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Preservative for purple Chinese yam and preparation method thereof

A preservative, the technology of Radix japonica, applied in the field of preservative and preparation of Ziyu Huaishan, can solve the problems of reducing the nutrients of Huaishan, softening Huaishan under freezing, short quality and fresh-keeping period, etc. The effect of reducing the decay rate and prolonging the fresh-keeping period

Inactive Publication Date: 2015-11-04
广西南宁瑶康生态农业发展有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the fresh-keeping methods of Ziyu Huaishan are as follows: one is to store fresh Huaishan in low temperature and dry storage in winter. For fresh-keeping storage, the ambient temperature of the yam must be strictly controlled. The higher the temperature, the faster the respiration of the yam, which will reduce the nutrient content of the yam. Processing and preservation, storage of preservatives will cause the components of preservatives to remain. At present, there are no very effective storage and preservatives for yam at home and abroad. In many cases, some fruit preservatives, potato or grain preservatives are used blindly, which is difficult to be effective. Prevent the rot of yam; in addition, the injured yam is very easy to cause infection and rot, and the preservative will have certain side effects on human health after consumption

Method used

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  • Preservative for purple Chinese yam and preparation method thereof
  • Preservative for purple Chinese yam and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] (1) Preservative formulation

[0036] The antistaling agent is made of the following raw materials in terms of mass percentage, 80% of Chinese medicine extract, 0.7% of sucrose ester, 6% of sodium chloride solution, 10% of locust bean glue, and nano-TiO 2 0.3%, water 3%;

[0037] The traditional Chinese medicine extract is prepared from the following raw materials according to the weight ratio: 5 parts of neem seeds, 6 parts of Viola chinensis, 3 parts of Folium Folium, 5 parts of Litsea cubeba, 2 parts of Houttuynia cordata, and 5 parts of cumin seeds;

[0038] Wherein, the mass concentration of sodium chloride solution is 4%, the mass concentration of locust bean glue is 3%, nano-TiO 2 The particle size is 5-50nm.

[0039] (2) Preparation of Chinese medicine extract

[0040] Weigh the Chinese herbal medicines Zihuazizi, Zihuadiding, Daqingye, Litsea cubeba, Houttuynia cordata, and cumin seeds in parts by weight, crush them through a 120-mesh sieve, add water with a...

Embodiment 2

[0048] (1) Preservative formulation

[0049] The antistaling agent is made of the following raw materials in terms of mass percentage, 60% of traditional Chinese medicine extract, 1.2% of sucrose ester, 12% of sodium chloride solution, 18% of locust bean glue, and nano-TiO 2 0.8%, water 8%;

[0050] The traditional Chinese medicine extract is prepared from the following raw materials according to the weight ratio: 10 parts of neem seeds, 3 parts of Viola chinensis, 6 parts of Folium Folium, 2 parts of Litsea cubeba, 5 parts of Houttuynia cordata, and 2 parts of cumin seeds;

[0051] Wherein, the mass concentration of sodium chloride solution is 6%, the mass concentration of locust bean glue is 5%, nanometer TiO 2 The particle size is 50-100nm.

[0052] (2) Preparation of Chinese medicine extract

[0053] Weigh the Chinese herbal medicines Zihuazi Zi, Zihuadiding, Daqingye, Litsea cubeba, Houttuynia cordata, and cumin seeds in parts by weight, crush them through a 200-mesh s...

Embodiment 3

[0061] (1) Preservative formulation

[0062] The antistaling agent is made of the following raw materials in terms of mass percentage, 70% of traditional Chinese medicine extract, 1.5% of sucrose ester, 8% of sodium chloride solution, 15% of locust bean glue, and nano-TiO 2 0.5%, water 5%;

[0063] The traditional Chinese medicine extract is prepared from the following raw materials according to the weight ratio: 8 parts of neem seeds, 5 parts of Viola chinensis, 5 parts of Daqingye, 3 parts of Litsea Cubeba, 3 parts of Houttuynia cordata and 3 parts of cumin seeds.

[0064] Wherein, the mass concentration of sodium chloride solution is 5%, the mass concentration of locust bean glue is 4%, nano-TiO 2 The particle size is 10-60nm.

[0065] (2) Preparation of Chinese medicine extract

[0066] Weigh Chinese herbal medicines Zihuazizi, Zihuadiding, Daqingye, Litsea cubeba, Houttuynia cordata, and cumin seeds in parts by weight, crush them through a 120-mesh sieve, add water wit...

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Abstract

The invention provides a preservative for purple Chinese yam and a preparation method thereof, relating to the technical field of preservation of vegetables and fruits. The preservative is prepared from the following raw materials by weight percent: 60-80% of traditional Chinese medicine extracting solution, 0.7-1.5% of sucrose ester, 6-12% of sodium chloride solution, 10-18% of locust bean gum solution, 0.3-0.8% of nano TiO2 and 3-8% of water, wherein the traditional Chinese medicine extracting solution is prepared from the following raw materials in parts by weight: 5-10 parts of Szechwan chinaberry fruits, 3-6 parts of herba violae, 3-6 parts of indigowoad leaves, 2-5 parts of litse cubeb, 2-5 parts of heartleaf houttuynia herbs, and 2-5 parts of seeds of cuminum cyminum L. The preservative is prepared from Chinese herbal medicines, can be used for reducing the rotting rate of the tubers of the purple Chinese yam, inhibiting the breathing intensity of the purple Chinese yam, reducing the breathing consumption, controlling the water loss of the purple Chinese yam, and prolonging the storage time of the purple Chinese yam, does not contain any residual chemical component, and can be used in a safe and environmentally friendly manner.

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 purple jade and yam and a preparation method thereof. 【Background technique】 [0002] Purple jade yam is named for its purple-red flesh, also known as "purple ginseng". Compared with the common white yam, Ziyu yam is richer in starch, total sugar, zinc and other nutrients, more than 20 times more nutritious than ordinary yam, and has high medicinal value. It is not only a delicacy on the table, but also a health care product. Medicinal materials are rare high-grade food supplements. Regular consumption can increase the body's resistance, lower blood pressure, blood sugar, anti-aging and prolong life, and is also beneficial to the spleen, lungs, kidneys, etc. It is a good food supplement material and has the reputation of "the king of vegetables". [0003] Although Ziyu Huaishan is relatively easy to preserve, it can be ...

Claims

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Application Information

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IPC IPC(8): A23B7/154
Inventor 黄香利
Owner 广西南宁瑶康生态农业发展有限责任公司
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