Unlock instant, AI-driven research and patent intelligence for your innovation.

Vegetable preservative and preparation method thereof

A preservative and vegetable technology, which is applied in the preservation of fruits and vegetables, food preservation, and preservation of food ingredients as antimicrobial agents, can solve the problems of lack of cold chain system and quality assurance system, easy deterioration, etc. The effect of freshness and prolonged storage time

Inactive Publication Date: 2017-05-17
钦州阜康农副食品有限公司
View PDF6 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

After the vegetables are picked, due to the changes in the environmental conditions and the lack of a perfect cold chain system and quality assurance system, it is easy to deteriorate, rot, and green. The annual loss rate of vegetables produced in my country is as high as 25% from the field to the table. %~30%

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A vegetable preservative is composed of the following formula components in parts by mass: 16-18 parts of imazalil sulfate, 2-4 parts of plant growth regulator, 1-2 parts of konjac powder solution, and 2-3 parts of dispersing wetting agent , citric acid 16-18 parts, glycerin 17-19 parts, vitamin C 16-18 parts, co-solvent 10-20 parts, berberine hydrochloride 12-14 parts, calcium chloride 12-14 parts, filler 20- 40 parts, 30-60 parts of deionized water.

Embodiment 2

[0020] A vegetable preservative is composed of the following formula components in parts by mass: 16 parts of imazalil sulfate, 2 parts of plant growth regulator, 1 part of konjac fine powder solution, 2 parts of dispersing wetting agent, 16 parts of citric acid, 17 parts of glycerin 16 parts of vitamin C, 10 parts of co-solvent, 12 parts of berberine hydrochloride, 12 parts of calcium chloride, 20 parts of filler, 30 parts of deionized water.

Embodiment 3

[0022] A vegetable preservative is composed of the following formula components in parts by mass: 17 parts of imazalil sulfate, 3 parts of plant growth regulator, 1.5 parts of konjac fine powder solution, 2.5 parts of dispersing wetting agent, 17 parts of citric acid, 18 parts of glycerin 17 parts of vitamin C, 18 parts of co-solvent, 13 parts of berberine hydrochloride, 13 parts of calcium chloride, 30 parts of filler, 45 parts of deionized water.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a vegetable preservative and a preparation method thereof. The vegetable preservative consists of the following formula components in parts by mass: 16 to 18 parts of imazalil sulfate, 2 to 4 parts of a plant growth regulator, 1 to 2 parts of a konjak fine powder solution, 2 to 3 parts of a dispersing wetting agent, 16 to 18 parts of citric acid, 17 to 19 parts of glycerinum, 16 to 18 parts of vitamin C, 10 to 20 parts of a cosolvent, 12 to 14 parts of berberine hydrochloride, 12 to 14 parts of calcium choride, 20 to 40 parts of fillers and 30 to 60 parts of deionized water. The vegetable preservative provided by the invention has the advantages of high efficiency, use convenience, insusceptibility to resistance generation for germs and the like, can effectively maintain the freshness of vegetables, prolongs the storage time and facilitates transportation.

Description

technical field [0001] The invention relates to the technical field of fresh-keeping of fruits and vegetables, in particular to a vegetable fresh-keeping agent and a preparation method thereof. Background technique [0002] At present, China has become the largest "vegetable basket" in the world. In 2009, China's vegetable planting area and output accounted for 43% and 49% of the world's respectively, ranking first in the world. After the vegetables are picked, due to the changes in the environmental conditions and the lack of a perfect cold chain system and quality assurance system, it is easy to deteriorate, rot, and green. The annual loss rate of vegetables produced in my country from the field to the table is as high as 25%. %~30%. [0003] Vegetables have the characteristics of large leaf area, high water content, and crisp and tender tissues. After harvesting, water evaporates quickly, is easily damaged by machinery, and has strong respiration, which produces a large ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154A23B7/157
CPCA23B7/154A23B7/157A23V2002/00A23V2200/10A23V2250/5066A23V2250/032A23V2250/6406A23V2250/708A23V2250/1578A23V2250/1582
Inventor 黄庭盛
Owner 钦州阜康农副食品有限公司