Preservative film for low-temperature preservation of non-staple food, fruits and vegetables

A technology of fresh-keeping film and non-staple food, which is applied in the field of fresh-keeping film, and can solve problems such as unfavorable long-term preservation of fruits and vegetables, unfavorable post-preservation of fruits and vegetables, rot and browning of fruits and vegetables, and achieve long-term freshness preservation, the period of freshness preservation, and the reduction of ventilation sexual effect

Inactive Publication Date: 2021-01-15
BENGBU WEIGUANG PLASTIC PRODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For example, Chinese patent CN2015103987857 discloses a preservative film, its preparation and application. The technical solution discloses a preservative film with a certain air permeability. The moisture and carbon dioxide produced by the respiration of fruits and vegetables in the early stage can be removed in time by utilizing the air permeability of the preservative film. In order to realize the preservation of fruits and vegetables, but due to the certain permeability of the fresh-keeping film, in the later stage of fresh-keeping, the outside air is easy to enter into the fresh-keeping film, thus destroying the best and suitable low-oxygen and low-carbon dioxide environment for fruits and vegetables in the fresh-keeping film, which is not conducive to Post-preservation of fruits and vegetables; for example, Chinese patent

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018]A kind of fresh-keeping film used in low-temperature preservation of non-staple food fruits and vegetables, the specific process is as follows:

[0019] 1) According to the mass ratio of 1:60, add the weighed sodium alginate into deionized water, stir at 60°C until it is completely dissolved. The ratio is 1:4, and the amount of emulsifier added is 0.1% of the mass of sodium alginate solution. Add sodium dodecylbenzenesulfonate emulsifier and E-51 epoxy resin, and stir at 55°C and 400r / min 1h, drip the obtained emulsion into a 2% calcium chloride solution with a mass concentration of 2%, and control the mass ratio of the calcium chloride solution to the sodium alginate solution at 8:1, leave it to solidify for 2h, and put the solidified The product was repeatedly washed with absolute ethanol, and dried to obtain microcapsules with a particle size of 10 μm;

[0020] 2) According to the mass volume ratio of 1:40g / mL, add the kapok fibers weighed into the sodium hydroxide s...

Embodiment 2

[0026] A kind of fresh-keeping film used in low-temperature preservation of non-staple food fruits and vegetables, the specific process is as follows:

[0027] 1) According to the mass ratio of 1:62, add the weighed sodium alginate into deionized water, stir at 62°C until it is completely dissolved, and after it is completely dissolved, according to the mass of sodium alginate and E-51 epoxy resin The ratio is 1:4.5, and the amount of emulsifier added is 0.15% of the mass of sodium alginate solution. Add sodium dodecylbenzenesulfonate emulsifier and E-51 epoxy resin, and stir at 60°C and 450r / min 1.5h, drip the obtained emulsion into a calcium chloride solution with a mass concentration of 2.5% with a syringe, control the mass ratio of the calcium chloride solution to the sodium alginate solution at 9:1, let it stand and solidify for 2.5h, and solidify The final product was repeatedly washed with absolute ethanol, and dried to obtain microcapsules with a particle size of 15 μm...

Embodiment 3

[0034] A kind of fresh-keeping film used in low-temperature preservation of non-staple food fruits and vegetables, the specific process is as follows:

[0035] 1) According to the mass ratio of 1:65, add the weighed sodium alginate into deionized water, stir at 65°C until it is completely dissolved, and after it is completely dissolved, according to the mass of sodium alginate and E-51 epoxy resin The ratio is 1:5, and the amount of emulsifier added is 0.2% of the mass of sodium alginate solution. Add sodium dodecylbenzenesulfonate emulsifier and E-51 epoxy resin, and stir at 65°C and 500r / min 2h, the obtained emulsion was dripped into the calcium chloride solution with a mass concentration of 3% with a syringe, the mass ratio of the calcium chloride solution to the sodium alginate solution was controlled to be 10:1, and it was left to solidify for 3h, and the solidified The product was repeatedly washed with absolute ethanol, and dried to obtain microcapsules with a particle ...

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Abstract

The invention discloses a preservative film for low-temperature preservation of non-staple food, fruits and vegetables, and relates to the technical field of preservative films. The preparation process of the preservative film comprises the following steps of: 1) preparing microcapsules; 2) carbonizing kapok fibers; 3) pretreating the carbonized kapok fibers; 4) preparing a carbonized kapok fibercompound; and 5) blending gelatin composite liquid and a polyvinyl alcohol aqueous solution, adding the carbonized kapok fiber compound, performing curtain casting to form a film, drying and curing the film to obtain the preservative film. According to the preservative film provided by the invention, at the early stage of the preservation of fruits and vegetables, the air permeability of the preservative film can enable carbon dioxide generated by breathing of the fruits and vegetables to be discharged in time, so that the early-stage preservation of the fruits and vegetables is facilitated, and the external air is not easy to enter the preservative film along with the absorption of moisture in the preservative film and the improvement of the compactness; the low-oxygen and low-carbon dioxide environment in the preservative film is maintained, so that the later preservation of the fruits and vegetables is facilitated, the preservation period of the fruits and vegetables is prolonged, and the long-acting preservation of the fruits and vegetables is realized.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping film, and in particular relates to a fresh-keeping film used for low-temperature preservation of non-staple food, fruits and vegetables. Background technique [0002] Non-staple food refers to refined food, including sugar, candy, canned food, tea, condiments, cakes, etc. These non-staple foods are prone to mildew and deterioration during transportation and storage, and non-staple food mildew and deterioration are the main reasons for the shelf life of non-staple foods. short root cause. For example, the humidity, temperature, cleanliness and oxygen concentration of the non-staple food storage environment are the main factors causing the non-staple food to rot. The worse the cleanliness, the greater the oxygen concentration, and the faster the non-staple food will rot. Therefore, in order to extend the fresh-keeping period of non-staple food, it is necessary to take fresh-keeping measures ...

Claims

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Application Information

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IPC IPC(8): C08L29/04C08L89/00C08L5/08C08L5/04C08L63/00C08K7/06C08K5/053C08K9/02C08K13/06C08J5/18
CPCC08J5/18C08J2329/04C08J2405/04C08J2405/08C08J2463/00C08J2489/00C08K5/053C08K7/06C08K9/02C08K13/06C08K2201/011C08K2201/014
Inventor 李维光杨永志
Owner BENGBU WEIGUANG PLASTIC PRODS
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