Fruit and vegetable fresh-keeping agent and preparation method thereof

A fruit and vegetable preservative and emulsifier technology, applied in the field of fruit and vegetable preservatives and their preparation, can solve the problems of poor refrigeration preservation effect, high cost, single preservation effect, etc., to avoid color loss of fruits and vegetables, low cost, and avoid water loss Effect

Inactive Publication Date: 2017-03-08
广东广垦绿色农产品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Based on this, it is necessary to provide a fresh-keeping agent for fruits and vegetables and a preparation method thereof aiming at the disad

Method used

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  • Fruit and vegetable fresh-keeping agent and preparation method thereof
  • Fruit and vegetable fresh-keeping agent and preparation method thereof
  • Fruit and vegetable fresh-keeping agent and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] 3 parts of glycerin, 20 parts of edible alcohol, 0.15 part of chitosan, 0.01 part of nisin, 0.015 part of tea polyphenol, 0.01 part of 4-phenylphenol and 0.5 part of beeswax.

Embodiment 2

[0045] 6 parts of glycerin, 25 parts of edible alcohol, 0.4 parts of chitosan, 0.08 parts of nisin, 0.08 parts of tea polyphenols, 0.08 parts of 4-phenylphenol and 2.5 parts of beeswax.

Embodiment 3

[0047] The fruit and vegetable preservative includes the following components by mass: 5 parts of glycerin, 22 parts of edible alcohol, 3.5 parts of palm wax, 0.06 part of abscisic acid, 0.25 part of chitosan, 0.08 part of potassium sorbate, 0.03 part of polylysine 0.05 part of benzoic acid, 0.008 part of glycine, 0.06 part of citric acid, 0.045 part of 1,2-propanediol, 0.025 part of chlorogenic acid, 0.02 part of sucrose ester, 0.04 part of nisin, 0.03 part of tea polyphenol, 4 - 0.05 parts of phenylphenol, 0.3 parts of bamboo vinegar, 1.5 parts of beeswax and 2 parts of emulsifier.

[0048] Effect of the present invention will be further elaborated below in conjunction with specific embodiment:

[0049] The decay phenomena in Table 1 and Table 2 are explained as follows:

[0050] Normal: No rot on the surface of fruits and vegetables; Slight rot: The rotten area has not reached 1 / 3 of the surface area of ​​fruits and vegetables; Moderate rot: The rotten area has reached mor...

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PUM

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Abstract

The invention relates to a fruit and vegetable fresh-keeping agent and a preparation method thereof. The fruit and vegetable fresh-keeping agent comprises the following components: 3-6 parts of glycerin, 20-25 parts of edible alcohol, 0.15-0.4 parts of chitosan, 0.01-0.08 parts of nisin from streptococcus lactis, 0.015-0.08 parts of tea polyphenol, 0.01-0.08 parts of 4-phenylphenol, and 0.5-2.5 parts of beeswax. The method is characterized in that edible alcohol, nisin from streptococcus lactis, and 4-phenylphenol in the fresh-keeping agent can effectively kill the bacteria and resist corrosion, the glycerin and beeswax can form a protection film on the surface of the fruit and vegetable, so that moisture loss of the fruit and vegetable is prevented, tea polyphenol can avoid color loss of the fruit and vegetable, and the color of the fruit and vegetable is more natural. The fruit and vegetable fresh-keeping agent can prolong the preservation period of the fruit and vegetable, so that the fruit and vegetable is fresher and more tasty, and the cost is low.

Description

technical field [0001] The invention relates to the technical field of fresh-keeping of fruits and vegetables, in particular to a fresh-keeping agent for fruits and vegetables and a preparation method thereof. Background technique [0002] With the continuous development of the economy and the continuous improvement of people's living standards, people's requirements for eating fruits and vegetables are also getting higher and higher. Due to the convenient transportation, people can eat fruits and vegetables from all over the world. [0003] During the transportation of fruits and vegetables, in order to keep the fruits and vegetables fresh, it is necessary to preserve the freshness of the fruits and vegetables. Traditional fresh-keeping methods include refrigeration and spraying fresh-keeping solutions on fruits and vegetables. Cold storage is a phenomenon in which fruits and vegetables quickly rot and deteriorate after being placed at room temperature. On the other hand,...

Claims

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Application Information

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IPC IPC(8): A23B7/16
CPCA23B7/16A23V2002/00A23V2200/048A23V2200/10A23V2200/224A23V2250/082A23V2250/6406A23V2250/511A23V2250/55A23V2250/214
Inventor 李光见谌乐
Owner 广东广垦绿色农产品有限公司
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