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Vegetable preservation agent and preparation method thereof

A preservative and vegetable technology, applied in the direction of fruit and vegetable preservation, food preservation, food ingredients as anti-microbial preservation, etc., can solve the problems of vegetable deterioration, achieve the effects of growth inhibition, strong sterilization and antiseptic effect, and prolong shelf life

Inactive Publication Date: 2017-11-24
GUANGXI JIPENG INVESTMENT CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a vegetable preservative and a preparation method thereof to solve the problem that vegetables deteriorate due to contamination by psychrophilic bacteria during refrigeration.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A vegetable antistaling agent, the vegetable antistaling agent is made up of the following raw materials in parts by weight: 20 parts of snake-toothed grape leaves, 8 parts of grape seeds, 6 parts of propolis, 4 parts of pomegranate peel, 4 parts of perilla powder, 4 parts of sorbitol 2 parts garlic, 4 parts cloves, 4 parts nutmeg, 1 part salt, 2 parts mature vinegar, 4 parts ginger, 1 part yeast;

[0017] A kind of preparation method of vegetable preservative as described above, comprises the steps:

[0018] (1) Use a crusher to crush the leaves and seeds of the Snake japonica grape into a mixture with a particle size of less than 3 mm, then add the cellulase aqueous solution and edible ethanol to make the liquid 1 cm above the surface of the mixture, stir well and soak for 4 hours , add water 3 times the total weight of the mixture to reflux and extract twice, extracting for 1 hour each time, combine the extracts and concentrate at room temperature to measure the rela...

Embodiment 2

[0021] A vegetable antistaling agent, the vegetable antistaling agent is made up of the following raw materials in parts by weight: 22 parts of japonica grape leaves, 9 parts of grape seeds, 7 parts of propolis, 6 parts of pomegranate peel, 5 parts of perilla powder, 5 parts of sorbitol 3 parts garlic, 6 parts cloves, 6 parts nutmeg, 2 parts salt, 3 parts mature vinegar, 8 parts ginger, 2 parts yeast;

[0022] A kind of preparation method of vegetable preservative as described above, comprises the steps:

[0023] (1) Use a crusher to crush the leaves and seeds of the Snake japonica grape into a mixture with a particle size of less than 3mm, then add cellulase aqueous solution and edible ethanol to make the liquid 1.5cm above the surface of the mixture, stir well and soak for 4.5 hours , adding water 4 times the total weight of the mixture to reflux for extraction 3 times, each extraction for 1.5 hours, combining the extracts and concentrating at room temperature to measure the...

Embodiment 3

[0026] A vegetable antistaling agent, the vegetable antistaling agent is composed of the following raw materials in parts by weight: 24 parts of snake-toothed grape leaves, 10 parts of grape seeds, 8 parts of propolis, 8 parts of pomegranate peel, 6 parts of perilla powder, 6 parts of sorbitol 4 parts garlic, 8 parts cloves, 8 parts nutmeg, 3 parts salt, 4 parts mature vinegar, 12 parts ginger, 3 parts yeast;

[0027] A kind of preparation method of vegetable preservative as described above, comprises the steps:

[0028] (1) Use a crusher to crush the leaves and seeds of the Snake japonica grape into a mixture with a particle size of less than 3mm, then add the cellulase aqueous solution and edible ethanol, so that the liquid is 2cm above the surface of the mixture, stir well and then soak for 4- After 5 hours, add water 5 times the total weight of the mixture to reflux and extract for 3 times, each extraction for 2 hours, combine the extracts and concentrate at room temperatu...

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PUM

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Abstract

The invention relates to the field of preservation agents, in particular to a vegetable preservation agent and a preparation method thereof. The vegetable preservation agent is composed of, by weight, 20-24 parts of ampelopsis grossedentata leaf, 8-10 parts of grape seed, 6-8 parts of propolis, 4-6 parts of pomegranate peel, 4-6 parts of perilla powder, 4-6 parts of sorbitol, 2-4 parts of garlic, 4-8 parts of clove, 4-8 parts of semen myristicae, 1-3 parts of edible salt, 2-4 parts of mature vinegar, 4-12 parts of ginger and 1-3 parts of yeast. In the process of preparing, no chemical synthetic substance is added, so that no pollution is caused, vegetables can be maintained fresh for a longer time, flavor and nutritional substances of the vegetables are not reduced, and shelf life of the vegetables is prolonged.

Description

technical field [0001] The invention relates to the field of antistaling agents, in particular to a vegetable antistaling agent and a preparation method thereof. Background technique [0002] my country is a big vegetable producing country, with the variety and output ranking first in the world. It is one of the pillar industries of the national economy. economic loss. With the improvement of people's living standards and high quality requirements for food, vegetables need to be kept fresh for a longer period of time in a more complex situation, and to preserve their flavor and nutrients. The main way to solve this problem is to refrigerate vegetables at low temperature In the process of cold storage, the water holding capacity, tenderness and umami taste of vegetables are greatly improved, but some psychrophilic bacteria, such as Listeria monocytogenes and Pseudomonas Bacteria, etc., they will still grow and multiply in large quantities under refrigerated conditions, which...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154A23B7/155A23B7/157
CPCA23B7/154A23B7/155A23B7/157A23V2002/00A23V2200/10A23V2250/21A23V2250/642A23V2250/21166A23V2250/1582A23V2250/1614
Inventor 杜超杰
Owner GUANGXI JIPENG INVESTMENT CO LTD
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