Production method of alcohol-based honeysuckle flower sterilization and preservation solution

Abstract

The invention discloses a production method of an alcohol-based honeysuckle flower sterilization and preservation solution. The technical scheme of the production method comprises the following steps: mixing a crushed honeysuckle flower mixture with edible alcohol, and then adding the obtained mixture into a stainless steel container for soaking; performing filter pressing; blending; and dewatering and filling to finally obtain the finished product of the alcohol-based honeysuckle flower sterilization and preservation solution. The alcohol-based honeysuckle flower sterilization and preservation solution is prepared from honeysuckle flower, jasmine flower, Chinese globeflower, paris polyphylla, common cephalanoplos herb, semen impatientis and alcohol. The alcohol-based honeysuckle flower sterilization and preservation solution has the beneficial effects that the effective ingredients of the alcohol-based honeysuckle flower sterilization and preservation solution are slowly released and permeated into the whole space in food package so as to form a layer of sterilization and preservation film on the surface of food; and after the alcohol-based honeysuckle flower sterilization and preservation solution is contacted with the food with high water content, the alcohol concentration of the sterilization and preservation film is not less than 70 degrees so that the optimum bactericidal concentration can be maintained for a longer time, thus achieving the purposes of sterilizing and refreshing the food in the whole shelf life. Therefore, the alcohol-based honeysuckle flower sterilization and preservation solution is efficient and applicable to sterilizing and refreshing fruit, vegetable and other food.

Description

technical field [0001] The invention relates to a sterilizing and fresh-keeping liquid, in particular to a production method of the alcohol-based silver flower sterilizing and fresh-keeping liquid. Background technique [0002] Moisture changes in food during the shelf life often cause changes in food quality. For example, the invasion of fresh fruits and vegetables by bacteria, molds, yeasts and other microorganisms is the main factor of food spoilage. Therefore, during the production, processing and storage of food , preservatives have very important application value, but because synthetic food additives have certain toxic and side effects, people tend to choose natural food preservatives with high safety. [0003] Moisture changes in food during the shelf life often lead to changes in food quality. For example, during the storage of fresh fruits and vegetables, due to the evaporation of water, the appearance of fruits and vegetables will shrivel and shrink, the freshness...

AI Technical Summary

Problems solved by technology

[0006] The disadvantage of the above-mentioned patents is that the alcohol content of the "attapulgite alcohol preservative" is less than 80 degrees, and the actual use effect of sterilization and preservation in foods with high water content is not ideal