CN104642533A - Fruit and vegetable coating preservative and preparation method thereof - Google Patents
Fruit and vegetable coating preservative and preparation method thereof Download PDFInfo
- Publication number
- CN104642533A CN104642533A CN201410285509.5A CN201410285509A CN104642533A CN 104642533 A CN104642533 A CN 104642533A CN 201410285509 A CN201410285509 A CN 201410285509A CN 104642533 A CN104642533 A CN 104642533A
- Authority
- CN
- China
- Prior art keywords
- percent
- fruit
- preparation
- tween
- citric acid
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a fruit and vegetables coating preservative and a preparation method thereof. The method comprises the following components in percentage by weight: 0.8-1.5 percent of chitosan, 1.5-2 percent of citric acid, 0.2-0.5 percent of sodium alginate, 0.3-0.5 percent of xanthan gum, 1-1.5 percent of Tween-60, 2-3 percent of tea polyphenol and 92-93 percent of pure water. The preparation method comprises the following steps: sequentially adding the citric acid, chitosan, sodium alginate, xanthan gum, Tween-60 and tea polyphenol into pure water according to the previous ratio, and uniformly stirring. The preservation effect is good, and the preservative is natural, non-toxic and harmless to the human body health.
Description
Technical field
The invention belongs to postharvest technology of fruits and vegetables field, be specifically related to a kind of anti-staling coating made of chitosan and preparation method thereof.
Background technology
Fruit vegetable nutrient enriches, and can provide the nutriments such as vitamin, mineral matter, dietary fiber for the mankind, is one of main non-staple food of people.In recent years, Chinese fruits and vegetables industry development is very fast, but preserving fruit and vegetable utilizing storage capacity seriously backwardness, annual fruits and vegetables rot to cause larger economic loss.Therefore, must carry out the preservation and freshness work of fruits and vegetables, effectively extend the storage period of fresh fruit of vegetables, ensure that the busy season is not rotten, dull season is continuous, makes the stable market supply of market anniversary.
At present, study hotspot is concentrated on coating fresh-keeping technology both at home and abroad, the principle of coating fresh-keeping technology is coated with the high molecular liquid film of last layer to reach the respiration weakening fruits and vegetables, the object infected reducing pathogen at fruit and vegetable surfaces.But still there is shortcoming in current coating fresh-keeping technology: one is that coating antistaling agent water proofing property is poor, fresh-keeping effect is undesirable; Two is the chemical substances containing harmful to human, does not meet the requirement of green safety.
Summary of the invention
The invention provides a kind of fruit and vegetable coating antistaling agent and preparation method thereof, this antistaling agent can solve coating antistaling agent water proofing property is poor, fresh-keeping effect is undesirable and traditional coating antistaling agent and the problem such as be detrimental to health.
For solving the problems of the technologies described above, the technical solution adopted in the present invention is: a kind of fruit and vegetable coating antistaling agent, be made up of the raw material of following percentage by weight: shitosan .8% ~ 1.5%, citric acid 1.5% ~ 2%, sodium alginate 0.2% ~ 0.5%, xanthans 0.3% ~ 0.5%, Tween-60 1% ~ 1.5%, Tea Polyphenols 2% ~ 3%, pure water 92% ~ 93%;
The preparation method of above-mentioned fruit and vegetable coating antistaling agent comprises the following steps: the weight weighing up each raw material according to above-mentioned percentage by weight respectively, citric acid is dissolved in pure water, obtain solution water temperature control within the scope of 50 DEG C ~ 60 DEG C, shitosan is added successively in described solution, sodium alginate, xanthans, Tween-60 and Tea Polyphenols, stir.
Owing to adopting technique scheme, the beneficial effect that the present invention obtains is:
1, the present invention adopts shitosan, can form pellicle at fruit and vegetable surfaces, delays fruits and vegetables respiration, suppresses germ invasion, thus greatly extend the freshness date of fruits and vegetables.
2, other raw materials of the present invention are food rank, natural, nontoxic, be safe from harm to health.
Detailed description of the invention
Below in conjunction with instantiation, the invention will be further described:
Embodiment 1
Weigh 1.5g citric acid, be dissolved in 93g pure water, adjustment temperature to 50 DEG C, stirs, then 0.8g shitosan is added successively, 0.5g sodium alginate, 0.5g xanthans, 0.7g Tween-60,3g Tea Polyphenols, limit edged stirs, and obtains chitosan fruit/vegetable preservative.
Embodiment 2
Weigh 2g citric acid, be dissolved in 93g pure water, adjustment temperature to 55 DEG C, stirs, then 1g shitosan is added successively, 0.2g sodium alginate, 0.3g xanthans, 1.5g Tween-60,2g Tea Polyphenols, limit edged stirs, and obtains chitosan fruit/vegetable preservative.
Embodiment 3
Weigh 2g citric acid, be dissolved in 92g pure water, adjustment temperature to 60 DEG C, stirs, then 1.5g shitosan is added successively, 0.5g sodium alginate, 0.5g xanthans, 1g Tween-60,2.5g Tea Polyphenols, limit edged stirs, and obtains chitosan fruit/vegetable preservative.
Claims (2)
1. a fruit and vegetable coating antistaling agent, it is characterized in that, be made up of the raw material of following percentage by weight: shitosan .8% ~ 1.5%, citric acid 1.5% ~ 2%, sodium alginate 0.2% ~ 0.5%, xanthans 0.3% ~ 0.5%, Tween-60 1% ~ 1.5%, Tea Polyphenols 2% ~ 3%, pure water 92% ~ 93%.
2. the preparation method of a fruit and vegetable coating antistaling agent, it is characterized in that being made up of the raw material of following percentage by weight: shitosan .8% ~ 1.5%, citric acid 1.5% ~ 2%, sodium alginate 0.2% ~ 0.5%, xanthans 0.3% ~ 0.5%, Tween-60 1% ~ 1.5%, Tea Polyphenols 2% ~ 3%, pure water 92% ~ 93%;
Preparation process is: the weight weighing up each raw material according to above-mentioned percentage by weight respectively, citric acid is dissolved in pure water, obtain solution water temperature control within the scope of 50 DEG C ~ 60 DEG C, shitosan is added successively in described solution, sodium alginate, xanthans, Tween-60 and Tea Polyphenols, stir.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410285509.5A CN104642533A (en) | 2014-06-24 | 2014-06-24 | Fruit and vegetable coating preservative and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410285509.5A CN104642533A (en) | 2014-06-24 | 2014-06-24 | Fruit and vegetable coating preservative and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104642533A true CN104642533A (en) | 2015-05-27 |
Family
ID=53234588
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410285509.5A Pending CN104642533A (en) | 2014-06-24 | 2014-06-24 | Fruit and vegetable coating preservative and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104642533A (en) |
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104982515A (en) * | 2015-07-30 | 2015-10-21 | 庞锦浩 | Chinese yam fresh-keeping technology |
| CN105010518A (en) * | 2015-07-30 | 2015-11-04 | 庞锦浩 | Sanhua plum preservation technology |
| CN105076373A (en) * | 2015-07-23 | 2015-11-25 | 磨福龙 | Purple Chinese yam preservative and application thereof |
| CN106172717A (en) * | 2016-07-26 | 2016-12-07 | 柳州定店科技有限公司 | A kind of vegetable long-distance transport antistaling agent |
| CN106417585A (en) * | 2016-10-09 | 2017-02-22 | 山东农业大学 | Preparation method of edible plant source fresh-cut fruit and vegetable coating film preservative |
| CN107496260A (en) * | 2017-09-29 | 2017-12-22 | 点铂医疗科技（常州）有限公司 | A kind of complexing agent containing Tea Polyphenols and preparation method thereof |
| CN107624866A (en) * | 2017-10-09 | 2018-01-26 | 陈玉海 | A kind of preservation method of leek |
| CN107969481A (en) * | 2017-12-08 | 2018-05-01 | 刘艳蓉 | A kind of bio-preservative for fruits and vegetables and preparation method thereof |
| CN108094520A (en) * | 2018-01-08 | 2018-06-01 | 东北农业大学 | A kind of common vetch dish composite preservative |
| CN109169890A (en) * | 2018-10-09 | 2019-01-11 | 中国科学院上海高等研究院 | A kind of fruit and vegetable fresh-keeping agent and preparation method thereof |
| CN111602712A (en) * | 2019-02-24 | 2020-09-01 | 长沙理工大学 | Waxberry preservative |
| CN112514986A (en) * | 2020-11-24 | 2021-03-19 | 贵州大学 | Honey plum fruit preservative and preservation method thereof |
| CN115500381A (en) * | 2022-10-08 | 2022-12-23 | 湖北蓝弧生物科技有限公司 | Compound food coating preservative and preparation method thereof |
| CN117378671A (en) * | 2023-12-12 | 2024-01-12 | 山东凯欣绿色食品股份有限公司 | Canned green tea and fruit and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1466883A (en) * | 2002-07-12 | 2004-01-14 | 上海三瑞化学有限公司 | Bi-component edible fruit and vegetable coating fresh-keeping agent and uses thereof |
| CN102388957A (en) * | 2011-11-21 | 2012-03-28 | 广西壮族自治区农业科学院农产品加工研究所 | Lichee natural coating antistaling agent and its preparation method |
| CN103719267A (en) * | 2013-12-23 | 2014-04-16 | 吴江华诚复合材料科技有限公司 | Preparation method of novel edible film-coated fruit and vegetable fresh-keeping agent |
-
2014
- 2014-06-24 CN CN201410285509.5A patent/CN104642533A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1466883A (en) * | 2002-07-12 | 2004-01-14 | 上海三瑞化学有限公司 | Bi-component edible fruit and vegetable coating fresh-keeping agent and uses thereof |
| CN102388957A (en) * | 2011-11-21 | 2012-03-28 | 广西壮族自治区农业科学院农产品加工研究所 | Lichee natural coating antistaling agent and its preparation method |
| CN103719267A (en) * | 2013-12-23 | 2014-04-16 | 吴江华诚复合材料科技有限公司 | Preparation method of novel edible film-coated fruit and vegetable fresh-keeping agent |
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105076373A (en) * | 2015-07-23 | 2015-11-25 | 磨福龙 | Purple Chinese yam preservative and application thereof |
| CN104982515A (en) * | 2015-07-30 | 2015-10-21 | 庞锦浩 | Chinese yam fresh-keeping technology |
| CN105010518A (en) * | 2015-07-30 | 2015-11-04 | 庞锦浩 | Sanhua plum preservation technology |
| CN106172717A (en) * | 2016-07-26 | 2016-12-07 | 柳州定店科技有限公司 | A kind of vegetable long-distance transport antistaling agent |
| CN106417585A (en) * | 2016-10-09 | 2017-02-22 | 山东农业大学 | Preparation method of edible plant source fresh-cut fruit and vegetable coating film preservative |
| CN107496260A (en) * | 2017-09-29 | 2017-12-22 | 点铂医疗科技（常州）有限公司 | A kind of complexing agent containing Tea Polyphenols and preparation method thereof |
| CN107624866A (en) * | 2017-10-09 | 2018-01-26 | 陈玉海 | A kind of preservation method of leek |
| CN107969481A (en) * | 2017-12-08 | 2018-05-01 | 刘艳蓉 | A kind of bio-preservative for fruits and vegetables and preparation method thereof |
| CN108094520A (en) * | 2018-01-08 | 2018-06-01 | 东北农业大学 | A kind of common vetch dish composite preservative |
| CN109169890A (en) * | 2018-10-09 | 2019-01-11 | 中国科学院上海高等研究院 | A kind of fruit and vegetable fresh-keeping agent and preparation method thereof |
| CN111602712A (en) * | 2019-02-24 | 2020-09-01 | 长沙理工大学 | Waxberry preservative |
| CN112514986A (en) * | 2020-11-24 | 2021-03-19 | 贵州大学 | Honey plum fruit preservative and preservation method thereof |
| CN115500381A (en) * | 2022-10-08 | 2022-12-23 | 湖北蓝弧生物科技有限公司 | Compound food coating preservative and preparation method thereof |
| CN117378671A (en) * | 2023-12-12 | 2024-01-12 | 山东凯欣绿色食品股份有限公司 | Canned green tea and fruit and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104642533A (en) | Fruit and vegetable coating preservative and preparation method thereof | |
| CN104621246B (en) | A kind of bamboo shoot in water antistaling agent, the production method of bamboo shoots and product | |
| CN103598322B (en) | Chitosan fruit/vegetable preservative, and preparation method and application thereof | |
| CN104068014A (en) | Dendrobium officinale preservative and preservation method | |
| CN104286153A (en) | Apple antistaling agent | |
| CN108812879A (en) | A kind of fresh-ness preserving agent for vegetable and preparation method thereof | |
| CN103469679A (en) | Grape preservative paper and manufacturing method thereof | |
| CN104286156A (en) | Tomato coating compound preservative and preparation method thereof | |
| CN105285075A (en) | Peach preservative and production method thereof | |
| CN102406156B (en) | Application of L-cysteine, and low sulfur long-term preservation method for fruit | |
| CN105265569A (en) | Mushroom fresh-keeping agent and preparation method thereof | |
| CN103211006A (en) | Freshness retaining and de-enzyming agent for day lily | |
| CN104921168A (en) | Heart-nourishing yolk and walnut chicken cutlets and preparation method thereof | |
| CN104544464A (en) | Efficient and safe food preservative | |
| CN104286155A (en) | Grapefruit preservative | |
| CN102250368A (en) | Edible collagen-based food packaging film and preparation method thereof | |
| CN103271412A (en) | Compounding method of efficient compound food preservative | |
| CN102204587B (en) | Anti-cracking method for quick-freezing of cherry tomatoes | |
| CN104082403A (en) | Domestic natural vegetable freshness retaining nutritional agent and application | |
| CN109169876A (en) | Flue fresh-keeping agent of fruits and preparation method thereof | |
| CN104304443A (en) | Ginger juice coating preservative liquid and preparation method thereof | |
| CN104286154A (en) | Multi-effect banana preservative | |
| CN105557991A (en) | Fruit and vegetable fresh-keeping agent | |
| CN107183166A (en) | A kind of cherry composite preservative | |
| CN107242284A (en) | One kind compounding halogen meat preservative and its application method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150527 |
|
| WD01 | Invention patent application deemed withdrawn after publication |