Vegetable water retention agent

A water-retaining agent and vegetable technology, which is applied in the fields of fruit and vegetable preservation, food preservation, food science, etc., can solve the problem of instability of preservatives, and achieve good preservation effect, simple proportioning and convenient use

Inactive Publication Date: 2014-04-23
时洪良
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this preservative is not stable, and the film-forming ratio, temperature, and humidity are more restricted, and the effect is not good in humid or hot weather. Therefore, there needs to be a kind of antistaling agent that is simple in proportion, easy to use, and has a water-retaining and fresh-keeping effect. A good vegetable water retainer

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0017] Example 1

[0018] 10 parts of benzyl alcohol, 0.1 part of galactomannase, 100 parts of locust bean gum, 900 parts of water, 1 part of artemisinin, 1 part of maslinic acid, 0.5 part of butyl glycol ether.

[0019] During production, add benzyl alcohol to water, adjust the pH value to 3-4, then add galactomannosidase and locust bean gum to the mixture, carry out enzymatic action at 45 degrees Celsius for 24 hours, and then heat at 90 degrees Celsius for about 10 minutes to make it Enzyme inactivation; then add artemisinin, maslinic acid and ethylene glycol butyl ether, mix well, concentrate under reduced pressure, and obtain it.

[0020] Example 2

[0021] 20 parts of benzyl alcohol, 0.8 parts of galactomannase, 150 parts of locust bean gum, 1200 parts of water, 5 parts of artemisinin, 3 parts of maslinic acid, and 2 parts of butyl glycol ether.

[0022] 10 parts of benzyl alcohol, 0.1 part of galactomannase, 100 parts of locust bean gum, 900 parts of water, 1 part of ...

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PUM

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Abstract

The present invention provides a vegetable water retention agent, which comprises, by weight, 10-20 parts of benzyl alcohol, 0.1-0.8 part of galactomannanase, 100-150 parts of locust bean gum, 900-1200 parts of water, 1-5 parts of artemisinin, 1-3 parts of maslinic acid, and 0.5-2 parts of 2-butoxyethanol, wherein the viscosity of the fresh keeping agent aqueous solution with a mass percentage of 5% is 27CPS. The vegetable water retention agent has advantages of simple ratio, easy use, good water retention effect and good fresh keeping effect. The vegetable water retention agent specifically has the following characteristics that: the maturity of the fruits and the vegetables adopting the vegetable water retention agent to carry out fresh keeping is not changed, the odor is fragrant, the taste is good, the weight is only reduced by 2.8%, and the good water retention and moisturizing effect is provided.

Description

[0001] Technical field: [0002] The invention relates to the technical field of quality preservation of agricultural products, in particular to a water-retaining agent for vegetables. [0003] Background technique: [0004] Under normal circumstances, vegetables and fruits still have a ripening process after harvesting, which often causes softening phenomenon in a short period of time, reduces flavor, and rots and deteriorates. Therefore, many vegetables and fruits are picked when they are still young, and are sprayed with ether or ethylene to accelerate ripening, which leads to the problem of poor vegetable quality. On the other hand, after vegetables or fruits and vegetables are picked, fresh-keeping operations are also required to maintain their freshness. Usually, liquid water or film-forming liquid is sprayed to form a film on the surface of fruits and vegetables to keep water and freshness. Due to the effect of the covering film, even if it is stored for a long time...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154
Inventor 时洪良
Owner 时洪良
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