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
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[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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