Nano fruits and vegetables preserving film and preparation process thereof

A technology of fruit and vegetable fresh-keeping and fresh-keeping liquid, which is applied in the direction of protecting fruits/vegetables with a coating protective layer, which can solve the problems of short fresh-keeping time, low production efficiency, and easy-to-decompose failure of preservatives, so as to avoid complete contact and keep fresh for a long time Long-lasting, excellent antibacterial decomposition effect

Inactive Publication Date: 2007-05-23
陈罘杲 +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, there are two types of antistaling agents on the market: liquid antistaling agents and powder antistaling agents. Mildew and the function of inhibiting the respiration of fruits and vegetables to achieve the purpose of freshness preservation, but in actual use, because the preservative must be in full contact with the fruit and vegetable samples, there are the following shortcomings: 1. All samples are coated or impregnated one by one, resulting in complex production conditions and processes. Production efficiency Low, which increases the production cost; 2. The antistaling agent is easy to decompose and lose efficacy, so the preservation time is short; 3. It should be rinsed thoroughly before eating, which will cause a certain psychological impact on people

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] 1. Prepare the film-forming carrier solution: add 3% (weight) polyurethane to 90.7% (weight) deionized water, stir for 30 minutes under the condition of heating at 60° C., and the rotating speed of the stirrer is 80 rpm;

[0022] 2. Emulsification: Add 2% (weight) of zinc oxide into the film-forming carrier solution, emulsify for 15 minutes with an emulsifier; continue to add 0.8% (weight) of silver-based silicon-based oxides for emulsification for 20 minutes; finally add 3% by weight silica and continue emulsifying for about 15 minutes. The speed of the emulsifier is 8000 rpm;

[0023] 3. Add 0.5% (weight) Tween series (such as T-80) into the emulsified solution, fully stir with a stirrer, the speed of the stirrer is 80 rpm, and the stirring time is 20 minutes.

Embodiment 2

[0025] 1. Prepare the film-forming carrier solution: add 3% (weight) polyvinyl alcohol material to 90.7% (weight) deionized water, stir under the condition of heating at 60°C for 20 minutes, and the rotating speed of the stirrer is 80 rpm / Minute;

[0026] 2. Emulsification: 2% (weight) of decomposable nano-TiO 2 Add in the film-forming carrier solution, and emulsify for 15 minutes with an emulsifier; Continue to add 0.8 (weight) of nano silicon-based ethyl chloride for emulsification for 20 minutes; Finally add 3% (weight) titanium oxide nanomaterials and continue to emulsify for about 15 minutes minute. The speed of the emulsifier is 8000 rpm;

[0027] 3. Add 0.5% (weight) of additives into the emulsified solution, fully stir with a stirrer, the speed of the stirrer is 80 rpm, and the stirring time is 20 minutes.

[0028] The whole process is implemented.

[0029] The using method of this fresh-keeping liquid film prepared by above two embodiments is as follows:

[0030...

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PUM

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Abstract

The invention relates to a method for preparing antistaling agent of vegetable and fruit, wherein the invention uses soluble macromolecule material as film carrier to be dissolved in deionized water to obtain filming solution; with agent, disperses nanometer material into said filming solution. And the invention also provides relative application, while the antistaling agent has long antistaling time.

Description

Technical field [0001] The invention relates to the field of fruit and vegetable preservation, in particular to a fruit and vegetable preservation liquid film and a preparation method thereof. Background technique [0002] At present, there are two types of antistaling agents on the market: liquid antistaling agents and powder antistaling agents. Mildew and the function of inhibiting the respiration of fruits and vegetables to achieve the purpose of freshness preservation, but in actual use, because the preservative must be in full contact with the fruit and vegetable samples, there are the following shortcomings: 1. All samples are coated or impregnated one by one, resulting in complex production conditions and processes. Production efficiency 2, preservatives are easy to decompose and fail, so the fresh-keeping time is short; 3, should be thoroughly rinsed before eating, causing certain psychological impact on people. Conte...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/16
Inventor 陈罘杲刘景春何秀英
Owner 陈罘杲
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