Nutritional physiologic fresh-keeping agent for Sauropus androgynus L. products

Abstract

The invention discloses a nutritional physiologic fresh-keeping agent for Sauropus androgynus L. products. The nutritional physiologic fresh-keeping agent is prepared through fully and uniformly stirring 10-30 wt% of starch, 0.02-0.03 wt% of glucose, 0.02-0.05 wt% of ammonium chloride, 0.01-0.02 wt% of potassium dihydrogen phosphate, 0.005-0.01 wt% of calcium chloride and 69.89-89.94 wt% of water. The low-concentration botanic physiologic fresh-keeping agent prepared from water, starch, glucose, ammonium chloride, potassium dihydrogen phosphate, calcium chloride and other raw materials contains water, nitrogen, phosphorus, calcium and other mineral matter physiologic nutritional components which are needed by growth of plants. Picked Sauropus androgynus L. products are bundled and vertically placed, and the basal parts of young shots of Sauropus androgynus L. are immersed in the botanic physiologic nutritional fresh-keeping agent, so water and mineral matter elements in the fresh-keeping agent are conveyed to the young shoot leaves of the Sauropus androgynus L. through conduits of tender stems, the physiologic activities of the Sauropus androgynus L. young shoots are maintained, deciduous leaves are reduced, and the fresh-keeping life is prolonged.

Description

technical field [0001] The invention belongs to the field of vegetable fresh-keeping, and relates to a vegetable fresh-keeping agent, in particular to a nutritional and physiological fresh-keeping agent for saber vegetable products. Background technique [0002] Sauropus androgynus (Sauropus androgynus) scientific name is Shougongmu, also known as Wuzhishan Wild Vegetable, Tianluxiang, etc. It belongs to Euphorbiaceae and is a small perennial shrub. It is native to the tropical regions of Southeast Asia. It is wild and cultivated in Hainan, Guangdong, Guangxi, Fujian, Yunnan and other places in my country. The young shoots are picked for vegetable food. [0003] Shuzai has high nutritional value and is rich in protein, vitamins and minerals. Among them, the protein and vitamin C are more than 20 times that of ordinary vegetables, and the content of carotene and vitamin B2 is more than 10 times that of ordinary vegetables. In addition, after being fried (or boiled), the sabe...

AI Technical Summary

Problems solved by technology

Among them, the first method needs to occupy a large space, and the preservation period is short, so it is only suitable for local sales; although the second method can effectively inhibit the heat and fermentation caused by product accumulation and appropriately extend the preservation period, it can be kept for 48 hours. After left and right, the young leaves begin to fall off in large numbers, the tender stems wither, and the product looks poor, which cannot meet the realistic requirements of long-distance transportation and sales of saber vegetable products; the third method is the best fresh-keeping method, but it is currently limited to water preservation and has not yet See Nutritious Physiological Preservatives

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