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Special fresh-keeping agent for sweet potatoes as well as preparation method and application of special fresh-keeping agent

A sweet potato-specific, preservative technology, applied in the direction of protecting fruits/vegetables with a coating protective layer, can solve the problems of poor preservation effect, affecting human health, easy to produce drug resistance, etc., to improve the preservation effect and reduce nutrient consumption. , the preparation method is simple and easy to implement

Inactive Publication Date: 2018-01-05
LINYI ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Pesticides and fungicides have certain toxicity, and residues on sweet potatoes will affect human health; and sweet potato pathogenic bacteria are prone to resistance to pesticides and fungicides, and their fresh-keeping effect is not good

Method used

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  • Special fresh-keeping agent for sweet potatoes as well as preparation method and application of special fresh-keeping agent
  • Special fresh-keeping agent for sweet potatoes as well as preparation method and application of special fresh-keeping agent
  • Special fresh-keeping agent for sweet potatoes as well as preparation method and application of special fresh-keeping agent

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A special preservative for sweet potatoes, which is prepared from the following raw materials in mass percentage: 1% chitosan, 0.5% garlic polysaccharide, 0.05% myristamidopropyl dimethylamine, 0.06% synergist, and the balance is none bacteria water.

[0028] As mentioned, the synergist is prepared from water lily extract and thyme extract in a weight ratio of 1:0.2.

[0029] A kind of preparation method of special preservative for sweet potato is prepared by the following steps:

[0030] 1) Dissolve myristamidopropyl dimethylamine in water and mix well to obtain material A;

[0031] 2) Dissolve chitosan and garlic polysaccharide in material A, stir at 30°C for 5 minutes to obtain material B;

[0032] 3) Add the synergist to material B, stir at 40°C for 3 minutes, and naturally cool to room temperature to obtain a special preservative for sweet potatoes.

[0033] Application of a special fresh-keeping agent for sweet potatoes in sweet potato fresh-keeping.

[0034] ...

Embodiment 2

[0040] A special preservative for sweet potatoes, which is prepared from the following raw materials in mass percentage: 2% chitosan, 0.4% garlic polysaccharide, 0.07% myristamidopropyl dimethylamine, 0.05% synergist, and the balance is none bacteria water.

[0041] As mentioned, the synergist is prepared from water lily extract and thyme extract in a weight ratio of 1:0.3.

[0042] A kind of preparation method of special preservative for sweet potato is prepared by the following steps:

[0043] 1) Dissolve myristamidopropyl dimethylamine in water and mix well to obtain material A;

[0044] 2) Dissolve chitosan and garlic polysaccharide in material A, stir at 35°C for 4 minutes to obtain material B;

[0045] 3) Add the synergist to material B, stir at 35°C for 3 minutes, and naturally cool to room temperature to obtain a special preservative for sweet potatoes.

[0046] Application of a special fresh-keeping agent for sweet potatoes in sweet potato fresh-keeping.

[0047] ...

Embodiment 3

[0053] A special preservative for sweet potatoes, which is prepared from the following raw materials in mass percentage: 3% chitosan, 0.3% garlic polysaccharide, 0.09% myristamidopropyl dimethylamine, 0.04% synergist, and the balance is none bacteria water.

[0054] As mentioned, the synergist is prepared from water lily extract and thyme extract in a weight ratio of 1:0.4.

[0055] A kind of preparation method of special preservative for sweet potato is prepared by the following steps:

[0056] 1) Dissolve myristamidopropyl dimethylamine in water and mix well to obtain material A;

[0057] 2) Dissolve chitosan and garlic polysaccharide in material A, stir at 40°C for 3 minutes to obtain material B;

[0058] 3) Add the synergist to material B, stir at 30°C for 3 minutes, and naturally cool to room temperature to obtain a special preservative for sweet potatoes.

[0059] Application of a special fresh-keeping agent for sweet potatoes in sweet potato fresh-keeping.

[0060] ...

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Abstract

The invention discloses a special fresh-keeping agent for sweet potatoes as well as a preparation method and application of the special fresh-keeping agent. The special fresh-keeping agent is preparedfrom the following raw materials in percentage by mass: 1-3% of chitosan, 0.3-0.5% of garlic polysaccharide, 0.05-0.09% of myristamidopropyl dimethylamine, 0.04-0.06% of a synergist and the balance of bacteria-free water. The special fresh-keeping agent for sweet potatoes has good film forming properties and moisturizing properties, can form a layer of film on the surfaces of the sweet potatoes,and has selective permeable effect on gas; and besides, running off of moisture on the surfaces is retarded, the respiratory intensity is reduced, the nutrient consumption is reduced, various pathogenic bacteria in the sweet potatoes can be well restrained and killed, and texture is maintained, and rot is delayed.

Description

technical field [0001] The invention relates to the technical field of sweet potato fresh-keeping, in particular to a special fresh-keeping agent for sweet potato and its preparation method and application. Background technique [0002] Sweet potato, also known as sweet potato, sweet potato, sweet potato, sweet potato, sweet potato, etc., is an important cultivated variety of sweet potato in the family Convolvulaceae, and has a cultivation history of more than 400 years in China. At present, about 6.7 million hectares of sweet potatoes are planted in China every year, with an output of about 100 million tons, ranking first in the world. Sweet potatoes contain carotene, vitamins, lysine and other anti-cancer substances, and have high nutritional and medicinal value. Sweet potato is a heat-loving crop, and the temperature must be above 20°C during the expansion period of sweet potato pieces in the field, and the sweet potato will stop growing when the temperature is lower tha...

Claims

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Application Information

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IPC IPC(8): A23B7/16
Inventor 唐洪杰刘德友徐玉恒姚夕敏马宗国沈庆彬张谦冷鹏
Owner LINYI ACADEMY OF AGRI SCI
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