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Antistaling agent for strawberry and mulberry

A technology of preservative and mulberry, which is applied in the direction of fruit and vegetable preservation, food preservation, and protection of fruits/vegetables with a coating protective layer, which can solve the problems of complex manufacturing process and fresh-keeping operation, weakening efficacy, and damage to fresh-keeping materials.

Inactive Publication Date: 2006-11-22
韩大国
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Existing technologies have made some progress in sterilizing and inhibiting bacteria on the surface of corresponding fruits, absorbing harmful gases, slowing down the internal metabolism of fruits, delaying ripening, etc., but there are also deficiencies, mainly: 1. The appropriate amount of preservatives is not solved The problem is that when the preservative dose is small, it cannot continue to play a role, and when the amount is large, it will have subsequent damage to the preserved object; 2. The ingredients of preservatives with different functions are mixed together, and adverse chemical reactions often occur, weakening their effectiveness; 3. There is The preservative or technical manufacturing process and fresh-keeping operation are complex and costly, which limits its use and promotion

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Each component material used in embodiment one is the food additive quality standard that is industrial product, and the mass parts of each component material is

[0013] Sodium Sorbate 4%

[0014] Sodium tartrate 1%

[0015] Sodium sulfite 2%

[0016] Delta-gluconolactone 0.3%

[0017] Biennial Fresh Aloe Vera Leaf Juice 0.7%

[0018] water balance

[0019] Preparation method: first dissolve sodium sorbate, sodium tartrate and sodium sulfite in appropriate amount of water, then mix the three solutions, then add the amount of δ-gluconolactone and aloe vera to the mixed solution, and stir Evenly, add the remaining amount of water to complete the preservative.

[0020] When in use, this liquid and water are formulated into a mixed liquid with a mass ratio of 1:8 as a dipping liquid. This preservative is especially suitable for the preservation of strawberries.

Embodiment 2

[0022] All the components used are industrial products, all of which are food additive quality standards, and the mass fraction of each component is

[0023] Sodium sorbate 1%

[0024] Sodium tartrate 3%

[0025] Sodium sulfite 3%

[0026] S-Gluconolactone 0.3%

[0027] Biennial Fresh Aloe Vera Leaf Juice 0.7%

[0028] water balance

[0029] Preparation method: Dissolve sodium tartrate and sodium sulfite in appropriate amount of water first, then mix the obtained solutions, then add the stated amount of δ-gluconolactone and aloe vera to the mixed solution, stir evenly, and add the remaining amount The water is the finished preservative.

[0030] When in use, this liquid and water are formulated into a mixed liquid at a mass ratio of 1:5 as an impregnating liquid. This preservative is especially suitable for the preservation of mulberries.

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Abstract

The present invention provides one kind preservative for strawberry and mulberry, and the preservative consists of antiseptic preservative, physiological activity inhibitor, dispersing and filming agent and solvent. When used, the preservative is diluted to form soaking liquid, and strawberry or mulberry is soaked inside the soaking liquid for certain period before being taken out and air dried so as to reach the aim of preserving.

Description

technical field [0001] The invention belongs to the technical field of fruit preservation and provides a preservation agent suitable for strawberries and mulberries. technical background [0002] In recent years, strawberry and mulberry are fruits that people like to eat, and their output and sales volume have all increased significantly. However, its high water content, extremely thin fruit skin, and short maturity and market period all restrict the expansion of its production and consumption scale. Its fresh-keeping difficulty is also bigger, lacks effective fresh-keeping means in fact. [0003] In response to this problem, some inventors have proposed some technical solutions, such as the Chinese patent "CN1232773 Inflatable Strawberry Fresh-keeping Bag". Chinese patent "CN1435532 Fruit Fresh-keeping Composite Paper with Sustained Release of Sulfur Dioxide and Its Production Method", the composite fresh-keeping paper provided is composed of two layers of air-permeable p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/153A23B7/16
Inventor 韩大国
Owner 韩大国
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