Vegetable fresh keeping agent

Abstract

The invention discloses a vegetable fresh keeping agent, which is prepared from the following substances in parts by weight: 5 to 7 parts of sucrose ester, 6 to 9 parts of citric acid, 3 to 5 parts oftriglyceride fatty acid, 0.5 to 1.5 parts of propolis, 0.4 to 0.6 part of sodium sorbate, 80 to 120 parts of water, 6 to 9 parts of sucrose laurate, 1 to 4 parts of agar, 2 to 6 parts of lysine, 0.02to 0.07 part of galic essential oil and 35 to 45 parts of ethyl alcohol. The vegetable fresh keeping agent is prepared from various raw materials; the cost is low; the storage is easy; safety and non-toxicity are realized; the vegetable fresh keeping agent can be sprayed onto the surface of the vegetables to form a film; the moisture preservation effect is good; the anti-corrosion sterilization performance is good; the fresh keeping period is long; the cleaning is easy; the vegetable fresh keeping agent is nontoxic after the eating; no harm is caused on the human body health.

Description

technical field [0001] The invention relates to the field of fresh-keeping technology, in particular to a vegetable fresh-keeping agent. Background technique [0002] With the improvement of people's living standards, vegetables have become one of the indispensable living materials in people's lives. However, different vegetables have strong seasonality and regional characteristics, and have high physiological activity, high water content, soft structure, and perishable. Mildew and freshness decrease, so it brings great difficulties to the preservation and circulation of vegetables. [0003] At present, the main technology of vegetable preservation is the chemical preservative method. Due to the residue of chemical agents with toxic and side effects, it is difficult to remove and affect human health. Therefore, the development of safe, non-toxic and pure natural vegetable preservatives has a very promising application prospect. widely. Contents of the invention [0004] ...

AI Technical Summary

Problems solved by technology

[0002] With the improvement of people's living standards, vegetables have become one of the indispensable living materials in people's lives. However, different vegetables have strong seasonality and regional characteristics, and have high physiological activity, high water content, soft structure, and perishability. Mold and freshness decrease, so it brings great difficulties to the preservation and circulation of vegetables