CN105794957A - Pear preservative and application method thereof - Google Patents
Pear preservative and application method thereof Download PDFInfo
- Publication number
- CN105794957A CN105794957A CN201610190922.2A CN201610190922A CN105794957A CN 105794957 A CN105794957 A CN 105794957A CN 201610190922 A CN201610190922 A CN 201610190922A CN 105794957 A CN105794957 A CN 105794957A
- Authority
- CN
- China
- Prior art keywords
- sodium
- pears
- antistaling agent
- lignin
- starch
- 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
- 238000000034 method Methods 0.000 title claims abstract description 8
- 239000003755 preservative agent Substances 0.000 title abstract description 8
- 230000002335 preservative effect Effects 0.000 title abstract description 8
- 235000014443 Pyrus communis Nutrition 0.000 title abstract 6
- 241000220324 Pyrus Species 0.000 claims abstract description 38
- 235000021017 pears Nutrition 0.000 claims abstract description 33
- DOUMFZQKYFQNTF-WUTVXBCWSA-N (R)-rosmarinic acid Chemical compound C([C@H](C(=O)O)OC(=O)\C=C\C=1C=C(O)C(O)=CC=1)C1=CC=C(O)C(O)=C1 DOUMFZQKYFQNTF-WUTVXBCWSA-N 0.000 claims abstract description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- ZZAFFYPNLYCDEP-HNNXBMFYSA-N Rosmarinsaeure Natural products OC(=O)[C@H](Cc1cccc(O)c1O)OC(=O)C=Cc2ccc(O)c(O)c2 ZZAFFYPNLYCDEP-HNNXBMFYSA-N 0.000 claims abstract description 13
- 239000004283 Sodium sorbate Substances 0.000 claims abstract description 13
- 229920002472 Starch Polymers 0.000 claims abstract description 13
- 229930006000 Sucrose Natural products 0.000 claims abstract description 13
- 229910021538 borax Inorganic materials 0.000 claims abstract description 13
- 229920005610 lignin Polymers 0.000 claims abstract description 13
- DOUMFZQKYFQNTF-MRXNPFEDSA-N rosemarinic acid Natural products C([C@H](C(=O)O)OC(=O)C=CC=1C=C(O)C(O)=CC=1)C1=CC=C(O)C(O)=C1 DOUMFZQKYFQNTF-MRXNPFEDSA-N 0.000 claims abstract description 13
- TVHVQJFBWRLYOD-UHFFFAOYSA-N rosmarinic acid Natural products OC(=O)C(Cc1ccc(O)c(O)c1)OC(=Cc2ccc(O)c(O)c2)C=O TVHVQJFBWRLYOD-UHFFFAOYSA-N 0.000 claims abstract description 13
- HELHAJAZNSDZJO-OLXYHTOASA-L sodium L-tartrate Chemical compound [Na+].[Na+].[O-]C(=O)[C@H](O)[C@@H](O)C([O-])=O HELHAJAZNSDZJO-OLXYHTOASA-L 0.000 claims abstract description 13
- RYYKJJJTJZKILX-UHFFFAOYSA-M sodium octadecanoate Chemical compound [Na+].CCCCCCCCCCCCCCCCCC([O-])=O RYYKJJJTJZKILX-UHFFFAOYSA-M 0.000 claims abstract description 13
- LROWVYNUWKVTCU-STWYSWDKSA-M sodium sorbate Chemical compound [Na+].C\C=C\C=C\C([O-])=O LROWVYNUWKVTCU-STWYSWDKSA-M 0.000 claims abstract description 13
- 235000019250 sodium sorbate Nutrition 0.000 claims abstract description 13
- 229960002167 sodium tartrate Drugs 0.000 claims abstract description 13
- 239000001433 sodium tartrate Substances 0.000 claims abstract description 13
- 235000011004 sodium tartrates Nutrition 0.000 claims abstract description 13
- 235000010339 sodium tetraborate Nutrition 0.000 claims abstract description 13
- 239000008107 starch Substances 0.000 claims abstract description 13
- 235000019698 starch Nutrition 0.000 claims abstract description 13
- 239000005720 sucrose Substances 0.000 claims abstract description 13
- -1 sucrose ester Chemical class 0.000 claims abstract description 13
- BSVBQGMMJUBVOD-UHFFFAOYSA-N trisodium borate Chemical compound [Na+].[Na+].[Na+].[O-]B([O-])[O-] BSVBQGMMJUBVOD-UHFFFAOYSA-N 0.000 claims abstract description 13
- 238000002360 preparation method Methods 0.000 claims abstract description 8
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims abstract description 6
- 239000003795 chemical substances by application Substances 0.000 claims description 26
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 14
- 238000003756 stirring Methods 0.000 claims description 10
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 7
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 7
- 238000010792 warming Methods 0.000 claims description 5
- 235000013399 edible fruits Nutrition 0.000 abstract description 5
- 238000004321 preservation Methods 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 231100001261 hazardous Toxicity 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/157—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Microbiology (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention provides a pear preservative.The pear preservative is prepared from, by mass, 5-6 parts of sucrose ester, 0.5-0.8 part of sodium sorbate, 0.3-0.5 part of lignin, 0.1-0.3 part of sodium bicarbonate, 0.02-0.04 part of sodium stearate, 0.01-0.03 part of starch, 0.2-0.4 part of sodium borate, 0.08-0.12 part of rosmarinic acid, 0.02-0.04 part of sodium tartrate and 200 parts of water.The invention further provides an application method of the pear preservative.The pear preservative is simple in preparation method, reasonable in formula, low in cost, convenient to operate in use and good in preservation effect; during storage, fruits will not wither or turn brown or produce brown peel as a result of water loss, so that freshness of the appearances is well maintained.After application of the pear preservative, the refreshing time of pears can reach as long as seven months.
Description
Technical field
The present invention relates to a kind of pears antistaling agent and using method thereof.
Background technology
Along with the development of science and technology, gradually stepping up of people's living standard, the demand of the fruit that different regions Various Seasonal produces is gradually increased by people.Make people that the fresh-keeping and storing of the fruit that difficulty is stored and transport are proposed the highest requirement.Existing fruit freshness preserving technology usually makes preservative film, and preservative film has certain progress in terms of room temperature or preservation by low temperature, long acting fresh-keeping, transportation fresh-retaining really.But there is also some shortcomings, the predominantly release phase is shorter, and preservation is uneven, it is difficult in order to be effective；Preparation method complexity is cumbersome；Cost of manufacture is higher, and raw material sources are narrow；Some raw material components is hazardous to the human body.
Summary of the invention
In order to solve problems of the prior art, the invention provides a kind of pears antistaling agent.To this end, the present invention also provides for its using method.
The present invention provides a kind of pears antistaling agent, and described pears antistaling agent is made up of each component of following mass fraction: sucrose ester 5-6 part, sodium sorbate 0.5-0.8 part, lignin 0.3-0.5 part, sodium bicarbonate 0.1-0.3 part, sodium stearate 0.02-0.04 part, starch 0.01-0.03 part, sodium borate 0.2-0.4 part, rosmarinic acid 0.08-0.12 part, sodium tartrate 0.02-0.04 part, 200 parts of water.
As preferably, described pears antistaling agent is made up of each component of following mass fraction: sucrose ester 5.5 parts, sodium sorbate 0.6 part, lignin 0.4 part, sodium bicarbonate 0.2 part, sodium stearate 0.03 part, starch 0.02 part, sodium borate 0.3 part, rosmarinic acid 0.1 part, sodium tartrate 0.03 part, 200 parts of water.
The present invention also provides for the preparation method of pears antistaling agent, it is that the sucrose ester of formula ratio, sodium sorbate, lignin, sodium bicarbonate, sodium stearate and water are mixed, stirring 5-10min, it is warming up to 45-50 DEG C afterwards, add the starch of formula ratio, sodium borate, rosmarinic acid, sodium tartrate stirring 8-10min, be cooled to room temperature.
The present invention also provides for the using method of pears antistaling agent, is to be put into by pears in pears antistaling agent, soaks 1-2min and takes out.
The pears antistaling agent preparation method of the present invention is simple, formula is reasonable, with low cost, easy to operate during use, good refreshing effect, during preserving, fruit will not occur the problem such as dehydration wilting, the brown skin of brown stain, and outward appearance freshness is well kept.After using, pears freshness date is up to 7 months.
Detailed description of the invention
Below example facilitates a better understanding of the present invention, but does not limit the present invention.Experimental technique in following embodiment, if no special instructions, is conventional method.
Embodiment 1
The formula of the pears antistaling agent of the present invention is as follows:
Sucrose ester 5.5g, sodium sorbate 0.6g, lignin 0.4g, sodium bicarbonate 0.2g, sodium stearate 0.03g, starch 0.02g, sodium borate 0.3g, rosmarinic acid 0.1g, sodium tartrate 0.03g, water 200g.
The preparation method of the pears antistaling agent of the present invention is:
The sucrose ester of formula ratio, sodium sorbate, lignin, sodium bicarbonate, sodium stearate and water are mixed, stirs 8min, be warming up to 48 DEG C afterwards, add the starch of formula ratio, sodium borate, rosmarinic acid, sodium tartrate stirring 9min, be cooled to room temperature.
During use, pears are put in pears antistaling agent, soak 90s and take out.
Embodiment 2
The formula of the pears antistaling agent of the present invention is as follows:
Sucrose ester 5g, sodium sorbate 0.8g, lignin 0.3g, sodium bicarbonate 0.1g, sodium stearate 0.04g, starch 0.03g, sodium borate 0.2g, rosmarinic acid 0.12g, sodium tartrate 0.04g, water 200g.
The preparation method of the pears antistaling agent of the present invention is:
The sucrose ester of formula ratio, sodium sorbate, lignin, sodium bicarbonate, sodium stearate and water are mixed, stirs 5min, be warming up to 50 DEG C afterwards, add the starch of formula ratio, sodium borate, rosmarinic acid, sodium tartrate stirring 10min, be cooled to room temperature.
During use, pears are put in pears antistaling agent, soak 1min and take out.
Embodiment 3
The formula of the pears antistaling agent of the present invention is as follows:
Sucrose ester 6g, sodium sorbate 0.5g, lignin 0.5g, sodium bicarbonate 0.3g, sodium stearate 0.02g, starch 0.01g, sodium borate 0.4g, rosmarinic acid 0.08g, sodium tartrate 0.02g, water 200g.
The preparation method of the pears antistaling agent of the present invention is:
The sucrose ester of formula ratio, sodium sorbate, lignin, sodium bicarbonate, sodium stearate and water are mixed, stirs 10min, be warming up to 45 DEG C afterwards, add the starch of formula ratio, sodium borate, rosmarinic acid, sodium tartrate stirring 8min, be cooled to room temperature.
During use, pears are put in pears antistaling agent, soak 2min and take out.
Last it is noted that the foregoing is only the preferred embodiments of the present invention, it is not limited to the present invention, although the present invention being described in detail with reference to previous embodiment, for a person skilled in the art, technical scheme described in foregoing embodiments still can be modified by it, or wherein portion of techniques feature is carried out equivalent.All within the spirit and principles in the present invention, any modification, equivalent substitution and improvement etc. made, should be included within the scope of the present invention.
Claims (4)
1. a pears antistaling agent, it is characterised in that: described pears antistaling agent is made up of each component of following mass fraction: sucrose ester 5-6 part, sodium sorbate 0.5-0.8 part, lignin 0.3-0.5 part, sodium bicarbonate 0.1-0.3 part, sodium stearate 0.02-0.04 part, starch 0.01-0.03 part, sodium borate 0.2-0.4 part, rosmarinic acid 0.08-0.12 part, sodium tartrate 0.02-0.04 part, 200 parts of water.
Pears antistaling agent the most according to claim 1, it is characterised in that: described pears antistaling agent is made up of each component of following mass fraction: sucrose ester 5.5 parts, sodium sorbate 0.6 part, lignin 0.4 part, sodium bicarbonate 0.2 part, sodium stearate 0.03 part, starch 0.02 part, sodium borate 0.3 part, rosmarinic acid 0.1 part, sodium tartrate 0.03 part, 200 parts of water.
3. the preparation method of the pears antistaling agent described in claim 1 or 2, it is characterized in that: be that the sucrose ester of formula ratio, sodium sorbate, lignin, sodium bicarbonate, sodium stearate and water are mixed, stirring 5-10min, it is warming up to 45-50 DEG C afterwards, add the starch of formula ratio, sodium borate, rosmarinic acid, sodium tartrate stirring 8-10min, be cooled to room temperature.
4. the using method of the pears antistaling agent described in claim 1 or 2, it is characterised in that: it is pears to be put in pears antistaling agent, soaks 1-2min and take out.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610190922.2A CN105794957A (en) | 2016-03-30 | 2016-03-30 | Pear preservative and application method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610190922.2A CN105794957A (en) | 2016-03-30 | 2016-03-30 | Pear preservative and application method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105794957A true CN105794957A (en) | 2016-07-27 |
Family
ID=56454218
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610190922.2A Pending CN105794957A (en) | 2016-03-30 | 2016-03-30 | Pear preservative and application method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105794957A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106615058A (en) * | 2016-11-16 | 2017-05-10 | 常熟市辛庄镇双浜梨业种植专业合作社 | Method for air-adjusting preservation of cuiguan pears |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103734289A (en) * | 2013-12-25 | 2014-04-23 | 广西科技大学 | Litchi preservative and preparation method thereof |
| CN103999929A (en) * | 2014-06-06 | 2014-08-27 | 河北省农林科学院遗传生理研究所 | Apple and pear preservative and application method thereof |
| CN104286151A (en) * | 2014-10-24 | 2015-01-21 | 烟台朗博商贸有限公司 | Preservative for pears |
-
2016
- 2016-03-30 CN CN201610190922.2A patent/CN105794957A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103734289A (en) * | 2013-12-25 | 2014-04-23 | 广西科技大学 | Litchi preservative and preparation method thereof |
| CN103999929A (en) * | 2014-06-06 | 2014-08-27 | 河北省农林科学院遗传生理研究所 | Apple and pear preservative and application method thereof |
| CN104286151A (en) * | 2014-10-24 | 2015-01-21 | 烟台朗博商贸有限公司 | Preservative for pears |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106615058A (en) * | 2016-11-16 | 2017-05-10 | 常熟市辛庄镇双浜梨业种植专业合作社 | Method for air-adjusting preservation of cuiguan pears |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160727 |
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| RJ01 | Rejection of invention patent application after publication |