CN102919348A - Improved fruit and vegetable sterilization preservative and preparation method thereof - Google Patents
Improved fruit and vegetable sterilization preservative and preparation method thereof Download PDFInfo
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- CN102919348A CN102919348A CN2012104169448A CN201210416944A CN102919348A CN 102919348 A CN102919348 A CN 102919348A CN 2012104169448 A CN2012104169448 A CN 2012104169448A CN 201210416944 A CN201210416944 A CN 201210416944A CN 102919348 A CN102919348 A CN 102919348A
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Abstract
The invention discloses an improved fruit and vegetable sterilization preservative comprising the following components in percent by weight: 10-30% of chitosan, 20-30% of activated aluminium oxide, 5-8% of citric acid, 0.5-1% of acrylate, 5-20% of sulphite and balance of water. The preparation method of the improved fruit and vegetable sterilization preservative comprises the following steps of: a, mixing 10-30 parts by weight of chitosan, 20-30 parts by weight of active alumina oxide and 30-60 parts by weight of water, blending, and centrifuging to obtain supernate; b, adding 5-8 parts by weight of citric acid and 0.5-1 part by weight of acrylate into the supernate obtained by the step a, and controlling the temperature at 60-80 DEG C; c, washing a mixed solution obtained by the step b; and d, after cooling is carried out, adding 5-20 parts by weight of sulphite into the mixed solution obtained by the step c, stirring, and standing to obtain the improved fruit and vegetable sterilization preservative. The invention has the advantages that the sterilization preservative is safe, non-toxic and pollution-free and the preparation method of the sterilization preservative is simple.
Description
Technical field
The present invention relates to a kind of improved sterilizing anti-staling agent for fruit and vegetable and preparation method thereof.
Background technology
The fresh fruit of the daily practicality of people is seasonal strong, and its moisture is very high, and soluble component is many, and is easy to be subject to the infringement of microorganism and rots, and it is to cause short basic reason of preserving fruit and vegetable utilizing phase that fruits and vegetables rot.In order to delay the rotten time limit of fruits and vegetables, people adopt the outer surface water spray antistaling agent at fruits and vegetables, or directly connect fruits and vegetables and be immersed in the antistaling agent, but, although existing antistaling agent has certain anti-corrosive fresh-keeping effect, but because it contains artificial synthetic material, human body is had to a certain degree impact.Therefore, should provide a kind of new technical scheme to address the above problem.
Summary of the invention
The objective of the invention is: for above-mentioned deficiency, provide effective, safe improved sterilizing anti-staling agent for fruit and vegetable of a kind of sterilization fresh-keeping and preparation method thereof.
For achieving the above object, the technical solution used in the present invention is:
Improved sterilizing anti-staling agent for fruit and vegetable is made of the following component of weight percentage:
Shitosan 10-30%
Activated alumina 20-30%
Citric acid 5-8%
Acrylates 0.5-1%
Sulphite 5-20%
Surplus is water.
The preparation method of improved sterilizing anti-staling agent for fruit and vegetable comprises the steps:
A, the shitosan of 10-30 weight portion and the activated alumina of 20-30 weight portion are mixed with the water of 30-60 weight portion, then mixing, centrifuging and taking supernatant in ultrasonator;
B, the citric acid of 5-8 weight portion, the acrylates of 0.5-1 weight portion are joined in the described supernatant of step a, the control temperature is 60-80 degree centigrade;
C, the mixed solution of step b is washed, the control time is 20-60min;
After d, the cooling, add in the step c mixed solution and the sulphite of 5-20 weight portion, stir 30-60min after, static 20-40min, and get final product.
Described acrylates is PAA.
Described sulphite is sodium sulfite.
Advantage of the present invention is: antistaling disinfectant of the present invention is a kind of safe, nontoxic, free of contamination antistaling disinfectant, and its preparation method is simple, and condition is easy to realize, and is easy to operate.
The specific embodiment
Embodiment 1
Improved sterilizing anti-staling agent for fruit and vegetable is made of the following component of weight percentage: shitosan 10%, activated alumina 20%, citric acid 5%, PAA 0.5%, sulphite 5%, water 59.5%.
The preparation method of above-mentioned antistaling agent comprises the steps:
A, the shitosan of 10 weight portions and the activated alumina of 20 weight portions are mixed with the water of 59.5 weight portions, then mixing, centrifuging and taking supernatant in ultrasonator;
B, the citric acid of 5 weight portions, the acrylates of 0.5 weight portion are joined in the described supernatant of step a, the control temperature is 60 degrees centigrade;
C, the mixed solution of step b is washed, the control time is 20min;
After d, the cooling, add in the step c mixed solution and the sulphite of 5 weight portions, stir 30min after, static 20min, and get final product.
Embodiment 2
Improved sterilizing anti-staling agent for fruit and vegetable is made of the following component of weight percentage: shitosan 20%, activated alumina 25%, citric acid 6%, PAA 0.7%, sulphite 15%, water 33.3%.
The preparation method of above-mentioned antistaling agent comprises the steps:
A, the shitosan of 20 weight portions and the activated alumina of 25 weight portions are mixed with the water of 33.3 weight portions, then mixing, centrifuging and taking supernatant in ultrasonator;
B, the citric acid of 6 weight portions, the acrylates of 0.7 weight portion are joined in the described supernatant of step a, the control temperature is 70 degrees centigrade;
C, the mixed solution of step b is washed, the control time is 40min;
After d, the cooling, add in the step c mixed solution and the sulphite of 15 weight portions, stir 50min after, static 30min, and get final product.
Embodiment 3
Improved sterilizing anti-staling agent for fruit and vegetable is made of the following component of weight percentage: shitosan 30%, activated alumina 22%, citric acid 7%, PAA 0.5%, sulphite 7%, water 33.5%.
The preparation method of above-mentioned antistaling agent comprises the steps:
A, the shitosan of 30 weight portions and the activated alumina of 22 weight portions are mixed with the water of 33.5 weight portions, then mixing, centrifuging and taking supernatant in ultrasonator;
B, the citric acid of 7 weight portions, the acrylates of 0.5 weight portion are joined in the described supernatant of step a, the control temperature is 80 degrees centigrade;
C, the mixed solution of step b is washed, the control time is 60min;
After d, the cooling, add in the step c mixed solution and the sulphite of 7 weight portions, stir 60min after, static 40min, and get final product.
Claims (4)
1. improved sterilizing anti-staling agent for fruit and vegetable is characterized in that: be made of the following component of weight percentage:
Shitosan 10-30%
Activated alumina 20-30%
Citric acid 5-8%
Acrylates 0.5-1%
Sulphite 5-20%
Surplus is water.
2. the preparation method of improved sterilizing anti-staling agent for fruit and vegetable is characterized in that: comprise the steps:
A, the shitosan of 10-30 weight portion and the activated alumina of 20-30 weight portion are mixed with the water of 30-60 weight portion, then mixing, centrifuging and taking supernatant in ultrasonator;
B, the citric acid of 5-8 weight portion, the acrylates of 0.5-1 weight portion are joined in the described supernatant of step a, the control temperature is 60-80 degree centigrade;
C, the mixed solution of step b is washed, the control time is 20-60min;
After d, the cooling, add in the step c mixed solution and the sulphite of 5-20 weight portion, stir 30-60min after, static 20-40min, and get final product.
3. described improved sterilizing anti-staling agent for fruit and vegetable according to claim 1, it is characterized in that: described acrylates is PAA.
4. described improved sterilizing anti-staling agent for fruit and vegetable according to claim 1, it is characterized in that: described sulphite is sodium sulfite.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210416944.8A CN102919348B (en) | 2012-10-29 | 2012-10-29 | Improved fruit and vegetable sterilization preservative and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210416944.8A CN102919348B (en) | 2012-10-29 | 2012-10-29 | Improved fruit and vegetable sterilization preservative and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102919348A true CN102919348A (en) | 2013-02-13 |
| CN102919348B CN102919348B (en) | 2014-04-16 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201210416944.8A Expired - Fee Related CN102919348B (en) | 2012-10-29 | 2012-10-29 | Improved fruit and vegetable sterilization preservative and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103598322A (en) * | 2013-12-09 | 2014-02-26 | 北京雷力农用化学有限公司 | Chitosan fruit/vegetable preservative, and preparation method and application thereof |
| CN103719244A (en) * | 2013-10-09 | 2014-04-16 | 王保明 | Rambutan preservative and preparation method thereof |
| CN103988889A (en) * | 2014-05-29 | 2014-08-20 | 南通天乐农业科技有限公司 | Egg preservative free from toxic and side effect |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101595911A (en) * | 2009-04-28 | 2009-12-09 | 无锡荣和环保设备有限公司 | A kind of honey peach antistaling agent and application process thereof |
| CN102007965A (en) * | 2009-09-08 | 2011-04-13 | 张娟娟 | Pear preservative |
| CN102349571A (en) * | 2011-09-14 | 2012-02-15 | 罗来康 | Fruit and vegetable preservative, fruit and vegetable preservative paper and preparation method thereof |
-
2012
- 2012-10-29 CN CN201210416944.8A patent/CN102919348B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101595911A (en) * | 2009-04-28 | 2009-12-09 | 无锡荣和环保设备有限公司 | A kind of honey peach antistaling agent and application process thereof |
| CN102007965A (en) * | 2009-09-08 | 2011-04-13 | 张娟娟 | Pear preservative |
| CN102349571A (en) * | 2011-09-14 | 2012-02-15 | 罗来康 | Fruit and vegetable preservative, fruit and vegetable preservative paper and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 筑坂亮吾等: "水果保鲜剂", 《国外农学（果树）》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103719244A (en) * | 2013-10-09 | 2014-04-16 | 王保明 | Rambutan preservative and preparation method thereof |
| CN103598322A (en) * | 2013-12-09 | 2014-02-26 | 北京雷力农用化学有限公司 | Chitosan fruit/vegetable preservative, and preparation method and application thereof |
| CN103988889A (en) * | 2014-05-29 | 2014-08-20 | 南通天乐农业科技有限公司 | Egg preservative free from toxic and side effect |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102919348B (en) | 2014-04-16 |
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Owner name: HUANG HAIBING Free format text: FORMER OWNER: JIANG QIN Effective date: 20150306 |
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Effective date of registration: 20150306 Address after: 226100, Haimen Village, Linjiang Town, Haimen, Jiangsu Province, No. sixteen, group 12 Patentee after: Huang Haibing Address before: 226100 room 211, building 403, Jinghai village, Haimen town, Haimen, Jiangsu, Nantong Patentee before: Jiang Qin |
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| CF01 | Termination of patent right due to non-payment of annual fee | ||
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Granted publication date: 20140416 Termination date: 20191029 |