Fruit-vegetable antistaling agent

A fruit and vegetable preservative and the technology of the preservative are applied in the directions of fruit and vegetable preservation, protection of fruits/vegetables with a protective layer, food preservation, etc., and can solve the problems of reducing the respiration intensity of fruits and vegetables, prolonging the preservation time of fruits and vegetables, and high product viscosity, etc. Achieve the effect of improving the value of fruits and vegetables, superior performance, and prolonging the preservation time

Inactive Publication Date: 2007-01-10
李彬
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to overcome the shortcomings of the existing fruit and vegetable fresh-keeping agents because most of their solvents are non-water-soluble, which bring difficulty in cleaning, and the product has high viscosity and l...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] 1. Preparation of refined bleached shellac:

[0024] A. Add soda ash and water to the shellac and heat it to 75-95°C to dissolve it into a shellac alkali solution with a concentration of less than 25% by mass, filter the discarded residue, and keep the temperature at 75-95°C;

[0025] B, by the speed of 50-90r / min, the shellac alkali solution that gained temperature is kept on 75~95 ℃ is stirred, add chlorine-containing bleaching agent simultaneously, make available chlorine content be the mass ratio of 15~22%, stir 30 -40min, to obtain bleaching glue;

[0026] C. Heat up the above-mentioned bleaching glue to 85-95°C, and stir at a speed of 50-90r / min for 3-8 minutes to decompose the sodium hypochlorite by heat to obtain the dechlorinated glue;

[0027] D. Dewaxing the above-mentioned dechlorinated glue, adding acid to neutralize, filtering and washing to obtain granular bleached glue, and then pressing into tablets and drying to obtain a refined bleached shellac produ...

Embodiment 2

[0038] Take materials according to the following ratio:

[0039] Borax 5kg

[0040] water 70kg

[0041] Refined bleaching glue 20kg

[0042] Glycerol 3kg

[0043] Polyethylene glycol with a molecular weight of 6000 2kg

[0044] Make 100kg citrus preservative by the method for embodiment 1.

Embodiment 3

[0046] Take materials according to the following ratio:

[0047] Borax 5kg

[0048] water 70kg

[0049] Refined bleaching glue 15kg

[0050] Propylene glycol 3kg

[0051] Fatty acid glycerides 2kg

[0052] Polyvinylpyrrolidone 5kg

[0053] Make 100kg vegetable preservative by the method for embodiment 1.

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PUM

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Abstract

The present invention relates to a fresh-keeping agent for fruits and vegetables. It is made up by using (by wt%) 2.5-5% of borax1 57-70% of water, 10-25% of refined bleached shellac, 1% of plasticizer, 0-5% of brightening agent and 0-10% of edible alcohol through a certain preparation process. Said invention also provides its application method.

Description

technical field [0001] The invention relates to a fresh-keeping agent-fruit wax, in particular to a film-coated fresh-keeping agent used on fruits and vegetables. Background technique [0002] Vegetables and fruits are indispensable for three meals a day in people's life. However, with the development of society and the advancement of modern metropolises, the demand for vegetables and fruits is also increasing at an alarming rate. Due to the restrictions of seasonality, region and sales links , The vegetables and fruits purchased by people have long lost their due freshness. For this reason, people have taken preservation measures to fresh fruits and vegetables, such as cold storage, vacuum preservation, plastic bag packaging preservation, film-coating preservative preservation and so on. Known film preservatives such as shellac fruit wax generally adopt ethanol, ammoniacal liquor or soda ash solution as shellac solvent. When ethanol is used as the solvent, since the fruit...

Claims

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Application Information

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IPC IPC(8): A23B7/16A23B7/00
Inventor 李彬
Owner 李彬
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