CN103503984A

CN103503984A - Orange preservative

Info

Publication number: CN103503984A
Application number: CN201310469053.3A
Authority: CN
Inventors: 杨毅
Original assignee: Individual
Current assignee: Individual
Priority date: 2013-10-10
Filing date: 2013-10-10
Publication date: 2014-01-15

Abstract

The invention discloses an orange preservative. The orange preservative is characterized by comprising the following components in parts by weight: 5-12 parts of sodium bicarbonate, 10-12 parts of ethephon, 1-2 parts of thiophanate, 3-7 parts of salicylic acid, 3-5 parts of sodium benzoate, 10-15 parts of borax, 3-6 parts of sodium sorbate and 1-2 parts of ethoxyquinoline. The orange preservative is prepared by mixing and uniformly stirring all the raw materials. The orange preservative has the advantages of easy obtainment of the raw materials, low cost, environment protection, convenience in use and good effect.

Description

Citrus preservative

Technical field

The invention belongs to a kind of fruit, agent keeping vegetable fresh.

Background technology

The method of fruit freshness preserving: divide substantially, fresh-keeping method has two kinds: one. physical method mainly contains: cryopreservation, air conditioned storage, subatmospheric pressure storage, electromagnetic radiation storage etc.Wherein, more advanced preservation technique mainly contains that critical low temperature and high relative humidity is fresh-keeping, iuntercellular water-bound controlled atmosphere, ozone controlled atmosphere etc., though these fresh-keeping being widely used, need special equipment, complicated operation, cost high, use on a large scale and have certain difficulty.Two. it is fresh-keeping that chemical method mainly contains antistaling agent.Common antistaling agent has at present: coating liniment, ethene inorganic agent (absorbent), sterilization and anticorrosion antistaling agent etc.If for home-use fresh-keeping suggestion chemical preservative use less, general most physical methods that adopt, as cryopreservation (refrigerator), cellar, exhaust sealing or be placed in water (low temperature and high relative humidity), and often need have the auxiliary of fresh-keeping ice house.The words of segmentation, specifically there are ten kinds of methods (most of situation also needs the participation of fresh-keeping ice house): 1, novel thin film is fresh-keeping: this is the fresh-keeping plastic packaging film of moisture absorption of Japan's a kind of one-time consumption of developing, it has compared with the translucent nylon membrane of highly permeable and forms by two, and natural paste and the high granulated sugar syrup of osmotic pressure be housed between film, can absorb lentamente the moisture oozing out from vegetables, fruit, meat surface, reach preservation.2, fresh-keeping this of microwave is by Dutch a company, fruit, vegetables and flesh of fish based food to be carried out the fresh-keeping way of cold sterilization.It is to adopt microwave to be heated 72 ℃ in the very short time (120s), then this food is after treatment gone on the market under 0-4 ℃ of environmental condition, can store 42-45 days, undergoes no deterioration, and very suitable supply in dull season " seasonal dish fruit ", enjoys people to favor.3, edible fresh-ness preserving agent for vegetable: the edible fresh-ness preserving agent for vegetable that Zhe Shiyou Britain Yi Jia food association is developed into.It is a kind of " the translucent emulsion " that adopts sucrose, starch, aliphatic acid and polyester thing to be mixed with, both sprayable, can brush again, also can flood surfaces such as being covered in watermelon, tomato, pimento, eggplant, cucumber, apple, banana, its freshness date is more than 200 days.This is because this antistaling agent forms one deck " sealing film " on vegetables and fruits surface, has stoped oxygen to enter vegetables and fruits inside completely, thereby reach, extends vegetables and fruits maturing process, strengthens the object of fresh-keeping effect.4, fresh-keeping corrugated box this be a kind of new-type carton of being developed in recent years by japanese food system for the distribution of commodities association.Researcher is the additive as paper pulp with a kind of " inner Stovall stone " (silicate a kind of).Because this stone flour is to various gas, unique good suction-operated, and also fresh-keeping vegetables and fruits component can not alleviate, so it is all preferred to use by businessman, to carrying out remote storing, unique one raises especially.5, hydrocarbon mixture fresh-keeping method: a kind of vegetables and fruits shelf-lives such as tomato, capsicum, pears, grape that can make that Sai Mupei bioprocess technology company of Zhe Shi Britain develops extend " the edible natural antistaling agent " of 1 times.It adopts a kind of hydrocarbon mixture of complexity.In use, by its one-tenth solution state soluble in water, then the fresh-keeping vegetables and fruits of need are immersed in solution, make vegetables and fruits surface be coated with very equably last layer liquor.So just greatly reduce the uptake of oxygen, the carbon dioxide that vegetables and fruits produce is almost all discharged.Therefore, the effect of antistaling agent and the low temperature of fresh-keeping ice house, exactly like to vegetables and fruits and executed " arcotic ", makes it in resting state.6, ceramic freshness protection package: this is a kind of vegetables and fruits freshness protection package with far infrared effect of being developed by Japanese a company, mainly in the inner side of bag, be coated with infrared ray that last layer ceramic masses as thin as a wafer discharges by pottery and just can strong " resonance " occur with contained moisture in vegetables and fruits and move, thereby impel vegetables and fruits to obtain preservation.7, electronic technology fresh-keeping method: this is that the negative oxygen ion and the ozone that utilize the negative static of high pressure place to produce achieve the goal.The enzymatic inactivation that negative oxygen ion can make vegetables and fruits carry out metabolism, thus the respiratory intensity of reduction vegetables and fruits weakens the generation of accelerating ripening of fruit agent ethene.And ozone is a kind of strong oxidizer, be again a kind of good disinfectant and bactericide, both can kill and eliminate the microorganism on vegetables and fruits and excrete poison, can suppress and delay the organic hydrolysis of vegetables and fruits again, thereby extend vegetables and fruits storage periods.8, pressure-reducing fresh-keeping method: this is a kind of emerging vegetables and fruits storage method, there is good fresh-keeping effect, and there is convenient management, simple to operate, cost is advantages of higher not, some countries such as current English, U.S., moral, method have developed the low pressure container with standard specification, have been widely used in transporting for long-distance in vegetables and fruits.9, pressurize fresh-keeping: grain section of Shi You Kyoto Univ Japan succeeds in developing, utilize pressure to make the method for food, after vegetables pressure sterilization, can extend fresh keeping time, improve fresh taste, but acid cannot play a role under pressurized state, therefore rest under the niciest state, preserve salted vegetables and fruit for the most desirable.10, microorganism fresh-keeping method: ethene has the aging and ripe effect of the vegetables and fruits of promotion, so will make vegetables and fruits can reach fresh-keeping object, just must remove ethene.Scientist is through screening study, isolate a kind of " NH-9 bacterial strain " this bacterial strain and can make " ethene remover NH-T " material of ethene, can prevent browning that grape occurs in storing, loose, fall grain, tomato, capsicum are played and prevent dehydration, variable color and soft effect, have obvious preservation.

Through Chinese publication retrieval, do not find the scheme identical with present patent application.

Summary of the invention:

The object of the invention is to; A kind of citrus preservative is proposed.

Citrus preservative of the present invention, is characterized in that: by weight, by sodium acid carbonate 5-12 part, ethephon (CEPHA)，2-(chloroethyl) phosphonic acid 10-12 part, thiophanate methyl 1-2 part, salicylic acid 3-7 part, Sodium Benzoate 3-5 part, borax 10-15 part, sodium sorbate 3-6 part, ethoxyquinoline 1-2 part forms; Whole raw materials are mixed, stir, obtain product.

Using method: during use, be mixed with the aqueous solution of 1-2%, will really immerse after 3-5 minute, mention to drain and deposit, above effect in freshness-retained 30 days.

The present invention compared with prior art its beneficial effect is: have raw material and be easy to get, cost is low, and environmental protection is easy to use, effective advantage.

The specific embodiment:

Below in conjunction with embodiment, the invention will be further described, but embodiments of the present invention are not limited to this.

Citrus preservative of the present invention, raw materials usedly buys acquisition.

Embodiment 1

Embodiment 2

Citrus preservative of the present invention, is characterized in that: by weight, by 5 parts of sodium acid carbonates, 10 parts of ethephon (CEPHA)，2-(chloroethyl) phosphonic acids, 1 part of thiophanate methyl, 3 parts of salicylic acids, 3 parts of Sodium Benzoates, 10 parts of boraxs, 3 parts of sodium sorbates, 1 part of composition of ethoxyquinoline; Whole raw materials are mixed, stir, obtain product.

Embodiment 3

Citrus preservative of the present invention, is characterized in that: by weight, by 12 parts of sodium acid carbonates, 12 parts of ethephon (CEPHA)，2-(chloroethyl) phosphonic acids, 2 parts of thiophanate methyls, 7 parts of salicylic acids, 5 parts of Sodium Benzoates, 10 parts of boraxs, 6 parts of sodium sorbates, 1 part of composition of ethoxyquinoline; Whole raw materials are mixed, stir, obtain product.

Embodiment 4

Citrus preservative of the present invention, is characterized in that: by weight, by 12 parts of sodium acid carbonates, 10 parts of ethephon (CEPHA)，2-(chloroethyl) phosphonic acids, 2 parts of thiophanate methyls, 3 parts of salicylic acids, 5 parts of Sodium Benzoates, 10 parts of boraxs, 6 parts of sodium sorbates, 1 part of composition of ethoxyquinoline; Whole raw materials are mixed, stir, obtain product.

Embodiment 5

Citrus preservative of the present invention, is characterized in that: by weight, by 5 parts of sodium acid carbonates, 12 parts of ethephon (CEPHA)，2-(chloroethyl) phosphonic acids, 1 part of thiophanate methyl, 7 parts of salicylic acids, 3 parts of Sodium Benzoates, 15 parts of boraxs, 3 parts of sodium sorbates, 2 parts of compositions of ethoxyquinoline; Whole raw materials are mixed, stir, obtain product.

Citrus preservative of the present invention, product specification, quality: its 1% solution pH value is 7.0-7.5; Foam is greater than 13mm.

Claims

1. a citrus preservative, is characterized in that: by weight, by sodium acid carbonate 5-12 part, ethephon (CEPHA)，2-(chloroethyl) phosphonic acid 10-12 part, thiophanate methyl 1-2 part, salicylic acid 3-7 part, Sodium Benzoate 3-5 part, borax 10-15 part, sodium sorbate 3-6 part, ethoxyquinoline 1-2 part forms; Whole raw materials are mixed, stir, obtain product.