Preservative for fruits and vegetables and application method of preservative

A technology of vegetables, fruits and preservatives, applied in the field of food preservation, which can solve the problems of toxicity and high cost of fruit and vegetable preservatives, and achieve the effects of prolonging shelf life, improving the sensory quality of fruits and vegetables, and preventing oxidation and discoloration

Inactive Publication Date: 2013-04-03
杨舒毓
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the problems of high cost, poisonous and harmful in the existing fruit and vegetable preservatives, the present invention proposes a vegetable and fruit pre

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0013] Example 1

[0014] A fresh-keeping agent for vegetables and fruits, according to the mass fraction ratio, contains the following components: emulsifier 5%-8%, Litsea cubeba extract 3%%, star anise extract 4%, chitosan 3%, calcium chloride 2%, 1.5% calcium bisulfite, 3% calcium chlorite, 1.5% absolute ethanol, 0.5% citric acid, and the rest is distilled water.

[0015] The fresh-keeping method of the fresh-keeping agent for vegetables and fruits is: immersing the vegetables or fruits in the fresh-keeping agent for 10 minutes, removing them and drying them, putting them in fresh-keeping vessels, covering them with fresh-keeping film, and storing them at room temperature.

Example Embodiment

[0016] Example 2

[0017] A fresh-keeping agent for vegetables and fruits, according to the mass fraction ratio, contains the following components: emulsifier 5%-8%, Litsea cubeba extract 5%, star anise extract 2%%, chitosan 2%%, chlorinated Calcium 3%, calcium bisulfite 3%, calcium chlorite 1.5%, absolute ethanol 3%, citric acid 1%, the rest is distilled water.

[0018] The fresh-keeping method of the fresh-keeping agent for vegetables and fruits is as follows: immersing the vegetables or fruits in the fresh-keeping agent for 5 minutes, removing them and drying them, putting them into fresh-keeping vessels, covering them with fresh-keeping film, and storing them at room temperature.

Example Embodiment

[0019] Example 3

[0020] A fresh-keeping agent for vegetables and fruits, according to the mass fraction ratio, contains the following components: emulsifier 5%-8%, Litsea cubeba extract 4%, star anise extract 3%, chitosan 2.5%, calcium chloride 2.5 %, calcium bisulfite 2%, calcium chlorite 2%, absolute ethanol 2.5%, citric acid 0.8%, the rest is distilled water.

[0021] The fresh-keeping method of the fresh-keeping agent for vegetables and fruits is as follows: immersing the vegetables or fruits in the fresh-keeping agent for 8 minutes, removing them and drying them, putting them in fresh-keeping vessels, covering them with fresh-keeping film, and storing them at room temperature.

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PUM

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Abstract

The invention discloses a preservative for fruits and vegetables, which comprises the following components in percentage by mass: 5-8% of an emulsifier, 3-5% of Litsea cubeba extracts, 2-4% of star anise extracts, 2-3% of chitosan, 2-3% of calcium chloride, 1.5-3% of calcium bisulfite, 1.5-3% of calcium chlorite, 1.5-3% of anhydrous ethanol, 0.5-1% of citric acid, and the balance of distilled water. A use method of the preservative for fruits and vegetables comprises the following steps: soaking vegetables or fruits into the preservative for 5-10 minutes, taking out the vegetables or fruits out of the preservative and drying the vegetables or fruits, placing the vegetables or fruits into a preservative vessel, covering preservative films on the vegetables or fruits, and storing the vegetables or fruits under the condition of room temperature. The preservative for fruits and vegetables disclosed by the invention is excellent in properties, keeps the quality of fruits and vegetables, enhances the commodity property of fruits and vegetables, and prolongs the shelf life of fruits and vegetables; the preservative is safe, environment-friendly, non-toxic, harmless and pollution-free; the preservative is high in efficiency, and has an antibacterial effect superior to that of sodium benzoate; and the preservative is simple in machining process, moderate in cost and easy to use, and therefore, the fresh-keeping agent disclosed by the invention is an economic and ideal preservative for fruits and vegetables.

Description

technical field [0001] The invention belongs to the technical field of food fresh-keeping, and in particular relates to a vegetable and fruit fresh-keeping agent and a using method thereof. Background technique [0002] Fresh vegetables and fruits will rot naturally after picking, which will cause losses to their storage, transportation and consumption. Therefore, it is of great significance to extend the fresh-keeping period of vegetables and fruits and reduce their rot losses. [0003] Existing vegetable and fruit fresh-keeping technologies mainly contain: physical fresh-keeping (mainly comprising low-temperature refrigeration fresh-keeping method, modified atmosphere fresh-keeping method, decompression fresh-keeping method, radiation fresh-keeping method) and chemical preservative fresh-keeping method. Among them, physical fresh-keeping technology consumes a lot of energy and has high cost, which limits its application. The use of chemical preservatives (such as deoxyace...

Claims

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Application Information

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IPC IPC(8): A23B7/153
Inventor 杨舒毓
Owner 杨舒毓
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