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Improved fruit and vegetable sterilization preservative and preparation method thereof

A preservative, fruit and vegetable technology, applied in the fields of fruit and vegetable preservation, food preservation, food science, etc., can solve the problems of short fruit and vegetable preservation period, human body influence, fruit and vegetable rot and deterioration, etc., and achieve simple preparation method, easy realization of conditions, and convenient operation Effect

Inactive Publication Date: 2013-02-13
黄海兵
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] People’s daily practical fresh fruits have strong seasonality, high water content, many soluble components, and are easily attacked by microorganisms and rotten. Rotten fruits and vegetables are the root cause of the short shelf life of fruits and vegetables.
In order to delay the period of deterioration of fruits and vegetables, people use water spray preservatives on the outer surfaces of fruits and vegetables, or directly soak fruits and vegetables in preservatives. Artificially synthesized substances have a certain degree of impact on the human body

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The improved antiseptic and fresh-keeping agent for fruits and vegetables is composed of the following components by weight percentage: chitosan 10%, activated alumina 20%, citric acid 5%, sodium acrylate 0.5%, sulfite 5%, water 59.5%.

[0022] The preparation method of the above-mentioned preservative includes the following steps:

[0023] a. Mix 10 parts by weight of chitosan and 20 parts by weight of activated alumina with 59.5 parts by weight of water, then mix them in an ultrasonic shaker and centrifuge to obtain the supernatant;

[0024] b. Add 5 parts by weight of citric acid and 0.5 parts by weight of acrylate to the supernatant in step a, and control the temperature to 60 degrees Celsius;

[0025] c. Wash the mixed solution of step b, and the control time is 20 minutes;

[0026] d. After cooling, add 5 parts by weight of sulfite to the mixed solution of step c, stir for 30 minutes, and stand still for 20 minutes to obtain.

Embodiment 2

[0028] The improved antiseptic and fresh-keeping agent for fruits and vegetables is composed of the following components by weight percentage: chitosan 20%, activated alumina 25%, citric acid 6%, sodium acrylate 0.7%, sulfite 15%, and water 33.3%.

[0029] The preparation method of the above-mentioned preservative includes the following steps:

[0030] a. Mix 20 parts by weight of chitosan and 25 parts by weight of activated alumina with 33.3 parts by weight of water, then mix them in an ultrasonic shaker and centrifuge to obtain the supernatant;

[0031] b. Add 6 parts by weight of citric acid and 0.7 parts by weight of acrylate to the supernatant of step a, and control the temperature to 70 degrees Celsius;

[0032] c. Wash the mixed solution of step b, and the control time is 40 minutes;

[0033] d. After cooling, add 15 parts by weight of sulfite to the mixed solution of step c, stir for 50 minutes, and stand still for 30 minutes to obtain.

Embodiment 3

[0035] The improved antiseptic and fresh-keeping agent for fruits and vegetables is composed of the following components by weight percentage: chitosan 30%, activated alumina 22%, citric acid 7%, sodium acrylate 0.5%, sulfite 7%, water 33.5%.

[0036] The preparation method of the above-mentioned preservative includes the following steps:

[0037] a. Mix 30 parts by weight of chitosan and 22 parts by weight of activated alumina with 33.5 parts by weight of water, then mix them in an ultrasonic oscillator and centrifuge to obtain the supernatant;

[0038] b. Add 7 parts by weight of citric acid and 0.5 parts by weight of acrylate to the supernatant of step a, and control the temperature to 80 degrees Celsius;

[0039] c. Wash the mixed solution of step b, and the control time is 60 minutes;

[0040] d. After cooling, add 7 parts by weight of sulfite to the mixed solution of step c, stir for 60 minutes, and stand still for 40 minutes to obtain.

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Abstract

The invention discloses an improved fruit and vegetable sterilization preservative comprising the following components in percent by weight: 10-30% of chitosan, 20-30% of activated aluminium oxide, 5-8% of citric acid, 0.5-1% of acrylate, 5-20% of sulphite and balance of water. The preparation method of the improved fruit and vegetable sterilization preservative comprises the following steps of: a, mixing 10-30 parts by weight of chitosan, 20-30 parts by weight of active alumina oxide and 30-60 parts by weight of water, blending, and centrifuging to obtain supernate; b, adding 5-8 parts by weight of citric acid and 0.5-1 part by weight of acrylate into the supernate obtained by the step a, and controlling the temperature at 60-80 DEG C; c, washing a mixed solution obtained by the step b; and d, after cooling is carried out, adding 5-20 parts by weight of sulphite into the mixed solution obtained by the step c, stirring, and standing to obtain the improved fruit and vegetable sterilization preservative. The invention has the advantages that the sterilization preservative is safe, non-toxic and pollution-free and the preparation method of the sterilization preservative is simple.

Description

Technical field [0001] The invention relates to an improved antiseptic and fresh-keeping agent for fruits and vegetables and a preparation method thereof. Background technique [0002] People’s daily practical fresh fruits are seasonal, with high water content, many soluble components, and they are susceptible to rot by microorganisms. The rot and deterioration of fruits and vegetables are the fundamental reason for the short shelf life of fruits and vegetables. In order to delay the deterioration period of fruits and vegetables, people use water preservatives on the outer surfaces of fruits and vegetables, or directly soak the fruits and vegetables in preservatives. However, although the existing preservatives have a certain antiseptic and fresh-keeping effect, they contain Artificially synthesized substances have a certain degree of impact on the human body. Therefore, a new technical solution should be provided to solve the above problems. Summary of the invention [0003] Th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/153
Inventor 江琴
Owner 黄海兵
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