Vegetable preservative and preparation method and application thereof

A technology for preservatives and vegetables, which is applied in the application, protecting fruits/vegetables with a protective coating layer, food ingredients as coating agents, etc., can solve the problems of complex ingredients of vegetable preservatives, not enough safe and pure natural, etc., and achieve the effect of preservation Significant, relieve angina attack, lower cholesterol effect

Inactive Publication Date: 2019-04-23
XIHUA UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The main purpose of the present invention is to provide a vegetable preservative to overcome the problems of the prior art vegetable preservatives with complex components, insufficient safety and pure natural

Method used

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  • Vegetable preservative and preparation method and application thereof
  • Vegetable preservative and preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Put the seabuckthorn seeds into a juice extractor to squeeze the juice, stir the juice, and then filter the juice to remove the residue, and the obtained filtrate is the seabuckthorn seed extract. Add 15 parts of chitosan to 5 parts of 2% acetic acid solution, stir in a water bath at 60°C until fully swollen, then ultrasonically degas at 1500W for 5 minutes, and cool to 4°C. Then 20 parts of seabuckthorn seed extract and 6 parts of nisin were further mixed with the mixture, stirred evenly and left to stand for 30 minutes to obtain the vegetable preservative.

[0028] Take 1 kg of fresh Chinese cabbage, wash off the surface attachments and residual pesticides with clean water, and then rinse with clean water for 3 times. Weigh 0.015kg of the prepared vegetable preservative and cool it to 4°C, stir evenly, then use a clean brush to pick up the film solution, and slowly and evenly apply it to the inner and outer surfaces of vegetables. Put the coated vegetables in a steri...

Embodiment 2

[0030] Put the seabuckthorn seeds into a juice extractor to squeeze the juice, stir the juice, and then filter the juice to remove the residue, and the obtained filtrate is the seabuckthorn seed extract. Add 10 parts of chitosan to 5 parts of 2% acetic acid solution, stir in a water bath at 60°C until fully swollen, then ultrasonically degas at 1500W for 5 minutes, and cool to 4°C. Then 15 parts of seabuckthorn seed extract and 4 parts of nisin were further mixed with the mixture, stirred evenly and left to stand for 30 minutes to obtain the vegetable preservative.

Embodiment 3

[0032] Put the seabuckthorn seeds into a juice extractor to squeeze the juice, stir the juice, and then filter the juice to remove the residue, and the obtained filtrate is the seabuckthorn seed extract. Add 16 parts of chitosan to 6 parts of 2% acetic acid solution, stir in a water bath at 60°C until fully swollen, then ultrasonically degas at 1500W for 5 minutes, and cool to 4°C. Then 18 parts of seabuckthorn seed extract and 5 parts of nisin were further mixed with the mixture, stirred evenly and left to stand for 30 minutes to obtain the vegetable preservative.

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Abstract

The invention relates to the technical field of freshness keeping of fruits and vegetables, and discloses a vegetable preservative. The preservative is prepared from, by mass, 15-20 parts of a sea buckthorn seed extract, 4-7 parts of nisin, 10-20 parts of chitosan and 5-10 parts of an acetic acid solution. The invention also discloses a preparation method of the vegetable preservative, and the method comprises the steps of juicing seabuckthorn seeds, filtering, removing residues, preparing the sea buckthorn seed extract, and mixing the sea buckthorn seed extract with other raw materials in proportion to obtain the vegetable preservative. The preparation method is simple and suitable for large-scale production, and the sea buckthorn seeds as the main raw material have a wide source and lowproduction cost. The vegetable preservative has the remarkable freshness keeping effect, can be widely applied to the freshness keeping of the vegetables, and is especially suitable for the freshnesskeeping of the green leafy vegetables.

Description

technical field [0001] The invention relates to the technical field of fresh-keeping of fruits and vegetables, in particular to a vegetable fresh-keeping agent and its preparation method and application. Background technique [0002] The preservation and processing of agricultural products is the continuation of agricultural production and the "secondary economy" in the process of agricultural reproduction. All developed countries put post-production storage and processing at the forefront of agriculture. In addition to the high added value brought by preservation and processing, it only reduces The loss of existing fruits and vegetables can bring benefits of nearly 100 billion yuan to the society. At present, the post-harvest processing technology of vegetables in my country is backward, and the post-harvest loss rate is high, and the post-harvest loss rate of green leafy vegetables is even as high as 50%. Green leafy vegetables contain a lot of organic acids, higher alcoh...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/16
CPCA23B7/16A23V2002/00A23V2200/10A23V2200/22A23V2250/21A23V2250/022A23V2250/511A23V2250/55
Inventor 熊乙帆吉俊臣李明元
Owner XIHUA UNIV
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