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Preparation method of coating preservative

A coating film preservative and solution technology, which is applied in the direction of protecting fruits/vegetables with a coating protective layer, can solve the problems of non-compliance with green safety requirements, damage to the sensory quality of film coating agents, and uneven fresh-keeping effect, so as to improve product quality. Economic benefits, good color, prolonging the effect of storage and preservation time

Inactive Publication Date: 2014-10-01
南京麦思德餐饮管理有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, most coating preservatives also have many problems. First, they contain chemical components that are harmful to the human body, which do not meet the green safety requirements; second, the coatings are poor in water resistance, have a short release period, and have uneven fresh-keeping effects, making it difficult to guarantee the effect. , the third is that the coating agent has great damage to the sensory quality

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A preparation method of a film-coated antistaling agent, comprising the following steps:

[0022] Step 1, dissolving konjac mannan with deionized water to prepare a 1.0 g / ml konjac mannan aqueous solution;

[0023] Step 2, dissolving the pomegranate peel extract with ethanol to prepare a 5.0 g / ml pomegranate peel extract solution;

[0024] Step 3, dissolving the volatile oil of Tianzhugui with ethanol to prepare a 10 g / ml solution of Tianzhugui volatile oil;

[0025] Step 4, dissolving the peanut shell extract with ethanol to prepare a 0.3 g / ml peanut shell extract solution;

[0026] Step 5: Take 300ml konjac mannan aqueous solution, 100ml pomegranate peel extract solution, 100ml Tianzhugui volatile oil solution and 100ml peanut shell extract solution, add to 1000ml with acidic ethanol aqueous solution with pH value of 2.5, mix evenly to form a coating film preserver.

[0027] It is used in the fresh-keeping process of fruits and vegetables: firstly wash the fruits a...

Embodiment 2

[0029] A preparation method of a film-coated antistaling agent, comprising the following steps:

[0030] Step 1, dissolving konjac mannan with deionized water to prepare a 2.0 g / ml konjac mannan aqueous solution;

[0031] Step 2, dissolving the pomegranate peel extract with ethanol to prepare an 8.0 g / ml pomegranate peel extract solution;

[0032] Step 3, dissolving the volatile oil of Tianzhugui with ethanol to prepare a 15 g / ml solution of Tianzhugui volatile oil;

[0033] Step 4, dissolving the peanut shell extract with ethanol to prepare a 0.5 g / ml peanut shell extract solution;

[0034] Step 5: Take 300ml of konjac mannan aqueous solution, 100ml of pomegranate peel extract solution, 100ml of Tianzhugui volatile oil solution and 100ml of peanut shell extract solution, mix them, and add acidic ethanol aqueous solution to 1000ml with a pH value of 3.0, and mix evenly to form a coating film preserver.

[0035] It is used in the fresh-keeping process of fruits and vegetable...

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PUM

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Abstract

The invention discloses a preparation method of a coating preservative which is prepared from the following raw materials of a pericarpium granati extract, konjac glucomannan, cinnamomum japonicum volatile oil and a peanut shell extract. All raw materials are safe, nontoxic and nonirritating for a human body, and are low in cost and easy to operate, and can be produced and used on large scale. The preparation method disclosed by the invention is simple, convenient to operate and high in feasibility.

Description

technical field [0001] The invention relates to the field of antistaling agents, in particular to a method for preparing a film-coated antistaling agent. Background technique [0002] Post-harvest rot of fresh fruits and vegetables is a global problem. According to statistics, about 10-20% of fresh fruits and vegetables rot in developed countries due to post-harvest diseases, and 40-50% in developing countries. Due to the backwardness of fresh-keeping technology, the direct waste and loss rate of the fruit produced in China every year is as high as 38%. In order to solve the problem of post-harvest rot of fruits and vegetables and prolong the shelf life, people use preservatives in fruits and vegetables. [0003] Common food preservatives include: benzoic acid, which is a food preservative allowed to be used in countries all over the world. It is easily excreted in animals with feces, does not accumulate, has low toxicity and low price, and currently occupies most of the do...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/16
Inventor 闻献
Owner 南京麦思德餐饮管理有限公司
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