CN105123910A - Fresh keeping agent for tomatoes and preparation method of fresh keeping agent - Google Patents
Fresh keeping agent for tomatoes and preparation method of fresh keeping agent Download PDFInfo
- Publication number
- CN105123910A CN105123910A CN201510498559.6A CN201510498559A CN105123910A CN 105123910 A CN105123910 A CN 105123910A CN 201510498559 A CN201510498559 A CN 201510498559A CN 105123910 A CN105123910 A CN 105123910A
- Authority
- CN
- China
- Prior art keywords
- parts
- tomato
- fresh keeping
- tomatoes
- weight
- Prior art date
- 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
Links
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a fresh keeping agent for tomatoes. The fresh keeping agent comprises the following raw materials in parts by weight: 3-8 parts of a honeysuckle extracting solution, 0.5-3 parts of phytic acid, 0.5-1.2 parts of clove essential oil, 0.1-1 part of konjacmannan, 1.2-2 parts of dried orange peel, 0.3-0.6 part of sodium sorbate, 1-3 parts of lignin, 2-6 parts of a gardenia extracting solution and 50-100 parts of pure water. The fresh keeping agent for the tomatoes provided by the invention is reasonable in formula, the preparation method is simple, and the growth cost is reduced; besides, compared with the prior art, the film forming performance is good, the evaporation of the moisture content can be effectively reduced, bacterial contamination is reduced, and the lipid oxidation rate is slowed down, so that the fresh keeping effect of the tomatoes is improved, the fresh keeping time is prolonged, and the loss of nutrient components in the tomatoes is reduced; the quality of the tomatoes is ensured, and the economic benefits are improved.
Description
Technical field
The present invention relates to postharvest technology of fruits and vegetables field, be specifically related to a kind of tomato pr eservation agent and preparation method thereof.
Background technology
Tomato, is commonly called as tomato, owing to being rich in the multiple nutrients materials such as vitamin, and good mouthfeel, both can be used as fruit and eaten something rare, and can be used as again vegetables prepared food or cook auxiliary material and deeply like by broad masses.Now, although convenient transport, have again brooder in advance, delay effect, due to tomato epidermis thin soft, fresh and tender perishable, very easily damage, give storage, fortune all bring much inconvenience.Domestic existing tomato pr eservation technology mainly contains refrigeration and controlled atmosphere, drying, food additives are fresh-keeping, refrigerator is fresh-keeping, micro-freeze techniques and nanometer technology etc., the shortcoming of above-mentioned technology is refrigeration and controlled atmosphere, drying, micro-freeze techniques, input cost needed for nanometer technology are high, be unsuitable for peasant household small-sized fresh-keeping, and tomato of depositing need be fixed a point into fresh-keeping warehouse, add cost of transportation, and fresh tomato is consuming time from field transhipment warehouse-in, can incur loss through delay fresh tomato and put fresh-keeping Best Times in storage, fresh-keeping effect is not good.
Coating-film fresh-keeping method at present popular carries out fresh-keeping new technology to food both at home and abroad, its with large biological molecule (as polysaccharide, protein and lipid etc.) for raw material, the film that the one deck being covered in food surface or inside by forms such as parcel, dipping, coating, sprinklings can be made up of feeding habits material, reduce germ contamination, stop growth of microorganism, weaken air oxidation, slow down lipid oxidation rates.But the evaporation that current antistaling agent filming performance is poor, effectively can not reduce moisture, thus its quality can not be ensured.
Therefore, for the problems referred to above, the present invention proposes a kind of new technical scheme.
The object of this invention is to provide a kind of cost low, make simple, tomato pr eservation agent of good refreshing effect and preparation method thereof.
The present invention is achieved through the following technical solutions:
A kind of tomato pr eservation agent, comprise the raw material composition of following parts by weight: Flos Lonicerae extractive solution 3 ~ 8 parts, phytic acid 0.5 ~ 3 part, clove oil 0.5 ~ 1.2 part, konjacmannan 0.1 ~ 1 part, dried orange peel 1.2 ~ 2 parts, sodium sorbate 0.3 ~ 0.6 part, 1 ~ 3 part, lignin, gardenia extract 2 ~ 6 parts, pure water 50 ~ 100 parts.
Further, a kind of tomato pr eservation agent, comprise the raw material composition of following parts by weight: Flos Lonicerae extractive solution 4 ~ 8 parts, phytic acid 0.5 ~ 1.5 part, clove oil 0.5 ~ 1 part, konjacmannan 0.1 ~ 0.6 part, sodium sorbate 0.3 ~ 0.6 part, 1 ~ 2.5 part, lignin, gardenia extract 2 ~ 4 parts, pure water 60 ~ 100 parts.
Further, a kind of tomato pr eservation agent, also comprises the raw material of following parts by weight: vitamin E 0.05 ~ 0.1 part, nano silicon 0.1 ~ 0.3 part.
Further, a kind of tomato pr eservation agent preparation method, after the Flos Lonicerae extractive solution of above-mentioned parts by weight, phytic acid, clove oil, konjacmannan, dried orange peel, sodium sorbate, lignin, gardenia extract, vitamin E and nano silicon are mixed, add the pure water of above-mentioned parts by weight again, required tomato pr eservation agent after mixing, can be obtained.
The invention has the beneficial effects as follows: proposed by the invention reasonable with tomato pr eservation agent prescription, preparation method is simple, has saved growth cost, simultaneously, compared with prior art, filming performance is good, effectively can fall low-moisture evaporation, reduce germ contamination and the lipid oxidation rates that slows down, thus improve the fresh-keeping effect of tomato, improve fresh keeping time, and reduce the loss of tomato Middle nutrition composition, guarantee the quality of tomato, improve economic benefit.
Detailed description of the invention
Below in conjunction with embodiment, invention is described further.
Embodiment 1
A kind of tomato pr eservation agent, comprise the raw material composition of following parts by weight: Flos Lonicerae extractive solution 4 parts, phytic acid 0.5 part, clove oil 0.5 part, konjacmannan 0.1 part, sodium sorbate 0.3 part, 1 part, lignin, gardenia extract 2 parts, pure water 60 parts, vitamin E 0.05 part, nano silicon 0.1 part.
A kind of tomato pr eservation agent preparation method, after the Flos Lonicerae extractive solution of above-mentioned parts by weight, phytic acid, clove oil, konjacmannan, dried orange peel, sodium sorbate, lignin, gardenia extract, vitamin E and nano silicon are mixed, add the pure water of above-mentioned parts by weight again, required tomato pr eservation agent after mixing, can be obtained.
Embodiment 2
A kind of tomato pr eservation agent, comprise the raw material composition of following parts by weight: Flos Lonicerae extractive solution 6 parts, phytic acid 1 part, clove oil 0.8 part, konjacmannan 0.4 part, sodium sorbate 0.5 part, 2 parts, lignin, gardenia extract 3 parts, pure water 80 parts, vitamin E 0.08 part, nano silicon 0.2 part.
A kind of tomato pr eservation agent preparation method, after the Flos Lonicerae extractive solution of above-mentioned parts by weight, phytic acid, clove oil, konjacmannan, dried orange peel, sodium sorbate, lignin, gardenia extract, vitamin E and nano silicon are mixed, add the pure water of above-mentioned parts by weight again, required tomato pr eservation agent after mixing, can be obtained.
Embodiment 3
A kind of tomato pr eservation agent, comprise the raw material composition of following parts by weight: Flos Lonicerae extractive solution 8 parts, phytic acid 1.5 parts, clove oil 1 part, konjacmannan 0.6 part, sodium sorbate 0.6 part, 2.5 parts, lignin, gardenia extract 4 parts, pure water 100 parts, vitamin E 0.1 part, nano silicon 0.3 part.
A kind of tomato pr eservation agent preparation method, after the Flos Lonicerae extractive solution of above-mentioned parts by weight, phytic acid, clove oil, konjacmannan, dried orange peel, sodium sorbate, lignin, gardenia extract, vitamin E and nano silicon are mixed, add the pure water of above-mentioned parts by weight again, required tomato pr eservation agent after mixing, can be obtained.
Proposed by the invention reasonable with tomato pr eservation agent prescription, preparation method is simple, has saved growth cost, simultaneously, compared with prior art, filming performance is good, effectively can fall low-moisture evaporation, reduce germ contamination and the lipid oxidation rates that slows down, thus improve the fresh-keeping effect of tomato, improve fresh keeping time, and reduce the loss of tomato Middle nutrition composition, guarantee the quality of tomato, improve economic benefit.
The above is only embodiments of the invention, is not restriction the present invention being made to any other form, and any amendment done according to technical spirit of the present invention or equivalent variations, still belong to the present invention's scope required for protection.
Claims (4)
1. a tomato pr eservation agent, it is characterized in that: the raw material composition comprising following parts by weight: Flos Lonicerae extractive solution 3 ~ 8 parts, phytic acid 0.5 ~ 3 part, clove oil 0.5 ~ 1.2 part, konjacmannan 0.1 ~ 1 part, dried orange peel 1.2 ~ 2 parts, sodium sorbate 0.3 ~ 0.6 part, 1 ~ 3 part, lignin, gardenia extract 2 ~ 6 parts, pure water 50 ~ 100 parts.
2. a kind of tomato pr eservation agent according to claim 1, it is characterized in that: the raw material composition comprising following parts by weight: Flos Lonicerae extractive solution 4 ~ 8 parts, phytic acid 0.5 ~ 1.5 part, clove oil 0.5 ~ 1 part, konjacmannan 0.1 ~ 0.6 part, sodium sorbate 0.3 ~ 0.6 part, 1 ~ 2.5 part, lignin, gardenia extract 2 ~ 4 parts, pure water 60 ~ 100 parts.
3. a kind of tomato pr eservation agent according to claim 1, is characterized in that: the raw material also comprising following parts by weight: vitamin E 0.05 ~ 0.1 part, nano silicon 0.1 ~ 0.3 part.
4. a kind of tomato pr eservation agent preparation method according to claim 1 or 2 or 3, it is characterized in that: after the Flos Lonicerae extractive solution of above-mentioned parts by weight, phytic acid, clove oil, konjacmannan, dried orange peel, sodium sorbate, lignin, gardenia extract, vitamin E and nano silicon are mixed, add the pure water of above-mentioned parts by weight again, required tomato pr eservation agent after mixing, can be obtained.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510498559.6A CN105123910A (en) | 2015-08-14 | 2015-08-14 | Fresh keeping agent for tomatoes and preparation method of fresh keeping agent |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510498559.6A CN105123910A (en) | 2015-08-14 | 2015-08-14 | Fresh keeping agent for tomatoes and preparation method of fresh keeping agent |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105123910A true CN105123910A (en) | 2015-12-09 |
Family
ID=54709796
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510498559.6A Pending CN105123910A (en) | 2015-08-14 | 2015-08-14 | Fresh keeping agent for tomatoes and preparation method of fresh keeping agent |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105123910A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105875816A (en) * | 2016-04-27 | 2016-08-24 | 戴敏 | Tomato preservative |
| CN107771924A (en) * | 2017-11-10 | 2018-03-09 | 陈建峰 | A kind of preparation of agent keeping vegetable fresh and its application method |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103734290A (en) * | 2013-12-25 | 2014-04-23 | 广西科技大学 | Litchi preservative |
| CN104126654A (en) * | 2014-08-08 | 2014-11-05 | 东莞丰登园农业科技有限公司 | Blueberry preservation method |
| CN104286156A (en) * | 2014-10-21 | 2015-01-21 | 张刚 | Tomato coating compound preservative and preparation method thereof |
| CN104430832A (en) * | 2014-12-09 | 2015-03-25 | 镇江拜因诺生物科技有限公司 | Fruit and vegetable fresh-keeping agent |
| CN104489067A (en) * | 2014-11-24 | 2015-04-08 | 柳州市天姿园艺有限公司 | Special onion preservative |
-
2015
- 2015-08-14 CN CN201510498559.6A patent/CN105123910A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103734290A (en) * | 2013-12-25 | 2014-04-23 | 广西科技大学 | Litchi preservative |
| CN104126654A (en) * | 2014-08-08 | 2014-11-05 | 东莞丰登园农业科技有限公司 | Blueberry preservation method |
| CN104286156A (en) * | 2014-10-21 | 2015-01-21 | 张刚 | Tomato coating compound preservative and preparation method thereof |
| CN104489067A (en) * | 2014-11-24 | 2015-04-08 | 柳州市天姿园艺有限公司 | Special onion preservative |
| CN104430832A (en) * | 2014-12-09 | 2015-03-25 | 镇江拜因诺生物科技有限公司 | Fruit and vegetable fresh-keeping agent |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105875816A (en) * | 2016-04-27 | 2016-08-24 | 戴敏 | Tomato preservative |
| CN107771924A (en) * | 2017-11-10 | 2018-03-09 | 陈建峰 | A kind of preparation of agent keeping vegetable fresh and its application method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103168836B (en) | Strawberry preservative containing functional amino acids | |
| CN102165968B (en) | Method for refreshing fruits and vegetables in ocean vessels | |
| CN103976017B (en) | A kind of fresh-cut fruit antistaling agent | |
| CN101323686B (en) | Nanometer packaging wrapper for fruits fresh-keeping and use thereof | |
| CN103621618A (en) | Active air-regulating agent for air-regulating temperature-control device | |
| CN102812988A (en) | Fresh-keeping method of phyllostachys pracecox shoots | |
| CN103109924A (en) | Functional fruit and vegetable preservative containing arginine | |
| CN104187518A (en) | Pickle old brine dry powder | |
| CN102349569A (en) | Method for keeping myrica rubra fresh by using plant essential oil | |
| CN104286156A (en) | Tomato coating compound preservative and preparation method thereof | |
| CN102406219A (en) | Edible mushroom preservation method | |
| CN105123910A (en) | Fresh keeping agent for tomatoes and preparation method of fresh keeping agent | |
| CN105248618A (en) | Cherry fresh-keeping method | |
| CN110477094A (en) | A kind of agent keeping vegetable fresh and preparation method thereof | |
| CN104542933A (en) | A biological preservative special for oranges | |
| CN112931607A (en) | Comprehensive preservation method suitable for short-distance transportation of mulberries | |
| CN102783600A (en) | Processing method of sea tangle steamed bread | |
| CN101569424B (en) | Fresh chilled juice from quick-frozen yacon and emblic leafflower fruit | |
| CN103229826A (en) | Compound liquid of star anise oil and application thereof | |
| CN109105478A (en) | A kind of fruit and vegetable fresh-keeping agent and its application containing trans- -2- hexenoic acid | |
| CN104082403A (en) | Domestic natural vegetable freshness retaining nutritional agent and application | |
| CN104621230A (en) | Anti-drying-loss fresh-keeping color-protecting atomizing agent for fresh foods and preparation method of atomizing agent | |
| WO2014019292A1 (en) | Method for fresh bayberry wine and alcoholic bayberry | |
| CN106107415A (en) | A kind of frozen dose and application process changing food Glass transition temperature in quick-freezing | |
| CN105360285A (en) | Fresh keeping agent and method for preventing picked wax apple fruits from becoming flocculent and soft |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20151209 |
|
| RJ01 | Rejection of invention patent application after publication |