Preparation process of low-VOC (volatile organic compound) environment-friendly antibacterial pectin

Abstract

The invention relates to the technical field of antibacterial pectin, in particular to a preparation process of low-VOC (volatile organic compound) environment-friendly antibacterial pectin which comprises special vegetable gum, reflecting ultraviolet ceramic powder, calcium carbonate powder, an antibacterial agent and vitamin C. The whole formula is non-toxic and harmless, can resist sunlight through reflection, resists rain wash, prevents insects physically, provides calcium elements, is very suitable for storing oranges, improves the quality and the fresh-keeping effect of the oranges, prolongs the fresh-keeping period, reduces color fading caused by insect pests and illumination, and enhances the strength and durability of peels, so that the oranges are more resistant to storage and transportation, and the service life of the oranges is prolonged. And higher economic benefits and quality guarantee are brought to the fruit industry.

Description

Technical Field

[0001] The invention relates to the technical field of antibacterial pectin, and in particular to a preparation process of low-VOC environmentally friendly antibacterial pectin. Background Art

[0002] Citrus is a small tree of the genus Citrus in the Rutaceae family, with many branches and few thorns; the leaves are lanceolate, elliptical or broadly ovate; the flowers are solitary or clustered, with slender styles; the fruit is usually oblate, with a thin and smooth peel, or thick and rough, light yellow, vermilion or dark red, and the flesh is sour or sweet, or bitter, or has a specific smell. Current citrus preservation methods have problems such as limited shelf life, difficulty in preventing insects and sun exposure, etc. Summary of the invention

[0003] In order to overcome the above technical problems, the purpose of the present invention is to provide a preparation process of low-VOC environmentally friendly antibacterial pectin to solve the problems of limited shelf life and difficulty in preventing insects and sun exposure in the citrus preservation method proposed in the above background technology.

[0004] To achieve the above-mentioned purpose, the present invention provides the following technical scheme: a preparation process of low-VOC environmentally friendly antibacterial pectin, characterized in that it comprises the following steps: S1, preparing a work area, ensuring that the work area is clean and tidy, and preparing the required materials and utensils; S2, material proportioning, accurately measuring the required materials according to the proportion of the following formula, special plant glue: 100 grams, reflective ultraviolet ceramic powder: 5 grams, calcium carbonate powder: 10 grams, antibacterial agent: 2 grams, vitamin C: 2 grams; S3, mixing materials, pouring 100 grams of special plant glue into a stirring container, adding 5 grams of reflective ultraviolet ceramic powder, 10 grams of calcium carbonate powder, 2 grams of antibacterial agent and 2 grams of vitamin C one by one, and using The mixer stirs at an appropriate speed. The stirring time and speed should be sufficient to ensure that the materials are fully mixed and evenly mixed; S4. Adjust the viscosity. Gradually add a small amount of water to adjust the viscosity of the pectin. Ensure even stirring when adjusting the viscosity. Use a pH meter to check the pH value of the pectin to ensure that it is within the appropriate range; S5. Check the quality. Perform a quality check on the prepared pectin to ensure that there are no visible particles or separation; S6. Filling. Pour the prepared pectin into the canning equipment. Ensure that the canning equipment is clean; S7: Packaging and storage. Pack the canned pectin and ensure that it is well sealed to prevent contamination. Then store the prepared pectin under appropriate conditions to avoid direct sunlight and high temperature.

[0005] Preferably, when the special vegetable gum and other materials are stirred, the stirring speed is moderate, and the stirring time is controlled between ten minutes and twenty minutes. During the stirring process, it is necessary to observe whether the mixing is uniform.

[0006] Preferably, when the special vegetable glue is mixed with other materials, the working environment temperature needs to be controlled between 25 degrees Celsius and 30 degrees Celsius.

[0007] Preferably, when the special plant glue is stirred with other materials, the working humidity is controlled between 50% and 60%.

[0008] Preferably, after the pectin is mixed, the pH value should be controlled between three and four. If the pH value is too high, the pH value can be lowered by food-grade acidic substances such as citric acid or lemon juice. If it is too low, alkaline substances such as baking soda and sodium bicarbonate can be added to increase the pH value.

[0009] Preferably, the preparation steps of the special pectin include: step 1, prepare fruit pulp, peel, juice or other applicable fruit parts, ensure that the raw materials are clean, fresh, and properly processed (peeled, seeded, etc.); step 2, pectin raw material, water and sugar, the composition ratio is: pectin raw material: water: sugar = 1:1:1, which can be fine-tuned according to taste and product requirements; step 3, pour the pectin raw material, water and sugar into a stirring pot together. Gradually heat and stir to ensure that the sugar is completely dissolved, then boil, and stir the pectin continuously during the boiling process for between thirty minutes and one hour; step 4, pour the prepared pectin into the canning equipment, ensure that the canning equipment is clean, seal the can to prevent external contamination, let the canned pectin cool to room temperature, and then store it in a cool, dry place away from direct sunlight.

[0010] Compared with the prior art, the present invention has the following beneficial effects:

[0011] 1. The preparation process of the low-VOC environmentally friendly antibacterial pectin is provided with special plant glue, reflective ultraviolet ceramic powder, calcium carbonate powder, antibacterial agent and vitamin C. The current citrus preservation method has the problems of limited shelf life, difficulty in insect prevention and sun protection, etc. In the corresponding designed pectin of the present technology, by using low-VOC environmentally friendly antibacterial pectin containing special plant glue, reflective ultraviolet ceramic powder, calcium carbonate powder, antibacterial agent and vitamin C, the present technology brings multiple benefits in citrus preservation. The antibacterial agent enhances the antibacterial performance, inhibits the growth of microorganisms, and prolongs the shelf life. Vitamin C is a natural antioxidant with the ability to resist oxidation. The pectin layer attached to the surface of citrus reduces insect pests through the physical insect-proof effect. The reflective ultraviolet ceramic powder can block ultraviolet rays and reduce the fading of the peel caused by light. Calcium carbonate provides additional calcium elements, which is beneficial to the texture and appearance of citrus. The overall formula ensures that the pectin is non-toxic and harmless, suitable for consumption, and has a positive impact on the preservation and quality maintenance of citrus.

[0012] 2. The preparation process of this low-VOC environmentally friendly antibacterial pectin includes special plant glue, reflective ultraviolet ceramic powder, calcium carbonate powder, antibacterial agent and vitamin C. The key to achieving low-VOC environmental protection in this technology lies in the selection of food-grade raw materials, such as special plant glue, reflective ultraviolet ceramic powder, calcium carbonate powder, antibacterial agent and vitamin C, and in the preparation process, through precise metering, process control and emission control measures to minimize the generation and emission of volatile organic compounds. This comprehensive environmental protection strategy ensures the low-VOC performance of the product while meeting environmental protection and food safety standards, providing an environmentally friendly and high-quality solution for citrus preservation. DETAILED DESCRIPTION

[0013] The technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0014] An embodiment provided by the present invention: a preparation process of low-VOC environmentally friendly antibacterial pectin, comprising the following steps: S1, preparing a work area, ensuring that the work area is clean and tidy, and preparing the required materials and utensils; S2, material proportioning, accurately measuring the required materials according to the proportion of the following formula, special plant glue: 100 grams, reflective ultraviolet ceramic powder: 5 grams, calcium carbonate powder: 10 grams, antibacterial agent: 2 grams, vitamin C: 2 grams; S3, mixing materials, pouring 100 grams of special plant glue into a stirring container, adding 5 grams of reflective ultraviolet ceramic powder, 10 grams of calcium carbonate powder, 2 grams of antibacterial agent and 2 grams of vitamin C one by one, and using a mixer with appropriate Speed ​​stirring: the stirring time and speed should be sufficient to ensure that the materials are fully mixed and evenly mixed; S4, adjust the viscosity: gradually add a small amount of water to adjust the viscosity of the pectin, ensure even stirring when adjusting the viscosity, use a pH meter to check the pH value of the pectin to ensure that it is within the appropriate range; S5, check the quality: perform a quality check on the prepared pectin to ensure that there are no visible particles or separation; S6, filling: pour the prepared pectin into the canning equipment, and ensure that the canning equipment is clean; S7: packaging and storage: package the canned pectin, ensure that it is well sealed to prevent contamination, and then store the prepared pectin under appropriate conditions to avoid direct sunlight and high temperature.

[0015] When special plant gum and other materials are stirred, the speed of the mixer is moderate, and the stirring time is controlled between ten and twenty minutes. During the stirring process, it is necessary to observe whether the mixing is uniform and ensure that the speed of the mixer is moderate, not too fast to avoid violent liquid stirring, and not too slow to ensure sufficient mixing. Moderate speed helps to evenly mix the various raw materials and ensure that they are fully integrated. The stirring time is usually between ten and twenty minutes. This is to ensure uniform mixing and sufficient reaction. The continuous stirring time is long enough to allow the various ingredients to be thoroughly integrated, thereby improving the stability and quality of pectin. During the stirring process, it is necessary to closely observe whether the mixing is uniform. This can be evaluated by observing the characteristics of the mixture such as color, texture and viscosity. If unevenness is found, the stirring conditions can be appropriately adjusted or manual intervention can be made to ensure the consistency of the mixture.

[0016] When special plant gum is mixed with other materials, the working environment temperature needs to be controlled between 25 degrees Celsius and 30 degrees Celsius. The mixing of special plant gum and other raw materials is a key step to ensure the quality of the final product. The uniformity of mixing has a direct impact on the stability, appearance and performance of pectin. Therefore, during the mixing process, it is particularly important to closely observe whether the mixing is uniform. Observing the color, texture and viscosity of the mixture can provide key information. A uniform mixture usually has a consistent color, uniform texture and stable viscosity. If signs of unevenness are found, it may manifest as inconsistent color, stratification or obvious granular matter, and appropriate measures need to be taken to correct it. Adjusting the mixing conditions includes adjusting the speed, mixing time and design of the mixer. Based on the observation results, these parameters can be gradually optimized to achieve the best mixing effect. In addition, manual intervention can also be considered, such as gently stirring or scraping uneven areas with tools to ensure the consistency of the mix. The uniformity of the mix is ​​not only related to the quality of the product, but also to the smooth progress of subsequent processing and use. Calcium carbonate is abundant on the earth and exists in many forms in rocks, minerals and organisms, such as aragonite, calcite, chalk, limestone, marble, travertine, and is also the main component of animal bones or shells (such as reptiles and bivalves). Calcium carbonate is also the main component of scale, usually generated by the combination of calcium ions and carbonate ions in water, and often occurs in areas with high water hardness. Calcium carbonate is also one of the active ingredients in agricultural lime and can be used to neutralize soil acidity, but excessive use also has the risk of causing soil salinization. In medical applications, calcium carbonate is also a commonly used source of calcium and is often used as one of the active ingredients in acid inhibitors.

[0017] When special plant gum is mixed with other materials, the working humidity is controlled between 50% and 60%. When special plant gum is mixed with other materials, the control of working humidity is one of the key factors to ensure the preparation process of pectin. Maintaining an appropriate working humidity range helps to ensure a smooth mixing process of plant gum and other raw materials. A humidity range of 50% to 60% is an ideal choice because the humidity within this range helps to maintain the proper viscosity and fluidity of the material, thereby promoting the uniformity of mixing. Too low humidity may cause the mixture to be too dry, which will make the material sticky and difficult to stir, and may cause uneven mixing. In addition, dry conditions may also cause static electricity, making particulate matter more easily adhere to the container wall or agitator, reducing the mixing efficiency. Too high humidity may cause the material to become too diluted, which will make the mixture too fluid and difficult to maintain uniformity. High humidity conditions may also cause the raw materials to absorb water, affecting the quality and stability of the mixing.

[0018] After the pectin is mixed, the pH value should be controlled between three and four. If the pH value is too high, lower the pH value by adding food-grade acidic substances such as citric acid or lemon juice. If it is too low, add alkaline substances such as baking soda and sodium bicarbonate to increase the pH value. Controlling the pH value of pectin is an important step in the pectin preparation process and is crucial to the quality and stability of the final product. The importance of pH value: pH value is an indicator of the acidity and alkalinity of pectin, which has an important influence on the texture, viscosity and stability of pectin. Controlling the pH value between three and four helps ensure that the pectin has a proper acid-base balance, so that it performs well in different applications. Too high value: If the pH value of the pectin after mixing is too high, the pectin will be too acidic, which will affect its taste and texture. In this case, you can add food-grade acidic substances such as citric acid or lemon juice to lower the pH value. These acidic substances can neutralize the alkaline components in the pectin and gradually lower the pH value to the ideal range. The pH value is too low: If the pH value of the pectin after mixing is too low, it means that the pectin is too alkaline, which will also affect the performance of the product. In this case, you can consider adding alkaline substances such as baking soda and sodium bicarbonate to increase the pH value. These substances help neutralize the acidic components in the pectin and gradually increase the pH value to an appropriate level.

[0019] The preparation steps of special pectin include:

[0020] Step 1: Prepare fruit pulp, peel, juice or other applicable fruit parts, ensuring that the raw materials are clean, fresh, and properly processed (peeled, deseeded, etc.);

[0021] Step 2: Pectin raw material, water and sugar, the ratio of ingredients is: pectin raw material: water: sugar = 1:1:1, which can be fine-tuned according to taste and product requirements;

[0022] Step 3: Pour the pectin raw materials, water and sugar into a mixing pot. Gradually heat and stir to ensure that the sugar is completely dissolved, then boil, stirring the pectin constantly during the boiling process, the time is between 30 minutes to an hour;

[0023] Step 4: Pour the prepared pectin into the canning equipment, make sure the canning equipment is clean, seal the jars to prevent external contamination, let the canned pectin cool to room temperature, and then store it in a cool, dry place away from direct sunlight.

[0024] Working Principle: Current citrus preservation methods have problems such as limited shelf life and difficulty in preventing insects and sun exposure. The corresponding pectin designed by this technology uses low-VOC environmentally friendly antibacterial pectin containing special plant gum, reflective UV ceramic powder, calcium carbonate powder, antibacterial agent and vitamin C. This technology brings multiple benefits to citrus preservation. The antibacterial agent enhances the antibacterial performance, inhibits the growth of microorganisms, and extends the shelf life. Vitamin C is a natural antioxidant with the ability to resist oxidation. The pectin layer attached to the surface of citrus reduces pests through the physical insect-proof effect. The reflective UV ceramic powder can block ultraviolet rays and reduce the fading of the peel caused by light. Calcium carbonate provides additional calcium, which is beneficial to the texture and appearance of citrus. The overall formula ensures that the pectin is non-toxic and harmless, suitable for consumption, and has a positive impact on the preservation and quality maintenance of citrus. The key to achieving low VOC and environmental protection of this technology lies in the selection of food-grade raw materials, such as special plant glue, reflective UV ceramic powder, calcium carbonate powder, antibacterial agents and vitamin C, and in the preparation process through precise metering, process control and emission control measures to minimize the generation and emission of volatile organic compounds. This comprehensive environmental protection strategy ensures the low VOC performance of the product while meeting environmental protection and food safety standards, providing an environmentally friendly, high-quality solution for citrus preservation.

[0025] It will be apparent to those skilled in the art that the present invention is not limited to the details of the exemplary embodiments described above and that the present invention can be implemented in other specific forms without departing from the spirit or essential features of the present invention. Therefore, the embodiments should be considered exemplary and non-restrictive in all respects, and the scope of the present invention is defined by the appended claims rather than the above description, and it is intended that all changes falling within the meaning and scope of the equivalent elements of the claims be included in the present invention.

Claims

1. A preparation process of low VOC environmentally friendly antibacterial pectin, characterized in that: The steps include: S1. Prepare the work area, ensure it is clean and tidy, and prepare the necessary materials and tools; S2. Material ratio: accurately measure the required materials according to the following formula: special plant glue: 100 grams, ultraviolet reflective ceramic powder: 5 grams, calcium carbonate powder: 10 grams, antibacterial agent: 2 grams, vitamin C: 2 grams; S3, mix the materials, pour 100 grams of special vegetable glue into a mixing container, add 5 grams of reflective ultraviolet ceramic powder, 10 grams of calcium carbonate powder, 2 grams of antibacterial agent and 2 grams of vitamin C one by one, and stir with a mixer at an appropriate speed. The stirring time and speed should be sufficient to ensure that the materials are fully mixed; S4. Adjust the viscosity. Gradually add small amounts of water to adjust the viscosity of the pectin. Make sure to stir evenly while adjusting the viscosity. Use a pH meter to check the pH of the pectin to ensure it is within the appropriate range. S5. Check the quality of the prepared pectin to ensure that there are no visible particles or separation; S6, filling, pour the prepared pectin into the canning equipment, and ensure that the canning equipment is clean; S7: Packaging and storage. Pack the canned pectin and ensure that it is well sealed to prevent contamination. Then store the prepared pectin under appropriate conditions and avoid direct sunlight and high temperature.

2. The process for preparing a low-VOC environmentally friendly antibacterial pectin according to claim 1, characterized in that: When the special vegetable gum and other materials are stirred, the stirring speed is moderate, and the stirring time is controlled between ten minutes and twenty minutes. During the stirring process, it is necessary to observe whether the mixture is uniform.

3. The preparation process of a low-VOC environmentally friendly antibacterial pectin according to claim 1, characterized in that: When the special vegetable glue is mixed with other materials, the working environment temperature needs to be controlled between 25 degrees Celsius and 30 degrees Celsius.

4. The process for preparing a low-VOC environmentally friendly antibacterial pectin according to claim 1, characterized in that: When the special vegetable glue is mixed with other materials, the working humidity is controlled between 50% and 60%.

5. The process for preparing a low-VOC environmentally friendly antibacterial pectin according to claim 1, characterized in that: After the pectin is mixed, the pH value should be controlled between three and four. If the pH value is too high, it can be lowered by adding food-grade acidic substances such as citric acid or lemon juice. If it is too low, alkaline substances such as baking soda and sodium bicarbonate can be added to increase the pH value.

6. The process for preparing a low-VOC environmentally friendly antibacterial pectin according to claim 1, characterized in that: The preparation steps of the special pectin include: Step 1: Prepare fruit pulp, peel, juice or other applicable fruit parts, ensuring that the raw materials are clean, fresh, and properly processed (peeled, deseeded, etc.); Step 2: Pectin raw material, water and sugar, the ratio of ingredients is: pectin raw material: water: sugar = 1:1:1, which can be fine-tuned according to taste and product requirements; Step 3: Pour the pectin raw materials, water and sugar into a mixing pot. Gradually heat and stir to ensure that the sugar is completely dissolved, then boil, stirring the pectin constantly during the boiling process, the time is between 30 minutes to an hour; Step 4: Pour the prepared pectin into the canning equipment, make sure the canning equipment is clean, seal the jars to prevent external contamination, let the canned pectin cool to room temperature, and then store it in a cool, dry place away from direct sunlight.