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Freshly-cut fruit-vegetable fresh-keeping agent, preparation method and use method thereof

A technology of fruit and vegetable preservatives and preservatives, applied in the field of fresh-cut fruit and vegetable preservatives and their preparation, can solve the problems of poor water solubility of chitin and its derivatives, achieve inhibition of respiration and transpiration, and slow down the growth of fruit and vegetable tissues and structures. Effects of aging and postharvest life extension

Inactive Publication Date: 2018-03-13
北京航天农业生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The patent No. is CN 103548994 A. In the fruit and vegetable preservative invented by He Qiming and its application, chitin and its derivatives and polyamino acids are used as the preservative, and the water solubility of chitin and its derivatives is not good

Method used

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  • Freshly-cut fruit-vegetable fresh-keeping agent, preparation method and use method thereof
  • Freshly-cut fruit-vegetable fresh-keeping agent, preparation method and use method thereof
  • Freshly-cut fruit-vegetable fresh-keeping agent, preparation method and use method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A fresh-cut fruit and vegetable preservative, which consists of the following components per 1000ml of preservative: ε-polylysine 5g, chitosan 40g, ebony extract 60ml, clove extract 300ml, and the balance is pure water; first take Add 60ml of ebony extract to 200ml of purified water, stir evenly, then take 40g of chitosan and add it to the above solution, stir evenly until it is completely dissolved, then take 5g of ε-polylysine, 300ml of clove extract, and add pure water to volume at the same time to 1000ml, stir evenly to obtain the antistaling agent, and the antistaling agent in Example 1 is named antistaling agent 1. Soak the washed fruits and vegetables in the antistaling agent for 2-10 minutes, take them out and drain them, pack them and store them at 4°C.

[0038] The ebony extract in the above-mentioned preservative can be prepared by the following method: crush the ebony, pass through a 30-mesh sieve, weigh 20g of ebony powder, add 200ml of 95% ethanol to extract...

Embodiment 2

[0040] A fresh-cut fruit and vegetable preservative, which consists of the following components per 1000ml of preservative: ε-polylysine 3g, chitosan 10g, ebony extract 40ml, clove extract 200ml, and the balance is pure water; first take Add 40ml of ebony extract to 200ml of purified water, stir evenly, then take 10g of chitosan and add it to the above solution, stir evenly until completely dissolved, then take 3g of ε-polylysine, 200ml of clove extract, and add pure water to volume at the same time to 1000ml, stir evenly to obtain the antistaling agent, and the antistaling agent in Example 2 is named antistaling agent 2. Soak the washed fruits and vegetables in the antistaling agent for 2-10 minutes, take them out and drain them, pack them and store them at 4°C.

[0041] The ebony extract in the above-mentioned preservative can be prepared by the following method: crush the ebony, pass through a 30-mesh sieve, weigh 20g of ebony powder, add 200ml of 95% ethanol to extract at ...

Embodiment 3

[0043] A preservative for fresh-cut fruits and vegetables, which consists of the following ingredients per 1000ml of preservative: ε-polylysine 10g, chitosan 20g, ebony extract 50ml, clove extract 250ml, and the balance is pure water. First, take 50ml of ebony extract and add it to 200ml of pure water, stir evenly, then take 20g of chitosan and add it to the above solution, stir evenly until it is completely dissolved, then take 10g of ε-polylysine, 250ml of clove extract, and add pure water at the same time Set the volume to 1000ml and stir evenly to obtain the antistaling agent. The antistaling agent in Example 3 is named antistaling agent 3. Soak the washed fruits and vegetables in the antistaling agent for 2-10 minutes, take them out and drain them, pack them and store them at 4°C.

[0044] The ebony extract in the above-mentioned preservative can be prepared by the following method: crush the ebony, pass through a 30-mesh sieve, weigh 20g of ebony powder, add 200ml of 95%...

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Abstract

The invention discloses a freshly-cut fruit-vegetable fresh-keeping agent, a preparation method and a use method thereof., wherein per 1000 ml of the fresh-keeping agent comprise 3-10 g of epsilon-polylysine, 10-40 g of chitosan, 40-60 ml of a fructus mume extraction liquid, 200-300 ml of a clove extraction liquid, and the balance of purified water. The preparation method comprises: taking 40-60 ml of a fructus mume extraction liquid, adding to 200-500 ml of purified water, and uniformly stirring; taking 10-40 g of chitosan, adding to the obtained solution, and uniformly stirring until completely dissolving; and taking 3-10 g of epsilon-polylysine and 200-300 ml of a clove extraction liquid, adding purified water until achieving 1000 ml, and uniformly stirring to obtain the product. The use method comprises: immersing washed fruits and vegetables in the fresh-keeping agent for 2-10 min, taking out, draining, packaging the fruits and vegetables, and storing at a temperature of 4 DEG C.According to the present invention, the freshly-cut fruit-vegetable fresh-keeping agent can inhibit the respiration and the transpiration of fruits and vegetables, can reduce the moisture loss of fruits and vegetables, has functions of sterilization, bacterial inhibition, oxidation resistance and color protection, and further can inhibit the decay of fruits and vegetables, and delay the aging of fruits and vegetables so as to achieve the purposes of fresh keeping and preservation.

Description

technical field [0001] The invention relates to the technical field of food preservation, in particular to a fresh-cut fruit and vegetable preservation agent, a preparation method and a use method thereof. Background technique [0002] The spoilage of food is mainly caused by the reproduction of harmful microorganisms. The spoilage of food directly affects the quality of food and people's health. Adding preservatives is the easiest way to maintain the quality of food and extend the shelf life of food. With the improvement of people's living standards, people have higher and higher requirements for the quality and quantity of fruits and vegetables. [0003] ε-polylysine is a nutritional preservative, which is decomposed into lysine and can be absorbed by the human body. At the same time, it has a wide antibacterial spectrum, has inhibitory effects on bacteria, yeast and mold, and is effective on some bacterial species. Killing effect. The antibacterial principle of ε-polyly...

Claims

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Application Information

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IPC IPC(8): A23B7/154A23L3/3472A23L3/3562A23L3/3508
CPCA23B7/154A23L3/3472A23L3/3508A23L3/3562A23V2002/00A23V2200/10A23V2250/063A23V2250/21A23V2250/511
Inventor 石玉梅
Owner 北京航天农业生物科技有限公司
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