CN109007001B - Moringa oleifera leaf cleaning and fresh-keeping agent and using method thereof - Google Patents

Moringa oleifera leaf cleaning and fresh-keeping agent and using method thereof Download PDF

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CN109007001B
CN109007001B CN201810735888.1A CN201810735888A CN109007001B CN 109007001 B CN109007001 B CN 109007001B CN 201810735888 A CN201810735888 A CN 201810735888A CN 109007001 B CN109007001 B CN 109007001B
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fresh
moringa
leaves
cleaning
keeping
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CN109007001A (en
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崔秀明
黄璐琦
邱丽莎
杨野
田梦媛
王承潇
曲媛
杨晓艳
刘迪秋
刘源
熊吟
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Kunming University of Science and Technology
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/04—Freezing; Subsequent thawing; Cooling
    • A23B7/0425—Freezing; Subsequent thawing; Cooling the material not being transported through or in the apparatus, with or without shaping, e.g. in the form of powder, granules or flakes
    • A23B7/0433—Freezing; Subsequent thawing; Cooling the material not being transported through or in the apparatus, with or without shaping, e.g. in the form of powder, granules or flakes with packages or with shaping in the form of blocks or portions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A23B7/148—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/154—Organic compounds; Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/157—Inorganic compounds
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11D—DETERGENT COMPOSITIONS; USE OF SINGLE SUBSTANCES AS DETERGENTS; SOAP OR SOAP-MAKING; RESIN SOAPS; RECOVERY OF GLYCEROL
    • C11D1/00—Detergent compositions based essentially on surface-active compounds; Use of these compounds as a detergent
    • C11D1/66—Non-ionic compounds
    • C11D1/83—Mixtures of non-ionic with anionic compounds
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11D—DETERGENT COMPOSITIONS; USE OF SINGLE SUBSTANCES AS DETERGENTS; SOAP OR SOAP-MAKING; RESIN SOAPS; RECOVERY OF GLYCEROL
    • C11D3/00—Other compounding ingredients of detergent compositions covered in group C11D1/00
    • C11D3/16—Organic compounds
    • C11D3/20—Organic compounds containing oxygen
    • C11D3/2075—Carboxylic acids-salts thereof
    • C11D3/2086—Hydroxy carboxylic acids-salts thereof
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11D—DETERGENT COMPOSITIONS; USE OF SINGLE SUBSTANCES AS DETERGENTS; SOAP OR SOAP-MAKING; RESIN SOAPS; RECOVERY OF GLYCEROL
    • C11D3/00—Other compounding ingredients of detergent compositions covered in group C11D1/00
    • C11D3/16—Organic compounds
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    • C11D3/00—Other compounding ingredients of detergent compositions covered in group C11D1/00
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    • C11D—DETERGENT COMPOSITIONS; USE OF SINGLE SUBSTANCES AS DETERGENTS; SOAP OR SOAP-MAKING; RESIN SOAPS; RECOVERY OF GLYCEROL
    • C11D3/00—Other compounding ingredients of detergent compositions covered in group C11D1/00
    • C11D3/48—Medical, disinfecting agents, disinfecting, antibacterial, germicidal or antimicrobial compositions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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    • C11D1/00—Detergent compositions based essentially on surface-active compounds; Use of these compounds as a detergent
    • C11D1/02—Anionic compounds
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    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11D—DETERGENT COMPOSITIONS; USE OF SINGLE SUBSTANCES AS DETERGENTS; SOAP OR SOAP-MAKING; RESIN SOAPS; RECOVERY OF GLYCEROL
    • C11D1/00—Detergent compositions based essentially on surface-active compounds; Use of these compounds as a detergent
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Abstract

The invention discloses a cleaning and fresh-keeping agent for moringa leaves, which comprises the following components, by mass, 20-50% of alkyl glucoside, 40-60% of linear alkyl benzene sulfonate, 3-15% of polygonatum polysaccharide, 0.5-5% of sodium carbonate peroxide and 0.1-0.5% of salicylic acid; the cleaning and antistaling agent of the invention has low price and simple preparation; the cleaning and fresh-keeping agent is used for cleaning and fresh keeping of the fresh moringa leaves, compared with the traditional method, the shelf life of the fresh moringa leaves can be prolonged to 20-30 d, and the problem that the fresh moringa leaves cannot be stored for a long time is solved.

Description

Moringa oleifera leaf cleaning and fresh-keeping agent and using method thereof
Technical Field
The invention discloses a cleaning and fresh-keeping agent for moringa leaves and a using method thereof, belonging to the technical field of storage and fresh keeping of agricultural products.
Background
Moringa oleifera (A), (B), (C), (D), (C), (B), (C), (B), (C), (D), (C)Moringa oleiferaLam.) is a typical tropical fast-growing tree species, which is a perennial fast-growing tree of the Moringa genus of the Moringaceae family, and widely grows in tropical and subtropical regions. The moringa leaves contain rich protein, mineral elements and vitamins. The protein in the moringa leaves is 2 times of that of milk, the calcium is 4 times of that of the milk, the potassium is 3 times of that of bananas, the iron is 3 times of that of spinach, the vitamin C is 7 times of that of citrus, and the vitamin A is 4 times of that of carrots. Moringa oleifera leaves also contain abundant amino acids, up to 17, and 11 essential amino acids for human body, especially lysine and threonine. The main effective components in the moringa leaves comprise flavone, polysaccharide, alkaloid, water-soluble protein and the like, and the content of the components distributed in the leaves is obviously higher than that of the components distributed in the stems. The moringa leaves have good treatment potential in the aspects of anti-inflammation, blood pressure reduction, diuresis, antibiosis, antioxidation, diabetes resistance, tumor resistance, ulcer resistance and the like. Moringa oleifera leaves are now used as medicinal and edible food.
The fresh tender leaves of Moringa oleifera are emerald green in color, and can be directly used as vegetables for cooking, such as fried dish, cold dish, soup, porridge, etc., and the taste is like spinach. Fresh-eating moringa oleifera forms a consumption habit and has a large market potential. However, fresh moringa oleifera is not suitable for long-term storage, is easy to rot, can be supplied to a production place market only during the harvesting period, and cannot be transported in large batches for a long distance. Therefore, the method improves the preservation technology of the moringa oleifera, prolongs the shelf life and has important significance for promoting the overall benign development of the moringa oleifera industry. Some data are reported in the preservation processing of moringa oleifera, for example, in Chinese patent application with application publication No. CN104186643A, moringa oleifera is boiled with a mixed aqueous solution of acetic acid and baking soda, then is taken out for cooling, and is vacuum-packaged. Although the method is simple and easy to implement, the nutrient components and the taste of the moringa leaves are affected by adding acetic acid and baking soda in the boiling process. Therefore, the scientific and reasonable fresh moringa leaf preservation method has important significance for guaranteeing the quality of the moringa, strengthening the edible range of the moringa and promoting the development of the moringa industry.
Disclosure of Invention
The invention provides a cleaning and fresh-keeping agent for fresh moringa leaves, which comprises, by mass, 20-50% of alkyl glucoside, 40-60% of linear alkyl benzene sulfonate, 3-15% of polygonatum polysaccharide, 0.5-5% of sodium carbonate peroxide and 0.1-0.5% of salicylic acid.
The cleaning agent contains the components of a surfactant, a metal ion chelating agent, a bacteriostatic substance, an anti-lignin synthetic substance and the like, simplifies the operation procedure by combining the cleaning and fresh-keeping processes, prolongs the quality guarantee period and slows down the remarkable reduction of the mouthfeel by adding the antibacterial and anti-lignin synthetic substance.
The use process of the cleaning and antistaling agent of the invention is as follows:
(1) uniformly mixing the cleaning and fresh-keeping agent and water according to the mass volume ratio kg to L of 1: 40-70, wherein the temperature of the water is 10-25 ℃, and the cleaning and fresh-keeping agent is used as it is;
(2) removing impurities from picked fresh moringa leaves, then transferring the fresh moringa leaves into the mixed liquid obtained in the step (1) to soak for 1-5 min, fishing out the moringa leaves, and waiting for the water on the surfaces of the leaves to be completely dissipated in a natural drying manner; the turbidity of the mixed solution is more than or equal to 1mg/L and then the mixed solution is replaced;
(3) bundling the moringa leaves in the step (2), wherein the tightness degree of each bundle is determined by the fact that the leaves are not twisted;
(4) filling the moringa leaves bundled in the step (3) into a modified atmosphere freshness protection package, filling freshness protection gas, and sealing; the fresh-keeping gas comprises the following components in percentage by volume: n is a radical of2 90～95%、O2 1～5%、CO2 1～5%；
(5) Placing the air-conditioned fresh-keeping bags filled with the moringa leaves in the step (4) into a turnover box, and stacking;
(6) and (3) refrigerating the moringa leaves in the turnover box in the step (5) in a gradient cooling mode, preserving in a cold storage at 10-15 ℃ for 3-6 h, then preserving at 5-10 ℃ for 6-12 h, and finally preserving at 1-4 ℃ for a long time.
The fresh moringa leaves are moringa leaves with the harvesting time within 6h, the moringa leaves are whole branches and tender leaves on the whole branches with the leaf age within 15d, and the length of each branch is 20-30 cm.
The mass volume ratio kg to L of the moringa leaves to the mixed liquid is 1: 40-60.
The bundles are bundled according to the specification of 100-500 g.
In the step (5), different layers are stacked according to the weight of each bag, wherein 100g is less than or equal to 10 layers, 100-200 g is less than or equal to 8 layers, 200-300 g is less than or equal to 6 layers, 300-400 g is less than or equal to 5 layers, and 400-500 g is less than or equal to 4 layers.
According to the invention, the cleaning and fresh-keeping agent is added in the cleaning process of the moringa leaves, and the cleaning and fresh-keeping processes are integrated, so that the foreign matters adsorbed on the surfaces of the moringa leaves can be effectively removed, and the effect of smearing the fresh-keeping liquid is achieved; the cleaning and fresh-keeping agent used by the invention adopts pollution-free and safe substances, can be completely biodegraded, is harmless to human bodies, and can be directly eaten. Therefore, the problem that the cleaning agent needs to be repeatedly cleaned after cleaning is avoided, and the processing time is saved.
The invention has the beneficial effects that:
1. the invention integrates the cleaning and the fresh-keeping processes, finishes the procedure of coating the fresh-keeping agent in the cleaning and impurity removing processes, achieves the aim of simultaneously cleaning and keeping fresh, saves labor cost, and reduces unnecessary damage and loss of tender leaves caused by multiple operations;
2. the moringa leaves are stored in the modified atmosphere bag, modified atmosphere can play a role in keeping fresh, and extrusion caused by stacking of the moringa leaves in the storage process is effectively reduced due to positive pressure storage, so that the appearance of the moringa leaves is damaged, and the loss of materials is caused;
3. the problem that the tender branches and upper tender leaves of the moringa oleifera are easily frozen due to the fact that the moringa oleifera directly enters a refrigeration house in the traditional method is solved by adopting gradient cooling refrigeration;
4. the preservation technology of the fresh moringa leaves can enable the shelf life of the moringa leaves to reach 20-30 d, and the problem that the fresh moringa leaves cannot be stored for a long time is solved.
Detailed Description
The following examples are provided to further illustrate the essential features and the significant improvements of the present invention, but the present invention is by no means limited to these examples.
Example 1: the fresh moringa leaf cleaning and fresh-keeping agent comprises the following components in percentage by mass: 50% of alkyl glucoside, 40% of linear alkyl benzene sulfonate, 7% of rhizoma polygonati polysaccharide, 2.5% of sodium peroxycarbonate and 0.5% of salicylic acid.
The use method of the cleaning and antistaling agent comprises the following steps:
collecting moringa leaves within 6h, whole branches and tender leaves on the branches with the leaf age of less than 10 d, wherein the length of each branch is 25 cm; washing 5 batches of 5 groups of fresh moringa leaves in each batch, wherein each group is 20 kg; storing the cleaned product in a refrigerator for 30 days;
the method comprises the following specific steps:
(1) uniformly mixing the cleaning preservative and water according to the mass-volume ratio (kg: L) of 1:50, and preparing the cleaning preservative at the temperature of 17 ℃ when the cleaning preservative is used;
(2) removing impurities from picked fresh moringa leaves, then transferring the fresh moringa leaves into the mixed liquid obtained in the step (1) for soaking for 3 min, wherein the mass ratio of the moringa leaves to the mixed liquid is (kg: L) 1:40, fishing out the soaked moringa leaves, and waiting for the water on the surfaces of the leaves to be completely lost in a natural drying manner; the turbidity of the mixed solution is more than or equal to 1mg/L and then the mixed solution is replaced;
(3) bundling the moringa leaves in the step (2) according to the specification of 500 g/bundle, wherein the tightness degree of each bundle is determined by the fact that the leaves are not twisted;
(4) filling the moringa leaves bundled in the step (3) into an air-conditioning fresh-keeping bag, filling fresh-keeping gas into the bag, and sealing the bag; the fresh-keeping gas comprises the following components in percentage by volume: n is a radical of2 90%、O2 5%、CO2 5%；
(5) Placing the air-conditioned fresh-keeping bags filled with the moringa leaves in the step (4) in a turnover box, and stacking 4 layers;
(6) and (3) refrigerating the moringa leaves in the turnover box in the step (5) in a gradient cooling mode, preserving in a refrigeratory at 15 ℃ for 3 h, then preserving at 10 ℃ for 11 h, and finally preserving at 3 ℃ for a long time.
After the moringa leaves are taken out of a refrigeration house, the edible rate is reduced by 7 percent, the color is reduced by 6 percent, the content of water-soluble polysaccharide and water-soluble protein is reduced within 9 percent, and the content of crude fiber is increased by 15 percent (tables 1 and 2).
Example 2: the fresh moringa leaf cleaning and fresh-keeping agent comprises the following components in percentage by mass: 40% of alkyl glucoside, 50% of linear alkyl benzene sulfonate, 8% of rhizoma polygonati polysaccharide, 1.7% of sodium peroxycarbonate and 0.3% of salicylic acid.
The use method of the cleaning and antistaling agent comprises the following steps:
collecting moringa leaves within 3 h, whole branches and tender leaves on the branches, wherein the leaf age of each branch is within 15d, and the length of each branch is 20 cm; washing 5 batches of 5 groups of fresh moringa leaves in each batch, wherein each group contains 30 kg of fresh moringa leaves; storing the cleaned product in a refrigerator for 30 days;
the method comprises the following specific steps:
(1) uniformly mixing the cleaning preservative and water according to the mass-volume ratio (kg: L) of 1:60, and preparing the cleaning preservative at the temperature of 16 ℃ when the cleaning preservative is used;
(2) removing impurities from picked fresh moringa leaves, then transferring the fresh moringa leaves into the mixed liquid obtained in the step (1) for soaking for 2min, wherein the mass ratio of the moringa leaves to the mixed liquid is (kg: L) 1:50, fishing out the soaked moringa leaves, and waiting for the water on the surfaces of the leaves to be completely lost in a natural drying manner; the turbidity of the mixed solution is more than or equal to 1mg/L and then the mixed solution is replaced;
(3) bundling the moringa leaves in the step (2) according to the specification of 200 g/bundle; the tightness degree of each handle is the degree of no twisting of the blades;
(4) filling the moringa leaves bundled in the step (3) into an air-conditioning fresh-keeping bag, filling fresh-keeping gas into the bag, and sealing the bag; the fresh-keeping gas comprises the following components in percentage by volume: n is a radical of2 95%、O2 2%、CO2 3%；
(5) Placing the air-conditioned fresh-keeping bags filled with the moringa leaves in the step (4) in a turnover box, and stacking 6 layers;
(6) and (3) refrigerating the moringa leaves in the turnover box in the step (5) in a gradient cooling mode, preserving in a refrigerator at 12 ℃ for 4 h, then preserving at 8 ℃ for 9 h, and finally preserving at 4 ℃ for a long time.
After the moringa leaves are taken out of a refrigeration house, the edible rate is reduced by 7 percent, the color is reduced by 9 percent, the content of water-soluble polysaccharide and water-soluble protein is reduced within 9 percent, and the content of crude fiber is increased by 13 percent (tables 1 and 2).
Example 3: the fresh moringa leaf cleaning and fresh-keeping agent comprises the following components in percentage by mass: 20% of alkyl glucoside, 60% of linear alkyl benzene sulfonate, 15% of rhizoma polygonati polysaccharide, 4.9% of sodium peroxycarbonate and 0.1% of salicylic acid.
The use method of the cleaning and antistaling agent comprises the following steps:
collecting moringa leaves within 5 h, whole branches and tender leaves on the branches with the leaf age of within 12 d, wherein the length of each branch is 30 cm; washing 5 batches of 5 groups of fresh moringa leaves in each batch, wherein each group contains 25 kg of fresh moringa leaves; storing the cleaned product in a refrigerator for 30 days;
the method comprises the following specific steps:
(1) uniformly mixing the cleaning preservative and water according to the mass-volume ratio (kg: L) of 1:70, and preparing the cleaning preservative at the temperature of 22 ℃ when the cleaning preservative is used;
(2) removing impurities from picked fresh moringa leaves, then transferring the fresh moringa leaves into the mixed liquid obtained in the step (1) for soaking for 5 min, wherein the mass ratio of the moringa leaves to the mixed liquid is (kg: L) 1:60, fishing out the soaked moringa leaves, and waiting for the water on the surfaces of the leaves to be completely lost in a natural drying manner; the turbidity of the mixed solution is more than or equal to 1mg/L and then the mixed solution is replaced;
(3) bundling the moringa leaves in the step (2) according to the specification of 100 g/bundle; the tightness degree of each handle is the degree of no twisting of the blades;
(4) filling the moringa leaves bundled in the step (3) into an air-conditioning fresh-keeping bag, filling fresh-keeping gas into the bag, and sealing the bag; the fresh-keeping gas comprises the following components in percentage by volume: n is a radical of2 92%、O2 4%、CO2 4%；
(5) Placing the air-conditioned fresh-keeping bags filled with the moringa leaves in the step (4) in a turnover box, and stacking 7 layers;
(6) and (3) refrigerating the moringa leaves in the turnover box in the step (5) in a gradient cooling mode, preserving in a refrigerator at 10 ℃ for 6h, then preserving at 5 ℃ for 6h, and finally preserving at 1 ℃ for a long time.
Taking out the moringa leaves from the refrigeration house, and determining that the edible rate is reduced by 6 percent, the color is reduced by 9 percent, the content of water-soluble polysaccharide and water-soluble protein is reduced within 7 percent, and the content of crude fiber is increased by 11 percent (tables 1 and 2);
TABLE 1 physiological index change (%) -after 30 days of preservation of fresh Moringa leaves
Figure 192761DEST_PATH_IMAGE001
；
TABLE 2 fresh Moringa oleifera leaves after 30 days storage for the change in the content of nutrients (%)
Figure 578743DEST_PATH_IMAGE002
。

Claims (4)

1. The use method of the moringa oleifera leaf cleaning and fresh-keeping agent is characterized in that the moringa oleifera leaf cleaning and fresh-keeping agent comprises the following components in percentage by mass: 20 to 50 percent of alkyl glucoside, 40 to 60 percent of linear alkyl benzene sodium sulfonate, 3 to 15 percent of rhizoma polygonati polysaccharide, 0.5 to 5 percent of sodium peroxycarbonate and 0.1 to 0.5 percent of salicylic acid;
the use method of the moringa oleifera leaf cleaning and fresh-keeping agent comprises the following steps:
(1) uniformly mixing the cleaning and preserving agent and water according to the mass volume ratio kg to L of 1: 40-70, wherein the temperature of the water is 10-25 ℃;
(2) removing impurities from picked fresh moringa leaves, then transferring the fresh moringa leaves into the mixed liquid obtained in the step (1) to soak for 1-5 min, fishing out the moringa leaves, and waiting for the water on the surfaces of the leaves to be completely dissipated in a natural drying manner; the turbidity of the mixed solution is more than or equal to 1mg/L and then the mixed solution is replaced;
(3) bundling the moringa leaves in the step (2), wherein the tightness degree of each bundle is determined by the fact that the leaves are not twisted;
(4) filling the moringa leaves bundled in the step (3) into a modified atmosphere freshness protection package, filling freshness protection gas, and sealing; the fresh-keeping gas comprises the following components in percentage by volume: n is a radical of2 90～95%、O2 1～5%、CO2 1～5%；
(5) Placing the air-conditioned fresh-keeping bags filled with the moringa leaves in the step (4) into a turnover box, and stacking;
(6) and (3) refrigerating the moringa leaves in the turnover box in the step (5) in a gradient cooling mode, preserving in a cold storage at 10-15 ℃ for 3-6 h, then preserving at 5-10 ℃ for 6-12 h, and finally preserving at 1-4 ℃ for a long time.
2. The use method of the moringa oleifera leaf cleaning and fresh-keeping agent according to claim 1 is characterized in that: the mass volume ratio kg/L of the moringa leaves to the mixed liquid is 1: 40-60.
3. The use method of the moringa oleifera leaf cleaning and fresh-keeping agent according to claim 1 is characterized in that: the bundles are bundled according to the specification of 100-500 g.
4. The use method of the moringa oleifera leaf cleaning and fresh-keeping agent according to claim 3, characterized in that: in the step (5), different layers are stacked according to the weight of each bag, wherein 100g is less than or equal to 10 layers, 100-200 g is less than or equal to 8 layers, 200-300 g is less than or equal to 6 layers, 300-400 g is less than or equal to 5 layers, and 400-500 g is less than or equal to 4 layers.
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EP3011834A1 (en) * 2014-10-20 2016-04-27 Agriphar S.A. Improved tuber storage
CA2942780C (en) * 2015-02-06 2018-05-08 Microbio Solutions Inc. Antimicrobial composition comprising lauric arginate ethyl ester and hydrogen peroxide

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CN104186643A (en) * 2014-09-01 2014-12-10 唐国平 Processing method of conveniently stored and transported fresh and tender moringa leaves
CN105211871B (en) * 2015-11-02 2017-07-04 张亚飞 A kind of preparation method of Moringa cauline leaf deep processed product
CN106912573A (en) * 2015-12-27 2017-07-04 张培君 A kind of vegetables resist cold antistaling agent
CN106701333A (en) * 2016-11-10 2017-05-24 董晓 Preparation method of natural composite fruit and vegetable cleaning agent

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EP3011834A1 (en) * 2014-10-20 2016-04-27 Agriphar S.A. Improved tuber storage
CA2942780C (en) * 2015-02-06 2018-05-08 Microbio Solutions Inc. Antimicrobial composition comprising lauric arginate ethyl ester and hydrogen peroxide

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