Preparation method of green slow-release fresh keeping paper applied to fresh keeping of fruits and vegetables

A kind of fruit and vegetable preservation, slow-release technology, applied in the direction of preservation of fruits and vegetables, protection of fruits/vegetables with a protective layer, application, etc., can solve problems such as restricting product storage and transportation, affecting economic benefits, environmental pollution, etc. The effect of stable performance, low operating cost and high safety

Pending Publication Date: 2021-02-19
BOHAI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Fruits and vegetables are fresh food, and they are perishable after harvesting. Many varieties can only be sold locally due to their short shelf life, which seriously restricts the storage and transportation of products and affects their economic benefits.
At the same time, a large number of fruit rots to form agricultural product waste, which pollutes the environment

Method used

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  • Preparation method of green slow-release fresh keeping paper applied to fresh keeping of fruits and vegetables
  • Preparation method of green slow-release fresh keeping paper applied to fresh keeping of fruits and vegetables
  • Preparation method of green slow-release fresh keeping paper applied to fresh keeping of fruits and vegetables

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preparation example Construction

[0028] The present invention proposes a kind of preparation method of the green slow-release type fresh-keeping paper that is applied to fruit and vegetable fresh-keeping, and the method steps are as follows:

[0029] Step 1: Preparing core paper loaded with bio-preservative. Take one or several biological preservatives, including but not limited to etc. Prepare a certain concentration of biological preservative aqueous solution or ethanol solution, soak the absorbent paper in it, take it out after it is completely soaked, the total amount of biological preservative added is 5-5000 mg / m 2 . Dry at room temperature to 100°C or dry in the air to obtain a bio-preservative-loaded core paper. The absorbent paper can be replaced by a non-woven fabric with absorbent properties.

[0030] Step 2: Preparation of fruit and vegetable respiration inhibitor-loaded base film. Take 5-500 mg of β-cyclodextrin to embed 1-MCP (1-methylcyclopropene), and load it evenly on 1m 2 The surface of...

Embodiment 1

[0033] A preparation method of a green slow-release type fresh-keeping paper applied to fresh-keeping of fruits and vegetables, the specific steps are as follows:

[0034] (1) Biological preservative loaded core paper

[0035] Take 2000 mg tea polyphenols, prepare 40 mL aqueous solution, and mix 1 m 2 Soak the absorbent paper in it, take it out, and dry it at 50°C to get the biopreservative-loaded core paper.

[0036] (2) Preparation of fruit and vegetable respiration inhibitor-loaded base film

[0037] Take 200 mg of β-cyclodextrin to embed 1-MCP (1-methylcyclopropene), and load it evenly on 1m 2 The surface of the absorbent paper coated with the adhesive was used to obtain the loaded base film of the fruit and vegetable respiration inhibitor.

[0038] (3) Preparation of green slow-release preservation paper

[0039] Apply the adhesive for food packaging materials on both sides of the biological preservative-loaded core paper, put an equal area of ​​fruit and vegetable re...

Embodiment 2

[0041] A preparation method of a green slow-release type fresh-keeping paper applied to fresh-keeping of fruits and vegetables, the specific steps are as follows:

[0042] (1) Biological preservative loaded core paper

[0043] Take 35 mg phytic acid and 65 mg cinnamaldehyde, prepare 40 mL aqueous solution, and 1 m 2 Soak the absorbent paper in it, take it out, and dry it at 40°C to get the bio-preservative-loaded core paper.

[0044] (2) Preparation of fruit and vegetable respiration inhibitor-loaded base film

[0045] Take 100 mg of β-cyclodextrin to embed 1-MCP (1-methylcyclopropene), and load it evenly on 1m 2 The surface of the absorbent paper coated with the adhesive was used to obtain the loaded base film of the fruit and vegetable respiration inhibitor.

[0046] (3) Preparation of green slow-release preservation paper

[0047] Apply the adhesive for food packaging materials on both sides of the biological preservative-loaded core paper, put an equal area of ​​fruit ...

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Abstract

The invention discloses a preparation method of green slow-release fresh keeping paper applied to fresh keeping of fruits and vegetables, and belongs to the field of application of food fresh keepingmaterials. The preparation method comprises the following specific steps: step I, preparing biological fresh keeping agent loaded core paper; II, preparing a fruit and vegetable respiration inhibitorloaded bottom film; and III, heating and pressing the biological fresh keeping agent loaded core paper and the fruit and vegetable respiration inhibitor loaded bottom film to obtain the green slow-release fresh keeping paper. The green slow-release fresh keeping paper applied to fresh keeping of fruits and vegetables is prepared by taking a biological fresh keeping agent as a main material and absorbent paper or non-woven fabric as an auxiliary material and adopting a layer-by-layer film coating method, and the product is stable in physical and chemical properties, easy to industrialize, simple in production process and long in action time of the biological fresh keeping agent, and has a good application prospect.

Description

technical field [0001] The invention belongs to the application field of food fresh-keeping materials, and in particular relates to a preparation method of green slow-release fresh-keeping paper used for fresh-keeping of fruits and vegetables. Background technique [0002] my country is a major producer of agricultural products, among which the sown area of ​​vegetables is more than 19,900 thousand hectares, with a total annual output of 6.9 trillion tons, and the sown area of ​​melons and fruits is more than 2,100 thousand hectares, with a total annual output of 0.8 trillion tons. Fruits are juicy and edible plant fruits with mainly sweet and sour tastes. They are not only rich in vitamin nutrition, but also can promote digestion. Fruits mainly include stone fruits, pome fruits and berry products. Vegetables include rhizomes, melons, solanaceous fruits, leafy vegetables, cauliflowers, fresh beans, etc. There are great differences in their postharvest physiological activitie...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154A23B7/155D21H27/10D21H27/30D21H21/38
CPCA23B7/154A23B7/155D21H27/10D21H27/30D21H21/38A23B7/16B65D81/28D21H17/24D21H27/002D21H17/02D21H23/24D21H25/02D21H27/004D21H27/38
Inventor 孙彤丁洁葛永红徐赵萌王莉丽
Owner BOHAI UNIV
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