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Pineapple preservative and preparation method thereof

A technology of preservatives and pineapples, applied in the direction of using chemicals to preserve meat/fish, etc., can solve the problems of high toxicity of chemical preservatives, endanger human health, poor effect, etc., and achieve obvious preservation effect, long preservation time, and wide promotion. Effects of application and market prospects

Inactive Publication Date: 2016-02-10
GUANGXI NANNING SHENGQIAN TECH DEV CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] However, the existing and disclosed pineapple storage and preservation methods mainly use physical or artificially synthesized chemical preservatives, which are not only ineffective, but also have relatively high toxicity and are easy to remain, which is harmful to human health.
With the rise of green food and organic food, people's demand for pollution-free, pollution-free, high-quality pineapples is increasing rapidly, and the use of traditional fresh-keeping methods has been more and more restricted

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A preparation method of pineapple preservative, comprising the following steps:

[0029] (1) Preparation of plant extracts: Wash fresh longan leaves, lemon leaves, licorice, honeysuckle, and garlic after picking, place them to dry, and then crush them to 1-2 cm respectively; weigh 4% longan leaves, lemon leaves, and 4% leaves, 2% licorice, 2% honeysuckle, 2% garlic, 86% water, after soaking, heating and extracting, filtering, and taking the supernatant, that is;

[0030] (2) Preparation of excipients: Weigh 40% of alkoxystrobin, 25% of kresstrobin, 15% of starch, 10% of propolis, 5% of potassium sorbate, and 5% of sodium carbonate by weight percentage, and mix evenly to obtain the product;

[0031] (3) Preparation of pineapple preservative: Weigh 95% of the plant extract and 5% of auxiliary materials by weight percentage, and mix them evenly to obtain the product.

[0032] Effect test: The pineapple preservative prepared in this example was evenly sprayed on the surfac...

Embodiment 2

[0034] A preparation method of pineapple preservative, comprising the following steps:

[0035] (1) Preparation of plant extracts: Wash fresh longan leaves, lemon leaves, licorice, honeysuckle, and garlic after picking, place them to dry, and then crush them to 1-2 cm respectively; weigh 6% longan leaves, lemon leaves, and 2% leaves, 3% licorice, 3% honeysuckle, 2% garlic, 84% water, after soaking, heating and extracting, filtering, and taking the supernatant, that is;

[0036] (2) Preparation of excipients: Weigh 15% of alkoxystrobin, 40% of kresstrobin, 20% of starch, 15% of propolis, 5% of potassium sorbate, and 5% of sodium carbonate by weight percentage, and mix evenly to obtain the product;

[0037](3) Preparation of pineapple preservative: Weigh 90% of the plant extract and 10% of auxiliary materials by weight percentage, and mix them evenly to obtain the product.

[0038] Effect test: The pineapple preservative prepared in this example was evenly sprayed on the surfac...

Embodiment 3

[0040] A preparation method of pineapple preservative, comprising the following steps:

[0041] (1) Preparation of plant extracts: Wash fresh longan leaves, lemon leaves, licorice, honeysuckle, and garlic after picking, place them to dry, and then crush them to 1-2 cm respectively; weigh 2% longan leaves, lemon leaves, and 6% leaves, 2% licorice, 3% honeysuckle, 1% garlic, 86% water, after soaking, heating and extracting, filtering, and taking the supernatant, that is;

[0042] (2) Preparation of excipients: Weigh 30% erythoxystrobin, 30% kresstrobin, 10% starch, 18% propolis, 4% potassium sorbate, and 8% sodium carbonate by weight percentage, and mix evenly to obtain the product;

[0043] (3) Preparation of pineapple preservative: Weigh 92% of the plant extract and 8% of auxiliary materials by weight percentage, and mix them evenly to obtain the product.

[0044] Effect test: The pineapple preservative prepared in this example was evenly sprayed on the surface of the pineapp...

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Abstract

The invention discloses a pineapple preservative and a preparation method thereof and belongs to the technical field of fruit and vegetable fresh keeping. The pineapple preservative is prepared by mainly mixing the raw materials of a plant extract and auxiliary materials according to weight proportion, wherein the plant extract is a mixed water extract including longan leaves, lemon leaves, liquorice, honeysuckle and garlic; the auxiliary materials comprise enestroburin, kresoxim-methyl, potassium sorbate, propolis, starch and sodium carbonate. The pineapple preservative is mainly prepared by extracting natural plant elements and synthesizing according to proportioning, reduces or avoids the addition of chemicals and is safe and reliable; the fresh-keeping time is long, the use is convenient, and meanwhile, certain effects such as scar repair of fruits can be achieved; the raw materials can be conveniently obtained and are low in cost, the preparation technology is simple, an obvious fresh-keeping effect can be taken, and the pineapple preservative has wide popularization and market prospects.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping of fruits and vegetables, in particular to a pineapple fresh-keeping agent and a preparation method of the pineapple fresh-keeping agent. Background technique [0002] my country is a country with a large population in the world and is rich in fruit and vegetable resources. However, due to the regional nature of fruits, there is a large loss due to the transportation of fruits from south to north every year. According to statistics, the annual loss of fruit due to rot reaches 83 billion yuan. Due to improper fruit preservation, the annual loss rate of fruit is 23% to 31%, and the annual loss rate of fruit reaches hundreds of millions of tons. According to statistics from relevant agricultural departments, if the rate of fruit loss in my country is reduced by 2% to 5%, fruit loss can be reduced by 2.5 million tons and vegetable loss by more than 11.3 million tons per year. If the amount of ...

Claims

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Application Information

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IPC IPC(8): A23B4/18A23B4/20A23B4/24
Inventor 李钰斌
Owner GUANGXI NANNING SHENGQIAN TECH DEV CO LTD
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