CN106343010A - Vegetable preservative containing plant essential oil and application - Google Patents

Vegetable preservative containing plant essential oil and application Download PDF

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Publication number
CN106343010A
CN106343010A CN201610738952.2A CN201610738952A CN106343010A CN 106343010 A CN106343010 A CN 106343010A CN 201610738952 A CN201610738952 A CN 201610738952A CN 106343010 A CN106343010 A CN 106343010A
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essential oil
plants essential
vegetable
fresh
oil
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王开
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王开
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00Preservation or chemical ripening of fruit or vegetables
    • A23B7/14Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/154Organic compounds; Microorganisms; Enzymes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00Preservation or chemical ripening of fruit or vegetables
    • A23B7/14Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/154Organic compounds; Microorganisms; Enzymes
    • A23B7/155Microorganisms; Enzymes; Antibiotics
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses a vegetable preservative containing plant essential oil and an application. The vegetable preservative containing plant essential oil is characterized in that the vegetable preservative is prepared by mixing a certain proportion of lysozyme, tea polyphenol, nisin, plant essential oil A, plant essential oil B, Vc, potassium sorbate and distilled water. The vegetable preservative preferentially uses plant essential oil as the main component of the preservative, and has excellent anti-bacteria, antioxidant and water-holding functions, and is applied to the preservative and fresh-keeping of vegetables; the vegetable preservative greatly prolongs the freshness storage period of vegetables and ensures the original quality of vegetables in the freshness period, and thereby effectively guaranteeing the vegetable quality. The preparation method of the vegetable preservative is simple, and convenient to apply; the vegetable preservative is prepared by natural components, and free from harmful chemical substances; therefore, the vegetable preservative is safe and environment-friendly, and has important industry value.

Description

A kind of agent keeping vegetable fresh containing plants essential oil and application
Technical field
The present invention relates to vegetable fresh-keeping processing technology field, specifically a kind of preferred plants essential oil is main as antistaling agent Composition, can greatly prolong the fresh-retaining preserving phase of vegetable, the quality of vegetable is effectively ensured, and compound method is simple, and application is convenient, The agent keeping vegetable fresh containing plants essential oil of safety and environmental protection and application.
Background technology
Vegetable is indispensable vegetable on people's dining table, is maintaining human normal physiological activity and the aspect tool that improves health There is very important even irreplaceable nutritive value.Multiple nutrient such as vegetable rich in proteins, mineral, vitamin Matter, eats vegetable more and has health care diseases prevention, cancer preventing and treating, strengthens the multiple efficacies such as nutrition, facilitating digestion, vessel softening.China is Vegetable big producing country, is just sure to occupy the first in the world early in China's sowing of vegetable area many years ago and yield, accounts for world's total amount respectively 43% and 49%.Count according to the Ministry of Agriculture in 2015, China's vegetable gross annual output amount breaks through 700,000,000 tons, more than 9,000 hundred million yuan of the gross output value, it has also become The big agricultural product of China first, abundant Vegetable Resources also provide the raw material of abundance for fruits and vegetables industry.With health diet The going deep into of idea, vegetable increasingly plays very important role in people's daily life, and the consumption figure of vegetable will be constantly Increase.
Fresh cut vegetables are so that it is fresh, convenient, nutrition, nuisanceless the features such as, enjoy liking of consumer, fresh cut vegetables also known as Semi-processed vegetable or lightly processed vegetable be by carrying out to fresh vegetabless being classified, arranging, clean, cutting, fresh-keeping, packaging etc. Reason, keeps the product of its fresh state.It is not necessary to further process after consumer's this kind of product of purchase, direct-edible Or culinary art.Departing from parent after vegetable harvesting, lose the supply of moisture and mineral, also cannot pass through normal photosynthesis Synthesis of organic substance, but still be able to carry out a series of vital movement, breathed using itself Organic substance, kept its disease-resistant energy , there are a series of physiological changies in power, tissue gradually tends to old and feeble, finally rots simultaneously.Region due to vegetable growth Limit with seasonal, the vegetable after adopting easily occur in transporting procedures rotten, vegetable just have physiological metabolism level after harvesting high, The features such as aqueous, sugar content is big, leads to the easily dehydration during shipping storage of a large amount of vegetables to wilt, rot.Therefore, vegetable The anti-corrosive fresh-keeping of dish just plays extremely important effect after vegetable harvesting.
At present the Main Means of vegetable anti-corrosive fresh-keeping are that cryopreservation combines chemical bactericide and processes, chemical bactericide point Containing organic group minor structure, these organic groups can enter in human body together with vegetable, the body of serious harm human body more Health, or even carcinogenic, teratogenesis, mutagenic toxicity occur.With social progress and expanding economy, people increasingly pay close attention to food Product safety problem, slowly starts the use of conflict chemical preservative, from the antibacterial of chemosynthesis to wide spectrum, efficient, natural, no Malicious antistaling agent direction is developed, and is the trend of the times of agent keeping vegetable fresh research and development.
Plants essential oil be extraction the distinctive aromatic substance of plant, be taken from herbal flower, leaf, root, bark, fruit, Seed, resin etc. are to distill, squeezing mode extract.Each plants essential oil has a chemical constitution to determine its Fragrance, color, mobility and its mode with System Operation, also make each plants essential oil respectively have a set of special function special Matter.In recent years, research shows both at home and abroad, and plants essential oil removes has physiological action to human body, also has the speciality of natural anticorrosion.One Aspect can suppress or kill pathogen, on the other hand can to animals and plants produce chemical effect, thus animal is played tag, Repellent and stifling effect, play suppression or the action effect of poisoning to pathogenic microorganism.Plants essential oil can with antifungal and Antibacterial, improves the immunity of Human Physiology system, promotes human metabolism.Research finds that plants essential oil also has and insect is smoked The double activity steaming and tagging, insect smells the aromatic odor of plants essential oil, will escape.
Research finds, the bacteriostatic activity of plants essential oil has broad spectrum activity, and same plants essential oil can be simultaneously to multiple diseases Pathogenic microorganism works, but plants essential oil has selectivity to the inhibitory action of plant pathogenic microorganisms again, different types of The rejection ability of the pathogenic microorganism to different cultivars for the plants essential oil is different.Have mutually collaborative, no between different plants essential oils Can react between the composition of quintessence oil, be used in combination and can improve its function.
Content of the invention
The purpose of the present invention is the defect existing for prior art, provides a kind of agent keeping vegetable fresh containing plants essential oil And application, the preferred plants essential oil of this agent keeping vegetable fresh as antistaling agent main component, has excellent antibacterial, antioxidation and holds Water acts on, and is applied to the anti-corrosive fresh-keeping of vegetable, can greatly prolong the fresh-retaining preserving phase of vegetable it is ensured that vegetable keeps in freshness date Original quality, thus be effectively guaranteed the quality of vegetable;The fresh-keeping of vegetables agent compounding method of the present invention is simple, and application is convenient, Prepared using natural constituents, without harmful chemical, safety and environmental protection, there is important industrial value.
The purpose of the present invention solves by the following technical programs:
A kind of agent keeping vegetable fresh containing plants essential oil it is characterised in that: this agent keeping vegetable fresh is as follows by parts by weight Group is grouped into: lysozyme 0.2-0.3 part, tea polyphenols 1.0-1.5 part, nisin 0.3-0.4 part, plants essential oil a 8-12 Part, plants essential oil b 6-8 part, vc 3-4 part, potassium sorbate 1.5-2.0 part, 1000 parts of distilled water.
The raw material of described plants essential oil a preparation and its proportioning are: Cortex Cinnamomi 5-6 part, Herba Rosmarini Officinalis 4-5 part, Herba Cymbopogonis Citrari 2-3 part, Herba thymi vulgariss 3-4 part.
The raw material of described plants essential oil b preparation and its proportioning are: Pericarpium Zanthoxyli 5-6 part, Flos Caryophylli 4-5 part, Herba Menthae 3-4 part, brocade Pericarpium Citri junoriss 1-2 part.
Described plants essential oil a adopts steam distillation to prepare, and concrete technology flow process is: plants essential oil a raw material is shone Dry, pulverize, then with 30 mesh sub-sieve filtering and impurity removings, weigh the raw material of certain mass, according to solid-liquid ratio 1:10(w:v) add Distilled water, 180 DEG C of heated at constant temperature boilings, quintessence oil starts to ooze timing, after 2 hours, terminates distillation, stands 15 minutes, treat profit After separating, liquid is crude oil at the middle and upper levels to take oil water separator, obtains anhydrous plant quintessence oil a with anhydrous sodium sulfate dehydration.
Described plants essential oil b adopts carbon dioxide supercritical extraction method to prepare, and concrete technology flow process is: by plants essential oil b Raw material dries in the shade to constant weight, pulverizes, then with 30 mesh sub-sieve filtering and impurity removings, with supercritical extraction instrument supercritical co2Extraction, extraction Pressure power is controlled to 15-16mpa, and extraction temperature is controlled to 31-33 DEG C, and extraction time is controlled to 2.5-3h, and knockout tower discharging obtains To plants essential oil b.
The described agent keeping vegetable fresh containing plants essential oil first takes the distilled water of proportional quantity when using, and then sequentially adds and joins The potassium sorbate of proportion, tea polyphenols, lysozyme, vc, nisin, plants essential oil a, plants essential oil b, stir dissolving ?.
Application in vegetable anti-corrosive fresh-keeping for the described agent keeping vegetable fresh containing plants essential oil.
Described application is to put into vegetable in the agent keeping vegetable fresh containing plants essential oil, takes out after soaking 3-5min.
The present invention has the following advantages compared to existing technology:
The agent keeping vegetable fresh containing plants essential oil of the present invention, preferably lysozyme, tea polyphenols, nisin, vc and mountain Potassium sorbate is as active component.Wherein lysozyme is a kind of hydrolytic enzyme being acting exclusively on microorganism wall, and it is exclusively made For the β between n- acetylmuramic acid and n- acetylglucosamine-Isosorbide-5-Nitrae key in peptide polysaccharide molecule, thus destroying the thin of antibacterial Cell wall, finally makes bacterolysises dead it is also possible to directly destroy the cell wall of gram positive bacteria, and reaches the effect of sterilization; Tea polyphenols have stronger antioxidation and bacteriostasis, staphylococcuses, escherichia coli, bacillus subtilis etc. are had strong Inhibitory action, also has deodorization, protection pigment, the effect of the formation of suppression nitrite;Nisin can suppress most Number gram positive bacteria, and have strong inhibitory action to the spore of bacillus cereuss, in human body after nisin is edible Be hydrolyzed into aminoacid quickly under physiology ph condition and alpha -chymotrypsin effect, will not change in human body intestinal canal normal flora with And produce the resistance problem occurring as other antibiotics, more with other antibiotics, cross tolerance will not occur, have efficiently, no Poison, safely, the advantage that has no side effect;Potassium sorbate can suppress the activity of mycete, yeast and aerobic bacteria effectively, has Low toxicity, efficient advantage;Vc is a kind of efficient antioxidant, can prevent vegetable oxidation, suppression free radical from producing, can also assist Activity with other antistaling agent composition.
The present invention adopts plants essential oil as antistaling agent main component, preferably Cortex Cinnamomi, Herba Rosmarini Officinalis, Herba Cymbopogonis Citrari, Herba thymi vulgariss, flower Green pepper, Flos Caryophylli, Herba Menthae, brocade orange skin are as extraction of essential oil raw material.Cinnamon essential oil is the supernatant liquid of yellow or yellowish-brown, and it mainly becomes Point be cinnamic aldehyde, content is about 75%-90%, separately contain a small amount of methyleugenol, cinnamic alcohol, cinnamyl acetate, vanillin, coumarin, Cinnamic acid, eugenol, 2- methoxyl group cinnamic acid, 2- 2-Methoxyacetic acid osmanthus ester and dioxy cinnamic acid etc., the suppression to pathogenic fungi for the cinnamon essential oil The inhibition that effect processed compares antibacterial is good, and bacteriostasis are even more preferable than conventional chemical bactericide;Rosemary ethereal oil is rich in Australene, Camphora, pinanone, borneol acetate, lauro lene, nopinene, linalool isoreactivity material, to antibacterial, the micro- life in original place Thing has good suppression effect;The main component of oil of Cymbopogon winterianus is Chinese catalpa lemon aldehyde, and Chinese catalpa lemon aldehyde has the biocidal property of wide spectrum, to beads The funguses such as bacterium, trichophyton, aspergillosiss, staphylococcus aureuses, gonococcuss and escherichia coli and antibacterial all have suppression and kill Dual function;The main component of thyme oil is thymol, linalool, fragrant chaste tree nationality phenol, Borneolum Syntheticum, linalool, nopinene and Flos Caryophylli hydrocarbon, has powerful antibacterial and antioxidant activity, is one of antibacterial the strongest, to staphylococcus aureuses, hay bud Spore bacillus, escherichia coli, Salmonella enteritidis, Listeria monocytogenes, aspergillus parasiticus bacterium etc. suppression and kill effect it is further preferred that;Pericarpium Zanthoxyli The mixture that quintessence oil is made up of polytype compound, its chemical composition mainly by terpene compound, aromatic compound, Aliphatic compound and nitrogenous sulfur-containing compound 4 big class composition, can not only suppress gram negative bacteria, also can suppress gram sun Mycete, funguses are also had inhibitory action simultaneously, also have preferable antioxidation and pesticide and miticide actility by property bacterium;Clove oil is rich Containing eugenol, acetyleugenol, β-Dianthus chinensis dilute isoreactivity material, there is excellent antibacterium and antifungic action, especially To pathogenic funguses such as oidium schoenleinii, Candida albicans, staphylococcus aureuses and pneumonia, dysentery will Hayes, large intestine, change The inhibition of the bacillus such as shape, tuberculosis it is further preferred that, the suppression to funguses such as star-shaped nocardia, trichophyton schoenleini, microsporon gypseum Effect processed is also very excellent, also has anthelmintic action;Main component in Peppermint essential oil be isophorone, β-caryophyllene, spathulenol, Nopinene and eucalyptole etc., have excellent suppression work(to gram positive bacterias such as bacillus subtilises and staphylococcus aureuses Effect, but not good to the inhibition of gram negative bacteria;The main component of brocade orange quintessence oil is limonene, has very strong antibacterial Property, the bacteriostasis that the bacteriostasis of gram positive bacteria will be compared with gram negative bacteria are strong.Generally a kind of plants essential oil can To work to multiple pathogenic microorganisms simultaneously, but plants essential oil has selection to the inhibitory action of plant pathogenic microorganisms again Property, the rejection ability of the pathogenic microorganism to different cultivars for different types of plants essential oil is different.And different plants essential oils Between have mutually collaborative, can react between the composition of different quintessence oils, be used in combination and can improve its function, and the present invention The agent keeping vegetable fresh containing plants essential oil can also give freshness-retaining vegetable with pleasant fragrance.
To Cortex Cinnamomi, Herba Rosmarini Officinalis, Herba Cymbopogonis Citrari, Herba thymi vulgariss, Pericarpium Zanthoxyli, Flos Caryophylli, Herba Menthae, brocade orange skin prepare plants essential oil for raw material, Steam distillation and carbon dioxide supercritical extraction method have been respectively adopted it, steam distillation has simple, the easy behaviour of equipment Work, low cost, environmentally friendly the advantages of, but preparation process raw material is placed in high temperature, if quintessence oil active substance non-refractory, Essential oil product quality can be affected.Carbon dioxide supercritical extraction method extracting power is strong, high income, effective ingredient with short production cycle not The advantage that destroyed, operating parameter is easily controlled, but equipment and cost are high compared with steam distillation.We are according to actual production need Ask, to Cortex Cinnamomi, Herba Rosmarini Officinalis, Herba Cymbopogonis Citrari, thyme oil extraction adopt steam distillation, Pericarpium Zanthoxyli, Flos Caryophylli, Herba Menthae, brocade orange essence The extraction of oil adopts carbon dioxide supercritical extraction method, and classification is extracted and be have been directed to the difference that different active ingredients of essential oils are constituted, point From the plants essential oil obtaining high-quality activity.
Generally certain agent keeping vegetable fresh is typically only used for the anti-corrosive fresh-keeping of one or more vegetables, has certain use Limitation, but the agent keeping vegetable fresh of the present invention by extract Cortex Cinnamomi, Herba Rosmarini Officinalis, Herba Cymbopogonis Citrari, Herba thymi vulgariss, Pericarpium Zanthoxyli, Flos Caryophylli, Herba Menthae, Brocade orange peel essential oil is compounded with lysozyme, tea polyphenols, nisin, vc and potassium sorbate, substantially increases antimicrobial spectrum, Can be widely applied in the anti-corrosive fresh-keeping of almost all kinds vegetable, to greatly prolong the fresh-retaining preserving phase of vegetable it is ensured that vegetable Dish keeps original quality in freshness date, thus being effectively guaranteed the quality of vegetable.
Specific embodiment
With reference to embodiment, the present invention is further illustrated.
A kind of agent keeping vegetable fresh containing plants essential oil it is characterised in that: this agent keeping vegetable fresh is by parts by weight Following group is grouped into: lysozyme 0.2-0.3 part, tea polyphenols 1.0-1.5 part, nisin 0.3-0.4 part, plants essential oil a 8-12 part, plants essential oil b 6-8 part, vc 3-4 part, potassium sorbate 1.5-2.0 part, 1000 parts of distilled water;
Plants essential oil a preparation method is: will form and proportioning be respectively Cortex Cinnamomi 5-6 part, Herba Rosmarini Officinalis 4-5 part, Herba Cymbopogonis Citrari 2-3 part, hundred In the plants essential oil of fragrant 3-4 part prepare raw material and dry, pulverize, then with 30 mesh sub-sieve filtering and impurity removings, weigh certain mass Raw material, according to solid-liquid ratio 1:10(w:v) add distilled water, the boiling of 180 DEG C of heated at constant temperature, quintessence oil starts to ooze timing, and 2 is little Shi Hou, terminates distillation, stands 15 minutes, after oil-water separation, liquid is crude oil at the middle and upper levels to take oil water separator, uses anhydrous slufuric acid Sodium is dehydrated to obtain anhydrous plant quintessence oil a;
Plants essential oil b preparation method is: will form and proportioning is respectively Pericarpium Zanthoxyli 5-6 part, Flos Caryophylli 4-5 part, Herba Menthae 3-4 part, brocade orange The plants essential oil of skin 1-2 part is prepared raw material and is dried in the shade to constant weight, pulverizes, then with 30 mesh sub-sieve filtering and impurity removings, uses supercritical Abstraction instrument supercritical co2Extraction, extracting pressure is controlled to 15-16mpa, and extraction temperature is controlled to 31-33 DEG C, and extraction time controls For 2.5-3h, knockout tower discharging obtains plants essential oil b;
The compound method of the agent keeping vegetable fresh of the present invention is: first takes the distilled water of proportional quantity during use, then sequentially adds proportioning The potassium sorbate of amount, tea polyphenols, lysozyme, vc, nisin, plants essential oil a, plants essential oil b, the dissolving that stirs is Can;
The using method of the agent keeping vegetable fresh of the present invention: vegetable is put in the agent keeping vegetable fresh containing plants essential oil, soaks 3- Take out after 5min in the anti-corrosive fresh-keeping that can be applicable to vegetable.
The preferred plants essential oil of the agent keeping vegetable fresh of the present invention as antistaling agent main component, has excellent antibacterial, anti- Oxidation and water holding ability, are applied to the anti-corrosive fresh-keeping of vegetable, the fresh-retaining preserving phase that can greatly prolong vegetable is it is ensured that vegetable is fresh-keeping Original quality is kept, thus being effectively guaranteed the quality of vegetable in phase;The fresh-keeping of vegetables agent compounding method of the present invention is simple, should With convenient, prepared using natural constituents, without harmful chemical, safety and environmental protection, there is important industrial value.
Embodiment
In June, 2015, we pluck fresh, no disease and pests harm, Fructus Lycopersici esculenti of uniform size from eastern pungent farm and Capsicum annuum L. is made For fresh-keeping test material, fresh-keeping test is carried out using the agent keeping vegetable fresh containing plants essential oil for the present invention, simultaneously from specialty literary composition Present and find other two kinds of agent keeping vegetable fresh and carry out contrast test, and one group of distilled water group is set as blank.In addition Two kinds of agent keeping vegetable fresh components are as follows:
Shitosan antistaling agent: 1% chitosan solution: 1 ‰ Amicis reach solution=1:1(v/v), starch concentration is 1 %(documents From Wang Jialu etc. " several shitosan composite preservatives are studied to the preservation of Fructus Lycopersici esculenti ");
Allium macrostemon ethanol extract antistaling agent: Allium macrostemon 95% alcohol extract+0.1g/l 6-ba(documents derive from Zhang Xiangmei etc. " three Plant the impact to Herba Capsellae fresh-keeping effect for the antistaling agent ").
Soak Fructus Lycopersici esculenti and Capsicum annuum L. 3-5min respectively with three kinds of antistaling agent solution and distilled water, dry, be then charged into fresh-keeping It is placed at 25 DEG C storage, every the percentage of water loss of 10 days measurement Fructus Lycopersici esculenti and Capsicum annuum L., vc content, rotting rate, result such as table 1 below in film With table 2.
From Tables 1 and 2 it is found that the percentage of water loss of the Fructus Lycopersici esculenti of agent keeping vegetable fresh Preservation Treatment of the present invention and Capsicum annuum L. and Rotting rate is in 10,20,30 days not only well below distilled water matched group, also significantly lower than shitosan antistaling agent and rootlet allicinol Extract antistaling agent treatment group;The reduction of the vc content of Fructus Lycopersici esculenti and Capsicum annuum L. is not only significantly slower than matched group, is also significantly slower than shell and gathers Sugared antistaling agent and Allium macrostemon ethanol extract antistaling agent treatment group.As can be seen that the agent keeping vegetable fresh containing plants essential oil of the present invention Water holding, the shitosan antistaling agent that fresh-keeping, antiseptic effect will be considerably better than comparative example and Allium macrostemon ethanol extract antistaling agent.
Substantial amounts of pilot production finds that the agent keeping vegetable fresh of the present invention has excellent antibacterial, antioxidation and water holding ability, The present invention is in the anti-corrosive fresh-keeping of vegetable for application, can greatly prolong the fresh-retaining preserving phase of vegetable it is ensured that vegetable keeps in freshness date Original quality, thus effectively ensure the quality of vegetable;The fresh-keeping of vegetables agent compounding method of the present invention is simple, and application is convenient, adopts Prepared with natural constituents, without harmful chemical, safety and environmental protection, there is important industrial value.
Above example technological thought only to illustrate the invention is it is impossible to limit protection scope of the present invention with this, every According to technological thought proposed by the present invention, any change done on the basis of technical scheme, each fall within the scope of the present invention Within;The technology that the present invention is not directed to all can be realized by prior art.

Claims (8)

1. a kind of agent keeping vegetable fresh containing plants essential oil it is characterised in that: this agent keeping vegetable fresh be by parts by weight as The following group is grouped into: lysozyme 0.2-0.3 part, tea polyphenols 1.0-1.5 part, nisin 0.3-0.4 part, plants essential oil a 8- 12 parts, plants essential oil b 6-8 part, vc 3-4 part, potassium sorbate 1.5-2.0 part, 1000 parts of distilled water.
2. the agent keeping vegetable fresh containing plants essential oil according to claim 1 it is characterised in that: described plants essential oil a system Standby raw material and its proportioning are: Cortex Cinnamomi 5-6 part, Herba Rosmarini Officinalis 4-5 part, Herba Cymbopogonis Citrari 2-3 part, Herba thymi vulgariss 3-4 part.
3. the agent keeping vegetable fresh containing plants essential oil according to claim 1 it is characterised in that: described plants essential oil b system Standby raw material and its proportioning are: Pericarpium Zanthoxyli 5-6 part, Flos Caryophylli 4-5 part, Herba Menthae 3-4 part, brocade orange skin 1-2 part.
4. the agent keeping vegetable fresh containing plants essential oil according to claim 1 and 2 it is characterised in that: described plants essential oil a Using steam distillation preparation, concrete technology flow process is: plants essential oil a raw material is dried, pulverizes, then divide sample with 30 mesh Sieve filtering and impurity removing, weighs the raw material of certain mass, according to solid-liquid ratio 1:10(w:v) add distilled water, 180 DEG C of heated at constant temperature boilings Rise, quintessence oil starts to ooze timing, after 2 hours, terminate distillation, stand 15 minutes, after oil-water separation, take in oil water separator Layer liquid is crude oil, obtains anhydrous plant quintessence oil a with anhydrous sodium sulfate dehydration.
5. the agent keeping vegetable fresh containing plants essential oil according to claim 1 and 2 it is characterised in that: described plants essential oil b Using carbon dioxide supercritical extraction method preparation, concrete technology flow process is: plants essential oil b raw material is dried in the shade to constant weight, pulverizes, Then with 30 mesh sub-sieve filtering and impurity removings, with supercritical extraction instrument supercritical co2Extraction, extracting pressure is controlled to 15-16mpa, Extraction temperature is controlled to 31-33 DEG C, and extraction time is controlled to 2.5-3h, and knockout tower discharging obtains plants essential oil b.
6. the agent keeping vegetable fresh containing plants essential oil according to claim 1 it is characterised in that: described contain plants essential oil Agent keeping vegetable fresh first take the distilled water of proportional quantity when using, then sequentially add the potassium sorbate of proportional quantity, tea polyphenols, molten Bacterium enzyme, vc, nisin, plants essential oil a, plants essential oil b, stir and dissolve.
7. application in vegetable anti-corrosive fresh-keeping for the agent keeping vegetable fresh containing plants essential oil according to claim 1.
8. the agent keeping vegetable fresh containing plants essential oil according to claim 7 it is characterised in that: described application is by vegetable Put in the agent keeping vegetable fresh containing plants essential oil, take out after soaking 3-5min.
CN201610738952.2A 2016-08-29 2016-08-29 Vegetable preservative containing plant essential oil and application Pending CN106343010A (en)

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CN107080141A (en) * 2017-04-09 2017-08-22 湖南易科生物工程有限公司 A kind of compound method of chopped hot pepper antistaling agent
CN107080143A (en) * 2017-04-09 2017-08-22 湖南易科生物工程有限公司 A kind of compound method of chopped hot pepper antistaling agent
CN107079983A (en) * 2017-04-09 2017-08-22 湖南易科生物工程有限公司 A kind of compound method of fruit vegetables antistaling agent
CN107079984A (en) * 2017-04-09 2017-08-22 湖南易科生物工程有限公司 A kind of compound method of fruit vegetables antistaling agent
CN107410463A (en) * 2017-04-09 2017-12-01 湖南易科生物工程有限公司 A kind of compound method of fruit vegetables antistaling agent
CN107410459A (en) * 2017-04-09 2017-12-01 湖南易科生物工程有限公司 A kind of compound method of fruit vegetables antistaling agent
CN107410462A (en) * 2017-04-09 2017-12-01 湖南易科生物工程有限公司 A kind of compound method of leaf vegetables antistaling agent
CN107410460A (en) * 2017-04-09 2017-12-01 湖南易科生物工程有限公司 A kind of compound method of fruit vegetables antistaling agent
CN107410458A (en) * 2017-04-09 2017-12-01 湖南易科生物工程有限公司 A kind of compound method of leaf vegetables antistaling agent
CN107410442A (en) * 2017-05-15 2017-12-01 重庆凰巢实业有限公司 A kind of meat product antistaling disinfectant and preparation method thereof
CN107410461A (en) * 2017-04-09 2017-12-01 湖南易科生物工程有限公司 A kind of compound method of fruit vegetables antistaling agent
CN108029754A (en) * 2017-12-29 2018-05-15 宁波市农业科学研究院 A kind of fruits and vegetables composite preservative and its preparation and application method
CN109805084A (en) * 2017-11-20 2019-05-28 柳州市皇之品贸易有限公司 A kind of agent keeping vegetable fresh
CN110882620A (en) * 2018-09-05 2020-03-17 山东海沃嘉美环境工程有限公司 Plant odor-removing antidote for household garbage
CN110881483A (en) * 2018-09-05 2020-03-17 山东海沃嘉美环境工程有限公司 Plant mosquito-repelling and odor-removing disinfectant for disaster areas

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CN107410442A (en) * 2017-05-15 2017-12-01 重庆凰巢实业有限公司 A kind of meat product antistaling disinfectant and preparation method thereof
CN109805084A (en) * 2017-11-20 2019-05-28 柳州市皇之品贸易有限公司 A kind of agent keeping vegetable fresh
CN108029754A (en) * 2017-12-29 2018-05-15 宁波市农业科学研究院 A kind of fruits and vegetables composite preservative and its preparation and application method
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Application publication date: 20170125