Vegetable fresh-keeping composition containing fructus forsythiae leaf extract and preparation method thereof

A technology of forsythia leaves and extracts is applied in the field of preparation of new composition additives or additives, and achieves the effects of high safety, good quality and remarkable fresh-keeping ability

Inactive Publication Date: 2014-10-22
HENAN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In the prior art, there are few studies on the combination of Forsythia leaf extract and chemical preservatives used in vegetable preservation

Method used

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  • Vegetable fresh-keeping composition containing fructus forsythiae leaf extract and preparation method thereof
  • Vegetable fresh-keeping composition containing fructus forsythiae leaf extract and preparation method thereof
  • Vegetable fresh-keeping composition containing fructus forsythiae leaf extract and preparation method thereof

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Embodiment Construction

[0031] Below in conjunction with specific embodiment, further illustrate the present invention. The following examples should be understood as only for illustrating the present invention but not for limiting the protection scope of the present invention. After reading the contents of the present invention, those skilled in the art can make various modifications or changes to the present invention, and these equivalent changes and modifications also fall within the scope defined by the claims of the present invention.

[0032] A vegetable preservation composition containing forsythia leaf extract and a preparation method thereof, the composition is composed of the following raw materials in parts by weight: 2.5 parts of forsythia leaf extract, 1 part of sodium diacetate, 1 part of potassium sorbate part; the addition of the composition is 4.5% of the quality of the spraying or soaking solution prepared, and its preparation steps are:

[0033](1) Preparation of Forsythia leaf e...

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Abstract

The invention discloses a vegetable fresh-keeping composition containing fructus forsythiae leaf extract. The composition is prepared from the following raw materials by weight: 2.5 parts of the fructus forsythiae leaf extract, 1 part of sodium dehydroacetate and 1 part of potassium sorbate. A preparation method for the composition has the advantages of simple operation, mild process conditions, high separation efficiency, a high utilization rate of fructus forsythiae leaves, high purity and good quality of a finished product and capacity of meeting needs of industrial large-scale production. According to results of activity tests of the composition in assistant preservation and fresh-keeping of vegetable, the composition has substantial preservative and fresh-keeping capability and presents a strong fresh-keeping effect and an obvious synergistic effect compared with a natural preservative and a chemical preservative which are individually used. Since the composition is prepared by compounding the fructus forsythiae leaf extract which is used as a natural product and a chemical preservative, the composition provided by the invention has higher security and wide development and application prospects compared with artificially synthesized preservatives.

Description

technical field [0001] The invention relates to a novel composition additive or the technical field of preparation of the additive, in particular to the use of a composition containing forsythia leaf extract in preparing vegetable preservatives. Background technique [0002] During the process of picking, storing, processing and consuming fresh fruits and vegetables, they are easily spoiled, causing huge waste of resources and economic losses. While decaying and losing, pathogenic microorganisms can also produce toxins, endangering people's health. According to incomplete statistics, about 10% to 20% of fresh fruits and vegetables in developed countries are rotten due to microorganisms, and the proportion in developing countries is as high as 40% to 50%. The output of perishable characteristic fruits in China is about 116 million tons, the postharvest loss is about 25%~30%, and the economic loss is about 70 billion yuan. Therefore, during the storage of fruits and vegetabl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154
Inventor 邱智军王大红原江锋龚明贵杨颖
Owner HENAN UNIV OF SCI & TECH
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