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Natural compound preservative for vegetables and preparation method thereof

A composite fresh-keeping and natural technology, applied in the direction of preservation of fruits and vegetables, protection of fruits/vegetables with protective layers, food ingredients containing natural extracts, etc. Oxidation, the effect of improving the preservation effect

Inactive Publication Date: 2018-04-20
杨坚
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, many chemical preservatives are less safe, and often have different degrees of toxic side effects or residual problems

Method used

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  • Natural compound preservative for vegetables and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Weigh the following ingredients by weight: 6 parts of olive leaf, 4 parts of hawthorn, 5 parts of hawthorn leaf, 2 parts of dandelion, 2 parts of lotus leaf, 2 parts of pomegranate peel, 4 parts of perilla leaf, 6 parts of celery leaf, onion extract 2 parts of broccoli extract 2, 4 parts of licorice, 1 part of buckwheat, 2 parts of tea, 12 parts of sodium alginate, 0.5 part of citric acid, 0.5 part of sodium lauryl sulfate, 0.5 part of lauric acid monoglyceride, 60 parts of water, set aside.

[0019] Prepare according to the following method:

[0020] (1) Crush olive leaves, hawthorn leaves, lotus leaves, perilla leaves, dandelions, and celery leaves to 200 meshes with a crusher, and mix them to obtain a mixture. Add 2% cellulase by weight of the mixture, add water to the mixture, Heat to 40℃, enzymatically digest for 2 hours, add 4 times the weight of the mixture in ethanol solution, the concentration of the ethanol solution is 70%, stir evenly, soak for 4 hours, add 5 tim...

Embodiment 2

[0024] Weigh the following ingredients by weight: 9 parts of olive leaf, 7 parts of hawthorn, 8 parts of hawthorn leaf, 5 parts of dandelion, 6 parts of lotus leaf, 6 parts of pomegranate peel, 7 parts of perilla leaf, 9 parts of celery leaf, onion extract 3 parts, broccoli extract 4, licorice 6 parts, buckwheat head 2 parts, tea leaves 4 parts, sodium alginate 15 parts, citric acid 1.5 parts, sodium lauryl sulfate 1 part, lauric acid monoglyceride 1.5 parts, 80 parts of water, set aside.

[0025] The preparation method is the same as in Example 1.

Embodiment 3

[0027] Weigh the following ingredients by weight: 12 parts of olive leaf, 10 parts of hawthorn, 12 parts of hawthorn leaf, 8 parts of dandelion, 10 parts of lotus leaf, 10 parts of pomegranate peel, 10 parts of perilla leaf, 12 parts of celery leaf, onion extract 4 parts, 6 parts of broccoli extract, 4-8 parts of licorice, 4 parts of buckwheat, 6 parts of tea, 18 parts of sodium alginate, 03 parts of citric acid, 2 parts of sodium lauryl sulfate, monolauric acid monoglyceride 2 parts, 100 parts water, set aside.

[0028] The preparation method is the same as in Example 1.

[0029] Example effect:

[0030] Take fresh peppers, tomatoes, and cucumbers to remove diseased, green, small, and mechanically damaged parts to ensure that the fruits are fresh and uniform. Each group of 50 fruits.

[0031] Group A was soaked in the fresh-keeping agent for fruits and vegetables in Example 2 for 2 minutes, and then stored in a dry place at 10°C;

[0032] Group B uses the same fruit and vegetable pre...

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PUM

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Abstract

The present invention discloses a natural compound preservative for vegetables and a preparation method thereof, and relates to the technical field of preservatives. The biological preservative is prepared from the following raw materials in parts by weight: 6-12 parts of olive leaves, 4-10 parts of haw, 5-12 parts of haw leaves, 2-8 parts of dandelions, 2-10 parts of lotus leaves, 2-10 parts of pomegranate peels, 4-10 parts of folium perillae, 6-12 parts of celery leaves, 2-4 parts of an onion extract, 2-6 parts of a broccoli extract, 4-8 parts of licorice, 1-4 parts of allium chinenes, 2-6 parts of tea leaves, 12-18 parts of sodium alginate, 0.5-3 parts of citric acid, 0.5-2 parts of lauryl sodium sulfate, 0.5-2 parts of laurate monoglyceride and 60-100 parts of water. The various components having excellent bacterium-preventing and sterilization effects are combined together, an antioxidant, a film-forming agent, etc. are added to have synergistic functions, effect of the preservative is increased, a preservation time of the preservative is extended, the used natural plant ingredients are combined, and the preservative is non-toxic and harmless.

Description

Technical field [0001] The technical field of the antistaling agent of the present invention specifically relates to a natural composite antistaling agent for vegetables and a preparation method thereof. Background technique [0002] At present, China has become the largest "vegetable basket" in the world. In 2009, China’s vegetable sown area and output accounted for 43% and 49% of the world’s respectively, ranking first in the world. After vegetable picking, due to changes in environmental conditions and the lack of a complete cold chain system and quality assurance system, it is prone to deterioration, rot, and chlorosis. The loss rate of vegetables produced in my country from the field to the table every year is as high as 25 %~30%. [0003] Vegetables have the characteristics of large leaf area, high water content, and brittle tissue. After harvest, the water evaporates quickly, is susceptible to mechanical damage, has strong respiration, and produces a large amount of respira...

Claims

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Application Information

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IPC IPC(8): A23B7/154A23B7/16
CPCA23B7/154A23B7/16A23V2002/00A23V2200/10A23V2200/02A23V2200/22A23V2250/21A23V2250/214A23V2250/5026A23V2250/032A23V2250/192
Inventor 杨坚
Owner 杨坚
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