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Water-based fruit and vegetable fresh-keeping paint and preparation method thereof

A water-based technology for fruit and vegetable preservation, applied in the field of coatings, can solve the problems of limited raw materials, toxicity, and harsh production process of fresh-keeping coatings, and achieve the effect of improving anti-corrosion and antibacterial effects, simple ingredients, and avoiding softening of texture

Inactive Publication Date: 2017-09-01
CHANGDE JINDE NEW MATERIAL TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to overcome the disadvantages of harsh production process, limited production raw materials, and toxicity in the prior art to provide a water-based fresh-keeping paint for fruits and vegetables and its preparation method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] 1. Preparation of traditional Chinese medicine antiseptic extract:

[0031] 1) Grind 10kg bellflower, 7kg peony cortex, 3kg wild chrysanthemum, and 9kg Gastrodia elata into traditional Chinese medicine powder with a particle size of less than 5 microns, and mix well;

[0032] 2) Put the well-mixed traditional Chinese medicine powder in an extraction tank filled with 500kg of 10V% ethanol aqueous solution, stir and extract at 40°C for 6h;

[0033] 3) Cool down to room temperature, add 0.3kg of acetic acid to the extraction tank, carry out leaching at 25°C for 4 hours, then filter with an ultrafiltration membrane, and the filtrate is the traditional Chinese medicine antiseptic extract;

[0034] 2. Preparation of fruit and vegetable softening inhibitors

[0035] Dissolve a mixture of 3kg D-calcium pantothenate, 2kg calcium glycerophosphate and 1kg zinc sulfate in 6kg phosphate aqueous solution with a pH of 5.0, and stir for 2 hours. (Phosphate is prepared by adjusting po...

Embodiment 2

[0041] 1) Dissolve 10 parts by weight of fruit and vegetable softening inhibitor in 100 parts by weight of purified water, then add 4 parts by weight of sodium metaphosphate, 2 parts by weight of carrageenan and 3 parts by weight of cyclodextrin in sequence, raise the temperature to 65°C, stir and disperse for 1 hour;

[0042] 2) Add phosphate to step 1) to adjust the pH to 5.6, cool down to 20°C after the system is basically dissolved, then add 25 parts by weight of traditional Chinese medicine antiseptic extract and stir evenly;

[0043] 3) Finally, use phosphate to adjust the pH to 7.2-7.4 to obtain a water-based fresh-keeping coating for fruits and vegetables.

[0044] Chinese medicine antiseptic extract and fruit and vegetable softening inhibitor are the same as in Example 1.

Embodiment 3

[0046] 1) Dissolve 11 parts by weight of fruit and vegetable softening inhibitor in 102 parts by weight of purified water, then add 4 parts by weight of diacetyl tartaric acid mono-diglycerides, 2 parts by weight of locust bean gum and 3 parts by weight of sodium starch phosphate and heat up to 65°C and stir Disperse for 1h;

[0047] 2) Add phosphate to step 1) to adjust the pH to 5.8, cool down to 20°C after the system is basically dissolved, then add 26 parts by weight of traditional Chinese medicine antiseptic extract and stir evenly;

[0048] 3) Finally, use phosphate to adjust the pH to 7.2-7.4 to obtain a water-based fresh-keeping coating for fruits and vegetables.

[0049] Chinese medicine antiseptic extract and fruit and vegetable softening inhibitor are the same as in Example 1.

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Abstract

The invention belongs to the technical field of paints, and particularly relates to water-based fruit and vegetable fresh-keeping paint and a preparation method thereof. According to the water-based fruit and vegetable fresh-keeping paint and the preparation method thereof, aqueous extract liquid of platycodon roots, aqueous extract liquid of tree peony bark, aqueous extract liquid of wild chrysanthemums, and aqueous extract liquid of rhizoma gastrodiae are used as preservatives, mixed liquid which is prepared by modifying a mixture consisting of D-calcium pantothenate, calcium glycerophosphate and zinc sulfate through a phosphate aqueous solution of which the pH is 4.3-5.2 is used as a fruit and vegetable softening inhibitor, an emulsifying agent, a thickening agent and a gelling agent are matched for use, so that the water-based fruit and vegetable fresh-keeping paint is prepared. The water-based fruit and vegetable fresh-keeping paint is simple in components, the used materials are green and non-toxic and the paint can be prepared without severe production equipment.

Description

technical field [0001] The invention belongs to the technical field of coatings, and in particular relates to a water-based fresh-keeping coating for fruits and vegetables and a preparation method thereof. Background technique [0002] Fruits and vegetables are indispensable food in people's daily life, from which people take in multivitamins, inorganic substances and other useful ingredients, but since fruits and vegetables contain more than 80% of water, it is very easy to evaporate in the natural state, plus Self-oxidation, the action of enzymes and the invasion of external microorganisms make it difficult to store most fruits and vegetables. [0003] Among the many fresh-keeping technologies, paint preservation technology is relatively mature, but traditional chemical fresh-keeping paints often have factors such as excessive harmful substances. In order to provide a non-toxic fresh-keeping technology, Harbin Institute of Technology provided a Chinese herbal medicine com...

Claims

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Application Information

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IPC IPC(8): A23B7/16
CPCA23B7/16A23V2002/00A23V2200/10A23V2200/222A23V2200/242A23V2200/228A23V2250/21A23V2250/1642A23V2250/30A23V2250/5028A23V2250/5112A23V2250/5036A23V2250/507
Inventor 钟文田璐许力
Owner CHANGDE JINDE NEW MATERIAL TECH CO LTD
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