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Compound preservative for osmunda japonica

A composite fresh-keeping and weed cabbage technology, which is applied in food ingredients as coating agents, food ingredients as antioxidants, food ingredients as antimicrobial preservation, etc., can solve the problem of affecting the nutritional value and taste of weir cabbage, easily destroying nutrients, non-targeted issues

Pending Publication Date: 2018-06-01
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the main fresh-keeping methods for Osmanthus are processed into dried or canned Osmanthus, which easily affect the nutritional value and taste of Osmanthus, and are not suitable for short-term storage and sales
In terms of preservatives, they are generally common preservatives for fruits and vegetables, which are not targeted, easily destroy their nutrients and are not green and healthy enough

Method used

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  • Compound preservative for osmunda japonica
  • Compound preservative for osmunda japonica
  • Compound preservative for osmunda japonica

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Select 500g of Osmanthus cabbage with approximately the same length, appropriate maturity, no pests and diseases, and no mechanical damage. Add 0.02% nobiletin, 0.08% tea polyphenols, 4% chitosan, 2% carboxymethyl cellulose and 0.8% citric acid in the beaker, the rest is water, and the percentage sum of the above-mentioned ingredients is 100%. The solution is stirred to prepare the welt cabbage compound antistaling agent. Take an appropriate amount of Osmanthus compound preservative, spray it evenly on Ossia, let it dry naturally, pack it in a fresh-keeping bag and place it in a refrigerator at 4°C.

Embodiment 2

[0026] Select 500g of Osmanthus cabbage with approximately the same length, appropriate maturity, no pests and diseases, and no mechanical damage. Add 0.05% nobiletin, 0.1% tea polyphenols, 3% chitosan, 1.5% carboxymethyl cellulose and 0.6% citric acid in the beaker, the rest is water, and the percentage sum of the above-mentioned ingredients is 100%. The solution is stirred to prepare the welt cabbage compound antistaling agent. Take an appropriate amount of Osmanthus compound preservative, spray it evenly on Ossia, let it dry naturally, pack it in a fresh-keeping bag and place it in a refrigerator at 4°C.

Embodiment 3

[0028] Select 500g of Osmanthus cabbage with approximately the same length, appropriate maturity, no pests and diseases, and no mechanical damage. Add 0.08% nobiletin, 0.2% tea polyphenols, 2% chitosan, 1% carboxymethyl cellulose and 0.4% citric acid in the beaker, the rest is water, and the percentage sum of the above-mentioned ingredients is 100%. The solution is stirred to prepare the welt cabbage compound antistaling agent. Take an appropriate amount of Osmanthus compound preservative, spray it evenly on Ossia, let it dry naturally, pack it in a fresh-keeping bag and place it in a refrigerator at 4°C.

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PUM

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Abstract

The invention discloses a compound preservative for osmunda japonica and belongs to the technical field of preservatives. The compound preservative is characterized by consisting of nobiletin, chitosan, carboxymethylcellulose, tea polyphenol and citric acid, wherein nobiletin and tea polyphenol have the functions of inhibiting bacteria and resisting oxidation; and when nobiletin and tea polyphenolare combined with chitosan and carboxymethylcellulose, the preservative has film-forming property and can improve the preservative effect. Meanwhile, when nobiletin and tea polyphenol, which containpolyphenol substances, are appropriately added into the preservative, hydrogen bonds of polyphenols form a stable network structure together with hydrogen bonds of carboxymethylcellulose and chitosan,so that a film is more compact, and the barrier property and the tensile strength are enhanced. Citric acid is added to regulate the dissolution degrees of chitosan and carboxymethylcellulose, so that the preservative effect is better. Compared with a common fruit and vegetable preservative, the compound preservative is developed based on the characteristics of osmunda japonica, and therefore, has an obvious preservative effect on osmunda japonica.

Description

technical field [0001] The invention relates to a composite antistaling agent of weed cabbage, which belongs to the technical field of antistaling agents. Background technique [0002] Weicai is rich in nutrients and trace elements. Every 100 grams of Weicai tender stems and leaves contain 2.2g of protein, 1.97mg of carotene, and 67mg of vitamin C. At the same time, Weicai also has multiple functions such as sterilization and anti-inflammatory, laxative, heat-clearing and detoxifying. People usually use cold salad, steaming and frying, etc. to eat, and it is a rare delicacy on the modern table. Weicai is suitable for growing in middle and low mountainous areas, and is distributed in Guizhou, Chongqing, Hunan, Northeast and other regions. Affected by its growth environment and other factors, the preservation of Weicai is very important for the production, transportation, processing and sales of Weicai. [0003] At present, the main fresh-keeping methods of Osmunachia are pr...

Claims

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Application Information

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IPC IPC(8): A23B7/16
CPCA23B7/16A23V2002/00A23V2200/10A23V2200/02A23V2200/22A23V2250/21162A23V2250/511A23V2250/51082A23V2250/2132A23V2250/214A23V2250/032
Inventor 张秀玲闫安刘旭高宁王韵仪张黎张文涛
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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