A kind of red peach antistaling agent and its preparation method and application

Abstract

The invention provides a red-peach preservative agent as well as a preparation method and an application thereof. The red-peach preservative agent is composed of the following raw materials in parts by weight: 10-15 parts of a lemon leaf extract, 3-6 parts of a blumea balsamifera extract, 8-12 parts of a tea leaf extrac, 3-6 parts of a Chinese gall extract, 3-6 parts of a cornflower herb extract, 8-12 parts of a clove extract, 5-10 parts of chitosan and 5-10 parts of potassium chloride. The raw materials of the red-peach preservative agent provided by the invention are appropriately proportioned, so that the preservative agent is easy to store, safe and nontoxic. Furthermore, the red-peach preservative agent is a spray preservative agent that is composed of a preservative component A and a preservative component B. When using, the preservative component B is first applied and the preservative component A is then applied, so that double-layer membranes are formed on surfaces of the red peaches. The red-peach preservative agent has the advantages of good anti-corrosion and microbicidal performances, long fresh-keeping periods and good moisture-keeping functions; the red-peach preservative agent is nontoxic for eating, and causes no secondary pollution to the environment. The red-peach preservative agent is safe to the environment and wide in application prospects.

Description

technical field [0001] The invention relates to a preservative, in particular to a preservative for red peaches and a preparation method and application thereof. Background technique [0002] With the improvement of people's living standards, fruits have become one of the indispensable living materials in people's lives. However, different fruits have strong seasonality and regional characteristics, and have high physiological activity, high water content, soft structure and perishability. Mold and freshness decline, so it brings great difficulties to the preservation and circulation of fruits. At present, the main technologies for fruit preservation are: low temperature controlled atmosphere method, which is expensive and will rot after long-term storage; Residues of chemical agents with toxic and side effects are not easy to remove and affect human health. Therefore, the development of safe, non-toxic and pure natural fruit preservatives has a very broad application prosp...

AI Technical Summary

Problems solved by technology

[0002]With the improvement of people's living standards, fruit has become one of the indispensable living materials in people's life, but different fruits have strong seasonal and regional characteristics , and high physiological activity, high water content, soft structure, easy to rot and mold, and freshness decline, so it brings great difficulties to the preservation and circulation of fruits

At present, the main technologies for fruit preservation are: low temperature controlled atmosphere method, which is expensive and will rot after long-term storage; Residues of chemical agents with toxic and side effects are not easy to remove and affect human health. Therefore, the development of safe, non-toxic and pure natural fruit preservatives has a very broad application prospect

[0003] There are many types of fruit preservatives on the market with different functions, but the fruit preservatives in the prior art generally have the problems of complicated production process, high production cost, and inconvenient use, and some raw materials may even cause secondary pollution to the environment. Pollution; especially red peaches (and juicy peaches) are easy to soften, and the preservatives and preservation methods used in the prior art cannot reach the intended effect