CN107079984A - 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
- CN107079984A CN107079984A CN201710226712.9A CN201710226712A CN107079984A CN 107079984 A CN107079984 A CN 107079984A CN 201710226712 A CN201710226712 A CN 201710226712A CN 107079984 A CN107079984 A CN 107079984A
- Authority
- CN
- China
- Prior art keywords
- fruit vegetables
- minutes
- fresh
- water
- nisin
- 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
- A23B7/154—Organic compounds; Microorganisms; Enzymes
- A23B7/155—Microorganisms; Enzymes; Antibiotics
-
- 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)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The technical scheme is that being achieved in that, the product is that, with apple polyphenol, nisin, xylo-oligosaccharide, 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, delay the ripening and senescence of fruit vegetables, promote wound healing, enhancing premunition, prevent from rotting, reach the fresh-keeping agent compounding method of fruit vegetables that is fresh-keeping, eliminating peculiar smell, extend 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 be achieved in that, the product be with apple polyphenol, nisin, xylo-oligosaccharide,
Ribose, reuterin, ionized calcium, formic acid, Pediococcus acidilactici, calcium citrate, chitin, butyric acid, potassium sorbate, water are organic
Mixing, scientific compatibility is formed, and its compound method is as follows:
Formula is (by weight percentage)
The xylo-oligosaccharide 2.1% of 2.5% nisin of apple polyphenol 1.6%
The ionized calcium 2.7% of 3.6% reuterin of ribose 3.2%
The calcium citrate 1.8% of 1.9% Pediococcus acidilactici of formic acid 2.2%
The potassium sorbate 2.6% of 3.8% butyric acid of chitin 2.9%
Water 69.1%
Preparing process:
The fruit vegetables antistaling agent is to assort the said goods by weight percentage, is mixed, its step：Using with suppression
Apple polyphenol that pathogen spreads, nisin, xylo-oligosaccharide, ribose, reuterin admix first anaerobism
In the water of tank percentage half, stir 165 minutes, 22 °C of constant temperature stands 180 minutes, there is fabulous fruit vegetables fresh-keeping function, presses down
The metabolism and pathogen for having made fruit vegetables spread, then ionized calcium, formic acid, Pediococcus acidilactici, calcium citrate,
Chitin, butyric acid, potassium sorbate are admixed to be stirred 190 minutes in the water of second anaerobic jar percentage half, 23 °C of standings of constant temperature
190 minutes, the ripening and senescence of fruit vegetables can be delayed, promoted wound healing, enhancing premunition, prevented from rotting, reach guarantor
Fresh, elimination peculiar smell effect, is then blended in the liquid in two anaerobic jars in one anaerobic jar, stirs 195 minutes, constant temperature again
Anaerobism is finished product after 103 hours.
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:
Apple polyphenol 2.5%, nisin 1.6%, xylo-oligosaccharide 2.1%, ribose 3.6%, Roy Salmonella 3.2%,
Ionized calcium 2.7%, formic acid 1.9%, Pediococcus acidilactici 2.2%, calcium citrate 1.8%, chitin 3.8%,
Butyric acid 2.9%, potassium sorbate 2.6%, water 69.1%, are mixed, using the apple spread with suppression pathogen
Polyphenol, nisin, xylo-oligosaccharide, ribose, reuterin are admixed in the water of first anaerobic jar percentage half,
Stirring 165 minutes, 22 °C of constant temperature stands 180 minutes, has fabulous fruit vegetables fresh-keeping function, it is suppressed that the metabolism of fruit vegetables
And pathogen spreads, then ionized calcium, formic acid, Pediococcus acidilactici, calcium citrate, chitin, butyric acid, potassium sorbate
Admix in the water of second anaerobic jar percentage half and stir 190 minutes, 23 °C of constant temperature stands 190 minutes, can delay fruit and vegetable
The ripening and senescence of class, promotion wound healing, enhancing premunition, prevent from rotting, and reach fresh-keeping, elimination peculiar smell effect, then
The liquid in two anaerobic jars is blended in an anaerobic jar again, stirred 195 minutes, constant-temperatureanaerobic anaerobic is into after 103 hours
Product.
Claims (1)
1. the technical scheme is that being achieved in that, the product is with apple polyphenol, nisin, xylo-oligosaccharide, core
Sugar, reuterin, ionized calcium, formic acid, Pediococcus acidilactici, calcium citrate, chitin, butyric acid, potassium sorbate, water are organic mixed
Close, scientific compatibility is formed, and its compound method is as follows:
Formula is (by weight percentage)
The xylo-oligosaccharide 2.1% of 2.5% nisin of apple polyphenol 1.6%
The ionized calcium 2.7% of 3.6% reuterin of ribose 3.2%
The calcium citrate 1.8% of 1.9% Pediococcus acidilactici of formic acid 2.2%
The potassium sorbate 2.6% of 3.8% butyric acid of chitin 2.9%
Water 69.1%
Preparing process:
The fruit vegetables antistaling agent is to assort the said goods by weight percentage, is mixed, its step：Using with suppression
Apple polyphenol that pathogen spreads, nisin, xylo-oligosaccharide, ribose, reuterin admix first anaerobism
In the water of tank percentage half, stir 165 minutes, 22 °C of constant temperature stands 180 minutes, there is fabulous fruit vegetables fresh-keeping function, presses down
The metabolism and pathogen for having made fruit vegetables spread, then ionized calcium, formic acid, Pediococcus acidilactici, calcium citrate,
Chitin, butyric acid, potassium sorbate are admixed to be stirred 190 minutes in the water of second anaerobic jar percentage half, 23 °C of standings of constant temperature
190 minutes, the ripening and senescence of fruit vegetables can be delayed, promoted wound healing, enhancing premunition, prevented from rotting, reach guarantor
Fresh, elimination peculiar smell effect, is then blended in the liquid in two anaerobic jars in one anaerobic jar, stirs 195 minutes, constant temperature again
Anaerobism is finished product after 103 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710226712.9A CN107079984A (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 |
|---|---|---|---|
| CN201710226712.9A CN107079984A (en) | 2017-04-09 | 2017-04-09 | A kind of compound method of fruit vegetables antistaling agent |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107079984A true CN107079984A (en) | 2017-08-22 |
Family
ID=59611287
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710226712.9A Pending CN107079984A (en) | 2017-04-09 | 2017-04-09 | A kind of compound method of fruit vegetables antistaling agent |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107079984A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109744310A (en) * | 2019-02-02 | 2019-05-14 | 浙江省农业科学院 | BPH resistant rice variety antisepsis antistaling agent and fresh-keeping of vegetables method |
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|---|---|---|---|---|
| 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 |
| CN101785516A (en) * | 2010-01-26 | 2010-07-28 | 东北农业大学 | Lactic acid bacterium fermentation fruit tea and preparation method thereof |
| CN102348386A (en) * | 2008-11-17 | 2012-02-08 | 吉百利印度有限公司 | Center-filled confection and method |
| CN102356816A (en) * | 2011-09-20 | 2012-02-22 | 华南理工大学 | Animal health care probiotics leavening capable of improving meat quality and application thereof |
| CN103503986A (en) * | 2013-10-23 | 2014-01-15 | 北海市翰华生物技术有限公司 | Method for storing fresh cassava |
| 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 |
| CN104611248A (en) * | 2014-11-11 | 2015-05-13 | 角志海 | Composite biological living bacteria preparation and preparation technology thereof |
| 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 |
| CN105707648A (en) * | 2016-01-29 | 2016-06-29 | 江苏微康生物科技有限公司 | Anti-fungus biological protection agent and application thereof |
| 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 CN201710226712.9A patent/CN107079984A/en active Pending
Patent Citations (13)
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|---|---|---|---|---|
| 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 |
| CN102348386A (en) * | 2008-11-17 | 2012-02-08 | 吉百利印度有限公司 | Center-filled confection and method |
| CN101785516A (en) * | 2010-01-26 | 2010-07-28 | 东北农业大学 | Lactic acid bacterium fermentation fruit tea and preparation method thereof |
| CN102356816A (en) * | 2011-09-20 | 2012-02-22 | 华南理工大学 | Animal health care probiotics leavening capable of improving meat quality and application thereof |
| CN105357979A (en) * | 2013-03-13 | 2016-02-24 | 有机平衡有限公司 | Novel lactobacillus strains and the uses thereof |
| CN103503986A (en) * | 2013-10-23 | 2014-01-15 | 北海市翰华生物技术有限公司 | Method for storing fresh cassava |
| 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 |
| CN104611248A (en) * | 2014-11-11 | 2015-05-13 | 角志海 | Composite biological living bacteria preparation and preparation technology 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 |
| CN105707648A (en) * | 2016-01-29 | 2016-06-29 | 江苏微康生物科技有限公司 | Anti-fungus biological protection agent and application thereof |
| 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 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109744310A (en) * | 2019-02-02 | 2019-05-14 | 浙江省农业科学院 | BPH resistant rice variety antisepsis antistaling agent and fresh-keeping of vegetables method |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
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Application publication date: 20170822 |