CN104054817A - Fresh-keeping agent for strawberries - Google Patents
Fresh-keeping agent for strawberries Download PDFInfo
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- CN104054817A CN104054817A CN201410303896.0A CN201410303896A CN104054817A CN 104054817 A CN104054817 A CN 104054817A CN 201410303896 A CN201410303896 A CN 201410303896A CN 104054817 A CN104054817 A CN 104054817A
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Abstract
The invention provides a fresh-keeping agent for strawberries. The fresh-keeping agent for strawberries comprises, by weight, 15 parts to 20 parts of chitosan, 6 parts to 8 parts of allicin, 8 parts to 10 parts of sodium alginate, 3 parts to 5 parts of lignin, 0.5 part to 1.0 part of sodium carboxymethyl cellulose and the balance of distilled water. The fresh-keeping agent for strawberries can hinder the transpiration of strawberries and reduce water loss, meanwhile, the allicin serves as a natural preservative, is harmless to the human body and has a strong sterilization effect, growth of bacteria on the surface layers of strawberries can be suppressed, and the original color and taste of strawberries can be kept for a long time.
Description
Technical field
The invention belongs to fruit storing and fresh-keeping field, be specifically related to a kind of strawberry preservative and preparation method thereof.
Background technology
Strawberry water content is high, and pericarp is thin, it is soft to organize, shock resistance is poor, is easy to variable color, softening and rot after gathering.Low temperature, controlled atmosphere and chemical preservative are the most effectual ways of current strawberry preservation.But the method that all exists problem (1), low temperature and the controlled atmosphere of following generality tends to be subject to facility and requires special and operating cost to be difficult to apply compared with high restriction.(2), along with the continuous reinforcement of foodsafety, the use of the anti-corrosion agent of chemical synthesis in strawberry preservation has also been subject to more and more stricter control.
Shitosan, as a kind of antistaling agent of Nantural non-toxic, can form one deck pellicle at fruit surface, makes fruit surface form environment, the breathing of delayed fruit and other physiological metabolism activities of a micro-controlled atmosphere.
Summary of the invention
The object of the invention is to solve existing technological deficiency, a kind of strawberry preservative is provided, human body is had no side effect, suppressed the growth of strawberry top layer bacterium, the original color and luster taste of maintenance strawberry of long period.
For achieving the above object, the technical solution adopted in the present invention is: a kind of strawberry preservative, in weight portion, comprising: shitosan 15-20 part, allicin 6-8 part, sodium alginate 8-10 part, lignin 3-5 part, sodium carboxymethylcellulose 0.5-1.0 part, all the other are distilled water.
The invention has the beneficial effects as follows: shitosan can form a skim on strawberry surface, hinder the transpiration of strawberry, reduce the loss of moisture, allicin is as natural anticorrisive agent simultaneously, harmless to human body, there is stronger bactericidal action simultaneously, can suppress the growth of strawberry top layer bacterium, the original color and luster taste of maintenance strawberry of long period.
The specific embodiment
Below in conjunction with specific embodiment, the invention will be further described.Following examples are only for technical scheme of the present invention is more clearly described, and can not limit the scope of the invention with this.
Embodiment 1
A strawberry preservative, adds 0.5 part of 15 parts of shitosans, 6 parts of allicins and sodium carboxymethylcellulose in distilled water, after fully dissolving, slowly adds 8 parts of sodium alginates, obtains thick solution after stirring.Thick solution is heated to 75 degrees Celsius, slowly adds 3 parts, lignin, fully stir the cooling strawberry preservative that obtains.
Embodiment 2
A strawberry preservative, adds 0.7 part of 17 parts of shitosans, 7 parts of allicins and sodium carboxymethylcellulose in distilled water, after fully dissolving, slowly adds 9 parts of sodium alginates, obtains thick solution after stirring.Thick solution is heated to 75 degrees Celsius, slowly adds 4 parts, lignin, fully stir the cooling strawberry preservative that obtains.
Embodiment 3
A strawberry preservative, adds 1.0 parts of 20 parts of shitosans, 8 parts of allicins and sodium carboxymethylcelluloses in distilled water, after fully dissolving, slowly adds 10 parts of sodium alginates, obtains thick solution after stirring.Thick solution is heated to 75 degrees Celsius, slowly adds 5 parts, lignin, fully stir the cooling strawberry preservative that obtains.
The above is only the preferred embodiment of the present invention, it should be pointed out that for those skilled in the art, not departing under the prerequisite of the technology of the present invention principle, can also make some improvement, and these improvement also should be considered as protection scope of the present invention.
Claims (1)
1. a strawberry preservative, is characterized in that, in weight portion, comprising: shitosan 15-20 part, allicin 6-8 part, sodium alginate 8-10 part, lignin 3-5 part, sodium carboxymethylcellulose 0.5-1.0 part, all the other are distilled water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410303896.0A CN104054817A (en) | 2014-06-30 | 2014-06-30 | Fresh-keeping agent for strawberries |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410303896.0A CN104054817A (en) | 2014-06-30 | 2014-06-30 | Fresh-keeping agent for strawberries |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104054817A true CN104054817A (en) | 2014-09-24 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410303896.0A Pending CN104054817A (en) | 2014-06-30 | 2014-06-30 | Fresh-keeping agent for strawberries |
Country Status (1)
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| CN (1) | CN104054817A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104542943A (en) * | 2015-01-20 | 2015-04-29 | 青岛崂好人海洋生物技术股份有限公司 | Seaweed natural fresh-keeping liquid for fruits and vegetables and preparation method of seaweed natural fresh-keeping liquid |
| CN104957245A (en) * | 2015-06-01 | 2015-10-07 | 张亚南 | Strawberry fresh keeping agent and treating method thereof |
| CN105076377A (en) * | 2015-08-27 | 2015-11-25 | 太仓市永发农场专业合作社 | Complex preservative for strawberries |
| CN112471252A (en) * | 2020-12-07 | 2021-03-12 | 中国热带农业科学院南亚热带作物研究所 | Fresh-keeping method for fresh-cut pitaya |
-
2014
- 2014-06-30 CN CN201410303896.0A patent/CN104054817A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104542943A (en) * | 2015-01-20 | 2015-04-29 | 青岛崂好人海洋生物技术股份有限公司 | Seaweed natural fresh-keeping liquid for fruits and vegetables and preparation method of seaweed natural fresh-keeping liquid |
| CN104957245A (en) * | 2015-06-01 | 2015-10-07 | 张亚南 | Strawberry fresh keeping agent and treating method thereof |
| CN105076377A (en) * | 2015-08-27 | 2015-11-25 | 太仓市永发农场专业合作社 | Complex preservative for strawberries |
| CN112471252A (en) * | 2020-12-07 | 2021-03-12 | 中国热带农业科学院南亚热带作物研究所 | Fresh-keeping method for fresh-cut pitaya |
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Legal Events
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| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140924 |