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    • 70. 发明公开
    • METHODS FOR PRESERVING FRESH VEGETABLES
    • VERFAHREN ZUR KONSERVIERUNG FRISCHEN GEMUESES
    • EP1059847A4
    • 2002-05-02
    • EP99900811
    • 1999-01-08
    • MANTROSE HAEUSER CO INC
    • CHEN CHAO
    • A23B7/14A23B7/10A23B7/153A23B7/154A23B7/157A23B7/158A23B9/26A23B9/30A23L3/3454A23L3/3544A23L3/358A23L35/00
    • A23B7/157A23B7/154
    • Methods of preserving fresh vegetables with a vegetable preservative which extends the shelf life of fresh vegetables, particularly cut fresh vegetables, are provided. The vegetable preservative preserves the texture, flavor, appearance, crispness, and moisture of the fresh vegetables, particularly fresh cut vegetables. In the preferred embodiment, the method comprises the following steps: providing a preservative solution comprising: water, calcium ions; and ascorbate ions, and, applying the vegetable preservative to the vegetable. The vegetable preservative solution contains preferably from about 0.075% to a saturated solution, more preferably from about 0.2% to about 20%, even more preferably from about 0.5% to about 10%, even more preferably from about 0.5% to about 8% most preferably from about 0.6% to about 5%, by weight, calcium salt; and preferably from about 0% to about 30%, more preferably from about 0.1% to about 30%, even more preferably from about 0.5% to about 15%, most preferably from about 1.0% to about 5%, by weight, ascorbic acid or the stereo isomer of ascorbic acid, erythorbic acid.
    • 提供了延长新鲜蔬菜,特别是切蔬菜的保鲜期的蔬菜防腐剂保鲜蔬菜的方法。 蔬菜防腐剂保留新鲜蔬菜,特别是鲜切蔬菜的质地,风味,外观,脆性和水分。 在优选的实施方案中,该方法包括以下步骤:提供防腐溶液,其包含:水,钙离子; 和抗坏血酸离子,以及将蔬菜防腐剂施用于蔬菜。 植物防腐剂溶液优选含有约0.075%的饱和溶液,更优选约0.2%至约20%,甚至更优选约0.5%至约10%,甚至更优选约0.5%至约8% 优选约0.6%至约5%重量的钙盐; 优选约0%至约30%,更优选约0.1%至约30%,甚至更优选约0.5%至约15%,最优选约1.0%至约5%的抗坏血酸 或抗坏血酸,异抗坏血酸的立体异构体。