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Antibacterial preservative for oranges

A preservative, citrus technology, applied in the direction of fruit and vegetable preservation, food preservation, food ingredients containing natural extracts, etc. Large-scale promotion and use, prolonging preservation time, and good preservation effect

Inactive Publication Date: 2017-10-10
YELLOW SEA FISHERIES RES INST CHINESE ACAD OF FISHERIES SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the process of citrus picking, it is easy to produce scars on the surface of citrus, and it is easy to cause cross-infection in the later transportation and fruit washing process, resulting in a relatively high rate of citrus fruit rot, which seriously affects the interests of fruit farmers and distributors. Industrialization development
Although the mechanical cold storage widely used in developed countries has a good fresh-keeping effect, it has not been widely promoted in China's citrus production areas due to the high cost of building and operating the storage.
Although the chemical antiseptic preservatives widely used in China have a certain freshness preservation effect, long-term use will not only make pathogenic microorganisms resistant to drugs, but also the residual preservatives will pose a great threat to human health.

Method used

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  • Antibacterial preservative for oranges
  • Antibacterial preservative for oranges
  • Antibacterial preservative for oranges

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] The antistaling agent involved in this embodiment is configured from the following components by mass:

[0028] 40-60 parts of sycamore leaf extract, 1-5 parts of matrine, 10-15 parts of poplar leaf extract, 70-80 parts of catkins extract, 10-30 parts of chitosan, 20-30 parts of vermicelli parts, bellflower extract 20-50 parts.

Embodiment 2

[0030] Present embodiment is as a kind of preferred experimental mode on the basis of embodiment 1:

[0031] 40 parts of sycamore leaf extract, 1 part of matrine, 10 parts of poplar leaf extract, 70 parts of catkins extract, 10 parts of chitosan, 20 parts of Herba officinalis extract, 20 parts of bellflower extract.

[0032] As a preferred experimental method:

[0033] 60 parts of sycamore leaf extract, 1 part of matrine, 13 parts of poplar leaf extract, 80 parts of catkins extract, 30 parts of chitosan, 30 parts of Herba officinalis extract, 50 parts of bellflower extract.

[0034] As a preferred experimental method:

[0035] 50 parts of sycamore leaf extract, 5 parts of matrine, 15 parts of poplar leaf extract, 75 parts of catkins extract, 25 parts of chitosan, 22 parts of Herba Vermiliae extract, 36 parts of bellflower extract.

[0036] Further, as a preferred embodiment, the above-mentioned sycamore leaf extract can be any part of 40-60 parts;

[0037] Further, as a pre...

Embodiment 3

[0044] The preparation method of antistaling agent in above-mentioned embodiment 1-2, realizes by the following steps:

[0045] Step 1, weigh 50-100g of catkin powder and add 1500-2000mL of 50% ethanol, use ultrasonic wave to assist extraction for 2-4h (60kHz, 60°C), filter with a suction pump, and use a suspension air dryer to heat dry the filtrate into Powder, spare.

[0046] Step 2, each weigh 50-100g sycamore leaves, 50-100g poplar leaves, dry at 50°C, pulverize into powder, add 5-10 times volume fraction to sycamore leaf powder and be 95% ethanol, ultrasonic frequency 40kHz, temperature 50°C, cyclically extract for 2-4 hours, filter with a suction filter pump, and heat-dry the filtrate into a powder with a suspension air dryer for future use.

[0047] Step 3: Weigh 50-100g of Herba Vermiliae, dry at 50°C, pulverize into powder, dissolve in 3-5 times of ethanol with a volume fraction of 95%, reflux at 60°C for 3-5h, and filter with suction pump , and the filtrate is heat...

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Abstract

The invention provides an antibacterial preservative for oranges. The antibacterial preservative is mainly prepared from the following main ingredients in parts by weight: 40-60 parts of phoenix tree leaf extract, 1-5 parts of matrine, 10-15 parts of poplar leaf extract, 70-80 parts of catkin extract, 10-30 parts of chitosan, 20-30 parts of potentilla discolor bunge extract and 20-50 parts of radix platycodonis extract. The preservative can significantly prolong storage time of the oranges, inhibits growth of penicillium and reduces the rotten fruit rate. The ingredients are natural, safe, reliable and nontoxic to human bodies.

Description

technical field [0001] The invention belongs to the technical field of melon and fruit fresh-keeping agents, and in particular relates to an antibacterial and fresh-keeping agent for citrus. technical background [0002] Gannan citrus is of high quality and rich in nutrition. It is the top grade of citrus and is deeply loved by consumers. However, in the process of citrus picking, it is easy to produce scars on the surface of citrus, and it is easy to cause cross-infection in the later transportation and fruit washing process, resulting in a relatively high rate of citrus fruit rot, which seriously affects the interests of fruit farmers and distributors. Industrialization development. Although the mechanical cold storage widely used in developed countries has a good fresh-keeping effect, it has not been widely promoted in China's citrus production areas due to the high cost of building and operating the storage. Although the chemical antiseptic preservatives widely used in...

Claims

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Application Information

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IPC IPC(8): A23B7/154
CPCA23B7/154A23V2002/00A23V2250/21
Inventor 盛军郑媛
Owner YELLOW SEA FISHERIES RES INST CHINESE ACAD OF FISHERIES SCI
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