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Litchi preservative and preparation method thereof

The technology of a preservative and lychee is applied in the direction of preservation of fruits and vegetables, food preservation, protection of fruits/vegetables with a coating protective layer, etc., can solve the problems of short preservation period, short release period and high production cost, and achieves simple preparation method, Prolonged fresh-keeping period and good fresh-keeping effect

Inactive Publication Date: 2014-04-23
GUANGXI UNIVERSITY OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But there are also some shortcomings, mainly because the release period is short, the preservation effect is uneven, and it is difficult to guarantee the effect; the preparation method is complicated and complicated; the production cost is high, and the source of raw materials is narrow; some raw material components are harmful to the human body
[0003] Litchi is a popular fruit, but its short shelf life has seriously affected the long-distance transportation and sales of lychees.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] The formula of litchi preservative provided by the invention is as follows:

[0014] Sucrose ester 2.5g, sodium sorbate 1.0g, malic acid 0.15g, sodium tartrate 0.02g, sodium alginate 0.007g, potassium permanganate 0.006g, water 205g.

[0015] The preparation method of litchi preservative of the present invention is as follows:

[0016] Mix 2.5g of sucrose ester, 1.0g of sodium sorbate, 0.007g of sodium alginate and 205g of water, stir for 22min, then raise the temperature to 58°C, add 0.15g of malic acid, 0.02g of sodium tartrate and stir for 18min, cool to room temperature and add high Potassium manganate 0.006g can be stirred evenly.

Embodiment 2

[0018] The formula of litchi preservative provided by the invention is as follows:

[0019] Sucrose ester 3g, sodium sorbate 1.2g, malic acid 0.18g, sodium tartrate 0.03g, sodium alginate 0.008g, potassium permanganate 0.005g, water 200g.

[0020] The preparation method of litchi preservative of the present invention is as follows:

[0021] Mix 3g of sucrose ester, 1.2g of sodium sorbate, 0.008g of sodium alginate and 200g of water, stir for 20min, then raise the temperature to 60°C, add 0.18g of malic acid, 0.03g of sodium tartrate and stir for 15min, cool to room temperature and add permanganese Potassium acid 0.005g can be stirred evenly.

Embodiment 3

[0023] The formula of litchi preservative provided by the invention is as follows:

[0024] Sucrose ester 2g, sodium sorbate 0.8g, sodium alginate 0.6g, malic acid 0.12g, sodium tartrate 0.02g, sodium alginate 0.006g, potassium permanganate 0.008g, water 210g.

[0025] The preparation method of litchi preservative of the present invention is as follows:

[0026] Mix 2g of sucrose ester, 0.8g of sodium sorbate, 0.006g of sodium alginate and 210g of water, stir for 25min, then raise the temperature to 55°C, add 0.12g of malic acid, 0.02g of sodium tartrate and stir for 20min, cool to room temperature and add permanganese Potassium acid 0.008g can be stirred evenly.

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PUM

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Abstract

The invention provides a litchi preservative which is composed of the following components in parts by mass: 2-3 parts of sucrose ester, 0.8-1.2 parts of sodium sorbate, 0.12-0.18 part of malic acid, 0.02-0.03 part of sodium tartrate, 0.006-0.008 part of sodium alginate, 0.005-0.008 part of potassium permanganate and 200-210 parts of water. The invention also provides a preparation method of the litchi preservative, which comprises the following steps: mixing the sucrose ester, sodium sorbate, sodium alginate and water according to the formula, stirring for 20-25 minutes, heating to 55-60 DEG C, adding the malic acid and sodium tartrate, stirring for 15-20 minutes, cooling to room temperature, adding the potassium permanganate, and stirring uniformly. The litchi preservative has the advantages of simple preparation method, reasonable formula, low cost and favorable preservation effect, is convenient to operate, and can prolong the litchi preservation period by 25-30 days.

Description

technical field [0001] The invention relates to a litchi fresh-keeping agent. Background technique [0002] With the development of science and technology and the gradual improvement of people's living standards, people's demand for fruits produced in different seasons in different regions is gradually increasing. People have put forward higher and higher requirements for fresh-keeping storage and transportation of fruits that are difficult to store. Existing fruit fresh-keeping technology generally is to make fresh-keeping film, and fresh-keeping film does have certain progress in room temperature or low temperature fresh-keeping, long-term fresh-keeping, transportation fresh-keeping aspect. But there are also some deficiencies, mainly because the release period is short, the preservation effect is uneven, and it is difficult to guarantee the effect; the preparation method is complicated and complicated; the production cost is high, and the source of raw materials is narro...

Claims

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Application Information

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IPC IPC(8): A23B7/153A23B7/16
Inventor 刘胜永郑贵伟王相峰
Owner GUANGXI UNIVERSITY OF TECHNOLOGY
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