Vegetable fresh-keeping agent

A technology for preservatives and vegetables, applied in the direction of protecting fruits/vegetables with a protective coating, can solve the problems of long storage time, economic loss, dehydration of vegetables, etc., to prolong storage time, reduce water loss, and enhance antioxidant capacity. Effect

Inactive Publication Date: 2017-11-17
周海腾
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Greenhouse vegetables are far from meeting the existing needs. They are transported from other places or stored for a long time to meet people's needs. However, vegetables often contain more water. Long storage time will dehydrate the vegetables and change their taste. Make vegetables rot due to moisture, or dehydrate or rot vegetables due to temperature changes during transportation, which not only pollutes the environment, but also brings economic losses; the current preservation technology is generally low-temperature preservation, dry preservation, or freshness preservation However, most of the existing preservatives are chemical agents, which will remain in the human body after long-term use and cause harm to the human body. For the sake of environmental protection and human health, the development and application of efficient and safe food preservatives has become an important aspect of food preservatives in the world today. field of study

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A vegetable preservative, consisting of the following materials in parts by weight: 15 parts of betel nut extract, 5 parts of mulberry leaf juice, 3 parts of starch, 3 parts of green tea concentrate, 0.5 parts of vitamin C, 10 parts of ethanol, 5 parts of acetic acid, chitin 0.5 part, 2 parts of baking soda, 0.5 part of capsaicin, 1 part of modified locust bean gum, 1 part of beeswax, 0.1 ppm of ozone; the betel nut extract is made by the following method: betel nut and 50% ethanol by weight After mixing at a ratio of 1:10, crush it at high speed, place it in an ultrasonic wave for 20 minutes, vacuum filter to obtain the filtrate, and recover the ethanol from the filtrate under reduced pressure to obtain the betel nut extract; the modified locust bean gum is prepared by the following method: Preparation: Mix locust bean gum, soybean protein powder and water in a weight ratio of 5:1:10, heat to 85°C and disperse at high speed for 20 minutes, add sodium hydroxide to adjust...

Embodiment 2

[0021] A vegetable preservative, consisting of the following materials in parts by weight: 20 parts of betel nut extract, 10 parts of mulberry leaf juice, 8 parts of starch, 8 parts of green tea concentrate, 1 part of vitamin C, 15 parts of ethanol, 10 parts of acetic acid, chitin 2 parts, 4 parts of baking soda, 1 part of capsaicin, 3 parts of modified locust bean gum, 3 parts of beeswax, and 0.15 ppm of ozone; After mixing at a ratio of 1:10, it was crushed at high speed, placed in ultrasonic treatment for 30 minutes, the operating frequency of the ultrasonic treatment was 1000 Hz, the filtrate was obtained by vacuum filtration, and the ethanol was recovered from the filtrate under reduced pressure to obtain the betel nut extract; The modified locust bean gum is prepared by the following method: mix locust bean gum, soybean protein powder and water in a weight ratio of 5:2:10, heat to 85-90°C and disperse at a high speed for 30 minutes, add sodium hydroxide to adjust the pH t...

Embodiment 3

[0024]A vegetable preservative, consisting of the following materials in parts by weight: 18 parts of betel nut extract, 8 parts of mulberry leaf juice, 5 parts of starch, 6 parts of green tea concentrate, 0.8 parts of vitamin C, 12 parts of ethanol, 8 parts of acetic acid, chitin 1.5 parts, 3 parts of baking soda, 0.8 part of capsaicin, 2 parts of modified locust bean gum, 2 parts of beeswax, and 0.2 ppm of ozone; Mixed at a ratio of 1:10, crushed at high speed, placed in ultrasonic treatment for 25 minutes, the operating frequency of the ultrasonic treatment was 600 Hz, vacuum filtration was obtained to obtain the filtrate, and the filtrate was decompressed to recover ethanol to obtain the betel nut extract; The modified locust bean gum is prepared by the following method: mix locust bean gum, soybean protein powder and water in a weight ratio of 5:1:10, heat to 88°C and disperse at a high speed for 25 minutes, add sodium hydroxide to adjust the pH to 11, stir After reacting...

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PUM

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Abstract

The invention discloses a vegetable fresh-keeping agent. The vegetable fresh-keeping agent is prepared from the following materials in parts by weight: 15-20 parts of an areca seed extracting solution, 5-10 parts of mulberry leaf juice, 3-8 parts of starch, 3-8 parts of a green tea concentrated solution, 0.5-1 part of vitamin C, 10-15 parts of ethanol, 5-10 parts of acetic acid, 0.5-2 parts of chitin, 2-4 parts of baking soda, 0.5-1 part of capsaicine, 1-3 parts of modified locust bean gum, 1-3 parts of beeswax and 0.1-0.15ppm of ozone. The added modified locust bean gum is modified under the alkaline condition through soybean protein powder, is good in aqueous solubility and easy to clean, contains vegetable protein and has notable thermal resistance; and when the modified locust bean gum is in synergistic reaction with other substances, the water loss of vegetables can be reduced, the condition that the vegetables become rotten is notably reduced, and the storage life of the vegetables is prolonged.

Description

technical field [0001] The invention relates to the technical field of antistaling agents, in particular to a vegetable antistaling agent. Background technique [0002] With the development of science and technology and the improvement of people's living standards, people's demand for vegetables produced in different seasons in different regions is gradually increasing. Greenhouse vegetables are far from meeting the existing needs. They are transported from other places or stored for a long time to meet people's needs. However, vegetables often contain more water. Long storage time will dehydrate the vegetables and change their taste. Make vegetables rot due to moisture, or dehydrate or rot vegetables due to temperature changes during transportation, which not only pollutes the environment, but also brings economic losses; the current preservation technology is generally low-temperature preservation, dry preservation, or freshness preservation However, most of the existing ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/16
CPCA23B7/16
Inventor 周海腾
Owner 周海腾
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