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Food safety based green fresh-keeping agent and preparation method

A food safety and antistaling agent technology, which is applied in food preservation, fruit and vegetable preservation, food science, etc., can solve the problems of easy damage to the natural environment, human body toxicity and side effects, etc., and achieve the effect of good preservation effect, prolonged preservation period and low cost

Inactive Publication Date: 2015-09-16
胡凡营
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, chemical preservatives are the most widely used vegetable and fruit preservatives, but they have potential toxic side effects on the human body and are easy to damage the natural environment.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment approach 1

[0021] Embodiment 1: Weigh 80 grams of Hedyotis diffusa, 80 grams of Kamba, 150 grams of garlic, 150 grams of bitter gourd, 60 grams of lotus leaves, and 60 grams of Yemachai. In the functional extraction tank, add water 6 times the mass of the mixture, adjust the pressure of the extraction tank to 1.5MPa, and the temperature to 35°C, extract 3 times, each time for 1.5 hours, to obtain a mixed extract, and then let the extract stand for 18 hours to settle , take the supernatant liquid through a screen with a pore size of 100 mesh, 200 mesh and 400 mesh for triple filtration, then put the filtrate into a vacuum concentration tank, and concentrate it to 1g / ml at 4°C to obtain the preservative. mother liquor. Dilute the antistaling agent mother liquor 400 times, then add chitosan with 0.5% diluent quality, add Tween 80 with 3% diluent quality, spray on the surface of vegetables and fruits, it is advisable that the surface is completely wet, after drying , stored at room temperat...

Embodiment approach 2

[0022] Embodiment 2: Weigh 100 grams of Hedyotis diffusa, 100 grams of Kamba, 180 grams of garlic, 180 grams of balsam pear, 70 grams of lotus leaf, and 70 grams of Yemachai. The preparation method is the same as in Example 1.

Embodiment approach 3

[0023] Embodiment 3: Weigh 120 grams of Hedyotis diffusa, 120 grams of Kamba, 210 grams of garlic, 210 grams of bitter gourd, 90 grams of lotus leaf, and 90 grams of Yemazhui, and the preparation method is the same as that of Example 1.

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PUM

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Abstract

The invention discloses a food safety based green fresh-keeping agent and a preparation method. The green fresh-keeping agent is prepared from Chinese herbal medicines including oldenlandia diffusa, resurrection lily rhizome, garlic, bitter gourd, lotus leaf and lindley eupatorium extracts. The fresh keeping test on cherry and green pepper shows that the food safety based green fresh-keeping agent has the advantages that the rotting rate is less than that of a control group, and moreover, the appearance, glossiness and the vc content are superior to those of the control group.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping of vegetables and fruits, and in particular relates to a food safety-based green fresh-keeping agent and a preparation method thereof. Background technique [0002] While vegetables and fruits provide various nutrients for the human body, they also provide excellent conditions for the growth and reproduction of microorganisms, which will eventually lead to spoilage of vegetables and fruits, reduce the quality of vegetables and fruits or completely lose their edible value. According to statistics, about 15%-20% of fruits and vegetables are discarded due to corruption, resulting in huge waste of resources and economic losses. Therefore, in the storage, transportation and processing of fruits and vegetables, antiseptic preservation is always the most important issue. The use of vegetable and fruit antibacterial agents and bacteriostatic agents is the main measure to prevent the rot and deterior...

Claims

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Application Information

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IPC IPC(8): A23B7/154
Inventor 胡凡营
Owner 胡凡营
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