Method for prolong shelf life of cucumber

A shelf life, cucumber technology, applied in food preservation, fruit and vegetable preservation, food science, etc., can solve problems such as inapplicability, achieve the effects of preventing mold, prolonging freshness period, and reducing low temperature damage

Inactive Publication Date: 2015-11-25
刘静兵
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] However, these methods are routine preservation method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0017] Example 1

[0018] A method for prolonging the shelf life of cucumbers. After the cucumbers are harvested, they are treated and preserved with a preservative immediately; the preservative is composed of the following components with mass fractions: 50% citric acid, acetylated monoglyceride fatty acid esters, 5% tea polyphenols, 5% spices, 5% ginkgo biloba extract, 0.03% phytate, 8% fatty acids and 0.01% trace elements (iron, copper, zinc, cobalt, selenium, iodine, nickel, etc.), The total mass fraction of each component is 100%.

[0019] Dissolve the above components with water first, then dry, and package. When using, first use cold boiled water for a while, adjust the preservative to be used into a paste, so that the dry powder is not visible, and then dilute with sterile water at a ratio of 1.5-2%. During the dilution process, you can use it while stirring The wooden stick scrapes the paste to the four walls of the container, spreads it thinly, and the preservative can ...

Example Embodiment

[0022] Example 2

[0023] A method for prolonging the shelf life of cucumbers. After the cucumbers are harvested, they are treated and preserved immediately with a preservative; the preservative is composed of the following components with mass fractions: 65% citric acid, acetylated monoglyceride fatty acid esters, 1% Ginkgo biloba extract, 1% bamboo leaf extract, 1% balsam pear extract, 1% lotus leaf extract, 1% aloe extract, 0.025% phytate, 1% vitamins and 0.1% trace elements (selenium, Iodine, nickel, fluorine, molybdenum, vanadium, tin, etc.), the total mass fraction of each component is 100%.

[0024] Dissolve the above components with water first, then dry, and package. When using, first use cold boiled water for a while, adjust the preservative to be used into a paste, so that the dry powder is not visible, and then dilute with sterile water at a ratio of 1.5-2%. During the dilution process, you can use it while stirring The wooden stick scrapes the paste to the four walls...

Example Embodiment

[0027] Example 3

[0028] A method for prolonging the shelf life of cucumbers. After the cucumbers are harvested, they are treated and preserved with a preservative immediately; the preservative is composed of the following components with mass fractions: citric acid, 50% acetylated monoglyceride fatty acid esters, 5% Chinese herbal medicine extract, 5% Ginkgo biloba extract, 5% bamboo leaf extract, 0.03% phytate, 5% amino acid and 0.05% trace elements (zinc, cobalt, selenium, iodine, nickel, fluorine, molybdenum, etc.) Heavy), the sum of the mass fraction of each component is 100%.

[0029] Dissolve the above components with water first, then dry, and package. When using, first use cold boiled water for a while, adjust the preservative to be used into a paste, so that the dry powder is not visible, and then dilute with sterile water at a ratio of 1.5-2%. During the dilution process, you can use it while stirring The wooden stick scrapes the paste to the four walls of the contain...

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PUM

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Abstract

The invention discloses a method for prolong shelf life of cucumber, after harvesting cucumber, an antistaling agent is used for processing and preserving the cucumber immediately; The antistaling agent comprises the following raw materials by mass fraction: 50-65% of citric acid, 15-50% of acetylatedmono-glycerides, 5-15% of plant source natural antiseptic, 0.025-0.03% of natural color protection agent, 1-8% of nutrition intensifying agent, and 0.01-0.1% of trace element; wherein sum of mass fraction of the raw materials is 100%. The method can effectively prolong the fresh-keeping period of the cucumber, reduce the release of ethane, keep the hardness of the cucumber, delay the decreasing speed of chlorophyll, reduce moisture evaporation, reduce the low temperature damage on the fruit and vegetable, keep the balance of saccharic acid degree, reduce the browning due to scratch and block the harmful mushroom poison to prevent propagation harm, prevent mildew, and increase the luster of the fruit.

Description

technical field [0001] The invention belongs to the technical field of food preservation, and in particular relates to a method for extending the shelf life of cucumbers. Background technique [0002] Cucumber is fresh and green, with a sweet and refreshing taste. It is not only rich in nutrition, but also a good beauty product for women. However, the purchased cucumbers will not be so fresh after being stored for a period of time. Therefore, it needs to be preserved, and the existing conventional preservation methods are as follows: [0003] 1) Put salt water in the bucket and soak the cucumber in it. At this time, many fine air bubbles will be ejected from the bottom, thereby increasing the oxygen content in the water or the water around the air bubbles, and maintaining the respiration of the cucumber itself. If the water source is sufficient, you can also use flowing water, such as river water, stream water, etc. This method preserves cucumbers, and the freshness of cu...

Claims

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Application Information

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IPC IPC(8): A23B7/154
Inventor 刘静兵
Owner 刘静兵
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