CN105994604A - Fresh keeping agent for fresh keeping of apricots - Google Patents
Fresh keeping agent for fresh keeping of apricots Download PDFInfo
- Publication number
- CN105994604A CN105994604A CN201610359842.5A CN201610359842A CN105994604A CN 105994604 A CN105994604 A CN 105994604A CN 201610359842 A CN201610359842 A CN 201610359842A CN 105994604 A CN105994604 A CN 105994604A
- Authority
- CN
- China
- Prior art keywords
- fresh
- fresh keeping
- keeping
- fructus pruni
- 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
- 244000018633 Prunus armeniaca Species 0.000 title abstract 6
- 235000009827 Prunus armeniaca Nutrition 0.000 title abstract 6
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 28
- 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
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 26
- YGSDEFSMJLZEOE-UHFFFAOYSA-N salicylic acid Chemical compound OC(=O)C1=CC=CC=C1O YGSDEFSMJLZEOE-UHFFFAOYSA-N 0.000 claims abstract description 26
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 claims abstract description 26
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims abstract description 13
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 13
- 239000004283 Sodium sorbate Substances 0.000 claims abstract description 13
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 13
- 239000001110 calcium chloride Substances 0.000 claims abstract description 13
- 229910001628 calcium chloride Inorganic materials 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
- FJKROLUGYXJWQN-UHFFFAOYSA-N papa-hydroxy-benzoic acid Natural products OC(=O)C1=CC=C(O)C=C1 FJKROLUGYXJWQN-UHFFFAOYSA-N 0.000 claims abstract description 13
- 239000012286 potassium permanganate Substances 0.000 claims abstract description 13
- 229960004889 salicylic acid Drugs 0.000 claims abstract description 13
- 239000001509 sodium citrate Substances 0.000 claims abstract description 13
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims abstract description 13
- 229940073490 sodium glutamate Drugs 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
- 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
- 238000002360 preparation method Methods 0.000 claims abstract description 8
- 229930006000 Sucrose Natural products 0.000 claims description 12
- UAJTZZNRJCKXJN-UHFFFAOYSA-M sodium;2-dodecoxy-2-oxoethanesulfonate Chemical compound [Na+].CCCCCCCCCCCCOC(=O)CS([O-])(=O)=O UAJTZZNRJCKXJN-UHFFFAOYSA-M 0.000 claims description 12
- 239000001384 succinic acid Substances 0.000 claims description 12
- 239000005720 sucrose Substances 0.000 claims description 12
- -1 sucrose ester Chemical class 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 10
- 229960002713 calcium chloride Drugs 0.000 claims description 5
- 235000011148 calcium chloride Nutrition 0.000 claims description 5
- 239000000706 filtrate Substances 0.000 claims description 5
- 229960001790 sodium citrate Drugs 0.000 claims description 5
- 235000011083 sodium citrates Nutrition 0.000 claims description 5
- 238000010792 warming Methods 0.000 claims description 5
- 230000000694 effects Effects 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 241000758794 Asarum Species 0.000 abstract 1
- 235000013717 Houttuynia Nutrition 0.000 abstract 1
- 240000000691 Houttuynia cordata Species 0.000 abstract 1
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 235000006886 Zingiber officinale Nutrition 0.000 abstract 1
- 235000008397 ginger Nutrition 0.000 abstract 1
- 235000008216 herbs Nutrition 0.000 abstract 1
- 229960005137 succinic acid Drugs 0.000 abstract 1
- 150000003445 sucroses Chemical class 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 description 3
- 238000004321 preservation Methods 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000007796 conventional method 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
- 239000000463 material Substances 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
- 238000012360 testing method Methods 0.000 description 1
- 230000007306 turnover Effects 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)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention provides a fresh keeping agent for fresh keeping of apricots. The fresh keeping agent for fresh keeping of the apricots is prepared from the following components in parts by mass: 5-6 parts of sucrose esters, 0.6-0.8 part of sodium sorbate, 0.6-0.8 part of calcium chloride, 0.2-0.4 part of sodium citrate, 0.2-0.4 part of sodium glutamate, 0.5-0.8 part of salicylic acid, 0.4-0.6 part of fresh ginger, 0.2-0.4 part of heartleaf houttuynia herbs, 0.1-0.3 part of butanedioic acid, 0.03-0.05 part of potassium permanganate, 0.03-0.05 part of ethanol, 0.008-0.012 part of vitamin C and 175-185 parts of water. According to the fresh keeping agent for fresh keeping of the apricots, disclosed by the invention, the preparation method is simple, the formula is reasonable, and the cost is low. While in use, the fresh keeping agent is convenient to operate, and good in fresh keeping effect, the appearance, the freshness and the mouth feel of the apricots during a storage period can be well maintained, and the losing rate of nutrient substances is smaller than 2%. After the fresh keeping agent is used, the fresh keeping time of the apricots is 35 days.
Description
Technical field
The present invention relates to a kind of antistaling agent fresh-keeping for Fructus Pruni.
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 Fructus Pruni.
The present invention provides a kind of antistaling agent fresh-keeping for Fructus Pruni, the described antistaling agent fresh-keeping for Fructus Pruni to be made up of each component of following mass fraction: sucrose ester 5-6 part, sodium sorbate 0.6-0.8 part, calcium chloride 0.6-0.8 part, sodium citrate 0.2-0.4 part, sodium glutamate 0.2-0.4 part, salicylic acid 0.5-0.8 part, Rhizoma Zingiberis Recens 0.4-0.6 part, Herba Houttuyniae 0.2-0.4 part, succinic acid 0.1-0.3 part, potassium permanganate 0.03-0.05 part, ethanol 0.03-0.05 part, vitamin C 0.008-0.012 part, water 175-185 part.
As preferably, the described antistaling agent fresh-keeping for Fructus Pruni is made up of each component of following mass fraction: sucrose ester 5.5 parts, sodium sorbate 0.7 part, 0.7 part of calcium chloride, sodium citrate 0.3 part, sodium glutamate 0.3 part, salicylic acid 0.6 part, 0.5 part of Rhizoma Zingiberis Recens, Herba Houttuyniae 0.3 part, succinic acid 0.2 part, 0.04 part of potassium permanganate, ethanol 0.04 part, vitamin C
0.01 part, 180 parts of water.
The present invention also provides for the preparation method of the above-mentioned antistaling agent fresh-keeping for Fructus Pruni, it is that the sucrose ester of formula ratio, sodium sorbate, calcium chloride, sodium citrate, sodium glutamate, salicylic acid, Rhizoma Zingiberis Recens, Herba Houttuyniae and water are mixed, it is warming up to 50-55 DEG C, stir 10-15min afterwards, filter, in filtrate, add the succinic acid of formula ratio, potassium permanganate, ethanol, vitamin C stirring 3-5min, be cooled to room temperature.
The present invention also provides for the application in Fructus Pruni is fresh-keeping of the above-mentioned antistaling agent fresh-keeping for Fructus Pruni.
As preferably, described application is to be put into by Fructus Pruni in the antistaling agent that Fructus Pruni is fresh-keeping, soaks 15-20s and takes out.
The antistaling agent preparation method fresh-keeping for Fructus Pruni of the present invention is simple, formula is reasonable, with low cost, easy to operate during use, good refreshing effect, during preserving, outward appearance freshness and mouthfeel are well kept, and nutrient substance turnover rate is less than 2%.After using, Fructus Pruni freshness date is 35 days.
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.Test material used in following embodiment, if no special instructions, is commercially available.
Embodiment 1
The formula of the antistaling agent fresh-keeping for Fructus Pruni of the present invention is:
Sucrose ester 5.5g, sodium sorbate 0.7 g, calcium chloride 0.7
G, sodium citrate 0.3 g, sodium glutamate 0.3 g, salicylic acid 0.6 g, Rhizoma Zingiberis Recens 0.5 g, Herba Houttuyniae 0.3
G, succinic acid 0.2 g, potassium permanganate 0.04 g, ethanol 0.04 g, vitamin C 0.01 g, water 180
g。
The preparation method of the antistaling agent fresh-keeping for Fructus Pruni of the present invention is:
The sucrose ester of formula ratio, sodium sorbate, calcium chloride, sodium citrate, sodium glutamate, salicylic acid, Rhizoma Zingiberis Recens, Herba Houttuyniae and water are mixed, it is warming up to 52 DEG C, stir 12min afterwards, filter, in filtrate, add the succinic acid of formula ratio, potassium permanganate, ethanol, vitamin C stirring 4min, be cooled to room temperature.
Embodiment 2
The formula of the antistaling agent fresh-keeping for Fructus Pruni of the present invention is:
Sucrose ester 5g, sodium sorbate 0.6g, calcium chloride 0.6g, sodium citrate 0.4 g, sodium glutamate 0.2g, salicylic acid 0.5g, Rhizoma Zingiberis Recens 0.6g, Herba Houttuyniae 0.4g, succinic acid 0.1g, potassium permanganate 0.03g, ethanol 0.03g, vitamin C
0.012g, water 185g.
The preparation method of the antistaling agent fresh-keeping for Fructus Pruni of the present invention is:
The sucrose ester of formula ratio, sodium sorbate, calcium chloride, sodium citrate, sodium glutamate, salicylic acid, Rhizoma Zingiberis Recens, Herba Houttuyniae and water are mixed, it is warming up to 50 DEG C, stir 15min afterwards, filter, in filtrate, add the succinic acid of formula ratio, potassium permanganate, ethanol, vitamin C stirring 5min, be cooled to room temperature.
Embodiment 3
The formula of the antistaling agent fresh-keeping for Fructus Pruni of the present invention is:
Sucrose ester 6g, sodium sorbate 0.8g, calcium chloride 0.8g, sodium citrate 0.2g, sodium glutamate 0.4g, salicylic acid 0.8g, Rhizoma Zingiberis Recens 0.4g, Herba Houttuyniae 0.2g, succinic acid 0.3g, potassium permanganate 0.05g, ethanol 0.05g, vitamin C
0.008g, water 175g.
The preparation method of the antistaling agent fresh-keeping for Fructus Pruni of the present invention is:
The sucrose ester of formula ratio, sodium sorbate, calcium chloride, sodium citrate, sodium glutamate, salicylic acid, Rhizoma Zingiberis Recens, Herba Houttuyniae and water are mixed, it is warming up to 55 DEG C, stir 10min afterwards, filter, in filtrate, add the succinic acid of formula ratio, potassium permanganate, ethanol, vitamin C stirring 3min, be cooled to room temperature.
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 Fructus Pruni is fresh-keeping, it is characterised in that: the described antistaling agent fresh-keeping for Fructus Pruni is made up of each component of following mass fraction: sucrose ester 5-6 part, sodium sorbate 0.6-0.8 part, calcium chloride 0.6-0.8 part, sodium citrate 0.2-0.4 part, sodium glutamate 0.2-0.4 part, salicylic acid 0.5-0.8 part, Rhizoma Zingiberis Recens 0.4-0.6 part, Herba Houttuyniae 0.2-0.4 part, succinic acid 0.1-0.3 part, potassium permanganate 0.03-0.05 part, ethanol 0.03-0.05 part, vitamin C 0.008-0.012 part, water 175-185 part.
The antistaling agent fresh-keeping for Fructus Pruni the most according to claim 1, it is characterised in that: the described antistaling agent fresh-keeping for Fructus Pruni is made up of each component of following mass fraction: sucrose ester 5.5 parts, sodium sorbate 0.7 part, 0.7 part of calcium chloride, sodium citrate 0.3 part, sodium glutamate 0.3 part, salicylic acid 0.6 part, 0.5 part of Rhizoma Zingiberis Recens, Herba Houttuyniae 0.3 part, succinic acid 0.2 part, 0.04 part of potassium permanganate, ethanol 0.04 part, vitamin C
0.01 part, 180 parts of water.
3. the preparation method of the antistaling agent fresh-keeping for Fructus Pruni described in claim 1 or 2, it is characterized in that: be that the sucrose ester of formula ratio, sodium sorbate, calcium chloride, sodium citrate, sodium glutamate, salicylic acid, Rhizoma Zingiberis Recens, Herba Houttuyniae and water are mixed, it is warming up to 50-55 DEG C, stir 10-15min afterwards, filter, in filtrate, add the succinic acid of formula ratio, potassium permanganate, ethanol, vitamin C stirring 3-5min, be cooled to room temperature.
4. the application in Fructus Pruni is fresh-keeping of the antistaling agent fresh-keeping for Fructus Pruni 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 Fructus Pruni in the antistaling agent that Fructus Pruni is fresh-keeping, soaks 15-20s and takes out.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610359842.5A CN105994604A (en) | 2016-05-27 | 2016-05-27 | Fresh keeping agent for fresh keeping of apricots |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610359842.5A CN105994604A (en) | 2016-05-27 | 2016-05-27 | Fresh keeping agent for fresh keeping of apricots |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105994604A true CN105994604A (en) | 2016-10-12 |
Family
ID=57094572
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610359842.5A Pending CN105994604A (en) | 2016-05-27 | 2016-05-27 | Fresh keeping agent for fresh keeping of apricots |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105994604A (en) |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101189981A (en) * | 2006-11-28 | 2008-06-04 | 国家农产品保鲜工程技术研究中心（天津） | Composite antistaling agent for fruits and vegetables |
| CN101204174A (en) * | 2006-12-22 | 2008-06-25 | 刘杰龙 | Method for litchi anticorrosion and the application of grape fermentation health care products thereof |
| CN101606550A (en) * | 2009-07-21 | 2009-12-23 | 贵州大学 | A kind of natural volatile solid fruit and vegetable fresh-keeping agent and preparation method thereof |
| CN103734285A (en) * | 2013-12-25 | 2014-04-23 | 广西科技大学 | Citrus fruit preservative and preparation method thereof |
| CN103734289A (en) * | 2013-12-25 | 2014-04-23 | 广西科技大学 | Litchi preservative and preparation method thereof |
| CN103734270A (en) * | 2013-12-25 | 2014-04-23 | 广西科技大学 | Litchi preservative and preparation method thereof |
| CN103734286A (en) * | 2013-12-25 | 2014-04-23 | 广西科技大学 | Citrus fruit preservative and preparation method thereof |
| CN104382184A (en) * | 2014-10-20 | 2015-03-04 | 青岛克立克信息技术有限公司 | Long-acting food preservative |
-
2016
- 2016-05-27 CN CN201610359842.5A patent/CN105994604A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101189981A (en) * | 2006-11-28 | 2008-06-04 | 国家农产品保鲜工程技术研究中心（天津） | Composite antistaling agent for fruits and vegetables |
| CN101204174A (en) * | 2006-12-22 | 2008-06-25 | 刘杰龙 | Method for litchi anticorrosion and the application of grape fermentation health care products thereof |
| CN101606550A (en) * | 2009-07-21 | 2009-12-23 | 贵州大学 | A kind of natural volatile solid fruit and vegetable fresh-keeping agent and preparation method thereof |
| CN103734285A (en) * | 2013-12-25 | 2014-04-23 | 广西科技大学 | Citrus fruit preservative and preparation method thereof |
| CN103734289A (en) * | 2013-12-25 | 2014-04-23 | 广西科技大学 | Litchi preservative and preparation method thereof |
| CN103734270A (en) * | 2013-12-25 | 2014-04-23 | 广西科技大学 | Litchi preservative and preparation method thereof |
| CN103734286A (en) * | 2013-12-25 | 2014-04-23 | 广西科技大学 | Citrus fruit preservative and preparation method thereof |
| CN104382184A (en) * | 2014-10-20 | 2015-03-04 | 青岛克立克信息技术有限公司 | Long-acting food preservative |
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| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
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| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20161012 |