Carrot bifunctional enzyme-containing fruit and vegetable fresh-keeping agent
The technology of a fruit and vegetable preservative and a bifunctional enzyme is applied in the field of preservatives to achieve the effect of keeping fresh and green, preventing rot and deterioration, and having good effect.
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Embodiment 1
[0024] A fruit and vegetable fresh-keeping agent containing radish bifunctional enzyme, the contained components and the content of each component are as follows:
[0025] Radish bifunctional enzyme 40mg;
[0026] Polysaccharide 5mg;
[0027] Preservative 1mg;
[0028] Surfactant 2.5mg;
[0029] Antioxidant 0.5mg;
[0030] Edible ethanol 10ml;
[0031] 80ml of water;
[0032] The polysaccharide is a mixture of chitosan and carboxymethyl cellulose; the preservative is sodium benzoate; the active agent is Tween-20; and the antioxidant is selected from ascorbic acid.
[0033] The above-mentioned preservatives are used to preserve the freshness of Red Fuji red apples. Soak the Red Fuji red apples in the above-mentioned fruit and vegetable preservatives for 3 minutes, take them out, drain them, pack them, and store them at 15-25°C room temperature and 70-95% humidity In January, the good fruit rate reached 97%, and the water loss reached 4%. The good fruit rate of the control...
Embodiment 2
[0035] A fruit and vegetable fresh-keeping agent containing radish bifunctional enzyme, the contained components and the content of each component are as follows:
[0036] Radish bifunctional enzyme 80mg;
[0037] Polysaccharide 1mg;
[0038] Preservatives 0.5mg;
[0039] Surfactant 5mg;
[0040] Antioxidant 1mg;
[0041] Edible ethanol 20ml;
[0042] 100ml of water;
[0043] The polysaccharide is a mixture of carboxymethyl chitosan and pectin; the preservative is benzoic acid and potassium sorbate; the active agent is Tween-60; the antioxidant is selected from tert-butyl p- Hydroquinone.
[0044] The above-mentioned preservatives are used to preserve the freshness of Red Fuji red apples. Soak the Red Fuji red apples in the above-mentioned fruit and vegetable preservatives for 3 minutes, take them out, drain them, pack them, and store them at 15-25°C room temperature and 70-95% humidity In January, the good fruit rate reached 98%, and the water loss reached 3.8%. The go...
Embodiment 3
[0046] A fruit and vegetable fresh-keeping agent containing radish bifunctional enzyme, the contained components and the content of each component are as follows:
[0047] Radish bifunctional enzyme 60mg;
[0048] Polysaccharide 10mg;
[0049] Preservatives 0.01mg;
[0050] Surfactant 0.1mg;
[0051] Antioxidant 0.01mg;
[0052] Edible ethanol 1ml;
[0053] 50ml of water;
[0054] The polysaccharide is carboxymethyl chitosan; the preservative is benzoic acid; the active agent is Tween-60; and the antioxidant is selected from tert-butyl hydroquinone.
[0055] The above-mentioned preservatives are used to preserve the freshness of Red Fuji red apples. Soak the Red Fuji red apples in the above-mentioned fruit and vegetable preservatives for 3 minutes, take them out, drain them, pack them, and store them at 15-25°C room temperature and 70-95% humidity In January, the good fruit rate reached 96%, and the water loss reached 3.5%. The good fruit rate of the control group was 80...
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