Fruit-vegetable coloring modifier

A improver, fruit and vegetable technology, applied in the direction of food ingredients as color, food science, food ingredient functions, etc., can solve problems such as adverse effects on human health, and achieve the effect of environmental protection and safety in the preparation process, significant effect, and easy operation

Inactive Publication Date: 2018-11-20
西安日日昕生物科技有限公司
View PDF2 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this patent uses pigments to color fruits and vegetables, which only changes the appearance of fruits and vegetables, b

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Fruit-vegetable coloring modifier

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A fruit and vegetable coloring improver. The raw materials and mass percentages of the fruit and vegetable coloring improver include: 1% ascorbic acid polyphosphate, 0.8% fucoidan, 0.1% samarium nitrate, 0.5% calcium phosphate, 1% acetic acid, and water to 100%; Wherein, the water content of ascorbic acid polyphosphate is: 3%; The mass fraction of acetic acid is 36%.

[0028] The preparation method of the above-mentioned fruit and vegetable coloring improver comprises the following steps:

[0029] Step A1, the samarium nitrate of described mass percent is added water and is mixed with concentration and is: the samarium nitrate solution of 0.1mol / L;

[0030] Step A2, weigh the fucoidan in the mass percentage and pour it into a container, add water 20 times the weight of the fucoidan, disperse by ultrasonic for 1 min at a temperature of 30°C, transfer to a water bath incubator at a temperature of 35°C Under the conditions, carry out water bath treatment for 20min, and th...

Embodiment 2

[0034] A fruit and vegetable coloring improver, the raw materials and mass percentages thereof for preparing the fruit and vegetable coloring improver include: 3% ascorbic acid polyphosphate, 2.5% fucoidan, 0.2% samarium nitrate, 0.8% calcium phosphate, 2.5% acetic acid, water supplemented to 100%; Wherein, the water content of ascorbic acid polyphosphate is 4%; The mass fraction of acetic acid is 38%.

[0035] The preparation method of the above-mentioned fruit and vegetable coloring improver comprises the following steps:

[0036] Step A1, the samarium nitrate of described mass percentage is added water and is mixed with concentration and is the samarium nitrate solution of 0.3mol / L;

[0037] Step A2, weigh the said mass percentage of fucoidan and pour it into a container, add water 30 times the mass of fucoidan, disperse by ultrasonic for 3 minutes at a temperature of 35°C, and transfer to a water bath incubator at a temperature of 45°C. Under the conditions, carry out wat...

Embodiment 3

[0041] A fruit and vegetable coloring improver. The raw materials and mass percentages thereof for preparing the fruit and vegetable coloring improver include: ascorbic acid polyphosphate 2%, fucoidan 1.6%, samarium nitrate 0.15%, calcium phosphate 0.65%, acetic acid 1.8%, water supplemented to 100%; Wherein, the water content of ascorbic acid polyphosphate is: 3.5%; The mass fraction of acetic acid is 37%.

[0042] The preparation method of the above-mentioned fruit and vegetable coloring improver comprises the following steps:

[0043] Step A1, the samarium nitrate of described mass percent is added water and is mixed with concentration and is: the samarium nitrate solution of 0.2mol / L;

[0044]Step A2, weigh the fucoidan in the mass percentage and pour it into a container, add water 25 times the weight of the fucoidan, disperse it by ultrasonic for 2 minutes at a temperature of 33°C, and transfer it to a water bath incubator at a temperature of 40°C. Under the conditions, ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a fruit-vegetable coloring modifier which comprises the following raw materials: polyphosphate ascorbic acid, alginate polysaccharide, samarium nitrate, calcium phosphate, acetic acid and water. A preparation method of the modifier comprises the following steps: adding water into the samarium nitrate to prepare samarium nitrate solution; weighing alginate polysaccharide, pouring the alginate polysaccharide into a container, adding water into the container for ultrasonic dispersion, transferring the mixture into a constant temperature water bath case for water-curing treatment, dropping the mixture into the samarium nitrate solution, increasing the water bath temperature for reaction for 2h-4h after dropping is ended, so as to obtain a product, and filtering, washingand drying the product, so as to obtain a complex of samarium-alginate polysaccharide; adding the polyphosphate ascorbic acid into water, uniformly stirring the mixture, adding the complex of samarium-alginate polysaccharide into the mixture and uniformly stirring the mixture, so as to obtain the fruit-vegetable coloring modifier. The fruit-vegetable coloring modifier has the advantages of improving appearance of fruits and being safe, environmentally friendly, non-toxic and economic.

Description

technical field [0001] The invention relates to the technical field of cultivation of fruit trees and vegetables, in particular to a fruit and vegetable coloring improver. Background technique [0002] Color is an important commodity index of colored fruits and vegetables. The coloring of fruits and vegetables is generally affected by factors such as light, temperature, water and mineral elements. In order to improve the color of colored fruits and vegetables, in general cultivation and management can be taken to increase the light receiving degree of fruits and vegetables, enhance photosynthesis, rational fertilization, spray pesticides on the surface of fruits and vegetables, rational water supply, pick leaves, transfer fruits, bagging, and protect the shallow root system of fruit trees. and other measures. [0003] With the continuous development of market economy, the appearance attributes of agricultural products are often directly related to their market positioning ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L5/42A23L5/43A23L5/47
CPCA23V2002/00A23L5/42A23L5/43A23L5/47A23V2200/04A23V2200/044
Inventor 张海淼
Owner 西安日日昕生物科技有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap