CN103734281A - Preparation method of natural plant type fruit and vegetable color-protecting brittleness-keeping preservative - Google Patents
Preparation method of natural plant type fruit and vegetable color-protecting brittleness-keeping preservative Download PDFInfo
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- CN103734281A CN103734281A CN201310703416.5A CN201310703416A CN103734281A CN 103734281 A CN103734281 A CN 103734281A CN 201310703416 A CN201310703416 A CN 201310703416A CN 103734281 A CN103734281 A CN 103734281A
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Abstract
The invention discloses a preparation method of a natural plant type fruit and vegetable color-protecting brittleness-keeping preservative. The technical formula is as follows in parts by weight: 5-20 parts of mixed extractive of clove, pine needle and shaddock ped, 3-8 parts of chitosan, 2-5 parts of Vc-sodium, 0.1-1.5 parts of natamycin, 2-6 parts of citric acid, 2-8 parts of calcium gluconate, and the balance of water, and the above raw materials are mixed uniformly to obtain the natural plant type fruit and vegetable color-protecting brittleness-keeping agent. The natural plant type fruit and vegetable color-protecting brittleness-keeping preservative is safe and non-toxic, has no smell, can inhibit bacterium in a broad spectrum, and has good bacteriostatic and sterilizing effects, oxidation resistance, excellent non-discoloring effect and good moisturizing and preservation effect; the raw materials used for preparing the color-protecting brittleness-keeping preservative are from natural plants in nature, are easily available and have low price, and the natural plant type fruit and vegetable color-protecting brittleness-keeping preservative can be widely applied to the fruit and vegetable preservation.
Description
Technical field
The invention belongs to fruits and vegetables class antistaling agent field, particularly the preparation method of natural plant type fruits and vegetables keeping colour and crisp antistaling agent.
Background technology
Fruits and vegetables variable color is that to contain blue green and yellowish green chlorophyll a and chlorophyll b unstable due to its body, and under the conditions such as light, heat, acid, outward appearance changes breen into by green.In addition, due to factors such as oxidation, moisture evaporation, surface abrasions, the hard brittleness of fruits and vegetables is declined, the rotten process of fruits and vegetables is the chemical change process of a pulp matter in fact.Go back to nature, instead originally look for the truth, the fruits and vegetables of provide fresh, shape being plucked as before, that consumer calls fruits and vegetables market, CN03135525.0 discloses and has a kind ofly naturally compoundly protected look, protected crisp antistaling agent, wherein the use of the anticorrisive agent such as dehydro sodium acetate is subject to certain limitation, it is reported, natural antimicrobial is understood and used by people more and more, in nature natural plants, there are many physiological activators, there is the bacteriostasis antibiosis effect of wide spectrum, for the research and development of plant containing natural anticorrisive agent provide precious resources.Therefore, efficient, the wide spectrum of exploitation, safety non-toxic and cheap new food preservative have great importance.
Water, alcohol and ether leachate and its volatile oil of cloves, all have inhibitory action to corynebacterium diphtheriae, bacillus anthracis, paratyphosum Bacterium, shigella dysenteriae, staphylococcus aureus, staphylococcus albus, comma bacillus.Low concentration leachate all has obvious antifungic action to fungi.
Pine needle contains the compositions such as volatile oil, flavonoids, resin, cellulose, lignin, chlorophyll, carrotene, vitamin, trace element.Take absolute ethyl alcohol, ethyl acetate, benzinum as solvent, adopt the method for fractional extraction from fresh and withered cedar needles, to extract volatile oil respectively, its main component is alkane, olefin(e) acid, ketenes, ester class and sterols material, and wherein the content of sterols material is higher.Pine needle volatile oil has expelling parasite, the effect such as antibacterial, antiviral.
Shaddock ped main component has naringin, neohesperidin etc., and shaddock core contains fat oil, obakunone, obakulactone etc.Be rich in the dried immature fruit of citron orange, new orange peel and carrotene, B family vitamin, vitamin C, mineral matter, carbohydrate and volatilization wet goods.The germs such as energy killing fungus, mould, bacterium, virus, suppress and the growth of eliminating pathogen is bred, and have stronger antiinflammatory action.
goal of the invention
The object of this invention is to provide the preparation method of the natural plant type fruits and vegetables keeping colour and crisp agent of a kind of environmental protection, safety non-toxic wide spectrum.
To achieve the object of the present invention, the preparation method of a kind of natural plant type fruits and vegetables keeping colour and crisp agent, wherein the constituent of antistaling agent and mass percent are as follows:
Title mass percent
The extract 5 ~ 20% of cloves and pine needle and shaddock ped
Shitosan 3 ~ 8%
Vc-sodium 2 ~ 5%
Natamycin 0.1 ~ 1.5%
Citric acid 2 ~ 6%
Calcium gluconae 2 ~ 8%
Water surplus
Each component sum is 100%.
The preparation method of described a kind of natural plant type fruits and vegetables keeping colour and crisp agent, comprises following technical step: (1) takes respectively 10～30 parts of cloves, 20～40 parts, pine needle, and 30～60 parts of shaddock peds, clean and dry, and pulverize with pulverizer; (2) adding content is 95% alcohol immersion about 24 hours, filters, and filter residue adds 95% alcohol immersion about 24 hours again, filters, and gained filtrate merges, and reduced pressure concentration reclaims solvent and obtains medicinal extract, and medicinal extract vacuum drying is obtained to a kind of Powdered extract; (3) take 5 ~ 20 parts of mixed extracts, 3～8 parts of shitosans, Vc-sodium 2 ~ 5,0.1～1.5 part of natamycin, 2 ~ 6 parts of citric acids, 2～8 parts of calcium gluconaes, all the other are water, mix, and obtain the agent of a kind of natural plant type fruits and vegetables keeping colour and crisp.
The preparation method of described a kind of natural plant type fruits and vegetables keeping colour and crisp agent, the mass ratio of its Raw cloves and pine needle and shaddock ped is 18:25:45.
Beneficial effect of the present invention:
(1) anticorrisive agent safety non-toxic free from extraneous odour of the present invention, broad-spectrum antibacterial, antibacterial sterilization ability is good, anti-oxidant, nondiscolouring, moisturizing, fresh-keeping effect are good.
(2) make the raw materials used natural plants that comes from occurring in nature of this product, raw material is easy to get, low price;
(3) can be widely used in the product in fruits and vegetables field fresh-keeping.
The specific embodiment
Below in conjunction with embodiment, the present invention is done further and described in detail, but the scope of protection of present invention is not limited to the scope that embodiment represents.
Embodiment 1:
(1) take respectively cloves 18kg, pine needle 25kg, shaddock ped 45kg, cleans and dries, and pulverizes with pulverizer;
(2) gained comminuted material adds 95% ethanolic solution 80kg, soak about 24 hours, filter, filter residue adds 95% ethanolic solution 60kg again, soaks about 24 hours, filters, gained filtrate merges, reduced pressure concentration, reclaims solvent and obtains medicinal extract, and medicinal extract vacuum drying is obtained to a kind of Powdered extract 10kg;
(3) take respectively cloves and pine needle and shaddock ped extract 0.15kg, shitosan 0.06kg, Vc-sodium 0.03kg, natamycin 0.004kg, citric acid 0.03 kg, calcium gluconae 0.04kg, water 0.686kg mixes, and obtains the agent of a kind of natural plant type fruits and vegetables keeping colour and crisp.
Embodiment 2:
Take respectively cloves and pine needle and shaddock ped extract 0.18kg, shitosan 0.05kg, Vc-sodium 0.03kg, natamycin 0.004kg, citric acid 0.02 kg, calcium gluconae 0.04kg, water 0.676kg mixes, and obtains the agent of a kind of natural plant type fruits and vegetables keeping colour and crisp.
Embodiment 3:
Take respectively cloves and pine needle and shaddock ped extract 0.12kg, shitosan 0.08kg, Vc-sodium 0.04kg, natamycin 0.004kg, citric acid 0.03 kg, calcium gluconae 0.04kg, water 0.686kg mixes, and obtains the agent of a kind of natural plant type fruits and vegetables keeping colour and crisp.
Embodiment 4:
By 10 times of made antistaling agent dilutions in above-described embodiment 1, after fresh vegetables is arranged, cleaned, be soaked in above-mentioned fresh-keeping liquid 15～30 minutes, pull out, dry and get final product freshness protection package or crisper packing, preserve after 25 days, still bud green clear and melodious, without brown stain, without wilting phenomenon.
Claims (3)
1. a preparation method for natural plant type fruits and vegetables keeping colour and crisp agent, is characterized in that, constituent and the mass percent of antistaling agent are as follows:
Title mass percent
The extract 5 ~ 20% of cloves and pine needle and shaddock ped
Shitosan 3 ~ 8%
Vc-sodium 2 ~ 5%
Natamycin 0.1 ~ 1.5%
Citric acid 2 ~ 6%
Calcium gluconae 2 ~ 8%
Water surplus
Each component sum is 100%.
2. the preparation method of a kind of natural plant type fruits and vegetables keeping colour and crisp agent as claimed in claim 1, is characterized in that, comprises following technical step: (1) takes respectively 10～30 parts of cloves, 20～40 parts, pine needle, 30～60 parts of shaddock peds, clean and dry, and pulverize with pulverizer; (2) adding content is 95% alcohol immersion about 24 hours, filters, and filter residue adds 95% alcohol immersion about 24 hours again, filters, and gained filtrate merges, and reduced pressure concentration reclaims solvent and obtains medicinal extract, and medicinal extract vacuum drying is obtained to a kind of Powdered extract; (3) take 5 ~ 20 parts of extracts, 3～8 parts of shitosans, Vc-sodium 2 ~ 5,0.1～1.5 part of natamycin, 2 ~ 6 parts of citric acids, 2～8 parts of calcium gluconaes, all the other are water, mix, and obtain the agent of a kind of natural plant type fruits and vegetables keeping colour and crisp.
3. the preparation method of a kind of natural plant type fruits and vegetables keeping colour and crisp agent as claimed in claim 1, is characterized in that, the mass ratio of raw material cloves and pine needle and shaddock ped is 18:25:45.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310703416.5A CN103734281A (en) | 2013-12-20 | 2013-12-20 | Preparation method of natural plant type fruit and vegetable color-protecting brittleness-keeping preservative |
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| CN201310703416.5A CN103734281A (en) | 2013-12-20 | 2013-12-20 | Preparation method of natural plant type fruit and vegetable color-protecting brittleness-keeping preservative |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104621243A (en) * | 2015-02-05 | 2015-05-20 | 浙江师范大学 | Plant-sourced anti-browning agent for fruits and vegetables, as well as preparation method and application thereof |
| CN105494616A (en) * | 2015-12-28 | 2016-04-20 | 郑州金土地能源科技有限公司 | Fruit and vegetable fresh-keeping agent containing wood vinegar |
| CN106561799A (en) * | 2016-10-11 | 2017-04-19 | 国家农产品保鲜工程技术研究中心（天津） | Preparation method of moisture preserving high-efficient biological preservative special for fruit and vegetable goods shelves |
| CN107624866A (en) * | 2017-10-09 | 2018-01-26 | 陈玉海 | A kind of preservation method of leek |
| 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 |
| CN111685260A (en) * | 2020-07-10 | 2020-09-22 | 黑龙江八一农垦大学 | Color fixative for fruit surfaces of ginseng fruits and spraying method thereof |
| CN115413707A (en) * | 2022-10-14 | 2022-12-02 | 广东李金柚农业科技有限公司 | Anti-browning agent for fruits and vegetables as well as preparation method and application method of anti-browning agent |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101744346A (en) * | 2008-12-12 | 2010-06-23 | 黄雯波 | Natural food preservative taking pine needle as raw material and preparation method thereof |
| CN103156260A (en) * | 2011-12-15 | 2013-06-19 | 顾小燕 | Plant-source natural fresh-keeping antiseptic by using balsam pear as raw material |
| CN103271142A (en) * | 2013-05-08 | 2013-09-04 | 南京年吉冷冻食品有限公司 | Preparation method of kiwi fruit preservative |
| CN103444862A (en) * | 2013-05-08 | 2013-12-18 | 南京年吉冷冻食品有限公司 | Preparation method of preservative for water rice |
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2013
- 2013-12-20 CN CN201310703416.5A patent/CN103734281A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101744346A (en) * | 2008-12-12 | 2010-06-23 | 黄雯波 | Natural food preservative taking pine needle as raw material and preparation method thereof |
| CN103156260A (en) * | 2011-12-15 | 2013-06-19 | 顾小燕 | Plant-source natural fresh-keeping antiseptic by using balsam pear as raw material |
| CN103271142A (en) * | 2013-05-08 | 2013-09-04 | 南京年吉冷冻食品有限公司 | Preparation method of kiwi fruit preservative |
| CN103444862A (en) * | 2013-05-08 | 2013-12-18 | 南京年吉冷冻食品有限公司 | Preparation method of preservative for water rice |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104621243A (en) * | 2015-02-05 | 2015-05-20 | 浙江师范大学 | Plant-sourced anti-browning agent for fruits and vegetables, as well as preparation method and application 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 |
| CN105494616A (en) * | 2015-12-28 | 2016-04-20 | 郑州金土地能源科技有限公司 | Fruit and vegetable fresh-keeping agent containing wood vinegar |
| CN106561799A (en) * | 2016-10-11 | 2017-04-19 | 国家农产品保鲜工程技术研究中心（天津） | Preparation method of moisture preserving high-efficient biological preservative special for fruit and vegetable goods shelves |
| CN106561799B (en) * | 2016-10-11 | 2020-06-09 | 国家农产品保鲜工程技术研究中心（天津） | Preparation method of special moisturizing efficient biological preservative for fruit and vegetable shelves |
| CN107624866A (en) * | 2017-10-09 | 2018-01-26 | 陈玉海 | A kind of preservation method of leek |
| CN111685260A (en) * | 2020-07-10 | 2020-09-22 | 黑龙江八一农垦大学 | Color fixative for fruit surfaces of ginseng fruits and spraying method thereof |
| CN115413707A (en) * | 2022-10-14 | 2022-12-02 | 广东李金柚农业科技有限公司 | Anti-browning agent for fruits and vegetables as well as preparation method and application method of anti-browning agent |
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Application publication date: 20140423 |