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Microcapsuled fruit, vegetable and flower antistaling agent and preparation thereof

A technology of microcapsules and preservatives, which is applied in the field of microcapsules fruit, vegetable and flower preservatives and its preparation, can solve the problems that the preservation technology is difficult to meet the market requirements, and achieve easy storage and transportation, improve the quality of fresh-keeping, and increase the value of fruit thinning Effect

Inactive Publication Date: 2005-12-28
高荣涛
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Ordinary people hope to eat fresh and delicious fruits and vegetables all year round, and decorate their living environment with flowers. The problem of preservation of fruits, vegetables and flowers arises as the times require, and some backward preservation technologies are difficult to meet the requirements of the market.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1                              Embodiment 2

[0017] 3A molecular sieve 20%, 3A molecular sieve 30%,

[0018] Modified Starch 65%, Modified Starch 60%,

[0019] Ammonium Chloride 2%, Ammonium Chloride 1%,

[0020] Sodium bicarbonate 13%; Sodium bicarbonate 9%;

Embodiment 3                              Embodiment 4

[0022] 3A molecular sieve 25%, 3A molecular sieve 30%,

[0023] Modified starch 63%, Modified starch 62%,

[0024] Ammonium Chloride 2%, Ammonium Chloride 1%,

[0025] Sodium bicarbonate 10%; Sodium bicarbonate 7%;

Embodiment 5                              Embodiment 6

[0027] 3A molecular sieve 30%, 3A molecular sieve 20%,

[0028] Modified starch 65%, Modified starch 61%,

[0029] Ammonium Chloride 2%, Ammonium Chloride 1%,

[0030] Sodium bicarbonate 3%; Sodium bicarbonate 18%;

[0031] In order to obtain the above-mentioned microcapsule fruit, vegetable and flower preservative products, known physical or physicochemical methods for microcapsule manufacturing can be used, such as spray drying, spray cooling, extrusion, electrostatic bonding, envelope bonding, single coacervation The core material is packaged in the wall shell by using the method, complex coacervation method and water phase separation method. This patent provides a physical and chemical method—complex coacervation method, which encapsulates 1-methylcyclopropene gas. The mechanism is to use two substances with opposite charges as embedding materials, The cyclopropene gas is dispersed in it, the pH value and temperature are changed, and the electrolyte is added to make the...

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Abstract

An antistaling agent in the form of microcapsule for fruit and vegetables is proportionally prepared from 1-methycyclopropene gas as core, molecular sieve 3A, modified starch, ammonium chloride and sodium dicarbonate through loading them in reactor, vacuumizing, filling N2, stirring for 5-7 hr, filtering to obtain deposit, and natural drying.

Description

technical field [0001] The invention belongs to the technical field of food fresh-keeping, in particular to a microcapsule fresh-keeping agent for fruits, vegetables and flowers and a preparation method thereof. Background technique [0002] With the deepening of my country's economic system reform, the people's requirements for the quality of life are getting higher and higher. People hope to eat fresh and delicious fruits and vegetables all year round, and decorate their living environment with flowers. The problem of freshness preservation of fruits, vegetables and flowers arises as the times require, and some backward preservation technologies are difficult to meet the requirements of the market. [0003] Microcapsule technology is a technology that uses film-forming materials to coat solid or liquid materials to form tiny particles. The so-called microcapsule generally refers to a micro-container with a gaseous, liquid or solid core material wrap...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A01N3/00
Inventor 高荣涛
Owner 高荣涛
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