Preparation technology of fruit and vegetable fresh-keeping agent

A technology of fruit and vegetable fresh-keeping agent and preparation process, which is applied in the direction of fruit and vegetable fresh-keeping, food preservation, food processing, etc., can solve the problems of increasing raw material cost and poor fresh-keeping effect of the fresh-keeping agent, and achieve saving of raw material cost, good fresh-keeping effect, fast response effect

Inactive Publication Date: 2014-04-02
SUZHOU ANTEK INDAL
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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 acc

Method used

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  • Preparation technology of fruit and vegetable fresh-keeping agent

Examples

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Embodiment 1

[0015] (1) Pretreatment: Remove the residual meat and wash the shrimp and crab shells, add them to the hydrogen chloride solution with a concentration of 5% and soak for 9 hours, and keep stirring during the soaking process;

[0016] (2) Pickling and decalcification: Take out the carapace soaked in step (1), wash until neutral, add 8% potassium hydroxide solution, heat to 89°C, and stir for 4 hours, then the carapace after acid-base treatment Wash to neutral;

[0017] (3) Extraction of chitin: add 1% potassium permanganate and sodium bisulfate solution to the chitin water prepared in step (2), use a frequency-modulated vibrating rinsing machine, rinse for 55 minutes, wash and dry, and obtain white Solid product chitin;

[0018] (4) Concentrated alkali deacetylation: Take the dried chitin prepared in step (3), add 40% sodium hydroxide solution, soak it, and then use a fast aluminum rod heating furnace to rapidly heat up to 100 ° C, continuously After stirring and keeping warm...

Embodiment 2

[0020] Embodiment 2: all the other are the same as Example 1, the difference is that in the step (1), the concentration of the sodium hydroxide solution selected is 6%, and the soaking time is 10h; in the step (2), the selected The concentration of sodium hydroxide solution is 9%, and the heating temperature is 92°C; in the step (3), the rinsing time is controlled to be 60min; in the step (4), the concentration of the selected sodium hydroxide solution is 45%, and the control The holding time is 8h.

Embodiment 3

[0021] Embodiment 3: all the other are the same as Example 1, the difference is that in the step (1), the concentration of the sodium hydroxide solution selected is 7%, and the soaking time is 10h; in the step (2), the selected The concentration of the sodium hydroxide solution is 10%, and the heating temperature is 96°C; in the step (3), the rinsing time is controlled to be 65min; in the step (4), the concentration of the selected sodium hydroxide solution is 50%, Control heat preservation time is 9h.

[0022] After the above process steps, the chitosan acetic acid solution with a concentration of 2% was taken out to preserve freshness of lychees and tomatoes, and the water loss rate, total sugar content and vitamin C content were measured after preservation for 20 days. The results are as follows:

[0023]

[0024] It can be seen from the above data that after the preservative prepared by this preparation method is coated on fruits and vegetables, the water loss rate of ...

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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% ...

Claims

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Application Information

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IPC IPC(8): A23B7/154
CPCY02P60/85
Inventor 包伟强
Owner SUZHOU ANTEK INDAL
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