CN107410463A - 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
- CN107410463A CN107410463A CN201710226706.3A CN201710226706A CN107410463A CN 107410463 A CN107410463 A CN 107410463A CN 201710226706 A CN201710226706 A CN 201710226706A CN 107410463 A CN107410463 A CN 107410463A
- Authority
- CN
- China
- Prior art keywords
- fruit vegetables
- fresh
- minutes
- water
- keeping
- 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
Abstract
The technical scheme is that it is achieved in that, the product is with potassium cinnamate, phosphoric acid, gadol extract, ribose, reuterin, ionized calcium, formic acid, Pediococcus acidilactici, calcium citrate, chitin, butyric acid, potassium sorbate, the organic mixing of water, scientific compatibility forms, 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, is more particularly to the antibacterial material with prevention vegetables putrefaction
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 that two industries in the agriculture process of reproduction are helped, 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 nearly hundred billion yuan of benefit is brought for society, 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 given birth in fresh-keeping of vegetables using antistaling agent to suppress mould
It is long, it is an essential ring, antistaling agent is not only favourable to fresh-keeping of vegetables, and 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, suppress
The metabolism of fruit vegetables and spreading for pathogen, the ripening and senescence of fruit vegetables delayed, promoted wound healing, enhancing
Premunition, prevent from rotting, the fresh-keeping agent compounding method of fruit vegetables for reach fresh-keeping, eliminate peculiar smell, extending period of storage.
The technical scheme is that be achieved in that, the product be with potassium cinnamate, phosphoric acid, gadol extract, ribose,
The organic mixing of reuterin, ionized calcium, formic acid, Pediococcus acidilactici, calcium citrate, chitin, butyric acid, potassium sorbate, water,
Scientific compatibility forms, and its compound method is as follows:
Formula is (by weight percentage)
The gadol extract 3.1% of 3.4% phosphoric acid of potassium cinnamate 2.5%
The ionized calcium 1.7% of 2.6% reuterin of ribose 2.2%
The calcium citrate 2.8% of 2.9% Pediococcus acidilactici of formic acid 3.2%
The potassium sorbate 1.4% of 2.4% butyric acid of chitin 1.9%
Water 69.9%
Preparing process:
The fruit vegetables antistaling agent is to assort the said goods by weight percentage, is mixed, its step：Using with suppression
Potassium cinnamate that pathogen spreads, phosphoric acid, gadol extract, ribose, reuterin admix first anaerobic jar hundred
Divide than in the water of half, stirring 195 minutes, 28 °C of constant temperature stands 210 minutes, there is fabulous fruit vegetables fresh-keeping function, it is suppressed that
The metabolism of fruit vegetables and spreading for pathogen, then ionized calcium, formic acid, Pediococcus acidilactici, calcium citrate, Ming Jiao
Matter, butyric acid, potassium sorbate are admixed in the water of second anaerobic jar percentage half and stirred 220 minutes, and 29 °C of constant temperature stands 220 points
Clock, the ripening and senescence of fruit vegetables can be delayed, promoted wound healing, enhancing premunition, prevented from rotting, reach fresh-keeping, disappear
Eliminated the unusual smell effect, and then the liquid in two anaerobic jars is blended in an anaerobic jar again, is stirred 225 minutes, constant-temperatureanaerobic anaerobic
It is finished product after 109 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 vegetables, promote wound healing, enhancing premunition, prevent from rotting, reach fresh-keeping, eliminate peculiar smell, extend 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:Potassium cinnamate
3.4%th, phosphoric acid 2.5%, gadol extract 3.1%, ribose 2.6%, reuterin 2.2%, ionized calcium 1.7%, formic acid 2.9%, breast
Sour piece coccus 3.2%, calcium citrate 2.8%, chitin 2.4%, butyric acid 1.9%, potassium sorbate 1.4%, water 69.9%, are mixed,
The is admixed using with suppressing the pathogen potassium cinnamate, phosphoric acid, gadol extract, ribose, the reuterin that spread
In the water of one anaerobic jar percentage half, stir 195 minutes, 28 °C of constant temperature stands 210 minutes, has fabulous fruit vegetables fresh-keeping
Function, it is suppressed that the metabolism of fruit vegetables and spreading for pathogen, then ionized calcium, formic acid, Pediococcus acidilactici, lemon
Lemon acid calcium, chitin, butyric acid, potassium sorbate are admixed in the water of second anaerobic jar percentage half and stirred 220 minutes, constant temperature
29 °C stand 220 minutes, can delay the ripening and senescence of fruit vegetables, promote wound healing, enhancing premunition, prevent change of rotting
Matter, reach fresh-keeping, eliminate peculiar smell effect, then the liquid in two anaerobic jars is blended in an anaerobic jar again, stirring 225
Minute, constant-temperatureanaerobic anaerobic is finished product after 109 hours.
Claims (1)
1. the technical scheme is that being achieved in that, the product is with potassium cinnamate, phosphoric acid, gadol extract, 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 gadol extract 3.1% of 3.4% phosphoric acid of potassium cinnamate 2.5%
The ionized calcium 1.7% of 2.6% reuterin of ribose 2.2%
The calcium citrate 2.8% of 2.9% Pediococcus acidilactici of formic acid 3.2%
The potassium sorbate 1.4% of 2.4% butyric acid of chitin 1.9%
Water 69.9%
Preparing process:
The fruit vegetables antistaling agent is to assort the said goods by weight percentage, is mixed, its step：Using with suppression
Potassium cinnamate that pathogen spreads, phosphoric acid, gadol extract, ribose, reuterin admix first anaerobic jar hundred
Divide than in the water of half, stirring 195 minutes, 28 °C of constant temperature stands 210 minutes, there is fabulous fruit vegetables fresh-keeping function, it is suppressed that
The metabolism of fruit vegetables and spreading for pathogen, then ionized calcium, formic acid, Pediococcus acidilactici, calcium citrate, Ming Jiao
Matter, butyric acid, potassium sorbate are admixed in the water of second anaerobic jar percentage half and stirred 220 minutes, and 29 °C of constant temperature stands 220 points
Clock, the ripening and senescence of fruit vegetables can be delayed, promoted wound healing, enhancing premunition, prevented from rotting, reach fresh-keeping, disappear
Eliminated the unusual smell effect, and then the liquid in two anaerobic jars is blended in an anaerobic jar again, is stirred 225 minutes, constant-temperatureanaerobic anaerobic
It is finished product after 109 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710226706.3A CN107410463A (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 |
|---|---|---|---|
| CN201710226706.3A CN107410463A (en) | 2017-04-09 | 2017-04-09 | A kind of compound method of fruit vegetables antistaling agent |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107410463A true CN107410463A (en) | 2017-12-01 |
Family
ID=60423502
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710226706.3A Pending CN107410463A (en) | 2017-04-09 | 2017-04-09 | A kind of compound method of fruit vegetables antistaling agent |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107410463A (en) |
Citations (11)
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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 |
| CN102138668A (en) * | 2010-01-28 | 2011-08-03 | 武汉鲜保生物技术有限公司 | Spice flavoring agent capable of retaining freshness and use 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 |
| 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 |
| CN105028492A (en) * | 2014-02-27 | 2015-11-11 | 北京农学院 | Application of rhodiola rosea extract to botrytis cinerea and alternaria oleracea inhibition |
| 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 CN201710226706.3A patent/CN107410463A/en active Pending
Patent Citations (11)
| 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 |
| CN102138668A (en) * | 2010-01-28 | 2011-08-03 | 武汉鲜保生物技术有限公司 | Spice flavoring agent capable of retaining freshness and use thereof |
| 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 |
| CN105028492A (en) * | 2014-02-27 | 2015-11-11 | 北京农学院 | Application of rhodiola rosea extract to botrytis cinerea and alternaria oleracea inhibition |
| 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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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20171201 |
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| WD01 | Invention patent application deemed withdrawn after publication |