Preparation technology of fruit and vegetable fresh-keeping agent

Abstract

The invention discloses a preparation technology of a fruit and vegetable fresh-keeping agent, and relates to the field of agricultural chemical medicaments. The preparation technology of the fruit and vegetable fresh-keeping agent comprises the following five technological processes of pretreating, pickling and decalcifying, extracting chitin, carrying out concentrated alkaline deacetylation, and acquiring chitosan. By the technological method, in the pretreatment process, the reaction can be carried out fully by strictly controlling the concentration of hydrochloric acid and soaking time; in the concentrated alkaline deacetylation process, the proper sodium hydroxide concentration is selected, so that the degree of deacetylation is improved greatly; the viscosity also increases obviously; meanwhile, the time for reaction is also shortened, and the reaction speed and the efficiency are high. According to the invention, from the point of view of environment protection and waste utilization, the shells of waste shrimps and crabs are utilized as raw materials to prepare an efficient, nontoxic and odor-free chitosan fruit and vegetable natural fresh-keeping agent, so that a great amount of raw material cost is reduced; meanwhile, the environment is protected; the fruit and vegetable fresh-keeping agent is harmless to a human body, has a good fresh-keeping effect, and is long in fresh-keeping time.

Description

technical field [0001] The invention relates to the field of agricultural chemicals, in particular to a preparation process of a fruit and vegetable fresh-keeping agent. Background technique [0002] Post-harvest storage and transportation of fruits and vegetables is an important link to ensure that fruits and vegetables will not rot in peak seasons, continue in off-seasons, maintain quality, and increase economic and social benefits. The application number is CN201010267608.2, which discloses a fruit preservative. One or two quaternary ammonium salt cationic surfactants with 10-12 carbons, the preservative is 2,4-dichlorophenoxyacetic acid sodium salt, the synergist is cationic alkyl polyglycoside with 8-14 carbons and Composition of water; wherein quaternary ammonium salt cationic surfactant accounts for 5%-10% (% by weight), 2,4-dichlorophenoxyacetic acid sodium salt 2%-3%, cationic alkyl polyglycoside 2%-4% ( weight %), ethanol 4%-6% (weight %), deionized water 77%-87% ...

AI Technical Summary

Problems solved by technology

[0002] Post-harvest storage and transportation of fruits and vegetables is an important link to ensure that fruits and vegetables are not rotten in peak seasons, keep in off-season, maintain quality, and increase economic and social benefits. The application number is CN201010267608 .2 discloses a fruit fresh-keeping agent, which consists of one or two kinds of quaternary ammonium salt cationic surfactants with 10 to 12 carbons as the preservative, and the fresh-keeping agent as 2,4-dichlorophenoxyacetic acid sodium salt. The active agent is composed of cationic alkyl polyglycosides with 8 to 14 carbons and water; among them, quaternary ammonium salt cationic surfactant accounts for 5%-10% (weight %), and 2,4-dichlorophenoxyacetic acid sodium salt 2% -3%, cationic alkyl polyglucoside 2%-4% (weight %), ethanol 4%-6% (weight %), deionized water 77%-87% (weight %), the invention has simple processing technology, raw materials Inexpensive, low processing and use costs, safe, efficient, less environmental pollution, long preservation period, but the invention uses preservatives as raw materials in the process of preparing fruit preservatives, which will inevitably cause some harm to the human body, raw materials need to be purchased, The cost of raw materials is increased, and the fresh-keeping effect of the prepared preservative is not very good

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