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Antistaling agent of composite phosphate for fruits-vegetables and using method thereof

A phosphate fruit and vegetable, fruit and vegetable preservative technology, applied in the compound phosphate fruit and vegetable preservative and its application field, can solve the problems such as difficult browning, achieve the effect of simple operation, low cost, and avoid browning and decolorization

Inactive Publication Date: 2008-12-10
WENGFU (GRP) CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in terms of anti-polyphenol oxidase (PPO) browning and avoiding chlorophyll browning, since the two optimal conditions are far from each other, it is difficult to prevent the browning of both by using a single-component preservative
At present, there is no compound fruit and vegetable preservative with dual functions of anti-browning and green protection.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Embodiment 1 Fresh-keeping commercially available green apples according to the following steps:

[0021] Prepare raw materials: food grade sodium pyrophosphate, food grade citric acid, food grade vitamin C.

[0022] Preparation of compound phosphate fresh-keeping liquid: first, food-grade sodium pyrophosphate, food-grade citric acid, and food-grade vitamin C are formulated into a compound phosphate food additive in a ratio of 1:2:0.1, and then the compound additive is made into a concentration As a 1.0% aqueous solution, adjust the pH to 2.9.

[0023] Operation method: Wash and peel the commercially available green apples, cut them into pieces of uniform size, and soak them in the above-mentioned compound phosphate preservative solution, so as to fully submerge the fresh-cut green apples.

[0024] Experimental results: Using this preservative, the anti-browning and green protection time of fresh-cut green apples can reach more than 7 days at room temperature, which ca...

Embodiment 2

[0025] Embodiment 2 Fresh-keeping commercially available green apples according to the following steps, raw material is with embodiment 1:

[0026] Preparation of compound phosphate fresh-keeping solution: first make food-grade sodium pyrophosphate, food-grade citric acid, and food-grade vitamin C in a ratio of 1:2:0.05 to make a compound phosphate food additive, and then make the compound additive into a concentration of 1.1% aqueous solution, adjusted to pH 3.1.

[0027] Operation method: Wash and peel the commercially available green apples, cut them into pieces of uniform size, and soak them in the above-mentioned compound phosphate preservative solution, so as to fully submerge the fresh-cut green apples.

[0028] Experimental results: Using this preservative, the anti-browning and green protection time of fresh-cut green apples can reach more than 5 days at room temperature, which can prevent browning and protect green.

Embodiment 3

[0029] Embodiment 3 Fresh-keeping commercially available potatoes according to the following steps, raw material is with embodiment 1:

[0030] Preparation of compound phosphate fresh-keeping solution: first make food-grade sodium pyrophosphate, food-grade citric acid, and food-grade vitamin C in a ratio of 1.2:1.5:0.05 to make a compound phosphate food additive, and then make the compound additive into a pH5. 9 in water.

[0031] Operation method: Wash and peel the commercially available potatoes, cut them into pieces of uniform size, and soak them in the above-mentioned compound phosphate preservative solution, so as to fully submerge the fresh-cut potatoes.

[0032] Experimental results: Using this preservative, the anti-browning time of fresh-cut potatoes can reach more than 7 days at room temperature, and the fresh-keeping effect is significantly better than that of commonly used water seal anti-browning effects. Experiments have proved that this method can effectively pr...

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PUM

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Abstract

The invention discloses a composite phosphate fruit and vegetable preservative and a usage method thereof. The preservative is compounded by the composite proportion of (0.8-1.2):(1.5-2.5):(0.05-0.15) of sodium pyrophosphate, citric acid and vitamin C. For the fresh-keeping of fruits such as freshly cut green apple, and the like, which contains polyphenoloxidase and chlorophyll, the preservative is compounded into the water solution with the massfraction of 1.0%-1.20% and the PH value of 2.0-3.0; according to the proportion of 100ml:100g of the solution and the freshly cut green apple, the freshly cut green apple is dipped into the solution at the temperature of 15-20 DEG C for keeping fresh; For the fresh-keeping of melons such as freshly cut potato, and the like, which contains polyphenoloxidase, the preservative is compounded into the water solution with the PH value of 5.5-6.0; according to the proportion of 100ml:100g of the solution and the freshly cut potato, the freshly cut potato is dipped into the solution at the temperature of 15-20 DEG C for keeping fresh. The preservative of the invention has dual efficacies such as browning prevention and greening prevention, affects no taste of the fruits and vegetables, has wide application range, simple and convenient operation and low expense and is generally suitable for the fruits and vegetables which are easy to be browned due to the promotion of the enzyme.

Description

technical field [0001] The present invention is related to the preservation of fruits and vegetables, in particular, to the preservation of fruits and vegetables in liquid form, especially to the phosphate-containing preservative. Background technique [0002] With the increase of fruit and vegetable types and the expansion of output, consumers have higher and higher requirements for the freshness of fruits and vegetables. The traditional fresh-keeping technology can no longer meet the needs. Antistaling agents, such as Chinese patent application No. 87102017 "citrus antistaling agent", No. 00130809.2 "pomelo fruit preservative", No. 02155615.6 "environmental propylene antistaling agent with dual functions of antisepsis and freshness preservation", No. 200610129634.2 "composite fruit and vegetable antistaling agent "Wait. The first 3 preservatives of these applications contained phosphates. However, in terms of anti-polyphenol oxidase (PPO) browning and avoiding chlorophyl...

Claims

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Application Information

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IPC IPC(8): A23B7/153A23B7/154A23B7/157
Inventor 王修俊邱树毅刘颖刘飞解田
Owner WENGFU (GRP) CO LTD
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