Chinese herbal medicine vegetable-fruit preservative and preservation method

A technology of Chinese herbal medicine and preservative, which is applied in the field of Chinese herbal medicine, vegetable and fruit preservative, and Chinese herbal medicine preservation of vegetables and fruits, can solve problems such as rot, carcinogenicity, and preservative residue, and achieves good fresh-keeping effect of vegetables and fruits, strong anti-inflammatory effect, and strong anti-fungal effect.

Inactive Publication Date: 2016-06-15
黄庆辉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Post-picking rot of fresh fruits and vegetables is a global problem. According to reports, 10%-30% of fresh fruits and vegetables are lost due to post-picking rot in developed countries, and the rot rate in developing countries is even as high as 40%-50%, causing huge losses. waste
[0003] At present, chemical preservatives are commonly used, such as tekto, carbendazim, benlaite, chlorine, sulfur dioxide, etc. Although these chemical substances can kill pathogenic bacteria and achieve the purpose of antiseptic preservation, many chemically synthesized preservatives remain in the On the surface of fruits and vegetables, after eating these fruits and vegetables, the preservatives on the surface of fruits and vegetables will have certain adverse effects on human health, and even cause cancer

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Example 1: Weigh the corresponding Chinese herbal ingredients according to the following mass: 20g of cloves, 15g of licorice, 10g of Artemisia argyi, 13g of Verbena, 10g of Pulsatilla, 2g of Coptidis Rhizome, 4g of Houttuynia cordata, 6g of Wintergreen, and 12g of Cassia.

[0016] Mix the above-mentioned Chinese herbal medicine with 2L of tap water and soak for 15 minutes, then bring to a boil over high heat, then decoct on low heat for 40 minutes, turn off the heat, wait for the liquid to cool naturally, pour the cooled liquid into 150L of tap water to dilute.

[0017] Soak the freshly picked citrus in the above-mentioned fresh-keeping medicinal solution for 15 minutes, take out the citrus and put it in a wicker basket, dry the surface naturally and store it indoors at room temperature.

[0018] After 100 days, it was checked that the rotten fruit rate of citrus was only 6.23%, which was more than 35 percentage points lower than the 40% rotten fruit rate of the control...

Embodiment 2

[0019] Example 2, the corresponding Chinese herbal ingredients were weighed according to the following mass: 25g of cloves, 20g of licorice, 15g of mugwort leaves, 18g of verbena, 15g of pulsatilla, 4g of coptis, 6g of houttuynia, 8g of wintergreen, and 14g of cassia.

[0020] Mix the above Chinese herbal medicine with 2.3L of tap water and soak for 15 minutes, then bring to a boil over high heat, then decoct on low heat for 40 minutes, turn off the heat, wait for the liquid to cool naturally, pour the cooled liquid into 180L of tap water to dilute .

[0021] Soak the freshly picked tomatoes in the above-mentioned fresh-keeping medicinal solution for 15 minutes, take out the tomatoes and put them in wicker baskets, air-dry the surface naturally, and store them indoors at room temperature.

[0022] After 30 days, the tomatoes soaked in the fresh-keeping medicinal liquid were darker in color and remained intact on the outside, while the tomatoes in the control group had all rott...

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PUM

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Abstract

The invention provides a Chinese herbal medicine vegetable-fruit preservative and belongs to the field of vegetable-fruit preservation.The preservative is composed of clove, Radix glycyrrhizae, Folium artemisiae argyi, Verbena officinalis, root of Chinese pulsatilla, Rhizoma coptidis, Herba houttuyniae, Pyrola rotundifolia and Semen cassiae.Chinese herbal medicine is decocted into medicinal liquid which is used for soaking vegetables and fruits, and antibacterial and bactericidal efficacy of the Chinese herbal medicine is utilized to preserve the vegetables and fruits.The Chinese herbal medicine vegetable-fruit preservative has the advantages of good preservation effect, environment friendliness and harmlessness to human body.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping of vegetables and fruits, and in particular relates to a Chinese herbal medicine fresh-keeping agent for vegetables and fruits, and also relates to a Chinese herbal medicine fresh-keeping method for vegetables and fruits. Background technique [0002] Post-picking rot of fresh fruits and vegetables is a global problem. According to reports, 10%-30% of fresh fruits and vegetables are lost due to post-picking rot in developed countries, and the rot rate in developing countries is even as high as 40%-50%, causing huge losses. waste. [0003] At present, chemical preservatives are commonly used, such as tekto, carbendazim, benlaite, chlorine, sulfur dioxide, etc. Although these chemical substances can kill pathogenic bacteria and achieve the purpose of antiseptic preservation, many chemically synthesized preservatives remain in the On the surface of fruits and vegetables, after eating these fru...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154
CPCA23B7/154
Inventor 何志铿
Owner 黄庆辉
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