A self-decomposing fruit and vegetable preservative and its preparation method and application method

A fruit and vegetable preservative, self-decomposition technology, applied in the direction of fruit and vegetable preservation, sugar preservation of fruits/vegetables, food ingredients as antioxidants, etc., can solve the problems of high express costs, high prices, imperfections, etc., to improve the use efficiency , reduce the loss rate of fruit and improve the effect of storage time

Active Publication Date: 2020-12-01
宁波斯特莱生物技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The development of the domestic cold chain transportation system is not perfect, and the price is very expensive
Some express delivery companies reduce the loss of fruits and vegetables in the transportation process by means of fast delivery, but the high express delivery costs offset the advantages of e-commerce prices

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A self-decomposable fruit and vegetable preservative formula, which is composed of dicarbonate preservatives, dicarbonate hydrolysis inhibitors, antioxidants, natural non-toxic bacteriostatic agents, pH regulators and water, wherein dicarbonate preservatives The concentration of the agent is 0.1wt%, the concentration of the dicarbonate hydrolysis inhibitor is 0.01-10wt%, the concentration of the antioxidant is 10 ppm, the concentration of the bacteriostat is 1ppm-1wt%, and the consumption of the pH regulator is to regulate self-decomposition The pH value of the fruit and vegetable preservative solution is 3-5. The preparation method comprises the following steps: firstly weigh a dicarbonate hydrolysis inhibitor, an anti-oxidative discoloration agent, a pH regulator and a natural non-toxic antibacterial agent, then dissolve it in water, and finally dissolve the dicarbonate preservative into In the above solution, the above self-decomposing fruit and vegetable preservativ...

Embodiment 2

[0024] With above-mentioned specific embodiment 1, its difference is:

[0025] The concentration of dicarbonate preservatives is 1wt%, selected from diethyl dicarbonate with a purity of more than 95%; the concentration of dicarbonate hydrolysis inhibitor is 10wt%, which is a mixture of methanol and sodium alginate; antioxidant The concentration is 1wt%; the concentration of the antibacterial agent is 1wt%, which is a mixture of chitosan, lysozyme and nisin; the pH regulator is acetic acid / sodium acetate buffer solution.

Embodiment 3

[0027] With above-mentioned specific embodiment 1, its difference is:

[0028] The concentration of the dicarbonate preservative is 0.01wt%, selected from dimethyl dicarbonate with a purity of more than 95%; the concentration of the dicarbonate hydrolysis inhibitor is 0.01wt%, which is a mixture of carrageenan and gum arabic; The concentration of the oxidizing agent is 1 ppm; the concentration of the bacteriostatic agent is 1 ppm, which is a mixture of natamycin and sodium lactate; the pH regulator is glycine / hydrochloric acid buffer solution.

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PUM

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Abstract

The invention discloses a formula of a self-decomposition type fresh-keeping agent for fruits and vegetables as well as a preparation method and an application method of the fresh-keeping agent. The fresh-keeping agent is characterized by being prepared from a triphosgene preservative in the concentration of 0.01wt%-1wt%, a triphosgene hydrolysis inhibitor in the concentration of 0.01wt%-10wt%, an antioxidant in the concentration of 1 ppm-1wt%, a bacteriostatic agent in the concentration of 1 ppm-1wt%, a pH value regulator and water, wherein the pH value regulator is added until the pH value of the fresh-keeping solution is adjusted to be 3-5. The preparation method comprises steps as follows: the triphosgene hydrolysis inhibitor, an oxidizing discoloration prevention agent, the pH value regulator and the bacteriostatic agent are weighed firstly and dissolved in water and finally, the triphosgene preservative is dissolved in the solution. The fresh-keeping agent should be used up in 4 hours and has the advantages that the fresh-keeping agent is residue-free and non-toxic and can be used for sterilization treatment on surfaces of the fruits, the shelf life of the fruits is prolonged, and the fruit loss rate is reduced.

Description

technical field [0001] The invention relates to a formula of a fruit and vegetable fresh-keeping agent, in particular to a self-decomposing fruit and vegetable fresh-keeping agent as well as a preparation method and an application method. Background technique [0002] After years of development, fruit and vegetable preservation technology has become mature. At present, the general fresh-keeping technology of fruits and vegetables mainly involves low-temperature storage and transportation, controlled atmosphere storage and sterilization of fruits and vegetables. Cryogenic storage and transportation is a relatively traditional but very effective technology. In this regard, there is a big gap between domestic and foreign countries. There are only cold storages in some wholesale nodes in China, and cold chain transportation has basically not been established. The direct consequence is that fruits and vegetables suffer huge losses in the storage and transportation link, and ab...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/154A23B7/08A23B7/155A23B7/02
CPCA23B7/02A23B7/08A23B7/154A23B7/155A23V2002/00A23V2200/02A23V2200/048A23V2200/10A23V2250/5028A23V2250/708A23V2250/022A23V2250/084A23V2250/5026A23V2250/511A23V2250/5036A23V2250/0622A23V2250/082A23V2250/086A23V2250/61A23V2250/6406A23V2250/032
Inventor 安靖东
Owner 宁波斯特莱生物技术有限公司
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