CN105994606A - Mango preservative and preparation method thereof - Google Patents
Mango preservative and preparation method thereof Download PDFInfo
- Publication number
- CN105994606A CN105994606A CN201610359855.2A CN201610359855A CN105994606A CN 105994606 A CN105994606 A CN 105994606A CN 201610359855 A CN201610359855 A CN 201610359855A CN 105994606 A CN105994606 A CN 105994606A
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- CN
- China
- Prior art keywords
- sodium
- mango preservative
- mango
- preservative
- parts
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- 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.)
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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
Abstract
The invention provides a mango preservative. The mango preservative comprises the following components in parts by mass: 5 to 7 parts of sodium sorbate, 1 to 2 parts of sucrose ester, 0.3 to 0.5 part of calcium stearate, 0.1 to 0.3 part of carboxymethylcellulose, 0.2 to 0.4 part of succinic acid, 0.1 to 0.3 part of sodium carbonate, 0.2 to 0.4 part of sodium glutamate, 0.6 to 0.8 part of sodium nitrate, 0.03 to 0.05 part of sodium tartrate, 0.008 to 0.012 part of vitamin C, and 175 to 180 parts of water. The invention further provides a preparation method of the mango preservative. The preparation method is simple, the formula is reasonable, the cost is low, the mango preservative is convenient to operate when in use and good in preservation effect, the appearance freshness and the taste are properly kept during storage, and the wastage rate of nutrient substance is smaller than 3 percent. After the mango preservative is used, the refreshing time of mangos is 3 months.
Description
Technical field
The present invention relates to a kind of mango preservative.
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 mango preservative.To this end, the present invention also provides for its preparation method.
The present invention provides a kind of mango preservative, and described mango preservative is made up of each component of following mass fraction: sodium sorbate 5-7 part, sucrose ester 1-2 part, calcium stearate 0.3-0.5 part, carboxymethyl cellulose 0.1-0.3 part, succinic acid 0.2-0.4 part, sodium carbonate 0.1-0.3 part, sodium glutamate 0.2-0.4 part, sodium nitrate 0.6-0.8 part, sodium tartrate 0.03-0.05 part, vitamin C 0.008-0.012 part, water 175-180 part.
As preferably, described mango preservative is made up of each component of following mass fraction: sodium sorbate 6 parts, sucrose ester 1.5 parts, calcium stearate 0.4 part, carboxymethyl cellulose 0.2 part, succinic acid 0.3 part, sodium carbonate 0.2 part, sodium glutamate 0.3 part, sodium nitrate 0.7 part, sodium tartrate 0.04 part, vitamin C 0.01 part, 178 parts of water.
The present invention also provides for the preparation method of above-mentioned mango preservative, it is that the sodium sorbate of formula ratio, sucrose ester, calcium stearate, carboxymethyl cellulose, succinic acid, sodium carbonate, sodium glutamate and water are mixed, it is warming up to 45-50 DEG C, stir 10-15min afterwards, add the sodium nitrate of formula ratio, sodium tartrate, vitamin C stirring 2-4min, be cooled to room temperature.
The present invention also provides for the application in mango fresh-keeping of the above-mentioned mango preservative.
As preferably, described application is to put in mango preservative by Fructus Mangifera Indicae, soaks 25-35s and takes out.
The mango preservative preparation method 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, nutrient substance turnover rate be less than 3%.After using, the mango fresh-keeping phase is 3 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.Test material used in following embodiment, if no special instructions, is commercially available.
Embodiment 1
The formula of the mango preservative of the present invention is:
Sodium sorbate 6g, sucrose ester 1.5 g, calcium stearate 0.4
G, carboxymethyl cellulose 0.2 g, succinic acid 0.3 g, sodium carbonate 0.2 g, sodium glutamate 0.3 g, sodium nitrate 0.7
G, sodium tartrate 0.04 g, vitamin C 0.01 g, water 178 g.
The preparation method of the mango preservative of the present invention is:
The sodium sorbate of formula ratio, sucrose ester, calcium stearate, carboxymethyl cellulose, succinic acid, sodium carbonate, sodium glutamate and water are mixed, it is warming up to 48 DEG C, stir 12min afterwards, add the sodium nitrate of formula ratio, sodium tartrate, vitamin C stirring 3min, be cooled to room temperature.
Embodiment 2
The formula of the mango preservative of the present invention is:
Sodium sorbate 5g, sucrose ester 2g, calcium stearate 0.5g, carboxymethyl cellulose 0.1g, succinic acid 0.4g, sodium carbonate 0.1
G, sodium glutamate 0.2g, sodium nitrate 0.8g, sodium tartrate 0.03g, vitamin C 0.012g, water 175g.
The preparation method of the mango preservative of the present invention is:
The sodium sorbate of formula ratio, sucrose ester, calcium stearate, carboxymethyl cellulose, succinic acid, sodium carbonate, sodium glutamate and water are mixed, it is warming up to 45 DEG C, stir 15min afterwards, add the sodium nitrate of formula ratio, sodium tartrate, vitamin C stirring 4min, be cooled to room temperature.
Embodiment 3
The formula of the mango preservative of the present invention is:
Sodium sorbate 7g, sucrose ester 1g, calcium stearate 0.3g, carboxymethyl cellulose 0.3g, succinic acid 0.2g, sodium carbonate 0.3g, sodium glutamate 0.4g, sodium nitrate 0.6g, sodium tartrate 0.05g, vitamin C 0.008g, water 180g.
The preparation method of the mango preservative of the present invention is:
The sodium sorbate of formula ratio, sucrose ester, calcium stearate, carboxymethyl cellulose, succinic acid, sodium carbonate, sodium glutamate and water are mixed, it is warming up to 50 DEG C, stir 10min afterwards, add the sodium nitrate of formula ratio, sodium tartrate, vitamin C stirring 2min, 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. a mango preservative, it is characterised in that: described mango preservative is made up of each component of following mass fraction: sodium sorbate 5-7 part, sucrose ester 1-2 part, calcium stearate 0.3-0.5 part, carboxymethyl cellulose 0.1-0.3 part, succinic acid 0.2-0.4 part, sodium carbonate 0.1-0.3 part, sodium glutamate 0.2-0.4 part, sodium nitrate 0.6-0.8 part, sodium tartrate 0.03-0.05 part, vitamin C 0.008-0.012 part, water 175-180 part.
Mango preservative the most according to claim 1, it is characterised in that: described mango preservative is made up of each component of following mass fraction: sodium sorbate 6 parts, sucrose ester 1.5 parts, calcium stearate 0.4 part, carboxymethyl cellulose 0.2 part, succinic acid 0.3 part, sodium carbonate 0.2 part, sodium glutamate 0.3 part, sodium nitrate 0.7 part, sodium tartrate 0.04 part, vitamin C
0.01 part, 178 parts of water.
3. the preparation method of the mango preservative described in claim 1 or 2, it is characterized in that: be that the sodium sorbate of formula ratio, sucrose ester, calcium stearate, carboxymethyl cellulose, succinic acid, sodium carbonate, sodium glutamate and water are mixed, it is warming up to 45-50 DEG C, stir 10-15min afterwards, add the sodium nitrate of formula ratio, sodium tartrate, vitamin C stirring 2-4min, be cooled to room temperature.
4. the application in mango fresh-keeping of the mango preservative described in claim 1 or 2.
Application the most according to claim 4, it is characterised in that: described application is to put in mango preservative by Fructus Mangifera Indicae, soaks 25-35s and takes out.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610359855.2A CN105994606A (en) | 2016-05-27 | 2016-05-27 | Mango preservative and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610359855.2A CN105994606A (en) | 2016-05-27 | 2016-05-27 | Mango preservative and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105994606A true CN105994606A (en) | 2016-10-12 |
Family
ID=57094592
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610359855.2A Pending CN105994606A (en) | 2016-05-27 | 2016-05-27 | Mango preservative and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN105994606A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108174914A (en) * | 2018-02-28 | 2018-06-19 | 柳州市实福农业科技有限公司 | A kind of mango preservative |
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| CN101810217A (en) * | 2009-02-24 | 2010-08-25 | 重庆市合川区合双科技有限公司 | Natural fruit preservative |
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| CN103749660A (en) * | 2013-12-25 | 2014-04-30 | 广西科技大学 | Fruit preservative |
| CN104273216A (en) * | 2014-09-30 | 2015-01-14 | 严积芳 | Preservative paper for fruits and seafoods |
| CN104886237A (en) * | 2015-05-07 | 2015-09-09 | 魏士威 | Mango preservative |
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2016
- 2016-05-27 CN CN201610359855.2A patent/CN105994606A/en active Pending
Patent Citations (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101467549A (en) * | 2007-12-27 | 2009-07-01 | 天津市中英保健食品有限公司 | Antistaling agent for lichee, apple, pear and other fruits |
| CN101766221A (en) * | 2009-01-07 | 2010-07-07 | 黄峰 | Antiseptic and fresh-keeping agent for fruits |
| CN101810217A (en) * | 2009-02-24 | 2010-08-25 | 重庆市合川区合双科技有限公司 | Natural fruit preservative |
| CN102369993A (en) * | 2010-08-09 | 2012-03-14 | 季东升 | Fruit antistaling agent |
| CN103651768A (en) * | 2013-12-05 | 2014-03-26 | 南通双和食品有限公司 | Fruit preservative |
| CN103651778A (en) * | 2013-12-16 | 2014-03-26 | 苏州安特实业有限公司 | Fruit preservative and preparation method thereof |
| CN103734290A (en) * | 2013-12-25 | 2014-04-23 | 广西科技大学 | Litchi preservative |
| CN103749658A (en) * | 2013-12-25 | 2014-04-30 | 广西科技大学 | Cherry preservative |
| CN103749659A (en) * | 2013-12-25 | 2014-04-30 | 广西科技大学 | Citrus fruit preservative |
| CN103749660A (en) * | 2013-12-25 | 2014-04-30 | 广西科技大学 | Fruit preservative |
| CN104273216A (en) * | 2014-09-30 | 2015-01-14 | 严积芳 | Preservative paper for fruits and seafoods |
| CN104886237A (en) * | 2015-05-07 | 2015-09-09 | 魏士威 | Mango preservative |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108174914A (en) * | 2018-02-28 | 2018-06-19 | 柳州市实福农业科技有限公司 | A kind of mango preservative |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20161012 |
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