Cucumber fresh keeping agent

• Main Authors: WU HUIJIE, ZHAO FUSHUN, MA YAN, TAN KE, MA YIQIAO, JIANG QIFENG
• Format: Patent
• Language: Chinese; English
• Published: 12.10.2016
• Subjects: CHEMICAL RIPENING OF FRUIT OR VEGETABLES; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLICBEVERAGES; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS; THE PRESERVED, RIPENED, OR CANNED PRODUCTS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention relates to a cucumber fresh keeping agent. The cucumber fresh keeping agent is prepared from raw materials in percentage by weight as follows: 30%-40% of potassium citrate, 1%-2% of starch, 9%-11% of lignin, 0.3%-0.5% of malic acid, 1%-3% of activated aluminum oxide, 1%-2% of gelatin, 0.5%-1.5% of stearic acid, 0.5%-1.5% of calcium propionate, 0.5%-1.5% of potassium lactate, 0.5%-1.5% of Sa-son seed gum, 0.5%-1.5% of glacial acetic acid and 50%-80% of water. The cucumber fresh keeping agent has the characteristics that the preparation method is simple, the cost is low, and the fresh keeping agent is convenient to use, has effects of inhibiting pathogenic bacteria, keeping the sensory quality and preventing water loss and has a long release period and a prominent fresh keeping effect and the like. 本发明涉及种黄瓜保鲜剂，包括以下重量份的原料组成：柠檬酸钾30～40％、淀粉1～2％、木质素9～11％、苹果酸0.3～0.5％、活性氧化铝1～3％、明胶1～2％、硬脂酸0.5～1.5％、丙酸钙0.5～1.5％、乳酸钾0.5～1.5％、沙蒿胶0.5～1.5％、冰醋酸0.5～1.5％和水50～80％，本发明的黄瓜保鲜剂具有制法简单、成本低、使用方便、且具有抑制病原菌、保持感官品质、防失水、释放期长、保鲜效