Ozone ice fresh keeping agent as well as preparation method and application thereof

A technology of ozone ice and preservative, applied in the field of ozone ice preservative and preparation thereof, can solve the problems of easy decomposition of ozone gas, difficult preservation, unfavorable quality of fruits and vegetables, poor effect, etc., and achieves the suppression of the decline of quality indicators, low cost, and easy access to good permeability

Inactive Publication Date: 2018-03-16
CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The ozone gas fresh-keeping method is to use the ozone generated by the ozone generator to store together with the fruits and vegetables to be stored in a closed and light-tight environment, but because the ozone gas is easy to decompose and difficult to store, the loss is fast, and its effect is poor; The fresh-keeping technology used in fruits and vegetables is mainly to soak the fruits in ozone water. The ozone water is in direct contact with the fruits. It is necessary to control the concentration of ozone water. If the concentration is too high, it will adversely affect the quality of fruits and vegetables.

Method used

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  • Ozone ice fresh keeping agent as well as preparation method and application thereof
  • Ozone ice fresh keeping agent as well as preparation method and application thereof
  • Ozone ice fresh keeping agent as well as preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The ozone ice antistaling agent of the present embodiment is ice cube shape, and the concentration of ozone in the ozone ice is 1.2mg / L.

[0027] The preparation method of the ozone ice preservation agent of the present embodiment may further comprise the steps:

[0028] (1) Use a high-concentration ozone water generator to generate ozone water (the concentration of ozone in the ozone water is 2.0 mg / L);

[0029] (2) Place the prepared ozone water at 0°C for 6 hours, and wait until the ozone water turns into ice cube-like ozone ice to obtain ozone ice with an ozone concentration of 1.2 mg / L.

[0030] The ozone ice preservative of this embodiment is used for the preservation of grapes. The method of use: put 1 kg of ozone ice prepared and 1.5 kg of whole bunches of grapes with neat appearance, no pests and mechanical damage in the packaging bag (choose with air holes) polyethylene plastic packaging bags, ozone ice does not directly contact with grapes, but ozone can emi...

Embodiment 2

[0032] The ozone ice antistaling agent of the present embodiment is ice cube shape, and the concentration of ozone in the ozone ice is 1.6mg / L.

[0033] The preparation method of the ozone ice preservation agent of the present embodiment may further comprise the steps:

[0034] (1) Use a high-concentration ozone water generator to generate ozone water (the concentration of ozone in the ozone water is 2.8 mg / L);

[0035] (2) Place the prepared ozone water in an environment of -15°C for quick freezing for 6 hours, and wait until the ozone water turns into ice cube-shaped ozone ice, and then the ozone ice with an ozone concentration of 1.6 mg / L is obtained.

[0036] The ozone ice preservative of this embodiment is used for the preservation of grapes. The method of use: put the prepared 2.5kg ozone ice and 2.5kg whole bunches of grapes with neat appearance, no pests and mechanical damages in the packaging bag (choose with Porous polyethylene plastic packaging bag, ozone ice does ...

Embodiment 3

[0038] The ozone ice preservative of the present embodiment is in the form of ice cubes, and the concentration of ozone in the ozone ice is 2.0 mg / L.

[0039] The preparation method of the ozone ice preservation agent of the present embodiment may further comprise the steps:

[0040] (1) Use a high-concentration ozone water generator to generate ozone water (the concentration of ozone in the ozone water is 3.6 mg / L);

[0041] (2) Place the prepared ozone water in an environment of -20°C for 4 hours, and wait until the ozone water turns into ice cube-shaped ozone ice, and then the ozone ice with an ozone concentration of 2.0 mg / L is obtained.

[0042] The ozone ice preservative of this embodiment is used for the preservation of grapes. The method of use: put 5 kg of ozone ice prepared and 5.5 kg of whole bunches of grapes with neat appearance, no pests and mechanical damage in the packaging bag (choose with air holes) polyethylene plastic packaging bags, ozone ice does not direc...

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PUM

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Abstract

The invention relates to an ozone ice fresh keeping agent as well as a preparation method and application thereof. The ozone ice fresh keeping agent disclosed by the invention is in the shape of an ice block, and the concentration of ozone in ozone ice is 1.2-2.4mg/L. The invention further comprises the preparation method and application of the ozone ice fresh keeping agent. The ozone ice fresh keeping agent disclosed by the invention is simple in preparation method and low in cost; when being used, the ozone ice fresh keeping agent is simple and convenient to operate, nutrient components of grapes being kept fresh can be locked without being lost for a long term, and the ozone ice fresh keeping agent has the advantages of being antiseptic, being capable of keeping fresh, being capable ofsterilizing, being capable of resisting dehydration and being prominent in fresh keeping effects.

Description

technical field [0001] The invention relates to an ozone ice fresh-keeping agent and its preparation method and application, in particular to a fresh-keeping method for harvested grapes. Background technique [0002] In the way of existing fresh-keeping agent fresh-keeping fruit, mainly divide into physical storage, chemical storage and biological storage. Physical storage is the most common, mainly using low temperature method, heat treatment method, etc. Although the cost is low, the preservation effect is not particularly ideal, and the energy consumption is high; chemical storage mainly includes SO 2 Fumigation, film coating, etc., are likely to cause residues of chemical substances, causing food safety problems; while biological storage is generally expensive, which is not conducive to popularization. Therefore, at this stage, fruit preservation should adopt a composite storage method, which meets the requirements of the times. It can not only achieve the effects of an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/153A23B7/04
CPCA23B7/153A23B7/04A23V2002/00A23V2200/10
Inventor 肖玥惠子周文化
Owner CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY
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