Fruit and vegetable preservative containing oligosaccharins and tea polyphenols

A technology of amino oligosaccharin and fruit and vegetable fresh-keeping agent, which is applied in the direction of fruit and vegetable fresh-keeping, food ingredients as anti-microbial preservation, and food preservation. The effect of extending the shelf life

CN106819090AInactive Publication Date: 2017-06-13广西南宁乐蕊生物科技有限责任公司
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Publication Date
2017-06-13
Estimated Expiration
Not applicable · inactive patent

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Abstract

Effective components of a fruit and vegetable preservative containing oligosaccharins and tea polyphenols comprise oligosaccharins, tea polyphenols and carvacrol in the weight ratio being (2-5): (2-5): 1. The fruit and vegetable preservative takes natural, safe and non-toxic materials, the effective components are matched with one another and have a coordinative bacteriostatic effect, the incidence rate of fruits and vegetables in the storage and transportation periods can be effectively reduced, and the preservation period can be prolonged.
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Description

technical field

[0001] The invention relates to the technical field of fresh-keeping of fruits and vegetables, in particular to a fresh-keeping agent for fruits and vegetables containing amino-oligosaccharins and tea polyphenols. Background technique

[0002] Fresh fruits and vegetables are the necessities of people's life. Timely, rapid and high-quality transportation of fresh fruits and vegetables from the place of production to the place of consumption can not only communicate the economic relationship between urban and rural areas, open up product sales, activate the rural economy, and promote agricultural development, but also Better meet the growing demand of urban residents for food. However, after fresh fruits and vegetables are harvested, they still undergo complex physiological changes. The cells and tissues of fruits and vegetables continue to undergo respiration and transpiration, which are prone to shrinkage, weightlessness, wilting, decay, deterioration, etc., ...

Examples

Embodiment 1

[0019] Example 1: Weigh 2.0% amino-oligosaccharidins, 1.0% tea polyphenols, 0.5% carvacrol, 25% edible alcohol, and make up to 100% with distilled water.

Embodiment 2

[0020] Example 2: Weigh 3.0% amino-oligosaccharidins, 5.0% tea polyphenols, 1.0% carvacrol, 10% edible alcohol, and make up to 100% with distilled water.

Embodiment 3

[0021] Example 3: Weigh 1.0% amino-oligosaccharidins, 1.0% tea polyphenols, 0.2% carvacrol, 30% edible alcohol, and make up to 100kg with distilled water.