CN103734276B - For the cold storage agent and preparation method thereof of vegetables - Google Patents
For the cold storage agent and preparation method thereof of vegetables Download PDFInfo
- Publication number
- CN103734276B CN103734276B CN201310685655.2A CN201310685655A CN103734276B CN 103734276 B CN103734276 B CN 103734276B CN 201310685655 A CN201310685655 A CN 201310685655A CN 103734276 B CN103734276 B CN 103734276B
- Authority
- CN
- China
- Prior art keywords
- parts
- solution
- vegetables
- cold storage
- water
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/85—Food storage or conservation, e.g. cooling or drying
Abstract
The present invention relates to a kind of cold storage agent for vegetables and preparation method thereof, belong to preservation agent technical field.It is characterized in that: be made up of food oils, starch, borax, polyvinyl alcohol, capsicum solution, cm-chitosan, water, Trisodium Citrate, ferrous sulfate, silica gel, alcohol, sucrose, Sodium.alpha.-hydroxypropionate, silicone oil.1, the present invention selects multiple material formulated, and the material cost of use is cheap, thus cost of manufacture is low; 2, its specific heat of product of making of the present invention is high, carbonic acid gas can not be discharged in use procedure simultaneously, can not to environment, security is good, energy consumption is low, vegetables (being placed on around vegetables by the packaged cold storage agent for vegetables) can also be transported by common vehicle, the quality of vegetables can be ensured simultaneously.
Description
technical field:
The present invention relates to a kind of cold storage agent for vegetables and preparation method thereof, belong to preservation agent technical field.
background technology:
At present, vegetables, from this process of wholesale market to retail point, easily occur that the chain rupture of cold chain is one of subject matter of the fresh-keeping middle existence of vegetable logistics.People devise for the special cold storage agent of vegetable products logistics for this reason, mainly for be exactly from the place of production be pre-chilled to transport trolley and from wholesale market to retailer these two processes short distances transportation the problem that runs into, solve the fluctuation of fresh and live agricultural product storage temperatures, realize the continuity of reserve temperature, to guarantee the fresh-keeping of vegetable products.And existing low temperature logistics employing is refrigerating machine of refrigerated truck group pattern substantially, its energy consumption is larger.
According to statistics, refrigerating machine of refrigerated truck group oil consumption 0. 35-0.46 liter/kilometer.Also have the technology adopting dry ice refrigeration, but its economy and security having become again the first order issue that will solve, to the pollution of environment, even also there is the problems such as the potential safety hazard of blast in the carbonic acid gas especially produced.
summary of the invention:
The present invention seeks to, be used for making up the deficiencies in the prior art, and provide a kind of cold storage agent for vegetables and preparation method thereof, cost of manufacture is low, and energy consumption is low, and security is good.
To achieve these goals, cold storage agent for vegetables of the present invention, is characterized in that: be made up of food oils, starch, borax, polyvinyl alcohol, capsicum solution, cm-chitosan, water, Trisodium Citrate, ferrous sulfate, silica gel, alcohol, sucrose, Sodium.alpha.-hydroxypropionate, silicone oil.
Described food oils are 12 ~ 17 parts;
Described starch is 20 ~ 25 parts;
Described borax is 10 ~ 13 parts;
Described polyvinyl alcohol is 10 ~ 15 parts;
Described capsicum solution is 3 ~ 5 parts;
Described cm-chitosan is 10 ~ 20 parts;
Described water is 30 ~ 40 parts;
Described Trisodium Citrate is 1 ~ 2 part;
Described ferrous sulfate is 10 ~ 15 parts;
Described silica gel is 8 ~ 11 parts;
Described alcohol is 15 ~ 20 parts;
Described sucrose is 8 ~ 12 parts;
Described Sodium.alpha.-hydroxypropionate is 3 ~ 5 parts;
Described silicone oil is 8 ~ 13 parts;
Described number is parts by weight.
Preferred version of the present invention is as follows:
One,
Described food oils are 15 parts;
Described starch is 22 parts;
Described borax is 11 parts;
Described polyvinyl alcohol is 14 parts;
Described capsicum solution is 4 parts;
Described cm-chitosan is 15 parts;
Described water is 35 parts;
Described Trisodium Citrate is 1.5 parts;
Described ferrous sulfate is 13 parts;
Described silica gel is 9 parts;
Described alcohol is 20 parts;
Described sucrose is 8 parts;
Described Sodium.alpha.-hydroxypropionate is 5 parts;
Described silicone oil is 10 parts.
Two,
Described food oils are 16 parts;
Described starch is 23 parts;
Described borax is 12 parts;
Described polyvinyl alcohol is 12 parts;
Described capsicum solution is 3 parts;
Described cm-chitosan is 16 parts;
Described water is 34 parts;
Described Trisodium Citrate is 2 parts;
Described ferrous sulfate is 13 parts;
Described silica gel is 9 parts;
Described alcohol is 18 parts;
Described sucrose is 11 parts;
Described Sodium.alpha.-hydroxypropionate is 4 parts;
Described silicone oil is 12 parts.
The preparation method of the cold storage agent for vegetables of the present invention, is characterized in that, comprises following step:
(A) food oils, starch are required to carry out Homogeneous phase mixing according to parts by weight, obtain mixture;
(B) select raw material red pepper, pulverize, then add water, the ratio of water and red pepper is 2:1, then stirs, and soaks 24 ~ 30 hours, then is filtered by 70 mesh sieves, obtained capsicum solution;
(C) deionization is carried out according to the water of parts by weight, together be poured in the reactor of steam jacket with the mixture in (A) step again, carry out uniform stirring, carry out being heated to 30 DEG C ~ 35 DEG C while stirring, be cooled to 29 DEG C ~ 33 DEG C again, an obtained solution;
(D) in a solution, add the polyvinyl alcohol of parts by weight, cm-chitosan, ferrous sulfate, silica gel and capsicum solution, regulate pH value to be 5 ~ 6, obtained No. two solution;
(E) No. two solution are carried out delivering in heating container, carry out heating to 42 ~ 48 DEG C, add according to the alcohol of parts by weight, sucrose, Sodium.alpha.-hydroxypropionate and silicone oil after constant temperature, cooled by water cooler again, cooling temperature is to 23 ~ 27 DEG C, regulates pH value to be 4 ~ 5, obtains No. three solution;
(F) No. three solution and borax, Trisodium Citrate are required to send in stirring mixer to carry out being uniformly mixed according to parts by weight obtain No. four solution, the stirring velocity of described stirring mixer is per minute 17 ~ 22 turns, described in be uniformly mixed actuator temperature and control at 32 ~ 39 DEG C;
(G) No. four solution are crossed 80 mesh sieves to filter, obtain the cold storage agent for vegetables, finally pack.
Beneficial effect of the present invention is as follows:
1, the present invention selects multiple material formulated, and the material cost of use is cheap, thus cost of manufacture is low; 2, its specific heat of product of making of the present invention is high, carbonic acid gas can not be discharged in use procedure simultaneously, can not to environment, security is good, energy consumption is low, vegetables (being placed on around vegetables by the packaged cold storage agent for vegetables) can also be transported by common vehicle, the quality of vegetables can be ensured simultaneously.
embodiment:
The technique means realized to make the present invention, creation characteristic, reaching object and effect is easy to understand, setting forth the present invention further.
Embodiment 1:
In the present embodiment, described food oils are 15 parts; Described starch is 22 parts; Described borax is 11 parts; Described polyvinyl alcohol is 14 parts; Described capsicum solution is 4 parts; Described cm-chitosan is 15 parts; Described water is 35 parts; Described Trisodium Citrate is 1.5 parts; Described ferrous sulfate is 13 parts; Described silica gel is 9 parts; Described alcohol is 20 parts; Described sucrose is 8 parts; Described Sodium.alpha.-hydroxypropionate is 5 parts; Described silicone oil is 10 parts.
Described number is parts by weight.
The preparation method of the cold storage agent for vegetables described in the present embodiment comprises following step:
(A) food oils, starch are required to carry out Homogeneous phase mixing according to parts by weight, obtain mixture;
(B) select raw material red pepper, pulverize, then add water, the ratio of water and red pepper is 2:1, then stirs, and soaks 26 hours, then is filtered by 70 mesh sieves, obtained capsicum solution;
(C) carry out deionization according to the water of parts by weight, be more together poured in the reactor of steam jacket with the mixture in (A) step, carry out uniform stirring, carry out being heated to 33 DEG C while stirring, then be cooled to 32 DEG C, an obtained solution;
(D) in a solution, add the polyvinyl alcohol of parts by weight, cm-chitosan, ferrous sulfate, silica gel and capsicum solution, regulate pH value to be 5.5, obtained No. two solution;
(E) No. two solution are carried out delivering in heating container, carry out heating to 46 DEG C, add according to the alcohol of parts by weight, sucrose, Sodium.alpha.-hydroxypropionate and silicone oil after constant temperature, cooled by water cooler again, cooling temperature is to 24 DEG C, regulates pH value to be 5, obtains No. three solution;
(F) No. three solution and borax, Trisodium Citrate are required to send in stirring mixer to carry out being uniformly mixed according to parts by weight and obtain No. four solution, the stirring velocity of described stirring mixer is per minute 20 turns, described in be uniformly mixed actuator temperature and control at 35 DEG C;
(G) No. four solution are crossed 80 mesh sieves to filter, obtain the cold storage agent for vegetables, finally pack.
During use, the cold storage agent being used for vegetables of band packaging is placed on the surrounding of transported vegetables, then vegetables are carried out capping.Adopt the present embodiment that vegetables usually can be made not go bad in three to four months.
Embodiment 2:
In this enforcement, described food oils are 16 parts; Described starch is 23 parts; Described borax is 12 parts; Described polyvinyl alcohol is 12 parts; Described capsicum solution is 3 parts; Described cm-chitosan is 16 parts; Described water is 34 parts; Described Trisodium Citrate is 2 parts; Described ferrous sulfate is 13 parts; Described silica gel is 9 parts; Described alcohol is 18 parts; Described sucrose is 11 parts; Described Sodium.alpha.-hydroxypropionate is 4 parts; Described silicone oil is 12 parts.
Described number is parts by weight.
The preparation method of the cold storage agent for vegetables described in the present embodiment comprises following step:
(A) food oils, starch are required to carry out Homogeneous phase mixing according to parts by weight, obtain mixture;
(B) select raw material red pepper, pulverize, then add water, the ratio of water and red pepper is 2:1, then stirs, and soaks 28 hours, then is filtered by 70 mesh sieves, obtained capsicum solution;
(C) carry out deionization according to the water of parts by weight, be more together poured in the reactor of steam jacket with the mixture in (A) step, carry out uniform stirring, carry out being heated to 34 DEG C while stirring, then be cooled to 30 DEG C, an obtained solution;
(D) in a solution, add the polyvinyl alcohol of parts by weight, cm-chitosan, ferrous sulfate, silica gel and capsicum solution, regulate pH value to be 5, obtained No. two solution;
(E) No. two solution are carried out delivering in heating container, carry out heating to 45 DEG C, add according to the alcohol of parts by weight, sucrose, Sodium.alpha.-hydroxypropionate and silicone oil after constant temperature, cooled by water cooler again, cooling temperature is to 25 DEG C, regulates pH value to be 4, obtains No. three solution;
(F) No. three solution and borax, Trisodium Citrate are required to send in stirring mixer to carry out being uniformly mixed according to parts by weight and obtain No. four solution, the stirring velocity of described stirring mixer is per minute 20 turns, described in be uniformly mixed actuator temperature and control at 36 DEG C;
(G) No. four solution are crossed 80 mesh sieves to filter, obtain the cold storage agent for vegetables, finally pack.
Using method is with embodiment one.
More than show and describe ultimate principle of the present invention and principal character and advantage of the present invention.The technician of the industry should understand; the present invention is not restricted to the described embodiments; what describe in above-described embodiment and specification sheets just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.Application claims protection domain is defined by appending claims and equivalent thereof.
Claims (4)
1. for a cold storage agent for vegetables, it is characterized in that: be made up of food oils, starch, borax, polyvinyl alcohol, capsicum solution, cm-chitosan, water, Trisodium Citrate, ferrous sulfate, silica gel, alcohol, sucrose, Sodium.alpha.-hydroxypropionate, silicone oil;
Described food oils are 12 ~ 17 parts;
Described starch is 20 ~ 25 parts;
Described borax is 10 ~ 13 parts;
Described polyvinyl alcohol is 10 ~ 15 parts;
Described capsicum solution is 3 ~ 5 parts;
Described cm-chitosan is 10 ~ 20 parts;
Described water is 30 ~ 40 parts;
Described Trisodium Citrate is 1 ~ 2 part;
Described ferrous sulfate is 10 ~ 15 parts;
Described silica gel is 8 ~ 11 parts;
Described alcohol is 15 ~ 20 parts;
Described sucrose is 8 ~ 12 parts;
Described Sodium.alpha.-hydroxypropionate is 3 ~ 5 parts;
Described silicone oil is 8 ~ 13 parts;
Described number is parts by weight.
2., according to the cold storage agent for vegetables described in claim 1, it is characterized in that,
Described food oils are 15 parts;
Described starch is 22 parts;
Described borax is 11 parts;
Described polyvinyl alcohol is 14 parts;
Described capsicum solution is 4 parts;
Described cm-chitosan is 15 parts;
Described water is 35 parts;
Described Trisodium Citrate is 1.5 parts;
Described ferrous sulfate is 13 parts;
Described silica gel is 9 parts;
Described alcohol is 20 parts;
Described sucrose is 8 parts;
Described Sodium.alpha.-hydroxypropionate is 5 parts;
Described silicone oil is 10 parts.
3., according to the cold storage agent for vegetables described in claim 1, it is characterized in that,
Described food oils are 16 parts;
Described starch is 23 parts;
Described borax is 12 parts;
Described polyvinyl alcohol is 12 parts;
Described capsicum solution is 3 parts;
Described cm-chitosan is 16 parts;
Described water is 34 parts;
Described Trisodium Citrate is 2 parts;
Described ferrous sulfate is 13 parts;
Described silica gel is 9 parts;
Described alcohol is 18 parts;
Described sucrose is 11 parts;
Described Sodium.alpha.-hydroxypropionate is 4 parts;
Described silicone oil is 12 parts.
4. the preparation method of the cold storage agent for vegetables according to Claims 2 or 3 any one, is characterized in that, comprises following step:
(A) food oils, starch are required to carry out Homogeneous phase mixing according to parts by weight, obtain mixture;
(B) select raw material red pepper, pulverize, then add water, the ratio of water and red pepper is 2: 1, then stirs, and soaks 24 ~ 30 hours, then is filtered by 70 mesh sieves, obtained capsicum solution;
(C) deionization is carried out according to the water of parts by weight, together be poured in the reactor of steam jacket with the mixture in (A) step again, carry out uniform stirring, carry out being heated to 30 DEG C ~ 35 DEG C while stirring, be cooled to 29 DEG C ~ 33 DEG C again, an obtained solution;
(D) in a solution, add the polyvinyl alcohol of parts by weight, cm-chitosan, ferrous sulfate, silica gel and capsicum solution, regulate PH value to be 5 ~ 6, obtained No. two solution;
(E) No. two solution are carried out delivering in heating container, carry out heating to 42 ~ 48 DEG C, add according to the alcohol of parts by weight, sucrose, Sodium.alpha.-hydroxypropionate and silicone oil after constant temperature, cooled by water cooler again, cooling temperature is to 23 ~ 27 DEG C, regulate PH value to be 4 ~ 5, obtain No. three solution;
(F) No. three solution and borax, Trisodium Citrate are required to send in stirring mixer to carry out being uniformly mixed according to parts by weight obtain No. four solution, the stirring velocity of described stirring mixer is per minute 17 ~ 22 turns, described in be uniformly mixed actuator temperature and control at 32 ~ 39 DEG C;
(G) No. four solution are crossed 80 mesh sieves to filter, obtain the cold storage agent for vegetables, finally pack.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310685655.2A CN103734276B (en) | 2013-12-16 | 2013-12-16 | For the cold storage agent and preparation method thereof of vegetables |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310685655.2A CN103734276B (en) | 2013-12-16 | 2013-12-16 | For the cold storage agent and preparation method thereof of vegetables |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103734276A CN103734276A (en) | 2014-04-23 |
| CN103734276B true CN103734276B (en) | 2015-09-09 |
Family
ID=50491413
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310685655.2A Expired - Fee Related CN103734276B (en) | 2013-12-16 | 2013-12-16 | For the cold storage agent and preparation method thereof of vegetables |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103734276B (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1063302A (en) * | 1992-01-16 | 1992-08-05 | 黑龙江商学院附属制冷设备厂 | Cold storage agent and preparation method |
| CN101922835A (en) * | 2009-06-10 | 2010-12-22 | 陆建新 | Refrigerator ice bag |
| CN102443379A (en) * | 2011-02-21 | 2012-05-09 | 苏州安特实业有限公司 | Cold-storage agent and preparation method thereof |
| CN103271143A (en) * | 2013-05-22 | 2013-09-04 | 海安县联发张氏色织有限公司 | Fruit preservative |
| CN103283827A (en) * | 2013-05-08 | 2013-09-11 | 南京年吉冷冻食品有限公司 | Method for preparing fruit and vegetable fresh-keeping agent |
-
2013
- 2013-12-16 CN CN201310685655.2A patent/CN103734276B/en not_active Expired - Fee Related
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1063302A (en) * | 1992-01-16 | 1992-08-05 | 黑龙江商学院附属制冷设备厂 | Cold storage agent and preparation method |
| CN101922835A (en) * | 2009-06-10 | 2010-12-22 | 陆建新 | Refrigerator ice bag |
| CN102443379A (en) * | 2011-02-21 | 2012-05-09 | 苏州安特实业有限公司 | Cold-storage agent and preparation method thereof |
| CN103283827A (en) * | 2013-05-08 | 2013-09-11 | 南京年吉冷冻食品有限公司 | Method for preparing fruit and vegetable fresh-keeping agent |
| CN103271143A (en) * | 2013-05-22 | 2013-09-04 | 海安县联发张氏色织有限公司 | Fruit preservative |
Non-Patent Citations (3)
| Title |
|---|
| 可降解凝胶蓄冷剂的制备及性能分析;张芸等;《包装工程》;20121231;第33卷(第23期);第40-44页 * |
| 果蔬运输保鲜蓄冷剂的研制;高凯等;《保鲜与加工》;20101130;第10卷(第6期);第20-23页 * |
| 聚乙烯醇水凝胶型蓄冷剂的制备;马建明等;《安徽教育学院学报(自然科学版)》;19950331(第1期);第68-71页 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103734276A (en) | 2014-04-23 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104273432B (en) | The processing method of the composite rice of a kind of potato nutritional | |
| CN103689656B (en) | The production technology of stewed meat products | |
| CN102617906B (en) | Storage, sterilization and pest preventing freshness-keeping film for broad bean, and preparation method thereof | |
| CN102311721A (en) | Formula and manufacturing method of low-temperature phase change ice storage tank | |
| Wang et al. | Preservation of traditional Chinese pork balls supplemented with essential oil microemulsion in a phase‐change material package | |
| CN102942905A (en) | Low temperature phase change cool storage agent and preparation method thereof | |
| CN103734276B (en) | For the cold storage agent and preparation method thereof of vegetables | |
| WO2007084350A3 (en) | Shipping system and container for transportation and in-store maintenance of temperature-sensitive products | |
| CN102187985A (en) | Method for producing onion rings | |
| CN106433575A (en) | Cool storage agent with low phase-transition temperature | |
| CN103689633A (en) | Popcorn chicken production process | |
| CN102132835A (en) | Instant rice processing method | |
| CN103666387B (en) | Long-acting fresh-keeping coolant for seafood and preparation method for coolant | |
| CN109439289B (en) | Leak-proof nano composite gel phase change material in refrigeration temperature region and preparation method thereof | |
| CN104432409B (en) | A kind of food emulsification water-loss reducer and its preparation method and application | |
| CN104904831A (en) | Fresh-keeping cold accumulating agent for vegetables and preparation method of fresh-keeping cold accumulating agent | |
| CN102793209A (en) | Processing method of emulsified sausage | |
| CN104904837A (en) | Slow-release long-acting nanometer fresh keeping agent for vegetables and preparation method of slow-release long-acting nanometer fresh keeping agent | |
| CN1180705C (en) | Technological process of producing banana powder | |
| CN103653027A (en) | Continuous filling processing method for crystal square ham | |
| CN106107599A (en) | A kind of manufacture method of quick-freezing meat pulp conditioning bag | |
| CN103689070B (en) | Antistaling agent for litchi and preparation method thereof | |
| CN106259867A (en) | Fresh-keeping cold-storage agent for vegetable and preparation method thereof | |
| CN106318323A (en) | Cool storage agent used for vegetable and preparation method thereof | |
| LU501243B1 (en) | Intelligent Thermal Insulation Coating and Preparation Method and Application |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20150909 Termination date: 20151216 |
|
| EXPY | Termination of patent right or utility model |