CN104904831A - Fresh-keeping cold accumulating agent for vegetables and preparation method of fresh-keeping cold accumulating agent - Google Patents
Fresh-keeping cold accumulating agent for vegetables and preparation method of fresh-keeping cold accumulating agent Download PDFInfo
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- CN104904831A CN104904831A CN201410097504.XA CN201410097504A CN104904831A CN 104904831 A CN104904831 A CN 104904831A CN 201410097504 A CN201410097504 A CN 201410097504A CN 104904831 A CN104904831 A CN 104904831A
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Abstract
The invention relates to a fresh-keeping cold accumulating agent for vegetables and a preparation method of the fresh-keeping cold accumulating agent and belongs to the technical field of preservatives. The fresh-keeping cold accumulating agent for vegetables is characterized by being prepared from borax, polyvinyl alcohol, capsicum water, silicon oil, alcohol, water, citric acid, sodium hydrogen sulfate, starch, a silica gel, cane sugar, sodium lactate and carboxymethyl chitosan. The fresh-keeping cold accumulating agent for vegetables provided by the invention is prepared from various materials. The used raw materials are low in cost, so that the manufacturing cost is low; in the using process, carbon dioxide is not discharged, so that the environment is not polluted, no potential safety hazards exist, and the fresh-keeping cold accumulating agent for vegetables is good in safety and low energy consumption. Moreover, vegetables can be transported through common vehicles (the packaged fresh-keeping cold accumulating agent for vegetables is placed around the vegetables), and meanwhile, the quality of the vegetables can be guaranteed.
Description
Technical field:
The present invention relates to a kind of fresh-keeping cold-storage agent for vegetables and preparation method thereof, belong to antistaling agent technical field.
Background technology:
The subject matter of the fresh-keeping middle existence of logistics of vegetables finally enters the chain rupture that cold chain easily appears in retail link through the wholesale market of producing.The special agent for storage of coldness of victual logistics mainly for be exactly from the place of production be pre-chilled to transport vehicle and from wholesale market to retailer these two processes short-distance transport the problem that runs into, solve the fluctuation of fresh and live agricultural product storage temperatures, realize the continuity of reserve temperature, maximized victual fresh-keeping, improves added value.What existing low temperature logistics adopted is refrigerating machine of refrigerated truck group pattern substantially, and its energy consumption is larger.
According to statistics, refrigerating machine of refrigerated truck group oil consumption 0.35-0.46 liter/kilometer.Also the refrigeration pattern adopting dry ice refrigeration is had at present; its economy, transport safely and become the first order issue that will solve; especially its carbon dioxide produced is to the pollution of environment and the security hidden trouble that there is blast, disagrees with preserving the ecological environment of advocating in world wide.Adopt there is economy, the Novel cold-storage material of convenience of security and use is bound to as the refrigeration mode of low-temperature receiver be the optimal selection in low temperature logistics field.
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 fresh-keeping 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, fresh-keeping cold-storage agent for vegetables of the present invention, is characterized in that: be made up of borax, polyvinyl alcohol, capsicum water, silicone oil, alcohol, water, citric acid, niter cake, starch, silica gel, sucrose, sodium lactate, CMC.
Described borax is 5 ~ 8 parts;
Described polyvinyl alcohol is 20 ~ 25 parts;
Described capsicum water is 10 ~ 13 parts;
Described silicone oil is 20 ~ 25 parts;
Described alcohol is 3 ~ 5 parts;
Described water is 10 ~ 20 parts;
Described citric acid is 6 ~ 8 parts;
Described niter cake is 1 ~ 2 part;
Described starch is 10 ~ 15 parts;
Described silica gel is 8 ~ 11 parts;
Described sucrose is 15 ~ 20 parts;
Described sodium lactate is 8 ~ 12 parts;
Described CMC is 3 ~ 5 parts;
Described number is parts by weight.
Preferred version of the present invention is as follows:
One,
Described borax is 5 parts;
Described polyvinyl alcohol is 21 parts;
Described capsicum water is 13 parts;
Described silicone oil is 22 parts;
Described alcohol is 5 parts;
Described water is 17 parts;
Described citric acid is 7 parts;
Described niter cake is 2 parts;
Described starch is 13 parts;
Described silica gel is 10 parts;
Described sucrose is 17 parts;
Described sodium lactate is 9 parts;
Described CMC is 4 parts.
Two,
Described borax is 7 parts;
Described polyvinyl alcohol is 25 parts;
Described capsicum water is 12 parts;
Described silicone oil is 20 parts;
Described alcohol is 3 parts;
Described water is 15 parts;
Described citric acid is 8 parts;
Described niter cake is 2 parts;
Described starch is 13 parts;
Described silica gel is 11 parts;
Described sucrose is 16 parts;
Described sodium lactate is 11 parts;
Described CMC is 3 parts.
The preparation method of the fresh-keeping cold-storage agent for vegetables of the present invention, is characterized in that, comprises following step:
(A) reaction pot of steam jacket is added after the water required according to parts by weight and polyvinyl alcohol stir, be heated to 40 DEG C ~ 45 DEG C while stirring, add again and be heated to 60 DEG C ~ 75 DEG C while stirring according to the borax of parts by weight requirement, and keep 20 ~ 30 minutes at this temperature, be cooled to 30 DEG C ~ 35 DEG C again, an obtained solution;
(B) solution and capsicum water, silicone oil, alcohol, citric acid, niter cake, starch, silica gel, sucrose, sodium lactate, CMC are required to send in mixer to carry out being uniformly mixed according to parts by weight obtain No. two solution, the mixing speed of described mixer is 10 ~ 15 turns per minute, described in be uniformly mixed actuator temperature and control at 20 ~ 30 DEG C;
(C) No. two solution are crossed 80 mesh sieves to filter, obtain the fresh-keeping cold-storage agent for vegetables, finally pack.
Beneficial effect of the present invention is as follows:
The present invention selects multiple material formulated, and the cost of raw material of use is cheap, thus cost of manufacture is low; Carbon dioxide can not be discharged in use procedure, therefore can not to environment, and any potential safety hazard can not be there is, security is good, energy consumption is low, vegetables (being placed on around vegetables by the packaged fresh-keeping cold-storage agent for vegetables) can also be transported by common vehicle, the quality of vegetables can be ensured simultaneously.
Detailed description of the invention:
The technological 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 borax is 5 parts; Described polyvinyl alcohol is 21 parts; Described capsicum water is 13 parts; Described silicone oil is 22 parts; Described alcohol is 5 parts; Described water is 17 parts; Described citric acid is 7 parts; Described niter cake is 2 parts; Described starch is 13 parts; Described silica gel is 10 parts; Described sucrose is 17 parts; Described sodium lactate is 9 parts; Described CMC is 4 parts.
Described number is parts by weight.
The preparation method of the fresh-keeping cold-storage agent for vegetables described in the present embodiment comprises following step:
(A) reaction pot of steam jacket is added after the water required according to parts by weight and polyvinyl alcohol stir, be heated to 42 DEG C while stirring, add again and be heated to 65 DEG C while stirring according to the borax of parts by weight requirement, and keep 27 minutes at this temperature, be cooled to 33 DEG C again, an obtained solution;
(B) solution and capsicum water, silicone oil, alcohol, citric acid, niter cake, starch, silica gel, sucrose, sodium lactate, CMC are required to send in mixer to carry out being uniformly mixed according to parts by weight obtain No. two solution, the mixing speed of described mixer is 13 turns per minute, described in be uniformly mixed actuator temperature and control at 26 DEG C;
(C) No. two solution are crossed 80 mesh sieves to filter, obtain the fresh-keeping cold-storage agent for vegetables, finally pack.
During use, the fresh-keeping 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 borax is 7 parts; Described polyvinyl alcohol is 25 parts; Described capsicum water is 12 parts; Described silicone oil is 20 parts; Described alcohol is 3 parts; Described water is 15 parts; Described citric acid is 8 parts; Described niter cake is 2 parts; Described starch is 13 parts; Described silica gel is 11 parts; Described sucrose is 16 parts; Described sodium lactate is 11 parts; Described CMC is 3 parts.
Described number is parts by weight.
The preparation method of the fresh-keeping cold-storage agent for vegetables described in the present embodiment comprises following step:
(A) reaction pot of steam jacket is added after the water required according to parts by weight and polyvinyl alcohol stir, be heated to 44 DEG C while stirring, add again and be heated to 65 DEG C while stirring according to the borax of parts by weight requirement, and keep 25 minutes at this temperature, be cooled to 30 DEG C again, an obtained solution;
(B) solution and capsicum water, silicone oil, alcohol, citric acid, niter cake, starch, silica gel, sucrose, sodium lactate, CMC are required to send in mixer to carry out being uniformly mixed according to parts by weight obtain No. two solution, the mixing speed of described mixer is 13 turns per minute, described in be uniformly mixed actuator temperature and control at 22 DEG C;
(C) No. two solution are crossed 80 mesh sieves to filter, obtain the fresh-keeping cold-storage agent for vegetables, finally pack.
Using method is with embodiment one.
More than show and describe general principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; what describe in above-described embodiment and description 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 fresh-keeping cold-storage agent for vegetables, it is characterized in that: be made up of borax, polyvinyl alcohol, capsicum water, silicone oil, alcohol, water, citric acid, niter cake, starch, silica gel, sucrose, sodium lactate, CMC.
Described borax is 5 ~ 8 parts;
Described polyvinyl alcohol is 20 ~ 25 parts;
Described capsicum water is 10 ~ 13 parts;
Described silicone oil is 20 ~ 25 parts;
Described alcohol is 3 ~ 5 parts;
Described water is 10 ~ 20 parts;
Described citric acid is 6 ~ 8 parts;
Described niter cake is 1 ~ 2 part;
Described starch is 10 ~ 15 parts;
Described silica gel is 8 ~ 11 parts;
Described sucrose is 15 ~ 20 parts;
Described sodium lactate is 8 ~ 12 parts;
Described CMC is 3 ~ 5 parts;
Described number is parts by weight.
2. the fresh-keeping cold-storage agent for vegetables according to claim 1, is characterized in that,
Described borax is 5 parts;
Described polyvinyl alcohol is 21 parts;
Described capsicum water is 13 parts;
Described silicone oil is 22 parts;
Described alcohol is 5 parts;
Described water is 17 parts;
Described citric acid is 7 parts;
Described niter cake is 2 parts;
Described starch is 13 parts;
Described silica gel is 10 parts;
Described sucrose is 17 parts;
Described sodium lactate is 9 parts;
Described CMC is 4 parts.
3. the fresh-keeping cold-storage agent for vegetables according to claim 1, is characterized in that,
Described borax is 7 parts;
Described polyvinyl alcohol is 25 parts;
Described capsicum water is 12 parts;
Described silicone oil is 20 parts;
Described alcohol is 3 parts;
Described water is 15 parts;
Described citric acid is 8 parts;
Described niter cake is 2 parts;
Described starch is 13 parts;
Described silica gel is 11 parts;
Described sucrose is 16 parts;
Described sodium lactate is 11 parts;
Described CMC is 3 parts.
4. the preparation method of the fresh-keeping cold-storage agent for vegetables according to Claims 2 or 3 any one, is characterized in that, comprises following step:
(A) reaction pot of steam jacket is added after the water required according to the parts by weight of claim 2 and polyvinyl alcohol stir, be heated to 40 DEG C ~ 45 DEG C while stirring, add the borax required according to the parts by weight of claim 2 again and be heated to 60 DEG C ~ 75 DEG C while stirring, and keep 20 ~ 30 minutes at this temperature, be cooled to 30 DEG C ~ 35 DEG C again, an obtained solution;
(B) solution and capsicum water, silicone oil, alcohol, citric acid, niter cake, starch, silica gel, sucrose, sodium lactate, CMC are required to send in mixer to carry out being uniformly mixed according to the parts by weight of claim 2 obtain No. two solution, the mixing speed of described mixer is 10 ~ 15 turns per minute, described in be uniformly mixed actuator temperature and control at 20 ~ 30 DEG C;
(C) No. two solution are crossed 80 mesh sieves to filter, obtain the fresh-keeping cold-storage agent for vegetables, finally pack.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410097504.XA CN104904831A (en) | 2014-03-13 | 2014-03-13 | Fresh-keeping cold accumulating agent for vegetables and preparation method of fresh-keeping cold accumulating agent |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410097504.XA CN104904831A (en) | 2014-03-13 | 2014-03-13 | Fresh-keeping cold accumulating agent for vegetables and preparation method of fresh-keeping cold accumulating agent |
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|---|---|
| CN104904831A true CN104904831A (en) | 2015-09-16 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201410097504.XA Pending CN104904831A (en) | 2014-03-13 | 2014-03-13 | Fresh-keeping cold accumulating agent for vegetables and preparation method of fresh-keeping cold accumulating agent |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114391575A (en) * | 2021-12-29 | 2022-04-26 | 绥化市菹园生物科技有限公司 | Atomization process for long-term fresh-keeping storage of Chinese cabbages and cabbages |
-
2014
- 2014-03-13 CN CN201410097504.XA patent/CN104904831A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114391575A (en) * | 2021-12-29 | 2022-04-26 | 绥化市菹园生物科技有限公司 | Atomization process for long-term fresh-keeping storage of Chinese cabbages and cabbages |
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Application publication date: 20150916 |
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| WD01 | Invention patent application deemed withdrawn after publication |