Fermentation preparation for reducing pesticide residues on fruits and vegetables, method and application

A technology for pesticide residues and fermented preparations, which is applied in the fields of application, yeast-containing food ingredients, bacteria used in food preparation, etc., can solve the problems of poor cleaning effect of pesticides, achieve the purpose of increasing the types of pesticides, improving the degradation effect, and meeting the needs of degradation Effect

Pending Publication Date: 2021-03-16
HENAN PROVINCE PROD QUALITY SUPERVISION & INSPECTION CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The invention provides a fermented preparation, method and application for reducing pesticide residues in fruits and vegetables, so as to solve the problem of poor cleaning effect of pesticides in the current production and processing of fruits and vegetables

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A method for reducing pesticide residues in fruits and vegetables, the method comprises the following steps:

[0034] S1: Put fresh fruits and vegetables into an ultrasonic cleaning device for ultrasonic cleaning for 20 seconds. The ultrasonic cleaning device is equipped with a cleaning compound, water and activated carbon powder. The weight ratio of the cleaning compound, activated carbon and water is 0.01:0.001:1;

[0035]S2: Put the whole fruits and vegetables treated in step S1 in a fermenter containing a fermentation preparation to ferment. The fermentation preparation only needs to submerge the fruits and vegetables. The fermentation temperature is 25° C., and the fermentation time is selected as 3 days.

[0036] The cleaning compound comprises the following components by weight: 10 parts by weight of calcium bicarbonate, 10 parts of glycerin, 5 parts of alginate, 6 parts of phosphatase, 8 parts of dehydrochlorination enzyme, 150 parts by weight of bean curd dregs ...

Embodiment 2

[0039] A method for reducing pesticide residues in fruits and vegetables, the method comprises the following steps:

[0040] S1: Put fresh fruits and vegetables into an ultrasonic cleaning device for ultrasonic cleaning for 1 min. The ultrasonic cleaning device is equipped with cleaning compound agent, clear water and activated carbon powder. The weight ratio of cleaning compound agent, activated carbon and clear water is 0.05:0.005:1;

[0041] S2: The whole fruits and vegetables treated in step S1 are cut into pieces, beaten, and the slurry is placed in a fermenter containing a fermentation preparation for fermentation. The fermentation preparation can be submerged in the fruits and vegetables. The fermentation temperature is 30°C, and the fermentation time is selected as 2.5 sky.

[0042] The cleaning compound agent includes the following components by weight: 10 parts by weight of calcium bicarbonate, 10 parts of glycerin, 5 parts of alginate, 5 parts of phosphatase, 10 par...

Embodiment 3

[0045] A method for reducing pesticide residues in fruits and vegetables, the method comprises the following steps:

[0046] S1: Put fresh fruits and vegetables into an ultrasonic cleaning device for ultrasonic cleaning for 5 minutes. The ultrasonic cleaning device is equipped with a cleaning compound agent, clear water and activated carbon powder. The weight ratio of the cleaning compound agent, activated carbon and clear water is 0.1:0.05:1;

[0047] S2: Slicing the whole fruit and vegetable treated in step S1 and placing it in a fermenter containing a fermentation preparation for fermentation. The fermentation preparation is only required to submerge the fruits and vegetables. The fermentation temperature is 42° C., and the fermentation time is selected as 1 day.

[0048] The cleaning compound agent includes the following components by weight: 10 parts of calcium bicarbonate, 10 parts of glycerin, 5 parts of alginate, 8 parts of phosphatase, 6 parts of dehydrochlorination en...

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PUM

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Abstract

The invention relates to a fermentation preparation for reducing pesticide residues on fruits and vegetables. The fermentation preparation comprises the following components in parts by weight: 100 parts of water, 0.05-0.2 part of mixed strains, 2-5 parts of salt and 5-15 parts of white granulated sugar, wherein the mixed strains comprise lactobacillus, streptococcus, leuconostoc, bifidobacteriumand saccharomyces cerevisiae; the weight ratio of the lactobacillus to the streptococcus to the leuconostoc to the bifidobacterium to the saccharomyces cerevisiae is (3-6): (3-6): (1-3): (0.5-2): (0.5-2). During use, the fruits and vegetables subjected to ultrasonic treatment are put into a fermentation tank containing the fermentation preparation for fermentation, and then pesticides on the fruits and vegetables can be degraded. According to the fermentation preparation disclosed by the invention, the pesticides in the fruits and vegetables are degraded by fully utilizing rich enzymes in thefermentation preparation and a cleaning complexing agent, and the variety of pesticide degradation is improved. Moreover, the pesticide degradation efficiency is improved by adding glycerin, calcium bicarbonate, alginate and other substances.

Description

technical field [0001] The invention relates to the technical field of pesticide degradation, in particular to a fermentation preparation, method and application for reducing pesticide residues in fruits and vegetables. Background technique [0002] Residues of pesticide chemical pollutants in fruits and vegetables is one of the food safety issues of common concern in all countries in the world. With the continuous improvement of people's living standards in our country, while the demand for fruits and vegetables continues to increase, the requirements for the quality and safety of fruits and vegetables are also getting higher and higher. At present, there are thousands of pesticides commonly used in the world, including plant growth regulators, herbicides, insecticides, fungicides, and acaricides. The use of pesticides is a reality that has to be faced in the current fruit and vegetable production process. However, the use of pesticides, a "double-edged sword", may cause ...

Claims

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Application Information

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IPC IPC(8): A23L5/20A23L5/30
CPCA23L5/28A23L5/27A23L5/276A23L5/273A23L5/25A23L5/32A23V2002/00A23V2400/11A23V2400/21A23V2400/31A23V2400/51A23V2300/48A23V2250/1576A23V2250/1578A23V2250/6406A23V2250/5026A23V2250/76A23V2250/762
Inventor 郝莉花李瑜李家寅巩凡赵瑞瑞杜文功王克林金峻节李晓明罗莉黄强王琨聂庆丽
Owner HENAN PROVINCE PROD QUALITY SUPERVISION & INSPECTION CENT
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