Preparation method of plant-derived compound preservative

• Main Authors: LIU YONGCHANG, CHEN SI, LI HUIZHI, DENG LINGXING, CAI JIYUAN, YU XIANGHUA, XU HUAN
• Format: Patent
• Language: Chinese; English
• Published: 06.12.2019
• Subjects: CHEMICAL RIPENING OF FRUIT OR VEGETABLES; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS; THE PRESERVED, RIPENED, OR CANNED PRODUCTS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention discloses a preparation method of a plant-derived compound preservative, comprising steps of preparing essential oil, common fennel essential oil, pepper essential oil and orange peel essential oil from common fennel, pepper, garlic and orange peel as raw materials respectively, mixing the essential oil, the common fennel essential oil, the pepper essential oil and the orange peel essential oil in 1: 2: 4: 3 of mass ratio, adding an emulsifier and anhydrous calcium chloride to make a core material, then using an equivalent amount of dextrin and xanthan gum to make a wall material, afterwards wrapping the core material with the wall material to obtain the plant-derived compound preservative. The preservative prepared by the invention can be used for fresh-keeping application of fruits and vegetables, inhibits bacteria and prevents water loss of fruits and vegetables, and effectively prolong storage time of fruits and vegetables. The preservative made by embedding technology of compound essential