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Fresh keeping agent for green bell peppers

A technology of preservative and green bell pepper, 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 lack of pertinence, extend the preservation period, reduce the cost, and slow down the respiration Effect

Inactive Publication Date: 2019-03-15
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This antistaling agent lacks pertinence, therefore, needs a kind of antistaling agent that can be aimed at green bell pepper self characteristic to solve the fresh-keeping problem of green bell pepper

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Choose green bell peppers with uniform color, fresh and plump, consistent size, and no mechanical damage, about 120g each. Add 0.06% Osmanthus polysaccharide, 0.03% nobiletin, 0.9% carboxymethyl cellulose, 1.0% konjac powder, 0.08% tea polyphenols, 0.1% calcium chloride, and the rest is water in the beaker. Mix the above solutions evenly to make green and bell pepper preservative. Take an appropriate amount of fresh-keeping agent for green peppers, soak the green peppers one by one in the preservative for 30 seconds, take them out, dry them naturally, and place them in a fresh-keeping cabinet at 10±1°C.

Embodiment 2

[0023] Choose green bell peppers with uniform color, fresh and plump, consistent size, and no mechanical damage, about 120g each. Add 0.08% Osmanthus polysaccharide, 0.06% nobiletin, 0.8% carboxymethyl cellulose, 0.8% konjac powder, 0.07% tea polyphenols, 0.2% calcium chloride, and the rest is water in the beaker. Mix the above solutions evenly to make green and bell pepper preservative. Take an appropriate amount of fresh-keeping agent for green peppers, soak the green peppers one by one in the preservative for 30 seconds, take them out, dry them naturally, and place them in a fresh-keeping cabinet at 10±1°C.

Embodiment 3

[0025] Choose green bell peppers with uniform color, fresh and plump, consistent size, and no mechanical damage, about 120g each. Add 0.1% Osmanthus polysaccharide, 0.09% nobiletin, 0.7% carboxymethyl cellulose, 0.6% konjac powder, 0.06% tea polyphenols, 0.3% calcium chloride, and the rest is water in the beaker. Mix the above solutions evenly to make green and bell pepper preservative. Take an appropriate amount of fresh-keeping agent for green peppers, soak the green peppers one by one in the preservative for 30 seconds, take them out, dry them naturally, and place them in a fresh-keeping cabinet at 10±1°C.

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PUM

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Abstract

The invention discloses a fresh keeping agent for green bell peppers, and belongs to the technical field of fresh keeping agents. The fresh keeping agent mainly consists of osmunda japonica thunb polysaccharide, nobiletin, carboxymethyl cellulose, konjac powder, tea polyphenols, calcium chloride and water. The nobiletin, the osmunda japonica thunb polysaccharide and the tea polyphenols all have the effects of restraining bacteria and resisting oxidation, and the carboxymethyl cellulose and the konjac powder both have favorable film formation, so that when the natural fresh keeping agents are combined together, the storage period of the green bell peppers can be prolonged. The fresh keeping agent only needs to be uniformly mixed when being used, after the fresh keeping agent is cooled, thegreen bell peppers are immersed into the composite fresh keeping agent for about 30s, then the immersed green bell peppers are taken out, and then the taken-out green bell peppers are aired at room temperature. The operation is simple, convenient, natural and environmentally-friendly. Compared with an ordinary fresh keeping agent for fruits and vegetables, the fresh keeping agent disclosed by theinvention can obviously reduce the respiratory intensity and the weight loss rate of the green bell peppers during storage, reduce losses of vitamin C and chlorophyll, control increase of malondialdehyde, and restrain occurrence of rot, and the green bell peppers can be stored for 40 days under the storage condition of 10 + / -1 DEG C.

Description

Technical field: [0001] The invention relates to a fresh-keeping agent for green and bell peppers, belonging to the technical field of fresh-keeping agents. Background technique: [0002] Green peppers are also called bell peppers, vegetable peppers, sweet peppers, etc. The green pepper is a huge fruit with crisp, tender and delicious flesh, and a green skin. Green pepper is also a common vegetable, which has the functions of preventing cancer and losing weight. Green bell peppers are rich in vitamin C, and every 100 grams of green bell peppers contains V C 64mg, but the green bell pepper is easy to lose water and wilt, turn red, and be infected by bacteria after harvesting. The suitable storage temperature of green peppers is 10±1°C. If the temperature is too low, chilling injury will easily occur, so it is very necessary for the storage and preservation of green peppers. [0003] Green pepper storage and preservation methods mainly include chemical preservation, physica...

Claims

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Application Information

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IPC IPC(8): A23B7/154A23B7/157
CPCA23B7/154A23B7/157A23V2002/00A23V2250/51A23V2250/51082A23V2250/2132A23V2250/214A23V2250/1578A23V2200/10
Inventor 张秀玲张雪婷柳晓晨李凤凤杜妹玲于海鑫
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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