Preparation method of compound food deoxidizing agent

Abstract

The invention discloses a preparation method of a compound food deoxidizing agent, belongs to the technical field of deoxidizing agent preparation, and aims to overcome the defects of poor refreshment and corrosion prevention effects due to high moisture regain and low oxygen absorbing rate after use of the conventional iron-based deoxidizing agent with a poor low-temperature deoxidizing effect. The preparation method of the compound food deoxidizing agent comprises the following steps: making montmorillonite serving as a filling substance load platinum ions provided through a chloroplatinic acid solution; smelting and wrapping the platinum ions at a high temperature to increase the catalyzing efficiency; burning magnesium powder in nitrogen gas to generate magnesium oxide, and smelting the magnesium oxide on the surface of the filling substance; oxidizing the humic acid with hydrogen peroxide; sulfonating the humic acid oxide through sulfur trioxide to improve absorption of sulfur dioxide and ammonia gas; mixing the humic acid oxide with iron powder and sodium hydrosulfite to prepare the compound food deoxidizing agent. Compared with the conventional deoxidizing agent, the compound food deoxidizing agent prepared by the method has the advantages that the oxygen absorbing rate is increased by 18 to 22 percent, and the moisture regain after use is lowered by 26 to 35 percent.

Description

technical field [0001] The invention relates to a preparation method of a composite food deoxidizer, belonging to the technical field of deoxidizer preparation. Background technique [0002] While people are developing food production and food processing, food preservation has been highly valued. In order to achieve the purpose of food preservation, preservation, and prolonging the shelf life and shelf life of food, people have adopted various preservation techniques, such as refrigeration, irradiation, etc., but the most convenient and economical technique is to use deoxidizer preservation and other methods. It removes oxygen in a closed container through a chemical reaction in a short period of time, making the food in an anaerobic state, effectively controlling the growth of microorganisms such as bacteria and mold, and preventing the oxidation of oil, so as to effectively maintain the color, aroma, and taste of food, and prevent Nutrients such as vitamins are oxidized a...

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention: Aiming at the disadvantages that the current iron-based deoxidizers have poor low-temperature deoxidation effect, high moisture regain and low oxygen absorption rate after use, resulting in poor fresh-keeping and anti-corrosion effects, a kind of montmorillonite is provided. The filling material provides platinum ions through chloroplatinic acid solution, so that montmorillonite supports platinum ions, and melts and wraps platinum ions at high temperature to increase catalytic efficiency. Magnesium nitride is generated by burning magnesium powder in nitrogen and melted into the filling material On the surface, oxidize humic acid with hydrogen peroxide, sulfonate the oxidized humic acid with sulfur trioxide, increase the absorption of sulfur dioxide and ammonia, and finally mix it with iron powder and sodium dithionite to prepare a composite food deoxidizer, the present invention Magnesium nitride and water are used to generate magnesium hydroxide and ammonia gas under the catalysis of platinum, ammonia gas is adsorbed by the treated humic acid, and sulfur dioxide produced by the reaction of ammonia gas and sodium dithionite with oxygen is produced in an environment with water Ammonium bisulfate, and quickly react with oxygen to generate ammonium sulfate, protect the iron powder during deoxidation, and improve the deoxidation efficiency at the same time. Lead to the problem of poor fresh-keeping and anti-corrosion effect