66results about How to "Reduce fat oxidation" patented technology

A prepared food product for ingestion by mammals is described and methods for preparing such products. The food product includes an oxidation-resistant fat-based composition substantially free of exogenous solubilizing and dispersing agents for phytosterols. The fat-based composition includes between 75% and 98% by weight of at least one triglyceride-based edible oil or fat, and between 2% and 25% by weight of non-esterified phytosterols. Typically, approximately 1.5% by weight of phytosterols remain soluble at room temperature, and between 0.5% and 23.5% by weight are converted to triglyceride-recrystallized phytosterols (TRPs). The fat-based composition which has been partially oxidized in the prepared food by exposure to air (and typically heat), contains a reduced amount of oxidative by-products compared to a similar fat-based composition lacking these non-esterified phytosterols.

A nutritional supplement, prepared food product, or direct food additive for ingestion by mammals, and methods for preparing such products, are provided. Products of the invention comprise an oxidation-resistant fat-based composition substantially free of exogenous solubilizing and dispersing agents for phytosterols. The fat-based composition includes greater than 25% and less than 75% by weight of one or more triglyceride-based edible oil or fat, and greater than 25% and less than 75% by weight of one or more non-esterified phytosterols. The fat-based composition, when exposed to air, contains a reduced amount of oxidative by-products compared to a similar fat-based composition lacking non-esterified phytosterols. Also provided are methods for reducing plasma cholesterol in mammals, and methods for protecting plasma lipoproteins and cholesterol from oxidation by ingestion of products of the invention.

A prepared food product for ingestion by mammals is described and methods for preparing such products. The food product includes an oxidation-resistant fat-based composition substantially free of exogenous solubilizing and dispersing agents for phytosterols. The fat-based composition includes between 75% and 98% by weight of at least one triglyceride-based edible oil or fat, and between 2% and 25% by weight of non-esterified phytosterols. Typically, approximately 1.5% by weight of phytosterols remain soluble at room temperature, and between 0.5% and 23.5% by weight are converted to triglyceride-recrystallized phytosterols (TRPs). The fat-based composition which has been partially oxidized in the prepared food by exposure to air (and typically heat), contains a reduced amount of oxidative by-products compared to a similar fat-based composition lacking these non-esterified phytosterols.

The invention discloses a preservative for grass carp fillets and a use method, belonging to the technical field of aquatic product freshness retaining and processing. The preservative is a mixed aqueous solution comprising the following components in concentration by mass-volume percent: 1.3-1.7 percent of chitosan, 0.9-1.1 percent of acetic acid and 0.4-0.6 percent of tea polyphenol. The use method of the preservative comprises the following steps of: soaking grass carp fillets in the preservative for 2-3min, taking out and trickling for 1min and then drying the grass carp fillets at 4 DEG C so as to form a thin freshness retaining film; then putting the grass carp fillets coated with the thin freshness retaining film into a freshness retaining bag and tying the opening of the bag; and storing the grass carp fillets in a refrigerator at 4 DEG C. Compared with an ordinary refrigeration method, the preservative can better keep the freshness, the water and the flavor of the grass carp fillets and prolong the shelf life of the grass carp fillets for 8-10 days; the operation process of coating the film is simple; and the preservative has high cost performance, wherein the cost of per ton of preservatives for the grass carp fillets is lower than 90 yuan.

The invention belongs to the field of processing of aquatic products, and particularly relates to a ready-to-eat special flavor fish product subjected to cold smoking, and a production process thereof. The production process of the special flavor fish product comprises the following steps: using freshwater fish, a composite curing agent and a compound seasoning as raw materials, cutting the freshwater fish into square blocks after scaling, killing, gill removing, gutting removing, head removing and washing, then performing vacuum rolling and curing on the blocks, using a runner to absorb moisture of the blocks to realize drying at a low temperature, performing vacuum rolling for seasoning, and performing high-temperature sterilization and other processes to obtain the ready-to-eat special flavor fish product subjected to cold smoking. According to the invention, the curing process combines the curing agent with the vacuum rolling and curing, the drying manner that the runner is used to absorb moisture to realize drying at the low temperature is combined with a way that a surface air cooler is used to cool, and the compound seasoning is combined with the vacuum rolling technology, so that not only can the curing agent, the compound seasoning and a fish body be uniformly fixed, but also the curing time, the seasoning time and the drying time are remarkably reduced, the production cost is reduced, the fish tissue is promoted to be tighter, the texture and the taste are improved, the oxidation of highly unsaturated fatty acids in the fish body can be avoided, benzopyrene can not be produced, and the quality and safety of the product can be remarkably improved.

The invention relates to an application of a compound leavening agent in a pork fermented sausage, discloses Leuconostoc mesenteroides with the collection number of CGMCC (China General Microbiological Culture Collection Center) 11479 and further discloses a compound leavening bacterium containing the strain. Pork is taken as a main raw material, and through inoculation of the leavening bacterium comprising staphylococcus xylosus CGMCC3474, Leuconostoc mesenteroides CGMCC11479, lactobacillus plantarum CGMCC11480 and Debaryomyces hansenii CGMCC3473, the edible safety, the trophism and the sensory quality of the pork fermented sausage are improved. Further, the pH of the fermented sausage added with the compound leavening agent is remarkably lower than that of the traditional fermented sausage, growth and propagation of harmful bacteria are inhibited effectively, and the shelf life of the pork fermented sausage can be prolonged to a certain extent.

The invention discloses a preparation method of fish skin collagen jelly. The preparation method of the fish skin collagen jelly mainly comprises the steps that after unfreezing and pretreatment are conducted on fish skin, water, seasoning and spices are added for decoction, a compound of transglutaminase and sodium caseinate, hydrophilic colloid and preservative are added for blending, obtained skin frozen liquid is filled into jelly cups, and after vacuum sealing, high temperature sterilization and cooling shaping are conducted sequentially, products are obtained. According to the preparation method of the fish skin collagen jelly, the prepared fish jelly is long in quality guarantee period and can be preserved for six months at normal temperature; the nutritive value is high, the gel mouthfeel and elasticity are enhanced, and the shaped jelly is crystal clear, standardization control of the production technology is convenient, novel jelly cups are adopted for packing, and eating is convenient.

The invention discloses a strain of lactobacillus plantarum 24. A method achieving mixed fermentation of sour plesiopidae based on the strain comprises the following steps that scales and internal organs of a raw material fish are removed, and the raw material fish is cut into fish blocks; the fish blocks, rice flour, salt, 106-108 CFU / mL of a lactobacillus plantarum 24 liquid and 10000-20000U / mLof a papain liquid are mixed uniformly and contained in a container, the uppermost layer is covered with the rice flour, fermentation is performed for 20-30 days at 20-30 DEG C, and the sour plesiopidae is obtained; the ratio of the fish blocks to the rice flour to the salt is (90-115):(50-70):(2-4); the addition amount of the lactobacillus plantarum 24 liquid is 0.0006-0.06mL for each gram of thefish blocks; the addition amount of the papain liquid is 0.005-0.025 mL for each gram of the fish blocks. The method shortens the fermentation cycle of the sour plesiopidae and reduces the biogenic amine, and the similarity of the flavor of the sour plesiopidae to the sour plesiopidae prepared by a traditional method is more than 85%.

The invention relates to a film preservative. The film preservative is composed of the following components in percentage by mass: 0.8 to 1.5 percent of soybean polysaccharide, 0.6 to 1.0 percent of sodium alginate, 0.2 to 0.5 percent of citric acid, 0.1 to 0.3 percent of phytic acid, 3 to 5 percent of a waxberry extract, 5 to 7 percent of a honeysuckle extract, 0.08 to 0.2 percent of magnesium salt and the balance of pure water. The invention also relates to a preparation method of the film preservative and application of the film preservative in preservation of euphausia superba. Compared with the prior art, the film preservative has the advantages that a film can be formed on the surface of the euphausia superba so as to inhibit the invasion and the growth of pathogenic bacteria such as bacteria and fungi, the decaying deterioration of an euphausia superba body is prevented, the euphausia superba treated by the film preservative can be stored at the temperature of 0 to 4 DEG C, the taste and the quality of shrimp meat are guaranteed, and compared with the storage energy consumption of a conventional low-temperature storage method, the storage energy consumption of the film preservative is reduced.

The invention discloses a bacteriocin and superhigh pressure joint antiseptic preservation technology and an application thereof. The invention provides a bacteriostasis and / or sterilization method for food. The bacteriostasis and / or sterilization method for the food provided by the invention comprises the following steps: adding the bacteriocin enterocin P into the food, and performing superhighpressure treatment on the food added with the bacteriocin enterocin P, wherein the pressure for the superhigh pressure treatment is 100-600 MPa. According to the invention, under the condition of notadding any chemical preservative, the defects of relatively poor bacteriostasis activity of nisin against Gram-negative bacteria and influence of 600 MPa superhigh pressure treatment on the sensory quality of food are overcome by combining the bacteriocin enterocin P with the superhigh pressure technology, and an efficient, environmentally-friendly and safe antiseptic preservation technology is provided for low-temperature meat products.

The invention relates to a waxberry general flavone preservative solution which is prepared by dissolving waxberry general flavone with water. The waxberry general flavone is prepared through the following steps of: taking freshing waxberry fruits, drying the fresh waxberry fruit, then pulverizing the dried fresh waxberry fruit, adding 95% ethanol of which the weight is 4-6 times of that of the fresh waxberry fruit powder so as to soak the fresh waxberry fruit powder for 20-24 hours, performing ultrasonic-assisted extraction for 30-45 minutes, repeatedly extracting for 1-3 times so as to obtain an extracting solution, recovering the solvent, and concentrating the extracting solution to obtain an extract; and dispersing the extract in water, respectively extracting the solution with petroleum ether, chloroform and ethyl acetate, taking an ethyl acetate extract, dissolving the ethyl acetate extract with water, performing adsorption by use of macroporous resin, then performing elution by use of 15%-65% ethanol, collecting an eluant, and performing vacuum drying on the eluant, thereby obtaining the waxberry general flavone powder. The invention also relates to application of the waxberry general flavone preservative solution in the aspect of freshness preservation of aquatic products. The preparation method of the preservative solution is simple, and the waxberry general flavone preservative solution is capable of effectively inhibiting bacterial reproduction of fishes during a low-temperature storage process, retarding fat oxidation, delaying corruption and metamorphism, and thus prolonging the shelf life.

The invention discloses a method for making pigskin collagen jelly. The method mainly includes the following steps that after pigskin is unfrozen and pretreated, enzymolysis is conducted on the pigskin through a two-step enzymolysis method by means of papain and glutamine transaminase, then seasoning and spices are added to the pigskin enzymatic hydrolysate to be boiled out, then hydrophilic colloid and corrosion remover are added, blending is conducted, obtained pigskin liquid is poured into jelly cups in a filling mode, the jelly cups are sealed in a vacuum mode, high-temperature sterilization and cooling forming are conducted, and finished products are obtained. By means of the method, compared with a traditional pigskin jelly production process, the production time is shortened, energy consumption is lowered, and production efficiency is improved; the content of collagen is improved, and jelly taste and elasticity are enhanced; the spices are added, so that standardization control is facilitated, and crystals are transparent after forming; the pigskin collagen jelly packaged through novel jelly cups is convenient to eat.

The invention relates to the technical field of freshness retaining of aquatic products and provides an aquatic product freshness retaining agent and a preparation method thereof. The aquatic product freshness retaining agent is prepared from the following main raw materials in parts by weight: 13-15 parts of a rosemary extraction solution, 11-13 parts of a leucaena leucocephala extraction solution, 11-13 parts of a saivia officinalis extraction solution, 8-10 parts of an apple extraction solution, 13-15 parts of a tea extraction solution, 7-9 parts of sorbitol, 7-9 parts of maltitol, 13-15 parts of a bamboo vinegar solution, 8-10 parts of an onion extraction solution and 8-10 parts of a ginger extraction solution. The preparation method of the aquatic product freshness retaining agent comprises the steps of treating the raw materials, preparing the extraction solutions, and uniformly mixing and stirring to prepare the aquatic product freshness retaining agent. The aquatic product freshness retaining agent is various in functions and excellent in effects of retaining freshness and protecting color; the shelf life of the aquatic products can be effectively prolonged; the original quality of the aquatic products can be effectively retained; flavor and texture of the aquatic products are not influenced.

A preparation method of seasoned poached eggs comprises the following steps: (1) eggs are graded according to the quality standard; (2) a heat transfer medium is heated to 80-95 DEG C; (3) the eggs are totally immersed in the heat transfer medium and boiled for 7-10 min; (4) the boiled eggs are cooled in water at 10-20 DEG C; (5) the cooled eggs are totally immersed in a prepared seasoning liquid, the mixture is placed in vacuum decompression equipment for 2-4 days, the vacuum degree is kept from subzero 0.09 Mpa to subzero 0.1 Mpa, and the temperature is set to be 25 DEG C; (6) the poached eggs prepared through the steps are subjected to cold storage in a low-temperature environment at 0-10 DEG C. The egg white of the prepared poached eggs is denaturalized completely, and the hardness and the elasticity reach the states of normal hard boiled eggs; while the texture of yolk is in a soft sate and colloidal, the yolk is in bright deep yellow and tastes fine and soft, and small-molecular flavor substances of the prepared seasoning liquid enter the eggs completely without damaging the inside forms of the poached eggs, so that the poached eggs are good in color, flavor and taste.

The invention relates to a freezing method for maintaining quality of freshwater fishes. The freezing method comprises the following steps: (1) performing pretreatment; (2) cleaning, namely cleaning fish slices treated in the step (1), taking out, and draining off water; (3) soaking the fish slices into a freezing protection agent, namely soaking the fish slices treated in the step (2) into a composite freezing protection liquid, taking out, and draining off the water, wherein the composite freezing protection liquid comprises the following components in percentage by mass: 0.5-2% of trehalose, 1-3% of glycine, 0.5-2% of glucan of which the molecular weight is 5000-50000Da, 0.5-2% of konjak gulcomannan enzymatic hydrolysate of which the molecular weight is 8000-20000Da, 1-4% of maltodextrin of which the hydrolysis degree is 5-20%, 4-10% of egg white zymolyte of which the hydrolysis degree is 5-10%, and 1-3% of a pomegranate bark; (4) preparing a vitrification liquid; (5) prepackaging;(6) performing quick-freezing treatment; and (7) preserving frozen fishes. The freezing method is adopted to preserve fresh water fish slices, and the freshness, the flavor and the taste of the fish slices can be ensured in a relatively long preservation time.

The invention discloses a method for refreshing a meat product by utilizing a mint extract. The refreshing method comprises the following steps of: with natural mint extract adopted, fully stirring and uniformly mixing the meat product to be refreshed with the solution, and then packaging and storing with a polyethylene film. The refreshing method is simple in process and easy in operation, and the selected refreshing agent is processed from natural-occurring substances, has certain antibacterial property and oxidation resistance and can be directly applied to food preservation, is safe to eat and has a good refreshing effect. By adopting the method disclosed by the invention, fat oxidation, colour variation and microorganism multiplication during the storage period can be effectively controlled, and the sensory quality of the product is obviously improved and the quality guarantee period is obviously prolonged, thus a new approach is opened for meat refreshing.

The invention discloses a preservation method for freshwater fish slices. The preservation method comprises the following steps: (1) pre-treatment; (2) cleaning; (3) preservation solution soaking: placing the fish slices treated in the step (2) in composite preservation solution and carrying out a soaking treatment, wherein the composite preservation solution contains the following components in parts by volume: 20-30 parts of a corn stigma extract, 15-25 parts of a lettuce extract, 10-20 parts of a lindera glauca extract, 30-40 parts of a lemon peel extract, and 20-30 parts of a ginger extract; (4) dehydration; (5) vacuum pre-packaging; (6) electron beam irradiation treatment: carrying out an electron beam irradiation treatment on the fish slices subjected to the vacuum pre-packaging in the step (5), with an irradiation dose of 2-6kGy; (7) storage: storing the fish slices subjected to the irradiation treatment in the step (6) at a storage temperature of 0-4 DEG C. The storage period of the fish slices stored through the method can achieve 30-40 days; meanwhile, the brown stain and the fat oxidation of white fish meat are reduced, and the fishy smell of freshwater fish, which is increased during the storage process can be effectively reduced.

The invention discloses a processing method for ultrasonic-assisted oyster freezing. The processing method comprises the following steps: shelling, meat taking, rinsing and sterilizing, soaking and preserving, ultrasonic-assisted soaking and freezing, freezing for ice film plating, and cryopreservation. Ozone water is adopted for rinsing sterilization, the microbial membrane structure is destroyed, the ozone water is cleaner than clear water in rinsing, the sterilization effect is achieved, and the ozone water guarantees that the oysters have good quality before being frozen. An ultrasonic technology is combined with dipping freezing, so that the problems of long time, low freezing rate and the like of a traditional freezing method can be effectively solved. The method is assisted by ultrasonic waves for freezing oysters, the diameter of ice crystals formed during freezing is small, damage to muscle tissue of the oysters in the freezing storage process can be reduced, unfreezing loss can be reduced, and freezing denaturation and nutrient loss of oyster protein are reduced.

The present invention relates to a powdered nutritional composition, which comprises at least long-chain polyunsaturated fatty acids and trace elements, such as iron, besides optional further constituents, such as macro- and micronutrients. Due to encapsulation of the iron source with or in a fat, wax or mixtures thereof, lipid-oxidation may be largely reduced and fishy off-flavour formation is prevented. Thus, a powdered composition with extended shelf-life may be obtained.

The invention discloses a low-phosphorus water retaining agent and application thereof. The low-phosphorus water retaining agent is prepared from the raw materials in parts by weight: 25-35 parts of aphosphate mixture, 35-50 parts of a carbonate mixture, 15-25 parts of citric acid and a salt mixture thereof, and 5-15 parts of a food ingredient mixture. A using method sequentially comprises the five main steps of raw material treatment, preparation of a water retaining agent and a curing material, rolling and rubbing, curing and quick freezing. The water binding capacity of chicken cutlets inthe rolling and rubbing processing process can be effectively improved under the low addition amount, the yield of the product is increased to the greatest extent, elasticity, the fiber feeling and the juice feeling of chicken are obviously enhanced, and thus the chicken is moderate in hardness. The low-phosphorus water retaining agent adopts a low phosphorus formula, the phosphorus content in thechicken cutlets can be effectively decreased, and the problems such as calcium and phosphorus disproportionality due to excessive phosphorus intake of the human body are avoided.

The invention relates to a thawing agent for euphausia superba and an application method of the thawing agent, which belong to the technical field of food processing. The thawing agent is mainly prepared from an autolytic enzyme inhibitor and an antioxidant, and can also be prepared from an antibacterial agent. When in use, the thawing agent is dissolved in a solvent to form thawing liquid, and the frozen euphausia sperba is thawed by utilizing the thawing liquid, so that the solution and oxidation of the euphausia superba in the thawing process can be reduced, the shape and quality of the euphausia superb can be kept, the transfer of fluorine can be prevented, and the important significance for the development of the euphausia superb processing industry is realized.

The present invention relates to a sausage casing color protecting technology which includes a color protecting agent preparation and a color protecting process. The advantages of the sausage casing color protecting technology are that the technology can scavenge oxygen and free radicals, chelate metal ions, and can effectively inhibit the fat oxidation of sausage casings, reduce the deterioration degree of sausage casing color and luster, and better guarantee the quality of sausage casings. Five antioxidants with functional ingredients which have efficacies of scavenging oxygen and free radicals, chelating metal ions, etc. are used in the sausage casing color protecting technology. At the same time, the synergic functions between antioxidants are taken advantages of, which can effectively inhibit fat oxidation of the sausage casings, thus delaying the fat oxidation of the sausage casings and protecting the color and luster of the sausage casings. The antioxidants are low in cost and are easy for preparation. The technology is low in color and luster deterioration degree during the storage and transport processes of the sausage casings, and can effectively overcome the influence of external environmental conditions on the sausage casings, protect the quality of the sausage casings, reduce the economic losses, and increase production efficiency.

The invention discloses a high-voltage electrostatic field generator with a fresh-keeping function and a refrigerator with a fresh-keeping function. The high-voltage electrostatic field generator withthe fresh-keeping function comprises an inverter circuit for inverting a safety DC voltage into high AC voltage with predetermined range for output; an oscillating circuit connected with the invertercircuit and used for generating a sinusoidal AC signal of certain frequency and amplitude and a vibrational signal in space; a plurality of high voltage electrodes connected with the oscillating circuit and used for generating ozone by supplying low-frequency vibration; a stepdown filter device connected with the inverter circuit and used for stepping down and filtering the AC voltage that is boosted. The safety DC voltage, such as 12 V, is inverted into the AC voltage of 1000-5000 V through the inverter circuit; the input safety DC voltage, such as 12 V, is low, providing good safety and reliability; the power consumption is lower, so that energy saving and electricity saving are achieved; the efficiency of high-frequency boost conversion for direct current is high, and conversion startup speed is high.

The invention discloses a lobster fresh-keeping agent. The lobster fresh-keeping agent comprises the raw materials in parts by weight: 4-8 parts of sea salt, 2-3.5 parts of white vinegar, 2-4 parts ofk-carrageenan oligosaccharides, 1-3 parts of a synergist, 0.2-0.4 part of glutamic acid, 0.2-0.3 part of sodium caseinate, 0.2-0.3 part of vitamin C, and 0.1-0.2 part of vitamin E. The invention further discloses a preparation method of the lobster fresh-keeping agent. According to the fresh-keeping agent, the kind and the consumption of the raw materials are controlled, and besides, the synergist is added, so that the lobster fresh-keeping agent has notable effect of maintaining the color, the flavor and the organizational structure integrity of lobsters.

The invention relates to a method for making recuperated braised beef tenderloin chunks in a soy sauce through tenderizing and a method for promoting microwave re-heated quality, and belongs to the technical field of processing of meat products. The method comprises the following steps of firstly, beating unfrozen raw beef tenderloin chunks with a knife surface for 30s, then performing tenderizingpretreatment through soaking with an ultrasonic-assisted papain solution, during cooking, adding tea polyphenols and waxberry polyphenol in proportion to auxiliary materials, performing vacuum packing on cooked braised beef tenderloin chunks in a soy sauce with cooking liquor through high temperature resistant cooking bags, and putting the packed braised beef tenderloin chunks in a soy sauce in arefrigerating compartment of 4 DEG C for storage. Compared with the braised beef tenderloin chunks in a soy sauce, which are not subjected to tenderizing pretreatment, the products namely the braisedbeef tenderloin chunks in a soy sauce, made by the method disclosed by the invention, have the advantages that the tenderness of the braised beef tenderloin chunks in a soy sauce is well maintained in the cold storage course; besides, after tenderizing treatment and addition of an antioxidant, the braised beef tenderloin chunks in a soy sauce, obtained after treatment in a 915MHz / 2450MHz microwave alternate re-heating manner are red bright in color, the fat oxidation degree is reduced to 30%-40% of the original fat oxidation degree, lean meat is moderate in soft and mashed degree and is not dry in mouth feel, fat meat melts after being put in mouths, and the tenderness of the braised beef tenderloin chunks in a soy sauce is increased by 30-50% than that of samples which are not treated.

The invention belongs to the technical field of recycling of abandoned mushroom feet after cultivation of edible mushrooms, and discloses a flammulina velutipes extractive formula with freshness retaining and color preventing effects on fresh chicken and a preparation method and application thereof. The formula is composed of the following components including flammulina velutipes material extractives, mulberry pomace extractives, tea leaf extractives, ginger extractives and clove extractives. In the formula, the mass contents of erythrothioneine and total phenols are equal. According the principle that in a finished mixture, the mass contents of the erythrothioneine and total phenols are equal, the lammulina velutipes material extractives, the mulberry pomace extractives, the tea leaf extractives, the ginger extractives and the clove extractives are mixed, and then a product is obtained. The formula has functional components of being oxidation resisting, antibacterial, aroma enhancing and peculiar smell removing, and is used for being added into a poultry slaughter processing disinfectant and retaining freshness and preventing color for the fresh chicken after the chicken is slaughtered. According to the flammulina velutipes extractive formula, the refreshing time of the fresh chicken can be remarkably prolonged, and the original nutrition and flavor of the fresh chicken can be greatly retained.

The invention relates to and provides a controlled atmosphere fresh-keeping method for fresh fish. A natural extract compound preservative and the controlled atmosphere fresh-keeping technology are utilized for conducting comprehensive adjustment, and the quality of the fish is improved. Meanwhile, the fish is stored in a controlled atmosphere fresh-keeping box, controlled atmosphere conditions are optimized, the sensory quality of the fish can be better maintained, and shelf life of the fish can also be prolonged; and the comprehensive adjustment preservative can be used for inhibiting bacteria growth, retarding fat oxidation and prolonging the shelf life, the commodity is higher in competitiveness accordingly, and the problems that the fish gravy loss rate is high, and the color-protecting effect is poor are solved.

The present invention relates to the technical field of fruit preservation and particularly relates to a preparation method of fruit and vegetable preservation paper. An extract and water are mixed; the mixture is stirred evenly; tea polyphenols are added; the mixture is spray-dried to obtain a dried product; a main release agent and water are mixed; the mixture is heated; the dried product is added; the mixture is stirred; the stirred mixture is filtered using a Buchner funnel to obtain a filter residue; the filter residue is washed with water; the washed filter residue is dried; the dried filter residue is crushed to obtain a crushed material; the crushed material and a chitosan solution are mixed; magnetic powder is added; the mixture is subjected to ultrasonic emulsification; then glutaraldehyde is further added to conduct solidifying; then the solidified mixture is vacuum dried; the vacuum dried mixture is then crushed using a high-speed crusher to obtain powder for a standby application; soluble starch, potassium permanganate, sodium hydroxide and water are mixed; heating, stirring and cooling are conducted to obtain a stirring solution; polyvinyl alcohol, polyethylene glycoland the stirring material are mixed; heating and stirring are conducted to obtain a stirred and mixed solution; paper pulp, powder and the stirred and mixed solution are mixed; and stirring, pouringinto a beater bucket, pH value adjusting and drying are conducted to obtain the fruit and vegetable preservation paper.