Fruit and vegetable preservative
A fruit and vegetable preservative and humectant technology, applied in the field of preservatives, can solve problems such as loss of original flavor of fruits and vegetables, achieve good effects, prolong shelf life, and slow down the speed of decay.
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Embodiment 1
[0015] A fresh-keeping agent for fruits and vegetables, which is composed of the following raw materials in parts by weight: 20 parts of fruit peel extract, 4 parts of permeation enhancer, 10 parts of humectant, 4 parts of chitosan, 2 parts of organic acid, 4 parts of sodium alginate, amber 4 parts sodium nitrate, 2 parts edible ethanol, 1 part saline, 8 parts ascorbic acid, 2 parts cloves, 2 parts rosemary, 6 parts preservatives;
[0016] Wherein, the preparation method of the fruit peel extract is: mix and mash pomegranate peel, avocado peel, and passion fruit peel according to the mass ratio of 2:5:9, and then add cellulase and fruit peel to the mashed mixed peel. The aqueous solution of gelatinase is soaked for 2 hours, then extracted by ultrasonic waves, and the extract is concentrated to obtain the fruit peel extract;
[0017] The preparation method of the penetration enhancer is as follows: mash the capsicum and hydrolyze it with an aqueous solution of cellulase, filter...
Embodiment 2
[0022] A fresh-keeping agent for fruits and vegetables, which is composed of the following raw materials in parts by weight: 23 parts of fruit peel extract, 6 parts of penetration enhancer, 12 parts of humectant, 5 parts of chitosan, 4 parts of organic acid, 5 parts of sodium alginate, amber 5 parts sodium nitrite, 3 parts edible ethanol, 2 parts saline, 11 parts ascorbic acid, 3 parts cloves, 3 parts rosemary, 7 parts preservatives;
[0023] Wherein, the preparation method of the fruit peel extract is: mix and mash pomegranate peel, avocado peel, and passion fruit peel according to the mass ratio of 2:5:9, and then add cellulase and fruit peel to the mashed mixed peel. The aqueous solution of gelatinase, after soaking for 3 hours, is extracted by ultrasonic waves, and the fruit peel extract is obtained after the extract is concentrated;
[0024] The preparation method of the penetration enhancer is as follows: mash the capsicum and then hydrolyze it with a cellulase aqueous s...
Embodiment 3
[0029] A fresh-keeping agent for fruits and vegetables, which is composed of the following raw materials in parts by weight: 26 parts of fruit peel extract, 8 parts of penetration enhancer, 14 parts of humectant, 6 parts of chitosan, 6 parts of organic acid, 6 parts of sodium alginate, amber 6 parts of sodium bicarbonate, 4 parts of edible ethanol, 3 parts of saline, 14 parts of ascorbic acid, 4 parts of cloves, 4 parts of rosemary, 8 parts of preservatives;
[0030] Wherein, the preparation method of the fruit peel extract is: mix and mash pomegranate peel, avocado peel, and passion fruit peel according to the mass ratio of 2:5:9, and then add cellulase and fruit peel to the mashed mixed peel. The aqueous solution of gelatinase, after soaking for 4 hours, is extracted by ultrasonic waves, and the fruit peel extract is obtained after the extract is concentrated;
[0031] The preparation method of the penetration enhancer is as follows: mash the capsicum and then hydrolyze it w...
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