CN107494711A - The composite preservative of fresh vegetables - Google Patents
The composite preservative of fresh vegetables Download PDFInfo
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- CN107494711A CN107494711A CN201710852007.XA CN201710852007A CN107494711A CN 107494711 A CN107494711 A CN 107494711A CN 201710852007 A CN201710852007 A CN 201710852007A CN 107494711 A CN107494711 A CN 107494711A
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- China
- Prior art keywords
- composite preservative
- fresh vegetables
- agent
- natural antiseptic
- antiseptic agent
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- 235000013311 vegetables Nutrition 0.000 title claims abstract description 48
- 239000002131 composite material Substances 0.000 title claims abstract description 21
- 239000003755 preservative agent Substances 0.000 title claims abstract description 20
- 230000002335 preservative effect Effects 0.000 title claims abstract description 20
- 239000004599 antimicrobial Substances 0.000 claims abstract description 20
- 238000009835 boiling Methods 0.000 claims abstract description 15
- 239000005648 plant growth regulator Substances 0.000 claims abstract description 12
- 238000000034 method Methods 0.000 claims abstract description 11
- PZBPKYOVPCNPJY-UHFFFAOYSA-N 1-[2-(allyloxy)-2-(2,4-dichlorophenyl)ethyl]imidazole Chemical compound ClC1=CC(Cl)=CC=C1C(OCC=C)CN1C=NC=C1 PZBPKYOVPCNPJY-UHFFFAOYSA-N 0.000 claims abstract description 10
- 229960002125 enilconazole Drugs 0.000 claims abstract description 10
- 240000002943 Elettaria cardamomum Species 0.000 claims abstract description 7
- 235000005300 cardamomo Nutrition 0.000 claims abstract description 7
- 235000019508 mustard seed Nutrition 0.000 claims abstract description 7
- 239000006184 cosolvent Substances 0.000 claims abstract description 6
- 239000002270 dispersing agent Substances 0.000 claims abstract description 6
- 239000000945 filler Substances 0.000 claims abstract description 6
- 239000000706 filtrate Substances 0.000 claims abstract description 6
- 238000001914 filtration Methods 0.000 claims abstract description 6
- 239000000463 material Substances 0.000 claims abstract description 6
- 239000007921 spray Substances 0.000 claims abstract description 6
- 238000009736 wetting Methods 0.000 claims abstract description 6
- 238000000227 grinding Methods 0.000 claims abstract description 3
- HFCYZXMHUIHAQI-UHFFFAOYSA-N Thidiazuron Chemical compound C=1C=CC=CC=1NC(=O)NC1=CN=NS1 HFCYZXMHUIHAQI-UHFFFAOYSA-N 0.000 claims description 13
- 229930191978 Gibberellin Natural products 0.000 claims description 10
- IXORZMNAPKEEDV-UHFFFAOYSA-N gibberellic acid GA3 Natural products OC(=O)C1C2(C3)CC(=C)C3(O)CCC2C2(C=CC3O)C1C3(C)C(=O)O2 IXORZMNAPKEEDV-UHFFFAOYSA-N 0.000 claims description 10
- 239000003448 gibberellin Substances 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 7
- PMZURENOXWZQFD-UHFFFAOYSA-L Sodium Sulfate Chemical group [Na+].[Na+].[O-]S([O-])(=O)=O PMZURENOXWZQFD-UHFFFAOYSA-L 0.000 claims description 6
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 3
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims description 3
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 3
- 239000002253 acid Substances 0.000 claims description 3
- 229940088417 precipitated calcium carbonate Drugs 0.000 claims description 3
- 229910052938 sodium sulfate Inorganic materials 0.000 claims description 3
- 235000011152 sodium sulphate Nutrition 0.000 claims description 3
- BDHFUVZGWQCTTF-UHFFFAOYSA-M sulfonate Chemical compound [O-]S(=O)=O BDHFUVZGWQCTTF-UHFFFAOYSA-M 0.000 claims description 3
- 244000131522 Citrus pyriformis Species 0.000 claims description 2
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims description 2
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 claims description 2
- 239000005864 Sulphur Substances 0.000 claims description 2
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 2
- 239000004927 clay Substances 0.000 claims description 2
- 235000011090 malic acid Nutrition 0.000 claims description 2
- 239000001630 malic acid Substances 0.000 claims description 2
- 239000011975 tartaric acid Substances 0.000 claims description 2
- 235000002906 tartaric acid Nutrition 0.000 claims description 2
- QGZKDVFQNNGYKY-UHFFFAOYSA-O Ammonium Chemical compound [NH4+] QGZKDVFQNNGYKY-UHFFFAOYSA-O 0.000 claims 1
- 235000005979 Citrus limon Nutrition 0.000 claims 1
- 241000158728 Meliaceae Species 0.000 claims 1
- 150000008051 alkyl sulfates Chemical class 0.000 claims 1
- 239000002023 wood Substances 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 7
- 239000003905 agrochemical Substances 0.000 abstract description 4
- 238000001035 drying Methods 0.000 abstract description 4
- 239000003153 chemical reaction reagent Substances 0.000 abstract description 2
- 239000003795 chemical substances by application Substances 0.000 description 17
- 238000003860 storage Methods 0.000 description 11
- 238000005516 engineering process Methods 0.000 description 9
- 239000005820 Prochloraz Substances 0.000 description 7
- TVLSRXXIMLFWEO-UHFFFAOYSA-N prochloraz Chemical compound C1=CN=CN1C(=O)N(CCC)CCOC1=C(Cl)C=C(Cl)C=C1Cl TVLSRXXIMLFWEO-UHFFFAOYSA-N 0.000 description 7
- 235000012055 fruits and vegetables Nutrition 0.000 description 6
- 238000004321 preservation Methods 0.000 description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 230000008901 benefit Effects 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 238000010790 dilution Methods 0.000 description 2
- 239000012895 dilution Substances 0.000 description 2
- 230000012010 growth Effects 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- -1 sodium alkyl benzene Chemical class 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 240000002234 Allium sativum Species 0.000 description 1
- 240000007087 Apium graveolens Species 0.000 description 1
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 description 1
- 235000010591 Appio Nutrition 0.000 description 1
- 235000006008 Brassica napus var napus Nutrition 0.000 description 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 1
- 241001674939 Caulanthus Species 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
- VGGSQFUCUMXWEO-UHFFFAOYSA-N Ethene Chemical compound C=C VGGSQFUCUMXWEO-UHFFFAOYSA-N 0.000 description 1
- 239000005977 Ethylene Substances 0.000 description 1
- 206010016654 Fibrosis Diseases 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 239000005795 Imazalil Substances 0.000 description 1
- 229920001732 Lignosulfonate Polymers 0.000 description 1
- 229910021380 Manganese Chloride Inorganic materials 0.000 description 1
- QAOWNCQODCNURD-UHFFFAOYSA-L Sulfate Chemical compound [O-]S([O-])(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-L 0.000 description 1
- UCKMPCXJQFINFW-UHFFFAOYSA-N Sulphide Chemical compound [S-2] UCKMPCXJQFINFW-UHFFFAOYSA-N 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 125000000217 alkyl group Chemical group 0.000 description 1
- BFNBIHQBYMNNAN-UHFFFAOYSA-N ammonium sulfate Chemical compound N.N.OS(O)(=O)=O BFNBIHQBYMNNAN-UHFFFAOYSA-N 0.000 description 1
- 229910052921 ammonium sulfate Inorganic materials 0.000 description 1
- 235000011130 ammonium sulphate Nutrition 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229940077388 benzenesulfonate Drugs 0.000 description 1
- 230000023852 carbohydrate metabolic process Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 229910052570 clay Inorganic materials 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000004320 controlled atmosphere Methods 0.000 description 1
- OXBLHERUFWYNTN-UHFFFAOYSA-M copper(I) chloride Chemical compound [Cu]Cl OXBLHERUFWYNTN-UHFFFAOYSA-M 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 238000005138 cryopreservation Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- YDEXUEFDPVHGHE-GGMCWBHBSA-L disodium;(2r)-3-(2-hydroxy-3-methoxyphenyl)-2-[2-methoxy-4-(3-sulfonatopropyl)phenoxy]propane-1-sulfonate Chemical compound [Na+].[Na+].COC1=CC=CC(C[C@H](CS([O-])(=O)=O)OC=2C(=CC(CCCS([O-])(=O)=O)=CC=2)OC)=C1O YDEXUEFDPVHGHE-GGMCWBHBSA-L 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000005686 electrostatic field Effects 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 230000004761 fibrosis Effects 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 239000003630 growth substance Substances 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 239000003112 inhibitor Substances 0.000 description 1
- 239000011565 manganese chloride Substances 0.000 description 1
- 229940099607 manganese chloride Drugs 0.000 description 1
- OXOKTPUZOHPXSA-UHFFFAOYSA-L manganese(2+);n-propyl-n-[2-(2,4,6-trichlorophenoxy)ethyl]imidazole-1-carboxamide;dichloride Chemical compound Cl[Mn]Cl.C1=CN=CN1C(=O)N(CCC)CCOC1=C(Cl)C=C(Cl)C=C1Cl.C1=CN=CN1C(=O)N(CCC)CCOC1=C(Cl)C=C(Cl)C=C1Cl.C1=CN=CN1C(=O)N(CCC)CCOC1=C(Cl)C=C(Cl)C=C1Cl.C1=CN=CN1C(=O)N(CCC)CCOC1=C(Cl)C=C(Cl)C=C1Cl OXOKTPUZOHPXSA-UHFFFAOYSA-L 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 230000007096 poisonous effect Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000022558 protein metabolic process Effects 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000000375 suspending agent Substances 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 150000003505 terpenes Chemical class 0.000 description 1
- 235000007586 terpenes Nutrition 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 239000004563 wettable powder Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by group 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)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Microbiology (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)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The present invention proposes a kind of composite preservative of fresh vegetables, is calculated according to percetage by weight, including following components：Plant growth regulator 2~4%, natural antiseptic agent 3~6%, Imazalil sulfate 20~50%, wetting dispersing agent 5~15%, cosolvent 2~10% and filler 10~30%, wherein natural antiseptic agent are prepared by the following method to obtain：It is fragrant to weigh mustard seed, cardamom and crowd, by load weighted material grinding, adds boiling boiling extractive, cold filtration, the drying of filtrate concentrated spray can obtain natural antiseptic agent.The Preserving Reagent Freshening Effect is good, safe, and without using agricultural chemicals.
Description
Technical field
The invention belongs to vegetable fresh-keeping processing technology field, and in particular to a kind of composite preservative of fresh vegetables.
Background technology
Vegetables have unique advantage and status in China's agricultural development, and China's Development of Vegetable Industry is very fast in recent years
Speed, the important growth point have become in many regional vegetables and promote agricultural industry adjustment, increased farmers' income.But mesh
Before, China's vegetables postharvest handling is backward in technique, adopts rear loss late 25%~30%, green vegetable is adopted rear loss late and is even as high as
More than 50%.Often it is only vegetables Post-harvest quality deterioration and causes vegetable grower and the substantial amounts of economic loss of vegetables dealer, and quality is without guarantor
The vegetables of barrier enter city, can increase large quantities of biologic garbages to city again, cause the huge waste of the energy and manpower.
Vegetables after adopting lose the nutrient water source of parent and soil, while moisture largely lead by evaporation in storage environment
Fruits and vegetables tissue moisture is caused to reduce, cell turgor is reduced, and tissue is wilted, weak, shrinkage, and mat finish, vegetables will lose fresh
State.Contain the lubexes such as substantial amounts of organic acid, higher alcohol, alcohols, terpene substances and some sulfide in green vegetable
Matter is mostly unstable, is easy to decompose during preservation and freshness and volatilizees, promotes vegetables lignifying and fibrosis, and after it is adopted
Moisture, carbohydrate and protein metabolism can cause it to adopt the loss of rear nutriment and change.These factors are all greatly
Reduce the edible quality of vegetables.
The storage technique of vegetables mainly has cryopreservation, ice temperature fresh-keeping technology, controlled atmosphere and controlled atmospheric packing at present
Technology, subatmospheric pressure storage technology, radiation preservation technology, high-voltage electrostatic field preservation technology, antistaling agent storage technique.Preservation by low temperature is vegetable
Using one of wide preservation technology in dish storage.The low-temperature storage techniques research of vegetables is relatively more, with other technologies
The research used is cooperateed with also to achieve good storage effect.
Antistaling agent vegetables application not as good as fruit in extensively.Common agent keeping vegetable fresh species mainly has physiologically active tune
Save agent and ethylene inhibitor etc..Chinese patent 201410791410.2 discloses a kind of fruit and vegetable fresh-keeping agent.The fruit and vegetable fresh-keeping agent is lived
Property composition is Prochloraz and Thidiazuron, and Prochloraz is Prochloraz active compound or prochloraz-manganese chloride complex or prochloraz nantokite, wherein Prochloraz
The percentage by weight for accounting for fruit and vegetable fresh-keeping agent is 10%-70%, and the percentage by weight that Thidiazuron accounts for fruit and vegetable fresh-keeping agent is 0.02%-
5%, to allow to use in agricultural chemicals and acceptable auxiliary element supplies surplus, the weight ratio of Prochloraz and Thidiazuron is 5-
500∶1.The fruit and vegetable fresh-keeping agent of the present invention can be prepared into suspending agent, suspension emulsion, wettable powder and moisture with known method
Shot agent.Because the antistaling agent contains agricultural chemicals Prochloraz composition, easily remained in vegetable surface, it is harmful.
The content of the invention
The present invention proposes a kind of composite preservative of fresh vegetables, and the Preserving Reagent Freshening Effect is good, safe, and need not
Use agricultural chemicals.
The technical proposal of the invention is realized in this way：
A kind of composite preservative of fresh vegetables, is calculated according to percetage by weight, including following components：
Plant growth regulator 2~4%, natural antiseptic agent 3~6%, Imazalil sulfate 20~50%, wetting dispersing agent
5~15%, cosolvent 2~10% and filler 10~30%, wherein natural antiseptic agent are prepared by the following method to obtain：Weigh mustard
Seed, cardamom and crowd are fragrant, by load weighted material grinding, add boiling boiling extractive, cold filtration, filtrate concentrated spray, which is dried, is
Natural antiseptic agent can be obtained.
Preferably, the plant growth regulator is the matter of the mixture of gibberellin and Thidiazuron, gibberellin and Thidiazuron
Amount is than being 60~70:30~40.
Preferably, the wetting dispersing agent is selected from lignosulfonates, alkylnaphthalene sulfonate, alkylbenzenesulfonate and alkyl
One or more in sulfate.
Preferably, one or more of the cosolvent in citric acid, malic acid and tartaric acid.
Preferably, the filler is sodium sulphate, ammonium sulfate, clay, white carbon or precipitated calcium carbonate.
The preparation method of the composite preservative of the fresh vegetables of the present invention is by Imazalil sulfate, natural antiseptic agent, plant
After thing growth regulator, wetting dispersing agent, cosolvent and filler are sufficiently mixed according to proportioning, crushed.
The composite preservative processing vegetables of the fresh vegetables of the present invention, antistaling agent are watered when dilution uses and control imazalil sulphur
The concentration of hydrochlorate is in 500~1000ppm.
Beneficial effects of the present invention：
1st, the present invention uses the natural antiseptic agent made of mustard seed, cardamom are with many perfume not only environment-protecting and non-poisonous, and anti-corrosion
Effect is good.In addition, the preservative is used for the preservation and freshness of vegetables with Imazalil sulfate and plant growth regulator, can play
Composite synergistic acts on, and has and protects effect that is green and suppressing fungus growth.
2nd, under suitable refrigerated condition, garlic stems can be stored 7.5 months, and celery can be stored 5 months, and wild cabbage can be store
Hide 5.5 months.Composite preservative of the present invention, have the advantages that efficient, easy to use, germ is not likely to produce resistance, can be effective
Vegetables freshness is kept, extends storage time.
Embodiment
Embodiment 1
A kind of composite preservative of fresh vegetables, is calculated according to percetage by weight, including following components：
Plant growth regulator 3%, natural antiseptic agent 5%, Imazalil sulfate 40%, sodium lignin sulfonate 12%, lemon
Lemon acid 10% and sodium sulphate 30%.
Plant growth regulator is the mixture of gibberellin and Thidiazuron, and the mass ratio of gibberellin and Thidiazuron is 70:30.
Natural antiseptic agent is prepared by the following method to obtain：It is fragrant to weigh mustard seed, cardamom and crowd, load weighted material is ground
It is broken, boiling boiling extractive is added, boiling 40 minutes, cold filtration, the drying of filtrate concentrated spray can obtain natural antiseptic agent.
Embodiment 2
A kind of composite preservative of fresh vegetables, is calculated according to percetage by weight, including following components：
Plant growth regulator 4%, natural antiseptic agent 6%, Imazalil sulfate 50%, sodium alkyl benzene sulfonate 15%, wine
Stone acid 2% and white carbon 23%.
Plant growth regulator is the mixture of gibberellin and Thidiazuron, and the mass ratio of gibberellin and Thidiazuron is 60:40.
Natural antiseptic agent is prepared by the following method to obtain：It is fragrant to weigh mustard seed, cardamom and crowd, load weighted material is ground
It is broken, boiling boiling extractive is added, boiling 30 minutes, cold filtration, the drying of filtrate concentrated spray can obtain natural antiseptic agent.
Embodiment 3
A kind of composite preservative of fresh vegetables, is calculated according to percetage by weight, including following components：
Plant growth regulator 2%, natural antiseptic agent 6%, Imazalil sulfate 50%, sodium alkyl sulfate 10%, apple
Acid 8% and precipitated calcium carbonate 24%.
Plant growth regulator is the mixture of gibberellin and Thidiazuron, and the mass ratio of gibberellin and Thidiazuron is 75:25.
Wherein natural antiseptic agent is prepared by the following method to obtain：It is fragrant to weigh mustard seed, cardamom and crowd, by load weighted thing
Material pulverizes, addition boiling boiling extractive, boiling 35 minutes, cold filtration, and the drying of filtrate concentrated spray can obtain natural antiseptic agent.
Test example
The examination of the application of agent keeping vegetable fresh is carried out using the composite preservative of the fresh vegetables of embodiment 1 as Typical Representative
Test, the composite fresh-keeping agent prescription of the fresh vegetables of embodiment 1 is watered dilution, controls the concentration of Imazalil sulfate to exist during use
500~1000ppm.Using the above-mentioned antistaling agent immersion treatment vegetables prepared, soak time is 5~15s, storage precooling, storage.
After storage 5 months, the antistaling agent of embodiment 1 is observed to the green effect of guarantor of vegetables and mould proof situation, is compareed as without above-mentioned
The vegetables of agent keeping vegetable fresh processing, the results are shown in Table 1.
The fresh-keeping effect of the composite preservative of the fresh vegetables of the embodiment 1 of table 1
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all essences in the present invention
God any modification, equivalent substitution and improvements made etc., should be included in the scope of the protection with principle.
Claims (5)
- A kind of 1. composite preservative of fresh vegetables, it is characterised in that calculated according to percetage by weight, including following components：Plant growth regulator 2~4%, natural antiseptic agent 3~6%, Imazalil sulfate 20~50%, wetting dispersing agent 5~ 15%th, cosolvent 2~10% and filler 10~30%, wherein natural antiseptic agent are prepared by the following method to obtain：Weigh mustard seed, Cardamom is fragrant with crowd, by load weighted material grinding, adds boiling boiling extractive, cold filtration, filtrate concentrated spray is dried Obtain natural antiseptic agent.
- 2. the composite preservative of fresh vegetables according to claim 1, it is characterised in that the plant growth regulator is The mass ratio of the mixture of gibberellin and Thidiazuron, gibberellin and Thidiazuron is 60~70:30~40.
- 3. the composite preservative of fresh vegetables according to claim 1, it is characterised in that the wetting dispersing agent is selected from wood One or more in mahogany sulfonate, alkylnaphthalene sulfonate, alkylbenzenesulfonate and alkyl sulfate.
- 4. the composite preservative of fresh vegetables according to claim 1, it is characterised in that the cosolvent is selected from lemon One or more in acid, malic acid and tartaric acid.
- 5. the composite preservative of fresh vegetables according to claim 1, it is characterised in that the filler is sodium sulphate, sulphur Sour ammonium, clay, white carbon or precipitated calcium carbonate.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710852007.XA CN107494711A (en) | 2017-09-19 | 2017-09-19 | The composite preservative of fresh vegetables |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710852007.XA CN107494711A (en) | 2017-09-19 | 2017-09-19 | The composite preservative of fresh vegetables |
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| Publication Number | Publication Date |
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| CN107494711A true CN107494711A (en) | 2017-12-22 |
Family
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|---|---|---|---|
| CN201710852007.XA Pending CN107494711A (en) | 2017-09-19 | 2017-09-19 | The composite preservative of fresh vegetables |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111374177A (en) * | 2018-12-29 | 2020-07-07 | 山东营养源食品科技有限公司 | Plant growth regulator composition |
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|---|---|---|---|---|
| US5376391A (en) * | 1991-04-03 | 1994-12-27 | The United States Of America As Represented By The Secretary Of The Agriculture | Method of increasing the stability of fruits, vegetables or fungi and composition thereof |
| CN103734268A (en) * | 2013-12-16 | 2014-04-23 | 苏州安特实业有限公司 | Fresh-keeping agent and preparation method thereof |
| CN103734269A (en) * | 2013-12-25 | 2014-04-23 | 山东营养源食品科技有限公司 | Vegetable preservative, and preparation method and application thereof |
| CN105613709A (en) * | 2016-04-05 | 2016-06-01 | 连云港恒图农牧开发有限公司 | Pork fresh-keeping agent with excellent fresh-keeping performance and preparation method thereof |
| CN107087743A (en) * | 2017-07-12 | 2017-08-25 | 太仓市荣德生物技术研究所 | A kind of antibacterial antioxidation environmental protection bactericide |
-
2017
- 2017-09-19 CN CN201710852007.XA patent/CN107494711A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5376391A (en) * | 1991-04-03 | 1994-12-27 | The United States Of America As Represented By The Secretary Of The Agriculture | Method of increasing the stability of fruits, vegetables or fungi and composition thereof |
| CN103734268A (en) * | 2013-12-16 | 2014-04-23 | 苏州安特实业有限公司 | Fresh-keeping agent and preparation method thereof |
| CN103734269A (en) * | 2013-12-25 | 2014-04-23 | 山东营养源食品科技有限公司 | Vegetable preservative, and preparation method and application thereof |
| CN105613709A (en) * | 2016-04-05 | 2016-06-01 | 连云港恒图农牧开发有限公司 | Pork fresh-keeping agent with excellent fresh-keeping performance and preparation method thereof |
| CN107087743A (en) * | 2017-07-12 | 2017-08-25 | 太仓市荣德生物技术研究所 | A kind of antibacterial antioxidation environmental protection bactericide |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111374177A (en) * | 2018-12-29 | 2020-07-07 | 山东营养源食品科技有限公司 | Plant growth regulator composition |
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