Fruit and vegetable preservative paper and manufacture method thereof

A fruit and vegetable fresh-keeping and corn starch technology is applied in the field of fruit and vegetable fresh-keeping paper and its preparation, which can solve the problems of poor fresh-keeping effect of fruits and vegetables, perishable fruits and vegetables, damaged taste, etc., so as to avoid loss of taste, prolong storage time, and prolong storage time. Effect

Pending Publication Date: 2020-01-17
河北天农农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The invention proposes a fresh-keeping paper for fruits and vegetables and a preparation method thereof, which solves the problems in the prior art that the fresh-keeping paper does not have a good fresh-keeping effect on fruits and vegetables and makes the fruits and vegetables perishable, damaged and tastes bad after storage

Method used

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  • Fruit and vegetable preservative paper and manufacture method thereof
  • Fruit and vegetable preservative paper and manufacture method thereof
  • Fruit and vegetable preservative paper and manufacture method thereof

Examples

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Effect test

Embodiment 1

[0032] A kind of fresh-keeping paper for fruits and vegetables, comprising the following components by weight:

[0033] 15 parts of green tea extract, 5 parts of dandelion extract, 10 parts of tomato, 3 parts of Houttuynia cordata, 1 part of purslane, 0.01 part of sodium diacetate, 3 parts of tripolyglycerol monostearate, 2 parts of lecithin , 3 parts of oleic acid, 1 part of yeast extract, 0.5 parts of sodium tripolyphosphate, 5 parts of modified corn starch;

[0034] Wherein, the modified corn starch is composed of the following components by weight: 15 parts of corn starch, 3 parts of poloxamer, 3 parts of polyethylene glycol, 5 parts of chitosan, 3 parts of carboxymethyl cellulose, pentadiene 0.5 part of aldehyde; the preparation method is: cornstarch is added into the water of its 2 times of quality, add poloxamer, polyethylene glycol, add chitosan, carboxymethyl cellulose, glutaraldehyde after stirring evenly, at 95 React at ~100°C for 30 minutes, cool the reaction solu...

Embodiment 2

[0042] A kind of fresh-keeping paper for fruits and vegetables, comprising the following components by weight:

[0043] 30 parts of green tea extract, 10 parts of dandelion extract, 20 parts of tomato, 8 parts of Houttuynia cordata, 5 parts of purslane, 0.1 part of sodium diacetate, 10 parts of triglycerol monostearate, 5 parts of lecithin , 8 parts of oleic acid, 5 parts of yeast extract, 3 parts of sodium tripolyphosphate, 20 parts of modified corn starch;

[0044] Wherein, the modified corn starch is composed of the following components by weight: 15 parts of corn starch, 3 parts of poloxamer, 3 parts of polyethylene glycol, 5 parts of chitosan, 3 parts of carboxymethyl cellulose, pentadiene 0.5 part of aldehyde; the preparation method is: cornstarch is added into the water of its 2 times of quality, add poloxamer, polyethylene glycol, add chitosan, carboxymethyl cellulose, glutaraldehyde after stirring evenly, at 95 React at ~100°C for 30 minutes, cool the reaction soluti...

Embodiment 3

[0047] A kind of fresh-keeping paper for fruits and vegetables, comprising the following components by weight:

[0048] 13 parts of green tea extract, 6 parts of dandelion extract, 13 parts of tomato, 4 parts of Houttuynia cordata, 2 parts of purslane, 0.03 parts of sodium diacetate, 5 parts of tripolyglycerol monostearate, 3 parts of lecithin , 4 parts of oleic acid, 2 parts of yeast extract, 1.2 parts of sodium tripolyphosphate, 10 parts of modified corn starch;

[0049] Wherein, the modified corn starch is composed of the following components by weight: 15 parts of corn starch, 3 parts of poloxamer, 3 parts of polyethylene glycol, 5 parts of chitosan, 3 parts of carboxymethyl cellulose, pentadiene 0.5 part of aldehyde; the preparation method is: cornstarch is added into the water of its 2 times of quality, add poloxamer, polyethylene glycol, add chitosan, carboxymethyl cellulose, glutaraldehyde after stirring evenly, at 95 React at ~100°C for 30 minutes, cool the reaction ...

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Abstract

The invention belongs to the technical field of fruit and vegetable preservation, and puts forward fruit and vegetable preservative paper and a manufacture method thereof. The fruit and vegetable preservative paper comprises the following ingredients in parts by weight: 15-30 parts of green tea extracts, 5-10 parts of dandelion extracts, 10-20 parts of tomatin, 3-8 parts of herba houttuyniae, 1-5parts of herba portulacae, 0.01-0.1 part of sodium diacetate, 3-10 parts of tripolyglycerol monostearate, 2-5 parts of lecithin, 3-8 parts of oleic acid, 1-5 parts of yeast extracts, 0.5-3 parts of sodium tripolyphosphate and 5-20 parts of modified corn starch, wherein the modified corn starch consists of the following ingredients in parts by weight: 10-20 parts of corn starch, 2-5 parts of poloxamer, 1-5 parts of polyethylene glycol, 3-8 parts of chitosan, 1-5 parts of carboxymethyl cellulose and 0.1-1 part of glutaraldehyde. Through the above technical scheme, the problems in the prior art that fruits and vegetables are likely to decay and damage and have a bad taste after the fruits and vegetables are stored since preservative paper has a poor preservation effect on fruits and vegetables can be solved.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping of fruits and vegetables, and relates to a fresh-keeping paper for fruits and vegetables and a preparation method thereof. Background technique [0002] Fruits and vegetables are the second largest category of agricultural products after food crops, and are important foods in people's lives. Fruits and vegetables are extremely perishable during the storage and transportation process after harvesting, and the annual loss of fruits and vegetables caused by this is quite huge. Therefore, it is very important to take fresh-keeping measures for fruits and vegetables. There are two main types of fruit and vegetable preservation methods, physical and chemical. Physical fresh-keeping methods mainly adopt low-temperature storage, artificial controlled atmosphere storage, decompression storage and electromagnetic radiation storage. Although these physical storage and fresh-keeping methods have bette...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154A23B7/157B65D65/40C08L3/02C08L5/08C08L1/28C08L71/02C08L99/00C08K13/02C08K5/00C08K3/32C08J5/18
CPCA23B7/154A23B7/157B65D65/40C08J5/18A23V2002/00C08J2303/02C08J2405/08C08J2401/28C08J2471/02C08J2499/00C08K13/02C08K5/00C08K2003/324A23V2300/02A23V2200/10A23V2250/1614A23V2250/1618A23V2250/1842A23V2250/188A23V2250/21A23V2250/214A23V2250/213A23V2250/218A23V2250/5118A23V2300/10Y02W90/10Y02A40/90
Inventor 李维佳陈志民
Owner 河北天农农业科技有限公司
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