Fruit and vegetable preservative as well as preparation method and application thereof
By using chitosan, acetic acid, glycerol and antibacterial plant emulsion in fruit and vegetable preservatives to form a protective film, the existing fruit and vegetable preservation methods have solved the problems of high cost and high rot rate, and achieved low-cost and efficient fruit and vegetable preservation effects.
Patent Information
- Application Number
- CN202510585324.4
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-05-07
- Publication Date
- 2025-06-24
AI Technical Summary
The existing fruit and vegetable preservation methods are costly, have high rot rates and affect the taste, making it difficult to find a balance between cost and preservation effect.
A fruit and vegetable preservative is provided, which contains 1% to 4% chitosan, 1% to 5% acetic acid, 0.5% to 1.2% glycerol and 0.2% to 0.5% antibacterial plant emulsion. Through the synergistic action of these components, a protective film is formed to inhibit the respiration of fruit and vegetables and bacterial growth.
This fruit and vegetable preservative can significantly reduce the rot rate of fruits and vegetables, maintain the freshness, color and taste of fruits and vegetables, and at the same time, it is low in cost and meets food safety standards.
Smart Images
Figure HDA0005391973410000011
Abstract
Description
Technical Field
[0001] The present invention belongs to the technical field of fruit and vegetable preservation, and particularly relates to a fruit and vegetable preservative, a preparation method thereof, and an application thereof. Background Art
[0002] At present, the commonly used fruit and vegetable preservation methods in China are as follows. One is "controlled atmosphere storage" preservation. In the warehouse where the products to be preserved are stored, a certain amount of gases such as nitrogen, carbon dioxide, and ethylene are added, and the proportion occupied is controlled and adjusted to inhibit the respiration of the products to be preserved and extend the preservation period. The disadvantage is that the preservation cost is high. Once the products leave the controlled atmosphere storage, their respiration resumes, accelerating aging until they rot and deteriorate. The second is cold storage preservation. The products are placed in a refrigerator or cold storage, and the temperature is controlled between 0 and 4 °C to inhibit the growth of bacteria and molds and extend the preservation period. However, if the cold storage time is long, the products to be preserved will lose moisture, resulting in a worse taste. The third is vacuum packaging, which can inhibit the growth of bacteria and molds, but the taste of the products to be preserved becomes worse. Some bacteria can reproduce in an anaerobic environment and still deteriorate and rot.
[0003] Therefore, there is an urgent need for a fruit and vegetable preservative with low cost, low decay rate, and good taste retention. Summary of the Invention
[0004] The purpose of the present invention is to provide a fruit and vegetable preservative, which has low cost, can reduce the decay rate of fruits and vegetables, and maintain the taste and color of fruits and vegetables.
[0005] In order to solve the above problems, the present invention provides the following technical solutions:
[0006] The present invention provides a fruit and vegetable preservative, which, based on the volume of the solvent, comprises 1% - 4% chitosan, 1% - 5% acetic acid, 0.5% - 1.2% glycerol, and 0.2% - 0.5% pure antibacterial plant dew.
[0007] Preferably, the pure antibacterial plant dew includes clove pure dew and / or cinnamon pure dew; the preparation method of the clove pure dew includes: mixing the cloves and water, heating under reflux and condensing to obtain the clove pure dew;
[0008] The preparation method of the cinnamon pure dew includes: mixing the cinnamon and water, heating under reflux and condensing to obtain the cinnamon pure dew;
[0009] The temperature of the heating under reflux is 90 - 100 °C;
[0010] The mass - volume ratio of the cloves to water is 1:6;
[0011] The mass - volume ratio of the cinnamon to water is 1:3 - 6.
[0012] Preferably, the fruit and vegetable fresh-keeping agent further comprises a surfactant; the surfactant comprises a non-ionic surfactant, and the non-surface surfactant comprises Tween-80; the fruit and vegetable fresh-keeping agent comprises 0.2% Tween-80 by volume of the solvent.
[0013] The present invention provides a preparation method of the fruit and vegetable fresh-keeping agent according to the above technical solution, comprising the following steps:
[0014] Mix and dissolve chitosan and acetic acid to obtain a mixed solution;
[0015] Mix the mixed solution with glycerol, antibacterial plant hydrosol and a surfactant to obtain a fruit and vegetable fresh-keeping agent.
[0016] Preferably, the mixing and dissolving are carried out under stirring, and the temperature of the mixing and dissolving is 50 °C.
[0017] Preferably, before the mixed solution is mixed with glycerol and antibacterial plant hydrosol, an operation of removing air bubbles from the mixed solution is further included.
[0018] The present invention provides the application of the fruit and vegetable fresh-keeping agent according to the above technical solution or the fruit and vegetable fresh-keeping agent prepared by the preparation method according to the above technical solution in reducing the decay rate of fruits and vegetables and / or maintaining the color and taste of fruits and vegetables.
[0019] Preferably, the fruits and vegetables include fruits and vegetables, the fruits include one or more of apples, pears and oranges; the vegetables include tomatoes.
[0020] Preferably, the application methods of the fruit and vegetable fresh-keeping agent include one or more of smearing, soaking and spraying.
[0021] Preferably, the number of applications is 1 time; the application time is ≥1 min.
[0022] Advantages of the present invention: The present invention provides a fresh-keeping agent for fruits and vegetables. In this fresh-keeping agent for fruits and vegetables, chitosan can form a colorless and transparent protective film on the surface of fruits and vegetables, which can play a role of "micro-gas adjustment" for fruits and vegetables, reducing the oxygen concentration and increasing the carbon dioxide concentration inside the fruits and vegetables, thereby isolating the fruits and vegetables from the air, and further reducing the erosion of microorganisms in the air during storage, inhibiting the respiration of the fresh-keeping fruits and vegetables, prolonging the post-ripening period of fruits and vegetables, and delaying the oxidation and rancidity of fats. The protective film formed by chitosan also has good barrier properties to water vapor, so it can delay the wilting of fruits and vegetables. At the same time, "chitosan" has a good effect of inhibiting and killing bacteria, and is also a natural polymer compound, containing a large number of hydroxyl groups (-OH) and amino groups (-NH2), which can chelate with a variety of heavy metal ions to form stable compounds. Acetic acid can promote the dissolution of chitosan, making it easy to form a film on the surface of fruits and vegetables after dissolution; glycerol can make the chitosan film have better mechanical properties such as tensile strength and resistance to mechanical damage, maintain the stability of the chitosan film, and improve the fresh-keeping effect of chitosan; the pure dew of antibacterial plants has antibacterial effects and can kill microorganisms on fruits and vegetables. Both chitosan and the pure dew of antibacterial plants in the present invention have excellent antibacterial properties. At the same time, acetic acid promotes the formation of the chitosan film, and glycerol can also maintain the stability of the chitosan film. There is a synergistic effect among the various components in the fresh-keeping agent for fruits and vegetables, jointly improving the fresh-keeping effect and reducing the decay rate.
[0023] The components in the fresh-keeping agent for fruits and vegetables used in the present invention meet the requirements of the national standard GB-26687-2011 "General Rules for Compound Food Additives" promulgated in China. Chitosan has good antibacterial properties, good biocompatibility, and no toxic components, and the remaining components are also used according to food-grade requirements. The products preserved with the fresh-keeping agent for fruits and vegetables of the present invention will not cause any health hazards to the human body after being consumed by consumers. At the same time, the contents of microorganisms (Staphylococcus aureus and Salmonella) and heavy metals (lead and arsenic) in the fresh-keeping agent for fruits and vegetables of the present invention comply with the relevant regulations of the country.
[0024] The component raw materials of the fresh-keeping agent for fruits and vegetables of the present invention have low cost and good effects. The results of the examples show that the fresh-keeping agent for fruits and vegetables of the present invention can effectively reduce the decay rate of fruits through post-harvest smearing, soaking or spraying. After preservation, the fruits are fresh, plump, with good color and taste.
[0025] Description of the drawings
[0026] Figure 1 The device used for preparing pure dew, where A is a round-bottom flask, B is an essential oil analyzer, and C is a condensation reflux device. Detailed implementation manners
[0027] The present invention provides a fresh-keeping agent for fruits and vegetables. Calculated by the volume of the solvent, the fresh-keeping agent for fruits and vegetables comprises 1% - 4% chitosan, 1% - 5% acetic acid, 0.5% - 1.2% glycerol, 0.2% - 0.5% pure dew of antibacterial plants, and the balance water.
[0028] As an alternative embodiment, calculated by the volume of the solvent, the fresh-keeping agent for fruits and vegetables provided by the present invention comprises 1% - 4% chitosan, which may also be 1.5% - 3%. The main raw material of the fresh-keeping agent for fruits and vegetables is chitosan. Chitosan is non-toxic, edible, safe and reliable, is easily biodegradable, does not pollute the environment, and can form a polymer film on the surface of fruits and vegetables to inhibit physiological and biochemical processes such as the respiration, transpiration, water evaporation, and fruit color transformation of fruits and vegetables, delay physiological senescence, extend the storage period, play a fresh-keeping role, extend the fresh-keeping period of fruits and vegetables, maintain the color and taste of the stored fruits and vegetables, and reduce the decay rate. Chitosan is used for film-making fresh-keeping and can form a single film on the surface of fruits and vegetables.
[0029] As an alternative embodiment, calculated by the volume of the solvent, the fresh-keeping agent for fruits and vegetables provided by the present invention comprises 1% - 5% acetic acid, which may also be 3% - 4%. The acetic acid of the present invention can dissolve chitosan, promote the dissolution of chitosan, and prompt chitosan to form a film, so as to better play the fresh-keeping role. The acetic acid applied in the present invention is of reagent grade with a concentration of 100% and can be purchased conventionally. In the present invention, chitosan and acetic acid are first mixed, and then other auxiliary materials and water are added to obtain the fresh-keeping agent for fruits and vegetables, and the acetic acid concentration in the fresh-keeping agent for fruits and vegetables is 1% - 5%.
[0030] As an alternative embodiment, calculated by the volume of the solvent, the fresh-keeping agent for fruits and vegetables provided by the present invention comprises 0.5% - 1.2% glycerol, which may also be 0.6% - 0.9%, and more preferably 0.7%. The glycerol of the present invention has a moisturizing and lubricating effect, can increase the mechanical strength of the chitosan film, make it more stable and not easily damaged.
[0031] As an alternative embodiment, calculated by the volume of the solvent, the fresh-keeping agent for fruits and vegetables provided by the present invention comprises 0.2% - 0.5% pure dew of antibacterial plants, which may also be 0.25% - 0.4%. As an alternative embodiment, the pure dew of antibacterial plants of the present invention comprises pure dew of cloves and / or pure dew of cinnamon, and more preferably pure dew of cloves or pure dew of cinnamon.
[0032] As an alternative embodiment, the preparation method of the clove hydrosol of the present invention includes: mixing the cloves and water, heating under reflux and condensing to obtain the clove hydrosol. As an alternative embodiment, the cloves of the present invention are sorted and cleaned before extraction. As an alternative embodiment, the mass-volume ratio of the cloves and water in the present invention is 1:6. As an alternative embodiment, the temperature of the heating under reflux in the present invention is 90-100 °C. In the embodiments of the present invention, the hydrosol can be prepared by a laboratory glass round-bottom flask, a set of volatile oil detectors and a set of condensation reflux devices. The present invention has no special requirements for the hydrosol preparation device, and those well-known to those skilled in the art can be used; for example Figure 1 the device shown. Figure 1 For the device, refer to (Figure 9-3 Volatile Oil Content Determination Device on Page 153 of "Fundamentals of Chinese Medicine Chemistry", published by China Medical Science and Technology Press in August 2016). In the present invention, the cloves and water are placed in a glass round-bottom flask, and the heating device is turned on for heating. When the water temperature in the flask rises to 90 °C, it is heated slowly. When bubbles appear in the aqueous solution in the flask, the condensation reflux device is turned on. The water vapor in the flask continuously evaporates upward and then continuously flows downward to the volatile oil detector after condensation. Heat for 2-3 h until no more volatile oil is produced during reflux, turn off the condensation reflux device, cool to room temperature, open the piston at the lower end of the volatile oil detector, and let the water slowly drain out. Filter the water and solids in the flask, and the resulting solution is mixed with the water drained from the lower end of the volatile oil detector to obtain the hydrosol. The clove hydrosol is a secondary metabolite of clove essential oil and can kill microorganisms on fruits and vegetables.
[0033] As an alternative embodiment, the preparation method of the cinnamon hydrosol of the present invention includes: mixing the cinnamon and water, heating under reflux and condensing to obtain the cinnamon hydrosol. As an alternative embodiment, the cinnamon of the present invention is sorted and cleaned before extraction. As an alternative embodiment, the mass-volume ratio of the cinnamon and water in the present invention is 1:3-6, or can also be 1:6. As an alternative embodiment, the temperature of the heating under reflux in the present invention is 90-100 °C. In the embodiments of the present invention, the hydrosol can be prepared by a laboratory glass round-bottom flask, a set of volatile oil detectors and a set of condensation reflux devices; the present invention has no special requirements for the hydrosol preparation device, and those well-known to those skilled in the art can be used; for example Figure 1 the device shown, Figure 1For the device, refer to (Figure 9-3 Volatile Oil Content Determination Device on page 153 of "Fundamentals of Chinese Medicine Chemistry", published by China Medical Science and Technology Press in August 2016). In the present invention, cinnamon and water are placed in a glass round-bottom flask, and the heating device is turned on to heat the round-bottom flask. When the water temperature in the flask rises to 90 °C, it is heated slowly. When bubbles appear in the aqueous solution in the flask, the condensation reflux device is turned on. The water vapor in the flask continuously evaporates upward and then continuously flows downward to the volatile oil detector after condensation. Heat for 2-3 h until no more volatile oil is produced by reflux, turn off the condensation reflux device, cool to room temperature, open the piston at the lower end of the volatile oil detector, and let the water flow out slowly. Filter the water and solids in the flask, and the resulting solution is mixed with the water discharged from the lower end of the volatile oil detector to obtain hydrosol. Cinnamon hydrosol is a secondary metabolite of cinnamon essential oil and can kill microorganisms on fruits and vegetables.
[0034] As an alternative embodiment, by volume of the solvent, the fruit and vegetable preservative provided by the present invention further includes a surfactant; the surfactant includes a non-ionic surfactant, and the non-ionic surfactant includes Tween-80; by volume of the solvent, the fruit and vegetable preservative of the present invention includes 0.2% Tween-80. The role of Tween-80 is emulsification, which can improve the stability of the fruit and vegetable preservative.
[0035] As an alternative embodiment, the fruit and vegetable preservative of the present invention uses water as the solvent, and the water is food-grade water or deionized water.
[0036] The present invention has no special limitation on the sources of the components of the fruit and vegetable preservative, and conventional methods can be used.
[0037] The various components of the fruit and vegetable preservative of the present invention have a synergistic effect with each other, making it have excellent antibacterial properties, capable of extending the storage time of fruits and vegetables, reducing the decay rate of fruits and vegetables during storage, maintaining the color and taste of fruits and vegetables, and at the same time, the cost of the fruit and vegetable preservative is low and the usage method is simple.
[0038] In a specific embodiment of the present invention, the composition of the fruit and vegetable preservative is: 50 g of chitosan; the mass concentration of the acetic acid solution is 100% and the volume is 50 mL; 35 mL of glycerol, 12.5 mL of clove hydrosol, 10 mL of Tween-80, and 5000 mL of water.
[0039] In a specific embodiment of the present invention, the composition of the fruit and vegetable preservative is: 50 g of chitosan; the mass concentration of the acetic acid solution is 100% and the volume is 50 mL; 35 mL of glycerol, 12.5 mL of cinnamon hydrosol, 10 mL of Tween-80, and 5000 mL of water.
[0040] The present invention also provides a preparation method of the fruit and vegetable preservative according to the above technical solution, including the following steps:
[0041] Dissolve chitosan and acetic acid to obtain a mixed solution;
[0042] Mix the said mixed solution with glycerol, pure dew of antibacterial plants and surfactant to obtain a fruit and vegetable preservative.
[0043] As an alternative embodiment, the mixing and dissolving of chitosan and acetic acid in the present invention is carried out under stirring until the chitosan is completely dissolved. The present invention has no special limitation on the rotation speed of the stirring, and conventional parameters can be adopted. The temperature of the mixing and dissolving is 50°C. When the mixing and dissolving is carried out, the setting of the mass-volume ratio of chitosan and acetic acid in the present invention can promote the dissolution of chitosan in acetic acid and improve the preservation effect of chitosan. The concentration of the acetic acid is 100%, and the acetic acid can promote the dissolution of chitosan and improve the preservation effect of chitosan.
[0044] As an alternative embodiment, the mixed solution of the present invention is mixed with glycerol, pure dew of antibacterial plants, surfactant and water to obtain a fruit and vegetable preservative. The present invention has no special limitation on the parameters of the mixing, and conventional parameters can be adopted. As an alternative embodiment, before the mixed solution of the present invention is mixed with glycerol, pure dew of antibacterial plants and surfactant, it also includes an operation of removing bubbles from the mixed solution. The said operation of removing bubbles in the present invention is preferably realized by ultrasonic waves, and the ultrasonic waves can accelerate the defoaming speed. The present invention prepares the fruit and vegetable preservative step by step to promote the dissolution of chitosan, improve the stability and tensile properties of the chitosan film, and finally improve the application effect of the fruit and vegetable preservative.
[0045] The fruit and vegetable preservative of the present invention is a milky white liquid with bubbles, odorless, without any strange smell or phenomena of spoilage and mildew, and without visible foreign impurities to the naked eye.
[0046] The present invention also provides the application of the fruit and vegetable preservative described in the above technical solution or the prepared fruit and vegetable preservative in reducing the decay rate of fruits and vegetables.
[0047] As an alternative embodiment, the fruits and vegetables in the present invention include fruits and vegetables, and the fruits include one or more of apples, pears and oranges; the vegetables include tomatoes.
[0048] As an alternative embodiment, the application methods of the fruit and vegetable preservative include one or more of smearing, soaking and spraying.
[0049] As an alternative embodiment, the present invention directly smears with the fruit and vegetable preservative, the number of application times is 1 time, the application amount is to smear evenly on the surface of the fruits and vegetables, smear all surfaces, and smear and dry for storage and preservation.
[0050] As an alternative embodiment, the present invention directly soaks with the fruit and vegetable preservative. The application times is 1 time, and the application amount is to submerge the fruit and vegetable to be preserved; the soaking time is ≥1 min, more preferably 1 min.
[0051] As an alternative embodiment, the present invention directly sprays with the fruit and vegetable preservative. The application times is 1 time, and the application amount is to evenly spray on the surface of the fruit and vegetable. After spraying and air-drying, storage and preservation are carried out.
[0052] When using the fruit and vegetable preservative of the present invention for preservation, the decay rate of the fruit and vegetable is low.
[0053] The present invention also provides the application of the fruit and vegetable preservative described in the above technical solution or the prepared fruit and vegetable preservative in maintaining the color and taste of the fruit and vegetable.
[0054] As an alternative embodiment, the fruits and vegetables in the present invention include fruits and vegetables. The fruits include one or more of apples, pears and oranges; the vegetables include tomatoes.
[0055] As an alternative embodiment, the application methods of the fruit and vegetable preservative include one or more of smearing, soaking and spraying.
[0056] As an alternative embodiment, the present invention directly smears with the fruit and vegetable preservative. The application times is 1 time, and the application amount is to evenly smear on the surface of the fruit and vegetable, and smear all surfaces.
[0057] As an alternative embodiment, the present invention directly soaks with the fruit and vegetable preservative. The application times is 1 time, and the application amount is to submerge the fruit and vegetable to be preserved.
[0058] As an alternative embodiment, the present invention directly sprays with the fruit and vegetable preservative. The application times is 1 time, and the application amount is to evenly spray on the surface of the fruit and vegetable.
[0059] After using the fruit and vegetable preservative of the present invention for preservation and storage, the decay rate of the fruit and vegetable is low.
[0060] To further illustrate the present invention, the technical solutions provided by the present invention will be described in detail below in conjunction with embodiments, but they cannot be construed as limiting the protection scope of the present invention.
[0061] Directly smear with the fruit and vegetable preservative. The application times is 1 time, and the application amount is to evenly smear on the surface of the fruit and vegetable, and smear all surfaces; smear all the surface areas of the product to be preserved. After smearing, air-dry and then carry out storage and preservation.
[0062] Directly soak with the fruit and vegetable preservative. The application times is 1 time, and the application amount is to submerge the fruit and vegetable to be preserved; submerge all the surface areas of the product to be preserved. After soaking, take out and air-dry and then carry out storage and preservation.
[0063] Directly spray with the fruit and vegetable preservative. The application frequency is 1 time, and the application amount is to evenly spray on the surface of the fruits and vegetables; the entire surface area of the product to be preserved is sprayed. After spraying, air dry and then store for preservation.
[0064] Example 1
[0065] (1) Component mass of the fruit and vegetable preservative:
[0066] 50 g of chitosan; the mass concentration of the acetic acid solution is 100% and the volume is 50 mL; 35 mL of glycerol, 12.5 mL of clove hydrosol, 10 mL of Tween - 80, and 5000 mL of water. The water is food - grade or deionized water.
[0067] The corresponding mass - volume concentration of chitosan is 50 g / 5000 mL = 1%, the volume concentration of acetic acid is 50 mL / 5000 mL = 1%, the volume concentration of glycerol is 35 mL / 5000 mL = 0.7%, the volume concentration of clove hydrosol is 12.5 mL / 5000 mL = 0.25%, and the volume concentration of Tween - 80 is 10 mL / 5000 mL = 0.2%.
[0068] (2) Preparation:
[0069] Use food - grade water or deionized water and the components in step (1) to prepare the fruit and vegetable preservative.
[0070] Mix and dissolve chitosan with the acetic acid solution, heat and stir. After the chitosan is completely dissolved, use ultrasonic waves to remove the bubbles in the solution, and then add glycerol, clove hydrosol and water, and stir appropriately to obtain the original preservative solution.
[0071] The appearance quality requirements of the fruit and vegetable preservative are: a milky - white liquid with bubbles, no peculiar smell, no strange odor, no phenomenon of spoilage and mildew, and no visible foreign impurities to the naked eye.
[0072] (3) Specific application process:
[0073] The Huaniu apples produced in Tianshui, Gansu are picked and preserved from September 2023 to March 2024. The application method of the fruit and vegetable preservative is to soak with the original preservative solution. The dosage is to submerge the Huaniu apples, and the soaking time is 1 min. After soaking, take out and air dry for storage and preservation.
[0074] The temperature during storage and preservation is 4°C.
[0075] Observe monthly after refrigeration. After 6 months of preservation, the hardness and color of the apples are normal. After tasting, the taste is good and satisfactory.
[0076] Example 2
[0077] (1) Component mass of the fruit and vegetable preservative:
[0078] 50 g of chitosan; acetic acid solution with a mass concentration of 100% and a volume of 50 mL; 35 mL of glycerol, 12.5 mL of clove hydrosol, 10 mL of Tween-80, and 5000 mL of water. The water is food-grade or deionized water.
[0079] (2) Preparation:
[0080] Same as Example 1.
[0081] (3) Specific application process:
[0082] After picking, Chongqing Huanghua pears were preserved from August 22 to October 22, 2024. The application method of the fruit and vegetable preservative was to soak them in the original preservative solution. The dosage was to submerge the Huanghua pears, and the soaking time was 1 minute.
[0083] The temperature during storage and preservation was 4°C.
[0084] After 2 months of preservation, the appearance and color of Chongqing Huanghua pears were normal, and the taste was very good after tasting.
[0085] Example 3
[0086] (1) Component mass of the fruit and vegetable preservative:
[0087] 50 g of chitosan; acetic acid solution with a mass concentration of 100% and a volume of 50 mL; 35 mL of glycerol, 12.5 mL of clove hydrosol, 10 mL of Tween-80, and 5000 mL of water. The water is food-grade or deionized water.
[0088] (2) Preparation:
[0089] Same as Example 1.
[0090] (3) Specific application process:
[0091] The fruit and vegetable preservative was used to preserve red oranges. The application method of the fruit and vegetable preservative was to soak them in the original preservative solution. The dosage was to submerge the red oranges, and the soaking time was 1 minute.
[0092] Stored at room temperature for 81 days, the decay rate of red orange fruits was only 0.65%. After preservation, the fruits were fresh, plump, and had a good luster.
[0093] Example 4
[0094] (1) Component mass of the fruit and vegetable preservative:
[0095] 50 g of chitosan; the mass concentration of the acetic acid solution is 100%, and the volume is 50 mL; 35 mL of glycerol, 12.5 mL of pure clove dew, 10 mL of Tween-80, and 5000 mL of water. The water is food-grade or deionized water.
[0096] (2) Preparation:
[0097] Same as Example 1.
[0098] (3) Specific application process:
[0099] Use the fruit and vegetable preservative to preserve tomatoes. The application method is to soak with the original preservative solution. The dosage is to submerge the tomatoes, and the soaking time is 1 min.
[0100] Store at room temperature. After 15 days of storage, the appearance color and taste of the preserved tomatoes are close to those of the original tomatoes.
[0101] Comparative Example 1
[0102] Same as Example 1, the only difference is that no fruit and vegetable preservative is added, and it is stored at room temperature. The Tianshui Huaniu apples stored at room temperature began to soften and rot after half a month.
[0103] Comparative Example 2
[0104] Same as Example 1, the only difference is that no fruit and vegetable preservative is added, and it is refrigerated. The Tianshui Huaniu apples stored in the refrigerator aged and deteriorated after about one month.
[0105] In summary, the components of the fruit and vegetable preservative of the present invention are safe, meet the national standards, and have good preservation effects.
[0106] Although the above embodiments have described the present invention in detail, they are only a part of the embodiments of the present invention, not all embodiments. People can also obtain other embodiments according to these embodiments without creative work, and these embodiments all fall within the protection scope of the present invention.
Claims
1. A fruit and vegetable preservative, characterized in that: Calculated by the volume of the solvent, the fruit and vegetable preservative comprises 1% to 4% chitosan, 1% to 5% acetic acid, 0.5% to 1.2% glycerol and 0.2% to 0.5% antibacterial plant hydrosol.
2. The fruit and vegetable preservative according to claim 1, characterized in that: The antibacterial plant hydrosol includes clove hydrosol and / or cinnamon hydrosol; The preparation method of the clove hydrosol comprises: mixing the cloves and water, heating, refluxing and condensing to obtain the clove hydrosol; The preparation method of the cinnamon hydrosol comprises: mixing the cinnamon and water, heating, refluxing and condensing to obtain the cinnamon hydrosol; The heating reflux temperature is 90-100°C; The mass volume ratio of cloves to water is 1:6; The mass volume ratio of the cinnamon and water is 1:3-6.
3. The fruit and vegetable preservative according to claim 2, characterized in that: The vegetable preservative further comprises a surfactant; the surfactant comprises Tween-80; and based on the volume of the solvent, the fruit and vegetable preservative comprises 0.2% Tween-80.
4. The method for preparing the fruit and vegetable preservative according to any one of claims 1 to 3, characterized in that: The following steps are involved: Mix and dissolve chitosan and acetic acid to obtain a mixed solution; The mixed liquid is mixed with glycerol, antibacterial plant hydrosol and surfactant to obtain a fruit and vegetable preservative.
5. The preparation method according to claim 4, characterized in that: The mixed dissolution is carried out under stirring, and the temperature of the mixed dissolution is 50°C.
6. The preparation method according to claim 4, characterized in that: Before the mixed liquid is mixed with glycerol and antibacterial plant hydrosol, the mixed liquid is subjected to a bubble removal operation.
7. Use of the fruit and vegetable preservative according to any one of claims 1 to 3 or the fruit and vegetable preservative prepared by the preparation method according to any one of claims 3 to 6 in reducing the decay rate of fruits and vegetables and / or maintaining the color and taste of fruits and vegetables.
8. The use according to claim 7, characterized in that: The fruits and vegetables include fruits and vegetables, the fruits include one or more of apples, pears and oranges; the vegetables include tomatoes.
9. The use according to claim 7, characterized in that: The application method of the fruit and vegetable preservative includes one or more of spreading, soaking and spraying.
10. The use according to claim 9, characterized in that: The number of applications is 1 time; the application time is ≥ 1 min.