Production process of sweet cherry preservative

A manufacturing method and technology of preservatives, which are applied in the field of sweet cherry preservatives, can solve the problems of sweet cherry preservation, etc., and achieve remarkable effect and low price

Inactive Publication Date: 2007-11-07
辽宁省果树科学研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

To solve the preservation problem of sweet cherries

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0023] 1. Raw material ratio

[0024] Composition Weight %

[0025] Ferrous chloride 10

[0026] Ferrous sulfate 10

[0027] Sodium carbonate 10

[0028] Sodium bicarbonate 10

[0029] Potassium permanganate 3

[0030] Ascorbic acid 2.5

[0031] Sodium hypochlorite 1.5

[0032] Anhydrous Calcium Chloride 1.5

[0033] Zinc oxide 1.3

[0034] Sodium polyacrylate 0.2

[0035] Zeolite 50

[0036] 2. Manufacturing method

[0037] Rotate the above raw materials into the pulverizer, pulverize and stir evenly. Then carry out sieving process. Then add water according to the ratio of 1-4% of the mixture. Then stir well. Then dry it at 100-120°C. The drying time is 1-2 hours, and the moisture content after drying is 0.5%. Then make granules with a diameter of 2 to 2.5 mm in a vibrating sieve, and then dry in the shade to obtain a sweet cherry preservative.

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Abstract

The present invention relates to fruit preservative, and is especially production process of sweet cherry preservative. The sweet cherry preservative is produced with ferrous chloride, ferrous sulfate, sodium carbonate, sodium bicarbonate, potassium permanganate, sodium hypochlorite, zinc oxide, etc as well as zeolite as carrier, and through mixing, crushing, sieving, adding small amount of water and pelletizing. The sweet cherry preservative can regulate oxygen and CO2 concentration around fruit product, lower ethylene content, suppress breath of fruit and delay post maturation so as to reach preservation aim.

Description

technical field [0001] The invention relates to a fruit antistaling agent, in particular to a method for preparing a sweet cherry antistaling agent. Background technique [0002] At present, the preservation of sweet cherries after picking and during storage and transportation has always been a problem that plagues producers, operators and scientific researchers. Due to the high water content of the fruit, it is easy to deteriorate and rot in storage and transportation after ripening and harvesting. And existing antistaling agent is because of containing poisonous composition, and the respiration of fruit in the storage and transportation process inhales toxic composition, can cause potential danger again to human body. Therefore, low-temperature refrigeration has become an ideal measure for long-distance transportation or storage of sweet cherries. However, the shelf quality of fruit after low-temperature refrigeration is not good. So for the preservation of sweet cherri...

Claims

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Application Information

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IPC IPC(8): A23B7/153A23B7/157A23B7/154
Inventor 郝义韩英群
Owner 辽宁省果树科学研究所
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