CN107027877A - A kind of compound method of fruit vegetables antistaling agent - Google Patents
A kind of compound method of fruit vegetables antistaling agent Download PDFInfo
- Publication number
- CN107027877A CN107027877A CN201710226707.8A CN201710226707A CN107027877A CN 107027877 A CN107027877 A CN 107027877A CN 201710226707 A CN201710226707 A CN 201710226707A CN 107027877 A CN107027877 A CN 107027877A
- Authority
- CN
- China
- Prior art keywords
- fruit vegetables
- calcium
- minutes
- fresh
- water
- 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.)
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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
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- 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)
- Inorganic Chemistry (AREA)
- Microbiology (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The technical scheme is that being achieved in that, the product is with polylysine, calcium propionate, celery oil, ribose, reuterin, ionized calcium, formic acid, Pediococcus acidilactici, calcium citrate, chitin, butyric acid, potassium sorbate, the organic mixing of water, scientific compatibility is formed, there is fabulous fruit vegetables fresh-keeping function, inhibit the metabolism of fruit vegetables and spreading for pathogen, the ripening and senescence of fruit vegetables is delayed, promote wound healing, strengthen premunition, prevent from rotting, reach fresh-keeping, eliminate peculiar smell, extend the fresh-keeping agent compounding method of fruit vegetables of period of storage.
Description
Technical field
The invention belongs to biological way of keeping fresh field, the antibacterial material specifically related to prevention vegetables putrefaction is
A kind of compound method of fruit vegetables antistaling agent of base stock.
Background technology
The store and processing of agricultural product is the continuation of agricultural production, is the two industries Ji in the agriculture process of reproduction, flourishing state
Family is placed on postpartum saving and processing the top priority of agricultural, except the high added value that store and processing is brought, only reduces existing vegetable
The loss of dish, it is possible to be the benefit that society brings nearly hundred billion yuan, still more after China joined WTO, victual is that most have
Wish one of large agricultural product for squeezing into the international market, it is well known that suppress mould life using antistaling agent in fresh-keeping of vegetables
It is long, it is an essential ring, antistaling agent is not only favourable to fresh-keeping of vegetables, and also it also can control and produces toadstool, so as to make one
From mycotoxin infringement.
The content of the invention
The purpose of the present invention be according to above-mentioned weak point, and develop it is a kind of have a fabulous fruit vegetables fresh-keeping function, suppression
The metabolism of fruit vegetables and spreading for pathogen, have delayed the ripening and senescence of fruit vegetables, have promoted wound healing, enhancing
Premunition, prevents from rotting, and reaches the fresh-keeping agent compounding method of fruit vegetables that is fresh-keeping, eliminating peculiar smell, extend period of storage.
The technical scheme is that being achieved in that, the product is with polylysine, calcium propionate, celery oil, ribose, sieve
The organic mixing of Yi Shi rhzomorphs, ionized calcium, formic acid, Pediococcus acidilactici, calcium citrate, chitin, butyric acid, potassium sorbate, water, section
Learn compatibility to form, its compound method is as follows:
Formula is (by weight percentage)
The celery oil 2.9% of 3.3% calcium propionate of polylysine 2.4%
The ionized calcium 1.9% of 2.8% reuterin of ribose 2.4%
The calcium citrate 2.6% of 2.7% Pediococcus acidilactici of formic acid 3%
The potassium sorbate 1.6% of 2.6% butyric acid of chitin 2.1%
Water 69.7%
Preparing process:
The fruit vegetables antistaling agent is to assort the said goods by weight percentage, is mixed, its step：Using with suppression
Polylysine that pathogen spreads, calcium propionate, celery oil, ribose, reuterin admix first anaerobic jar percentage
Than in the water of half, stirring 190 minutes, 27 °C of constant temperature stands 205 minutes, there is fabulous fruit vegetables fresh-keeping function, it is suppressed that fruit
The metabolism of dish class and pathogen spread, then ionized calcium, formic acid, Pediococcus acidilactici, calcium citrate, chitin,
Butyric acid, potassium sorbate are admixed to be stirred 215 minutes in the water of second anaerobic jar percentage half, and 28 °C of constant temperature stands 215 minutes,
The ripening and senescence of fruit vegetables can have been delayed, promoted wound healing, enhancing premunition, prevented from rotting, reached that fresh-keeping, elimination is different
Taste effect, is then blended in the liquid in two anaerobic jars in one anaerobic jar again, stirs 220 minutes, constant-temperatureanaerobic anaerobic 108 is small
When after be finished product.
Beneficial effect：
There is fabulous fruit vegetables fresh-keeping function, it is suppressed that the metabolism of fruit vegetables and spreading for pathogen, delayed fruit
The ripening and senescence of dish class, promotion wound healing, enhancing premunition, prevent from rotting, and reach fresh-keeping, elimination peculiar smell, extension storage
Deposit the time and expand the effect of outward transport scope.
Embodiment
The fruit vegetables antistaling agent of the present invention is mainly made up of following materials by weight percentage, its step:Polylysine
3.3%th, calcium propionate 2.4%, celery oil 2.9%, ribose 2.8%, reuterin 2.4%, ionized calcium 1.9%, formic acid 2.7%, lactic acid
Piece coccus 3%, calcium citrate 2.6%, chitin 2.6%, butyric acid 2.1%, potassium sorbate 1.6%, water 69.7%, are mixed, adopt
First is admixed with polylysine, calcium propionate, celery oil, ribose, the reuterin spread with suppression pathogen
In the water of anaerobic jar percentage half, stir 190 minutes, 27 °C of constant temperature stands 205 minutes, there is the fresh-keeping work(of fabulous fruit vegetables
Can, it is suppressed that the metabolism of fruit vegetables and spreading for pathogen, then ionized calcium, formic acid, Pediococcus acidilactici, lemon
Sour calcium, chitin, butyric acid, potassium sorbate are admixed to be stirred 215 minutes in the water of second anaerobic jar percentage half, 28 °C of constant temperature
215 minutes are stood, the ripening and senescence of fruit vegetables can have been delayed, promoted wound healing, enhancing premunition, prevented from rotting, reach
To fresh-keeping, elimination peculiar smell effect, then the liquid in two anaerobic jars is blended in an anaerobic jar again, stirred 220 minutes,
Constant-temperatureanaerobic anaerobic is finished product after 108 hours.
Claims (1)
1. the technical scheme is that being achieved in that, the product is with polylysine, calcium propionate, celery oil, ribose, Roy
Salmonella element, ionized calcium, formic acid, Pediococcus acidilactici, calcium citrate, chitin, butyric acid, potassium sorbate, the organic mixing of water, science
Compatibility is formed, and its compound method is as follows:
Formula is (by weight percentage)
The celery oil 2.9% of 3.3% calcium propionate of polylysine 2.4%
The ionized calcium 1.9% of 2.8% reuterin of ribose 2.4%
The calcium citrate 2.6% of 2.7% Pediococcus acidilactici of formic acid 3%
The potassium sorbate 1.6% of 2.6% butyric acid of chitin 2.1%
Water 69.7%
Preparing process:
The fruit vegetables antistaling agent is to assort the said goods by weight percentage, is mixed, its step：Using with suppression
Polylysine that pathogen spreads, calcium propionate, celery oil, ribose, reuterin admix first anaerobic jar percentage
Than in the water of half, stirring 190 minutes, 27 °C of constant temperature stands 205 minutes, there is fabulous fruit vegetables fresh-keeping function, it is suppressed that fruit
The metabolism of dish class and pathogen spread, then ionized calcium, formic acid, Pediococcus acidilactici, calcium citrate, chitin,
Butyric acid, potassium sorbate are admixed to be stirred 215 minutes in the water of second anaerobic jar percentage half, and 28 °C of constant temperature stands 215 minutes,
The ripening and senescence of fruit vegetables can have been delayed, promoted wound healing, enhancing premunition, prevented from rotting, reached that fresh-keeping, elimination is different
Taste effect, is then blended in the liquid in two anaerobic jars in one anaerobic jar again, stirs 220 minutes, constant-temperatureanaerobic anaerobic 108 is small
When after be finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710226707.8A CN107027877A (en) | 2017-04-09 | 2017-04-09 | A kind of compound method of fruit vegetables antistaling agent |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710226707.8A CN107027877A (en) | 2017-04-09 | 2017-04-09 | A kind of compound method of fruit vegetables antistaling agent |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107027877A true CN107027877A (en) | 2017-08-11 |
Family
ID=59534857
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710226707.8A Pending CN107027877A (en) | 2017-04-09 | 2017-04-09 | A kind of compound method of fruit vegetables antistaling agent |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107027877A (en) |
Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101778642A (en) * | 2007-06-06 | 2010-07-14 | 诺华丝国际股份有限公司 | Promote the bone and the growth in joint, the food additive of repairing and keeping |
| CN103548994A (en) * | 2013-11-08 | 2014-02-05 | 成都新朝阳作物科学有限公司 | Fruit and vegetable fresh-keeping agent as well as application thereof |
| CN103732060A (en) * | 2011-06-30 | 2014-04-16 | 高砂香料工业株式会社 | Antimicrobial composition |
| CN104365594A (en) * | 2014-09-26 | 2015-02-25 | 江苏七洲绿色化工股份有限公司 | Pesticide composition, spoilage and mildew prevention composition, and spoilage and mildew prevention method |
| CN105357979A (en) * | 2013-03-13 | 2016-02-24 | 有机平衡有限公司 | Novel lactobacillus strains and the uses thereof |
| CN105614644A (en) * | 2016-01-25 | 2016-06-01 | 长沙满旺生物工程有限公司 | Preparation method of biological preservative |
| CN105707435A (en) * | 2016-01-25 | 2016-06-29 | 长沙满旺生物工程有限公司 | Preparation method of antibiotic-free selenium-enriched livestock feed additive |
| CN106343010A (en) * | 2016-08-29 | 2017-01-25 | 王开 | Vegetable preservative containing plant essential oil and application |
| CN106359567A (en) * | 2016-08-29 | 2017-02-01 | 王开 | Fresh keeping agent containing essential oil, for fruits, and application |
-
2017
- 2017-04-09 CN CN201710226707.8A patent/CN107027877A/en active Pending
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101778642A (en) * | 2007-06-06 | 2010-07-14 | 诺华丝国际股份有限公司 | Promote the bone and the growth in joint, the food additive of repairing and keeping |
| CN103732060A (en) * | 2011-06-30 | 2014-04-16 | 高砂香料工业株式会社 | Antimicrobial composition |
| CN105357979A (en) * | 2013-03-13 | 2016-02-24 | 有机平衡有限公司 | Novel lactobacillus strains and the uses thereof |
| CN103548994A (en) * | 2013-11-08 | 2014-02-05 | 成都新朝阳作物科学有限公司 | Fruit and vegetable fresh-keeping agent as well as application thereof |
| CN104365594A (en) * | 2014-09-26 | 2015-02-25 | 江苏七洲绿色化工股份有限公司 | Pesticide composition, spoilage and mildew prevention composition, and spoilage and mildew prevention method |
| CN105614644A (en) * | 2016-01-25 | 2016-06-01 | 长沙满旺生物工程有限公司 | Preparation method of biological preservative |
| CN105707435A (en) * | 2016-01-25 | 2016-06-29 | 长沙满旺生物工程有限公司 | Preparation method of antibiotic-free selenium-enriched livestock feed additive |
| CN106343010A (en) * | 2016-08-29 | 2017-01-25 | 王开 | Vegetable preservative containing plant essential oil and application |
| CN106359567A (en) * | 2016-08-29 | 2017-02-01 | 王开 | Fresh keeping agent containing essential oil, for fruits, and application |
Non-Patent Citations (1)
| Title |
|---|
| 国家卫生和计划生育委员会: "《食品添加剂使用标准》", 24 May 2015 * |
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Application publication date: 20170811 |