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Preparation method of fruit and vegetable fresh keeping agent

A technology of fruit and vegetable preservatives and catalysts, which is applied in the direction of protecting fruits/vegetables with a coating protective layer, which can solve the problems of harmful chemical components in the human body and limited freshness preservation effects of preservatives, achieving remarkable effects, improving adsorption, and extending shelf life. Effect

Inactive Publication Date: 2018-02-23
常州五荣化工有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is to provide a preparation method of fruit and vegetable preservatives in view of the limited freshness preservation effect of the commonly used preservatives and the existence of chemical components harmful to the human body

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0018] The preparation method of fruit and vegetable preservative of the present invention comprises the steps:

[0019] (1) In terms of parts by weight, take 15-20 parts of water, 8-10 parts of cicadas, 6-8 parts of cassia seeds, 4-5 parts of silkworm cocoons,

[0020] Mix 2~3 parts of Desmodium, let it stand for 45~60min, under the pressure of 15~20MPa, and the temperature of 40~60℃, use supercritical carbon dioxide fluid to extract 2~3 times, each time for 45min~1h, to obtain the extract;

[0021] (2) According to the mass ratio of 10~15:7~8:1~2, put the aloe vera gel, extract, and catalyst into the container, use carbon dioxide protection, and react at 80~90°C, and the reaction time is 1~2h , get the reactant;

[0022] (3) According to the mass ratio of 10~15:3~4:1~2, grind the reactants, grape seeds, and watermelon seeds to obtain the ground product, put the ground material into the fermenter, and add the ground material into the fermenter 0.02~0.05% Trichoderma powder ...

example 1

[0025] The catalyst is palladium on carbon.

[0026] The emulsifier is monoglyceride.

[0027] The preparation method of fruit and vegetable preservative of the present invention comprises the steps:

[0028] (1) In terms of parts by weight, take 15 parts of water, 8 parts of cicada slough, 6 parts of cassia seed, 4 parts of silkworm cocoon, and 2 parts of desmodium, mix them, let stand for 45 minutes, and use supercritical The carbon dioxide fluid was extracted twice, each time for 45 minutes, to obtain the extract;

[0029] (2) According to the mass ratio of 10:7:1, put the aloe vera gel, extract and catalyst into the container, protect with carbon dioxide, and react at 80°C for 1 hour to obtain the reactant;

[0030] (3) Grind the reactants, grape seeds and watermelon seeds according to the mass ratio of 10:3:1 to obtain the ground material, put the ground material into the fermenter, and add 0.02% wood Mold powder, sealed, and fermented at a temperature of 30°C for 2 da...

example 2

[0033] Catalyst palladium on carbon.

[0034] Emulsifiers are sucrose esters.

[0035] The preparation method of fruit and vegetable preservative of the present invention comprises the steps:

[0036] (1) In terms of parts by weight, take 20 parts of water, 10 parts of cicada slough, 8 parts of cassia seed, 5 parts of silkworm cocoon, and 3 parts of desmodium, mix them, let stand for 60 minutes, and use supercritical The carbon dioxide fluid was extracted 3 times, 1 hour each time, to obtain the extract;

[0037] (2) According to the mass ratio of 12:7.5:1.5, put the aloe vera gel, extract, and catalyst into the container, use carbon dioxide protection, and react at 85°C for 1.5 hours to obtain the reactant;

[0038] (3) Grind the reactants, grape seeds and watermelon seeds according to the mass ratio of 12:3.5:1.5 to obtain ground matter, put the ground matter into a fermenter, and add 0.04% of the mass of the ground matter into the fermentation tank. Mold powder, sealed, ...

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Abstract

The invention discloses a preparation method of a fruit and vegetable fresh keeping agent, and belongs to the technical field of fresh keeping. Through tight binding force of phenol substances and protein in Chinese herbal medicines, a novel film material is formed, antioxidant activity is provided, the defects of the film material are overcome, a release control carrier of a bacteriostat is prepared, and the carrier and aloe gel are combined through catalysis to form a three-dimensional net-shaped structure; and an emulsifying agent and grape seed oil are added to a fermentation mixture for performing hydrophobic character modification on the aloe gel film material, the grape seed oil is added to a protein substrate to prepare a film forming emulsion, and the emulsion film material with good vapor barrier property is constructed as the release control carrier of the bacteriostat. Besides, the emulsion film material can load a phenol substance liposoluble biological bacteria inhibitor,can achieve the effect of release slow for preservation of foods, can achieve the effect of long-acting bacteria resistance, and can prolong the shelf life. The invention solves the problems that a common fresh keeping agent at present is limited in fresh keeping effect, and has chemical components harmful to human bodies.

Description

technical field [0001] The invention belongs to the field of fresh-keeping technology, and in particular relates to a preparation method of a fruit and vegetable fresh-keeping agent. Background technique [0002] Fruit and vegetable preservatives are used to keep vegetables and fruits fresh. With the development of science and technology, people's living standards are gradually improving, and the demand for vegetables and fruits produced in different seasons and regions is increasing. However, fresh fruits and vegetables are still processed after harvesting. With complex physiological changes, biological changes and physical changes, the cells and tissues of fruits and vegetables continue to respire and transpirate, which is prone to shrinkage, weightlessness, wilting, deterioration and other phenomena, affecting the quality and sales of fruits and vegetables. The seasonality of fruit and vegetable production is strong, and the harvest period is relatively concentrated. Most...

Claims

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Application Information

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IPC IPC(8): A23B7/16
CPCA23B7/16
Inventor 林正脉刘蓉凤刘沁
Owner 常州五荣化工有限公司
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