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Citrus fruit preservative

A technology of citrus and fresh-keeping agents, applied in the field of citrus fruit fresh-keeping agents, can solve the problems of uneven fresh-keeping effect, complex and cumbersome preparation method, and difficulty in guaranteeing the effect, and achieve good fresh-keeping effect, low cost and prolonged fresh-keeping period Effect

Inactive Publication Date: 2014-04-30
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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] The formula of citrus fruits antistaling agent of the present invention is as follows:

[0012] Sucrose ester 4kg, citric acid 1.5kg, sodium glutamate 1.5kg, sodium nitrate 0.7kg, sodium sorbate 0.55kg, water 155kg.

[0013] The preparation method of citrus fruits antistaling agent of the present invention is as follows:

[0014] Mix 4kg of sucrose ester, 1.5kg of citric acid and 155kg of water, stir for 15min, and mix well, then add 1.5kg of sodium glutamate, 0.55kg of sodium sorbate and 0.7kg of sodium nitrate at 52°C and stir for 8min, then cool to Room temperature is fine.

Embodiment 2

[0016] The formula of citrus fruits antistaling agent of the present invention is as follows:

[0017] Sucrose ester 3kg, citric acid 1kg, sodium glutamate 2kg, sodium nitrate 0.8kg, sodium sorbate 0.5kg, water 160kg.

[0018] The preparation method of citrus fruits antistaling agent of the present invention is as follows:

[0019] Mix 3kg of sucrose ester, 1kg of citric acid and 160kg of water, stir for 10min, make it fully mixed, then add 2kg of sodium glutamate, 0.5kg of sodium sorbate and 0.8kg of sodium nitrate at 50°C and stir for 10min, cool to room temperature Can.

Embodiment 3

[0021] The formula of citrus fruits antistaling agent of the present invention is as follows:

[0022] Sucrose ester 5kg, citric acid 2kg, sodium glutamate 1kg, sodium nitrate 0.6kg, sodium sorbate 0.6kg, water 150kg.

[0023] The preparation method of citrus fruits antistaling agent of the present invention is as follows:

[0024] Mix 5kg of sucrose ester, 2kg of citric acid and 150kg of water, stir for 12min, make it fully mixed, then add 1kg of sodium glutamate, 0.6kg of sodium sorbate and 0.6kg of sodium nitrate at 55°C and stir for 12min, cool to room temperature Can.

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Abstract

The invention provides a citrus fruit preservative. The citrus fruit preservative comprises the following components in parts by mass: 3-5 parts of sucrose ester, 1-2 parts of citric acid, 1-2 parts of sodium glutamate, 0.6-0.8 part of sodium nitrate, 0.5-0.6 part of sodium sorbate and 150-160 parts of water. The citrus fruit preservative has the advantages that a preparation method is simple, a formula is reasonable, the cost is low, the operation is convenient during using, effects are uniform, and a preservation effect is good; compared with other commercially available preservatives, the citrus fruit preservative has the advantage that the preservation period is prolonged by above 20%.

Description

technical field [0001] The invention relates to a fresh-keeping agent for citrus fruits. 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 materia...

Claims

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Application Information

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IPC IPC(8): A23B7/154
Inventor 叶洪涛黄全郭诚
Owner GUANGXI UNIVERSITY OF TECHNOLOGY
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