Safe and environment-friendly vegetable preservative and preparation method thereof

Abstract

The invention discloses a safe and environment-friendly vegetable preservative. The preservative comprises a core material and a capsule wall covering the core material, wherein the capsule wall is prepared from raw materials including gelatin, carboxymethyl cellulose and a curing agent; the core material is compound essential oil prepared from components as follows: 30%-40% of mint essential oil, 20%-30% of cinnamon essential oil, 20%-30% of clove essential oil, 5%-10% of citronella essential oil and 5%-10% of chili essential oil. The invention further discloses a preparation method of the safe and environment-friendly vegetable preservative. The compound essential oil prepared from the mint essential oil, the cinnamon essential oil, the clove essential oil, the citronella essential oil and the chili essential oil is adopted as the core material, the microcapsule preservative is prepared with a compound gel technology, the preservative is safe, environment-friendly and low in cost, the preservation time of vegetables is effectively prolonged, preparation is simple and easy to control, and the actual production requirement is met.

Description

technical field [0001] The invention relates to the technical field of vegetable fresh-keeping agents, in particular to a safe and environment-friendly vegetable fresh-keeping agent and a preparation method thereof. Background technique [0002] With the advancement of my country's agricultural industrial structure adjustment, all parts of the country regard the development of local characteristic agriculture and the optimization of "vegetable basket" projects as the key tasks of local governments. Vegetable planting has become increasingly rich in varieties and gradually expanded in scale, and has become a pillar industry of the rural economy, second only to grain and accounting for the second or third in gross production value. However, vegetable preservation has always been a difficult problem for vegetable farmers. The annual loss of vegetables is more than 30%, which seriously affects the income level of vegetable farmers. Currently commercially available preservatives...

AI Technical Summary

Problems solved by technology

However, vegetable preservation has always been a problem for vegetable farmers. The annual loss of vegetables is more than 30%, which seriously affects the income level of vegetable farmers.

At present, the preservatives on the market are mainly chemical agents. Although they can achieve the effect of keeping fruits and vegetables fresh, they have potential food risks and affect human health.

Images