Fruit and vegetable preservative as well as preparation method and application thereof

Abstract

The invention discloses a fruit and vegetable preservative as well as a preparation method and application thereof. Every 1kg of fruit and vegetable preservative contains the following components: 1-10g of sodium copper chlorophyllin, 50-100g of hydroxypropyl cellulose, 18-22g of citric acid, 3-7g of calcium and the balance of water. The preparation method of the fruit and vegetable fresh-keeping agent comprises the following operation steps: S1, dissolving sodium copper chlorophyllin with water, mixing the dissolved sodium copper chlorophyllin with calcium, and heating to 30-40 DEG C; s2, hydroxypropyl cellulose dissolved with water is added, and the temperature is increased to 45-60 DEG C; and S3, finally adding citric acid, stirring and mixing, supplementing water to 1 kg, and fully dissolving for 1-2 hours to obtain the fruit and vegetable fresh-keeping agent. When the fruit and vegetable preservative is applied, the fruit and vegetable preservative is diluted with water by 100-1000 times and then is sprayed on the surfaces of fruits and vegetables or is used for soaking the fruits and vegetables, so that the preservation period of the fruits and vegetables can be prolonged, and the fruit and vegetable preservative is efficient, safe and environment-friendly when being used.

Description

Technical Field

[0001] The present invention relates to the technical field of preservatives, and specifically to a fruit and vegetable preservative, a preparation method thereof, and an application thereof. Background Art

[0002] With the increasing demand for healthy foods by people, the development of green agriculture and food preservation technology has received extensive attention. Fruits and vegetables are rich in various vitamins, minerals, and dietary fibers, and have extremely high nutritional value and social benefits. However, after being picked, they are prone to spoilage and deterioration during transportation, and have a short shelf life. Therefore, how to improve the post-harvest preservation technology has become an urgent problem to be solved.

[0003] At present, there are also some preservation methods that can achieve a certain preservation effect, but usually the preservation effect is not good, and it is easy to damage the quality of fruits and vegetables. Therefore, it is particularly important to develop a fruit and vegetable preservative with good preservation effect, safety, and no side effects. Summary of the Invention

[0004] The technical problem to be solved by the present invention is to provide a fruit and vegetable preservative, a preparation method thereof, and an application thereof. The fruit and vegetable preservative obtained by this method can extend the preservation period of fruits and vegetables, and is efficient, safe, and environmentally friendly when used.

[0005] The present invention solves the above technical problems with the following technical solutions:

[0006] The fruit and vegetable preservative of the present invention contains the following components in every 1 kg of the fruit and vegetable preservative: 1-10 g of sodium copper chlorophyllin, 5-10 g of hydroxypropyl cellulose, 18-22 g of citric acid, and 3-7 g of calcium, and the balance is water.

[0007] The preparation method of the fruit and vegetable preservative of the present invention includes the following operation steps:

[0008] S1. Dissolve sodium copper chlorophyllin in water and mix it with calcium, and heat it to 30-40 °C.

[0009] S2. Subsequently, add hydroxypropyl cellulose dissolved in water, and heat it to 45-60 °C.

[0010] S3. Finally, add citric acid, stir and mix, then make up to 1 kg with water, and dissolve it fully for 1-2 hours to obtain the fruit and vegetable preservative.

[0011] In the steps S1 and S2 of the present invention, the amount of water used to dissolve sodium copper chlorophyllin and hydroxypropyl cellulose is appropriate for dissolution.

[0012] The application of the fruit and vegetable preservative of the present invention: After diluting the fruit and vegetable preservative 100-1000 times with water, spray it on the surface of fruits and vegetables or soak the fruits and vegetables to achieve a long-term preservation effect of the fruits and vegetables.

[0013] The present invention has the following advantages:

[0014] (1) After diluting the fruit and vegetable preservative obtained by the method of the present invention and spraying it on the surface of fruits and vegetables or soaking the fruits and vegetables, the fresh-keeping period of fruits and vegetables can be extended by 3-10 days. Compared with the existing fruit and vegetable preservatives, it is efficient, safe, and environmentally friendly during use and can be simply washed off.

[0015] (2) The preparation process of the fruit and vegetable preservative of the present invention causes little environmental pollution and harm to the human body. The prepared fruit and vegetable preservative can be adjusted in dosage over a large range and is non-toxic and harmless.

[0016] (3) The method of the present invention has the advantages of being environmentally friendly and easy to operate. The fruit and vegetable preservative can be very simply and quickly dissolved in the cleaning water of a fruit and vegetable cleaning machine for preservation or directly sprayed for preservation during use. Brief Description of the Drawings

[0017] Figure 1 It is an image of a fruit and vegetable preserved by spraying the fruit and vegetable preservative of Example 1 of the present invention on the surface of strawberries. The numbers on the left show the corresponding number of days of preservation.

[0018] Figure 2 It is an image of a fruit and vegetable preserved by spraying the fruit and vegetable preservative of Example 2 of the present invention on the surface of bananas. The numbers on the left show the corresponding number of days of preservation.

[0019] Figure 3 It is an image of a fruit and vegetable preserved by spraying the fruit and vegetable preservative of Example 3 of the present invention on the surface of mangoes. The numbers on the left show the corresponding number of days of preservation. Detailed Description of the Invention

[0020] The technical solution of the present invention will be further described below in conjunction with the embodiments:

[0021] Example 1

[0022] For the fruit and vegetable preservative of the present invention, the components contained in every 1 kg of the fruit and vegetable preservative are as follows: 1 g of sodium copper chlorophyllin, 50 g of hydroxypropyl cellulose, 18 g of citric acid, 3 g of calcium, and the balance is water.

[0023] The preparation method of the above fruit and vegetable preservative includes the following operating steps:

[0024] S1. Dissolve 1 g of sodium copper chlorophyllin in 100 g of water, mix it with 3 g of calcium, and heat it to 30 degrees;

[0025] S2. Dissolve 5 g of hydroxypropyl cellulose in 500 g of water, add it to the mixture in step S1, and heat it to 45 degrees;

[0026] S3. Finally, add 18 g of citric acid, stir to make it evenly mixed, then make up to 1 kg with water and let it dissolve fully for 1 hour to obtain the fruit and vegetable preservative.

[0027] When applying, dilute the obtained fruit and vegetable preservative 100 times with water, then spray it on the surface of strawberries or conduct an immersion treatment, which can extend the fresh-keeping days by 3 - 4 days. See Figure 1 as shown.

[0028] Example 2

[0029] For the fruit and vegetable preservative of the present invention, the components contained in every 1 kg of the fruit and vegetable preservative are as follows: 10 g of sodium copper chlorophyllin, 10 g of hydroxypropyl cellulose, 22 g of citric acid, and 7 g of calcium, with the balance being water.

[0030] The preparation method of the above-mentioned fruit and vegetable preservative includes the following operating steps:

[0031] S1. Dissolve 10 g of sodium copper chlorophyllin in 200 g of water, then mix it with 7 g of calcium and heat it to 40 °C;

[0032] S2. Dissolve 10 g of hydroxypropyl cellulose in 300 g of water, then add it to the mixture in step S1 and heat it to 50 °C;

[0033] S3. Finally, add 22 g of citric acid, stir to make it evenly mixed, then make up to 1 kg with water and let it dissolve fully for 2 hours to obtain the fruit and vegetable preservative.

[0034] When applying, dilute the obtained fruit and vegetable preservative 1000 times with water, then spray it on the surface of bananas or conduct an immersion treatment, which can extend the fresh-keeping days by 1 - 2 days. See Figure 2 as shown.

[0035] Example 3

[0036] For the fruit and vegetable preservative of the present invention, the components contained in every 1 kg of the fruit and vegetable preservative are as follows: 6 g of sodium copper chlorophyllin, 6 g of hydroxypropyl cellulose, 20 g of citric acid, and 4 g of calcium, with the balance being water.

[0037] The preparation method of the above-mentioned fruit and vegetable preservative includes the following operating steps:

[0038] S1. Dissolve 6 g of sodium copper chlorophyllin in 350 g of water, then mix it with 4 g of calcium and heat it to 35 °C;

[0039] S2. Dissolve 6 g of hydroxypropyl cellulose in 400 g of water, then add it to the mixture in step S1 and heat it to 60 °C;

[0040] S3. Finally, add 20 g of citric acid, stir to make it evenly mixed, then make up to 1 kg with water and let it dissolve fully for 2 hours to obtain the fruit and vegetable preservative.

[0041] When in application, the obtained fruit and vegetable preservative is diluted 500 times with water and then sprayed onto the surface of mangoes or used for soaking treatment, which can extend the fresh-keeping days by 3 - 5 days and has a good fresh-keeping effect. See Figure 3 as shown.

Claims

1. A fruit and vegetable preservative, characterized in that: Every 1 kg of the fruit and vegetable preservative contains the following components: 1-10 g of sodium copper chlorophyllin, 50-100 g of hydroxypropyl cellulose, 18-22 g of citric acid and 3-7 g of calcium, and the balance is water.

2. The method for preparing the fruit and vegetable preservative according to claim 1, characterized in that: The method comprises the following steps: S1. Dissolve sodium copper chlorophyllin in water and mix with calcium and heat to 30-40 degrees; S2, then add hydroxypropyl cellulose dissolved in water and heat to 45-60 degrees; S3. Finally, add citric acid, stir and mix, and then add water to 1 kg and allow it to fully dissolve for 1-2 hours to obtain a fruit and vegetable preservative.

3. The method for preparing the fruit and vegetable preservative according to claim 2, characterized in that: In the steps S1 and S2, the amount of water used to dissolve the sodium copper chlorophyllin and hydroxypropyl cellulose is appropriate to achieve dissolution.

4. The use of the fruit and vegetable preservative according to any one of claims 1 to 3, characterized in that: After diluting the fruit and vegetable preservative 100-1000 times with water, spray it on the surface of fruits and vegetables or soak the fruits and vegetables to achieve a long-term preservation effect on fruits and vegetables.

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