CN106035626A - Apricot fruit preservative agent and preparation method thereof - Google Patents
Apricot fruit preservative agent and preparation method thereof Download PDFInfo
- Publication number
- CN106035626A CN106035626A CN201610359846.3A CN201610359846A CN106035626A CN 106035626 A CN106035626 A CN 106035626A CN 201610359846 A CN201610359846 A CN 201610359846A CN 106035626 A CN106035626 A CN 106035626A
- Authority
- CN
- China
- Prior art keywords
- sodium
- fructus pruni
- antistaling agent
- preservative agent
- parts
- 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 12
- 235000013399 edible fruits Nutrition 0.000 title abstract description 11
- 239000003755 preservative agent Substances 0.000 title abstract description 9
- 244000018633 Prunus armeniaca Species 0.000 title abstract 8
- 235000009827 Prunus armeniaca Nutrition 0.000 title abstract 8
- 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 36
- 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
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- CYDQOEWLBCCFJZ-UHFFFAOYSA-N 4-(4-fluorophenyl)oxane-4-carboxylic acid Chemical compound C=1C=C(F)C=CC=1C1(C(=O)O)CCOCC1 CYDQOEWLBCCFJZ-UHFFFAOYSA-N 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
- 229930006000 Sucrose Natural products 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
- 239000001540 sodium lactate Substances 0.000 claims abstract description 13
- 229940005581 sodium lactate Drugs 0.000 claims abstract description 13
- 235000011088 sodium lactate Nutrition 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
- 239000004283 Sodium sorbate Substances 0.000 claims abstract description 12
- 239000001509 sodium citrate Substances 0.000 claims abstract description 12
- 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 12
- LROWVYNUWKVTCU-STWYSWDKSA-M sodium sorbate Chemical compound [Na+].C\C=C\C=C\C([O-])=O LROWVYNUWKVTCU-STWYSWDKSA-M 0.000 claims abstract description 12
- 235000019250 sodium sorbate Nutrition 0.000 claims abstract description 12
- 229920001661 Chitosan Polymers 0.000 claims abstract description 11
- 239000003795 chemical substances by application Substances 0.000 claims description 23
- 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
- 238000003756 stirring Methods 0.000 claims description 10
- 229940045110 chitosan Drugs 0.000 claims description 5
- 239000000706 filtrate Substances 0.000 claims description 5
- 238000010792 warming Methods 0.000 claims description 5
- 229960004106 citric acid Drugs 0.000 claims description 4
- 235000015165 citric acid Nutrition 0.000 claims description 4
- 239000002253 acid Substances 0.000 claims description 3
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 2
- 239000011734 sodium Substances 0.000 claims description 2
- 229910052708 sodium Inorganic materials 0.000 claims description 2
- 235000011572 Pyrus ussuriensis Nutrition 0.000 claims 1
- 244000173166 Pyrus ussuriensis Species 0.000 claims 1
- 229940083542 sodium Drugs 0.000 claims 1
- 235000015424 sodium Nutrition 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 3
- 238000004321 preservation Methods 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 240000000691 Houttuynia cordata Species 0.000 abstract 1
- 235000013719 Houttuynia cordata Nutrition 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
- 244000248349 Citrus limon Species 0.000 description 2
- 235000005979 Citrus limon Nutrition 0.000 description 2
- 238000000034 method Methods 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
- 150000004676 glycans Chemical class 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
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 239000000126 substance Substances 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
- 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)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
The invention provides an apricot fruit preservative agent. The apricot fruit preservative agent is prepared from the following components in parts by mass: 5-6 parts of sucrose ester, 0.8-1.2 parts of sodium sorbate, 0.2-0.4 part of citric acid, 0.5-0.8 part of sodium glutamate, 0.5-0.8 parts of sodium lactate, 0.4-0.6 part of chitosan, 0.4-0.6 part of fresh gingers, 0.2-0.4 part of houttuynia cordata, 0.1-0.3 part of sodium citrate, 0.03-0.05 part of sodium tartrate, 0.008-0.012 part of vitamin C and 180-190 parts of water. The invention further provides a preparation method of the apricot fruit preservative agent. The apricot fruit preservative agent disclosed by the invention is simple in preparation method, rational in formula, low in cost, convenient to operate when being used, and good in freshness preservation effects. During the storage period of the apricot fruits with the preservative agent, the appearance freshness and the taste of the apricot fruits are very well preserved, and the nutrient loss rate is lower than 2%; being preserved with the preservative agent, the shelve lives of the apricot fruits are 40 days.
Description
Technical field
The present invention relates to a kind of Fructus Pruni antistaling agent.
Background technology
Along with the development of science and technology, gradually stepping up of people's living standard, the water that different regions Various Seasonal is produced by people
The demand of fruit is gradually increased.Make people that the fresh-keeping and storing of the fruit that difficulty is stored and transport are proposed the highest wanting
Ask.Existing fruit freshness preserving technology usually makes preservative film, and preservative film is room temperature or preservation by low temperature, long acting fresh-keeping, transport guarantor
Fresh aspect has certain progress really.But there is also some shortcomings, the predominantly release phase is shorter, and preservation is uneven, it is difficult to protect
Card effect；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 Fructus Pruni antistaling agent.To this end, the present invention also carries
For its preparation method.
The present invention provides a kind of Fructus Pruni antistaling agent, and described Fructus Pruni antistaling agent is made up of each component of following mass fraction: sucrose ester
5-6 part, sodium sorbate 0.8-1.2 part, citric acid 0.2-0.4 part, sodium glutamate 0.5-0.8 part, sodium lactate 0.5-0.8 part, shell
Polysaccharide 0.4-0.6 part, Rhizoma Zingiberis Recens 0.4-0.6 part, Herba Houttuyniae 0.2-0.4 part, sodium citrate 0.1-0.3 part, sodium tartrate 0.03-
0.05 part, vitamin C 0.008-0.012 part, water 180-190 part.
As preferably, described Fructus Pruni antistaling agent is made up of each component of following mass fraction: sucrose ester 5.5 parts, sodium sorbate 1
Part, citric acid 0.3 part, sodium glutamate 0.6 part, sodium lactate 0.6 part, chitosan 0.5 part, 0.5 part of Rhizoma Zingiberis Recens, Herba Houttuyniae 0.3 part, lemon
0.2 part of lemon acid sodium, sodium tartrate 0.04 part, vitamin C 0.01 part, 185 parts of water.
The present invention also provides for the preparation method of above-mentioned Fructus Pruni antistaling agent, is by the sucrose ester of formula ratio, sodium sorbate, Fructus Citri Limoniae
Acid, sodium glutamate, sodium lactate, chitosan, Rhizoma Zingiberis Recens, Herba Houttuyniae and water mixing, be warming up to 55-60 DEG C, stir 8-10min afterwards,
Filter, filtrate adds the sodium citrate of formula ratio, sodium tartrate, vitamin C stirring 3-5min, is cooled to room temperature.
The present invention also provides for the application in Fructus Pruni is fresh-keeping of the above-mentioned Fructus Pruni antistaling agent.
As preferably, described application is to be put into by Fructus Pruni in Fructus Pruni antistaling agent, soaks 25-30s and takes out.
The Fructus Pruni antistaling agent preparation method of the present invention is simple, formula is reasonable, with low cost, effect easy to operate during use, fresh-keeping
The best, 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 40 days.
Detailed description of the invention
Below example facilitates a better understanding of the present invention, but does not limit the present invention.Experiment in following embodiment
Method, if no special instructions, is conventional method.Test material used in following embodiment, if no special instructions, is city
Sell.
Embodiment 1
The formula of the Fructus Pruni antistaling agent of the present invention is:
Sucrose ester 5.5g, sodium sorbate 1 g, citric acid 0.3 g, sodium glutamate 0.6 g, sodium lactate 0.6 g, chitosan 0.5 g,
Rhizoma Zingiberis Recens 0.5 g, Herba Houttuyniae 0.3 g, sodium citrate 0.2 g, sodium tartrate 0.04 g, vitamin C 0.01 g, water 185 g.
The preparation method of the Fructus Pruni antistaling agent of the present invention is:
The sucrose ester of formula ratio, sodium sorbate, citric acid, sodium glutamate, sodium lactate, chitosan, Rhizoma Zingiberis Recens, Herba Houttuyniae and water are mixed
Close, be warming up to 55-60 DEG C, stir 8-10min afterwards, filter, add in filtrate the sodium citrate of formula ratio, sodium tartrate,
Vitamin C stirring 3-5min, is cooled to room temperature.
Embodiment 2
The formula of the Fructus Pruni antistaling agent of the present invention is:
Sucrose ester 5g, sodium sorbate 1.2g, citric acid 0.4g, sodium glutamate 0.8g, sodium lactate 0.5g, chitosan 0.6g, Rhizoma Zingiberis Recens
0.4 g, Herba Houttuyniae 0.2g, sodium citrate 0.3g, sodium tartrate 0.05 g, vitamin C 0.012g, water 180 g.
The preparation method of the Fructus Pruni antistaling agent of the present invention is:
The sucrose ester of formula ratio, sodium sorbate, citric acid, sodium glutamate, sodium lactate, chitosan, Rhizoma Zingiberis Recens, Herba Houttuyniae and water are mixed
Close, be warming up to 55 DEG C, stir 10min afterwards, filter, filtrate adds the sodium citrate of formula ratio, sodium tartrate, vitamin
C stirs 5min, is cooled to room temperature.
Embodiment 3
The formula of the Fructus Pruni antistaling agent of the present invention is:
Sucrose ester 6g, sodium sorbate 0.8g, citric acid 0.2g, sodium glutamate 0.5g, sodium lactate 0.8g, chitosan 0.4g, Rhizoma Zingiberis Recens
0.6g, Herba Houttuyniae 0.4g, sodium citrate 0.1g, sodium tartrate 0.03 g, vitamin C 0.008g, water 190 g.
The preparation method of the Fructus Pruni antistaling agent of the present invention is:
The sucrose ester of formula ratio, sodium sorbate, citric acid, sodium glutamate, sodium lactate, chitosan, Rhizoma Zingiberis Recens, Herba Houttuyniae and water are mixed
Close, be warming up to 60 DEG C, stir 8min afterwards, filter, filtrate adds the sodium citrate of formula ratio, sodium tartrate, vitamin C
Stirring 3min, is cooled to room temperature.
Finally it is noted that the foregoing is only the preferred embodiments of the present invention, it is not limited to the present invention,
Although being described in detail the present invention with reference to previous embodiment, for a person skilled in the art, it still may be used
So that the technical scheme described in foregoing embodiments to be modified, 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 in the present invention's
Within protection domain.
Claims (5)
1. a Fructus Pruni antistaling agent, it is characterised in that: described Fructus Pruni antistaling agent is made up of each component of following mass fraction: sucrose ester 5-
6 parts, sodium sorbate 0.8-1.2 part, citric acid 0.2-0.4 part, sodium glutamate 0.5-0.8 part, sodium lactate 0.5-0.8 part, shell gather
Sugar 0.4-0.6 part, Rhizoma Zingiberis Recens 0.4-0.6 part, Herba Houttuyniae 0.2-0.4 part, sodium citrate 0.1-0.3 part, sodium tartrate 0.03-0.05
Part, vitamin C 0.008-0.012 part, water 180-190 part.
Fructus Pruni antistaling agent the most according to claim 1, it is characterised in that: described Fructus Pruni antistaling agent is by each group of following mass fraction
It is grouped into: sucrose ester 5.5 parts, sodium sorbate 1 part, citric acid 0.3 part, sodium glutamate 0.6 part, sodium lactate 0.6 part, chitosan
0.5 part, 0.5 part of Rhizoma Zingiberis Recens, Herba Houttuyniae 0.3 part, sodium citrate 0.2 part, sodium tartrate 0.04 part, vitamin C 0.01 part, water 185
Part.
3. the preparation method of the Fructus Pruni antistaling agent described in claim 1 or 2, it is characterised in that: it is by the sucrose ester of formula ratio, Pyrusussuriensis
Acid sodium, citric acid, sodium glutamate, sodium lactate, chitosan, Rhizoma Zingiberis Recens, Herba Houttuyniae and water mixing, be warming up to 55-60 DEG C, stir afterwards
8-10min, filters, and adds the sodium citrate of formula ratio, sodium tartrate, vitamin C stirring 3-5min, be cooled to room in filtrate
Temperature.
4. the application in Fructus Pruni is fresh-keeping of the Fructus Pruni antistaling agent 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 Fructus Pruni antistaling agent, soaks 25-
30s takes out.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610359846.3A CN106035626A (en) | 2016-05-27 | 2016-05-27 | Apricot fruit preservative agent and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610359846.3A CN106035626A (en) | 2016-05-27 | 2016-05-27 | Apricot fruit preservative agent and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106035626A true CN106035626A (en) | 2016-10-26 |
Family
ID=57174674
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610359846.3A Pending CN106035626A (en) | 2016-05-27 | 2016-05-27 | Apricot fruit preservative agent and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106035626A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107581246A (en) * | 2017-08-11 | 2018-01-16 | 巢湖美维食品有限公司 | Fast frozen liquid for quick-frozen fresh vegetables food and preparation method thereof |
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 |
| CN103734270A (en) * | 2013-12-25 | 2014-04-23 | 广西科技大学 | Litchi preservative and preparation method thereof |
| CN103749658A (en) * | 2013-12-25 | 2014-04-30 | 广西科技大学 | Cherry preservative |
| CN103749660A (en) * | 2013-12-25 | 2014-04-30 | 广西科技大学 | Fruit preservative |
-
2016
- 2016-05-27 CN CN201610359846.3A patent/CN106035626A/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 |
| CN103734270A (en) * | 2013-12-25 | 2014-04-23 | 广西科技大学 | Litchi preservative and preparation method thereof |
| CN103749658A (en) * | 2013-12-25 | 2014-04-30 | 广西科技大学 | Cherry preservative |
| CN103749660A (en) * | 2013-12-25 | 2014-04-30 | 广西科技大学 | Fruit preservative |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107581246A (en) * | 2017-08-11 | 2018-01-16 | 巢湖美维食品有限公司 | Fast frozen liquid for quick-frozen fresh vegetables food and preparation method thereof |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20161026 |
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