Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Fruit and vegetable preservative and preparation method thereof

A fruit and vegetable preservative and a technology for refining rosin, which are applied in the directions of fruit and vegetable preservation, food preservation, food science, etc., can solve the problems of complex production process of refined bleaching glue, harmful to human body, complicated production process, etc., and achieve a wide range of use and energy saving. , The effect of simplifying the production process

Inactive Publication Date: 2014-10-15
KUNMING SUHUA BIOTECH CO LTD
View PDF3 Cites 9 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The existing technology can only rely on refined bleaching glue as raw material to produce fruit and vegetable preservatives. The production process of refined bleaching glue is complex, and chemical substances such as sulfuric acid and sodium hypochlorite are required to react during the production process. The production process is complicated and harmful to the human body.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Fruit and vegetable preservative and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A fresh-keeping agent for fruits and vegetables, comprising the following components in parts by weight: 100 parts of refined rosin, 13 parts of maleic anhydride, 0.25 parts of polyethylene glycol, 10 parts of pentaerythritol, 0.02 parts of biscin, 2 parts of cloves, 1 part of licorice 1 part, 3 parts of orange peel, 1 part of nutmeg, 0.1 part of fennel essential oil, 0.15 part of rutin, 0.5 part of 3,4-methylenedioxyphenol, and 20 parts of water.

[0016] The preparation method of the present embodiment fruit and vegetable preservative comprises the steps:

[0017] Step (1), when the reaction kettle starts to heat up to 80°C, put in refined rosin from the feeding port, raise the temperature to 200°C, add maleic anhydride after the rosin is completely melted, stir for 3 hours, then cool down to 170°C and stir for 0.5 hours, then Continue to raise the temperature to 200°C, add polyethylene glycol after 25 minutes, then raise the temperature to 210°C and continue stirring...

Embodiment 2

[0021] A fresh-keeping agent for fruits and vegetables, comprising the following components in parts by weight: 120 parts of refined rosin, 17 parts of maleic anhydride, 0.35 parts of polyethylene glycol, 12 parts of pentaerythritol, 0.05 parts of biscin, 4 parts of cloves, 3 parts of licorice 5 parts of orange peel, 2 parts of nutmeg, 0.2 parts of fennel essential oil, 0.2 parts of rutin, 1 part of 3,4-methylenedioxyphenol, and 30 parts of water.

[0022] The preparation method of the present embodiment fruit and vegetable preservative comprises the steps:

[0023] Step (1), when the reaction kettle starts to heat up to 80°C, put in refined rosin from the feeding port, raise the temperature to 200°C, add maleic anhydride after the rosin is completely melted, stir for 3 hours, then cool down to 170°C and stir for 1 hour, then Continue to raise the temperature to 200°C, add polyethylene glycol after 32 minutes, then raise the temperature to 210°C and continue stirring for 10 mi...

Embodiment 3

[0027] A fresh-keeping agent for fruits and vegetables, comprising the following components in parts by weight: 110 parts of refined rosin, 15 parts of maleic anhydride, 0.29 parts of polyethylene glycol, 11 parts of pentaerythritol, 0.03 parts of biscin, 3 parts of cloves, 2 parts of licorice 4 parts of orange peel, 1.5 parts of nutmeg, 0.16 parts of fennel essential oil, 0.17 parts of rutin, 0.8 parts of 3,4-methylenedioxyphenol, and 25 parts of water.

[0028] The preparation method of the present embodiment fruit and vegetable preservative comprises the steps:

[0029] Step (1), when the reaction kettle starts to heat up to 80°C, put in refined rosin from the feeding port, raise the temperature to 200°C, add maleic anhydride after the rosin is completely melted, stir for 3 hours, then cool down to 170°C and stir for 0.7 hours, then Continue to raise the temperature to 200°C, add polyethylene glycol after 30 minutes, then raise the temperature to 210°C and continue stirring...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to a fruit and vegetable preservative and a preparation method thereof, and belongs to the technical field of food storage. The preservative comprises the following components in parts by weight: rosin 100-120, maleic anhydride 13-17, polyethylene glycol 0.25-0.35, pentaerythritol 10-12, bisin 0.02-0.05, clove 2-4, licorice 1-3, orange peel 3-5, nutmeg 1-2, fennel essential oil 0.1-0.2, rutin 0.15-0.2, 3,4-methylendioxyphenol 0.5-1, and water 20-30. The fruit and vegetable preservative has good preservation effect and is safe, and meanwhile the prepared edible resin replaces a refine bleached glue which is used as the raw material in the prior art to prepare the fruit and vegetable preservative, so that the complexity of the prior production process of the refine bleached glue is changed, the production cost of the preparation method is reduced, the production flow is simplified, the energy source is saved, and the fruit and vegetable preservative is more environmentally friendly.

Description

technical field [0001] The invention belongs to the technical field of food storage, and in particular relates to a fruit and vegetable fresh-keeping agent and a preparation method thereof. Background technique [0002] Preservatives are used to prevent food from deteriorating due to microbial reproduction during storage and circulation, or due to poor storage and sales conditions, food internal quality deterioration, and color decline. Additives used in food. [0003] The existing technology can only rely on refined bleaching glue as raw material to produce fruit and vegetable preservatives. The production process of refined bleaching glue is complex, and chemical substances such as sulfuric acid and sodium hypochlorite are required to react during the production process. The production process is complicated and harmful to human body. Simultaneously, present antistaling agent mostly uses benzoic acid, is irritating to skin, and its vapor produces stimulation to upper resp...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154
CPCY02P60/85
Inventor 李琳
Owner KUNMING SUHUA BIOTECH CO LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com