Clean vegetable natural preservative

Abstract

The invention provides a clean vegetable natural preservative. The clean vegetable natural preservative is produced by adopting the following raw materials in part by weight: 8 to 12 parts of extremely-high maltose powder, 2 to 4 parts of pomegranate seed extract and 1 to 3 parts of pomegranate peel extract. According to the preservative, the extremely-high maltose is used as a moisturizing and film-forming component; the composite pure-natural pomegranate seed extract is used as an antioxidant active component; the pomegranate peel extract is used as a sterilizing and synergistic component, so that a good fresh-keeping effect on clean vegetables and fruits can be realized. By adopting the clean vegetable natural preservative, the rotten speed of the clean vegetables can be effectively controlled; the evaporation of water of the clean vegetables is reduced; the withering is prevented; bright colors are maintained, and a storage period can be effectively prolonged. Raw material components are sourced from natural plants, so that the clean vegetable natural preservative is safe, non-toxic and edible. The main raw materials are sourced from pomegranate processing waste, so that a plant resource is sufficiently utilized, and the production cost is low, and the clean vegetable natural preservative is suitable for large-scale popularization.

Description

technical field [0001] The invention relates to a fresh-keeping agent, in particular to a natural fresh-keeping agent for clean vegetables. Background technique [0002] In the process of production and storage, food is susceptible to microbial infection, oxidation, etc., resulting in corruption and deterioration, causing serious economic losses. In order to prevent food spoilage, ensure the quality and taste of food, and achieve the purpose of long-term preservation, it is often necessary to add food preservatives and preservatives during food storage or production and processing. Commonly used antistaling agents can be divided into chemical antistaling agents and natural antistaling agents in terms of sources. Although chemical antistaling agents are quick in effect, low in price and easy to use, they will have adverse effects on the taste of food and people's health after being added. There may even be carcinogenic, teratogenic, mutagenic and other hazards. However, nat...

AI Technical Summary

Problems solved by technology

[0003] At present, a variety of natural fresh-keeping patent products have been developed at home and abroad. Some products have been widely used in practice, but there are still many problems: research on the mechanism of action, antibacterial spectrum and applicable range of various natural fresh-keeping agents. It is not comprehensive enough, and there are few special preservatives; some natural preservatives have poor antiseptic and fresh-keeping effects, the manufacturing process is cumbersome, and the production cost is high; some natural preservatives will affect the flavor and quality of food when used in large quantities, etc.

At present, there is no high-efficiency natural preservative for the characteristics of clean vegetables and fresh-keeping requirements