Complex fruits and vegetables deoxidization antistaling agent

Abstract

The invention discloses a compound fruit-vegetable deoxidizing preservative. Calculated by a dose of 1kg fruit and vegetable, the compound fruit-vegetable deoxidizing preservative comprises the following raw materials: 1ml of 1mol / L sulphuric acid, 0.8 to 1.2g of active carbon, 0.2ml of plant essential oil, 4ml of anhydrous alcohol, 1.5 to 2g of Al2O3, 1.5 to 2.5g of iron powder, 3 to 6g of sodium polyacrylate, 0.3 to 0.6g of CaO, 0.2 to 0.5g of Ca(OH)2 and 0.4 to 0.7g of diatomaceous earth. The invention also discloses a method for preparing the compound fruit-vegetable deoxidizing preservative. The compound fruit-vegetable deoxidizing preservative prepared by the method can make undamaged full use of the reduction iron powder therein, and reduces the oxygen content in a fruit-vegetable storing environment so as to slow down the respiration of fruit and vegetable; moreover, the preservative adjusts the humidity of a storing environment and releases micro ethanol and plant essential oil so as to obtain the effect of fruit-vegetable preserving.

Description

technical field [0001] The invention relates to the technical field of fruit and vegetable preservation, in particular to a compound type fruit and vegetable deoxygenation preservative. Background technique [0002] The main factors for the deterioration of fruits and vegetables are oxygen, microbial growth (including pathogenic bacteria and spoilage bacteria), etc. After the fruits and vegetables are picked, the body activities are relatively vigorous. During the storage process, the respiration can easily cause the humidity of the storage environment to be too high, resulting in the phenomenon of "condensation", causing the fruits and vegetables to be infected by mold and rot. Ordinary deoxidizers generally require the product to be used in a sealed environment. Although it can remove oxygen, the final fruit and vegetable will still rot faster due to high humidity. At present, from the perspective of food safety at home and abroad, the research and use of natural antisept...

AI Technical Summary

Problems solved by technology

[0005] The above analysis shows that the iron powder, the main component of the iron-based deoxidizers mainly produced in the market, must be activated to achieve the deoxidation effect. The activation method is cumbersome, and the deoxidation effect varies greatly from batch to batch. It has no obvious effect on adjusting the humidity of the fruit and vegetable storage environment and anti-corrosion preservation, and there are few deoxidization preservatives for fruit and vegetable storage.

The Chinese patent with the publication number CN1102083 discloses a deoxidizing preservative, which uses dimethyl fumarate to compound into the deoxidizer. Since the dimethyl fumarate in its formula is synthesized from fumaric acid and methanol, if the synthesis configuration is improper , Methanol is easy to remain, which will cause blindness or life-threatening dangers, which is not conducive to human health