Composition for sterilizing fruits and vegetables and preparation method thereof

A composition and vegetable technology, applied in food preparation, food science, application, etc., can solve problems such as chlorine irritating odor, loss of fruit quality and nutrition, and unclean washing, so as to improve bactericidal activity, prolong fresh-keeping time, water-soluble sex good effect

Inactive Publication Date: 2010-12-15
JIANGSU AITEFU 84
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this new living habit also brings many problems and confusions. First, many pathogenic bacteria and infectious diseases of fruit trees are parasitized on the surface of fresh fruits and vegetables. Infect humans, cause human illness and even cause large-scale epidemics of infectious diseases
In addition, there are often residual pesticides on the surface of fruits and vegetables, which are difficult to remove with ordinary detergent, and there are a large amount of active agents such as alkylbenzenes in the detergent, which will cause pollution if it is not rinsed clean.
In order to solve this problem, the earliest people used sodium hypochlorite, that is, 84 types of disinfectants, to soak fruits and vegetables, which can solve the pollution problem of germs and viruses, but at the same time, it brings the pollution of hypochlorous acid and organic matter in plants and animals. The reaction forms dichloro or trichloroalkanes, which may cause tumors after

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Each component is taken according to the following mass percentage: polyhexamethylene biguanide hydrochloride 0.1%, AEO 9 1.0%, Propylene Glycol 3.0%, EDTA-2Na 0.05%, Fragrance 0.01%, Deionized Water 95.84%.

[0021] Prepare the disinfectant composition according to the following steps: the preparation method includes the following steps: (1), adding accurately measured deionized water into the reactor, stirring and raising the temperature to 40°C; (2), adding accurately measured EDTA-2Na under stirring into the reactor; (3), while stirring, add accurately measured AEO 9 , observe that a clear, transparent and uniform solution is completely formed in the reactor; (4), add accurately measured propylene glycol while stirring to make it completely dispersed; (5), add accurately measured polyhexamethylene biguanide salt while stirring (6), add accurately measured spices, stir and reflux for 30 minutes, stir and cool to 25°C to adjust the pH value of the solution to 6-7; (...

Embodiment 2

[0023] The preparation method of this disinfection composition is the same as that of Example 1, wherein the mass percent of each component is as follows: polyhexamethylene biguanide hydrochloride 0.5%, AEO 9 3.0%, Propylene Glycol 5.0%, EDTA-2Na 0.08%, Fragrance 0.05%, Deionized Water 91.37%.

Embodiment 3

[0025] The preparation method of this disinfection composition is the same as that of Example 1, wherein the mass percent of each component is as follows: polyhexamethylene biguanide hydrochloride 1.75%, AEO 9 4.5%, propylene glycol 7.5%, EDTA-2Na 0.19%, fragrance 0.275%, deionized water 85.785%.

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PUM

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Abstract

The invention discloses a composition for sterilizing fruits and vegetables and a preparation method thereof. The composition is prepared from polyhexamethylene biguanide hydrochloride serving as a main sterilizing active ingredient, combined fatty alcohol polyoxyethylene ether (AEO9), propylene glycol, EDTA2Na, spice and water. The composition is mainly used for sterilizing the fruits and the vegetables which are ate without being boiled and the surfaces of normal objects and has the advantages of simple process, good sterilization effect and high stability.

Description

technical field [0001] The invention relates to a disinfection composition and a preparation method, in particular to a disinfection composition for fruits and vegetables and a preparation method. Background technique [0002] The production capacity and processing technology level of melons, fruits, vegetables and some fresh seafood are getting higher and higher, the products are abundant and the output is huge, and more and more people eat fresh fruits and vegetables and fresh seafood. It brings people What comes is the joy and joy of being close to nature and enjoying the fruits of nature, which has gradually become a fashion of life for modern people, showing a trend of gradual popularization and accelerated development. However, this new living habit also brings many problems and confusions. First, many pathogenic bacteria and infectious diseases of fruit trees are parasitized on the surface of fresh fruits and vegetables. Infected to humans, causing human illness and ...

Claims

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Application Information

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IPC IPC(8): A23L1/015A23L5/20
Inventor 赵建洲
Owner JIANGSU AITEFU 84
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