Preparation of Preservatives for Fruits and Vegetables Using Retrograded Starch

Abstract

The invention discloses a method for preparing a fruit and vegetable fresh-keeping agent by utilizing retrograded starch. The present invention firstly prepares amylose according to the authorized patent "preparing amylose with a narrow molecular weight distribution range, and then prepares amylose with a starch milk concentration of 5-20% at a temperature of 105-110°C and a steam pressure of Under the condition of 0.022-0.036 kg / cm2, high-pressure gelatinization for 10-30min, cooling to a temperature of 20-40°C, the weight ratio of starch to sodium metabisulfite (or sodium bicarbonate) is 1:1-1:3, sodium metabisulfite and The weight ratio of oxalic acid is 2:1, the weight ratio of sodium bicarbonate and oxalic acid is 1:1, and then refrigerated at a temperature of 0-4°C for 96-120h, and then dried at a temperature of 60°C to constant weight. The antistaling agent using retrograded starch as a slow-release agent is invented to use sulfur dioxide to prevent corrosion and carbon dioxide to suppress the respiration intensity of fruits and vegetables during storage to achieve the purpose of prolonging the storage period of fruits and vegetables.

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.