Microbial enzyme preservative for fruits and vegetables as well as preparation method and application method thereof

Abstract

The invention discloses a microbial enzyme preservative for fruits and vegetables as well as a preparation method and an application method thereof. The preservative is prepared from the following raw materials in parts by weight: 400-500 parts of saccharomycetes, 30-50 parts of bacillus natto, 30-50 parts of bifidobacterium infantis, 30-50 parts of streptococcus thermophilus, 800-1200 parts of molasses, 300-450 parts of glucose and 2000-3000 parts of high-purity water; the number of live bacteria of the saccharomycetes is larger than or equal to 300cfu / ml; the number of live bacteria of the bacillus natto is larger than or equal to 100cfu / ml; the total number of live bacteria of the bifidobacterium and the streptococcus thermophilus is larger than or equal to 600000cfu / ml. By virtue of the microbial enzyme preservative for fruits and vegetables, the problem that the picked fruits and vegetables rot and go bad can be solved; the preservation period and shelf life of fruits and vegetables can be prolonged; meanwhile, the defects of other preservation methods for fruits and vegetables are also overcome; the microbial enzyme preservative is simple to use and is long-acting and safe; the economic benefits of fruits and vegetables are effectively increased.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping of fruits and vegetables, and in particular relates to a biological fresh-keeping agent for fruits and vegetables and a preparation method thereof. Background technique [0002] my country is a large agricultural country, with a huge annual output of fruits and vegetables, and the output is still increasing year by year. However, a large proportion of fresh fruits and vegetables harvested every year are rotten, which brings huge economic losses to fruit and vegetable farmers. The reason is that, on the one hand, the temperature in the harvest season of most fruits and vegetables is relatively high, and the growing areas of vegetables and fruits are relatively remote, and the transportation time is long; Rotten spoilage of fresh fruits and vegetables. At present, the more effective fresh-keeping methods of vegetables and fruits mainly include low temperature, air-conditioning and chemical...

AI Technical Summary

Problems solved by technology

However, a large proportion of fresh fruits and vegetables harvested every year are rotten, which brings huge economic losses to fruit and vegetable farmers.

The reason is that, on the one hand, the temperature in the harvest season of most fruits and vegetables is relatively high, and the growing areas of vegetables and fruits are relatively remote, and the transportation time is long; Rot and spoilage of fresh fruits and vegetables

At present, the more effective fresh-keeping methods of vegetables and fruits mainly include low temperature, air-conditioning and chemical preservatives, but these methods have major disadvantages: (1) air-conditioning and low-temperature methods have higher requirements for facilities, and the initial investment is relatively large, and promotion is relatively difficult. Difficult; (2) Chemical preservatives are easy to remain, and long-term consumption will cause harm to the human body

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