Preservation balls

Abstract

The invention provides preservation balls for fruits and vegetables. The preservation balls comprise the following raw materials in percentage by weight: 40 to 50 percent of nano-titanium dioxide, 4 to 6 percent of negative ion powder, 5 to 10 percent of wheat-straw grass meal and the balance of carriers. The preservation balls provided by the invention are formed by mixing and grinding the raw materials; processing into balls; and baking at the temperature of between 950 and 1,050 DEG C. The preservation balls provided by the invention have fewer components; the raw materials are easy to obtain; the preparation process is simple; the raw materials can be used repeatedly; therefore, the preservation balls are economic and practical.

Description

technical field [0001] The invention relates to a food, fruit and vegetable preservation ball. Background technique [0002] my country has a vast territory and abundant resources. Because of this, there are many differences in the distance between the producing areas and the land used for fruits and vegetables, climate differences, etc. In addition, in the process of storage, transportation and sales of fruits and vegetables after harvesting, it is inevitable that a large number of products will deteriorate. loss. Therefore, fruit and vegetable preservation is an urgent problem to be solved. [0003] The causes of fruit and vegetable corruption after picking are mostly due to the ethylene gas and water evaporation loss and microbial reproduction produced by the respiration of fruits and vegetables. The most important factor is the ethylene gas produced by respiration, which will yellow, soften, and spoil fruits and vegetables. It can be seen that reducing the respiration ...

AI Technical Summary

Problems solved by technology

However, the former activated carbon becomes ineffective after adsorption saturation; the latter has a slow gas removal speed, and the fresh-keeping effect is not obvious.

[0004] Chinese patent application 200610012411.8 discloses a nano-biological fresh-keeping agent, which is composed of nano-silicon dioxide, nano-alumina, nano-titanium dioxide, nano-zinc oxide and other nano-materials. The cost is high and it is not suitable for practical application.

[0005] Chinese patent application 200610155124.2 also discloses a nano-scale fruit and vegetable fresh-keeping agent at room temperature, using various materials such as carrier, nano-titanium dioxide, nano-silver titanium, ethyl p-hydroxybenzoate, propyl p-hydroxyformate, iron powder, cinnamaldehyde, activated carbon, etc. , divided into multiple groups of materials, first prepare each group of materials, and then mix the materials again, the process steps are many and complicated, one-time use, high cost, and not economical and practical