CN107047745A - A kind of compound method of fruit antistaling agent - Google Patents
A kind of compound method of fruit antistaling agent Download PDFInfo
- Publication number
- CN107047745A CN107047745A CN201710269137.0A CN201710269137A CN107047745A CN 107047745 A CN107047745 A CN 107047745A CN 201710269137 A CN201710269137 A CN 201710269137A CN 107047745 A CN107047745 A CN 107047745A
- Authority
- CN
- China
- Prior art keywords
- calcium
- fruit
- acid
- minutes
- water
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
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, calcium sorbate, calcium acetate, nervonic acid, 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,
Calcium sorbate, calcium acetate, nervonic acid, papain, Pediococcus acidilactici, calcium citrate, calcium formate, butyric acid, potassium sorbate,
The organic mixing of water, scientific compatibility is formed, and its compound method is as follows:
Formula is (by weight percentage)
The acetylamino 2.9% of 3.5% nisin of plants essential oil 3.1%
The nervonic acid 2.2% of 1.6% calcium acetate of calcium sorbate 2%
The calcium citrate 2.5% of 3% Pediococcus acidilactici of papain 2.7%
The potassium sorbate 1.7% of 2.3% butyric acid of calcium formate 1.9%
Water 70.6%
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, calcium sorbate, the calcium acetate of bacterium and spoilage organisms admix first anaerobic jar hundred
Divide than in the water of half, stirring 400 minutes, 22 °C of constant temperature stands 410 minutes, with the activity for suppressing microorganism and enzyme, reduction
The incidence of pathogeny bacterium and the rotting rate of fruit, then nervonic acid, papain, Pediococcus acidilactici, calcium citrate, formic acid
Calcium, butyric acid, potassium sorbate are admixed to be stirred 430 minutes in the water of second anaerobic jar percentage half, and 32 °C of constant temperature stands 425 points
Clock, slows down the respiratory metabolism process of fruit, so as to reach that prevention decays, extends the fruit storage phase, stirs 435 minutes, constant temperature is detested
Oxygen is finished product after 139.5 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 3.5%, lactic acid chain
Coccus element 3.1%, acetylamino 2.9%, calcium sorbate 1.6%, calcium acetate 2%, nervonic acid 2.2%, papain 3%, lactic acid sheet
Coccus 2.7%, calcium citrate 2.5%, calcium formate 2.3%, butyric acid 1.9%, potassium sorbate 1.7%, water 70.6%, are mixed, and use
First is admixed with plants essential oil, nisin, acetylamino, calcium sorbate, the calcium acetate for suppressing miscellaneous bacteria and spoilage organisms
In the water of individual anaerobic jar percentage half, stir 400 minutes, 22 °C of constant temperature stands 410 minutes, with suppressing microorganism and enzyme
Activity, reduces the incidence of pathogeny bacterium and the rotting rate of fruit, then nervonic acid, papain, Pediococcus acidilactici, citric acid
Calcium, calcium formate, butyric acid, potassium sorbate are admixed to be stirred 430 minutes in the water of second anaerobic jar percentage half, and 32 °C of constant temperature is quiet
Put 425 minutes, slow down the respiratory metabolism process of fruit, so as to reach that prevention decays, extend the fruit storage phase, stir 435 minutes,
Constant-temperatureanaerobic anaerobic is finished product after 139.5 hours.
Claims (1)
1. the technical scheme is that being achieved in that, the product is with plants essential oil, nisin, acetylamino, mountain
Pears acid calcium, calcium acetate, nervonic acid, papain, Pediococcus acidilactici, calcium citrate, calcium formate, butyric acid, potassium sorbate, water
Organic mixing, scientific compatibility is formed, and its compound method is as follows:
Formula is (by weight percentage)
The acetylamino 2.9% of 3.5% nisin of plants essential oil 3.1%
The nervonic acid 2.2% of 1.6% calcium acetate of calcium sorbate 2%
The calcium citrate 2.5% of 3% Pediococcus acidilactici of papain 2.7%
The potassium sorbate 1.7% of 2.3% butyric acid of calcium formate 1.9%
Water 70.6%
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, calcium sorbate, the calcium acetate of bacterium and spoilage organisms admix first anaerobic jar hundred
Divide than in the water of half, stirring 400 minutes, 22 °C of constant temperature stands 410 minutes, with the activity for suppressing microorganism and enzyme, reduction
The incidence of pathogeny bacterium and the rotting rate of fruit, then nervonic acid, papain, Pediococcus acidilactici, calcium citrate, formic acid
Calcium, butyric acid, potassium sorbate are admixed to be stirred 430 minutes in the water of second anaerobic jar percentage half, and 32 °C of constant temperature stands 425 points
Clock, slows down the respiratory metabolism process of fruit, so as to reach that prevention decays, extends the fruit storage phase, stirs 435 minutes, constant temperature is detested
Oxygen is finished product after 139.5 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710269137.0A CN107047745A (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 |
|---|---|---|---|
| CN201710269137.0A CN107047745A (en) | 2017-04-24 | 2017-04-24 | A kind of compound method of fruit antistaling agent |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107047745A true CN107047745A (en) | 2017-08-18 |
Family
ID=59604545
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710269137.0A Pending CN107047745A (en) | 2017-04-24 | 2017-04-24 | A kind of compound method of fruit antistaling agent |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107047745A (en) |
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 |
| CN104365594A (en) * | 2014-09-26 | 2015-02-25 | 江苏七洲绿色化工股份有限公司 | Pesticide composition, spoilage and mildew prevention composition, and spoilage and mildew prevention method |
| 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 |
-
2017
- 2017-04-24 CN CN201710269137.0A patent/CN107047745A/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 |
| CN104365594A (en) * | 2014-09-26 | 2015-02-25 | 江苏七洲绿色化工股份有限公司 | Pesticide composition, spoilage and mildew prevention composition, and spoilage and mildew prevention method |
| 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 |
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 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104824591A (en) | Preparation method for probiotics-containing low-salt and flower-free pickled vegetables | |
| CN102835669B (en) | Fermentation type air-dried beef and production method of fermentation type air-dried beef | |
| 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 | |
| CN103168836A (en) | Strawberry preservative containing functional amino acids | |
| CN102187997A (en) | Pickled oyster mushrooms and preparation method thereof | |
| CN108835610A (en) | Chili sauce and preparation method thereof | |
| Modupe et al. | The study of the effect of moisture content on the biochemical deterioration of stored fermented Parkia biglobosa seeds | |
| CN101946964B (en) | Composite food anticorrosion fresh-keeping agent and application thereof | |
| CN102450615A (en) | Pickles with low nitrous acid content and preparation method thereof | |
| CN103798702A (en) | Method for processing selenium-rich black garlic product | |
| Puolanne et al. | Principles of meat fermentation | |
| CN101579011A (en) | Preparation method and application of fermenting agent for dried fish with compound flavors | |
| Azad et al. | Food spoilage and food contamination | |
| CN107087673A (en) | A kind of compound method of fruit antistaling agent | |
| CN104839319A (en) | Vacuum air-adjusting preservation process for fresh lily scales | |
| CN107087675A (en) | A kind of compound method of fruit antistaling agent | |
| CN102177962A (en) | Bentonite-based mango preservative and preparation method of the bentonite-based mango preservative | |
| CN107047743A (en) | A kind of compound method of fruit antistaling agent | |
| CN107047744A (en) | A kind of compound method of fruit antistaling agent | |
| CN107047745A (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 | |
| CN107087674A (en) | A kind of compound method of fruit antistaling agent | |
| CN107047742A (en) | A kind of compound method of fruit 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 |