Production method of alcohol-based asparagus sterilizing and fresh-keeping solution

A technology of alcohol-based asparagus and production method, which is applied in food preservation, food science, application, etc., can solve problems such as unsatisfactory use effect, and achieve the effect of simple production method, safe and reliable quality, and no environmental pollution

Inactive Publication Date: 2012-01-25
蒋文兰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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Embodiment Construction

[0033] Below in conjunction with embodiment the present invention will be further described:

[0034] 1. The production method of alcohol-based aspartame sterilizing and fresh-keeping liquid: (1) Add the asparagus mixture into the pulverizer for crushing, and the particle fineness after crushing is ≤0.2 mm; (2) Mix the crushed asparagus mixture with edible alcohol and add stainless steel Immerse in the container to be aspartic alcohol mixture, the alcohol degree of edible alcohol is controlled to be 65 degrees, the batching of aspartic alcohol mixture is made up of following components by weight percentage: aspartic alcohol mixture 64% and alcohol 36%, soaking time is controlled at 4 days (3) the soaked aspartame mixture is added in the filter press to carry out press filtration, and the liquid obtained after the press filtration is the aspartitol extract; (4) the edible alcohol with alcohol content ≥ 95 degrees is added in the aspartame extract, Blending is the semi-finished ...

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PUM

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Abstract

The invention discloses a production method of an alcohol-based asparagus sterilizing and fresh-keeping solution. Key points of a technical scheme comprise the following steps of: mixing a crushed asparagus mixture with edible alcohol, and adding into a stainless steel container for soaking, filter pressing, blending and dehydrating; and canning to obtain a finished alcohol-based asparagus sterilizing and fresh-keeping solution. The alcohol-based asparagus sterilizing and fresh-keeping solution consists of asparagus, figwort, scrophularia, turmeric, cherokee rose fruit, Chinese wolfberry root-bark, common scouring rush herb, pokeberry root, liquoric root and alcohol. Active ingredients of the alcohol-based asparagus sterilizing and fresh-keeping solution are slowly released and permeate into all spaces inside a food package, so that a layer of sterilizing and fresh-keeping film is formed on the surface of a food; and after the sterilizing and fresh-keeping film of which the alcoholic strength is more than or equal to 70 degrees is contacted with a food with high water content, an optimal sterilizing concentration is kept for a long time and the aims of sterilizing and keeping fresh within the entire shelf life of the food are fulfilled. The alcohol-based asparagus sterilizing and fresh-keeping solution is an efficient sterilizing and fresh-keeping solution, and is suitable for sterilizing and keeping fruits, vegetables and foods fresh.

Description

technical field [0001] The invention relates to a bactericidal and fresh-keeping liquid, in particular to a production method of an alcohol-based aspartame 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 produc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/349
Inventor 蒋文兰周可为许盛英许庆华
Owner 蒋文兰
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