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Method for producing fruit antistaling agent

A production method and a technology for a preservative, which are applied to the production field of a fruit preservative, can solve the problems of high cost, uneconomical and the like, and achieve the effects of long service life, good preservation effect and bright color.

Inactive Publication Date: 2009-07-01
TIANJIN ZHONGYING HEALTH FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The fresh-keeping of existing vegetables and fruits all adopts the method of fresh-keeping agent, although this method has better fresh-keeping effect, cost is high, uneconomical

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Weigh 90 grams of potassium metabisulfite and 2 grams of stearic acid, mix them, heat to about 70°C, add the prepared amount of gelatin, and cool to obtain a solid preservative.

[0015] The hard and brittle jujubes that have entered the ripening stage are washed and dried, sprinkled with preservatives, placed in a room with an ambient temperature of about 2°C, and stored away from light. The storage period can reach more than 3 months. The best jujubes can maintain the original flavor, original color, and good shape.

Embodiment 2

[0017] Weigh 80 grams of paraffinic fatty acid, 2 grams of fatty alcohol polyoxyethylene ether, and 2 grams of polyvinylpyrrolidone, mix them, heat to about 50 ° C, add to the prepared filtered water, stir, and cool to obtain a liquid preservative.

[0018] The apples that have entered the ripening stage are washed and dried, sprinkled with preservatives, placed in a room with an ambient temperature of about 0°C, and stored away from light. The storage period can reach more than 3 months, and the stored apples can keep Original taste, original color and good shape.

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PUM

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Abstract

The invention provides a production method of fresh fruit preservative. According to the invention, potassium pyrosulfite and stearic acid are mixed and heated, then refrigerated to get solid preservative after adding isinglass or starch; the preservative comprises 80-95 wt% potassium pyrosulfite, 1-2 wt% stearic acid and isinglass or starch. The invention has advantages of simple process and low cost; the preservative produced by the invention has long service life, good fresh-keeping effect and no toxic residue; the preserved melon and fruit has good color and taste.

Description

technical field [0001] The invention relates to a preparation method of a fresh-keeping agent, in particular to a preparation method of a fruit fresh-keeping agent. Background technique [0002] The fresh-keeping of existing vegetables and fruits all adopts the method of preservative, although this method has better fresh-keeping effect, cost height, uneconomical. With the continuous improvement of people's living standards, the requirements for fresh-keeping of vegetables and fruits are gradually improved, and the demand is also gradually increasing. Therefore, it is necessary to develop more economical and ideal fresh-keeping technologies and preservatives. Contents of the invention [0003] The main purpose of the present invention is to overcome the above-mentioned shortcomings existing in existing products, and provide a kind of preparation method of fruit antistaling agent, and this method process is simple, low cost, and the antistaling agent made by this method has...

Claims

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Application Information

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IPC IPC(8): A23B7/154
Inventor 王爱民赵金樑
Owner TIANJIN ZHONGYING HEALTH FOOD
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