Fruit preservative and preparation and use methods thereof

Abstract

The invention discloses a fruit preservative and preparation and use methods thereof, and relates to the technical field of fruit and vegetable preservation. The preservative is prepared from the following raw materials: bee pollen, a bamboo leaf extract, a radix puerariae extract, a dried tangerine or orange peel extract, alpha-aminoisobutyric acid, sodium tartrate, ascorbic acid, lysozyme, polyamino acid, a dispersing wetting agent, filler and sterile water. The preparation method of the preservative comprises smashing and grinding the bee pollen and the filler, and then stirring and mixing with the other raw materials; the use method of the preservative comprises soaking to be perserved fruits in the fruit preservative or spraying the fruit preservative on the fruits, then blow-drying with an air cooler or airing, finally putting into a freshness protection package for sealing, and preserving in a low-temperature environment. The fruit preservative has the advantages of environment friendliness, safety, low production cost, convenience and quickness in use, long preservation time and suitability for mass production in a large scale, popularization and application.

Description

Technical field [0001] The invention relates to the technical field of fruit and vegetable preservation, in particular to a fruit preservation agent and a preparation and use method thereof. Background technique [0002] Fruit preservation is a very important link in the process of fruit production, storage and sales. The use of scientific and reasonable storage and preservation technology can effectively extend the storage period of fresh fruits, adjust the off-peak and peak seasons, and prosper the fruit market, which has significant economic and social benefits. [0003] With the development of technology and the gradual improvement of people's living standards, people's demand for fruits produced in different regions and seasons is gradually increasing. People have put forward higher and higher requirements on the preservation and transportation of fruits that are difficult to store. The existing fruit fresh-keeping technology is generally to make fresh-keeping film, and the ...

AI Technical Summary

Problems solved by technology

But there are also some shortcomings, mainly because the release period is short, the preservation effect is uneven, and it is difficult to guarantee the effect; the preparation and use are complicated and complicated; the production cost is high, and the source of raw materials is narrow; some raw material components are harmful to the human body.