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There are five methods: 1 dipping 0.5% potassium sorbate; 2 dipping 0.5% sodium benzoate; 3 dipping 2% sucrose esters; 4 dipping 0.5% paraben ethyl ester; 5 spray 0.5% sodium benzoate. The fresh fruit was picked at 8 am and was typed as Ding Yongmei. The experiment began at 3 pm and ended at 5 pm. Each treatment was randomly weighed 0.5 kg (approximately 46), the bayberry was placed in a holey plastic bowl and immersed for 15-20 seconds; or the fruit surface was sprayed and treated as uniformly as possible until the dripping was degree.
The test results showed that there was no significant difference between the treatments after 24 hours of leaching and only the freshness was greatly reduced. Only a small amount of sugar can be eaten for 90 hours except for sucrose ester treatment. Most of the other treatments have been rancid. The four kinds of preservatives were better than sucrose esters, followed by ethylparaben. The effect of sodium benzoate and potassium sorbate is not seen. Sucrose esters can only store for 64 hours at most, 40 hours more insurance, 40 hours storage, 1.5 kilograms of Myrica rubra only two moldy, flavor basically unchanged; storage for 64 hours, the flavor changes, sour taste increased, 1.5 kilograms of Myrica rubra increased to 7.
It can be seen that the high concentration (0.5%) of sodium benzoate and potassium sorbate will cause changes in the flavor of bayberry and have different flavors. Sucrose esters are hardly soluble in water and are cumbersome to handle. The effect of ethyl paraben is further tested.
Yangmei's Chemical Preservation and Preservation Method
Potassium sorbate, a food anticorrosive additive (produced by Fujian Institute of Research Stevioside Food Factory), sodium benzoate (produced by Shanghai Refine Technology Research Institute), sucrose ester (produced by Sino-U.S. joint venture Shanghai Ivan Fine Chemicals Co., Ltd.), Nipa Gold ethyl ester (Taicang City, Jiangsu Province, the first pharmaceutical additives plant production).