Edible fruit fresh-keeping agent

Abstract

The invention relates to a fresh-keeping agent, in particular to an edible fruit fresh-keeping agent. The edible fruit fresh-keeping agent is characterized by comprising 70-80% of tea polyphenol, 3-10% of sucrose ester, 1-3% of starch and the balance of deionized water in percentage by weight. The edible fruit fresh-keeping agent has the advantages of safety, no toxin, capability of inhibiting bacterial reproduction, edibility and the like.

Description

technical field

[0001] The invention relates to a fresh-keeping agent, in particular to an edible fresh-keeping agent. Background technique

[0002] Since we have refrigerators, our food has a very good and convenient fresh-keeping method, but there is no good fresh-keeping method for some perishable fruits. As a result, the fruit not only becomes unpalatable and unsightly, but also loses its original fresh and sweet,

[0003] In order to adapt to people's idea of ​​advocating nature and health, the development and application of efficient and safe food preservatives has become an important research field of food preservatives in the world today. According to relevant data, in foods that people eat for a long time, the toxicity of natural preservative ingredients is far lower than that of synthetic preservatives. There are many types of preservatives on the market, but there are very few edible preservatives. Therefore, it is an urgent need to seek research on natural pres...

Examples

Embodiment 1

[0011] Example 1: 70% tea polyphenols, 3% sucrose esters, 1% starch, and deionized water for others.

Embodiment 2

[0012] Example 2: 75% tea polyphenols, 5% sucrose esters, 2% starch, and deionized water for others.

[0013] Preparation:

[0014] The three components are dissolved in deionized water in proportion, and the translucent emulsion prepared by stirring evenly can be bottled and sealed. It can be sprayed, smeared and dipped to cover the surface of fruits and vegetables, forming a layer of sealing film on the surface of fruits and vegetables, preventing oxygen from entering the interior of fruits and vegetables, and inhibiting bacterial reproduction to preserve freshness.

technical field

[0001] The invention relates to a fresh-keeping agent, in particular to an edible fresh-keeping agent. Background technique

[0002] Since we have refrigerators, our food has a very good and convenient fresh-keeping method, but there is no good fresh-keeping method for some perishable fruits. As a result, the fruit not only becomes unpalatable and unsightly, but also loses its original fresh and sweet,

[0003] In order to adapt to people's idea of ​​advocating nature and health, the development and application of efficient and safe food preservatives has become an important research field of food preservatives in the world today. According to relevant data, in foods that people eat for a long time, the toxicity of natural preservative ingredients is far lower than that of synthetic preservatives. There are many types of preservatives on the market, but there are very few edible preservatives. Therefore, it is an urgent need to seek research on natural pres...

Examples

Embodiment 1

[0011] Example 1: 70% tea polyphenols, 3% sucrose esters, 1% starch, and deionized water for others.

Embodiment 2

[0012] Example 2: 75% tea polyphenols, 5% sucrose esters, 2% starch, and deionized water for others.

[0013] Preparation:

[0014] The three components are dissolved in deionized water in proportion, and the translucent emulsion prepared by stirring evenly can be bottled and sealed. It can be sprayed, smeared and dipped to cover the surface of fruits and vegetables, forming a layer of sealing film on the surface of fruits and vegetables, preventing oxygen from entering the interior of fruits and vegetables, and inhibiting bacterial reproduction to preserve freshness.