Biological fresh-keeping agent special for prolonging shelf life of fruits
A technology of biological preservatives and shelf life, which is applied in the direction of protecting fruits/vegetables with a coating protective layer, which can solve the problems of reducing the preservation effect of preservatives, low volatile oil content, rice insects, etc., to prolong the effective use time and antibacterial Antioxidant and ethylene absorption prolong effect
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Embodiment 1
[0024] 1. Preparation of Zanthoxylum bungeanum leaf extract: Quickly freeze Zanthoxylum bungeanum leaves and press to obtain crude oil, crystallize and dewax the crude oil to obtain crude oil, and then hydrogenate the crude oil at a pressure of 2 atmospheres to obtain Zanthoxylum bungeanum leaf extract .
[0025] 2. Preparation of semi-fermented tea polyphenols: mix tea polyphenols and Zanthoxylum bungeanum leaf extract at a mass ratio of 1:0.7, then add lactic acid bacteria with a mass of 4% of the mixture at a temperature of 32°C and a humidity of 70% for semi-fermentation. Stop the fermentation when it becomes turbid from transparent, add catechins with half the mass of tea polyphenols and stir evenly to obtain it.
[0026] 3. Preparation of cinnamon essential oil: Squeeze cinnamon oil after smoking and roasting to obtain crude oil and cinnamon residue, extract the cinnamon residue with a mixed organic solvent to obtain crude oil, and perform rectification to obtain cinnamo...
Embodiment 2
[0035] 1. Preparation of Zanthoxylum bungeanum leaf extract: Quickly freeze Zanthoxylum bungeanum leaves and press to obtain crude oil, crystallize and dewax the crude oil to obtain crude oil, then hydrogenate the crude oil at a pressure of 3 atmospheres to obtain Zanthoxylum bungeanum leaf extract .
[0036]2. Preparation of semi-fermented tea polyphenols: mix tea polyphenols with Zanthoxylum bungeanum leaf extract at a mass ratio of 1:0.8, then add lactic acid bacteria with a mass of 5% of the mixture at a temperature of 35°C and a humidity of 75% for semi-fermentation. Stop the fermentation when it becomes turbid from transparent, add catechins with half the mass of tea polyphenols and stir evenly to obtain it.
[0037] 3. Preparation of cinnamon essential oil: Squeeze cinnamon oil after smoking and roasting to obtain crude oil and cinnamon residue, extract the cinnamon residue with a mixed organic solvent to obtain crude oil, and perform rectification to obtain cinnamon es...
Embodiment 3
[0046] 1. Preparation of Zanthoxylum bungeanum leaf extract: Quickly freeze Zanthoxylum bungeanum leaves and press to obtain crude oil, crystallize and dewax the crude oil to obtain crude oil, and then hydrogenate the crude oil at a pressure of 2 atmospheres to obtain Zanthoxylum bungeanum leaf extract .
[0047] 2. Preparation of semi-fermented tea polyphenols: mix tea polyphenols and Zanthoxylum bungeanum leaf extract at a mass ratio of 1:0.6, then add lactic acid bacteria with a mass of 3% of the mixture at a temperature of 28°C and a humidity of 60% for semi-fermentation. Stop the fermentation when it becomes turbid from transparent, add catechins with half the mass of tea polyphenols and stir evenly to obtain it.
[0048] 3. Preparation of cinnamon essential oil: Squeeze cinnamon oil after smoking and roasting to obtain crude oil and cinnamon residue, extract the cinnamon residue with a mixed organic solvent to obtain crude oil, and perform rectification to obtain cinnamo...
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