CN109315485A - A kind of fresh-keeping effervescent tablet of rambutan and preparation method thereof - Google Patents
A kind of fresh-keeping effervescent tablet of rambutan and preparation method thereof Download PDFInfo
- Publication number
- CN109315485A CN109315485A CN201811236197.3A CN201811236197A CN109315485A CN 109315485 A CN109315485 A CN 109315485A CN 201811236197 A CN201811236197 A CN 201811236197A CN 109315485 A CN109315485 A CN 109315485A
- Authority
- CN
- China
- Prior art keywords
- acid
- rambutan
- keeping
- fresh
- edible
- 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
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- 239000007938 effervescent tablet Substances 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
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- 239000003755 preservative agent Substances 0.000 claims abstract description 16
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- 239000003153 chemical reaction reagent Substances 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 10
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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
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- 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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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
The invention discloses fresh-keeping effervescent tablets of a kind of rambutan and preparation method thereof, it is the finished product through Physical Processing: the fresh-keeping effervescent tablet of rambutan using edible acid reagent, edible adhesive and edible alkaline reagent as raw material.The fresh-keeping effervescent tablet of rambutan of the invention have the advantages that rambutan can be carried out it is fresh-keeping, rambutan is saved more for a long time, extends rambutan fruit shelf life and commodity value, environmentally protective, free of contamination.The preparation method of Rambutan preservative of the invention has the advantages that raw material is easy to get, is from a wealth of sources, preparation cost is cheap, method is simple, is suitable for industrialization promotion and uses that the fresh-keeping effervesce piece preparation method solves the problems, such as preparation cost height in existing preservation technology and is difficult to industrialized production.
Description
Technical field
The present invention relates to postharvest technology of fruits and vegetables fields, more particularly, to a kind of fresh-keeping effervescent tablet of rambutan and its preparation side
Method.
Background technique
Rambutan, Sapindaceae, alias nephelium lappaceum belong to the rare fruit in the torrid zone, are a kind of non-respiratory transition type fruits, originate in
The South Sea Islands.Its is full of nutrition, the thick juice of meat is more, has both the flavor of lichee and grape, is known as " fruit king " in Thailand.It is red in China
Hair is red only to have larger area plantation in areas such as Hainan, and mainly by from Southeast Asia import, the period of during which storage transport is long.
The maturity period of rambutan concentrates on 6-annual Augusts, but it easily occurs pericarp dehydration after adopting, goes bad and damage to plants caused by sudden drop in temperature in storage and transportation
The problems such as, seriously reduce rambutan fruit shelf life and commodity value.The controlled atmosphere applied in rambutan preservation and freshness at present,
Though low temperature etc. achieves good effect, its equipment investment and operation cost are also high.
Therefore, how to obtain efficient, safety, green and the rambutan of environmental protection post-harvest fresh-keeping method is urgent need to resolve of the present invention
The technical issues of.
Summary of the invention
The first purpose of this invention be to provide it is a kind of rambutan can be carried out it is fresh-keeping, enable the longer Kubo of rambutan
It deposits, extends rambutan fruit shelf life and commodity value, is environmentally protective, the free of contamination fresh-keeping effervescent tablet of rambutan.
Second object of the present invention is to provide that a kind of raw material is easy to get, is from a wealth of sources, preparation cost is cheap, application method
Simply, it is suitable for the preparation method for the Rambutan preservative that industrialization promotion uses, which solves existing fresh-keeping skill
The problem of preparation cost height is with industrialization promotion use is difficult in art.
The first purpose of this invention is achieved in that
A kind of fresh-keeping effervescent tablet of rambutan, is characterized in: being made of raw material as follows in parts by weight:
Edible acid reagent: 0.1--10 parts；
Edible adhesive: 0.1--1 parts；
Alkaline reagent: 0.1--1 parts；
Edible acid reagent, edible adhesive, alkaline reagent are pure material.
Second object of the present invention is achieved in that
A kind of preparation method of the fresh-keeping effervescent tablet of rambutan, is characterized in:
A, it prepares Rambutan preservative: first mixing edible acid reagent and edible adhesive, Rambutan preservative is made；
B, it prepares the fresh-keeping effervescent tablet of rambutan: after Rambutan preservative obtained in step A and alkaline reagent are mixed, carrying out object
Manage tabletting finished product: the fresh-keeping effervescent tablet of rambutan.
In step, edible acid reagent used is arabo-ascorbic acid, taurine, lactic acid, glutamic acid, malic acid, wine
Stone acid, metatartaric acid, succinic acid, cinnamic acid, ascorbic acid, fumaric acid, adipic acid, acetic acid, phosphoric acid, citric acid, sorbic acid, water
One or more of poplar acid or gluconic acid；Edible adhesive used is guar gum, locust bean gum, tamarind gum, flax
Seed glue, Chinese honey locust bean gum, Arabic gum, bassora gum, ghatti gum, Karaya Gum, peach gum, pectin, konjac glucomannan, lndian aloe extract
Liquid, synanthrin, mesona polysaccharide, gelatin, casein, casein sodium, chitin, chitosan, whey protein isolate, whey concentrate egg
White, fish glue, xanthan gum, gellan gum, pullulan, condensation polysaccharide, zymosan, agar, carragheen, alginic acid (salt), seaweed
Acid propylene glycol ester, furcellaran, brown alga salt algae glycan, sodium carboxymethylcellulose, hydroxyethyl cellulose, microcrystalline cellulose, methyl are fine
Tie up element, hydroxypropyl methyl cellulose, hydroxypropyl cellulose, converted starch, Sodium Polyacrylate, agar, polyvinylpyrrolidone or
One or more of lignin.These raw materials are cheap and easy to get, from a wealth of sources.
In step, the preferred arabo-ascorbic acid of edible acid reagent used, taurine, glutamic acid, metatartaric acid, amber
Amber acid, ascorbic acid or gluconic acid；The preferred chitin of edible adhesive used, chitosan, methylcellulose, converted starch
Or lignin.These raw materials are cheap and easy to get, from a wealth of sources.
In stepb, edible alkaline reagent used is one in sodium carbonate, sodium bicarbonate, potassium carbonate or saleratus
Kind is several.These raw materials are cheap and easy to get, from a wealth of sources.
In stepb, the preferred sodium bicarbonate of edible alkaline reagent used.
The present invention is made into using edible acid reagent, edible adhesive, edible alkaline reagent as raw material through Physical Processing
Product: the fresh-keeping effervescent tablet of rambutan.The fresh-keeping effervescent tablet of rambutan of the invention have can to rambutan carry out it is fresh-keeping, make rambutan
It can save more for a long time, extend rambutan fruit shelf life and commodity value, is environmentally protective, free of contamination advantage.Of the invention is red
The preparation method of the red antistaling agent of hair is with raw material is easy to get, is from a wealth of sources, preparation cost is cheap, method is simple, pushes away suitable for industrialization
Wide the advantages of using, the fresh-keeping effervesce piece preparation method solve preparation cost height in existing preservation technology and are difficult to industrial metaplasia
The problem of production.
Specific embodiment
The present invention is further detailed below with reference to embodiment.As described below is only preferred implementation side of the invention
Formula, it is noted that for those skilled in the art, without departing from the technical principles of the invention,
Several improvements and modifications can also be made, these improvements and modifications also should be regarded as protection scope of the present invention.
Specific embodiment is as follows:
Embodiment 1:
Configured in churned mechanically container, 1 part of arabo-ascorbic acid, 0.3 part of taurine, 0.6 part of glutamic acid,
0.1 part of metatartaric acid, 0.6 part of gluconic acid, 0.1 part of chitosan and 0.1 part of sodium carboxymethylcellulose carry out uniform
It stirs and Rambutan preservative is made.0.1 part of sodium bicarbonate is added in Rambutan preservative and carries out uniform stirring, and carries out object
Manage tabletting finished product: the fresh-keeping effervescent tablet of rambutan.
Embodiment 2:
In being configured with churned mechanically container, 1.5 parts of taurines, 0.2 part of glutamic acid, 0.5 part of metatartaric acid, 1
The adipic acid, 1 part of arabo-ascorbic acid, 0.2 part of converted starch and 0.2 part of lignin of part carry out uniform stirring and red hair are made
Red antistaling agent.0.2 part of saleratus is added in Rambutan preservative and carries out uniform stirring, and carries out physics tabletting and is made into
Product: the fresh-keeping effervescent tablet of rambutan.
Embodiment 3:
In being configured with churned mechanically container, 2.5 parts of salicylic acids, 0.2 part of taurine, 0.5 part of lactic acid, 0.5 part
Metatartaric acid, 0.5 part of glutamic acid, 0.1 part of chitosan and 0.1 part sodium carboxymethylcellulose carry out uniform stirring and be made
Rambutan preservative.0.1 part of sodium carbonate is added in Rambutan preservative and carries out uniform stirring, and carries out physics tabletting and is made
Finished product: the fresh-keeping effervescent tablet of rambutan.
Embodiment 4:
In being configured with churned mechanically container, 3 parts of glutamic acid, 0.5 part of metatartaric acid, 1 part of adipic acid, 0.5 part
Ascorbic acid, 1 part of gluconic acid, 0.3 part of chitin and 0.3 part methylcellulose carry out uniform stirring red hair be made
Red antistaling agent.0.3 part of sodium carbonate is added in Rambutan preservative and 0.3 part of potassium carbonate carries out uniform stirring, and carries out
Physics tabletting finished product: the fresh-keeping effervescent tablet of rambutan.
Embodiment 5:
In being configured with churned mechanically container, 4 parts of cinnamic acids, 0.5 part of taurine, 1.5 parts of ascorbic acid, 0.5
The fumaric acid, 0.5 part of adipic acid, 0.4 part of chitin and 0.4 part of methylcellulose of part carry out uniform stirring and red hair are made
Red antistaling agent.0.4 part of sodium bicarbonate is added in Rambutan preservative and 0.4 part of saleratus carries out uniform stirring, and
Carry out physics tabletting finished product: the fresh-keeping effervescent tablet of rambutan.
Embodiment 6:
In being configured with churned mechanically container, 5 parts of gluconic acids, 0.5 part of citric acid, 2 parts of arabo-ascorbic acid, 2
The fumaric acid, 0.5 part of salicylic acid, 0.5 part of converted starch and 0.5 part of lignin of part carry out uniform stirring and rambutan are made
Antistaling agent.0.5 part of sodium carbonate is added in Rambutan preservative and 0.5 part of potassium carbonate carries out uniform stirring, and carries out object
Manage tabletting finished product: the fresh-keeping effervescent tablet of rambutan.
Claims (6)
1. a kind of fresh-keeping effervescent tablet of rambutan, is characterized in: being made of raw material as follows in parts by weight:
Edible acid reagent: 0.1 part to 10 parts；
Edible adhesive: 0.1 part to 1 part；
Alkaline reagent: 0.1 part to 1 part；
Edible acid reagent, edible adhesive, alkaline reagent are pure material.
2. a kind of preparation method of the fresh-keeping effervescent tablet of rambutan, is characterized in:
A, it prepares Rambutan preservative: first mixing edible acid reagent and edible adhesive, Rambutan preservative is made；
B, it prepares the fresh-keeping effervescent tablet of rambutan: after Rambutan preservative obtained in step A and alkaline reagent are mixed, carrying out object
Manage tabletting finished product: the fresh-keeping effervescent tablet of rambutan.
3. a kind of preparation method of the fresh-keeping effervescent tablet of rambutan according to claim 2, in step, used is edible
Acid reagent be arabo-ascorbic acid, taurine, lactic acid, glutamic acid, malic acid, tartaric acid, metatartaric acid, succinic acid, cinnamic acid,
One of ascorbic acid, fumaric acid, adipic acid, acetic acid, phosphoric acid, citric acid, sorbic acid, salicylic acid or gluconic acid are several
Kind；Edible adhesive used is guar gum, locust bean gum, tamarind gum, flaxseed gum, Chinese honey locust bean gum, Arabic gum, yellow alpine yarrow
Glue, ghatti gum, Karaya Gum, peach gum, pectin, konjac glucomannan, lndian aloe extracting solution, synanthrin, mesona polysaccharide, gelatin, cheese
Element, casein sodium, chitin, chitosan, whey protein isolate, Whey Protein Concentrate, fish glue, xanthan gum, gellan gum, grow sturdily it is mould
Polysaccharide, condensation polysaccharide, zymosan, agar, carragheen, alginic acid (salt), propylene glycol alginate, furcellaran, brown alga salt algae
Glycan, sodium carboxymethylcellulose, hydroxyethyl cellulose, microcrystalline cellulose, methylcellulose, hydroxypropyl methyl cellulose, hydroxypropyl
One or more of base cellulose, converted starch, Sodium Polyacrylate, agar, polyvinylpyrrolidone or lignin.
4. a kind of preparation method of the fresh-keeping effervescent tablet of rambutan according to claim 3, in step, used is edible
Acid reagent is arabo-ascorbic acid, taurine, glutamic acid, metatartaric acid, succinic acid, ascorbic acid or gluconic acid；Used
Edible adhesive is chitin, chitosan, methylcellulose, converted starch or lignin.
5. a kind of preparation method of the fresh-keeping effervescent tablet of rambutan according to claim 2, in stepb, used is edible
Alkaline reagent is one or more of sodium carbonate, sodium bicarbonate, potassium carbonate or saleratus.
6. a kind of preparation method of the fresh-keeping effervescent tablet of rambutan according to claim 5, in stepb, used is edible
Alkaline reagent is sodium bicarbonate.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103719244A (en) * | 2013-10-09 | 2014-04-16 | 王保明 | Rambutan preservative and preparation method thereof |
| CN105580883A (en) * | 2016-03-24 | 2016-05-18 | 山东福瑞达生物科技有限公司 | Biological fresh-keeping agent effervescent granules or tablets |
| CN106387918A (en) * | 2016-08-29 | 2017-02-15 | 广东工业大学 | Vitamin C sodium effervescence formulation and preparation method thereof |
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2018
- 2018-10-23 CN CN201811236197.3A patent/CN109315485A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103719244A (en) * | 2013-10-09 | 2014-04-16 | 王保明 | Rambutan preservative and preparation method thereof |
| CN105580883A (en) * | 2016-03-24 | 2016-05-18 | 山东福瑞达生物科技有限公司 | Biological fresh-keeping agent effervescent granules or tablets |
| CN106387918A (en) * | 2016-08-29 | 2017-02-15 | 广东工业大学 | Vitamin C sodium effervescence formulation and preparation method thereof |
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Application publication date: 20190212 |