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Composite fresh-keeping nutritional agent for fruits and vegetables and preparation method thereof

A composite fresh-keeping and nutritional agent technology, which is applied in the fields of fruit and vegetable preservation, botany equipment and methods, gardening methods, etc., can solve problems such as unsatisfactory commercial effects of the technology, improve the ability to resist external damage, prolong the fresh-keeping time, The effect of enhancing strength and toughness

Inactive Publication Date: 2019-09-17
BEIJING BOYICHENG SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] Among all kinds of preservatives, the application of chemical fungicides has been increasingly questioned due to people’s consideration of factors such as the environment and health. Alternative technologies (such as coatings, salt treatment, etc.) have become research hotspots in recent years, but These technologies have so far not achieved satisfactory commercial results

Method used

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  • Composite fresh-keeping nutritional agent for fruits and vegetables and preparation method thereof
  • Composite fresh-keeping nutritional agent for fruits and vegetables and preparation method thereof
  • Composite fresh-keeping nutritional agent for fruits and vegetables and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0064] Firstly, the garlic extract solution is carried out: 100 g of garlic is weighed, and the garlic is placed at a low temperature of 5° C. for 48 hours. Then measure 300ml of ethanol, weigh 0.5g of tea polyphenols, soak garlic, soak for 10 days at 10°C, then crush in a crusher, place in a centrifuge after crushing, and centrifuge at 10000r / min for 5 minutes. Get the supernatant to obtain 300ml of garlic extract. Dilute to 2000ml with distilled water.

[0065] Compounding of nutritional preservatives: Weigh 5g of urea, 5g of monoammonium phosphate, and 5g of potassium sulfate, place them in the above-mentioned preservative solution, weigh 2.5g of magnesium chloride, 2.5g of calcium chloride, 0.1g of copper sulfate, and 0.2g of zinc sulfate, Measure 0.01 g of indole acetic acid, 1.0 g of chitosan, and 0.01 g of nano-silicon dioxide, and add acetic acid to adjust the pH to 5.5 until they are completely dissolved. Form a complex fresh-keeping nutrient solution.

[0066] Pre...

Embodiment 2

[0075] First make the garlic extract solution:

[0076] Weigh 100 g of garlic, and place the garlic at a low temperature of 3° C. for 24 hours. Then measure 200ml of ethanol, 100ml of water, weigh 0.3g of ascorbic acid, soak garlic for 10 days at 10°C, then crush it in a crusher, place it in a centrifuge after crushing, and centrifuge at 10000r / min for 5 minutes , get the supernatant to obtain 300ml of garlic extract. Dilute to 2000ml with distilled water.

[0077] Compounding of nutrient preservatives: Weigh 10g of diammonium phosphate, 5g of potassium sulfate, put them in the above-mentioned preservation solution, weigh 2.5g of magnesium chloride, 2.5g of calcium chloride, 0.2g of ferrous sulfate, 0.1g of zinc sulfate, and 0.1g of borax g, 0.1 g of sodium p-nitrophenolate, measure 0.01 g of salicylic acid, 1.0 g of chitosan, and 0.5 g of ethyl cellulose, add acetic acid to adjust the pH value to 5.5, until all dissolve. Form a compound fresh-keeping nutrient.

[0078] Ge...

Embodiment 3

[0083] First make the garlic extract solution:

[0084]Weigh 100 g of garlic, and place the garlic at a low temperature of 5° C. for 48 hours. Then measure 200ml of ethanol, 50ml of water, 50ml of acetic acid, weigh 1.5g of D-sodium erythorbate, soak the garlic for 10 days at 10°C, then crush it in a crusher, place it in a centrifuge after crushing , centrifuged at 10000r / min for 5 minutes, took the supernatant to obtain 300ml of garlic extract. Dilute to 2000ml with distilled water.

[0085] Compounding of nutritional preservatives: Weigh 5g of ammonium sulfate, 5g of diammonium phosphate, and 5g of potassium sulfate, place them in the above-mentioned preservation solution, weigh 2.5g of magnesium sulfate, 2.5g of calcium chloride, 0.2g of manganese sulfate, and 0.1g of borax , 0.05g sodium p-nitrophenolate, 0.025g sodium o-nitrophenolate, measure 0.01g salicylic acid, 0.2g ethylenediaminetetraacetic acid, 1.0g chitosan, 0.5g ethyl cellulose, add acetic acid to adjust the p...

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Abstract

The invention discloses a composite fresh-keeping nutritional agent for fruits and vegetables and a preparation method thereof. The fresh-keeping nutritional agent is prepared from garlic extract, mineral nutrient elements, an organic acid cell regulator and multifunctional sugar, wherein a method for preparing the garlic extract comprises the following steps: placing garlic at low temperature for preprocessing, then placing the garlic in a polar solution, and adding an antioxidant for soaking; executing crushing and pulping after soaking, and centrifugally separating supernatant to obtain the garlic extract. The fresh-keeping nutritional agent is used before picking of fruits and vegetables, integrates nutrition, freshness keeping and antisepsis, can effectively improve the taste quality of fruits and prolong the fresh-keeping period of fruits and vegetables.

Description

technical field [0001] The invention relates to a fruit and vegetable composite fresh-keeping nutrient and a preparation method thereof, belonging to the field of fruit and vegetable fresh-keeping. Background technique [0002] Fresh fruits and vegetables are rich in carbohydrates, proteins, vitamins, dietary fiber and other nutrients, and are an indispensable part of human nutrition. Especially with the improvement of living standards in our country, higher requirements are put forward for the quality of fruits and vegetables. [0003] After fresh fruits and vegetables are picked, under the influence of respiration and transpiration, the nutrients are gradually consumed and lost, and the appearance, taste and flavor become poor. , easy to breed bacteria and cause rot and deterioration. According to incomplete statistics, about 30% of fruits and vegetables per year rot and deteriorate during picking, transportation, storage and retailing, or lose product properties, result...

Claims

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Application Information

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IPC IPC(8): A23B7/154A23B7/157A23B7/16A01G7/06A01N65/42A01P3/00
CPCA23B7/154A23B7/157A23B7/16A01G7/06A01N65/00A01N65/42A23V2002/00
Inventor 陶树明刘建国
Owner BEIJING BOYICHENG SCI & TECH
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