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A preservative and banana technology, which is applied in the preservation of fruits and vegetables, food preservation, and preservation of food ingredients as anti-microbials, etc. The problem of uneven fresh-keeping effect can achieve the effect of good protection and fresh-keeping, prolonging the fresh-keeping time and preventing discoloration.
Inactive Publication Date: 2018-09-21
LIUZHOU SHENGJU AGRI TECH CO LTD
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Abstract
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Problems solved by technology
But there are also some deficiencies, mainly: 1. The release period of the preservative or the preservative film is short, and the preservation effect is uneven, so it is difficult to guarantee the effect; 2. The preparation method of the preservative or the preservative film is complex and cumbersome; High, narrow sources of raw materials; 4. The raw materials used have a little harm to the human body
Method used
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[0016] A banana preservative, the components of the finished product include: sodium benzoate, sodium pyrosulfate, sodium chloride, citric acid, edible salt, tartaric acid, chitin, lignin, deionized water, each of the following parts by mass Component composition: 3 parts of sodium benzoate, 8 parts of sodium pyrosulfate, 1 part of sodium chloride, 9 parts of citric acid, 1.5 parts of edible salt, 3.5 parts of tartaric acid, 5.5 parts of chitin, 4 parts of lignin, 80 parts of deionized water .
Embodiment 3
[0018] A banana preservative, the components of the finished product include: sodium benzoate, sodium pyrosulfate, sodium chloride, citric acid, edible salt, tartaric acid, chitin, lignin, deionized water, each of the following parts by mass Component composition: 3 parts of sodium benzoate, 8 parts of sodium pyrosulfate, 1 part of sodium chloride, 9 parts of citric acid, 1.5 parts of edible salt, 3.5 parts of tartaric acid, 5.5 parts of chitin, 4 parts of lignin, 80 parts of deionized water .
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PUM
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Abstract
The invention discloses a preservative suitable for the fresh-keeping of bananas. The banana preservative is characterized in that the finished product comprises the following components: sodium benzoate, sodium pyrosulfate, sodiumchloride, citric acid, edible salt, tartaric acid, chitin, lignin and deionized water. The fruit and vegetable preservative of the invention uses the sodium benzoate and the sodium pyrosulfate as fresh keeping agents which can prevent the deterioration of fruits and vegetables and prolong the fresh-keeping time. The citric acid can effectively prevent discolorationand prevent bacterium breeding, and plays a good protective and fresh-keeping effect on fruits and vegetables. The preservative is simple in formula and convenient to use.
Description
technical field [0001] The invention relates to a fresh-keeping agent, in particular to a banana fresh-keeping agent. Background technique [0002] With the development of science and technology and the gradual improvement of people's living standards, people's demand for fruits produced in different seasons in different regions is gradually increasing. However, perishable fruits such as bananas have a short shelf life and are not easy to store. And people have put forward higher and higher requirements for fresh-keeping storage and transportation of fruits that are difficult to store such as bananas. For this, many inventors have provided the preparation method and usage of a lot of effective long-acting antistaling agents. [0003] Such as the Chinese patent "CN02131054.8 Lignin Fruit Thin Preservative Film and Its Fresh-keeping Method" provides a kind of lignin fruit thinner fresh-keeping film and its fresh-keeping method. Collagen is mixed to form a film-forming agent...
Claims
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Application Information
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