Antistaling agent for fruits or vegetable, and its prepn. method

A fruit and vegetable preservative and extract technology are applied in the field of fruit and vegetable preservatives and their preparation, which can solve the problems of not being well-solved, unsuitable preservatives, and medicinal properties, etc. The effect of strong bacterial performance and convenient material extraction

Inactive Publication Date: 2006-06-28
JINHUA VOCATIONAL TECH COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, there are many ways to preserve fruit, but for fruits such as red bayberry, mulberry, strawberry, and cherry, which are extremely perishable and do not need to be peeled and eaten directly, the problem of freshness has not been well resolved.
Although the above-mentioned invention has a certain fresh-keeping effect, it has medicinal properties and bad mouthfeel, so it is obviously not suitable as a fresh-keeping agent for fruits that are directly imported without peeling

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Embodiment 1: By weight percentage, 5% of the leaf extract of the black rice tree, 1% of chitosan, 1% of acetic acid, 0.5% of calcium chloride, 2% of ethanol, and the rest are water, 100% in total.

[0012] The preparation method is as follows: A. Weigh each component according to the above ratio, dissolve 5% of the leaf extract of black rice leaf in water, then add 0.5% calcium chloride, then add 2% ethanol, remove the precipitate, and obtain the leaf extract of black rice leaf The clear liquid is for subsequent use; B, 1% chitosan is added to dissolve in 1% acetic acid to obtain a chitosan solution; C, the prepared black rice leaf extract clear liquid is mixed with the chitosan solution to prepare Get the finished product.

Embodiment 2

[0013] Embodiment 2: by weight percentage, bayberry leaf extract 3%, chitosan 2%, acetic acid 1.5%, calcium chloride 0.5%, ethanol 10%, all the other are water, total 100%.

[0014] The preparation method is: A. Take each component according to the above ratio, dissolve 3% red bayberry leaf extract in water, then add 0.5% calcium chloride, then add 10% ethanol, remove the precipitate, and prepare the red bayberry leaf extract clear B, adding 2% chitosan to 1.5% acetic acid for dissolving to obtain a chitosan solution; C, mixing the prepared bayberry leaf extract clear liquid with the chitosan solution to obtain a finished product.

Embodiment 3

[0015] Embodiment 3: by weight percentage, black rice leaf extract 3%, waxberry leaf extract 2%, chitosan 1%, acetic acid 2%, calcium chloride 0.6%, ethanol 12%, all the other are water, add up to 100 %.

[0016] The preparation method is: A. Take each component according to the above ratio, dissolve 3% black rice leaf extract and 2% bayberry leaf extract in water, then add 0.6% calcium chloride, then add 12% ethanol to remove the precipitate , to prepare the leaves of black rice leaves and red bayberry leaves for subsequent use; B, 1% chitosan was added to dissolve in 2% acetic acid to obtain a chitosan solution; C, the prepared black rice leaves and red bayberry leaves The extract clear liquid is mixed with the chitosan solution to obtain the finished product.

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PUM

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Abstract

An anti-staling agent for fruit and vegetables, especially for red bayberry, strawberry, mulberry fruit and cherry is proportionally prepared from chitosan, the extract of Vacciniaceae leaf, the extract of red bayberry leaf, organic acid, Ca salt, alcohol and water.

Description

technical field [0001] The invention relates to a fruit and vegetable fresh-keeping agent and a preparation method thereof. Background technique [0002] At present, there are many ways to keep fruits fresh, but for fruits that are extremely perishable and do not need to be peeled and directly eaten, such as red bayberry, mulberry, strawberry, and cherry, the problem of keeping fresh has not been well resolved. Low temperature and modified atmosphere preservation can prolong the storage period, but it cannot inhibit the growth of low temperature resistant spoilage bacteria, and the shelf life after thawing is very short. The use of chemical bactericides does not meet the requirements of green and healthy food. Therefore, it is the direction of development to use natural non-toxic antibacterial ingredients in edible animal and plant extracts to preserve the freshness of such fruits. As a natural non-toxic polysaccharide derived from crustaceans, chi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/153
Inventor 杨晓东肖珊美
Owner JINHUA VOCATIONAL TECH COLLEGE
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