Organic composite type foodstuff, fruit and vegetables antistaling agent and preparation method thereof

Abstract

The invention discloses an organic compound fresh-keeping agent of food, fruit and vegetable and a preparation method thereof. The components and contents of the fresh-keeping agent are: 20-80 percent of calcium oxide, 5-20 percent of potassium permanganate, 10-30 percent of buldymite, 1-10 percent of high water-absorbing resins and 2-20 percent of diatomite. The preparation method is that the calcium oxide and the potassium permanganate are grinded and mixed, and the buldymite, the high water-absorbing resins and the diatomite are put into the mixture in sequence and packed in paper-plastic wrappage after mixed and stirred evenly. The fresh-keeping agent has unique formula, wide raw materials sources, simple technique, low cost and no pollution, and can effectively eliminate gases such as ethylene produced by packed materials as well as absorb free water and free grease produced by the wrappage and peculiar smell, and inhibit the growth of mould, naerobe and microzyme, thus being particularly suitable for fresh-keeping, storage and transportation of succulent food with a water content of 30 percent to 58 percent or water activity value of more than 0.75, fresh fruit and vegetable, meat products, plant raw medicinal materials and oleaginous food.

Description

Organic compound food, fruit and vegetable preservative and preparation method thereof Technical field The present invention relates to an organic compound food for foods, fresh fruits, vegetables and meat products, especially foods with 30%<moisture content <58% or water activity value (Aw) above 0.75, fresh fruits, vegetables and meat products Fruit and vegetable preservative and preparation method thereof. Background technique At present, chemical methods that use sodium dithionite, iron-based, sodium sulfite, resorcinol, sodium sulfide, potassium borohydride, sodium bicarbonate, ferrous sulfate, manganese dichloride, etc. as the main raw materials to remove oxygen, or use vitamin C , Dextrose, citric acid, carbendazim, benomyl, phosphoric acid, lactic acid, edible wax, edible oil and emulsifier spraying, soaking in dipping solution, cocoon and adsorbent, etc. to sterilize and inhibit bacteria to delay the preservation of goods during storage There are many technolog...

AI Technical Summary

Problems solved by technology

The purpose of the present invention is to provide an organic composite food, fruit and vegetable fresh-keeping agent that organically combines organisms and minerals in order to address the many shortcomings in the existing multi-moisture food and fruit and vegetable preservation technology.

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