Fruit preservative paper

A fresh-keeping paper and fruit technology, which is applied to the preservation of fruits and vegetables, packaging of fruits/vegetables, food preservation, etc., can solve the problems of insignificant fresh-keeping effect and short functional effect time, and achieves improved fresh-keeping effect, excellent anti-oxidation, and improved mechanics. performance effect

Inactive Publication Date: 2018-10-26
王成
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention: Aiming at the problem that the current fruit fresh-keeping paper has short functioning time and insignificant fresh-keeping effect, a kind of fruit fresh-keeping paper is provided

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0026] The preparation method of composite modified chitosan component comprises the steps:

[0027] (1) Take chitosan with a deacetylation degree of 95% and add acetic acid solution with a mass fraction of 8% according to the mass ratio of 1:10~15, mix it with a magnetic stirrer, and stir at 25~35°C at 220~250r / min 1~2h, stand still for swelling for 2~3h, get chitosan liquid, mix sodium alginate and water according to the mass ratio of 1:10~15, then add gelatin solution and mix evenly, ultrasonic defoaming for 5~7h, get mixed solution, take the mixed solution according to the mass ratio of 1:0.3:2~4, add crosslinking agent and chitosan solution, stir at 300~350r / min for 40~60min, and let it stand for 1~2h to obtain the modified chitosan solution. spare;

[0028] (2) Mix and stir zeolite, sepiolite and saturated potassium permanganate according to the mass ratio of 1:1:15~20, heat in an oil-water bath at 100~110°C for 3~5h, take it out and let it cool to room temperature, and...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
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PUM

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Abstract

The invention discloses fruit preservative paper, and belongs to the field of paper products. A preparation method of the fruit preservative paper comprises the following steps: mixing and stirring ethyl cellulose, inorganic powder and composite modified chitosan in a reaction kettle for 1-2 h at the temperature of 40-55 DEG C, then cooling to the temperature of 20-25 DEG C, adding a plasticizer,a spinach composite extracting solution and polylysine and mixing, and stirring for 40-60 min at 300-350 r / min to obtain a preservative coating; spraying one side of a single piece of wood pulp raw paper with the preservative coating; standing for 5-10 min; secondarily spraying the same side of the wood pulp raw paper with the preservative coating; standing for 5-10 min; and drying to obtain the fruit preservative paper. The problems that existing fruit preservative paper is short in function acting time, and the preservative effect is not remarkable are solved.

Description

technical field [0001] The invention belongs to the field of paper products, and in particular relates to a fruit fresh-keeping paper. Background technique [0002] In recent years, China's fruit industry has developed rapidly, but the freshness storage and transportation capacity of fruits and vegetables is seriously behind, and the shelf life is short, making it difficult to guarantee the freshness of fruits. Fruit and vegetable rot is the root cause of the short shelf life of fruits and vegetables, and the humidity, temperature, cleanliness and oxygen concentration of the fruit and vegetable storage environment are the main factors causing fruit and vegetable rot. The rot speed of fruits and vegetables is proportional to the values ​​of the above four factors. , that is, the higher the temperature, the greater the humidity, the worse the cleanliness, the greater the oxygen concentration, and the faster the rot of fruits and vegetables. The so-called cleanliness mainly re...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154A23B7/157B65D85/34
CPCA23B7/154A23B7/157A23V2002/00B65D85/34A23V2250/511A23V2250/21A23V2250/606Y02W90/10
Inventor 王成陈炎刘红妹
Owner 王成
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