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Fruit and vegetable preservative and preparation method thereof

A technology of fruit and vegetable preservatives and Moringa seeds, applied in the field of fruit and vegetable preservatives and their preparation, can solve problems such as consumer hazards, achieve good fresh-keeping effects, prolong shelf life, and increase water retention

Inactive Publication Date: 2016-03-23
MAOMING ZEFENGYUAN AGRI PROD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Existing preservatives, such as excessive addition of preservative ingredients, are likely to bring potential harm to consumers, and now more and more tend to research and develop natural preservatives

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Example 1 Prepare the fruit and vegetable preservative of the present invention from the following components: 20 parts of Moringa seeds, 80 parts of ethanol solution with a mass fraction of 50%, 4 parts of potassium sorbate, 5.5 parts of citric acid, 3 parts of benzoic acid, and 470 parts of water , its preparation method is as follows:

[0017] (1) Take Moringa oleifera seeds, crush them into 80-100 mesh fine powder, disperse them in ethanol solution with a mass fraction of 50%, heat to 85°C, ultrasonicate at 40kHz for 1 hour, filter, and take the filtrate for later use;

[0018] (2) Heat water, dissolve potassium sorbate and benzoic acid in hot water, add citric acid, stir evenly to obtain a solution;

[0019] (3) Mix the filtrate and the solution evenly to prepare the fruit and vegetable preservative.

Embodiment 2

[0020] Example 2 Prepare the fruit and vegetable preservative of the present invention from the following components: 18 parts of Moringa seeds, 36 parts of ethanol solution with a mass fraction of 45%, 5 parts of potassium sorbate, 3.5 parts of citric acid, 2.5 parts of benzoic acid, and 800 parts of water , its preparation method is as follows:

[0021] (1) Take Moringa oleifera seeds, crush them into 80-100 mesh fine powder, disperse them in ethanol solution with a mass fraction of 45%, heat to 80°C, ultrasonicate at 60kHz for 2 hours, filter, and take the filtrate for later use;

[0022] (2) Heat water, dissolve potassium sorbate and benzoic acid in hot water, add citric acid, stir evenly to obtain a solution;

[0023] (3) Mix the filtrate and the solution evenly to prepare the fruit and vegetable preservative.

Embodiment 3

[0024] Example 3 Prepare the fruit and vegetable preservative of the present invention from the following components: 24 parts of Moringa seeds, 100 parts of ethanol solution with a mass fraction of 60%, 8 parts of potassium sorbate, 7 parts of citric acid, 5 parts of benzoic acid, and 300 parts of water , its preparation method is as follows:

[0025] (1) Take Moringa oleifera seeds, grind them into 80-100 mesh fine powder, disperse them in ethanol solution with a mass fraction of 60%, heat to 90°C, ultrasonicate at 50kHz for 1.5 hours, filter, and take the filtrate for later use;

[0026] (2) Heat water, dissolve potassium sorbate and benzoic acid in hot water, add citric acid, stir evenly to obtain a solution;

[0027] (3) Mix the filtrate and the solution evenly to prepare the fruit and vegetable preservative.

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PUM

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Abstract

The invention discloses a fruit and vegetable preservative and a preparation method thereof. The fruit and vegetable preservative is prepared from 10 to 30 parts of horseradish tree seeds, 10 to 100 parts of an ethanol solution with the mass percent of 45 percent to 60 percent, 1 to 10 parts of potassium sorbate, 1 to 10 parts of citric acid, 0.5 to 5 parts of benzoic acid and 10 to 800 parts of water. The fruit and vegetable preservative is prepared by combining ultrasonic treatment; active ingredients of the horseradish tree seeds are further dissolved out through an ultrasonic effect and a horseradish tree seed oil extract containing multiple active ingredients is obtained; the active ingredients of natural plants can increase water-retaining properties of the fruits and vegetables; active antibacterial ingredients have bacterium-resisting and antibacterial effects; natural film-forming substances inhibit the respiratory metabolism effect of the fruits and vegetables, and the freshness-keeping period and shelf life of the fruits and vegetables are prolonged. Compared with an existing chemical preservative, the fruit and vegetable preservative is safe and toxin-free, is simple in preparation method and has an excellent freshness-keeping effect.

Description

technical field [0001] The invention relates to a fruit and vegetable fresh-keeping agent and a preparation method thereof, belonging to the technical field of fruit and vegetable fresh-keeping. Background technique [0002] After fruits and vegetables are picked, they are usually processed by grading, packaging, cleaning, drying, waxing, chemical preservation, etc., and then transported and distributed. With the rapid development of agricultural production in our country, more and more agricultural products, especially perishable fruits and vegetables, need to be kept fresh quickly, with low energy consumption, low cost and localized production in the field of post-harvest and circulation. [0003] Fruits and vegetables metabolize through respiration after picking. Excessive and rapid respiration accelerates the metabolism of fruits and vegetables, gradually loses the energy of life activities, gradually ages, softens, shrivels, and falls off. Therefore, it is often spraye...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/153
CPCA23B7/153
Inventor 林志杰
Owner MAOMING ZEFENGYUAN AGRI PROD
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