CN109673722A - A kind of preparation method of novel fresh-keeping liquid - Google Patents
A kind of preparation method of novel fresh-keeping liquid Download PDFInfo
- Publication number
- CN109673722A CN109673722A CN201710978057.2A CN201710978057A CN109673722A CN 109673722 A CN109673722 A CN 109673722A CN 201710978057 A CN201710978057 A CN 201710978057A CN 109673722 A CN109673722 A CN 109673722A
- Authority
- CN
- China
- Prior art keywords
- parts
- keeping liquid
- preparation
- novel fresh
- water
- 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.)
- Pending
Links
- 239000007788 liquid Substances 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 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 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 241000219357 Cactaceae Species 0.000 claims abstract description 5
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 5
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 5
- 229930006000 Sucrose Natural products 0.000 claims abstract description 5
- 244000269722 Thea sinensis Species 0.000 claims abstract description 5
- 238000000605 extraction Methods 0.000 claims abstract description 5
- 235000012907 honey Nutrition 0.000 claims abstract description 5
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 5
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 5
- 239000000843 powder Substances 0.000 claims abstract description 5
- 239000005720 sucrose Substances 0.000 claims abstract description 5
- -1 sucrose ester Chemical class 0.000 claims abstract description 5
- 238000002156 mixing Methods 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 3
- 239000000463 material Substances 0.000 abstract description 3
- 238000000034 method Methods 0.000 description 6
- 244000241257 Cucumis melo Species 0.000 description 4
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 4
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 4
- 235000013399 edible fruits Nutrition 0.000 description 4
- 241000251468 Actinopterygii Species 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 238000005507 spraying Methods 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- WPYMKLBDIGXBTP-UHFFFAOYSA-N benzoic acid Chemical compound OC(=O)C1=CC=CC=C1 WPYMKLBDIGXBTP-UHFFFAOYSA-N 0.000 description 2
- 235000010354 butylated hydroxytoluene Nutrition 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000001988 toxicity Effects 0.000 description 2
- 231100000419 toxicity Toxicity 0.000 description 2
- SPSPIUSUWPLVKD-UHFFFAOYSA-N 2,3-dibutyl-6-methylphenol Chemical compound CCCCC1=CC=C(C)C(O)=C1CCCC SPSPIUSUWPLVKD-UHFFFAOYSA-N 0.000 description 1
- 235000000832 Ayote Nutrition 0.000 description 1
- 239000005711 Benzoic acid Substances 0.000 description 1
- 240000004244 Cucurbita moschata Species 0.000 description 1
- 235000009854 Cucurbita moschata Nutrition 0.000 description 1
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 description 1
- 235000011430 Malus pumila Nutrition 0.000 description 1
- 235000015103 Malus silvestris Nutrition 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 235000014443 Pyrus communis Nutrition 0.000 description 1
- 230000000845 anti-microbial effect Effects 0.000 description 1
- 235000010233 benzoic acid Nutrition 0.000 description 1
- CZBZUDVBLSSABA-UHFFFAOYSA-N butylated hydroxyanisole Chemical compound COC1=CC=C(O)C(C(C)(C)C)=C1.COC1=CC=C(O)C=C1C(C)(C)C CZBZUDVBLSSABA-UHFFFAOYSA-N 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 210000003608 fece Anatomy 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 235000019249 food preservative Nutrition 0.000 description 1
- 239000005452 food preservative Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 235000015136 pumpkin Nutrition 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
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01N—PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES OR AS HERBICIDES; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS
- A01N3/00—Preservation of plants or parts thereof, e.g. inhibiting evaporation, improvement of the appearance of leaves or protection against physical influences such as UV radiation using chemical compositions; Grafting wax
- A01N3/02—Keeping cut flowers fresh chemically
-
- 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
- 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
- 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)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- General Health & Medical Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Health & Medical Sciences (AREA)
- General Chemical & Material Sciences (AREA)
- Plant Pathology (AREA)
- Agronomy & Crop Science (AREA)
- Toxicology (AREA)
- Dentistry (AREA)
- Environmental Sciences (AREA)
- Microbiology (AREA)
- Jellies, Jams, And Syrups (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of preparation methods of novel fresh-keeping liquid, it includes following component: 5~15 parts of cactus extraction, 5~10 parts of sucrose ester, 3~8 parts of citric acid, 3~9 parts of tea polyphenols, 2~6 parts of honey, 3~7 parts of fennel powder, 10~30 parts of water.The utility model has the advantages that compared with prior art, the present invention uses green material, low in cost and excellent.
Description
Technical field
The invention belongs to field of food, and in particular to a kind of preparation method of novel fresh-keeping liquid.
Background technique
Food often has with antistaling agent: benzoic acid, be countries in the world allow using a kind of food preservative, it is in animal body
It inside easily excretes, does not accumulate with dung liquid, toxicity is low and cheap, occupies most domestic antistaling agent market at present；Butyl
Hydroxyanisole (BHA) is one of current international widely applied antioxidant, and has very strong anti-microbial effect, mainly
For edible oil and fat, research on maximum utilized quantity 0.2g/kg, the disadvantage is that higher cost；Dibutyl hydroxy toluene (BHT) is current China
One of maximum antioxidant of output, it is cheap, it is the 1/5~1/8 of BHA, but inoxidizability is strong not as good as BHA, uses model
Enclose it is identical as BHA, the disadvantage is that toxicity is higher.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of preparation methods of novel fresh-keeping liquid, are deposited with solving the prior art
Ineffective problem.
In order to solve the above technical problems, The technical solution adopted by the invention is as follows:
A kind of novel fresh-keeping liquid, it includes following component:
Wherein, it includes following component:
Further, it includes following component:
The preparation method of above-mentioned novel fresh-keeping liquid, which is characterized in that it includes the following steps:
(1) cactus extraction and honey are added in the water of formula ratio half, stir 30min under 40 degrees Celsius；
(2) sucrose ester, citric acid, tea polyphenols and fennel powder is added in gained mixed system into step (1), mixing is equal
It is even；
(3) water of other half is added in gained mixed system into step (2), is stored in 4 degrees Celsius after mixing
Under it is spare.
Application of the above-mentioned novel fresh-keeping liquid in meat preservation is also within protection scope of the present invention.
Wherein, the application method is after mixing novel fresh-keeping liquid according to the volume ratio of 1:9 with water, to be applied to meat
On class product.
Application of the above-mentioned novel fresh-keeping liquid in fish are fresh-keeping is also within protection scope of the present invention.
Wherein, the application method is after mixing novel fresh-keeping liquid according to the volume ratio of 1:7 with water, to be applied to fish
On class product.
Application of the above-mentioned novel fresh-keeping liquid in fresh-keeping of vegetables is also within protection scope of the present invention.
Wherein, the application method is, after novel fresh-keeping liquid is mixed with water according to the volume ratio of 1:8, with spraying dress
Set sprinkling on vegetables.
Application of the above-mentioned novel fresh-keeping liquid in melon and fruit is fresh-keeping is also within protection scope of the present invention；Wherein, described
Melon and fruit is lichee, apple, pear and pumpkin.
Wherein, the application method is, after novel fresh-keeping liquid is mixed with water according to the volume ratio of 1:7.5, with spraying
Device is sprayed on melon and fruit.
Application of the above-mentioned novel fresh-keeping liquid in flower freshness is also within protection scope of the present invention.
Wherein, the application method is, after novel fresh-keeping liquid is mixed with water according to the volume ratio of 1:6, with spraying dress
It sets and is sprayed on flowers.
The utility model has the advantages that compared with prior art, the present invention uses green material, low in cost and excellent.
Specific embodiment
Embodiment 1
Material and its number: 8 parts of cactus extraction, 7 parts of sucrose ester, 6 parts of citric acid, 6 parts of tea polyphenols, 4 parts of honey, fennel
5 parts and 17 parts of water of face powder.
Preparation method:
(1) cactus extraction and honey are added in the water of formula ratio half, stir 30min under 40 degrees Celsius；
(2) sucrose ester, citric acid, tea polyphenols and fennel powder is added in gained mixed system into step (1), mixing is equal
It is even；
(3) water of other half is added in gained mixed system into step (2), is stored in 4 degrees Celsius after mixing
Under it is spare.
By the novel fresh-keeping liquid being prepared be used for meat, fish, vegetables, melon and fruit and flowers it is fresh-keeping in, have splendid
Effect.
Claims (3)
1. a kind of preparation method of novel fresh-keeping liquid, which is characterized in that it includes the following steps:
(1) cactus extraction and honey are added in the water of formula ratio half, stir 30min under 40 degrees Celsius；
(2) sucrose ester, citric acid, tea polyphenols and fennel powder is added in gained mixed system into step (1), is uniformly mixed；
(3) water of other half is added in gained mixed system into step (2), saves after mixing standby at 4 deg. celsius
With；
Wherein, the parts by weight of each component are as follows:
2. preparation method according to claim 1, which is characterized in that it includes following component:
3. preparation method according to claim 1, which is characterized in that it includes following component:
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710978057.2A CN109673722A (en) | 2017-10-18 | 2017-10-18 | A kind of preparation method of novel fresh-keeping liquid |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710978057.2A CN109673722A (en) | 2017-10-18 | 2017-10-18 | A kind of preparation method of novel fresh-keeping liquid |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109673722A true CN109673722A (en) | 2019-04-26 |
Family
ID=66183796
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710978057.2A Pending CN109673722A (en) | 2017-10-18 | 2017-10-18 | A kind of preparation method of novel fresh-keeping liquid |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109673722A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN117717069A (en) * | 2024-02-05 | 2024-03-19 | 西南林业大学 | Pretreatment agent for fresh cut flowers of hydrangea macrophylla and application method of pretreatment agent |
-
2017
- 2017-10-18 CN CN201710978057.2A patent/CN109673722A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN117717069A (en) * | 2024-02-05 | 2024-03-19 | 西南林业大学 | Pretreatment agent for fresh cut flowers of hydrangea macrophylla and application method of pretreatment agent |
| CN117717069B (en) * | 2024-02-05 | 2024-04-23 | 西南林业大学 | Pretreatment agent for fresh cut flowers of hydrangea macrophylla and application method of pretreatment agent |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20190426 |
|
| WD01 | Invention patent application deemed withdrawn after publication |