CN1836528A - Fresh-keeping liquid for coconut - Google Patents
Fresh-keeping liquid for coconut Download PDFInfo
- Publication number
- CN1836528A CN1836528A CN 200610076962 CN200610076962A CN1836528A CN 1836528 A CN1836528 A CN 1836528A CN 200610076962 CN200610076962 CN 200610076962 CN 200610076962 A CN200610076962 A CN 200610076962A CN 1836528 A CN1836528 A CN 1836528A
- Authority
- CN
- China
- Prior art keywords
- coconut
- fresh
- keeping liquid
- jecfa
- apm
- 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.)
- Granted
Links
Landscapes
- Non-Alcoholic Beverages (AREA)
- Management, Administration, Business Operations System, And Electronic Commerce (AREA)
Abstract
The coconut preserving liquid has pH value of 4.5-5.5, and consists of sodium propionate 12-16 g, citric acid 4-6 g, sodium nitrite 1-2 g, JECFA confirmed grade A(1) APM proteoglycan 1-2 g and water 1000 ml. The coconut preserving liquid has simple recipe and easy preparation, and may be used in preserving coconut at normal temperature for over 180 days without change in look, fragrance and taste.
Description
Technical field
The invention belongs to a kind of fresh-keeping liquid of coconut.
Background technology
Coconut is the 1 year aiphyllium in the torrid zone, and monoecism is yielded positive results throughout the year, is one of favorite tropical fruit (tree) of people.The Ming Dynasty cures holy Li Shizhen (1518-1593 A.D.) coconut has been made demonstration: " food not hungry, make us damp face ".Eat coconut and not only relieve summer heat and allay one's hunger, and it is beautiful to improve looks.Fresh coconut is difficult for storage at normal temperature, gathers and has just addled about a week.So the people of temperature, refrigerant latitudes can not see coconut, more are unable to eat coconut.
Summary of the invention
The fresh-keeping liquid that the purpose of this invention is to provide a kind of coconut.
Technical scheme of the present invention is:
The used raw material of fresh-keeping liquid must be the food additives that WHO of the World Health Organization and health ministry are permitted usefulness.
A kind of fresh-keeping liquid of coconut, by percentage to the quality, P
HValue 4.5～5.5, CH
3CH
2COONa sodium propionate 12～16g, C
6H
8O
7Citric acid 4～6g, Na
2SO
3International A (1) level-APM albumen sugar 1～2g, water 1000ml that sodium sulfite 1～2g, JECFA confirm.
By percentage to the quality, P
HValue 4.9, CH
3CH
2COONa sodium propionate 14g, C
6H
8O
7Citric acid 5g, Na
2SO
3International A (1) level-APM albumen sugar 1.3g, water 1000ml that sodium sulfite 1.5g, JECFA confirm.
The invention has the beneficial effects as follows: prescription is simple, makes easily, utilizes fresh-keeping liquid storage at normal temperature coconut of the present invention can reach more than 180 days, and its color is constant.
The specific embodiment
By percentage to the quality, P
HValue 4.5, CH
3CH
2COONa sodium propionate 15g, C
6H
8O
7Citric acid 4.9g, Na
2SO
3International A (1) level-APM albumen sugar 1.6g, water 1000ml that sodium sulfite 1.6g, JECFA confirm.
P
HValue 5.5, CH
3CH
2COONa sodium propionate 14g, C
6H
8O
7Citric acid 5.0g, Na
2SO
3International A (1) level-APM albumen sugar 1.3g, water 1000ml that sodium sulfite 1.5g, JECFA confirm.
Claims (2)
1, a kind of fresh-keeping liquid of coconut is characterized in that: by percentage to the quality, and P
HValue 4.5～5.5, CH
3CH
2COONa sodium propionate 12～16g, C
6H
8O
7Citric acid 4～6g, Na
2SO
3International A (1) level-APM albumen sugar 1～2g, water 1000ml that sodium sulfite 1～2g, JECFA confirm.
2, by the described fresh-keeping liquid of claim 1, it is characterized in that: by percentage to the quality, P
HValue 4.9, CH
3CH
2COONa sodium propionate 14g, C
6H
8O
7Citric acid 5g, Na
2SO
3International A (1) level-APM albumen sugar 1.3g, water 1000ml that sodium sulfite 1.5g, JECFA confirm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100769620A CN100386028C (en) | 2006-04-12 | 2006-04-12 | Fresh-keeping liquid for coconut |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100769620A CN100386028C (en) | 2006-04-12 | 2006-04-12 | Fresh-keeping liquid for coconut |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1836528A true CN1836528A (en) | 2006-09-27 |
| CN100386028C CN100386028C (en) | 2008-05-07 |
Family
ID=37014134
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2006100769620A Expired - Fee Related CN100386028C (en) | 2006-04-12 | 2006-04-12 | Fresh-keeping liquid for coconut |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN100386028C (en) |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4076850A (en) * | 1976-01-02 | 1978-02-28 | Dirigo Corporation | Composition and method for safely extending storage life of foods |
| CN100391349C (en) * | 2004-12-01 | 2008-06-04 | 王向前 | Fresh-keeping method for corn in normal temperature |
| CN1729802A (en) * | 2005-08-04 | 2006-02-08 | 浙江大学 | Composite fresh keeping agent of waxberry and its application method |
-
2006
- 2006-04-12 CN CNB2006100769620A patent/CN100386028C/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN100386028C (en) | 2008-05-07 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20080507 Termination date: 20110412 |