Vegetable preservative and preparation method thereof

Abstract

The invention discloses a vegetable preservative and a preparation method thereof, and belongs to the technical field of vegetable fresh preservation. Raw materials comprise, by weight, 32-40 parts of tea polyphenol, 12-18 parts of luteolin, 10-15 parts of xylitol, 18-26 parts of aloe gel, 6-10 parts of phytic acid, and 100-120 parts of water. The preparation method comprises the steps that firstly, the aloe gel is stirred, sedimented and filtered, and gel juice is obtained; and secondly, the gel juice is blended uniformly with the tea polyphenol, the luteolin, the xylitol, the phytic acid and the water, sterilized at the temperature of 95-100 DEG C for 5-10 min, and then naturally cooled, so that the vegetable preservative is prepared. The vegetable preservative provided by the invention is free of any chemical additive or corrosion remover, free of toxic or side effects, high in safety, capable of providing nutrition to vegetables and effectively improving the freshness of the vegetables, and good in fresh preservation effect.

Description

technical field [0001] The invention belongs to the technical field of vegetable fresh-keeping, and in particular relates to a vegetable fresh-keeping agent and a preparation method thereof. Background technique [0002] Vegetables contain a variety of nutrients needed by the human body. They are the main source of dietary vitamins and inorganic salts. They are also rich in cellulose, pectin and organic acids, etc., which can stimulate gastrointestinal motility and secretion of digestive juices, and promote people's appetite. And it plays a great role in helping digestion. After the vegetables are picked, they are prone to spoilage due to microbial infection and external mechanical effects. At present, people mainly use chemically synthesized substances as preservatives to keep fruits and vegetables fresh, such as carbendazim and sulfur dioxide. Although they have good fresh-keeping and antiseptic effects, but Many chemically synthesized substances have certain adverse effe...

AI Technical Summary

Problems solved by technology

After the vegetables are picked, they are prone to spoilage due to microbial infection and external mechanical effects. At present, people mainly use chemically synthesized substances as preservatives to keep fruits and vegetables fresh, such as carbendazim and sulfur dioxide. Although they have good fresh-keeping and antiseptic effects, but Many chemically synthesized substances have certain adverse effects on human health, and even appear carcinogenic, teratogenic, and mutagenic.

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