Chitosan fruit/vegetable preservative, and preparation method and application thereof

A technology of preservative and chitosan, which is applied in the field of chitosan candy and vegetable preservative and its preparation, can solve the problem of low popularization rate of fruit and vegetable storage and transportation preservation technology, no establishment of a fruit and vegetable circulation cold chain system, and low fruit and vegetable storage and transportation preservation capacity And other issues

Active Publication Date: 2015-06-17
BEIJING LEILI MARINE BIOINDUSTRY INC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] 1. The capacity of fruit and vegetable storage and transportation is low; 2. A reasonable fruit and vegetable circulation cold chain system has not been established; 3. The popularization rate of fruit and vegetable storage and transportation technology is low; 4. Compared with foreign countries, there is still a large gap in storage technology 5. The natural preservatives for fruits and vegetables need to be further developed; 6. The theoretical and technical research on the storage and transportation of famous, special and high-quality fruits needs to be strengthened; 7. The insurance industry should adapt to the needs of market economic development as soon as possible

Method used

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  • Chitosan fruit/vegetable preservative, and preparation method and application thereof
  • Chitosan fruit/vegetable preservative, and preparation method and application thereof
  • Chitosan fruit/vegetable preservative, and preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042]

[0043] Preparation of chitosan candy and vegetable preservative:

[0044] 1) Dissolve 2 kg of citric acid in 94.24 kg of ultrapure water and stir at 45°C for 2 hours;

[0045] 2) Add 2 kg of chitosan to the citric acid solution obtained in step 1), and stir at 50°C for 3 hours;

[0046] 3) Add 0.2 kg of glycerin, 1 kg of Tween 80, and 0.5 kg of sodium chloride to the mixture obtained in step 2), and stir at 45°C for 2 hours;

[0047] 4) Add 0.03 kg of nano-zinc oxide and 0.03 kg of nano-silicon dioxide to the mixed solution obtained in step 3), and stir at 40° C. for 3 hours to obtain a chitosan preservative for candy and vegetables.

Embodiment 2

[0049]

[0050] Preparation of chitosan candy and vegetable preservative:

[0051] 1) Dissolve 3 kg of citric acid in 92.66 kg of ultrapure water and stir at 40°C for 3 hours;

[0052] 2) Add 1.5 kg of chitosan to the citric acid solution obtained in step 1), and stir at 45°C for 2 hours;

[0053] 3) Add 0.3 kg of glycerin, 1.5 kg of Tween 80, and 1 kg of sodium chloride to the mixture obtained in step 2), and stir at 50°C for 3 hours;

[0054] 4) Add 0.02 kg of nano-zinc oxide and 0.02 kg of nano-silicon dioxide to the mixed solution obtained in step 3), and stir at 50° C. for 2 hours to obtain a chitosan preservative for candy and vegetables.

Embodiment 3

[0056]

[0057] Preparation of chitosan candy and vegetable preservative:

[0058] 1) Dissolve 5 kg of citric acid in 88.4 kg of ultrapure water and stir at 50°C for 3 hours;

[0059] 2) Add 3 kg of chitosan to the citric acid solution obtained in step 1), and stir at 50°C for 5 hours;

[0060] 3) Add 0.5 kg of glycerin, 2 kg of Tween 80, and 2 kg of sodium chloride to the mixture obtained in step 2), and stir at 50°C for 2 hours;

[0061] 4) Add 0.05 kg of nano-zinc oxide and 0.05 kg of nano-silicon dioxide to the mixed solution obtained in step 3), and stir at 45° C. for 3 hours to obtain a chitosan preservative for candy and vegetables.

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PUM

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Abstract

The invention provides a chitosan fruit / vegetable preservative which comprises the following components in percentage by weight: chitosan, citric acid, nano zinc oxide, nano silicon dioxide, glycerol, Tween 80, sodium chloride and water. Besides, the invention also provides a preparation method and application of the chitosan fruit / vegetable preservative. The chitosan fruit / vegetable preservative provided by the invention is an edible fruit / vegetable preservative; the introduction of the nano zinc oxide, nano silicon dioxide and sodium chloride obviously enhances the preservation effect.

Description

technical field [0001] The invention belongs to the field of fresh-keeping of fruits and vegetables. Specifically, the present invention relates to a chitosan preservative for sugar and vegetables and a preparation method thereof. Background technique [0002] Fruits and vegetables are indispensable non-staple foods in people's daily life, their importance is second only to grain, and they are also important processing raw materials for the food industry. Fruits and vegetables are rich in nutrients, especially essential vitamins, minerals and dietary fiber. In addition, fruits and vegetables also play a special role in people's lives with their unique color, aroma and taste. [0003] The development of my country's fruit and vegetable storage industry has generally gone through the following three stages: [0004] The first stage: from the early days of the founding of the People's Republic of China to the end of the 1960s, this stage is mainly to excavate and organize fo...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/154A23B7/157
Inventor 汤洁严国富
Owner BEIJING LEILI MARINE BIOINDUSTRY INC
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