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Novel green fruit and vegetable coating preservative and preparation process thereof

A film-coating preservative and a technology for the preparation process, which are applied in the direction of protecting fruits/vegetables with a coating protective layer, etc., can solve the problems of film cracking, poor fresh-keeping effect, poor toughness, etc., and achieve low cost and improved film formation. effect, effect of good quality characteristics

Active Publication Date: 2013-10-09
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the previous research, it was found that chitosan is easy to crystallize without adding additives such as propylene glycol, polyvinyl alcohol, and Tween, and has poor toughness. not effectively

Method used

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  • Novel green fruit and vegetable coating preservative and preparation process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] 1) The natural chitosan is subjected to 30kGy electron beam irradiation treatment to obtain degraded chitosan, for subsequent use;

[0026] 2) Anhydrous acetic acid is dissolved in distilled water to be prepared into an acetic acid solution with a volume concentration of 1mL / 100mL, and then the degraded chitosan is dissolved in the acetic acid solution to prepare a chitosan solution with a mass percent concentration of 0.5%. ;

[0027] 3) Dissolving konjac fine powder in distilled water, conventionally stirring, and preparing a solution of konjac fine powder with a concentration of 0.3% by mass percentage, taking the supernatant and setting aside;

[0028] 4) Mix the chitosan solution with the supernatant of the konjac fine powder solution in a ratio of 1:1 by volume, stir conventionally, and prepare a coating preservative.

Embodiment 2

[0030] 1) The natural chitosan is subjected to 100kGy electron beam irradiation treatment to obtain degraded chitosan, for subsequent use;

[0031] 2) Anhydrous acetic acid is dissolved in distilled water to be prepared into an acetic acid solution with a volume concentration of 1mL / 100mL, and then the degraded chitosan is dissolved in the acetic acid solution to prepare a chitosan solution with a mass percentage concentration of 2%. ;

[0032] 3) Dissolving the konjac fine powder in distilled water, stirring conventionally, and preparing a konjac fine powder solution with a concentration of 0.5% by mass percentage, taking the supernatant and setting aside;

[0033] 4) Mix the chitosan solution with the supernatant of the konjac fine powder solution in a ratio of 1:1 by volume, stir conventionally, and prepare a coating preservative.

Embodiment 3

[0035] 1) The natural chitosan is subjected to 150kGy electron beam irradiation treatment to obtain degraded chitosan, for subsequent use;

[0036] 2) anhydrous acetic acid is dissolved in distilled water and is mixed with the acetic acid solution that volume concentration is 1mL / 100mL, then described degraded chitosan is dissolved in described acetic acid solution, is mixed with the chitosan solution that mass percent concentration is 3% ;

[0037] 3) Dissolving konjac fine powder in distilled water, conventionally stirring, and preparing a konjac fine powder solution with a concentration of 1.5% by mass percentage, taking the supernatant for subsequent use;

[0038]4) Mix the chitosan solution with the supernatant of the konjac fine powder solution in a ratio of 1:1 by volume, stir conventionally, and prepare a coating preservative.

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Abstract

The invention relates to a novel green fruit and vegetable coating preservative, which comprises degraded chitosan and konjac powder, wherein the degraded chitosan is obtained by electron beam irradiation for natural chitosan. The preparation process of the novel green fruit and vegetable coating preservative comprises the following steps of: obtaining the degraded chitosan for later use by electron beam irradiation treatment; dissolving the degraded chitosan in an acetic acid solution with the volume concentration of 1mL / 100mL to be prepared into a chitosan solution with the mass percentage concentration of 0.5-3 percent; dissolving the konjac powder in distilled water to be prepared into a konjac powder solution with the mass percentage concentration of 0.3-1.5 percent, and taking supernate for later use; and mixing the chitosan solution and the supernate of the konjac powder solution according to the volume ratio of 1:1-1:3 to be prepared into the novel green fruit and vegetable coating preservative. The novel green fruit and vegetable coating preservative has a good effect, the preparation process is simple and is easily operated, the cost is low, and the novel green fruit and vegetable coating preservative can be used in large-scale fruit and vegetable fresh keeping.

Description

technical field [0001] The invention relates to the field of fresh-keeping of fruits and vegetables, in particular to a novel green coated fresh-keeping agent for fruits and vegetables and a preparation process thereof. Background technique [0002] Fruits and vegetables have unique flavor and high economic and nutritional value. It is not only an indispensable food in people's daily life, but also an important processing raw material in the food industry, which plays an important role in people's daily life. However, fruit and vegetable production has strong seasonality and regional characteristics, and post-harvest losses are serious. According to the survey results of more than 50 countries by the Food and Agriculture Organization of the United Nations (FAO), the average loss rate of fruits and vegetables in developing countries after harvest is more than 30%, while in developed countries The national loss is less than 5%, among which, the loss rate of the United States i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/16
Inventor 李淑荣马菲周林燕易建勇李亚茹张乐魏明曹珍
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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