Preparation method of fruit and vegetable preservative film

A fruit and vegetable fresh-keeping technology, chitosan technology, applied in the field of fresh-keeping packaging materials, can solve problems such as single function, difficult heat dissipation, and inability to solve various problems of fruits and vegetables

Inactive Publication Date: 2017-06-13
安徽民祯活性包装材料有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are also some problems, such as the single function of the product, which cannot solve various problems encountered in the storage of fruits...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A preparation method of fruit and vegetable plastic wrap, comprising the following steps:

[0024] (1) Preparation of functional fillers:

[0025] Take gac, tuff and hexasite by mass ratio 5:3:4, the particle size of described gac, tuff and hexasite is 2 μ m, active carbon, tuff, hexasite are mixed homogeneously, then in Grinding at a speed of 4000r / min to the nanometer particle size, the functional filler is obtained;

[0026] (2) Preparation of chitosan colloidal solution:

[0027] According to solid-liquid ratio 1:30, chitosan is dissolved in the acetic acid aqueous solution that mass fraction is 1%, fully stirs evenly, forms the chitosan colloidal solution of transparent thick;

[0028] (3) Preparation of chitosan / functional filler co-grafted isobutyl methacrylate:

[0029] Stir the functional filler prepared in step (1) with water to make a suspension with a concentration of 55%, then add the chitosan colloid solution prepared in step (2) equivalent to 15% of th...

Embodiment 2

[0033] A preparation method of fruit and vegetable plastic wrap, comprising the following steps:

[0034] (1) Preparation of functional fillers:

[0035] Take gac, tuff and hexacyclite by mass ratio 10:4:5, the particle size of described gac, tuff and hexacyclite is 10 μ m, gac, tuff, hexacyclite are mixed homogeneously, then in Grinding at a speed of 5000r / min to nanometer particle size, the functional filler can be obtained;

[0036] (2) Preparation of chitosan colloidal solution:

[0037] According to the solid-liquid ratio of 1:35, chitosan is dissolved in an aqueous acetic acid solution with a mass fraction of 1.5%, fully stirred evenly, and a transparent and thick chitosan colloidal solution is formed;

[0038] (3) Preparation of chitosan / functional filler co-grafted isobutyl methacrylate:

[0039] Stir the functional filler prepared in step (1) with water to make a suspension with a concentration of 55%, then add the chitosan colloid solution prepared in step (2) equ...

Embodiment 3

[0043] A preparation method of fruit and vegetable plastic wrap, comprising the following steps:

[0044] (1) Preparation of functional fillers:

[0045] Take gac, tuff and hexasite by mass ratio 13:6:9, the particle size of described gac, tuff and hexasite is 15 μm, gac, tuff, hexasite are mixed homogeneously, then in Grinding at a speed of 6000r / min to a nanometer particle size, the functional filler is obtained;

[0046] (2) Preparation of chitosan colloidal solution:

[0047] Dissolve chitosan in acetic acid aqueous solution according to the solid-to-liquid ratio of 1:35, fully stir to form a transparent and thick chitosan colloidal solution;

[0048] (3) Preparation of chitosan / functional filler co-grafted isobutyl methacrylate:

[0049] Stir the functional filler prepared in step (1) with water to make a suspension with a concentration of 60%, then add the chitosan colloid solution prepared in step (2) equivalent to 25% of the suspension mass, and heat to 80°C in a wa...

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PUM

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Abstract

The invention discloses a preparation method of a fruit and vegetable preservative film. The preparation method comprises the following steps: preparation of a functional filler, preparation of a chitosan colloidal solution, preparation of chitosan/functional filler co-grafted isobutyl methacrylate, preparation of the fruit and vegetable preservative film and the like. The active carbon, travertine and six-ring stone added in the preservative film are all a porous structure. By adding the active carbon, travertine and six-ring stone into the preservative film, micropores are formed in the film, the film is endowed with good air permeability and adsorptivity, and gas and heat generated in the film can be discharged out of those micropores. Under synergistic effects of those substances, the fruit and vegetable preservative film has the following beneficial effects: fresh-keeping quality of fruit and vegetable can be remarkably enhanced, and shelf life of fruit and vegetable is prolonged. In addition, the raw materials used in the invention are all natural components, are nontoxic and harmless, and meet food hygiene requirements.

Description

technical field [0001] The invention relates to the field of fresh-keeping packaging materials, in particular to a method for preparing a fresh-keeping film for fruits and vegetables. Background technique [0002] With the improvement of people's living standards, the variety and output of fruits and vegetables on the market are also increasing day by day, and people also have higher requirements for the freshness of fruits and vegetables. Fresh fruits and vegetables will still carry out a series of life activities after picking, absorbing oxygen, exhaling carbon dioxide, and releasing ethylene gas. The existence of ethylene gas will accelerate the ripening of fruits and vegetables, make them ripen faster, deteriorate and lose their edible value. The temperature of fresh fruits and vegetables will rise during the process of self-oxidation. If the heat cannot be dissipated, the fruits and vegetables will rot and deteriorate. In addition, fresh fruits and vegetables often co...

Claims

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Application Information

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IPC IPC(8): C08L23/08C08L51/02C08L51/10C08F251/00C08F292/00C08F220/18B65D65/38
CPCB65D65/38C08F251/00C08F292/00C08J5/18C08J2323/08C08J2451/02C08J2451/10C08L23/0815C08L2203/16C08L2205/02C08L2205/03C08L51/02C08L51/10C08F220/1804
Inventor 宋建民黄祥君王德海
Owner 安徽民祯活性包装材料有限公司
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