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Vegetable preservative, preparation method and vegetable preservation method of vegetable preservative

A preservative and vegetable technology, applied in the fields of fruit and vegetable preservation, food preservation, food science, etc., can solve the problems of preservative residue, rough surface, environmental pollution, etc., to prevent deterioration, avoid food safety, and maintain freshness and brittleness Effect

Inactive Publication Date: 2017-11-07
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the large surface area of ​​vegetables, the tissue is crisp and tender, and the surface is mostly not smooth, it is easy to cause the residue of preservatives, which will lead to environmental pollution and food hazards

Method used

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  • Vegetable preservative, preparation method and vegetable preservation method of vegetable preservative
  • Vegetable preservative, preparation method and vegetable preservation method of vegetable preservative

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] A preparation method of vegetable preservative, comprising the following steps:

[0041] Artemisia argyi leaves are fully pulverized and mixed with distilled water at a volume ratio of 1:20 to obtain a first mixture, and the first mixture is left to stand for 1 hour;

[0042] Boil the mixture left standing for 1 hour on high heat, and collect the evaporating product;

[0043] Condensing the collected evaporator to obtain the volatile liquid of Artemisia argyi leaves;

[0044] Filtrating the remaining first mixture after collecting the evaporated matter to obtain a first filtrate;

[0045] Mixing the volatile liquid and the first filtrate to obtain a first mixed liquid for preparing a vegetable preservative;

[0046] Dilute the first mixed solution 3 times to obtain component A;

[0047] Adding pulverized fresh mint leaves to distilled water at a volume ratio of 5:1 to obtain a second mixture;

[0048] Seal the second mixture at a temperature of 45°C for 30 minutes a...

Embodiment 2

[0055] The invention provides a kind of preparation method of vegetable preservative, comprising the following steps:

[0056] Artemisia argyi leaves are fully pulverized and mixed with distilled water at a volume ratio of 1:35 to obtain a first mixture, and the first mixture is left to stand for 1.5h;

[0057] Boil the mixture after static treatment for 1.5 hours, and collect the evaporation;

[0058] Condensing the collected evaporator to obtain the volatile liquid of Artemisia argyi leaves;

[0059] Filtrating the remaining first mixture after collecting the evaporated matter to obtain a first filtrate;

[0060] Mixing the volatile liquid and the first filtrate to obtain a first mixed liquid for preparing a vegetable preservative;

[0061] Dilute the first mixed solution 4 times to obtain component A;

[0062] Adding pulverized fresh mint leaves to distilled water according to a volume ratio of 10:3 to obtain a second mixture;

[0063] Seal the second mixture at a tempe...

Embodiment 3

[0070] The invention provides a kind of preparation method of vegetable preservative, comprising the following steps:

[0071] Artemisia argyi leaves are fully pulverized and mixed with distilled water at a volume ratio of 1:50 to obtain a first mixture, and the first mixture is left to stand for 2 hours;

[0072] Boil the mixture after static treatment for 2 hours, and collect the evaporation;

[0073] Condensing the collected evaporator to obtain the volatile liquid of Artemisia argyi leaves;

[0074] Filtrating the remaining first mixture after collecting the evaporated matter to obtain a first filtrate;

[0075] Mixing the volatile liquid and the first filtrate to obtain a first mixed liquid for preparing a vegetable preservative;

[0076] Dilute the first mixed solution 3-5 times to obtain component A;

[0077] Adding pulverized fresh mint leaves to distilled water according to a volume ratio of 10:3 to obtain a second mixture;

[0078] Seal the second mixture at a te...

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Abstract

The invention relates to the technical field of agricultural product storage and preservation and particularly discloses a preparation method of a vegetable preservative. The method comprises the steps as follows: Chinese mugwort leaves are fully crushed and mixed with distilled water, a first mixture is obtained, the first mixture is left to stand and then boiled over strong fire, and an evaporant is collected; the collected evaporant is subjected to condensation treatment, and a volatilization liquid of the Chinese mugwort leaves is obtained; the first mixture left after the evaporant is collected is filtered, and first filtrate is obtained; the volatilization liquid and the first filtrate are mixed for preparation of the vegetable preservative. The method is simple and easy to operate, and the prepared vegetable preservative can play a better role in preserving fresh vegetables and prolong the cold storage period of the vegetables. The invention further provides the vegetable preservative which is safe, healthy, non-toxic and capable of prolonging the vegetable storage period. The invention further provides a vegetable preservation method of the vegetable preservative and the most effective use method is provided for preservation treatment of the vegetable preservative.

Description

technical field [0001] The invention relates to the technical field of storage and preservation of agricultural products, in particular to a vegetable preservation agent, a preparation method and a vegetable preservation method thereof. Background technique [0002] my country is the largest food basket in the world. Vegetables are prone to browning, softening, rot, and deterioration before and after harvest due to various physiological aging, microbial and pathogenic bacteria, and environmental changes. It is a major problem to be solved in the field of vegetable preservation to study the fresh-keeping technology of vegetables and prolong its storage and fresh-keeping period. [0003] At present, there are mainly two kinds of fresh-keeping methods for vegetables: physical methods and chemical methods. Physical methods such as modified atmosphere preservation, modified atmosphere packaging technology, and radiation preservation technology all require special equipment and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154
CPCA23B7/154
Inventor 吴杰张洁刘伟王志东
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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