CN1068475A - Freshness preserving agent for fruit and vegetable and production technology thereof - Google Patents
Freshness preserving agent for fruit and vegetable and production technology thereof Download PDFInfo
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- CN1068475A CN1068475A CN 92105297 CN92105297A CN1068475A CN 1068475 A CN1068475 A CN 1068475A CN 92105297 CN92105297 CN 92105297 CN 92105297 A CN92105297 A CN 92105297A CN 1068475 A CN1068475 A CN 1068475A
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- fruit
- vegetable
- preserving agent
- freshness preserving
- double salt
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Abstract
The invention discloses a kind of freshness preserving agent for fruit and vegetable and production technology thereof.It is that food additives class double salt is water-soluble, when its pH value is lower than 5 or when being higher than 5.5, the hydroxy carboxylic acid compound that contains two above carboxyls with alkaline matters such as sodium carbonate or molecule is adjusted in its pH value and makes freshness preserving agent for fruit and vegetable in the 5-5.5 scope, contains the hydroxy carboxylic acid compound that alkaline matters such as food additives class double salt, water and sodium carbonate or molecule contain two above carboxyls; Also can not contain the hydroxy carboxylic acid compound that alkaline matters such as sodium carbonate or molecule contain two above carboxyls.Fresh keeping property is good, cost is low, harmless, production technology and using method are extremely simple, be beneficial to penetration and promotion.
Description
The present invention relates to a kind of freshness preserving agent for fruit and vegetable and production technology thereof.
As everyone knows, cryopreservation, air conditioned storage and use bactericide can prolong the storage time of fruit and vegetable effectively, but these methods cut both ways, and the former need invest large-scale equipment and consumes energy, the cost height; And the latter has the residual hazard problem.In the CN87100004A application for a patent for invention, disclose a kind of be C with potassium permanganate
2H
2Absorbent, be CO with quick lime
2Absorbent, be the freshness preserving agent for fruit and vegetable of potassium permanganate and quick lime carrier with the vermiculite, its storage fruit and vegetable that combines with packing is though can absorb C
2H
2And CO
2, suppress the respiration of fruit and vegetable, prevent dehydration and go mouldy, prolong the storage time of fruit and vegetable, the storage fruit and vegetable but it combines with packing, operation is numerous and diverse, and the back effectiveness of making moist this antistaling agent will reduce, and potassium permanganate contaminant water fruit vegetable, harmful.
The objective of the invention is to overcome above-mentioned the deficiencies in the prior art; and provide a kind of fresh keeping property good; with low cost; harmless freshness preserving agent for fruit and vegetable and production technology thereof; this freshness preserving agent for fruit and vegetable has astriction; can appropriate close the breathing pore of fruit and vegetable; reduce respiration; reduce water evaporates; also has the protection monohydric phenol; polyhydric phenols is not by the effect of oxydasis; can protect the histocyte of fruit and vegetable damaged effectively; specific pH value scope; neither injure the cell tissue of fruit and vegetable; can suppress the breeding of harmful bacterium again; reach and keep the fruit and vegetable quality; the purpose that prolongs storage period is not only applicable to fresh fruits and vegetables; also be applicable to the fruits and vegetables of processing damaged.
Technical scheme of the present invention is: adopting pH value is the acid food additive kind double salt aqueous solution of 5-5.5; double salt has astriction, also has protection monohydric phenol and polyhydric phenols not by the effect of oxydasis; specific pH value 5-5.5 scope inner acidic solution; neither injure the cell tissue of fruit and vegetable, can suppress the breeding of harmful bacterium again, thereby play effect, the histiocytic effect of protecting the fruit and vegetable damaged that suppresses fruit and vegetable and breathe, the effect that suppresses harmful bacterium breeding.
The hydroxy carboxylic acid compound who contains two above carboxyls when alkaline matters such as the pH value of the food prepared additive kind double salt aqueous solution is lower than 5 or when being higher than 5.5, available sodium carbonate or molecule regulates.
Described freshness preserving agent for fruit and vegetable makes like this: at first add food additives class double salt in water, the preparation food additives class double salt aqueous solution promptly makes freshness preserving agent for fruit and vegetable as getting its pH value in the 5-5.5 scope; As its pH value not in the 5-5.5 scope, again according to the Acidity of Aikalinity situation of the food additives class double salt aqueous solution of preparation, the hydroxy carboxylic acid compound who contains two above carboxyls with alkaline matter such as sodium carbonate or molecule is adjusted to the pH value of the food additives class double salt aqueous solution of preparation in the 5-5.5 scope, promptly makes freshness preserving agent for fruit and vegetable.
The using method of freshness preserving agent for fruit and vegetable provided by the present invention is extremely simple: fruit and vegetable is placed on wherein floods 5-30min, remove attachment removal liquid then, be placed on to store under the suitable temperature and get final product.
The present invention is described in further detail below in conjunction with the test example:
Prepare the anhydrous double salt aqueous solution of food additives class of No. 1 (concentration is 0.00%), No. 2 (concentration is 0.10%), No. 3 (concentration is 0.27%), No. 4 (concentration is 0.54%), No. 5 (concentration is 0.81%), No. 6 (concentration is 1.08%), No. 7 (concentration is 1.35%) 7 kinds of concentration, the hydroxy carboxylic acid compound who contains two above carboxyls with alkaline matters such as sodium carbonate or molecule adjusts its pH value to the 5-5.5 scope again, makes the freshness preserving agent for fruit and vegetable of 7 kinds of variable concentrations.
Test example 1, freshness preserving agent for fruit and vegetable with above-mentioned 7 kinds of variable concentrations is handled Hebei pear, Zhao County Chinese pear, red fuji apple, banana and potato cutting (2 * 1 * 0.7cm), dipping 10min takes out, remove and adhere to liquid, be placed on the plate glass, under the room temperature 10-15 ℃ of situation, observe through the time brown stain a situation arises (seeing Table 1):
Table 1 through the time brown stain a situation arises
| Initial sample | No. 1 | No. 2 | No. 3 | No. 4 | No. 5 | No. 6 | No. 7 | |
| The sharp red fuji apple banana of pear Zhao County, Hebei snowflake potato | 15min 20min 20min 20min 30min | 30min 40min 40min 40min 50min | 40min 60min 40min 40min 60min | The above 2h 2h of 50min 24h 2h | More than the above 24h of the above 10h of the above 24h of 2h 24h | More than the above 24h of the above 10h of the above 24h of 12h 24h | More than the above 24h of the above 10h of the above 24h of the above 24h of 24h | More than the above 24h of the above 10h of the above 24h of the above 24h of 24h |
By above-mentioned test as can be seen, the solution of various concentration all has preservation to pear, Chinese pear, apple, banana and potato more than No. 3, increase along with concentration, brown stain time delay, degree alleviate, water evaporates reduces, arrange in order, air-dry until sample, color and luster changes very obvious.
Test example 2, get fresh mung bean sprouts 1800g, be divided into 9 groups, first group is initial sample, and all the other 8 groups all are converted into the long segments of 2cm, take out 1 group after, each number antistaling agent with preparation soaks 10min respectively, remove and adhere to sealing in the 10 μ polythene film bags of packing into behind the liquid, be placed under 10 ℃ the room temperature and store, observe brown stain etc. through the time situation of change (seeing Table 2):
Table 2 mung bean sprouts brown stain etc. through the time situation of change
| Initial sample does not pack | Being converted into segment does not pack | No. 1 | No. 2 | No. 3 | No. 4 | No. 5 | No. 6 | No. 7 | |
| The listless rotten time of soft time air-dry time water of brown stain time | 12h 24h 96h/ rots- | 8h 12h 36h － | 12h 72h - 48h | 24h - - 96h | 48h - - － | More than the 96h-- | More than the 96h-- | More than the 96h-- | The above 96h of 96h- |
As can be seen from Table 2, the solution of various concentration all has fresh-keeping effect to mung bean sprouts, along with the increase fresh-keeping effect increase of solution concentration, wherein best with 4～No. 6 effects, keep not brown stain, do not wilt, prolong storage period more than 6 times, having slightly of No. 7 solution-treated is listless soft.
Test example 3 is got proper mature (ripe) fresh strawberry 3500g, is divided into 7 groups, and each number antistaling agent with preparation soaks 10min respectively, removes to adhere to liquid and be placed on shady and cool place, observe through the time situation of change (seeing Table 3):
Table 3 strawberry through the time situation of change
| No. 1 | No. 2 | No. 3 | No. 4 | No. 5 | No. 6 | No. 7 | |
| Color burn is softening to rot | 3d 4d | 6d 8d | 8d 10d | 10d 12d | 12d 14d | 12d 14d | 12d 13d |
As can be seen from the above table, the solution of various concentration all has fresh-keeping effect to strawberry, and along with solution concentration increases, effect is strengthened, and is best with the fresh-keeping effect of 5, No. 6 solution.
But the used food additives class double salt alum of the antistaling agent of above-mentioned example, also alum; But alkaline matter sodium carbonate, also sodium acid carbonate; But molecule contains hydroxy carboxylic acid compound's citric acid of two above carboxyls, also malic acid.
The present invention is compared with prior art: the freshness preserving agent for fruit and vegetable fresh keeping property that provides is good, raw material is easy to get, with low cost, because its constituent is food additives, has edibility, harmless, do not pollute, the antistaling agent washing that is attached to fruit and vegetable surfaces just can be washed off, and its production technology and using method are also extremely simple, be beneficial to penetration and promotion, its be not only applicable to fresh fruits and vegetables, also be applicable to processing damaged fruits and vegetables.
Claims (5)
1, a kind of freshness preserving agent for fruit and vegetable is characterized in that: it is that the pH value that contains food additives class double salt and water is the acidic aqueous solution of 5-5.5.
2, freshness preserving agent for fruit and vegetable according to claim 1 is characterized in that containing (by weight percentage):
Food additives class double salt 0.10～1.35
Water 98.65～99.90
3, the technology of a kind of production claim 1 or 2 described freshness preserving agent for fruit and vegetable is characterized in that: it is to be dissolved in an amount of water with an amount of food additives class double salt making freshness preserving agent for fruit and vegetable.
4, freshness preserving agent for fruit and vegetable according to claim 1 and 2 is characterized in that: it is to contain the hydroxy carboxylic acid compound hydroxy carboxylic acid compound, contain two above carboxyls with alkaline matters such as sodium carbonate or molecule that alkaline matters such as food additives class double salt, water and sodium carbonate or molecule contain two above carboxyls pH value is adjusted in the food additives class double salt aqueous solution in the 5-5.5 scope.
5, the technology of the described freshness preserving agent for fruit and vegetable of a kind of production claim 4, it is characterized in that: it is at first to prepare the food additives class double salt aqueous solution, again according to the Acidity of Aikalinity situation of the food additives class double salt aqueous solution of preparation, the hydroxy carboxylic acid compound who contains two above carboxyls with alkaline matter such as sodium carbonate or molecule is adjusted in the pH value of the food additives class double salt aqueous solution of preparation and makes freshness preserving agent for fruit and vegetable in the 5-5.5 scope.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 92105297 CN1068475A (en) | 1992-06-25 | 1992-06-25 | Freshness preserving agent for fruit and vegetable and production technology thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 92105297 CN1068475A (en) | 1992-06-25 | 1992-06-25 | Freshness preserving agent for fruit and vegetable and production technology thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1068475A true CN1068475A (en) | 1993-02-03 |
Family
ID=4941291
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 92105297 Pending CN1068475A (en) | 1992-06-25 | 1992-06-25 | Freshness preserving agent for fruit and vegetable and production technology thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1068475A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113475572A (en) * | 2021-05-31 | 2021-10-08 | 广州荧创科技有限公司 | Supramolecular material film constructed by biomass extraction micromolecules and preparation and application thereof |
| CN114246207A (en) * | 2021-11-19 | 2022-03-29 | 盐城恒辉食品有限公司 | Preservative for fresh cut vegetables |
-
1992
- 1992-06-25 CN CN 92105297 patent/CN1068475A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113475572A (en) * | 2021-05-31 | 2021-10-08 | 广州荧创科技有限公司 | Supramolecular material film constructed by biomass extraction micromolecules and preparation and application thereof |
| CN114246207A (en) * | 2021-11-19 | 2022-03-29 | 盐城恒辉食品有限公司 | Preservative for fresh cut vegetables |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |