CN115590057A - Biological compound preservative and preservation method - Google Patents
Biological compound preservative and preservation method Download PDFInfo
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- CN115590057A CN115590057A CN202211366899.XA CN202211366899A CN115590057A CN 115590057 A CN115590057 A CN 115590057A CN 202211366899 A CN202211366899 A CN 202211366899A CN 115590057 A CN115590057 A CN 115590057A
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- fresh
- preservative
- percent
- keeping
- chitosan oligosaccharide
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- 230000002335 preservative effect Effects 0.000 title claims abstract description 27
- 238000000034 method Methods 0.000 title claims abstract description 20
- 150000001875 compounds Chemical class 0.000 title claims abstract description 12
- 238000004321 preservation Methods 0.000 title abstract description 12
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- 235000021419 vinegar Nutrition 0.000 claims abstract description 25
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- 235000013372 meat Nutrition 0.000 claims abstract description 11
- 229930006000 Sucrose Natural products 0.000 claims abstract description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 4
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- 238000001816 cooling Methods 0.000 claims description 9
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- 235000015097 nutrients Nutrition 0.000 description 2
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- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 2
- 235000013824 polyphenols Nutrition 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 231100000331 toxic Toxicity 0.000 description 2
- 230000002588 toxic effect Effects 0.000 description 2
- QAIPRVGONGVQAS-DUXPYHPUSA-N trans-caffeic acid Chemical compound OC(=O)\C=C\C1=CC=C(O)C(O)=C1 QAIPRVGONGVQAS-DUXPYHPUSA-N 0.000 description 2
- CWVRJTMFETXNAD-BMNNCGMMSA-N (1s,3r,4s,5r)-3-[(e)-3-(3,4-dihydroxyphenyl)prop-2-enoyl]oxy-1,4,5-trihydroxycyclohexane-1-carboxylic acid Chemical compound O[C@H]1[C@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-BMNNCGMMSA-N 0.000 description 1
- ACEAELOMUCBPJP-UHFFFAOYSA-N (E)-3,4,5-trihydroxycinnamic acid Natural products OC(=O)C=CC1=CC(O)=C(O)C(O)=C1 ACEAELOMUCBPJP-UHFFFAOYSA-N 0.000 description 1
- CWVRJTMFETXNAD-FWCWNIRPSA-N 3-O-Caffeoylquinic acid Natural products O[C@H]1[C@@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-FWCWNIRPSA-N 0.000 description 1
- 241000228197 Aspergillus flavus Species 0.000 description 1
- 241000228245 Aspergillus niger Species 0.000 description 1
- 229920001661 Chitosan Polymers 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 206010059866 Drug resistance Diseases 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- CWVRJTMFETXNAD-KLZCAUPSSA-N Neochlorogenin-saeure Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O CWVRJTMFETXNAD-KLZCAUPSSA-N 0.000 description 1
- 241000228143 Penicillium Species 0.000 description 1
- ONIBWKKTOPOVIA-UHFFFAOYSA-N Proline Natural products OC(=O)C1CCCN1 ONIBWKKTOPOVIA-UHFFFAOYSA-N 0.000 description 1
- 244000294611 Punica granatum Species 0.000 description 1
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- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
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- 241000191967 Staphylococcus aureus Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
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- 239000003242 anti bacterial agent Substances 0.000 description 1
- 230000002155 anti-virotic effect Effects 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 210000004666 bacterial spore Anatomy 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000903 blocking effect Effects 0.000 description 1
- 235000004883 caffeic acid Nutrition 0.000 description 1
- 229940074360 caffeic acid Drugs 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000001368 chlorogenic acid Nutrition 0.000 description 1
- CWVRJTMFETXNAD-JUHZACGLSA-N chlorogenic acid Chemical compound O[C@@H]1[C@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-JUHZACGLSA-N 0.000 description 1
- 229940074393 chlorogenic acid Drugs 0.000 description 1
- FFQSDFBBSXGVKF-KHSQJDLVSA-N chlorogenic acid Natural products O[C@@H]1C[C@](O)(C[C@@H](CC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O FFQSDFBBSXGVKF-KHSQJDLVSA-N 0.000 description 1
- BMRSEYFENKXDIS-KLZCAUPSSA-N cis-3-O-p-coumaroylquinic acid Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)cc2)[C@@H]1O)C(=O)O BMRSEYFENKXDIS-KLZCAUPSSA-N 0.000 description 1
- QAIPRVGONGVQAS-UHFFFAOYSA-N cis-caffeic acid Natural products OC(=O)C=CC1=CC=C(O)C(O)=C1 QAIPRVGONGVQAS-UHFFFAOYSA-N 0.000 description 1
- 230000006196 deacetylation Effects 0.000 description 1
- 238000003381 deacetylation reaction Methods 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 230000009545 invasion Effects 0.000 description 1
- KRZBCHWVBQOTNZ-DLDRDHNVSA-N isochlorogenic acid Natural products O[C@@H]1[C@H](C[C@@](O)(C[C@H]1OC(=O)C=Cc2ccc(O)c(O)c2)C(=O)O)OC(=O)C=Cc3ccc(O)c(O)c3 KRZBCHWVBQOTNZ-DLDRDHNVSA-N 0.000 description 1
- MWDZOUNAPSSOEL-UHFFFAOYSA-N kaempferol Natural products OC1=C(C(=O)c2cc(O)cc(O)c2O1)c3ccc(O)cc3 MWDZOUNAPSSOEL-UHFFFAOYSA-N 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- LRDGATPGVJTWLJ-UHFFFAOYSA-N luteolin Natural products OC1=CC(O)=CC(C=2OC3=CC(O)=CC(O)=C3C(=O)C=2)=C1 LRDGATPGVJTWLJ-UHFFFAOYSA-N 0.000 description 1
- 235000009498 luteolin Nutrition 0.000 description 1
- -1 luteolin glycoside Chemical class 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000037323 metabolic rate Effects 0.000 description 1
- 210000003463 organelle Anatomy 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 150000002894 organic compounds Chemical class 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 239000000447 pesticide residue Substances 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 125000001997 phenyl group Chemical group [H]C1=C([H])C([H])=C(*)C([H])=C1[H] 0.000 description 1
- 239000000419 plant extract Substances 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
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- 239000011573 trace mineral Substances 0.000 description 1
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- 235000019154 vitamin C Nutrition 0.000 description 1
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Classifications
-
- 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
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01N—PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES OR AS HERBICIDES; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS
- A01N3/00—Preservation of plants or parts thereof, e.g. inhibiting evaporation, improvement of the appearance of leaves or protection against physical influences such as UV radiation using chemical compositions; Grafting wax
- A01N3/02—Keeping cut flowers fresh chemically
-
- 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
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—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
- A23B7/154—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
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a biological compound preservative and a preservation method, comprising an agricultural product preservative and a fresh cut flower preservative, wherein the agricultural product preservative comprises a meat preservative and a fruit and vegetable preservative; the meat preservative comprises the effective components of 0.1-1% of chitosan oligosaccharide, 0.01-0.05% of honeysuckle and 1-1.5% of wood vinegar; the effective components of the fruit and vegetable preservative are 0.1 percent of chitosan oligosaccharide, 0.05 percent of honeysuckle and 0.5 percent of wood vinegar; the fresh cut flower preservative comprises the effective components of 0.01 percent of chitosan oligosaccharide, 0.01 percent of honeysuckle, 0.3 to 0.5 percent of wood vinegar and 2 to 4 percent of cane sugar; the invention has the characteristics of safety, no toxicity, no residue and the like, and mainly inhibits the breeding of microorganisms such as bacteria and the like, delays the oxidation speed, prevents the moisture in agricultural products from being reduced, and prolongs the quality guarantee period and the shelf life of the agricultural products.
Description
Technical Field
The invention belongs to the technical field of biological products, and particularly relates to a biological compound preservative and a preservation method.
Background
Most of the existing preservatives are chemical preservatives, which not only increase pesticide residues and harm the health of people, but also cause drug resistance of germs. The biological fresh-keeping method is a fresh-keeping method which is relatively safe and environment-friendly and has a larger application prospect and is newly developed in recent years.
Therefore, the biological preservative is compounded by natural plant extracts and animal extracts.
Disclosure of Invention
The invention aims to provide a biological compound preservative and a preservation method.
The technical scheme adopted by the invention for solving the technical problems is as follows: a biological compound antistaling agent comprises an agricultural product antistaling agent and a fresh cut flower antistaling agent, wherein the agricultural product antistaling agent comprises a meat antistaling agent and a fruit and vegetable antistaling agent; the effective components of the meat preservative are 0.1 to 1 percent of chitosan oligosaccharide, 0.01 to 0.05 percent of honeysuckle and 1 to 1.5 percent of wood vinegar; the effective components of the fruit and vegetable preservative are 0.1 percent of chitosan oligosaccharide, 0.05 percent of honeysuckle and 0.5 percent of wood vinegar; the fresh cut flower preservative comprises the effective components of 0.01 percent of chitosan oligosaccharide, 0.01 percent of honeysuckle, 0.3 to 0.5 percent of wood vinegar and 2 to 4 percent of cane sugar.
A biological compound fresh-keeping method comprises fresh-keeping of agricultural products and fresh-keeping of cut flowers, wherein the fresh-keeping of the agricultural products comprises meat fresh-keeping and fruit and vegetable fresh-keeping.
Specifically, the meat preservation method comprises the following steps: taking 1-10 g of chitosan oligosaccharide and 10-15 g of wood vinegar, fully stirring and dissolving in a constant temperature water bath at 60 ℃, cooling, adding 0.5 g of honeysuckle extract, fixing the volume to 1L, preparing a composite solution, and spraying the composite solution on meat products.
Specifically, the fruit and vegetable fresh-keeping method comprises the following steps: taking 1 g of chitosan oligosaccharide and 5 g of wood vinegar, fully stirring and dissolving in a constant-temperature water bath at 60 ℃, cooling, adding 0.5 g of honeysuckle extract, fixing the volume to 1L, preparing a composite solution, and spraying the composite solution on fruit and vegetable products.
Specifically, the fresh-keeping method for the fresh cut flowers comprises the following steps: taking 0.1 g of chitosan oligosaccharide and 4 g of wood vinegar, fully stirring and dissolving in a constant-temperature water bath at 60 ℃, cooling, adding 0.1 g of honeysuckle extract, fixing the volume to 1L to prepare a composite solution, and preparing the composite solution into a bottle insert solution or directly spraying the composite solution on fresh cut flowers.
The invention has the following beneficial effects: the invention has the characteristics of safety, no toxicity, no residue and the like, and mainly inhibits the breeding of microorganisms such as bacteria and the like, delays the oxidation speed, prevents the moisture in agricultural products from being reduced, and prolongs the quality guarantee period and the shelf life of the agricultural products.
Detailed Description
The present invention will now be described in further detail.
Agricultural product preservation:
1) Meat preservation: 0.1-1% of chitosan oligosaccharide plus 0.01-0.05% of honeysuckle plus 1-1.5% of wood vinegar
Taking (1-10) g of chitosan oligosaccharide and (10-15) g of wood vinegar, fully stirring and dissolving in a constant-temperature water bath at 60 ℃, cooling, adding 0.5 g of honeysuckle extract, and fixing the volume to 1L to prepare a composite solution.
2) Fruit and vegetable preservation: 0.1% of chitosan oligosaccharide, 0.05% of honeysuckle and 0.5% of wood vinegar
Taking 1 g of chitosan oligosaccharide and 5 g of wood vinegar, fully stirring and dissolving in a constant-temperature water bath at 60 ℃, cooling, adding 0.5 g of honeysuckle extract, and fixing the volume to 1L to prepare a composite solution.
The method can obviously reduce the rotting rate and the weight loss rate of agricultural products in the storage process and slow down the loss of nutrient components such as vitamin C, reducing sugar and the like. The main characteristics are: (1) the antibacterial range is wide, and the antibacterial agent has an inhibiting or killing effect on most microorganisms causing agricultural product decay; (2) the food has no toxic or side effect, does not generate toxic or harmful substances in the processing and storage processes, and is safe to eat; (3) the addition amount is small, and the bacteriostatic or bactericidal effect can be achieved at low concentration; (4) no peculiar smell is generated, the original flavor of agricultural products is kept, and the requirements of people on green and environmental protection for keeping the agricultural products fresh are met.
Fresh-keeping of the fresh cut flowers:
0.01 percent of chitosan oligosaccharide, 0.01 percent of honeysuckle flower, 0.3 to 0.5 percent of wood vinegar and 2 to 4 percent of cane sugar
Taking 0.1 g of chitosan oligosaccharide and 4 g of wood vinegar, fully stirring and dissolving in a constant temperature water bath at 60 ℃, cooling, adding 0.1 g of honeysuckle extract, and fixing the volume to 1L to prepare a composite solution.
Preservation principle: the organic acid can reduce the pH value of the aqueous solution, inhibit the reproduction of bacteria and the oxidation of certain phenolic substances, reduce the content of free proline and the relative permeability of a plasma membrane, reduce the blockage of flower stems, improve the water absorption capacity and realize the water-needed balance of flower branches. The chitosan oligosaccharide can not only keep the water content in the leaves, but also slow down the decomposition of chlorophyll in the leaves.
The function is as follows: the fresh cut flower preservative is prepared into the vase solution or directly sprayed, the diameter of the fresh cut flower can be increased, the decomposition of chlorophyll on the leaves of the fresh cut flower and the water loss of the fresh flower can be delayed, and the refreshing time can be delayed for 3-7 days.
The preservation mechanism is as follows:
1) Wood vinegar. The wood vinegar is natural organic product extracted from plant, and contains organic compounds such as acids, phenols, ketones and aldehydes as main components, and also contains various trace elements such as K, ca, mg, zn, etc. Wherein the content of acid organic matters is about 80 percent. Organic acids are considered as main active substances for antibiosis and preservation, and can inhibit the propagation of bacteria by lowering pH; on the other hand, the bacterial cell can penetrate through the bacterial cell membrane to enter the cell, so that the cell structure and the charge distribution in the cell of the bacterial are changed, the cell metabolic process is disturbed, and the exudation of intracellular proteins and carbohydrates is caused, so that the bacterial cell dies. The low molecular organic acid is effective against both gram-positive and gram-negative bacteria. The phenolic substance structure contains benzene ring and hydroxyl group, and can directly act on free radical, so that it can inhibit intracellular oxidation reaction in microorganism, inhibit growth of bacterial spore, inhibit Escherichia coli, penicillium and pomegranate dry rot, and is a natural antioxidant with fresh-keeping effect.
2) Honeysuckle flower. The honeysuckle flower is rich in chlorogenic acid, isochlorogenic acid, caffeic acid, luteolin glycoside and other organic acid substances, as well as volatile oil, flavonoids and other components, has various pharmacological activities of antibiosis, antiphlogosis, antivirus and the like, and has stronger inoxidizability. Has certain inhibiting effect on colibacillus, staphylococcus aureus, aspergillus niger, aspergillus flavus, saccharomyces cerevisiae and the like. The active ingredients in the extract mainly reduce the propagation of conidiospore in the germs, destroy the integrity of cell membranes of the germs, influence functional genes of yeast cell walls, reduce the metabolic rate and enzyme activity of organelles, delay the peak occurrence time of the activities of superoxide dismutase (SOD) and Peroxidase (POD), and promote the activity increase of polyphenol oxidase (PPO) and Phenylalanine Ammonia Lyase (PAL), thereby killing the germs, reducing the metabolic activity and finally achieving the fresh-keeping effect.
3) A chitosan oligosaccharide. Chitosan oligosaccharide (polymerization degree of 2-10, deacetylation degree of more than 95%) is a low-molecular polymer obtained by degrading chitosan, and has good barrier property, antibacterial property and water solubility. The protective film with proper thickness and proper air permeability can be formed on the surface of the agricultural product, so that the moisture in the agricultural product is prevented from being dissipated to the outside too fast, the speed of oxygen permeating into the agricultural product is controlled, the respiratory strength of the agricultural product is regulated and controlled, and the nutrient substances of the agricultural product are prevented from being consumed too fast. Meanwhile, the breeding of microorganisms can be inhibited, and the invasion of the microorganisms can be blocked. The disadvantage is that the antioxidant capacity is relatively weak and can be used as an additive component for the freshness-preserving function.
Although the three products have a certain fresh-keeping function when used independently, the bacteriostatic range is limited and the effect is common. After the plant source extract wood vinegar liquid and the honeysuckle liquid are mixed with the animal source product chitosan oligosaccharide, a superposition effect can be generated, the antibacterial range is obviously increased, and the fresh-keeping effect is increased. And the three products have strong water solubility and can be fully dissolved after being compounded. The wood vinegar liquid can enable chitosan oligosaccharide which cannot invade microbial cells to enter the cells by increasing the permeability of microbial cell membranes, and can be combined with genetic materials to generate the effect of blocking or delaying bacterial reproduction.
The present invention is not limited to the above embodiments, and any structural changes made under the teaching of the present invention shall fall within the scope of the present invention, which is similar or similar to the technical solutions of the present invention.
The techniques, shapes, and configurations not described in detail in the present invention are all known techniques.
Claims (5)
1. The biological compound preservative is characterized by comprising an agricultural product preservative and a fresh cut flower preservative, wherein the agricultural product preservative comprises a meat preservative and a fruit and vegetable preservative; the meat preservative comprises the effective components of 0.1-1% of chitosan oligosaccharide, 0.01-0.05% of honeysuckle and 1-1.5% of wood vinegar; the effective components of the fruit and vegetable preservative are 0.1 percent of chitosan oligosaccharide, 0.05 percent of honeysuckle and 0.5 percent of wood vinegar; the fresh cut flower preservative comprises the effective components of 0.01 percent of chitosan oligosaccharide, 0.01 percent of honeysuckle, 0.3 to 0.5 percent of wood vinegar and 2 to 4 percent of cane sugar.
2. The biological compound fresh-keeping method is characterized by comprising the steps of fresh-keeping of agricultural products and fresh-keeping of cut flowers, wherein the fresh-keeping of the agricultural products comprises meat fresh-keeping and fruit and vegetable fresh-keeping.
3. The biological compound fresh-keeping method according to claim 2, wherein the fresh-keeping of the meat comprises the following steps: taking 1-10 g of chitosan oligosaccharide and 10-15 g of wood vinegar, fully stirring and dissolving in a constant temperature water bath at 60 ℃, cooling, adding 0.5 g of honeysuckle extract, fixing the volume to 1L, preparing a composite solution, and spraying the composite solution on meat products.
4. The biological compound fresh-keeping method according to claim 1, wherein the fresh-keeping of fruits and vegetables comprises the following steps: taking 1 g of chitosan oligosaccharide and 5 g of wood vinegar, fully stirring and dissolving in a constant-temperature water bath at 60 ℃, cooling, adding 0.5 g of honeysuckle extract, fixing the volume to 1L, preparing a composite solution, and spraying the composite solution on fruit and vegetable products.
5. The biological compound fresh-keeping method according to claim 1, wherein the fresh-keeping of the cut flowers comprises the following steps: taking 0.1 g of chitosan oligosaccharide and 4 g of wood vinegar, fully stirring and dissolving in a constant temperature water bath at 60 ℃, cooling, adding 0.1 g of honeysuckle extract, fixing the volume to 1L to prepare a composite solution, and preparing the composite solution into a bottle-insert liquid or directly spraying the composite solution on fresh cut flowers.
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| CN113100229A (en) * | 2021-04-29 | 2021-07-13 | 昆明理工大学 | Application of chlorogenic acid and honeysuckle extract in delaying blooming of fresh cut flower buds |
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| JP2006124365A (en) * | 2004-10-28 | 2006-05-18 | Osaka Prefecture | Method for producing cut flower freshness-retaining material and freshness-retaining method |
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