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Preparation method of fresh-keeping solution for grapes

A fresh-keeping liquid and grape technology, applied in the field of fresh-keeping liquid, can solve the problems of short storage period, low commodity value, poor fruit quality, etc., achieve good fresh-keeping effect, convenient operation, and reduce water loss

Inactive Publication Date: 2018-11-16
李侠
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional simple way to store grapes, the storage period is short, the fruit quality after storage is poor, and the commodity value is low

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A method for preparing a fresh-keeping solution for grapes, comprising the following steps: in parts by weight, 10 parts of gelatin, 12 parts of potassium myristate, and 8 parts of sucrose ester are evenly mixed and dissolved in 40 parts of water, and then 5 parts of marigold flowers are added to extract substance, 4 parts of clove essential oil, 1 part of vitamin C, 9 parts of modified soybean protein, and homogenized under high pressure to obtain a fresh-keeping solution for grapes.

Embodiment 2

[0019] A method for preparing a fresh-keeping solution for grapes, comprising the following steps: in parts by weight, 15 parts of gelatin, 10 parts of potassium myristate, and 10 parts of sucrose ester are evenly mixed and dissolved in 30 parts of water, and 8 parts of marigold flowers are added in sequence to extract substance, 2 parts of clove essential oil, 3 parts of vitamin C, 6 parts of modified soybean protein, homogenized under high pressure to obtain a fresh-keeping liquid for grapes;

[0020] Wherein, the preparation method of the modified soybean protein is as follows: adding pure water to the soybean protein, magnetic stirring at 60°C for 30 minutes, and suction filtration to obtain solution A; 2 Add a solution of isopropanol with a mass fraction of 50wt% in the solution, ultrasonically disperse for 30 minutes to obtain a solution B; mix solution A, solution B and palm oil, stir at 30°C for 10 minutes, and react in a water bath at 60°C for 1 hour to obtain a modifi...

Embodiment 3

[0022] A method for preparing a fresh-keeping solution for grapes, comprising the following steps: in parts by weight, 12 parts of gelatin, 11 parts of potassium myristate, and 9 parts of sucrose ester are evenly mixed and dissolved in 35 parts of water, and 6.5 parts of marigold flowers are added in sequence to extract substance, 3 parts of clove essential oil, 2 parts of vitamin C, 7.5 parts of modified soybean protein, homogenized under high pressure to obtain a fresh-keeping liquid for grapes;

[0023] Wherein, the preparation method of the modified soybean protein is as follows: adding pure water to the soybean protein, magnetic stirring at 50° C. for 40 minutes, and suction filtration to obtain solution A; 2 Add a solution of isopropanol with a mass fraction of 40wt% in the solution, ultrasonically disperse for 40 minutes to obtain solution B; mix solution A, solution B, and palm oil, stir at 20°C for 20 minutes, and react in a water bath at 50°C for 2 hours to obtain the...

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PUM

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Abstract

The invention discloses a preparation method of a fresh-keeping solution for grapes. The method comprises the following steps: uniformly mixing, by weight, 10-15 parts of gelatin, 10-12 parts of potassium myristate and 8-10 parts of sucrose ester, dissolving the obtained mixture in 30-40 parts of water, sequentially adding 5-8 parts of Tagetes erecta flower extract, 2-4 parts of clove oil, 1-3 parts of vitamin C and 6-9 parts of modified soybean proteins, and carrying out high-pressure homogenization to obtain the fresh-keeping solution for grapes. The fresh-keeping solution can significantlyprolong the storage period of the grapes, preserve the good flavor of the grapes and improve the benefits of enterprises.

Description

technical field [0001] The invention relates to a fresh-keeping liquid, in particular to a method for preparing a fresh-keeping liquid for grapes. Background technique [0002] Grape is a woody vine of the genus Vitis vinifera, with cylindrical branchlets, longitudinal ribs, glabrous or sparsely pilose, oval leaves, dense or scattered panicles, well-developed base branches, spherical or oval fruit, flowering period April-May, fruiting period August-September. Grapes are one of the oldest fruit tree species in the world. Plant fossils of grapes have been found in Tertiary strata, indicating that they were all over Europe, Asia and Greenland at that time. Grapes are a famous fruit, eaten raw or made into raisins, and brewed. The leftovers after brewing can be used to lift wine and eat acid. [0003] Due to the strong respiration and transpiration of grapes after harvest, problems such as water loss, wilting, shrinkage and browning, softening and rot are prone to occur during...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154
CPCA23B7/154A23V2002/00A23V2200/10
Inventor 李侠
Owner 李侠
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