Vegetable fresh keeping agent and preparation method thereof

The technology of a preservative and vegetable is applied in the field of vegetable preservative and its preparation. The effect of maintaining freshness and prolonging storage time

Inactive Publication Date: 2018-04-13
凌工二号(大连)科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] my country is a big vegetable producing country, with varieties and output ranking first in the world. It is one of the pillar industries of the national economy. With the improvement of people's living standards and high quality requirements for food, vegetables have large leaf area, high water content, tissue Crisp and tender, the moisture evaporates quickly after harvesting, and it is vulnerable to mechanical damage. It needs to be kept fresh for a longer period of time in a more complicated situation, and its flavor and nutrients should be preserved. The

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A vegetable preservative, consisting of the following components by weight: 10 parts of potassium permanganate, 15 parts of sodium metabisulfite, 15 parts of grape leaves, 6 parts of grape seeds, 6 parts of sorbitol, 30 parts of lignin, 7 parts of propolis, sucrose 5 parts of fatty acid lipid, 3 parts of ascorbic acid.

[0022] A method for preparing a vegetable preservative, specifically comprising the following steps:

[0023] Step 1: Distribute the raw materials according to the following parts by weight and set aside: 10 parts of potassium permanganate, 15 parts of sodium metabisulfite, 15 parts of grape leaves, 6 parts of grape seeds, 6 parts of sorbitol, 30 parts of lignin, 7 parts of propolis, sucrose 5 parts of fatty acid lipid, 3 parts of ascorbic acid;

[0024] Step 2: crush grape leaves and grape seeds into a mixture with a particle size of 1-3 mm, then add propolis, sucrose fatty acid ester, and ascorbic acid, stir well and soak for 5-6 hours, add 3-5 times...

Embodiment 2

[0028] Embodiment 2: a kind of vegetable preservative, is made up of following parts by weight: 15 parts of potassium permanganate, 25 parts of sodium pyrosulfite, 20 parts of grape leaves, 8 parts of grape seeds, 8 parts of sorbitol, 40 parts of lignin, propolis 9 parts, 6 parts of sucrose fatty acid lipid, 5 parts of ascorbic acid.

[0029] A method for preparing a vegetable preservative, specifically comprising the following steps:

[0030] Step 1: Distribute the raw materials according to the following parts by weight and set aside: 15 parts of potassium permanganate, 25 parts of sodium metabisulfite, 20 parts of grape leaves, 8 parts of grape seeds, 8 parts of sorbitol, 40 parts of lignin, 9 parts of propolis, sucrose 6 parts of fatty acid lipid, 5 parts of ascorbic acid.

[0031] Step 2: crush grape leaves and grape seeds into a mixture with a particle size of 1-3 mm, then add propolis, sucrose fatty acid ester, and ascorbic acid, stir well and soak for 5-6 hours, add 3...

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Abstract

The invention relates to the technical field of storage and preservation of agricultural products, in particular to a vegetable preservative and a preparation method thereof. It consists of the following components by weight: 10-18 parts of potassium permanganate, 10-30 parts of sodium metabisulfite, 15-25 parts of grape leaves, 6-10 parts of grape seeds, 4-8 parts of sorbitol, and 25-50 parts of lignin , 6-9 parts of propolis, 4-8 parts of sucrose fatty acid lipid, and 1-5 parts of ascorbic acid. The vegetable antistaling agent of the present invention does not add any chemical synthetic substances in the preparation process, is green and pollution-free, can keep the freshness of the vegetables for a longer period, does not reduce the flavor and nutrients of the vegetables, and prolongs the storage time of the vegetables.

Description

technical field [0001] The invention relates to the technical field of storage and preservation of agricultural products, in particular to a vegetable preservative and a preparation method thereof. Background technique [0002] my country is a big vegetable producing country, with varieties and output ranking first in the world. It is one of the pillar industries of the national economy. With the improvement of people's living standards and high quality requirements for food, vegetables have large leaf area, high water content, tissue Crisp and tender, the moisture evaporates quickly after harvesting, and it is vulnerable to mechanical damage. It needs to be kept fresh for a longer period of time in a more complicated situation, and its flavor and nutrients should be preserved. The main way to solve this problem is to refrigerate vegetables at low temperature In the process of low-temperature refrigeration, the water holding capacity, tenderness and umami taste of vegetables a...

Claims

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Application Information

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IPC IPC(8): A23B7/154
CPCA23B7/154
Inventor 李晓莉
Owner 凌工二号(大连)科技有限公司
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