LU505327B1 - Preservative for Prolonging the Storage Time of Three Red Honey Pomelos at Room Temperature - Google Patents
Preservative for Prolonging the Storage Time of Three Red Honey Pomelos at Room Temperature Download PDFInfo
- Publication number
- LU505327B1 LU505327B1 LU505327A LU505327A LU505327B1 LU 505327 B1 LU505327 B1 LU 505327B1 LU 505327 A LU505327 A LU 505327A LU 505327 A LU505327 A LU 505327A LU 505327 B1 LU505327 B1 LU 505327B1
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- LU
- Luxembourg
- Prior art keywords
- parts
- preservative
- agents
- prolonging
- room temperature
- Prior art date
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- 239000003755 preservative agent Substances 0.000 title claims abstract description 68
- 240000000560 Citrus x paradisi Species 0.000 title claims abstract description 52
- 230000002335 preservative effect Effects 0.000 title claims abstract description 51
- 235000012907 honey Nutrition 0.000 claims abstract description 47
- 239000003963 antioxidant agent Substances 0.000 claims abstract description 29
- 239000004599 antimicrobial Substances 0.000 claims abstract description 28
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 28
- 239000000796 flavoring agent Substances 0.000 claims abstract description 26
- 235000013355 food flavoring agent Nutrition 0.000 claims abstract description 26
- 239000004094 surface-active agent Substances 0.000 claims abstract description 24
- 239000002738 chelating agent Substances 0.000 claims abstract description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 239000000203 mixture Substances 0.000 claims abstract description 15
- 230000003078 antioxidant effect Effects 0.000 claims abstract description 14
- 239000000341 volatile oil Substances 0.000 claims abstract description 12
- 238000009472 formulation Methods 0.000 claims abstract description 11
- 235000010298 natamycin Nutrition 0.000 claims abstract description 7
- 239000004311 natamycin Substances 0.000 claims abstract description 7
- NCXMLFZGDNKEPB-FFPOYIOWSA-N natamycin Chemical compound O[C@H]1[C@@H](N)[C@H](O)[C@@H](C)O[C@H]1O[C@H]1/C=C/C=C/C=C/C=C/C[C@@H](C)OC(=O)/C=C/[C@H]2O[C@@H]2C[C@H](O)C[C@](O)(C[C@H](O)[C@H]2C(O)=O)O[C@H]2C1 NCXMLFZGDNKEPB-FFPOYIOWSA-N 0.000 claims abstract description 7
- 229960003255 natamycin Drugs 0.000 claims abstract description 7
- 239000012676 herbal extract Substances 0.000 claims abstract description 5
- 229920002097 Lichenin Polymers 0.000 claims abstract description 3
- 102000016943 Muramidase Human genes 0.000 claims abstract description 3
- 108010014251 Muramidase Proteins 0.000 claims abstract description 3
- 108010062010 N-Acetylmuramoyl-L-alanine Amidase Proteins 0.000 claims abstract description 3
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 claims abstract description 3
- 108010053775 Nisin Proteins 0.000 claims abstract description 3
- 108010039918 Polylysine Proteins 0.000 claims abstract description 3
- -1 brightener Substances 0.000 claims abstract description 3
- 239000004325 lysozyme Substances 0.000 claims abstract description 3
- 235000010335 lysozyme Nutrition 0.000 claims abstract description 3
- 229960000274 lysozyme Drugs 0.000 claims abstract description 3
- 235000010297 nisin Nutrition 0.000 claims abstract description 3
- 239000004309 nisin Substances 0.000 claims abstract description 3
- 229920000656 polylysine Polymers 0.000 claims abstract description 3
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 claims abstract description 3
- FGQOOHJZONJGDT-UHFFFAOYSA-N vanillin Natural products COC1=CC(O)=CC(C=O)=C1 FGQOOHJZONJGDT-UHFFFAOYSA-N 0.000 claims abstract description 3
- 235000012141 vanillin Nutrition 0.000 claims abstract description 3
- 235000021388 linseed oil Nutrition 0.000 claims description 7
- 239000000944 linseed oil Substances 0.000 claims description 7
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 6
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 6
- 229920001661 Chitosan Polymers 0.000 claims description 6
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 6
- 239000011425 bamboo Substances 0.000 claims description 6
- 239000001509 sodium citrate Substances 0.000 claims description 6
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical group O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 6
- 244000215068 Acacia senegal Species 0.000 claims description 2
- 235000010894 Artemisia argyi Nutrition 0.000 claims description 2
- 241001435059 Artemisia argyi Species 0.000 claims description 2
- 241000132012 Atractylodes Species 0.000 claims description 2
- 241000628997 Flos Species 0.000 claims description 2
- 229920000084 Gum arabic Polymers 0.000 claims description 2
- 229920000881 Modified starch Polymers 0.000 claims description 2
- 239000004368 Modified starch Substances 0.000 claims description 2
- 239000000205 acacia gum Substances 0.000 claims description 2
- 235000010489 acacia gum Nutrition 0.000 claims description 2
- 235000013871 bee wax Nutrition 0.000 claims description 2
- 239000012166 beeswax Substances 0.000 claims description 2
- 235000019426 modified starch Nutrition 0.000 claims description 2
- 244000082204 Phyllostachys viridis Species 0.000 claims 1
- 229920000136 polysorbate Polymers 0.000 claims 1
- 230000001681 protective effect Effects 0.000 abstract description 8
- 230000000694 effects Effects 0.000 abstract description 5
- 230000000844 anti-bacterial effect Effects 0.000 abstract description 4
- 230000002708 enhancing effect Effects 0.000 abstract description 4
- 238000004321 preservation Methods 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract 1
- 231100000252 nontoxic Toxicity 0.000 abstract 1
- 230000003000 nontoxic effect Effects 0.000 abstract 1
- 235000006708 antioxidants Nutrition 0.000 description 20
- 239000002994 raw material Substances 0.000 description 6
- 241001330002 Bambuseae Species 0.000 description 5
- 229920001213 Polysorbate 20 Polymers 0.000 description 5
- 239000000256 polyoxyethylene sorbitan monolaurate Substances 0.000 description 5
- 235000010486 polyoxyethylene sorbitan monolaurate Nutrition 0.000 description 5
- 239000009513 Coptidis rhizoma extract Substances 0.000 description 4
- 235000013399 edible fruits Nutrition 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 4
- 239000007921 spray Substances 0.000 description 4
- 231100000331 toxic Toxicity 0.000 description 3
- 230000002588 toxic effect Effects 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000005820 Prochloraz Substances 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 230000000845 anti-microbial effect Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- TVLSRXXIMLFWEO-UHFFFAOYSA-N prochloraz Chemical compound C1=CN=CN1C(=O)N(CCC)CCOC1=C(Cl)C=C(Cl)C=C1Cl TVLSRXXIMLFWEO-UHFFFAOYSA-N 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000000126 substance Substances 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
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
The present invention discloses a preservative for prolonging the storage time of three red honey pomelos at room temperature. The formulation includes preservative, antimicrobial agent, film-forming agent, surfactant, chelating agent, flavoring agent, brightener, antioxidant, and water. The preservative comprises natamycin, nisin, polylysine, and lysozyme, used in combination with one or several of them. The antimicrobial agent is composed of traditional Chinese herbal extracts, lichenin, and vanillin, used in combination with one or several of them. Both the preservative and antimicrobial agent in this invention use non-toxic ingredients, ensuring not only effective preservation but also safety. The brightener is utilized to enhance the uniformity and thickness of the film formed by the film-forming agent, ensuring consistent appearance and improved preservation effect. The use of honey pomelo essential oil as the flavoring agent, released slowly through the protective film, intensifies the aroma, and additionally, the essential oil possesses excellent antibacterial properties, further enhancing the efficacy of the preservative.
Description
Preservative for Prolonging the Storage Time of Three Red Honey
Pomelos at Room Temperature
The present invention relates to the field of preservative technology, specifically a preservative for prolonging the storage time of three red honey pomelos at room temperature.
Background Technology
Three red honey pomelo is a characteristic fruit produced abundantly in Meizhou
City. It is characterized by its red skin, red vesicles, and red flesh, hence the name "three red pomelo." The flesh of this honey pomelo is bright red and contains a natural pigment called anthocyanin, which is beneficial to the human body. In addition to its antioxidant effects, it can also promote blood circulation and improve vision.
Compared to other pomelos, the flesh of the three red honey pomelo is softer and juicier, with a sweet and appetizing taste. It is early-maturing, high-yielding, and of extremely high quality. In order to extend the supply time of fresh pomelos, reduce rot, and improve fruit quality, it is necessary to carry out storage and preservation.
After the fruits are harvested and transported back, they are immediately treated with a preservative within 24 hours. Existing preservatives for three red honey pomelos have the following defects when used: firstly, they often contain chemical sterilizers such as Bellkute and Prochloraz, which have certain toxic side effects, affecting human health and polluting the environment. Secondly, they generally contain film-forming agents to form a protective film on the surface of the honey pomelo. This protective film easily leads to uneven color on the surface of the honey pomelo, affecting its appearance. Thirdly, after using the preservative, the presence of the protective film leads to a lighter fruit fragrance, affecting sales.
Contents of the Invention
The purpose of the present invention is to provide a preservative for prolonging 7505827 the storage time of three red honey pomelos at room temperature to solve the problems raised in the background technology.
To achieve the above purpose, the present invention provides the following technical solution: a preservative for prolonging the storage time of three red honey pomelos at room temperature. The formulation includes preservatives, antimicrobial agents, film-forming agents, surfactants, chelating agents, flavoring agents, brighteners, antioxidants, and water, characterized in that: the respective mass fractions of each component are: 10-20 parts of preservatives, 10-20 parts of antimicrobial agents, 4-8 parts of film-forming agents, 4-6 parts of surfactants, 2.5-3.5 parts of chelating agents, 0.8-1.2 parts of flavoring agents, 1.5-2.5 parts of brighteners, 3-5 parts of antioxidants, and 35-55 parts of water.
Preferably, the mass fractions of the components are: 17 parts of preservatives, 17 parts of antimicrobial agents, 6 parts of film-forming agents, 5 parts of surfactants, 3 parts of chelating agents, 1 part of flavoring agents, 2 parts of brighteners, 4 parts of antioxidants, and 45 parts of water.
Preferably, the mass fractions of the components are: 15 parts of preservatives, 15 parts of antimicrobial agents, 7 parts of film-forming agents, 6 parts of surfactants, 2.5 parts of chelating agents, 1.2 parts of flavoring agents, 2.5 parts of brighteners, 3.8 parts of antioxidants, and 47 parts of water.
Preferably, the mass fractions of the components are: 20 parts of preservatives, 20 parts of antimicrobial agents, 5 parts of film-forming agents, 5 parts of surfactants, 3.5 parts of chelating agents, 1.2 parts of flavoring agents, 2.5 parts of brighteners, 4.8 parts of antioxidants, and 38 parts of water.
Preferably, the mass fractions of the components are: 15 parts of preservatives,
20 parts of antimicrobial agents, 4 parts of film-forming agents, 4 parts of surfactants, 7505827 3.5 parts of chelating agents, 1 part of flavoring agents, 2.5 parts of brighteners, 5 parts of antioxidants, and 45 parts of water.
Preferably, the film-forming agent is a combination of beeswax, chitosan, modified starch, and gum arabic, using one or several of them.
Preferably, the preservative is composed of natamycin, nisin, polylysine, and lysozyme, used in combination with one or several of them.
Preferably, the antimicrobial agent is a combination of traditional Chinese herbal extracts, lichenin, and vanillin, used in combination with one or several of them.
Preferably, the traditional Chinese herbal extracts used in the antimicrobial agent are Atractylodes rhizome, Artemisia argyi, Taraxaci Herba, Radix Bupleuri, Lonicerae
Japonicae Flos, Coptidis Rhizoma, Portulacae Herba, and Taraxaci Herba, using one or several of them.
Preferably, the surfactant is Tween 20, the antioxidant is bamboo leaf antioxidant, the chelating agent is sodium citrate, the flavoring agent is honey pomelo essential oil, and the brightener is flaxseed oil.
Compared with the existing technology, the beneficial effects of the present invention are as follows: The preservative and antimicrobial agent of the present invention use raw materials without toxic side effects, ensuring both freshness and safety. The use of brightener promotes the uniformity and thickness of the film- forming agent, ensuring consistent color on the surface of the honey pomelo and improving freshness. The use of honey pomelo essential oil as the flavoring agent allows for a slow release of the honey pomelo aroma through the protective film, making the aroma more intense. Additionally, honey pomelo essential oil has good antibacterial effects, further enhancing the efficacy of the preservative. 7505827
Specific Embodiments
The following detailed description of the embodiments of the present invention will be provided in conjunction with the embodiments of the present invention. It is apparent that the described embodiments are only part of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the technology without creative effort are within the scope of protection of the present invention.
One embodiment of the present invention is provided:
Embodiment 1:
A preservative for prolonging the storage time of three red honey pomelos at room temperature is provided. The formulation includes: 17 parts of preservatives, 17 parts of antimicrobial agents, 6 parts of film-forming agents, 5 parts of surfactants, 3 parts of chelating agents, 1 part of flavoring agents, 2 parts of brighteners, 4 parts of antioxidants, and 45 parts of water. The film-forming agent is chitosan, the preservative is natamycin, the antimicrobial agent is Coptidis Rhizoma extract, the surfactant is Tween 20, the antioxidant is bamboo leaf antioxidant, the chelating agent is sodium citrate, the flavoring agent is honey pomelo essential oil, and the brightener is flaxseed oil.
Preparation process: Measure and mix the raw materials according to the formulation to obtain the preservative.
Usage: Soak the honey pomelo in the preservative for 5 minutes, then take it out and air dry, or use a sprayer to spray the preservative on the surface of the honey pomelo.
Embodiment 2: 10505387
A preservative for prolonging the storage time of three red honey pomelos at room temperature is provided. The formulation includes: 15 parts of preservatives, 15 parts of antimicrobial agents, 7 parts of film-forming agents, 6 parts of surfactants, 2.5 5 parts of chelating agents, 1.2 parts of flavoring agents, 2.5 parts of brighteners, 3.8 parts of antioxidants, and 47 parts of water. The film-forming agent is chitosan, the preservative is natamycin, the antimicrobial agent is Coptidis Rhizoma extract, the surfactant is Tween 20, the antioxidant is bamboo leaf antioxidant, the chelating agent is sodium citrate, the flavoring agent is honey pomelo essential oil, and the brightener is flaxseed oil.
Preparation process: Measure and mix the raw materials according to the formulation to obtain the preservative.
Usage: Soak the honey pomelo in the preservative for 5 minutes, then take it out and air dry, or use a sprayer to spray the preservative on the surface of the honey pomelo.
Embodiment 3:
A preservative for prolonging the storage time of three red honey pomelos at room temperature is provided. The formulation includes: 20 parts of preservatives, 20 parts of antimicrobial agents, 5 parts of film-forming agents, 5 parts of surfactants, 3.5 parts of chelating agents, 1.2 parts of flavoring agents, 2.5 parts of brighteners, 4.8 parts of antioxidants, and 38 parts of water. The film-forming agent is chitosan, the preservative is natamycin, the antimicrobial agent is Coptidis Rhizoma extract, the surfactant is Tween 20, the antioxidant is bamboo leaf antioxidant, the chelating agent is sodium citrate, the flavoring agent is honey pomelo essential oil, and the brightener is flaxseed oil.
Preparation process: Measure and mix the raw materials according to the formulation to obtain the preservative. 7505827
Usage: Soak the honey pomelo in the preservative for 5 minutes, then take it out and air dry, or use a sprayer to spray the preservative on the surface of the honey pomelo.
Embodiment 4:
A preservative for prolonging the storage time of three red honey pomelos at room temperature is provided. The formulation includes: 15 parts of preservatives, 20 parts of antimicrobial agents, 4 parts of film-forming agents, 4 parts of surfactants, 3.5 parts of chelating agents, 1 part of flavoring agents, 2.5 parts of brighteners, 5 parts of antioxidants, and 45 parts of water. The film-forming agent is chitosan, the preservative is natamycin, the antimicrobial agent is Coptidis Rhizoma extract, the surfactant is Tween 20, the antioxidant is bamboo leaf antioxidant, the chelating agent is sodium citrate, the flavoring agent is honey pomelo essential oil, and the brightener is flaxseed oil.
Preparation process: Measure and mix the raw materials according to the formulation to obtain the preservative.
Usage: Soak the honey pomelo in the preservative for 5 minutes, then take it out and air dry, or use a sprayer to spray the preservative on the surface of the honey pomelo.
Based on the foregoing, the present invention is advantageous in that, the present invention utilizes surfactants to enhance the rheological properties of the preservative, allowing it to quickly form a uniform protective film on the surface of the honey pomelo. The use of flaxseed oil as a brightener further promotes the uniformity of the film-forming agent, ensuring consistent color on the surface of the honey pomelo. Additionally, the brightener can also increase the thickness of the protective film, enhancing the preservative's effectiveness. The preservative and antimicrobial 7505827 agent of the present invention use raw materials without toxic side effects. In combination, they exhibit a broad-spectrum antibacterial effect, ensuring excellent sterilization and inhibition effects, significantly extending the product's shelf life. The use of honey pomelo essential oil as the flavoring agent allows for a slow release through the protective film, intensifying the fruity aroma. Additionally, honey pomelo essential oil has excellent antibacterial effects, further enhancing the preservative's efficacy.
For those skilled in the technology, it is evident that the present invention is not limited to the details of the exemplary embodiments provided. Within the spirit and essential features of the present invention, various specific forms can be realized without departing from its scope. Therefore, each of the embodiments should be regarded as illustrative, rather than restrictive, and the scope of the present invention is defined by the appended claims rather than the foregoing description. Any attached drawing labels should not be viewed as limiting the claims involved.
Claims (10)
1. À preservative for prolonging the storage time of three red honey pomelos at room temperature, the formulation includes: preservatives, antimicrobial agents, film- forming agents, surfactants, chelating agents, flavoring agents, brighteners, antioxidants, and water, characterized in that: the respective mass fractions of each component are: 10-20 parts of preservatives, 10-20 parts of antimicrobial agents, 4-8 parts of film-forming agents, 4-6 parts of surfactants, 2.5-3.5 parts of chelating agents,
0.8-1.2 parts of flavoring agents, 1.5-2.5 parts of brighteners, 3-5 parts of antioxidants, and 35-55 parts of water.
2. À preservative for prolonging the storage time of three red honey pomelos at room temperature according to claim 1, characterized in that: the mass fractions of the components are: 17 parts of preservatives, 17 parts of antimicrobial agents, 6 parts of film-forming agents, 5 parts of surfactants, 3 parts of chelating agents, 1 part of flavoring agents, 2 parts of brighteners, 4 parts of antioxidants, and 45 parts of water.
3. À preservative for prolonging the storage time of three red honey pomelos at room temperature according to claim 1, characterized in that: the mass fractions of the components are: 15 parts of preservatives, 15 parts of antimicrobial agents, 7 parts of film-forming agents, 6 parts of surfactants, 2.5 parts of chelating agents, 1.2 parts of flavoring agents, 2.5 parts of brighteners, 3.8 parts of antioxidants, and 47 parts of water.
4. A preservative for prolonging the storage time of three red honey pomelos at room temperature according to claim 1, characterized in that: the mass fractions of the components are: 20 parts of preservatives, 20 parts of antimicrobial agents, 5 parts of film-forming agents, 5 parts of surfactants, 3.5 parts of chelating agents, 1.2 parts of flavoring agents, 2.5 parts of brighteners, 4.8 parts of antioxidants, and 38 parts of water.
5. À preservative for prolonging the storage time of three red honey pomelos at room temperature according to claim 1, characterized in that: the mass fractions of the components are: 15 parts of preservatives, 20 parts of antimicrobial agents, 4 parts of film-forming agents, 4 parts of surfactants, 3.5 parts of chelating agents, 1 part of flavoring agents, 2.5 parts of brighteners, 5 parts of antioxidants, and 45 parts of water.
6. A preservative for prolonging the storage time of three red honey pomelos at room temperature according to claim 1, characterized in that: the film-forming agent is a combination of beeswax, chitosan, modified starch, and gum arabic, using one or several of them.
7. A preservative for prolonging the storage time of three red honey pomelos at room temperature according to claim 1, characterized in that: the preservative is composed of natamycin, nisin, polylysine, and lysozyme, used in combination with one or several of them.
8. A preservative for prolonging the storage time of three red honey pomelos at room temperature according to claim 1, characterized in that: the antimicrobial agent is composed of traditional Chinese herbal extracts, lichenin, and vanillin, used in combination with one or several of them.
9. A preservative for prolonging the storage time of three red honey pomelos at room temperature according to claim 8, characterized in that: the traditional Chinese herbal extracts used in the antimicrobial agent are Atractylodes rhizome, Artemisia argyi, Taraxaci Herba, Radix Bupleuri, Lonicerae Japonicae Flos, Coptidis Rhizoma, Portulacae Herba, and Taraxaci Herba, using one or several of them.
10. A preservative for prolonging the storage time of three red honey pomelos at room temperature according to claim 1, characterized in that: the surfactant is Tween 7505827 20, the antioxidant is bamboo leaf antioxidant, the chelating agent is sodium citrate, the flavoring agent is honey pomelo essential oil, and the brightener is flaxseed oil.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| LU505327A LU505327B1 (en) | 2023-10-19 | 2023-10-19 | Preservative for Prolonging the Storage Time of Three Red Honey Pomelos at Room Temperature |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| LU505327A LU505327B1 (en) | 2023-10-19 | 2023-10-19 | Preservative for Prolonging the Storage Time of Three Red Honey Pomelos at Room Temperature |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| LU505327B1 true LU505327B1 (en) | 2024-04-19 |
Family
ID=90790721
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| LU505327A LU505327B1 (en) | 2023-10-19 | 2023-10-19 | Preservative for Prolonging the Storage Time of Three Red Honey Pomelos at Room Temperature |
Country Status (1)
| Country | Link |
|---|---|
| LU (1) | LU505327B1 (en) |
-
2023
- 2023-10-19 LU LU505327A patent/LU505327B1/en active IP Right Grant
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