CN105831239A - Apple preservative and preparation method thereof - Google Patents
Apple preservative and preparation method thereof Download PDFInfo
- Publication number
- CN105831239A CN105831239A CN201610190941.5A CN201610190941A CN105831239A CN 105831239 A CN105831239 A CN 105831239A CN 201610190941 A CN201610190941 A CN 201610190941A CN 105831239 A CN105831239 A CN 105831239A
- Authority
- CN
- China
- Prior art keywords
- apple
- keeping agent
- sodium
- apple fresh
- preparation
- 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
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 239000003755 preservative agent Substances 0.000 title abstract description 9
- 230000002335 preservative effect Effects 0.000 title abstract description 9
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 39
- 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
- 229930006000 Sucrose Natural products 0.000 claims abstract description 25
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 13
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 13
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims abstract description 13
- 235000013923 monosodium glutamate Nutrition 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
- 229940073490 sodium glutamate Drugs 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
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 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 24
- 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
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 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
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 12
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 10
- 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
- 241000220225 Malus Species 0.000 abstract 7
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 abstract 1
- 235000021016 apples Nutrition 0.000 abstract 1
- 229920002770 condensed tannin Polymers 0.000 abstract 1
- 235000021552 granulated sugar Nutrition 0.000 abstract 1
- 235000013372 meat Nutrition 0.000 abstract 1
- 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
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material 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)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The present invention provides an apple preservative. The apple preservative consists of the following components in parts by mass: 5-6 parts of sucrose ester, 0.6-0.8 part of proanthocyanidins, 0.2-0.4 part of white granulated sugar, 0.12-0.16 part of sodium bicarbonate, 0.1-0.3 part of citric acid, 0.1-0.3 part of sodium glutamate, 0.03-0.05 part of sodium tartrate, 0.006-0.008 part of vitamin C and 185-195 parts of water. The present invention also provides a preparation method of the apple preservative. The preparation method of the apple preservative is simple, the formula is reasonable, the cost is low, the apple preservative is convenient in operation during use and good in fresh preservation effects, and the fruits do not dehydrate and wilt, get brown in meat and peels, etc. during the storage period, so that the appearance and freshness are well maintained. After the apple preservative is used, the shelf life of the apples can be up to seven and a half months.
Description
Technical field
The present invention relates to a kind of apple fresh-keeping agent and preparation 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 apple fresh-keeping agent.To this end, the present invention also provides for its preparation method.
The present invention provides a kind of apple fresh-keeping agent, and described apple fresh-keeping agent is made up of each component of following mass fraction: sucrose ester 5-6 part, procyanidin 0.6-0.8 part, white sugar 0.2-0.4 part, sodium bicarbonate 0.12-0.16 part, citric acid 0.1-0.3 part, sodium glutamate 0.1-0.3 part, sodium tartrate 0.03-0.05 part, vitamin C 0.006-0.008 part, water 185-195 part.
As preferably, described apple fresh-keeping agent is made up of each component of following mass fraction: sucrose ester 5.5 parts, procyanidin 0.7 part, white sugar 0.3 part, sodium bicarbonate 0.14 part, citric acid 0.2 part, sodium glutamate 0.2 part, sodium tartrate 0.04 part, vitamin C 0.007 part, 190 parts of water.
The present invention also provides for the preparation method of apple fresh-keeping agent, it is that the sucrose ester of formula ratio, procyanidin, white sugar, sodium bicarbonate and water are mixed, stirring 12-15min, it is warming up to 50-55 DEG C afterwards, add the citric acid of formula ratio, sodium glutamate, sodium tartrate, vitamin C stirring 8-10min, be cooled to room temperature.
The present invention also provides for the application in apple fresh-keeping of the above-mentioned apple fresh-keeping agent.
As preferably, described application is to put in apple fresh-keeping agent by Fructus Mali pumilae, soaks 50-60s and takes out.
The apple fresh-keeping 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, the apple fresh-keeping phase is up to 7 first quarter moons.
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 apple fresh-keeping agent of the present invention is as follows:
Sucrose ester 5.5g, procyanidin 0.7g, white sugar 0.3g, sodium bicarbonate 0.14g, citric acid 0.2g, sodium glutamate 0.2g, sodium tartrate 0.04g, vitamin C 0.007g, water 190g.
The preparation method of the apple fresh-keeping agent of the present invention is:
Sucrose ester 5.5g, procyanidin 0.7g, white sugar 0.3g, sodium bicarbonate 0.14g and 190g water are mixed, stirring 13min, being warming up to 53 DEG C afterwards, addition citric acid 0.2g, sodium glutamate 0.2g, sodium tartrate 0.04g, vitamin C 0.007g stir 9min, are cooled to room temperature.
During use, Fructus Mali pumilae is put in apple fresh-keeping agent, soak 55s and take out.
Embodiment 2
The formula of the apple fresh-keeping agent of the present invention is as follows:
Sucrose ester 5g, procyanidin 0.6g, white sugar 0.2g, sodium bicarbonate 0.16g, citric acid 0.3g, sodium glutamate 0.1g, sodium tartrate 0.03g, vitamin C 0.006g, water 195g.
The preparation method of the apple fresh-keeping agent of the present invention is:
Sucrose ester 5g, procyanidin 0.6g, white sugar 0.2g, sodium bicarbonate 0.16g and 195g water are mixed, stirring 12min, being warming up to 55 DEG C afterwards, addition citric acid 0.3g, sodium glutamate 0.1g, sodium tartrate 0.03g, vitamin C 0.006g stir 10min, are cooled to room temperature.
During use, Fructus Mali pumilae is put in apple fresh-keeping agent, soak 50s and take out.
Embodiment 3
The formula of the apple fresh-keeping agent of the present invention is as follows:
Sucrose ester 6g, procyanidin 0.8g, white sugar 0.4g, sodium bicarbonate 0.12g, citric acid 0.1g, sodium glutamate 0.3g, sodium tartrate 0.05g, vitamin C 0.008g, water 185g.
The preparation method of the apple fresh-keeping agent of the present invention is:
Sucrose ester 6g, procyanidin 0.8g, white sugar 0.4g, sodium bicarbonate 0.12g and 185g water are mixed, stirring 15min, being warming up to 50 DEG C afterwards, addition citric acid 0.1g, sodium glutamate 0.3g, sodium tartrate 0.05g, vitamin C 0.008g stir 8min, are cooled to room temperature.
During use, Fructus Mali pumilae is put in apple fresh-keeping agent, soak 60s 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. an apple fresh-keeping agent, it is characterised in that: described apple fresh-keeping agent is made up of each component of following mass fraction: sucrose ester 5-6 part, procyanidin 0.6-0.8 part, white sugar 0.2-0.4 part, sodium bicarbonate 0.12-0.16 part, citric acid 0.1-0.3 part, sodium glutamate 0.1-0.3 part, sodium tartrate 0.03-0.05 part, vitamin C 0.006-0.008 part, water 185-195 part.
Apple fresh-keeping agent the most according to claim 1, it is characterised in that: described apple fresh-keeping agent is made up of each component of following mass fraction: sucrose ester 5.5 parts, procyanidin 0.7 part, white sugar 0.3 part, sodium bicarbonate 0.14 part, citric acid 0.2 part, sodium glutamate 0.2 part, sodium tartrate 0.04 part, vitamin C 0.007 part, 190 parts of water.
3. the preparation method of the apple fresh-keeping agent described in claim 1 or 2, it is characterized in that: be that the sucrose ester of formula ratio, procyanidin, white sugar, sodium bicarbonate and water are mixed, stirring 12-15min, it is warming up to 50-55 DEG C afterwards, add the citric acid of formula ratio, sodium glutamate, sodium tartrate, vitamin C stirring 8-10min, be cooled to room temperature.
4. the application in apple fresh-keeping of the apple fresh-keeping agent described in claim 1 or 2.
Application the most according to claim 4, it is characterised in that: described application is to put in apple fresh-keeping agent by Fructus Mali pumilae, soaks 50-60s and takes out.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610190941.5A CN105831239A (en) | 2016-03-30 | 2016-03-30 | Apple preservative and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610190941.5A CN105831239A (en) | 2016-03-30 | 2016-03-30 | Apple preservative and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105831239A true CN105831239A (en) | 2016-08-10 |
Family
ID=56584317
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610190941.5A Pending CN105831239A (en) | 2016-03-30 | 2016-03-30 | Apple preservative and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105831239A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106912596A (en) * | 2017-03-03 | 2017-07-04 | 广西南宁乐蕊生物科技有限责任公司 | A kind of apple fresh-keeping agent of safety and environmental protection |
| CN108771099A (en) * | 2018-05-21 | 2018-11-09 | 赵荆江 | A kind of composition and its application method substituting preservative |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103749660A (en) * | 2013-12-25 | 2014-04-30 | 广西科技大学 | Fruit preservative |
| CN103749658A (en) * | 2013-12-25 | 2014-04-30 | 广西科技大学 | Cherry preservative |
| CN104286153A (en) * | 2014-10-24 | 2015-01-21 | 烟台朗博商贸有限公司 | Apple antistaling agent |
-
2016
- 2016-03-30 CN CN201610190941.5A patent/CN105831239A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103749660A (en) * | 2013-12-25 | 2014-04-30 | 广西科技大学 | Fruit preservative |
| CN103749658A (en) * | 2013-12-25 | 2014-04-30 | 广西科技大学 | Cherry preservative |
| CN104286153A (en) * | 2014-10-24 | 2015-01-21 | 烟台朗博商贸有限公司 | Apple antistaling agent |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106912596A (en) * | 2017-03-03 | 2017-07-04 | 广西南宁乐蕊生物科技有限责任公司 | A kind of apple fresh-keeping agent of safety and environmental protection |
| CN108771099A (en) * | 2018-05-21 | 2018-11-09 | 赵荆江 | A kind of composition and its application method substituting preservative |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103734290B (en) | A kind of antistaling agent for litchi | |
| CN103749659B (en) | A kind of citrus fruit antistaling agent | |
| CN104082757B (en) | A kind of production method of steeping green pepper duck's foot | |
| CN105660845A (en) | Peach preservative and preparation method thereof | |
| CN105831239A (en) | Apple preservative and preparation method thereof | |
| KR20120011196A (en) | Method of manufacturing functional fruit-jam and functional fruit-jam manufactured by the method | |
| CN103734285B (en) | A kind of citrus fruit antistaling agent and preparation method thereof | |
| CN107771918A (en) | A kind of natural fresh-keeping agent of fruits | |
| CN106212655A (en) | A kind of citrus preservative | |
| CN105794964A (en) | Pear preservative and preparation method thereof | |
| CN105794960A (en) | Apple fresh keeping agent | |
| CN105767151A (en) | Apple fresh-keeping agent and using method thereof | |
| CN105831240A (en) | Preservative for pear fresh preservation | |
| CN106172723A (en) | A kind of mango preservative | |
| KR20130038070A (en) | Method of preserve celery cabbage using ginseng | |
| CN105767152A (en) | Fresh-keeping agent for keeping apples fresh | |
| CN105994608A (en) | Grape preservative | |
| CN106212654A (en) | A kind of Banana fresh-keeping agent | |
| CN106035628A (en) | Mango fruit preservative agent | |
| CN105794957A (en) | Pear preservative and application method thereof | |
| CN106212653A (en) | A kind of antistaling agent for litchi | |
| CN106212656A (en) | A kind of Fructus Citri tangerinae antistaling agent | |
| CN105794958A (en) | Fresh-keeping agent for peaches | |
| CN105994606A (en) | Mango preservative and preparation method thereof | |
| CN106172724A (en) | A kind of fruit antistaling agent |
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: 20160810 |
|
| RJ01 | Rejection of invention patent application after publication |