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
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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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