Melon and fruit fresh-keeping liquid and preparation method thereof

Abstract

The invention is a melon-fruit preservative solution which is composed of chitosan solution (2.5-5.0w percent), gelatin (2.0-5.0w percent), glycerol (0.5-1.0w percent), cane sugar (0.5-1.0w percent), tragantine (5.0-10.0w percent) and plant rosemary extract (80.0-85.0w percent). The chitosan solution is the saturated liquid of chitosan in acetic acid with concentration of one percent; the plant rosemary extract is distillate of the plant rosemary with temperature of 90-103 DEG C received by distillation after the filtration and slag removal through being soaked in water with the volume 40 times greater than that of plant rosemary. The invention has advantages of easy material getting, simple preparation method, low production cost, small energy consumption, innocuity to human bodies, non environment pollution, long preserving time for melon and fruit-in particular to high-grade fruit and good effects.

Description

technical field [0001] The invention belongs to the technical field of fruit preservation, and in particular relates to using a liquid made of natural organic compounds to process fruits into a protective film so as to achieve the purpose of freshness preservation and preservation. Background technique [0002] In recent years, people have paid more and more attention to food safety, and advocating natural and green has become a trend, so the development and utilization of natural food preservation solutions are also catering to this historical trend. Everyone knows that cherries, Japanese pears, kiwis, cucumbers, peppers, strawberries, tomatoes and other fruits have a sweet taste, rich nutritional value, and certain pharmacological effects, and are very popular among people. However, many persimmon varieties, especially high-grade fruits such as cherries, are not resistant to storage, and the supply period of fresh fruits is relatively short. It can be seen from the data t...

AI Technical Summary

Problems solved by technology

It can be seen from the data that some fresh-keeping research results in the prior art mainly focus on a single aspect or a combination of simple methods such as inhibiting fruit respiration, anti-oxidation or sterilization and antiseptic, and the product stability is not good enough, and there are manufacturing problems. The process is complex, the production cost is high, the environment is polluted, and the preservation time is short, etc.