Fruit and vegetable composite biological preservative and preparation method thereof

Abstract

The invention discloses a fruit and vegetable composite biological preservative and a preparation method thereof, and belongs to the technical field of food preservation. The preservative comprises the following components: microbial fermentation liquor, a citrus peel extracting solution, a rabdosia rubescens extracting solution, a chitosan solution, a propolis extracting solution, natamycin and water. The preparation method comprises the following steps: adding citric acid into chitosan, and performing heating for dissolving; adding the microbial fermentation liquor, the citus peel extractingsolution, the rabdosia rubescens extracting solution and the propolis extracting solution, and performing uniform stirring and mixing; and adding the natamycin and the water, and performing uniform mixing. The fruit and vegetable composite biological preservative takes the microbial fermentation liquor and the natural plant extracting solutions as main raw materials, and has the advantages of safety, no toxicity, high efficiency, broad spectrum, low cost, convenient use and the like. The preparation method disclosed by the invention is simple to operate, can obviously reduce the phenomena ofrotting, water loss, taste change and the like of various fruits and vegetables, prolongs the storage period and shelf life of the fruits and vegetables, and has wide application value.

Description

technical field [0001] The invention belongs to the technical field of food fresh-keeping, and in particular relates to a composite biological fresh-keeping agent for fruits and vegetables and a preparation method thereof. Background technique [0002] Fruits and vegetables are delicious and refreshing, appetizers and food aids, and can provide vitamins, minerals and organic acids that are easily lacking in the human body to ensure people's health, and become important nutritional foods that people like. However, the production of fruits and vegetables is very seasonal and regional, with high water content, easy to lose water, wilt, rot and deteriorate, and lose a lot in the process of storage, transportation and sales. At present, the output of fruit and vegetable products in my country has an absolute advantage in the world. However, in stark contrast to the development speed of fruit and vegetable production, there is a lack of perfect anti-rot treatment and fresh-keeping...

AI Technical Summary

Problems solved by technology

The literature shows that the use of microbial-sourced preservatives and botanical-sourced preservatives together can effectively resist microbial diseases and induce self-defense of fruits and vegetables under the premise of eliminating the defects of physical and chemical preservatives. The composite biological preservatives that systematically resist the invasion of pathogenic bacteria, reduce the water dispersion of fruits and vegetables, and weaken the respiration intensity of fruits and vegetables, etc., so as to more effectively prolong the storage time of fruits and vegetables and play a role in preserving the freshness of fruits and vegetables, are currently rarely reported.

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