Smoke agent used for preservation of fruits and vegetables and having function of adjusting oxygen and carbon dioxide components in space and preparation method

Abstract

The invention discloses a smoke agent used for preservation of fruits and vegetables and having a function of adjusting oxygen and carbon dioxide components in a space and a preparation method. The smoke agent comprises components in parts by weight as follows: 5-13 parts of a microbial agent, 31-40 parts of fuel, 30-46 parts of an oxidizing agent and 8-25 parts of a smoking agent. The preparation method of the smoke agent mainly comprises steps as follows: (1), a sterilizing agent, the fuel, the oxidizing agent and the smoking agent are dried and screened for standby application; (2), all the sterilizing agent, all the smoking agent, most of the fuel and most of the oxidizing agent are mixed, and a smoke agent upper layer with the weight accounting for 75%-90% of the total quantity of the smoke agent is prepared; (3), the remaining fuel and the remaining oxidizing agent are mixed, and a smoke agent lower layer is prepared; (4), a firing cable penetrates through the upper layer and the lower layer of the smoke agent. The smoke agent has the advantages that the smoke agent is used in a small space, and the content of oxygen in a library can reach 5%-12%, the content of the carbon dioxide reaches 8%-15%, and the storage requirements for preservation of fruits and vegetables are met; meanwhile, the preparation method adopts simple raw materials, and the preparation process is simple and convenient to operate.

Description

technical field [0001] The invention belongs to the field of smoke agents, in particular to a smoke agent capable of adjusting space oxygen / carbon dioxide components and a preparation method. Background technique [0002] With the continuous improvement of living standards, people pay more attention to the freshness and nutritional value of fruits, and the requirements for the edible quality of fruits are getting higher and higher, so the requirements for fruit preservation technology are increasing. Prolonging the storage time of fruits and maintaining their good eating quality has become a problem that current fruit production and management units and consumers are generally concerned about and urgently to be solved. According to relevant literature, due to improper fresh-keeping treatment in my country, the annual rot loss rate of fruit is 20% to 25%. At present, the fresh-keeping technologies applied to fruits mainly include physical fresh-keeping, chemical fresh-keepin...

AI Technical Summary

Problems solved by technology

It is generally believed that O in the gas 2 2 to 5%, CO 2 A composition of 3-8% is suitable for most fruits and vegetables, however there are some fruits and vegetables with a content of 2-5% O 2 Therefore, seeking a method that can make the oxygen content and carbon dioxide content in the space meet the most suitable fresh-keeping requirements for fruits and vegetables has become a hot spot of research by scholars at home and abroad.