Fruit preservative

Abstract

The invention discloses a fruit preservative. The fruit preservative comprises the following raw materials in parts by weight: 10-20 parts of tea saponin, 5-10 parts of aloe powder, 3-5 parts of mugwort powder, 1-3 parts of mustard, 0.5-2 parts of shikimic acid, 0.5-3 parts of tea tree essential oil, 1-2 parts of lemon grass essential oil, 5-10 parts of lecithin, 3-5 parts of chitosan, 3-6 parts of lauryl alcohol polyethenoxy ether and 1-3 parts of coconut diethanol amide. The fruit preservative is prepared from multiple kinds of raw materials and surfactants with anticorrosion and sterilization functions, so the preservative forms a layer of film on the surfaces of fruits, the nutritional components of preserved oranges can be kept for a long time without loss, and the preservative has the advantages of anticorrosion, preservation, sterilization, water loss prevention, obvious preservation effects and the like and provides a better storage way for fruits.

Description

technical field [0001] The invention relates to the technical field of fruit preservation, in particular to a fruit preservation agent. Background technique [0002] Fruit preservation is a very important link in the process of fruit production, storage and sales. The adoption of scientific and reasonable storage and fresh-keeping technology can effectively prolong the storage period of fresh fruits, adjust the low and high seasons, and prosper the fruit market, which has significant economic and social benefits. At present, the main methods of fruit preservation at home and abroad are: physical preservation (mainly including low-temperature refrigeration preservation method, modified atmosphere preservation method, decompression preservation method, radiation preservation method) and chemical preservative preservation. Among them, physical fresh-keeping technology consumes a lot of energy and has high cost, which limits its application. The use of chemical preservatives (...

AI Technical Summary

Problems solved by technology

Among them, physical fresh-keeping technology consumes a lot of energy and has high cost, which limits its application.

The use of chemical preservatives (such as deoxyacetic acid, sulfur dioxide, sorbic acid, benlaite, etc.) to preserve fruit can achieve better results, but long-term use of many chemical preservatives will produce drug resistance, and at the same time have a certain impact on human health. Adverse effects, even carcinogenic, teratogenic, etc.