CN103004972A - Preservative for fruits and vegetables and application method of preservative - Google Patents

Preservative for fruits and vegetables and application method of preservative Download PDF

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Publication number
CN103004972A
CN103004972A CN 201210503388 CN201210503388A CN103004972A CN 103004972 A CN103004972 A CN 103004972A CN 201210503388 CN201210503388 CN 201210503388 CN 201210503388 A CN201210503388 A CN 201210503388A CN 103004972 A CN103004972 A CN 103004972A
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CN
China
Prior art keywords
vegetables
fruits
preservative
fruit
calcium
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Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN 201210503388
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Chinese (zh)
Inventor
杨舒毓
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杨舒毓
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Priority to CN 201210503388 priority Critical patent/CN103004972A/en
Publication of CN103004972A publication Critical patent/CN103004972A/en
Pending legal-status Critical Current

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Abstract

The invention discloses a preservative for fruits and vegetables, which comprises the following components in percentage by mass: 5-8% of an emulsifier, 3-5% of Litsea cubeba extracts, 2-4% of star anise extracts, 2-3% of chitosan, 2-3% of calcium chloride, 1.5-3% of calcium bisulfite, 1.5-3% of calcium chlorite, 1.5-3% of anhydrous ethanol, 0.5-1% of citric acid, and the balance of distilled water. A use method of the preservative for fruits and vegetables comprises the following steps: soaking vegetables or fruits into the preservative for 5-10 minutes, taking out the vegetables or fruits out of the preservative and drying the vegetables or fruits, placing the vegetables or fruits into a preservative vessel, covering preservative films on the vegetables or fruits, and storing the vegetables or fruits under the condition of room temperature. The preservative for fruits and vegetables disclosed by the invention is excellent in properties, keeps the quality of fruits and vegetables, enhances the commodity property of fruits and vegetables, and prolongs the shelf life of fruits and vegetables; the preservative is safe, environment-friendly, non-toxic, harmless and pollution-free; the preservative is high in efficiency, and has an antibacterial effect superior to that of sodium benzoate; and the preservative is simple in machining process, moderate in cost and easy to use, and therefore, the fresh-keeping agent disclosed by the invention is an economic and ideal preservative for fruits and vegetables.

Description

A kind of vegetable and fruit antistaling agent and using method thereof
Technical field
The invention belongs to the food preservative technology field, particularly a kind of vegetable and fruit antistaling agent and using method thereof.
Background technology
Fresh vegetables and fruit can rot afterwards naturally in harvesting, to its storage, transportation with ediblely all bring loss, therefore prolong vegetables and fruit freshness preserving phase, reduce its loss of rotting and have great importance.
Existing vegetable and fruit preservation technique mainly contains: physical fresh-keeping (mainly comprising deepfreeze fresh-keeping method, controlled atmosphere method, pressure-reducing fresh-keeping method, radiation preservation method) and chemical preservative are fresh-keeping.Wherein the physical fresh-keeping technology consumes the energy and cost is higher in a large number, has limited its application.Adopt chemical preservative (such as deoxidation acetic acid, sulfur dioxide, sorbic acid, benzene Lay top grade) although fruit is carried out fresh-keepingly obtaining preferably effect, but the long-term use of a lot of chemical preservatives can be developed immunity to drugs, simultaneously the health of human body there is certain adverse effect, even the situations such as carcinogenic, teratogenesis can occur.
Summary of the invention
The present invention in order to solve existing fruit and vegetable fresh-keeping agent problem with high costs, poisonous and hazardous, proposes a kind of vegetable and fruit antistaling agent just, under the prerequisite that reaches, safety and environmental protection moderate at cost, prolongs vegetables and fruit freshness preserving phase, reduces the purpose of its loss of rotting.
Technical scheme of the present invention:
A kind of vegetable and fruit antistaling agent, according to the mass fraction ratio, comprise following component: emulsifying agent 5%~8%, fruit of a cubeb litsea tree extract 3%~5%, Fructus Anisi Stellati extract 2%~4%, shitosan 2%~3%, calcium chloride 2%~3%, calcium bisulfite 1.5%~3%, the calcium chlorite 1.5%~3%, absolute ethyl alcohol 1.5%~3%, citric acid 0.5%~1%, all the other are distilled water.
The preservation method of this vegetable and fruit antistaling agent is: vegetables or fruit were immersed in the antistaling agent 5~10 minutes, pull out and dry, put into Antistaling container, be covered with preservative film, preserve under room temperature condition.
Beneficial effect of the present invention:
1. excellent performance: have good biocompatibility, film forming, adsorptivity, permeability, hygroscopicity and certain antibacterial action; Suppress fruits and vegetables and breathe, suppress simultaneously microbial reproduction and growth, improve the fruits and vegetables glossiness, improve the fruits and vegetables organoleptic quality; Have obvious minimizing fruits and vegetables and rot, prevent that oxidation stain, fiber from decomposing the multi-functional characteristic of deliquescing; Effect with slowly-releasing has increased the service time of antistaling agent, and makes fruits and vegetables can keep fresh in long-time; Slow down the fruits and vegetables moisture loss, keep fruit-vegetable quality, improve the fruits and vegetables commodity, prolong the fruits and vegetables shelf life;
2. safety and environmental protection: raw material components is nontoxic, does not contain the chemical synthesis anticorrisive agents commonly used such as Sodium Benzoate, and product is pollution-free, uses safety;
3. efficient: good refreshing effect, antibacterial action is better than Sodium Benzoate;
4. processing technology is simple, and cost is moderate, and is easy to use, meets the direction of antistaling agent development, has good development prospect, is a kind of comparatively economic, desirable fruit and vegetable fresh-keeping agent.
The specific embodiment
Embodiment 1
A kind of vegetable and fruit antistaling agent according to the mass fraction ratio, comprises following component: emulsifying agent 5%~8%, fruit of a cubeb litsea tree extract 3%%, Fructus Anisi Stellati extract 4%, shitosan 3%, calcium chloride 2%, calcium bisulfite 1.5%, the calcium chlorite 3%, absolute ethyl alcohol 1.5%, and citric acid 0.5%, all the other are distilled water.
The preservation method of this vegetable and fruit antistaling agent is: vegetables or fruit were immersed in the antistaling agent 10 minutes, pull out and dry, put into Antistaling container, be covered with preservative film, preserve under room temperature condition.
Embodiment 2
A kind of vegetable and fruit antistaling agent according to the mass fraction ratio, comprises following component: emulsifying agent 5%~8%, fruit of a cubeb litsea tree extract 5%, Fructus Anisi Stellati extract 2%%, shitosan 2%%, calcium chloride 3%, calcium bisulfite 3%, the calcium chlorite 1.5%, absolute ethyl alcohol 3%, and citric acid 1%, all the other are distilled water.
The preservation method of this vegetable and fruit antistaling agent is: vegetables or fruit were immersed in the antistaling agent 5 minutes, pull out and dry, put into Antistaling container, be covered with preservative film, preserve under room temperature condition.
Embodiment 3
A kind of vegetable and fruit antistaling agent according to the mass fraction ratio, comprises following component: emulsifying agent 5%~8%, fruit of a cubeb litsea tree extract 4%, Fructus Anisi Stellati extract 3%, shitosan 2.5%, calcium chloride 2.5%, calcium bisulfite 2%, the calcium chlorite 2%, absolute ethyl alcohol 2.5%, and citric acid 0.8%, all the other are distilled water.
The preservation method of this vegetable and fruit antistaling agent is: vegetables or fruit were immersed in the antistaling agent 8 minutes, pull out and dry, put into Antistaling container, be covered with preservative film, preserve under room temperature condition.

Claims (2)

1. a vegetable and fruit antistaling agent is characterized in that,
According to the mass fraction ratio, comprise following component: emulsifying agent 5%~8%, fruit of a cubeb litsea tree extract 3%~5%, Fructus Anisi Stellati extract 2%~4%, shitosan 2%~3%, calcium chloride 2%~3%, calcium bisulfite 1.5%~3%, the calcium chlorite 1.5%~3%, absolute ethyl alcohol 1.5%~3%, citric acid 0.5%~1%, all the other are distilled water.
2. the using method of vegetable and fruit antistaling agent as claimed in claim 1 is characterized in that,
Vegetables or fruit were immersed in the antistaling agent 5~10 minutes, pull out and dry, put into Antistaling container, be covered with preservative film, under room temperature condition, preserve.
CN 201210503388 2012-12-01 2012-12-01 Preservative for fruits and vegetables and application method of preservative Pending CN103004972A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN 201210503388 CN103004972A (en) 2012-12-01 2012-12-01 Preservative for fruits and vegetables and application method of preservative

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN 201210503388 CN103004972A (en) 2012-12-01 2012-12-01 Preservative for fruits and vegetables and application method of preservative

Publications (1)

Publication Number Publication Date
CN103004972A true CN103004972A (en) 2013-04-03

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Family Applications (1)

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CN 201210503388 Pending CN103004972A (en) 2012-12-01 2012-12-01 Preservative for fruits and vegetables and application method of preservative

Country Status (1)

Country Link
CN (1) CN103004972A (en)

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104026216A (en) * 2014-06-17 2014-09-10 李柳强 Melon fruit preservative
CN104970094A (en) * 2015-07-16 2015-10-14 宁夏天瑞产业集团现代农业有限公司 Freshness keeping agent for fruits and vegetables and preparation method of freshness keeping agent
CN105767959A (en) * 2016-03-03 2016-07-20 和县朱韩瓜果种植家庭农场 Preparation method of flavored dried apricot fruits
CN106306005A (en) * 2016-10-29 2017-01-11 常州市鼎升环保科技有限公司 Method for refreshing mangosteen
CN106509086A (en) * 2016-10-29 2017-03-22 常州市鼎升环保科技有限公司 Fresh keeping method for bananas
CN106798005A (en) * 2016-12-06 2017-06-06 河池市技术开发中心 A kind of fruit preservative specially and preparation method thereof
CN107047755A (en) * 2017-05-05 2017-08-18 集美大学 A kind of Compositional type biological antiseptic preservative preserved for taro and preparation method thereof
CN108135187A (en) * 2015-10-02 2018-06-08 大日精化工业株式会社 The inhibitor that plant is inhibited to change colour as caused by physical/chemical irritation
CN109287741A (en) * 2018-10-12 2019-02-01 绩溪县桐坑源家庭农场 A kind of antimicrobial antistaling agent and preparation method thereof for vegetables

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104026216A (en) * 2014-06-17 2014-09-10 李柳强 Melon fruit preservative
CN104970094A (en) * 2015-07-16 2015-10-14 宁夏天瑞产业集团现代农业有限公司 Freshness keeping agent for fruits and vegetables and preparation method of freshness keeping agent
CN108135187A (en) * 2015-10-02 2018-06-08 大日精化工业株式会社 The inhibitor that plant is inhibited to change colour as caused by physical/chemical irritation
CN105767959A (en) * 2016-03-03 2016-07-20 和县朱韩瓜果种植家庭农场 Preparation method of flavored dried apricot fruits
CN106306005A (en) * 2016-10-29 2017-01-11 常州市鼎升环保科技有限公司 Method for refreshing mangosteen
CN106509086A (en) * 2016-10-29 2017-03-22 常州市鼎升环保科技有限公司 Fresh keeping method for bananas
CN106798005A (en) * 2016-12-06 2017-06-06 河池市技术开发中心 A kind of fruit preservative specially and preparation method thereof
CN107047755A (en) * 2017-05-05 2017-08-18 集美大学 A kind of Compositional type biological antiseptic preservative preserved for taro and preparation method thereof
CN109287741A (en) * 2018-10-12 2019-02-01 绩溪县桐坑源家庭农场 A kind of antimicrobial antistaling agent and preparation method thereof for vegetables

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Application publication date: 20130403

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