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Preservative for preserving oat and preparation method of preservative

A technology for preservatives and oatmeal, applied in the field of antiseptic, can solve the problems of diarrhea, inedible, spoiled rice, etc., achieve good bacteriostatic effect, prevent discoloration and odor, and inhibit bacteria.

Inactive Publication Date: 2017-12-08
ANHUI KEJIE LIANGBAO STORAGE EQUIP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Under normal circumstances, the shelf life of oats is only 16-18 months. The expired oats will be spoiled and cannot be eaten. Short-term consumption of spoiled oats will lead to indigestion and diarrhea. Long-term consumption will also cause saturated fatty acids, cholesterol, and blood lipids in the human body. Increased, even the risk of cancer, causing cardiovascular and cerebrovascular, high blood pressure, diabetes and other chronic diseases

Method used

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  • Preservative for preserving oat and preparation method of preservative

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A kind of preservative used for oat preservation, by weight percentage, its formula composition is as follows:

[0030] Artemisia argyi essential oil 1%, tea tree leaf extract 1%, Panax notoginseng extract 2%, sodium toluenesulfonate 0.8%, triethanolamine 1.5%, sodium citrate 0.2%, gibberellin 0.012%, sodium acrylate 0.7%, iso 0.3% propanol, 0.2% pyridine, and the rest is water.

[0031] The preparation method of above-mentioned preservative comprises the following steps:

[0032] (1) Preparation of Artemisia argyi essential oil

[0033] Take 100g of naturally dried Artemisia argyi, grind it finely, put it in a 1000ml round-bottomed flask, add 500ml of distilled water, soak in cold for 2 hours, and then extract it by steam distillation. After refluxing for 4 hours, separate the volatile oil, add a small amount of anhydrous sodium sulfate to dry, and obtain Artemisia argyi essential oil;

[0034] (2) preparation of tea tree leaf extract

[0035] Put the tea tree leav...

Embodiment 2

[0047] A kind of preservative used for oat preservation, by weight percentage, its formula composition is as follows:

[0048] Artemisia argyi essential oil 3%, tea tree leaf extract 2%, Panax notoginseng extract 2.5%, sodium toluenesulfonate 1.0%, triethanolamine 1.8%, sodium citrate 0.4%, gibberellin 0.014%, sodium acrylate 0.8%, iso 0.4% propanol, 0.3% pyridine, and the rest is water.

[0049] The preparation method of above-mentioned preservative comprises the following steps:

[0050] (1) Preparation of Artemisia argyi essential oil

[0051] Take 100g of naturally dried Artemisia argyi, grind it finely, put it in a 1000ml round-bottomed flask, add 500ml of distilled water, soak in cold for 2 hours, and then extract it by steam distillation. After refluxing for 4 hours, separate the volatile oil, add a small amount of anhydrous sodium sulfate to dry, and obtain Artemisia argyi essential oil;

[0052] (2) preparation of tea tree leaf extract

[0053] Put the tea tree le...

Embodiment 3

[0065] A kind of preservative used for oat preservation, by weight percentage, its formula composition is as follows:

[0066] Artemisia argyi essential oil 5%, tea tree leaf extract 3%, Panax notoginseng extract 3%, sodium toluenesulfonate 1.2%, triethanolamine 2%, sodium citrate 0.6%, gibberellin 0.015%, sodium acrylate 1.0%, iso 0.5% propanol, 0.4% pyridine, and the rest is water.

[0067] The preparation method of above-mentioned preservative comprises the following steps:

[0068] (1) Preparation of Artemisia argyi essential oil

[0069] Take 100g of naturally dried Artemisia argyi, grind it finely, put it in a 1000ml round-bottomed flask, add 500ml of distilled water, soak in cold for 2 hours, and then extract it by steam distillation. After refluxing for 4 hours, separate the volatile oil, add a small amount of anhydrous sodium sulfate to dry, and obtain Artemisia argyi essential oil;

[0070] (2) preparation of tea tree leaf extract

[0071] Put the tea tree leaves...

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Abstract

A preservative for oat preservation and a preparation method thereof. According to the percentage by weight, the formula is as follows: Artemisia argyi essential oil 1-5%, tea tree leaf extract 1-3%, Panax notoginseng extract 2-3%, toluene Sodium sulfonate 0.8-1.2%, triethanolamine 1.5-2%, sodium citrate 0.2-0.6%, gibberellin 0.012-0.015%, sodium acrylate 0.7-1.0%, isopropanol 0.3-0.5%, pyridine 0.2-0.4 %, the rest is water. The preservative provided by the invention can effectively prevent mildew during the oat preservation process and prolong the shelf life of the oat, and the extract prepared by the preparation method can greatly preserve the active ingredients of the oat and improve the antiseptic efficiency.

Description

technical field [0001] The invention relates to the technical field of anticorrosion, in particular to an antiseptic used for oat preservation and a preparation method thereof. Background technique [0002] Oatmeal is one of the miscellaneous grains recognized as having high nutritional value in the world. Its nutritional value is very high, its fat content is 4 times that of rice, and the content of 8 kinds of amino acids needed by the human body and vitamin E is also higher than that of rice and white flour. Nutritionists have found that oatmeal is also an ideal food for preventing atherosclerosis, hypertension, and coronary heart disease. It is rich in Yashan acid, which accounts for 35%-52% of all unsaturated fatty acids. It has auxiliary effects on diabetes, fatty liver, constipation, and edema. [0003] Under normal circumstances, the shelf life of oats is only 16-18 months. The expired oats will be spoiled and cannot be eaten. Short-term consumption of spoiled oats ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B9/26
CPCA23B9/26
Inventor 邢辉郭建鹏王伟
Owner ANHUI KEJIE LIANGBAO STORAGE EQUIP
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