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Preservative for fruits and vegetables

A fruit and vegetable preservative, sucrose technology, applied in the field of food storage, can solve the problems of high cost, no bactericidal effect, limited fresh-keeping effect, etc.

Inactive Publication Date: 2017-11-17
广西俊智农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The new high-fat film powder does not affect the water absorption, ventilation and light transmission of crops, protects fruits and vegetables from external diseases, and can play a role in fresh-keeping of fruits and vegetables. However, the new high-fat film itself has no bactericidal effect, and the fresh-keeping effect is limited. In addition, it is a high-grade Fatty acid is compounded with various compounds, and the cost is relatively high

Method used

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  • Preservative for fruits and vegetables
  • Preservative for fruits and vegetables
  • Preservative for fruits and vegetables

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] A fruit and vegetable preservative, raw materials and parts by weight are: a fruit and vegetable preservative, characterized in that, the raw materials and parts by weight of the fruit and vegetable preservative are: 45 parts of citrus peels, 45 parts of banana peels, 45 parts of aloe, sucrose parts 45. 5 parts of Shijunzi, 3 parts of Torreya chinensis, 7 parts of Orchid Herb, 5 parts of Daylily, and 1 part of Zhuyejiao. The citrus peels and banana peels are fresh and ripe citrus peels and banana peels. The sucrose is earth sucrose.

[0014] The preparation method of described fruit and vegetable preservative is as follows:

[0015] 1) taking the bulk drug by said parts by weight;

[0016] 2) Mince citrus peels, banana peels, aloe vera, and sucrose, and mix them uniformly to obtain mixture I;

[0017] 3) Put sucrose into the fermenter, add mountain spring water whose weight portion is 10 times that of the mixture I, stir until dissolved, add the mixture I obtained in...

Embodiment 2

[0022] A fruit and vegetable preservative, raw materials and parts by weight are: a fruit and vegetable preservative, characterized in that, the raw materials and parts by weight of the fruit and vegetable preservative are: 50 parts of citrus peels, 50 parts of banana peels, 50 parts of aloe, 50 parts of sucrose 7 parts, 7 parts of Shijunzi, 4 parts of Torreya chinensis, 9 parts of Orchid Herb, 7 parts of Daylily, and 2 parts of Bamboo Leaf Coke. The citrus peels and banana peels are fresh and ripe citrus peels and banana peels. The sucrose is earth sucrose.

[0023] The preparation method of described fruit and vegetable preservative is as follows:

[0024] 1) taking the bulk drug by said parts by weight;

[0025] 2) Mince citrus peels, banana peels, aloe vera, and sucrose, and mix them uniformly to obtain mixture I;

[0026] 3) Put sucrose into the fermenter, add mountain spring water whose weight portion is 10 times that of the mixture I, stir until dissolved, add the mi...

Embodiment 3

[0031] A fruit and vegetable preservative, raw materials and parts by weight are: a fruit and vegetable preservative, characterized in that, the raw materials and parts by weight of the fruit and vegetable preservative are: 55 parts of citrus peels, 55 parts of banana peels, 55 parts of aloe, sucrose parts 55. 8 parts of Shijunzi, 5 parts of Torreya chinensis, 11 parts of Orchid Herb, 8 parts of Daylily Flower, and 3 parts of Bamboo Leaf Coke. The citrus peels and banana peels are fresh and ripe citrus peels and banana peels. The sucrose is earth sucrose.

[0032] The preparation method of described fruit and vegetable preservative is as follows:

[0033] 1) taking the bulk drug by said parts by weight;

[0034] 2) Mince citrus peels, banana peels, aloe vera, and sucrose, and mix them uniformly to obtain mixture I;

[0035] 3) Put sucrose into the fermenter, add mountain spring water whose weight portion is 10 times that of the mixture I, stir until dissolved, add the mixtu...

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Abstract

The present invention discloses a preservative for fruits and vegetables, and belongs to the field of food storage. The preservative for the fruits and vegetables comprises the following raw materials in parts by weight: citrus peels, banana peels, aloe vera, sucrose, fructus quisqualis, semen torreya, caryopteris incana, hemerocallis citrina flowers and coked bamboo leaves. A manufacture method comprises the following steps: water is added into the citrus peels, banana peels, aloe vera and sucrose for a fermentation, a supernatant liquid is taken, and the taken supernatant liquid is mixed with an extract of the traditional Chinese medicines of the fructus quisqualis, semen torreya, caryopteris incana, hemerocallis citrina flowers and coked bamboo leaves. The preservative for the fruits and vegetables forms a transparent protective film on the surfaces of the fruits and vegetables, reduces a respiratory intensity and an ethylene release amount of the fruits and vegetables, prevents water evaporation and microorganism infections, thus effectively prolongs a shelf life of the fruits and vegetables, reduces a loss of nutrients in the fruits and vegetables, and is safe and reliable, non-toxic and environmentally protective, good in preservation effects, low in raw material prices and beneficial for promotion.

Description

【Technical field】 [0001] The invention belongs to the field of food storage, and in particular relates to a fresh-keeping agent for fruits and vegetables. 【Background technique】 [0002] The commonly used antistaling agent in the market is the new high-fat film powder, which is a kind of wettable powder that is scientifically compounded with higher fatty acids and various compounds and synthesized by a unique scientific research process. The new high-fat film powder does not affect the water absorption, ventilation and light transmission of crops, protects fruits and vegetables from external diseases, and can play a role in fresh-keeping of fruits and vegetables. However, the new high-fat film itself has no bactericidal effect, and the fresh-keeping effect is limited. In addition, it is a high-grade Fatty acid is compounded with various compounds, and the cost is relatively high. 【Content of invention】 [0003] In order to solve the above problems, the present invention p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154A23B7/155
CPCA23B7/154A23B7/155A23V2002/00A23V2250/21
Inventor 苏民赵
Owner 广西俊智农业科技有限公司
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