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Fruit compound fresh-keeping coating and preparation method thereof

A composite fresh-keeping and coating technology, which is applied in the direction of protecting fruits/vegetables and coatings with a coating protective layer, which can solve the problems of increasing operating procedures and increasing energy consumption for cardboard drying, so as to inhibit biological respiration and inhibit bacteria The effect of growth

Inactive Publication Date: 2014-09-24
ZHEJIANG UNIVERSITY OF SCIENCE AND TECHNOLOGY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the two main functional components are generally applied to the paper surface twice, which increases the operating procedures and increases the energy consumption of cardboard drying.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A composite fresh-keeping paint for fruit, characterized in that the composite fresh-keeping paint for fruit is made of white carbon black, attapulgite, KMnO 4 , cinnamaldehyde, galangal, enzyme-converted starch, sodium polyacrylate and electrogenerated acidic water, etc., and its solid content is 30% to 60%. Silica, Attapulgite and KMnO in Coatings 4 etc. as ethylene absorbents for fruits, cinnamaldehyde, galangal and electrogenerated acidic water etc. as antibacterial and fungicides.

[0016] Preparation of Composite Fresh-keeping Coating for Fruits

[0017] ①Wash 10 kg of galangal ginger, soak it in a barrel with 100 kg of water for 2 hours, then heat it with steam until boiling, boil for 2 to 3 hours, and then filter to obtain the filtrate. The galangal residue is squeezed out by a press, and the residue is filtered and mixed into the filtrate for later use.

[0018] ② Add 30 kg of enzyme-converted starch and 150 kg of electro-generated acidic water into the mixi...

Embodiment 2

[0021] Example 2: Preparation of Composite Fresh-keeping Coating for Fruits

[0022] ①Wash 10 kg of galangal ginger, soak it in a barrel with 100 kg of water for 2 hours, then heat it with steam until boiling, boil for 2 to 3 hours, and then filter to obtain the filtrate. The galangal residue is squeezed out by a press, and the residue is filtered and mixed into the filtrate for later use.

[0023] ② Add 30 kg of enzyme-converted starch and 130 kg of electro-generated acidic water into the mixing tank, start the agitator to stir evenly, and adjust the pH value to 6.5~7.5. Dissolve the enzyme and add it into the mixing tank, heat to 75°C, continue stirring and keep warm for 0.3~0.5 hours. Then raise the temperature to 100°C and keep it for 0.3~0.5 hours, then stop heating. Cool to about 60°C for later use.

[0024] ③Put 140 kg of electrogenerated acidic water into the high-speed disperser, then add 100 kg of white carbon black, 50 kg of attapulgite, KMnO 4 0.2 kg, 0.01 kg...

Embodiment 3

[0026] Example 3: Preparation of Composite Fresh-keeping Coating for Fruits

[0027] ①Wash 10 kg of galangal ginger, soak it in a barrel with 100 kg of water for 2 hours, then heat it with steam until boiling, boil for 2 to 3 hours, and then filter to obtain the filtrate. The galangal residue is squeezed out by a press, and the residue is filtered and mixed into the filtrate for later use.

[0028] ② Add 30 kg of enzyme-converted starch and 110 kg of electro-generated acidic water into the mixing tank, start the agitator to stir evenly, and adjust the pH value to 6.5~7.5. Dissolve the enzyme and add it into the mixing tank, heat to 75°C, continue stirring and keep warm for 0.3~0.5 hours. Then raise the temperature to 100°C and keep it for 0.3~0.5 hours, then stop heating. Cool to about 60°C for later use.

[0029] ③Put 110 kg of electrogenerated acidic water into the high-speed disperser, then add 100 kg of white carbon black, 50 kg of attapulgite, KMnO 4 0.2 kg, 0.01 kg...

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Abstract

The invention provides a composite fresh-keeping coating for fruits and a preparation method thereof, which is composed of white carbon black, attapulgite, KMnO4, cinnamaldehyde, galangal, enzyme-converted starch, sodium polyacrylate and electrogenerated acidic water, with a solid content of 30 %~60%. Add electrogenerated acidic water into a high-speed disperser, add white carbon black, attapulgite, KMnO4, cinnamaldehyde and sodium polyacrylate, disperse at high speed, add enzyme-converted starch liquid and galangal liquid, stir evenly, and filter to obtain Composite fresh-keeping coating. The present invention uses white carbon black, attapulgite, KMnO4, etc. as ethylene absorbents, and cinnamaldehyde, galangal, electrogenerated acidic water, etc. It is a fresh-keeping coating of 35~50g / m2, which is made into the inner layer of fresh-keeping corrugated boxes. It is a green and safe fruit fresh-keeping coating. The fruit composite fresh-keeping paint of the invention can enter the papermaking production process along with the recycling of packaging cartons, and has no adverse effects on papermaking production and the environment.

Description

technical field [0001] The invention relates to a fresh-keeping coating, in particular to a fruit composite fresh-keeping coating and a preparation method thereof. Background technique [0002] At present, the commonly used physical and chemical methods for fruit preservation have relatively large defects, and are not suitable for the green preservation of fruits immediately after harvesting. [0003] Fresh-keeping cardboard and corrugated carton direct fresh-keeping method is the main development trend of fruit fresh-keeping. The fresh-keeping principle of traditional corrugated boxes is to use the moisture absorption of paper fiber materials to adjust the moisture and humidity in the package, so that no dew and water droplets will be produced in the package, thereby eliminating the reproduction of certain bacteria. Because the inner layer of the traditional corrugated box has no functional fresh-keeping components, it can only achieve a limited fresh-keeping effect in th...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C09D1/00C09D7/12A23B7/16
Inventor 沙力争肖功年赵会芳
Owner ZHEJIANG UNIVERSITY OF SCIENCE AND TECHNOLOGY
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