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Natural antisepsis fresh-keeping agent special for fresh cut vegetables

A natural antiseptic and preservative technology, applied in the preservation, application, food preservation and other directions of fruits and vegetables, can solve problems such as human health effects, and achieve the effects of excellent bacteriostatic effect, simple processing method and low equipment investment.

Active Publication Date: 2008-06-11
常熟紫金知识产权服务有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Preservatives are widely used in food production, but commonly used food preservatives are mainly chemically synthesized preservatives, such as sodium benzoate and potassium sorbate, which have a certain impact on human health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The star anise, ebony, cinnamon and perilla are respectively pulverized, extracted with 60%-95% ethanol, filtered, and concentrated by a rotary evaporator to obtain an extract. Then make the antiseptic preservative according to the following weight ratio:

[0023] ε-polylysine 15% (purchased from Sigma, USA)

[0024] Star Anise Extract 40%

[0025] Black Plum Extract 15%

[0026] Cinnamon Extract 15%

[0027] Perilla extract 15%.

[0028] Choose fresh celery with no mechanical damage, no pests and diseases, and uniform size and thickness, soak it in clean water, wash off the sludge, rinse it with clean water, and cut it into 3cm long with stainless steel.

[0029] The celery that has been cleaned and cut is immediately dropped into the above-mentioned antiseptic preservative and soaked for 15 minutes, and treated with clear water as a control (ck). The processed celery was put into a tray and covered with a 0.04mm low-density polyethylene film, and stored at 4°C fo...

Embodiment 2

[0035] Embodiment 2: make antiseptic preservative by following proportioning:

[0036] ε-Polylysine 10%

[0037] Star Anise Extract 45%

[0038] Black plum extract 20%

[0039] Cinnamon Extract 15%

[0040] Perilla Extract 10%

[0041] Choose fresh lettuce without rot and mechanical injury, soak it in clean water, wash off the sludge, rinse it with clean water, and cut it into 0.2-0.3cm thick slices with stainless steel.

[0042] The lettuce that has been cleaned and cut is immediately put into the antiseptic and preservative and soaked for 18 minutes, and treated with clear water as a control (ck). The treated lettuce was put into trays and covered with 0.04mm low-density polyethylene film, and stored at 4°C for 8 days.

[0043] The rate of good dishes is 94%, and the shelf life can be extended for more than 3 days.

Embodiment 3

[0045] Prepare the antiseptic preservative according to the following ratio:

[0046] ε-Polylysine 20%

[0047] Star Anise Extract 40%

[0048] Black Plum Extract 10%

[0049] Cinnamon Extract 15%

[0050] Perilla Extract 15%

[0051] Soak fresh lotus root in clean water, wash off the sludge, rinse it with clean water, cut it off by the joints with a stainless steel knife, remove the peduncle and skin, wash it with clean water, and cut it into thin slices of about 0.3cm .

[0052]Put the cleaned and cut lotus root into the antiseptic and fresh-keeping agent immediately and soak for 17 minutes, and treat it with clear water as a control (ck). The processed lotus root was packed into a tray and covered with a 0.04mm low-density polyethylene film, and stored at 4°C for 8 days. The rate of good dishes is 95%, and the shelf life can be extended for more than 3 days.

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PUM

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Abstract

The invention relates to a natural preservative antistaling agent, which comprises epsilon-polylysine and alcohol extractions of anise, black plum, Cinnamomum cassia, and purple perilla, and can improve the cell membrane permeability of microorganism, thereby causing microorganism restricted substance leak, and can inhibit the growth of Gram-positive bacteria and Gram-negative bacterium, fungus, and saccharomycete in fresh-cut vegetables, and forming a layer of protective film on the surface of fruits and vegetables. The invention can prevent the intrusion of microbe, and reduces spoilage. When utilized in fresh-cut vegetables, the preservative antistaling agent can reduces the rotten rate and avoid the shortcoming that general chemical preservative needs lower PH, the invention is particularly suitable to the fresh-keeping of low acid foods such as vegetables, and can reduce loss in weight which is caused by water evaporation, and can be used for fresh-keeping of fresh-cut vegetables, inhibits oxidation and browning reaction and nutrient loss, prolongs the goods shelf life, and is a preservative antistaling agent which is safe and has no side effect. The invention can prolong the shelf life by 2-3 days.

Description

technical field [0001] The invention relates to the field of food preservation, in particular to a special natural antiseptic preservative for fresh-cut vegetables. technical background [0002] The spoilage of food is mainly caused by the reproduction of harmful microorganisms. The spoilage of food directly affects the quality of food and the health of consumers. In order to maintain the quality of food and prolong the shelf life of food, it is easy to add preservatives method. At present, with the acceleration of people's life rhythm, the market demand for fresh-cut vegetables is increasing day by day. Fresh-cut vegetable processing has gradually become one of the main methods of vegetable processing and is developing rapidly. Fresh-cut vegetable processing refers to cleaning, sterilizing, peeling, cutting, packaging and other processing of vegetables, so that the products are fresh in quality, convenient to eat, nutritious and hygienic, and 100% edible, and can be used b...

Claims

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Application Information

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IPC IPC(8): A23B7/153A23B7/154
Inventor 周涛秦芸桦刘蔚
Owner 常熟紫金知识产权服务有限公司
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