Antistaling agent of vegetables

Abstract

The invention discloses an antistaling agent of vegetables. The antistaling agent is prepared by the following components in parts by mass: 1-5 parts of chitosan, 0.05-0.5 parts of sorbic acid, 1.5-3.5 parts of ascorbic acid, 0.05-0.45 parts of gibberellin, 50-70 parts of ethanol, 1-3 parts of citric acid, 1-5 parts of glucose, and 700-900 parts of water. Compared with the prior art, the antistaling agent of vegetables has the advantages of low cost, simple technology without toxic and side-effects, less residual of surface chemicals, and outstanding vegetable fresh-keeping effects.

Description

technical field [0001] The invention relates to the field of fresh-keeping technology, in particular to a vegetable fresh-keeping agent. Background technique [0002] At present, there are three main types of preservatives commonly used in the market: benzimidazoles represented by prochloraz, thiophanate-methyl, tekodol, and benomyl; Imidazoles represented by gram, imazalil, and marlin; biguanide salts represented by Bacad. If these agents are used alone for too long, it is easy to cause the bacteria to develop drug resistance and affect the fresh-keeping effect. [0003] Citric acid is the largest acid among organic acids. It has good anti-oxidation and inhibitory and killing effects on some fungi, and is often used in food preservation and preservation. Sorbic acid is a natural polysaccharide, which has the stability, solubility, viscosity and safety required for pharmaceutical preparations, and is a commonly used food additive. Chitosan is one of the commonly used pres...

AI Technical Summary

Problems solved by technology

If these agents are used alone for too long, it is easy to cause the bacteria to develop resistance and affect the preservation effect.