Non-gel preservative for keeping freshness of leafy vegetables or soil-free flowers

A preservative, non-gel technology, applied in the field of non-gel preservatives for leafy vegetables or off-soil flowers and their preparation fields, can solve the problems of complex research on synergy or inhibition relationship, high preparation cost, difficult use and the like, To achieve the effect of no residue residue, reduce metabolic intensity, easy to clean

Inactive Publication Date: 2018-12-21
山东祥维斯生物科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For example, the patent document CN106070567A discloses a fruit preservative. Although the ingredients contain cocamidopropyl betaine, there are many other complex ingredients. complex and more likely to be detrimental to health
Patent document CN106472658A discloses a fresh-keeping method based on ice-

Method used

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  • Non-gel preservative for keeping freshness of leafy vegetables or soil-free flowers
  • Non-gel preservative for keeping freshness of leafy vegetables or soil-free flowers
  • Non-gel preservative for keeping freshness of leafy vegetables or soil-free flowers

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0064] Preparation of non-gelling preservative 1

[0065] 1) By weight, weigh 8 parts of betaine, 4 parts of licorice flavonoids, 2 parts of low-viscosity chitosan, 3 parts of carnosol, 0.5 parts of D-sodium erythorbate, 1.5 parts of cinnamic acid, and nano-silica 10 parts, mixed compound;

[0066] 2) Under heating in a water bath, dissolve 30 g of the above-mentioned materials weighed in 1.5 L of an aqueous solution (2 wt%) of a mixture of trehalose and seaweed polyphenols with a mass ratio of 3:1. 500 mg and 600 mg of glycerin were stirred and dissolved, adjusted to pH 6 with acetic acid, continued to stir for 30 min, and cooled to room temperature to obtain non-gelling preservative solution 1.

Embodiment 2

[0068] Preparation of non-gelling preservative 2

[0069] 1) Weigh 8 parts of betaine, 3 parts of total flavonoids of Sophora flavescens, 1 part of licorice flavonoids, 2 parts of low-viscosity chitosan, 3 parts of rosmanol, 0.5 parts of D-sodium erythorbate, 1.5 parts of cinnamic acid, nano 10 parts of silicon dioxide, mixed and compounded;

[0070] 2) Heat and dissolve 29 g of the above-mentioned material in a 1.45 L water bath of a mixture of trehalose and seaweed polyphenols with a mass ratio of 3:1 (2 wt %) at a temperature of 55 ° C, add 500 mg of sodium phosphate and 600 mg of glycerin, Stir to dissolve, adjust the pH to 6 with acetic acid, continue stirring for 30 min, and cool to room temperature to obtain non-gelling preservative 2.

Embodiment 3

[0081] Preservation of Chinese toon buds and leaves

[0082] Take 100 g of the non-gelling antistaling agent solution prepared in Example 1, dilute it to 300 g with sterile water, pre-cool at 4°C for 1 hour, and set aside. Pre-cool the picked Chinese toon buds and leaves at 4°C for 0.5 hours, so that the surface temperature of the Chinese toon buds and leaves is the same as the ambient temperature, and spray the diluted preservative evenly on the surface of the Chinese toon buds and leaves with a spray can until all leaves Both the front and back sides are covered with droplet solution. After the water stains are naturally dried, they are packed in fresh-keeping bags, each bag is about 100g, and stored in a refrigerator at 4°C.

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Abstract

The invention discloses a method for preparing a non-gel preservative. The method comprises the following steps: (1), weighing 4-10 parts of betaine, 3-6 parts of an antibacterial plant flavonoid extract, 2-3 parts of low-viscosity chitosan, 2.5-5 parts of an antioxidant, 1-2 parts of cinnamic acid and 5-10 parts of nanometer silicon dioxide; (2), dissolving the materials by heating in a water bath containing 40-50 times of an aqueous trehalose and seaweed polyphenol mixture solution by mass, adding 0.2-0.5 part of sodium phosphate and 0.4-0.6 part of glycerol, dissolving by stirring, adjusting pH by using acetic acid, stirring for 10-30 min, and cooling to room temperature to obtain the non-gel preservative. The preservative is used for keeping freshness of vegetable leaves or the soil-free flowers at room temperature; the betaine has an excellent effect in stress resistance as an osmotic pressure regulating substance, and the other components can form a viscous protective layer witha fresh-keeping effect; the various components act together to synergistically achieve the optimal fresh-keeping effect.

Description

technical field [0001] The invention belongs to the field of fresh-keeping vegetables or fresh flowers, and in particular relates to a non-gel fresh-keeping agent for leafy vegetables or free-soil fresh flowers and a preparation method thereof. Background technique [0002] With the continuous development of the economy, people's requirements for material living standards are getting higher and higher. Many vegetables, fruits, flowers, meat, etc. are no longer divided into north and south regions. Southerners can also enjoy on the table that only the north can grow. Orientals can also decorate their houses with flowers that can only grow in Western countries. During this transportation process from south to north and from west to east, it is very important to keep vegetables, fruits and flowers fresh, especially some leafy vegetables and relatively delicate flowers. There are many varieties of vegetables and flowers that have a shelf life of only 1-2 days due to transportat...

Claims

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Application Information

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IPC IPC(8): A23B7/154A23B7/157A01N3/02
CPCA23B7/154A01N3/02A23B7/157A23V2002/00A23V2250/302A23V2250/30A23V2250/511A23V2250/708A23V2250/02A23V2250/15A23V2250/282A23V2250/202
Inventor 马琳马兴群韩强毛秀立
Owner 山东祥维斯生物科技股份有限公司
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