CN104351332B - A kind of Kiwi berry composite preservative and preparation method thereof and Kiwi berry preservation method - Google Patents
A kind of Kiwi berry composite preservative and preparation method thereof and Kiwi berry preservation method Download PDFInfo
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- CN104351332B CN104351332B CN201410741513.8A CN201410741513A CN104351332B CN 104351332 B CN104351332 B CN 104351332B CN 201410741513 A CN201410741513 A CN 201410741513A CN 104351332 B CN104351332 B CN 104351332B
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- kiwi berry
- acetic acid
- glacial acetic
- water
- chitosan
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- 235000009436 Actinidia deliciosa Nutrition 0.000 title claims abstract description 81
- 235000009434 Actinidia chinensis Nutrition 0.000 title claims abstract description 78
- 235000021028 berry Nutrition 0.000 title claims abstract description 76
- 239000003755 preservative agent Substances 0.000 title claims abstract description 38
- 230000002335 preservative effect Effects 0.000 title claims abstract description 38
- 239000002131 composite material Substances 0.000 title claims abstract description 36
- 244000298715 Actinidia chinensis Species 0.000 title claims abstract description 14
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 238000000034 method Methods 0.000 title claims abstract description 10
- 238000004321 preservation Methods 0.000 title abstract description 7
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 56
- 229960000583 acetic acid Drugs 0.000 claims abstract description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- 239000012362 glacial acetic acid Substances 0.000 claims abstract description 25
- 229920001661 Chitosan Polymers 0.000 claims abstract description 24
- 238000007789 sealing Methods 0.000 claims abstract description 8
- 239000000839 emulsion Substances 0.000 claims abstract description 5
- YGSDEFSMJLZEOE-UHFFFAOYSA-N salicylic acid Chemical compound OC(=O)C1=CC=CC=C1O YGSDEFSMJLZEOE-UHFFFAOYSA-N 0.000 claims description 36
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 25
- 239000001110 calcium chloride Substances 0.000 claims description 23
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 23
- FJKROLUGYXJWQN-UHFFFAOYSA-N papa-hydroxy-benzoic acid Natural products OC(=O)C1=CC=C(O)C=C1 FJKROLUGYXJWQN-UHFFFAOYSA-N 0.000 claims description 18
- 229960004889 salicylic acid Drugs 0.000 claims description 18
- 229940058573 b-d glucose Drugs 0.000 claims description 2
- 239000008367 deionised water Substances 0.000 claims description 2
- 229910021641 deionized water Inorganic materials 0.000 claims description 2
- 239000012153 distilled water Substances 0.000 claims description 2
- 239000002994 raw material Substances 0.000 claims description 2
- 239000012498 ultrapure water Substances 0.000 claims description 2
- 238000005303 weighing Methods 0.000 claims description 2
- 238000010025 steaming Methods 0.000 claims 1
- 238000003860 storage Methods 0.000 abstract description 11
- 230000029058 respiratory gaseous exchange Effects 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 abstract 3
- 244000247812 Amorphophallus rivieri Species 0.000 abstract 3
- 235000001206 Amorphophallus rivieri Nutrition 0.000 abstract 3
- 229920002581 Glucomannan Polymers 0.000 abstract 3
- 229920002752 Konjac Polymers 0.000 abstract 3
- 229920002472 Starch Polymers 0.000 abstract 3
- 229940046240 glucomannan Drugs 0.000 abstract 3
- 235000010485 konjac Nutrition 0.000 abstract 3
- 239000000252 konjac Substances 0.000 abstract 3
- 235000019698 starch Nutrition 0.000 abstract 3
- 239000008107 starch Substances 0.000 abstract 3
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 230000002401 inhibitory effect Effects 0.000 abstract 1
- 244000298697 Actinidia deliciosa Species 0.000 description 68
- 235000013399 edible fruits Nutrition 0.000 description 9
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 8
- 239000003795 chemical substances by application Substances 0.000 description 6
- 239000000243 solution Substances 0.000 description 6
- 239000002253 acid Substances 0.000 description 5
- 244000144730 Amygdalus persica Species 0.000 description 4
- 241000282693 Cercopithecidae Species 0.000 description 4
- 235000006040 Prunus persica var persica Nutrition 0.000 description 4
- 241000219068 Actinidia Species 0.000 description 3
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 3
- VGGSQFUCUMXWEO-UHFFFAOYSA-N Ethene Chemical compound C=C VGGSQFUCUMXWEO-UHFFFAOYSA-N 0.000 description 3
- 239000005977 Ethylene Substances 0.000 description 3
- 229930003268 Vitamin C Natural products 0.000 description 3
- 230000015572 biosynthetic process Effects 0.000 description 3
- 150000003870 salicylic acids Chemical class 0.000 description 3
- 235000019154 vitamin C Nutrition 0.000 description 3
- 239000011718 vitamin C Substances 0.000 description 3
- 241000219066 Actinidiaceae Species 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 240000000203 Salix gracilistyla Species 0.000 description 2
- 230000009471 action Effects 0.000 description 2
- 238000003556 assay Methods 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 230000001143 conditioned effect Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000012055 fruits and vegetables Nutrition 0.000 description 2
- 239000011521 glass Substances 0.000 description 2
- 238000003306 harvesting Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 231100000252 nontoxic Toxicity 0.000 description 2
- 230000003000 nontoxic effect Effects 0.000 description 2
- 239000002420 orchard Substances 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 238000005057 refrigeration Methods 0.000 description 2
- CCBICDLNWJRFPO-UHFFFAOYSA-N 2,6-dichloroindophenol Chemical compound C1=CC(O)=CC=C1N=C1C=C(Cl)C(=O)C(Cl)=C1 CCBICDLNWJRFPO-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 229920002101 Chitin Polymers 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241000219000 Populus Species 0.000 description 1
- 238000002479 acid--base titration Methods 0.000 description 1
- 238000004378 air conditioning Methods 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- RJGDLRCDCYRQOQ-UHFFFAOYSA-N anthrone Chemical compound C1=CC=C2C(=O)C3=CC=CC=C3CC2=C1 RJGDLRCDCYRQOQ-UHFFFAOYSA-N 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 238000004737 colorimetric analysis Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000006196 deacetylation Effects 0.000 description 1
- 238000003381 deacetylation reaction Methods 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000009545 invasion Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000011259 mixed solution Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000036387 respiratory rate Effects 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 238000004448 titration Methods 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Agricultural Chemicals And Associated Chemicals (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a kind of Kiwi berry composite preservative and preparation method thereof and Kiwi berry preservation method, it is made up of the component of following mass percent：Glacial acetic acid 0.5~1.0%, chitosan 0.5~2.5%, konjac glucomannan 0.5~3.5%, starch 0.5~2.5%, remaining is water.Chitosan, konjac glucomannan, starch are weighed during preparation；Glacial acetic acid solution is made with water dissolving glacial acetic acid；Glacial acetic acid solution is placed in water-bath, lower addition chitosan, konjac glucomannan and starch is stirred continuously and is dissolved into white uniformity phase emulsion and then sealing preserve.The Kiwi berry composite preservative of the present invention has good stability, and has effective inhibitory action to Kiwi berry respiration, can reduce Kiwi berry softening rate, extension Kiwi berry storage time, preferably keep the original nutrition of Kiwi berry and flavor quality.
Description
Technical field
The present invention relates to fruit storage and freshness-retaining technology field, and in particular to a kind of Kiwi berry composite preservative and its preparation side
Method and Kiwi berry preservation method.
Background technology
Kiwi berry is Actinidiaceae（Actinidiaceae）Actinidia（Actinidia）Perennial liana fallen leaves plant
Thing, originates in China, rich in ascorbic acid（Vc）, it is deep to be favored by consumer with very high nutrition and health care value.China
Kiwi berry often mainly have with storage practice refrigeration, air conditioned storage, simple air conditioning storage etc., due to lacking perfect cold chain transportation and
Marketing system so that the fruit shelf life after outbound is greatly shortened, and adds refrigeration loss late；In addition air conditioned storage etc. is invested
Greatly, cost is high, and low developed area orchard worker can not just bear to this.And smear antistaling agent it is easily and effectively and cost-effective, do not lose
It is can apply to for one kind in Kiwi berry preservation and freshness, to increase orchard worker's economic benefit.
The content of the invention
It is an object of the invention to overcome the preservation and freshness problem faced in the plantation of low developed area Kiwi berry to provide
One kind can effectively suppress Kiwi berry respiration, reduction Kiwi berry softening rate, extension Kiwi berry storage time and can preferably protect
Hold the Kiwi berry composite preservative of quality of Chinese gooseberries.The present invention also provides the preparation method of this Kiwi berry composite preservative and made
The fresh-keeping method of Kiwi berry is carried out with this composite preservative.
To realize the purpose of the present invention, following technical scheme is employed：
Present invention firstly provides a kind of Kiwi berry composite preservative, it is made up of the component of following mass percent：0.5
~2.0% chitosan, 0.5~3.5% calcium chloride, 0.1~0.4% salicylic acid, 0.5~1.0% glacial acetic acid, remaining is water.It is preferred that,
It is made up of the component of following mass percent：1.0% chitosan, 1.5% calcium chloride, 0.3% salicylic acid, 0.5% glacial acetic acid and
96.7% water.Using the preferred scheme, the antistaling storing time of Kiwi berry is greatly improved than common solution.
In such scheme, glacial acetic acid is used to dissolve chitosan, selects the glacial acetic acid of low concentration, and preferred concentration is 0.5~
1.5% glacial acetic acid.
Further, chitosan is Chitosan (1-4) -2- amino-B-D glucose；Calcium chloride is anhydrous calcium chloride；
Glacial acetic acid is anhydrous acetic acid；Water is combination more than one or both of distilled water, deionized water, high purity water；Salicylic acid is micro-
It is dissolved in cold water, is soluble in hot water.
The invention also provides the preparation method of Kiwi berry composite preservative, this method comprises the following steps：
1）Raw material weighing：Chitosan, calcium chloride, salicylic acid are weighed by mass percentage；
2）Salicylic acid dissolves：The salicylic acid of mass percent needed for the hot water dissolving of mass percent needed for taking；
3）Glacial acetic acid dissolves：Glacial acetic acid is weighed in mass ratio, adds step 2）Salicylic acid solution in dissolve；
4）Dissolving is mixed：By step 3）Solution is placed in 40~45 DEG C of water-bath, needed for being sequentially added in the case where being stirred continuously
The calcium chloride and chitosan of mass percent are fully dissolved into transparent phase emulsion；Salicylic acid is first dissolved, then uses salicylic acid solution
Glacial acetic acid is dissolved, other materials, such dissolving effect are then dissolved by stirring in water bath with salicylic acid and glacial acetic acid mixed solution
It is really splendid, it can avoid the occurrence of and dissolve insufficient phenomenon；
5）Sealing preserve：With vial or plastic bottle sealing preserve.
When this kiwi fruit preservative progress Kiwi berry using the present invention is fresh-keeping, carry out in accordance with the following methods：By Mi
Monkey peach, which is placed in Kiwi berry composite preservative, to be impregnated 1~5 minute or Kiwi berry is applied using the Kiwi berry composite preservative
Smear, collected after then Kiwi berry taking-up nature is dried and be put into container（Such as basin）It is interior, and sealed with preservative film with holes in room
Temperature is lower to preserve；The Kiwi berry composite preservative by 0.5~2.0% chitosan by mass percentage, 0.5~3.5% calcium chloride,
0.1~0.4% salicylic acid, 0.5~1.0% glacial acetic acid and 93.1~98.4% water are made.
In the antistaling agent prescription of the present invention, chitosan is chitin through a kind of natural molecule alkali obtained from deacetylation
Property polysaccharide, abundance, nontoxic pollution-free, can fruit and vegetable surfaces formation pellicle, and can effectively germ invasion and grow；
And the control that calcium rots to postharvest fruit and vegetable, the structure and function of cell membrane are kept, strengthens the hardness of fruit, cell wall degrading enzyme is reduced
Activity, suppress breathing, reduction ethylene synthesis there is good action.Salicylic acid can suppress ethylene synthase in plant tissue.
Compared with prior art, Kiwi berry composite preservative of the invention has good stability the present invention, can effectively suppress Mi
Monkey peach respiratory rate, delay the After-ripening of Kiwi berry, so as to reduce Kiwi berry softening rate, extension Kiwi berry storage time.Tool
Have the advantages that film forming is stable, nontoxic, environmentally friendly friendly, with low cost.
Embodiment
With reference to embodiment, the present invention is described in further detail.
Embodiment 1：
Formula：Kiwi berry composite preservative is by 1.0% chitosan by mass percentage, 1.5% calcium chloride, 1.0% glacial acetic acid
It is made with 96.5% water.
Preparation method：10g chitosans and 15g calcium chloride are weighed in percent mass proportioning ratio；Take required mass percent
965ml water fully dissolve needed for mass percent 10ml glacial acetic acid；Glacial acetic acid solution is placed in 40~45 DEG C of water-baths,
The 15g calcium chloride and 10g chitosans of mass percent needed for being sequentially added in the case where being stirred continuously fully are dissolved into transparent phase emulsion；
With sealing preserves such as vial or plastic bottles；Prepare 1000ml Kiwi berry composite preservative.
Embodiment 2：
Formula：Kiwi berry composite preservative is made up of 1.5% calcium chloride by mass percentage and water 98.5%.
Preparation method：15g calcium chloride is weighed in percent mass proportioning ratio；985ml water is taken fully to dissolve calcium chloride；Use glass
The sealing preserve such as glass bottle or plastic bottle；Prepare 1000ml Kiwi berry composite preservative.
Embodiment 3：
Formula：Kiwi berry composite preservative is made by 1.5% calcium chloride by mass percentage, 0.3% salicylic acid and water 98.2%
Into.
Preparation method：15g calcium chloride and 3g salicylic acids are weighed in percent mass proportioning ratio；By alleged calcium chloride and bigcatkin willow
Acid is sufficiently mixed；The abundant dissolving mixt of 982ml hot water is taken into transparent phase liquid；With sealing preserves such as vial or plastic bottles；
Prepare 1000ml Kiwi berry composite preservative.
Embodiment 4：
Formula：Kiwi berry composite preservative is by 1.0% chitosan by mass percentage, 1.5% calcium chloride, 0.3% bigcatkin willow
Acid, 0.5% glacial acetic acid and water 96.7% are made.
Preparation method：10g chitosans, 15g calcium chloride and 3g salicylic acids are weighed in percent mass proportioning ratio；Take 967ml
Hot water fully dissolves 3g salicylic acids；Add 5ml glacial acetic acid dissolving；Solution is placed in 40~45 DEG C of water-baths, constantly stirred
Mix down and sequentially add 15g calcium chloride and 10g chitosans are fully dissolved into transparent phase emulsion；Sealed and protected with vial or plastic bottle etc.
Deposit；Prepare 1000ml Kiwi berry composite preservative.
Using expensive long Kiwi berry as test kind, the use of the ripe technical scheme to 4 embodiments of harvesting is imitated
Fruit is measured, and assay method is as follows：
The Kiwi berry that harvesting is returned is grouped at random, every 25 are one group, and each processing sets 4 repetitions.By Kiwi berry
It is respectively placed in the natural Actinidia chinensis antistaling agent of above-mentioned 4 embodiments and impregnates 2 minutes or using natural Actinidia chinensis antistaling agent to Mi
Monkey peach is smeared, and is collected and is put into container after then Kiwi berry taking-up nature is dried, and is sealed with preservative film with holes
Preserve at room temperature.And the scheme of normal temperature storage will be carried out as a control group to Kiwi berry without using antistaling agent.Totally 5 processing,
20 repetitions.
Nutrient quality assay method：Soluble adhesion molecule is determined with anthrone colorimetry；Content of reducing sugar direct titration
Method is determined；Vitamin C content is determined with 2,6 dichlorophenol indophenol method；Titratable acid content determination of acid-basetitration.Fruit softening
Rate is determined：Preserve, every 10 days statistics Kiwi berry softening numbers, take out softening Kiwi berry after having counted at room temperature, in order to avoid
The Kiwi berry that the ethylene gas influence that softening Kiwi berry is produced does not soften；Softening rate=（Kiwi berry softening number/Kiwi berry is always individual
Number）×100%.
Measurement result is as shown in 1-table of table 5.
It can draw, be compared with control group from table 1 and table 5, the Kiwi berry composite preservative processing Kiwi berry of 4 embodiments
Fruit total sugar content, content of reducing sugar peak value time of occurrence delay 10~20 days, wherein the Kiwi berry composite fresh-keeping of embodiment 4
There is the Kiwi berry composite preservative evening of more other 3 embodiments in agent total sugar content, content of reducing sugar peak value；4 embodiments
Kiwi berry composite preservative processing kiwifruit fruit total acid content decrease speed relatively compares slow, wherein, the Kiwi berry of embodiment 4
Composite preservative decrease speed is most slow；Each Kiwi berry composite preservative processing kiwifruit fruit vitamin C loss speed is relatively compareed
Group is slow, to keeping Kiwi berry quality within storage period to have the Kiwi berry composite preservative processing of good result, wherein embodiment 4
Kiwifruit fruit vitamin C decrease speed is most slow；In being influenceed on Kiwi berry softening rate, control group and the Mi of embodiment 1 after 40 days
Monkey peach composite preservative Kiwi berry all softens, the Kiwi berry composite preservative processing softening of embodiment 2,3,4 after 50 days
Rate is respectively 64%, 80%, 76%, wherein the minimum Kiwi berry composite preservative for embodiment 4.
From test result, the technical scheme of embodiment 4 is optimal case, and it shows chitosan, calcium chloride and water
The composite preservative of the compound composition of poplar acid has obvious action in terms of Kiwi berry preservation and freshness, can effectively suppress Kiwi berry and exhale
Inhale speed, delay the After-ripening of Kiwi berry, so as to reduce Kiwi berry softening rate, extension Kiwi berry storage time.
Certainly, it is the concrete application example of the present invention above, the present invention also has other embodiments, all using equivalent
Replacement or the technical scheme of equivalent transformation formation, all fall within protection domain of the presently claimed invention.
Claims (3)
1. a kind of Kiwi berry composite preservative, it is characterised in that：It is made up of the component of following mass percent：1.0% shell gathers
Sugar, 1.5% calcium chloride, 0.3% salicylic acid, 0.5% glacial acetic acid and 96.7% water；The glacial acetic acid is used to dissolve chitosan.
2. Kiwi berry composite preservative according to claim 1, it is characterised in that：The chitosan is Chitosan
(1-4) -2- amino-B-D glucose；The calcium chloride is anhydrous calcium chloride；The glacial acetic acid is anhydrous acetic acid；The water is steaming
Combination more than one or both of distilled water, deionized water, high purity water.
3. the preparation method of a kind of Kiwi berry composite preservative as described in above-mentioned any one claim, it is characterised in that should
Method comprises the following steps：
1）Raw material weighing：Chitosan, calcium chloride, salicylic acid are weighed by mass percentage；
2）Salicylic acid dissolves：The salicylic acid of mass percent needed for the hot water dissolving of mass percent needed for taking；
3）Glacial acetic acid dissolves：Glacial acetic acid is weighed in mass ratio, adds step 2）Salicylic acid solution in dissolve；
4）Dissolving is mixed：By step 3）Obtained solution is placed in 40~45 DEG C of water-bath, and institute is sequentially added in the case where being stirred continuously
The calcium chloride and chitosan of mass percent is needed fully to be dissolved into transparent phase emulsion；
5）Sealing preserve：With vial or plastic bottle sealing preserve.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410741513.8A CN104351332B (en) | 2014-12-08 | 2014-12-08 | A kind of Kiwi berry composite preservative and preparation method thereof and Kiwi berry preservation method |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410741513.8A CN104351332B (en) | 2014-12-08 | 2014-12-08 | A kind of Kiwi berry composite preservative and preparation method thereof and Kiwi berry preservation method |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104938610B (en) * | 2015-05-26 | 2018-04-20 | 荆楚理工学院 | The coating-film fresh-keeping method of plant glycogen nano-film coating antistaling agent and birds, beasts and eggs |
| CN106942359A (en) * | 2017-03-15 | 2017-07-14 | 合肥华创现代农业科技有限公司 | A kind of edible fruit and vegetable fresh-keeping agent and preparation method thereof |
| CN110250261B (en) * | 2019-06-19 | 2022-10-14 | 南阳师范学院 | Compound preservation method for kiwi fruits |
| CN112167330A (en) * | 2020-09-10 | 2021-01-05 | 长沙沃霖农副产品开发有限公司 | Kiwi fruit preservative, preparation method thereof and kiwi fruit preservation method |
| CN114532397A (en) * | 2022-02-25 | 2022-05-27 | 贵州省现代农业发展研究所(贵州省现代农村发展研究中心、贵州省农村经济与社会发展科学研究所、贵州省农产品加工研究所) | Preparation method of kiwi fruit preservative |
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| CN1961689A (en) * | 2006-11-30 | 2007-05-16 | 浙江大学 | Grape compound anti-scaling agent and preparation method thereof |
| CN101366411B (en) * | 2008-10-10 | 2010-12-08 | 山东大学 | Fruit-vegetables antistaling agent, preparation and application thereof |
| CN101999441A (en) * | 2009-08-31 | 2011-04-06 | 深圳市昶裕隆实业有限公司 | Preparation method of fruit and vegetable coating preservative |
| EP2606738B1 (en) * | 2011-12-19 | 2014-11-12 | Jean Marliagues | Brine bath for conserving fruit intended for being bated, semi-bated, glazed, flavoured or not. |
| CN103271142B (en) * | 2013-05-08 | 2014-10-15 | 南京年吉冷冻食品有限公司 | preparation method of kiwi fruit preservative |
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Inventor after: Wu Xiaomao Inventor after: Zhang Cheng Inventor after: Long Youhua Inventor after: Wang Qiuping Inventor after: Xu Xueling Inventor after: Li Ming Inventor after: Yin Xianhui Inventor after: Tian Xuelian Inventor after: Hu Anlong Inventor before: Zhang Cheng Inventor before: Xu Xueling Inventor before: Tian Xuelian Inventor before: Long Youhua Inventor before: Wang Qiuping Inventor before: Li Ming Inventor before: Wu Xiaomao Inventor before: Hu Anlong Inventor before: Yin Xianhui |
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Application publication date: 20150218 Assignee: Guizhou Datang Xingnong Agricultural Technology Development Co.,Ltd. Assignor: Guizhou University Contract record no.: X2022980001235 Denomination of invention: The invention relates to a kiwi composite preservative and a preparation method thereof and a kiwi fresh-keeping method thereof Granted publication date: 20171013 License type: Exclusive License Record date: 20220127 |
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