms, garlic and other products to preserve freshness.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0008] Example 1: Preparation of anti-browning type fruit and vegetable coating preservative, weighing by weight: 0.05 kg of modified chitosan, 3 kg of citric acid, 0.005 kg of ascorbic acid, 0.01 kg of phytic acid, and 96.935 kg of water. The preparation method is as follows: dissolving the modified chitosan in 3% citric acid aqueous solution and stirring, after being completely dissolved, adding ascorbic acid and phytic acid aqueous solution, and stirring evenly.

example 2

[0009] Example 2: Anti-browning type fruit and vegetable coating preservative preparation, weighing by weight: 2 kg of modified chitosan, 5 kg of citric acid, 2 kg of ascorbic acid, 1 kg of phytic acid, 90 kg of water, the preparation method is: Dissolving the modified chitosan in 5% citric acid aqueous solution and stirring, after being completely dissolved, adding ascorbic acid and phytic acid aqueous solution, and stirring evenly.

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PUM

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Abstract

A brown-resistant antistaling agent for fruit and vegetable is prepared through dissolving the modified chitosan in the aqueous solution of citric acid, stirring, adding aqueous solutions of ascorbic acid and phytic acid, and stirring. It is applied by coating it on the surface of fruit or vegetables. Its advantage is high effect.

Description

technical field [0001] The invention belongs to the fresh-keeping technology of fruits and vegetables, in particular to an anti-browning type fruit and vegetable coated fresh-keeping agent and a preparation method thereof. Background technique [0002] At present, there are many fresh-keeping technologies for fruits and vegetables, most of which are low-temperature preservation, fumigation, sealing and preservative preservation, coating preservatives and methods are generally rare, and there are no coating preservation methods for lotus root, mushrooms, garlic and other products. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide an anti-browning coating preservative for fruits and vegetables and a preparation method thereof, which is used for coating preservation of lotus root, mushroom, garlic and other products, and is convenient to use. The effect is good and the cost is low. [0004] Technical scheme of the pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154
Inventor 阎瑞香王莉张平王世军关文强
Owner NAT ENG AN TECH RES CENT FOR PRESERVATION OF AGRI PROD TIANJIN
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