CN109662141A - Vegetable preservative and preparation method and application thereof - Google Patents
Vegetable preservative and preparation method and application thereof Download PDFInfo
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- CN109662141A CN109662141A CN201910039110.1A CN201910039110A CN109662141A CN 109662141 A CN109662141 A CN 109662141A CN 201910039110 A CN201910039110 A CN 201910039110A CN 109662141 A CN109662141 A CN 109662141A
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- vegetable fresh
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- keeping vegetable
- vegetables
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- 235000013311 vegetables Nutrition 0.000 title claims abstract description 83
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 239000003755 preservative agent Substances 0.000 title abstract description 5
- 230000002335 preservative effect Effects 0.000 title abstract description 5
- 241000229143 Hippophae Species 0.000 claims abstract description 40
- 235000003145 Hippophae rhamnoides Nutrition 0.000 claims abstract description 39
- 229920001661 Chitosan Polymers 0.000 claims abstract description 11
- 235000010297 nisin Nutrition 0.000 claims abstract description 11
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 claims abstract description 8
- 108010053775 Nisin Proteins 0.000 claims abstract description 8
- 239000004309 nisin Substances 0.000 claims abstract description 8
- 238000001914 filtration Methods 0.000 claims abstract description 4
- 239000003795 chemical substances by application Substances 0.000 claims description 46
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 17
- 238000012545 processing Methods 0.000 claims description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 238000007872 degassing Methods 0.000 claims description 7
- 239000000706 filtrate Substances 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 244000221633 Brassica rapa subsp chinensis Species 0.000 claims description 4
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 claims description 4
- 238000011282 treatment Methods 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 239000000575 pesticide Substances 0.000 claims description 3
- 239000004033 plastic Substances 0.000 claims description 3
- 240000008436 Ipomoea aquatica Species 0.000 claims description 2
- 235000019004 Ipomoea aquatica Nutrition 0.000 claims description 2
- 235000009337 Spinacia oleracea Nutrition 0.000 claims description 2
- 239000011248 coating agent Substances 0.000 claims description 2
- 238000000576 coating method Methods 0.000 claims description 2
- 238000007598 dipping method Methods 0.000 claims description 2
- 238000004528 spin coating Methods 0.000 claims description 2
- 230000008961 swelling Effects 0.000 claims description 2
- 241000219315 Spinacia Species 0.000 claims 1
- 238000010422 painting Methods 0.000 claims 1
- 239000007921 spray Substances 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 6
- 238000004321 preservation Methods 0.000 abstract description 6
- 238000002156 mixing Methods 0.000 abstract description 4
- 239000002994 raw material Substances 0.000 abstract description 4
- 235000012055 fruits and vegetables Nutrition 0.000 abstract description 3
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 abstract 3
- 238000011031 large-scale manufacturing process Methods 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 238000011156 evaluation Methods 0.000 description 9
- 230000001953 sensory effect Effects 0.000 description 9
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 238000010008 shearing Methods 0.000 description 3
- 239000002689 soil Substances 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- 206010002383 Angina Pectoris Diseases 0.000 description 1
- 201000001320 Atherosclerosis Diseases 0.000 description 1
- 235000000318 Bindesalat Nutrition 0.000 description 1
- 244000106835 Bindesalat Species 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 206010036790 Productive cough Diseases 0.000 description 1
- 244000300264 Spinacia oleracea Species 0.000 description 1
- UCKMPCXJQFINFW-UHFFFAOYSA-N Sulphide Chemical compound [S-2] UCKMPCXJQFINFW-UHFFFAOYSA-N 0.000 description 1
- 238000012271 agricultural production Methods 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 230000001680 brushing effect Effects 0.000 description 1
- 230000003130 cardiopathic effect Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000007405 data analysis Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 230000009246 food effect Effects 0.000 description 1
- 230000000855 fungicidal effect Effects 0.000 description 1
- 239000000417 fungicide Substances 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 208000024794 sputum Diseases 0.000 description 1
- 210000003802 sputum Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 150000003505 terpenes Chemical class 0.000 description 1
- 235000007586 terpenes Nutrition 0.000 description 1
- 238000010998 test method Methods 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
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
-
- 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
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth 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)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention relates to the technical field of fruit and vegetable preservation, and discloses a vegetable preservative which comprises the following components in parts by weight: 15-20 parts of a sea buckthorn seed extracting solution, 4-7 parts of nisin, 10-20 parts of chitosan and 5-10 parts of an acetic acid solution. The invention also discloses a preparation method of the vegetable preservative, which comprises the steps of juicing the sea buckthorn seeds, filtering, removing residues to obtain a sea buckthorn seed extracting solution, and mixing the sea buckthorn seed extracting solution with other raw materials in proportion. The preparation method is simple, is suitable for large-scale production, and has wide sources of the main raw material seabuckthorn seeds and low production cost. The vegetable preservative has obvious preservation effect, can be widely applied to the preservation of vegetables, and is particularly suitable for the preservation of green vegetables.
Description
Technical field
The present invention relates to postharvest technology of fruits and vegetables fields, and in particular to a kind of agent keeping vegetable fresh and its preparation method and application.
Background technique
The fresh-keeping and processing of agricultural product is the continuation of agricultural production, is " the two industries Ji " in the agriculture process of reproduction, hair
Postpartum saving and processing is placed on up to country the top priority of agricultural, in addition to fresh-keeping and processing bring high added value, only reduced
The loss of existing fruits and vegetables, so that it may nearly hundred billion yuan of benefit is brought for society.Currently, China's vegetables postharvest handling is backward in technique,
It is high to adopt rear loss late, green vegetable adopts rear loss late and is even as high as 50% or more.Contain a large amount of organic acid, height in green vegetable
The aromatic substances such as grade alcohol, alcohols, terpene substances and some sulfide are mostly unstable, are easy to during preservation and freshness
It decomposes and volatilizees.These factors all significantly reduce the edible quality of vegetables.
Sea-buckthorn is a kind of Elaeangnaceae, Hippophne fallen leaves property shrub, and characteristic is drought-enduring, anti-blown sand, can be in salinization of soil
It survives on soil, therefore is widely used in water and soil conservation.Northwest China largely plants sea-buckthorn, is used for desert afforestation.At present still
The prior art that seabuckthorn seeds are applied to fresh-keeping of vegetables is not found.Existing vegetable fresh-keeping processing technology mostly use chemical preservative and
Fungicide, formula is complicated, and there are a degree of safety concerns by consumer.Therefore, it is necessary to develop a kind of more pure natural vegetable
Dish antistaling agent especially can be applied to the agent keeping vegetable fresh of green vegetable.
Summary of the invention
Present invention is primarily aimed at a kind of agent keeping vegetable fresh is provided, to overcome prior art agent keeping vegetable fresh ingredient multiple
It is miscellaneous, not safe enough pure natural problem.
To achieve the goals above, the technical solution adopted by the present invention is that a kind of agent keeping vegetable fresh is provided, by mass fraction
Meter includes: 15~20 parts of seabuckthorn seeds extracting solution, 4~7 parts of nisin, and 10~20 parts of chitosan, acetum 5~10
Part.
Further, the seabuckthorn seeds extracting solution is that seabuckthorn seeds are obtained after juicing and filtration treatment.
Further, the mass concentration of the acetum is 2%.
Further, the agent keeping vegetable fresh according to the mass fraction, including 20 parts of seabuckthorn seeds extracting solution, nisin
6 parts, 15 parts of chitosan, 5 parts of acetum.
The present invention also provides the preparation method of the agent keeping vegetable fresh, comprising the following steps:
Step 1: seabuckthorn seeds being put into juice extractor and are squeezed the juice, are stirred, juice is then filtered processing, remove residue, gained
Filtrate is the seabuckthorn seeds extracting solution；
Step 2: the chitosan being added in the acetum, under 60 DEG C of water bath conditions then stirring surpasses to abundant swelling
Sound degassing 5min, is cooled to 4 DEG C；The seabuckthorn seeds extracting solution, the nisin are mixed with the acetum again,
30min is stood after stirring, and the agent keeping vegetable fresh is made.
Further, the power of the ultrasonic degassing is 1500W.
The present invention also provides the applications of the agent keeping vegetable fresh, comprising the following steps:
Step 1: attachment and remains of pesticide that fresh-keeping vegetables wash away surface with clear water will be carried out, then rinse 2 with clean water
~3 times, it is put into 4 DEG C of refrigerating chamber chilling treatments；
Step 2: the agent keeping vegetable fresh being cooled to 4 DEG C, brushes or be sprayed on the surface of the vegetables；
Step 3: the vegetables for being coated with agent keeping vegetable fresh, which are put into gnotobasis, drains 30min, then covers PE with plastic casing
Film packaging, is placed in 4 ± 1 DEG C of environment and refrigerates.
Further, the mass ratio of the vegetables and the seabuckthorn seeds extracting solution is 100:10~20.
Further, the vegetables are pakchoi, spinach, romaine lettuce, water spinach.
Further, the coating includes at least one of dipping, brushing, spraying, spin coating.
The beneficial effects of the present invention are: (1) agent keeping vegetable fresh use seabuckthorn seeds for primary raw material directly squeeze the juice mentioned
Liquid is taken, comparison of ingredients is natural, and it is highly-safe, and raw material sources are extensive, and formula is simple, and cost is more cheap.(2) fresh-keeping of vegetables
Agent fresh-keeping effect is obvious, and the sensory evaluation scores of the vegetables of agent keeping vegetable fresh of the present invention has been used to be significantly higher than untreated vegetables.(3)
Vitamin C content is high in sea buckthorn fruit, is known as the laudatory title of the king of vitamin C.Sea buckthorn fruit is used as medicine to disappear with relieving cough and reducing sputum, stomach invigorating
The effect of food, promoting blood circulation to remove blood stasis.Modern medicine study, sea-buckthorn can reduce cholesterol, and allevating angina pectoris breaking-out also prevents and treats coronal dynamic
The cardiopathic effect of pulse atherosclerosis, is applied in fresh-keeping of vegetables, not only plays good preservation to vegetables,
Also improve the added value of product of vegetables.
Detailed description of the invention
Fig. 1 is the sensory evaluation of the fresh-keeping effect of different amounts agent keeping vegetable fresh；
Fig. 2 is that different amounts agent keeping vegetable fresh influences vegetables shearing force.
Specific embodiment
To make the objectives, technical solutions, and advantages of the present invention clearer, below with reference to embodiment and attached drawing, to this
Invention is described in further detail.
Agent keeping vegetable fresh of the present invention includes: 15~20 parts of seabuckthorn seeds extracting solution, nisin 4 according to the mass fraction
~7 parts, 10~20 parts of chitosan, 5~10 parts of acetum.Wherein, seabuckthorn seeds extracting solution be seabuckthorn seeds squeezed the juice and filtering at
Obtained after reason, the mass concentration of acetum is 2%.
The present invention is further explained with reference to embodiments, number as described below is mass fraction.
Embodiment 1
Seabuckthorn seeds are put into juice extractor and are squeezed the juice, are stirred, juice is then filtered processing, remove residue, gained filtrate is
For the seabuckthorn seeds extracting solution.15 parts of chitosans are added in 5 part of 2% acetum, are stirred under 60 DEG C of water bath conditions to sufficiently molten
Swollen, then 1500W power ultrasonic degassing 5min, is cooled to 4 DEG C.Again by 20 seabuckthorn seeds extracting solutions, 6 parts of nisins and mixed
It closes object further to mix, stands 30min after mixing evenly, the agent keeping vegetable fresh is made.
Fresh pakchoi 1kg is taken, the attachment and remains of pesticide on surface are washed away with clear water, then rinsed 3 times with clean water.
It weighs the ready agent keeping vegetable fresh of 0.015kg and is cooled to 4 DEG C, stir evenly, then dip film liquid with Clean Brush for cleaning, slowly
It is applied to vegetables surfaces externally and internally evenly.Vegetables after film are put into desinfection chamber and drain 30min naturally, are then covered with plastic casing
PE film packaging, is placed in 4 ± 1 DEG C of refrigerating chambers, fresh-keeping completion.
Embodiment 2
Seabuckthorn seeds are put into juice extractor and are squeezed the juice, are stirred, juice is then filtered processing, remove residue, gained filtrate is
For the seabuckthorn seeds extracting solution.10 parts of chitosans are added in 5 part of 2% acetum, are stirred under 60 DEG C of water bath conditions to sufficiently molten
Swollen, then 1500W power ultrasonic degassing 5min, is cooled to 4 DEG C.Again by 15 seabuckthorn seeds extracting solutions, 4 parts of nisins and mixed
It closes object further to mix, stands 30min after mixing evenly, the agent keeping vegetable fresh is made.
Embodiment 3
Seabuckthorn seeds are put into juice extractor and are squeezed the juice, are stirred, juice is then filtered processing, remove residue, gained filtrate is
For the seabuckthorn seeds extracting solution.16 parts of chitosans are added in 6 part of 2% acetum, are stirred under 60 DEG C of water bath conditions to sufficiently molten
Swollen, then 1500W power ultrasonic degassing 5min, is cooled to 4 DEG C.Again by 18 seabuckthorn seeds extracting solutions, 5 parts of nisins and mixed
It closes object further to mix, stands 30min after mixing evenly, the agent keeping vegetable fresh is made.
Embodiment 4: fresh-keeping effect test
1. selection freshness and the consistent pakchoi of maturity are divided into 6 groups, every group 1 kilogram.First group is blank control, is not appointed
Where reason；Second to the 6th group, it is made that 0.005kg, 0.01kg, 0.015kg, 0.02kg, 0.025kg embodiment 1 is respectively coated
Standby agent keeping vegetable fresh.
2. test method
Subjective appreciation method: in the 0th d, 1 d, 3 d, 6 d, 9 d, 12 d, observing vegetables by 5 valuation officers, leads to
It crosses four color, smell, structural state, retention ability aspects and sensory evaluation scores is carried out to it, be averaged.
Vegetable leaf: being trimmed to the sheet of 20mm × 20mm by tender assay method, then places it in the knife of tender degree device
On slot, keep plant fiber vertical with edge of a knife trend, starts instrument, measure the maximum shear force value in cutter cutting process, and remember
Record determination data, unit N.
3. test result
As depicted in figs. 1 and 2, with the extension of storage time, the sensory evaluation scores of 6 groups of samples are gradually decreased.Work as storage time
After reaching 12 days, the sensory evaluation scores of each group are below 6 points.By data analysis it is found that different vegetable antistaling agent dosage is to vegetables
Sensory evaluation scores influence extremely significant (p < 0.01), i.e. the addition of agent keeping vegetable fresh can make the sensory evaluation scores of processing group vegetables significant
Better than control group.The sensory evaluation scores that agent keeping vegetable fresh dosage is 0.15% group are in storage period always above other processing groups.By
Multiple range test learns, 0.05% group is extremely significant (p < 0.01) with 0.15% group of difference, 0.05% and 0.20%, 0.15% and
0.25% liang of group difference is significant (p < 0.05), and agent keeping vegetable fresh dosage is between three groups of 0.1%, 0.15%, 0.2%
It is without significant difference (p > 0.05), i.e., consistent to the sensory evaluation scores function and effect of vegetables.
Compared with the control group, different vegetable antistaling agent dosage influences extremely significant (p < 0.01) to the shearing force of vegetables.And work as
It stores the 12nd day, when agent keeping vegetable fresh dosage is 0.25%, shearing force has been higher by 12.743 N than control group.Multiple range test obtains
Out, 0.05%GSE and 0.25% processing group difference it is extremely significant (p < 0.01), 0.1% group with 0.25% group, 0.05% with
0.20% group difference is significant (p < 0.05), three processing group function and effect that agent keeping vegetable fresh dosage is 0.15%, 2%, 2.5%
Unanimously (p > 0.05).
Above-described embodiment is only preferred embodiment, the protection scope being not intended to limit the invention, in spirit of the invention
With any modifications, equivalent replacements, and improvements made within principle etc., should all be included in the protection scope of the present invention.
Claims (10)
1. a kind of agent keeping vegetable fresh, which is characterized in that the agent keeping vegetable fresh includes: seabuckthorn seeds extracting solution 15 according to the mass fraction
~20 parts, 4~7 parts of nisin, 10~20 parts of chitosan, 5~10 parts of acetum.
2. agent keeping vegetable fresh as described in claim 1, which is characterized in that the seabuckthorn seeds extracting solution be seabuckthorn seeds through juicing and
It is obtained after filtration treatment.
3. agent keeping vegetable fresh as claimed in claim 2, which is characterized in that the mass concentration of the acetum is 2%.
4. agent keeping vegetable fresh as claimed in claim 3, which is characterized in that the agent keeping vegetable fresh according to the mass fraction, including
20 parts of seabuckthorn seeds extracting solution, 6 parts of nisin, 15 parts of chitosan, 5 parts of acetum.
5. the preparation method of the agent keeping vegetable fresh as described in Claims 1-4, which comprises the following steps:
Step 1: seabuckthorn seeds being put into juice extractor and are squeezed the juice, are stirred, juice is then filtered processing, remove residue, gained
Filtrate is the seabuckthorn seeds extracting solution；
Step 2: the chitosan being added in the acetum, under 60 DEG C of water bath conditions then stirring surpasses to abundant swelling
Sound degassing 5min, is cooled to 4 DEG C；The seabuckthorn seeds extracting solution, the nisin are mixed with the acetum again,
30min is stood after stirring, and the agent keeping vegetable fresh is made.
6. the preparation method of agent keeping vegetable fresh as claimed in claim 5, which is characterized in that the power of the ultrasonic degassing is
1500W。
7. the application of the agent keeping vegetable fresh as described in Claims 1-4, which comprises the following steps:
Step 1: attachment and remains of pesticide that fresh-keeping vegetables wash away surface with clear water will be carried out, then rinse 2 with clean water
~3 times, it is put into 4 DEG C of refrigerating chamber chilling treatments；
Step 2: the agent keeping vegetable fresh being cooled to 4 DEG C, brushes or be sprayed on the surface of the vegetables；
Step 3: the vegetables for being coated with agent keeping vegetable fresh, which are put into gnotobasis, drains 30min, then covers PE with plastic casing
Film packaging, is placed in 4 ± 1 DEG C of environment and refrigerates.
8. the application of agent keeping vegetable fresh as claimed in claim 7, which is characterized in that the vegetables and the seabuckthorn seeds extracting solution
Mass ratio be 1000:10~20.
9. the application of agent keeping vegetable fresh as claimed in claim 7, which is characterized in that the vegetables are pakchoi, spinach, life
Dish, water spinach.
10. the application of agent keeping vegetable fresh as claimed in claim 7, which is characterized in that the coating includes dipping, brushes, spray
At least one of painting, spin coating.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910039110.1A CN109662141A (en) | 2019-01-16 | 2019-01-16 | Vegetable preservative and preparation method and application thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910039110.1A CN109662141A (en) | 2019-01-16 | 2019-01-16 | Vegetable preservative and preparation method and application thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109662141A true CN109662141A (en) | 2019-04-23 |
Family
ID=66150157
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910039110.1A Pending CN109662141A (en) | 2019-01-16 | 2019-01-16 | Vegetable preservative and preparation method and application thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109662141A (en) |
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| CN110156884A (en) * | 2019-05-22 | 2019-08-23 | 天津科技大学 | A kind of application recombinating Mytichitin-CB antibacterial peptide |
| CN111066878A (en) * | 2020-01-05 | 2020-04-28 | 江苏经贸职业技术学院 | Natural fruit and vegetable preservative and preparation process thereof |
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| CN103478236A (en) * | 2013-09-26 | 2014-01-01 | 上海海洋大学 | Fruit and vegetable antistaling agent and preparation method thereof |
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| CN103478236A (en) * | 2013-09-26 | 2014-01-01 | 上海海洋大学 | Fruit and vegetable antistaling agent and preparation method thereof |
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Application publication date: 20190423 |