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Natural fruit and vegetable preservative

A fruit and vegetable preservative and natural technology, applied in the direction of fruit and vegetable preservation, food ingredients containing natural extracts, food preservation, etc., can solve the problem of not finding fruit and vegetable preservatives, etc., to reduce rot loss and quality degradation, reduce use and residues , strong antioxidant effect

Pending Publication Date: 2020-06-19
SICHUAN TOURISM UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no relevant report on the preparation of fruit and vegetable fresh-keeping agents by using the Russian color extract

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0024] A natural fresh-keeping agent for fruits and vegetables, comprising the following raw materials in parts by weight: 20 parts of Russian extract, 8 parts of activated carbon, 15 parts of iron powder, 30 parts of sodium polyacrylate, and 10000 parts of water.

[0025] Wherein the Russian color extract is prepared by the following method:

[0026] (1) After the Russian color is crushed, add distilled water and water bath to heat and extract for 1-4 times to obtain the extract;

[0027] (2) The extract obtained in step (1) was rotatably evaporated and concentrated at 50°C; in the concentrated solution, (NH 4 ) 2 SO 4 Form a three-phase system with tert-butanol;

[0028] (3) After fully mixing the three-phase system in step (2), stand and extract at 20°C for 60 minutes;

[0029] (4) Three phases are formed after step (3) extraction, the upper layer is the tert-butanol phase; the middle phase is protein; the lower layer is (NH 4 ) 2 SO 4 Phase, select the lower layer e...

Embodiment 2

[0031] A natural fresh-keeping agent for fruits and vegetables, comprising the following raw materials in parts by weight: 80 parts of Russian extract, 5 parts of activated carbon, 15 parts of iron powder, 30 parts of sodium polyacrylate, and 10000 parts of water.

[0032] Wherein the Russian color extract is prepared by the following method:

[0033] (1) After the Russian color is crushed, add distilled water and water bath to heat and extract for 1-4 times to obtain the extract;

[0034] (2) The extract obtained in step (1) was rotatably evaporated and concentrated at 50°C; in the concentrated solution, (NH 4 ) 2 SO 4 Form a three-phase system with tert-butanol;

[0035] (3) After fully mixing the three-phase system in step (2), stand and extract at 40°C for 60 minutes;

[0036] (4) Three phases are formed after step (3) extraction, the upper layer is the tert-butanol phase; the middle phase is protein; the lower layer is (NH 4 ) 2 SO 4 Phase, select the lower layer e...

Embodiment 3

[0038] A natural fresh-keeping agent for fruits and vegetables, comprising the following raw materials in parts by weight: 100 parts of Russian extract, 12 parts of activated carbon, 25 parts of iron powder, 60 parts of sodium polyacrylate, and 30000 parts of water.

[0039] Wherein the Russian color extract is prepared by the following method:

[0040] (1) After the Russian color is crushed, add distilled water and water bath to heat and extract for 1-4 times to obtain the extract;

[0041] (2) The extract obtained in step (1) was rotatably evaporated and concentrated at 50°C; in the concentrated solution, (NH 4 ) 2 SO 4 Form a three-phase system with tert-butanol;

[0042] (3) After fully mixing the three-phase system in step (2), stand and extract at 60°C for 60 minutes;

[0043] (4) Three phases are formed after step (3) extraction, the upper layer is the tert-butanol phase; the middle phase is protein; the lower layer is (NH 4 ) 2 SO 4 Phase, select the lower layer...

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Abstract

The invention belongs to the technical field of food storage, and discloses a natural fruit and vegetable preservative. The natural fruit and vegetable preservative comprises the following raw materials in parts by weight: 20-100 parts of a malus toringoides extract, 8-12 parts of activated carbon, 15-25 parts of iron powder, 30-60 parts of sodium polyacrylate and 10000-30000 parts of water. The main component of the natural fruit and vegetable preservative is the malus toringoides extract, so that the natural fruit and vegetable preservative has high oxidation resistance, and can achieve a certain antioxidation effect in the preservative; meanwhile, the natural fruit and vegetable preservative can effectively inhibit postharvest diseases of fruit and vegetable products caused by pathogenic bacteria infection, and remarkably reduces rotting loss and quality reduction of fruits and vegetables after being harvested; and the added iron powder can absorb water and oxygen, so that food is preserved.

Description

technical field [0001] The invention relates to the technical field of food storage, in particular to a natural fresh-keeping agent for fruits and vegetables. Background technique [0002] The preservation and storage of fruits and vegetables is the fundamental way to reduce the loss of fruits and vegetables and improve economic benefits. Yet at present domestic fruit and vegetable fresh-keeping all adopts low-temperature storage method, and cost is high, and investment is big, is difficult for popularization. And adopting antistaling agent to keep fresh fruits and vegetables is a comparatively commonly used and convenient method in this field. [0003] At present, the most commonly used preservatives for fresh fruits and vegetables are chemical preservatives, such as sodium hypochlorite, chlorine dioxide, etc., which are easy to remain after use, which is not good for the health of consumers, and will also affect the sensory quality of fresh-cut fruits and vegetables. The...

Claims

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Application Information

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IPC IPC(8): A23B7/154A23B7/153
CPCA23B7/154A23B7/153A23V2002/00A23V2250/21A23V2250/1576A23V2250/1592
Inventor 李燮昕苏福联吕龙王也文雷敏王熙王宇谭世豪
Owner SICHUAN TOURISM UNIV
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