Production method of alcohol-based ginkgo leaf sterilization and preservation solution

Abstract

The invention discloses a production method of an alcohol-based ginkgo leaf sterilization and preservation solution. The technical scheme of the production method comprises the following steps: mixing a crushed ginkgo leaf 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 ginkgo leaf sterilization and preservation solution. The alcohol-based ginkgo leaf sterilization and preservation solution is prepared from ginkgo leaf, mulberry leaf, lotus leaf, cacumen platycladi, tree peony leaf, tree peony bark, pomegranate rind, Chinese redbud bark and alcohol. The alcohol-based ginkgo leaf sterilization and preservation solution has the beneficial effects that the effective ingredients of the alcohol-based ginkgo leaf 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 ginkgo leaf 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 ginkgo leaf 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 an alcohol-based ginkgo leaf sterilizing and fresh-keeping liquid. Background technique [0002] The invasion of bacteria, mold, yeast and other microorganisms is the main factor of food spoilage, so in the process of food production, processing and storage, preservatives have very important application value, but because synthetic food additives have certain toxic and side effects, people Tend to choose safe natural food preservatives. [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 and crispness will decrease, and the commodity value will also decrease. The reduction or even loss of the product; and cakes, bread and other produ...

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