Fruit and vegetable plastic wrap and preparation method thereof
A fruit and vegetable fresh-keeping and film liquid technology, applied in the field of fresh-keeping film, can solve problems such as economic loss, neglect of fresh-keeping storage, etc., and achieve the effects of good anti-oxidation performance, good moisturizing effect and simple preparation process
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Embodiment 1
[0017] A fresh-keeping film for fruits and vegetables, which is composed of the following raw materials in parts by weight: 24 parts of olive extract, 10 parts of cinnamon aldehyde, 18 parts of sweet potato stem and leaf extract, 2 parts of corn starch, 6 parts of taro starch, 10 parts of gelatin, and 10 parts of agar 4 parts of clove oil, 4 parts of catechin, 4 parts of casein, 4 parts of forsythia powder, 4 parts of orange peel powder, 4 parts of chitosan, 12 parts of ascorbic acid, 6 parts of sodium alginate;
[0018] Wherein, the preparation method of the olive extract is as follows: a. Soak the olive leaves in salt water, dry them, and grind them into fine powder; b. Add compound enzymes to the olive leaf powder for enzymolysis, and filter to obtain the enzymolysis solution; c. directly pass the enzymatic solution through a neutral alumina column, then elute with glacial acetic acid and ethanol solution, and collect the eluent; d. remove the glacial acetic acid and ethanol...
Embodiment 2
[0025] A fresh-keeping film for fruits and vegetables, which is composed of the following raw materials in parts by weight: 26 parts of olive extract, 12 parts of cinnamon aldehyde, 20 parts of sweet potato stem and leaf extract, 4 parts of corn starch, 7 parts of taro starch, 12 parts of gelatin, and 12 parts of agar 6 parts of clove oil, 7 parts of catechin, 6 parts of casein, 5 parts of forsythia powder, 6 parts of orange peel powder, 6 parts of chitosan, 13 parts of ascorbic acid, 8 parts of sodium alginate;
[0026] Wherein, the preparation method of the olive extract is as follows: a. Soak the olive leaves in salt water, dry them, and grind them into fine powder; b. Add compound enzymes to the olive leaf powder for enzymolysis, and filter to obtain the enzymolysis solution; c. directly pass the enzymatic solution through a neutral alumina column, then elute with glacial acetic acid and ethanol solution, and collect the eluent; d. remove the glacial acetic acid and ethanol...
Embodiment 3
[0033] A fresh-keeping film for fruits and vegetables, which is composed of the following raw materials in parts by weight: 28 parts of olive extract, 14 parts of cinnamon aldehyde, 22 parts of sweet potato stem and leaf extract, 6 parts of corn starch, 8 parts of taro starch, 14 parts of gelatin, and 14 parts of agar 8 parts of clove oil, 10 parts of catechin, 8 parts of casein, 6 parts of forsythia powder, 8 parts of orange peel powder, 8 parts of chitosan, 14 parts of ascorbic acid, 10 parts of sodium alginate;
[0034] Wherein, the preparation method of the olive extract is as follows: a. Soak the olive leaves in salt water, dry them, and grind them into fine powder; b. Add compound enzymes to the olive leaf powder for enzymolysis, and filter to obtain the enzymolysis solution; c. directly pass the enzymatic solution through a neutral alumina column, then elute with glacial acetic acid and ethanol solution, and collect the eluent; d. remove the glacial acetic acid and ethan...
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