CN107279278A - A kind of natural fruit and vegetables preservative - Google Patents
A kind of natural fruit and vegetables preservative Download PDFInfo
- Publication number
- CN107279278A CN107279278A CN201710738648.2A CN201710738648A CN107279278A CN 107279278 A CN107279278 A CN 107279278A CN 201710738648 A CN201710738648 A CN 201710738648A CN 107279278 A CN107279278 A CN 107279278A
- Authority
- CN
- China
- Prior art keywords
- parts
- natural fruit
- extract
- vegetables
- preservative
- 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
- 239000003755 preservative agent Substances 0.000 title claims abstract description 38
- 230000002335 preservative effect Effects 0.000 title claims abstract description 36
- 235000012055 fruits and vegetables Nutrition 0.000 title claims abstract description 33
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 40
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 24
- 235000013599 spices Nutrition 0.000 claims abstract description 21
- 235000004347 Perilla Nutrition 0.000 claims abstract description 20
- 241000229722 Perilla <angiosperm> Species 0.000 claims abstract description 20
- 239000001814 pectin Substances 0.000 claims abstract description 20
- 235000010987 pectin Nutrition 0.000 claims abstract description 20
- 229920001277 pectin Polymers 0.000 claims abstract description 20
- 241000555712 Forsythia Species 0.000 claims abstract description 19
- 238000000605 extraction Methods 0.000 claims abstract description 19
- 240000002234 Allium sativum Species 0.000 claims description 3
- 235000004611 garlic Nutrition 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 241000576429 Forsythia suspensa Species 0.000 claims 1
- 239000002775 capsule Substances 0.000 claims 1
- 230000003115 biocidal effect Effects 0.000 abstract description 4
- 231100000252 nontoxic Toxicity 0.000 abstract description 4
- 230000003000 nontoxic effect Effects 0.000 abstract description 4
- 206010016952 Food poisoning Diseases 0.000 description 2
- 208000019331 Foodborne disease Diseases 0.000 description 2
- 238000005260 corrosion Methods 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 229910002651 NO3 Inorganic materials 0.000 description 1
- NHNBFGGVMKEFGY-UHFFFAOYSA-N Nitrate Chemical compound [O-][N+]([O-])=O NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 1
- 208000031320 Teratogenesis Diseases 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 239000003899 bactericide agent Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 150000001558 benzoic acid derivatives Chemical class 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000315 carcinogenic Toxicity 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 210000003739 neck Anatomy 0.000 description 1
- XKLJHFLUAHKGGU-UHFFFAOYSA-N nitrous amide Chemical compound ON=N XKLJHFLUAHKGGU-UHFFFAOYSA-N 0.000 description 1
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
- 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)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
- Cosmetics (AREA)
Abstract
The invention discloses a kind of natural fruit and vegetables preservative, it is made up of perilla leaf extract, spice extract, forsythia suspense extraction, ethanol, pectin, water mixing, and the mass fraction of each component is：10 15 parts of perilla leaf extract, 12 25 parts of spice extract, 69 parts of forsythia suspense extraction, 1.5 3 parts of ethanol, 38 parts of pectin, 20 30 parts of water.The natural fruit and vegetables preservative of the present invention, has the advantages that the synthetic preservatives such as antibiotic property is strong, safety non-toxic, good water solubility, heat endurance are good, sphere of action is wide are incomparable.
Description
Technical field
The present invention relates to bactericide field, more particularly to a kind of natural fruit and vegetables preservative.
Background technology
Artificial preservative is because its is cheap, favorable anti-corrosion effect and be widely applied in food processing, so
And, research finds the problems such as some artificial synthesized preservatives lure carcinous, teratogenesis and easily cause food poisoning, such as benzoic acid
Salt, may cause food poisoning, and nitrite and nitrate may generate carcinogenic nitrosamine.
The content of the invention
To solve the above problems, the present invention provides a kind of natural fruit and vegetables preservative, natural fruit and vegetables anti-corrosion of the invention
Agent, with antibiotic property is strong, safety non-toxic, good water solubility, heat endurance are good, sphere of action is wide etc., synthetic preservative is incomparable
Advantage.
One aspect of the present invention is：A kind of natural fruit and vegetables preservative, it is characterised in that it is by perilla leaf
Extract, spice extract, forsythia suspense extraction, ethanol, pectin, water mixing composition；
The natural fruit and vegetables are with the mass fraction of each component in preservative：10-15 parts of perilla leaf extract, spice extract
12-25 parts, 6-9 parts of forsythia suspense extraction, 1.5-3 parts of ethanol, 3-8 parts of pectin, 20-30 parts of water.
In a preferred embodiments of the invention, the natural fruit and vegetables are with the mass fraction of preservative each component：Perilla leaf
11 parts of extract, 13 parts of spice extract, 6.5 parts of forsythia suspense extraction, 2 parts of ethanol, 5 parts of pectin, 25 parts of water.
In a preferred embodiments of the invention, the natural fruit and vegetables are with the mass fraction of preservative each component：Perilla leaf
12 parts of extract, 18 parts of spice extract, 7 parts of forsythia suspense extraction, 2.5 parts of ethanol, 6 parts of pectin, 28 parts of water.
In a preferred embodiments of the invention, the natural fruit and vegetables are with the mass fraction of preservative each component：Perilla leaf
15 parts of extract, 25 parts of spice extract, 8 parts of forsythia suspense extraction, 3 parts of ethanol, 8 parts of pectin, 30 parts of water.
In a preferred embodiments of the invention, the natural fruit and vegetables are with the mass fraction of preservative each component：Perilla leaf
14 parts of extract, 23 parts of spice extract, 9 parts of forsythia suspense extraction, 2.5 parts of ethanol, 7 parts of pectin, 26 parts of water.
In a preferred embodiments of the invention, the spice extract is one in garlic P.E, Bulbus Allii Cepae extract
Plant or a variety of.
The present invention provides a kind of natural fruit and vegetables preservative, with antibiotic property is strong, safety non-toxic, good water solubility, thermally-stabilised
The incomparable advantage of synthetic preservative such as the good, sphere of action of property is wide.
Embodiment
The technical scheme in the embodiment of the present invention will be clearly and completely described below, it is clear that described implementation
Example is only a part of embodiment of the present invention, rather than whole embodiments.Based on the embodiment in the present invention, this area is common
All other embodiment that technical staff is obtained under the premise of creative work is not made, belongs to the model that the present invention is protected
Enclose.
The present invention provides natural fruit and vegetables preservative, a kind of natural fruit and vegetables preservative, it is characterised in that it is by perilla leaf
Extract, spice extract, forsythia suspense extraction, ethanol, pectin, water mixing composition；
The natural fruit and vegetables are with the mass fraction of each component in preservative：10-15 parts of perilla leaf extract, spice extract
12-25 parts, 6-9 parts of forsythia suspense extraction, 1.5-3 parts of ethanol, 3-8 parts of pectin, 20-30 parts of water.
In above-mentioned, the natural fruit and vegetables are with the mass fraction of preservative each component：11 parts of perilla leaf extract, spice
13 parts of extract, 6.5 parts of forsythia suspense extraction, 2 parts of ethanol, 5 parts of pectin, 25 parts of water.
In above-mentioned, the natural fruit and vegetables are with the mass fraction of preservative each component：12 parts of perilla leaf extract, spice
18 parts of extract, 7 parts of forsythia suspense extraction, 2.5 parts of ethanol, 6 parts of pectin, 28 parts of water.
Further, the natural fruit and vegetables are with the mass fraction of preservative each component：15 parts of perilla leaf extract, Xin Xiang
Expect 25 parts of extract, 8 parts of forsythia suspense extraction, 3 parts of ethanol, 8 parts of pectin, 30 parts of water.
Further, the natural fruit and vegetables are with the mass fraction of preservative each component：14 parts of perilla leaf extract, Xin Xiang
Expect 23 parts of extract, 9 parts of forsythia suspense extraction, 2.5 parts of ethanol, 7 parts of pectin, 26 parts of water.
Further, the spice extract is the one or more in garlic P.E, Bulbus Allii Cepae extract.
The beneficial effects of the invention are as follows：There is provided a kind of natural fruit and vegetables preservative, with antibiotic property is strong, safety non-toxic,
The incomparable advantage of synthetic preservative such as good water solubility, heat endurance are good, sphere of action is wide.
Embodiments of the invention are the foregoing is only, are not intended to limit the scope of the invention, it is every to utilize this hair
Equivalent structure or equivalent flow conversion that bright description is made, or directly or indirectly it is used in other related technology necks
Domain, is similarly included in the scope of patent protection of the present invention.
Claims (6)
1. a kind of natural fruit and vegetables preservative, it is characterised in that it is extracted by perilla leaf extract, spice extract, the capsule of weeping forsythia
Thing, ethanol, pectin, water mixing composition；
The natural fruit and vegetables are with the mass fraction of each component in preservative：10-15 parts of perilla leaf extract, spice extract
12-25 parts, 6-9 parts of forsythia suspense extraction, 1.5-3 parts of ethanol, 3-8 parts of pectin, 20-30 parts of water.
2. natural fruit and vegetables preservative according to claim 1, it is characterised in that natural fruit and vegetables preservative each group
Point mass fraction be：11 parts of perilla leaf extract, 13 parts of spice extract, 6.5 parts of forsythia suspense extraction, 2 parts of ethanol, pectin
5 parts, 25 parts of water.
3. natural fruit and vegetables preservative according to claim 1, it is characterised in that natural fruit and vegetables preservative each group
Point mass fraction be：12 parts of perilla leaf extract, 18 parts of spice extract, 7 parts of forsythia suspense extraction, 2.5 parts of ethanol, pectin
6 parts, 28 parts of water.
4. natural fruit and vegetables preservative according to claim 1, it is characterised in that natural fruit and vegetables preservative each group
Point mass fraction be：15 parts of perilla leaf extract, 25 parts of spice extract, 8 parts of forsythia suspense extraction, 3 parts of ethanol, pectin 8
Part, 30 parts of water.
5. natural fruit and vegetables preservative according to claim 1, it is characterised in that natural fruit and vegetables preservative each group
Point mass fraction be：14 parts of perilla leaf extract, 23 parts of spice extract, 9 parts of forsythia suspense extraction, 2.5 parts of ethanol, pectin
7 parts, 26 parts of water.
6. natural fruit and vegetables preservative according to claim 1, it is characterised in that the spice extract carries for garlic
Take the one or more in thing, Bulbus Allii Cepae extract.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710738648.2A CN107279278A (en) | 2017-08-25 | 2017-08-25 | A kind of natural fruit and vegetables preservative |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710738648.2A CN107279278A (en) | 2017-08-25 | 2017-08-25 | A kind of natural fruit and vegetables preservative |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107279278A true CN107279278A (en) | 2017-10-24 |
Family
ID=60106587
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710738648.2A Pending CN107279278A (en) | 2017-08-25 | 2017-08-25 | A kind of natural fruit and vegetables preservative |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107279278A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109197988A (en) * | 2018-08-31 | 2019-01-15 | 苏炳京 | The no added tinned fruit of green and its processing technology |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102265921A (en) * | 2011-08-10 | 2011-12-07 | 黑龙江宝迪肉类食品有限公司 | Special composite natural preservative for meat products |
| CN103719267A (en) * | 2013-12-23 | 2014-04-16 | 吴江华诚复合材料科技有限公司 | Preparation method of novel edible film-coated fruit and vegetable fresh-keeping agent |
| CN106720279A (en) * | 2016-11-28 | 2017-05-31 | 范长山 | The fresh-keeping formula of many components and preservation method of sweet persimmon under a kind of normal temperature |
-
2017
- 2017-08-25 CN CN201710738648.2A patent/CN107279278A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102265921A (en) * | 2011-08-10 | 2011-12-07 | 黑龙江宝迪肉类食品有限公司 | Special composite natural preservative for meat products |
| CN103719267A (en) * | 2013-12-23 | 2014-04-16 | 吴江华诚复合材料科技有限公司 | Preparation method of novel edible film-coated fruit and vegetable fresh-keeping agent |
| CN106720279A (en) * | 2016-11-28 | 2017-05-31 | 范长山 | The fresh-keeping formula of many components and preservation method of sweet persimmon under a kind of normal temperature |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109197988A (en) * | 2018-08-31 | 2019-01-15 | 苏炳京 | The no added tinned fruit of green and its processing technology |
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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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20171024 |
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| RJ01 | Rejection of invention patent application after publication |