Fresh-keeping liquid for fresh cut fruits and vegetables

A technology for fresh-keeping and fresh-cutting of fruits and vegetables, applied in the field of fresh-keeping solutions for fresh-cut fruits and vegetables, which can solve the problems of ineffective inhibition of Gram-negative bacteria, hindering the action of antibacterial substances, and limited fresh-keeping effect, and achieves good water solubility and reduction properties, enzyme activity inhibition, and firmness retention
CN110269093AInactive Publication Date: 2019-09-24AGRO PROD PROCESSING RES INST YAAS
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
AGRO PROD PROCESSING RES INST YAAS
Publication Date
2019-09-24
Estimated Expiration
Not applicable · inactive patent

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Abstract

The invention discloses a fresh-keeping liquid for fresh cut fruits and vegetables. The fresh-keeping liquid is prepared by compounding lactobacillus plantarum, carbon dots, ascorbic acid, citric acid, disodium ethylene diamine tetraacetate, glycerol and calcium propionate. According to the fresh-keeping liquid, the lactobacillus plantarum and the carbon dots are combined for fresh keeping of the fresh cut fruits and vegetables for the first time, the capability of lactic acid bacteria to inhibit the growth of spoilage bacteria and pathogenic bacteria is fully exerted, abundant radicals on the surfaces of the carbon dots are utilized, the water solubility, the reducibility and the antibacterial activity are good, the permeation effect on plant cells is enhanced, and the technical effects of synergistic bacteriostasis, sterilization and enzyme activity inhibition are achieved. All raw materials involved in a formula of the fresh-keeping liquid are of the food grade, the fresh cut fruits and vegetables can be directly eaten after being soaked in the fresh-keeping liquid, and the taste of the fresh cut fruits and vegetables cannot be adversely influenced. A preparation process is simple, the fresh-keeping effect is excellent, and the shelf life of the fresh cut fruits and vegetables can be prolonged to 12-15 days after the fruits and the vegetables are soaked in the fresh-keeping liquid and stored at the low temperature.
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Description

technical field

[0001] The invention belongs to the technical field of fresh-keeping of vegetables and fruits, and in particular relates to a fresh-keeping liquid for fresh-cut fruits and vegetables. Background technique

[0002] Fresh-cut fruits and vegetables are an emerging method of fruit and vegetable processing. Fresh fruits and vegetables are washed, peeled, cut, and trimmed and then directly provided to consumers. They are fresh, nutritious, and convenient to eat, and have broad market prospects. However, compared with fresh fruits and vegetables, the epidermis and tissue structure of fresh-cut fruits and vegetables are damaged, which creates favorable conditions for microbial contamination and reproduction, and makes it more difficult to keep fresh. At the same time, fresh-cut fruits and vegetables are still living organisms, and a series of physiological and biochemical changes are still going on in their tissues, and the physiological and biochemical activities ar...

Claims

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