CN104904839A - Preservative paper for fruits and vegetables - Google Patents
Preservative paper for fruits and vegetables Download PDFInfo
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- CN104904839A CN104904839A CN201510248181.4A CN201510248181A CN104904839A CN 104904839 A CN104904839 A CN 104904839A CN 201510248181 A CN201510248181 A CN 201510248181A CN 104904839 A CN104904839 A CN 104904839A
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- fresh
- keeping liquid
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- keeping
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Abstract
The invention discloses preservative paper for fruits and vegetables. A fresh-keeping liquid is used. The fresh-keeping liquid is prepared from 10-20 parts of erythrocin and 10-20 parts of chlorothalonil. A preparation method comprises the following steps: adding the erythrocin and chlorothalonil in parts by weight into water, and heating and fully dissolving the mixture to obtain the fresh-keeping liquid; and coating a layer of a starch solution to body paper, airing the body paper and infiltrating the body paper in the fresh-keeping liquid for 20-30 minutes, and coating the fresh-keeping liquid to the body paper by spraying and drying the coat or freezing and drying the coating. The preservative paper for fruits and vegetables disclosed by the invention comprises a layer of starch and the fresh-keeping liquid prepared from erythrocin and chlorothalonil, so that the length for preservation of the fruits and vegetables can be prolonged at normal temperature and low temperature and the flavors of the fruits and vegetables are maintained in a lasting manner; in addition, the fresh-keeping liquid adopted by the preservative paper disclosed by the invention is less in toxicity and free of damage to human health.
Description
Technical field
The present invention relates to food preservative technology field, especially a kind of fruits and vegetables fresh-keeping paper.
Background technology
Fruit vegetable nutrient enriches, and can provide the nutriments such as vitamin, mineral matter, cellulose for the mankind, is one of main non-staple food of people.In recent years, Chinese fruit industry development is very fast, but preserving fruit and vegetable utilizing storage capacity seriously backwardness, annual fruits and vegetables rot to cause larger economic loss.Therefore, must carry out the preservation and freshness work of fruits and vegetables, effectively extend the storage period of fresh fruit of vegetables, ensure that the busy season is not rotten, dull season is continuous, makes the stable market supply of market anniversary.
At present, the preservation method of fruits and vegetables mainly comprises the methods such as fresh chemically, cryopreservation, air conditioned storage, radiation treatment, low temperature controlled atmosphere and tin foil, the fresh-keeping paper bag wherein utilizing functional form tin foil to make carries out storage fresh-keeping effect to fruit, not only can play good anti-corrosive fresh-keeping effect, and preparation method is simple, relative inexpensiveness, also helps long-distance transport, is a kind of comparatively practical fruit and vegetable preserving method; Therefore, seek a kind of fresh-keeping effect tin foil remarkable and with low cost and there is great practical value.
Summary of the invention
The object of this invention is to provide a kind of fruits and vegetables fresh-keeping paper, this fruits and vegetables fresh-keeping paper can solve the undesirable problem of existing preserving fruit and vegetable utilizing effect.
In order to solve the problem, the technical solution used in the present invention is:
Fruits and vegetables fresh-keeping paper of the present invention uses a kind of fresh-keeping liquid, and described fresh-keeping liquid is prepared from by the erythromycin of 10 parts ~ 20 parts and the Bravo of 10 parts ~ 20 parts;
Preparation method is: the erythromycin of above-mentioned parts by weight and Bravo are added to the water, and heating, fully dissolves, obtained fresh-keeping liquid; Body paper is applied one deck starch solution, dry, then to infiltrate in described fresh-keeping liquid 20 minutes ~ 30 minutes, adopt spraying dry coating or cryodesiccated method to be coated on body paper by fresh-keeping liquid.
In technique scheme, scheme can also be more specifically: in described fresh-keeping liquid, the concentration of erythromycin is 10 grams per liter ~ 50 grams per liters.
Further, in described fresh-keeping liquid, the concentration of Bravo is 30 grams per liter ~ 60 grams per liters.
Further, the concentration of described starch solution is 70 grams per liter ~ 120 grams per liters.
Owing to have employed technique scheme, the present invention compared with prior art has following beneficial effect:
The fresh-keeping liquid that fruits and vegetables fresh-keeping paper of the present invention comprises one deck starch and is made up of erythromycin and Bravo, can extend the freshness date under fruits and vegetables normal temperature and low temperature, and maintain fruit-vegetable flavor lastingly; The fresh-keeping liquid toxicity of the present invention's employing is little, harmless to health in addition.
Detailed description of the invention
Below in conjunction with embodiment, the invention will be further described:
Embodiment 1
The present embodiment fruits and vegetables fresh-keeping paper uses a kind of fresh-keeping liquid, and described fresh-keeping liquid is prepared from by the Bravo of 10 parts of erythromycin and 15 parts;
Preparation method is: the erythromycin of above-mentioned parts by weight and Bravo are added to the water, and heating, fully dissolves, obtained fresh-keeping liquid; Body paper is applied one deck starch solution, dry, then to infiltrate in described fresh-keeping liquid 25 minutes, adopt spraying dry coating or cryodesiccated method to be coated on body paper by fresh-keeping liquid.
In the present embodiment fresh-keeping liquid, the concentration of erythromycin is 10 grams per liters; The concentration of Bravo is 45 grams per liters; The concentration of starch solution is 70 grams per liters.
Embodiment 2
The present embodiment fruits and vegetables fresh-keeping paper uses a kind of fresh-keeping liquid, and described fresh-keeping liquid is prepared from by 15 parts of erythromycin and 10 parts of Bravos;
Preparation method is: the erythromycin of above-mentioned parts by weight and Bravo are added to the water, and heating, fully dissolves, obtained fresh-keeping liquid; Body paper is applied one deck starch solution, dry, then to infiltrate in described fresh-keeping liquid 30 minutes, adopt spraying dry coating or cryodesiccated method to be coated on body paper by fresh-keeping liquid.
In the present embodiment fresh-keeping liquid, the concentration of erythromycin is 35 grams per liters; The concentration of Bravo is 60 grams per liters; The concentration of starch solution is 100 grams per liters.
Embodiment 3
The present embodiment fruits and vegetables fresh-keeping paper uses a kind of fresh-keeping liquid, and described fresh-keeping liquid is prepared from by the Bravo of 20 parts of erythromycin and 20 parts;
Preparation method is: the erythromycin of above-mentioned parts by weight and Bravo are added to the water, and heating, fully dissolves, obtained fresh-keeping liquid; Body paper is applied one deck starch solution, dry, then to infiltrate in described fresh-keeping liquid 20 minutes, adopt spraying dry coating or cryodesiccated method to be coated on body paper by fresh-keeping liquid.
In the present embodiment fresh-keeping liquid, the concentration of erythromycin is 50 grams per liters; The concentration of Bravo is 30 grams per liters; The concentration of starch solution is 120 grams per liters.
Claims (4)
1. a fruits and vegetables fresh-keeping paper, is characterized in that using a kind of fresh-keeping liquid, and described fresh-keeping liquid is prepared from by the erythromycin of 10 parts ~ 20 parts and the Bravo of 10 parts ~ 20 parts;
Preparation method is: the erythromycin of above-mentioned parts by weight and Bravo are added to the water, and heating, fully dissolves, obtained fresh-keeping liquid; Body paper is applied one deck starch solution, dry, then to infiltrate in described fresh-keeping liquid 20 minutes ~ 30 minutes, adopt spraying dry coating or cryodesiccated method to be coated on body paper by fresh-keeping liquid.
2. fruits and vegetables fresh-keeping paper according to claim 1, is characterized in that the concentration of erythromycin in described fresh-keeping liquid is 10 grams per liter ~ 50 grams per liters.
3. fruits and vegetables fresh-keeping paper according to claim 1, is characterized in that the concentration of Bravo in described fresh-keeping liquid is 30 grams per liter ~ 60 grams per liters.
4. fruits and vegetables fresh-keeping paper according to claim 1, is characterized in that the concentration of described starch solution is 70 grams per liter ~ 120 grams per liters.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510248181.4A CN104904839A (en) | 2015-05-15 | 2015-05-15 | Preservative paper for fruits and vegetables |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510248181.4A CN104904839A (en) | 2015-05-15 | 2015-05-15 | Preservative paper for fruits and vegetables |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104904839A true CN104904839A (en) | 2015-09-16 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510248181.4A Pending CN104904839A (en) | 2015-05-15 | 2015-05-15 | Preservative paper for fruits and vegetables |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104904839A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106081345A (en) * | 2016-06-23 | 2016-11-09 | 俞锃 | A kind of compound fruits and vegetables fresh-keeping paper |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN2423240Y (en) * | 1999-12-29 | 2001-03-14 | 天津市农产品保鲜研究中心 | Five-provention freshness-retaining bag special for grain |
| CN1365615A (en) * | 2002-03-14 | 2002-08-28 | 中国科学院石家庄农业现代化研究所 | Harsh taste-removing and antistaling agent of persimmon and its application method |
| CN1436462A (en) * | 2002-12-27 | 2003-08-20 | 广西大学 | Phytological and agronomic application of angustmycin |
-
2015
- 2015-05-15 CN CN201510248181.4A patent/CN104904839A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN2423240Y (en) * | 1999-12-29 | 2001-03-14 | 天津市农产品保鲜研究中心 | Five-provention freshness-retaining bag special for grain |
| CN1365615A (en) * | 2002-03-14 | 2002-08-28 | 中国科学院石家庄农业现代化研究所 | Harsh taste-removing and antistaling agent of persimmon and its application method |
| CN1436462A (en) * | 2002-12-27 | 2003-08-20 | 广西大学 | Phytological and agronomic application of angustmycin |
Non-Patent Citations (2)
| Title |
|---|
| 山东省劳动局《山东省就业训练统编教材》编委会: "《商品养护》", 30 September 1988, 山东省劳动局《山东省就业训练统编教材》编委会 * |
| 杨福馨: "《农产品保鲜包装技术第二版》", 30 April 2011 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
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Application publication date: 20150916 |
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| WD01 | Invention patent application deemed withdrawn after publication |