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Novel fresh peach preservative and preparation method thereof

A technology of antistaling agent and fresh peach, applied in the field of novel fresh peach antiseptic and antistaling agent and its preparation

Inactive Publication Date: 2014-04-30
WUJIANG HUACHENG COMPOSITE MATERIAL SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If peaches are refrigerated for too long, they will be bland and tasteless, and the chemicals left in chemical preservation are extremely harmful to the human body

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] (1) Wash 20kg of cloves and 35kg of peeled and stalked garlic, dry them in the air, and crush them with a grinder; (2) Add 55kg of ethanol with a content of 95%, stir for about 24 hours, filter, and add 40kg of ethanol water to the filter residue Stir for about 24 hours, filter, combine the obtained filtrates, concentrate under reduced pressure, recover the solvent to obtain an extract, dry the extract in vacuum to obtain 5.5 kg of a powder extract; (3) take 0.10 kg of the extract, add D-sodium erythorbate 0.03kg, carboxymethyl chitosan 0.08kg, natamycin 0.004kg, phytic acid 0.05kg, citric acid 0.03kg, water 0.716kg, vigorously stir and mix uniformly to obtain the product.

Embodiment 2

[0013] (1) Wash 35kg of cloves and 50kg of peeled and stalked garlic, dry them in the air, and crush them with a grinder; (2) Add 100kg of ethanol with a content of 95%, stir for about 24 hours, filter, and add 80kg of ethanol water to the filter residue Stir for about 24 hours, filter, combine the obtained filtrates, concentrate under reduced pressure, recover the solvent to obtain an extract, dry the extract in vacuum to obtain a powder extract 8.5kg; (3) take 0.12kg of the extract, add D-sodium erythorbate 0.03kg, carboxymethyl chitosan 0.06kg, natamycin 0.004kg, phytic acid 0.05kg, citric acid 0.03kg, water 0.716kg, vigorously stir and mix uniformly to obtain the product.

Embodiment 3

[0015] Dilute the antistaling agent obtained in Example 1 by 10 times, soak the fresh peaches or evenly smear the above-mentioned antistaling liquid, dry them, put them into a cold storage at 0-4°C for storage, and after storing them for 2 months, the rot rate of fresh peaches is lower than 4%. The weight loss is less than 5%. After 15 days of storage at 20-25°C, the rot rate of fresh peaches is less than 5%, and the weight loss is less than 3.6%. The fruit has good flavor and no browning.

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PUM

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Abstract

The invention discloses a novel fresh peach preservative and a preparation method thereof. The novel fresh peach preservative is prepared in the technical scheme: weighing 5-15 parts of extracts of clove and garlic, 3-10 parts of chitosan, 2-5 parts of D-sodium erythorbate, 0.1-1.5 parts of natamycin, 2-5 parts of citric acid, 2-8 parts of phytic acid and the balance of water, strongly stirring, uniformly mixing, and obtaining the novel fresh peach preservative. The product is safe, non-toxic, broad in spectrum, bacteriostatic, bactericidal, good in preservation and sterilization performances, long in preservation time, low in dehydration rate and non-toxic to eat, soft rot and rot of fresh peaches are effectively prevented, and the raw materials are natural, readily available, simple in operation and low in price.

Description

technical field [0001] The invention belongs to the field of fruit fresh-keeping agents, in particular to a novel antiseptic and fresh-keeping agent for fresh peaches and a preparation method thereof. Background technique [0002] Peach juice is delicious, fragrant and attractive, bright in color and rich in nutrition. Peach has a good taste, and the whole body can exude a pleasant fragrance, and it contains relatively rich nutrients. Eating it can benefit the body and prolong life. Peaches are soft and juicy. When ripe, the skin is thin and the flesh is tender. Fresh peaches are extremely intolerant to storage after they fall off the tree. They should be eaten while they are fresh. During storage, a large number of peaches are often rotted due to brown rot. Usually the preservation methods of fresh peaches include: cold storage and fresh-keeping methods, controlled atmosphere storage and fresh-keeping methods, chemical storage and fresh-keeping methods, etc. If peach...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154
Inventor 费金华
Owner WUJIANG HUACHENG COMPOSITE MATERIAL SCI & TECH
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