Method for preparing fruit and vegetable fresh-keeping agent

Abstract

The invention discloses a method for preparing a fruit and vegetable fresh-keeping agent. The method adopts the following technical formula: weighing the following components in parts by weight: 10-18 parts of cane sugar, 2-8 parts of sodium lactate and 12-24 parts of carboxymethyl chitosan; dissolving the components into 950-976 pars of water at 40-50 DEG C to prepare the fruit and vegetable fresh-keeping agent. A fresh-keeping agent system disclosed by the invention is water-soluble, and is easy to store, safe and nontoxic; a film formed by the fresh-keeping agent at the surface of fruit or vegetable is good in preservative bactericidal performance, long in refreshing time, good in moisturizing efficacy and nontoxic to eat.

Description

technical field [0001] The invention belongs to the field of food fresh-keeping agents, in particular to a fruit and vegetable fresh-keeping agent and a preparation method thereof. Background technique [0002] Fruits and vegetables are indispensable living substances for human beings. However, the production of fruits and vegetables has strong seasonal and regional characteristics, and has high physiological activity, high water content, soft structure, perishable mold, and reduced freshness. and circulation pose great difficulties. At present, the fresh-keeping technologies of fruits and vegetables include: low-temperature modified atmosphere method, which is expensive; small-package preservation, which has a slow rate of oxygen reduction and poor fresh-keeping effect; Human health, therefore, the development of safe, non-toxic, natural fruit and vegetable preservatives has a very broad application prospect. According to reports, carboxymethyl chitosan is a natural pres...

AI Technical Summary

Problems solved by technology

[0002] Fruits and vegetables are indispensable living substances for human beings. However, the production of fruits and vegetables has strong seasonal and regional characteristics, and has high physiological activity, high water content, and soft structure , perishable and moldy, and the freshness decreases, so it brings great difficulties to the preservation and circulation of fruits and vegetables

At present, the fresh-keeping technologies of fruits and vegetables include: low-temperature modified atmosphere method, which is expensive; small-package preservation, which has a slow rate of oxygen reduction and poor fresh-keeping effect; Human health, therefore, the development of safe, non-toxic, natural fruit and vegetable preservatives has a very broad application prospect