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Fruit and vegetable fresh-keeping agent

A kind of fruit and vegetable preservative, rare earth technology, applied in the field of fruit and vegetable preservatives, can solve a lot of vomiting, kidney damage and other problems, achieve remarkable bactericidal effect, delay the aging of fruits and vegetables, and improve the effect of freshness and taste

Inactive Publication Date: 2014-07-23
陈素华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The sodium chlorite in this technical scheme accumulates in the body and causes poisoning, and symptoms such as nausea, vomiting, diarrhea, dyspnea, and kidney damage will occur, so it is not suitable for use

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A fresh-keeping agent for fruits and vegetables, the weight ratio of each component is: 4 parts of rare earth, 9 parts of sodium diacetate, 2 parts of tea polyphenol, 0.5 parts of luteolin, 12 parts of chitosan, 6 parts of acetic acid and 40 parts of distilled water. Add rare earth, diacetic acid, and distilled water into the reaction vessel, then add the chitosan, stir well until the chitosan is completely dissolved, then add the tea polyphenol, luteolin, and acetic acid, and mix well. The obtained preservative is sprayed on the surface of fruits and vegetables. At room temperature, the shelf life is 15-18 days.

Embodiment 2

[0020] A fresh-keeping agent for fruits and vegetables, the weight ratio of each component is: 6 parts of rare earth, 7 parts of sodium diacetate, 1 part of tea polyphenol, 0.7 part of luteolin, 11 parts of chitosan, 6 parts of acetic acid and 45 parts of distilled water. Add rare earth, diacetic acid, and distilled water into the reaction vessel, then add the chitosan, stir well until the chitosan is completely dissolved, then add the tea polyphenol, luteolin, and acetic acid, and mix well. The obtained preservative is sprayed on the surface of fruits and vegetables. At room temperature, the shelf life is 10-14 days.

Embodiment 3

[0022] A fresh-keeping agent for fruits and vegetables, the weight ratio of each component is: 8 parts of rare earth, 7 parts of sodium diacetate, 1.5 parts of tea polyphenol, 0.8 part of luteolin, 8 parts of chitosan, 8 parts of acetic acid and 43 parts of distilled water. Add rare earth, diacetic acid, and distilled water into the reaction vessel, then add the chitosan, stir well until the chitosan is completely dissolved, then add the tea polyphenol, luteolin, and acetic acid, and mix well. The obtained preservative is sprayed on the surface of fruits and vegetables. At room temperature, the shelf life is 15-17 days.

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PUM

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Abstract

The invention discloses a fruit and vegetable fresh-keeping agent. The fruit and vegetable fresh-keeping agent comprises the following ingredients in parts by weight: 4 to 8 parts of rare earth, 6 to 9 parts of sodium diacetate, 1 to 2 parts of tea polyphenol, 0.5 to 0.8 part of luteolin, 8 to 12 parts of chitosan, 6 to 8 parts of acetic acid, and 40 to 45 parts of distilled water. The fresh-keeping agent is synthesized by adopting a method comprising the following steps: adding the rare earth, diacetate and the distilled water to a reaction vessel; adding the chitosan; fully agitating until the chitosan is completely dissolved; adding the tea polyphenol, the luteolin and the acetic acid; and then fully uniformly mixing. The fruit and vegetable fresh-keeping agent shows obvious bacteriostatic and antiseptic effects, can delay the aging of fruits and vegetables, and can also improve the fresh level and taste of the fruits and the vegetables.

Description

technical field [0001] The invention relates to a fresh-keeping agent for fruits and vegetables. Background technique [0002] With the development of society and the improvement of technological level, people's requirements for food are not only to extend its shelf life, but also put forward higher requirements in terms of taste, texture and nutrition. [0003] Take fruit and vegetable food as an example. At present, fruit and vegetable food will produce odor and quality changes during storage. The reasons for this situation include both internal and external reasons. The internal reasons mainly include chemical composition, tissue structure, biological characteristics etc. External reasons are the environmental factors of storage: such as humidity, temperature, gas, microorganisms, etc. [0004] The reason for the rot and deterioration of fruit and vegetable foods is mainly due to their respiration, ethylene gas and water evaporation loss, and the proliferation of microo...

Claims

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Application Information

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IPC IPC(8): A23B7/154A23B7/157
Inventor 陈素华
Owner 陈素华
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