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Fruit preservative and preparation method thereof

A preservative, fruit technology, applied in the direction of fruit and vegetable preservation, food preservation, food science, etc., to achieve the effects of easy availability of materials, convenient operation, and simple operation

Inactive Publication Date: 2013-01-30
黄海兵
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The use of medicaments for storage is a development direction of storage at present, but the existing fruit preservatives basically use artificially synthesized substances as the main components. Influence, unable to meet people's needs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A fruit preservative, which is composed of the following components in weight percent:

[0021] Calcium peroxide 1%, konjac essence 10%, sodium bicarbonate 0.4%, citric acid 0.03%, water 88.57%.

[0022] The preparation method of above-mentioned fruit preservative, its preparation method comprises the steps:

[0023] A, under normal temperature, the calcium peroxide of 1 mass part, the particle diameter of 10 mass parts are 40 order konjac fine powders and the citric acid of 0.003 mass parts join in the reactor;

[0024] b. Pass steam into the reaction kettle, control the temperature to 60°C, then start stirring and control the stirring speed to 1000r / min;

[0025] c. Raise the temperature in the reactor to 85°C, add 0.4 parts by mass of sodium bicarbonate into the reactor, stir for 40 minutes, and then add 88.57 parts by mass of water;

[0026] d. Stop heating, continue to stir, lower the temperature to 30°C, discharge the material, and obtain the finished antistali...

Embodiment 2

[0028] A fruit preservative, which is composed of the following components in weight percent:

[0029] Calcium peroxide 1.5%, Konjac essence 15%, Sodium bicarbonate 0.5%, Citric acid 0.05%, Water 82.95%.

[0030] The preparation method of above-mentioned fruit preservative, its preparation method comprises the steps:

[0031] A, under normal temperature, the calcium peroxide of 1.5 mass parts, the particle diameter of 15 mass parts are 50 order konjac fine powders and the citric acid of 0.05 mass parts join in the reactor;

[0032] b. Pass steam into the reaction kettle, control the temperature to 70°C, then start stirring and control the stirring speed to 1200r / min;

[0033] c. Raise the temperature in the reactor to 90°C, add 0.5 parts by mass of sodium bicarbonate into the reactor, stir for 50 minutes, and then add 82.95 parts by mass of water;

[0034] d. Stop heating, continue to stir, lower the temperature to 35°C, and discharge the material to obtain the finished anti...

Embodiment 3

[0036] A fruit preservative, which is composed of the following components in weight percent:

[0037] Calcium peroxide 2%, Konjac essence 11%, Sodium bicarbonate 0.6%, Citric acid 0.1%, Water 86.3%.

[0038] The preparation method of above-mentioned fruit preservative, its preparation method comprises the steps:

[0039] A, under normal temperature, the calcium peroxide of 2 mass parts, the particle diameter of 11 mass parts are 60 order konjac fine powders and the citric acid of 0.1 mass parts join in the reactor;

[0040] b. Pass steam into the reaction kettle, control the temperature to 80°C, then start stirring and control the stirring speed to 1500r / min;

[0041] c. Raise the temperature in the reactor to 95°C, add 0.6 parts by mass of sodium bicarbonate into the reactor, stir for 60 minutes, then add 86.3 parts by mass of water;

[0042] d. Stop heating, continue to stir, lower the temperature to 40°C, and discharge the material to obtain the finished antistaling agen...

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PUM

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Abstract

The invention discloses a fruit preservative, which is characterized in that the fruit preservative is prepared by using the following components in percent by weight in an even mixing way: 1-2 percent of calcium peroxide, 10-30 percent of konjak refined flour, 0.4-1.0 percent of sodium hydrogen carbonate, 0.03-0.15 percent of citric acid and 80-95 percent of water. The preparation method of the fruit preservative comprises the following steps of: at normal temperature, adding 1-2 parts of calcium peroxide by weight, 10-30 parts of konjak refined flour by mass and 0.003-0.15 part of citric acid by mass into a reaction kettle; feeding steam into the reaction kettle and starting up for agitation; increasing the internal temperature of the reaction kettle to 85-95DEG C, adding 0.4-1 part of sodium hydrogen carbonate by mass into the reaction kettle, agitating the mixture for 40-60 minutes and adding 80-95 parts of water by mass; and stopping heading, continuously agitating the mixture, decreasing the temperature to 30-40DEG C and discharging the mixture. The fruit preservative ahs the advantages that the materials are easy to obtain and the cost is low; and the preparation method of the fruit preservative has the advantages that the method is simple to operate, the conditions are easy to realize and the used raw materials do no harm to human bodies.

Description

technical field [0001] The invention relates to a preparation method of a fruit fresh-keeping agent. Background technique [0002] With the development of science and technology and the continuous improvement of people's living standards, people's demand for fruits produced in different seasons in different regions is gradually increasing. But some fruits, such as pears, peaches, apples, etc. have a short shelf life and are not easy to store. And people have put forward higher and higher requirements to the fresh-keeping storage and transportation of these difficult-to-storage fruits. The use of medicaments for storage is a development direction of storage at present, but the existing fruit preservatives basically use artificially synthesized substances as the main components. Influence, can not meet people's needs. Therefore, a new technical solution should be provided to solve the above problems. Contents of the invention [0003] The object of the present inven...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154A23B7/157
Inventor 江琴
Owner 黄海兵
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