Citrus Shatangju film coating preservative and preparation method thereof

A technology of tangerine coating film and preservative, which is applied in the field of shatang orange coating preservative, which can solve the problems of easy generation of cold-resistant pathogenic bacteria and high cost of refrigeration, and achieve the effect of strong adhesion, good stability and maintaining taste

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

Most of the existing fresh-keeping methods are refrigeration, but the cost of refrigeration is high, and it is easy to produce cold-resistant pathogenic bacteria

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] Based on 1000g of coating preservative, first add 30g of sodium alginate into water, heat to 40°C, then add 2g of monoglyceride, stir to form a uniform emulsion, then add 0.002g of tea saponin, 0.02g 1-methylcyclopropene and the calcium hydroxide of 0.3g, stirred for 30 minutes, promptly obtained the shatangju coated preservative. When in use, spray the shatangju coating preservative on the shatangju, let it dry in air, and get a layer of film on the surface of the shatangju.

Embodiment 2

[0012] Based on 1000g of coating preservative, first add 40g of sodium alginate into water, heat to 40°C, then add 3g of monoglyceride, stir to form a uniform emulsion, then add 0.004g of tea saponin, 0.01g 1-methylcyclopropene and the calcium hydroxide of 0.4g, stirred for 30 minutes, promptly obtained the shatangju coated preservative.

Embodiment 3

[0014] Based on 1000g of coating preservative, first add 50g of sodium alginate into water, heat to 48°C, then add 5g of monoglyceride, stir to form a uniform emulsion, then add 0.003g of tea saponin, 0.015g The 1-methylcyclopropene and the calcium hydroxide of 0.5g were stirred for 30 minutes to obtain the shatangju coated preservative.

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PUM

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Abstract

The invention discloses a Citrus Shatangju film coating preservative which is prepared from the following components in percentage by mass: 3-5% of sodium alginate, 0.2-0.5% of glycerol monostearate, 0.03-0.05% of calcium hydroxide, 0.0002-0.0004% of tea saponin, 0.001-0.002% of 1-methylcyclopropene and the balance of water. The Citrus Shatangju film coating preservative is convenient to use and low in cost, and can avoid generating cold-resistant pathogens in the refrigeration preservation process; the film formed on the Citrus Shatangju surface can inhibit the breath of the Citrus Shatangju and the growth of the surface pathogenic bacteria; and after 100 days, the rotting rate is less than 2%, the water loss is less than 10%, and the Citrus Shatangju still tastes fresh. The film coating preservative has high stability, and can not deteriorate after being stored for half a year; and the formed film has high adhesive force.

Description

technical field [0001] The invention belongs to the field of fruit fresh-keeping, and in particular relates to a film-coated fresh-keeping agent for shatangju. Background technique [0002] Sand Tangerine is a tropical fruit mainly produced in the south. If it is not fresh-keeping after being picked and transported to the north or stored, it is very easy to cause rapid deterioration and rot of the Tangerine due to breathing or residual harmful bacteria on the surface. Most of the existing fresh-keeping methods are cold storage, but the cost of cold storage is relatively high, and cold-resistant pathogenic bacteria are likely to be produced. Contents of the invention [0003] The technical problem to be solved by the present invention is to overcome the existing defects and provide a film-coated preservative for shatangju and a preparation method thereof. [0004] In order to solve the problems of the technologies described above, the present invention provides the followi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/16
Inventor 李书平陈岳坪梁万里
Owner GUANGXI UNIVERSITY OF TECHNOLOGY
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