CN101653168A

CN101653168A - Biological preservative

Info

Publication number: CN101653168A
Application number: CN200810012815A
Authority: CN
Inventors: 邓卫欣; 都伟
Original assignee: Individual
Current assignee: Individual
Priority date: 2008-08-18
Filing date: 2008-08-18
Publication date: 2010-02-24

Abstract

A fruit and vegetable biological preservative applies the biological resource in the nature environment and collects various beneficial microorganisms for culture and propagation to make it form the active microorganism mother seeds and adds Chinese herbal medicament according to a certain proportion for mixing fermentation of the microorganism mother seeds, auxiliary materials and activator to form an ecological preparation, thus preserving the fruit and vegetable. The biological preservative can prolong the fruit and vegetable fresh-keeping time for 1-2 times by fast degradation of the residues on the fruit and vegetable surface through microorganisms and killing the harmful microorganisms.

Description

Biological preservative

Technical field,

The present invention relates to a kind of microorganism or enzyme; Its composition, particularly a kind of biological preservative.

Background technology,

At present, fruit and vegetable moisture contains the component height, and send out the survivor easily and rot, storage tolerance not, the loss that causes because the storage storing is not good at is startling.Annual a large amount of fruit and vegetable are piled up in market at fruit and vegetable harvesting peak season, and manufacturer and dealer have to outwards promote with knockout price.Sometimes because of overstocking overlong time, fresh-keeping improper and rotten, become stone-broke rubbish, also have more painful operator to see a large amount of fruit and vegetable and can sell nowhere, so not with harvesting, simply the vegetables that will work laboriously to gather in the crops in a year with Cultivator turn in ground or throw away Yu Daogou.A large amount of losses, contaminated environment had again so both been caused.The annual according to statistics whole nation because of the fresh-keeping improper fruit and vegetable rotting rate that lose about 20%-30%, strike the eye and rouse the mind, to state and collective and the individual operator brings and the loss of bitterness.

Summary of the invention:

The purpose of this invention is to provide a kind of biological preservative.The biological preservative technology is the living resources of utilizing in the natural environment, the multiple beneficial microorganism of gathering in the soil is cultivated breeding, make the female kind of its microorganism that is formed with suitable vigor, add Chinese herbal medicine by a certain percentage with the female kind of microorganism and auxiliary material and activating agent mixed culture fermentation formation ecological agent.Make it reach the fresh-keeping purpose of fruit and vegetable.Kill to the rapid degraded of fruit and vegetable surface pesticide residue with to harmful microbe by microorganism, can prolong the fresh-keeping 1-2 of the fruit and vegetable time doubly.

The technical solution adopted for the present invention to solve the technical problems is:

The component prescription:

Biological preservative is to adopt microbial population (containing saccharomycete, photosynthetic bacteria, actinomyces, lactic acid bacteria), Radix Angelicae Sinensis, cassia bark, Radix Glycyrrhizae, ginger powder, bright garlic, the mixture that sugar and water are formed.

Prescription: water 85%-91%, sugared 9%-9.5%, microbial population 0.2%-0.5%, Radix Angelicae Sinensis 0.05%-0.08%, cassia bark 0.05%-0.08%, Radix Glycyrrhizae 0.09%-0.11%, ginger powder 0.02%-0.04%, bright garlic 0.02%-0.04%.

The effect of composition mechanism:

Microbial population (containing saccharomycete, photosynthetic bacteria, actinomyces and lactic acid bacteria).Be to adopt glutinous rice, be placed in the soil in the box of packing into, gather the multiple beneficial microorganism and cultivate breeding as culture medium, under the normal temperature state, 5-7 days formation microbial populations (containing saccharomycete, photosynthetic bacteria, actinomyces, lactic acid bacteria) naturally.

Radix Angelicae Sinensis: enrich blood and invigorate blood circulation, menstruction regulating and pain relieving relaxes bowel.

Cassia bark: the complement sun is arranged, warming spleen and stomach, removing internal cold, the effect of coronary circulation-promoting pain-relieving and antidiarrheal.

Radix Glycyrrhizae: invigorate the spleen and benefit qi, clearing heat and detoxicating, expelling phlegm and arresting coughing, relieving spasm to stop pain, coordinating the drug actions of a prescription.

Ginger powder: be the effect that a kind of auxiliary material can increase prescription.

Bright garlic: be the effect that a kind of auxiliary material can increase prescription.

Utilize microorganism to be: to take as the leading factor with photosynthetic bacteria group and yeast flora to fruit and vegetable preservation mechanism, collaborative other Chinese herbal medicine acting in conjunction, produce polyphenoils, by approach such as redox fermentations, the decomposing oxidation organic matter, harmful and noxious substance is converted into harmless nontoxic material, becomes useful harmful.Storing is failed and family's fruit and vegetable fresh-keeping aspect plays an important role hiding.

Operation instruction: gourd, fruit and vegetable sprays with 100 times of biological fruit and vegetable antistaling agents, can decompose the residue of agriculture chemical, can also suppress Escherichia coli and other germ, and nicier after the cooking.

For example: after fruit such as peach, large cherry, plum, grape, strawberry sprayed with biological fruit and vegetable antistaling agent, promptly edible and energy were fresh-keeping, and taste is better.

Manufacturing technique method: adopt the constant temperature sealing and fermenting.

Radix Angelicae Sinensis, cassia bark, Radix Glycyrrhizae, ginger powder was invaded bubble 24 hours with wine, can use under the normal temperature state.

Fermentative microorganism population and Radix Angelicae Sinensis, cassia bark, Radix Glycyrrhizae, ginger powder adds natural calcium, and water, sugar are put in the airtight container together, and temperature is 32 ℃-35 ℃ fermentations (summer) 5-7 days, and (winter) 7-10 days fermented and successfully can use.

The invention has the beneficial effects as follows: bio-preservative is that adopting multiple is that carrier adds the pure natural Chinese herbal medicine to the useful bacterial classification of the person with the grain class, form through bio-transformation repeatedly, this antistaling agent has extremely strong inhibition and kills the effect of spoilage organisms, thereby has reached fresh-keeping purpose.

Be preferably in and plucked fruit (dish) preceding 3 days, spray the biological preservative of 100 times of liquid at fresh fruit (dish) all around.As pluck the fruit (dish) preceding biological preservative that do not spray, the epidermis of taking can be sprayed with the biological biological preservative of 100 times of liquid by harmless fresh fruit, dry back dress basket, check once week about, after choosing decayed fruit (dish), spray once with 200 times of juicy fruit dish bio-preservatives, dry the dress basket again and stack, topped all around.Fruit (dish) through this method is handled can prolong fresh keeping time 1-2 doubly than conventional method.

Use the product of biological preservative, quality better, taste is constant, bright in color, nutrition is constant, is natural pollution-free food.The appearance of pollution-less bioactive food preservation technique will be to society and human social benefit and the economic benefit that can't estimate of bringing.Let us is the mankind, really is able to eat non-harmful pollution-free food for the our children and our children's children benefits back to nature.The scope of application of the present invention: fresh-keeping (except the fruit of shell class) of various fruit and vegetables.

Below specific embodiments of the invention are described further.

The specific embodiment

Embodiment

The component prescription:

Biological preservative is to adopt microbial population (containing saccharomycete, photosynthetic bacteria, actinomyces, lactic acid bacteria), Radix Angelicae Sinensis, cassia bark, Radix Glycyrrhizae, ginger powder, bright garlic, sugar, the mixture that water is formed.

Component proportioning: water 85%-91%, sugared 9%-9.5%, microbial population 0.2%-0.5%, Radix Angelicae Sinensis 0.05%-0.08%, cassia bark 0.05%-0.08%, Radix Glycyrrhizae 0.09%-0.11%, ginger powder 0.02%-0.04%, bright garlic 0.02%-0.04%.

Claims

1, a kind of biological preservative, it is characterized in that: the component prescription: prescription: water 85%-91%, sugar 9%-9.5%, microbial population 0.2%-0.5%, Radix Angelicae Sinensis 0.05%-0.08%, cassia bark 0.05%-0.08%, Radix Glycyrrhizae 0.09%-0.11%, ginger powder 0.02%-0.04%, bright garlic 0.02%-0.04%.

2, a kind of biological preservative is characterized in that: Radix Angelicae Sinensis, and cassia bark, Radix Glycyrrhizae, ginger powder was invaded bubble 24 hours with wine, can use under the normal temperature state; Fermentative microorganism population and Radix Angelicae Sinensis, cassia bark, Radix Glycyrrhizae, ginger powder adds natural calcium, and water, sugar are put in the airtight container together, and temperature is 32 ℃-35 ℃ fermentations (summer) 5-7 days.