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Snap bean preservative

A technology of preservative and carob, which is applied in the field of preservatives, can solve the problems of unreported research on the preservation effect of carob, and achieve the effects of good hardness, prolonged fresh-keeping period, and good permeability

Active Publication Date: 2016-12-07
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the components of these six preservatives are applied to the preservation of fruits and vegetables separately or in combination, there is no report on the effect of these six preservatives on the preservation of oil beans as an organic whole.

Method used

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  • Snap bean preservative
  • Snap bean preservative
  • Snap bean preservative

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Embodiment 1: a kind of carob preservative, is mixed by the composition of following percentage by weight:

[0023]

[0024]

Embodiment 2

[0025] Embodiment 2: a kind of carob preservative, is mixed by the composition of following percentage by weight:

[0026]

Embodiment 3

[0027] Embodiment 3: a kind of carob preservative, is mixed by the composition of following percentage by weight:

[0028]

[0029] Select the oil beans with appropriate size, maturity, no damage by diseases and insect pests, no mechanical damage, no rust spots and water stains, and divide them into four groups at random, about 1 kg in each group. Tap water treatment, packaged in a special fresh-keeping bag for oil beans, stored at 9±1°C for 30 days, and tested the four indicators of color, hardness, rust spot rate, and malondialdehyde content after taking it out. The results show that the oil beans in the three experimental groups are bright green in color, the pods are hard, the surface is smooth, no water stains, and less rust spots; the oil beans in the control group turn yellow, the pods become soft, the surface is wavy, and there are obvious water stains Spots, rust spots, slight rot. It can be seen that the preservation effect of the experimental group was significa...

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Abstract

The invention discloses a snap bean preservative and belongs to the technical field of preservatives. The snap bean preservative is characterized by consisting of nobiletin, chitosan, sodium alginate, ascorbic acid, phytic acid, calcium chloride and water. The snap bean preservative is prepared from various selected ingredients, the ingredients give full play to a synergistic effect on the premise of exerting respective functions, and the formula is reasonable; during a use process, the snap bean preservative can be used after the above ingredients are mixed uniformly, is a spray-type preservative and is simple to operate; meanwhile, compared with the prior art, the snap bean preservative is good in film-forming properties, is capable of effectively reducing water evaporation, reducing bacterial pollution, reducing rusty spots, reducing the malondialdehyde content, keeping the rigidity and chlorophyll content of snap beans and prolonging the preservation time, and can be stored at the temperature of 9+ / -1 DEG C for 30 days.

Description

technical field [0001] The invention relates to a fresh-keeping agent for oily beans and belongs to the technical field of fresh-keeping agents. Background technique [0002] Carob is rich in protein, and its protein content is as high as 25% in dry weight. In addition, it contains a large amount of essential amino acids, among which lysine and arginine are mostly contained, and it is also rich in various vitamins and trace elements. As a unique vegetable in Northeast China, snap beans are sold well all over the country due to their unique advantages. However, due to the changing seasons in the north, the temperature is unpredictable, and snap beans have a short growth period and short harvest period, so they are easy to shrink, change color or rot. Stored at room temperature for 4 to 6 days, it is easy to lose water and wilt, causing discoloration; and it is easy to be infected by germs and cause rot; low temperature storage is easy to cause chilling injury and rust spots; ...

Claims

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Application Information

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IPC IPC(8): A23B7/154A23B7/157
CPCA23B7/154A23B7/157
Inventor 张秀玲陈少华王晓君谢凤英柳晓晨王炬闫安高宁李凤凤
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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