Antibacterial deodorant antistaling agent and preparation method thereof

Abstract

The invention relates to the field of refrigeration technologies and discloses an antibacterial deodorant antistaling agent and a preparation method thereof. The antibacterial deodorant antistaling agent is prepared from the following raw materials in percentage: 10-20% of kieselguhr, 2-5% of tourmaline, 10-20% of zeolite, 1-4% of silver nitrate or zinc oxide, 4-10% of air purification catalyst, 30-50% of clay and 20-30% of water. The preparation method comprises the following steps: mixing the weighed raw materials to prepare into particle shape or honeycomb shape, drying for 1-1.5 hours at a temperature of 80 DEG C, then catalyzing for 30-40 minutes at a temperature of 400 DEG C and then naturally cooling. By virtue of the antibacterial deodorant antistaling agent, the effects of moisturizing, resisting bacteria, deodorizing and retaining freshness are taken on fruits and vegetables in refrigerating chambers of refrigerators; anion is released; infrared ray is emitted; the antibacterial deodorant antistaling agent is also capable of removing the substances such as pesticide residues in the fruits and vegetables; the quality of the fruits and the vegetables is further improved.

Description

technical field [0001] The invention relates to the field of antibacterial and fresh-keeping technologies, in particular to an antibacterial, deodorant and fresh-keeping agent and a preparation method thereof. Background technique [0002] At present, the quality of fruit and vegetable foods will change during storage. There are both internal and external reasons for this. The internal reasons mainly include chemical composition, tissue structure, and biological characteristics. External reasons are the environmental factors of storage: such as humidity, temperature, gas, microorganisms, etc. [0003] The reason for the rot and deterioration of fruit and vegetable foods is mainly due to their respiration, ethylene gas and water evaporation loss, and the proliferation of microorganisms. Generally, the respiration of fresh fruit and vegetable foods is going on all the time, even after picking. Continue, because respiration needs to consume nutrients in the body, which affects...

AI Technical Summary

Problems solved by technology

[0004] In order to solve this problem, people usually store food in low-temperature environments such as refrigerators and cold storages. However, since the design temperature of the refrigerator in the refrigerator is usually about 1°C-10°C, under this temperature condition, the temperature of the fruits and vegetables in the freezer will be reduced. Water will evaporate to varying degrees, resulting in dehydration, discoloration, and dryness of fruits and vegetables, which will affect the freshness and taste of food