Biological fruit and vegetable fresh-keeping agent and preparation method and fresh-keeping method thereof

The technology of a biological preservative and a fresh-keeping method is applied in the field of biological preservatives for fruits and vegetables and the preparation thereof, which can solve the problems of inability to produce higher economic and social benefits, large capital investment, influence on food safety, etc. The effect of avoiding pollution and being easy to use

Pending Publication Date: 2019-04-16
YANGTZE UNIVERSITY
View PDF3 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although this method has a good fresh-keeping effect, on the one hand, there are low-temperature-resistant 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
  • Biological fruit and vegetable fresh-keeping agent and preparation method and fresh-keeping method thereof
  • Biological fruit and vegetable fresh-keeping agent and preparation method and fresh-keeping method thereof
  • Biological fruit and vegetable fresh-keeping agent and preparation method and fresh-keeping method thereof

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0026] The embodiment of the present invention also provides a kind of preparation method of fruit and vegetable fresh-keeping agent, comprises the steps:

[0027] Tea, sugar and water are prepared into tea sugar water culture liquid, kombucha fungus is inoculated in the tea sugar water culture liquid, and the fruit and vegetable bio-preservative is obtained by airtight culture at 25-30 DEG C for 7-10 days.

[0028] In the present invention, the tea sugar water culture solution is composed of the following raw materials in parts by weight: 4-5 parts of tea, 50-100 parts of sugar and 600-1200 parts of water.

[0029] In the present invention, the tea is any one of black tea, green tea and scented tea; in some preferred embodiments of the present invention, the tea is black tea, so as to facilitate the growth of kombucha.

[0030] In the present invention, sugar is a component that can provide nutrients for kombucha fungus during the cultivation process, and it can specifically ...

Embodiment 1

[0037] (1) After the water is boiled, wrap the black tea with gauze, add water to boil again, then add rock sugar to the boiled tea, boil again, and after cooling to normal temperature, the tea sugar water culture medium is obtained, wherein the black tea in the tea sugar water culture liquid The addition amount is 5 parts, rock sugar 50 parts, water 600 parts;

[0038] (2) Add the tea sugar water culture solution prepared in step (1) into the sterilized container, then pour 500 parts of the mixed solution of kombucha and mother liquor into the tea sugar water culture solution, and use 3 to 4 layers at the mouth of the container Seal the gauze and tie it tightly with a string, culture the culture solution at 27°C for 8 days, and make the concentration of kombucha 1.5×10 7 CFU / ml of kombucha bacteria liquid is a biological preservative for fruits and vegetables.

Embodiment 2

[0040] (1) After the water is boiled, wrap the black tea with gauze, add water to boil again, then add glucose to the boiled tea, boil again, and after cooling to normal temperature, the tea sugar water culture solution is obtained, wherein the black tea in the tea sugar water culture solution The addition amount is 4 parts, glucose 75 parts, water 1000 parts;

[0041] (2) Add the tea sugar water culture solution prepared in step (1) into the sterilized container, then pour 350 parts of the mixed solution of kombucha and mother liquor into the tea sugar water culture solution, and use 3 to 4 layers at the mouth of the container Seal the gauze and tie it tightly with a string, culture the culture solution at 25°C for 10 days in an airtight manner, and make the concentration of kombucha fungus 0.25×10 7 CFU / ml of kombucha bacteria liquid is a biological preservative for fruits and vegetables.

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 biological fruit and vegetable fresh-keeping agent. The biological fruit and vegetable fresh-keeping agent contains a black tea fungus solution. A black tea fungus serves asthe biological fruit and vegetable fresh-keeping agent and is mainly a symbiont consisting of saccharomycetes, lactic acid bacteria, bacillus aceticus and the like, has the stronger inhibiting effecton pathogenic gram-positive bacteria and gram-negative bacteria, also has the stronger inhibiting effect on putrefactive bacteria of foods, can inhibit production and reproduction of the putrefactivebacteria by serving as the biological fruit and vegetable fresh-keeping agent, prevents fruit and vegetable deterioration, prolongs the preservation time of fruits and vegetables and is safe and non-poisonous, and the problems of environmental pollution, caused food safety and the like of chemical fresh-keeping agents are avoided. The invention also discloses a preparation method and a fresh-keeping method for the biological fruit and vegetable fresh-keeping agent.

Description

technical field [0001] The invention belongs to the technical field of storage and fresh-keeping of agricultural products, and in particular relates to a biological fresh-keeping agent for fruits and vegetables, a preparation method and a fresh-keeping method thereof. Background technique [0002] Since the production place of fruit and vegetable products is far away from the city, and the maturity period is relatively concentrated, it brings about the contradiction between market supply and demand, so a certain storage and transportation cycle is required to adjust. In the process of storage and transportation of fruits and vegetables, the loss caused by the rot caused by microbial infection is relatively large, resulting in certain economic losses. Therefore, in the storage and transportation of fruits and vegetables, it is necessary to take effective measures to prolong the fresh-keeping period of fruits and vegetables. [0003] At present, the commonly used storage and ...

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): A23B7/155
CPCA23B7/155A23V2002/00A23V2200/10A23V2200/326A23V2200/324A23V2200/30
Inventor 许锋谭俊萍周仙苟元元张威威叶家保廖咏玲
Owner YANGTZE UNIVERSITY
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