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Compound navel orange preservative prepared from plant extract

A preservative and plant-derived technology, applied in food science, food preservation, fruit and vegetable preservation, etc., can solve the problems of difficult research on the production process of antagonistic bacteria, high cost, poor broad-spectrum, etc., to reduce decay rate and weight loss The effect of high efficiency, maintaining good quality and prolonging the storage time

Inactive Publication Date: 2015-04-08
GANNAN NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The antagonism between bacteria has a certain specificity, and it has no inhibitory effect on other pathogenic bacteria except the bacteria with antagonistic effect, and the broad spectrum is poor; the antagonistic bacteria themselves also have certain toxicity; and the production process of the antagonistic bacteria Difficult and costly

Method used

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  • Compound navel orange preservative prepared from plant extract

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Based on 1kg compound navel orange preservative:

[0035] Dried magnolia officinalis and clove powder were passed through a 20-mesh sieve, added to 70% ethanol at a material-to-liquid ratio of 1:20, soaked at 50-60°C for 3 hours, and then ultrasonically extracted for 20 minutes. Centrifuge at 1000r / min for 5min, discard the precipitate, and retain the extract.

[0036] The thickener is Tween 80 and xanthan gum, and the ratio of Tween 80 to xanthan gum is 2:1.

[0037] The specific formula of each component is as follows:

[0038] Magnolia officinalis 100g

[0039] Cloves 300g

[0040] Potassium sorbate 100g

[0041] Propylparaben 100g

[0042] Citric acid 20g

[0043] Tween 80 14g

[0044] Xanthan gum 7g

[0045] Add water to 1kg.

Embodiment 2

[0047] Based on 1kg compound navel orange preservative:

[0048] Dried magnolia officinalis and clove powder were passed through a 20-mesh sieve, added to 70% ethanol at a material-to-liquid ratio of 1:20, soaked at 50-60°C for 3 hours, and then ultrasonically extracted for 20 minutes. Centrifuge at 1000r / min for 5min, discard the precipitate, and retain the extract.

[0049] The thickener is Tween 80 and xanthan gum, and the ratio of Tween 80 to xanthan gum is 2:1.

[0050] The specific formula of each component is as follows:

[0051] Magnolia officinalis 150g

[0052] Cloves 250g

[0053] Potassium sorbate 150g

[0054] Propylparaben 150g

[0055] Citric acid 30g

[0056]Tween 80 20g

[0057] Xanthan gum 10g

[0058] Add water to 1kg.

Embodiment 3

[0060] Based on 1kg compound navel orange preservative:

[0061] Dried magnolia officinalis and clove powder were passed through a 20-mesh sieve, added to 70% ethanol at a material-to-liquid ratio of 1:20, soaked at 50-60°C for 3 hours, and then ultrasonically extracted for 20 minutes. Centrifuge at 1000r / min for 5min, discard the precipitate, and retain the extract.

[0062] The thickener is Tween 80.

[0063] The specific formula of each component is as follows:

[0064] Magnolia officinalis 100g

[0065] Cloves 300g

[0066] Potassium sorbate 200g

[0067] Propylparaben 200g

[0068] Citric acid 40g

[0069] Tween 80 30g

[0070] Add water to 1kg.

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Abstract

The invention discloses a compound navel orange preservative prepared from plant extract which is prepared by combining plant extract, food preservative, stabilizer and acidity regulator. The invention aims to replace pesticide bactericide, which is adopted as antibacterial agent during the storage period of navel oranges in China all the time, with the compound navel orange preservative, so as to solve the problems of food safety and environment pollution caused by pesticide application. The main technical characteristics of the compound navel orange preservative are as follows: the principal components of the preservative comprise 10-15% of a magnolia officinalis extract, 20-30% of a clove extract, 10-20% of potassium sorbate, 10-20% of propylparaben, 2-5% of citric acid and 1-5% of stabilizer. The compound navel orange preservative is brown emulsion. When in use, the compound navel orange preservative is diluted with water, wherein the volume of the diluted compound navel orange preservative is 20 times of that of the compound navel orange preservative before dilution; navel oranges are soaked in the compound navel orange preservative for 30 seconds; after being subjected to natural air drying, the navel oranges are stored or subjected to postharvest commercialization treatment. The compound navel orange preservative can efficiently lower the rotting rate of the navel oranges, and delay the quality losses of the navel oranges during the storage and fresh-preservation period of the navel oranges. The compound navel orange preservative can also be applicable to the postharvest storage and fresh-preservation of other fruits and is particularly suitable for the storage and corrosion protection of citrus fruits.

Description

technical field [0001] The invention relates to a preservative used for storage and preservation of navel oranges, in particular to an emulsified preservative composed mainly of Magnolia officinalis and clove extracts, which can also be used for post-harvest storage and storage of other citrus fruits. Keep fresh. Background technique [0002] The quality deterioration of fresh fruit during postharvest storage is affected by many factors, but rot and deterioration caused by diseases is one of the most important factors in postharvest loss. A variety of diseases may occur during postharvest storage and transportation of navel orange fruits, mainly infectious diseases, among which penicillium, green mold and acid rot are the main diseases of navel orange after harvest, often causing fruit rot, and the rot rate It can reach l0%-30%, or even higher. [0003] Navel orange antiseptic treatment is commonly used in citrus agricultural production measures, generally 2,4-D mixed with...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/154
Inventor 杨文侠周亮邓利珍钟八莲冷非凡刘欣欣
Owner GANNAN NORMAL UNIV
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