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Compound preservative for fresh-cut fruits and vegetables and use method thereof

A composite fresh-keeping, fruit and vegetable technology, applied in the direction of fruit and vegetable preservation, protection of fruits/vegetables with a coating protective layer, application, etc., can solve the problems of deterioration, dehydration, oxidation and other problems in the process of fresh-cut fruits and vegetables, and achieve slow fruit and vegetable tissue and structure Effects of aging, prevention of oxidative browning, and good film-forming properties

Active Publication Date: 2018-09-11
QILU UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to make up for the deficiencies of the prior art, the present invention provides an all-round composite preservative for fresh-cut fruits and vegetables and its application method, which solves the problems of deterioration, dehydration and oxidation in the fresh-keeping process of fresh-cut fruits and vegetables in the prior art.

Method used

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  • Compound preservative for fresh-cut fruits and vegetables and use method thereof
  • Compound preservative for fresh-cut fruits and vegetables and use method thereof
  • Compound preservative for fresh-cut fruits and vegetables and use method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Fresh Cut Apple Processing

[0027] Preparation of soaking solution: Add 8g of low-viscosity chitosan (viscosity 100-200mPa s, 1%, 20°C) and 20g of β-cyclodextrin to 1000ml of deionized water, heat to 55°C and stir to dissolve, add 10g of cinnamon essential oil and seal it at 55°C Stir at ℃ for 4 hours, then add 20g of ascorbic acid to dissolve and obtain soaking solution.

[0028] Soaking: Soak the prepared fresh-cut apples in the above 55°C soaking solution for 2 minutes, take them out, drain the water, and place them in a ventilated and dry place indoors for 1 hour to cool down to room temperature, and the surface is dry without obvious moisture.

[0029] Spray film: Mix konjac glucomannan and carrageenan at a ratio of 5.5:4.5, add deionized water to adjust pH = about 10, heat to 85°C and stir to dissolve to make a 2% mixed gel solution. Cool down to 70°C and evenly spray the gel solution onto the surface of soaked fruits and vegetables.

[0030] Air-drying: After ...

Embodiment 2

[0033] Fresh Cut Pear Processing

[0034]Preparation of soaking solution: Add 10g of low-viscosity chitosan (viscosity 100-200mPa s, 1%, 20°C) and 20g of β-cyclodextrin to 1000ml of deionized water, heat to 55°C and stir to dissolve, add 10g of cinnamon essential oil and seal it at 55°C Stir at ℃ for 4 hours, then add 10 g of ascorbic acid to dissolve to obtain soaking solution.

[0035] Soaking: Soak the prepared fresh-cut pears in the above 55°C soaking solution for 2 minutes, take it out, drain the water, and place it in a ventilated and dry place indoors for 2 hours to cool down to room temperature, and the surface is dry without obvious moisture.

[0036] Spray film: Mix konjac glucomannan and carrageenan at a ratio of 5.5:4.5, add deionized water to adjust pH = about 10, heat to 85°C and stir to dissolve to make a 2% mixed gel solution. Cool down to 70°C and evenly spray the gel solution onto the surface of soaked fruits and vegetables.

[0037] Air-drying: After spray...

example 3

[0040] Fresh Cut Melon Processing

[0041] Preparation of soaking solution: Add 10g of low-viscosity chitosan (viscosity 100-200mPa s, 1%, 20°C) and 20g of β-cyclodextrin to 1000ml of deionized water, heat to 55°C and stir to dissolve, add 10g of cinnamon essential oil and seal it at 55°C Stir at ℃ for 4 hours, then add 10 g of ascorbic acid to dissolve to obtain soaking solution.

[0042] Soaking: Soak the prepared fresh-cut melon in the above 55°C soaking solution for 4 minutes, take it out, drain the water, and place it in a ventilated and dry place indoors for 2 hours to cool down to room temperature, and the surface is dry without obvious moisture.

[0043] Spray film: Mix konjac glucomannan and carrageenan at a ratio of 5.5:4.5, add deionized water to adjust pH = about 10, heat to 85°C and stir to dissolve to make a 2% mixed gel solution. Cool down to 70°C and evenly spray the gel solution onto the surface of soaked fruits and vegetables.

[0044] Air-drying: After spr...

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Abstract

The invention discloses a compound preservative for fresh-cut fruits and vegetables and a use method thereof and belongs to the technical field of processing of fruits and vegetables. The use method comprises the following steps: soaking fresh-cut fruits and vegetables for a short time using a compound soaking solution composed of ascorbic acid, cinnamon essential oil, beta-cyclodextrin and chitosan; and after air drying, performing spraying with compound gel of konjac glucomannan and carrageenan. The fresh-cut fruits and vegetables are treated by a secondary compound preservation technique, anatural slow-release bactericide, and a water retention agent and double protecting films are formed on the surfaces of the fruits and vegetables, thereby effectively protecting the surfaces of the fresh-cut fruits and vegetables and solving the problems of deterioration, dehydration, oxidation and the like in the preservation process of the fresh-cut fruits and vegetables.

Description

technical field [0001] The invention relates to the technical field of fruit and vegetable processing, in particular to a composite preservative for fresh-cut fruits and vegetables and a method for using the same. Background technique [0002] Fresh-cut fruits and vegetables, also known as lightly processed fruits and vegetables, cut fruits and vegetables, and conditioned fruits and vegetables, originated in the United States in the 1950s, mainly to meet consumers' ready-to-eat needs. It refers to processed fruits and vegetables that are processed by consumers or the catering industry for immediate consumption after fresh fruits and vegetables are graded, cleaned, peeled, trimmed, cut, packaged, etc. Fresh-cut products first appeared in American retail stores, but their development was limited due to poor product quality and shelf life. However, with the rapid economic development and technological innovation in the United States, the fresh-cut industry began to break throug...

Claims

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Application Information

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IPC IPC(8): A23B7/154A23B7/16
CPCA23B7/154A23B7/16A23V2002/00A23V2200/048A23V2200/10A23V2250/5036A23V2250/5058A23V2250/5112A23V2250/511A23V2250/708
Inventor 袁超崔波于滨刘鹏飞
Owner QILU UNIV OF TECH
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