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Nanometer fruits and vegetables normal temperature antistaling agent and method for producing the same

A preservative and room temperature technology, applied in the field of nano fruit and vegetable preservative at room temperature and its preparation, can solve the problems of unrealistic theoretical products, single ingredients, high cost, etc., and achieve good bacteriostatic and fresh-keeping effects, comprehensive formula, and low cost Effect

Inactive Publication Date: 2008-06-11
新昌县群星实业有限公司
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  • Abstract
  • Description
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  • Application Information

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Problems solved by technology

[0004] The Chinese patent application with the patent application number CN02108636.2 discloses a nano-preservative for fruits and vegetables and its preparation method. It introduces a liquid nano-preservative. Its single component is nano-titanium dioxide, and it is added to the surface of fruits, vegetables and food Preservatives that may contaminate food
[0005] The Chinese patent application with the patent application number CN200610012411.8 discloses a nano bioactive fruit and vegetable preservative and its preparation method, and introduces a nano-SiO 2 , Nano Al 2 o 3 , Nano MgO, Nano TiO 2 and nano ZrO 2 The fruit and vegetable preservative is made by mixing and dispersing the components evenly after high-speed stirring. However, all nano products are used, and the cost is high, which is an unrealistic theoretical product.

Method used

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  • Nanometer fruits and vegetables normal temperature antistaling agent and method for producing the same

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Effect test

Embodiment 1

[0013] The formula of the preservative is as follows: Nano TiO 2 0.5%, nano silver titanium material 0.1%, muscovite 5%, NBJ 0.2%, vermiculite 7%, activated carbon 2%, iron powder 2%, silicon dioxide 10%, cinnamaldehyde 0.001%, aluminum oxide 2.5% , The rest is zeolite. This formula is suitable for fruits and vegetables with moderate water content and short storage time, such as moldy dried vegetables, fresh kelp, seaweed, etc. which are prone to mildew.

[0014] The preparation of the above-mentioned antistaling agent is as follows: 1) Mix muscovite with nano titanium dioxide and nano silver titanium uniformly, stir in silicon dioxide, and prepare material 1; 2) mix ethyl p-hydroxybenzoate and propyl p-hydroxybenzoate, Mix the iron powder and activated carbon evenly, stir in the vermiculite particles, for material 2; 3) dissolve cinnamaldehyde in alcohol, stir in zeolite and aluminum oxide, for material 3; 4) stir and mix material 1 and material 2, Stir in material 3; 5) Put the ...

Embodiment 2

[0016] The formula of the preservative is as follows: Nano TiO 2 5%, nano silver titanium material 0.5%, muscovite 15%, NBJ 0.05%, vermiculite 5%, activated carbon 3%, iron powder 4%, silicon dioxide 8%, cinnamaldehyde 0.005%, aluminum oxide 4% , The rest is zeolite. This formula is suitable for most fruits and vegetables whose skins are close to the flesh, such as eggplant, fresh corn, strawberries, plums, apples, etc.

Embodiment 3

[0018] The formula of the preservative is as follows: Nano TiO 2 10%, nano silver titanium material 0.01%, muscovite 15%, NBJ 0.2%, vermiculite 2%, activated carbon 2%, iron powder 1%, silicon dioxide 8%, cinnamaldehyde 0.001%, aluminum oxide 2.5% , The rest is zeolite. This formula is suitable for peelable fruits with soft skin, such as bananas, persimmons, fresh lychees, apples, peaches, etc.

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Abstract

The invention discloses a nanometer normal temperature antistaling agent for vegetables and fruits and process for preparation. The current nanometer normal temperature antistaling agent for vegetables and fruits has the possibly of polluting food and the cost is high. The antistaling agent of the invention comprises raw materials with the following weight percent, nanometer titanium oxide 0.5-10%, nanometer silver titanium 0.01-1%, antonite 5-20%, the mixture of methyl-p-hydroxybenzoate and propyl p-hydroxybenzoate 0.05-1%, ferrous powder 1-5%, cinnamic aldehyde 0.001-0.01%, activated char 2-7%, and the others are carriers. The antistaling agent has a comprehensive formulation, and has the advantages of excellent bacteria-inhibiting and fresh-keeping effects, low cost and no pollution to vegetables and fruits, and is safe to be used.

Description

Technical field [0001] The invention relates to a nanometer fruit and vegetable fresh-keeping agent at room temperature and a preparation method thereof. Background technique [0002] During the storage process, fruits and vegetables will release ethylene and carbon dioxide gas. These gases can cause ripening, aging and even decay of fruits and vegetables. In order to eliminate the influence of ethylene and carbon dioxide gas emitted by fruits and vegetables on fruits and vegetables, the preservatives currently used are mainly two types of adsorption type based on activated carbon and oxidation decomposition type based on potassium permanganate. Although the former has a high gas removal rate, the activated carbon becomes invalid after saturation, and there is even the possibility of desorption; the latter has the disadvantages of slow gas removal speed and insignificant preservation effect. [0003] In addition, the harmful bacteria remaining on the surface of fruits and vegetab...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/00A23B7/154A23B7/157C09K15/34
Inventor 周玉翔丁青松
Owner 新昌县群星实业有限公司
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