Preparation method of vegetable freshness-keeping agent

A technology of preservatives and vegetables, applied in the direction of protecting fruits/vegetables with a coating protective layer, which can solve problems such as economic loss, vegetable dehydration, residue, etc., to inhibit respiration and water evaporation, prevent the growth of microorganisms, and good biological adaptation sexual effect

Inactive Publication Date: 2018-08-10
HEFEI XIANZHIFENG AGRI TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Greenhouse vegetables are far from meeting the existing needs. They are transported from other places or stored for a long time to meet people's needs. However, vegetables often contain more water. Long storage time will dehydrate the vegetables and change their taste. Make vegetables rot due to moisture, or dehydrate or rot vegetables due to temperature changes during transportation, which not only pollutes the environment, but also brings economic losses; the current preservation technology is generally low-temperature preservation, dry preservation, or freshness preservation However, most of the existing preservatives are chemical agents, which will remain in the human body after long-term use and cause harm to the human body. For the sake of environmental protection and human health, the development and application of efficient and safe food preservatives has become an important aspect of food preservatives in the world today. field of study

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A preparation method of vegetable preservative, comprising the following preparation steps:

[0026] a. Process the chitosan solution, mix it with sodium alginate, astaxanthin and sodium citrate, heat and stir at 75° C. for 20 minutes, and obtain material 1;

[0027] b. Mix the isatidis extract, pomegranate peel extract and soybean protein, and stir for 30 minutes under heating in a water bath at 40°C to obtain material 2;

[0028] c. Pretreat the ginger, add an organic solvent, heat at 65° C. for 2 hours, filter the filtrate, evaporate the filtrate to dryness, and obtain the extract;

[0029] d. Mix material 1, material 2 and the extract evenly, then add the beeswax oil mixture, and heat and disperse to obtain the finished product.

[0030] The preparation method of the chitosan solution in step a is as follows: dissolving chitosan in aqueous acetic acid solution, heating and stirring at 55°C for 20 minutes, and then adding Tween-20 dropwise to fully dissolve it to ob...

Embodiment 2

[0039] A preparation method of vegetable preservative, comprising the following preparation steps:

[0040] a. Process the chitosan solution, mix it with sodium alginate, astaxanthin and sodium citrate, heat and stir at 65° C. for 20 minutes, and obtain material 1;

[0041] b. Mix the isatidis extract, pomegranate peel extract and soybean protein, and stir for 20-30 minutes under heating in a water bath at 40°C to obtain material 2;

[0042] c. Pretreat the ginger, add an organic solvent, heat at 60° C. for 2 hours, filter the filtrate, evaporate the filtrate to dryness, and obtain the extract;

[0043] d. Mix material 1, material 2 and the extract evenly, then add the beeswax oil mixture, and heat and disperse to obtain the finished product.

[0044] The preparation method of the chitosan solution in step a is: dissolving chitosan in aqueous acetic acid solution, heating and stirring at 50°C for 20 minutes, then adding Tween-20 dropwise to fully dissolve it, and then obtaini...

Embodiment 3

[0053] A preparation method of vegetable preservative, comprising the following preparation steps:

[0054] a. Process the chitosan solution, mix it with sodium alginate, astaxanthin and sodium citrate, heat and stir at 75° C. for 25 minutes, and obtain material 1;

[0055]b. Mix the isatidis extract, pomegranate peel extract and soybean protein, and stir for 20 minutes under heating in a water bath at 45°C to obtain material 2;

[0056] c. Pretreat the ginger, add an organic solvent, heat at 65° C. for 3 hours, filter the filtrate, evaporate the filtrate to dryness, and obtain the extract;

[0057] d. Mix material 1, material 2 and the extract evenly, then add the beeswax oil mixture, and heat and disperse to obtain the finished product.

[0058] The preparation method of the chitosan solution in step a is as follows: dissolving chitosan in aqueous acetic acid solution, heating and stirring at 55°C for 30 minutes, and then adding Tween-20 dropwise to fully dissolve it to obt...

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PUM

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Abstract

The invention provides a preparation method of a vegetable freshness-keeping agent. The preparation method of the vegetable freshness-keeping agent comprises the following steps: a, performing processing treatment on a chitosan solution, mixing the processed chitosan solution with sodium alginate, astaxanthin and sodium citrate, and carrying out stirring while heating so as to obtain a material one; b, mixing a radix isatidis extract and a pomegranate peel extract with soybean protein, and carrying out heating and stirring so as to obtain a material two; c, performing pretreatment on fresh ginger, adding an organic solvent, carrying out heating, carrying out filtration, and carrying out steaming until the mixture is dried so as to obtain an extract; and d, uniformly mixing the material oneand the material two with the extract, adding a beeswax-oil mixture, and carrying out heated dispersing treatment so as to obtain the vegetable freshness-keeping agent. The vegetable freshness-keeping agent prepared by the preparation method has the characteristics of good stability, simple manufacture process, non-pollution to the environment, and long preservation time.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping of vegetables and fruits, and in particular relates to a preparation method of a vegetable fresh-keeping agent. Background technique [0002] With the development of science and technology and the improvement of people's living standards, people's demand for vegetables produced in different seasons in different regions is gradually increasing. Greenhouse vegetables are far from meeting the existing needs. They are transported from other places or stored for a long time to meet people's needs. However, vegetables often contain more water. Long storage time will dehydrate the vegetables and change their taste. Make vegetables rot due to moisture, or dehydrate or rot vegetables due to temperature changes during transportation, which not only pollutes the environment, but also brings economic losses; the current preservation technology is generally low-temperature preservation, dry preservation,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/16
CPCA23B7/16
Inventor 金健
Owner HEFEI XIANZHIFENG AGRI TECH CO LTD
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