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Preparation method of fruit and vegetable preservative paper

A fruit and vegetable preservation and preservative technology, which is applied in the fields of fruit and vegetable preservation, chemical instruments and methods, paper, etc., can solve problems such as high cost and human injury, and achieve the effects of reducing loss and waste, maintaining freshness, and delaying dehydration.

Active Publication Date: 2021-07-13
杭州洪昌纸业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this fresh-keeping method needs to be soaked and disinfected in a disinfectant, which not only costs a lot, but also easily causes harm to the human body when used in large quantities.

Method used

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  • Preparation method of fruit and vegetable preservative paper
  • Preparation method of fruit and vegetable preservative paper

Examples

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preparation example Construction

[0041] A preparation method of fruit and vegetable fresh-keeping paper, comprising the following preparation methods;

[0042] (1) Cinnamon bark extract, galangal extract, cohosh extract, peppermint extract, atractylodes extract by mass ratio 0.5-1:1-3:0.1-0.5:1-2:0.6-1.2:0.5-1 Compounded into 0.05-2wt% mixed preservative;

[0043] (2) Prepare the adsorption solution by mixing porous adsorption capsules and deionized water at a mass ratio of 1:10-15, then mix and stir the adsorption solution and mixed preservative at a mass ratio of 5-10:1, let it stand, and suction filter 1. Prepare fresh-keeping capsules after drying;

[0044] (3) dissolving starch in water to prepare a 5-10wt% starch solution;

[0045] (4) Chitosan is dissolved in 1-2wt% acetic acid aqueous solution to prepare 1-2wt% chitosan solution;

[0046] (5) mixing starch solution, chitosan solution and fresh-keeping capsules with deionized water in a mass ratio of 10-15:8-10:1-3 to prepare fresh-keeping capsules ...

Embodiment 1

[0054] A preparation method of fruit and vegetable fresh-keeping paper, comprising the following preparation methods;

[0055] (1) cassia bark extract, galangal extract, cohosh extract, peppermint extract, and atractylodes extract are compounded into a 1wt% mixed preservative in a mass ratio of 0.8:2:0.3:1.5:0.9:0.7;

[0056] (2) Prepare the adsorption solution by mixing porous adsorption capsules and deionized water at a mass ratio of 1:13, then mix and stir the adsorption solution and the mixed preservative at a mass ratio of 8:1 and let it stand, suction filter and dry Prepare fresh-keeping capsules;

[0057] (3) dissolving starch in water to prepare 8wt% starch solution;

[0058] (4) Chitosan is dissolved in 1.5wt% acetic acid aqueous solution to prepare 1.5wt% chitosan solution;

[0059] (5) mixing starch solution, chitosan solution and fresh-keeping capsules with deionized water in a mass ratio of 12:9:2 to prepare fresh-keeping capsules with a concentration of 1.5wt% ...

Embodiment 2

[0068] A method for preparing fresh-keeping paper for fruits and vegetables, comprising the following preparation methods;

[0069] (1) cassia bark extract, galangal extract, cohosh extract, peppermint extract, and herb extract are compounded into a 0.05wt% mixed preservative in a mass ratio of 0.5:1:0.1:1:0.6:0.5;

[0070] (2) Prepare the adsorption solution by mixing porous adsorption capsules and deionized water at a mass ratio of 1:10, then mix and stir the adsorption solution and the mixed preservative at a mass ratio of 5:1 and let it stand, suction filter and dry Prepare fresh-keeping capsules;

[0071] (3) dissolving starch in water to prepare a 5wt% starch solution;

[0072] (4) Chitosan is dissolved in 1wt% acetic acid aqueous solution to prepare 1wt% chitosan solution;

[0073] (5) mixing starch solution, chitosan solution and fresh-keeping capsules with deionized water in a mass ratio of 10:8:1 to prepare fresh-keeping capsules with a concentration of 1wt% sprayi...

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Abstract

The invention discloses a preparation method of fruit and vegetable preservative paper, and relates to the technical field of preservative paper preparation. The preparation method comprises the following steps: (1) compounding a cinnamon extract, a galangal extract, a cimicifugae foetidae extract, a mint extract and a rhizoma atractylodis extract into a mixed preservative; (2) placing the porous adsorption capsule in deionized water to prepare an adsorption solution, and adding the mixed preservative into the adsorption solution to obtain a preservation capsule; (3) dissolving starch in water to prepare a starch solution; (4) dissolving chitosan in an acetic acid aqueous solution to prepare a chitosan solution; (5) mixing a starch solution, a chitosan solution, a fresh-keeping capsule and deionized water to prepare a spraying solution; and (6) spraying and sizing the spraying liquid on the surface of packaging base paper to obtain the fruit and vegetable preservative paper. The preservative paper disclosed by the invention can play a role in inhibiting bacteria, reducing the metabolic rate of fruits and vegetables, delaying the dehydration of the fruits and vegetables, keeping the freshness of the fruits and vegetables and prolonging the preservation time.

Description

technical field [0001] The invention relates to the technical field of fresh-keeping paper preparation, in particular to a preparation method of fresh-keeping paper for fruits and vegetables. Background technique [0002] After fruits and vegetables are picked, there is a lot of space and time in the process of production, transportation, and storage. Fresh fruits and vegetables are at normal or sub-normal temperature, and they are still undergoing vital activities. During this process, they will be continuously consumed. Its own water and nutrients will dehydrate fruits and vegetables too quickly, and it is impossible to control the growth of bacteria, and it is also impossible to control the metabolic rate of fresh fruits and vegetables. Vegetables and fruits will rot, dehydrate and deteriorate at different speeds due to different seasons; consumers purchase Finally, it is generally placed at room temperature, and there are no better fresh-keeping measures. The main reaso...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): D21H27/10D21H21/36D21H19/10D21H17/02D21H21/54D21H17/28D21H17/24A23B7/152B01J20/22B01J20/30
CPCD21H27/10D21H21/36D21H19/10D21H17/02D21H21/54D21H17/28D21H17/24A23B7/152B01J20/226B01J20/22B01J20/28014A23V2002/00A23V2200/10A23V2250/21A23V2250/5118A23V2250/511A23V2250/1642A23V2250/5112
Inventor 余志洪
Owner 杭州洪昌纸业有限公司
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