Process for producing bamboo vinegar liquid compound salt preservative and freshness keeping agent

Abstract

The present invention relates to the production process of bamboo vinegar liquid compound salt as preservative and freshness keeping agent for fruits and vegetable. Bamboo vinegar liquid is heated to 40-70 deg.c, lime is added gradually via stirring, and after maintaining for 20-60 min and regulating pH to 5.0-7.0, compound salt preservative is prepared. The present invention converts bamboo vinegar liquid into the compound salt, and the produced compound salt may be used directly to plant, such as spraying to leaf of grape before blossoming, after blossom falling and before harvest. Spraying to plant can avoid fungus invasion to obtain good harvest, and the product may be preserved for longer time.

Description

Technical field: [0001] The invention relates to a production process of a bamboo vinegar compound salt antiseptic preservative for fruit and vegetable cultivation and preservation. technical background [0002] With the improvement of people's living standards, fruits and vegetables grown in different seasons appear on people's tables throughout the year. Due to the extensive use of chemical pesticides and antiseptic preservatives in the production and storage of fruits and vegetables, people eat There are drug residues in these seemingly fresh fruits and vegetables. For example, due to the extensive use of Bordeaux mixture in grape cultivation and preservation, copper residues in grapes exceed the standard. Long-term consumption will definitely endanger people's health. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a production process of an antiseptic and antistaling agent with antibacterial effect, good pre...

AI Technical Summary

Problems solved by technology

[0002] With the improvement of people's living standards, fruits and vegetables grown in different seasons appear on people's tables all year round. Due to the extensive use of chemical pesticides and antiseptic preservatives in the production and storage of fruits and vegetables, people eat There are drug residues in these seemingly fresh fruits and vegetables. For example, due to the extensive use of Bordeaux mixture in grape cultivation and preservation, copper residues in grapes exceed the standard. Long-term consumption will definitely endanger people's health.