CN104082403A - Domestic natural vegetable freshness retaining nutritional agent and application - Google Patents
Domestic natural vegetable freshness retaining nutritional agent and application Download PDFInfo
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- CN104082403A CN104082403A CN201410373127.8A CN201410373127A CN104082403A CN 104082403 A CN104082403 A CN 104082403A CN 201410373127 A CN201410373127 A CN 201410373127A CN 104082403 A CN104082403 A CN 104082403A
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- nutritional agents
- keeping nutritional
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Abstract
The invention discloses a domestic natural vegetable freshness retaining nutritional agent. The domestic natural vegetable freshness retaining nutritional agent is characterized by containing nitric acid, polylysine, vitamin C and vitamin E. The invention also discloses an application method of the freshness retaining nutritional agent, which comprises the following steps: firstly dissolving the freshness retaining nutritional agent with a small amount of clean water, then adding clean water, diluting until the concentration of a solution agent is 70-80%, spraying a freshness retaining nutritional agent on cleaned vegetables or putting the cleaned vegetables into the freshness retaining nutritional solution, soaking, packaging with a preservative film after draining off, and putting into a refrigerator for storage. The domestic natural vegetable freshness retaining nutritional agent applied to freshness retaining of vegetables has the beneficial effects that by utilizing natural freshness retaining raw materials, vegetables are fresh, healthy, safe and efficient; vitamins are provided so as to control the loss of vegetable nutrition and increase nutritional components. The freshness retaining nutritional agent provided by the invention is especially suitable for families.
Description
Technical field
The present invention relates to vegetable fresh-keeping processing technology field, relate in particular to the fresh-keeping nutritional agents of a kind of family expenses crude vegetable and the application of fresh-keeping nutritional agents on vegetable storage is fresh-keeping.
Background technology
Raw vegetable has been the requisite food of people's uphold nature, health diet, but the freshness date of vegetables is not long.Vegetables have that leaf area is large, water content is high, organize the features such as tender and crisp, adopt rear moisture evaporation fast, are easily mechanically damaged, and respiration is vigorous, produces a large amount of respiration heats, be easy to produce rotten, rot, the phenomenon such as chlorisis.Fresh-keeping of vegetables in the market mainly adds antistaling agent and the anticorrisive agent of chemical synthesis, health is affected, and effect is also undesirable, and the nutrition of vegetables is along with fresh keeping time also runs off gradually.
Summary of the invention
Object of the present invention is mainly to provide a kind of safe fresh-keeping nutritional agents of family expenses crude vegetable, and this fresh-keeping nutritional agents does not contain any chemical preservative and anticorrisive agent, natural health; This fresh-keeping nutritional agents can not only stop the loss of vegetable nutrient, can also provide nutrition for vegetables.
For realizing above object, the technical solution used in the present invention is: fresh-keeping nutritional agents be take its component of weight portion as citric acid 30-40 part, polylysine 20-30 part, vitamin C 15-25 part, vitamin e1 5-25 part.
The fresh-keeping nutritional agents of the present invention is preferably filled a prescription, and take its component of weight portion as citric acid 32-38 part, polylysine 22-28 part, vitamin C 17-23 part, vitamin e1 7-23 part.
The excellent preferably formula of the fresh-keeping nutritional agents of the present invention, take its component of weight portion as citric acid 34-36 part, polylysine 24-26 part, vitamin C 19-21 part, vitamin e1 9-21 part.
The excellent preferably formula of the fresh-keeping nutritional agents of the present invention, take its component of weight portion as 35 parts of citric acids, 25 parts of polylysines, 0 part of Catergen, 0 part of vitamin E2.
The preparation method of the fresh-keeping nutritional agents of the present invention: each component of raw material is mixed by weight, mix at normal temperatures.
The application of the fresh-keeping nutritional agents of the present invention: the fresh-keeping nutritional agents completing, after first dissolving with a small amount of clean water, add again clean water and be diluted to the solution that concentration is 70-80%, the vegetables that clean up are sprayed or put into fresh-keeping nutrient solution immersion treatment with fresh-keeping nutritional agents, drain with preservative film, to package and put into refrigerator storage afterwards.
As optimal technical scheme, the rear concentration that is diluted with water of fresh-keeping nutritional agents is preferably 75%.
As optimal technical scheme, fresh-keeping nutritional agents is processed the sprinkling of vegetables, fresh-keeping nutritional agents consumption: 1kg vegetables are sprayed the fresh-keeping nutritional agents of 8ml-12ml.
As optimal technical scheme, fresh-keeping nutritional agents is processed the sprinkling of vegetables, the better consumption of fresh-keeping nutritional agents: 1kg vegetables are sprayed the fresh-keeping nutritional agents of 10ml.
As optimal technical scheme, the immersion treatment of fresh-keeping nutritional agents to vegetables, soak time is: 15-25 minute.
As optimal technical scheme, the immersion treatment of fresh-keeping nutritional agents to vegetables, soak time is preferably: 20 minutes.
In said method, vegetables taste used is without the fresh vegetables of rotten, disease-free freshly harvested.
In the formula material of fresh-keeping nutritional agents of the present invention, there is following effect:
Citric acid, polylysine can suppress the growth of gram-positive bacteria in fresh vegetables, gram-negative bacteria, yeast and mold preferably; reduce the total amount of active component; and at vegetable surface formation layer protecting film, stop microorganism to be invaded, control yellow, reduce corruption.
Vitamin C, vitamin E can suppress the loss of the original nutrient of vegetables preferably, also can be vegetables vitamin is provided.
The beneficial effect that the fresh-keeping nutritional agents of family expenses crude vegetable of the present invention is applied on fresh-keeping of vegetables is: use natural fresh-keeping raw material, vegetables green health, safe and efficient; Vitamin is provided, and control vegetable nutrient runs off, composition has additional nutrients.
The specific embodiment
Below in conjunction with specific embodiment, the present invention is further described.
Embodiment 1
First, by following component, prepare fresh-keeping nutritional agents raw material, take its component of weight portion as 40 parts of citric acids, 30 parts of polylysines, 15 parts of vitamin Cs, 5 parts of vitamin e1s.
Then, make fresh-keeping nutritional agents, preparation method is: each component of raw material is mixed by weight, mix at normal temperatures.
Finally, fresh-keeping nutritional agents is applied to vegetables, its application process is: the fresh-keeping nutritional agents completing, after first dissolving with a small amount of clean water, adding clean water, to be diluted to concentration be 80% again, the 1kg romaine lettuce that cleans up is with spraying fresh-keeping nutritional agents 12ml, drains with preservative film, to package and put into refrigerator storage afterwards.
Described fresh-keeping nutritional agents is processed the sprinkling of vegetables, fresh-keeping nutritional agents consumption: 1kg vegetables are sprayed the fresh-keeping nutritional agents of 10ml-15ml.
The immersion treatment of described fresh-keeping nutritional agents to vegetables, soak time is: 15-25 minute.
The immersion treatment of described fresh-keeping nutritional agents to vegetables, soak time is preferably: 20 minutes.
Embodiment 2
First, by following component, prepare fresh-keeping nutritional agents raw material, take its component of weight portion as 30 parts of citric acids, 20 parts of polylysines, 5 parts of Catergens, 5 parts of vitamin E2s.
Then, make fresh-keeping nutritional agents, preparation method is: each component of raw material is mixed by weight, mix at normal temperatures.
Finally, fresh-keeping nutritional agents is applied to vegetables, its application process is: the fresh-keeping nutritional agents completing, after first dissolving with a small amount of clean water, adding clean water, to be diluted to concentration be 70% again, the 1kg water spinach that cleans up is with spraying fresh-keeping nutritional agents 8ml, drains with preservative film, to package and put into refrigerator storage afterwards.
Embodiment 3
First, by following component, prepare fresh-keeping nutritional agents raw material, take its component of weight portion as 32 parts of citric acids, 22 parts of polylysines, 3 parts of Catergens, 3 parts of vitamin E2s.
Then, make fresh-keeping nutritional agents, preparation method is: each component of raw material is mixed by weight, mix at normal temperatures.
Finally, fresh-keeping nutritional agents is applied to vegetables, its application process is: the fresh-keeping nutritional agents completing, after first dissolving with a small amount of clean water, adding clean water, to be diluted to concentration be 72% again, the doll's dish cleaning up is put into fresh-keeping nutritional agents and is soaked 15 minutes, drains with preservative film, to package and put into refrigerator storage afterwards.
Embodiment 4
First, by following component, prepare fresh-keeping nutritional agents raw material, take its component of weight portion as 38 parts of citric acids, 28 parts of polylysines, 17 parts of vitamin Cs, 7 parts of vitamin e1s.
Then, make fresh-keeping nutritional agents, preparation method is: each component of raw material is mixed by weight, mix at normal temperatures.
Finally, fresh-keeping nutritional agents is applied to vegetables, its application process is: the fresh-keeping nutritional agents completing, after first dissolving with a small amount of clean water, adding clean water, to be diluted to concentration be 78% again, the preserved vegetable that clean up are put into fresh-keeping nutritional agents and soak 25 minutes, drain with preservative film, to package and put into refrigerator storage afterwards.
Embodiment 5
First, by following component, prepare fresh-keeping nutritional agents raw material, take its component of weight portion as 35 parts of citric acids, 25 parts of polylysines, 0 part of Catergen, 0 part of vitamin E2.
Then, make fresh-keeping nutritional agents, preparation method is: each component of raw material is mixed by weight, mix at normal temperatures.
Finally, fresh-keeping nutritional agents is applied to vegetables, its application process is: the fresh-keeping nutritional agents completing, after first dissolving with a small amount of clean water, adding clean water, to be diluted to concentration be 75% again, the leaf mustard cleaning up is put into fresh-keeping nutritional agents and soaks 20 minutes, drains with preservative film, to package and put into refrigerator storage afterwards.
It should be pointed out that above case is only the representational example of the present invention.Obviously, technical scheme of the present invention is not limited to above-described embodiment, can also have many sex change.
Claims (10)
1. the fresh-keeping nutritional agents of family expenses crude vegetable, is characterized in that, take its component of weight portion as citric acid 30-40 part, polylysine 20-30 part, vitamin C 15-25 part, vitamin e1 5-25 part.
2. the fresh-keeping nutritional agents of family expenses crude vegetable according to claim 1, is characterized in that, take its component of weight portion as citric acid 32-38 part, polylysine 22-28 part, vitamin C 17-23 part, vitamin e1 7-23 part.
3. the fresh-keeping nutritional agents of family expenses crude vegetable according to claim 2, is characterized in that, take its component of weight portion as citric acid 34-36 part, polylysine 24-26 part, vitamin C 19-21 part, vitamin e1 9-21 part.
4. the fresh-keeping nutritional agents of family expenses crude vegetable according to claim 3, is characterized in that, take its component of weight portion as 35 parts of citric acids, 25 parts of polylysines, 0 part of Catergen, 0 part of vitamin E2.
5. the application of the fresh-keeping nutritional agents of family expenses crude vegetable claimed in claim 1, it is characterized in that: the fresh-keeping nutritional agents completing, with a small amount of clean water, dissolve, add again clean water and be diluted to the solution that concentration is 70-80%, the vegetables that clean up are sprayed or put into fresh-keeping nutritional agents liquid immersion treatment with fresh-keeping nutritional agents, drain and with preservative film, package and put into refrigerator storage afterwards.
6. the application of the fresh-keeping nutritional agents of family expenses crude vegetable according to claim 5, is characterized in that: the concentration that is diluted with water rear fresh-keeping nutritional agents is preferably 75%.
7. the application of the fresh-keeping nutritional agents of family expenses crude vegetable according to claim 5, is characterized in that: spraying the fresh-keeping nutritional agents consumption of processing is that 1kg vegetables are sprayed the fresh-keeping nutritional agents of 8ml-12ml.
8. the application of the fresh-keeping nutritional agents of family expenses crude vegetable according to claim 7, is characterized in that: vegetables are sprayed the better consumption of fresh-keeping nutritional agents of processing: 1kg vegetables are sprayed the fresh-keeping nutritional agents of 10ml.
9. the application of the fresh-keeping nutritional agents of family expenses crude vegetable according to claim 5, is characterized in that: the soak time that vegetables carry out immersion treatment is: 15-25 minute.
10. the application of the fresh-keeping nutritional agents of family expenses crude vegetable according to claim 9, is characterized in that: the soak time that vegetables carry out immersion treatment is preferably: 20 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410373127.8A CN104082403A (en) | 2014-07-31 | 2014-07-31 | Domestic natural vegetable freshness retaining nutritional agent and application |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410373127.8A CN104082403A (en) | 2014-07-31 | 2014-07-31 | Domestic natural vegetable freshness retaining nutritional agent and application |
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| CN104082403A true CN104082403A (en) | 2014-10-08 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN201410373127.8A Pending CN104082403A (en) | 2014-07-31 | 2014-07-31 | Domestic natural vegetable freshness retaining nutritional agent and application |
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| CN (1) | CN104082403A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107980896A (en) * | 2017-12-25 | 2018-05-04 | 中国科学院植物研究所 | A kind of preservation method of green pepper post-harvest fruits |
| CN108112683A (en) * | 2018-01-18 | 2018-06-05 | 武汉轻工大学 | A kind of cold fresh fish bacteriostasis, preservation method and crisper |
| CN109258792A (en) * | 2018-11-10 | 2019-01-25 | 益阳陈克明食品股份有限公司 | A kind of antistaling process under the room temperature for vegetables |
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| CN86102550A (en) * | 1986-10-30 | 1988-05-11 | 上海市食品工业研究所 | A kind of preparation of agent keeping vegetable fresh and using method |
| CN101911967A (en) * | 2010-08-20 | 2010-12-15 | 山东商业职业技术学院 | Young garlic shoot preservative |
| CN103548994A (en) * | 2013-11-08 | 2014-02-05 | 成都新朝阳作物科学有限公司 | Fruit and vegetable fresh-keeping agent as well as application thereof |
| CN103875802A (en) * | 2014-04-15 | 2014-06-25 | 厦门绿链集成服务有限公司 | Fresh-keeping method of fresh fruits |
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2014
- 2014-07-31 CN CN201410373127.8A patent/CN104082403A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN86102550A (en) * | 1986-10-30 | 1988-05-11 | 上海市食品工业研究所 | A kind of preparation of agent keeping vegetable fresh and using method |
| CN101911967A (en) * | 2010-08-20 | 2010-12-15 | 山东商业职业技术学院 | Young garlic shoot preservative |
| CN103548994A (en) * | 2013-11-08 | 2014-02-05 | 成都新朝阳作物科学有限公司 | Fruit and vegetable fresh-keeping agent as well as application thereof |
| CN103875802A (en) * | 2014-04-15 | 2014-06-25 | 厦门绿链集成服务有限公司 | Fresh-keeping method of fresh fruits |
Non-Patent Citations (1)
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| 秦芸桦等: "聚赖氨酸在鲜切竹笋保鲜中的应用研究", 《食品科学》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107980896A (en) * | 2017-12-25 | 2018-05-04 | 中国科学院植物研究所 | A kind of preservation method of green pepper post-harvest fruits |
| CN108112683A (en) * | 2018-01-18 | 2018-06-05 | 武汉轻工大学 | A kind of cold fresh fish bacteriostasis, preservation method and crisper |
| CN109258792A (en) * | 2018-11-10 | 2019-01-25 | 益阳陈克明食品股份有限公司 | A kind of antistaling process under the room temperature for vegetables |
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Application publication date: 20141008 |