Fresh-keeping slow-release agent for fruits and vegetables and preparation method thereof

A slow-release agent, fruit and vegetable technology, applied in the field of fresh-keeping slow-release agent for fruits and vegetables and its preparation, can solve the problems of fruit and vegetable damage, achieve the effects of reducing rot and loss, good anti-oxidation effect, and delaying aging and corruption

Inactive Publication Date: 2019-11-05
南京天华科技开发有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] But existing ClO 2 Preservatives release ClO during storage and transportation of fruits and vegetables 2 Disadvantages that the gas velocity is too fast and the concentration is too high, which may cause phytotoxicity to fruits and vegetables

Method used

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  • Fresh-keeping slow-release agent for fruits and vegetables and preparation method thereof
  • Fresh-keeping slow-release agent for fruits and vegetables and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A fresh-keeping slow-release agent for fruits and vegetables, consisting of the following components in parts by weight: 15 parts of sodium chlorite, 3 parts of butyl hydroxyanisole, 60 parts of activated diatomite, 30 parts of oyster shell powder, NaCl and Mg ( Oh) 2 5 parts of composite inorganic salt, 18 parts of gum arabic powder / acrylamide copolymer, 2 parts of sodium lauryl laurate, 1 part of sodium stearate, 5 parts of sodium carboxymethyl cellulose, obtained by mixing at a weight ratio of 1:1 Parts, 8 parts of triacetyl-β-cyclodextrin.

[0025] Wherein, the preparation method of active diatomite is:

[0026] Add diatomaceous earth to mixed acid (obtained by mixing sulfuric acid and tartaric acid at a weight ratio of 5:1) at 50°C for 35 minutes and then filter out, wash with water to neutrality, dry at 90°C for 10 hours, then heat up to 300°C for calcination for 2 hours.

[0027] The preparation method of gum arabic powder / acrylamide copolymer is as follows:

...

Embodiment 2

[0032] A fresh-keeping slow-release agent for fruits and vegetables, which is composed of the following ingredients in parts by weight: 10 parts of sodium chlorite, 1 part of butyl hydroxyanisole, 55 parts of activated diatomite, 32 parts of oyster shell powder, CaCl 2 and Ca(OH) 2 6 parts of composite inorganic salt mixed at a weight ratio of 1:1, 15-20 parts of gum arabic powder / acrylamide copolymer, 2-4 parts of sodium lauryl laurate, 1-2 parts of sodium stearate, carboxylate 4-8 parts of sodium methylcellulose, 5-10 parts of triacetyl-β-cyclodextrin.

[0033] Wherein, the preparation method of active diatomite is:

[0034] Add diatomaceous earth to mixed acid (obtained by mixing nitric acid and tartaric acid at a weight ratio of 5:1) and immerse at 50°C for 30 minutes, then filter out, wash to neutral, dry at 90°C for 6 hours, then heat up to 350°C and calcinate for 3 hours.

[0035] The preparation method of gum arabic powder / acrylamide copolymer is as follows:

[0036...

Embodiment 3

[0040] A fresh-keeping slow-release agent for fruits and vegetables, which consists of the following ingredients in parts by weight: 10 parts of sodium chlorite, 2 parts of butyl hydroxyanisole, 60 parts of activated diatomite, 35 parts of oyster shell powder, MgCl 2 and Mg(OH) 2 6 parts of composite inorganic salt mixed at a weight ratio of 1:1, 20 parts of gum arabic powder / acrylamide copolymer, 3 parts of sodium lauryl laurate, 1 part of sodium stearate, 8 parts of sodium carboxymethyl cellulose Parts, 8 parts of triacetyl-β-cyclodextrin.

[0041] Wherein, the preparation method of active diatomite is:

[0042] Add diatomaceous earth to mixed acid (obtained by mixing sulfuric acid and tartaric acid at a weight ratio of 5:1) at 50°C for 45 minutes and then filter out, wash with water to neutrality, dry at 100°C for 10 hours, and heat up to 500°C for 2 hours.

[0043] The preparation method of gum arabic powder / acrylamide copolymer is as follows:

[0044] Add microcrystall...

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Abstract

The invention provides a fresh-keeping slow-release agent for fruits and vegetables and a preparation method thereof, and relates to the technical field of fresh-keeping of fruits and vegetables. Thefresh-keeping slow-release agent is composed of the following components in parts by weight: 10-20 parts of sodium chlorite, 1-4 parts of butyl hydroxyanisole, 50-60 parts of active diatomite, 30-40 parts of oyster shell powder, 5-10 parts of a composite inorganic salt, 15-20 parts of an Arabic gum powder / acrylamide copolymer, 2-4 parts of sodium lauryl laurate, 1-2 parts of sodium stearate, 4-8 parts of sodium carboxymethylcellulose, and 5-10 parts of triacetyl-beta-cyclodextrin. The release time of ClO2 in the fresh-keeping slow-release agent for the fruits and vegetables is long, and the fresh-keeping effect is good. The fresh-keeping slow-release agent without film coating treatment has large release amount of ClO2 gas in the previous period, has fast release speed and easily producesdamage on fruits and vegetables; the fresh-keeping slow-release agent without film coating treatment has small release amount of ClO2 in the later period and difficultly plays a fresh-keeping effect.

Description

technical field [0001] The invention relates to the technical field of fresh-keeping of fruits and vegetables, in particular to a slow-release agent for fresh-keeping of fruits and vegetables and a preparation method thereof. Background technique [0002] Fruits and vegetables are natural nutritious foods that contain a variety of nutrients needed by human life. my country's fruit planting area is the largest in the world, and its total output ranks third. However, the production of fruits and vegetables has strong seasonality, regionality, and the perishability of fruits and vegetables, which is different from the diverse needs of consumers for fruits and vegetables. The nature and the urgency of off-season adjustment are contradictory. Due to insufficient storage capacity and imperfect fresh-keeping technology, the annual output loss is nearly 30%. [0003] Harvested fruits and vegetables are still living organisms, and they also perform complex life activities such as do...

Claims

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Application Information

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IPC IPC(8): A23B7/157A23B7/154A23B7/144
CPCA23B7/144A23B7/154A23B7/157
Inventor 应丹青
Owner 南京天华科技开发有限责任公司
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