Vegetable preservative and preparation method thereof

A fresh-keeping agent and vegetable technology, which is applied in the direction of fruit and vegetable preservation, food preservation, food ingredients as anti-microbial preservation, etc., can solve the problems of fresh-keeping effect and limited application varieties, and can not solve the problems of mildew and rot in vegetables, so as to achieve green and Inhibits mold growth, maintains freshness, and prolongs storage time

Inactive Publication Date: 2019-01-04
兴佳实业(河源)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above two types of preservatives can play a fresh-keeping effect to a certain extent, but the fresh-keeping effect

Method used

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  • Vegetable preservative and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0027] A preparation method of vegetable preservative, comprising the following steps:

[0028] (1) Wash the fresh Artemisia argyi leaves and drain, dry at 50°C, crush the dried Artemisia argyi leaves and pass through a 220-mesh sieve, and then put the sieved Artemisia argyi leaves into supercritical CO 2 Extraction in the extraction tank, the extraction pressure is 20MPa, CO 2 The flow rate is 15kg / h, the extraction temperature is 60°C, the dynamic extraction time is 35min, and the extracted product is the Artemisia argyi extract;

[0029] (2) Drain Patrinia after washing, dry at 45°C, crush the dried Patrinia, pass through a 200-mesh sieve, soak in ethanol, and control the weight ratio of Patrinia to ethanol to be 1:95, Then use ultrasonic wave to extract at 40HZ frequency and 50°C temperature for 35min, centrifuge, let it stand, and take the supernatant to obtain Patrinia extract;

[0030] (3) Wash the aloe vera, drain it, dry it naturally, beat it after crushing, add eth...

Embodiment 2

[0036] A preparation method of vegetable preservative, comprising the following steps:

[0037](1) Wash the fresh Artemisia argyi leaves and drain, dry at 50°C, crush the dried Artemisia argyi leaves and pass through a 200-mesh sieve, and then put the sieved Artemisia argyi leaves into supercritical CO 2 Extraction in the extraction tank, the extraction pressure is 22MPa, CO 2 The flow rate is 18kg / h, the extraction temperature is 60°C, the dynamic extraction time is 50min, and the extracted product is the Artemisia argyi extract;

[0038] (2) Drain Patrinia after washing, dry at 50°C, crush the dried Patrinia, pass through a 200-mesh sieve, soak in ethanol, and control the weight ratio of Patrinia to ethanol to be 2:135, Then use ultrasonic wave to extract at 45HZ frequency and 55°C temperature for 35min, centrifuge, let it stand, and take the supernatant to obtain Patrinia extract;

[0039] (3) Wash the aloe vera, drain it, dry it naturally, beat it after crushing, add eth...

Embodiment 3

[0045] A preparation method of vegetable preservative, comprising the following steps:

[0046] (1) Wash the fresh Artemisia argyi leaves and drain, dry at 60°C, crush the dried Artemisia argyi leaves and pass through a 300-mesh sieve, and then put the sieved Artemisia argyi leaves into supercritical CO 2 Extraction in the extraction tank, the extraction pressure is 20MPa, CO 2 The flow rate is 12kg / h, the extraction temperature is 60°C, the dynamic extraction time is 45min, and the extracted product is the Artemisia argyi extract;

[0047] (2) Drain Patrinia after washing, dry at 50°C, crush the dried Patrinia, pass through a 220-mesh sieve, soak in ethanol, and control the weight ratio of Patrinia to ethanol to be 1:89, Then use ultrasound to extract at 50HZ frequency and 60°C temperature for 45min, centrifuge, let stand, and take the supernatant to obtain Patrinia extract;

[0048] (3) Wash the aloe vera, drain it, dry it naturally, beat it after crushing, add ethanol 28 ...

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Abstract

The invention belongs to the technical field of vegetable freshness preservation, and particularly relates to a vegetable preservative and a preparation method thereof. Folium artemisiae argyi extracting liquid, aloe extracting liquid and patrinia scabiosaefolia link extracting liquid are respectively extracted from folium artemisiae argyi, aloe and patrinia scabiosaefolia link, the extracting liquid is mixed and concentrated to obtain concentrated extracting liquid, and nanometer titanium dioxide is add into ethanol to obtain ethanol dispersion liquid of the nanometer titanium dioxide; imazalil sulfate, a plant growth regulator and an antioxidant are successively dissolved in deionized water, concentrated extracting liquid and the ethanol dispersion liquid of the nanometer titanium dioxide are added, and the mixture is uniformly mixed to obtain the vegetable preservative. A small amount of antibacterial agent nanometer titanium dioxide is added into the vegetable preservative, the matching ratio of the plant growth regulator, an antioxidant, plant extracting liquid and the antibacterial agent is reasonably controlled, the composite synergism effect is achieved, and the prepared vegetable preservative has the effects of keeping green and inhibiting mould growth, can effectively keep the vegetable freshness, and prolong the storage time.

Description

technical field [0001] The invention belongs to the technical field of vegetable fresh-keeping, and in particular relates to a vegetable fresh-keeping agent and a preparation method thereof. Background technique [0002] Due to the substantial improvement of people's living standards, the awareness of healthy diet is weak, and the work pressure is increased, and the amount of exercise is reduced. Therefore, the number of people with affluent diseases such as high blood pressure, high blood fat, and obesity has increased significantly. In recent years, more and more people have noticed that affluenza is a serious threat to our health, and people's awareness of healthy eating habits has gradually increased. A healthy diet requires us to consume less animal protein and eat more fruits and vegetables. Therefore, the consumption of vegetables is increasing year by year. However, due to various reasons such as physiological aging, microbial invasion and mechanical damage before a...

Claims

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Application Information

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IPC IPC(8): A23B7/154A23B7/157
CPCA23B7/154A23B7/157A23V2002/00A23V2200/10A23V2250/21A23V2250/1634A23V2250/082A23V2300/14A23V2250/708A23V2250/702A23V2250/712
Inventor 赵恺文
Owner 兴佳实业(河源)有限公司
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