CN108812879A - A kind of fresh-ness preserving agent for vegetable and preparation method thereof - Google Patents
A kind of fresh-ness preserving agent for vegetable and preparation method thereof Download PDFInfo
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- CN108812879A CN108812879A CN201810715902.1A CN201810715902A CN108812879A CN 108812879 A CN108812879 A CN 108812879A CN 201810715902 A CN201810715902 A CN 201810715902A CN 108812879 A CN108812879 A CN 108812879A
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- modified starch
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- 235000013311 vegetables Nutrition 0.000 title claims abstract description 60
- 235000019609 freshness Nutrition 0.000 title claims abstract description 44
- 239000003755 preservative agent Substances 0.000 title claims abstract description 43
- 238000002360 preparation method Methods 0.000 title claims description 14
- 229920000881 Modified starch Polymers 0.000 claims abstract description 35
- 239000004368 Modified starch Substances 0.000 claims abstract description 35
- 235000019426 modified starch Nutrition 0.000 claims abstract description 35
- 239000002994 raw material Substances 0.000 claims abstract description 30
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 30
- 239000002904 solvent Substances 0.000 claims abstract description 28
- 230000001954 sterilising effect Effects 0.000 claims abstract description 28
- 229920002752 Konjac Polymers 0.000 claims abstract description 21
- 150000004676 glycans Chemical class 0.000 claims abstract description 21
- 235000008390 olive oil Nutrition 0.000 claims abstract description 21
- 239000004006 olive oil Substances 0.000 claims abstract description 21
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 21
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 21
- 239000004094 surface-active agent Substances 0.000 claims abstract description 21
- 229920000858 Cyclodextrin Polymers 0.000 claims abstract description 19
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 19
- 239000005017 polysaccharide Substances 0.000 claims abstract description 19
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 claims abstract description 19
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims abstract description 15
- 229920002581 Glucomannan Polymers 0.000 claims abstract description 15
- 229940046240 glucomannan Drugs 0.000 claims abstract description 15
- 239000011782 vitamin Substances 0.000 claims abstract description 9
- 235000013343 vitamin Nutrition 0.000 claims abstract description 9
- 229940088594 vitamin Drugs 0.000 claims abstract description 9
- 229930003231 vitamin Natural products 0.000 claims abstract description 9
- 150000003722 vitamin derivatives Chemical class 0.000 claims abstract description 9
- 244000269722 Thea sinensis Species 0.000 claims abstract 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 30
- 239000000203 mixture Substances 0.000 claims description 29
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 28
- 239000003795 chemical substances by application Substances 0.000 claims description 18
- SMZOUWXMTYCWNB-UHFFFAOYSA-N 2-(2-methoxy-5-methylphenyl)ethanamine Chemical compound COC1=CC=C(C)C=C1CCN SMZOUWXMTYCWNB-UHFFFAOYSA-N 0.000 claims description 14
- NIXOWILDQLNWCW-UHFFFAOYSA-N 2-Propenoic acid Natural products OC(=O)C=C NIXOWILDQLNWCW-UHFFFAOYSA-N 0.000 claims description 14
- 240000002234 Allium sativum Species 0.000 claims description 14
- 229920002261 Corn starch Polymers 0.000 claims description 14
- 239000008120 corn starch Substances 0.000 claims description 14
- 229940099112 cornstarch Drugs 0.000 claims description 14
- WNAHIZMDSQCWRP-UHFFFAOYSA-N dodecane-1-thiol Chemical compound CCCCCCCCCCCCS WNAHIZMDSQCWRP-UHFFFAOYSA-N 0.000 claims description 14
- 235000019441 ethanol Nutrition 0.000 claims description 14
- 235000004611 garlic Nutrition 0.000 claims description 14
- 239000008236 heating water Substances 0.000 claims description 14
- 229940070527 tourmaline Drugs 0.000 claims description 14
- 229910052613 tourmaline Inorganic materials 0.000 claims description 14
- 239000011032 tourmaline Substances 0.000 claims description 14
- 239000011716 vitamin B2 Substances 0.000 claims description 13
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 claims description 10
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 claims description 9
- 229930003471 Vitamin B2 Natural products 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 9
- 229960002477 riboflavin Drugs 0.000 claims description 9
- 235000013616 tea Nutrition 0.000 claims description 9
- 235000019164 vitamin B2 Nutrition 0.000 claims description 9
- -1 sucrose fatty ester Chemical class 0.000 claims description 8
- 238000010559 graft polymerization reaction Methods 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 7
- 230000005855 radiation Effects 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 238000002525 ultrasonication Methods 0.000 claims description 7
- 229930006000 Sucrose Natural products 0.000 claims description 5
- 239000005720 sucrose Substances 0.000 claims description 5
- KMZHZAAOEWVPSE-UHFFFAOYSA-N 2,3-dihydroxypropyl acetate Chemical compound CC(=O)OCC(O)CO KMZHZAAOEWVPSE-UHFFFAOYSA-N 0.000 claims description 4
- 229950003779 propiram Drugs 0.000 claims description 3
- ZBAFFZBKCMWUHM-UHFFFAOYSA-N propiram Chemical compound C=1C=CC=NC=1N(C(=O)CC)C(C)CN1CCCCC1 ZBAFFZBKCMWUHM-UHFFFAOYSA-N 0.000 claims 2
- 235000009508 confectionery Nutrition 0.000 claims 1
- 238000000605 extraction Methods 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 10
- 238000004321 preservation Methods 0.000 abstract description 7
- 231100000252 nontoxic Toxicity 0.000 abstract description 4
- 230000003000 nontoxic effect Effects 0.000 abstract description 4
- 241001122767 Theaceae Species 0.000 description 16
- 235000013399 edible fruits Nutrition 0.000 description 13
- 235000012055 fruits and vegetables Nutrition 0.000 description 7
- 235000010485 konjac Nutrition 0.000 description 5
- 235000009754 Vitis X bourquina Nutrition 0.000 description 3
- 235000012333 Vitis X labruscana Nutrition 0.000 description 3
- 240000006365 Vitis vinifera Species 0.000 description 3
- 235000014787 Vitis vinifera Nutrition 0.000 description 3
- 238000010790 dilution Methods 0.000 description 3
- 239000012895 dilution Substances 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 244000247812 Amorphophallus rivieri Species 0.000 description 2
- 235000001206 Amorphophallus rivieri Nutrition 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 238000013475 authorization Methods 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 238000005260 corrosion Methods 0.000 description 2
- 238000001704 evaporation Methods 0.000 description 2
- 230000008020 evaporation Effects 0.000 description 2
- 239000007789 gas Substances 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 230000029058 respiratory gaseous exchange Effects 0.000 description 2
- 230000005068 transpiration Effects 0.000 description 2
- PZBPKYOVPCNPJY-UHFFFAOYSA-N 1-[2-(allyloxy)-2-(2,4-dichlorophenyl)ethyl]imidazole Chemical compound ClC1=CC(Cl)=CC=C1C(OCC=C)CN1C=NC=C1 PZBPKYOVPCNPJY-UHFFFAOYSA-N 0.000 description 1
- 101100493710 Caenorhabditis elegans bath-40 gene Proteins 0.000 description 1
- 101100493713 Caenorhabditis elegans bath-45 gene Proteins 0.000 description 1
- 241000233855 Orchidaceae Species 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 239000003242 anti bacterial agent Substances 0.000 description 1
- 229940088710 antibiotic agent Drugs 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 229960002125 enilconazole Drugs 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000012010 growth Effects 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000035479 physiological effects, processes and functions Effects 0.000 description 1
- 239000005648 plant growth regulator Substances 0.000 description 1
- 230000000241 respiratory effect Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 230000008733 trauma Effects 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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3544—Organic compounds containing hetero rings
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
-
- 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)
- Polymers & Plastics (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Food Science & Technology (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Botany (AREA)
- Treatments For Attaching Organic Compounds To Fibrous Goods (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
The invention discloses a kind of fresh-ness preserving agent for vegetable, the raw material including following parts by weight：3~6 parts of pulullan polysaccharide, 2~5 parts of konjaku glucomannan, 1~2 part of vitamin B2,2~4 parts of olive oil, 0.6~0.9 part of tea polyphenols, 2~3 parts of surfactant, 4~8 parts of modified starch, 2~5 parts of cyclodextrin, 2~6 parts of sterilization component, 100 parts of solvent.Fresh-ness preserving agent for vegetable Nantural non-toxic of the present invention, of good preservation effect, use is safe.
Description
Technical field
The invention belongs to antistaling agent technical fields, and in particular to a kind of fresh-ness preserving agent for vegetable and preparation method thereof.
Background technique
The crops such as veterinary antibiotics product is because rich in carbohydrate, organic acid, vitamin and inorganic salts etc., forming is people
The important nutrient source of class.But due to vegetables and fruits production seasonality, region and its high-moisture, eutrophic, low pH, physiology after-ripening with
And harvesting when vulnerable to mechanical trauma the characteristics of, so that it is difficult to long-period freshness preserving, to lose after causing serious adopt.Data shows
China has become vegetables and fruits big producer of the world, and yield accounts for about the 14% of total output, and loss is lost every year 20%~30% after adopting
More than 70,000,000,000 yuan.
Vegetables and fruits adopt after respiration, moisture transpiration effect and microbial infection be vegetables and fruits aging rot it is main because
Element, thus effectively inhibit vegetables and fruits adopt after respiration, transpiration and microorganism growth be the fresh-keeping main path of vegetables and fruits.It protects
The backwardness of fresh means has seriously affected vegetables and fruits in the exterior of commodity and quality of storage phase and shelf life, thus greatly reduces
Additional Value of Commodities.Therefore, lack effective fresh-keeping means and have become one of the major issue for hindering the development of vegetables and fruits crop product.
The disclosure of the invention of Authorization Notice No. CN103734269B a kind of agent keeping vegetable fresh and its answering on fresh-keeping of vegetables
With, it is characterised in that：The agent keeping vegetable fresh is by Imazalil sulfate, plant growth regulator, dispersion moisture agent, hydrotropy
Agent, filler composition.The antistaling agent can play preservation to a certain extent, but fresh-keeping effect and application kind are limited.
Summary of the invention
The present invention provides a kind of fresh-ness preserving agent for vegetable and preparation method thereof, solve the problems in background technique, the present invention
The fresh-ness preserving agent for vegetable Nantural non-toxic, of good preservation effect, use is safe.
It is of the existing technology in order to solve the problems, such as, it adopts the following technical scheme that：
A kind of fresh-ness preserving agent for vegetable, the raw material including following parts by weight：3~6 parts of pulullan polysaccharide, 2~5 parts of konjaku glucomannan,
1~2 part of vitamin B2,2~4 parts of olive oil, 0.6~0.9 part of tea polyphenols, 2~3 parts of surfactant, modified starch 4~8
Part, 2~5 parts of cyclodextrin, 2~6 parts of sterilization component, 100 parts of solvent.
Preferably, the fresh-ness preserving agent for vegetable, the raw material including following parts by weight：4~5 parts of pulullan polysaccharide, Amorphophallus rivieri glucomannan
3~4 parts of glycan, 1.2~1.9 parts of vitamin B2,2.7~3.1 parts of olive oil, 0.7~0.8 part of tea polyphenols, surfactant
2.5~2.8 parts, 5~7 parts of modified starch, 3~4 parts of cyclodextrin, 3~5 parts of sterilization component, 100 parts of solvent.
Preferably, the fresh-ness preserving agent for vegetable, the raw material including following parts by weight：4.5 parts of pulullan polysaccharide, konjak portuguese gansu polyose
Sugar 3.4 parts, 1.7 parts of vitamin B2,2.9 parts of olive oil, 0.76 part of tea polyphenols, 2.7 parts of surfactant, 6 parts of modified starch,
3.3 parts of cyclodextrin, 4.1 parts of sterilization component, 100 parts of solvent.
Preferably, the surfactant is any one of sucrose fatty ester, acetic acid monoglyceride.
Preferably, the preparation method of the modified starch is as follows：
（1）Weigh the raw material of following parts by weight：30 parts of cornstarch, 50 parts of water, 25 parts of acrylic acid, 5 parts of lauryl mercaptan；
（2）Ready cornstarch, water, acrylic acid and lauryl mercaptan are mixed, 70 DEG C is again heated to and is gelatinized；
（3）Product after gelatinization is placed in 60Co- gamma Rays field and carries out radiation graft polymerization, receiving dosage is
0.5KGy is to get the modified starch.
Preferably, sterilization component is the mixture of Rhizoma Gastrodiae extract, garlic P.E, Ginger P.E and Tourmaline, institute
The mass ratio for stating Rhizoma Gastrodiae extract, garlic P.E, Ginger P.E and Tourmaline is 3:3:3:1.
Preferably, the solvent is the mixture of water and ethyl alcohol.
Preferably, the mass ratio of the water and ethyl alcohol is 3:1.
A method of the fresh-ness preserving agent for vegetable is prepared, is included the following steps：
（1）Pulullan polysaccharide, konjaku glucomannan, vitamin B2, olive oil, tea polyphenols, surface-active are weighed by above-mentioned formula
Agent, modified starch, cyclodextrin, sterilization component, solvent, it is spare；
（2）Above-mentioned raw materials are mixed, are subsequently placed in water-bath, the temperature for controlling heating water bath is 50~60 DEG C, heating water bath
30~50 minutes, obtain mixture；
（3）By step（2）Resulting mixture is placed in blender and stirs 20~40 minutes, then at 3~6 points of ultrasonication
Clock is to get the fresh-ness preserving agent for vegetable.
Preferably, the step（3）In the mixing speed that is stirred be 300r/min.
Compared with prior art, the present invention it has the advantages that：
Fresh-ness preserving agent for vegetable Nantural non-toxic of the present invention, of good preservation effect, use is safe, and the fresh-ness preserving agent for vegetable is with Propiram
Polysaccharide, konjaku glucomannan, vitamin B2, olive oil, tea polyphenols, surfactant, modified starch, cyclodextrin, sterilization component,
Solvent is raw material, i.e., the ingredients such as fresh-keeping, anti-oxidant, natural disinfection, synergy, film forming component are compounded, and synergistic effect is prepared
Fresh-ness preserving agent for vegetable have effects that fresh-keeping, anti-corrosion, have good preservation to water fruits and vegetables, can delay food rot
Rotten speed reduces the evaporation of vegetables and fruits moisture, prevents from wilting.Meanwhile it can shape on surface through the antistaling agent treated vegetables and fruits
At one layer of uniform film, there is selective penetrated property to gas, can be reduced oxygen and enter fruits and vegetables, inhibit exhaling for fruits and vegetables significantly
Intensity is inhaled, there is excellent fresh-keeping and green-keeping effect, the preferably moisture loss of reduction fruits and vegetables and rotting rate.System of the present invention
Preparation Method is easy, and equipment investment is few, and raw material sources are guaranteed, pure natural, the low production cost of safety.
Specific embodiment
Present invention will be further explained below with reference to specific examples.These embodiments are merely to illustrate the present invention and do not have to
In limiting the scope of the invention.
Embodiment 1
The present embodiment is related to a kind of fresh-ness preserving agent for vegetable, the raw material including following parts by weight：3 parts of pulullan polysaccharide, konjak portuguese gansu polyose
Sugar 2 parts, 1 part of vitamin B2,2 parts of olive oil, 0.6 part of tea polyphenols, 2 parts of surfactant, 4 parts of modified starch, 2 parts of cyclodextrin,
2 parts of sterilization component, 100 parts of solvent.
Wherein, the surfactant is sucrose fatty ester.
Wherein, the preparation method of the modified starch is as follows：
（1）Weigh the raw material of following parts by weight：30 parts of cornstarch, 50 parts of water, 25 parts of acrylic acid, 5 parts of lauryl mercaptan；
（2）Ready cornstarch, water, acrylic acid and lauryl mercaptan are mixed, 70 DEG C is again heated to and is gelatinized；
（3）Product after gelatinization is placed in 60Co- gamma Rays field and carries out radiation graft polymerization, receiving dosage is
0.5KGy is to get the modified starch.
Wherein, sterilization component is the mixture of Rhizoma Gastrodiae extract, garlic P.E, Ginger P.E and Tourmaline, described
Rhizoma Gastrodiae extract, garlic P.E, Ginger P.E and Tourmaline mass ratio be 3:3:3:1.
Wherein, the solvent is the mixture of water and ethyl alcohol.
Wherein, the mass ratio of the water and ethyl alcohol is 3:1.
A method of the fresh-ness preserving agent for vegetable is prepared, is included the following steps：
（1）Pulullan polysaccharide, konjaku glucomannan, vitamin B2, olive oil, tea polyphenols, surface-active are weighed by above-mentioned formula
Agent, modified starch, cyclodextrin, sterilization component, solvent, it is spare；
（2）Above-mentioned raw materials are mixed, are subsequently placed in water-bath, the temperature for controlling heating water bath is 50 DEG C, and heating water bath 30 divides
Clock obtains mixture；
（3）By step（2）Resulting mixture, which is placed in blender, stirs 20 minutes, then ultrasonication 3 minutes to get
The fresh-ness preserving agent for vegetable.
Wherein, the step（3）In the mixing speed that is stirred be 300r/min.
Embodiment 2
The present embodiment is related to a kind of fresh-ness preserving agent for vegetable, the raw material including following parts by weight：6 parts of pulullan polysaccharide, konjak portuguese gansu polyose
Sugared 5 parts, vitamin B2 2 parts, 4 parts of olive oil, 0.9 part of tea polyphenols, 3 parts of surfactant, 8 parts of modified starch, 5 parts of cyclodextrin,
6 parts of sterilization component, 100 parts of solvent.
Wherein, the surfactant is acetic acid monoglyceride.
Wherein, the preparation method of the modified starch is as follows：
（1）Weigh the raw material of following parts by weight：30 parts of cornstarch, 50 parts of water, 25 parts of acrylic acid, 5 parts of lauryl mercaptan；
（2）Ready cornstarch, water, acrylic acid and lauryl mercaptan are mixed, 70 DEG C is again heated to and is gelatinized；
（3）Product after gelatinization is placed in 60Co- gamma Rays field and carries out radiation graft polymerization, receiving dosage is
0.5KGy is to get the modified starch.
Wherein, sterilization component is the mixture of Rhizoma Gastrodiae extract, garlic P.E, Ginger P.E and Tourmaline, described
Rhizoma Gastrodiae extract, garlic P.E, Ginger P.E and Tourmaline mass ratio be 3:3:3:1.
Wherein, the solvent is the mixture of water and ethyl alcohol.
Wherein, the mass ratio of the water and ethyl alcohol is 3:1.
A method of the fresh-ness preserving agent for vegetable is prepared, is included the following steps：
（1）Pulullan polysaccharide, konjaku glucomannan, vitamin B2, olive oil, tea polyphenols, surface-active are weighed by above-mentioned formula
Agent, modified starch, cyclodextrin, sterilization component, solvent, it is spare；
（2）Above-mentioned raw materials are mixed, are subsequently placed in water-bath, the temperature for controlling heating water bath is 60 DEG C, and heating water bath 50 divides
Clock obtains mixture；
（3）By step（2）Resulting mixture, which is placed in blender, stirs 40 minutes, then ultrasonication 6 minutes to get
The fresh-ness preserving agent for vegetable.
Wherein, the step（3）In the mixing speed that is stirred be 300r/min.
Embodiment 3
The present embodiment is related to a kind of fresh-ness preserving agent for vegetable, the raw material including following parts by weight：5 parts of pulullan polysaccharide, konjak portuguese gansu polyose
4 parts of sugar, 1.9 parts of vitamin B2,3.1 parts of olive oil, 0.8 part of tea polyphenols, 2.8 parts of surfactant, 7 parts of modified starch, ring paste
Smart 4 parts, 5 parts of sterilization component, 100 parts of solvent.
Wherein, the surfactant is sucrose fatty ester.
Wherein, the preparation method of the modified starch is as follows：
（1）Weigh the raw material of following parts by weight：30 parts of cornstarch, 50 parts of water, 25 parts of acrylic acid, 5 parts of lauryl mercaptan；
（2）Ready cornstarch, water, acrylic acid and lauryl mercaptan are mixed, 70 DEG C is again heated to and is gelatinized；
（3）Product after gelatinization is placed in 60Co- gamma Rays field and carries out radiation graft polymerization, receiving dosage is
0.5KGy is to get the modified starch.
Wherein, sterilization component is the mixture of Rhizoma Gastrodiae extract, garlic P.E, Ginger P.E and Tourmaline, described
Rhizoma Gastrodiae extract, garlic P.E, Ginger P.E and Tourmaline mass ratio be 3:3:3:1.
Wherein, the solvent is the mixture of water and ethyl alcohol.
Wherein, the mass ratio of the water and ethyl alcohol is 3:1.
A method of the fresh-ness preserving agent for vegetable is prepared, is included the following steps：
（1）Pulullan polysaccharide, konjaku glucomannan, vitamin B2, olive oil, tea polyphenols, surface-active are weighed by above-mentioned formula
Agent, modified starch, cyclodextrin, sterilization component, solvent, it is spare；
（2）Above-mentioned raw materials are mixed, are subsequently placed in water-bath, the temperature for controlling heating water bath is 52 DEG C, and heating water bath 37 divides
Clock obtains mixture；
（3）By step（2）Resulting mixture, which is placed in blender, stirs 25 minutes, then ultrasonication 4 minutes to get
The fresh-ness preserving agent for vegetable.
Wherein, the step（3）In the mixing speed that is stirred be 300r/min.
Embodiment 4
The present embodiment is related to a kind of fresh-ness preserving agent for vegetable, the raw material including following parts by weight：5 parts of pulullan polysaccharide, konjak portuguese gansu polyose
Sugared 4 parts, vitamin B21.9 parts, 3.1 parts of olive oil, 0.8 part of tea polyphenols, 2.8 parts of surfactant, 7 parts of modified starch, ring paste
Smart 4 parts, 5 parts of sterilization component, 100 parts of solvent.
Wherein, the surfactant is sucrose fatty ester.
Wherein, the preparation method of the modified starch is as follows：
（1）Weigh the raw material of following parts by weight：30 parts of cornstarch, 50 parts of water, 25 parts of acrylic acid, 5 parts of lauryl mercaptan；
（2）Ready cornstarch, water, acrylic acid and lauryl mercaptan are mixed, 70 DEG C is again heated to and is gelatinized；
（3）Product after gelatinization is placed in 60Co- gamma Rays field and carries out radiation graft polymerization, receiving dosage is
0.5KGy is to get the modified starch.
Wherein, sterilization component is the mixture of Rhizoma Gastrodiae extract, garlic P.E, Ginger P.E and Tourmaline, described
Rhizoma Gastrodiae extract, garlic P.E, Ginger P.E and Tourmaline mass ratio be 3:3:3:1.
Wherein, the solvent is the mixture of water and ethyl alcohol.
Wherein, the mass ratio of the water and ethyl alcohol is 3:1.
A method of the fresh-ness preserving agent for vegetable is prepared, is included the following steps：
（1）Pulullan polysaccharide, konjaku glucomannan, vitamin B2, olive oil, tea polyphenols, surface-active are weighed by above-mentioned formula
Agent, modified starch, cyclodextrin, sterilization component, solvent, it is spare；
（2）Above-mentioned raw materials are mixed, are subsequently placed in water-bath, the temperature for controlling heating water bath is 55 DEG C, and heating water bath 40 divides
Clock obtains mixture；
（3）By step（2）Resulting mixture, which is placed in blender, stirs 30 minutes, then ultrasonication 5 minutes to get
The fresh-ness preserving agent for vegetable.
Wherein, the step（3）In the mixing speed that is stirred be 300r/min.
Embodiment 5
The present embodiment is related to a kind of fresh-ness preserving agent for vegetable, the raw material including following parts by weight：4.5 parts of pulullan polysaccharide, Amorphophallus rivieri glucomannan
3.4 parts of glycan, 1.7 parts of vitamin B2,2.9 parts of olive oil, 0.76 part of tea polyphenols, 2.7 parts of surfactant, modified starch 6
Part, 3.3 parts of cyclodextrin, 4.1 parts of sterilization component, 100 parts of solvent.
Wherein, the surfactant is acetic acid monoglyceride.
Wherein, the preparation method of the modified starch is as follows：
（1）Weigh the raw material of following parts by weight：30 parts of cornstarch, 50 parts of water, 25 parts of acrylic acid, 5 parts of lauryl mercaptan；
（2）Ready cornstarch, water, acrylic acid and lauryl mercaptan are mixed, 70 DEG C is again heated to and is gelatinized；
（3）Product after gelatinization is placed in 60Co- gamma Rays field and carries out radiation graft polymerization, receiving dosage is
0.5KGy is to get the modified starch.
Wherein, sterilization component is the mixture of Rhizoma Gastrodiae extract, garlic P.E, Ginger P.E and Tourmaline, described
Rhizoma Gastrodiae extract, garlic P.E, Ginger P.E and Tourmaline mass ratio be 3:3:3:1.
Wherein, the solvent is the mixture of water and ethyl alcohol.
Wherein, the mass ratio of the water and ethyl alcohol is 3:1.
A method of the fresh-ness preserving agent for vegetable is prepared, is included the following steps：
（1）Pulullan polysaccharide, konjaku glucomannan, vitamin B2, olive oil, tea polyphenols, surface-active are weighed by above-mentioned formula
Agent, modified starch, cyclodextrin, sterilization component, solvent, it is spare；
（2）Above-mentioned raw materials are mixed, are subsequently placed in water-bath, the temperature for controlling heating water bath is 59 DEG C, and heating water bath 45 divides
Clock obtains mixture；
（3）By step（2）Resulting mixture, which is placed in blender, stirs 35 minutes, then ultrasonication 4 minutes to get
The fresh-ness preserving agent for vegetable.
Wherein, the step（3）In the mixing speed that is stirred be 300r/min.
Comparative example
A kind of agent keeping vegetable fresh disclosed in Authorization Notice No. CN103734269B.
The product that embodiment 1, embodiment 2, embodiment 3, embodiment 4, embodiment 5 are prepared is carried out 300 times respectively
Dilution, obtains dilution.The identical grape of selection quality is randomly divided into 6 parts, will wherein 5 parts be respectively placed in embodiment 1, embodiment
2, it carries out impregnating 30 minutes in the dilution of embodiment 3, embodiment 4, embodiment 5, and dries, remaining 1 part uses comparative example institute
The antistaling agent progress stated is fresh-keeping, as a control group, is placed in same environment, then observes grape, and records such as following table：
From above table it is found that comparing with control group, through antistaling agent of the present invention, treated that the grape fresh-keeping time is long.
Fresh-ness preserving agent for vegetable Nantural non-toxic of the present invention, of good preservation effect, use is safe, and the fresh-ness preserving agent for vegetable is with general
Shandong orchid polysaccharide, konjaku glucomannan, vitamin B2, olive oil, tea polyphenols, surfactant, modified starch, cyclodextrin, sterilization
Ingredient, solvent are raw material, i.e., the ingredients such as fresh-keeping, anti-oxidant, natural disinfection, synergy, film forming component are compounded, and are acted synergistically,
The fresh-ness preserving agent for vegetable prepared has effects that fresh-keeping, anti-corrosion, has good preservation to water fruits and vegetables, can delay to eat
The speed that object rots reduces the evaporation of vegetables and fruits moisture, prevents from wilting.Meanwhile through the antistaling agent treated vegetables and fruits in table
Face can form one layer of uniform film, have selective penetrated property to gas, can be reduced oxygen and enter fruits and vegetables, significantly inhibition fruit
The respiratory intensity of vegetable has excellent fresh-keeping and green-keeping effect, the preferably moisture loss of reduction fruits and vegetables and rotting rate.Institute of the present invention
The preparation method stated is easy, and equipment investment is few, and raw material sources are guaranteed, pure natural, the low production cost of safety.
Specific embodiments of the present invention are described above.It is to be appreciated that the invention is not limited to above-mentioned
Particular implementation, those skilled in the art can make various deformations or amendments within the scope of the claims, this not shadow
Ring substantive content of the invention.
Claims (10)
1. a kind of fresh-ness preserving agent for vegetable, which is characterized in that the raw material including following parts by weight：3~6 parts of pulullan polysaccharide, konjaku Portugal
2~5 parts of sweet glycan, vitamin B21~2 part, 2~4 parts of olive oil, 0.6~0.9 part of tea polyphenols, 2~3 parts of surfactant,
4~8 parts of modified starch, 2~5 parts of cyclodextrin, 2~6 parts of sterilization component, 100 parts of solvent.
2. fresh-ness preserving agent for vegetable according to claim 1, which is characterized in that the raw material including following parts by weight：Propiram is more
Sugared 4~5 parts, 3~4 parts of konjaku glucomannan, vitamin B21.2~1.9 parts, 2.7~3.1 parts of olive oil, tea polyphenols 0.7~
0.8 part, 2.5~2.8 parts of surfactant, 5~7 parts of modified starch, 3~4 parts of cyclodextrin, 3~5 parts of sterilization component, solvent 100
Part.
3. fresh-ness preserving agent for vegetable according to claim 1, which is characterized in that the raw material including following parts by weight：Propiram is more
Sugared 4.5 parts, 3.4 parts of konjaku glucomannan, 1.7 parts of vitamin B2,2.9 parts of olive oil, 0.76 part of tea polyphenols, surfactant
2.7 parts, 6 parts of modified starch, 3.3 parts of cyclodextrin, 4.1 parts of sterilization component, 100 parts of solvent.
4. fresh-ness preserving agent for vegetable according to claim 1, which is characterized in that the surfactant be sucrose fatty ester,
Any one of acetic acid monoglyceride.
5. fresh-ness preserving agent for vegetable according to claim 1, which is characterized in that the preparation method of the modified starch is as follows：
（1）Weigh the raw material of following parts by weight：30 parts of cornstarch, 50 parts of water, 25 parts of acrylic acid, 5 parts of lauryl mercaptan；
（2）Ready cornstarch, water, acrylic acid and lauryl mercaptan are mixed, 70 DEG C is again heated to and is gelatinized；
（3）Product after gelatinization is placed in 60Co- gamma Rays field and carries out radiation graft polymerization, receiving dosage is
0.5KGy is to get the modified starch.
6. fresh-ness preserving agent for vegetable according to claim 1, which is characterized in that sterilization component is Rhizoma Gastrodiae extract, garlic extraction
The mixture of object, Ginger P.E and Tourmaline, the Rhizoma Gastrodiae extract, garlic P.E, Ginger P.E and Tourmaline
Mass ratio is 3:3:3:1.
7. fresh-ness preserving agent for vegetable according to claim 1, which is characterized in that the solvent is the mixture of water and ethyl alcohol.
8. fresh-ness preserving agent for vegetable according to claim 7, which is characterized in that the mass ratio of the water and ethyl alcohol is 3:1.
9. a kind of method for preparing any one of claim 1~8 fresh-ness preserving agent for vegetable, which is characterized in that include the following steps：
（1）Pulullan polysaccharide, konjaku glucomannan, vitamin B2, olive oil, tea polyphenols, surface-active are weighed by above-mentioned formula
Agent, modified starch, cyclodextrin, sterilization component, solvent, it is spare；
（2）Above-mentioned raw materials are mixed, are subsequently placed in water-bath, the temperature for controlling heating water bath is 50~60 DEG C, heating water bath
30~50 minutes, obtain mixture；
（3）By step（2）Resulting mixture is placed in blender and stirs 20~40 minutes, then at 3~6 points of ultrasonication
Clock is to get the fresh-ness preserving agent for vegetable.
10. preparation method according to claim 9, which is characterized in that the step（3）In the mixing speed that is stirred
For 300r/min.
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| CN201810715902.1A CN108812879A (en) | 2018-07-03 | 2018-07-03 | A kind of fresh-ness preserving agent for vegetable and preparation method thereof |
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| CN201810715902.1A CN108812879A (en) | 2018-07-03 | 2018-07-03 | A kind of fresh-ness preserving agent for vegetable and preparation method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109315488A (en) * | 2018-11-25 | 2019-02-12 | 曲靖师范学院 | A kind of production method of bletilla Pu'er tea composite preservative |
| CN110012938A (en) * | 2019-05-24 | 2019-07-16 | 刘建飞 | Vegetable cold chain logistics ecology preservation method |
| CN111345343A (en) * | 2020-04-26 | 2020-06-30 | 成都海关技术中心 | Kiwi fruit storage preservative and preservation method thereof |
| CN112262884A (en) * | 2020-10-22 | 2021-01-26 | 甘肃世邦星达生物科技有限公司 | Fruit and vegetable coating agent |
| CN113412860A (en) * | 2021-07-13 | 2021-09-21 | 蚌埠市江淮粮油有限公司 | Preservative for rice storage and preparation process thereof |
-
2018
- 2018-07-03 CN CN201810715902.1A patent/CN108812879A/en not_active Withdrawn
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109315488A (en) * | 2018-11-25 | 2019-02-12 | 曲靖师范学院 | A kind of production method of bletilla Pu'er tea composite preservative |
| CN110012938A (en) * | 2019-05-24 | 2019-07-16 | 刘建飞 | Vegetable cold chain logistics ecology preservation method |
| CN110012938B (en) * | 2019-05-24 | 2022-04-29 | 猫眼品牌管理(上海)有限公司 | Vegetable cold-chain logistics ecological preservation method |
| CN111345343A (en) * | 2020-04-26 | 2020-06-30 | 成都海关技术中心 | Kiwi fruit storage preservative and preservation method thereof |
| CN112262884A (en) * | 2020-10-22 | 2021-01-26 | 甘肃世邦星达生物科技有限公司 | Fruit and vegetable coating agent |
| CN113412860A (en) * | 2021-07-13 | 2021-09-21 | 蚌埠市江淮粮油有限公司 | Preservative for rice storage and preparation process thereof |
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