Preparation method and application of chlorine dioxide fruit and vegetable fresh-keeping slow-release agent

Abstract

The invention discloses a preparation method and an application of a chlorine dioxide fruit and vegetable fresh-keeping slow-release agent, and relates to the technical field of fresh-keeping materials. The preparation method of the chlorine dioxide fruit and vegetable fresh-keeping slow-release agent comprises the following steps: S1, preparing a miscible substance A; S2, preparing a miscible substance B; S3, preparing a miscible substance C; and S4, mixing: adding the miscible substance A and water into a reactor according to a certain ratio, stirring, adding the miscible substance B at 25-30 DEG C, reacting for 20 min, slowly adding the miscible substance C, continuously stirring for 10-30 min after the addition of the miscible C is finished, and stopping stirring to obtain the stable chlorine dioxide fruit and vegetable fresh-keeping slow-release agent. The prepared chlorine dioxide fruit and vegetable fresh-keeping slow-release agent is applied to a fresh-keeping film, and an application method comprises the following steps: S1, adopting a tape casting method to obtain an insolvable PVA film, and manufacturing a flat bag; and S2, putting a chlorine dioxide solution into a PVAinsoluble bag, and sealing the PVA insoluble bag. The slow-release agent is used together with a PVA film for use, so that the fresh-keeping time of fruits is greatly prolonged.

Description

technical field

[0001] The invention relates to the technical field of fresh-keeping materials, in particular to a preparation method and application of a chlorine dioxide slow-release agent for keeping freshness of fruits and vegetables. Background technique

[0002] Preservation means keeping perishable foods such as vegetables, fruits, and meat fresh. Common terms include fresh-keeping paper, food preservation, and improved aquatic product preservation techniques. With the improvement of people's living standards, the quality and safety of food are more and more widely concerned by consumers. People hope that the food they buy can be fresh, nutritious, healthy and safe. Microbial contamination and oxidation are the main causes of food spoilage. There are major economic losses caused by food spoilage every year all over the world. Deteriorated food is not only a waste of resources, but also causes damage to the human body. Therefore, taking necessary measures to ensure ...

Examples

Embodiment 1

[0042] The preparation method of chlorine dioxide fruit and vegetable fresh-keeping slow-release agent of the present invention comprises the following steps:

[0043] S1. Preparation of miscible product A: Put the chlorine dioxide main agent and part of the reducing agent into the mixing tank, heat up to 50-55°C, start stirring, mix and dissolve for 15-20 minutes, and cool down to room temperature to obtain the miscible product A;

[0044] S2. Preparation of miscible material B: Put the compound control agent and water into another mixing tank according to the metering, raise the temperature to 50-55°C, start stirring, carry out mixing and dissolving for 15-20 minutes, and cool down to room temperature to obtain the miscible material B;

[0045] S3. Preparation of miscible C: put the acidulant and water into the dissolution tank according to the metered amount, raise the temperature to 40-60° C., start stirring, carry out mixing and dissolving for 15-20 minutes, and cool down...

Embodiment 2

[0057] The application of the chlorine dioxide fruit and vegetable fresh-keeping slow-release agent of the present invention is to apply the prepared chlorine dioxide fruit and vegetable fresh-keeping slow-release agent to the fresh-keeping film, and the application method comprises:

[0058] S1: Mix polyvinyl alcohol, starch, and glycerin in water to obtain an insoluble PVA film by casting method, and make a flat bag;

[0059] S2: Put the chlorine dioxide solution into a PVA insoluble bag and seal it, and use the hydrophilic swelling property of PVA to adsorb the chlorine dioxide stable liquid.

[0060] Further, the parts by weight of raw materials for preparing the insoluble PVA film are: 80 parts of polyvinyl alcohol, 15 parts of starch, and 5 parts of glycerin.

[0061] The performance of PVA film prepared by adopting this ratio is excellent.

[0062] Further, the thickness of the insoluble PVA film is 50 μm.

[0063] When the thickness of PVA film is 50μm, it is more su...

experiment example 1

[0065] Experiment content: get the same batch of bananas whose ripeness is more than 95%, adopt the chlorine dioxide slow-release agent in the embodiment 1 of different concentrations and the PVA film after applying the chlorine dioxide slow-release agent in the embodiment 2 to treat the bananas respectively. Preservation treatment, and observe the changes at room temperature, and give a comparison example: the changes of bananas at room temperature in the natural state.

[0066] Experimental purpose: the effect of the PVA film after the application of the chlorine dioxide slow-release agent in the detection embodiment 1 and the application of the chlorine dioxide slow-release agent treatment on the freshness of bananas.

[0067] Experimental materials and methods:

[0068] (1) The preparation concentration is the first group after the PVA film treated with the chlorine dioxide slow-release agent is used for fresh-keeping of bananas.

[0069] (2) Prepare the PVA film with the...

technical field

[0001] The invention relates to the technical field of fresh-keeping materials, in particular to a preparation method and application of a chlorine dioxide slow-release agent for keeping freshness of fruits and vegetables. Background technique

[0002] Preservation means keeping perishable foods such as vegetables, fruits, and meat fresh. Common terms include fresh-keeping paper, food preservation, and improved aquatic product preservation techniques. With the improvement of people's living standards, the quality and safety of food are more and more widely concerned by consumers. People hope that the food they buy can be fresh, nutritious, healthy and safe. Microbial contamination and oxidation are the main causes of food spoilage. There are major economic losses caused by food spoilage every year all over the world. Deteriorated food is not only a waste of resources, but also causes damage to the human body. Therefore, taking necessary measures to ensure ...

Examples

Embodiment 1

[0042] The preparation method of chlorine dioxide fruit and vegetable fresh-keeping slow-release agent of the present invention comprises the following steps:

[0043] S1. Preparation of miscible product A: Put the chlorine dioxide main agent and part of the reducing agent into the mixing tank, heat up to 50-55°C, start stirring, mix and dissolve for 15-20 minutes, and cool down to room temperature to obtain the miscible product A;

[0044] S2. Preparation of miscible material B: Put the compound control agent and water into another mixing tank according to the metering, raise the temperature to 50-55°C, start stirring, carry out mixing and dissolving for 15-20 minutes, and cool down to room temperature to obtain the miscible material B;

[0045] S3. Preparation of miscible C: put the acidulant and water into the dissolution tank according to the metered amount, raise the temperature to 40-60° C., start stirring, carry out mixing and dissolving for 15-20 minutes, and cool down...

Embodiment 2

[0057] The application of the chlorine dioxide fruit and vegetable fresh-keeping slow-release agent of the present invention is to apply the prepared chlorine dioxide fruit and vegetable fresh-keeping slow-release agent to the fresh-keeping film, and the application method comprises:

[0058] S1: Mix polyvinyl alcohol, starch, and glycerin in water to obtain an insoluble PVA film by casting method, and make a flat bag;

[0059] S2: Put the chlorine dioxide solution into a PVA insoluble bag and seal it, and use the hydrophilic swelling property of PVA to adsorb the chlorine dioxide stable liquid.

[0060] Further, the parts by weight of raw materials for preparing the insoluble PVA film are: 80 parts of polyvinyl alcohol, 15 parts of starch, and 5 parts of glycerin.

[0061] The performance of PVA film prepared by adopting this ratio is excellent.

[0062] Further, the thickness of the insoluble PVA film is 50 μm.

[0063] When the thickness of PVA film is 50μm, it is more su...

experiment example 1

[0065] Experiment content: get the same batch of bananas whose ripeness is more than 95%, adopt the chlorine dioxide slow-release agent in the embodiment 1 of different concentrations and the PVA film after applying the chlorine dioxide slow-release agent in the embodiment 2 to treat the bananas respectively. Preservation treatment, and observe the changes at room temperature, and give a comparison example: the changes of bananas at room temperature in the natural state.

[0066] Experimental purpose: the effect of the PVA film after the application of the chlorine dioxide slow-release agent in the detection embodiment 1 and the application of the chlorine dioxide slow-release agent treatment on the freshness of bananas.

[0067] Experimental materials and methods:

[0068] (1) The preparation concentration is the first group after the PVA film treated with the chlorine dioxide slow-release agent is used for fresh-keeping of bananas.

[0069] (2) Prepare the PVA film with the...

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