Preservative for celery

Abstract

The invention discloses a preservative for celery. The preservative is characterized by consisting of the following components in parts by weight: 8-10 parts of a silk fibroin fiber solution, 5-7 parts of a propolis extract, 2-3 parts of citric acid, 1-2 parts of sodium benzoate, 0.6-0.8 part of sucrose fatty acid ester, 2-3 parts of lecithin, 2-4 parts of glycerine, 4-6 parts of 0.3% hydrogen peroxide and 0.5-0.7 part of aluminum ammonium sulfate. According to the preservative disclosed by the invention, the content of flavonoid compounds in the propolis extract is very high, so that the preservative has high broad-spectrum antibacterial activity and high antioxidative activity; the silk fibroin has porosity, higher water absorption moisture regain and good air permeability, so that the surface toughness of the celery is well maintained, the evaporation of water on the surfaces of membranes is controlled, and the loss rate of the water is reduced; when the preservative disclosed by the invention is adopted, the viridescence of the celery can be effectively maintained, the celery is crisp in mouth feel, and the preservative is stable, and is safe and free of toxic and side effects.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping of agricultural products, and in particular relates to a celery fresh-keeping agent. Background technique [0002] Celery is very nutritious, containing protein, fat, carbohydrates, crude fiber, calcium, phosphorus, iron and other nutrients. Among them, the protein content is twice as high as that of ordinary fruits and vegetables, the iron content is about 20 times that of tomatoes, and it is also rich in carotene and multivitamins. It is cool in nature, sweet in taste, non-toxic, and has auxiliary therapeutic effects on hypertension, arteriosclerosis, and neurasthenia. When people usually eat celery, they first remove the leaves, and then use the stalks of celery to put into the dish. Nutrition experts point out that leaves are many times more nutritious than stems, so it's a shame to throw away celery leaves. When eating celery, many people only eat the stems and throw away the leaves....

AI Technical Summary

Problems solved by technology

However, these physical methods will cause the air humidity to drop, and the celery will lose water continuously, the resistance to stress will decrease, and the loss and rot rate will increase.

And this kind of storage space with a certain low temperature and decompression function will further increase the economic cost of celery preservation

The chemical reagents used will not only cause harm to users, but also pollute the environment

The preservative placed in the culture solution needs to be re-added every time the water is changed, which will increase the labor burden