Molecular film fruit and vegetable fresh-keeping agent prepared by edible material

A fruit and vegetable preservative, molecular film technology, applied in the direction of fruit and vegetable preservation, food preservation, protection of fruits/vegetables with a protective layer, etc., which can solve the problems of high cost, limited storage, and inability to withstand drastic changes in temperature and humidity. , to achieve the effect of reducing fruit weight loss

Inactive Publication Date: 2008-11-19
王永勤
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because the fruit will produce ethylene gas with ripening effect during storage, when the concentration of this gas is high, it will still cause the fruit to rot and deteriorate, which is an obvious defect of this method;
[0011] 2. Storage in natural low-temperature warehouses. Putting fruits in cellars, caves

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0055] Heat one or more raw materials in the edible material, if necessary, add food additives, pressurize and stir, after the raw materials are dissolved or melted, add hot water, or add the melted raw materials to hot water to make into an emulsion.

[0056] A specific example: Stir and heat 5 grams of oxidized polyethylene, 10 grams of carnauba wax, and 5 grams of ammonium oleate at 72°C-130°C until molten, and add 80 grams of hot water at 95°C-98°C while stirring , to make an emulsion. It is ready to use after cooling. Such formulations can be scaled up.

Embodiment 2

[0057] Example 2: 1 gram of polyvinyl alcohol was heated to 95° C. in 9 grams of water, and stirred to dissolve. Add 10 grams of starch, 5 grams of agar, 5 grams of dextrin, 2 grams of glycerol, 1 gram of salt and 67 grams of water, and stir and insulate at 55 ° C for 1 hour. Then reduce to room temperature and use. Such formulations can be scaled up.

Embodiment 3

[0058] Embodiment 3: An edible organic solvent is used as a solvent, and one or more of the above-mentioned edible materials are dissolved therein. If necessary, food additives are added, and the solution is stirred and heated to accelerate dissolution.

[0059] A specific example is: mixing polymer materials (10 grams of fruit wax, 40 grams of pectin and 130 grams of gum base material) at high temperature, heating to 100°C-150°C, and stirring. Add 10 grams of ethylene glycol and 10 grams of oleic acid, stir and cool down to 50°C. Add 800 grams of edible ethanol, stir until the solid dissolves, and continue stirring for 30 minutes before use. Such formulations can be scaled up.

[0060] Equally, the example of embodiment 1, 2, 3 also can enumerate many, as long as according to the technical scheme of the present invention can prepare as required in practice and get final product.

[0061] The prepared molecular film fresh-keeping agent for fruits and vegetables prepared from...

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PUM

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Abstract

The invention discloses a molecular film fruit-vegetable fresh-keeping agent prepared from edible material which includes one or more out of proteins, saccharides or polysaccharides, fats, natural polymers, synthetic polymers, small molecule substances, etc. The fresh-keeping agent is prepared by preparing the edible material into an organic solution, an aqueous solution or an emulsion while adding food additive; stirring, heating or pressurizing the solution so as to accelerate the dissolution; and cooling to room temperature for use. The molecular film fruit-vegetable fresh-keeping agent belongs to the natural fresh-keeping agent category, has low cost, high efficiency and environment-friendliness, can reduce the fruit weight loss, avoid the low-temperature damage and keep the fruit surfaces smooth and clean, and is suitable for fruits such as oranges, apples, bananas, pears, jujubes, etc.

Description

[0001] 1. Field [0002] The invention relates to a fruit and vegetable fresh-keeping agent, in particular to a molecular film fruit and vegetable fresh-keeping agent prepared entirely from edible materials. 2. Background technology [0003] my country has a large fruit planting area, many varieties and high yields, and the fruit producing areas are all over the country. The country's annual fruit output is about 50 million tons, accounting for 14% of the global total, ranking first in the world. Due to the backwardness of fruit preservation technology in our country, a large number of fruits rot and deteriorate during storage and transportation every year. According to statistics, the resulting loss accounts for about 30% of the total annual fruit output in the country. The lack of fresh-keeping methods for fruits has become a "bottleneck" that restricts the income of fruit farmers and hinders the development of my country's fruit industry. [0004] The backwardness of fres...

Claims

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Application Information

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IPC IPC(8): A23B7/16A23B7/154
Inventor 王永勤
Owner 王永勤
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