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Novel composite fresh keeping agent for keeping vegetables green

A composite fresh-keeping and vegetable technology, applied in the field of preservatives, can solve problems such as invisible cholesterol, and achieve the effects of maintaining appearance quality, inhibiting vegetable yellowing, and reducing water loss in the later stage.

Inactive Publication Date: 2015-10-28
ZHEJIANG GONGSHANG UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, there is no report on the use of cholesterol as a fresh-keeping agent for fruits and vegetables at home and abroad

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Embodiment 1: the preparation of composite antistaling agent

[0018] Taking 1L of composite preservative as an example, weigh 0.8g of water-soluble chitosan, slowly dissolve it in 0.5L of distilled water, and stir until it is fully dissolved; weigh 0.2g of cholesterol, add it to 2mL of absolute ethanol, and dissolve it slowly with the aid of ultrasound. Add to the stirring water-soluble chitosan solution; then add 1.6g L-arginine; fully stir and mix evenly, finally adjust the pH to 5.0 with 1M NaOH solution, and then distill the volume to 1L to obtain the composite preservative . The obtained composite antistaling agent is liquid, and its active ingredients are: 0.2g / L cholesterol, 0.04mmol / L L-arginine, and 0.08% (m / m) water-soluble chitosan.

Embodiment 2

[0019] Embodiment 2: the preparation of composite antistaling agent

[0020] Taking 1L of composite preservative as an example, weigh 1.2g of water-soluble chitosan, slowly dissolve it in 0.5L of distilled water, and stir until it is fully dissolved; weigh 0.5g of cholesterol, add it to 2mL of absolute ethanol, and dissolve it slowly with the aid of ultrasound. Add to the stirring water-soluble chitosan solution; then add 2.4g L-arginine; fully stir and mix evenly, finally adjust the pH to 5.0 with 1M NaOH solution, and then distill the volume to 1L to obtain the composite preservative . The obtained composite antistaling agent is liquid, and its active ingredients are: 0.5g / L cholesterol, 0.06mmol / L L-arginine, and 0.12% (m / m) water-soluble chitosan.

Embodiment 3

[0021] Embodiment 3: the preparation of composite antistaling agent

[0022] Taking 1L of composite preservative as an example, weigh 1.0g of water-soluble chitosan, slowly dissolve it in 0.5L of distilled water, and stir until fully dissolved; weigh 0.3g of cholesterol, add it to 2mL of absolute ethanol, and dissolve it slowly with the aid of ultrasound. Add to the stirring water-soluble chitosan solution; then add 2.0g L-arginine; fully stir and mix evenly, finally adjust the pH to 5.0 with 1M NaOH solution, and then distill the volume to 1L to obtain the composite preservative . The obtained composite antistaling agent is liquid, and its active ingredients are: 0.3g / L cholesterol, 0.05mmol / L L-arginine, and 0.10% (m / m) water-soluble chitosan.

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PUM

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Abstract

The invention relates to the field of storing and keeping food fresh, and aims to provide a novel composite fresh keeping agent for keeping vegetables green. The novel composite fresh keeping agent for keeping the vegetables green is liquid and comprises the following effective components of cholesterol of 0.2-0.5g / L, L-arginine of 0.04-0.06mmol / L and water-soluble chitosan of 0.08-0.12%(m / m). According to the novel composite fresh keeping agent, the L-arginine and the cholesterol are matched for use, so that the fresh keeping effect of the cholesterol is enhanced; the dosage of the cholesterol contained in the novel composite fresh keeping agent is limited, and the novel composite fresh keeping agent is safe to use. The water-soluble chitosan is used as a preservative and a stabilizing agent for a cholesterol solution, and three kinds of ingredients are mixed in a specific proportion and certain sequence so as to obtain the composite fresh keeping agent. In the process of storing the picked vegetables, in a manner that the composite fresh keeping agent is absorbed through notches (or the picked vegetables are soaked in the composite fresh keeping agent before storage), the etiolation of the vegetables can be restrained, the lignification of the vegetables is delayed, the dehydration of the vegetables at the later stage is reduced, the exterior quality of the vegetables is maintained, the decomposition of the vegetables is restrained, and the storage period or the shelf life of the vegetables is significantly prolonged.

Description

technical field [0001] The invention belongs to the field of food storage and fresh-keeping, relates to fresh-keeping of green vegetables after harvest, in particular to a fresh-keeping agent capable of keeping vegetables green and prolonging the shelf life of green vegetables after harvest. The principle is that after the green vegetables are harvested, they are treated with a compound preservative for incision absorption (or overall soaking) to improve the resistance of the green vegetables to post-harvest adversity stress, maintain color and nutritional value, inhibit rot and weight loss, and significantly extend the shelf life of green vegetables. Background technique [0002] The post-harvest loss rate of vegetables in our country reaches 10%-25%, while that in developed countries is only 1.7%-5%. The main losses are caused by rot, yellowing, and mechanical damage. Vegetable fresh-keeping methods mainly include: ① physical methods such as low-temperature refrigeration,...

Claims

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Application Information

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IPC IPC(8): A23B7/154
Inventor 王向阳陈贝莉顾双
Owner ZHEJIANG GONGSHANG UNIVERSITY
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