Multi-effect vegetable preservative and preparation method thereof
A technology of vegetable preservatives and preservatives, which is applied in the field of multi-effect vegetable preservatives and their preparation, can solve the problems of short fresh-keeping time, limited fresh-keeping function, and poor effect, and achieve long fresh-keeping time, high affinity and economic benefits high effect
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Embodiment 1
[0030] A multi-effect vegetable preservative, comprising: 5kg of beta-cyclodextrin, 1kg of cinnamon essential oil, 0.1kg of chitosan, 1kg of porous loaded 1-MCP powder, 1kg of propolis, and 1kg of Tween-801kg.
[0031] The porous loaded 1-MCP powder was prepared by the following specific steps: Mix 4 kg of 2% polyvinyl alcohol solution with 1 kg of 1% sodium alginate solution, stir at 40°C for 1 h, add 1 kg of 1-MCP powder, and continue Stir for 1 hour, add 0.1 kg of saturated boric acid solution with a mass fraction of 1% calcium chloride, continue to stir for 4 hours, filter, wash twice with distilled water, and freeze-dry to obtain porous loaded 1-MCP powder.
[0032] A preparation method of a multi-effect vegetable preservative, comprising the following steps:
[0033] S1, adding β-cyclodextrin to 50 kg of water, stirring at 70°C for 10 min, and cooling to 50°C to obtain a β-cyclodextrin solution;
[0034] S2, adding cinnamon essential oil to the β-cyclodextrin solution, ...
Embodiment 2
[0037] A multi-effect vegetable preservative, comprising: 10 kg of beta-cyclodextrin, 2 kg of cinnamon essential oil, 1 kg of chitosan, 3 kg of porous loaded 1-MCP powder, 2 kg of propolis, and 2 kg of Tween-802 kg.
[0038] The porous loaded 1-MCP powder was prepared by the following specific steps: mix 10 kg of 6% polyvinyl alcohol solution with 3 kg of 2% sodium alginate solution, stir at 60°C for 2 h, add 3 kg of 1-MCP powder, and continue Stir for 2 h, add 1 kg of saturated boric acid solution with a mass fraction of 2% calcium chloride, continue to stir for 10 h, filter, wash with distilled water for 4 times, and freeze-dry to obtain porous loaded 1-MCP powder.
[0039] A preparation method of a multi-effect vegetable preservative, comprising the following steps:
[0040] S1, adding β-cyclodextrin to 100 kg of water, stirring at 80°C for 30 minutes, and cooling to 60°C to obtain a β-cyclodextrin solution;
[0041] S2, adding cinnamon essential oil to the β-cyclodextrin ...
Embodiment 3
[0044] A multi-effect vegetable preservative comprising: β-cyclodextrin 6kg, cinnamon essential oil 1.8kg, chitosan 0.2kg, porous load 1-MCP powder 2.5kg, propolis 1.3kg, Tween-801.8kg.
[0045] The porous loaded 1-MCP powder was prepared by the following specific steps: mixing 6 kg of 5% polyvinyl alcohol solution with 1.5 kg of 1.7% sodium alginate solution, stirring at 45°C for 1.7 h, adding 1.5 kg of 1-MCP powder, continue to stir for 1.8h, add 0.2kg of saturated boric acid solution with a mass fraction of 1.7% calcium chloride, continue to stir for 6h, filter, wash three times with distilled water, freeze-dry to obtain porous loaded 1-MCP powder.
[0046] A preparation method of a multi-effect vegetable preservative, comprising the following steps:
[0047] S1, adding β-cyclodextrin to 80kg of water, stirring at 73°C for 25min, and cooling to 52°C to obtain a β-cyclodextrin solution;
[0048] S2, adding cinnamon essential oil to the β-cyclodextrin solution, ultrasonically ...
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