CN104365830A - Fruit and vegetable preservative - Google Patents
Fruit and vegetable preservative Download PDFInfo
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- CN104365830A CN104365830A CN201410597748.4A CN201410597748A CN104365830A CN 104365830 A CN104365830 A CN 104365830A CN 201410597748 A CN201410597748 A CN 201410597748A CN 104365830 A CN104365830 A CN 104365830A
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- fruit
- essential oil
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Abstract
The invention belongs to the technical field of daily chemical products and particularly relates to a fruit and vegetable preservative. The fruit and vegetable preservative comprises the following components in percentage by weight: 1%-3% of garlic essential oil, 0.5%-3% of chitosan, 2%-20% of an organic solvent; 1%-10% of a Chinese bulbul extract and the balance of sterile water. Compared with the prior art, the fruit and vegetable preservative has the advantages that through the synergy of the garlic essential oil, the chitosan and the Chinese bulbul extract, a protective film layer with permeability and water resistance can be formed on the surfaces of fruits and vegetables, and the fruit and vegetable preservative simultaneously has a good bactericidal effect; furthermore, the garlic essential oil, the chitosan and the Chinese bulbul extract which are used in the fruit and vegetable preservative are natural products extracted from plants, so that the fruit and vegetable preservative is safe to use, has no toxicity or side effects, is biodegradable and is in line with hygienic requirements.
Description
Technical field
The invention belongs to daily chemical products technical field, particularly relate to a kind of fruit and vegetable fresh-keeping agent.
Background technology
In daily life, fruit and vegetable is the daily necessities of people, but depositing of fruit and vegetable is a great problem, perplexs and affect the normal life of people.Fruit and vegetable is not easy to store is because fresh fruits and vegetables still carries out complicated physiological change, biological change and physical change after gathering, the biological cells and tissues of fruits and vegetables proceeds to breathe and transpiration, is easy to phenomenons such as producing shrinkage, weightlessness, wilting, go bad.In order to solve the fresh-keeping problem of fruits and vegetables, some fruit and vegetable fresh-keeping agents are there are on the market.
Fruit and vegetable fresh-keeping agent used at present is mainly divided into two large classes, i.e. chemical synthesis fruit and vegetable fresh-keeping agent and natural fruit vegetables antistaling agent.For a long time, people mainly adopt chemical synthesis fruit and vegetable fresh-keeping agent to the preserving fruit and vegetable utilizing of storage, although have good preservation and antisepsis effect, a lot of synthetics confrontation health has certain harm, serious even can make that people is carcinogenic, teratogenesis, mutagenic toxicity.
In view of this, necessaryly one natural fruit vegetables antistaling agent is safely and effectively provided, to solve the problem of antiseptic preservation of fruits and vegetables.
Summary of the invention
The object of the invention is to: one natural fruit vegetables antistaling agent is safely and effectively provided, to solve the problem of antiseptic preservation of fruits and vegetables.
In order to achieve the above object, the present invention adopts following technical scheme:
Fruit and vegetable fresh-keeping agent, by mass percentage, it comprises following component:
Galic essential oil 1% ~ 3%;
Shitosan 0.5% ~ 3%;
Organic solvent 2% ~ 20%;
Radix Pulsatillae extract 1% ~ 10%;
Surplus is sterilized water.
One as fruit and vegetable fresh-keeping agent of the present invention is improved, and by mass percentage, it comprises following component:
Galic essential oil 1.5% ~ 2.5%;
Shitosan 1% ~ 2%;
Organic solvent 5% ~ 15%;
Radix Pulsatillae extract 5%;
Surplus is sterilized water.
One as fruit and vegetable fresh-keeping agent of the present invention is improved, and it is characterized in that, by mass percentage, it comprises following component:
Galic essential oil 2%;
Shitosan 2%;
Organic solvent 10%;
Radix Pulsatillae extract 5%;
Surplus is sterilized water.
One as fruit and vegetable fresh-keeping agent of the present invention is improved, and described solvent is at least one in ethanol, acetic acid and ethyl acetate.
One as fruit and vegetable fresh-keeping agent of the present invention is improved, and its preparation method is: galic essential oil, shitosan, organic solvent and Radix Pulsatillae extract are added respectively in sterilized water, and homogeneous in homogenizer is then degassed, obtained fruit and vegetable fresh-keeping agent.
One as fruit and vegetable fresh-keeping agent of the present invention is improved, and its using method comprises the following steps:
The first step, removes the part that can not use of fruits and vegetables, cleans, is processed into solid content;
Second step, is immersed in 5min-40min in fruit and vegetable fresh-keeping agent by the solid content in the first step, then takes out solid content, drains in rear loading composite bed polybag, after vacuum seal, is placed in keeping fresh at normal temperature.
During use, from composite bed polybag, take out solid content, through clear water washing, substantially slough antistaling agent, make it to recover fresh fruit of vegetables taste.The method can prolong storage period 4-8 doubly.
Wherein, galic essential oil has antibacterial, sterilization, the effect of killing the virus, and galic essential oil and sulfur-bearing active component are wherein to human body, and the many pathogenetic bacterias of animal and plant have antagonistic activity.Galic essential oil is to 3 kinds of gram-positive coccis, and 7 kinds of gram-Negative bacilluses or vibrios have stronger bacteriostasis, and it can also suppress salmonella, the Growth and reproduction of Escherichia coli and Li bacillus.
Shitosan can form diaphragm on vegetables and fruits surface; and the rete formed has permeability, water preventing ability; penetration resistance can be increased to various gas molecule; define a kind of micro-controlled atmosphere environment; the in-house carbon dioxide content of fruits and vegetables is increased, and oxygen content reduces, and inhibits respiratory metabolism and the moisture loss of fruits and vegetables; slow down fruits and vegetables tissue and structure old and feeble, thus effectively extend fruits and vegetables adopt the rear life-span.In addition, shitosan has good antibacterial activity, can suppress the growth and breeding of some fungies, bacterium and virus.
Radix Pulsatillae extract, to being permitted the skin pathogenicity fungies such as blue achorion, ulotrichy microspore tinea bacterium, epidermophyton rubrum, star-shaped nocardia, all has inhibitory action in various degree.
Antibiotic effective ingredient in Radix Pulsatillae extract is Anemonin, and Anemonin has antibacterial activity to corynebacterium diphtheriae, staphylococcus, streptococcus, Escherichia coli, tubercle bacillus etc.
Organic solvent and sterilized water composite, can improve dissolution evenness and the storage stability of whole antistaling agent.
Relative to prior art, the present invention, by the synergistic function of galic essential oil, shitosan and Radix Pulsatillae extract, can form on the surface of fruits and vegetables the protective film that one deck has permeability and water preventing ability, have good bactericidal action simultaneously.And the galic essential oil used in the present invention, shitosan and Radix Pulsatillae extract are all the natural products extracted from plant, use safety, without any side effects and there is biological degradability, salubrity requirement.
After carrying out fresh-keeping preservation with antistaling agent to fruits and vegetables, in freshness date, the taste, color and luster, nutritional labeling etc. of fruits and vegetables are all substantially constant, can keep the feeling of freshness of original fruits and vegetables.
Detailed description of the invention
Below with reference to specific embodiment, the present invention and beneficial effect thereof are described in further detail, but the specific embodiment of the present invention is not limited thereto.
Embodiment 1
The fruit and vegetable fresh-keeping agent that the present embodiment provides, by mass percentage, it comprises following component:
Galic essential oil 2%;
Shitosan 2%;
Ethanol 10%;
Radix Pulsatillae extract 5%;
Surplus is sterilized water.
Its preparation method is: galic essential oil, shitosan, ethanol and Radix Pulsatillae extract are added respectively in sterilized water, and homogeneous in homogenizer is then degassed, obtained fruit and vegetable fresh-keeping agent.
Embodiment 2
The fruit and vegetable fresh-keeping agent that the present embodiment provides, by mass percentage, it comprises following component:
Galic essential oil 1.5%;
Shitosan 2.5%;
Acetic acid 5%;
Radix Pulsatillae extract 3%;
Surplus is sterilized water.
Its preparation method is: galic essential oil, shitosan, acetic acid and Radix Pulsatillae extract are added respectively in sterilized water, and homogeneous in homogenizer is then degassed, obtained fruit and vegetable fresh-keeping agent.
Embodiment 3
The fruit and vegetable fresh-keeping agent that the present embodiment provides, by mass percentage, it comprises following component:
Galic essential oil 2.5%;
Shitosan 1.5%;
Ethyl acetate 2%;
Ethanol 2%;
Radix Pulsatillae extract 7%;
Surplus is sterilized water.
Its preparation method is: galic essential oil, shitosan, ethyl acetate, ethanol and Radix Pulsatillae extract are added respectively in sterilized water, and homogeneous in homogenizer is then degassed, obtained fruit and vegetable fresh-keeping agent.
Embodiment 4
The fruit and vegetable fresh-keeping agent that the present embodiment provides, by mass percentage, it comprises following component:
Galic essential oil 1.2%;
Shitosan 2.2%;
Ethanol 12%;
Radix Pulsatillae extract 4%;
Surplus is sterilized water.
Its preparation method is: galic essential oil, shitosan, ethanol and Radix Pulsatillae extract are added respectively in sterilized water, and homogeneous in homogenizer is then degassed, obtained fruit and vegetable fresh-keeping agent.
Embodiment 5
The fruit and vegetable fresh-keeping agent that the present embodiment provides, by mass percentage, it comprises following component:
Galic essential oil 2.2%;
Shitosan 1.7%;
Ethanol 18%;
Radix Pulsatillae extract 8%;
Surplus is sterilized water.
Its preparation method is: galic essential oil, shitosan, ethanol and Radix Pulsatillae extract are added respectively in sterilized water, and homogeneous in homogenizer is then degassed, obtained fruit and vegetable fresh-keeping agent.
During use, comprise the following steps: the first step, the part that can not use of fruits and vegetables is removed, clean, be processed into solid content; Second step, is immersed in 5min-40min in fruit and vegetable fresh-keeping agent by the solid content in the first step, then takes out solid content, drains in rear loading composite bed polybag, after vacuum seal, is placed in keeping fresh at normal temperature.
Preserving fruit and vegetable utilizing is tested: the new fresh fruit of vegetables (grape, strawberry and lettuce) plucked of buying, pick prevent or cure a disease, little and have the fruits and vegetables of mechanical damage, ensure that fruits and vegetables are fresh, uniformity.
To above fruits and vegetables, (number of grape, strawberry is 50 in a reservoir, the number of lettuce is 20) carry out immersion treatment, then take out, naturally dry in rear loading composite bed polybag, after vacuum seal, be placed in keeping fresh at normal temperature, continuously observe fruits and vegetables situation of change, record experimental data is in Table 1-3.For the ease of comparing, the corresponding fruits and vegetables without immersion treatment of the present invention being cleaned nature and drying in rear loading composite bed polybag, after vacuum seal, being placed in keeping fresh at normal temperature, continuously observe fruits and vegetables situation of change, record experimental data is in Table 1-3.
In table 1-3: normal expression fruit and vegetable surfaces is without rotting; Slight rot to represent rot area do not reach fruit and vegetable surfaces long-pending 1/3; Moderate rot to represent rotten area reached fruit and vegetable surfaces long-pending more than 1/3 but do not reach 2/3; Severe rot to represent rotten area met or exceeded fruit and vegetable surfaces long-pending 2/3.
Table 1: to the fresh-keeping effect of grape.
As can be seen from Table 1: antistaling agent of the present invention has good fresh-keeping effect to grape.
Table 2: to the fresh-keeping effect of strawberry.
As can be seen from Table 2: antistaling agent of the present invention has good fresh-keeping effect to strawberry.
Table 3: to the fresh-keeping effect of lettuce.
As can be seen from Table 1: antistaling agent of the present invention has good fresh-keeping effect to lettuce.
To sum up, antistaling agent of the present invention all has good fresh-keeping effect to vegetables and fruits such as grape, strawberry and lettuces.
The announcement of book and instruction according to the above description, those skilled in the art in the invention can also carry out suitable change and amendment to above-mentioned embodiment.Therefore, the present invention is not limited to detailed description of the invention disclosed and described above, also should fall in the protection domain of claim of the present invention modifications and changes more of the present invention.In addition, although employ some specific terms in this description, these terms just for convenience of description, do not form any restriction to the present invention.
Claims (6)
1. a fruit and vegetable fresh-keeping agent, is characterized in that, by mass percentage, it comprises following component:
Galic essential oil 1% ~ 3%;
Shitosan 0.5% ~ 3%;
Organic solvent 2% ~ 20%;
Radix Pulsatillae extract 1% ~ 10%;
Surplus is sterilized water.
2. fruit and vegetable fresh-keeping agent according to claim 1, is characterized in that, by mass percentage, it comprises following component:
Galic essential oil 1.5% ~ 2.5%;
Shitosan 1% ~ 2%;
Organic solvent 5% ~ 15%;
Radix Pulsatillae extract 5%;
Surplus is sterilized water.
3. fruit and vegetable fresh-keeping agent according to claim 2, is characterized in that, by mass percentage, it comprises following component:
Galic essential oil 2%;
Shitosan 2%;
Organic solvent 10%;
Radix Pulsatillae extract 5%;
Surplus is sterilized water.
4. the fruit and vegetable fresh-keeping agent according to any one of claims 1 to 3, is characterized in that: described solvent is at least one in ethanol, acetic acid and ethyl acetate.
5. fruit and vegetable fresh-keeping agent according to claim 1, is characterized in that, its preparation method is: galic essential oil, shitosan, organic solvent and Radix Pulsatillae extract are added respectively in sterilized water, and homogeneous in homogenizer is then degassed, obtained fruit and vegetable fresh-keeping agent.
6. fruit and vegetable fresh-keeping agent according to claim 1, is characterized in that, its using method comprises the following steps:
The first step, removes the part that can not use of fruits and vegetables, cleans, is processed into solid content;
Second step, is immersed in 5min-40min in fruit and vegetable fresh-keeping agent by the solid content in the first step, then takes out solid content, drains in rear loading composite bed polybag, after vacuum seal, is placed in keeping fresh at normal temperature.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410597748.4A CN104365830A (en) | 2014-10-30 | 2014-10-30 | Fruit and vegetable preservative |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410597748.4A CN104365830A (en) | 2014-10-30 | 2014-10-30 | Fruit and vegetable preservative |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104365830A true CN104365830A (en) | 2015-02-25 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410597748.4A Pending CN104365830A (en) | 2014-10-30 | 2014-10-30 | Fruit and vegetable preservative |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105994600A (en) * | 2016-05-18 | 2016-10-12 | 江西省森旺现代农业生态科技开发有限公司 | Preservative for navel oranges |
| CN107006597A (en) * | 2017-04-27 | 2017-08-04 | 广西棕海园林工程有限公司 | Fruit and vegetable fresh-keeping agent |
| CN107535591A (en) * | 2017-09-21 | 2018-01-05 | 临沂市农业科学院 | A kind of sweet potato preservative specially and its preparation method and application |
| CN107853332A (en) * | 2017-09-20 | 2018-03-30 | 连云港柘达消毒科技有限公司 | A kind of environment-friendly high-efficiency disinfectant |
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| CN102210831A (en) * | 2011-03-28 | 2011-10-12 | 山东大学威海分校 | Compound smartweed preparation and application 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 |
| CN104054815A (en) * | 2014-06-29 | 2014-09-24 | 应丽红 | Preparation method of strawberry preservative |
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2014
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| CN102210831A (en) * | 2011-03-28 | 2011-10-12 | 山东大学威海分校 | Compound smartweed preparation and application 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 |
| CN104054815A (en) * | 2014-06-29 | 2014-09-24 | 应丽红 | Preparation method of strawberry preservative |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105994600A (en) * | 2016-05-18 | 2016-10-12 | 江西省森旺现代农业生态科技开发有限公司 | Preservative for navel oranges |
| CN107006597A (en) * | 2017-04-27 | 2017-08-04 | 广西棕海园林工程有限公司 | Fruit and vegetable fresh-keeping agent |
| CN107853332A (en) * | 2017-09-20 | 2018-03-30 | 连云港柘达消毒科技有限公司 | A kind of environment-friendly high-efficiency disinfectant |
| CN107535591A (en) * | 2017-09-21 | 2018-01-05 | 临沂市农业科学院 | A kind of sweet potato preservative specially and its preparation method and application |
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Application publication date: 20150225 |