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Fresh keeping agent of sugar oranges and preparation method of fresh keeping agent

A preservative, the technology of Shatangju, which is applied in the field of Shatangju preservative and its preparation, can solve the problems of environmental pollution, harm to human health, pesticide residues, etc., and achieve the effects of prolonging the preservation time, improving quality, and promoting ripening

Inactive Publication Date: 2018-03-16
博白县富山水果种植专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Plant-derived preservatives have received increasing attention in the field of post-harvest preservation of fruits and vegetables in recent years because they do not have the environmental pollution, pesticide residues, and drug resistance problems caused by chemical antiseptic preservatives. Therefore, the production of a plant-derived preservative is currently the It is a new direction of industry research, but there is no research on the use of lychee kernel essential oil in the fresh-keeping field of tangerines. Therefore, it is necessary to find a safe and effective plant-sourced preservative that can effectively preserve tangerines without causing damage. Hazardous substance residues, endangering human health

Method used

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  • Fresh keeping agent of sugar oranges and preparation method of fresh keeping agent
  • Fresh keeping agent of sugar oranges and preparation method of fresh keeping agent
  • Fresh keeping agent of sugar oranges and preparation method of fresh keeping agent

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A kind of granulated sugar tangerine antistaling agent of the present embodiment is made up of the raw material of following parts by weight: 30 parts of lychee kernel essential oils, 15 parts of orange peel essential oils, 15 parts of citrus seed essential oils, 7 parts of pomelo peel essential oils, 5 parts of Wormwood extract, 5 parts chitosan, 20 parts carrageenan and 5 parts sodium alginate.

[0022]Wherein, the preparation method of the above-mentioned lychee kernel essential oil is: crush the lychee kernel with a water content of 5% and pass through a 100-mesh sieve for screening to obtain litchi kernel powder and put it into -30°C for rapid freezing, and then freeze it at temperature Dry in a constant temperature box at 120°C until the moisture content of the litchi seed powder is 3%, and after cooling to room temperature, place the litchi seed powder in a microwave oven for microwave treatment; the frequency of the microwave treatment is 2040MHZ, and the power i...

Embodiment 2

[0032] A kind of granulated sugar tangerine antistaling agent of the present embodiment is made up of the following raw materials by weight: 50 parts of lychee core essential oil, 20 parts of orange peel essential oil, 18 parts of citrus seed essential oil, 15 parts of pomelo peel essential oil, 10 parts of Wormwood extract, 10 parts chitosan, 25 parts carrageenan and 10 parts sodium alginate.

[0033] Wherein, the preparation method of the above-mentioned lychee kernel essential oil is: crush the lychee kernel with a water content of 7% and pass through a 150-mesh sieve for screening to obtain litchi kernel powder and put it into -25°C for quick freezing, and then freeze it at temperature Dry in a constant temperature box at 125°C until the moisture content of the litchi seed powder is 5%. After cooling to room temperature, put the litchi seed powder in a microwave oven for microwave treatment; the frequency of the microwave treatment is 2040MHZ, and the power is 500W, the to...

Embodiment 3

[0043] A kind of granulated sugar tangerine antistaling agent of the present embodiment is made up of the raw material of following parts by weight: 40 parts of lychee kernel essential oils, 17 parts of orange peel essential oils, 17 parts of citrus seed essential oils, 10 parts of pomelo peel essential oils, 7 parts of Wormwood extract, 7 parts chitosan, 22 parts carrageenan and 7 parts sodium alginate.

[0044] Wherein, the preparation method of the above-mentioned lychee kernel essential oil is: crush the lychee kernel with a moisture content of 6% and pass through a 120-mesh sieve for screening to obtain litchi kernel powder and put it into -27°C for quick freezing, and then freeze it at -27°C. Dry in a constant temperature box at 123°C until the moisture content of the litchi seed powder is 4%. After cooling to room temperature, put the litchi seed powder in a microwave oven for microwave treatment; the frequency of the microwave treatment is 2040MHZ, and the power is 500...

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Abstract

The invention relates to the technical field of fresh keeping of foods, in particular to a fresh keeping agent of sugar oranges and a preparation method of the fresh keeping agent. The fresh keeping agent of sugar oranges disclosed by the invention consists of the following raw materials of 30-50 parts of lychee seed essential oil, 15-20 parts of orange peel essential oil, 15-18 parts of citrus seed essential oil, 7-15 parts of pomelo peel essential oil, 5-10 parts of a Chinese mugwort extract, 5-10 parts of chitosan, 20-25 parts of carrageenin and 5-10 parts of sodium alginate. The most important fresh keeping components of the fresh keeping agent disclosed by the invention include essential oil components, and the essential oil contains various effective components of oleic acid and thelike, and can have the effects of removing free radicals in organisms, restraining the growth of bacteria and effectively resisting oxidation. The fresh keeping agent disclosed by the invention is compounded from plant-derived components of the lychee seed essential oil, the orange peel essential oil, the citrus seed essential oil, the pomelo peel essential oil, the Chinese mugwort extract, the chitosan, the carrageenin, the sodium alginate and the like, and a safe effective fresh keeping film can be formed on the surfaces of the sugar oranges to promote fresh keeping of the sugar oranges.

Description

【Technical field】 [0001] The invention relates to the technical field of food preservation, in particular to a Shatangju fresh-keeping agent and a preparation method thereof. 【Background technique】 [0002] Shatangju is an excellent variety of citrus. Shatangju is originally produced in Sihui, Guangdong Province, and is one of the "Four Famous Oranges" in Guangdong Province. Shatangju has the advantages of thin and easy to peel peel, crisp flesh, juicy slag, and sweet taste, and is deeply loved by consumers. Because of its thin, crisp and tender peel and high water and sugar content, the Tangerine is very popular among consumers. However, the quality of the Tangerine deteriorates rapidly after picking, and it is not resistant to storage. Major diseases include anthracnose and pedicle rot. There are a lot of researches on the preservation technology of Shatangju in China, but most of them have not yet formed a mature technology for the preservation of Shatangju. At present...

Claims

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Application Information

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IPC IPC(8): A23B7/16
CPCA23B7/16A23V2002/00A23V2200/02A23V2200/10A23V2200/22A23V2250/21A23V2250/511A23V2250/5036A23V2250/5026
Inventor 刘怡玲
Owner 博白县富山水果种植专业合作社
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