CN109287741A - A kind of antimicrobial antistaling agent and preparation method thereof for vegetables - Google Patents
A kind of antimicrobial antistaling agent and preparation method thereof for vegetables Download PDFInfo
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- CN109287741A CN109287741A CN201811194006.1A CN201811194006A CN109287741A CN 109287741 A CN109287741 A CN 109287741A CN 201811194006 A CN201811194006 A CN 201811194006A CN 109287741 A CN109287741 A CN 109287741A
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- China
- Prior art keywords
- parts
- antistaling agent
- vegetables
- extraction liquid
- plant extraction
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- Pending
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- 235000013311 vegetables Nutrition 0.000 title claims abstract description 34
- 230000000845 anti-microbial effect Effects 0.000 title claims abstract description 30
- 238000002360 preparation method Methods 0.000 title claims description 13
- 238000000605 extraction Methods 0.000 claims abstract description 32
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 31
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 30
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims abstract description 26
- 241000196324 Embryophyta Species 0.000 claims abstract description 26
- 239000007788 liquid Substances 0.000 claims abstract description 26
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 20
- 240000002262 Litsea cubeba Species 0.000 claims abstract description 18
- 235000012854 Litsea cubeba Nutrition 0.000 claims abstract description 18
- 240000003731 Piper cubeba Species 0.000 claims abstract description 18
- 235000002711 Piper cubeba Nutrition 0.000 claims abstract description 18
- 240000003152 Rhus chinensis Species 0.000 claims abstract description 18
- 235000014220 Rhus chinensis Nutrition 0.000 claims abstract description 18
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 18
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 18
- 235000005187 Taraxacum officinale ssp. officinale Nutrition 0.000 claims abstract description 18
- 235000019508 mustard seed Nutrition 0.000 claims abstract description 18
- 239000002994 raw material Substances 0.000 claims abstract description 16
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-araboascorbic acid Natural products OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 claims abstract description 13
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims abstract description 13
- 240000000851 Vaccinium corymbosum Species 0.000 claims abstract description 13
- 235000003095 Vaccinium corymbosum Nutrition 0.000 claims abstract description 13
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims abstract description 13
- 229930003427 Vitamin E Natural products 0.000 claims abstract description 13
- 235000021014 blueberries Nutrition 0.000 claims abstract description 13
- RQFQJYYMBWVMQG-IXDPLRRUSA-N chitotriose Chemical compound O[C@@H]1[C@@H](N)[C@H](O)O[C@H](CO)[C@H]1O[C@H]1[C@H](N)[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)N)[C@@H](CO)O1 RQFQJYYMBWVMQG-IXDPLRRUSA-N 0.000 claims abstract description 13
- 235000010350 erythorbic acid Nutrition 0.000 claims abstract description 13
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 claims abstract description 13
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 13
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 13
- 229910052708 sodium Inorganic materials 0.000 claims abstract description 13
- 239000011734 sodium Substances 0.000 claims abstract description 13
- 239000008223 sterile water Substances 0.000 claims abstract description 13
- DINKXUCRJBUQAZ-UHFFFAOYSA-N tert-butyl 5-bromopyridine-3-carboxylate Chemical compound CC(C)(C)OC(=O)C1=CN=CC(Br)=C1 DINKXUCRJBUQAZ-UHFFFAOYSA-N 0.000 claims abstract description 13
- 239000011709 vitamin E Substances 0.000 claims abstract description 13
- 235000019165 vitamin E Nutrition 0.000 claims abstract description 13
- 229940046009 vitamin E Drugs 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 241000245665 Taraxacum Species 0.000 claims description 17
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 15
- 238000001914 filtration Methods 0.000 claims description 5
- 235000005254 Allium ampeloprasum Nutrition 0.000 claims description 2
- 240000006108 Allium ampeloprasum Species 0.000 claims description 2
- 235000002566 Capsicum Nutrition 0.000 claims description 2
- 240000008574 Capsicum frutescens Species 0.000 claims description 2
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 2
- 235000009337 Spinacia oleracea Nutrition 0.000 claims description 2
- 244000300264 Spinacia oleracea Species 0.000 claims description 2
- 239000001390 capsicum minimum Substances 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 4
- 239000003963 antioxidant agent Substances 0.000 abstract description 2
- 230000003078 antioxidant effect Effects 0.000 abstract description 2
- 235000006708 antioxidants Nutrition 0.000 abstract description 2
- 238000005260 corrosion Methods 0.000 abstract description 2
- 230000001954 sterilising effect Effects 0.000 abstract description 2
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 2
- 231100000331 toxic Toxicity 0.000 abstract description 2
- 230000002588 toxic effect Effects 0.000 abstract description 2
- 240000001949 Taraxacum officinale Species 0.000 abstract 1
- 238000002156 mixing Methods 0.000 description 4
- 235000005979 Citrus limon Nutrition 0.000 description 3
- 244000131522 Citrus pyriformis Species 0.000 description 3
- 238000000034 method Methods 0.000 description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000000126 substance Substances 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
- 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
-
- 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)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The present invention relates to a kind of antimicrobial antistaling agent for vegetables, the raw material including following parts by weight is made: 0.1-0.2 parts of blueberry leaf polyphenol, 0.2-0.3 parts of chitosan oligosaccharide, 0.01-0.05 parts of D-araboascorbic acid sodium, 5-10 parts of plant extraction liquid, 1-2 parts of citric acid, 0.5-1 parts of vitamin E, 120-150 parts of sterile water；The plant extraction liquid includes that the raw material system of following parts by weight forms: 3-6 parts of Chinese gall, 5-8 parts of dandelion, 4-7 parts of cloves, 5-8 parts of mustard seed, 2-5 parts of herba lysimachiae, 1-4 parts of the fruit of a cubeb litsea tree.Antistaling agent of the invention is safe and reliable, has no toxic side effect, and has the effect of sterilization, anti-corrosion, antioxidant, substantially prolongs the holding time of vegetables, has a extensive future.
Description
Technical field
The invention belongs to be used for vegetables storage art, and in particular to a kind of for the antimicrobial antistaling agent of vegetables and its preparation side
Method.
Background technique
With the continuous development of society, substance extreme enrichment, the long run supply of vegetables and out-of-season sale have been universal
Phenomenon.But fresh vegetables are during short-term preservation, because the various reasons such as oxidation, germ are rotted, rotten, serious shadow
Vegetables storage and transport are rung.Therefore providing the safe and reliable antimicrobial antistaling agent and preparation method thereof for vegetables of one kind becomes
It is particularly significant.
Summary of the invention
It is an object of the invention to: a kind of safe and reliable antimicrobial antistaling agent for vegetables is provided.
To achieve the goals above, the invention provides the following technical scheme:
A kind of antimicrobial antistaling agent for vegetables, the raw material including following parts by weight are made:
0.1-0.2 parts of blueberry leaf polyphenol, 0.2-0.3 parts of chitosan oligosaccharide, 0.01-0.05 parts of D-araboascorbic acid sodium, plant mention
Take 5-10 parts of liquid, 1-2 parts of citric acid, 0.5-1 parts of vitamin E, 120-150 parts of sterile water；
The plant extraction liquid includes that the raw material system of following parts by weight forms:
3-6 parts of Chinese gall, 5-8 parts of dandelion, 4-7 parts of cloves, 5-8 parts of mustard seed, 2-5 parts of herba lysimachiae, 1-4 parts of the fruit of a cubeb litsea tree.
Preferably, a kind of antimicrobial antistaling agent for vegetables, the raw material including following parts by weight are made:
0.15 part of blueberry leaf polyphenol, 0.25 part of chitosan oligosaccharide, 0.03 part of D-araboascorbic acid sodium, 7 parts of plant extraction liquid, lemon
Sour 1.5 parts, 0.7 part of vitamin E, 140 parts of sterile water；
The plant extraction liquid includes that the raw material system of following parts by weight forms:
5 parts of Chinese gall, 7 parts of dandelion, 5 parts of cloves, 7 parts of mustard seed, 3 parts of herba lysimachiae, 3 parts of the fruit of a cubeb litsea tree.
A kind of preparation method of the antimicrobial antistaling agent for vegetables, the specific steps are as follows:
S1: by Chinese gall, dandelion, cloves, mustard seed, herba lysimachiae, the fruit of a cubeb litsea tree crush after, with 65~90% alcohol steeps,
Filtering, it is 1g/mL to get plant extraction liquid that Rotary Evaporators, which are concentrated into concentration,；
S2: by blueberry leaf polyphenol, chitosan oligosaccharide, D-araboascorbic acid sodium, plant extraction liquid, citric acid, vitamin E, sterile
Water is after mixing up to the antimicrobial antistaling agent for being used for vegetables.
Preferably, Extracting temperature is 40-60 DEG C in step S1, extraction time 3-5h.
Preferably, Extracting temperature is 50 DEG C in step S1, extraction time 4h.
Preferably, the gross mass of Chinese gall in step S1, dandelion, cloves, mustard seed, herba lysimachiae, the fruit of a cubeb litsea tree with 65~
The mass ratio of 90% ethanol solution is 1:5-7.
Preferably, the antimicrobial antistaling agent can be used in capsicum, long bean, spinach, leek.
The beneficial effects of the present invention are:
Antistaling agent of the invention is safe and reliable, has no toxic side effect, and has the effect of sterilization, anti-corrosion, antioxidant, greatly prolongs
It holding times of vegetables, has a extensive future.
Specific embodiment
Embodiment 1
A kind of antimicrobial antistaling agent for vegetables, the raw material including following parts by weight are made:
0.1 part of blueberry leaf polyphenol, 0.2 part of chitosan oligosaccharide, 0.01 part of D-araboascorbic acid sodium, 5 parts of plant extraction liquid, citric acid
1 part, 0.5 part of vitamin E, 120 parts of sterile water；
The plant extraction liquid includes that the raw material system of following parts by weight forms:
3 parts of Chinese gall, 5 parts of dandelion, 4 parts of cloves, 5 parts of mustard seed, 2 parts of herba lysimachiae, 1 part of the fruit of a cubeb litsea tree.
The preparation method of the above-mentioned antimicrobial antistaling agent for vegetables, the specific steps are as follows:
S1: by Chinese gall, dandelion, cloves, mustard seed, herba lysimachiae, the fruit of a cubeb litsea tree crush after, with 65~90% alcohol steeps,
Filtering, it is 1g/mL to get plant extraction liquid that Rotary Evaporators, which are concentrated into concentration,；
S2: by blueberry leaf polyphenol, chitosan oligosaccharide, D-araboascorbic acid sodium, plant extraction liquid, citric acid, vitamin E, sterile
Water is after mixing up to the antimicrobial antistaling agent for being used for vegetables.
Wherein, Extracting temperature is 40 DEG C in step S1, extraction time 5h.
Chinese gall, dandelion, cloves, mustard seed, herba lysimachiae, the fruit of a cubeb litsea tree gross mass and 65~90% ethanol solutions quality
Than for 1:5.
Embodiment 2
A kind of antimicrobial antistaling agent for vegetables, the raw material including following parts by weight are made:
0.15 part of blueberry leaf polyphenol, 0.25 part of chitosan oligosaccharide, 0.03 part of D-araboascorbic acid sodium, 7 parts of plant extraction liquid, lemon
Sour 1.5 parts, 0.7 part of vitamin E, 140 parts of sterile water；
The plant extraction liquid includes that the raw material system of following parts by weight forms:
5 parts of Chinese gall, 7 parts of dandelion, 5 parts of cloves, 7 parts of mustard seed, 3 parts of herba lysimachiae, 3 parts of the fruit of a cubeb litsea tree.
The preparation method of the above-mentioned antimicrobial antistaling agent for vegetables, the specific steps are as follows:
S1: by Chinese gall, dandelion, cloves, mustard seed, herba lysimachiae, the fruit of a cubeb litsea tree crush after, with 65~90% alcohol steeps,
Filtering, it is 1g/mL to get plant extraction liquid that Rotary Evaporators, which are concentrated into concentration,；
S2: by blueberry leaf polyphenol, chitosan oligosaccharide, D-araboascorbic acid sodium, plant extraction liquid, citric acid, vitamin E, sterile
Water is after mixing up to the antimicrobial antistaling agent for being used for vegetables.
Wherein, Extracting temperature is 50 DEG C in step S1, extraction time 4h.
Chinese gall, dandelion, cloves, mustard seed, herba lysimachiae, the fruit of a cubeb litsea tree gross mass and 65~90% ethanol solutions quality
Than for 1:6.
Embodiment 3
A kind of antimicrobial antistaling agent for vegetables, the raw material including following parts by weight are made:
0.2 part of blueberry leaf polyphenol, 0.3 part of chitosan oligosaccharide, 0.05 part of D-araboascorbic acid sodium, 10 parts of plant extraction liquid, lemon
Sour 2 parts, 1 part of vitamin E, 150 parts of sterile water；
The plant extraction liquid includes that the raw material system of following parts by weight forms:
6 parts of Chinese gall, 8 parts of dandelion, 7 parts of cloves, 8 parts of mustard seed, 5 parts of herba lysimachiae, 4 parts of the fruit of a cubeb litsea tree.
The preparation method of the above-mentioned antimicrobial antistaling agent for vegetables, the specific steps are as follows:
S1: by Chinese gall, dandelion, cloves, mustard seed, herba lysimachiae, the fruit of a cubeb litsea tree crush after, with 65~90% alcohol steeps,
Filtering, it is 1g/mL to get plant extraction liquid that Rotary Evaporators, which are concentrated into concentration,；
S2: by blueberry leaf polyphenol, chitosan oligosaccharide, D-araboascorbic acid sodium, plant extraction liquid, citric acid, vitamin E, sterile
Water is after mixing up to the antimicrobial antistaling agent for being used for vegetables.
Wherein, Extracting temperature is 60 DEG C in step S1, extraction time 3h.
Chinese gall, dandelion, cloves, mustard seed, herba lysimachiae, the fruit of a cubeb litsea tree gross mass and 65~90% ethanol solutions quality
Than for 1:7.
Experimental example
Green pepper immersion is used in the antimicrobial antistaling agent of vegetables 18~28 minutes, after taking-up cold wind dries, is packed into freshness protection package
In, after vacuum seal, it is placed under room temperature (10-15 DEG C) fresh-keeping 2 months, healthy fruit reaches 98% or more.Through detecting, do not have in fruit
There is the Harmful Residue.
Claims (7)
1. a kind of antimicrobial antistaling agent for vegetables, it is characterised in that: the raw material including following parts by weight is made:
0.1-0.2 parts of blueberry leaf polyphenol, 0.2-0.3 parts of chitosan oligosaccharide, 0.01-0.05 parts of D-araboascorbic acid sodium, plant extraction liquid
5-10 parts, 1-2 parts of citric acid, 0.5-1 parts of vitamin E, 120-150 parts of sterile water；
The plant extraction liquid includes that the raw material system of following parts by weight forms:
3-6 parts of Chinese gall, 5-8 parts of dandelion, 4-7 parts of cloves, 5-8 parts of mustard seed, 2-5 parts of herba lysimachiae, 1-4 parts of the fruit of a cubeb litsea tree.
2. a kind of antimicrobial antistaling agent for vegetables according to claim 1, it is characterised in that: including following parts by weight
Raw material is made:
0.15 part of blueberry leaf polyphenol, 0.25 part of chitosan oligosaccharide, 0.03 part of D-araboascorbic acid sodium, 7 parts of plant extraction liquid, citric acid
1.5 parts, 0.7 part of vitamin E, 140 parts of sterile water；
The plant extraction liquid includes that the raw material system of following parts by weight forms:
5 parts of Chinese gall, 7 parts of dandelion, 5 parts of cloves, 7 parts of mustard seed, 3 parts of herba lysimachiae, 3 parts of the fruit of a cubeb litsea tree.
3. a kind of preparation method of the antimicrobial antistaling agent for vegetables, it is characterised in that: specific step is as follows:
S1: after Chinese gall, dandelion, cloves, mustard seed, herba lysimachiae, the fruit of a cubeb litsea tree are crushed, with 65~90% alcohol steeps, filtering,
It is 1g/mL to get plant extraction liquid that Rotary Evaporators, which are concentrated into concentration,；
S2: blueberry leaf polyphenol, chitosan oligosaccharide, D-araboascorbic acid sodium, plant extraction liquid, citric acid, vitamin E, sterile water are mixed
The antimicrobial antistaling agent of vegetables is used for after closing uniformly.
4. a kind of preparation method of antimicrobial antistaling agent for vegetables according to claim 3, it is characterised in that: step S1
Middle Extracting temperature is 40-60 DEG C, extraction time 3-5h.
5. a kind of preparation method of antimicrobial antistaling agent for vegetables according to claim 3, it is characterised in that: step S1
Middle Extracting temperature is 50 DEG C, extraction time 4h.
6. a kind of preparation method of antimicrobial antistaling agent for vegetables according to claim 3, it is characterised in that: step S1
Middle Chinese gall, dandelion, cloves, mustard seed, herba lysimachiae, the gross mass of the fruit of a cubeb litsea tree and the mass ratio of 65~90% ethanol solutions are 1:
5-7。
7. a kind of preparation method of antimicrobial antistaling agent for vegetables according to claim 3, it is characterised in that: described
Antimicrobial antistaling agent can be used in capsicum, long bean, spinach, leek.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811194006.1A CN109287741A (en) | 2018-10-12 | 2018-10-12 | A kind of antimicrobial antistaling agent and preparation method thereof for vegetables |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811194006.1A CN109287741A (en) | 2018-10-12 | 2018-10-12 | A kind of antimicrobial antistaling agent and preparation method thereof for vegetables |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109287741A true CN109287741A (en) | 2019-02-01 |
Family
ID=65162761
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811194006.1A Pending CN109287741A (en) | 2018-10-12 | 2018-10-12 | A kind of antimicrobial antistaling agent and preparation method thereof for vegetables |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109287741A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1736217A (en) * | 2005-09-07 | 2006-02-22 | 中国农业大学 | Sterilizing anti-staling agent for fruit and vegetable |
| CN102113552A (en) * | 2011-03-11 | 2011-07-06 | 中国农业大学 | Processing method for preserving fruits and vegetables at room temperature |
| CN103004972A (en) * | 2012-12-01 | 2013-04-03 | 杨舒毓 | Preservative for fruits and vegetables and application method of preservative |
| CN104146055A (en) * | 2014-06-27 | 2014-11-19 | 广西大学 | Plant source fruit and vegetable preservative |
| CN107788104A (en) * | 2016-08-30 | 2018-03-13 | 北京首诚航天农业生物科技有限公司 | A kind of fresh-cut fruit and vegetable antistaling agent and preparation method thereof and application method |
-
2018
- 2018-10-12 CN CN201811194006.1A patent/CN109287741A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1736217A (en) * | 2005-09-07 | 2006-02-22 | 中国农业大学 | Sterilizing anti-staling agent for fruit and vegetable |
| CN102113552A (en) * | 2011-03-11 | 2011-07-06 | 中国农业大学 | Processing method for preserving fruits and vegetables at room temperature |
| CN103004972A (en) * | 2012-12-01 | 2013-04-03 | 杨舒毓 | Preservative for fruits and vegetables and application method of preservative |
| CN104146055A (en) * | 2014-06-27 | 2014-11-19 | 广西大学 | Plant source fruit and vegetable preservative |
| CN107788104A (en) * | 2016-08-30 | 2018-03-13 | 北京首诚航天农业生物科技有限公司 | A kind of fresh-cut fruit and vegetable antistaling agent and preparation method thereof and application method |
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Application publication date: 20190201 |