CN105831240A - Preservative for pear fresh preservation - Google Patents
Preservative for pear fresh preservation Download PDFInfo
- Publication number
- CN105831240A CN105831240A CN201610190944.9A CN201610190944A CN105831240A CN 105831240 A CN105831240 A CN 105831240A CN 201610190944 A CN201610190944 A CN 201610190944A CN 105831240 A CN105831240 A CN 105831240A
- Authority
- CN
- China
- Prior art keywords
- pears
- keeping
- fresh
- sodium
- antistaling agent
- 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
- 238000004321 preservation Methods 0.000 title abstract description 7
- 239000003755 preservative agent Substances 0.000 title abstract description 7
- 230000002335 preservative effect Effects 0.000 title abstract description 7
- 235000014443 Pyrus communis Nutrition 0.000 title abstract 4
- 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
- 241000220324 Pyrus Species 0.000 claims abstract description 38
- 235000021017 pears Nutrition 0.000 claims abstract description 35
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims abstract description 26
- 229930006000 Sucrose Natural products 0.000 claims abstract description 25
- RYYKJJJTJZKILX-UHFFFAOYSA-M sodium octadecanoate Chemical compound [Na+].CCCCCCCCCCCCCCCCCC([O-])=O RYYKJJJTJZKILX-UHFFFAOYSA-M 0.000 claims abstract description 18
- 229920002907 Guar gum Polymers 0.000 claims abstract description 13
- 229920002472 Starch Polymers 0.000 claims abstract description 13
- 229930003427 Vitamin E Natural products 0.000 claims abstract description 13
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 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
- 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
- 235000019832 sodium triphosphate Nutrition 0.000 claims abstract description 13
- 235000019698 starch Nutrition 0.000 claims abstract description 13
- 239000008107 starch Substances 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
- 229940046009 vitamin E Drugs 0.000 claims abstract description 13
- 235000019165 vitamin E Nutrition 0.000 claims abstract description 13
- 239000011709 vitamin E Substances 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 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
- 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
- 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
- 230000000694 effects Effects 0.000 abstract description 2
- 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
- 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
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
-
- 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 present invention provides a preservative for pear fresh preservation. The preservative for the pear fresh preservation consists of the following components in parts by mass: 5-6 parts of sucrose ester, 0.4-0.6 part of proanthocyanidins, 0.2-0.4 part of white granulated sugar, 0.2-0.4 part of starch, 0.5-0.7 part of citric acid, 0.2-0.4 part of guar gum, 0.06-0.08 part of sodium stearate, 0.02-0.04 part of sodium tartrate, 0.03-0.05 part of sodium tripolyphosphate, 0.006-0.008 part of vitamin E and 200 parts of water. A preparation method of the preservative for the pear fresh preservation is simple, the formula is reasonable, the cost is low, the 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 use, the shelf life of the pears can be up to eight months.
Description
Technical field
The present invention relates to a kind of antistaling agent fresh-keeping for pears.
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 antistaling agent fresh-keeping for pears.
The present invention provides a kind of antistaling agent fresh-keeping for pears, the described antistaling agent fresh-keeping for pears to be made up of each component of following mass fraction: sucrose ester 5-6 part, procyanidin 0.4-0.6 part, white sugar 0.2-0.4 part, starch 0.2-0.4 part, citric acid 0.5-0.7 part, guar gum 0.2-0.4 part, sodium stearate 0.06-0.08 part, sodium tartrate 0.02-0.04 part, sodium tripolyphosphate 0.03-0.05 part, vitamin E 0.006-0.008 part, 200 parts of water.
Preferably, the described antistaling agent fresh-keeping for pears is made up of each component of following mass fraction: sucrose ester 5.5 parts, procyanidin 0.5 part, white sugar 0.3 part, starch 0.3 part, citric acid 0.6 part, guar gum 0.3 part, sodium stearate 0.07 part, sodium tartrate 0.03 part, sodium tripolyphosphate 0.04 part, vitamin E 0.007 part, 200 parts of water.
The present invention is provided to the preparation method of the fresh-keeping antistaling agent of pears, it is that the sucrose ester of formula ratio, procyanidin, white sugar, starch, citric acid, sodium stearate and water are mixed, stirring 8-10min, it is warming up to 40-45 DEG C afterwards, add the guar gum of formula ratio, sodium stearate, sodium tartrate, sodium tripolyphosphate, vitamin E stirring 10-15min, be cooled to room temperature.
The present invention also provides for for the application in pears are fresh-keeping of the pears fresh-keeping antistaling agent.
As preferably, described application is to be put into by pears in the antistaling agent that pears are fresh-keeping, soaks 1-2min and takes out.
The antistaling agent preparation method fresh-keeping for pears 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 antistaling agent fresh-keeping for pears of the present invention is as follows:
Sucrose ester 5.5g, procyanidin 0.5g, white sugar 0.3g, starch 0.3g, citric acid 0.6g, guar gum 0.3g, sodium stearate 0.07g, sodium tartrate 0.03g, sodium tripolyphosphate 0.04g, vitamin E 0.007g, water 200g.
The preparation method of the antistaling agent fresh-keeping for pears of the present invention is:
The sucrose ester of formula ratio, procyanidin, white sugar, starch, citric acid, sodium stearate and water are mixed, stirring 9min, it is warming up to 42 DEG C afterwards, adds the guar gum of formula ratio, sodium stearate, sodium tartrate, sodium tripolyphosphate, vitamin E stirring 12min, be cooled to room temperature.
During use, pears are put in the antistaling agent that pears are fresh-keeping, soak 90s and take out.
Embodiment 2
The formula of the antistaling agent fresh-keeping for pears of the present invention is as follows:
Sucrose ester 6g, procyanidin 0.4g, white sugar 0.2g, starch 0.4g, citric acid 0.5g, guar gum 0.2g, sodium stearate 0.08g, sodium tartrate 0.02g, sodium tripolyphosphate 0.05g, vitamin E 0.006g, water 200g.
The preparation method of the antistaling agent fresh-keeping for pears of the present invention is:
The sucrose ester of formula ratio, procyanidin, white sugar, starch, citric acid, sodium stearate and water are mixed, stirring 8min, it is warming up to 45 DEG C afterwards, adds the guar gum of formula ratio, sodium stearate, sodium tartrate, sodium tripolyphosphate, vitamin E stirring 15min, be cooled to room temperature.
During use, pears are put in the antistaling agent that pears are fresh-keeping, soak 1min and take out.
Embodiment 3
The formula of the antistaling agent fresh-keeping for pears of the present invention is as follows:
Sucrose ester 5g, procyanidin 0.6g, white sugar 0.4g, starch 0.2g, citric acid 0.7g, guar gum 0.4g, sodium stearate 0.06g, sodium tartrate 0.04g, sodium tripolyphosphate 0.03g, vitamin E 0.008g, water 200g.
The preparation method of the antistaling agent fresh-keeping for pears of the present invention is:
The sucrose ester of formula ratio, procyanidin, white sugar, starch, citric acid, sodium stearate and water are mixed, stirring 10min, it is warming up to 40 DEG C afterwards, adds the guar gum of formula ratio, sodium stearate, sodium tartrate, sodium tripolyphosphate, vitamin E stirring 10min, be cooled to room temperature.
During use, pears are put in the antistaling agent that pears are fresh-keeping, 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. one kind is used for the antistaling agent that pears are fresh-keeping, it is characterised in that: the described antistaling agent fresh-keeping for pears is made up of each component of following mass fraction: sucrose ester 5-6 part, procyanidin 0.4-0.6 part, white sugar 0.2-0.4 part, starch 0.2-0.4 part, citric acid 0.5-0.7 part, guar gum 0.2-0.4 part, sodium stearate 0.06-0.08 part, sodium tartrate 0.02-0.04 part, sodium tripolyphosphate 0.03-0.05 part, vitamin E 0.006-0.008 part, 200 parts of water.
The antistaling agent fresh-keeping for pears the most according to claim 1, it is characterised in that: the described antistaling agent fresh-keeping for pears is made up of each component of following mass fraction: sucrose ester 5.5 parts, procyanidin 0.5 part, white sugar 0.3 part, starch 0.3 part, citric acid 0.6 part, guar gum 0.3 part, sodium stearate 0.07 part, sodium tartrate 0.03 part, sodium tripolyphosphate 0.04 part, vitamin E 0.007 part, 200 parts of water.
3. the preparation method of the antistaling agent fresh-keeping for pears described in claim 1 or 2, it is characterized in that: be that the sucrose ester of formula ratio, procyanidin, white sugar, starch, citric acid, sodium stearate and water are mixed, stirring 8-10min, it is warming up to 40-45 DEG C afterwards, add the guar gum of formula ratio, sodium stearate, sodium tartrate, sodium tripolyphosphate, vitamin E stirring 10-15min, be cooled to room temperature.
4. the application in pears are fresh-keeping of the antistaling agent fresh-keeping for pears 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 the antistaling agent that pears are fresh-keeping, soaks 1-2min and takes out.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610190944.9A CN105831240A (en) | 2016-03-30 | 2016-03-30 | Preservative for pear fresh preservation |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610190944.9A CN105831240A (en) | 2016-03-30 | 2016-03-30 | Preservative for pear fresh preservation |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105831240A true CN105831240A (en) | 2016-08-10 |
Family
ID=56584371
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610190944.9A Pending CN105831240A (en) | 2016-03-30 | 2016-03-30 | Preservative for pear fresh preservation |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105831240A (en) |
Citations (4)
| 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 |
| CN103734287A (en) * | 2013-12-25 | 2014-04-23 | 广西科技大学 | Cherry preservative and preparation method thereof |
| CN103749658A (en) * | 2013-12-25 | 2014-04-30 | 广西科技大学 | Cherry preservative |
| 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 CN201610190944.9A patent/CN105831240A/en active Pending
Patent Citations (4)
| 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 |
| CN103734287A (en) * | 2013-12-25 | 2014-04-23 | 广西科技大学 | Cherry preservative and preparation method thereof |
| CN103749658A (en) * | 2013-12-25 | 2014-04-30 | 广西科技大学 | Cherry preservative |
| 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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| 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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160810 |