Artemisia selengensis preservative and preparation method thereof

Abstract

The invention belongs to the field of fruit and vegetable preservation, and relates to artemisia selengensis preservative preparation. According to the present invention, according to nutrition change characteristics of artemisia selengensis during a storage process, calcium chloride, potassium sorbate, ascorbic acid and citric acid are subjected to compatibility so as to develop an efficient, inexpensive and stable performance artemisia selengensis preservative. The use method comprises: picking young stems of the artemisia selengensis, cleaning, draining water on the surface of the young stems of the artemisia selengensis, immersing into the artemisia selengensis preservative for 1-2 h, taking the artemisia selengensis, draining, and carrying out vacuum packaging. The artemisia selengensis preservative has characteristics of simple production process and good preservation effect.

Description

technical field [0001] The invention relates to a fresh-keeping agent for Artemisia quinoa and a preparation method thereof, belonging to the field of fresh-keeping of agricultural by-products. Background technique [0002] Artemisia Selengensisi (Artemisia Selengensisi), also known as Artemisia selengensis, Artemisia annua, Artemisia annua, etc., is a perennial herbaceous plant of Compositae, mainly wild on lake islands. Artemisia quinoa is eaten with fresh and tender stems. It is fragrant, delicious, crisp and refreshing, and rich in nutrition. Because of its strong resistance to stress, it rarely suffers from diseases and insect pests, and is basically not polluted by pesticides and chemical fertilizers. It is a highly respected safe vegetable. Due to the high water content of the tender stems of Artemisia quinoa, after 2-3 days of storage, the fibers will age, the color will become lighter, the stems will wither, the water loss will be severe, and even begin to rot, whic...

AI Technical Summary

Problems solved by technology

Patent CN200410014273.8 uses the method of dehydration and rehydration to improve the freshness period of Artemisia annua, but this method is easy to cause the loss of nutrients

Chinese patent CN200810243191.9 discloses a preservative produced by using Chinese herbal medicine extracts. This method is low in cost, but it will inevitably bring the smell of Chinese herbal medicine to Artemisia annua and affect the quality of Artemisia annua