CN104886237A - Mango preservative - Google Patents
Mango preservative Download PDFInfo
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- CN104886237A CN104886237A CN201510228799.4A CN201510228799A CN104886237A CN 104886237 A CN104886237 A CN 104886237A CN 201510228799 A CN201510228799 A CN 201510228799A CN 104886237 A CN104886237 A CN 104886237A
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- mango
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- mango preservative
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Abstract
The present invention discloses a mango preservative. The mango preservative is prepared from the following components by weight: 5-10 parts of sucrose ester, 3-5 parts of phytic acid, 1-5 parts of citric acid, 1-3 parts of nutmeg potassium, 2-5 parts of sodium sorbate, 2-4 parts of vitamins B, 2-4 parts of vitamin C, 0.5-1 part of calcium silicate and 10-30 parts of pure water. The mango preservative has characteristics of safe product, non-toxic, good broad-spectrum antimicrobial bactericidal properties, readily available raw materials, low cost, simple production method, and easy production in large scale.
Description
Technical field
The present invention relates to fruit antistaling agent technical field, be specifically related to a kind of mango preservative.
Background technology
Mango Fruit high nutritive value, vitamin A content is up to 3.8%, and mango also will have more 1 times than apricot.Ascorbic content also exceedes orange, strawberry.Mango contains the nutritional labelings such as sugared Dian protein and calcium, phosphorus, iron, is human body institute required.Mango soluble solid 14% ?24.8%, sugar content 11% ?19%, protein 0.65% ?1.31%, every 100 grams of pulp containing carrotene 2281 ?6304 micrograms.Edible mango has beneficial stomach, quenches one's thirst, the function of diuresis, and ripe mango pharmaceutically can make slow dirty agent and diuretics, and seed then can make pesticide and astringent.Mango pulp succulence, tasty, have the flavour of peach, apricot, pears and apple etc. concurrently, as several in being able to eat midsummer, can promote the production of body fluid to quench thirst, relieve summer heat god of relaxing.The Dai nationality of In Xishuangbanna likes that mango is made mango gum and eats, and its way mango is boiled stoning filter, and just becomes translucent amber pectin, food clear and melodious agreeable to the taste, local flavor uniqueness.But mango main product is in southern areas such as Guangxi, after harvesting north transport or storage in, if do not carried out Preservation Treatment, as easy as rolling off a log because of breathe or remained on surface harmful bacteria and cause the rapid deterioration of mango rot.
Summary of the invention
For above-mentioned, the object of this invention is to provide a kind of mango preservative.
The technical scheme that the present invention takes is:
A kind of mango preservative, comprises following component raw material by weight: sucrose ester 5 ?10 parts, phytic acid 3 ?5 parts, citric acid 1 ?5 parts, nutmeg acid potassium 1 ?3 parts, sodium sorbate 2 ?5 parts, Cobastab 2 ?4 parts, vitamin C 2 ?4 parts, calcium silicates 0.5 ?1 part, pure water 10 ?30 parts.
Preferred version one: a kind of mango preservative, comprises following component raw material by weight: sucrose ester 7 parts, phytic acid 4 parts, citric acid 2 parts, nutmeg acid 2 parts, potassium, sodium sorbate 4 parts, vitamin B3 part, vitamin C 3 parts, calcium silicates 0.7 part, pure water 20 parts.
Preferred version two: a kind of mango preservative, comprises following component raw material by weight: sucrose ester 8 parts, phytic acid 5 parts, citric acid 2 parts, nutmeg acid 1 part, potassium, sodium sorbate 5 parts, vitamin B2 part, vitamin C 4 parts, calcium silicates 0.8 part, pure water 20 parts.
During use, each component is added in pure water, is stirred to each component disperses even, is then sprayed on fruit surface.
Advantage of the present invention is: mango preservative product safety of the present invention, nontoxic, and broad-spectrum antibacterial bactericidal property is good, and raw material is easy to get, cost is low, production method is simple, is easy to large-scale production.
Detailed description of the invention
Below embodiments of the invention are described in detail, can be easier to make advantages and features of the invention be readily appreciated by one skilled in the art, thus more explicit defining is made to protection scope of the present invention.
Embodiment 1
A kind of mango preservative, comprises following component raw material by weight: sucrose ester 5 parts, phytic acid 3 parts, citric acid 1 part, nutmeg acid 1 part, potassium, sodium sorbate 2 parts, vitamin B2 part, Catergen part, calcium silicates 0.5 part, pure water 10 parts.
Embodiment 2
A kind of mango preservative, comprises following component raw material by weight: sucrose ester 6 parts, phytic acid 3.5 parts, citric acid 2 parts, nutmeg acid 2.5 parts, potassium, sodium sorbate 2 parts, vitamin B2 .5 part, Catergen .5 part, calcium silicates 0.6 part, pure water 15 parts.
Embodiment 3
A kind of mango preservative, comprises following component raw material by weight: sucrose ester 7.5 parts, phytic acid 4 parts, citric acid 3 parts, nutmeg acid 2 parts, potassium, sodium sorbate 3.5 parts, vitamin B3 part, vitamin C 3 parts, calcium silicates 0.75 part, pure water 20 parts.
Embodiment 4
A kind of mango preservative, comprises following component raw material by weight: sucrose ester 9 parts, phytic acid 4.5 parts, citric acid 4 parts, nutmeg acid 2.5 parts, potassium, sodium sorbate 4 parts, vitamin B3 .5 part, vitamin C 3.5 parts, calcium silicates 0.9 part, pure water 25 parts.
Embodiment 5
A kind of mango preservative, comprises following component raw material by weight: sucrose ester 10 parts, phytic acid 5 parts, citric acid 5 parts, nutmeg acid 3 parts, potassium, sodium sorbate 5 parts, adenine phosphate part, vitamin C 4 parts, calcium silicates 1 part, pure water 30 parts.
During use, each component is added in pure water, is stirred to each component disperses even, is then sprayed on fruit surface.
Should be understood that this embodiment is only not used in for illustration of the present invention to limit the scope of the invention.In addition, should be understood that those skilled in the art can make various changes or modifications the present invention, and these equivalent form of values fall within the protection domain that the application's appended claims limits equally after having read the content that the present invention lectures.
Claims (3)
1. a mango preservative, is characterized in that comprising following component raw material by weight: sucrose ester 5 ?10 parts, phytic acid 3 ?5 parts, citric acid 1 ?5 parts, nutmeg acid potassium 1 ?3 parts, sodium sorbate 2 ?5 parts, Cobastab 2 ?4 parts, vitamin C 2 ?4 parts, calcium silicates 0.5 ?1 part, pure water 10 ?30 parts.
2. mango preservative according to claim 1, is characterized in that comprising following component raw material by weight: sucrose ester 7 parts, phytic acid 4 parts, citric acid 2 parts, nutmeg acid 2 parts, potassium, sodium sorbate 4 parts, vitamin B3 part, vitamin C 3 parts, calcium silicates 0.7 part, pure water 20 parts.
3. mango preservative according to claim 1, is characterized in that comprising following component raw material by weight: sucrose ester 8 parts, phytic acid 5 parts, citric acid 2 parts, nutmeg acid 1 part, potassium, sodium sorbate 5 parts, vitamin B2 part, vitamin C 4 parts, calcium silicates 0.8 part, pure water 20 parts.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510228799.4A CN104886237A (en) | 2015-05-07 | 2015-05-07 | Mango preservative |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510228799.4A CN104886237A (en) | 2015-05-07 | 2015-05-07 | Mango preservative |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104886237A true CN104886237A (en) | 2015-09-09 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510228799.4A Pending CN104886237A (en) | 2015-05-07 | 2015-05-07 | Mango preservative |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104886237A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105918442A (en) * | 2016-04-27 | 2016-09-07 | 戴敏 | Mango preservative |
| CN105994606A (en) * | 2016-05-27 | 2016-10-12 | 柳州益泰农业科技有限公司 | Mango preservative and preparation method thereof |
| CN106665814A (en) * | 2016-12-28 | 2017-05-17 | 广西南宁乐蕊生物科技有限责任公司 | Mango preservative containing citric acid and carvacrol |
| CN108244231A (en) * | 2018-02-22 | 2018-07-06 | 宁波市农业科学研究院 | Nanometer fruits and vegetables fresh-keeping film-coating agent and its preparation method and application |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1091931A (en) * | 1994-02-23 | 1994-09-14 | 岳仁芳 | A kind of natural fresh-keeping agent mother liquor composition |
| CN103651768A (en) * | 2013-12-05 | 2014-03-26 | 南通双和食品有限公司 | Fruit preservative |
| CN103734302A (en) * | 2013-12-20 | 2014-04-23 | 苏州市万泰真空炉研究所有限公司 | Preparation method of novel mango preservative |
| CN103749660A (en) * | 2013-12-25 | 2014-04-30 | 广西科技大学 | Fruit preservative |
-
2015
- 2015-05-07 CN CN201510228799.4A patent/CN104886237A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1091931A (en) * | 1994-02-23 | 1994-09-14 | 岳仁芳 | A kind of natural fresh-keeping agent mother liquor composition |
| CN103651768A (en) * | 2013-12-05 | 2014-03-26 | 南通双和食品有限公司 | Fruit preservative |
| CN103734302A (en) * | 2013-12-20 | 2014-04-23 | 苏州市万泰真空炉研究所有限公司 | Preparation method of novel mango preservative |
| CN103749660A (en) * | 2013-12-25 | 2014-04-30 | 广西科技大学 | Fruit preservative |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105918442A (en) * | 2016-04-27 | 2016-09-07 | 戴敏 | Mango preservative |
| CN105994606A (en) * | 2016-05-27 | 2016-10-12 | 柳州益泰农业科技有限公司 | Mango preservative and preparation method thereof |
| CN106665814A (en) * | 2016-12-28 | 2017-05-17 | 广西南宁乐蕊生物科技有限责任公司 | Mango preservative containing citric acid and carvacrol |
| CN108244231A (en) * | 2018-02-22 | 2018-07-06 | 宁波市农业科学研究院 | Nanometer fruits and vegetables fresh-keeping film-coating agent and its preparation method and application |
| CN108244231B (en) * | 2018-02-22 | 2021-11-09 | 宁波市农业科学研究院 | Nano fruit and vegetable fresh-keeping film coating agent and preparation method and application thereof |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150909 |
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| WD01 | Invention patent application deemed withdrawn after publication |