CN109169870A - A kind of preparation method of fruit and vegetable fresh-keeping agent - Google Patents
A kind of preparation method of fruit and vegetable fresh-keeping agent Download PDFInfo
- Publication number
- CN109169870A CN109169870A CN201811036423.3A CN201811036423A CN109169870A CN 109169870 A CN109169870 A CN 109169870A CN 201811036423 A CN201811036423 A CN 201811036423A CN 109169870 A CN109169870 A CN 109169870A
- Authority
- CN
- China
- Prior art keywords
- solution
- fruit
- added
- filtrate
- keeping agent
- 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.)
- Granted
Links
Abstract
The invention belongs to agricultural product storage and preservation fields, and in particular to a kind of preparation method of non-harmful fruit and vegetable fresh-keeping agent.The fruit and vegetable fresh-keeping agent is supplied according to volume percentage, including bee glue water solution 20-30%, onion aqueous solution 30-40%, Chinese anise extracting solution 10-20%, surplus with sterile water.The fruit and vegetable fresh-keeping agent is prepared by extracting solution preparation, mixing, filtering, packaging step, the fruit and vegetable fresh-keeping agent ingredient is useful and harmless to human body, securely and reliably, fruits and vegetables storage period can not only be extended, also it is able to maintain and increases fruits and vegetables color, quality is improved, while there is formula easily, easy to operate advantage.
Description
The application is the divisional application of following application: the applying date is on 07 16th, 2015, application No. is
201510418246.5 entitled a kind of fruit and vegetable fresh-keeping agent and preparation method thereof.
Technical field
The invention belongs to agricultural product storage and preservation fields, and in particular to a kind of preparation side of non-harmful fruit and vegetable fresh-keeping agent
Method.
Background technique
In recent years, due to the rise of " green food " and " organic food ", people are to nuisanceless, pollution-free, high-quality fruits and vegetables
Demand increasing sharply, preserving fruit and vegetable utilizing is the major issue that fruit and vegetable picking faces below.Postharvest technology of fruits and vegetables master at present
Chemical synthesis antistaling agent is used, however is easy to cause secondary pollution, fresh-keeping effect to fruits and vegetables when using chemical synthesis antistaling agent
Actual requirement is also not achieved in fruit.Therefore, noresidue, pollution-free, broad-spectrum, esy to use, safe and reliable, at low cost novel
Antistaling agent becomes the direction of research and development from now on, and preserving fruit and vegetable utilizing will be one and expect huge investment and fast-developing market.
It is had shown that according to related research, natural plant extracts have the germ easily occurred in storage after fruit and vegetable picking
Good inhibiting effect, no counter productive have good corrosion-resistanting fresh-keeping effect.It is ideal such as propolis, onion, Chinese anise
Nontoxic, efficient fruit and vegetable fresh-keeping agent resource.
Propolis is the resin that honeybee acquires from plant gemma or trunk, is mixed into the secretion of palatine gland, wax gland thereon
A kind of colloidal solid object with aromatic odor being process.Rich in flavones, aromatic acid and its ester type compound, wherein flavones
Class compound is main effective component, has very strong antibacterial and oxidation resistance, a variety of to apple, tomato, green pepper etc.
Quality decline has good inhibiting effect after fruit and vegetable picking.
Onion also known as onion, Hu green onion, jade onion, have 5,000 years history as vegetables.Sulfur-bearing in onion functional components
Compound, predominantly thioether class, thio-alcohol, glucosinolates and sulfonic acid esters system, thiosulfonic acid esters.In sulfide be mainly disulphide and
Trisulfide.In relation to studies have shown that disulphide and trisulfide have the function of inhibiting fruits and vegetables brown stain.
Chinese anise, is the dry mature fruit of Magnoliaceae illiciumverum platymiscium Chinese anise, and south is commonly called as illiciumverum, north custom
Claim aniseed, is " integration of drinking and medicinal herbs " industrial crops.Recent studies indicate that star anise oil is micro- to cause corruption common in food
It is biological that there is good inhibiting effect, while also there is preferable inoxidizability, can be used as the natural preservative of one kind and resist
Oxidant be applied to food it is fresh-keeping in.
Summary of the invention
There is side effect for when carrying out preserving fruit and vegetable utilizing using chemically synthesized antistaling agent at present, the present invention provides a kind of nothing
The preparation method of the fruit and vegetable fresh-keeping agent of public hazards.
A kind of preparation method of fruit and vegetable fresh-keeping agent, which is characterized in that according to volume percentage comprising bee glue water solution
20-30%, onion aqueous solution 30-40%, Chinese anise extracting solution 10-20%, surplus are supplied with sterile water.
The preparation method of above-mentioned fruit and vegetable fresh-keeping agent, which is characterized in that comprise the following steps that:
1, prepared by extracting solution:
(A) bee glue water solution:
1., weigh pure propolis 100g, be added 5 times of bulking value scores be 60-70% edible ethanol, being sufficiently stirred makes
It is dissolved, and propolis alcoholic solution is made；
2., the propolis alcoholic solution in 1. is added to while stirring in 80 DEG C of hot water of 500ml, be cooled to room temperature, filter,
Filtrate recycling ethanol is to no alcohol taste, and to remove the ethyl alcohol in filtrate, it is spare to obtain filtrate 1 for filtering；
3., to filter residue, the sediment in 2. add the edible ethanol that 500ml volume fraction is 60-70%, be sufficiently stirred
It makes it dissolve；
4., the propolis alcoholic solution in 3. is slowly added into while stirring in 80 DEG C of hot water of 500ml, be cooled to room temperature, mistake
It is spare to obtain filtrate 2 to remove the filtering of the ethyl alcohol in filtrate for filter, filtrate recycling ethanol to no alcohol taste；
5., filtrate 1 and filtrate 2 merged, be concentrated into 1000ml in 80 DEG C, it is cooling, filter to get bee glue water solution；
(B) onion aqueous solution: weighing 100g onion, and peeling is added to 1000ml after being put into juice extractor progress break process
It in 70 DEG C of hot water, is cooled to room temperature, filters to get onion aqueous solution；
(C) Chinese anise extracting solution: weighing 80-100g Chinese anises, be crushed to 100 mesh, be added in 1000ml water,
Then it puts it into ultrasonic wave extraction equipment, makes ultrasonic temperature in 60 DEG C, supersonic frequency 30KHz, extraction 30 after closed container
Minute, gained extracting solution is cooled to room temperature, filters to get Chinese anise extracting solution.
2, it mixes: bee glue water solution, onion aqueous solution, Chinese anise extracting solution will be prepared and added according to above-mentioned formula rate
It is added in container, rest part adds water to absolutely, stirs evenly；
3, filter: first coarse filtration first is carried out to above-mentioned mixed liquor with 200-300 mesh filter screens, then use centrifuge from
Heart separation, the time 5 minutes, takes supernatant to get fruit and vegetable fresh-keeping agent by 8000 revs/min of revolving speed；
4, it packs: gained fruit and vegetable fresh-keeping agent in step 3 being added in packaging bag, progress vacuum sealed package, every bag
1000ml。
The utility model has the advantages that
Fruit and vegetable fresh-keeping agent of the present invention can inhibit the breathing of fruits and vegetables using propolis, Chinese anise, onion as main component
And transpiration, the loss of fruits and vegetables moisture is prevented, while having the function of antibacterial and color protection, inhibits fruits and vegetables corruption to go rotten, delay fruits and vegetables
Aging, to achieve the purpose that preserving fruit and vegetable utilizing；In addition, the fruit and vegetable fresh-keeping agent ingredient is useful and harmless to human body, securely and reliably, no
But fruits and vegetables storage period can be extended, moreover it is possible to fruits and vegetables color is kept and increased, quality is improved, while there is formula easily, it is easy to operate
The advantages of.
Application case
High-quality, no disease and pests harm small tomato is selected, is divided into two groups, one group of addition fruit and vegetable fresh-keeping agent of the present invention, another set
It does not add, from four weight-loss ratio, gas concentration lwevel, Vitamin C content, rotting rate index study fruit and vegetable fresh-keeping agents pair of the present invention
The research of small tomato.Fruit and vegetable fresh-keeping agent is respectively according to volume percentage using four groups of different formulations: 1. bee
Glue solution 20%, onion aqueous solution 30%, Chinese anise extracting solution 10%, surplus is supplied with sterile water；2. bee glue water solution
20%, onion aqueous solution 40%, Chinese anise extracting solution 20%, surplus is supplied with sterile water；3. bee glue water solution 30%, ocean
Green onion aqueous solution 30%, Chinese anise extracting solution 10%, surplus is supplied with sterile water；4. bee glue water solution 30%, onion aqueous solution
40%, Chinese anise extracting solution 20%, surplus is supplied with sterile water.
It observes shown in statistical result:
As shown in Figure 1, storage is a few days ago, each group weight-loss ratio is consistent substantially, since third day, control group weightlessness ratio
It is more serious to add antistaling agent group.It proves that antistaling agent of the present invention can inhibit transpiration, reduces moisture and nutriment
Consumption, to reduce the weight-loss ratio of storage period small tomato.
It is protected as shown in Fig. 2, the gas concentration lwevel rate of climb is higher than since second day, in the small tomato packaging bag of control group
Fresh dose of group.The respiration of small tomato can be inhibited by illustrating antistaling agent of the present invention, to extend storage period.
As shown in figure 3, small tomato Vitamin C content reduction speed is significantly faster than that fresh-keeping in control group since third day
Agent group.Vitamin C content is higher in small tomato, and the height of Vitamin C content indicates the quality of small Tomato Quality, while tieing up life
Plain C is also a kind of reducing substances, can be metabolized free radical caused by fruits and vegetables eubolism, protect cell tissue from
Damage and delay the speed of fruits and vegetables aging.Illustrate that antistaling agent of the present invention can delay small Tomato Senescence speed, maintains storage process
The quality of medium and small tomato.
As shown in figure 4, the small tomato rotting rate of control group is increased with a speed, hence it is evident that is higher than from third day to the 6th day
Antistaling agent group, until the 7th day fails, antistaling agent combination control group starts large area and rots.Illustrate that antistaling agent of the present invention can press down
The breeding of small tomato surface microorganism is made, to slow down the rotten speed of small tomato, extends small tomato storage period.
In summary the data of four figures are it may be concluded that antistaling agent of the present invention can be obviously improved small tomato storage effect
Fruit inhibits small tomato respiration and transpiration, reduces the consumption of moisture and nutriment, delays small Tomato Senescence speed,
Extend small tomato period of storage；In addition, antistaling agent ingredient of the present invention will not generate harmful substance to small tomato without chemical component,
It has no toxic and side effect to human body.
Detailed description of the invention
The small tomato weight-loss ratio variation of Fig. 1
Gas concentration lwevel changes of contents in the small tomato packaging bag of Fig. 2
The small tomato change of vitamin C of Fig. 3
The small tomato rotting rate variation of Fig. 4
Specific embodiment
Embodiment 1
A kind of fruit and vegetable fresh-keeping agent, according to volume percentage comprising bee glue water solution 20%, onion aqueous solution 30%,
Chinese anise extracting solution 10%, surplus is supplied with sterile water.
The preparation method of above-mentioned fruit and vegetable fresh-keeping agent, comprises the following steps that:
1, prepared by extracting solution:
(A) bee glue water solution:
1., weigh pure propolis 100g, the edible ethanol that 500g volume fraction is 70% is added, is sufficiently stirred and makes it dissolve,
Propolis alcoholic solution is made；
2., the propolis alcoholic solution in 1. is added to while stirring in 80 DEG C of hot water of 500ml, be cooled to room temperature, filter,
Filtrate recycling ethanol is to no alcohol taste, and to remove the ethyl alcohol in filtrate, it is spare to obtain filtrate 1 for filtering；
3., to filter residue, the sediment in 2. add the edible ethanol that 500ml volume fraction is 70%, being sufficiently stirred makes it
Dissolution；
4., the propolis alcoholic solution in 3. is slowly added into while stirring in 80 DEG C of hot water of 500ml, be cooled to room temperature, mistake
It is spare to obtain filtrate 2 to remove the filtering of the ethyl alcohol in filtrate for filter, filtrate recycling ethanol to no alcohol taste；
5., filtrate 1 and filtrate 2 merged, be concentrated into 1000ml in 80 DEG C, it is cooling, filter to get bee glue water solution；
(B) onion aqueous solution: weighing 100g onion, and peeling is added to 1000ml after being put into juice extractor progress break process
It in 70 DEG C of hot water, is cooled to room temperature, filters to get onion aqueous solution；
(C) Chinese anise extracting solution: weighing 100g Chinese anise, is crushed to 100 mesh, is added in 1000ml water, then
It puts it into ultrasonic wave extraction equipment, makes ultrasonic temperature in 60 DEG C, supersonic frequency 30KHz, extraction 30 minutes, institute after closed container
Extracting solution is obtained to be cooled to room temperature, filter to get Chinese anise extracting solution.
2, it mixes: bee glue water solution, onion aqueous solution, Chinese anise extracting solution will be prepared and added according to above-mentioned formula rate
It is added in container, rest part adds water to absolutely, stirs evenly；
3, it filters: first coarse filtration first being carried out to above-mentioned mixed liquor with 200 mesh filter screens, then using centrifuge centrifugation point
From 8000 revs/min of revolving speed, the time 5 minutes, taking supernatant to get fruit and vegetable fresh-keeping agent；
4, it packs: gained fruit and vegetable fresh-keeping agent in step 3 being added in packaging bag, progress vacuum sealed package, every bag
1000ml。
Embodiment 2
A kind of fruit and vegetable fresh-keeping agent, according to volume percentage, it includes bee glue water solution 20%, onion aqueous solution 40%, eight
Erect hypecoum extracting solution 20%, surplus is supplied with sterile water.
The preparation method of above-mentioned fruit and vegetable fresh-keeping agent, comprises the following steps that:
1, prepared by extracting solution:
(A) bee glue water solution:
1., weigh pure propolis 100g, the edible ethanol that 500g volume fraction is 70% is added, is sufficiently stirred and makes it dissolve,
Propolis alcoholic solution is made；
2., the propolis alcoholic solution in 1. is added to while stirring in 80 DEG C of hot water of 500ml, be cooled to room temperature, filter,
Filtrate recycling ethanol is to no alcohol taste, and to remove the ethyl alcohol in filtrate, it is spare to obtain filtrate 1 for filtering；
3., to filter residue, the sediment in 2. add the edible ethanol that 500ml volume fraction is 70%, being sufficiently stirred makes it
Dissolution；
4., the propolis alcoholic solution in 3. is slowly added into while stirring in 80 DEG C of hot water of 500ml, be cooled to room temperature, mistake
It is spare to obtain filtrate 2 to remove the filtering of the ethyl alcohol in filtrate for filter, filtrate recycling ethanol to no alcohol taste；
5., filtrate 1 and filtrate 2 merged, be concentrated into 1000ml in 80 DEG C, it is cooling, filter to get bee glue water solution；
(B) onion aqueous solution: weighing 100g onion, and peeling is added to 1000ml after being put into juice extractor progress break process
It in 70 DEG C of hot water, is cooled to room temperature, filters to get onion aqueous solution；
(C) Chinese anise extracting solution: weighing 100g Chinese anise, is crushed to 100 mesh, is added in 1000ml water, then
It puts it into ultrasonic wave extraction equipment, makes ultrasonic temperature in 60 DEG C, supersonic frequency 30KHz, extraction 30 minutes, institute after closed container
Extracting solution is obtained to be cooled to room temperature, filter to get Chinese anise extracting solution.
2, it mixes: bee glue water solution, onion aqueous solution, Chinese anise extracting solution will be prepared and added according to above-mentioned formula rate
It is added in container, rest part adds water to absolutely, stirs evenly；
3, it filters: first coarse filtration first being carried out to above-mentioned mixed liquor with 200 mesh filter screens, then using centrifuge centrifugation point
From 8000 revs/min of revolving speed, the time 5 minutes, taking supernatant to get fruit and vegetable fresh-keeping agent；
4, it packs: gained fruit and vegetable fresh-keeping agent in step 3 being added in packaging bag, progress vacuum sealed package, every bag
1000ml。
Embodiment 3
A kind of fruit and vegetable fresh-keeping agent, according to volume percentage comprising bee glue water solution 30%, onion aqueous solution 30%,
Chinese anise extracting solution 10%, surplus is supplied with sterile water.
The preparation method of above-mentioned fruit and vegetable fresh-keeping agent, comprises the following steps that:
1, prepared by extracting solution:
(A) bee glue water solution:
1., weigh pure propolis 100g, the edible ethanol that 500g volume fraction is 60% is added, is sufficiently stirred and makes it dissolve,
Propolis alcoholic solution is made；
2., the propolis alcoholic solution in 1. is added to while stirring in 80 DEG C of hot water of 500ml, be cooled to room temperature, filter,
Filtrate recycling ethanol is to no alcohol taste, and to remove the ethyl alcohol in filtrate, it is spare to obtain filtrate 1 for filtering；
3., to filter residue, the sediment in 2. add the edible ethanol that 500ml volume fraction is 60%, being sufficiently stirred makes it
Dissolution；
4., the propolis alcoholic solution in 3. is slowly added into while stirring in 80 DEG C of hot water of 500ml, be cooled to room temperature, mistake
It is spare to obtain filtrate 2 to remove the filtering of the ethyl alcohol in filtrate for filter, filtrate recycling ethanol to no alcohol taste；
5., filtrate 1 and filtrate 2 merged, be concentrated into 1000ml in 80 DEG C, it is cooling, filter to get bee glue water solution；
(B) onion aqueous solution: weighing 100g onion, and peeling is added to 1000ml after being put into juice extractor progress break process
It in 70 DEG C of hot water, is cooled to room temperature, filters to get onion aqueous solution；
(C) Chinese anise extracting solution: weighing 80g Chinese anise, is crushed to 100 mesh, is added in 1000ml water, then will
It is put into ultrasonic wave extraction equipment, makes ultrasonic temperature in 60 DEG C, supersonic frequency 30KHz, extraction 30 minutes, gained after closed container
Extracting solution is cooled to room temperature, filters to get Chinese anise extracting solution.
2, it mixes: bee glue water solution, onion aqueous solution, Chinese anise extracting solution will be prepared and added according to above-mentioned formula rate
It is added in container, rest part adds water to absolutely, stirs evenly；
3, it filters: first coarse filtration first being carried out to above-mentioned mixed liquor with 200 mesh filter screens, then using centrifuge centrifugation point
From 8000 revs/min of revolving speed, the time 5 minutes, taking supernatant to get fruit and vegetable fresh-keeping agent；
4, it packs: gained fruit and vegetable fresh-keeping agent in step 3 being added in packaging bag, progress vacuum sealed package, every bag
1000ml。
Embodiment 4
A kind of fruit and vegetable fresh-keeping agent, according to volume percentage comprising bee glue water solution 30%, onion aqueous solution 40%,
Chinese anise extracting solution 20%, surplus is supplied with sterile water.
The preparation method of above-mentioned fruit and vegetable fresh-keeping agent, comprises the following steps that:
1, prepared by extracting solution:
(A) bee glue water solution:
1., weigh pure propolis 100g, the edible ethanol that 500g volume fraction is 60% is added, is sufficiently stirred and makes it dissolve,
Propolis alcoholic solution is made；
2., the propolis alcoholic solution in 1. is added to while stirring in 80 DEG C of hot water of 500ml, be cooled to room temperature, filter,
Filtrate recycling ethanol is to no alcohol taste, and to remove the ethyl alcohol in filtrate, it is spare to obtain filtrate 1 for filtering；
3., to filter residue, the sediment in 2. add the edible ethanol that 500ml volume fraction is 60%, being sufficiently stirred makes it
Dissolution；
4., the propolis alcoholic solution in 3. is slowly added into while stirring in 80 DEG C of hot water of 500ml, be cooled to room temperature, mistake
It is spare to obtain filtrate 2 to remove the filtering of the ethyl alcohol in filtrate for filter, filtrate recycling ethanol to no alcohol taste；
5., filtrate 1 and filtrate 2 merged, be concentrated into 1000ml in 80 DEG C, it is cooling, filter to get bee glue water solution；
(B) onion aqueous solution: weighing 100g onion, and peeling is added to 1000ml after being put into juice extractor progress break process
It in 70 DEG C of hot water, is cooled to room temperature, filters to get onion aqueous solution；
(C) Chinese anise extracting solution: weighing 80g Chinese anise, is crushed to 100 mesh, is added in 1000ml water, then will
It is put into ultrasonic wave extraction equipment, makes ultrasonic temperature in 60 DEG C, supersonic frequency 30KHz, extraction 30 minutes, gained after closed container
Extracting solution is cooled to room temperature, filters to get Chinese anise extracting solution.
2, it mixes: bee glue water solution, onion aqueous solution, Chinese anise extracting solution will be prepared and added according to above-mentioned formula rate
It is added in container, rest part adds water to absolutely, stirs evenly；
3, it filters: first coarse filtration first being carried out to above-mentioned mixed liquor with 200 mesh filter screens, then using centrifuge centrifugation point
From 8000 revs/min of revolving speed, the time 5 minutes, taking supernatant to get fruit and vegetable fresh-keeping agent；
4, it packs: gained fruit and vegetable fresh-keeping agent in step 3 being added in packaging bag, progress vacuum sealed package, every bag
1000ml。
Above four case study on implementation are specific embodiments of the present invention, it is noted that unless stated otherwise, in the present invention
Technological means used is method known in those skilled in the art.In addition, embodiment be interpreted as it is illustrative, and
Unrestricted the scope of the present invention, the spirit and scope of the invention are limited only by the claims that follow.For those skilled in the art
For, under the premise of without departing substantially from spirit and scope of the present invention, in these embodiments material component and dosage carry out
Various changes or change also belong to protection scope of the present invention.
Claims (1)
1. a kind of production method of fruit and vegetable fresh-keeping agent, which is characterized in that according to volume percentage, the fruit and vegetable fresh-keeping agent includes
Bee glue water solution 20%, onion aqueous solution 40%, Chinese anise extracting solution 20%, surplus is supplied with sterile water, specifically include as
Lower making step:
(1) prepared by extracting solution:
(A) bee glue water solution:
1., weigh pure propolis 100g, the edible ethanol that 500g volume fraction is 70% is added, is sufficiently stirred and makes it dissolve, is made
Propolis alcoholic solution；
2., the propolis alcoholic solution in 1. is added to while stirring in 80 DEG C of hot water of 500ml, be cooled to room temperature, filter, filtrate
Ethyl alcohol is recycled to no alcohol taste, to remove the ethyl alcohol in filtrate, it is spare to obtain filtrate 1 for filtering；
3., to filter residue, the sediment in 2. add the edible ethanol that 500ml volume fraction is 70%, be sufficiently stirred and make it dissolve；
4., the propolis alcoholic solution in 3. is slowly added into while stirring in 80 DEG C of hot water of 500ml, be cooled to room temperature, filter,
It is spare to obtain filtrate 2 to remove the filtering of the ethyl alcohol in filtrate to no alcohol taste for filtrate recycling ethanol；
5., filtrate 1 and filtrate 2 merged, be concentrated into 1000ml in 80 DEG C, it is cooling, filter to get bee glue water solution；
(B) onion aqueous solution: weighing 100g onion, and peeling is added to 1000ml70 DEG C after being put into juice extractor progress break process
Hot water in, be cooled to room temperature, filter to get onion aqueous solution；
(C) Chinese anise extracting solution: weighing 100g Chinese anise, is crushed to 100 mesh, is added in 1000ml water, then by it
It is put into ultrasonic wave extraction equipment, makes ultrasonic temperature in 60 DEG C, supersonic frequency 30KHz, extraction 30 minutes after closed container, gained mentions
It takes liquid to be cooled to room temperature, filter to get Chinese anise extracting solution；
(2) it mixes: bee glue water solution, onion aqueous solution, Chinese anise extracting solution will be prepared according to formula rate and be added to appearance
In device, rest part is added water to absolutely, is stirred evenly；
(3) it filters: first coarse filtration first being carried out to above-mentioned mixed liquor with 200 mesh filter screens, be then centrifugated using centrifuge, turned
8000 revs/min of speed, the time 5 minutes, takes supernatant to get fruit and vegetable fresh-keeping agent；
(4) it packs: gained fruit and vegetable fresh-keeping agent in step (3) being added in packaging bag, progress vacuum sealed package, every bag
1000ml。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811036423.3A CN109169870B (en) | 2015-07-16 | 2015-07-16 | Preparation method of fruit and vegetable preservative |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510418246.5A CN104970094B (en) | 2015-07-16 | 2015-07-16 | A kind of fruit and vegetable fresh-keeping agent and preparation method thereof |
| CN201811036423.3A CN109169870B (en) | 2015-07-16 | 2015-07-16 | Preparation method of fruit and vegetable preservative |
Related Parent Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510418246.5A Division CN104970094B (en) | 2015-07-16 | 2015-07-16 | A kind of fruit and vegetable fresh-keeping agent and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN109169870A true CN109169870A (en) | 2019-01-11 |
| CN109169870B CN109169870B (en) | 2022-03-15 |
Family
ID=54267520
Family Applications (3)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811036423.3A Active CN109169870B (en) | 2015-07-16 | 2015-07-16 | Preparation method of fruit and vegetable preservative |
| CN201510418246.5A Active CN104970094B (en) | 2015-07-16 | 2015-07-16 | A kind of fruit and vegetable fresh-keeping agent and preparation method thereof |
| CN201811036294.8A Active CN109169869B (en) | 2015-07-16 | 2015-07-16 | Fruit and vegetable preservative |
Family Applications After (2)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510418246.5A Active CN104970094B (en) | 2015-07-16 | 2015-07-16 | A kind of fruit and vegetable fresh-keeping agent and preparation method thereof |
| CN201811036294.8A Active CN109169869B (en) | 2015-07-16 | 2015-07-16 | Fruit and vegetable preservative |
Country Status (1)
| Country | Link |
|---|---|
| CN (3) | CN109169870B (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106615085B (en) * | 2016-12-19 | 2020-01-10 | 山西省农业科学院生物技术研究中心 | Microbial and plant source composite fruit and vegetable fresh-keeping agent |
| CN107333877A (en) * | 2017-07-31 | 2017-11-10 | 周海腾 | Melon and fruit antistaling agent prepared by a kind of glycyrrhiza glabra extract |
| CN109221877A (en) * | 2018-08-31 | 2019-01-18 | 苏炳京 | Health-care steeping pot-stewed chicken pawl and its processing method |
| CN109077214A (en) * | 2018-08-31 | 2018-12-25 | 苏炳京 | A kind of food nutrition Organic fresh-keeping method liquid |
Citations (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1074751A (en) * | 1965-02-16 | 1967-07-05 | Clinical Bio Electrometer Co L | Sterilizing fruit and vegetables |
| CN1062640A (en) * | 1991-09-27 | 1992-07-15 | 宋心仿 | food preservative and preparation method thereof |
| CN1254504A (en) * | 1999-11-24 | 2000-05-31 | 周大成 | Antistaling agent for fruit, vegetable, flower and plant,and preparing process thereof |
| US6123968A (en) * | 1999-03-23 | 2000-09-26 | Mendez; Alejandro | Composition for extending shelf life for fresh fruits and vegetables without the use of refrigeration |
| US20020164406A1 (en) * | 1999-03-23 | 2002-11-07 | Alejandro Mendez | Composition for preserving fresh cut flowers, fresh fruits and vegetables without the use of refrigeration |
| KR100738658B1 (en) * | 2005-09-29 | 2007-07-11 | 대한민국(관리부서:농촌진흥청) | Composition comprising propolis for producing meat seasoning sauce and method thereof |
| CN101094595A (en) * | 2004-11-29 | 2007-12-26 | 美国芦荟株式会社 | Dehydration of food combinations |
| CN101223891A (en) * | 2008-01-25 | 2008-07-23 | 中国农业大学 | Aniseed essential oil for inhibiting plant pathogenic fungi and preparing method thereof |
| CN102018266A (en) * | 2009-09-11 | 2011-04-20 | 天津科技大学 | All-natural plant composite preservative and preparation method and preservation method thereof |
| CN102696752A (en) * | 2012-06-19 | 2012-10-03 | 广西工学院 | Preservation method for fresh-cut potato slices |
| CN103653176A (en) * | 2013-11-21 | 2014-03-26 | 荣成百合生物技术有限公司 | Natural compound preservative for food |
| EP2717691A1 (en) * | 2011-06-10 | 2014-04-16 | IMD Natural Solutions GmbH | Long chain glycolipids useful to avoid perishing or microbial contamination of materials |
| CN104172115A (en) * | 2014-07-07 | 2014-12-03 | 史占彪 | Preparation method of tomato sauce |
| CN104186495A (en) * | 2014-08-20 | 2014-12-10 | 青岛农业大学 | Pyrisoxazole-cnidium lactone suspension emulsion and preparation method thereof |
| CN104305180A (en) * | 2014-10-09 | 2015-01-28 | 张璧云 | Edible and applicable ingredient |
| CN104522084A (en) * | 2014-12-09 | 2015-04-22 | 张鹏 | Plant pesticide preparation method |
| CN104585294A (en) * | 2015-01-19 | 2015-05-06 | 浙江水利水电学院 | Preservation method capable of inhibiting blackening of penaeus vanmamei |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1618300A (en) * | 2004-09-01 | 2005-05-25 | 淮阴工学院 | Vegetables preservation method, and antistaling agent therefor |
| US7582318B2 (en) * | 2006-05-05 | 2009-09-01 | Pontificia Universidad Catolica De Chile | Natural composition based on Chilean monofloral honey extract from native vegetable species for bacterial infection control in vegetables at all |
| CN103004972A (en) * | 2012-12-01 | 2013-04-03 | 杨舒毓 | Preservative for fruits and vegetables and application method of preservative |
| CN104186646A (en) * | 2014-08-18 | 2014-12-10 | 石开明 | Preservative for hollow plum fruit preservation and preparation method and preservation method of preservative |
| CN104542952A (en) * | 2015-01-12 | 2015-04-29 | 塔里木大学 | Composite preservation method for winter jujube |
-
2015
- 2015-07-16 CN CN201811036423.3A patent/CN109169870B/en active Active
- 2015-07-16 CN CN201510418246.5A patent/CN104970094B/en active Active
- 2015-07-16 CN CN201811036294.8A patent/CN109169869B/en active Active
Patent Citations (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1074751A (en) * | 1965-02-16 | 1967-07-05 | Clinical Bio Electrometer Co L | Sterilizing fruit and vegetables |
| CN1062640A (en) * | 1991-09-27 | 1992-07-15 | 宋心仿 | food preservative and preparation method thereof |
| US6123968A (en) * | 1999-03-23 | 2000-09-26 | Mendez; Alejandro | Composition for extending shelf life for fresh fruits and vegetables without the use of refrigeration |
| US20020164406A1 (en) * | 1999-03-23 | 2002-11-07 | Alejandro Mendez | Composition for preserving fresh cut flowers, fresh fruits and vegetables without the use of refrigeration |
| CN1254504A (en) * | 1999-11-24 | 2000-05-31 | 周大成 | Antistaling agent for fruit, vegetable, flower and plant,and preparing process thereof |
| CN101094595A (en) * | 2004-11-29 | 2007-12-26 | 美国芦荟株式会社 | Dehydration of food combinations |
| KR100738658B1 (en) * | 2005-09-29 | 2007-07-11 | 대한민국(관리부서:농촌진흥청) | Composition comprising propolis for producing meat seasoning sauce and method thereof |
| CN101223891A (en) * | 2008-01-25 | 2008-07-23 | 中国农业大学 | Aniseed essential oil for inhibiting plant pathogenic fungi and preparing method thereof |
| CN102018266A (en) * | 2009-09-11 | 2011-04-20 | 天津科技大学 | All-natural plant composite preservative and preparation method and preservation method thereof |
| EP2717691A1 (en) * | 2011-06-10 | 2014-04-16 | IMD Natural Solutions GmbH | Long chain glycolipids useful to avoid perishing or microbial contamination of materials |
| CN102696752A (en) * | 2012-06-19 | 2012-10-03 | 广西工学院 | Preservation method for fresh-cut potato slices |
| CN103653176A (en) * | 2013-11-21 | 2014-03-26 | 荣成百合生物技术有限公司 | Natural compound preservative for food |
| CN104172115A (en) * | 2014-07-07 | 2014-12-03 | 史占彪 | Preparation method of tomato sauce |
| CN104186495A (en) * | 2014-08-20 | 2014-12-10 | 青岛农业大学 | Pyrisoxazole-cnidium lactone suspension emulsion and preparation method thereof |
| CN104305180A (en) * | 2014-10-09 | 2015-01-28 | 张璧云 | Edible and applicable ingredient |
| CN104522084A (en) * | 2014-12-09 | 2015-04-22 | 张鹏 | Plant pesticide preparation method |
| CN104585294A (en) * | 2015-01-19 | 2015-05-06 | 浙江水利水电学院 | Preservation method capable of inhibiting blackening of penaeus vanmamei |
Non-Patent Citations (9)
| Title |
|---|
| JANG, SE JI等: "Growth Promotion, Nutrition Levels, and Antioxidant Activity in Peucedanum japonicum Thunb. under Various Plant Extracts", 《AGRONOMY-BASEL》 * |
| LACHOWICZ, KJ等: "The synergistic preservative effects of the essential oils of sweet basil (Ocimum basilicum L.) against acid-tolerant food microflora", 《LETTERS IN APPLIED MICROBIOLOGY》 * |
| R. M. ORDÓÑEZ等: ""Potential application of Northern Argentine propolis to control some phytopathogenic bacteria"", 《MICROBIOLOGICAL RESEARCH》 * |
| 何首林: "28种植物提取物对果蔬防腐保鲜活性筛选", 《中国优秀博硕士学位论文全文数据库(硕士) 农业科技辑》 * |
| 刘光发: ""八角茴香等植物提取物对果蔬保鲜效果的研究"", 《中国优秀硕士学位论文全文数据库 工程科技Ｉ辑》 * |
| 唐春红著: "《天然防腐剂与抗氧化剂》", 31 May 2010, 中国轻工业出版社 * |
| 徐靖: "洋葱提取物的防褐变研究", 《中国优秀博硕士学位论文全文数据库(硕士) 工程科技Ⅰ辑》 * |
| 王后生: "天然药用果蔬保鲜剂的研究进展", 《科技视界》 * |
| 魏强华等: "蜂胶涂膜剂在番茄保鲜中的应用", 《食品工业科技》 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN109169870B (en) | 2022-03-15 |
| CN109169869A (en) | 2019-01-11 |
| CN109169869B (en) | 2022-03-15 |
| CN104970094A (en) | 2015-10-14 |
| CN104970094B (en) | 2018-10-02 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104970094B (en) | A kind of fruit and vegetable fresh-keeping agent and preparation method thereof | |
| CN104286158B (en) | A kind of honey peach gather before preservative specially | |
| CN105707202A (en) | Natural plant extract dried fish preservative and preparation method and application thereof | |
| CN107691636A (en) | A kind of fruit antistaling agent and preparation method thereof and preservation method | |
| CN104286664A (en) | Method for preparing highland barley seedling powder | |
| CN105433309A (en) | Method for preparing cooked radix puerariae whole flour rich in isoflavones | |
| CN106615073A (en) | Microcapsule vegetable fresh-keeping agent and preparation method thereof | |
| CN106172730A (en) | A kind of Corm Eleocharitis peel extract bacteriostasis, preservation agent and preparation and application | |
| CN102885133A (en) | Dried lily flower preservative as well as preparation method and application thereof | |
| CN107494713A (en) | A kind of vegetable and fruit antistaling agent and preparation method thereof | |
| CN107927150A (en) | A kind of natural composite antistaling agent for vegetables and preparation method thereof | |
| CN102524371B (en) | Lotus leaf leach liquor fruit and vegetable fresh keeping agent and use method thereof | |
| CN109105481A (en) | A kind of preservation method of citrus | |
| CN105707220A (en) | Apple preservative preparation method | |
| KR101187865B1 (en) | Method for preparing a wild plants-fermented composite | |
| CN104381775A (en) | Solid honey powder having effects of reducing blood lipid and health care | |
| CN106509073A (en) | Preservation method of grapefruits | |
| CN105918450A (en) | Fruit preservative as well as preparation method and use thereof | |
| CN1215802C (en) | Natural plant type antistaling agent | |
| CN107836675A (en) | A kind of jerusalem artichoke can and preparation method thereof | |
| CN102793847A (en) | Non-sulfured processing method of polygonatum | |
| JPS62208236A (en) | Pickled plum fruit enriched with vitamin c | |
| KR101928468B1 (en) | The enzyme food using the reef in the fields and vegetable extract and manufacturing methods of the jam | |
| CN105076251A (en) | Preparation method of natural mildew fungicide | |
| KR101530007B1 (en) | Functional fermented food and the manufacturing method thereof |
Legal Events
| 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 | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |