Preparation process of fresh-keeping solution with good fresh-keeping effect

Abstract

The invention relates to the technical field of fresh-keeping solutions, and discloses a preparation process of a fresh-keeping solution with a good fresh-keeping effect, the fresh-keeping solution comprises the following raw materials by weight: 0.1-1.5 parts of Chinese mugwort leaf, 0.5-2 parts of perilla stem, 0.3-2 parts of medical stone, 0.2-3 parts of fatty acid, 0.5-2.5 parts of chlorogenic acid, 39-61.4 parts of superoxide potential water, and 37-50 parts of purified water. According to the preparation process of the fresh-keeping liquid with the good fresh-keeping effect, Chinese mugwort leaves, perilla stems, medical stone and superoxide potential water are adopted as main raw materials, and the materials are common in the market, convenient to purchase and low in purchase cost; chinese mugwort leaves, perilla stems, medical stone and superoxide potential water are taken as main raw materials of the fresh-keeping liquid, so that escherichia coli, salmonella, staphylococcus aureus, vibrio parahaemolyticus and the like can be quickly killed, the generation and reproduction of putrefying bacteria can be effectively inhibited, bacteria and mildew are resisted, deterioration and rot are prevented, and the fresh-keeping storage time is effectively prolonged; and the components of the fresh-keeping solution are edible components, so that the fresh-keeping liquid is safe and non-toxic, and environmental pollution caused by the chemical fresh-keeping agent is avoided.

Description

technical field [0001] The invention relates to the technical field of fresh-keeping liquid, in particular to a preparation process of a fresh-keeping liquid with good fresh-keeping effect. Background technique [0002] With the improvement of people's living standards and the acceleration of the pace of life, people's demand for food preservation is becoming more and more urgent. How to maintain food flavor, inhibit food oxidation, inhibit the growth of food bacteria and microorganisms, and reduce the cost of food storage Energy consumption has become the target of food preservation research. Common food preservation techniques include heat treatment, low temperature, drying, sugaring, salting, smoking, etc., but all of them will more or less cause food safety hazards such as poor taste and unhealthy food. Antiseptic preservation of food can maintain the original color, fragrance and nutritional content of food during storage, which is the mainstream direction of food stor...

AI Technical Summary

Problems solved by technology

[0005] Aiming at the deficiencies of the prior art, the present invention provides a production process of a fresh-keeping liquid with good fresh-keeping effect, which has the advantages of simple preparation process, low production cost, and long fresh-keeping effect, and solves the problem that the production cost of the existing fresh-keeping liquid is relatively high. , the traditional preparation process is more complicated, and the preservation effect is shorter