Fruit and vegetable fresh-keeping agent and preparation method thereof

A technology of fruit and vegetable fresh-keeping agent and fresh-keeping liquid, which is applied in the direction of protecting fruits/vegetables with a coating protective layer, which can solve the problems of strong cold sensitivity of mango, low temperature resistance, mango rot, etc., and achieve significant economic and social benefits. The effect of good membrane performance and wide range of sources

Inactive Publication Date: 2011-08-17
ZHONGSHAN FLASHLIGHT POLYTECHNIC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, mangoes have strong cold sensitivity and are not resistant to low temperatures. Freezing damage is prone to occur in low temperature environments, while high temperature environments accelerate

Method used

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  • Fruit and vegetable fresh-keeping agent and preparation method thereof
  • Fruit and vegetable fresh-keeping agent and preparation method thereof
  • Fruit and vegetable fresh-keeping agent and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] The preparation of embodiment 1 fruit and vegetable preservative of the present invention

[0036] 1 recipe

[0037]

[0038] 2 Preparation process

[0039] (1) Take 20g of Baiji glue, add about 500ml of water, let it stand for 2-4 hours, make it fully absorb water and swell, heat to 70-80°C, stir well, make it completely dissolve, and make 4% Baiji glue , cooling, standby;

[0040] (2) Take 0.5 g of nano-titanium dioxide, add 10 times the amount of glycerol and grind evenly to make it fully wet, and set aside;

[0041] (3) Slowly add (2) into (1), stir evenly, homogenize through a colloid mill, and set aside;

[0042] (4) Take 7.5g of honeysuckle decoction pieces, 7.5g of Huai Mi decoction pieces, and 15g of patchouli decoction pieces, add 2 times the amount of 70% ethanol to soak for 30 minutes, add 8 times the amount of 70% ethanol to reflux extraction twice, each time for 30 minutes After filtration, the filtrate was centrifuged at 15,000 rpm for 15 minutes a...

Embodiment 2

[0045] Embodiment 2 The preparation of fruit and vegetable preservative of the present invention

[0046] The formulations of each group of fruit and vegetable preservatives are shown in Table 1.

[0047] The preparation of table 1 different formula fruit and vegetable preservatives

[0048]

[0049] By the method for embodiment 1, be mixed with 1000g preservation liquid.

Embodiment 3

[0050] Embodiment 3 Fruit and vegetable preservation liquid quality standard of the present invention

[0051] Three batches of traditional Chinese medicine fruit fresh-keeping liquid samples were prepared according to the method of Example 1, and the batch numbers were 100901, 100902, and 100903. The following quality indicators were determined, and according to the measurement results, the quality control standards of this product were initially drawn up. The test results are shown in Table 2.

[0052] The quality detection result of table 2 fruit and vegetable preservative of the present invention

[0053]

[0054] Comprehensive above-mentioned detection result, determine the quality standard control index of fruit and vegetable fresh-keeping of the present invention as follows:

[0055] The quality standard of table 3 fruit and vegetable preservative of the present invention

[0056]

[0057] Detection index St...

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Abstract

The invention provides a fruit and vegetable fresh-keeping agent prepared from the following raw materials in parts by weight: 1-10 parts of gum bletilla, 1-10 parts of Chinese medicinal plant and 0.01-0.2 part of nano titanium dioxide. The invention further provides a preparation method of the fruit and vegetable fresh-keeping agent. The fruit and vegetable fresh-keeping agent disclosed by the invention can be applied to preserving various fruits and vegetables, wherein the mango is taken as an experimental subject in an experiment, and the Chinese medicine extract with a remarkable inhibition function on pathogenicbacteria in the mango is prepared and then is firstly organically compounded with the traditional Chinese medicine gum bletilla and the nano titanium dioxide to prepare into the green and safe Chinese medicine fruit and vegetable fresh-keeping agent. The fruit and vegetable fresh-keeping agent disclosed by the invention breaks through the modified atmosphere preservation of fruits and vegetables, the natural bacteriostat application and the safety, and also brings very remarkable economic and social benefits.

Description

technical field [0001] The invention relates to a fresh-keeping agent for fruits and vegetables. Background technique [0002] With the improvement of living standards and the popularization of nutritional intake knowledge, people's demand for fresh fruits has risen rapidly, and higher requirements have been put forward for the freshness and shelf life of fruits in the process of storage, transportation and sales. my country is a large fruit producing country, but due to the short shelf life of fresh fruits and the poor storage conditions of domestic fruits, post-harvest rot is common. According to data, 25% to 80% of my country's fresh fruits are lost after picking, which has not only caused great losses to fruit farmers, seriously affected economic benefits, but also brought serious pollution to the environment. Exploring high-efficiency, low-cost, and stable storage and preservation technology is the common goal of researchers in all related fields. Pursuing green, natur...

Claims

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Application Information

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IPC IPC(8): A23B7/16
Inventor 赵斌李拥军刘敬谢彩玲王琼吴旖张娜
Owner ZHONGSHAN FLASHLIGHT POLYTECHNIC
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