CN106035628A - Mango fruit preservative agent - Google Patents
Mango fruit preservative agent Download PDFInfo
- Publication number
- CN106035628A CN106035628A CN201610359858.6A CN201610359858A CN106035628A CN 106035628 A CN106035628 A CN 106035628A CN 201610359858 A CN201610359858 A CN 201610359858A CN 106035628 A CN106035628 A CN 106035628A
- Authority
- CN
- China
- Prior art keywords
- sodium
- mango
- parts
- preservative agent
- vitamin
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000004936 Bromus mango Nutrition 0.000 title claims abstract description 33
- 235000014826 Mangifera indica Nutrition 0.000 title claims abstract description 33
- 235000009184 Spondias indica Nutrition 0.000 title claims abstract description 33
- 239000003755 preservative agent Substances 0.000 title claims abstract description 31
- 235000013399 edible fruits Nutrition 0.000 title abstract description 10
- 240000007228 Mangifera indica Species 0.000 title 1
- 241001093152 Mangifera Species 0.000 claims abstract description 34
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims abstract description 26
- GEHJYWRUCIMESM-UHFFFAOYSA-L sodium sulfite Chemical compound [Na+].[Na+].[O-]S([O-])=O GEHJYWRUCIMESM-UHFFFAOYSA-L 0.000 claims abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims abstract description 13
- 229920002134 Carboxymethyl cellulose Polymers 0.000 claims abstract description 13
- 229930006000 Sucrose Natural products 0.000 claims abstract description 13
- 229930003427 Vitamin E Natural products 0.000 claims abstract description 13
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims abstract description 13
- 239000001768 carboxy methyl cellulose Substances 0.000 claims abstract description 13
- 235000010948 carboxy methyl cellulose Nutrition 0.000 claims abstract description 13
- 239000008112 carboxymethyl-cellulose Substances 0.000 claims abstract description 13
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims abstract description 13
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 claims abstract description 13
- 239000001630 malic acid Substances 0.000 claims abstract description 13
- 235000011090 malic acid Nutrition 0.000 claims abstract description 13
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 13
- HELHAJAZNSDZJO-OLXYHTOASA-L sodium L-tartrate Chemical compound [Na+].[Na+].[O-]C(=O)[C@H](O)[C@@H](O)C([O-])=O HELHAJAZNSDZJO-OLXYHTOASA-L 0.000 claims abstract description 13
- 239000001509 sodium citrate Substances 0.000 claims abstract description 13
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims abstract description 13
- 229940073490 sodium glutamate Drugs 0.000 claims abstract description 13
- 239000001433 sodium tartrate Substances 0.000 claims abstract description 13
- 229960002167 sodium tartrate Drugs 0.000 claims abstract description 13
- 235000011004 sodium tartrates Nutrition 0.000 claims abstract description 13
- 239000005720 sucrose Substances 0.000 claims abstract description 13
- -1 sucrose ester Chemical class 0.000 claims abstract description 13
- 229940046009 vitamin E Drugs 0.000 claims abstract description 13
- 235000019165 vitamin E Nutrition 0.000 claims abstract description 13
- 239000011709 vitamin E Substances 0.000 claims abstract description 13
- RYYKJJJTJZKILX-UHFFFAOYSA-M sodium octadecanoate Chemical compound [Na+].CCCCCCCCCCCCCCCCCC([O-])=O RYYKJJJTJZKILX-UHFFFAOYSA-M 0.000 claims abstract description 12
- 235000010265 sodium sulphite Nutrition 0.000 claims abstract description 12
- 239000004283 Sodium sorbate Substances 0.000 claims abstract description 11
- LROWVYNUWKVTCU-STWYSWDKSA-M sodium sorbate Chemical compound [Na+].C\C=C\C=C\C([O-])=O LROWVYNUWKVTCU-STWYSWDKSA-M 0.000 claims abstract description 11
- 235000019250 sodium sorbate Nutrition 0.000 claims abstract description 11
- 238000002360 preparation method Methods 0.000 claims abstract description 8
- 230000002335 preservative effect Effects 0.000 claims description 25
- 238000003756 stirring Methods 0.000 claims description 10
- 238000010792 warming Methods 0.000 claims description 5
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 3
- 239000002253 acid Substances 0.000 claims description 3
- 239000011734 sodium Substances 0.000 claims description 3
- 229910052708 sodium Inorganic materials 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 2
- 244000173166 Pyrus ussuriensis Species 0.000 claims 1
- 235000011572 Pyrus ussuriensis Nutrition 0.000 claims 1
- 238000002386 leaching Methods 0.000 claims 1
- 238000004321 preservation Methods 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 238000000034 method Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- DCXXMTOCNZCJGO-UHFFFAOYSA-N tristearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCCCCCCCCC)COC(=O)CCCCCCCCCCCCCCCCC DCXXMTOCNZCJGO-UHFFFAOYSA-N 0.000 description 2
- 241000220324 Pyrus Species 0.000 description 1
- UKTDQTGMXUHPIF-UHFFFAOYSA-N [Na].S(O)(O)=O Chemical compound [Na].S(O)(O)=O UKTDQTGMXUHPIF-UHFFFAOYSA-N 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 231100001261 hazardous Toxicity 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000021017 pears Nutrition 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 235000015424 sodium Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 230000007306 turnover Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/157—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Microbiology (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention provides a mango fruit preservative agent. The mango fruit preservative agent is prepared from the following components in parts by mass: 4-6 parts of sodium sorbate, 1-2 parts of sucrose ester, 0.3-0.5 part of sodium stearate, 0.1-0.3 part of carboxymethyl cellulose, 0.2-0.4 part of malic acid, 0.1-0.3 part of sodium sulfite, 0.1-0.3 part of sodium glutamate, 0.1-0.3 part of sodium citrate, 0.03-0.05 part of sodium tartrate, 0.008-0.012 part of vitamin E and 175-180 parts of water. The mango fruit preservative agent disclosed by the invention is simple in preparation method, rational in formula, low in cost, convenient to operate when being used, and good in freshness preservation effects. During the storage period of the mango fruits with the preservative agent, the appearance freshness and the taste of the mango fruits are very well preserved, and the nutrient loss rate is lower than 3%; being preserved with the preservative agent, the shelve lives of the mango fruits are 3 months.
Description
Technical field
The present invention relates to a kind of mango preservative.
Background technology
Along with the development of science and technology, gradually stepping up of people's living standard, the water that different regions Various Seasonal is produced by people
The demand of fruit is gradually increased.Make people that the fresh-keeping and storing of the fruit that difficulty is stored and transport are proposed the highest wanting
Ask.Existing fruit freshness preserving technology usually makes preservative film, and preservative film is room temperature or preservation by low temperature, long acting fresh-keeping, transport guarantor
Fresh aspect has certain progress really.But there is also some shortcomings, the predominantly release phase is shorter, and preservation is uneven, it is difficult to protect
Card effect；Preparation method complexity is cumbersome；Cost of manufacture is higher, and raw material sources are narrow；Some raw material components is hazardous to the human body.
Summary of the invention
In order to solve problems of the prior art, the invention provides a kind of mango preservative.
The present invention provides a kind of mango preservative, and described mango preservative is made up of each component of following mass fraction: mountain
Pears acid sodium 4-6 part, sucrose ester 1-2 part, sodium stearate 0.3-0.5 part, carboxymethyl cellulose 0.1-0.3 part, malic acid 0.2-0.4
Part, sodium sulfite 0.1-0.3 part, sodium glutamate 0.1-0.3 part, sodium citrate 0.1-0.3 part, sodium tartrate 0.03-0.05 part,
Vitamin E 0.008-0.012 part, water 175-180 part.
As preferably, described mango preservative is made up of each component of following mass fraction: sodium sorbate 5 parts, sucrose ester
1.5 parts, sodium stearate 0.4 part, carboxymethyl cellulose 0.2 part, malic acid 0.3 part, sodium sulfite 0.2 part, sodium glutamate 0.2
Part, sodium citrate 0.2 part, sodium tartrate 0.04 part, vitamin E 0.01 part, 178 parts of water.
The present invention also provides for the preparation method of above-mentioned mango preservative, is by the sodium sorbate of formula ratio, sucrose ester, tristearin
Acid sodium, carboxymethyl cellulose, malic acid, sodium sulfite, sodium glutamate and water mixing, be warming up to 45-50 DEG C, stir 8-afterwards
10min, adds the sodium citrate of formula ratio, sodium tartrate, vitamin E stirring 2-4min, is cooled to room temperature.
The present invention also provides for the application in mango fresh-keeping of the above-mentioned mango preservative.
As preferably, described application is to put in mango preservative by Fructus Mangifera Indicae, soaks 30-40s and takes out.
The mango preservative preparation method of the present invention is simple, formula is reasonable, with low cost, easy to operate during use, fresh-keeping
Effective, during preserving, outward appearance freshness and mouthfeel are well kept, and nutrient substance turnover rate is less than 3%.After using,
The mango fresh-keeping phase is 3 months.
Detailed description of the invention
Below example facilitates a better understanding of the present invention, but does not limit the present invention.Experiment in following embodiment
Method, if no special instructions, is conventional method.Test material used in following embodiment, if no special instructions, is city
Sell.
Embodiment 1
The formula of the mango preservative of the present invention is:
Sodium sorbate 5g, sucrose ester 1.5 g, sodium stearate 0.4 g, carboxymethyl cellulose 0.2 g, malic acid 0.3 g, sulfurous acid
Sodium 0.2 g, sodium glutamate 0.2 g, sodium citrate 0.2 g, sodium tartrate 0.04 g, vitamin E 0.01 g, water 178 g.
The preparation method of the mango preservative of the present invention is:
By the sodium sorbate of formula ratio, sucrose ester, sodium stearate, carboxymethyl cellulose, malic acid, sodium sulfite, sodium glutamate
Mix with water, be warming up to 48 DEG C, stir 9min afterwards, add the sodium citrate of formula ratio, sodium tartrate, vitamin E stirring
3min, is cooled to room temperature.
Embodiment 2
The formula of the mango preservative of the present invention is:
Sodium sorbate 4g, sucrose ester 2g, sodium stearate 0.3g, carboxymethyl cellulose 0.1g, malic acid 0.4g, sodium sulfite
0.3g, sodium glutamate 0.1g, sodium citrate 0.1g, sodium tartrate 0.05g, vitamin E 0.012g, water 175g.
The preparation method of the mango preservative of the present invention is:
By the sodium sorbate of formula ratio, sucrose ester, sodium stearate, carboxymethyl cellulose, malic acid, sodium sulfite, sodium glutamate
Mix with water, be warming up to 45 DEG C, stir 10min afterwards, add the sodium citrate of formula ratio, sodium tartrate, vitamin E stirring
4min, is cooled to room temperature.
Embodiment 3
The formula of the mango preservative of the present invention is:
Sodium sorbate 6g, sucrose ester 1g, sodium stearate 0.5g, carboxymethyl cellulose 0.3g, malic acid 0.2g, sodium sulfite
0.1g, sodium glutamate 0.3g, sodium citrate 0.3g, sodium tartrate 0.03g, vitamin E 0.008g, water 180g.
The preparation method of the mango preservative of the present invention is:
By the sodium sorbate of formula ratio, sucrose ester, sodium stearate, carboxymethyl cellulose, malic acid, sodium sulfite, sodium glutamate
Mix with water, be warming up to 50 DEG C, stir 8min afterwards, add the sodium citrate of formula ratio, sodium tartrate, vitamin E stirring
2min, is cooled to room temperature.
Finally it is noted that the foregoing is only the preferred embodiments of the present invention, it is not limited to the present invention,
Although being described in detail the present invention with reference to previous embodiment, for a person skilled in the art, it still may be used
So that the technical scheme described in foregoing embodiments to be modified, or wherein portion of techniques feature is carried out equivalent.
All within the spirit and principles in the present invention, any modification, equivalent substitution and improvement etc. made, should be included in the present invention's
Within protection domain.
Claims (5)
1. a mango preservative, it is characterised in that: described mango preservative is made up of each component of following mass fraction: Pyrusussuriensis
Acid sodium 4-6 part, sucrose ester 1-2 part, sodium stearate 0.3-0.5 part, carboxymethyl cellulose 0.1-0.3 part, malic acid 0.2-0.4
Part, sodium sulfite 0.1-0.3 part, sodium glutamate 0.1-0.3 part, sodium citrate 0.1-0.3 part, sodium tartrate 0.03-0.05 part,
Vitamin E 0.008-0.012 part, water 175-180 part.
Mango preservative the most according to claim 1, it is characterised in that: described mango preservative is by following mass fraction
Each component forms: sodium sorbate 5 parts, sucrose ester 1.5 parts, sodium stearate 0.4 part, carboxymethyl cellulose 0.2 part, malic acid 0.3
Part, sodium sulfite 0.2 part, sodium glutamate 0.2 part, sodium citrate 0.2 part, sodium tartrate 0.04 part, vitamin E 0.01 part, water
178 parts.
3. the preparation method of the mango preservative described in claim 1 or 2, it is characterised in that: be by the sodium sorbate of formula ratio,
Sucrose ester, sodium stearate, carboxymethyl cellulose, malic acid, sodium sulfite, sodium glutamate and water mixing, be warming up to 45-50 DEG C,
Stir 8-10min afterwards, add the sodium citrate of formula ratio, sodium tartrate, vitamin E stirring 2-4min, be cooled to room temperature i.e.
Can.
4. the application in mango fresh-keeping of the mango preservative described in claim 1 or 2.
Application the most according to claim 4, it is characterised in that: described application is to put in mango preservative by Fructus Mangifera Indicae, leaching
Bubble 30-40s takes out.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610359858.6A CN106035628A (en) | 2016-05-27 | 2016-05-27 | Mango fruit preservative agent |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610359858.6A CN106035628A (en) | 2016-05-27 | 2016-05-27 | Mango fruit preservative agent |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106035628A true CN106035628A (en) | 2016-10-26 |
Family
ID=57175585
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610359858.6A Pending CN106035628A (en) | 2016-05-27 | 2016-05-27 | Mango fruit preservative agent |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106035628A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107927152A (en) * | 2017-12-16 | 2018-04-20 | 柳州市晟铂贸易有限公司 | A kind of mango preservative |
| CN108174914A (en) * | 2018-02-28 | 2018-06-19 | 柳州市实福农业科技有限公司 | A kind of mango preservative |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103734290A (en) * | 2013-12-25 | 2014-04-23 | 广西科技大学 | Litchi preservative |
-
2016
- 2016-05-27 CN CN201610359858.6A patent/CN106035628A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103734290A (en) * | 2013-12-25 | 2014-04-23 | 广西科技大学 | Litchi preservative |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107927152A (en) * | 2017-12-16 | 2018-04-20 | 柳州市晟铂贸易有限公司 | A kind of mango preservative |
| CN108174914A (en) * | 2018-02-28 | 2018-06-19 | 柳州市实福农业科技有限公司 | A kind of mango preservative |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20161026 |