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

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...

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 or self-built warehouses, together with simple ventilation and humidity control measures, can prevent fruit rot or dehydration to a certain extent, but the reserves are limited and cannot be unloaded. Dramatic changes in temperature and humidity;

The disadvantage is that the cost of some raw materials is higher