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Natural fruit and vegetable fresh-keeping agent and preparation technology thereof

A fruit and vegetable preservative, natural technology, applied in the direction of fruit and vegetable preservation, food ingredients containing natural extracts, food preservation, etc., can solve the problems of resource waste, environmental pollution, flavor maintenance, etc.

Pending Publication Date: 2020-04-28
JIANGSU INST OF ECONOMIC & TRADE TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to problems such as preservation, storage, transportation and flavor maintenance of fresh blackberries, it is difficult to meet the long-term needs of consumers, so blackberries are mainly used for processing beverages and fruit wines
However, a large amount of blackberry pomace will be produced in the process of processing. Blackberry pomace contains a large amount of nutrients and active ingredients. If it is not processed and used directly, it will cause environmental pollution and waste of resources.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Example 1: Weigh 3 parts of dried Luo Han Guo flowers, 5 parts of dried seabuckthorn leaves, 4 parts of dried Pyracantha japonicus leaves, 5 parts of dried plantain leaves, 1 part of dried Cyclocarya paliurus leaves, 4 parts of dried blackberry pomace, sodium alginate 0.5 parts, dry Luo Han Guo flowers coarsely crushed, add 10 times of water at 60°C for 30 minutes with constant temperature ultrasonic assisted leaching, after suction filtration, the filtrate is set aside, then add 10 times of 50% ethanol to the filter residue and soak at 50°C After extracting for 1 hour, filter, combine the two filtrates and concentrate to 1 / 4 of the original volume for later use; dry seabuckthorn leaves and dry firebuckthorn leaves are coarsely crushed, add 20 times of water and an appropriate amount of compound cellulase, and keep the temperature at 50°C Stir and extract for 1 hour, then put it in a microwave oven for 5 minutes on medium-high heat, filter while it is hot, and concentrat...

Embodiment 2

[0027]Example 2: Weigh 4 parts of dried Luo Han Guo flowers, 3 parts of dried sea buckthorn leaves, 5 parts of dried Pyracantha japonicus leaves, 3 parts of dried plantain leaves, 2 parts of dried Cyclocarya paliurus leaves, 3 parts of dried blackberry pomace, sodium alginate 0.5 part, other are with embodiment 1.

Embodiment 3

[0028] Example 3: Weigh 5 parts of dried Luo Han Guo flowers, 1 part of dried seabuckthorn leaves, 6 parts of dried Pyracantha japonicus leaves, 4 parts of dried plantain leaves, 3 parts of dried Cyclocarya paliurus leaves, 2 parts of dried blackberry pomace, and sodium alginate 0.5 part, other are with embodiment 1.

[0029] The advantage of the present invention is that the raw materials used in the products are almost all natural wild plant resources and waste resources of agricultural and sideline products. Various raw materials contain many physiologically active ingredients that are beneficial to human health. Antibacterial effect. Through reasonable proportioning and extraction process, it is ensured that the active ingredients in the raw materials are extracted as much as possible, and at the same time, the different functions of the active ingredients in the raw materials are fully utilized to achieve a better fresh-keeping effect of fruits and vegetables. The proces...

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PUM

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Abstract

The invention relates to a natural fruit and vegetable fresh-keeping agent and a preparation technology thereof, and belongs to the technical field of food preservation. The technical problems to be solved by the invention are to make full use of antioxidants and bacteriostatic components in natural wild plant resources as well as agricultural and sideline product waste resources by adopting reasonable raw material ratio and extraction process so as to make sure that the antioxidants and the bacteriostatic components in the raw materials are extracted as much as possible, and also make full use of different functions of active ingredients in the raw materials so as to achieve relatively good fresh-keeping effects on fruits and vegetables. The preparation technology of the natural fruit andvegetable fresh-keeping agent is simple in process, easy to operate, and easy to realize industrial production; and moreover, the prepared natural fruit and vegetable fresh-keeping agent is harmlessto the human body, so that a relatively good way is provided for development and utilization of agricultural and sideline product resources.

Description

technical field [0001] The invention relates to the technical field of food fresh-keeping, in particular to a natural fruit and vegetable fresh-keeping agent and a production process thereof. Background technique [0002] Fresh fruits and vegetables are important sources of daily essential vitamins, minerals and dietary fiber. At present, the demand for fruits and vegetables is the agricultural product second only to food in the world. Storage and preservation of fruits and vegetables is the basis for reducing losses, maintaining and increasing value during the industrial production of fruits and vegetables. With the improvement of people's living standards, the requirements for food quality and safety are also increasing, thus promoting the rapid development of fresh-cut fruit and vegetable preservation technology. The fresh-keeping technologies of fruits and vegetables mainly include different physical fresh-keeping technologies, chemical fresh-keeping technologies and na...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/153A23B7/154
CPCA23B7/153A23B7/154A23V2002/00A23V2200/10A23V2250/21
Inventor 汪洪涛
Owner JIANGSU INST OF ECONOMIC & TRADE TECH