Crude antistaling agent for fruit and vegetable and its preparing process

A fresh-keeping agent, a natural technology, applied in the direction of preservation of fruits and vegetables, protection of fruits/vegetables with protective layers, food preservation, etc. Convenience, improve food safety, and maintain the effect of fruit and vegetable quality

Inactive Publication Date: 2007-09-19
吴传万
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although these methods are successful to a certain extent, there are many disadvantages, such as plastic film can inhibit the dehydration of fruits and vegetables, but it is easy to cause rot and peculiar sm

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] The raw materials weighed by weight percentage are as follows: 0.01% of ultra-micro and sub-nanometer chitosan, 0.01% of Sophora sophora extract, 0.2% of phytic acid, 0.2% of calcium gluconate, 0.2% of Tween-80, and the balance is water , a total of 100%; put measured water and 0.2% calcium gluconate into the reactor, heat to 35 ° C, stir until clear and transparent, then slowly add 0.2% phytic acid and 0.01% ultra-micro and sub-nanometer chitosan Sugar, after the ultramicro and subnanometer chitosan is completely dissolved, keep the temperature below 35°C, add 0.01% Sophora Sophorae extract and 0.2% Tween-80 and stir well to obtain the preservative.

Embodiment 2

[0019] The raw materials weighed by weight percentage are as follows: 0.8% ultra-micro and sub-nanometer chitosan, 1.6% extract of Sophora sophora, 0.5% phytic acid, 0.2% linolenic acid, 0.3% calcium gluconate, 0.5% calcium chloride, Tween-20 0.6%, the balance is water, a total of 100%; put measured water, 0.3% calcium gluconate and 0.5% calcium chloride into the reactor, heat to 40 ° C, stir until clear and transparent, then slowly Slowly add 0.5% phytic acid, 0.2% linolenic acid and 0.8% ultramicro-subnanometer chitosan, after the ultramicro-subnanometer chitosan is completely dissolved, cool to below 35°C, add 1.6% Alopecia sophora extract Fully stir with 0.6% Tween-20 to obtain the preservative.

Embodiment 3

[0021] The raw materials weighed by weight percentage are as follows: 1.0% ultra-micro and sub-nanometer chitosan, 1.0% Sophora sophora extract, 0.4% phytic acid, 0.3% linoleic acid, 1.0% calcium chloride, and 0.8% OP-10 , the balance is water, 100% in total; put measured water and 1.0% calcium chloride into the reactor, heat to 50°C, stir until clear and transparent, then slowly add 0.4% phytic acid and 0.3% linoleum acid and 1.0% ultra-micro and sub-nanometer chitosan, after the ultra-micro and sub-nano chitosan is completely dissolved, cool to below 35°C, add 1.0% Sophora Sophorae extract and 0.8% OP-10 and stir well, that is Get preservatives.

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PUM

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Abstract

The invention discloses a method for preparing a fruit and vegetable natural antistaling agent containing 0.01% to 5% ultramicro sub-nano chitosan by weight, 0.01% to 5% fenugreek extract by weight, 0% to 6% organic acid by weight, 0% to 2% calcium salt by weight, 0% to 5% nonionic surfactant by weight, and water. The fruit and vegetable natural antistaling agent is prepared by the steps of weighing said raw materials according to the proportion, adding water and calcium salt into the reaction kettle, heating to 35 to 90 DEG C, slowly adding organic acid and ultramicro sub-nano chitosan, cooling to below 35 DEG C. after ultramicro sub-nano chitosan is dissolved fully, adding fenugreek extract and nonionic surfactant, and stirring intensively. The antistaling agent in the invention is provided with strong antibacterial performance, low cost, and simply preparation method, and is safe and nontoxic, and easy to acquire raw material, thereby the antistaling agent is beneficial to the health of the operators.

Description

technical field [0001] The invention relates to a fresh-keeping agent and a preparation method thereof, in particular to a natural fresh-keeping agent for fruits and vegetables and a preparation method thereof. Background technique [0002] In recent years, the planting area of ​​fruits and vegetables in my country has expanded rapidly, and the annual output has continued to increase. However, my country has a vast territory and climatic conditions vary greatly. Fruits and vegetables in various regions have different maturity periods due to different regions. In order to adjust market supply, storage and long-distance transportation are required. Fruits and vegetables generally lose about 20% or more from harvesting to sale, which requires excellent anti-corrosion and fresh-keeping technology to prolong the fresh-keeping period and reduce the rate of water loss and decay. According to statistics, the annual loss of fruits and vegetables due to rot in my country reaches 75 bi...

Claims

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Application Information

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IPC IPC(8): A23B7/00A23B7/153A23B7/154A23B7/157A23B7/16
Inventor 吴传万杜小凤王伟中杨文飞顾大路
Owner 吴传万
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