Microbial preparation for keeping fruits and vegetables fresh and preparing method thereof

Abstract

The invention discloses a microbial preparation for keeping fruits and vegetables fresh and a preparing method thereof. The microbial preparation is prepared from, by weight, 50-70 parts of bifidobacterium, 50-70 parts of lactobacillus acidophilus, 0.5-1 part of spermidine, 700-1000 parts of molasses, 200-300 parts of saccharose and 2000-3000 parts of ultrapure water. The method specifically comprises the steps of inoculating an ultrapure water nutrient solution containing molasses and saccharose with bifidobacterium and lactobacillus acidophilus for airtight constant-temperature fermentation at the temperature of 28-33 DEG C and the pH value of 6-7 for 7-9 days; centrifuging a liquid product generated after fermentation at the rate of 6000 r / min, and adding spermidine to supernate for sufficient mixing, so that a liquid mixture, namely a preservative stock solution is obtained; diluting the preservative stock solution by 200-400 times to obtain a preservative working solution. By the adoption of lactic acid bacteria, organic acid such as lactic acid, acetic acid and propionic acid can be generated during production, the pH value of the environment can be reduced, and growth of harmful bacteria in the environment is inhibited. Peptides active substance like bacteriocin can be generated by lactic acid bacteria, so that growth of gram-positive bacteria which can promote food spoilage is inhibited.

Description

technical field [0001] The invention relates to the technical field of fruit and vegetable preservation, in particular to a microbial preparation for fruit and vegetable preservation and a preparation method thereof. Background technique [0002] my country is a large agricultural country, which produces a large amount of fruits and vegetables every year. However, due to improper post-harvest handling, a large amount of fruits and vegetables will be lost. According to incomplete statistics, the annual post-harvest loss rate in my country is as high as 40%. Therefore, post-harvest storage and preservation of fruits and vegetables has been paid more and more attention by more and more people. At present, the storage and preservation methods of fruits and vegetables in my country mainly use physical or some artificially synthesized chemical preservatives, but these fresh-keeping methods all have certain disadvantages. Physical storage and preservation, such as some large-scale ...

AI Technical Summary

Problems solved by technology

[0002] my country is a large agricultural country, which produces a large amount of fruits and vegetables every year. However, due to improper handling after harvest, a large amount of fruits and vegetables will be lost. According to incomplete statistics, the annual loss rate of fruits and vegetables in my country is as high as 40%.

Therefore, post-harvest storage and preservation of fruits and vegetables has been paid more and more attention by more and more people. At present, the storage and preservation methods of fruits and vegetables in my country mainly use physical or some artificially synthesized chemical preservatives, but these preservation methods have certain disadvantages.

Physical storage and preservation, such as some large-scale cold storage, requires a large initial investment and requires a large space, and cannot solve the problem of preservation during transportation, and has little flexibility

The toxicity of chemical preservatives is relatively high, which can easily cause toxic residues and seriously endanger human health; at the same time, when my country's fruits and vegetables are exported, it will affect the results of foreign food safety testing, restricting the sales of my country's fruit and vegetable products in the international market