CN106172723A - A kind of mango preservative - Google Patents
A kind of mango preservative Download PDFInfo
- Publication number
- CN106172723A CN106172723A CN201610582067.XA CN201610582067A CN106172723A CN 106172723 A CN106172723 A CN 106172723A CN 201610582067 A CN201610582067 A CN 201610582067A CN 106172723 A CN106172723 A CN 106172723A
- Authority
- CN
- China
- Prior art keywords
- parts
- preservative
- mango
- sodium
- mango preservative
- 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
- 239000003755 preservative agent Substances 0.000 title claims abstract description 40
- 230000002335 preservative effect Effects 0.000 title claims abstract description 40
- 235000004936 Bromus mango Nutrition 0.000 title claims abstract description 28
- 235000014826 Mangifera indica Nutrition 0.000 title claims abstract description 28
- 235000009184 Spondias indica Nutrition 0.000 title claims abstract description 28
- 240000007228 Mangifera indica Species 0.000 title 1
- 241001093152 Mangifera Species 0.000 claims abstract description 30
- 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 30
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 20
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 20
- 229920005610 lignin Polymers 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 229930006000 Sucrose Natural products 0.000 claims abstract description 10
- 239000004310 lactic acid Substances 0.000 claims abstract description 10
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 10
- 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 10
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 10
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 10
- 239000001433 sodium tartrate Substances 0.000 claims abstract description 10
- 229960002167 sodium tartrate Drugs 0.000 claims abstract description 10
- 235000011004 sodium tartrates Nutrition 0.000 claims abstract description 10
- 239000005720 sucrose Substances 0.000 claims abstract description 10
- -1 sucrose ester Chemical class 0.000 claims abstract description 10
- 239000004283 Sodium sorbate Substances 0.000 claims abstract description 9
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 9
- LROWVYNUWKVTCU-STWYSWDKSA-M sodium sorbate Chemical compound [Na+].C\C=C\C=C\C([O-])=O LROWVYNUWKVTCU-STWYSWDKSA-M 0.000 claims abstract description 9
- 235000019250 sodium sorbate Nutrition 0.000 claims abstract description 9
- 230000000694 effects Effects 0.000 abstract description 7
- 239000000203 mixture Substances 0.000 abstract description 6
- 238000002360 preparation method Methods 0.000 abstract description 6
- 239000003795 chemical substances by application Substances 0.000 abstract description 4
- 238000003756 stirring Methods 0.000 description 6
- 238000004321 preservation Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000010792 warming Methods 0.000 description 2
- 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 description 1
- 244000173166 Pyrus ussuriensis Species 0.000 description 1
- 235000011572 Pyrus ussuriensis Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 231100001261 hazardous Toxicity 0.000 description 1
- 238000004519 manufacturing process 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
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 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)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The open a kind of mango preservative of the present invention, described mango preservative is made up of each component of following mass fraction: sucrose ester 12 parts, sodium bicarbonate 38 parts, citric acid 26 parts, sodium tartrate 12 parts, sodium sorbate 0.4 0.6 parts, lactic acid 0.2 0.3 parts, Mel 57 parts, preservative 12 parts, lignin 10 20 parts, 170 180 parts of water.The mango preservative preparation method of the present invention is simple, formula is reasonable, with low cost, use time easy to operate, uniform in effect, good refreshing effect, compared with using other commercially available antistaling agents, the freshness date of fruit extends more than 30%, additionally, the addition of lignin can make other compositions slowly discharge, and maintains consistent fresh-keeping.
Description
Technical field
The invention belongs to antistaling agent technical field, be specifically related 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 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
For solving above-mentioned technical problem present in prior art, the invention provides a kind of mango preservative.
The purpose of the present invention is achieved through the following technical solutions: a kind of mango preservative, described mango preservative by with
Each component composition of lower mass fraction: sucrose ester 1-2 part, sodium bicarbonate 3-8 part, citric acid 2-6 part, sodium tartrate 1-2
Part, sodium sorbate 0.4-0.6 part, lactic acid 0.2-0.3 part, Mel 5-7 part, preservative 1-2 part, lignin 10-20 part, water
170-180 part.
Preferably: described mango preservative is made up of each component of following mass fraction: sucrose ester 2 parts, sodium bicarbonate 3
Part, citric acid 5 parts, sodium tartrate 1 part, sodium sorbate 0.4 part, lactic acid 0.3 part, Mel 6 parts, preservative 1.5 parts, wooden
Element 10 parts, 170 parts of water.
The application in fruit freshness preserving of a kind of mango preservative.
Preferably: described application is to put in mango preservative by Fructus Mangifera Indicae, taking-up in 2-3 minute is stood.
The mango preservative preparation method that the medicine have the advantages that the present invention is simple, formula is reasonable, with low cost, make
Used time is easy to operate, uniform in effect, good refreshing effect, and compared with using other commercially available antistaling agents, the freshness date of fruit extends 30%
Above, it addition, the addition of lignin can make other compositions slowly discharge, maintain consistent fresh-keeping.
Detailed description of the invention
The present invention is described further in conjunction with the embodiments.
A kind of mango preservative, described mango preservative is made up of each component of following mass fraction: sucrose ester 1-2 part,
Sodium bicarbonate 3-8 part, citric acid 2-6 part, sodium tartrate 1-2 part, sodium sorbate 0.4-0.6 part, lactic acid 0.2-0.3 part,
Mel 5-7 part, preservative 1-2 part, lignin 10-20 part, water 170-180 part.
Embodiment 1:
The formula of the mango preservative of the present invention is as follows: sucrose ester 1.5g, sodium bicarbonate 4g, citric acid 5g, sodium tartrate 1.5g,
Sodium sorbate 0.5g, lactic acid 0.25g, Mel 5 parts, preservative 2 parts, lignin 12 g, water 172g.
The preparation method of the mango preservative of the present invention is as follows:
By sucrose ester 1.5g, sodium bicarbonate 4g, Mel 5 parts, sodium tartrate 1.5g and water 172g mix homogeneously, stir 18min,
Being warming up to 48 DEG C afterwards, addition citric acid 5g, preservative 2 parts, sodium sorbate 0.5g, lactic acid 0.25g stir 12min, are cooled to
Room temperature adds lignin 12 g and stirs.
Embodiment 2
The formula of the mango preservative of the present invention is as follows: sucrose ester 2g, sodium bicarbonate 3g, citric acid 5g, sodium tartrate 1g, Pyrusussuriensis
Acid sodium 0.4g, lactic acid 0.3g, Mel 6 parts, preservative 1.5 parts, lignin 10g, water 170g.
The preparation method of the mango preservative of the present invention is as follows:
By sucrose ester 2g, sodium bicarbonate 3g, Mel 6 parts, sodium tartrate 1g and water 170g mix homogeneously, stir 18min, afterwards
Being warming up to 48 DEG C, addition citric acid 5g, sodium sorbate 0.4g, preservative 1.5 parts, lactic acid 0.3g stir 12min, are cooled to room
Temperature adds lignin 10g and stirs.
The application in fruit freshness preserving of a kind of mango preservative.
Described application is to put in mango preservative by Fructus Mangifera Indicae, stands taking-up in 2-3 minute.
The mango preservative preparation method of the present invention is simple, formula is reasonable, with low cost, use time easy to operate, effect
Uniformly, good refreshing effect, and use compared with other commercially available antistaling agents, the freshness date of fruit extends more than 30%, it addition, lignin
Addition other compositions can be made slowly to discharge, maintain consistent fresh-keeping.
In this description, the present invention is described with reference to its specific embodiment.But it is clear that still can make
Various modifications and alterations are without departing from the spirit and scope of the present invention.Therefore, description is considered as illustrative rather than limits
Property processed.
Claims (4)
1. a mango preservative, it is characterised in that: described mango preservative is made up of each component of following mass fraction: sucrose
Ester 1-2 part, sodium bicarbonate 3-8 part, citric acid 2-6 part, sodium tartrate 1-2 part, sodium sorbate 0.4-0.6 part, lactic acid
0.2-0.3 part, Mel 5-7 part, preservative 1-2 part, lignin 10-20 part, water 170-180 part.
Mango preservative the most according to claim 1, it is characterised in that: described mango preservative is by following mass fraction
Each component forms: sucrose ester 2 parts, sodium bicarbonate 3 parts, citric acid 5 parts, sodium tartrate 1 part, sodium sorbate 0.4 part, lactic acid
0.3 part, Mel 6 parts, preservative 1.5 parts, lignin 10 parts, 170 parts of water.
3. the application in fruit freshness preserving of the mango preservative described in claim 1 or 2.
4. according to the application described in claim 3, it is characterised in that: described application is to put in mango preservative by Fructus Mangifera Indicae, quiet
Put taking-up in 2-3 minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610582067.XA CN106172723A (en) | 2016-07-22 | 2016-07-22 | A kind of mango preservative |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610582067.XA CN106172723A (en) | 2016-07-22 | 2016-07-22 | A kind of mango preservative |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106172723A true CN106172723A (en) | 2016-12-07 |
Family
ID=57492466
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610582067.XA Pending CN106172723A (en) | 2016-07-22 | 2016-07-22 | A kind of mango preservative |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106172723A (en) |
Cited By (2)
| 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 |
| CN109805087A (en) * | 2017-11-20 | 2019-05-28 | 柳州市皇之品贸易有限公司 | A kind of mango preservative |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103749660A (en) * | 2013-12-25 | 2014-04-30 | 广西科技大学 | Fruit preservative |
| CN103931752A (en) * | 2014-04-04 | 2014-07-23 | 李梅 | Fruit preservative |
| CN105192055A (en) * | 2014-06-18 | 2015-12-30 | 黄勤 | Mango freshness-keeping agent |
-
2016
- 2016-07-22 CN CN201610582067.XA patent/CN106172723A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103749660A (en) * | 2013-12-25 | 2014-04-30 | 广西科技大学 | Fruit preservative |
| CN103931752A (en) * | 2014-04-04 | 2014-07-23 | 李梅 | Fruit preservative |
| CN105192055A (en) * | 2014-06-18 | 2015-12-30 | 黄勤 | Mango freshness-keeping agent |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109805087A (en) * | 2017-11-20 | 2019-05-28 | 柳州市皇之品贸易有限公司 | A kind of mango preservative |
| 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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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| CB02 | Change of applicant information |
Address after: 545005 new willow Avenue, Liuzhou, Liuzhou, the Guangxi Zhuang Autonomous Region, No. 2, 20 floors 9, city E District Applicant after: LIUZHOU YISHUN TECHNOLOGY CO., LTD. Address before: No. 16 Golden Road Liunan District of Liuzhou city in 545005 the Guangxi Zhuang Autonomous Region Tan Hui 1 Building 1 unit 5-13 No. Applicant before: LIUZHOU YISHUN TECHNOLOGY CO., LTD. |
|
| CB02 | Change of applicant information | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20161207 |
|
| WD01 | Invention patent application deemed withdrawn after publication |