Antibacterial fresh-keeping agent for keeping vegetables fresh as well as preparation method and application thereof

A technology for preservatives and vegetables, applied in the application, preservation of meat/fish with chemicals, preservation of food ingredients as anti-microbials, etc. Remove, inhibit aerobic respiration, prolong the effect of preservation

Inactive Publication Date: 2018-06-29
河南健特生物科技集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the advancement of science and technology and the continuous improvement of detection methods, some chemical antiseptic preservatives that were considered safe in the past have the risk of cancer or potential carcinogenicity, teratogenicity, and mutagenesis, and are more harmful to the human body.

Method used

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  • Antibacterial fresh-keeping agent for keeping vegetables fresh as well as preparation method and application thereof
  • Antibacterial fresh-keeping agent for keeping vegetables fresh as well as preparation method and application thereof
  • Antibacterial fresh-keeping agent for keeping vegetables fresh as well as preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0031] The preparation method of the antibacterial antistaling agent used for vegetable preservation, the preparation steps are as follows:

[0032] (1) Preparation of grapefruit peel fermentation broth

[0033]Take fresh pomelo peels and put them in the sun for drying until their water content is 20%-30%, after that, cut them into small pieces and soak them in a sodium chloride solution with a mass concentration of 10%-15% After 1-2 hours, take it out and transfer it to a microwave oven, adjust the microwave power to 800-1000 W, conduct microwave treatment for 100-150s, then put the obtained material into a crusher to break into a slurry, and transfer the obtained slurry to a fermenter , add 0.3-0.5% pectinase and 0.5-1.2% cellulase, and add 0.3-0.4 times the amount of water, mix well, and put it under the condition of 20~25℃ Carry out fermentation for 20-48 hours, and then squeeze, filter and deenzyme the obtained fermented product to obtain grapefruit peel fermented liquid...

Embodiment 1

[0047] An antibacterial antistaling agent for vegetable preservation, the antistaling agent is composed of the following raw materials in parts by weight: 15 parts of pomelo peel fermentation liquid, 0.8 parts of sodium diacetate, 0.6 parts of glycerin and 10 parts of plant extract, the plant The extract is prepared by mixing and extracting eucommia ulmoides, desmodium, wild chrysanthemum, houttuynia and thistle according to the weight ratio of 1.2:2.5:0.8:2:1.4.

[0048] The preparation method of the antibacterial antistaling agent used for vegetable preservation, the preparation steps are as follows:

[0049] (1) Preparation of grapefruit peel fermentation broth

[0050] Take fresh pomelo peels and place them in the sun for drying until their water content is 30%, then cut them into small pieces, soak them in a sodium chloride solution with a mass concentration of 10% for 2 hours, take them out and transpose Adjust the microwave power in the microwave oven to 800W, and carr...

Embodiment 2

[0061] An antibacterial antistaling agent for vegetable preservation, the antistaling agent is composed of the following raw materials in parts by weight: 12 parts of pomelo peel fermentation liquid, 1 part of sodium diacetate, 0.7 parts of glycerin and 12 parts of plant extract, the plant The extract is prepared by mixing and extracting eucommia ulmoides, desmodium, wild chrysanthemum, houttuynia and thistle according to the weight ratio of 1:3:0.5:1:2.

[0062] The preparation method of the antibacterial antistaling agent used for vegetable preservation, the preparation steps are as follows:

[0063] (1) Preparation of grapefruit peel fermentation broth

[0064] Take fresh pomelo peels and place them in the sun for drying until their water content is 25%, then cut them into small pieces and soak them in a sodium chloride solution with a mass concentration of 12% for 2 hours, take them out and transpose Adjust the microwave power in the microwave oven to 900W, carry out micr...

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PUM

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Abstract

The invention provides an antibacterial fresh-keeping agent for keeping vegetables fresh. The fresh-keeping agent is prepared from the following raw materials in parts by weight: 12 to 16 parts of a shaddock peel fermentation solution, 0.5 to 1 part of sodium diacetate, 0.4 to 0.7 part of glycerol and 7 to 12 parts of a plant extracting solution, wherein the plant extracting solution is prepared by mixing cortex eucommiae, herba lysimachiae, flos chrysanthemi indici, herba houttuyniae and herba seu radix cirsii japonici according to the weight ratio of (1 to 1.5) to (2 to 3) to (0.5 to 1) to (1 to 3) to (1 to 2) and extracting. The compound vegetable antibacterial fresh-keeping agent, which takes natural plant components as the raw materials, has the advantages of natural components, no toxicity and relatively good insect-repelling, bacterium-inhibiting and fresh-keeping effects; the compound vegetable antibacterial fresh-keeping agent can be used for effectively prolonging the fresh-keeping, storage and shelf life of the vegetables and the healthy safety is high.

Description

technical field [0001] The invention relates to the technical field of fresh-keeping of fruits and vegetables, in particular to an antibacterial and fresh-keeping agent for vegetable fresh-keeping prepared by using pure natural biological preparations, a preparation method and application thereof. Background technique [0002] During the process of picking, storing, processing and consuming fresh vegetables, they are easily spoiled and deteriorated, resulting in huge waste of resources and economic losses. While decaying and losing, pathogenic microorganisms can also produce a large amount of toxins, endangering people's health. According to incomplete statistics, about 10% to 20% of fresh fruits and vegetables in developed countries are rotten due to microorganisms, and the proportion in developing countries is as high as 40% to 50%. Therefore, during the storage of fruits and vegetables, it is necessary to use antibacterial preservatives to inhibit the growth and reproduc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/20
CPCA23B4/20A23V2002/00A23V2200/10A23V2250/21A23V2250/6406
Inventor 胡政委
Owner 河南健特生物科技集团有限公司
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