CN107047751A - A kind of compound method of fruit antistaling agent - Google Patents
A kind of compound method of fruit antistaling agent Download PDFInfo
- Publication number
- CN107047751A CN107047751A CN201710269156.3A CN201710269156A CN107047751A CN 107047751 A CN107047751 A CN 107047751A CN 201710269156 A CN201710269156 A CN 201710269156A CN 107047751 A CN107047751 A CN 107047751A
- Authority
- CN
- China
- Prior art keywords
- fruit
- minutes
- water
- calcium
- acetylamino
- 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
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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
- A23B7/155—Microorganisms; Enzymes; Antibiotics
-
- 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
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- 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
The invention discloses a kind of compound method of fruit antistaling agent.The technical scheme is that being achieved in that, the product is that, with plants essential oil, nisin, acetylamino, allicin, fumaric acid, purple bergenia herb extraction, 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,
Allicin, fumaric acid, purple bergenia herb extraction, 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 2.3% of 2.8% nisin of plants essential oil 2.5%
The purple bergenia herb of 2.1% fumaric acid of allicin 2.5% extracts 2.7%
The calcium citrate 1.9% of 2.3% Pediococcus acidilactici of papain 2.1%
The potassium sorbate 2.1% of 2.6% butyric acid of calcium formate 2.4%
Water 71.7%
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, allicin, the fumaric acid of bacterium and spoilage organisms admix first anaerobic jar percentage
Than in the water of half, stirring 430 minutes, 25 °C of constant temperature stands 440 minutes, with the activity for suppressing microorganism and enzyme, reduction disease
The incidence of source bacterium and the rotting rate of fruit, then purple bergenia herb extracted, papain, Pediococcus acidilactici, calcium citrate, formic acid
Calcium, butyric acid, potassium sorbate are admixed to be stirred 460 minutes in the water of second anaerobic jar percentage half, and 35 °C of constant temperature stands 455 points
Clock, slows down the respiratory metabolism process of fruit, so as to reach that prevention decays, extends the fruit storage phase, stirs 465 minutes, constant temperature is detested
Oxygen is finished product after 142.5 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 2.8%, lactic acid chain
Coccus element 2.5%, acetylamino 2.3%, allicin 2.1%, fumaric acid 2.5%, purple bergenia herb extract 2.7%, papain 2.3%,
Pediococcus acidilactici 2.1%, calcium citrate 1.9%, calcium formate 2.6%, butyric acid 2.4%, potassium sorbate 2.1%, water 71.7%, mixing system
Into being admixed using with plants essential oil, nisin, acetylamino, allicin, the fumaric acid for suppressing miscellaneous bacteria and spoilage organisms
In the water of first anaerobic jar percentage half, stir 430 minutes, 25 °C of constant temperature stands 440 minutes, with suppress microorganism and
The activity of enzyme, reduces the incidence of pathogeny bacterium and the rotting rate of fruit, then purple bergenia herb extracted, papain, lactic acid sheet ball
Bacterium, calcium citrate, calcium formate, butyric acid, potassium sorbate are admixed to be stirred 460 minutes in the water of second anaerobic jar percentage half,
35 °C of constant temperature stands 455 minutes, slows down the respiratory metabolism process of fruit, so as to reach that prevention decays, extends the fruit storage phase, stirs
Mix 465 minutes, constant-temperatureanaerobic anaerobic is finished product after 142.5 hours.
Claims (1)
1. the technical scheme is that be achieved in that, the product is with plants essential oil, nisin, acetylamino, big
Allicin, fumaric acid, purple bergenia herb extraction, 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 2.3% of 2.8% nisin of plants essential oil 2.5%
The purple bergenia herb of 2.1% fumaric acid of allicin 2.5% extracts 2.7%
The calcium citrate 1.9% of 2.3% Pediococcus acidilactici of papain 2.1%
The potassium sorbate 2.1% of 2.6% butyric acid of calcium formate 2.4%
Water 71.7%
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, allicin, the fumaric acid of bacterium and spoilage organisms admix first anaerobic jar percentage
Than in the water of half, stirring 430 minutes, 25 °C of constant temperature stands 440 minutes, with the activity for suppressing microorganism and enzyme, reduction disease
The incidence of source bacterium and the rotting rate of fruit, then purple bergenia herb extracted, papain, Pediococcus acidilactici, calcium citrate, formic acid
Calcium, butyric acid, potassium sorbate are admixed to be stirred 460 minutes in the water of second anaerobic jar percentage half, and 35 °C of constant temperature stands 455 points
Clock, slows down the respiratory metabolism process of fruit, so as to reach that prevention decays, extends the fruit storage phase, stirs 465 minutes, constant temperature is detested
Oxygen is finished product after 142.5 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710269156.3A CN107047751A (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 |
|---|---|---|---|
| CN201710269156.3A CN107047751A (en) | 2017-04-24 | 2017-04-24 | A kind of compound method of fruit antistaling agent |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107047751A true CN107047751A (en) | 2017-08-18 |
Family
ID=59605023
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710269156.3A Pending CN107047751A (en) | 2017-04-24 | 2017-04-24 | A kind of compound method of fruit antistaling agent |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107047751A (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 |
| CN104924402A (en) * | 2015-06-19 | 2015-09-23 | 淄博大创自动化科技有限公司 | Mosquito driving and antiseptic antibacterial processing technology for folding-fan bamboo ribs |
| 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 CN201710269156.3A patent/CN107047751A/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 |
| CN104924402A (en) * | 2015-06-19 | 2015-09-23 | 淄博大创自动化科技有限公司 | Mosquito driving and antiseptic antibacterial processing technology for folding-fan bamboo ribs |
| 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 * |
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| 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 |
Application publication date: 20170818 |
|
| WD01 | Invention patent application deemed withdrawn after publication |