CN105994607A - Grape preservative and preparation method thereof - Google Patents
Grape preservative and preparation method thereof Download PDFInfo
- Publication number
- CN105994607A CN105994607A CN201610359861.8A CN201610359861A CN105994607A CN 105994607 A CN105994607 A CN 105994607A CN 201610359861 A CN201610359861 A CN 201610359861A CN 105994607 A CN105994607 A CN 105994607A
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- CN
- China
- Prior art keywords
- sodium
- grape
- antistaling agent
- parts
- sucrose
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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
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
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- 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)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention provides a grape preservative. The grape preservative is prepared from the following components in parts by mass: 3 to 5 parts of sucrose ester, 1 to 1.5 parts of sodium sorbate, 0.3 to 0.5 part of sodium stearate, 0.2 to 0.4 part of saccharose, 0.1 to 0.3 part of sodium citrate, 0.2 to 0.4 part of sodium glutamate, 0.1 to 0.3 part of carboxymethyl cellulose, 0.03 to 0.05 parts of sodium oxalate, 0.008 to 0.012 part of vitamin E, and 180 to 190 parts of water. The invention further provides a preparation method for the grape preservative. The grape preservative provided by the invention is simple in preparation method, reasonable in formula, low in cost, convenient to operate in use, and good in preservation effect; the appearance freshness and the taste of grapes are maintained very well during a storage period; the loss rate of nutrients is less than 2 percent. After the grape preservative is used, the preservation time is as long as eight months.
Description
Technical field
The present invention relates to a kind of antistaling agent for grape.
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 for grape.To this end, the present invention also provides for its preparation method.
The present invention provides a kind of antistaling agent for grape, and described antistaling agent for grape is made up of each component of following mass fraction: sucrose ester 3-5 part, sodium sorbate 1-1.5 part, sodium stearate 0.3-0.5 part, sucrose 0.2-0.4 part, sodium alginate 0.1-0.3 part, sodium glutamate 0.2-0.4 part, carboxymethyl cellulose 0.1-0.3 part, Disodium oxalate. 0.03-0.05 part, vitamin E 0.008-0.012 part, water 180-190 part.
As preferably, described antistaling agent for grape is made up of each component of following mass fraction: sucrose ester 4 parts, sodium sorbate 1.2 parts, sodium stearate 0.4 part, sucrose 0.3 part, sodium alginate 0.2 part, sodium glutamate 0.3 part, carboxymethyl cellulose 0.2 part, Disodium oxalate. 0.04 part, vitamin E
0.01 part, 185 parts of water.
The present invention also provides for the preparation method of above-mentioned antistaling agent for grape, it is that the sucrose ester of formula ratio, sodium sorbate, sodium stearate, sucrose, sodium alginate, sodium glutamate and water are mixed, it is warming up to 45-50 DEG C, stir 10-15min afterwards, add the carboxymethyl cellulose of formula ratio, Disodium oxalate., vitamin E stirring 3-5min, be cooled to room temperature.
The present invention also provides for the application in grape fresh-keeping of the above-mentioned antistaling agent for grape.
As preferably, described application is to put in antistaling agent for grape by Fructus Vitis viniferae, soaks 35-45s and takes out.
The antistaling agent for grape 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 2%.After using, the grape fresh-keeping phase 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.Test material used in following embodiment, if no special instructions, is commercially available.
Embodiment 1
The formula of the antistaling agent for grape of the present invention is:
Sucrose ester 4g, sodium sorbate 1.2 g, sodium stearate 0.4
G, sucrose 0.3 g, sodium alginate 0.2 g, sodium glutamate 0.3 g, carboxymethyl cellulose 0.2 g, Disodium oxalate. 0.04 g, vitamin E 0.01 g, water 185
g。
The preparation method of the antistaling agent for grape of the present invention is:
The sucrose ester of formula ratio, sodium sorbate, sodium stearate, sucrose, sodium alginate, sodium glutamate and water are mixed, it is warming up to 48 DEG C, stir 12min afterwards, add the carboxymethyl cellulose of formula ratio, Disodium oxalate., vitamin E stirring 4min, be cooled to room temperature.
Embodiment 2
The formula of the antistaling agent for grape of the present invention is:
Sucrose ester 5g, sodium sorbate 1.5g, sodium stearate 0.3g, sucrose 0.2g, sodium alginate 0.1g, sodium glutamate 0.2g, carboxymethyl cellulose 0.3g, Disodium oxalate. 0.05g, vitamin E
0.012g, water 180g.
The preparation method of the antistaling agent for grape of the present invention is:
The sucrose ester of formula ratio, sodium sorbate, sodium stearate, sucrose, sodium alginate, sodium glutamate and water are mixed, it is warming up to 45 DEG C, stir 15min afterwards, add the carboxymethyl cellulose of formula ratio, Disodium oxalate., vitamin E stirring 5min, be cooled to room temperature.
Embodiment 3
The formula of the antistaling agent for grape of the present invention is:
Sucrose ester 3g, sodium sorbate 1g, sodium stearate 0.5g, sucrose 0.4g, sodium alginate 0.3g, sodium glutamate 0.4g, carboxymethyl cellulose 0.1g, Disodium oxalate. 0.03g, vitamin E
0.008g, water 190g.
The preparation method of the antistaling agent for grape of the present invention is:
The sucrose ester of formula ratio, sodium sorbate, sodium stearate, sucrose, sodium alginate, sodium glutamate and water are mixed, it is warming up to 50 DEG C, stir 10min afterwards, add the carboxymethyl cellulose of formula ratio, Disodium oxalate., vitamin E 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. an antistaling agent for grape, it is characterised in that: described antistaling agent for grape is made up of each component of following mass fraction: sucrose ester 3-5 part, sodium sorbate 1-1.5 part, sodium stearate 0.3-0.5 part, sucrose 0.2-0.4 part, sodium alginate 0.1-0.3 part, sodium glutamate 0.2-0.4 part, carboxymethyl cellulose 0.1-0.3 part, Disodium oxalate. 0.03-0.05 part, vitamin E 0.008-0.012 part, water 180-190 part.
Antistaling agent for grape the most according to claim 1, it is characterised in that: described antistaling agent for grape is made up of each component of following mass fraction: sucrose ester 4 parts, sodium sorbate 1.2 parts, sodium stearate 0.4 part, sucrose 0.3 part, sodium alginate 0.2 part, sodium glutamate 0.3 part, carboxymethyl cellulose 0.2 part, Disodium oxalate. 0.04 part, vitamin E 0.01 part, 185 parts of water.
3. the preparation method of the antistaling agent for grape described in claim 1 or 2, it is characterized in that: be that the sucrose ester of formula ratio, sodium sorbate, sodium stearate, sucrose, sodium alginate, sodium glutamate and water are mixed, it is warming up to 45-50 DEG C, stir 10-15min afterwards, add the carboxymethyl cellulose of formula ratio, Disodium oxalate., vitamin E stirring 3-5min, be cooled to room temperature.
4. the application in grape fresh-keeping of the antistaling agent for grape described in claim 1 or 2.
Application the most according to claim 4, it is characterised in that: described application is to put in antistaling agent for grape by Fructus Vitis viniferae, soaks 35-45s and takes out.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610359861.8A CN105994607A (en) | 2016-05-27 | 2016-05-27 | Grape preservative and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610359861.8A CN105994607A (en) | 2016-05-27 | 2016-05-27 | Grape preservative and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105994607A true CN105994607A (en) | 2016-10-12 |
Family
ID=57094608
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610359861.8A Pending CN105994607A (en) | 2016-05-27 | 2016-05-27 | Grape preservative and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105994607A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113317050A (en) * | 2021-05-14 | 2021-08-31 | 贵州省核桃研究所 | Grafting and planting method for hazelnuts |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1243713A (en) * | 1998-08-03 | 2000-02-09 | 河南省双加农产贸易有限公司 | Process for antistaling deer blood |
| CN101288422A (en) * | 2008-06-12 | 2008-10-22 | 中国科学院植物研究所 | Aminopolysaccharides and/or oligosacchride preservative and preparation thereof |
| CN101642163A (en) * | 2008-08-06 | 2010-02-10 | 天津科技大学 | Biological induction preservative anti-staling agent for fruits and vegetables |
| CN103734289A (en) * | 2013-12-25 | 2014-04-23 | 广西科技大学 | Litchi preservative 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 |
| CN105454414A (en) * | 2015-12-14 | 2016-04-06 | 山东营养源食品科技有限公司 | Grape fresh powder and preparation method thereof |
-
2016
- 2016-05-27 CN CN201610359861.8A patent/CN105994607A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1243713A (en) * | 1998-08-03 | 2000-02-09 | 河南省双加农产贸易有限公司 | Process for antistaling deer blood |
| CN101288422A (en) * | 2008-06-12 | 2008-10-22 | 中国科学院植物研究所 | Aminopolysaccharides and/or oligosacchride preservative and preparation thereof |
| CN101642163A (en) * | 2008-08-06 | 2010-02-10 | 天津科技大学 | Biological induction preservative anti-staling agent for fruits and vegetables |
| CN103734289A (en) * | 2013-12-25 | 2014-04-23 | 广西科技大学 | Litchi preservative 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 |
| CN105454414A (en) * | 2015-12-14 | 2016-04-06 | 山东营养源食品科技有限公司 | Grape fresh powder and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113317050A (en) * | 2021-05-14 | 2021-08-31 | 贵州省核桃研究所 | Grafting and planting method for hazelnuts |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20161012 |
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| RJ01 | Rejection of invention patent application after publication |