CN102926276A - Preparation method of fruit preservative paper - Google Patents
Preparation method of fruit preservative paper Download PDFInfo
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- CN102926276A CN102926276A CN2012104169452A CN201210416945A CN102926276A CN 102926276 A CN102926276 A CN 102926276A CN 2012104169452 A CN2012104169452 A CN 2012104169452A CN 201210416945 A CN201210416945 A CN 201210416945A CN 102926276 A CN102926276 A CN 102926276A
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- woven fabric
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Abstract
The invention discloses a preparation method of a fruit preservative paper. The preparation method of the fruit preservative paper is characterized by comprising the following steps of: a, taking paper or non-woven fabric as a carrier; b, placing water and fruit vegetable preservative agent in volume ratio of (90-100): 1 into a reaction kettle at the same time, starting and stirring, controlling a stirring speed to be 600-1000r/min, and stirring until that colour of solution in the reaction kettle is uniform; and c, uniformly spraying the solution obtained by the step b onto the surface of the paper or non-woven fabric, drying the paper or non-woven fabric in a drying machine for 1-2 hours, and taking out the paper and the non-woven fabric after the paper and the non-woven fabric is dried. The invention has the advantages that the fruit preservative paper obtained by adopting the preparation method disclosed by the invention is coated on the surface of fruits to form an environment in which respiratory action and growth of organisms are inhibited, and metabolic rate of the fruits is controlled, so as to realize preservation effect; preservative in the fruit preservative paper is safe preservative, so that practical safety of the fruits is greatly improved; and the preservative paper can be recycled, so that resource conservation is facilitated.
Description
Technical field
The present invention relates to a kind of preparation method of fruit freshness preserving paper.
Background technology
Along with socioeconomic development, the improving constantly of people's living standard, people are also more and more higher to the requirement of quality of life.The demand of the fruit that the different regions Various Seasonal is produced strengthens gradually.But some fruit are short such as freshness dates such as pears, peach, apples, are difficult for storing.People directly are immersed in fruit in the antistaling agent now, but some fruit are not suitable for soaking, even can soak, antistaling agent also just rests on the surface of fruit, and fresh-keeping effect neither be long especially, still can cause fruit to rot.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 the preparation method of a kind of good refreshing effect, fruit freshness preserving paper that service efficiency is high.
For achieving the above object, the technical solution used in the present invention is:
A kind of preparation method of fruit freshness preserving paper comprises the steps:
A, with paper or nonwoven fabric as carrier;
B, be that water and the fruit and vegetable fresh-keeping agent of 90-100:1 put into reactor simultaneously with volume ratio, start is stirred, and control mixing speed is 600-1000r/min, stirs, until the interior solution color and luster of reactor is even;
C, the solution that step b is made are sprayed on the surface of paper or nonwoven fabric uniformly, and paper or nonwoven fabric were positioned in the dryer oven dry 1-2 hour, after its drying, take out.
Described fruit and vegetable fresh-keeping agent is made of the following component mixing of weight percentage:
Water 20-40%
Lignin 10-40%
Silica 1-2%
Sulfate 30-60%
Prochloraz 5-10%
Advantage of the present invention is: the fruit freshness preserving paper that adopts the inventive method to make, an environment that suppresses biological respiration and growth is made on the surface that is coated on fruit, and the rate of metabolism of control fruit is to play fresh-keeping effect.And the preservative agent in the tin foil be safe preservative agent, the practical security that has greatly improved fruit, and can recycle, be conducive to economize on resources.
The specific embodiment
Embodiment 1
A kind of preparation method of fruit freshness preserving paper comprises the steps:
A, with paper or nonwoven fabric as carrier;
B, be that water and the fruit and vegetable fresh-keeping agent of 90:1 put into reactor simultaneously with volume ratio, start is stirred, and control mixing speed is 600r/min, stirs, until the interior solution color and luster of reactor is even;
C, the solution that step b is made are sprayed on the surface of paper or nonwoven fabric uniformly, and paper or nonwoven fabric were positioned in the dryer oven dry 1 hour, after its drying, take out.Described fruit and vegetable fresh-keeping agent is made of the following component mixing of weight percentage: water 20%, lignin 10%, silica 1 %, Prochloraz 10%, sulfate 59%.
Embodiment 2
A kind of preparation method of fruit freshness preserving paper comprises the steps:
A, with paper or nonwoven fabric as carrier;
B, be that water and the fruit and vegetable fresh-keeping agent of 95:1 put into reactor simultaneously with volume ratio, start is stirred, and control mixing speed is 800r/min, stirs, until the interior solution color and luster of reactor is even;
C, the solution that step b is made are sprayed on the surface of paper or nonwoven fabric uniformly, and paper or nonwoven fabric were positioned in the dryer oven dry 1.5 hours, after its drying, take out.Described fruit and vegetable fresh-keeping agent is made of the following component mixing of weight percentage: water 30%, lignin 15%, silica 1 %, Prochloraz 10%, sulfate 44%.
Embodiment 3
A kind of preparation method of fruit freshness preserving paper comprises the steps:
A, with paper or nonwoven fabric as carrier;
B, be that water and the fruit and vegetable fresh-keeping agent of 100:1 put into reactor simultaneously with volume ratio, start is stirred, and control mixing speed is 1000r/min, stirs, until the interior solution color and luster of reactor is even;
C, the solution that step b is made are sprayed on the surface of paper or nonwoven fabric uniformly, and paper or nonwoven fabric were positioned in the dryer oven dry 2 hours, after its drying, take out.Described fruit and vegetable fresh-keeping agent is made of the following component mixing of weight percentage: water 40%, lignin 25%, silica 2%, Prochloraz 10%, sulfate 23%.
Claims (2)
1. the preparation method of a fruit freshness preserving paper is characterized in that, comprises the steps:
A, with paper or nonwoven fabric as carrier;
B, be that water and the fruit and vegetable fresh-keeping agent of 90-100:1 put into reactor simultaneously with volume ratio, start is stirred, and control mixing speed is 600-1000r/min, stirs, until the interior solution color and luster of reactor is even;
C, the solution that step b is made are sprayed on the surface of paper or nonwoven fabric uniformly, and paper or nonwoven fabric were positioned in the dryer oven dry 1-2 hour, after its drying, take out.
2. the preparation method of a kind of fruit freshness preserving paper according to claim 1, it is characterized in that: described fruit and vegetable fresh-keeping agent is made of the following component mixing of weight percentage:
Water 20-40%
Lignin 10-40%
Silica 1-2%
Sulfate 30-60%
Prochloraz 5-10%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104169452A CN102926276A (en) | 2012-10-29 | 2012-10-29 | Preparation method of fruit preservative paper |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104169452A CN102926276A (en) | 2012-10-29 | 2012-10-29 | Preparation method of fruit preservative paper |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102926276A true CN102926276A (en) | 2013-02-13 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012104169452A Pending CN102926276A (en) | 2012-10-29 | 2012-10-29 | Preparation method of fruit preservative paper |
Country Status (1)
| Country | Link |
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| CN (1) | CN102926276A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103625770A (en) * | 2013-12-11 | 2014-03-12 | 河北省农林科学院遗传生理研究所 | Preparation of preservative paper for apples and pears and using method of preservative paper |
| CN104343049A (en) * | 2013-08-02 | 2015-02-11 | 浙江科技学院 | Production method of fruit fresh-keeping paperboard containing acidic electrolyzed functional water |
| CN106081345A (en) * | 2016-06-23 | 2016-11-09 | 俞锃 | A kind of compound fruits and vegetables fresh-keeping paper |
| CN112369464A (en) * | 2020-11-19 | 2021-02-19 | 渤海大学 | Preparation method of green slow-release preservative paper applied to fruit and vegetable preservation |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101856032A (en) * | 2009-04-07 | 2010-10-13 | 香港保靓保鲜技术有限公司 | Method for preparing prochloraz iprodione suspending agent |
| CN102007962A (en) * | 2009-09-08 | 2011-04-13 | 张元元 | Fruit preservative |
| CN102308791A (en) * | 2011-05-18 | 2012-01-11 | 江西正邦生物化工股份有限公司 | Prochloraz emulsifiable granules and preparation method thereof |
| CN102349571A (en) * | 2011-09-14 | 2012-02-15 | 罗来康 | Fruit and vegetable preservative, fruit and vegetable preservative paper and preparation method thereof |
| WO2012120105A1 (en) * | 2011-03-10 | 2012-09-13 | Bayer Cropscience Ag | Use of lipochito-oligosaccharide compounds for safeguarding seed safety of treated seeds |
-
2012
- 2012-10-29 CN CN2012104169452A patent/CN102926276A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101856032A (en) * | 2009-04-07 | 2010-10-13 | 香港保靓保鲜技术有限公司 | Method for preparing prochloraz iprodione suspending agent |
| CN102007962A (en) * | 2009-09-08 | 2011-04-13 | 张元元 | Fruit preservative |
| WO2012120105A1 (en) * | 2011-03-10 | 2012-09-13 | Bayer Cropscience Ag | Use of lipochito-oligosaccharide compounds for safeguarding seed safety of treated seeds |
| CN102308791A (en) * | 2011-05-18 | 2012-01-11 | 江西正邦生物化工股份有限公司 | Prochloraz emulsifiable granules and preparation method thereof |
| CN102349571A (en) * | 2011-09-14 | 2012-02-15 | 罗来康 | Fruit and vegetable preservative, fruit and vegetable preservative paper and preparation method thereof |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104343049A (en) * | 2013-08-02 | 2015-02-11 | 浙江科技学院 | Production method of fruit fresh-keeping paperboard containing acidic electrolyzed functional water |
| CN103625770A (en) * | 2013-12-11 | 2014-03-12 | 河北省农林科学院遗传生理研究所 | Preparation of preservative paper for apples and pears and using method of preservative paper |
| CN106081345A (en) * | 2016-06-23 | 2016-11-09 | 俞锃 | A kind of compound fruits and vegetables fresh-keeping paper |
| CN106081345B (en) * | 2016-06-23 | 2018-02-16 | 俞锃 | A kind of compound fruits and vegetables fresh-keeping paper and preparation method and application method |
| CN112369464A (en) * | 2020-11-19 | 2021-02-19 | 渤海大学 | Preparation method of green slow-release preservative paper applied to fruit and vegetable preservation |
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Application publication date: 20130213 |