Compound low-temperature fresh-keeping agent and preparation method thereof

Abstract

The invention discloses a compound low-temperature fresh-keeping agent. The fresh-keeping agent is prepared from the following raw materials in parts by weight: 30 to 50 parts of an inorganic fiber material, 15 to 25 parts of an organic aggregate, 10 to 20 parts of bentonite, 10 to 20 parts of polyacrylate, 15 to 30 parts of butadiene-styrene emulsion, 10 to 20 parts of glycerol, 5 to 15 parts of absolute ethyl alcohol, 5 to 10 parts of sodium chloride, 1 to 6 parts of potassium chloride, 5 to 12 parts of bamboo charcoal powder, 1 to 6 parts of methyl silicone oil, 0.2 to 2.5 parts of a thickener, 3 to 8 parts of an auxiliary agent and 10 to 20 parts of de-ionized water. A preparation method comprises the following steps: mixing and stirring, carrying out high-temperature reflowing and decompressing and filtering. The fresh-keeping agent disclosed by the invention has green and environment-friendly components and is not easily frozen under a low-temperature condition; the low-temperature transportation cost can be reduced and the cool storage quantity is great; the compound low-temperature fresh-keeping agent has good flowability, no corrosiveness and relatively small dosage and does not cause harms to fruit-vegetable foods even if the fresh-keeping agent leaks.

Description

technical field [0001] The invention relates to the technical field of antistaling agents, in particular to a composite low-temperature antistaling agent and a preparation method thereof. Background technique [0002] In order to prevent fruit and vegetable products from deteriorating during transportation or storage, low-temperature storage methods are generally used, or wrapped with film, or stored under controlled atmosphere, but the storage costs of these methods are relatively high. At present, the newer fresh-keeping method is to use the inhibitory effect of carbon dioxide gas on ethylene, such as using the mixture of solid acid and carbonate or bicarbonate to react under the water absorbing the volatilization of fruits and vegetables to release carbon dioxide, so as to realize the preservation of fruits and vegetables , but the disadvantage of this kind of preservative is that the reaction between solid acid and carbonate or bicarbonate will produce water, and after a...

AI Technical Summary

Problems solved by technology

[0002] In order to prevent the deterioration of fruit and vegetable products during transportation or storage, low-temperature storage methods are generally used, or wrapped with film, or stored under controlled atmosphere, but the storage costs of these methods are relatively high

At present, the newer fresh-keeping method is to use the inhibitory effect of carbon dioxide gas on ethylene, such as using the mixture of solid acid and carbonate or bicarbonate to react under the water absorbing the volatilization of fruits and vegetables to release carbon dioxide, so as to realize the preservation of fruits and vegetables , but the disadvantage of this kind of preservative is that, due to the reaction of solid acid with carbonate or bicarbonate, water will be produced, and after a certain period of time, the reaction process will be significantly accelerated, so that the preservative will be consumed quickly