CN107047743A - A kind of compound method of fruit antistaling agent - Google Patents
A kind of compound method of fruit antistaling agent Download PDFInfo
- Publication number
- CN107047743A CN107047743A CN201710269125.8A CN201710269125A CN107047743A CN 107047743 A CN107047743 A CN 107047743A CN 201710269125 A CN201710269125 A CN 201710269125A CN 107047743 A CN107047743 A CN 107047743A
- Authority
- CN
- China
- Prior art keywords
- fruit
- calcium
- water
- minutes
- formate
- 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
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
- A23B7/154—Organic compounds; Microorganisms; Enzymes
- A23B7/155—Microorganisms; Enzymes; Antibiotics
Abstract
A kind of technical scheme of the compound method of fruit antistaling agent of the present invention is realized in, the product is that, with plants essential oil, nisin, acetylamino, zeaxanthin, ammonium formate, black pine extract, papain, Pediococcus acidilactici, calcium citrate, calcium formate, butyric acid, potassium sorbate, the organic mixing of water, scientific compatibility is formed.
Description
Technical field
The invention belongs to fruit biological way of keeping fresh field, the specifically related to antibacterial with prevention fruit putrefaction
Matter is a kind of compound method of fruit antistaling agent of base stock.
Background technology
Fruit is natural nutrient food, contains a variety of nutriments required for human lives, the application area world of China
First, total output occupies the 3rd, but Production of fruit has stronger seasonality, the perishability of regional and fruit in itself, with
The diversity and the urgency of dull season adjustment that consumers in general need to fruit are contradicted, because storage power is not enough, preservation technology
Imperfection, produce per year loss nearly 30%, the fruit after harvesting is still the organism of a life, can also carry out dormancy, moisture evaporation,
The complicated vital movement such as respiration, these activities are all closely related with fruit freshness preserving, influence and govern the storage of fruit
Life-span.
The content of the invention
The purpose of the present invention is, according to above-mentioned weak point, and to develop a kind of activity for having and suppressing microorganism and enzyme, drop
The incidence of low pathogeny bacterium and the rotting rate of fruit, slow down the respiratory metabolism process of fruit, so as to reach that prevention decays, extend water
The fruit freshness preserving agent compounding method of fruit storage period.
The technical scheme is that be achieved in that, the product be with plants essential oil, nisin, acetylamino,
Zeaxanthin, ammonium formate, black pine extract, papain, Pediococcus acidilactici, calcium citrate, calcium formate, butyric acid, sorb
The organic mixing of sour potassium, water, scientific compatibility is formed, and its compound method is as follows:
Formula is (by weight percentage)
The acetylamino 2.8% of 3.4% nisin of plants essential oil 3%
The black pine extract 2.3% of 1.7% ammonium formate of zeaxanthin 2.1%
The calcium citrate 2.4% of 2.9% Pediococcus acidilactici of papain 2.6%
The potassium sorbate 1.8% of 2.3% butyric acid of calcium formate 2%
Water 70.7%
Preparing process:
The fruit antistaling agent is to assort the said goods by weight percentage, is mixed, its step：Using miscellaneous with suppression
Plants essential oil, nisin, acetylamino, zeaxanthin, the ammonium formate of bacterium and spoilage organisms admix first anaerobic jar hundred
Divide than in the water of half, stirring 405 minutes, 22.5 °C of constant temperature stands 415 minutes, with the activity for suppressing microorganism and enzyme, drop
The incidence of low pathogeny bacterium and the rotting rate of fruit, then black pine extract, papain, Pediococcus acidilactici, citric acid
Calcium, calcium formate, butyric acid, potassium sorbate are admixed to be stirred 435 minutes in the water of second anaerobic jar percentage half, 32.5 °C of constant temperature
430 minutes are stood, slows down the respiratory metabolism process of fruit, so as to reach that prevention decays, extends the fruit storage phase, stirs 440 points
Clock, constant-temperatureanaerobic anaerobic is finished product after 140 hours.
Beneficial effect：
With the activity for suppressing microorganism and enzyme, the incidence of pathogeny bacterium and the rotting rate of fruit are reduced, slows down the breathing of fruit
Metabolic process, so as to reach that prevention decays, extends the purpose of fruit storage phase.
Embodiment：
The fruit antistaling agent of the present invention is mainly made up of following materials by weight percentage, its step:Plants essential oil 3.4%, lactic acid chain
Coccus element 3%, acetylamino 2.8%, zeaxanthin 1.7%, ammonium formate 2.1%, black pine extract 2.3%, papain
2.9%th, Pediococcus acidilactici 2.6%, calcium citrate 2.4%, calcium formate 2.3%, butyric acid 2%, potassium sorbate 1.8%, water 70.7%, mixing
It is made, using with plants essential oil, nisin, acetylamino, zeaxanthin, the ammonium formate for suppressing miscellaneous bacteria and spoilage organisms
In the water for admixing first anaerobic jar percentage half, stir 405 minutes, 22.5 °C of constant temperature stands 415 minutes, micro- with suppression
The activity of biological and enzyme, reduces the incidence of pathogeny bacterium and the rotting rate of fruit, then black pine extract, papain,
Pediococcus acidilactici, calcium citrate, calcium formate, butyric acid, potassium sorbate are admixed to be stirred in the water of second anaerobic jar percentage half
435 minutes, 32.5 °C of constant temperature stood 430 minutes, slows down the respiratory metabolism process of fruit, so as to reach that prevention decays, extended water
Fruit storage period, stir 440 minutes, constant-temperatureanaerobic anaerobic is finished product after 140 hours.
Claims (1)
1. the technical scheme is that being achieved in that, the product is with plants essential oil, nisin, acetylamino, jade
Cream-coloured matter, ammonium formate, black pine extract, papain, Pediococcus acidilactici, calcium citrate, calcium formate, butyric acid, sorbic acid
The organic mixing of potassium, water, scientific compatibility is formed, and its compound method is as follows:
Formula is (by weight percentage)
The acetylamino 2.8% of 3.4% nisin of plants essential oil 3%
The black pine extract 2.3% of 1.7% ammonium formate of zeaxanthin 2.1%
The calcium citrate 2.4% of 2.9% Pediococcus acidilactici of papain 2.6%
The potassium sorbate 1.8% of 2.3% butyric acid of calcium formate 2%
Water 70.7%
Preparing process:
The fruit antistaling agent is to assort the said goods by weight percentage, is mixed, its step：Using miscellaneous with suppression
Plants essential oil, nisin, acetylamino, zeaxanthin, the ammonium formate of bacterium and spoilage organisms admix first anaerobic jar hundred
Divide than in the water of half, stirring 405 minutes, 22.5 °C of constant temperature stands 415 minutes, with the activity for suppressing microorganism and enzyme, drop
The incidence of low pathogeny bacterium and the rotting rate of fruit, then black pine extract, papain, Pediococcus acidilactici, citric acid
Calcium, calcium formate, butyric acid, potassium sorbate are admixed to be stirred 435 minutes in the water of second anaerobic jar percentage half, 32.5 °C of constant temperature
430 minutes are stood, slows down the respiratory metabolism process of fruit, so as to reach that prevention decays, extends the fruit storage phase, stirs 440 points
Clock, constant-temperatureanaerobic anaerobic is finished product after 140 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710269125.8A CN107047743A (en) | 2017-04-24 | 2017-04-24 | A kind of compound method of fruit antistaling agent |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710269125.8A CN107047743A (en) | 2017-04-24 | 2017-04-24 | A kind of compound method of fruit antistaling agent |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107047743A true CN107047743A (en) | 2017-08-18 |
Family
ID=59604618
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710269125.8A Pending CN107047743A (en) | 2017-04-24 | 2017-04-24 | A kind of compound method of fruit antistaling agent |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107047743A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2021191469A1 (en) * | 2020-03-27 | 2021-09-30 | Basf Se | Composition for the treatment of gastro-intestinal dysfunction and/or associated morbidities thereto |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101778642A (en) * | 2007-06-06 | 2010-07-14 | 诺华丝国际股份有限公司 | Promote the bone and the growth in joint, the food additive of repairing and keeping |
| CN105614644A (en) * | 2016-01-25 | 2016-06-01 | 长沙满旺生物工程有限公司 | Preparation method of biological preservative |
| CN106343010A (en) * | 2016-08-29 | 2017-01-25 | 王开 | Vegetable preservative containing plant essential oil and application |
-
2017
- 2017-04-24 CN CN201710269125.8A patent/CN107047743A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101778642A (en) * | 2007-06-06 | 2010-07-14 | 诺华丝国际股份有限公司 | Promote the bone and the growth in joint, the food additive of repairing and keeping |
| CN105614644A (en) * | 2016-01-25 | 2016-06-01 | 长沙满旺生物工程有限公司 | Preparation method of biological preservative |
| CN106343010A (en) * | 2016-08-29 | 2017-01-25 | 王开 | Vegetable preservative containing plant essential oil and application |
Non-Patent Citations (1)
| Title |
|---|
| 国家卫生和计划生育委员会: "《食品添加剂使用标准》", 24 May 2015 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2021191469A1 (en) * | 2020-03-27 | 2021-09-30 | Basf Se | Composition for the treatment of gastro-intestinal dysfunction and/or associated morbidities thereto |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103172438A (en) | Soiless culture nutrient solution | |
| CN104824591A (en) | Preparation method for probiotics-containing low-salt and flower-free pickled vegetables | |
| CN102018154A (en) | Method for inoculating lactobacillus to rapidly reduce nitrite content in pickles | |
| CN105410845B (en) | The method of halogen material and marinated food made of spice, spice | |
| CN103156258A (en) | Natural fresh-keeping antiseptic containing protamine | |
| CN101946964B (en) | Composite food anticorrosion fresh-keeping agent and application thereof | |
| CN103918769A (en) | High-efficiency biological compound cold fresh meat preservative and using method thereof | |
| Modupe et al. | The study of the effect of moisture content on the biochemical deterioration of stored fermented Parkia biglobosa seeds | |
| CN105054217A (en) | Compound food preservative | |
| CN101579011A (en) | Preparation method and application of fermenting agent for dried fish with compound flavors | |
| CN107047743A (en) | A kind of compound method of fruit antistaling agent | |
| CN102578682B (en) | Antistaling agent for soup food and application method thereof | |
| CN102219607A (en) | Fruit and vegetable nutrient regulator and use method thereof | |
| CN107087675A (en) | A kind of compound method of fruit antistaling agent | |
| CN107087673A (en) | A kind of compound method of fruit antistaling agent | |
| CN107047744A (en) | A kind of compound method of fruit antistaling agent | |
| CN107087674A (en) | A kind of compound method of fruit antistaling agent | |
| CN107047745A (en) | A kind of compound method of fruit antistaling agent | |
| CN104222266A (en) | Gamma-polyglutamic acid-Cu (II) preservative and application thereof to preservation of fruits and vegetables | |
| CN107047742A (en) | A kind of compound method of fruit antistaling agent | |
| CN107047751A (en) | A kind of compound method of fruit antistaling agent | |
| CN107047746A (en) | A kind of compound method of fruit antistaling agent | |
| CN106879729A (en) | A kind of compound method of leaf vegetables antistaling agent | |
| CN107027875A (en) | A kind of compound method of leaf vegetables antistaling agent | |
| CN106879727A (en) | A kind of compound method of leaf vegetables antistaling agent |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170818 |