CN105794959A - Pear preservative - Google Patents
Pear preservative Download PDFInfo
- Publication number
- CN105794959A CN105794959A CN201610190945.3A CN201610190945A CN105794959A CN 105794959 A CN105794959 A CN 105794959A CN 201610190945 A CN201610190945 A CN 201610190945A CN 105794959 A CN105794959 A CN 105794959A
- Authority
- CN
- China
- Prior art keywords
- pears
- antistaling agent
- sodium
- vitamin
- water
- 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
- 239000003755 preservative agent Substances 0.000 title abstract description 6
- 230000002335 preservative effect Effects 0.000 title abstract description 6
- 235000014443 Pyrus communis Nutrition 0.000 title abstract 4
- 241000220324 Pyrus Species 0.000 claims abstract description 38
- 235000021017 pears Nutrition 0.000 claims abstract description 35
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 13
- 229920002907 Guar gum Polymers 0.000 claims abstract description 13
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 claims abstract description 13
- 229930006000 Sucrose Natural products 0.000 claims abstract description 13
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 13
- 229960002154 guar gum Drugs 0.000 claims abstract description 13
- 235000010417 guar gum Nutrition 0.000 claims abstract description 13
- 239000000665 guar gum Substances 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
- 239000001632 sodium acetate Substances 0.000 claims abstract description 13
- 235000017281 sodium acetate Nutrition 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
- 239000001433 sodium tartrate Substances 0.000 claims abstract description 13
- 229960002167 sodium tartrate Drugs 0.000 claims abstract description 13
- 235000011004 sodium tartrates 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
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 13
- 239000011718 vitamin C Substances 0.000 claims abstract description 13
- 238000002360 preparation method Methods 0.000 claims abstract description 8
- 239000003795 chemical substances by application Substances 0.000 claims description 26
- XFZJEEAOWLFHDH-UHFFFAOYSA-N (2R,2'R,3R,3'R,4R)-3,3',4',5,7-Pentahydroxyflavan(48)-3,3',4',5,7-pentahydroxyflavan Natural products C=12OC(C=3C=C(O)C(O)=CC=3)C(O)CC2=C(O)C=C(O)C=1C(C1=C(O)C=C(O)C=C1O1)C(O)C1C1=CC=C(O)C(O)=C1 XFZJEEAOWLFHDH-UHFFFAOYSA-N 0.000 claims description 12
- CWEZAWNPTYBADX-UHFFFAOYSA-N Procyanidin Natural products OC1C(OC2C(O)C(Oc3c2c(O)cc(O)c3C4C(O)C(Oc5cc(O)cc(O)c45)c6ccc(O)c(O)c6)c7ccc(O)c(O)c7)c8c(O)cc(O)cc8OC1c9ccc(O)c(O)c9 CWEZAWNPTYBADX-UHFFFAOYSA-N 0.000 claims description 12
- MOJZMWJRUKIQGL-FWCKPOPSSA-N Procyanidin C2 Natural products O[C@@H]1[C@@H](c2cc(O)c(O)cc2)Oc2c([C@H]3[C@H](O)[C@@H](c4cc(O)c(O)cc4)Oc4c3c(O)cc(O)c4)c(O)cc(O)c2[C@@H]1c1c(O)cc(O)c2c1O[C@@H]([C@H](O)C2)c1cc(O)c(O)cc1 MOJZMWJRUKIQGL-FWCKPOPSSA-N 0.000 claims description 12
- 229920005610 lignin Polymers 0.000 claims description 12
- HGVVOUNEGQIPMS-UHFFFAOYSA-N procyanidin Chemical compound O1C2=CC(O)=CC(O)=C2C(O)C(O)C1(C=1C=C(O)C(O)=CC=1)OC1CC2=C(O)C=C(O)C=C2OC1C1=CC=C(O)C(O)=C1 HGVVOUNEGQIPMS-UHFFFAOYSA-N 0.000 claims description 12
- 229920002414 procyanidin Polymers 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 10
- 229940080350 sodium stearate Drugs 0.000 claims description 5
- 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
- 238000000034 method 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
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (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 procyanidine, 0.5-0.7 part of xylogen, 0.1-0.3 part of sodium acetate, 0.1-0.3 part of guar gum, 0.12-0.16 part of sodium stearate, 0.02-0.04 part of sodium tartrate, 0.008-0.012 part of vitamin C and 200 parts of water.A preparation method for the pear preservative is simple, formula is reasonable, cost is low; in use, operation is convenient, and the preservation effect is good.During storage, fruits can not lose water, wilt or brown, and the appearance freshness is kept very well.After use, the refreshing time of pears is up to 8 months.
Description
Technical field
The present invention relates to a kind of pears antistaling agent.
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.
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, procyanidin 0.5-0.8 part, lignin 0.5-0.7 part, sodium acetate 0.1-0.3 part, guar gum 0.1-0.3 part, sodium stearate 0.12-0.16 part, sodium tartrate 0.02-0.04 part, vitamin C 0.008-0.012 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, procyanidin 0.6 part, lignin 0.6 part, sodium acetate 0.2 part, guar gum 0.2 part, sodium stearate 0.14 part, sodium tartrate 0.03 part, vitamin C 0.01 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, procyanidin, lignin, sodium acetate and water are mixed, stirring 5-10min, it is warming up to 45-55 DEG C afterwards, add the guar gum of formula ratio, sodium stearate, sodium tartrate, vitamin C stirring 20-30min, be cooled to room temperature.
The present invention also provides for the application in pears are fresh-keeping of the pears antistaling agent.
As preferably, described application 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 8 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, procyanidin 0.6g, lignin 0.6g, sodium acetate 0.2g, guar gum 0.2g, sodium stearate 0.14g, sodium tartrate 0.03g, vitamin C
0.01g, water 200g.
The preparation method of the pears antistaling agent of the present invention is:
The sucrose ester of formula ratio, procyanidin, lignin, sodium acetate and water are mixed, stirs 8min, be warming up to 50 DEG C afterwards, add the guar gum of formula ratio, sodium stearate, sodium tartrate, vitamin C stirring 25min, 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, procyanidin 0.8g, lignin 0.7g, sodium acetate 0.1g, guar gum 0.3g, sodium stearate 0.16g, sodium tartrate 0.02g, vitamin C
0.012g, water 200g.
The preparation method of the pears antistaling agent of the present invention is:
The sucrose ester of formula ratio, procyanidin, lignin, sodium acetate and water are mixed, stirs 5min, be warming up to 55 DEG C afterwards, add the guar gum of formula ratio, sodium stearate, sodium tartrate, vitamin C stirring 20min, 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, procyanidin 0.5g, lignin 0.5g, sodium acetate 0.3g, guar gum 0.1g, sodium stearate 0.12g, sodium tartrate 0.04g, vitamin C
0.008g, water 200g.
The preparation method of the pears antistaling agent of the present invention is:
The sucrose ester of formula ratio, procyanidin, lignin, sodium acetate and water are mixed, stirs 10min, be warming up to 45 DEG C afterwards, add the guar gum of formula ratio, sodium stearate, sodium tartrate, vitamin C stirring 30min, 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 (5)
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, procyanidin 0.5-0.8 part, lignin 0.5-0.7 part, sodium acetate 0.1-0.3 part, guar gum 0.1-0.3 part, sodium stearate 0.12-0.16 part, sodium tartrate 0.02-0.04 part, vitamin C 0.008-0.012 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, procyanidin 0.6 part, lignin 0.6 part, sodium acetate 0.2 part, guar gum 0.2 part, sodium stearate 0.14 part, sodium tartrate 0.03 part, vitamin C 0.01 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, procyanidin, lignin, sodium acetate and water are mixed, stirring 5-10min, it is warming up to 45-55 DEG C afterwards, add the guar gum of formula ratio, sodium stearate, sodium tartrate, vitamin C stirring 20-30min, be cooled to room temperature.
4. the application in pears are fresh-keeping of the pears antistaling agent described in claim 1 or 2.
Application the most according to claim 4, it is characterised in that: described application is to be put into by pears in pears antistaling agent, soaks 1-2min and takes out.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610190945.3A CN105794959A (en) | 2016-03-30 | 2016-03-30 | Pear preservative |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610190945.3A CN105794959A (en) | 2016-03-30 | 2016-03-30 | Pear preservative |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105794959A true CN105794959A (en) | 2016-07-27 |
Family
ID=56454241
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610190945.3A Pending CN105794959A (en) | 2016-03-30 | 2016-03-30 | Pear preservative |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105794959A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103734288A (en) * | 2013-12-25 | 2014-04-23 | 广西科技大学 | Cherry preservative and preparation method thereof |
| CN103734287A (en) * | 2013-12-25 | 2014-04-23 | 广西科技大学 | Cherry 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 |
-
2016
- 2016-03-30 CN CN201610190945.3A patent/CN105794959A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103734288A (en) * | 2013-12-25 | 2014-04-23 | 广西科技大学 | Cherry preservative and preparation method thereof |
| CN103734287A (en) * | 2013-12-25 | 2014-04-23 | 广西科技大学 | Cherry 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 |
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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 |
|
| RJ01 | Rejection of invention patent application after publication |