CN108094514A - A kind of safety-type fruit antistaling agent and its preparation process - Google Patents
A kind of safety-type fruit antistaling agent and its preparation process Download PDFInfo
- Publication number
- CN108094514A CN108094514A CN201711335029.5A CN201711335029A CN108094514A CN 108094514 A CN108094514 A CN 108094514A CN 201711335029 A CN201711335029 A CN 201711335029A CN 108094514 A CN108094514 A CN 108094514A
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- Prior art keywords
- parts
- antistaling agent
- safety
- fruit antistaling
- type fruit
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Classifications
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- 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
-
- 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
- A23B7/157—Inorganic compounds
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The present invention relates to fruit antistaling agent technical field, especially a kind of safety-type fruit antistaling agent and its preparation process, the safety-type fruit antistaling agent is as follows according to the formula of weight：50 80 parts of water, 48 parts of citric acid, 15 parts of ferrous sulfate, 37 parts of sodium carbonate, 11 20 parts of bentonite, 15 23 parts of sucrose, 5 13 parts of sodium lactate, 14 parts of carboxymethyl chitosan, 10 16 parts of lysozyme, 45 75 parts of wood vinegar, 12 19 parts of ascorbic acid, 28 parts of preservative, 7 12 parts of antioxidant.The present invention has the advantages that natural green, of good preservation effect, safe and non-toxic, easy to operate and of low cost.
Description
Technical field
The present invention relates to fruit antistaling agent technical field more particularly to a kind of safety-type fruit antistaling agent and its prepare work
Skill.
Background technology
With the development of science and technology, people's living standards continue to improve, the water that people produce different regions Various Seasonal
The demand of fruit is gradually increased.But some fruit, such as the freshness dates such as pears, peach, apple are short, are not easy to store, and people couple
The fresh-keeping and storing of the fruit of these hardly possible storages and transport propose increasingly higher demands.It is to store at present to carry out storage using medicament
The developing direction deposited, but existing fruit antistaling agent have certain anti-corrosive fresh-keeping effect, but also have to human body
Different degrees of influence, it is impossible to meet the needs of people.
The content of the invention
Also have to human body the purpose of the present invention is to solve fruit antistaling agent in the prior art different degrees of
Influence the shortcomings that, and propose a kind of safety-type fruit antistaling agent and its preparation process.
To achieve these goals, present invention employs following technical solutions：
A kind of safety-type fruit antistaling agent is designed, the safety-type fruit antistaling agent is as follows according to the formula of weight：Water 50-
80 parts, 4-8 parts of citric acid, 1-5 parts of ferrous sulfate, 3-7 parts of sodium carbonate, 11-20 parts of bentonite, 15-23 parts of sucrose, sodium lactate 5-
13 parts, 1-4 parts of carboxymethyl chitosan, 10-16 parts of lysozyme, 45-75 parts of wood vinegar, 12-19 parts of ascorbic acid, preservative 2-8
Part, 7-12 parts of antioxidant.
Preferably, the preservative is perilla leaf distillate or garlic extraneous liquid.
Preferably, the antioxidant is anthocyanidin.
The present invention also provides a kind of preparation processes of safety-type fruit antistaling agent, comprise the following steps：
S1, by 50-80 parts of water, 4-8 parts of citric acid, 1-5 parts of ferrous sulfate, 3-7 parts of sodium carbonate, 11-20 parts of bentonite and
Mixing 20-30 minutes, are allowed to be sufficiently mixed in 15-23 parts of mixing plants for being put into 30-50 DEG C of sucrose；
S2, after S1 is sufficiently mixed, the temperature of mixing plant is adjusted to 60-80 DEG C, then by 5-13 parts of sodium lactate, carboxylic first
45-75 parts of 1-4 parts of base enclosure glycan, 10-16 parts of lysozyme and wood vinegar are put into mixing 12-20 minutes in mixing plant；
S3, cooled down after the completion of S2 stirrings, be separately added into 12-19 parts of ascorbic acid, anti-corrosion after cooling to room temperature
Fruit antistaling agent is obtained by filtration after stirring evenly in 7-12 parts of 2-8 parts of agent and antioxidant.
Preferably, the mixing plant is heating stirrer.
A kind of safety-type fruit antistaling agent proposed by the present invention and its preparation process, advantageous effect are：By adding in breast
Sour sodium and carboxymethyl chitosan, can for the preservative to be caused to have the film that can form layer of transparent in fruit surface
Enhance its epidermis protective action, it is appropriate to block epidermis stomata, inhibit respiration, reduce nutrition deterioration, inhibit moisture evaporation, lead to
Crossing addition antioxidant, ascorbic acid, sucrose and citric acid effectively prevents pericarp shrinkage and wilting, by adding in preservative, molten
Bacterium enzyme and wood vinegar inhibit microorganism invasion, prevent putrid and deteriorated, and are preservative perilla leaf distillate or garlic extraneous liquid,
Perilla leaf distillate and garlic extraneous liquid improve the security to antistaling agent without chemical addition agent.The present invention has natural green
Color, it is of good preservation effect, safe and non-toxic, easy to operate and of low cost the advantages of.
Specific embodiment
Technical solution in the embodiment of the present invention is clearly and completely described, it is clear that described embodiment is only
It is part of the embodiment of the present invention, instead of all the embodiments.
Embodiment one
A kind of safety-type fruit antistaling agent, safety-type fruit antistaling agent are as follows according to the formula of weight：50 parts of water, citric acid
4 parts, 1 part of ferrous sulfate, 3 parts of sodium carbonate, 11 parts of bentonite, 15 parts of sucrose, 5 parts of sodium lactate, 1 part of carboxymethyl chitosan, bacteriolyze
10 parts of enzyme, 45 parts of wood vinegar, 12 parts of ascorbic acid, 2 parts of preservative, 7 parts of antioxidant.
Preservative is perilla leaf distillate or garlic extraneous liquid.
Antioxidant is anthocyanidin.
The present invention also provides a kind of preparation processes of safety-type fruit antistaling agent, comprise the following steps：
S1,15 parts of 50 parts of water, 4 parts of citric acid, 1 part of ferrous sulfate, 3 parts of sodium carbonate, 11 parts of bentonite and sucrose are put into
Mixing 20 minutes, are allowed to be sufficiently mixed, mixing plant is heating stirrer in 30 DEG C of mixing plant；
S2, after S1 is sufficiently mixed, the temperature of mixing plant is adjusted to 60 DEG C, then by 5 parts of sodium lactate, carboxymethyl chitosan
45 parts of 1 part of sugar, 10 parts of lysozyme and wood vinegar are put into mixing 12 minutes in mixing plant；
S3, cooled down after the completion of S2 stirrings, be separately added into 12 parts of ascorbic acid, preservative 2 after cooling to room temperature
Fruit antistaling agent is obtained by filtration after stirring evenly in 7 parts of part and antioxidant.
Embodiment two
A kind of safety-type fruit antistaling agent, safety-type fruit antistaling agent are as follows according to the formula of weight：62 parts of water, citric acid
5.5 parts, 2 parts of ferrous sulfate, 4 parts of sodium carbonate, 14 parts of bentonite, 18 parts of sucrose, 7 parts of sodium lactate, 2.5 parts of carboxymethyl chitosan,
12 parts of lysozyme, 52 parts of wood vinegar, 13.5 parts of ascorbic acid, 3 parts of preservative, 9 parts of antioxidant.
Preservative is perilla leaf distillate or garlic extraneous liquid.
Antioxidant is anthocyanidin.
The present invention also provides a kind of preparation processes of safety-type fruit antistaling agent, comprise the following steps：
S1, by 18 parts of 62 parts of water water, 5.5 parts of citric acid, 2 parts of ferrous sulfate, 4 parts of sodium carbonate, 14 parts of bentonite and sucrose
Mixing 23 minutes in 36 DEG C of mixing plant are put into, are allowed to be sufficiently mixed, mixing plant is heating stirrer；
S2, after S1 is sufficiently mixed, the temperature of mixing plant is adjusted to 68 DEG C, then by 7 parts of sodium lactate, carboxymethyl chitosan
52 parts of 2.5 parts of sugar, 12 parts of lysozyme and wood vinegar are put into mixing 14 minutes in mixing plant；
S3, cooled down after the completion of S2 stirrings, be separately added into 13.5 parts of ascorbic acid, preservative after cooling to room temperature
Fruit antistaling agent is obtained by filtration after stirring evenly in 3 parts and 9 parts of antioxidant.
Embodiment three
A kind of safety-type fruit antistaling agent, safety-type fruit antistaling agent are as follows according to the formula of weight：70 parts of water, citric acid
6.5 parts, it is 4 parts of ferrous sulfate, 5 parts of sodium carbonate, 17 parts of bentonite, 21 parts of sucrose, 10 parts of sodium lactate, 3 parts of carboxymethyl chitosan, molten
13.5 parts of bacterium enzyme, 68 parts of wood vinegar, 16 parts of ascorbic acid, 5 parts of preservative, 10.5 parts of antioxidant.
Preservative is perilla leaf distillate or garlic extraneous liquid.
Antioxidant is anthocyanidin.
The present invention also provides a kind of preparation processes of safety-type fruit antistaling agent, comprise the following steps：
S1,21 parts of 70 parts of water, 6.5 parts of citric acid, 4 parts of ferrous sulfate, 5 parts of sodium carbonate, 17 parts of bentonite and sucrose are put
Enter mixing 27 minutes in 42 DEG C of mixing plant, be allowed to be sufficiently mixed, mixing plant is heating stirrer；
S2, after S1 is sufficiently mixed, the temperature of mixing plant is adjusted to 74 DEG C, then by 10 parts of sodium lactate, carboxymethyl shell
68 parts of 3 parts of glycan, 13.5 parts of lysozyme and wood vinegar are put into mixing 18 minutes in mixing plant；
S3, cooled down after the completion of S2 stirrings, be separately added into 16 parts of ascorbic acid, preservative 5 after cooling to room temperature
Fruit antistaling agent is obtained by filtration after stirring evenly in 10.5 parts of part and antioxidant.
Example IV
A kind of safety-type fruit antistaling agent, safety-type fruit antistaling agent are as follows according to the formula of weight：80 parts of water, citric acid
8 parts, 5 parts of ferrous sulfate, 7 parts of sodium carbonate, 20 parts of bentonite, 23 parts of sucrose, 13 parts of sodium lactate, 4 parts of carboxymethyl chitosan, bacteriolyze
16 parts of enzyme, 75 parts of wood vinegar, 19 parts of ascorbic acid, 8 parts of preservative, 12 parts of antioxidant.
Preservative is perilla leaf distillate or garlic extraneous liquid.
Antioxidant is anthocyanidin.
The present invention also provides a kind of preparation processes of safety-type fruit antistaling agent, comprise the following steps：
S1,23 parts of 80 parts of water, 8 parts of citric acid, 5 parts of ferrous sulfate, 7 parts of sodium carbonate, 20 parts of bentonite and sucrose are put into
Mixing 30 minutes, are allowed to be sufficiently mixed, mixing plant is heating stirrer in 50 DEG C of mixing plant；
S2, after S1 is sufficiently mixed, the temperature of mixing plant is adjusted to 80 DEG C, then by 13 parts of sodium lactate, carboxymethyl shell
75 parts of 4 parts of glycan, 16 parts of lysozyme and wood vinegar are put into mixing 20 minutes in mixing plant；
S3, cooled down after the completion of S2 stirrings, be separately added into 19 parts of ascorbic acid, preservative 8 after cooling to room temperature
Fruit antistaling agent is obtained by filtration after stirring evenly in 12 parts of part and antioxidant.
The foregoing is only a preferred embodiment of the present invention, but protection scope of the present invention be not limited thereto,
Any one skilled in the art in the technical scope disclosed by the present invention, technique according to the invention scheme and its
Inventive concept is subject to equivalent substitution or change, should be covered by the protection scope of the present invention.
Claims (5)
1. a kind of safety-type fruit antistaling agent, which is characterized in that the safety-type fruit antistaling agent is as follows according to the formula of weight：
50-80 parts of water, 4-8 parts of citric acid, 1-5 parts of ferrous sulfate, 3-7 parts of sodium carbonate, 11-20 parts of bentonite, 15-23 parts of sucrose, breast
Sour sodium 5-13 parts, 1-4 parts of carboxymethyl chitosan, 10-16 parts of lysozyme, 45-75 parts of wood vinegar, 12-19 parts of ascorbic acid, anti-corrosion
2-8 parts of agent, 7-12 parts of antioxidant.
2. a kind of safety-type fruit antistaling agent according to claim 1, which is characterized in that the preservative steams for perilla leaf
Distillate or garlic extraneous liquid.
3. a kind of safety-type fruit antistaling agent according to claim 1, which is characterized in that the antioxidant is cyanine
Element.
4. the preparation process of a kind of safety-type fruit antistaling agent according to claim 1, which is characterized in that including following step
Suddenly：
S1, by 50-80 parts of water, 4-8 parts of citric acid, 1-5 parts of ferrous sulfate, 3-7 parts of sodium carbonate, 11-20 parts of bentonite and sucrose
Mixing 20-30 minutes, are allowed to be sufficiently mixed in the 15-23 parts of mixing plants for being put into 30-50 DEG C；
S2, after S1 is sufficiently mixed, the temperature of mixing plant is adjusted to 60-80 DEG C, then by 5-13 parts of sodium lactate, carboxymethyl shell
45-75 parts of 1-4 parts of glycan, 10-16 parts of lysozyme and wood vinegar are put into mixing 12-20 minutes in mixing plant；
S3, cooled down after the completion of S2 stirrings, be separately added into 12-19 parts of ascorbic acid, preservative 2-8 after cooling to room temperature
Fruit antistaling agent is obtained by filtration after stirring evenly in 7-12 parts of part and antioxidant.
5. the preparation process of a kind of safety-type fruit antistaling agent according to claim 4, which is characterized in that the stirring is set
Standby is heating stirrer.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711335029.5A CN108094514A (en) | 2017-12-14 | 2017-12-14 | A kind of safety-type fruit antistaling agent and its preparation process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711335029.5A CN108094514A (en) | 2017-12-14 | 2017-12-14 | A kind of safety-type fruit antistaling agent and its preparation process |
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| Publication Number | Publication Date |
|---|---|
| CN108094514A true CN108094514A (en) | 2018-06-01 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711335029.5A Pending CN108094514A (en) | 2017-12-14 | 2017-12-14 | A kind of safety-type fruit antistaling agent and its preparation process |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113412900A (en) * | 2021-06-22 | 2021-09-21 | 成都大学 | Natural compound preservative for food and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103689072A (en) * | 2013-12-16 | 2014-04-02 | 苏州安特实业有限公司 | Fruit preservative and preparation method thereof |
| CN104839323A (en) * | 2015-06-03 | 2015-08-19 | 铜陵新梦想农牧科技有限公司 | Fresh keeping agent used for citrus fruits |
| CN105211276A (en) * | 2015-11-02 | 2016-01-06 | 湖南农业大学 | A kind of fresh-cut fruit edible coating antistaling agent and its preparation method and application |
-
2017
- 2017-12-14 CN CN201711335029.5A patent/CN108094514A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103689072A (en) * | 2013-12-16 | 2014-04-02 | 苏州安特实业有限公司 | Fruit preservative and preparation method thereof |
| CN104839323A (en) * | 2015-06-03 | 2015-08-19 | 铜陵新梦想农牧科技有限公司 | Fresh keeping agent used for citrus fruits |
| CN105211276A (en) * | 2015-11-02 | 2016-01-06 | 湖南农业大学 | A kind of fresh-cut fruit edible coating antistaling agent and its preparation method and application |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113412900A (en) * | 2021-06-22 | 2021-09-21 | 成都大学 | Natural compound preservative for food and preparation method thereof |
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Application publication date: 20180601 |