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Natural plant freshness preserving agent for lichee and longan and its use

A technology of natural plants and preservatives, applied in the fields of fruit preservation, longan preservation, and lychee, can solve the problems of being difficult to store, perishable, and difficult to achieve the best effect of preservation, and achieve the effect of good preservation effect and low production cost.

Inactive Publication Date: 2005-03-02
WUHUA COUNTY SUPPLY & MARKETING GROUP GUANGDONG PROV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Litchi and longan are famous Lingnan good fruits, which are widely loved by people because of their delicious taste. However, because litchi and longan are not easy to store and perish under natural conditions, the preservation technology for litchi and longan has been widely concerned by people.
For a long time, litchi preservation has been carried out with the combination experience of chemical agents. As we all know, the combination process of chemical agents will not only be affected by thinking, psychology, physics, chemistry, mathematical operations and environmental factors, but also affected by planting management, variety, etc. Due to the constraints of differences, it is difficult to achieve the best effect of freshness preservation, and it is easy to cause environmental pollution

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0009] Embodiment 1 (preparation of antistaling agent):

[0010] The optimal composition of the antistaling agent of the present invention is cinnamaldehyde 5.2%, eugenol 7.0%, garlic oil 12%, tannic acid protein 7%, berberine 5.2%, magnolia oil ester 8%, peppermint oil 3%, radish leaf extract 5% lamb, 6% lamb soaked in mulberry, 6% lamb soaked in Prunella vulgaris, 4% lamb soaked in rhubarb, 1% agar, 2% ethylene glycol, 1% spar, 1.5% Tween, 19.1% purified water, large Soybean oil 7%. The preparation method of this antistaling agent (prepared according to the optimal percentage of each component content of the antistaling agent) is as follows: a, take soybean oil by weighing, mix it with a pan, heat up to 80°C and cool it down to 70°C for later use after melting; b, weigh agar , ethylene glycol, radish leaves and mulberry, Prunella vulgaris, rhubarb soaked lamb, purified water, and Tween, mix well, and heat up at 75°C for later use; c, weigh garlic, berberine, cinnamaldehyde,...

Embodiment 2

[0011] Embodiment 2 (use of antistaling agent):

[0012] The antistaling agent prepared by the above method is diluted 30-40 times with water according to the requirements, and the lychee and longan fruits are soaked.

[0013] a. Normal temperature transportation preservation method: soak the fruit with the prepared diluted preservative for 50-60 seconds, remove and drain the water, put it in a plastic bag, pack it into a box, and load it into a car without adding ice to keep it warm. The fruit temperature is 30 -37°C, 7-8 days freshness, 48 ​​hours shelf life.

[0014] b. Constant temperature preservation: set the ambient temperature at 10-18°C, after the fruit is soaked in the preservative, the preservation time is 20-25 days, the good fruit rate is 100%, and the shelf life is 48 hours; set the ambient temperature at 0.5-1.0°C, after the fruit is soaked in the preservative , The preservation time is 33-50 days.

[0015] c. Modified atmosphere preservation: set the ambient ...

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PUM

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Abstract

The present invention discloses natural plant freshness preserving agent for lichee and longan. Various effective components are extracted from several kinds of plant to constitute with the peel and pulp of lichee and longan the so-called structure-function relationship, so as to reach the effects of strengthening the activity of fruit cell, fixig the color, sterilizing, antisepticising and preventing cell void chocking for preservation. The natural plant freshness preserving agent is green, and has no environmental pollution, low cost and high preserving effect.

Description

technical field [0001] The invention relates to the field of fruit preservation, more specifically to the field of preservation of litchi and longan. Background technique [0002] Litchi and longan are famous Lingnan good fruits, which are widely loved by people because of their delicious taste. However, because litchi and longan are not easy to store under natural conditions and are perishable, the preservation technology for litchi and longan has been widely concerned by people. For a long time, litchi preservation has been carried out with the combination experience of chemical agents. As we all know, the combination process of chemical agents will not only be affected by thinking, psychology, physics, chemistry, mathematical operations and environmental factors, but also affected by planting management, variety, etc. Due to the constraints of differences, it is difficult to achieve the best effect of fresh-keeping, and it is easy to cause environmental pollution. Conte...

Claims

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Application Information

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IPC IPC(8): A23B7/00A23B7/14A23B7/153
Inventor 朱玉生钟连招朱玉国黄勇罗锡新曹大强陈彩君李运贵张建华卓振泉
Owner WUHUA COUNTY SUPPLY & MARKETING GROUP GUANGDONG PROV
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