CN106561798A - Strawberry preservative - Google Patents
Strawberry preservative Download PDFInfo
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- CN106561798A CN106561798A CN201510669566.8A CN201510669566A CN106561798A CN 106561798 A CN106561798 A CN 106561798A CN 201510669566 A CN201510669566 A CN 201510669566A CN 106561798 A CN106561798 A CN 106561798A
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- strawberry
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Abstract
The invention relates to a strawberry preservative and belongs to the technical field of fruit preservation. The fruit preservative is prepared from the following ingredients in parts by weight: 3-5 parts of natamycin, 1-3 parts of citric acid, 5-7 parts of sodium metabisulfite, 10-15 parts of calcium chloride, 10-15 parts of chitosan, 3-5 parts of phytic acid, 1-3 parts of beta-aminobutyric acid, 4-8 parts of sodium lactate and 20-30 parts of xanthan gum. The strawberry preservative is prepared by adding the ingredients into a solvent and uniformly mixing and stirring the ingredients and the solvent. A mixed solvent for ingredients such as natamycin, citric acid, sodium metabisulfite, calcium chloride, chitosan, phytic acid, beta-aminobutyric acid, sodium lactate and xanthan gum is diluted and sprayed, so that a favorable preservation effect can be achieved, and the preservation time for fresh strawberries is effectively prolonged.
Description
Technical field
The present invention relates to a kind of strawberry preservative, belongs to fruit freshness preserving technical field.
Background technology
Fructus Fragariae Ananssae is Rosaceae, Fragaria perennial herb, a kind of red flowers and fruits, also known as raspberry, the foreign certain kind of berries,
Ground certain kind of berries etc., outward appearance is in heart-shaped, delicious red tender, sarcocarp succulence, containing special strong fruit aroma.
Fructus Fragariae Ananssae is easily damaged and is softened rotten as water content is high and thin skin.
The content of the invention
According to deficiency of the prior art above, the technical problem to be solved in the present invention is：There is provided one kind to go out
Seedling rate is high, extends the strawberry preservative of the fresh keeping time of fresh strawberry.
Strawberry preservative of the present invention, is made up of the component of following mass fraction：
Natamycin 3-5 parts, citric acid 1-3 parts, sodium pyrosulfite 5-7 parts, calcium chloride 10-15 parts,
Shitosan 10-15 parts, phytic acid 3-5 parts, beta-aminobutyric acid 1-3 parts, sodium lactate 4-8 parts, xanthan
Glue 20-30 parts；
Above-mentioned material adds mixing and stirring in solvent.
Described weight of solvent number is 50-60 parts.
Described solvent is edible ethanol and water.
Using method is：Mixed solvent is added water 100 times after diluting, be sprayed at the Fructus Fragariae Ananssae of firm harvesting
On.
The present invention is had an advantageous effect in that：The present invention is by employing natamycin, citric acid, Jiao
The components such as sodium sulfite, calcium chloride, shitosan, phytic acid, beta-aminobutyric acid, sodium lactate, xanthan gum
Mixed solvent, dilution sprinkling after can be very good to play preservation, effectively extend fresh strawberry
Fresh keeping time.
Specific embodiment
Embodiment 1：
Strawberry preservative, is made up of the component of following mass fraction：
3 parts of natamycin, 1 part of citric acid, 5 parts of sodium pyrosulfite, 10 parts of calcium chloride, shitosan
10 parts, 3 parts of phytic acid, 1 part of beta-aminobutyric acid, 4 parts of sodium lactate, 20 parts of xanthan gum；
Above-mentioned material adds mixing and stirring in 50 parts of solvents, and solvent is edible ethanol and water.
Embodiment 2：
Strawberry preservative, is made up of the component of following mass fraction：
4 parts of natamycin, 2 parts of citric acid, 6 parts of sodium pyrosulfite, 13 parts of calcium chloride, shitosan
13 parts, 4 parts of phytic acid, 2 parts of beta-aminobutyric acid, 6 parts of sodium lactate, 25 parts of xanthan gum；
Above-mentioned material adds mixing and stirring in 55 parts of solvents, and solvent is edible ethanol and water.
Embodiment 3：
Strawberry preservative, is made up of the component of following mass fraction：
5 parts of natamycin, 3 parts of citric acid, 7 parts of sodium pyrosulfite, 15 parts of calcium chloride, shitosan
15 parts, 5 parts of phytic acid, 3 parts of beta-aminobutyric acid, 8 parts of sodium lactate, 30 parts of xanthan gum；
Above-mentioned material adds mixing and stirring in 60 parts of solvents, and solvent is edible ethanol and water.
Claims (3)
1. a kind of strawberry preservative, it is characterised in that be made up of the component of following mass fraction：
Natamycin 3-5 parts, citric acid 1-3 parts, sodium pyrosulfite 5-7 parts, calcium chloride 10-15 parts,
Shitosan 10-15 parts, phytic acid 3-5 parts, beta-aminobutyric acid 1-3 parts, sodium lactate 4-8 parts, xanthan
Glue 20-30 parts；
Above-mentioned material adds mixing and stirring in solvent.
2. strawberry preservative according to claim 1, it is characterised in that：Described weight of solvent
Number is 50-60 parts.
3. strawberry preservative according to claim 1, it is characterised in that：Described solvent is food
Use second alcohol and water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510669566.8A CN106561798A (en) | 2015-10-13 | 2015-10-13 | Strawberry preservative |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510669566.8A CN106561798A (en) | 2015-10-13 | 2015-10-13 | Strawberry preservative |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106561798A true CN106561798A (en) | 2017-04-19 |
Family
ID=58508589
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510669566.8A Pending CN106561798A (en) | 2015-10-13 | 2015-10-13 | Strawberry preservative |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106561798A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107969481A (en) * | 2017-12-08 | 2018-05-01 | 刘艳蓉 | A kind of bio-preservative for fruits and vegetables and preparation method thereof |
| CN109105476A (en) * | 2018-08-13 | 2019-01-01 | 贵州省现代农业发展研究所 | A kind of reduction dragon fruit fruit rot processing method and antistaling agent |
| CN113796485A (en) * | 2020-06-16 | 2021-12-17 | 沈阳恩柽研究院有限公司 | Agricultural product fresh-keeping extract and application thereof |
-
2015
- 2015-10-13 CN CN201510669566.8A patent/CN106561798A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107969481A (en) * | 2017-12-08 | 2018-05-01 | 刘艳蓉 | A kind of bio-preservative for fruits and vegetables and preparation method thereof |
| CN109105476A (en) * | 2018-08-13 | 2019-01-01 | 贵州省现代农业发展研究所 | A kind of reduction dragon fruit fruit rot processing method and antistaling agent |
| CN113796485A (en) * | 2020-06-16 | 2021-12-17 | 沈阳恩柽研究院有限公司 | Agricultural product fresh-keeping extract and application thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170419 |