CN107006597A - Fruit and vegetable fresh-keeping agent - Google Patents
Fruit and vegetable fresh-keeping agent Download PDFInfo
- Publication number
- CN107006597A CN107006597A CN201710290322.8A CN201710290322A CN107006597A CN 107006597 A CN107006597 A CN 107006597A CN 201710290322 A CN201710290322 A CN 201710290322A CN 107006597 A CN107006597 A CN 107006597A
- Authority
- CN
- China
- Prior art keywords
- parts
- fruit
- keeping agent
- extract
- vegetable fresh
- 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
- 235000012055 fruits and vegetables Nutrition 0.000 title claims abstract description 42
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 30
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 14
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 14
- 241000628997 Flos Species 0.000 claims abstract description 14
- 241000202807 Glycyrrhiza Species 0.000 claims abstract description 14
- 241000576418 Jasminum nudiflorum Species 0.000 claims abstract description 14
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 14
- 239000011425 bamboo Substances 0.000 claims abstract description 14
- LTINPJMVDKPJJI-UHFFFAOYSA-N iodinated glycerol Chemical compound CC(I)C1OCC(CO)O1 LTINPJMVDKPJJI-UHFFFAOYSA-N 0.000 claims abstract description 14
- 238000002386 leaching Methods 0.000 claims abstract description 13
- 102000004506 Blood Proteins Human genes 0.000 claims abstract description 12
- 108010017384 Blood Proteins Proteins 0.000 claims abstract description 12
- 241001465754 Metazoa Species 0.000 claims abstract description 12
- 229930006000 Sucrose Natural products 0.000 claims abstract description 12
- -1 Sucrose Fatty Acid Ester Chemical class 0.000 claims abstract description 12
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 12
- 229930195729 fatty acid Natural products 0.000 claims abstract description 12
- 239000000194 fatty acid Substances 0.000 claims abstract description 12
- 210000002966 serum Anatomy 0.000 claims abstract description 12
- 239000005720 sucrose Substances 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
- BGRDGMRNKXEXQD-UHFFFAOYSA-N Maleic hydrazide Chemical compound OC1=CC=C(O)N=N1 BGRDGMRNKXEXQD-UHFFFAOYSA-N 0.000 claims abstract description 11
- 239000005983 Maleic hydrazide Substances 0.000 claims abstract description 11
- 238000000605 extraction Methods 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
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 11
- 244000062241 Kaempferia galanga Species 0.000 claims abstract description 9
- 235000013421 Kaempferia galanga Nutrition 0.000 claims abstract description 9
- 239000003963 antioxidant agent Substances 0.000 claims abstract description 9
- 230000003078 antioxidant effect Effects 0.000 claims abstract description 9
- 241001330002 Bambuseae Species 0.000 claims description 12
- 241000555712 Forsythia Species 0.000 claims description 10
- 244000025254 Cannabis sativa Species 0.000 claims 1
- 238000006243 chemical reaction Methods 0.000 abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 3
- 230000035699 permeability Effects 0.000 abstract description 2
- 244000082204 Phyllostachys viridis Species 0.000 abstract 2
- 241000555682 Forsythia x intermedia Species 0.000 abstract 1
- 230000000844 anti-bacterial effect Effects 0.000 abstract 1
- 244000273928 Zingiber officinale Species 0.000 description 3
- 235000006886 Zingiber officinale Nutrition 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- 235000008397 ginger Nutrition 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 238000001816 cooling Methods 0.000 description 2
- 238000003786 synthesis reaction Methods 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 208000031320 Teratogenesis Diseases 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000315 carcinogenic Toxicity 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 239000007800 oxidant agent Substances 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- 235000010199 sorbic acid Nutrition 0.000 description 1
- 229940075582 sorbic acid Drugs 0.000 description 1
- 239000004334 sorbic acid Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 230000005068 transpiration Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by group 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—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10 in the form of liquids or solids
-
- 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)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Medicines Containing Plant Substances (AREA)
- Cosmetics (AREA)
Abstract
The present invention provides a kind of fruit and vegetable fresh-keeping agent, by weight including following each component：40 60 parts of flos caryophylli extract, 20 30 parts of maleic hydrazide, 15 20 parts of galangal, 19 parts of animal blood serum protein 12,40 50 parts of forsythia suspense extraction, 8 11 parts of Sucrose Fatty Acid Ester, 22 29 parts of glycyrrhiza extract, 7 11 parts of potassium sorbate, 35 parts of antioxidant, 8 13 parts of bamboo leaching, 7 12 parts of rhizoma atractylodis, 15 20 parts of winter jasmine.Flos caryophylli extract and glycyrrhiza extract, bamboo leaching, winter jasmine occur after chelatropic reaction the present invention; one layer of protection film layer with permeability and water preventing ability can be formed on the surface of fruits and vegetables; there is good bactericidal action simultaneously; and the temperature for the holding fruits and vegetables that can stablize, reduce causes fruits and vegetables to rot because of the fluctuation of temperature.
Description
Technical field
The present invention relates to daily chemical products technical field, and in particular to a kind of fruits and vegetables.
Background technology
In daily life, fruit and vegetable is the daily necessities of people, but the storage of fruit and vegetable is a great problem, is stranded
Disturb and affect the normal life of people.Fruit and vegetable not easy to store is because fresh fruits and vegetables still carries out after harvesting
Physiological change, biological change and the physical change of complexity, the cell and tissue of fruits and vegetables proceed breathing and transpiration, very
Easily produce the phenomenon such as shrinkage, weightlessness, wilting, rotten.In order to solve the fresh-keeping problem of fruits and vegetables, one is occurred in that on the market
A little fruit and vegetable fresh-keeping agents.
It is fresh-keeping that presently used fruit and vegetable fresh-keeping agent is broadly divided into two major classes, i.e. chemical synthesis fruit and vegetable fresh-keeping agent and natural fruit and vegetables
Agent.For a long time, people are mainly using preserving fruit and vegetable utilizing of the chemical synthesis fruit and vegetable fresh-keeping agent to storage, although with preferably fresh-keeping
Antiseptic effect, but many synthetics confrontation healths have certain harm, serious even making one is carcinogenic, teratogenesis, cause
It is mutated toxicity.
The content of the invention
The purpose of the present invention is to overcome in place of above-mentioned the deficiencies in the prior art that there is provided a kind of preserving fruit and vegetable utilizing of natural green
Agent.
To reach above-mentioned purpose, the present invention is adopted the following technical scheme that：A kind of fruit and vegetable fresh-keeping agent, by weight including following
Each component：40-60 parts of flos caryophylli extract, 20-30 parts of maleic hydrazide, 15-20 parts of galangal, -19 parts of animal blood serum protein 12, company
Stick up 40-50 parts of extract, 8-11 parts of Sucrose Fatty Acid Ester, 22-29 parts of glycyrrhiza extract, 7-11 parts of potassium sorbate, 3-5 parts of antioxidant, bamboo juice
8-13 parts of water, 7-12 parts of rhizoma atractylodis, 15-20 parts of winter jasmine.
Further, each component of the fruit and vegetable fresh-keeping agent is calculated by weight is：40 parts of flos caryophylli extract, maleic hydrazide
20 parts, 15 parts of galangal, animal blood serum protein 15 part, 40 parts of forsythia suspense extraction, 9 parts of Sucrose Fatty Acid Ester, 22 parts of glycyrrhiza extract, potassium sorbate
7 parts, 3 parts of antioxidant, 13 parts of bamboo leaching, 7 parts of rhizoma atractylodis, 15 parts of winter jasmine.
Further, each component of the fruit and vegetable fresh-keeping agent is calculated by weight is：50 parts of flos caryophylli extract, maleic hydrazide
22 parts, 18 parts of galangal, animal blood serum protein 12 part, 42 parts of forsythia suspense extraction, 8 parts of Sucrose Fatty Acid Ester, 25 parts of glycyrrhiza extract, potassium sorbate
9 parts, 4 parts of antioxidant, 8 parts of bamboo leaching, 9 parts of rhizoma atractylodis, 18 parts of winter jasmine.
Further, each component of the fruit and vegetable fresh-keeping agent is calculated by weight is：60 parts of flos caryophylli extract, maleic hydrazide
30 parts, 20 parts of galangal, animal blood serum protein 19 part, 50 parts of forsythia suspense extraction, 11 parts of Sucrose Fatty Acid Ester, 29 parts of glycyrrhiza extract, sorbic acid
11 parts of potassium, 5 parts of antioxidant, 10 parts of bamboo leaching, 12 parts of rhizoma atractylodis, 20 parts of winter jasmine.
Beneficial effects of the present invention：It is anti-that chelating is occurred for flos caryophylli extract and glycyrrhiza extract, bamboo leaching, winter jasmine by the present invention
Ying Hou, can form one layer of protection film layer with permeability and water preventing ability, while having good sterilization on the surface of fruits and vegetables
Effect, and the temperature for the holding fruits and vegetables that can stablize, reduction cause fruits and vegetables to rot because of the fluctuation of temperature.
Further advantage, target and the feature of the present invention embodies part by following explanation, and part will also be by this
The research and practice of invention and be understood by the person skilled in the art.
Embodiment
With reference to the following example, the present invention is described in further detail, to make those skilled in the art with reference to specification
Word can be implemented according to this.
Embodiment 1
The each component of the fruit and vegetable fresh-keeping agent is calculated by weight is：40 parts of flos caryophylli extract, 20 parts of maleic hydrazide, Gao Liang
15 parts of ginger, animal blood serum protein 15 part, 40 parts of forsythia suspense extraction, 9 parts of Sucrose Fatty Acid Ester, 22 parts of glycyrrhiza extract, 7 parts of potassium sorbate, antioxygen
3 parts of agent, 13 parts of bamboo leaching, 7 parts of rhizoma atractylodis, 15 parts of winter jasmine.
The preparation method of the fruit and vegetable fresh-keeping agent is：Each component is well mixed in 70 DEG C of chelatropic reactions 3 hours, cooling,
Produce fruit and vegetable fresh-keeping agent.
Embodiment 2
The each component of the fruit and vegetable fresh-keeping agent is calculated by weight is：50 parts of flos caryophylli extract, 22 parts of maleic hydrazide, Gao Liang
18 parts of ginger, animal blood serum protein 12 part, 42 parts of forsythia suspense extraction, 8 parts of Sucrose Fatty Acid Ester, 25 parts of glycyrrhiza extract, 9 parts of potassium sorbate, antioxygen
4 parts of agent, 8 parts of bamboo leaching, 9 parts of rhizoma atractylodis, 18 parts of winter jasmine.
The preparation method of the fruit and vegetable fresh-keeping agent is：Each component is well mixed in 95 DEG C of chelatropic reactions 2 hours, cooling,
Produce fruit and vegetable fresh-keeping agent.
Embodiment 3
The each component of the fruit and vegetable fresh-keeping agent is calculated by weight is：60 parts of flos caryophylli extract, 30 parts of maleic hydrazide, Gao Liang
It is 20 parts of ginger, animal blood serum protein 19 part, 50 parts of forsythia suspense extraction, 11 parts of Sucrose Fatty Acid Ester, 29 parts of glycyrrhiza extract, 11 parts of potassium sorbate, anti-
5 parts of oxidant, 10 parts of bamboo leaching, 12 parts of rhizoma atractylodis, 20 parts of winter jasmine.
The preparation method of the fruit and vegetable fresh-keeping agent is：Each component is well mixed in 100 DEG C of chelatropic reactions 1.5 hours, it is cold
But, fruit and vegetable fresh-keeping agent is produced.
Although embodiment of the present invention is disclosed as above, it is not restricted in specification and embodiment listed
With it can be applied to various suitable the field of the invention completely, can be easily for those skilled in the art
Other modification is realized, therefore under the universal limited without departing substantially from claim and equivalency range, the present invention is not limited
In specific details and shown here as the embodiment with description.
Claims (4)
1. a kind of fruit and vegetable fresh-keeping agent, it is characterised in that by weight including following each component：40-60 parts of flos caryophylli extract, green grass or young crops
Fresh plain 20-30 parts, 15-20 parts of galangal, -19 parts of animal blood serum protein 12,40-50 parts of forsythia suspense extraction, 8-11 parts of Sucrose Fatty Acid Ester,
22-29 parts of glycyrrhiza extract, 7-11 parts of potassium sorbate, 3-5 parts of antioxidant, 8-13 parts of bamboo leaching, 7-12 parts of rhizoma atractylodis, winter jasmine 15-
20 parts.
2. fruit and vegetable fresh-keeping agent according to claim 1, it is characterised in that：The each component of the fruit and vegetable fresh-keeping agent is by weight
It is calculated as：40 parts of flos caryophylli extract, 20 parts of maleic hydrazide, 15 parts of galangal, animal blood serum protein 15 part, forsythia suspense extraction 40
Part, 9 parts of Sucrose Fatty Acid Ester, 22 parts of glycyrrhiza extract, 7 parts of potassium sorbate, 3 parts of antioxidant, 13 parts of bamboo leaching, 7 parts of rhizoma atractylodis, winter jasmine 15
Part.
3. fruit and vegetable fresh-keeping agent according to claim 1, it is characterised in that：The each component of the fruit and vegetable fresh-keeping agent is by weight
It is calculated as：50 parts of flos caryophylli extract, 22 parts of maleic hydrazide, 18 parts of galangal, animal blood serum protein 12 part, forsythia suspense extraction 42
Part, 8 parts of Sucrose Fatty Acid Ester, 25 parts of glycyrrhiza extract, 9 parts of potassium sorbate, 4 parts of antioxidant, 8 parts of bamboo leaching, 9 parts of rhizoma atractylodis, 18 parts of winter jasmine.
4. fruit and vegetable fresh-keeping agent according to claim 1, it is characterised in that：The each component of the fruit and vegetable fresh-keeping agent is by weight
It is calculated as：60 parts of flos caryophylli extract, 30 parts of maleic hydrazide, 20 parts of galangal, animal blood serum protein 19 part, forsythia suspense extraction 50
Part, 11 parts of Sucrose Fatty Acid Ester, 29 parts of glycyrrhiza extract, 11 parts of potassium sorbate, 5 parts of antioxidant, 10 parts of bamboo leaching, 12 parts of rhizoma atractylodis, winter jasmine
20 parts.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710290322.8A CN107006597A (en) | 2017-04-27 | 2017-04-27 | Fruit and vegetable fresh-keeping agent |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710290322.8A CN107006597A (en) | 2017-04-27 | 2017-04-27 | Fruit and vegetable fresh-keeping agent |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107006597A true CN107006597A (en) | 2017-08-04 |
Family
ID=59447698
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710290322.8A Pending CN107006597A (en) | 2017-04-27 | 2017-04-27 | Fruit and vegetable fresh-keeping agent |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107006597A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101766221A (en) * | 2009-01-07 | 2010-07-07 | 黄峰 | Antiseptic and fresh-keeping agent for fruits |
| CN102318668A (en) * | 2011-08-25 | 2012-01-18 | 杨大伟 | Day lily refreshing technology under normal temperature condition |
| CN104365830A (en) * | 2014-10-30 | 2015-02-25 | 东莞市青麦田数码科技有限公司 | Fruit and vegetable preservative |
-
2017
- 2017-04-27 CN CN201710290322.8A patent/CN107006597A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101766221A (en) * | 2009-01-07 | 2010-07-07 | 黄峰 | Antiseptic and fresh-keeping agent for fruits |
| CN102318668A (en) * | 2011-08-25 | 2012-01-18 | 杨大伟 | Day lily refreshing technology under normal temperature condition |
| CN104365830A (en) * | 2014-10-30 | 2015-02-25 | 东莞市青麦田数码科技有限公司 | Fruit and vegetable preservative |
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| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for 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: 20170804 |