Unlock instant, AI-driven research and patent intelligence for your innovation.

Fruit and vegetable freshness-keeping liquid

A technology for keeping fruits and vegetables fresh and Artemisia argyi leaves, applied in the direction of protecting fruits/vegetables with a protective layer, food ingredients as antimicrobial preservation, food ingredients, etc., can solve food safety hazards, rough surfaces, and preservative residues. Problems such as , to achieve the effect of improving fresh-keeping storage time, inhibiting production and reproduction, and avoiding pollution

Pending Publication Date: 2020-02-28
怀化市鹤翔生态农业股份有限公司
View PDF4 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the large surface area of ​​fruits and vegetables, the tissue is crisp and tender, and the surface is mostly not smooth, it is easy to cause the residue of preservatives, which will lead to environmental pollution and food safety hazards

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

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The fruit and vegetable fresh-keeping solution comprises the following components by weight ratio: 2 parts of fatty acid, 10 parts of Artemisia argyi leaves, 5 parts of Sargassum, 3 parts of kelp, 10 parts of Perilla stem, 5 parts of protamine, 5 parts of chitosan, concentration 5 parts of 8-10% betaine and 60 parts of distilled water.

Embodiment 2

[0026] The fruit and vegetable preservation liquid comprises the following components by weight ratio: 3 parts of fatty acid, 12 parts of Artemisia argyi leaves, 6 parts of Sargassum, 5 parts of kelp, 15 parts of perilla stem, 10 parts of protamine, 10 parts of chitosan, concentration 8 parts of 10% betaine and 80 parts of distilled water.

Embodiment 3

[0028] The fruit and vegetable fresh-keeping liquid comprises the following components by weight ratio: 3 parts of fatty acid, 11 parts of Artemisia argyi leaves, 5 parts of Sargassum, 4 parts of kelp, 12 parts of perilla stem, 8 parts of protamine, 9 parts of chitosan, concentration 6 parts of 8-10% betaine and 70 parts of distilled water.

[0029] Compared with related technologies, the fruit and vegetable fresh-keeping solution of the present invention is non-toxic and harmless, inhibits the production and reproduction of spoilage bacteria, is antibacterial, anti-mildew, and prevents deterioration and decay, effectively improves the fresh-keeping storage time, and the components of the fresh-keeping solution are all edible The composition is safe and non-toxic, avoiding the environmental pollution of chemical preservatives and the food safety caused by them.

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 fruit and vegetable freshness-keeping liquid. The fruit and vegetable freshness-keeping liquid comprises, by weight, 2-3 parts of fatty acids, 10-12 parts of Chinese mugwort leaves, 5-6 parts of gulfweed, 3-5 parts of kelp, 10-15 parts of perilla stems, 5-10 parts of protamine, 5-10 parts of chitosan, 5-8 parts of betaine with the concentration of 8-10% and 60-80 parts of distilled water. The Chinese mugwort leaves, the gulfweed, the kelp and the perilla stems are powder obtained after drying and crushing. Compared with the prior art, the fruit and vegetable freshness-keeping liquid has the advantages of long freshness-keeping time and high edible safety of fruits and vegetables.

Description

【Technical field】 [0001] The invention belongs to the technical field of fresh-keeping, and in particular relates to a fresh-keeping liquid for fruits and vegetables. 【Background technique】 [0002] Fruits and vegetables are one of the foods in people's life, especially in today's health preservation, fruits and vegetables have become a necessity in people's life, so all kinds of fruits and vegetables have become hot items. [0003] Then, the biggest problem of fruits and vegetables is the problem of storage and preservation. Most fruits and vegetables have a short preservation time and are prone to browning, softening, rot, deterioration and other phenomena. [0004] At present, there are mainly two kinds of fresh-keeping methods for fruits and vegetables: physical methods and chemical methods. Physical methods such as modified atmosphere preservation, modified atmosphere packaging technology, and radiation preservation technology all require special equipment and are expe...

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): A23B7/16
CPCA23B7/16A23V2002/00A23V2200/10A23V2250/186A23V2250/543A23V2250/511A23V2250/302A23V2200/22
Inventor 徐东
Owner 怀化市鹤翔生态农业股份有限公司
Features
  • R&D
  • Intellectual Property
  • Life Sciences
  • Materials
  • Tech Scout
Why Patsnap Eureka
  • Unparalleled Data Quality
  • Higher Quality Content
  • 60% Fewer Hallucinations
Social media
Patsnap Eureka Blog
Learn More

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2025 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com