Carboxymethyl chitosan fruit preserving coating agent and preparation method thereof

A technology of carboxymethyl chitosan and film coating agent, which is applied in the fields of fruit and vegetable preservation, protection of fruits/vegetables with a coating protective layer, food preservation, etc., and can solve the complex production process of preservatives, easy to produce peculiar smell, and fruit chilling damage and other problems, to achieve the effect of reducing the respiration of fruits, increasing the brightness of fruits, and enhancing the blocking effect

Inactive Publication Date: 2008-02-13
上海伊禾农产品科技发展股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Since the raw materials come from natural shrimp shells and crab shells, the production process of this preservative is relatively complicated, the relative cost is high, and it is easy to produce peculiar smell
Moreover, the fruit preservatives made directly from chitosan and its derivatives may cause chilling damage to fruits in refrigeration due to their water absorption if they are not treated.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Make 2 kilograms of carboxymethyl chitosan fruit fresh-keeping coating agent, its proportioning is as follows: N, O-carboxymethyl chitosan 2%, glycerin 0.5%, Tween 80 is 1.2%, DL-α-acetic acid fertile 0.5% phenol, 95.8% water.

[0026] Weigh 40 grams of carboxymethyl chitosan, 10 grams of glycerin, 24 grams of Tween 80, 10 grams of DL-α-tocopheryl acetate, and 1916 grams of water. Put 1916 grams of water in a 45-55°C water bath and heat to a constant temperature, add 40 grams of carboxymethyl chitosan, and stir until completely dissolved. Then add 10 grams of glycerin, 24 grams of Tween 80 and stir evenly, then add 10 grams of DL-α-tocopheryl acetate and stir until completely dissolved. Then, put it at room temperature to cool naturally, and then filter to remove undissolved substances, and degas under 0.1-0.5MPa vacuum for 2h. Stand overnight at room temperature, degas again under 0.1 MPa vacuum for 2 hours, and let stand at room temperature for 1 hour to obtain 2 kg...

Embodiment 2

[0030] Make 2 kilograms of carboxymethyl chitosan fruit fresh-keeping coating agent, its proportioning is as follows: N, O-carboxymethyl chitosan 4%, glycerol 1%, Tween 80 is 2%, DL-α-acetic acid fertile 1% phenol, 92% water.

[0031] Weigh 80 grams of carboxymethyl chitosan, 20 grams of glycerin, 40 grams of Tween 80, 20 grams of DL-α-tocopheryl acetate, and 1840 grams of water. Put 1840 grams of water in a 45-55°C water bath and heat to a constant temperature, add 80 grams of carboxymethyl chitosan, and stir until completely dissolved. Then add 20 grams of glycerin, 40 grams of Tween 80 and stir evenly, then add 20 grams of DL-α-tocopheryl acetate and stir until completely dissolved. Then, put it at room temperature to cool naturally, and then filter to remove undissolved substances, and degas under 0.1-0.5MPa vacuum for 2h. Stand overnight at room temperature, degas again under 0.1 MPa vacuum for 2 hours, and let stand at room temperature for 1 hour to obtain 2 kg of carb...

Embodiment 3

[0035] Make 2 kilograms of carboxymethyl chitosan fruit fresh-keeping coating agent, its proportioning is as follows: N, O-carboxymethyl chitosan 0.5%, glycerin 0.1%, Tween 80 is 0.3%, DL-α-acetic acid fertile Phenol 0.1%, water 99%.

[0036] Weigh 10 grams of carboxymethyl chitosan, 2 grams of glycerin, 6 grams of Tween 80, 2 grams of DL-α-tocopheryl acetate, and 1980 grams of water. Put 1980 grams of water in a 45-55°C water bath and heat to a constant temperature, add 10 grams of carboxymethyl chitosan, and stir until completely dissolved. Then add 2 grams of glycerin, 6 grams of Tween 80 and stir evenly, then add 2 grams of DL-α-tocopheryl acetate and stir until completely dissolved. Then, put it at room temperature to cool naturally, and then filter to remove undissolved substances, and degas under 0.1-0.5MPa vacuum for 2h. Stand overnight at room temperature, degas again under 0.1 MPa vacuum for 2 hours, and let stand at room temperature for 1 hour to obtain 2 kg of ca...

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PUM

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Abstract

A carboxymethyl chitosan fruit fresh-keeping coating agent in the technical field of food engineering and a preparation method thereof. The fresh-keeping coating agent is: 0.5%-4% of carboxymethyl chitosan, 0.1-1% of glycerin, 0.3-2.4% of Tween 80, 0.1-1% of DL-α-tocopheryl acetate, 92% of water -99%. Heat water in a water bath to constant temperature, add carboxymethyl chitosan, stir until completely dissolved, then add glycerin, stir well with Tween, then add DL-α-tocopheryl acetate and stir until completely dissolved, let it sit at room temperature Cooling, followed by filtering to remove undissolved substances, degassing under vacuum, standing overnight at room temperature, degassing again under vacuum, standing at room temperature, and obtaining carboxymethyl chitosan fruit fresh-keeping coating agent. The fresh-keeping coating agent of the present invention is coated on the surface of fruits by soaking or spraying to form a fresh-keeping film and maintain the quality of the fruits during storage.

Description

technical field [0001] The invention relates to a fresh-keeping material in the technical field of food engineering and a preparation method thereof, in particular to a carboxymethyl chitosan fruit fresh-keeping film coating agent and a preparation method thereof. Background technique [0002] The harvest time of fresh fruits is relatively concentrated, resulting in low selling prices of domestic fruits during the harvest period. Moreover, the shelf life of fresh fruits is short, coupled with the poor storage conditions of domestic fruits, post-harvest rot is common, resulting in large losses for fruit farmers and seriously affecting economic benefits. The postharvest storage technology of fruit has become the bottleneck of the development of fruit planting industry in my country. The traditional fresh fruit storage method is through low-temperature refrigeration, but there are problems such as the rapid loss of the original fruit color, taste, and nutritional components du...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154A23B7/16
Inventor 周然李云飞莫云
Owner 上海伊禾农产品科技发展股份有限公司
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