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Vegetable and fruit coating preservative and preparation method thereof

A film-coating preservative and preservative technology, which is applied in the direction of protecting fruits/vegetables with a protective coating layer, can solve the problems of environmental temperature and humidity effects, insignificant bacteriostatic effect, easy breeding of microorganisms, etc., and achieves the fruit rot rate. Reduce and improve fruit gloss, good water solubility

Inactive Publication Date: 2012-01-25
MICROBIOLOGY INST OF SHAANXI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Polysaccharide materials are extracted from animal and plant tissues, and the cost of raw materials is relatively high; protein materials are easily affected by ambient temperature and humidity, and it is difficult to form a uniform, stable, and long-lasting coating; and lipid materials have too long drying time when they are processed. Easy to breed microorganisms and other problems; and another common problem with edible coatings on the market is that the antibacterial effect is not obvious

Method used

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  • Vegetable and fruit coating preservative and preparation method thereof
  • Vegetable and fruit coating preservative and preparation method thereof
  • Vegetable and fruit coating preservative and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

example 1

[0017] Take 5% pullulan, 0.6% sodium carboxymethyl cellulose, 0.6% sucrose lipid, 0.3% beta-cyclodextrin, 0.01% natamycin, and water as the balance according to the mass ratio, and prepare 10L by the above method Coating preservative.

[0018] Picked apples of different varieties were soaked and coated, dried and stored in the dark at room temperature for 10 weeks; the commercially available fruit and vegetable coated preservative YC9-2 was used as a control, and the experimental results were as follows:

[0019]

[0020] It can be seen that this example has a remarkable effect in preventing apples from rotting, and its experimental results are obviously better than that of the control group, and it is equivalent to the control group in reducing weight loss. Better than the control group, and the product appearance is better than the control group. Example 2,

example 2

[0021] According to the mass ratio, take 3.5% pullulan, 0.5% sodium carboxymethylcellulose, 0.5% sucrose lipid, 0.1% β-cyclodextrin, 0.01% natamycin, and the balance is water, and prepare 1L by the above method Coating preservative.

[0022] Picked large cherries of different varieties were soaked and coated, dried and stored in the dark at room temperature for 15 days; the commercially available fruit and vegetable coated preservative YC9-2 was used as a control, and the experimental results were as follows:

[0023]

[0024] It can be seen that this example has a remarkable effect in preventing the rot of large cherries and reducing weight loss. The results are all better than the control group, and the main quality indicators such as the appearance, acidity, and Vc content of the fruit are all better than the control group.

example 3

[0026] According to the mass ratio, take 4% pullulan, 0.6% sodium alginate, 0.6% sucrose lipid, 0.3% α-cyclodextrin, 0.03% natamycin, and the balance is water, and prepare 5L fresh-keeping coating by the above method agent.

[0027] Picked cherry tomatoes of different varieties were soaked and coated, dried and stored in the dark at 4°C for 5 weeks; the commercially available fruit and vegetable coating preservative YC9-2 was used as a control, and the experimental results were as follows:

[0028]

[0029] As can be seen, this example is effective in preventing cherry tomatoes from reducing weightlessness and fruit rot, and its experimental results are all better than the control group, and the main quality indicators such as color, titratable acid content, and Vc content are all better than the control group.

[0030] The above examples have achieved satisfactory results in use, and the present invention can adjust the product formula according to the characteristics of d...

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Abstract

The invention discloses a vegetable and fruit coating preservative. The preservative comprises pullulan, sodium carboxymethylcellulose, sucrose ester, cyclodextrin, natamycin and the balance of water; the preservative is prepared by using natural materials as main materials; compared with the prior art, the preservative has the advantages that: because the adopted raw materials are natural macromolecular polysaccharides, the preservative has good water solubility, is edible and nontoxic, has good film forming property, is a degradable material and does not produce environmental pollution; after the preservative is used, the average weight loss ratio is reduced by about 10 percent, the appearance of vegetables and fruits is improved, and the glossiness of the fruits is improved; propagation of bacteria at the storage period can be effectively inhibited, and the rotting rate of the fruits is reduced by 15 to 30 percent; and the preservative is simple in preparation method and simple andconvenient in use, can be used with a method of low-temperature storage, air-conditioning storage or the like, and has remarkable effect. The preservative has the effects of reducing water loss of the fruits, reducing the respiratory rate of the fruits and keeping the surfaces of the fruits smooth and attractive, and is particularly suitable for storage and fresh keeping of vegetables and fruits such as oranges, apples, strawberries, jujubes, plum tomatoes and the like.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping of fruit and vegetable products, and in particular relates to a fresh-keeping agent for vegetable and fruit coating and a preparation method thereof. Background technique [0002] Vegetables, fruits and other crop products have become an important source of nutrition for humans because they are rich in carbohydrates, organic acids, vitamins and inorganic salts. However, due to the seasonality and regionality of fruit and vegetable production, its high water content, rich nutrients, low pH, physiological post-ripening and vulnerability to mechanical trauma during harvest, it is difficult to keep fresh for a long time, resulting in serious post-harvest losses. Statistics show that my country has become a major producer of fruits and vegetables in the world, with the output accounting for 14% of the total output, and the post-harvest loss is 20%-30%, with an annual loss of more than 70 billion ...

Claims

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Application Information

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IPC IPC(8): A23B7/16
Inventor 李勃马赛箭安超
Owner MICROBIOLOGY INST OF SHAANXI
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