Fruit fresh-keeping film and preparation method thereof

A fresh-keeping film and fruit technology, applied in the field of agricultural film, can solve the problems of unsatisfactory fresh-keeping effect of fruits, high water content, large difference in ingredients, etc., and achieve the effect of good antibacterial and bacteriostatic functions.

Inactive Publication Date: 2018-07-10
广西厚思品牌策划顾问有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the composition of fruits and vegetables is quite different. Fruits mainly contain high sugar content and high water content, which are easy to breed various bacteria, and the respiration of fruits is stronger, and the water evaporates quickly. At present, most of the plastic wraps used in the fresh-keeping method of plastic wrap are fruits and vegetables. Plastic wrap, which can be used on both vegetables and fruits, is not ideal for fruit preservation

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] A method for preparing a fresh-keeping film for fruits, comprising the steps of: mixing 50 parts by weight of starch, 15 parts by weight of polyvinyl alcohol, 5 parts by weight of bio-based resin, 1 part by weight of sodium alginate, 1 part by weight of fatty acid, and 1.5 parts by weight of butanediol Alcohol, 0.4 parts by weight of sorbitol, 1 part by weight of titanium dioxide, 1 part by weight of zinc oxide, and 2 parts by weight of ultrafine calcium carbonate are put into a mixer and stirred and mixed at a stirring rate of 200r / min for 3min, and then sent into a dehumidification drying Machine drying for 3 hours, the drying temperature is 80 ℃, and then through the feeding system, sent to the tape casting machine for extrusion, and finally pressed into the required film thickness.

Embodiment 2

[0015] A method for preparing a fresh-keeping film for fruits, comprising the steps of: mixing 55 parts by weight of starch, 20 parts by weight of polyvinyl alcohol, 6 parts by weight of bio-based resin, 1.5 parts by weight of sodium alginate, 1.5 parts by weight of fatty acid, and 2 parts by weight of butanediol Alcohol, 0.6 parts by weight of sorbitol, 2 parts by weight of titanium dioxide, 2 parts by weight of zinc oxide, and 3 parts by weight of ultrafine calcium carbonate are put into a mixer and stirred and mixed. Machine drying for 3.5 hours, the drying temperature is 82°C, and then sent to the tape casting machine for extrusion through the feeding system, and finally pressed into the required film thickness.

Embodiment 3

[0017] A method for preparing a fresh-keeping film for fruits, comprising the steps of: mixing 60 parts by weight of starch, 22.5 parts by weight of polyvinyl alcohol, 6.5 parts by weight of bio-based resin, 2 parts by weight of sodium alginate, 2 parts by weight of fatty acid, and 3 parts by weight of butanediol Alcohol, 0.7 parts by weight sorbitol, 3 parts by weight of titanium dioxide, 3 parts by weight of zinc oxide, and 4 parts by weight of ultrafine calcium carbonate are put into a mixer and stirred and mixed, the stirring speed is 350r / min, and the stirring time is 5min, and then sent to the dehumidification drying Machine drying for 3.5 hours, the drying temperature is 83 ℃, and then through the feeding system, sent to the tape casting machine for extrusion, and finally pressed into the required film thickness.

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Abstract

The invention discloses a fruit fresh-keeping film. The fresh-keeping film is prepared from the following components: 50-70 parts by weight of starch, 15-30 parts by weight of polyvinyl alcohol, 5-8 parts by weight of bio-based resin, 1-3 parts by weight of sodium alginate, 1-3 parts by weight of fatty acid, 1.5-4.5 parts by weight of butanediol, 0.4-1 part by weight of sorbitol, 1-5 parts by weight of titanium dioxide, 1-5 parts by weight of zinc oxide, and 2-6 parts by weight of ultra-fine calcium carbonate. The method provided by the invention adopts the starch, the polyvinyl alcohol, the bio-based resin, the sodium alginate, the fatty acid, the butanediol, the sorbitol, the titanium dioxide, the zinc oxide and the ultra-fine calcium carbonate as raw materials, and each component is acted and affected with each other, so that the prepared fresh-keeping film not only has good antibacterial and bacteriostatic functions, but also can be completely degraded, and has no pollution to theenvironment and no residues.

Description

technical field [0001] The invention relates to the technical field of agricultural film, in particular to a fruit fresh-keeping film and a preparation method thereof. Background technique [0002] Commonly used fresh-keeping methods for fruits and vegetables mainly include refrigeration preservation, modified atmosphere preservation, radiation preservation and ordinary plastic wrap preservation. Among them, the fresh-keeping film fresh-keeping method is a low-cost, simple-to-operate, wide-applicability, stable-performance fruit and vegetable storage and fresh-keeping method, and has a better market development prospect. However, the composition of fruits and vegetables is quite different. Fruits mainly contain high sugar and high water content, which are easy to breed various bacteria, and the respiration of fruits is stronger, and the water evaporates quickly. At present, most of the plastic wraps used in the fresh-keeping method of plastic wrap are fruits and vegetables. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08L3/02C08L29/04C08L5/04C08K13/02C08K5/053C08K3/22C08K3/26C08J5/18
CPCC08J5/18C08J2303/02C08J2405/04C08J2429/04C08K5/053C08K13/02C08K2003/2241C08K2003/2296C08K2003/265
Inventor 施勇
Owner 广西厚思品牌策划顾问有限公司
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