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Strawberry fresh keeping agent and treating method thereof

A processing method and preservative technology, which is applied in the field of strawberry preservative and its treatment, can solve the problems of strawberry quality change, taste change, etc., and achieve the effect of easy peeling and inhibition of microbial growth and reproduction

Inactive Publication Date: 2015-10-07
张亚南
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, these methods generally have changes in the quality of strawberries, that is, changes in taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A kind of strawberry preservative of the present invention is made up of A component and B component:

[0016] The A component is composed of the following raw materials by weight: 6g of sodium alginate, 5g of potassium sorbate, 10g of chitosan, 2g of lignin, 0.5g of sodium carboxymethylcellulose, 2g of phytic acid, 2g of allicin, citric acid 2g, 5g of sodium metabisulfite and 1000g of water; the B component is 2g of calcium chloride and 30g of water, and the ratio of the A component to the B component is 1:1.5.

[0017] The preparation method of the above-mentioned strawberry preservative, wherein the preparation of the A solution comprises the following steps: slowly add sodium alginate, chitosan, lignin and sodium carboxymethyl cellulose into water under stirring state of each raw material according to the proportion , then stir and heat, dissolve to uniform viscous liquid; then add potassium sorbate, mix evenly, add sodium metabisulfite, phytic acid, allicin and cit...

Embodiment 2

[0020] A strawberry preservative of the present invention is composed of A component and B component: the A component is composed of the following weight g raw materials: sodium alginate 8g, potassium sorbate 7g, chitosan 10g, lignin 4g, carboxylate Sodium methylcellulose 2g, phytic acid 4g, allicin 4g, citric acid 4g, sodium metabisulfite 6g and water 1000g; The B component is 5g of calcium chloride and 48g of water, the A component and the B Component 2: 1.5.

[0021] The preparation method of the above-mentioned strawberry preservative, wherein the preparation of the A solution comprises the following steps: taking the raw materials of the preservative in Example 2 according to the proportion and mixing sodium alginate, chitosan, lignin and carboxymethyl Slowly add sodium cellulose into water, then stir and heat to dissolve to a uniform viscous liquid; then add potassium sorbate, mix evenly, add sodium metabisulfite, phytic acid, allicin and citric acid after natural coolin...

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PUM

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Abstract

The invention relates to a strawberry fresh keeping agent and a treating method thereof. The strawberry fresh keeping agent consists of a component A and a component B, wherein the component A consists of the following raw materials in parts by weight: 6-9 parts of sodium alginate, 5-8 parts of potassium sorbate, 10 parts of chitosan, 2-5 parts of xylogen, 0.5-2.5 parts of carboxymethyl cellulose sodium, 2-5 parts of phytic acid, 2-5 parts of garlicin, 2-5 parts of citric acid, 5-7 parts of sodium pyrosulfite and 1000 parts of water; the component B consists of 2-6 parts of calcium chloride and 30-50 parts of water; the ratio of the component A to the component B is 1-3:1.5. The strawberry fresh keeping agent disclosed by the invention utilizes the mechanical protection effect of a gel membrane formed by the sodium alginate, the chitosan, the xylogen and the carboxymethyl cellulose sodium and also has the effect of restraining growth and propagation of microorganisms; besides the phytic acid, the garlicin, the citric acid and the sodium pyrosulfite are added, so that the growth of the microorganisms on the surface of a fruit can be effectively restrained; because of the constraint property of gel, a preservative in the gel membrane is not liable to enter pulp of the fruit, and an envelope membrane on the surface of the fruit is liable to peel off before being eaten, so that the safe use of the fruit is not influenced.

Description

technical field [0001] The invention relates to a strawberry fresh-keeping agent and a processing method thereof, belonging to the field of fruit fresh-keeping. Background technique [0002] Strawberries are rich in vitamins, including vitamin C, B1, B2, PP, etc. Among them, the content of vitamin C is particularly rich, higher than that of apples and grapes. Strawberries also contain a large amount of carbohydrates, protein, calcium, phosphorus, iron, potassium, zinc, chromium and other essential minerals and some trace elements. The carotene contained in strawberries is an important substance for the synthesis of vitamin A, which has the effect of improving eyesight and nourishing the liver; strawberries have a certain nourishing and regulating effect on the gastrointestinal tract and anemia; Coronary heart disease also has a good curative effect; because strawberry is a plant rich in tannin, it can absorb and prevent the absorption of carcinogenic chemicals in the body, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154A23B7/157
Inventor 张亚南
Owner 张亚南
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