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Fruit and vegetable fresh-keeping film coating agent

A technology of fruit and vegetable preservation and film coating agent, which is applied in the direction of preserving fruits/vegetables with sugar and protecting fruits/vegetables with a coating protective layer, which can solve the problems of decreased antibacterial and anti-corrosion properties, poor film-forming properties, etc. , to achieve the effect of improving fresh-keeping effect, good antibacterial effect and increasing formation rate

Inactive Publication Date: 2018-01-23
陈建峰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The main technical problem to be solved by the present invention is to provide a fresh-keeping coating agent for fruits and vegetables in view of the poor film-forming properties of traditional fruit and vegetable fresh-keeping coating agents, which lead to the decline of its antibacterial and anti-corrosion properties.

Method used

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  • Fruit and vegetable fresh-keeping film coating agent
  • Fruit and vegetable fresh-keeping film coating agent

Examples

Experimental program
Comparison scheme
Effect test

example 1

[0023] Mix the plant germ and water in a mass ratio of 1:12 and add it into a beaker, let it stand and soak for 4 hours at room temperature, filter to obtain the water-soaked germ, and freeze and pulverize the obtained water-soaked germ to obtain a pulverized material, and then pulverize the obtained The material and the mass fraction of 3% citric acid solution were mixed and added into the flask according to the mass ratio of 1:3, and the flask was moved into an ultrasonic oscillator, and the ultrasonic vibration was performed for 60 minutes under the condition of an ultrasonic frequency of 55kHz to obtain a dispersion, and then the obtained dispersion was obtained. The solution was transferred to a vacuum freeze-drying oven and dried for 8 hours to obtain the germ extract; according to the mass ratio of 1:20, the 3rd instar insect larvae were mixed with a 75% ethanol solution and poured into a ball mill jar, and the ball mill was mixed for 30 minutes to obtain a ball mill mat...

example 2

[0025]Mix the plant germ and water in a mass ratio of 1:12 and add it into a beaker, let it stand and soak for 4 hours at room temperature, filter to obtain the water-soaked germ, and freeze and pulverize the obtained water-soaked germ to obtain a pulverized material, and then pulverize the obtained The material and the mass fraction of 3% citric acid solution were mixed and added into the flask according to the mass ratio of 1:3, and the flask was moved into an ultrasonic oscillator, and the ultrasonic vibration was performed for 60 minutes under the condition of an ultrasonic frequency of 55kHz to obtain a dispersion, and then the obtained dispersion was obtained. The solution was transferred to a vacuum freeze-drying box and dried for 8 hours to obtain the germ extract; the chitosan was mixed with water at a mass ratio of 1:15, stirred and mixed with a glass rod for 20 minutes, left to swell for 4 hours, and then chitosan was added 0.08 times the chitosanase, at a temperatur...

example 3

[0027] Mix the plant germ and water in a mass ratio of 1:12 and add it into a beaker, let it stand and soak for 4 hours at room temperature, filter to obtain the water-soaked germ, and freeze and pulverize the obtained water-soaked germ to obtain a pulverized material, and then pulverize the obtained The material and the mass fraction of 3% citric acid solution were mixed and added into the flask according to the mass ratio of 1:3, and the flask was moved into an ultrasonic oscillator, and the ultrasonic vibration was performed for 60 minutes under the condition of an ultrasonic frequency of 55kHz to obtain a dispersion, and then the obtained dispersion was obtained. The solution was transferred to a vacuum freeze-drying oven and dried for 8 hours to obtain the germ extract; according to the mass ratio of 1:20, the 3rd instar insect larvae were mixed with a 75% ethanol solution and poured into a ball mill jar, and the ball mill was mixed for 30 minutes to obtain a ball mill mat...

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Abstract

The invention discloses a fruit and vegetable fresh-keeping film coating agent, and belongs to the technical field of agricultural additives. The fruit and vegetable fresh-keeping film coating agent provided by the invention comprises the following components: 6-8 parts of a plant germ extract, 3-8 parts of an insect extracting solution, 3-5 parts of mixed sugar, 0.1-0.2 part of a complex enzyme,10-15 parts of a nano filler, 80-100 parts of an activated chitosan liquid and 4-8 parts of a film-forming agent, wherein the plant germ consists of wheat germ, soybean germ and apple germ. In the using process, plant cells can be effectively promoted for regeneration, and a protective film is jointly constructed on the surface of the original plant cells and the film-forming framework in the product. The fruit and vegetable fresh-keeping film coating agent prepared by the technical scheme of the invention has the characteristics of antibacterial property and corrosion resistance, has an excellent film forming property and has a wide prospect in the development of the fruit and vegetable fresh-keeping industry.

Description

technical field [0001] The invention discloses a fresh-keeping coating agent for fruits and vegetables, which belongs to the technical field of agricultural auxiliaries. Background technique [0002] Fruits and vegetables are an important part of food, and their rich vitamins, minerals and other nutrients are the main source of human nutrition and are the necessities of people's life. Due to the good biological activity of fruits and vegetables, they are easily affected by environmental factors and their own effects after picking, resulting in rot and deterioration. Generally speaking, the shelf life of fruits and vegetables is short, which not only causes a lot of waste, but also has certain food safety hazards. Therefore, on the premise of maintaining the life activities of fruits and vegetables, prolong their aging process, and ensure the freshness of fruits and vegetables , prolong its shelf life, and increase the value of fruits and vegetables, has become the research ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/16A23B7/08
Inventor 陈建峰许蘅陈龙
Owner 陈建峰
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