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Grape preservative and preparation method thereof

A technology for preservatives and grapes is applied in the preservation of fruits and vegetables, food preservation, preservation of food ingredients as anti-microbials, etc. It can solve the problems that preservatives are easily left on the surface of grapes, the taste of grapes is deteriorated, and human health is endangered. To achieve the effect of reducing the browning index of the cob, keeping fresh for a long time, and having good bacteria

Inactive Publication Date: 2019-02-15
福泉市金穗农资有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, during the use of the existing antistaling agents, the taste of the grapes becomes worse after preservation, and the antistaling agents tend to remain on the surface of the grapes, which is harmful to human health.

Method used

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Examples

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Comparison scheme
Effect test

Embodiment 1

[0010] Embodiment 1 of the present invention: a grape preservative, made of the following raw materials in parts by weight: 50 kg of fructose, 10 kg of sodium hydroxide, 5 kg of stearic acid, 10 kg of calcium chloride, 5 kg of citric acid, 3 kg of vitamin C, and Sodium phosphate 3kg, β-aminobutyric acid 3kg, tartaric acid 3kg, water 500kg.

[0011] The invention discloses a preparation method of a grape antistaling agent. According to the weight ratio, various raw materials are weighed, put into water, and stirred until they are completely dissolved.

Embodiment 2

[0012] Embodiment 2 of the present invention: a grape preservative, made of the following raw materials in parts by weight: 100 kg of fructose, 20 kg of sodium hydroxide, 15 kg of stearic acid, 20 kg of calcium chloride, 15 kg of citric acid, 10 kg of vitamin C, and Sodium phosphate 10kg, β-aminobutyric acid 10kg, tartaric acid 10kg, water 1000kg.

[0013] The invention discloses a preparation method of a grape antistaling agent. According to the weight ratio, various raw materials are weighed, put into water, and stirred until they are completely dissolved.

Embodiment 3

[0014] Embodiment 3 of the present invention: a grape preservative, made of the following raw materials in parts by weight: 65 kg of fructose, 13 kg of sodium hydroxide, 8 kg of stearic acid, 13 kg of calcium chloride, 8 kg of citric acid, 5 kg of vitamin C, and Sodium phosphate 5kg, β-aminobutyric acid 5kg, tartaric acid 5kg, water 650kg.

[0015] The invention discloses a preparation method of a grape antistaling agent. According to the weight ratio, various raw materials are weighed, put into water, and stirred until they are completely dissolved.

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Abstract

The invention discloses a grape preservative. The preservative is prepared from the following raw materials in parts by weight: 50-100 parts of fructose, 10-20 parts of sodium hydroxide, 5-15 parts ofstearic acid, 10-20 parts of calcium chloride, 5-15 parts of citric acid, 3-10 parts of vitamin C, 3-10 parts of sodium hexametaphosphate, 3-10 parts of beta-aminobutyric acid, 3-10 parts of tartaricacid and 500-1000 parts of water. The preservative prepared by using the raw materials of the invention does not change the taste of grapes after being used, and fresh-keeping time is long. The preservative has good inhibiting effect on pathogenic bacteria, reduces bad fruit rate and spike-stalk browning index during grape storage, and does not cause harm to human health even if part of the preservative is used by human body.

Description

technical field [0001] The invention relates to a grape antistaling agent and a preparation method thereof, belonging to the field of antistaling agent preparation. Background technique [0002] Grape is a very popular fruit, so it is widely planted. But after the grapes are ripe, they are not easy to preserve and are extremely perishable. For planting farmers, if they do not sell in time, it will cause greater economic losses. For this reason, people eat preservatives to keep fresh grapes. However, during the use of the existing antistaling agents, the taste of the grapes becomes worse after preservation, and the antistaling agents tend to remain on the surface of the grapes, which is harmful to human health. Contents of the invention [0003] The object of the present invention is to provide a grape preservative and a preparation method thereof. After the grape fresh-keeping agent keeps grapes fresh, it will not change the taste of the grapes, and will not endanger h...

Claims

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Application Information

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IPC IPC(8): A23B7/154A23B7/157
CPCA23B7/154A23B7/157A23V2002/00A23V2200/10A23V2250/032A23V2250/056A23V2250/1614A23V2250/1578A23V2250/1618A23V2250/1886A23V2250/606A23V2250/708
Inventor 胡雪麟胡光辉胡朝辉
Owner 福泉市金穗农资有限责任公司
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