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Fruit fresh keeping agent and preparation method thereof

A technology for preservatives and fruits, applied in the field of preservatives, can solve the problems of high cost, difficult use in a wide range, complicated operation, etc., and achieve the effects of increasing the efficiency of sterilization, prolonging the shelf life and simple extraction process.

Active Publication Date: 2014-10-08
GUANGXI JIANMEILE FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among them, the more advanced fresh-keeping technologies mainly include critical low-temperature and high-humidity fresh-keeping, intercellular water structured modified atmosphere fresh-keeping, ozone-modulated air-conditioned fresh-keeping, etc. Although these fresh-keeping technologies are widely used, they require special equipment, complicated operations, high costs, and large There are certain difficulties in using

Method used

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  • Fruit fresh keeping agent and preparation method thereof
  • Fruit fresh keeping agent and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0029] Example 1, 20g of Polygonum cuspidatum and 20g of ginger were crushed together to a powder with a diameter of <1mm, added 40g of ethanol, heated to 50°C for extraction for 15 hours, filtered to remove the filter residue, and the supernatant of the obtained extract was rectified to remove the solvent, and then added 90g Water and 1g chitosan are stirred to prepare the fruit preservative.

Embodiment 2

[0030] Example 2, 20g of Polygonum cuspidatum and 40g of ginger were crushed together to a powder with a diameter of <1mm, 60g of ethanol was added, heated to 60°C for 10 hours, filtered to remove the filter residue, the supernatant of the obtained extract was rectified to remove the solvent, and then 92g was added Water and 0.5g chitosan are stirred to prepare the fruit preservative.

Embodiment 3

[0031] Example 3, 20g of Polygonum cuspidatum and 50g of ginger were crushed together to a powder with a diameter of <1mm, added 70g of ethanol, heated to 65°C for 8 hours, filtered to remove the filter residue, and the supernatant of the obtained extract was rectified to remove the solvent, and then added 90g Water and 1g chitosan are stirred to prepare the fruit preservative.

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PUM

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Abstract

The invention discloses a fruit fresh keeping agent and a preparation method. The fruit fresh keeping agent is prepared from the following raw materials in parts by weight: 20-1000 parts of polygonum cuspidatum and 20-70 parts of fresh ginger. The preparation method comprises the following steps: crushing the 20-1000 parts of polygonum cuspidatum and 20-70 parts of fresh ginger into powder with the diameter of less than 0.1mm, adding a solvent, heating, extracting, filtering to remove filter residue, distilling an extracted solution, removing the solvent, and then adding an additive and water to prepare the water solution of the extract, thereby preparing the fruit fresh keeping agent. The fruit fresh keeping agent prepared by the invention is low in cost, has a good fresh keeping effect, and has extremely great popularization value.

Description

technical field [0001] The invention relates to the field of antistaling agents, in particular to a fruit antistaling agent and a preparation method thereof. Background technique [0002] Fruit preservation is a very important link in the process of fruit production, storage and sales. The adoption of scientific and reasonable storage and fresh-keeping technology can effectively prolong the storage period of fresh fruits, adjust the low and high seasons, and prosper the fruit market, which has significant economic and social benefits. There are generally two methods of fruit preservation: [0003] 1. Physical methods mainly include: low temperature storage, controlled atmosphere storage, decompression storage, electromagnetic radiation storage, etc. Among them, the more advanced fresh-keeping technologies mainly include critical low-temperature and high-humidity fresh-keeping, intercellular water-structured air-conditioning fresh-keeping, ozone-modulated air-conditioning f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154
Inventor 陈庆垒
Owner GUANGXI JIANMEILE FOOD
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