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Vegetable preservative and preparation method thereof

A technology of preservatives and vegetables, which is applied in the field of vegetable preservatives and its preparation, can solve the problems that the disease resistance of fruits and vegetables cannot be improved, and the preservation effect of ingredients is not ideal, so as to achieve the effects of improving disease resistance, good freshness preservation effect, and easy operation

Inactive Publication Date: 2016-11-16
HEFEI HUIGU AGRI TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Although the novel green fresh-keeping agent for fresh-keeping of fruits and vegetables described in the technical solution is simple in process and easy to operate, its component fresh-keeping effect is not ideal enough and cannot improve the disease resistance of fruits and vegetables. Therefore, it is necessary to design a kind of fresh-keeping vegetable that can solve the above problems. Agents and their preparation methods

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A kind of vegetable fresh-keeping agent, by mass percentage, described vegetable fresh-keeping agent comprises 0.3% citric acid, 0.3% calcium chloride, 0.5% sodium phosphate, 0.1% vitamin C, 5% oligosaccharide, 2% surfactant, 0.5% konjac fine powder solution, the balance being water, wherein the oligosaccharides are formed by inoculating Botrytis cinerea and Alternaria on culture medium.

[0029] A kind of preparation method of vegetable preservative, described preparation method specifically comprises the following steps:

[0030] Step 1: raw material configuration, wherein 0.3% citric acid, 0.3% calcium chloride, 0.5% sodium phosphate, 0.1% vitamin C, 5% oligosaccharides, 2% surfactant, 0.5% konjac fine powder solution, and the balance is water;

[0031] Step 2: inoculating Alternaria cinerea on PDA medium at 25°C for one week;

[0032] Step 3: take a bacterium cake with a diameter of about 5mm from the edge of the colony and transfer it to a liquid medium for shaki...

Embodiment 2

[0043] A kind of vegetable fresh-keeping agent, by mass percentage, described vegetable fresh-keeping agent comprises 0.5% citric acid, 0.6% calcium chloride, 0.7% sodium phosphate, 0.3% vitamin C, 10% oligosaccharide, 2% surfactant, 1% konjac fine powder solution, the balance being water, wherein the oligosaccharides are formed by inoculating gray mold and Alternaria on the culture medium.

[0044] A kind of preparation method of vegetable preservative, described preparation method specifically comprises the following steps:

[0045] Step 1: raw material configuration, wherein 0.5% citric acid, 0.6% calcium chloride, 0.7% sodium phosphate, 0.3% vitamin C, 10% oligosaccharides, 2% surfactant, 1% konjac fine powder solution, and the balance is water;

[0046] Step 2: inoculating Alternaria cinerea on PDA medium at 25°C for one week;

[0047] Step 3: take a bacterium cake with a diameter of about 5mm from the edge of the colony and transfer it to a liquid medium for shaking an...

Embodiment 3

[0057] Embodiment 3: a kind of vegetable preservative, by mass percentage, described vegetable preservative comprises 0.4% citric acid, 0.5% calcium chloride, 0.6% sodium phosphate, 0.2% vitamin C, 8% oligosaccharide, 2% Surfactant, 0.8% konjac fine powder solution, and the balance is water, wherein the oligosaccharide is formed by inoculating and cultivating culture medium of Botrytis cinerea and Alternaria.

[0058] A kind of preparation method of vegetable preservative, described preparation method specifically comprises the following steps:

[0059] Step 1: raw material configuration, wherein 0.4% citric acid, 0.5% calcium chloride, 0.6% sodium phosphate, 0.2% vitamin C, 8% oligosaccharides, 2% surfactant, 0.8% konjac fine powder solution, and the balance is water;

[0060] Step 2: inoculating Alternaria cinerea on PDA medium at 25°C for one week;

[0061] Step 3: take a bacterium cake with a diameter of about 5mm from the edge of the colony and transfer it to a liquid m...

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PUM

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Abstract

The invention discloses a vegetable preservative and a preparation method thereof, and relates to the field of crop preservation. A vegetable preservative comprises 0.3%-0.5% citric acid and 0.3%-0.6% chlorine in terms of mass percentage. Calcium chloride, 0.5-0.7% sodium phosphate, 0.1%-0.3% vitamin C, 5%-10% oligosaccharides, 2% surfactant, 0.5%-1% konjac powder solution, and the balance is water, wherein all The oligosaccharides are cultivated by inoculating Botrytis cinerea and Alternaria on the culture medium. With the technical scheme of the present invention, the preparation steps are reasonable and easy to operate, and the prepared vegetable preservative can improve the disease resistance of vegetables without It is non-toxic and harmless, and has a good fresh-keeping effect.

Description

technical field [0001] The invention relates to the field of fresh-keeping of crops, in particular to a vegetable fresh-keeping agent and a preparation method thereof. Background technique [0002] Fruits and vegetables have unique flavor and high economic and nutritional value. It is not only an indispensable food in people's daily life, but also an important processing raw material in the food industry, which plays an important role in people's daily life. However, fruit and vegetable production has strong seasonality and regional characteristics, and post-harvest losses are serious. According to the survey results of more than 50 countries by the Food and Agriculture Organization of the United Nations (FAO), the average loss rate of fruits and vegetables after harvest in developing countries is more than 30%, while developed countries The national loss is less than 5%, among which, the loss rate of the United States is less than 3%, the loss of the European Union is less ...

Claims

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Application Information

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IPC IPC(8): A23B7/154A23B7/157
CPCA23B7/154A23B7/157
Inventor 刘利
Owner HEFEI HUIGU AGRI TECH CO LTD
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