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Green leaf vegetable preservative

A technology of preservative and green leafy vegetables, applied in the fields of fruit and vegetable preservation, food preservation, food science, etc., to achieve the effect of long preservation time, easy operation and reasonable formula

Inactive Publication Date: 2015-09-02
周菊香
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] With the rise of "green food" and "organic food", people's demand for pollution-free, pollution-free, high-quality fruits and vegetables is rapidly increasing, and the fresh-keeping methods using traditional chemical preservatives have been increasingly restricted

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0012] A fresh-keeping agent for green leafy vegetables of the present invention is specifically formed by mixing the following components by weight percentage: 0.5% of rice bran oil, 0.3% of phytic acid, 0.5% of ethanol, 0.3% of Jiaogulan grass, 0.3% of citric acid, and 0.1% of vitamin C %, water balance.

[0013] When in use: Prepare the raw materials of the above components into a 4% solution, then sterilize the green leafy vegetables with sodium hypochlorite, and soak in the solution for 3-5 minutes.

example 2

[0015] A fresh-keeping agent for green leafy vegetables of the present invention is specifically formed by mixing the following components by weight percentage: rice bran oil 2%, phytic acid 1.2%, ethanol 1%, Gynostemma 0.6%, citric acid 0.9%, vitamin C0.3 %, water balance.

[0016] Using method is described with example 1.

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PUM

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Abstract

The invention provides a green leaf vegetable preservative. The green leaf vegetable preservative is prepared from 0.5-2wt% of rice bran oil, 0.3-1.2wt% of phytic acid, 0.5-1wt% of ethanol, 0.3-0.6wt% of fiveleaf gynostemma herb, 0.3-0.9wt% of citric acid, 0.1-0.3wt% of vitamin C and the balance water by mixing.

Description

technical field [0001] The invention relates to the technical field of vegetable fresh-keeping, in particular to a fresh-keeping agent for green leafy vegetables. Background technique [0002] Green leafy vegetables are a class of fast-growing vegetables that mainly produce fresh green leaves, petioles and tender stems. The growth period is short, the harvest is flexible, the cultivation is very extensive, and there are many varieties. There are more than 10 families and more than 30 species of green leafy vegetables cultivated in my country. Green leafy vegetables are common vegetables in our daily life. Green leafy vegetables are vegetables with the highest nutritional value. They are representatives of vegetables that are good for health, and their health benefits are almost irreplaceable. Eat green leafy vegetables every day for meals to ensure the healthy operation of the body. So, let's understand the nutritional value of green leafy vegetables. It is rich in vitami...

Claims

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Application Information

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