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Fresh-cut Nanguo pear green preservative

A fresh-keeping agent and green technology, which is applied to the preservation of fruits and vegetables, food preservation, protection of fruits/vegetables with a protective layer, etc., can solve the problem of the undisclosed hardness range of Nanguo pear fresh-keeping, and the synthetic components and methods of the fresh-keeping agent are not described in detail. problem, to achieve the effect of good flavor and taste

Active Publication Date: 2020-07-28
BOHAI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] This patent focuses on the storage process and storage conditions of Nanguo pear. The preservative used is for the storage of Nanguo pear, and the synthesis of the preservative is not elaborated Composition and method, also did not disclose the optimum fresh-keeping hardness range of Nanguo pear

Method used

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  • Fresh-cut Nanguo pear green preservative
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  • Fresh-cut Nanguo pear green preservative

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] Fresh-cut Nanguo pear green antistaling agent, the antistaling agent includes a green antistaling liquid and a fresh-keeping film-forming agent, and the components of the green antistaling liquid are as follows according to 100 parts by mass: 0.4 parts of watermelon peel extract, 1 part of mangosteen peel extract , 0.8 parts of pomegranate peel extract, 3.8 parts of chrysanthemum extract, 0.5 part of resveratrol, 1.4 parts of citric acid, 1.8 parts of calcium chloride, and the rest are water; The ingredients are as follows: 30 parts of modified whey protein, 10 parts of chitosan, 0.2 part of alanine, and the rest are water.

[0047] The fresh-keeping film-forming agent is a modified whey protein-chitosan oligosaccharide blend film liquid, and the preparation steps of the fresh-keeping film-forming agent are as follows:

[0048] 1) Transformed whey protein: Weigh whey protein isolate powder, add distilled water to dissolve it, the solid-to-liquid ratio is 1:10, stir magn...

Embodiment 2

[0072] The difference from Example 1 is that (B) slice and keep fresh: the Nanguo pear is cut into 6*4*2cm after removing the core 3 Put the wedge-shaped pear pieces into the green preservative solution and soak them for 3 minutes, then take them out, dry them for 1.5 minutes, and wipe off the excess water with a degreasing gauze; then put the pear pieces into the fresh-keeping film-forming agent and soak them for 1.5 minutes, and dry them in the air;

[0073] (C) Storage: Wipe off the water with a degreasing gauze, put it into a PE ziplock bag, and store it in a constant temperature box at 3-5°C.

[0074] Fresh-cut Nanguo pear green antistaling agent, described antistaling agent comprises green antistaling liquid and fresh-keeping film-forming agent, and each component of described green antistaling liquid is as follows according to 100 parts by mass: 0.45 parts of watermelon peel extract, 1.05 parts of mangosteen peel extract , 0.85 parts of pomegranate peel extract, 3.9 par...

Embodiment 3

[0086] The difference from Example 1 is that (B) slice and keep fresh: the Nanguo pear is cut into 6*4*2cm after removing the core 3 Put the wedge-shaped pear pieces into the green preservative solution and soak them for 3 minutes, then take them out, dry them for 1.5 minutes, and wipe off the excess water with a degreasing gauze; then put the pear pieces into the fresh-keeping film-forming agent and soak them for 2 minutes, and dry them in the air;

[0087] (C) Storage: Wipe off the water with degreasing gauze, put it into a PE ziplock bag, and store it in a constant temperature box at 4°C.

[0088] Fresh-cut Nanguo pear green antistaling agent, the antistaling agent includes a green antistaling liquid and a fresh-keeping film-forming agent, and the components of the green antistaling liquid are as follows according to 100 parts by mass: 0.5 parts of watermelon peel extract, 1.1 parts of mangosteen peel extract , 1 part of pomegranate peel extract, 1 part of chrysanthemum ext...

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Abstract

The invention relates to a fruit storage and fresh-keeping technology, and discloses a fresh-cut Nanguo pear green preservative. The problem that the components of a preservative and the best fresh-keeping hardness of Nanguo pears are not disclosed is solved. The fresh-cut Nanguo pear green preservative is prepared from a fresh-keeping solution and a film-forming agent. The fresh-keeping solutionis prepared from the components in parts by 100% mass: 0.4-0.6 part of watermelon peel extract, 1-1.2 parts of mangosteen peel extract, 0.8-1.2 parts of pomegranate peel extract, 3.8-4.2 parts of chrysanthemum extract, 0.5-0.8 part of resveratrol, 1.4-1.6 parts of citric acid, 1.8-2 parts of calcium chloride, and the balance of water. The film-forming agent is prepared from the components in partsby 100% mass: 30-40 parts of transformed whey protein, 10-12 parts of chitosan, 0.2-0.5 part of alanine, and the balance of water. The fresh-cut Nanguo pear green preservative can maintain the contents of titratable acid, Vc and soluble solids in Nanguo pear slices, the weight loss rate is slown down, the browning phenomenon of Nanguo pears is effectively delayed, and the storage quality of fresh-cut Nanguo pears is maintained.

Description

technical field [0001] The invention relates to fruit storage and fresh-keeping technology, in particular to a green fresh-keeping agent for fresh-cut Nanguo pears. Background technique [0002] Nanguo pear belongs to the Qiuzi pear in the genus Pyrus in the Rosaceae Pyrinae. It is produced in Liaodong and other places in northeast my country. It is a unique pear variety in my country. Nanguo pear is not only rich in nutritional value, but its calcium, iron and zinc elements are higher than other fruits, which can supplement the nutrients and water needed by the human body. The mature Nanguo pears are sweet and delicious, and have a special wine aroma. They are loved by people and are called "the king of pears". However, Nanguo pear has a short storage time, is easy to soften, and is prone to browning after cutting, which affects its economic value and restricts its industrialization development. [0003] As an emerging industry, fresh-cut fruit has begun to develop rapidl...

Claims

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Application Information

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IPC IPC(8): A23B7/153A23B7/154A23B7/157A23B7/16
CPCA23B7/153A23B7/154A23B7/157A23B7/16A23V2002/00A23V2200/10A23V2250/21A23V2250/032A23V2250/0604A23V2250/511A23V2250/54252Y02A40/90
Inventor 吕静祎丁思杨葛永红徐冬乐励建荣李灿婴
Owner BOHAI UNIV
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