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Formula and preparation method of nanometer material for fresh keeping of passion fruits

A nanomaterial, passion fruit technology, applied in the direction of protecting fruits/vegetables with a protective coating, can solve problems such as spoilage, loss of fruit and vegetable quantity and quality, physiological disease microbial invasion, etc. , the effect of improving quality

Pending Publication Date: 2020-11-03
GUANGXI ZHUANG AUTONOMOUS REGION ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, after the passion fruit is picked, due to the lack of nutrient supply, the quality of fruits and vegetables such as color, flavor, and texture deteriorates, and it is easy to soften, age, suffer from postharvest physiological diseases and be invaded by microorganisms, and eventually spoilage, which makes the quantity and quality of fruits and vegetables worse. Quality suffers a lot, and post-harvest preservation is an important way to reduce losses

Method used

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  • Formula and preparation method of nanometer material for fresh keeping of passion fruits
  • Formula and preparation method of nanometer material for fresh keeping of passion fruits
  • Formula and preparation method of nanometer material for fresh keeping of passion fruits

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Embodiment 1: a kind of nano-material formula and preparation method thereof for passion fruit fresh-keeping, in 100kg, nano-material is made up of following raw materials:

[0032] Pectin 1kg;

[0033] Nano titanium dioxide 0.05kg;

[0034] Nano silver powder 0.02kg;

[0035] The balance is nano-carbon dioxide bubble water.

[0036] The pectin is passion fruit pectin.

[0037] Its preparation method comprises the following steps:

[0038] S1, preprocessing

[0039] Prepare more fresh passion fruit, cut the peel into pieces, wash it with sterile water for 3 times, dry it in an oven at 60°C for 48 hours to obtain easily crushed peel material.

[0040] Grinding the dried peel material to prevent the peel material from agglomerating during the lifting process, passing through a 50-mesh sieve to obtain peel powder, and then storing the peel powder in a sealed container at room temperature for future use.

[0041] S2, the extraction of pectin

[0042] Using citric aci...

Embodiment 2

[0061] Embodiment 2: a kind of nano-material formula and preparation method thereof for passion fruit preservation, the difference with embodiment 1 is, in 100kg, nano-material is made up of following raw material:

[0062] Pectin 0.5kg;

[0063] Nano titanium dioxide 0.02kg;

[0064] Nano silver powder 0.01kg;

[0065] The balance is nano-carbon dioxide bubble water.

[0066] In step S1, the baking time of the oven is 36 hours, and the temperature is 50°C. In step S2, the concentration of the citric acid solution is 6.6%, the extraction temperature is 71.6° C., the extraction time is 140.5 minutes, and the temperature of the hot air furnace is 35° C. In step S3, the crushing pressure of the nano-jet mill is 0.3 MPa, the gas velocity is 300 m / s, and finally the nano-material A2 is obtained.

Embodiment 3

[0067] Embodiment 3: a kind of nano-material formula and preparation method thereof for passion fruit preservation, the difference with embodiment 1 is, in 100kg, nano-material is made up of following raw materials:

[0068] Pectin 2kg;

[0069] Nano titanium dioxide 0.06kg;

[0070] Nano silver powder 0.03kg;

[0071] The balance is nano-carbon dioxide bubble water.

[0072] In step S1, the baking time of the oven is 24 hours, and the temperature is 70°C. In step S2, the concentration of the citric acid solution is 13.4%, the extraction temperature is 88.4°C, the extraction time is 80.5min, and the temperature of the hot air furnace is 400°C. In step S3, the crushing pressure of the nano jet mill is 0.8 MPa, the gas velocity is 500 m / s, and finally the nano material A3 is obtained.

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Abstract

The invention discloses a formula and preparation method of a nanometer material for fresh keeping of passion fruits, and belongs to the technical field of fresh keeping of fruits and vegetables. Every 100kg of the nanometer material consists of the following raw materials: 0.5-2kg of pectin, 0.02-0.06 kg of nanometer titanium dioxide, 0.01-0.03 kg of nanometer silver powder, and the balance of nanometer carbon dioxide sparkling water. The preparation method of the nanometer material comprises the following steps: S1, performing pretreatment; S2, performing pectin extraction: performing pectinextraction on standby peel powder to obtain passion fruit pectin; and S3, preparing the nanometer material: adding nanometer titanium dioxide and the nanometer silver powder into the passion fruit pectin, performing nanometer airflow crushing and grinding treatment to obtain a nanometer pectin composite material, and dissolving the nanometer pectin composite material into the nanometer carbon dioxide sparkling water during fresh keeping of the passion fruits to obtain the nanometer material which has a good fresh keeping effect; The shelf life of the passion fruits can be prolonged, and the quality, the color and the appearance of the passion fruits are improved.

Description

technical field [0001] The invention relates to the technical field of fresh-keeping of fruits and vegetables, more specifically, it relates to a nano-material formula for keeping passion fruit fresh and a preparation method thereof. Background technique [0002] Passion fruit is a herbaceous vine of the Passiflora family Passiflora. With the consumption of fresh fruit, passion fruit can be processed into various products such as juice, syrup, jam, ice cream, candy, jelly, frozen fruit, soft drink, dairy product, emulsifier, thickener, etc. However, after the passion fruit is picked, due to the lack of nutrient supply, the quality of fruits and vegetables such as color, flavor, and texture deteriorates, and it is easy to soften, age, suffer from postharvest physiological diseases and be invaded by microorganisms, and eventually spoilage, which makes the quantity and quality of fruits and vegetables worse. The quality suffers a great loss, and post-harvest preservation is an...

Claims

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Application Information

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IPC IPC(8): A23B7/16
CPCA23B7/16Y02A40/90
Inventor 李昌宝辛明李丽孙健周主贵盛金凤刘国明何雪梅零东宁李杰民
Owner GUANGXI ZHUANG AUTONOMOUS REGION ACAD OF AGRI SCI
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