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Special natural preservative for cherries

A preservative, a natural technology, applied in the direction of fruit and vegetable preservation, protection of fruits/vegetables with coating protection layer, application, etc., can solve the problems of complicated preparation method and single effect, and achieve the effect of simple preparation method and improved fresh-keeping period

Inactive Publication Date: 2016-08-24
LIUZHOU XINXIN FRUIT PLANTATION
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Most of the existing natural fruit and vegetable preservatives use various extracts with antioxidant substances, the preparation method is complicated, and the effect is single

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] A special natural antistaling agent for cherries, which is prepared by decocting the following raw materials in parts by weight: 10-18 parts of knotweed, 10-15 parts of galangal, 12-16 parts of forsythia, 12-15 parts of hemp seed, 8-12 parts of peach kernel, 6-10 parts of angelica, 6-12 parts of Trichosanthes, 6-8 parts of bitter almond, 3-5 parts of perilla, 2-5 parts of nutmeg, raw 3-5 parts of Shouwu, 2-4 parts of Baiziren, 2-3 parts of Anemarrhena, 1-4 parts of Agarwood, 2-4 parts of Amomum, 1-3 parts of white cardamom, 1-2 parts of Evodia, 1-2 parts of cloves 2 servings.

[0012] The preparation method of the natural antistaling agent is to weigh each raw material, add water of 8-10 times the total weight of the raw materials, heat to 80-100°C, keep it warm for 30 minutes, then lower it to 30-35°C, filter and decoct Liquid is a natural preservative.

Embodiment 2

[0014] A special natural antistaling agent for cherries, which is prepared by decocting the following raw materials in parts by weight: 14 parts of knotweed, 12 parts of galangal, 14 parts of forsythia, 13 parts of hemp seed, 10 parts of peach kernel, 8 parts of angelica, 10 parts of Guilou kernel, 7 parts of bitter almond, 4 parts of perilla, 3 parts of nutmeg, 4 parts of raw Shouwu, 3 parts of Baiziren, 3 parts of Anemarrhena, 2 parts of agarwood, sand Kernel 3 parts, white cardamom 2 parts, Evodia 1 part, clove 1 part.

[0015] The preparation method of the natural antistaling agent is to weigh each raw material, add water of 8-10 times the total weight of the raw materials, heat to 80-100°C, keep it warm for 30 minutes, then lower it to 30-35°C, filter and decoct Liquid is a natural preservative.

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PUM

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Abstract

The present invention discloses a special natural preservative for cherries. The natural preservative is prepared by boiling the following raw materials in parts by weight: 10-18 parts of rhizoma polygoni cuspidati, 10-15 parts of rhizoma galangae, 12-16 parts of fructus forsythiae, 12-15 parts of fructus cannabis, 8-12 parts of peach kernels, 6-10 parts of radix angelicae sinensis, 6-12 parts of semen trichosanthis, 6-8 parts of bitter almond kernels, 3-5 parts of fructus perillae, 2-5 parts of semen myristicae, 3-5 parts of radix polygoni multiflori, 2-4 parts of semen boitae, 2-3 parts of rhizoma anemarrhenae, 1-4 parts of lignum aquilariae resinatum, 2-4 parts of fructus amomi, 1-3 parts of semen amomi cardamomi, 1-2 parts of fructus evodiae and 1-2 parts of cloves. The beneficial effects are follows: the provided special natural preservative for the cherries are boiling liquid obtained by boiling each of the traditional Chinese medicinal components using a reasonable method, the boiling liquid is used to conduct spraying, the spraying of the boiling liquid can form a layer of natural oxidation prevention layer on the surface of fruits, and the boiling liquid does not affect the ''breathing'' of the fruits and can maximize the shelf life of fruits. At the same time, the preparation method is simple and suitable for industrial scale applications.

Description

[0001] technical field [0002] The invention relates to a special natural preservative for cherries. Background technique [0003] Fruit and vegetable preservatives can be divided into two categories, namely chemical synthesis and natural fruit and vegetable preservatives. For a long time, people have used various chemical synthetic substances to study and apply fresh-keeping and storage of fruits and vegetables, and have achieved remarkable fresh-keeping and antiseptic effects. However, with the development of science and technology, the improvement of people's living standards, and the enhancement of global environmental protection awareness, the development and research of replacing chemically synthesized preservatives with natural fruit and vegetable preservatives has attracted more and more attention. [0004] Most of the existing natural fresh-keeping agents for fruits and vegetables use various extracts with antioxidant substances, and the preparation method is comp...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/16A23B7/154
CPCA23B7/154A23B7/16
Inventor 余琼
Owner LIUZHOU XINXIN FRUIT PLANTATION