CN108323565A - A kind of navel orange preserving agent and preparation method thereof - Google Patents
A kind of navel orange preserving agent and preparation method thereof Download PDFInfo
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- CN108323565A CN108323565A CN201711412304.9A CN201711412304A CN108323565A CN 108323565 A CN108323565 A CN 108323565A CN 201711412304 A CN201711412304 A CN 201711412304A CN 108323565 A CN108323565 A CN 108323565A
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- 235000005976 Citrus sinensis Nutrition 0.000 title claims abstract description 66
- 240000002319 Citrus sinensis Species 0.000 title claims abstract description 66
- 239000003755 preservative agent Substances 0.000 title claims abstract description 15
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 36
- 229920001661 Chitosan Polymers 0.000 claims abstract description 26
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 24
- RQFQJYYMBWVMQG-IXDPLRRUSA-N chitotriose Chemical compound O[C@@H]1[C@@H](N)[C@H](O)O[C@H](CO)[C@H]1O[C@H]1[C@H](N)[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)N)[C@@H](CO)O1 RQFQJYYMBWVMQG-IXDPLRRUSA-N 0.000 claims abstract description 19
- 235000011187 glycerol Nutrition 0.000 claims abstract description 18
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 14
- 239000011780 sodium chloride Substances 0.000 claims abstract description 12
- 229960000583 acetic acid Drugs 0.000 claims abstract description 7
- 239000012362 glacial acetic acid Substances 0.000 claims abstract description 7
- 239000008236 heating water Substances 0.000 claims description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 238000001035 drying Methods 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 5
- 235000009508 confectionery Nutrition 0.000 claims description 2
- 239000003795 chemical substances by application Substances 0.000 abstract description 13
- 230000008901 benefit Effects 0.000 abstract description 4
- 235000013399 edible fruits Nutrition 0.000 abstract description 4
- 230000036571 hydration Effects 0.000 abstract 1
- 238000006703 hydration reaction Methods 0.000 abstract 1
- 239000010408 film Substances 0.000 description 9
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 6
- 235000012055 fruits and vegetables Nutrition 0.000 description 6
- 241000894006 Bacteria Species 0.000 description 5
- 230000000844 anti-bacterial effect Effects 0.000 description 5
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 5
- 229910052760 oxygen Inorganic materials 0.000 description 5
- 239000001301 oxygen Substances 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- 230000029058 respiratory gaseous exchange Effects 0.000 description 4
- 208000016261 weight loss Diseases 0.000 description 4
- 230000004580 weight loss Effects 0.000 description 4
- 229910002092 carbon dioxide Inorganic materials 0.000 description 3
- 230000007774 longterm Effects 0.000 description 3
- 238000011282 treatment Methods 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241000233866 Fungi Species 0.000 description 2
- 241000700605 Viruses Species 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 231100000252 nontoxic Toxicity 0.000 description 2
- 230000003000 nontoxic effect Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 244000052769 pathogen Species 0.000 description 2
- 230000001717 pathogenic effect Effects 0.000 description 2
- 230000035699 permeability Effects 0.000 description 2
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 230000005068 transpiration Effects 0.000 description 2
- 208000031295 Animal disease Diseases 0.000 description 1
- 229920002101 Chitin Polymers 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 208000035240 Disease Resistance Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 206010021143 Hypoxia Diseases 0.000 description 1
- 206010036392 Postmature baby Diseases 0.000 description 1
- 241000191967 Staphylococcus aureus Species 0.000 description 1
- 241000194019 Streptococcus mutans Species 0.000 description 1
- 241001122767 Theaceae Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000000845 anti-microbial effect Effects 0.000 description 1
- 230000001775 anti-pathogenic effect Effects 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000000903 blocking effect Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000013043 chemical agent Substances 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000002538 fungal effect Effects 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 208000018875 hypoxemia Diseases 0.000 description 1
- 230000001900 immune effect Effects 0.000 description 1
- 230000002452 interceptive effect Effects 0.000 description 1
- 230000002147 killing effect Effects 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 210000003739 neck Anatomy 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 239000002420 orchard Substances 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 239000004014 plasticizer Substances 0.000 description 1
- 239000013641 positive control Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000000241 respiratory effect Effects 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000010409 thin film Substances 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 238000009941 weaving Methods 0.000 description 1
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
- A23B7/157—Inorganic compounds
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Microbiology (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
The present invention provides a kind of navel orange preserving agent and preparation method thereof, are prepared by following main component, and by weight, 5 10 parts of chitosan, 15 25 parts of chitosan oligosaccharide, 10 30 parts of glacial acetic acid, 15 parts of glycerine, 0.1 0.5 parts of NaCl, surplus is that hydration is calculated as 100 parts.Antistaling agent provided by the invention can significantly extend the holding time of navel orange, and decayed fruit rate is greatly lowered, and have many advantages, such as that formula is simple, easy to operate.
Description
Technical field
The present invention relates to antistaling agent technical field, especially a kind of navel orange preserving agent.
Technical background
Navel orange has many advantages, such as that pulp delicacy, the dense sweet tea natural fragrance of flavor are deep to be liked by consumers in general.Navel orange is storing and transporting
Rotting rate is up to 30% in the process, brings huge loss for numerous orchard workers, is also unfavorable for the popularization of south jiangxi navel orange industry.Cause
The problem of principal element that navel orange goes mouldy is microbial action and adverse weather and picking link.
Chitosan is easy to dissolve in weakly acidic solvent, and amino is contained in dissolved solution, these amino can pass through knot
Negative electron is closed to inhibit the growth of bacterium.Chitosan can inhibit the activity of bacterial growth, make it in necks such as medicine, weaving and food
Domain has a wide range of applications.In addition chitosan and its derivative has preferable antibacterial activity, can inhibit some fungies, bacterium and
The growth and breeding of virus.Chitosan antimicrobial mechanism is mainly the polycation due to chitosan, is easy to fungal cell surface band
The group of negative electrical charge acts on, to change the mobility and permeability of pathogen cell membrane；Second is that interfering the duplication of DNA and turning
Record；Third, blocking pathogen metabolism.
The purpose of preserving fruit and vegetable utilizing is mainly to maintain fruits and vegetables after picking until shelf life, can maintain normal quality, taste,
Nutritional ingredient and appearance improve its commodity value.Coating-film fresh-keeping is carried out with chitosan, film layer has permeability, water preventing ability, can
To increase penetration resistance to various gas molecules, a kind of microenvironment is formd, is that the carbon dioxide content in fruits and vegetables tissue increases,
Oxygen content reduces, it is suppressed that the respiratory metabolism of fruits and vegetables and moisture loss slow down fruits and vegetables tissue and structure aging, to effectively
Extend fruits and vegetables adopts the rear service life.
Chitosan oligosaccharide is made of chitosan depolymerization, is the upgrading products of chitin, chitosan product, can dissolve aspect tool
There is the superiority that chitosan is incomparable.Chitosan oligosaccharide prevents or treats by staphylococcus aureus, Escherichia coli, unwrapping wire bar
Animal diseases caused by the bacteriums such as bacterium, streptococcus mutans.The disease resistance that can induce plant produces a variety of fungies, bacterium and virus
Raw immune and killing effect.
Invention content
It can make navel orange preserving time lengthening while guarantor again non-toxic to humans the purpose of the present invention is to provide a kind of
Fresh dose.
The purpose of the present invention is achieved through the following technical solutions：A kind of navel orange preserving agent, including following weight group
Point
5-10 parts of chitosan,
15-25 parts of chitosan oligosaccharide,
10-30 parts of glacial acetic acid,
Further, the present invention also includes the component of following weight：1-5 parts of glycerine；
Further, the present invention can also include NaCl0.1-0.5 parts.
Compared with the prior art, the present invention has the following advantages：
1. the main component of antistaling agent of the present invention contains antipathogenic composition, the life for leading to the microorganism of navel orange corruption can be inhibited
It is long, therefore can significantly extend the fresh keeping time of navel orange；
2. antistaling agent is different from, drug is fresh-keeping, and ingredient is all natural component, is had no toxic and side effect to human body, safer；
3. antistaling agent can form one layer of diaphragm, air can be obstructed, to reduce the exposure of oxygen, reduces breathing
Effect, film with, since oxygen is constantly consumed, CO2 contents are continuously increased in the microenvironment on navel orange surface, form a kind of hypoxemia height
CO2 environment reduces oxidation, therefore can keep the gloss of navel orange for a long time using this antistaling agent.
Specific implementation mode
The present invention is described in detail in present invention combination specific embodiment
Embodiment 1
The antistaling agent that the present embodiment is related to is configured by the component of following mass parts：
A kind of navel orange preserving agent, including following components by weight percent：5-10 parts of chitosan, 15-25 parts of chitosan oligosaccharide, glacial acetic acid 10-
30 parts, 1-5 parts of glycerine, NaCl0.1-0.5 parts, surplus is water, amounts to 100 parts.
Embodiment 2
The present embodiment is on the basis of embodiment 1, as a preferred embodiment, navel orange preserving agent is by following quality
The component configuration of part：5 parts of glycan, 15 parts of chitosan oligosaccharide, 10 parts of glacial acetic acid, 1 part, NaCl0.1 parts of glycerine；Surplus is water, amounts to 100
Part.
Embodiment 3：
As a preferred embodiment, navel orange preserving agent is configured by the component of following mass parts：10 parts of chitosan, shell
25 parts of oligosaccharides, 30 parts of glacial acetic acid, 5 parts, NaCl0.5 parts of glycerine；Surplus is water, amounts to 100 parts.
Embodiment 4：
As a preferred embodiment, navel orange preserving agent is configured by the component of following mass parts：7.5 parts of chitosan,
20 parts of chitosan oligosaccharide, 15 parts of glacial acetic acid, 2.5 parts of glycerine, NaCl0.25 parts, surplus is water, amounts to 100 parts.
A kind of preparation method of navel orange preserving agent of the present invention, is realized by following steps：
Step 1：Configuration quality score is the acetum of 10%-30%；
Step 2：Be added chitosan in acetum described in step 1,60-70 DEG C of heating water bath to being completely dissolved,
The mass fraction for controlling chitosan is 5%-10%；
Step 3：Be added chitosan oligosaccharide in solution described in above-mentioned steps two, 30-40 DEG C of heating water bath to being completely dissolved,
The mass fraction for controlling chitosan oligosaccharide is 15%-25%；
Step 4：NaCl is added in solution described in above-mentioned steps three, 30-40 DEG C of heating water bath is controlled to being completely dissolved
The mass fraction of NaCl processed is 0.1%-0.5%；
Step 5：Glycerine is added in solution described in above-mentioned steps four, 20-30 DEG C of heating water bath is controlled to being completely dissolved
The mass fraction of glycerine processed is 1%-5%；
Step 6：Navel orange will just be picked and immersed in clear water and impregnate 10-20s, after drying, navel orange is immersed into five institute of above-mentioned steps
20-30s in the solution stated pulls navel orange out to navel orange surface without dripping at stock liquid, under the conditions of 25-30 DEG C, dries 10-20min.
Embodiment 5
In a kind of preferred preparation method,
Step 1：The acetum that configuration quality score is 10%；
Step 2：Chitosan is added in acetum described in step 1,60 DEG C of heating water baths are controlled to being completely dissolved
The mass fraction of chitosan is 5%；
Step 3：Chitosan oligosaccharide is added in solution described in above-mentioned steps two, 30 DEG C of heating water baths are controlled to being completely dissolved
The mass fraction of chitosan oligosaccharide is 15%；
Step 4：NaCl is added in solution described in above-mentioned steps three, 30 DEG C of heating water baths are controlled to being completely dissolved
The mass fraction of NaCl is 0.1%；
Step 5：Glycerine is added in solution described in above-mentioned steps four, 20-30 DEG C of heating water bath is controlled to being completely dissolved
The mass fraction of glycerine processed is 1%；
Step 6：Navel orange will just be picked and immersed in clear water and impregnate 10s, after drying, navel orange will be immersed described in above-mentioned steps five
Solution in 20s, pull navel orange out to navel orange surface without dripping at stock liquid, under the conditions of 25 DEG C, dry 10min.
Embodiment 6
A kind of preferred preparation method：
Step 1：The acetum that configuration quality score is 30%；
Step 2：Chitosan is added in acetum described in step 1,60 DEG C of heating water baths are controlled to being completely dissolved
The mass fraction of chitosan is 10%；
Step 3：Chitosan oligosaccharide is added in solution described in above-mentioned steps two, 30 DEG C of heating water baths are controlled to being completely dissolved
The mass fraction of chitosan oligosaccharide is 25%；
Step 4：NaCl is added in solution described in above-mentioned steps three, 30 DEG C of heating water baths are controlled to being completely dissolved
The mass fraction of NaCl is 0.5%；
Step 5：Glycerine is added in solution described in above-mentioned steps four, 20-30 DEG C of heating water bath is controlled to being completely dissolved
The mass fraction of glycerine processed is 5%；
Step 6：Navel orange will just be picked and immersed in clear water and impregnate 10s, after drying, navel orange will be immersed described in above-mentioned steps five
Solution in 20s, pull navel orange out to navel orange surface without dripping at stock liquid, under the conditions of 25 DEG C, dry 10min.
Embodiment 7
A kind of preferred preparation method
Step 1：The acetum that configuration quality score is 15%；
Step 2：Chitosan is added in acetum described in step 1,60 DEG C of heating water baths are controlled to being completely dissolved
The mass fraction of chitosan is 15%；
Step 3：Chitosan oligosaccharide is added in solution described in above-mentioned steps two, 30 DEG C of heating water baths are controlled to being completely dissolved
The mass fraction of chitosan oligosaccharide is 20%；
Step 4：NaCl is added in solution described in above-mentioned steps three, 30 DEG C of heating water baths are controlled to being completely dissolved
The mass fraction of NaCl is 0.25%；
Step 5：Glycerine is added in solution described in above-mentioned steps four, 20-30 DEG C of heating water bath is controlled to being completely dissolved
The mass fraction of glycerine processed is 2.5%；
Step 6：Navel orange will just be picked and immersed in clear water and impregnate 10s, after drying, navel orange will be immersed described in above-mentioned steps five
Solution in 20s, pull navel orange out to navel orange surface without dripping at stock liquid, under the conditions of 25 DEG C, dry 10min.
In the preparation component of the present invention, all components be all it is natural, it is harmless, can play and cooperate with antibacterial work
With.There is bacteriostasis, glycerine a kind of plasticiser can be used as to add, improve rate of film build, increased by chitosan, chitosan oligosaccharide, NaCl
The toughness of blooming.
Embodiment 8
1. experimental method：
Take 150 sizes uniform, 3 each groups are arranged in the consistent navel orange of color and luster：
(1) blank control group, after taking 50 navel orange clear water to impregnate 10s, 20 DEG C of drying.
(2) another to take 50 navel oranges as positive controls, after clear water impregnates 10s, 20 DEG C of drying, navel orange is dipped into commercialization
20s in chemical agent, 20 DEG C of drying.
(3) experimental group, after taking 50 navel oranges, clear water to impregnate 10s, 20 DEG C of drying, navel orange is dipped into fresh-keeping obtained by the present invention
20s in agent, 20 DEG C of drying.Above-mentioned three groups stand in 25 DEG C of constant incubator, primary every observation in 7 days.
2. experimental result
Influence of 1. Different treatments of table to long term storage navel orange rotting rate
Navel orange in preserving process, will appear over time it is rotten, so the rotting rate of navel orange be judgement it is fresh-keeping
The index of effect.Navel orange rotting rate is substantially reduced after having used the navel orange preserving agent of the present invention, is significantly better than control group, and
Also slightly it is better than the antistaling agent of commercialization, antistaling agent of the present invention is ingredient than the remarkable advantage of the chemicals antistaling agent of commercialization
It is nontoxic, all it is natural component, through antistaling agent of the present invention, treated that its surface of navel orange forms thin film, and the film is in navel
Orange surface forms a microenvironment for hindering air to be contacted with navel orange surface so that and oxygen is not easy to contact with navel orange surface,
To reduce respiration, rot because of postmaturity to greatly avoid fruit.In addition in microenvironment rich in antibacterial,
Antibacterial component can effectively inhibit the growth for the microorganism that navel orange surface causes navel orange rotten.The film is dropped due to having completely cut off air
Low Surface Oxygen rate, and greatly enhanced at film toughness due to being added to glycerine so that navel orange surface is more smooth, and color and luster becomes
Rate is significantly less than control group.
Influence of 2. Different treatments of table to long term storage navel orange weight-loss ratio
Caused by weight-loss ratio is respiration and transpiration after navel orange picking, weight-loss ratio can also be made
For the mark for judging fresh-keeping.Experimental group weight-loss ratio is significantly less than control group, the reason is that the film can obstruct transpiration, reduction is exhaled
Suction acts on, to reduce the loss of moisture, simultaneously because the film component can be effectively reduced because of microbial action with antibacterial
Caused by loss of water.
Influence of 3. Different treatments of table to long term storage navel orange Vc contents
Vitamin C is important one of the nutritional ingredient of fruit, therefore its content can react the fresh-keeping effect of navel orange.With
The extension of time, orange fruit is constantly ripe, and Vc contents are lower and lower, but apply the experimental group of antistaling agent of the present invention due to
The respiration of orange is reduced, thus the Vc contents of orange decline degree significantly less than control group.
Claims (4)
1. a kind of navel orange preserving agent, it is characterised in that：It is configured by weight by following components,
5-10 parts of chitosan,
15-25 parts of chitosan oligosaccharide,
10-30 parts of glacial acetic acid,
35-70 parts of water.
2. a kind of navel orange preserving agent according to claim 1, it is characterised in that：
Also include 1-5 parts of glycerine in component.
3. a kind of navel orange preserving agent according to claim 1 or 2, it is characterised in that：
Also include NaCl0.1-0.5 parts in component.
4. a kind of preparation method of navel orange preserving agent, it is characterised in that：It is realized by following steps：
Step 1：Configuration quality score is the acetum of 10%-30%；
Step 2：Chitosan is added in acetum described in step 1,60-70 DEG C of heating water bath is controlled to being completely dissolved
The mass fraction of chitosan is 5%-10%；
Step 3：Chitosan oligosaccharide is added in solution described in above-mentioned steps two, 30-40 DEG C of heating water bath is controlled to being completely dissolved
The mass fraction of chitosan oligosaccharide is 15%-25%；
Step 4：NaCl is added in solution described in above-mentioned steps three, 30-40 DEG C of heating water bath is controlled to being completely dissolved
The mass fraction of NaCl is 0.1%-0.5%；
Step 5：Glycerine is added in solution described in above-mentioned steps four, for 20-30 DEG C of heating water bath to being completely dissolved, control is sweet
The mass fraction of oil is 1%-5%；
Step 6：Navel orange will just be picked and immersed in clear water and impregnate 10-20s, after drying, navel orange will be immersed described in above-mentioned steps five
20-30s in solution pulls navel orange out to navel orange surface without dripping at stock liquid, under the conditions of 25-30 DEG C, dries 10-20min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711412304.9A CN108323565A (en) | 2017-12-23 | 2017-12-23 | A kind of navel orange preserving agent and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711412304.9A CN108323565A (en) | 2017-12-23 | 2017-12-23 | A kind of navel orange preserving agent and preparation method thereof |
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| CN108323565A true CN108323565A (en) | 2018-07-27 |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101513211A (en) * | 2009-04-03 | 2009-08-26 | 西南大学 | Complex biological preservative formula of citrus fruit chitosan oligosaccharide |
| CN106305992A (en) * | 2016-08-18 | 2017-01-11 | 陕西科技大学 | Strawberry bio-preservative combining with lysozyme, propolis and chitosan and preparation method thereof |
| US20170013850A1 (en) * | 2014-03-18 | 2017-01-19 | Vural Gokmen | A solution for extending shelf life of ready-to-eat fresh fruits and/or vegetables and an application method thereof |
| CN107232299A (en) * | 2017-06-29 | 2017-10-10 | 中国水产科学研究院黄海水产研究所 | A kind of citrus antimicrobial antistaling agent |
-
2017
- 2017-12-23 CN CN201711412304.9A patent/CN108323565A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101513211A (en) * | 2009-04-03 | 2009-08-26 | 西南大学 | Complex biological preservative formula of citrus fruit chitosan oligosaccharide |
| US20170013850A1 (en) * | 2014-03-18 | 2017-01-19 | Vural Gokmen | A solution for extending shelf life of ready-to-eat fresh fruits and/or vegetables and an application method thereof |
| CN106305992A (en) * | 2016-08-18 | 2017-01-11 | 陕西科技大学 | Strawberry bio-preservative combining with lysozyme, propolis and chitosan and preparation method thereof |
| CN107232299A (en) * | 2017-06-29 | 2017-10-10 | 中国水产科学研究院黄海水产研究所 | A kind of citrus antimicrobial antistaling agent |
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