Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method for storing and preserving eggplants

A technology for storage and preservation of eggplants, applied in the field of green food preservatives, can solve the problems of chemical preservatives, human health hazards, short storage time of eggplants, destruction of ecological balance, etc., to maintain hardness and sensory quality, solve safety concerns, and reduce rot. The effect of the index

Pending Publication Date: 2022-01-21
HEBEI UNIVERSITY OF ECONOMICS AND BUSINESS
View PDF4 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But eggplant storage time is short, easy to rot and deteriorate in the storage process, in order to prolong the storage time of eggplant, adopt some chemically synthesized preservatives to process, yet, the long-term use of chemical preservatives easily causes environmental pollution, destroys ecological balance, more and more Many plant pathogenic bacteria have developed drug resistance, and the residues of chemical preservatives have also brought harm to human health

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

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method for storing and preserving eggplants

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0018] Preparation of propolis preservative: The ethanol extract of propolis was made by the laboratory of School of Biological Science and Engineering, Hebei University of Economics and Business.

[0019] Propolis ethanol extract: buy propolis from bee farms, first place propolis below -4°C to freeze and embrittle, then crush it into powder, add 95% ethanol solution (ethanol solution is preferably edible ethanol) and extract at room temperature for 24 hours , Stir once every 7-8h during the extraction process, then stand still for 2h, filter with multi-layer gauze, remove beeswax and impurities, and obtain propolis ethanol extract. Then dilute the extract with 95% ethanol to a solution with a volume fraction of 10%, and store in the refrigerator for future use.

[0020] Propolis preservative: use 10% propolis ethanol extract as a mother liquor, add distilled water to prepare a propolis liquid containing propolis ethanol extract in a volume fraction of 2-10%, and use it as a p...

Embodiment 1

[0022] A method for storing and keeping eggplant fresh, comprising the steps of:

[0023] Step 1. Select eggplant fruits with uniform size, uniform maturity, no pests and diseases, and no mechanical damage, such as purple and black round eggplants, rinse them with clean water, and dry them for later use.

[0024] Step 2: Put 2% propolis solution into a container, put the eggplant fruit into the 2% propolis solution, soak for 30-60 seconds, remove it, and let it dry naturally at a temperature of 15-20°C, forming a transparent layer on the surface protective film.

[0025] Step 3: Put the eggplant fruit whose surface is covered with the propolis coating agent into a polyethylene plastic bag and seal it. The thickness of the polyethylene plastic bag is 0.06mm.

[0026] Step 4, storing the plastic bag containing the eggplant fruit at 23-27°C.

Embodiment 2

[0028] A method for storing and keeping eggplant fresh, comprising the steps of:

[0029] Step 1. Select eggplant fruits with uniform size, uniform maturity, no pests and diseases, and no mechanical damage, such as purple and black round eggplants, rinse them with clean water, and dry them for later use.

[0030] Step 2: Put 4% propolis solution into a container, put the eggplant fruit into the 4% propolis solution, soak for 30-60 seconds, remove it, and let it dry naturally at a temperature of 15-20°C, forming a transparent layer on the surface protective film.

[0031] Step 3: Put the eggplant fruit whose surface is covered with the propolis coating agent into a polyethylene plastic bag and seal it. The thickness of the polyethylene plastic bag is 0.06 mm.

[0032] Step 4, storing the plastic bag containing the eggplant fruit at a temperature of 23-27°C.

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 a method for storing and preserving eggplants. The method comprises the following steps of: step 1, washing and airing fresh and harmless eggplants; step 2, soaking the eggplants in a propolis preservative, fishing out the eggplants, and airing the eggplants to form a protective film on the surfaces of the eggplants; step 3, putting the eggplants with the surfaces covered with the propolis protective film into a plastic bag, and sealing the plastic bag; and step 4, storing the plastic bag filled with the eggplants in the step 3 at 23-27 DEG C. According to the method disclosed by the invention, edible propolis is adopted as the preservative, so that the preservative and fresh-keeping functions can be achieved, a dietary therapy effect can be achieved, and the refreshing time of the eggplants is prolonged. Meanwhile, the safety concerns of people on chemical preservatives are solved, and the method is suitable for eggplant storage.

Description

technical field [0001] The technical field of the green food fresh-keeping agent of the present invention particularly relates to a method for storing and keeping fresh of eggplant. Background technique [0002] Eggplant is rich in nutrition and contains a variety of trace elements necessary for the human body. It is a favorite food for people. But eggplant storage time is short, easy to rot and deteriorate in the storage process, in order to prolong the storage time of eggplant, adopt some chemically synthesized antistaling agents to process, yet, the long-term use of chemical antistaling agents easily causes environmental pollution, destroys ecological balance, more and more Many plant pathogenic bacteria have developed drug resistance, and the residues of chemical preservatives have also brought harm to human health. Contents of the invention [0003] The purpose of the present invention is to solve some deficiencies of chemical preservatives, and provide a method for ...

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
Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/16
CPCA23B7/16
Inventor 刁春英高秀瑞
Owner HEBEI UNIVERSITY OF ECONOMICS AND BUSINESS
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

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

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com