CN105875816A - Tomato preservative - Google Patents
Tomato preservative Download PDFInfo
- Publication number
- CN105875816A CN105875816A CN201610271804.4A CN201610271804A CN105875816A CN 105875816 A CN105875816 A CN 105875816A CN 201610271804 A CN201610271804 A CN 201610271804A CN 105875816 A CN105875816 A CN 105875816A
- Authority
- CN
- China
- Prior art keywords
- parts
- tomato
- eservation
- agent
- chitin
- 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
- 235000007688 Lycopersicon esculentum Nutrition 0.000 title claims abstract description 28
- 240000003768 Solanum lycopersicum Species 0.000 title claims description 22
- 239000003755 preservative agent Substances 0.000 title abstract description 4
- 230000002335 preservative effect Effects 0.000 title abstract description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 33
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 13
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 13
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 13
- 239000011425 bamboo Substances 0.000 claims abstract description 13
- 235000021419 vinegar Nutrition 0.000 claims abstract description 12
- 239000000052 vinegar Substances 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 11
- 229920002101 Chitin Polymers 0.000 claims abstract description 11
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 claims abstract description 11
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 claims abstract description 11
- CJZGTCYPCWQAJB-UHFFFAOYSA-L calcium stearate Chemical compound [Ca+2].CCCCCCCCCCCCCCCCCC([O-])=O.CCCCCCCCCCCCCCCCCC([O-])=O CJZGTCYPCWQAJB-UHFFFAOYSA-L 0.000 claims abstract description 11
- 235000013539 calcium stearate Nutrition 0.000 claims abstract description 11
- 239000008116 calcium stearate Substances 0.000 claims abstract description 11
- 239000000467 phytic acid Substances 0.000 claims abstract description 11
- 229940068041 phytic acid Drugs 0.000 claims abstract description 11
- 235000002949 phytic acid Nutrition 0.000 claims abstract description 11
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 11
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 11
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 11
- 241000227653 Lycopersicon Species 0.000 claims abstract 6
- 239000003795 chemical substances by application Substances 0.000 claims description 22
- 241001330002 Bambuseae Species 0.000 claims description 12
- 241000628997 Flos Species 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- 239000002994 raw material Substances 0.000 claims description 8
- 239000007788 liquid Substances 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 claims description 4
- 229960004106 citric acid Drugs 0.000 claims description 3
- 235000015165 citric acid Nutrition 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000010792 warming Methods 0.000 claims description 3
- 238000000034 method Methods 0.000 claims 1
- 238000000746 purification Methods 0.000 claims 1
- 238000004321 preservation Methods 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 3
- 231100000252 nontoxic Toxicity 0.000 abstract description 2
- 230000003000 nontoxic effect Effects 0.000 abstract description 2
- 244000082204 Phyllostachys viridis Species 0.000 abstract 1
- 244000223014 Syzygium aromaticum Species 0.000 abstract 1
- 235000016639 Syzygium aromaticum Nutrition 0.000 abstract 1
- 238000013329 compounding Methods 0.000 abstract 1
- 230000000813 microbial effect Effects 0.000 abstract 1
- 238000007254 oxidation reaction Methods 0.000 abstract 1
- 239000008213 purified water Substances 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 description 5
- 239000000203 mixture Substances 0.000 description 4
- 150000001298 alcohols Chemical class 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 231100001261 hazardous Toxicity 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 229930195732 phytohormone Natural products 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/157—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
The invention discloses a tomato preservative which is prepared from, by weight parts, 10-20 parts of bamboo vinegar, 1-2 parts of oryzanol, 1-3 parts of phytic acid, 3-5 parts of citric acid, 3-5 parts of potassium sorbate, 5-10 parts of clove extracting solution, 1-2 parts of calcium stearate, 1-4 parts of chitin and 140-160 parts of purified water. The tomato preservative is formed by compounding safe, non-toxic and efficient natural oxidization-resistant and anti-corrosive components according to different microbial groups, is simple to prepare, convenient to use and good in preservation effect, and can prolong the preservation period of tomatoes by 30 days or above.
Description
Technical field
The invention belongs to fruit freshness preserving technical field, be specifically related to a kind of tomato pr eservation agent.
Background technology
Along with the development of science and technology, living standard improves constantly, and people are to different regions Various Seasonal
The fruit demand produced is gradually increased so that people to the fresh-keeping and storing of the fruit that difficulty store with
Transport proposes the highest requirement.Prior art is at room temperature or preservation by low temperature, long acting fresh-keeping
Although having certain progress with transportation fresh-retaining aspect, but still have several drawbacks, antistaling agent or guarantor
The release phase of fresh film is shorter, preservation is uneven, and organoleptic quality is had relatively by antistaling agent or preservative film
Big infringement, raw materials used is hazardous to the human body.
Fructus Lycopersici esculenti is a kind of fruit deeply liked by people, but its freshness date is short, and serious have impact on
The long-distance transportation of fresh Fructus Lycopersici esculenti and sale.
Summary of the invention
For above-mentioned the deficiencies in the prior art, it is an object of the invention to provide a kind of tomato pr eservation agent.
The present invention adopts the technical scheme that:
A kind of tomato pr eservation agent, is made up of following raw material: Bamboo vinegar solution 10-20 part, paddy
Dimension element 1-2 part, phytic acid 1-3 part, citric acid 3-5 part, potassium sorbate 3-5 part, Flos Caryophylli carry
Take liquid 5-10 part, calcium stearate 1-2 part, chitin 1-4 part, pure water 140-160 part.
Preferably, described tomato pr eservation agent, it is made up of following raw material: Bamboo vinegar solution
15 parts, oryzanol 1.5 parts, phytic acid 2 parts, citric acid 4 parts, potassium sorbate 4 parts, fourth
Fragrant extracting solution 7.5 parts, calcium stearate 1.5 parts, chitin 2.5 parts, pure water 150 parts.
The present invention also provides for the preparation method of above-mentioned tomato pr eservation agent, be by the oryzanol of formula ratio,
Phytic acid, citric acid, potassium sorbate, Flos Caryophylli extracting solution, calcium stearate and pure water mixing, stir
Mix 15-20min, be warming up to 50-55 DEG C afterwards, add chitin stirring 10-15min, cold
But add Bamboo vinegar solution to room temperature to stir.
The present invention also provides for above-mentioned tomato pr eservation agent application in tomato pr eservation.
Preferably, described application is to be put into by Fructus Lycopersici esculenti in tomato pr eservation agent, soaks 5-10min and takes
Go out.
Bamboo vinegar solution is that bamboo wood is pyrolyzed the product liquid obtained, and it is that a kind of constituent is considerably complicated
Liquid mixture, its main component is the materials such as water, organic acid, phenols, ketone, alcohols,
There is good anti-mildew, antibacterial, non-oxidizability, good preservation can be played, and
Its effect also acted as in terms of phytohormone, make that fresh-keeping fruit taste becomes is more preferable.
The invention has the beneficial effects as follows: the present invention is directed to different microorganisms flora, use safely,
Natural anti-oxidation nontoxic, efficient and anti-corrosion composition compound and form, and preparation is simple, easy to use,
Good refreshing effect, can extend the tomato pr eservation phase more than 30 days.
Detailed description of the invention
Below presently preferred embodiments of the present invention is described in detail so that advantages of the present invention and
Feature can be easier to be readily appreciated by one skilled in the art, thus makes protection scope of the present invention
Apparent clear and definite defining.
Embodiment 1
A kind of tomato pr eservation agent, is made up of following raw material: Bamboo vinegar solution 10 parts, Gu Wei
Element 1 part, phytic acid 1 part, citric acid 3 parts, potassium sorbate 3 parts, Flos Caryophylli extracting solution 5 parts,
Calcium stearate 1 part, chitin 1 part, pure water 140 parts.
Embodiment 2
A kind of tomato pr eservation agent, is made up of following raw material: Bamboo vinegar solution 15 parts, Gu Wei
Element 1.5 parts, phytic acid 2 parts, citric acid 4 parts, potassium sorbate 4 parts, Flos Caryophylli extracting solution 7.5
Part, calcium stearate 1.5 parts, chitin 2.5 parts, pure water 150 parts.
Embodiment 3
A kind of tomato pr eservation agent, is made up of following raw material: Bamboo vinegar solution 20 parts, Gu Wei
Element 2 parts, phytic acid 3 parts, citric acid 5 parts, potassium sorbate 5 parts, Flos Caryophylli extracting solution 10 parts,
Calcium stearate 2 parts, chitin 4 parts, pure water 160 parts.
Embodiment 4
The preparation method of the tomato pr eservation agent described in embodiment 1-3, be by the oryzanol of formula ratio,
Phytic acid, citric acid, potassium sorbate, Flos Caryophylli extracting solution, calcium stearate and pure water mixing, stir
Mix 15-20min, be warming up to 50-55 DEG C afterwards, add chitin stirring 10-15min, cold
But add Bamboo vinegar solution to room temperature to stir.
Under the conditions of 3-5 DEG C, fresh tomato is processed 8min through the tomato pr eservation agent of the present invention
After, can preserve 35 days, and under the same terms, not use the tomato pr eservation agent of the present invention, only
5 days can be preserved.
Claims (5)
1. a tomato pr eservation agent, it is characterised in that be made up of following raw material: Bamboo vinegar
Liquid 10-20 part, oryzanol 1-2 part, phytic acid 1-3 part, citric acid 3-5 part, potassium sorbate
3-5 part, Flos Caryophylli extracting solution 5-10 part, calcium stearate 1-2 part, chitin 1-4 part, pure
Water purification 140-160 part.
Tomato pr eservation agent the most according to claim 1, it is characterised in that by following weight
Part raw material is made: Bamboo vinegar solution 15 parts, oryzanol 1.5 parts, phytic acid 2 parts, citric acid 4 parts,
Potassium sorbate 4 parts, Flos Caryophylli extracting solution 7.5 parts, calcium stearate 1.5 parts, chitin 2.5 parts,
Pure water 150 parts.
Tomato pr eservation agent the most according to claim 1 and 2, it is characterised in that preparation side
Method is: by the oryzanol of formula ratio, phytic acid, citric acid, potassium sorbate, Flos Caryophylli extracting solution,
Calcium stearate and pure water mixing, stir 15-20min, be warming up to 50-55 DEG C afterwards, add
Chitin stirring 10-15min, is cooled to room temperature addition Bamboo vinegar solution and stirs.
Tomato pr eservation agent the most according to claim 1 and 2, it is characterised in that Fructus Lycopersici esculenti protects
The fresh dose of application in tomato pr eservation.
Tomato pr eservation agent the most according to claim 4, it is characterised in that described application is
Fructus Lycopersici esculenti is put in tomato pr eservation agent, soak 5-10min and take out.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610271804.4A CN105875816A (en) | 2016-04-27 | 2016-04-27 | Tomato preservative |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610271804.4A CN105875816A (en) | 2016-04-27 | 2016-04-27 | Tomato preservative |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105875816A true CN105875816A (en) | 2016-08-24 |
Family
ID=56702419
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610271804.4A Pending CN105875816A (en) | 2016-04-27 | 2016-04-27 | Tomato preservative |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105875816A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110226623A (en) * | 2019-07-19 | 2019-09-13 | 徐州工程学院 | A method of extending garlic freshness date |
| CN110521770A (en) * | 2019-10-17 | 2019-12-03 | 康来福农产品集团有限公司 | Fresh-keeping of vegetables method |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101263828B (en) * | 2008-04-30 | 2011-03-16 | 浙江林学院 | Disinfection antistaling agent containing vinegar liquid for plant and uses thereof |
| CN104286156A (en) * | 2014-10-21 | 2015-01-21 | 张刚 | Tomato coating compound preservative and preparation method thereof |
| CN105053173A (en) * | 2015-08-27 | 2015-11-18 | 太仓市永发农场专业合作社 | Tomato preservative |
| CN105123910A (en) * | 2015-08-14 | 2015-12-09 | 太仓市新滨农场专业合作社 | Fresh keeping agent for tomatoes and preparation method of fresh keeping agent |
-
2016
- 2016-04-27 CN CN201610271804.4A patent/CN105875816A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101263828B (en) * | 2008-04-30 | 2011-03-16 | 浙江林学院 | Disinfection antistaling agent containing vinegar liquid for plant and uses thereof |
| CN104286156A (en) * | 2014-10-21 | 2015-01-21 | 张刚 | Tomato coating compound preservative and preparation method thereof |
| CN105123910A (en) * | 2015-08-14 | 2015-12-09 | 太仓市新滨农场专业合作社 | Fresh keeping agent for tomatoes and preparation method of fresh keeping agent |
| CN105053173A (en) * | 2015-08-27 | 2015-11-18 | 太仓市永发农场专业合作社 | Tomato preservative |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110226623A (en) * | 2019-07-19 | 2019-09-13 | 徐州工程学院 | A method of extending garlic freshness date |
| CN110521770A (en) * | 2019-10-17 | 2019-12-03 | 康来福农产品集团有限公司 | Fresh-keeping of vegetables method |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160824 |