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A kind of fruit and vegetable preservative and preparation method thereof

The technology of a fruit and vegetable preservative and a silane coupling agent is applied in the field of the fruit and vegetable preservative and its preparation, and achieves the effects of strong emulsion stability, simple preparation method and good antibacterial film-forming property.

Inactive Publication Date: 2016-02-24
云南省轻工业科学研究院有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Through literature search, there is no literature report for preparing fruit and vegetable preservatives with sumac wax and its kernel oil

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Example 1: The composition and mass percentage of the fruit and vegetable fresh-keeping agent are as follows: lacquer wax emulsion 20%, sumac seed kernel oil 2%, water 57.44%, ethanol 10%, nano-titanium dioxide 0.05%, propylene glycol 3%, Tween 1%, silane Joint agent (γ-aminopropyltriethoxysilane) 0.01%, chitosan 1%, acetic acid 0.5%, maltodextrin 2%, sucrose fatty acid ester 1%, glyceryl monostearate 2%; preservation The pH of the reagent is 8.0.

[0028] The preparation method steps of above-mentioned fruit and vegetable preservative are as follows:

[0029] (1) After pulverizing sumac seeds, mixing sumac seed powder with water according to the ratio of solid to liquid ratio 1:10, extracting at 70°C and stirring speed of 200r / min for 60min, extracting twice and combining the extracts, then Add ethanol with 2 times the quality of the extract to the extract to carry out alcohol precipitation, flocculation, filter, and then concentrate the filtrate to 1 / 3 of the volume...

Embodiment 2

[0035] Example 2: The composition and mass percentage of the fruit and vegetable preservative are as follows: lacquer wax emulsion 25%, sumac seed kernel oil 1%, water 62.28%, ethanol 5%, nano-titanium dioxide 0.1%, glycerin 2%, Tween 0.5%, Silane coupling agent (γ-methacryloxypropyltrimethoxysilane) 0.02%, chitosan 2%, acetic acid 0.1%, maltodextrin 1%, sucrose fatty acid ester 0.5%, monostearic acid Glyceride 0.5%; the pH of the preservative is 7.0.

[0036] The preparation method steps of above-mentioned fruit and vegetable preservative are as follows:

[0037] (1) After pulverizing sumac seeds, mixing sumac seed powder with water according to the ratio of solid to liquid ratio 1:15, extracting at 65°C and stirring speed of 50r / min for 120min, extracting three times and combining the extracts, then Add ethanol with 3 times the quality of the extract to the extract to carry out alcohol precipitation, flocculation, filter, and then concentrate the filtrate to 1 / 2 of the vo...

Embodiment 3

[0043] Example 3: The composition and mass percentage of the fruit and vegetable preservative are as follows: lacquer wax emulsion 30%, sumac seed kernel oil 0.5%, water 48.505%, ethanol 15%, nano-titanium dioxide 0.08%, glycerin 0.5%, Tween 2%, Silane coupling agent (N-(βaminoethyl)-γ-aminopropylmethyl-dimethoxysilane) 0.015%, chitosan 1.5%, acetic acid 0.3%, maltodextrin 0.5%, sucrose fatty acid 0.1% glyceryl monostearate, 1% glyceryl monostearate; the pH of the preservative is 9.5.

[0044] The preparation method steps of above-mentioned fruit and vegetable preservative are as follows:

[0045] (1) After pulverizing sumac seeds, mixing sumac seed powder with water according to the ratio of solid to liquid ratio 1:20, extracting at 90°C and stirring speed of 400r / min for 20min, extracting twice and combining the extracts, then Add ethanol with 4 times the quality of the extract to the extract to carry out alcohol precipitation, flocculation, filter, and then concentrate t...

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PUM

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Abstract

The invention discloses a fresh-keeping agent for fruits and vegetables and a preparation method thereof. Its composition and mass percentage are 20-30% of lacquer wax emulsion, 0.5-2% of sumac seed kernel oil, 45-70% of water, and 5-15% of ethanol. %, nano titanium dioxide 0.05-0.1%, propylene glycol or glycerin 0.5-3%, Tween 0.5-2%, silane coupling agent 0.01-0.02%, chitosan 1-2%, acetic acid 0.1-0.5%, malt Dextrin 0.5-2%, sucrose fatty acid ester 0.1-1%, glyceryl monostearate 0.5-2%; After the film, the gloss and commerciality of vegetables and vegetables are good, and the shelf life of fruits and vegetables is prolonged.

Description

technical field [0001] The invention relates to the field of fresh-keeping processing of fruits and vegetables, in particular to a fresh-keeping agent for fruits and vegetables and a preparation method thereof. Background technique [0002] The annual production, sales and export of fruits and vegetables in my country is very large, but in the process of transportation and storage, the loss caused by mildew and rot reaches 25%-30%, and the serious one is as high as 40%. Therefore, the research on fruit and vegetable preservation technology has obvious social and economic benefits, and it is also a hot spot in current research at home and abroad. In recent years, cold storage, modified atmosphere storage, decompression storage, modified atmosphere packaging film and chemical treatment have been widely used in recent years. However, these fresh-keeping technologies have high energy consumption, large investment or toxic side effects. With the development of modern fresh-keepi...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/154A23B7/157
Inventor 高正卿王忠良周力平陈勇和智明
Owner 云南省轻工业科学研究院有限公司
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