Method for retaining freshness of psidium guajave
A fresh-keeping method, the technology of guava, applied in the fields of fruit and vegetable preservation, food preservation, food science, etc., can solve the problems of guava perishability, etc., and achieve the effects of being conducive to preservation, prolonging the shelf life, and slowing down the rate of decay
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Embodiment 1
[0020] A fresh-keeping method for guava, comprising the steps of:
[0021] (1) Harvest guavas with a maturity of 80%, wash them and soak them in salt water at 10°C for 10 minutes. The salt water used is electrolyzed salt water with a mass fraction of 3% and a pH value of 4.5. Then The soaked guava is spray-dried;
[0022] (2) Spray the antistaling agent on the surface of the guava at a temperature of 15°C, and continue to spray the antistaling agent after there is no water on the surface of the guava, and repeat this process twice;
[0023] (3) Cover the surface of the guava with a layer of edible plastic wrap, and then transfer it to the refrigerator for refrigeration, keeping the relative humidity of the refrigerator at 75%;
[0024] The antistaling agent is made up of the following raw materials in parts by weight: 12 parts of pomegranate leaves, 4 parts of chitosan, 2 parts of acetic acid, 2 parts of cloves, 2 parts of rosemary, 6 parts of humectant; the preparation metho...
Embodiment 2
[0027] A fresh-keeping method for guava, comprising the steps of:
[0028] (1) Harvest guavas with a maturity of 90%, wash them and soak them in salt water at 13°C for 12 minutes. The salt water used is electrolyzed salt water with a mass fraction of 4% and a pH of 5. Then The soaked guava is spray-dried;
[0029] (2) Spray the antistaling agent on the surface of the guava at a temperature of 18°C, and continue to spray the antistaling agent after there is no moisture on the surface of the guava, and repeat this process for 3 times;
[0030] (3) Cover the surface of the guava with a layer of edible plastic wrap, and then transfer it to the refrigerator for refrigeration, keeping the relative humidity of the refrigerator at 80%;
[0031] The antistaling agent is made up of the following raw materials in parts by weight: 14 parts of pomegranate leaves, 5 parts of chitosan, 4 parts of acetic acid, 3 parts of cloves, 3 parts of rosemary, 7 parts of humectants; the preparation met...
Embodiment 3
[0034] A fresh-keeping method for guava, comprising the steps of:
[0035] (1) Harvest guavas with a maturity of 90%, wash them and soak them in salt water at 15°C for 14 minutes. The salt water used is electrolyzed salt water with a mass fraction of 5% and a pH of 5.5. Then The soaked guava is spray-dried;
[0036] (2) Spray the antistaling agent on the surface of the guava at a temperature of 20°C, and continue to spray the antistaling agent after there is no water on the surface of the guava, and repeat this process for 3 times;
[0037] (3) Cover the surface of the guava with a layer of edible plastic wrap, and then transfer it to the refrigerator for refrigeration, keeping the relative humidity of the refrigerator at 85%;
[0038] The antistaling agent is made up of the raw materials of following parts by weight: 16 parts of pomegranate leaves, 6 parts of chitosan, 6 parts of acetic acid, 4 parts of cloves, 4 parts of rosemary, 8 parts of humectant; The preparation metho...
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