Vegetable fresh keeping agent and preparation method thereof

Abstract

The invention relates to the technical field of storage and preservation of agricultural products, in particular to a vegetable preservative and a preparation method thereof. It consists of the following components by weight: 10-18 parts of potassium permanganate, 10-30 parts of sodium metabisulfite, 15-25 parts of grape leaves, 6-10 parts of grape seeds, 4-8 parts of sorbitol, and 25-50 parts of lignin , 6-9 parts of propolis, 4-8 parts of sucrose fatty acid lipid, and 1-5 parts of ascorbic acid. The vegetable antistaling agent of the present invention does not add any chemical synthetic substances in the preparation process, is green and pollution-free, can keep the freshness of the vegetables for a longer period, does not reduce the flavor and nutrients of the vegetables, and prolongs the storage time of the vegetables.

Description

technical field [0001] The invention relates to the technical field of storage and preservation of agricultural products, in particular to a vegetable preservative and a preparation method thereof. Background technique [0002] my country is a big vegetable producing country, with varieties and output ranking first in the world. It is one of the pillar industries of the national economy. With the improvement of people's living standards and high quality requirements for food, vegetables have large leaf area, high water content, tissue Crisp and tender, the moisture evaporates quickly after harvesting, and it is vulnerable to mechanical damage. It needs to be kept fresh for a longer period of time in a more complicated situation, and its flavor and nutrients should be preserved. The main way to solve this problem is to refrigerate vegetables at low temperature In the process of low-temperature refrigeration, the water holding capacity, tenderness and umami taste of vegetables a...

AI Technical Summary

Problems solved by technology

[0002] my country is a big vegetable producing country, with varieties and output ranking first in the world. It is one of the pillar industries of the national economy. With the improvement of people's living standards and high quality requirements for food, vegetables have large leaf area, high water content, tissue Crisp and tender, the moisture evaporates quickly after harvesting, and it is vulnerable to mechanical damage. It needs to be kept fresh for a longer period of time in a more complicated situation, and its flavor and nutrients should be preserved. The main way to solve this problem is to refrigerate vegetables at low temperature , in the process of low-temperature refrigeration, the water holding capacity, tenderness and umami taste of vegetables are greatly improved, but some psychrophilic bacteria will still be produced on vegetables, and the nutritional value and flavor of vegetables will be greatly reduced

Therefore, simply refrigerating vegetables is no longer able to ensure the freshness of vegetables. It is necessary to study a vegetable preservative to reduce post-harvest losses of fruits and vegetables.