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Organic vegetable biological preservative, preparation method thereof and matched preservation method

A biological preservative and technology for organic vegetables, applied in the field of food processing, can solve the problems of lack of post-harvest treatment and fresh-keeping circulation system for vegetables, easy to lose water and wilt, rot and deteriorate, and reduce water transpiration, prevent vegetables from spoilage, and be easy to clean. Effect

Inactive Publication Date: 2018-12-07
江油市九顶科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, vegetable production is very seasonal and regional, with high water content, easy to lose water, wilt, rot and deteriorate, and lose a lot in the process of storage, transportation and sales.
At present, the output of vegetable products in my country has an absolute advantage in the world. However, in stark contrast to the development speed of vegetable production, there is a lack of a perfect vegetable post-harvest treatment and fresh-keeping circulation system.

Method used

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  • Organic vegetable biological preservative, preparation method thereof and matched preservation method
  • Organic vegetable biological preservative, preparation method thereof and matched preservation method
  • Organic vegetable biological preservative, preparation method thereof and matched preservation method

Examples

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preparation example Construction

[0036] According to one aspect of the present invention, the present invention also relates to the preparation method of organic vegetable bio-preservative as described above, comprising:

[0037] After mixing the ingredients, stir and emulsify.

[0038] Optionally, in the preparation method of organic vegetable bio-preservative as described above, the stirring and emulsifying is specifically stirring at a speed of 1500 to 2000r / min for 10 to 20 minutes, and then stirring at a shear rate of 5000 to 5500r / min Emulsify for 15-20 minutes;

[0039] In some specific embodiments, the stirring speed can be 1500r / min, 1600r / min, 1700r / min, 1800r / min, 1900r / min or 2000r / min; the stirring time is 10min, 12min, 14min, 16min, 18min or 20min ; Preferably, stirring for 15min at a rotating speed of 1800r / min;

[0040] In some specific embodiments, the shear rate can be 5000r / min, 5100r / min, 5200r / min, 5300r / min, 5400r / min or 5500r / min; the emulsification time can be selected from 15min, 16...

Embodiment 1

[0050] This embodiment provides a preparation method of organic vegetable biological fresh-keeping agent.

[0051] Phytate 0.5g, tea polyphenols 5g, calcium propionate 4g, ethyl sorbate 3g, ascorbic acid 0.1g, β-cyclodextrin 8g, soybean oil 10g, Tween 80 20g, water 40g, soybean lecithin 3g Mix with 3 g of glyceryl citrate;

[0052] Stir for 20 minutes at a rotational speed of 1500r / min, and then emulsify for 20 minutes at a shear rate of 5000r / min.

Embodiment 2

[0054] This embodiment provides a preparation method of organic vegetable biological fresh-keeping agent.

[0055] Phytate 2g, tea polyphenol 3g, calcium propionate 8g, ethyl sorbate 5g, ascorbic acid 0.3g, β-cyclodextrin 6g, soybean oil 20g, Tween 80 10g, water 60g, soybean lecithin 5g and Citrate glyceride 2g mixed;

[0056] Stir for 10 minutes at a rotational speed of 2000r / min, and then emulsify for 15 minutes at a shear rate of 5500r / min.

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Abstract

The present invention relates to an organic vegetable biological preservative, a preparation method thereof and a matched preservation method. The organic vegetable biological preservative mainly comprises the following components: 0.5-2 parts of inositol hexaphosphate, 3-5 parts of tea polyphenols, 4-8 parts of calcium propionate and 3-5 parts of ethyl sorbate. The provided organic vegetable biological preservative can reduce water transpiration of vegetables, inhibits post-harvest breathing, prevents vegetable spoilage, slows down plant nutrient consumption and chlorosis. Besides, the used raw materials all have relatively high safety and are easy to wash. The preservative is safe, highly efficient and pollution-free.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a biological fresh-keeping agent for organic vegetables, a preparation method thereof and a supporting fresh-keeping method. Background technique [0002] Vegetables are delicious and refreshing, appetizers and food aids, and can provide vitamins, minerals and organic acids that are easily lacking in the human body to ensure people's health, and become an important health food that people like. However, vegetable production is very seasonal and regional, with high water content, easy to lose water, wilt, rot and deteriorate, and lose a lot in the process of storage, transportation and sales. At present, the output of vegetable products in my country has an absolute advantage in the world. However, in stark contrast to the development speed of vegetable production, there is a lack of perfect vegetable post-harvest treatment and fresh-keeping circulation system. According to statist...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154A23B7/157
CPCA23B7/154A23B7/157
Inventor 韩长明韩尚君崔旭东
Owner 江油市九顶科技有限公司
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