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Making method of controllable release fruit and vegetable freshness keeping medicine bag and packaging film

A technology of fruit and vegetable preservatives and preservatives, applied in the fields of fruit and vegetable preservation, food preservation, food science, etc., can solve the problems of complex production process, difficult packaging and storage atmosphere, and difficult control of alcohol release, so as to reduce consumption and inhibit The growth of bacteria, the effect of reducing the rate

Active Publication Date: 2014-09-10
BEIJING INSTITUTE OF GRAPHIC COMMUNICATION
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the existing patent 200510041240.7, a granular attapulgite alcohol preservative is disclosed, which is composed of porous granular attapulgite, edible alcohol, citric acid, sodium diacetate and water, but the amount of alcohol release is not easy to control
Patent 200810025653.X discloses an alcohol preservative packaging paper and its preparation method. The release of ethanol is controlled by a microporous film made by various processes or a perforated film made by a mechanical method. Fruits and vegetables provide high humidity, suitable oxygen and carbon dioxide modified atmosphere packaging storage atmosphere

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Dissolve 1% potassium sorbate in ethanol and acetaldehyde preservative solution mixed at a ratio of 98:2, and then make a preservative with the ratio of expanded vermiculite 1g: 3ml preservative solution, and then use modified polyolefin material Sealed into a preservative small package. The modified polyolefin material used uses LDPE as the base resin, adds 15wt% styrene-butadiene block copolymer and 5wt% styrene-ethylene copolymer, and then goes through the blown film process to form a modified polyolefin after blending. permanent polyolefin film.

[0018] For the sugar tangerines kept fresh with the preservative and the packaging film, the carbon dioxide and oxygen concentrations in the packaging bags, the good fruit rate and weight loss data of the tangerines are shown in the table below. Under the temperature condition of 5-10°C, the storage period of different varieties of Shatangju can be extended to 40-80 days, and the fresh-keeping effect is obvious.

[0019]...

Embodiment 2

[0021] Dissolve 0.5% potassium sorbate in ethanol and acetaldehyde preservative solution mixed at a ratio of 20:80, and then make a preservative with the ratio of expanded vermiculite 1g:2ml preservative solution, and then use modified polyolefin material Sealed into a preservative small package. The modified polyolefin material used uses LDPE as the base resin, adding 10wt% styrene-ethylene copolymer, 10wt% styrene-butylene polymer and 15wt% styrene-ethylene-butylene-styrene Copolymer, blended and then extruded to form a modified polyolefin film.

[0022] For the grapes kept fresh with this preservative and the packaging film, the carbon dioxide and oxygen concentrations in the packaging bag, the good fruit rate and weight loss data of the grapes are shown in the table below. Under the temperature condition of -1~6℃, the storage period of different varieties of grapes can be extended to 60~110 days, and the preservation effect is obvious.

[0023] fruit

Embodiment 3

[0025] Dissolve 0.5% potassium sorbate in ethanol and acetaldehyde preservative solution mixed at a ratio of 90:10, and then make a preservative with a ratio of 1g of expanded vermiculite: 3ml preservative solution, and then use modified polyolefin material Sealed into a preservative small package. The modified polyolefin material used is based on 95% LDPE and 5% CPP as the base resin, adding 10wt% styrene-butadiene block copolymer and 25wt% styrene-ethylene-butylene-benzene Ethylene copolymer, blended and then blown to form a modified polyolefin film.

[0026] For strawberries kept fresh with this preservative and packaging film, the carbon dioxide and oxygen concentration in the packaging bag, the good fruit rate and weight loss data of strawberries during the preservation period are shown in the table below. Under the temperature condition of 2-10°C, the fresh-keeping period of different varieties of strawberries can be extended to 15-40 days, and the fresh-keeping effect ...

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PUM

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Abstract

The invention relates to a making method of a controllable release fruit and vegetable freshness keeping medicine bag and a packaging film, and belongs to the technical field of food, fruit and vegetable freshness keeping. The making method comprises the following steps: dissolving potassium sorbate in a solvent to obtain a mixed freshness keeping agent solution, adsorbing the mixed freshness keeping agent solution in a carrier embedded in expanded vermiculite, and packaging and sealing by a modified polyolefin material, wherein the solvent is ethanol, acetaldehyde or a mixed solution containing ethanol and acetaldehyde according to an arbitrary ratio, and the amount of potassium sorbate accounts for 0.5-3% of the mass of the solvent; and the modified polyolefin material is a film formed through the steps of blending matrix resin comprising LDPE, LLDPE and CPP with 2-15wt% of SBS and / or 5-50wt% of an amorphous substance, and carrying out blow molding or co-extrusion, and the amorphous substance is one or more of a styrene-ethylene copolymer, a styrene-butylene polymer or SEBS. The above controllable release freshness keeping agent and its packaging film can be used for the long-acting freshness keeping of fruits comprising sugar oranges, grapes, strawberries, cherry tomatoes and the like, and vegetables.

Description

technical field [0001] The invention belongs to the technical field of food and fruit and vegetable fresh-keeping, and in particular relates to the preparation of a controlled-release fruit and vegetable fresh-keeping agent and a modified atmosphere packaging film. technical background [0002] After fresh fruits and vegetables are picked, they will gradually shrink or even rot due to the strong respiration, accompanied by the evaporation of water and the consumption of nutrients. Therefore, preservatives are often used to inhibit the growth of fungi on the surface of fruits and vegetables, thereby prolonging the storage period. In addition, sealing fresh fruits and vegetables in packaging materials can not only prevent water loss, but also reduce the oxygen content in the packaging bag, reduce the respiration rate of fruits and vegetables, and delay the consumption of nutrients. In the existing patent 200510041240.7, a granular attapulgite alcohol preservative is disclosed...

Claims

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Application Information

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IPC IPC(8): A23B7/154C08L23/06C08L23/08C08L23/12C08L53/02C08L25/08
Inventor 付亚波李东立许文才姜艳茹
Owner BEIJING INSTITUTE OF GRAPHIC COMMUNICATION
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