Fruit-vegetable fresh-keeping agent

A technology of fruit and vegetable preservatives and oleic acid, which is applied in the field of food additives, can solve the problems of rotten and unsuitable fruits and vegetables, and achieve the effects of good effect, no toxic side effects, and convenient use

Inactive Publication Date: 2014-04-23
任保林
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] From harvesting, storage, sales to final consumption, fruits and vegetables will rot and deteriorate due to the biological action of microorganisms, enzymes and pests. The key is storage and preservation.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0007] Put 10 parts of oleic acid, 20 parts of gum arabic, 15 parts of sodium ascorbate, 4 parts of sucrose fatty acid lipids, 5 parts of calcium hydroxide, 4 parts of sorbic acid, 2 parts of dehydrated onion powder, and 1 part of sodium benzoate into the reactor, continuously Stir and heat to 50°C while stirring, then add 20 parts of hydrogenated coconut oil at 50°C, stir at a speed of 2500 rpm, and cool to room temperature to obtain the product.

[0008] buy example 2

[0009] Put 15 parts of oleic acid, 30 parts of gum arabic, 18 parts of sodium ascorbate, 6 parts of sucrose fatty acid lipids, 6 parts of calcium hydroxide, 5 parts of sorbic acid, 3 parts of dehydrated onion powder, and 1.5 parts of sodium benzoate into the reactor, continuously Stir and heat to 50°C while stirring, then add 30 parts of hydrogenated coconut oil at 50°C, stir at a speed of 2500 rpm, and cool to room temperature to obtain the product.

Embodiment 3

[0011] Put 20 parts of oleic acid, 40 parts of gum arabic, 20 parts of sodium ascorbate, 8 parts of sucrose fatty acid lipids, 8 parts of calcium hydroxide, 6 parts of sorbic acid, 4 parts of dehydrated onion powder, and 2 parts of sodium benzoate into the reactor, continuously Stir and heat to 50°C while stirring, then add 40 parts of hydrogenated coconut oil at 50°C, stir at a speed of 2500 rpm, and cool to room temperature to obtain the product.

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PUM

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Abstract

A fruit-vegetable fresh-keeping agent comprises the compositions in parts by weight: 10-20 parts of oleic acid, 20-40 parts of Arabic gum, 15-20 parts of sodium ascorbate, 4-8 parts of sucrose fatty acid ester, 5-8 parts of calcium hydroxide, 20-40 parts of hydrogenated coconut oil, 4-6 parts of sorbic acid, 2-4 parts of dehydrated onion powder and 1-2 parts of sodium benzoate. The fruit-vegetable fresh-keeping agent provided by the invention is convenient to use, fruit and vegetables can be stored in normal-temperature dry environment when the fresh-keeping agent is smeared on the surface of fruit and vegetables, and the fruit-vegetable fresh-keeping agent is good in effect and has no toxic and side effects.

Description

technical field [0001] The invention relates to the technical field of food additives, in particular to a fruit and vegetable fresh-keeping agent. Background technique [0002] From harvesting, storage, sales to final consumption, fruits and vegetables will rot and deteriorate due to the biological action of microorganisms, enzymes and pests. The key is storage and preservation. The current traditional storage method is refrigeration and preservation, but it is not suitable for all fruits and vegetables. Therefore, novel storage methods are needed to solve the problems of rot and deterioration. Contents of the invention [0003] The object of the present invention is to provide a fresh-keeping agent for fruits and vegetables, which can solve one or more of the above-mentioned problems in the prior art. [0004] According to one aspect of the present invention, a fresh-keeping agent for fruits and vegetables comprises the following components in parts by weight: 10-20 part...

Claims

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Application Information

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IPC IPC(8): A23B7/154
Inventor 任保林
Owner 任保林
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