Attapulgite fruit and vegetable fresh-keeping coating

Abstract

The invention discloses an attapulgite fruit and vegetable fresh-keeping coating. The technical scheme comprises the essential that the attapulgite fruit and vegetable fresh-keeping coating consists of pasty attapulgite clay, chitosan, superfine polyvinyl alcohol, sodium hexametaphosphate, sodium diacetate, super water absorbent resin and de-ionized water. A production method of the attapulgite fruit and vegetable fresh-keeping coating comprises the steps of mixing materials, stirring, comminuting, grinding, stirring, degasifying and packing to obtain a finished product of the attapulgite fruit and vegetable fresh-keeping coating. The attapulgite fruit and vegetable fresh-keeping coating has good film-forming property. When coated on surfaces of fruits and vegetables, the attapulgite fruitand vegetable fresh-keeping coating forms a protective layer of a sealing film quickly to inhibit and kill various midew, bacteria and other putrefying bacteria, effectively prevent nutritive materials and moisture of fruits and vegetables from running off and keep the original taste of the fruits and vegetables with the fresh-keeping period of more than 60 days. The attapulgite fruit and vegetable fresh-keeping coating can be sprayed, painted and dipped to cover the surfaces of the fruits and vegetables.

Description

technical field [0001] The invention relates to coatings, in particular to an attapulgite fresh-keeping coating for fruits and vegetables. Background technique [0002] After fruits and vegetables are picked, there are still active metabolic processes in the fruit tissues, which are resistant to the invasion of microorganisms. However, when this living body develops to the overripe stage, the metabolism slows down or even stops, and irreversible changes have taken place in the components and tissues of the fruit, making it lose its nutritional value and unique flavor, and begins to rot under the action of microorganisms. [0003] Due to the relatively backward preservation technology, many high-quality fruits and vegetables suffer heavy losses during storage and transportation. [0004] It is a very important research topic to vigorously develop fresh-keeping technology so that consumers can eat fresh fruits and vegetables just picked all year round and increase the added v...

AI Technical Summary

Problems solved by technology

[0006] The feature of the above-mentioned patent is that the fruit and vegetable fresh-keeping agent is a granular fresh-keeping agent, "packed in a small bag made of paper, cloth and other materials, and does not directly contact with fruits and vegetables". The disadvantage is that the fruit and vegetable fresh-keeping agent produced by this technology is only A granular composition packed in a bag, relying solely on the effect of adsorption, cannot play a good antiseptic and fresh-keeping effect