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Fresh-keeping agent and fresh-keeping method for green-skin mangos

A preservative and mango technology, applied in the field of green mango preservative and fresh-keeping, can solve problems such as toxic and side effects, and achieve the effect of delaying the time of yellowing and improving the effect of fresh-keeping

Inactive Publication Date: 2017-05-31
何淑琼
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although chemically synthesized preservatives have better fresh-keeping and antiseptic effects, many chemically synthesized substances have certain toxic and side effects on human health.

Method used

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  • Fresh-keeping agent and fresh-keeping method for green-skin mangos
  • Fresh-keeping agent and fresh-keeping method for green-skin mangos

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Example 1: Preparation and use of green mango preservative

[0018] Contains the following raw materials: by weight, each 1L of water contains 2g of sodium alginate, 6.5g of gelatin, 3g of carrageenan, 3g of xanthan gum, 1g of lysozyme; Ligustrum lucidum extract and Lonicera japonica extract total 40g, two The ratio of parts by weight is 3:1;

[0019] The preparation method of the Ligustrum lucidum extract is: (a) crush the Ligustrum lucidum, extract with 75% ethanol solution under hot reflux, combine the filtrate, and concentrate until there is no alcohol to obtain the ethanol extraction concentrate; (b) the step ( a) The obtained ethanol extraction concentrate is diluted with water, extracted with petroleum ether, ethyl acetate and water-saturated n-butanol in sequence, and concentrated under reduced pressure to obtain petroleum ether extract, ethyl acetate extract and n-butanol extract respectively; c) The n-butanol extract is dissolved in water, filtered, and the filtra...

Embodiment 2

[0023] Example 2: Preparation and use of green mango preservative

[0024] Contains the following raw materials: by weight, each 1L of water contains 1.5g of sodium alginate, 5.5g of gelatin, 2g of carrageenan, 2g of xanthan gum, 0.5g of lysozyme; a total of 30g of Ligustrum lucidum extract and Lonicera japonica extract , The ratio of the two parts by weight is 2:1;

[0025] The preparation method of the Ligustrum lucidum extract is: (a) crush the Ligustrum lucidum, extract with 75% ethanol solution under hot reflux, combine the filtrate, and concentrate until there is no alcohol to obtain the ethanol extraction concentrate; (b) the step ( a) The obtained ethanol extraction concentrate is diluted with water, extracted with petroleum ether, ethyl acetate and water-saturated n-butanol in sequence, and concentrated under reduced pressure to obtain petroleum ether extract, ethyl acetate extract and n-butanol extract respectively; c) The n-butanol extract is dissolved in water, filtere...

Embodiment 3

[0029] Example 3: Preparation and use of green mango preservative

[0030] Contains the following raw materials: by weight, each 1L of water contains 2.5g of sodium alginate, 7.5g of gelatin, 4g of carrageenan, 4g of xanthan gum, 1.5g of lysozyme; a total of 50g of Ligustrum lucidum extract and Lonicera japonica extract , The ratio of the two parts by weight is 4:1;

[0031] The preparation method of the Ligustrum lucidum extract is: (a) crush the Ligustrum lucidum, extract with 75% ethanol solution under hot reflux, combine the filtrate, and concentrate until there is no alcohol to obtain the ethanol extraction concentrate; (b) the step ( a) The obtained ethanol extraction concentrate is diluted with water, extracted with petroleum ether, ethyl acetate and water-saturated n-butanol in sequence, and concentrated under reduced pressure to obtain petroleum ether extract, ethyl acetate extract and n-butanol extract respectively; c) The n-butanol extract is dissolved in water, filtere...

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Abstract

The invention discloses a fresh-keeping agent and a fresh-keeping method for green-skin mangos. In the fresh-keeping agent, 1 L of water includes, by weight, 1.5-2.5 g of sodium alginate, 5.5-7.5 g of gelatin, 2-4 g of carrageenan, 2-4 g of xanthan gum, 0.5-1.5 g of lysozyme, and 30-50 g of both of extracts of glossy privet fruits and lonicera hypoglauca, wherein the weight part ratio of the two extracts is 2-4:1. During use, the green-skin mangos are soaked in the fresh-keeping agent for 5-10 min and then are dried. The fresh-keeping agent can effectively delay yellowing of the green-skin mangos and is improved in fresh-keeping effect, which may be related to the weight part ratio of the extracts of glossy privet fruits and lonicera hypoglauca in the raw materials.

Description

Technical field [0001] The invention belongs to the field of food, and specifically relates to a green mango preservative and a preservation method. Background technique [0002] Food preservatives can be divided into two categories, namely, chemical synthesis and natural preservatives. For a long time, people mainly use chemical synthetic antistaling agents to keep fresh fruits and vegetables in storage. Although chemical synthetic preservatives have better preservation and antiseptic effects, many chemical synthetic substances have certain toxic and side effects on human health. Therefore, people began to turn their attention to natural preservatives, and natural plant extracts have become the focus of research. Summary of the invention [0003] The purpose of the present invention is to provide a green mango preservative and a preservation method. [0004] The above purpose is achieved through the following technical solutions: [0005] A green mango fresh-keeping agent, compri...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154A23B7/155
CPCA23B7/154A23B7/155A23V2002/00A23V2200/10A23V2250/5026A23V2250/5432A23V2250/5036A23V2250/5086A23V2250/21A23V2300/50A23V2300/10
Inventor 何淑琼
Owner 何淑琼
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