Vegetable color protection preservative

A technology for preservatives and vegetables, applied in the field of vegetable color-preserving preservatives, can solve problems such as single function, and achieve the effects of inhibiting respiration, slowing down and chlorosis, and slowing down nutrient consumption

Inactive Publication Date: 2017-12-29
成都三跨蔬菜农场
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Vegetable preservatives in the current technology have a single function, and contemporary people's requ...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A color-preserving agent for vegetables, made from the following raw materials in parts by weight: 2 parts of ligninic acid, 8 parts of sodium chloride, 0.5 part of L-cysteine, 8 parts of citric acid, 2 parts of sodium deoxyacetate, Eucommia chlorogenic acid 1 part, sodium carboxymethylcellulose 3 parts.

[0015] The above-mentioned color-protecting and antistaling agent and gum arabic are mixed together to prepare a smear, and smeared on the surface of vegetables.

Embodiment 2

[0017] A color-preserving and fresh-keeping agent for vegetables, made from the following raw materials in parts by weight: 5 parts of ligninic acid, 10 parts of sodium chloride, 1 part of L-cysteine, 5 parts of citric acid, 1 part of sodium deoxyacetate, 2 parts of Eucommia chlorogenic acid, 2 parts of sodium carboxymethyl cellulose.

[0018] Mix the above-mentioned color-protecting and antistaling agent with 60% ethanol to form a solution, and spray it on the surface of vegetables.

Embodiment 3

[0020] A color-preserving and fresh-keeping agent for vegetables, made from the following raw materials in parts by weight: 3 parts of ligninic acid, 8 parts of sodium chloride, 0.6 part of L-cysteine, 6 parts of citric acid, 1.5 parts of sodium deoxyacetate, Eucommia chlorogenic acid 2 parts, sodium carboxymethyl cellulose 1.2 parts.

[0021] Dissolve 70 parts of the above-mentioned color-protecting and antistaling agent in water to form a prepared solution of vegetable color-protecting and antistaling agent with a concentration of 30%, in which the vegetables can be soaked.

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PUM

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Abstract

The invention provides a vegetable color-protecting and fresh-keeping agent, which is made of the following raw materials in parts by weight: 2-5 parts of ligninic acid, 8-10 parts of sodium chloride, 0.5-1 part of L-cysteine, citric acid 5-8 parts, 1-2 parts of sodium deoxyacetate, 1-2 parts of Eucommia chlorogenic acid, 2-3 parts of sodium carboxymethyl cellulose. The vegetable color-preserving and preservative can well preserve the freshness of the vegetables, inhibit their respiration, slow down the nutrient consumption and chlorosis of the vegetables, and meanwhile have good color-protecting effect, is non-toxic and harmless, and is made of green materials.

Description

technical field [0001] The invention relates to a color-protecting and fresh-keeping agent for vegetables. technical background [0002] Vegetables are stored for a long time and are not fresh, and their nutrients are lost. In order to adapt to people's advocating nature and health, the development and application of efficient and safe food preservatives has become an important research field for food preservatives in the world today. Vegetable preservatives in the present technology have a single function, and contemporary people's requirement for vegetables is not only to maintain their nutritional value but also to ensure their healthy color. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a color-protecting and fresh-keeping agent for vegetables to overcome the problems in the prior art. In order to solve the problems of the technologies described above, the present invention provides the following technical...

Claims

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Application Information

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IPC IPC(8): A23B7/154A23B7/157
CPCA23B7/154A23B7/157A23V2002/00
Inventor 杨运怀
Owner 成都三跨蔬菜农场
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