Production method for alcohol based paste attapulgite Chinese medicinal herb sterilization and refreshment agent

Abstract

The invention discloses a production method for an alcohol based paste attapulgite Chinese medicinal herb sterilization and refreshment agent. The technical scheme is that: the production method comprises the following steps of: mixing a smashed Chinese medicinal herb mixture and edible alcohol, adding the Chinese medicinal herb and edible alcohol mixture into a stainless steel container for immersion, filter-pressing, blending, high-speed stirring and dehydration; and potting the treated Chinese medicinal herb and edible alcohol mixture so as to form an alcohol based paste attapulgite Chinese medicinal herb sterilization and refreshment agent finished product. The alcohol based paste attapulgite Chinese medicinal herb sterilization and refreshment agent consists of phellodendron amurense, astragalus mongholicus, radix salviae miltiorrhizae, radix clematidis, radix stemonae, polygala tenuifolia, mangnolia officinalis, schizonepeta, liquorice, spearmint, alcohol and high-viscosity attapulgite clay powder. Active ingredients of the alcohol based paste attapulgite Chinese medicinal herb sterilization and refreshment agent are released slowly and infiltrated into all spaces in a food package so as to form a layer of sterilization and refreshment film on the surface of a food; the alcoholic strength of the sterilization and refreshment film is more than or equal to 70 degrees, so the optimal sterilization concentration can be kept for a long time and aims of sterilization and refreshment for the food in the shelf life can be fulfilled; and therefore, the production method is applicable to sterilization and refreshment for fruits, vegetables and foods.

Description

technical field [0001] The invention relates to a bactericidal and fresh-keeping agent, in particular to a production method of an alcohol-based paste-like attapulgite Chinese herbal medicine bactericidal and fresh-keeping agent. Background technique [0002] The invasion of bacteria, mold, yeast and other microorganisms is the main factor of food spoilage, so in the process of food production, processing and storage, preservatives have very important application value, but because synthetic food additives have certain toxic and side effects, people Tend to choose safe natural food preservatives. [0003] Moisture changes in food during the shelf life often lead to changes in food quality. For example, during the storage of fresh fruits and vegetables, due to the evaporation of water, the appearance of fruits and vegetables will shrivel and shrink, the freshness and crispness will decrease, and the commodity value will also decrease. The reduction or even loss of the produc...

AI Technical Summary

Problems solved by technology

[0006] The disadvantage of the above-mentioned patents is that the alcohol content of the "attapulgite alcohol preservative" is less than 80 degrees, and the actual use effect of sterilization and preservation in foods with high water content is not ideal