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Natural long-acting fruit-vegetable preservative and preparation method thereof

A technology of vegetable preservatives and preservatives, applied in the field of natural long-effect vegetable preservatives and their preparation, can solve problems such as residues, toxic side effects, and low safety

Inactive Publication Date: 2018-04-20
刘艳蓉
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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 long-acting fruit-vegetable preservative and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Weigh the raw materials in the following weight proportions: 4 parts of buckwheat, 4 parts of tea, 2 parts of skullcap, 2 parts of mulberry, 8 parts of celery leaves, 2 parts of kale root, 6 parts of pomelo peel, 4 parts of dogwood, 2 parts of turmeric, bamboo 2 parts of leaf extract, 2 parts of lotus leaf extract, 6 parts of konjac glucomannan, 3 parts of ethanol, 0.5 part of calcium chloride, 0.5 part of monoglyceride laurate, 60 parts of distilled water.

[0021] Prepare as follows:

[0022] (4) Mix buckwheat, tea leaves, and citric acid, add distilled water and soak for 30 minutes, put them into a beater for beating, and filter to obtain the filtrate;

[0023] (5) Grinding celery leaves, then mixing with ethanol, reacting at 90° C. for 50 min, and mixing with the filtrate of buckwheat, tea leaves and citric acid obtained in step (1);

[0024] (6) Add skullcap, mulberry, celery leaves, kale root, pomelo peel, dogwood, and turmeric to a traditional Chinese medicine g...

Embodiment 2

[0027] Weigh the raw materials in the following weight ratio: 6 parts of buckwheat, 7 parts of tea, 4 parts of skullcap, 4 parts of mulberry, 11 parts of celery leaves, 4 parts of kale root, 9 parts of pomelo peel, 7 parts of dogwood, 5 parts of turmeric, bamboo 5 parts of leaf extract, 5 parts of lotus leaf extract, 10 parts of konjac glucomannan, 4 parts of ethanol, 1.5 parts of calcium chloride, 1.5 parts of monoglyceride laurate, 90 parts of distilled water.

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

Embodiment 3

[0030] Weigh the raw materials in the following weight proportions: 8 parts of buckwheat, 10 parts of tea, 6 parts of skullcap, 6 parts of mulberry, 14 parts of celery leaves, 6 parts of kale root, 12 parts of pomelo peel, 10 parts of dogwood, 8 parts of turmeric, bamboo 8 parts of leaf extract, 8 parts of lotus leaf extract, 14 parts of konjac glucomannan, 6 parts of ethanol, 2 parts of calcium chloride, 2.5 parts of monoglyceride laurate, 120 parts of distilled water.

[0031] The preparation method is the same as in Example 1.

[0032] Embodiment effect:

[0033] Take fresh peppers, tomatoes, oranges, and pears, and remove diseased, green, small, and mechanically damaged parts to ensure that the fruits are fresh and uniform. Each group has 50 fruits.

[0034] Group A was soaked in the fruit and vegetable fresh-keeping agent in Example 2 for 3 minutes, and then stored in a dry place at 10°C;

[0035] Group B adopts fruit and vegetable preservatives that do not contain buck...

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Abstract

The invention discloses a natural long-acting fruit-vegetable preservative 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: 4-8 parts of allium chinensis, 4-10 parts of tea leaves, 2-6 parts of baikal skullcap roots, 2-6 parts of mulberry fruits, 8-14 parts of celery leaves, 2-6 parts of galanga resurrectionlily rhizomes, 6-12 parts of shaddock peel, 4-10 parts of cornus officinalis, 2-8 parts of turmeric, 2-8 parts of bamboo leaf extract, 2-8 parts of lotus leaf extract, 6-14 parts of konjac glucomannan, 3-6 parts of ethanol, 0.5-2 parts of calcium chloride, 0.5-2.5 parts of glycerol monolaurate, and 60-120 parts of distilled water. The preservative provided by the invention can effectively inhibit the growth of bacteria, and prevent the rot of fruits and vegetables, and has an anti-oxidation effect besides a fresh-keeping effect. The preservative of the invention is prepared from natural plant components, is non-toxic and harmless, is safe to use, and can be removed just by cleaning with clear water.

Description

technical field [0001] The technical field of the antistaling agent of the present invention particularly relates to a natural long-effect vegetable antistaling agent and a preparation method thereof. Background technique [0002] At present, the technical means used in the field of fruit and vegetable preservation at home and abroad mainly include two categories: physics and chemistry, which are generally regulated through the following three principles. First, control the aging process; second, control microorganisms, mainly through the spoilage bacteria. Realization of control; the third is to control the evaporation of internal water, which is mainly realized by controlling the relative humidity of the environment and structuring the water between cells. [0003] my country is a big vegetable producing country, with the variety and output ranking first in the world. It is one of the pillar industries of the national economy. economic loss. With the improvement of people...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154A23B7/157A23B7/16
CPCA23B7/154A23B7/157A23B7/16A23V2002/00A23V2200/10A23V2200/02A23V2200/22A23V2250/21A23V2250/214A23V2250/2112A23V2250/5058A23V2250/082A23V2250/1578A23V2250/1582A23V2250/192
Inventor 刘艳蓉
Owner 刘艳蓉
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