Fresh keeping agent prepared from retrograded starch, for fruits and vegetables

Abstract

The invention discloses a method for preparing a fresh keeping agent prepared from retrograded starch, for fruits and vegetables. The method comprises the following steps of preparing straight branch-chain starch by a method for preparing amylose with narrow molecular weight distribution scope in an authorized patent, then performing high-pressure gelatinizing on the straight branch-chain starch of which the starch milk concentration is 5-20% under the condition that the temperature is 105-110 DEG C and the steam pressure is 0.022-0.036 kilograms / square centimetre for 10-30min, performing cooling to 20-40 DEG C, performing mixing under the condition that the weight ratio of starch to sodium metabisulfite (or sodium bicarbonate ) is (1 to 1) to (1 to 3), the weight ratio of the sodium metabisulfite to oxalic acid is 2 to 1, and the weight ratio of the sodium bicarbonate to the oxalic acid is 1 to 1, performing refrigeration and retrograding treatment at the temperature of 0-4 DEG C for96-120h, and after refrigeration and retrograding, performing drying at the temperature of 60 DEG C to constant weight. According to the fresh keeping agent, the retrograded starch is used as a controlled release formulation, and during storage, sulfur dioxide is used for preservative, and is used for restraining respiratory intensity of the fruits and the vegetables, so that the purpose of prolonging the storage period of the fruits and the vegetables is realized.

Description

technical field [0001] The invention relates to the field of fruit and vegetable storage, in particular to a method for preparing a fruit and vegetable fresh-keeping agent by utilizing retrograded starch. Background technique [0002] Our daily life is inseparable from fruits and vegetables, but fruits and vegetables are easy to rot and deteriorate when stored at room temperature. In order to prolong the shelf life of fruits and vegetables, various preservatives have been developed. Preservatives made of silica gel as a slow-release agent and sodium metabisulfite and acids are widely used in grape storage. The mechanism is to use silica gel to absorb the water transpired from fruits and vegetables, and sodium metabisulfite slowly releases sulfur dioxide under acidic conditions. Sulfur dioxide can inhibit the reproduction of mold in grapes, and finally achieve the purpose of extending the shelf life of grapes. A large amount of silica gel is used firstly to cause pollution ...

AI Technical Summary

Problems solved by technology

A large amount of silica gel is used firstly to cause pollution to the environment, and secondly, as a slow-release agent, silica gel can continuously release sulfur dioxide for a short period of time. During storage, a large amount of sulfur dioxide will be released in a short period of time and the grapes will be bleached.