Fruit and vegetable preservative paper containing compound enzymes and preparation method thereof

A fruit and vegetable preservation and compound enzyme technology, which is applied in the field of biological enzymes, can solve the problems of unstable speed, fruit and vegetable bleaching damage, unpleasant smell of sulfur dioxide, etc., and achieves the effects of preventing reproduction, preventing irritation, and having good application prospects.

Inactive Publication Date: 2017-01-11
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The current preservation of fruits and vegetables mainly uses sulfites that can release sulfur dioxide, but in the process of use, sulfites release sulfur dioxide at a fast and unstable rate, and sulfur dioxide has an unpleasant smell. When the concentration is high, it will cause bleaching damage to fruits and vegetables. The human body is corrosive

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] (1) Glucose oxidase was dissolved in distilled water to prepare a 20 ppm glucose oxidase solution.

[0023] (2) Dissolving catalase in distilled water to prepare a 20 ppm catalase solution.

[0024] (3) Glucose was dissolved in distilled water to prepare a 2 g / L glucose solution.

[0025] (4) Add distilled water into the dissolving tank, start the agitator, add oxidized starch, adjust the mass concentration to 25%, stir evenly, heat to 90°C, continue stirring for 25min to make it transparent, and cool to 55°C.

[0026] (5) Adjust the temperature of the glove box to be 50°C, and in the glove box, prepare the glucose oxidase solution, catalase solution, glucose solution, Stir the starch glue evenly according to the mass ratio of 4:4:4:88.

[0027] (6) The mixed solution prepared in step (5) is pressed at 18g / m 2 The amount of coating is evenly applied to one side of the paper, and the two sides coated with the mixture are bonded together to form a wrapping paper with t...

Embodiment 2

[0029] (1) Glucose oxidase was dissolved in distilled water to prepare a 50 ppm glucose oxidase solution.

[0030] (2) Dissolving catalase in distilled water to prepare a 50 ppm catalase solution.

[0031] (3) Glucose was dissolved in distilled water to prepare a 5 g / L glucose solution.

[0032] (4) Add distilled water into the dissolving tank, start the agitator, add oxidized starch, adjust the mass concentration to 25%, stir evenly, heat to 90°C, continue stirring for 25min to make it transparent, and cool to 55°C.

[0033] (5) Adjust the temperature of the glove box to be 50°C, and in the glove box, prepare the glucose oxidase solution, catalase solution, glucose solution, Stir the starch glue solution evenly according to the mass ratio of 5:5:5:85.

[0034] (6) The mixed solution prepared in step (5) is pressed at 20g / m 2 The amount of coating is evenly applied to one side of the paper, and the two sides coated with the mixture are bonded together to form a wrapping pap...

Embodiment 3

[0036] (1) Glucose oxidase was dissolved in distilled water to prepare a 70 ppm glucose oxidase solution.

[0037] (2) Dissolving catalase in distilled water to prepare a 70 ppm catalase solution.

[0038] (3) Glucose was dissolved in distilled water to prepare a 7 g / L glucose solution.

[0039] (4) Add distilled water into the dissolving tank, start the agitator, add oxidized starch, adjust the mass concentration to 25%, stir evenly, heat to 90°C, continue stirring for 25min to make it transparent, and cool to 55°C.

[0040] (5) Adjust the temperature of the glove box to be 50°C, and in the glove box, prepare the glucose oxidase solution, catalase solution, glucose solution, Stir the starch glue solution evenly according to the mass ratio of 6:6:6:82.

[0041] (6) The mixed solution prepared in step (5) is pressed at 22g / m 2 The amount of coating is evenly applied to one side of the paper, and the two sides coated with the mixture are bonded together to form a wrapping pap...

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PUM

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Abstract

The invention discloses fruit and vegetable preservative paper containing compound enzymes and a preparation method thereof. The preparation method comprises the following preparation steps: preparing a glucose oxidase solution, a catalase solution, a glucose solution and oxidation starch adhesive liquid, and uniformly mixing and stirring the solutions under the anaerobic operating conditions at the temperature of 45-55 DEG C according to a certain mass ratio; uniformly applying the prepared mixed solution on one side of the paper, adhering one side of two pieces of paper applied with the mixed solution together, and forming the preservative paper, namely the fruit and vegetable preservative paper containing compound enzymes. The invention provides a green, safe and non-toxic preparation method, and the prepared fruit and vegetable preservative paper has antioxidant and antibacterial properties and excellent application prospects.

Description

technical field [0001] The invention relates to the field of biological enzymes, in particular to a fruit and vegetable fresh-keeping paper containing compound enzymes and a preparation method thereof. Background technique [0002] The current preservation of fruits and vegetables mainly uses sulfites that can release sulfur dioxide, but in the process of use, sulfites release sulfur dioxide at a fast and unstable rate, and sulfur dioxide has an unpleasant smell. When the concentration is high, it will cause bleaching damage to fruits and vegetables. The human body is corrosive. Sulfite itself is also a non-environmentally friendly chemical. Therefore, it is necessary to prepare a green, safe and non-toxic fresh-keeping paper for fruits and vegetables. Contents of the invention [0003] In order to solve the shortcomings and deficiencies of the prior art, the primary purpose of the present invention is to provide a method for preparing fruit and vegetable fresh-keeping p...

Claims

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Application Information

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IPC IPC(8): D21H27/10D21H27/32D21H19/10D21H21/38D21H21/36A23B7/155
CPCA23B7/155D21H19/10D21H21/36D21H21/38D21H27/10D21H27/32
Inventor 杨仁党刘萧张明马千里
Owner SOUTH CHINA UNIV OF TECH
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