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Fresh-keeping agent special for crowndaisy chrysanthemum and preparation method of fresh-keeping agent

A preservative, the technology of chrysanthemum chrysanthemum, applied in the field of vegetable preservation, can solve the problems of mechanical damage, poor antiseptic effect, and high cost of fruits and vegetables, and achieve the effects of preventing aging, maintaining freshness and color, and reducing weight loss

Inactive Publication Date: 2018-01-19
铜仁市万山区青蕴农业生态园有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Although the fresh-keeping technology of fruits and vegetables is relatively mature, there are still phenomena such as mechanical damage, high cost, poor antiseptic effect or toxicity of fruits and vegetables. Chrysanthemum chrysanthemum preservation technology provides a new idea

Method used

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  • Fresh-keeping agent special for crowndaisy chrysanthemum and preparation method of fresh-keeping agent
  • Fresh-keeping agent special for crowndaisy chrysanthemum and preparation method of fresh-keeping agent

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1- Embodiment 7

[0049] A preservative specially used for chrysanthemum chrysanthemum, which is composed of zedoary extract, turmeric fermented product, pomegranate peel extract, gallnut extract, pepper fermented product as main ingredients and salicylates, tulip extract, cyclodextrin, konjac It is made of refined powder, passion fruit extract, and chrysanthemum chrysanthemum extract as auxiliary materials; of which:

[0050] The preparation method of the zedoary extract: fry the zedoary at a temperature of 45°C for 20 minutes and then grind it to obtain the zedoary powder, distill it in an aqueous sodium chloride solution with a mass fraction of 8% at 90°C for 5 hours, collect the volatile thing;

[0051] The preparation method of turmeric fermented product is as follows: add turmeric to boiling water and cook for 2 hours, the mass ratio of turmeric and water is 1:3, then cool to normal temperature within 30 minutes, then inoculate yeast and ferment at normal temperature for 5 days, the inocu...

Embodiment 8-14

[0069] A preservative specially used for chrysanthemum chrysanthemum, which is composed of zedoary extract, turmeric fermented product, pomegranate peel extract, gallnut extract, pepper fermented product as main ingredients and salicylates, tulip extract, cyclodextrin, konjac It is made of refined powder, passion fruit extract, and chrysanthemum chrysanthemum extract as auxiliary materials; of which:

[0070] The preparation method of the zedoary extract: fry the zedoary at 40°C for 20 minutes and grind it to obtain the zedoary powder, distill it in a 6% sodium chloride aqueous solution at 90°C for 5 hours, collect the volatile thing;

[0071] The preparation method of turmeric fermented product is: add turmeric to boiling water and boil for 1 hour, the mass ratio of turmeric and water is 1:3, then cool down to normal temperature within 30 minutes, then inoculate yeast and ferment at normal temperature for 3 days, the amount of yeast inoculum is 0.15, then inoculated with Bac...

Embodiment 15

[0088] On the basis of Example 1, take the following method to prepare:

[0089] 1) After fully mixing the zedoary extract, pomegranate peel extract, and gallnut extract in the main ingredient and the tulip extract, passion fruit extract, and Chrysanthemum chrysanthemum extract in the auxiliary materials, they are treated by a high static voltage electric field;

[0090] 2) Transfer the mixture treated in step 1) into a blender, add cyclodextrin and konjac powder while stirring, and continue stirring for 10 minutes after adding;

[0091] 3) Add turmeric fermented product and capsicum fermented product to the mixture treated in step 2), microwave it for 4 minutes under the condition of 1000W, add salicylic acid esters and stir evenly to obtain the preservative.

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Abstract

The invention relates to the technical field of fresh keeping of vegetables, in particular to a fresh-keeping agent special for crowndaisy chrysanthemum and a preparation method of the fresh-keeping agent. The fresh-keeping agent is prepared from a curcuma zedoaria extract, a turmeric fermented product, a pomegranate rind extract, a Chinese gall extract, a chili pepper fermented product, a salicylate ester, a tulip extract, cyclodextrin, konjac powder, a passion fruit extract and a chrysanthemum coronarium extract. The preparation method comprises the following steps of firstly, thoroughly mixing the curcuma zedoaria extract with the pomegranate rind extract, the Chinese gall extract, the tulip extract, the passion fruit extract and the chrysanthemum coronarium extract; performing treatment with a high-static pressure electric field, performing transferring to a stirrer, adding the cyclodextrin and the konjac powder while during stirring, and after the cyclodextrin and the konjac powder are added, continuing performing stirring for 10min; then, adding the turmeric fermented product and the chili pepper fermented product, performing microwave treatment, then, adding the salicylate ester and performing uniform stirring so as to obtain the fresh-keeping agent. The fresh-keeping agent is used, so that the respiratory intensity of the chrysanthemum coronarium can be restrained, theaccumulation of the content of ethylene can also be restrained, and the reduction of nutrient substances of minerals, VC, chlorophyll and the like, in the chrysanthemum coronarium can be delayed.

Description

technical field [0001] The invention relates to the technical field of vegetable fresh-keeping, in particular to a fresh-keeping agent specially used for chrysanthemum chrysanthemum and a preparation method thereof. Background technique [0002] According to ancient Chinese medicine books: Chrysanthemum chrysanthemum is sweet, pungent, flat, non-toxic, and has the effects of "relieving the heart, nourishing the spleen and stomach, eliminating phlegm, and benefiting the stomach". Chrysanthemum chrysanthemum is a semi-cold-resistant vegetable that likes cold and humid climates. Due to its large leaf surface area, high water content, and crisp and tender tissues, the water evaporates quickly after harvesting, and it is susceptible to mechanical damage. The respiration is strong and produces a lot of respiration Chrysanthemum chrysanthemum is prone to yellowing, wilting, and rot, which affects the nutritional value, disease resistance and appearance quality of chrysanthemum chry...

Claims

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Application Information

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IPC IPC(8): A23B7/154
Inventor 杨米昌
Owner 铜仁市万山区青蕴农业生态园有限公司
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