CN106509079A - Vegetable preservative and preparation method thereof - Google Patents
Vegetable preservative and preparation method thereof Download PDFInfo
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- CN106509079A CN106509079A CN201611043379.XA CN201611043379A CN106509079A CN 106509079 A CN106509079 A CN 106509079A CN 201611043379 A CN201611043379 A CN 201611043379A CN 106509079 A CN106509079 A CN 106509079A
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- xylitol
- phytic acid
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- 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
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a vegetable preservative and a preparation method thereof, and belongs to the technical field of vegetable fresh preservation. Raw materials comprise, by weight, 32-40 parts of tea polyphenol, 12-18 parts of luteolin, 10-15 parts of xylitol, 18-26 parts of aloe gel, 6-10 parts of phytic acid, and 100-120 parts of water. The preparation method comprises the steps that firstly, the aloe gel is stirred, sedimented and filtered, and gel juice is obtained; and secondly, the gel juice is blended uniformly with the tea polyphenol, the luteolin, the xylitol, the phytic acid and the water, sterilized at the temperature of 95-100 DEG C for 5-10 min, and then naturally cooled, so that the vegetable preservative is prepared. The vegetable preservative provided by the invention is free of any chemical additive or corrosion remover, free of toxic or side effects, high in safety, capable of providing nutrition to vegetables and effectively improving the freshness of the vegetables, and good in fresh preservation effect.
Description
Technical field
The invention belongs to vegetable fresh-keeping processing technology field, more particularly to a kind of agent keeping vegetable fresh and preparation method thereof.
Background technology
Vegetable contains the multiple nutritional components that needed by human body is wanted, and is the main source of Dietary Vitamin and inorganic salt, also contains
There are abundant cellulose, pectin and organic acid etc., energy stimulating gastrointestinal is wriggled and digestive juice secretion, to promoting appetite and the side of people
It is aid digestion to play great role.After vegetable is plucked, as microorganism infection, external mechanical effect etc. affect corrupt change easily occur
Matter, current people mainly adopt chemical synthesis material as antistaling agent to preserving fruit and vegetable utilizing, such as carbendazim, sulfur dioxide etc., although
There is preferable preservation and antisepsis effect, but many syntheticses confrontation healths but have certain adverse effect, or even go out
Existing carcinogenic, teratogenesis, mutagenesis phenomenon.With people living standard and healthy meaning increasingly improve, it is safe to food increasingly
Pay attention to, the toxicity of crude antistaling agent is much smaller than chemical preservative, crude antistaling agent substituted chemistry antistaling agent is following trend, mesh
The species of front crude antistaling agent is less, it is therefore necessary to develop more natural antistaling agents.
The content of the invention
It is an object of the invention to provide a kind of agent keeping vegetable fresh and preparation method thereof, the agent keeping vegetable fresh adds without chemistry
Plus agent and preservative, can be fresh-keeping of vegetables well, nutrition is provided, prevent the loss of vegetable nutrient.
The technical scheme is that：A kind of agent keeping vegetable fresh, raw material include by weight：32～40 parts of tea polyphenols, wood
12～18 parts of rhinoceros grass element, 10～15 parts of xylitol, 8～26 parts of aloe gel 1:1,6～10 parts of phytic acid, 100～120 parts of water.
Preferably, raw material includes by weight：32 parts of tea polyphenols, 12 parts of luteolin, 10 parts of xylitol, aloe gel 1:1 8
Part, 6 parts of phytic acid, 100 parts of water.
Preferably, raw material includes by weight：36 parts of tea polyphenols, 15 parts of luteolin, 12 parts of xylitol, Aloe gel 22
Part, 8 parts of phytic acid, 110 parts of water.
Preferably, raw material includes by weight：40 parts of tea polyphenols, 18 parts of luteolin, 15 parts of xylitol, Aloe gel 25
Part, 10 parts of phytic acid, 120 parts of water.
A kind of preparation method of agent keeping vegetable fresh, step are as follows：First Aloe gel is stirred, precipitates, is filtered, obtained
Gel juice；Again by gel juice and tea polyphenols, luteolin, xylitol, phytic acid and water mix homogeneously, 95～100 DEG C of Jing is killed
Bacterium processes natural cooling after 5～10min, and agent keeping vegetable fresh is obtained.
Tea polyphenols are the All Pure Nature antioxidant extracted from Folium Camelliae sinensis, strong with oxidation resistance, are had no toxic side effect, nothing
The features such as abnormal flavour, bacterial reproduction can be suppressed, keep the original color of vegetable, reach the purpose of preservation and antisepsis.
Luteolin is a kind of natural flavonoid compound, is present in various plants, with anti-oxidation characteristics, to suppressing
The growth result of staphylococcuses and bacillus subtilis significantly, and also has suppression to make to mucositiss bacterium, Candida albicans, Bacillus proteuss
With can be used as vegetable antisepsis antistaling agent.
Xylitol is a kind of antioxidant, can delay the oxidation deterioration of vegetable, improves the stability of vegetable.
Rheum emodin in Aloe gel is antibiotic effective ingredient, to bars such as staphylococcuses, streptococcus, diphtheria, hay, dysentery
Bacterium has inhibitory action, can be used to carry out vegetable fresh-keeping.
Phytic acid is six phosphate esters of inositol, can be separated from the grouts of the frumentums such as reseda, Testa Tritici and oilseed
Arrive, it is a kind of safe natural additive for foodstuff, to escherichia coli, Bacillus pumilus, bacillus subtilis, golden yellow Portugal
Grape coccus etc. has different degrees of inhibitory action, with preservation and antisepsis effect.
The invention has the beneficial effects as follows：The agent keeping vegetable fresh of the present invention, raw material do not contain any chemical addition agent and preservative,
Have no toxic side effect, it is safe, and vegetable nutrient can be provided, effectively extend vegetable freshness, it is of good preservation effect.
Specific embodiment
Embodiment one
A kind of agent keeping vegetable fresh, raw material include by weight：32 parts of tea polyphenols, 12 parts of luteolin, 10 parts of xylitol, Aloe coagulate
18 parts of glue, 6 parts of phytic acid, 100 parts of water.Its preparation method is as follows：First Aloe gel is stirred, precipitates, is filtered, obtain gel
Natural juice；Again by gel juice and tea polyphenols, luteolin, xylitol, phytic acid and water mix homogeneously, 95 DEG C of sterilization processing of Jing
Natural cooling after 10min, is obtained agent keeping vegetable fresh.
Embodiment two
A kind of agent keeping vegetable fresh, raw material include by weight：36 parts of tea polyphenols, 15 parts of luteolin, 12 parts of xylitol, Aloe coagulate
22 parts of glue, 8 parts of phytic acid, 110 parts of water.Its preparation method is as follows：First Aloe gel is stirred, precipitates, is filtered, obtain gel
Natural juice；Again by gel juice and tea polyphenols, luteolin, xylitol, phytic acid and water mix homogeneously, 100 DEG C of sterilization processing of Jing
Natural cooling after 5min, is obtained agent keeping vegetable fresh.
Embodiment three
A kind of agent keeping vegetable fresh, raw material include by weight：40 parts of tea polyphenols, 18 parts of luteolin, 15 parts of xylitol, Aloe coagulate
25 parts of glue, 10 parts of phytic acid, 120 parts of water.Its preparation method is as follows：First Aloe gel is stirred, precipitates, is filtered, coagulated
Collagen juice；Again by gel juice and tea polyphenols, luteolin, xylitol, phytic acid and water mix homogeneously, 100 DEG C of sterilization processing of Jing
Natural cooling after 5min, is obtained agent keeping vegetable fresh.
Kind is identical, and the Radix Dauci Sativae that Same Site plantation is harvested is divided into tetra- groups of A, B, C, D, has 30 Radix Dauci Sativaes per group.A
Group Radix Dauci Sativae bubble is steeped in agent keeping vegetable fresh obtained in embodiment two, C groups in agent keeping vegetable fresh obtained in embodiment one, B groups Radix Dauci Sativae
Radix Dauci Sativae is steeped in agent keeping vegetable fresh obtained in embodiment three, and above-mentioned three groups of soak time is 5min, pulls out
Fresh film, the icebox for putting 0～4 DEG C into carry out cold preservation 30 days；, without agent keeping vegetable fresh, comparative test result is as shown in the table for D groups.
The above, the only specific embodiment of the present invention, but protection scope of the present invention is not limited thereto, any
The change expected without creative work or simple replacement, should all be included within the scope of the present invention.
Claims (5)
1. a kind of agent keeping vegetable fresh, it is characterised in that raw material includes by weight：32～40 parts of tea polyphenols, luteolin 12～
18 parts, 10～15 parts of xylitol, 8～26 parts of aloe gel 1:1,6～10 parts of phytic acid, 100～120 parts of water.
2. agent keeping vegetable fresh according to claim 1, it is characterised in that raw material includes by weight：32 parts of tea polyphenols, wood
12 parts of rhinoceros grass element, 10 parts of xylitol, 8 parts of aloe gel 1:1,6 parts of phytic acid, 100 parts of water.
3. agent keeping vegetable fresh according to claim 1, it is characterised in that raw material includes by weight：36 parts of tea polyphenols, wood
15 parts of rhinoceros grass element, 12 parts of xylitol, 22 parts of Aloe gel, 8 parts of phytic acid, 110 parts of water.
4. agent keeping vegetable fresh according to claim 1, it is characterised in that raw material includes by weight：40 parts of tea polyphenols, wood
18 parts of rhinoceros grass element, 15 parts of xylitol, 25 parts of Aloe gel, 10 parts of phytic acid, 120 parts of water.
5. a kind of preparation method according to the arbitrary agent keeping vegetable fresh of Claims 1 to 4, it is characterised in that：First Aloe is coagulated
Glue is stirred, precipitates, filters, and obtains gel juice；Again by gel juice and tea polyphenols, luteolin, xylitol, phytic acid and
Water mix homogeneously, the natural cooling Jing after 95～100 DEG C of 5～10min of sterilization processing are obtained agent keeping vegetable fresh.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611043379.XA CN106509079A (en) | 2016-11-24 | 2016-11-24 | Vegetable preservative and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611043379.XA CN106509079A (en) | 2016-11-24 | 2016-11-24 | Vegetable preservative and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106509079A true CN106509079A (en) | 2017-03-22 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611043379.XA Pending CN106509079A (en) | 2016-11-24 | 2016-11-24 | Vegetable preservative and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN106509079A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107197941A (en) * | 2017-07-25 | 2017-09-26 | 合肥仙之峰农业科技有限公司 | A kind of agent keeping vegetable fresh and preparation method thereof |
| CN107683897A (en) * | 2017-08-23 | 2018-02-13 | 太仓市新滨农场专业合作社 | A kind of Green leaf vegetable antistaling agent |
| CN109645104A (en) * | 2019-01-11 | 2019-04-19 | 成都市农林科学院 | Leaf vegetables adopt rear innoxious preservation method |
| CN114402922A (en) * | 2022-02-22 | 2022-04-29 | 重庆大学 | Application and method of inositol and preparation in fruit and vegetable fresh-keeping and/or improving fruit and vegetable storage resistance |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103931754A (en) * | 2014-03-28 | 2014-07-23 | 陈素华 | Fruit and vegetable fresh-keeping agent |
| CN105076371A (en) * | 2014-05-22 | 2015-11-25 | 刘静兵 | Aloe extract and application thereof |
| CN105360286A (en) * | 2014-08-25 | 2016-03-02 | 扬州华贵食品有限公司 | Film coating preservative of lotus root |
-
2016
- 2016-11-24 CN CN201611043379.XA patent/CN106509079A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103931754A (en) * | 2014-03-28 | 2014-07-23 | 陈素华 | Fruit and vegetable fresh-keeping agent |
| CN105076371A (en) * | 2014-05-22 | 2015-11-25 | 刘静兵 | Aloe extract and application thereof |
| CN105360286A (en) * | 2014-08-25 | 2016-03-02 | 扬州华贵食品有限公司 | Film coating preservative of lotus root |
Non-Patent Citations (1)
| Title |
|---|
| 赵玉生等: "植酸的食品保鲜机理及应用", 《中国调味品》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107197941A (en) * | 2017-07-25 | 2017-09-26 | 合肥仙之峰农业科技有限公司 | A kind of agent keeping vegetable fresh and preparation method thereof |
| CN107683897A (en) * | 2017-08-23 | 2018-02-13 | 太仓市新滨农场专业合作社 | A kind of Green leaf vegetable antistaling agent |
| CN109645104A (en) * | 2019-01-11 | 2019-04-19 | 成都市农林科学院 | Leaf vegetables adopt rear innoxious preservation method |
| CN114402922A (en) * | 2022-02-22 | 2022-04-29 | 重庆大学 | Application and method of inositol and preparation in fruit and vegetable fresh-keeping and/or improving fruit and vegetable storage resistance |
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Application publication date: 20170322 |
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