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A kind of packing method of fig fresh fruit

A packaging method and technology for figs, which are used in packaging, food packaging, transportation packaging, etc., can solve problems such as difficult to clean, difficult to store for a long time, harmful to the human body, etc., and achieve the effects of being convenient to carry, preventing frostbite of figs, and being light in weight.

Inactive Publication Date: 2019-07-16
安徽省怡果生态科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] With the improvement of people's living standards and changes in lifestyles, the proportion of fruits in people's food composition is increasing. As a kind of fruit, figs have soft flesh, rich nutrition, sweet fruity taste, and contain a lot of glucose and Fructose, more than 30 kinds of lipid substances, has the functions of clearing away heat and moistening intestines, helping digestion, protecting liver and detoxifying, and is very popular among the public. The ripening period of figs is from early July to mid-October. The weather is hot and figs are soft fruits. It is generally difficult to preserve for a long time. At present, fruits are kept fresh by coating preservatives on the surface of fruits. Most of these preservatives are composed of chemical components, which are difficult to clean and harmful to the human body.

Method used

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  • A kind of packing method of fig fresh fruit
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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Embodiment 1, a kind of packing method of fig fresh fruit,

[0016] Partially heat-seal the opening of the inner packaging layer and the outer packaging layer, leaving a 3mm long hole to fill the outer packaging layer with liquid nitrogen;

[0017] Put the fresh figs into the inner packaging layer and seal the inner packaging layer;

[0018] Wherein, the inner side of the inner packaging layer is coated with a preservative, and the preservative is composed of 2 parts of sodium tripolyphosphate, 1 part of carboxymethyl cellulose, 1 part of gluconolactone, 3 parts of xanthan gum and It is obtained by mixing and heating water, and the antistaling agent is passed through a laminating machine at a high temperature to form a fresh-keeping layer on the inner side of the inner packaging layer;

[0019] After filling liquid nitrogen into the outer packaging layer, continue to fill the gas until the outer packaging layer is completely inflated, and completely heat seal the openi...

Embodiment 2

[0023] Embodiment 2, a kind of packing method of fig fresh fruit,

[0024] Partially heat-seal the opening of the inner packaging layer and the outer packaging layer, leaving a 4mm long hole to fill the outer packaging layer with liquid nitrogen;

[0025] Put the fresh figs into the inner packaging layer and seal the inner packaging layer;

[0026] Wherein, the inner side of the inner packaging layer is coated with a fresh-keeping agent, and the fresh-keeping agent is composed of 2.5 parts of sodium tripolyphosphate, 1.2 parts of carboxymethyl cellulose, 1.5 parts of gluconolactone, 4 parts of xanthan gum and It is obtained by mixing and heating water, and the antistaling agent is passed through a laminating machine at a high temperature to form a fresh-keeping layer on the inner side of the inner packaging layer;

[0027] After filling liquid nitrogen into the outer packaging layer, continue to fill the gas until the outer packaging layer is completely inflated, and complete...

Embodiment 3

[0031] Embodiment 3, a kind of packing method of fig fresh fruit,

[0032] Partially heat-seal the opening of the inner packaging layer and the outer packaging layer, leaving a 5mm long hole to fill the outer packaging layer with liquid nitrogen;

[0033] Put the fresh figs into the inner packaging layer and seal the inner packaging layer;

[0034] Wherein, the inner side of the inner packaging layer is coated with a preservative, and the preservative is composed of 3 parts of sodium tripolyphosphate, 1.5 parts of carboxymethyl cellulose, 2 parts of gluconolactone, 5 parts of xanthan gum and It is obtained by mixing and heating water, and the antistaling agent is passed through a laminating machine at a high temperature to form a fresh-keeping layer on the inner side of the inner packaging layer;

[0035] After filling liquid nitrogen into the outer packaging layer, continue to fill the gas until the outer packaging layer is completely inflated, and completely heat seal the o...

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Abstract

The invention belongs to the field of packaging, and in particular relates to a method for packaging a fresh fig. The method comprises the steps: performing heat sealing on the opening parts of an inner packaging layer and an outer packaging layer; putting the fresh fig into the inner packaging layer; and sealing the inner packaging layer, wherein a preservative coats the inner side of the inner packaging layer; liquid nitrogen and gas are filled in the inner packaging layer; a cold preserving agent coats the outer side of the outer packaging layer; and the finally packaged fig is convenient to carry and light in weight and avoids mildew, and rotten, water loss, wilt and browning phenomena are avoided when the fig is stored for 15 days at normal temperature.

Description

technical field [0001] The invention belongs to the field of packaging, and in particular relates to a packaging method for fresh figs. Background technique [0002] With the improvement of people's living standards and changes in lifestyles, the proportion of fruits in people's food composition is increasing. As a kind of fruit, figs have soft flesh, rich nutrition, sweet fruity taste, and contain a lot of glucose and Fructose, more than 30 kinds of lipid substances, has the functions of clearing away heat and moistening intestines, helping digestion, protecting liver and detoxifying, and is very popular among the public. The ripening period of figs is from early July to mid-October. The weather is hot and figs are soft fruits. It is generally difficult to preserve for a long time. At present, fruits are kept fresh by coating preservatives on the surface of fruits. Most of these preservatives are composed of chemical components, which are difficult to clean and are harmful ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): B65B31/00B65B25/04B65B51/10B65D81/28B65D81/38B65D85/34B65D75/38B65D81/18
CPCB65B25/041B65B31/00B65B51/10B65B2220/20B65D75/38B65D81/18B65D81/28B65D81/3888B65D85/34
Inventor 王中伟
Owner 安徽省怡果生态科技有限公司
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