CN110839691A - Fruit and vegetable fresh-keeping liquid - Google Patents
Fruit and vegetable fresh-keeping liquid Download PDFInfo
- Publication number
- CN110839691A CN110839691A CN201911242033.6A CN201911242033A CN110839691A CN 110839691 A CN110839691 A CN 110839691A CN 201911242033 A CN201911242033 A CN 201911242033A CN 110839691 A CN110839691 A CN 110839691A
- Authority
- CN
- China
- Prior art keywords
- parts
- fruit
- keeping liquid
- vegetable fresh
- folium artemisiae
- 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
- 235000012055 fruits and vegetables Nutrition 0.000 title claims abstract description 46
- 239000007788 liquid Substances 0.000 title claims abstract description 30
- 229920001661 Chitosan Polymers 0.000 claims abstract description 17
- 102000007327 Protamines Human genes 0.000 claims abstract description 17
- 108010007568 Protamines Proteins 0.000 claims abstract description 17
- 229940048914 protamine Drugs 0.000 claims abstract description 17
- KWIUHFFTVRNATP-UHFFFAOYSA-N Betaine Natural products C[N+](C)(C)CC([O-])=O KWIUHFFTVRNATP-UHFFFAOYSA-N 0.000 claims abstract description 15
- KWIUHFFTVRNATP-UHFFFAOYSA-O N,N,N-trimethylglycinium Chemical compound C[N+](C)(C)CC(O)=O KWIUHFFTVRNATP-UHFFFAOYSA-O 0.000 claims abstract description 15
- 229960003237 betaine Drugs 0.000 claims abstract description 15
- 241000512259 Ascophyllum nodosum Species 0.000 claims abstract description 14
- 235000004347 Perilla Nutrition 0.000 claims abstract description 13
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 13
- 239000012153 distilled water Substances 0.000 claims abstract description 13
- 229930195729 fatty acid Natural products 0.000 claims abstract description 13
- 239000000194 fatty acid Substances 0.000 claims abstract description 13
- 150000004665 fatty acids Chemical class 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 241000195474 Sargassum Species 0.000 claims abstract description 4
- 239000000843 powder Substances 0.000 claims abstract description 4
- 241000229722 Perilla <angiosperm> Species 0.000 claims description 12
- 238000005507 spraying Methods 0.000 claims description 6
- 239000003755 preservative agent Substances 0.000 claims description 5
- 241000881711 Acipenser sturio Species 0.000 claims description 3
- 230000002335 preservative effect Effects 0.000 claims description 3
- 241000238557 Decapoda Species 0.000 claims description 2
- 241000270708 Testudinidae Species 0.000 claims 1
- 244000124853 Perilla frutescens Species 0.000 abstract 1
- 238000004321 preservation Methods 0.000 description 6
- 239000000126 substance Substances 0.000 description 6
- 230000000694 effects Effects 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 231100000252 nontoxic Toxicity 0.000 description 4
- 230000003000 nontoxic effect Effects 0.000 description 4
- 230000000844 anti-bacterial effect Effects 0.000 description 3
- 230000006866 deterioration Effects 0.000 description 3
- 238000003912 environmental pollution Methods 0.000 description 3
- 244000063299 Bacillus subtilis Species 0.000 description 2
- 235000014469 Bacillus subtilis Nutrition 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- 241000270666 Testudines Species 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000000053 physical method Methods 0.000 description 2
- 241000228245 Aspergillus niger Species 0.000 description 1
- 241000194108 Bacillus licheniformis Species 0.000 description 1
- 241000194107 Bacillus megaterium Species 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 241000238631 Hexapoda Species 0.000 description 1
- 241000228153 Penicillium citrinum Species 0.000 description 1
- 241000191967 Staphylococcus aureus Species 0.000 description 1
- MBLBDJOUHNCFQT-LXGUWJNJSA-N aldehydo-N-acetyl-D-glucosamine Chemical compound CC(=O)N[C@@H](C=O)[C@@H](O)[C@H](O)[C@H](O)CO MBLBDJOUHNCFQT-LXGUWJNJSA-N 0.000 description 1
- 150000003862 amino acid derivatives Chemical class 0.000 description 1
- 230000003385 bacteriostatic effect Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000009448 modified atmosphere packaging Methods 0.000 description 1
- JLKDVMWYMMLWTI-UHFFFAOYSA-M potassium iodate Chemical compound [K+].[O-]I(=O)=O JLKDVMWYMMLWTI-UHFFFAOYSA-M 0.000 description 1
- 229940093930 potassium iodate Drugs 0.000 description 1
- 235000006666 potassium iodate Nutrition 0.000 description 1
- 239000001230 potassium iodate Substances 0.000 description 1
- 239000003761 preservation solution Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000003449 preventive effect Effects 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 239000004065 semiconductor Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000004659 sterilization and disinfection 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)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
The invention discloses a fruit and vegetable fresh-keeping liquid, which comprises the following components in percentage by weight: 2-3 parts of fatty acid, 10-12 parts of folium artemisiae argyi, 5-6 parts of gulfweed, 3-5 parts of kelp, 10-15 parts of perilla stem, 5-10 parts of protamine, 5-10 parts of chitosan, 5-8 parts of 8-10% betaine and 60-80 parts of distilled water; wherein the folium Artemisiae Argyi, Sargassum, herba Zosterae Marinae and Perillae herba stem are sun-dried and pulverized powder. Compared with the prior art, the fruit and vegetable fresh-keeping liquid has long fresh-keeping time for fruits and vegetables and high edible safety.
Description
[ technical field ] A method for producing a semiconductor device
The invention belongs to the technical field of preservation, and particularly relates to a fruit and vegetable preservation solution.
[ background of the invention ]
Fruits and vegetables are one of foods in life of people, particularly, fruits and vegetables are essential in life of people at present in the health preservation process, so that various fruits and vegetables become hot sales.
Then, the biggest problem of fruits and vegetables is the storage and preservation problem, most fruits and vegetables have short preservation time, and phenomena such as browning, softening, rotting and deterioration easily occur.
At present, the fresh-keeping method of fruits and vegetables mainly comprises a physical method and a chemical method. Physical methods such as modified atmosphere preservation, modified atmosphere packaging technology, radiation preservation technology and the like all require special equipment, are high in cost and are not suitable for popularization and application. Chemical antistaling agent is mostly adopted in chemical method. The surface area of the fruits and vegetables is large, the tissues are crisp and tender, and the surfaces are large and not smooth, so that the residual of the preservative is easy to cause, and the environmental pollution and the potential safety hazard of the food can be caused.
[ summary of the invention ]
The invention aims to provide a fruit and vegetable fresh-keeping liquid which is long in fresh-keeping time and high in edible safety.
In order to solve the technical problems, the invention provides a fruit and vegetable fresh-keeping liquid which comprises the following components in percentage by weight: 2-3 parts of fatty acid, 10-12 parts of folium artemisiae argyi, 5-6 parts of gulfweed, 3-5 parts of kelp, 10-15 parts of perilla stem, 5-10 parts of protamine, 5-10 parts of chitosan, 5-8 parts of 8-10% betaine and 60-80 parts of distilled water; wherein the folium Artemisiae Argyi, Sargassum, herba Zosterae Marinae and Perillae herba stem are sun-dried and pulverized powder.
Preferably, the protamine is extracted from a turtle or sturgeon.
Preferably, the chitosan is extracted from crab shells or shrimp shells.
Preferably, the fruit and vegetable fresh-keeping liquid comprises the following components in percentage by weight: 2 parts of fatty acid, 10 parts of folium artemisiae argyi, 5 parts of gulfweed, 3 parts of kelp, 10 parts of perilla stem, 5 parts of protamine, 5 parts of chitosan, 5 parts of 8-10% betaine and 60 parts of distilled water.
Preferably, the fruit and vegetable fresh-keeping liquid comprises the following components in percentage by weight: 3 parts of fatty acid, 12 parts of folium artemisiae argyi, 6 parts of gulfweed, 5 parts of kelp, 15 parts of perilla stem, 10 parts of protamine, 10 parts of chitosan, 8 parts of 10% betaine and 80 parts of distilled water.
Preferably, the fruit and vegetable fresh-keeping liquid comprises the following components in percentage by weight: 3 parts of fatty acid, 11 parts of folium artemisiae argyi, 5 parts of gulfweed, 4 parts of kelp, 12 parts of perilla stem, 8 parts of protamine, 9 parts of chitosan, 6 parts of 8-10% betaine and 70 parts of distilled water.
Preferably, when the fruit and vegetable fresh-keeping liquid is used, the liquid is sprayed on the surfaces of fruits and vegetables in a spraying mode, and the spraying time lasts for 3-5 minutes.
Compared with the prior art, the fruit and vegetable fresh-keeping liquid disclosed by the invention is non-toxic and harmless, can inhibit the generation and propagation of putrefying bacteria, is antibacterial and mildewproof, can prevent deterioration and decay, can effectively prolong the fresh-keeping storage time, is safe and non-toxic, and avoids the problems of environmental pollution caused by chemical preservatives, food safety and the like due to edible components.
[ detailed description ] embodiments
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The invention provides a fruit and vegetable fresh-keeping liquid, which comprises the following components in percentage by weight: 2-3 parts of fatty acid, 10-12 parts of folium artemisiae argyi, 5-6 parts of gulfweed, 3-5 parts of kelp, 10-15 parts of perilla stem, 5-10 parts of protamine, 5-10 parts of chitosan, 5-8 parts of 8-10% betaine and 60-80 parts of distilled water.
Wherein the folium Artemisiae Argyi, Sargassum, herba Zosterae Marinae and Perillae herba stem are sun-dried and pulverized powder.
In this embodiment, the protamine is extracted from a turtle or sturgeon.
The chitosan is extracted from crab shell or shrimp shell.
Wherein, the folium artemisiae argyi has the sterilization and disinfection effects and has the insect prevention effect; the mildew-proof effect is good after substances such as potassium iodate and the like in the gulfweed and the kelp interact with each other; protamine has strong inhibition effect on bacillus subtilis, bacillus megaterium and bacillus licheniformis; the chitosan is used as a natural mildew preventive, so that the mildew and rot resistance of the fruits and vegetables is further enhanced; the betaine is an amino acid derivative, and after the betaine with the concentration of 8-10% is mixed to prepare the fruit and vegetable fresh-keeping liquid, the concentration is 2-3%, and the fruit and vegetable fresh-keeping liquid has antibacterial and bacteriostatic effects on escherichia coli, bacillus subtilis, staphylococcus aureus, aspergillus niger and penicillium citrinum.
In addition, the components of the fruit and vegetable fresh-keeping liquid are all edible components, so that the fruit and vegetable fresh-keeping liquid has good edible safety after being used for fruits and vegetables.
When the fruit and vegetable fresh-keeping liquid is used, the liquid is sprayed on the surfaces of fruits and vegetables in a spraying mode, the spraying time lasts for 3-5 minutes to form a layer of liquid film, and a layer of protective film is formed after natural drying, so that the fresh-keeping, mildew-proof and storage time of the fruits and vegetables is greatly prolonged.
It should be noted that the fruits and vegetables are fruits and vegetables.
Example one
The fruit and vegetable fresh-keeping liquid comprises the following components in percentage by weight: 2 parts of fatty acid, 10 parts of folium artemisiae argyi, 5 parts of gulfweed, 3 parts of kelp, 10 parts of perilla stem, 5 parts of protamine, 5 parts of chitosan, 5 parts of 8-10% betaine and 60 parts of distilled water.
Example two
The fruit and vegetable fresh-keeping liquid comprises the following components in percentage by weight: 3 parts of fatty acid, 12 parts of folium artemisiae argyi, 6 parts of gulfweed, 5 parts of kelp, 15 parts of perilla stem, 10 parts of protamine, 10 parts of chitosan, 8 parts of 10% betaine and 80 parts of distilled water.
EXAMPLE III
The fruit and vegetable fresh-keeping liquid comprises the following components in percentage by weight: 3 parts of fatty acid, 11 parts of folium artemisiae argyi, 5 parts of gulfweed, 4 parts of kelp, 12 parts of perilla stem, 8 parts of protamine, 9 parts of chitosan, 6 parts of 8-10% betaine and 70 parts of distilled water.
Compared with the prior art, the fruit and vegetable fresh-keeping liquid disclosed by the invention is non-toxic and harmless, can inhibit the generation and propagation of putrefying bacteria, is antibacterial and mildewproof, can prevent deterioration and decay, can effectively prolong the fresh-keeping storage time, is safe and non-toxic, and avoids the problems of environmental pollution caused by chemical preservatives, food safety and the like due to edible components.
While the foregoing is directed to embodiments of the present invention, it will be understood by those skilled in the art that various changes may be made without departing from the spirit and scope of the invention.
Claims (7)
1. The fruit and vegetable fresh-keeping liquid is characterized by comprising the following components in percentage by weight:
2-3 parts of fatty acid, 10-12 parts of folium artemisiae argyi, 5-6 parts of gulfweed, 3-5 parts of kelp, 10-15 parts of perilla stem, 5-10 parts of protamine, 5-10 parts of chitosan, 5-8 parts of 8-10% betaine and 60-80 parts of distilled water; wherein the folium Artemisiae Argyi, Sargassum, herba Zosterae Marinae and Perillae herba stem are sun-dried and pulverized powder.
2. The fruit and vegetable preservative solution according to claim 1, wherein the protamine is extracted from tortoise or sturgeon.
3. The fruit and vegetable preservative solution according to claim 1, wherein the chitosan is extracted from crab shells or shrimp shells.
4. The fruit and vegetable fresh-keeping liquid according to claim 1, which comprises the following components in percentage by weight: 2 parts of fatty acid, 10 parts of folium artemisiae argyi, 5 parts of gulfweed, 3 parts of kelp, 10 parts of perilla stem, 5 parts of protamine, 5 parts of chitosan, 5 parts of 8-10% betaine and 60 parts of distilled water.
5. The fruit and vegetable fresh-keeping liquid according to claim 1, which comprises the following components in percentage by weight: 3 parts of fatty acid, 12 parts of folium artemisiae argyi, 6 parts of gulfweed, 5 parts of kelp, 15 parts of perilla stem, 10 parts of protamine, 10 parts of chitosan, 8 parts of 10% betaine and 80 parts of distilled water.
6. The fruit and vegetable fresh-keeping liquid according to claim 1, which comprises the following components in percentage by weight: 3 parts of fatty acid, 11 parts of folium artemisiae argyi, 5 parts of gulfweed, 4 parts of kelp, 12 parts of perilla stem, 8 parts of protamine, 9 parts of chitosan, 6 parts of 8-10% betaine and 70 parts of distilled water.
7. The fruit and vegetable fresh-keeping liquid according to claim 1, wherein the fruit and vegetable fresh-keeping liquid is sprayed on the surface of the fruit and vegetable in a spraying manner, and the spraying time lasts for 3-5 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911242033.6A CN110839691A (en) | 2019-12-06 | 2019-12-06 | Fruit and vegetable fresh-keeping liquid |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911242033.6A CN110839691A (en) | 2019-12-06 | 2019-12-06 | Fruit and vegetable fresh-keeping liquid |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110839691A true CN110839691A (en) | 2020-02-28 |
Family
ID=69607930
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911242033.6A Pending CN110839691A (en) | 2019-12-06 | 2019-12-06 | Fruit and vegetable fresh-keeping liquid |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110839691A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114081118A (en) * | 2021-10-13 | 2022-02-25 | 牟锐 | Preparation process of fresh-keeping liquid with good fresh-keeping effect |
| CN115152831A (en) * | 2022-07-12 | 2022-10-11 | 湖南应用技术学院 | Cold-chain logistics ecological preservation method for vegetables |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008271892A (en) * | 2007-05-01 | 2008-11-13 | Sakamoto Yakuhin Kogyo Co Ltd | Freshness preservative for fruit and vegetable |
| CN105077511A (en) * | 2015-09-18 | 2015-11-25 | 四川省汇泉罐头食品有限公司 | Safe food preservative |
| CN107183164A (en) * | 2017-06-21 | 2017-09-22 | 中国农业科学院农产品加工研究所 | Fruit antistaling agent, preparation method and its fruit preservation method |
| CN109221391A (en) * | 2018-10-24 | 2019-01-18 | 浙江卫斯敦环境科技有限公司 | A kind of compound fruit and vegetable fresh-keeping film-coating and preparation method thereof |
-
2019
- 2019-12-06 CN CN201911242033.6A patent/CN110839691A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008271892A (en) * | 2007-05-01 | 2008-11-13 | Sakamoto Yakuhin Kogyo Co Ltd | Freshness preservative for fruit and vegetable |
| CN105077511A (en) * | 2015-09-18 | 2015-11-25 | 四川省汇泉罐头食品有限公司 | Safe food preservative |
| CN107183164A (en) * | 2017-06-21 | 2017-09-22 | 中国农业科学院农产品加工研究所 | Fruit antistaling agent, preparation method and its fruit preservation method |
| CN109221391A (en) * | 2018-10-24 | 2019-01-18 | 浙江卫斯敦环境科技有限公司 | A kind of compound fruit and vegetable fresh-keeping film-coating and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114081118A (en) * | 2021-10-13 | 2022-02-25 | 牟锐 | Preparation process of fresh-keeping liquid with good fresh-keeping effect |
| CN115152831A (en) * | 2022-07-12 | 2022-10-11 | 湖南应用技术学院 | Cold-chain logistics ecological preservation method for vegetables |
| CN115152831B (en) * | 2022-07-12 | 2023-09-05 | 湖南应用技术学院 | Vegetable cold-chain logistics ecological preservation method |
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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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20200228 |
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| RJ01 | Rejection of invention patent application after publication |