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A kind of green fruit and vegetable coating preservative and its preparation process

A film-preserving agent and preparation technology, applied in the direction of protecting fruits/vegetables with a coating protective layer, can solve problems such as poor toughness, poor fresh-keeping effect, film cracking, etc., achieve good quality characteristics, improve cost Membrane effect, low cost effect

Active Publication Date: 2015-09-23
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the previous research, it was found that chitosan is easy to crystallize without adding additives such as propylene glycol, polyvinyl alcohol, and Tween, and has poor toughness. not effectively

Method used

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  • A kind of green fruit and vegetable coating preservative and its preparation process

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Effect test

Embodiment 1

[0025] 1) Natural chitosan is processed by 30kGy electron beam irradiation to obtain degraded chitosan, and it is set aside;

[0026] 2) dissolving anhydrous acetic acid in distilled water to prepare an acetic acid solution with a volume concentration of 1mL / 100mL, then dissolving the degraded chitosan in the acetic acid solution to prepare a chitosan solution with a mass percentage concentration of 0.5% ;

[0027] 3) dissolving konjac fine powder in distilled water, stirring conventionally, and preparing a solution of konjac fine powder with a mass percent concentration of 0.3%, taking the supernatant and setting aside;

[0028] 4) Mix the chitosan solution with the supernatant of the konjac fine powder solution at a ratio of 1:1 by volume, stir conventionally, and prepare a coating preservative.

Embodiment 2

[0030] 1) Natural chitosan is processed by 100kGy electron beam irradiation to obtain degraded chitosan, for subsequent use;

[0031] 2) dissolving anhydrous acetic acid in distilled water to prepare an acetic acid solution with a volume concentration of 1mL / 100mL, then dissolving the degraded chitosan in the acetic acid solution to prepare a chitosan solution with a mass percentage concentration of 2%. ;

[0032] 3) dissolving the konjac fine powder in distilled water, stirring conventionally, and preparing a konjac fine powder solution with a mass percent concentration of 0.5%, taking the supernatant and setting aside;

[0033] 4) Mix the chitosan solution with the supernatant of the konjac fine powder solution at a ratio of 1:1 by volume, stir conventionally, and prepare a coating preservative.

Embodiment 3

[0035] 1) Natural chitosan is processed by 150kGy electron beam irradiation to obtain degraded chitosan, for subsequent use;

[0036] 2) dissolving anhydrous acetic acid in distilled water to prepare an acetic acid solution with a volume concentration of 1mL / 100mL, then dissolving the degraded chitosan in the acetic acid solution to prepare a chitosan solution with a mass percent concentration of 3%. ;

[0037] 3) dissolving konjac fine powder in distilled water, stirring conventionally, and preparing a solution of konjac fine powder with a concentration of 1.5% by mass percentage, taking the supernatant for subsequent use;

[0038]4) Mix the chitosan solution with the supernatant of the konjac fine powder solution at a ratio of 1:1 by volume, stir conventionally, and prepare a coating preservative.

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Abstract

The invention relates to a novel green fruit and vegetable coating preservative, which comprises degraded chitosan and konjac powder, wherein the degraded chitosan is obtained by electron beam irradiation for natural chitosan. The preparation process of the novel green fruit and vegetable coating preservative comprises the following steps of: obtaining the degraded chitosan for later use by electron beam irradiation treatment; dissolving the degraded chitosan in an acetic acid solution with the volume concentration of 1mL / 100mL to be prepared into a chitosan solution with the mass percentage concentration of 0.5-3 percent; dissolving the konjac powder in distilled water to be prepared into a konjac powder solution with the mass percentage concentration of 0.3-1.5 percent, and taking supernate for later use; and mixing the chitosan solution and the supernate of the konjac powder solution according to the volume ratio of 1:1-1:3 to be prepared into the novel green fruit and vegetable coating preservative. The novel green fruit and vegetable coating preservative has a good effect, the preparation process is simple and is easily operated, the cost is low, and the novel green fruit and vegetable coating preservative can be used in large-scale fruit and vegetable fresh keeping.

Description

technical field [0001] The invention relates to the field of fresh-keeping of fruits and vegetables, in particular to a novel green coated fresh-keeping agent for fruits and vegetables and a preparation process thereof. Background technique [0002] Fruits and vegetables have unique flavor and high economic and nutritional value. It is not only an indispensable food in people's daily life, but also an important processing raw material in the food industry, which plays an important role in people's life. However, fruit and vegetable production has strong seasonality and regional characteristics, and postharvest losses are serious. According to the survey results of more than 50 countries by the Food and Agriculture Organization of the United Nations (FAO), the average loss rate of fruits and vegetables in developing countries after harvest is more than 30%, while in developed countries The national loss is less than 5%, among which, the loss rate of the United States is less ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/16
Inventor 李淑荣马菲周林燕易建勇李亚茹张乐魏明曹珍
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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