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Vegetable preservative and preparation method thereof

A technology of preservatives and vegetables, which is applied in the direction of protecting fruits/vegetables with a coating protective layer, which can solve the problems of poor fresh-keeping effect of vegetable preservatives, long-term storage of vegetables and nutrient loss, etc., to achieve inhibition of bacterial reproduction, No toxic side effects, anti-oxidation effect

Inactive Publication Date: 2017-09-26
HEFEI XIANZHIFENG AGRI TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Vegetables are stored for a long time and are not fresh, and their nutrients are lost. In order to adapt to people's advocating for nature and health, the development and application of efficient and safe food preservatives has become an important research field for food preservatives in the world today; expensive

Method used

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Examples

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Effect test

Embodiment 1

[0024] This embodiment relates to a vegetable preservative, comprising the following raw materials in parts by weight: 5 parts of sodium alginate gel solution, 3 parts of beeswax, 8 parts of tea polyphenols, 4 parts of luteolin, 0.3 parts of vitamin C, chitosan 1 part, containing 0.8 parts of berberine hydrochloride, 7 parts of lice grass leaf extract, 10 parts of citric acid, 13 parts of sodium metabisulfite, 3 parts of borax, 4 parts of sorbic acid, 3 parts of glyceryl monostearate, dispersed 4 parts of wetting agent, 60 parts of deionized water.

[0025] Wherein, the preparation method of described sodium alginate gel solution is as follows:

[0026] Fully soak 1Kg of dried kelp, remove the sediment and cut it into 1-3 cm small sections, maintain it under 1MPa pressure for 10 minutes for steam explosion treatment, add 10L of 2% sodium carbonate solution to the treated kelp, and maintain Digest at 45°C for 1 hour, add 10Kg of water, stir evenly, separate, discard the residu...

Embodiment 2

[0036] This embodiment relates to a vegetable preservative, comprising the following raw materials in parts by weight: 9 parts of sodium alginate gel solution, 5 parts of beeswax, 13 parts of tea polyphenols, 7 parts of luteolin, 0.8 parts of vitamin C, chitosan 2 parts, containing 1.9 parts of berberine hydrochloride, 12 parts of lice grass leaf extract, 20 parts of citric acid, 26 parts of sodium metabisulfite, 8 parts of borax, 10 parts of sorbic acid, 7 parts of glyceryl monostearate, dispersed Wetting agent 8 parts, deionized water 100 parts.

[0037] Wherein, the preparation method of described sodium alginate gel solution is as follows:

[0038] Fully soak 1Kg of dried kelp, remove the sediment and cut it into 1-3 cm small pieces, keep it under 2MPa pressure for 10 minutes for steam explosion treatment, add 10L of 2% sodium carbonate solution to the treated kelp, keep Digest at 45°C for 1 hour, add 10Kg of water, stir evenly, separate, discard the residue, and take the...

Embodiment 3

[0048] This embodiment relates to a vegetable preservative, comprising the following raw materials in parts by weight: 6 parts of sodium alginate gel solution, 3.3 parts of beeswax, 10 parts of tea polyphenols, 5 parts of luteolin, 0.4 parts of vitamin C, chitosan 1.2 parts, containing 1.2 parts of berberine hydrochloride, 8 parts of lice grass leaf extract, 13 parts of citric acid, 15 parts of sodium metabisulfite, 4 parts of borax, 5 parts of sorbic acid, 5 parts of glyceryl monostearate, dispersed 6 parts of wetting agent, 80 parts of deionized water.

[0049] Wherein, the preparation method of described sodium alginate gel solution is as follows:

[0050] Soak 1Kg of dried kelp fully, remove the sediment and cut into 1-3 cm small pieces, keep it under 1.2MPa pressure for 10 minutes for steam explosion treatment, then add 10L of 2% sodium carbonate solution to the treated kelp, Maintain 45°C for digestion for 1 hour, add 10Kg of water, stir evenly, separate, discard the re...

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PUM

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Abstract

The invention discloses a vegetable preservative. The vegetable preservative comprises the following raw materials in parts by weight: 5-9 parts of a sodium alginate gel solution, 3-5 parts of beewax, 8-13 parts of tea polyphenol, 4-7 parts of luteolin, 0.3-0.8 part of vitamin C, 1-2 parts of chitosan, 0.8-1.9 parts of berberine hydrochloride, 7-12 parts of a lousewort leaf extract, 10-20 parts of citric acid, 13-26 parts of sodium pyrosulfite, 3-8 parts of borax, 4-10 parts of sorbic acid, 3-7 parts of glyceryl monostearate, 4-8 parts of a dispersing wetting agent and 60-100 parts of deionized water. The vegetable preservative is safe and environment-friendly, low in cost, simple and easy-to-control in preparation and meets the actual production requirements, and the vegetable preservation time is effectively prolonged.

Description

technical field [0001] The invention belongs to the technical field of antistaling agents, and in particular relates to a vegetable antistaling agent and a preparation method thereof. Background technique [0002] Vegetables are stored for a long time and are not fresh, and their nutrients are lost. In order to adapt to people's advocating for nature and health, the development and application of efficient and safe food preservatives has become an important research field for food preservatives in the world today; expensive. Contents of the invention [0003] The present invention provides a vegetable preservative and a preparation method thereof, which solves the problems in the above-mentioned background technology. The vegetable preservative is safe and environmentally friendly, has low cost, effectively prolongs the fresh-keeping time of vegetables, is simple and easy to control, and satisfies the actual production requirements. [0004] In order to solve the problem...

Claims

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Application Information

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IPC IPC(8): A23B7/16
CPCA23B7/16
Inventor 金健
Owner HEFEI XIANZHIFENG AGRI TECH CO LTD
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