Special natural fresh keeping agent for litchi and preparation method of special natural fresh keeping agent

Abstract

The invention discloses a special natural fresh keeping agent for litchi and a preparation method of the special natural fresh keeping agent. The special natural fresh keeping agent for the litchi consists of the substances in percentage by mass of 6-9% of honeysuckle flowers, 8-11% of an agastache rugosus extract, 2-5% of garlic, 4-7% of purslane, 5-8% of cloves, 10-13% of fresh ginger, and the balance of water. The preparation method of the special natural fresh keeping agent for litchi comprises the following steps of stuffing the honeysuckle flowers, agastache rugosus, garlic, purslane, the cloves and the fresh ginger into an ethanol solution of 80%, wherein the addition quantity of the ethanol solution of 80% is 8 times of that of the honeysuckle flowers, the agastache rugosus, the garlic, the purslane, the cloves and the fresh ginger, performing heating under the condition of 80 MPa and 200 DEG C for 30min, then performing reduction to normal pressure and normal temperature, performing filtering, performing dissolving in water, and performing uniform mixing to obtain products. The natural fresh keeping agent for litchi is completely selected from natural plants, and is simpleto make, low in cost, green and harmless, and the storage time of the litchi can be prolonged in a limited manner.

Description

technical field [0001] The invention relates to a special natural preservative for litchi and a preparation method thereof, and belongs to the technical field of preservation and preservation of fruits and vegetables. Background technique [0002] Lychees are delicious and nutritious, rich in minerals, thiamine, riboflavin, vitamin C, niacin and cellulose and other nutrients, which can promote skin metabolism, delay aging, improve insomnia, and more dreams. [0003] However, due to the cracks on the surface of the lychee peel, many pores in the tissue, and brown substances between the exocarp and the mesocarp, it is easy to turn brown and rot during the high temperature and high humidity season when the lychee matures, which seriously affects the production and sales of lychees. Low temperature refrigeration, although it is not easy to deteriorate under low temperature conditions, the color of the peel is severely browned, which affects the appearance of the product and is n...

AI Technical Summary

Problems solved by technology

[0003] However, because there are cracks on the surface of the litchi peel, there are many tissue pores, and there are brown substances between the exocarp and the mesocarp, it is easy to brown and rot in the high-temperature and high-humidity season when litchi matures, which seriously affects the production and sales of litchi. Low-temperature refrigeration, although it is not easy to deteriorate under low temperature conditions, but the color of the peel is seriously browned, which affects the appearance of the product and is not conducive to the sale of lychees. If natural preservatives are used, it can delay the discoloration time of lychees and increase the storage time. It is also non-toxic and non-toxic. Harmful, very conducive to market promotion