Vegetable fresh-keeping agent

Abstract

The invention discloses a vegetable fresh-keeping agent. The vegetable fresh-keeping agent is prepared from the following materials in parts by weight: 15-20 parts of an areca seed extracting solution, 5-10 parts of mulberry leaf juice, 3-8 parts of starch, 3-8 parts of a green tea concentrated solution, 0.5-1 part of vitamin C, 10-15 parts of ethanol, 5-10 parts of acetic acid, 0.5-2 parts of chitin, 2-4 parts of baking soda, 0.5-1 part of capsaicine, 1-3 parts of modified locust bean gum, 1-3 parts of beeswax and 0.1-0.15ppm of ozone. The added modified locust bean gum is modified under the alkaline condition through soybean protein powder, is good in aqueous solubility and easy to clean, contains vegetable protein and has notable thermal resistance; and when the modified locust bean gum is in synergistic reaction with other substances, the water loss of vegetables can be reduced, the condition that the vegetables become rotten is notably reduced, and the storage life of the vegetables is prolonged.

Description

technical field [0001] The invention relates to the technical field of antistaling agents, in particular to a vegetable antistaling agent. Background technique [0002] With the development of science and technology and the improvement of people's living standards, people's demand for vegetables produced in different seasons in different regions is gradually increasing. Greenhouse vegetables are far from meeting the existing needs. They are transported from other places or stored for a long time to meet people's needs. However, vegetables often contain more water. Long storage time will dehydrate the vegetables and change their taste. Make vegetables rot due to moisture, or dehydrate or rot vegetables due to temperature changes during transportation, which not only pollutes the environment, but also brings economic losses; the current preservation technology is generally low-temperature preservation, dry preservation, or freshness preservation However, most of the existing ...

AI Technical Summary

Problems solved by technology

Greenhouse vegetables are far from meeting the existing needs. They are transported from other places or stored for a long time to meet people's needs. However, vegetables often contain more water. Long storage time will dehydrate the vegetables and change their taste. Make vegetables rot due to moisture, or dehydrate or rot vegetables due to temperature changes during transportation, which not only pollutes the environment, but also brings economic losses; the current preservation technology is generally low-temperature preservation, dry preservation, or freshness preservation However, most of the existing preservatives are chemical agents, which will remain in the human body after long-term use and cause harm to the human body. For the sake of environmental protection and human health, the development and application of efficient and safe food preservatives has become an important aspect of food preservatives in the world today. field of study