CN106212655A - A kind of citrus preservative - Google Patents
A kind of citrus preservative Download PDFInfo
- Publication number
- CN106212655A CN106212655A CN201610582040.0A CN201610582040A CN106212655A CN 106212655 A CN106212655 A CN 106212655A CN 201610582040 A CN201610582040 A CN 201610582040A CN 106212655 A CN106212655 A CN 106212655A
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- CN
- China
- Prior art keywords
- parts
- citrus preservative
- citrus
- sodium
- preservative
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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
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- 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)
- Inorganic Chemistry (AREA)
- Microbiology (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
The open a kind of citrus preservative of the present invention, described citrus 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, salicylic acid 0.06 0.08 parts, ethanol 0.02 0.03 parts, lignin 10 20 parts, 170 180 parts of water.The citrus 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 citrus 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 citrus preservative.
The purpose of the present invention is achieved through the following technical solutions: a kind of citrus preservative, described citrus 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, salicylic acid 0.06-0.08 part, ethanol 0.02-0.03 part, wooden
Element 10-20 part, water 170-180 part.
Preferably: described citrus 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, salicylic acid 0.06 part, ethanol 0.03
Part, lignin 10 parts, 170 parts of water.
The application in fruit freshness preserving of a kind of citrus preservative.
Preferably: described application is to put in citrus preservative by Citrus, taking-up in 2-3 minute is stood.
The citrus 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 citrus preservative, described citrus 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,
Salicylic acid 0.06-0.08 part, ethanol 0.02-0.03 part, lignin 10-20 part, water 170-180 part.
Embodiment 1:
The formula of the citrus 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, salicylic acid 0.07 part, ethanol 0.025 part, lignin 12 g, water 172g.
The preparation method of the citrus preservative of the present invention is as follows:
By sucrose ester 1.5g, sodium bicarbonate 4g, salicylic acid 0.07 part, sodium tartrate 1.5g and water 172g mix homogeneously, stirring
18min, is warming up to 48 DEG C afterwards, adds citric acid 5g, ethanol 0.025 part, sodium sorbate 0.5g, lactic acid 0.25g stirring
12min, is cooled to room temperature and adds lignin 12 g and stir.
Embodiment 2
The formula of the citrus 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, salicylic acid 0.06 part, ethanol 0.03 part, lignin 10g, water 170g.
The preparation method of the citrus preservative of the present invention is as follows:
By sucrose ester 2g, sodium bicarbonate 3g, salicylic acid 0.06 part, sodium tartrate 1g and water 170g mix homogeneously, stirring
18min, is warming up to 48 DEG C afterwards, adds citric acid 5g, sodium sorbate 0.4g, ethanol 0.03 part, lactic acid 0.3g stirring
12min, is cooled to room temperature and adds lignin 10g and stir.
The application in fruit freshness preserving of a kind of citrus preservative.
Described application is to put in citrus preservative by Citrus, stands taking-up in 2-3 minute.
The citrus 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 citrus preservative, it is characterised in that: described citrus 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, salicylic acid 0.06-0.08 part, ethanol 0.02-0.03 part, lignin 10-20 part, water 170-180 part.
Citrus preservative the most according to claim 1, it is characterised in that: described citrus 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, salicylic acid 0.06 part, ethanol 0.03 part, lignin 10 parts, 170 parts of water.
3. the application in fruit freshness preserving of the citrus 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 citrus preservative by Citrus, quiet
Put taking-up in 2-3 minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610582040.0A CN106212655A (en) | 2016-07-22 | 2016-07-22 | A kind of citrus preservative |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610582040.0A CN106212655A (en) | 2016-07-22 | 2016-07-22 | A kind of citrus preservative |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106212655A true CN106212655A (en) | 2016-12-14 |
Family
ID=57532500
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610582040.0A Pending CN106212655A (en) | 2016-07-22 | 2016-07-22 | A kind of citrus preservative |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106212655A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108184991A (en) * | 2018-02-28 | 2018-06-22 | 柳州市实福农业科技有限公司 | A kind of citrus preservative |
| CN109805086A (en) * | 2017-11-20 | 2019-05-28 | 柳州市皇之品贸易有限公司 | A kind of fruit antistaling agent |
| CN109805082A (en) * | 2017-11-20 | 2019-05-28 | 柳州市皇之品贸易有限公司 | A kind of citrus preservative |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103734288A (en) * | 2013-12-25 | 2014-04-23 | 广西科技大学 | Cherry 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 |
| 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 |
-
2016
- 2016-07-22 CN CN201610582040.0A patent/CN106212655A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103734288A (en) * | 2013-12-25 | 2014-04-23 | 广西科技大学 | Cherry 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 |
| 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 |
Non-Patent Citations (1)
| Title |
|---|
| 张兴: "《生物农药概览》", 31 May 2011, 中国农业出版社 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109805086A (en) * | 2017-11-20 | 2019-05-28 | 柳州市皇之品贸易有限公司 | A kind of fruit antistaling agent |
| CN109805082A (en) * | 2017-11-20 | 2019-05-28 | 柳州市皇之品贸易有限公司 | A kind of citrus preservative |
| CN108184991A (en) * | 2018-02-28 | 2018-06-22 | 柳州市实福农业科技有限公司 | A kind of citrus preservative |
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| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| CB02 | Change of applicant information | ||
| 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. |
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| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20161214 |