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Preservative for canned yellow peaches and preparation method of preservative

A technology of canned yellow peaches and preservatives, applied in food ingredients as antioxidants, food preservation, food ingredients as anti-microbial preservation, etc., can solve the problems of no preservatives, limited use range, etc., to extend the shelf life, improve The effect of anti-corrosion efficiency

Inactive Publication Date: 2017-08-22
金寨县果兴果业农业科技开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The country not only has strict regulations on the amount of preservatives used, but also has strict restrictions on its scope of use. Due to the different ingredients contained in each food, there is no universal preservative, and it is necessary to prepare corresponding preservatives for different foods. agent

Method used

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  • Preservative for canned yellow peaches and preparation method of preservative
  • Preservative for canned yellow peaches and preparation method of preservative
  • Preservative for canned yellow peaches and preparation method of preservative

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A kind of canned yellow peach preservative, by weight percentage, its formula is composed as follows:

[0031] Diacetate 2%, yellow peach leaf extract 1%, lysozyme 3%, benzoic acid 0.5%, cinnamon oil 1.2%, citric acid 0.2%, gibberellin 0.8%, nisin 0.7%, and the rest is water.

[0032] Described diacetate is sodium diacetate.

[0033] The preparation method of above-mentioned preservative comprises the following steps:

[0034] (1) prepare yellow peach leaf extract

[0035] The yellow peach leaves are dried and crushed, passed through a mesh sieve, put into an extraction tank, add petroleum ether extraction solvent 2-3 times the weight of the yellow peach leaves, pressurize to 150-200Mpa and maintain the pressure for 10-15min, then release the pressure and filter, the filtrate is placed in The first refrigeration is carried out in the refrigerator, the temperature of the first refrigeration is 0-5°C, and the refrigeration time is 1-2 hours. After the first refrigeratio...

Embodiment 2

[0041] A kind of canned yellow peach preservative, by weight percentage, its formula is composed as follows:

[0042] Diacetate 3.5%, yellow peach leaf extract 2%, lysozyme 4%, benzoic acid 0.7%, cinnamon oil 1.3%, citric acid 0.4%, gibberellin 1.0%, nisin 0.8%, and the rest is water.

[0043] Described diacetate is sodium diacetate.

[0044] The preparation method of above-mentioned preservative comprises the following steps:

[0045] (1) prepare yellow peach leaf extract

[0046] The yellow peach leaves are dried and crushed, passed through a mesh sieve, put into an extraction tank, add petroleum ether extraction solvent 2-3 times the weight of the yellow peach leaves, pressurize to 150-200Mpa and maintain the pressure for 10-15min, then release the pressure and filter, the filtrate is placed in The first refrigeration is carried out in the refrigerator, the temperature of the first refrigeration is 0-5°C, and the refrigeration time is 1-2 hours. After the first refrigerat...

Embodiment 3

[0052] A kind of canned yellow peach preservative, by weight percentage, its formula is composed as follows:

[0053] Diacetate 5%, yellow peach leaf extract 3%, lysozyme 5%, benzoic acid 1.0%, cinnamon oil 1.5%, citric acid 0.6%, gibberellin 1.2%, nisin 1.0%, and the rest is water.

[0054] Described diacetate is sodium diacetate.

[0055] The preparation method of above-mentioned preservative comprises the following steps:

[0056] (1) prepare yellow peach leaf extract

[0057] The yellow peach leaves are dried and crushed, passed through a mesh sieve, put into an extraction tank, add petroleum ether extraction solvent 2-3 times the weight of the yellow peach leaves, pressurize to 150-200Mpa and maintain the pressure for 10-15min, then release the pressure and filter, the filtrate is placed in The first refrigeration is carried out in the refrigerator, the temperature of the first refrigeration is 0-5°C, and the refrigeration time is 1-2 hours. After the first refrigeratio...

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Abstract

The invention relates to a preservative for canned yellow peaches and a preparation method of the preservative. The preservative adopting the formula consists of the following components in percentage by weight: 2-5% of diacetate, 1-3% of a yellow peach leaf extract, 3-5% of lysozyme, 0.5-1.0% of benzoic acid, 1.2-1.5% of cassia oil, 0.2-0.6% of citric acid, 0.8-1.2% of gibberellin, 0.7-1.0% of nisin and the balance of water. The preparation method comprises the following steps of preparing the yellow peach leaf extract, preparing the cassia oil, and preparing the preservative. The preservative prepared by the method disclosed by the invention is used for preserving canned yellow peaches, so that the preservation time can be effectively prolonged, the transparency, the stratification and the smell of the canned yellow peaches preserved by using the preservative are better than those of canned yellow peaches free from addition of preservatives or being preserved by using a common preservative, any corruption components are not detected through relevant chemical detection, and the preservative cannot cause any adverse reactions or discomfort symptoms for eaters through follow-up investigation.

Description

technical field [0001] The invention relates to the technical field of canned food preservation, in particular to a canned yellow peach preservative and a preparation method thereof. Background technique [0002] The nutrition of yellow peach is very rich. According to the expert inspection of the Academy of Agricultural Sciences, its main nutrients are: rich in vitamin C and a large amount of lycopene, red carotene and various trace elements cellulose and vitamins needed by the human body. . For example, the content of selenium and zinc is significantly higher than that of other common peaches, and it also contains malic acid, citric acid and other ingredients. The skin and fruit of Jinxiu yellow peach are golden yellow, more sweet and less sour, and have a unique taste. Eating two a day can help laxative, lower blood sugar, blood lipids, resist free radicals, remove dark spots, delay aging, improve immune function, etc. It can also promote appetite, and it can be called ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154A23B7/155A23B7/10
CPCA23B7/10A23B7/154A23B7/155A23V2002/00A23V2200/02A23V2200/10A23V2200/332A23V2250/032A23V2250/21A23V2250/55Y02A40/90
Inventor 胡志权
Owner 金寨县果兴果业农业科技开发有限公司
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