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Organic composite type foodstuff, fruit and vegetables antistaling agent and preparation method thereof

A fruit and vegetable preservative, composite technology, applied in the field of organic composite food fruit and vegetable preservatives and its preparation, to achieve the effects of low production cost, simple manufacturing process, and low energy consumption

Active Publication Date: 2008-05-28
江苏中鲜保鲜科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to provide an organic composite food, fruit and vegetable fresh-keeping agent that organically combines organisms and minerals in order to address the many shortcomings in the existing multi-moisture food and fruit and vegetable preservation technology.

Method used

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  • Organic composite type foodstuff, fruit and vegetables antistaling agent and preparation method thereof
  • Organic composite type foodstuff, fruit and vegetables antistaling agent and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Embodiment 1: Configuration embodiment of organic composite preservative

[0027] Components and content: 20-80% calcium oxide, 5-20% potassium permanganate, 10-30% vermiculite, 1-10% superabsorbent resin, 2-20% diatomaceous earth, the sum of each component is 100%.

[0028] Preparation method: Grind and mix calcium oxide and potassium permanganate, then add vermiculite, superabsorbent resin and diatomaceous earth in turn, after mixing and stirring evenly, use paper-plastic packaging that meets certain air permeability requirements. .

[0029] Air permeability of paper and plastic packaging: the requirement is 40-70ml / min·30.5cm 2 ·220mm H 2 O column, such as three-layer composite packaging of PET / coated paper / PE or PA / coated paper / PE.

Embodiment 2

[0030] Embodiment 2: sealing sample of fresh betel nut

[0031] Weigh 45% calcium oxide and 8% potassium permanganate and crush them into 20 meshes, mix them, then add 27% vermiculite, 8% superabsorbent resin and 12% diatomaceous earth in turn, mix and stir evenly and use PET / Laminated paper / PE three-layer composite packaging is made into a small package, and the small package containing the preservative is placed in a high-barrier food-grade composite film bag containing fresh betel nuts (6g of preservative for every 500g of fresh betel nuts), seal.

[0032] The fresh betel nuts packaged with preservative are kept fresh at normal temperature (temperature 20-24°C, humidity 58-78%RH), refrigerated (temperature 5°C, humidity 55%RH) and high-temperature and high-humidity (temperature 26-32%RH). , Humidity 65~78%RH) fresh-keeping storage, observe the mold of fresh betel nut, yeast breeding time and mildew, fermentation, browning period, the results are as follows:

[0033] Norm...

Embodiment 3

[0036] Embodiment 3: fresh chestnut sealing sample

[0037] Weigh 56% calcium oxide and 12% potassium permanganate and crush them into 20 meshes, mix them, then add 15% vermiculite, 3% superabsorbent resin and 14% diatomaceous earth in turn, and use PA / coated paper / PE three-layer composite packaging is made into a small package, and the small package containing the preservative is placed in a high-barrier food-grade composite film bag containing fresh chestnuts (6g of preservative for every 500g of fresh chestnuts), seal.

[0038] Store fresh chestnuts packaged with preservatives at high temperature and high humidity (temperature 26-34°C, humidity 60-75% RH), observe the mildew, softening and browning period of fresh chestnuts and high temperature and high humidity (temperature 26-75% RH). 34 ℃, humidity 60 ~ 75% RH) natural storage and no preservative natural refrigeration (temperature 5 ℃, humidity 50% RH) storage conditions were delayed at least 90 days or more and 45 day...

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Abstract

The invention discloses an organic compound fresh-keeping agent of food, fruit and vegetable and a preparation method thereof. The components and contents of the fresh-keeping agent are: 20-80 percent of calcium oxide, 5-20 percent of potassium permanganate, 10-30 percent of buldymite, 1-10 percent of high water-absorbing resins and 2-20 percent of diatomite. The preparation method is that the calcium oxide and the potassium permanganate are grinded and mixed, and the buldymite, the high water-absorbing resins and the diatomite are put into the mixture in sequence and packed in paper-plastic wrappage after mixed and stirred evenly. The fresh-keeping agent has unique formula, wide raw materials sources, simple technique, low cost and no pollution, and can effectively eliminate gases such as ethylene produced by packed materials as well as absorb free water and free grease produced by the wrappage and peculiar smell, and inhibit the growth of mould, naerobe and microzyme, thus being particularly suitable for fresh-keeping, storage and transportation of succulent food with a water content of 30 percent to 58 percent or water activity value of more than 0.75, fresh fruit and vegetable, meat products, plant raw medicinal materials and oleaginous food.

Description

technical field [0001] The invention relates to an organic compound food for food, fresh fruits and vegetables and meat products, especially for foods with 30%<moisture content<58% or water activity value (Aw) above 0.75, fresh fruits and vegetables and meat products Fruit and vegetable fresh-keeping agent and preparation method thereof. Background technique [0002] At present, using sodium dithionite, iron base, sodium sulfite, resorcinol, sodium sulfide, potassium borohydride, sodium bicarbonate, ferrous sulfate, manganese dichloride, etc. , glucose, citric acid, carbendazim, benomyl, phosphoric acid, lactic acid, smearing edible wax, edible oil plus emulsifier spraying, dipping liquid soaking, silkworm cocoon plus adsorption body, etc. There are many technologies and their applications are more common. However, most of these methods can only be applied to the storage of low water content less than 30% or low water activity value (Aw) items, food and fruits and ve...

Claims

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Application Information

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IPC IPC(8): A23B7/153A23B7/155A23B7/154
Inventor 俞锃
Owner 江苏中鲜保鲜科技有限公司
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