Method for producing sterilizing and freshness-preserving liquid with alcohol-based purslane

Abstract

The invention discloses a method for producing sterilizing and freshness-preserving liquid with alcohol-based purslane. The technical scheme of the method for producing the sterilizing and freshness-preserving liquid with the alcohol-based purslane has the key points that the mixture of a crushed purslane mixture and edible alcohol is added into a stainless-steel container for carrying out the treatment of soaking, filter pressing, blending and dehydrating after the crushed purslane mixture and the edible alcohol are mixed, and the mixture is canned into a finished product of the sterilizing and freshness-preserving liquid with the alcohol-based purslane. The sterilizing and freshness-preserving liquid with the alcohol-based purslane comprises purslane, radix lsatidis, purpleflower holly leaves, coptis roots, plantain, kuh-seng, rhizoma imperatae and alcohol. The effective components of the sterilizing and freshness-preserving liquid with the alcohol-based purslane are slowly released and are also infiltrated into all the spaces in a food package, and a layer of sterilizing and freshness-preserving film is formed at the surface of a food; after the sterilizing and freshness-preserving film contacts with a food with higher water content, the alcoholic strength of the sterilizing and freshness-preserving film is not lower than 70 degrees, the optimal sterilizing concentration with longer time is kept, and the aims of sterilization and freshness preservation in a whole course within the shelf life of the food are achieved; the sterilizing and freshness-preserving liquid with the alcohol-based purslane is sterilizing and freshness-preserving liquid with high efficiency; and the sterilizing and freshness-preserving liquid with the alcohol-based purslane is suitable for the sterilization and the freshness preservation of fruits, vegetables and foods.

Description

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

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