Pure biological fruit-vegetable plastic wrap powder agent and preparation thereof

A fruit and vegetable fresh-keeping and biological technology, applied in the field of pure biological fruit and vegetable fresh-keeping film powder and its preparation, can solve the problems of unfavorable storage and transportation, and achieve the effects of reducing physiological consumption, optimizing biological activity, and inhibiting growth

Inactive Publication Date: 2008-08-13
GUIZHOU HUIGUIXIAN INFORMATION TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is to overcome the defect that most of the fruit and vegetable fresh-keeping films in the prior art can only be used at low temperatures to achieve the best antiseptic and fresh-keeping effect, and to provide a purely biological fruit and vegetable fresh-keeping fi

Method used

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  • Pure biological fruit-vegetable plastic wrap powder agent and preparation thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] Embodiment 1: chitosan 6kg, soybean protein isolate 3kg, konjaku powder 1kg, calcium chloride 0.2kg

[0049]Get the film-forming main material chitosan, soybean protein isolate and konjac fine powder and mix, add 0.6% acetic acid solution of 15 times of amount (weight) water and mixed solution 2% (volume), stir well, leave standstill, soak for 24 hours to carry out Fully swell to obtain a swelling solution, then add calcium chloride to the swelling solution, stir evenly, place in a jacketed pot with a stirrer, heat to 50°C, keep constant temperature and stir continuously until chitosan, soybean protein isolate and konjac Completely dissolve the refined powder to obtain a film thick liquid. Spray dry the film thick liquid at 140-180°C for 10 seconds until the water content is below 12%, crush it, and pass through a 60-mesh sieve to obtain pure biological fruits and vegetables. Preservative film powder is packed in vacuum with a vacuum degree of 0.090MPa, packed in corrug...

Embodiment 2

[0054] Embodiment 2: chitosan 5kg, soybean protein isolate 3.5kg, konjaku powder 0.8kg, calcium chloride 0.15kg

[0055] Get the film-forming main material chitosan, soybean protein isolate and konjac fine powder to mix, add 0.6% acetic acid solution of 10 times of amount (weight) water and mixed solution 1% (volume), stir well, leave standstill, soak 12 hours fully Swell to obtain a swelling solution, add calcium chloride to the swelling solution, stir evenly, and then fully dissolve at 60°C to obtain a thick film solution, dry the thick film solution in a drying room at 50-70°C for 30 hours to water The part content is below 12%, pulverized, and passed through an 80-mesh sieve to obtain pure biological fruit and vegetable preservative film powder. The preservative film powder is vacuum-packed, and the vacuum degree is 0.095MPa. The preservative film powder after vacuum packaging can be stored at room temperature for more than 1 year.

Embodiment 3

[0056] Embodiment 3, chitosan 7kg, soybean protein isolate 2.5kg, konjaku powder 1.kg, calcium chloride 0.3kg

[0057] Get the film-forming main material chitosan, soybean protein isolate and konjac fine powder to mix, add 0.6% acetic acid solution of 12 times of amount (weight) water and mixed solution 1.5% (volume), stir well, leave standstill, soak 20 hours fully Swell to obtain a swelling solution, add calcium chloride to the swelling solution, stir evenly, place in a jacketed pot with a stirrer, heat to 50°C, keep constant temperature and stir continuously until chitosan, soybean protein isolate and konjac powder Completely dissolve to get pure biological fruit and vegetable preservative film agent.

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Abstract

The invention provides a pure biological fruit-vegetable preservative film pulvis and a preparation method thereof, for overcoming the defeat which exists in the present technology that most of the preservative films can achieve the best anticorrosion and preservation results only at low temperature, and overcoming the defeat which exists in the present technology that the fruit-vegetable preservative films are all viscous liquids which are not suitable for storage and transportation, the product is made from main materials: chitosan, soy isolated protein and refined magic taro powder, and calcium chloride also can be added for realizing better preservative effect, compared with the existing technology, the fruit-vegetable can be stored for one month at room temperature after being painted with the fruit-vegetable preservative film according to the invention, the good fruit rate is above 90%, the fruit-vegetable preservative film of invention which is made into pulvis can be stored at room temperature for more than one years, and it solves the problem that liquid preservative film is not easy to store and transport, the invention biological fruit-vegetable preservative film is pure biological agent without pollution to the fruit-vegetable, stored fruit-vegetable can be eat securely.

Description

technical field [0001] The invention relates to the field of fresh-keeping of fruits and vegetables, in particular to a pure biological fruit and vegetable fresh-keeping film powder and a preparation method thereof. Background technique [0002] Fruit and vegetable fresh-keeping technology has become a hot spot in recent fruit and vegetable fresh-keeping research due to its advantages of simple equipment requirements, low cost, easy operation, large processing capacity, and wide application range. Most of the fresh-keeping products reported so far use chitosan as the main material. The patent application with the publication number CN1678195 discloses an edible antibacterial fresh-keeping film containing organic acids. It is prepared from organic acids, protein, and glycerin as the main materials. It has a good antibacterial effect, but the physiological effects of fruits and vegetables Inhibition is poor. The patent application with the publication number CN1792179 disclos...

Claims

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Application Information

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IPC IPC(8): A23B7/153A23B7/154
Inventor 沙康潘学科许显慧
Owner GUIZHOU HUIGUIXIAN INFORMATION TECH
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