Unlock instant, AI-driven research and patent intelligence for your innovation.

Multi-dimensional modified oxidized starch-based coating fruit and vegetable fresh-keeping agent and preparation method

A fruit and vegetable preservative, a technology for oxidizing starch, applied in the directions of fruit and vegetable preservation, chemical instruments and methods, preparation of organic compounds, etc., can solve the problems of wasting resources, discarding waste, environmental pollution, etc. The effect of good sex and high transparency

Pending Publication Date: 2021-04-23
BOHAI UNIV
View PDF5 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In recent years, although some researchers have used potato peels to make biogas or feed, most of them are thrown away as waste, which not only wastes resources, but also pollutes the environment

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
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Embodiment 1 prepares the film-coated fruit and vegetable preservative of the present invention according to the following steps:

[0030] 1. Preparation of potato oxidized starch: select Kexin No. 13, a variety with low viscosity and high starch yield in Heilongjiang area, which needs to be stored for more than 120 days. It is prepared by vacuum drying under reduced pressure at ℃, and the starch content is required to be more than 82%. Mix 200g of potato starch with 300mL of water to make starch milk, place it in an ultrasonic and microwave environment, set the ultrasonic power to 150W, change to the microwave environment after 15 minutes of ultrasonication, and change the microwave output power to 700W, and then change to the ultrasonic environment after 5 minutes , followed by circulation, a total of 100min. Add sodium hypochlorite in the form of uninterrupted dropwise addition during this period, the total consumption of sodium hypochlorite is 2.4g, keep the pH of ...

Embodiment 2

[0039] Embodiment 2 prepares the film-coated fruit and vegetable preservative of the present invention according to the following steps:

[0040] 1. Preparation of potato oxidized starch: select Kexin No. 13, a variety with low viscosity and high starch yield in Heilongjiang area, which needs to be stored for more than 120 days. It is prepared by vacuum drying under reduced pressure at ℃, and the starch content is required to be more than 82%. Mix 200g of potato starch with 300mL of water to make starch milk, place it in an ultrasonic and microwave environment, set the ultrasonic power to 200W, change to the microwave environment after 10 minutes of ultrasonication, and the microwave output power to 800W, and then change to the ultrasonic environment after 3 minutes , followed by circulation, a total of 100min. Add sodium hypochlorite in the form of uninterrupted dropwise addition during this period, the total consumption of sodium hypochlorite is 2.8g, keep the pH of the rea...

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
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a multi-dimensional modified oxidized starch-based coating fruit and vegetable fresh-keeping agent and a preparation method thereof. The fresh-keeping agent comprises the following raw materials in percentage by weight: 2.0-3.0% of potato oxidized starch, 1.0-2.0% of a potato peel alcohol extract, 0.4-0.6% of potato peel alkaloid, 0.2-0.4% of corn straw core xylooligosaccharide, 1.0-2.0% of lard monoglyceride, 1.0-1.5% of palmitic acid, 1.0-2.0% of glycerol and 88.5-93.4% of pure water. The potato oxidized starch obtained in an ultrasonic, microwave and hypochlorous acid three-dimensional integrated modification mode serves as a matrix, pure natural antibacterial substances and lard monoglyceride, palmitic acid and glycerinum auxiliary materials are added, and a finished product is obtained through slow cross-linking, shearing homogenization, cooling and packaging. The prepared fruit and vegetable fresh-keeping agent is safe, environmentally friendly and beneficial to human health, is a natural fruit and vegetable fresh-keeping agent which is non-toxic, bacteriostatic, antioxidant and good in film-forming property, and provides a new way for comprehensive development and utilization of byproducts.

Description

technical field [0001] The invention relates to the technical field of fresh-keeping of fruits and vegetables, in particular to a multidimensional modified oxidized starch-based film-coated fresh-keeping agent for fruits and vegetables and a preparation method thereof. Background technique [0002] Fresh fruits and vegetables still undergo respiration and transpiration after harvesting, and are prone to shrinkage and wilting. At the same time, they are easily infected by microorganisms and rot and deteriorate. At present, some film-coated fruit and vegetable preservatives not only contain chemical components harmful to human body, but also have poor film-forming and water-retaining properties. This method uses pure green natural food as raw material, and through the interaction between different substances, develops a safe and environmentally friendly new fruit and vegetable preservative, which is not only beneficial to the protection of human health, but also provides a new...

Claims

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
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23B7/16A23B7/154A23B7/153C08B30/04C08B31/18C07G5/00C07C67/54C07C69/30C12P7/64
CPCA23B7/16A23B7/154A23B7/153C08B30/048C08B31/18C07G5/00C07C67/54C12P7/6454A23V2002/00A23V2200/10A23V2250/5118A23V2250/21A23V2250/28C07C69/30
Inventor 刁小琴关海宁刘登勇贾娜张明成孙薇婷
Owner BOHAI UNIV