CN107873831A - A kind of fresh-keeping treating method of vegetables - Google Patents
A kind of fresh-keeping treating method of vegetables Download PDFInfo
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- CN107873831A CN107873831A CN201711455154.XA CN201711455154A CN107873831A CN 107873831 A CN107873831 A CN 107873831A CN 201711455154 A CN201711455154 A CN 201711455154A CN 107873831 A CN107873831 A CN 107873831A
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- vegetables
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/08—Preserving with sugars
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
- Pretreatment Of Seeds And Plants (AREA)
Abstract
The invention discloses a kind of fresh-keeping treating method of vegetables, comprise the following steps：Fresh-keeping liquid is prepared as raw material using nano zine oxide, nano titanium oxide and chitosan first；Then by the classification of ripe vegetables, the cleaning of purchase, it is placed at shady and cool ventilation, air-dry processing 1h, then the vegetables after air-drying are placed in freezer and 18 22h is handled at 5 ± 0.5 DEG C, continue to air-dry processing 1h at shady and cool ventilation after taking-up, 20 30h of processing, taking-up in 8 10 DEG C of freezer is subsequently placed in dry；Obtained fresh-keeping liquid is coated on the vegetable surface after above-mentioned processing, is placed at shady and cool ventilation and dries vanning preservation.This method fresh keeping time is grown, and has certain antibacterial effect, simple to operate to vegetables non-hazardous.
Description
Technical field：
The present invention relates to agriculture field, is specifically related to a kind of fresh-keeping treating method of vegetables.
Background technology：
With the quickening of people's rhythm of life and the fast development of Chinese Urbanization, essential vegetables during people are daily
Shipped more from other places, during transport and storage, Vegetable causes because departing from nutrition supply and yellow, rotting
Nutritive loss, also form certain economic loss.Therefore, how to extend the freshness date of vegetables and maintain higher nutrition also more next
More important, the preservation method both at home and abroad to vegetables is also various informative at present, mainly have refrigeration, controlled atmosphere method, coating method,
Plant growth regulator method, decompression storage method, anti-corrosive fresh-keeping method, ozone facture, biotechnology method, heat treating process etc..
Chinese patent 201510536047.4 discloses a kind of cold storage method of greengrocery in agricultural byproducts, passes through collection
Precooling after vegetables pretreatment, carries out disinfectant sterilization after precooling, then clear up freezer, and freezer is sterilized using Chinese medicine antiseptic, most
After adjust humiture, by the anti-preservation that is placed in one of vegetables.Present invention determine that being advantageous to the suitable condition of the storage of vegetables, ensure
Rational temperature, humidity, gas componant in storehouse, solve vegetables during preservation dehydration, aging, yellow, rot it is fast
The problem of, improve the storage time of vegetables and color and luster and texture will not be destroyed, promoted the development of vegetables industry, improve additional
Value, promote the construction of high-efficiency agriculture industrial chain pattern model.But this method operation is complex, cost is high.
The content of the invention：
The purpose of the present invention is in view of the shortcomings of the prior art, there is provided a kind of fresh-keeping treating method of vegetables, this method
The freshness-retaining vegetable time is grown, and anti-microbial property is high, harmless to vegetables.
To achieve the above object, the present invention uses following technical scheme：
A kind of fresh-keeping treating method of vegetables, comprises the following steps：
(1) weighing chitosan, which is placed in the cold pulverizer of MZ6 moldeed depth, is crushed to nanoscale, obtains Nano chitosan powder；
(2) nano zine oxide and nano titanium oxide are mixed to join in deionized water, are ultrasonically treated under 500W power
1h, then adds sodium laurate, 40 DEG C, and 30min is stirred under 800-1500rpm, and mixed liquor A is made；Last centrifugal treating,
Centrifuge obtained solid to wash using absolute ethyl alcohol and deionized water successively, modified Nano particle composite is obtained after drying；
(3) modified Nano particle composite obtained above and nanometer Ag are mixed to join in glycerine, then added
Mass concentration is to be slowly added to chitosan while stirring after being uniformly mixed in 1% acetic acid solution, continues stirring to shell and gathers
Sugar dissolving, continuously adds span80, and 1h is ultrasonically treated under 50W power, shakes deaeration, and mixed liquid B is made；
(4) by mixed liquid B obtained above using the grinding of SNM type big flow efficient nanos grinder 30min, Ran Houyong
Precellys biological sample homogenizers homogeneous twice, each 60s, obtains fresh-keeping liquid；
(5) by the classification of ripe vegetables, the cleaning of purchase, it is placed at shady and cool ventilation, air-dries processing 1h, after then air-drying
Vegetables, which are placed in freezer, handles 18-22h at 5 ± 0.5 DEG C, continue to air-dry processing 1h at shady and cool ventilation after taking-up, be subsequently placed in
Processing 20-30h, taking-up are dried in 8-10 DEG C of freezer；
(6) fresh-keeping liquid made from step (4) is coated on the vegetable surface after above-mentioned processing, is placed at shady and cool ventilation and dries
Vanning preserves.
As the preferred of above-mentioned technical proposal, in step (1), the particle size of the Nano chitosan powder is 80-
120nm。
As the preferred of above-mentioned technical proposal, in step (2), the particle size of the nano zine oxide is 10-100nm.
As the preferred of above-mentioned technical proposal, in step (2), the particle size of the nano titanium oxide is 30-60nm.
As the preferred of above-mentioned technical proposal, the mass ratio of nano zine oxide and nano titanium oxide is 1:1.
As the preferred of above-mentioned technical proposal, in step (2), the addition nano zine oxide and nanometer of the sodium laurate
The 10-15% of titanium dioxide gross weight.
As the preferred of above-mentioned technical proposal, in step (2), the rotating speed of the centrifugal treating is 3000-5000rpm.
As the preferred of above-mentioned technical proposal, in step (3), the quality of the modified Nano particle composite and chitosan
Than for (0.01-0.05)：1.
As the preferred of above-mentioned technical proposal, in step (3), the addition of the span80 is chitosan mass
0.02%.
As the preferred of above-mentioned technical proposal, in step (4), the rotating speed of the homogeneous is 8000rpm.
The invention has the advantages that：
(1) present invention prepares fresh-keeping liquid using nano zine oxide, nano titanium oxide and chitosan compounding, obtained fresh-keeping
Liquid is of good preservation effect, solves the problems, such as fresh-keeping effect difference during said components single use.
(2) fresh-keeping liquid produced by the present invention both has good photocatalytic degradation function, there is good adsorption function again, resists
Bacterium excellent performance, and stronger hydrogen bond action between chitosan and nano particle be present so that have between nano particle and chitosan
There is good interface performance, effectively increase the specific retention and light transmittance of vegetable surface preservative film；
(3) fresh-keeping liquid that the present invention uses has good biocompatibility, and filming performance is excellent, and barrier property is good, right
Vegetables non-hazardous, and cost is low, it is simple to operate.
Embodiment：
In order to be better understood from the present invention, below by embodiment, the present invention is further described, and embodiment is served only for solving
The present invention is released, any restriction will not be formed to the present invention.
Embodiment 1
A kind of fresh-keeping treating method of vegetables, comprises the following steps：
(1) weighing chitosan, which is placed in the cold pulverizer of MZ6 moldeed depth, is crushed to nanoscale, and it is receiving for 80nm to obtain particle size
Rice chitosan powder；
(2) nano titanium oxide that nano zine oxide and particle size that particle size is 10nm are 30nm is mixed and added
Into deionized water, 1h is ultrasonically treated under 500W power, then adds sodium laurate, 40 DEG C, is stirred under 800rpm
30min, mixed liquor A is made；Centrifugal treating under last 3000rpm rotating speed, the solid for centrifuging to obtain use absolute ethyl alcohol successively
Washed with deionized water, modified Nano particle composite is obtained after drying；Wherein, the matter of nano zine oxide and nano titanium oxide
Amount is than being 1:1；The addition nano zine oxide of the sodium laurate and the 10% of nano titanium oxide gross weight；
(3) modified Nano particle composite obtained above and nanometer Ag are mixed to join in glycerine, then added
Mass concentration is to be slowly added to chitosan while stirring after being uniformly mixed in 1% acetic acid solution, continues stirring to shell and gathers
Sugar dissolving, continuously adds span80, and 1h is ultrasonically treated under 50W power, shakes deaeration, and mixed liquid B is made；Wherein, the modification
The mass ratio of nano-particle compound and chitosan is 0.01：1；The addition of the span80 is chitosan mass
0.02%；
(4) by mixed liquid B obtained above using the grinding of SNM type big flow efficient nanos grinder 30min, Ran Houyong
Twice, each 60s, homogeneous rotating speed is 8000rpm to Precellys biological sample homogenizers homogeneous, obtains fresh-keeping liquid；
(5) by the classification of ripe vegetables, the cleaning of purchase, it is placed at shady and cool ventilation, air-dries processing 1h, after then air-drying
Vegetables, which are placed in freezer, handles 18h at 5 ± 0.5 DEG C, continue to air-dry processing 1h at shady and cool ventilation after taking-up, be subsequently placed in 8-10
DEG C freezer in processing 20h, taking-up dries；
(6) fresh-keeping liquid made from step (4) is coated on the vegetable surface after above-mentioned processing, is placed at shady and cool ventilation and dries
Vanning preserves.
Embodiment 2
A kind of fresh-keeping treating method of vegetables, comprises the following steps：
(1) weighing chitosan, which is placed in the cold pulverizer of MZ6 moldeed depth, is crushed to nanoscale, and it is 120nm's to obtain particle size
Nano chitosan powder；
(2) nano titanium oxide that nano zine oxide and particle size that particle size is 100nm are 60nm is mixed and added
Enter into deionized water, 1h is ultrasonically treated under 500W power, then add sodium laurate, 40 DEG C, be stirred under 1500rpm
30min, mixed liquor A is made；Centrifugal treating under last 5000rpm rotating speed, the solid for centrifuging to obtain use absolute ethyl alcohol successively
Washed with deionized water, modified Nano particle composite is obtained after drying；Wherein, the matter of nano zine oxide and nano titanium oxide
Amount is than being 1:1；The addition nano zine oxide of the sodium laurate and the 15% of nano titanium oxide gross weight；
(3) modified Nano particle composite obtained above and nanometer Ag are mixed to join in glycerine, then added
Mass concentration is to be slowly added to chitosan while stirring after being uniformly mixed in 1% acetic acid solution, continues stirring to shell and gathers
Sugar dissolving, continuously adds span80, and 1h is ultrasonically treated under 50W power, shakes deaeration, and mixed liquid B is made；Wherein, the modification
The mass ratio of nano-particle compound and chitosan is 0.05：1；The addition of the span80 is chitosan mass
0.02%；
(4) by mixed liquid B obtained above using the grinding of SNM type big flow efficient nanos grinder 30min, Ran Houyong
Twice, each 60s, homogeneous rotating speed is 8000rpm to Precellys biological sample homogenizers homogeneous, obtains fresh-keeping liquid；
(5) by the classification of ripe vegetables, the cleaning of purchase, it is placed at shady and cool ventilation, air-dries processing 1h, after then air-drying
Vegetables, which are placed in freezer, handles 22h at 5 ± 0.5 DEG C, continue to air-dry processing 1h at shady and cool ventilation after taking-up, be subsequently placed in 8-10
DEG C freezer in processing 30h, taking-up dries；
(6) fresh-keeping liquid made from step (4) is coated on the vegetable surface after above-mentioned processing, is placed at shady and cool ventilation and dries
Vanning preserves.
Embodiment 3
A kind of fresh-keeping treating method of vegetables, comprises the following steps：
(1) weighing chitosan, which is placed in the cold pulverizer of MZ6 moldeed depth, is crushed to nanoscale, and it is receiving for 80nm to obtain particle size
Rice chitosan powder；
(2) nano titanium oxide that nano zine oxide and particle size that particle size is 50nm are 30nm is mixed and added
Into deionized water, 1h is ultrasonically treated under 500W power, then adds sodium laurate, 40 DEG C, is stirred under 900rpm
30min, mixed liquor A is made；Centrifugal treating under last 3000rpm rotating speed, the solid for centrifuging to obtain use absolute ethyl alcohol successively
Washed with deionized water, modified Nano particle composite is obtained after drying；Wherein, the matter of nano zine oxide and nano titanium oxide
Amount is than being 1:1；The addition nano zine oxide of the sodium laurate and the 11% of nano titanium oxide gross weight；
(3) modified Nano particle composite obtained above and nanometer Ag are mixed to join in glycerine, then added
Mass concentration is to be slowly added to chitosan while stirring after being uniformly mixed in 1% acetic acid solution, continues stirring to shell and gathers
Sugar dissolving, continuously adds span80, and 1h is ultrasonically treated under 50W power, shakes deaeration, and mixed liquid B is made；Wherein, the modification
The mass ratio of nano-particle compound and chitosan is 0.02：1；The addition of the span80 is chitosan mass
0.02%；
(4) by mixed liquid B obtained above using the grinding of SNM type big flow efficient nanos grinder 30min, Ran Houyong
Twice, each 60s, homogeneous rotating speed is 8000rpm to Precellys biological sample homogenizers homogeneous, obtains fresh-keeping liquid；
(5) by the classification of ripe vegetables, the cleaning of purchase, it is placed at shady and cool ventilation, air-dries processing 1h, after then air-drying
Vegetables, which are placed in freezer, handles 19h at 5 ± 0.5 DEG C, continue to air-dry processing 1h at shady and cool ventilation after taking-up, be subsequently placed in 8-10
DEG C freezer in processing 22h, taking-up dries；
(6) fresh-keeping liquid made from step (4) is coated on the vegetable surface after above-mentioned processing, is placed at shady and cool ventilation and dries
Vanning preserves.
Embodiment 4
A kind of fresh-keeping treating method of vegetables, comprises the following steps：
(1) weighing chitosan, which is placed in the cold pulverizer of MZ6 moldeed depth, is crushed to nanoscale, and it is receiving for 90nm to obtain particle size
Rice chitosan powder；
(2) nano titanium oxide that nano zine oxide and particle size that particle size is 30nm are 40nm is mixed and added
Into deionized water, 1h is ultrasonically treated under 500W power, then adds sodium laurate, 40 DEG C, is stirred under 1000rpm
30min, mixed liquor A is made；Centrifugal treating under last 3500rpm rotating speed, the solid for centrifuging to obtain use absolute ethyl alcohol successively
Washed with deionized water, modified Nano particle composite is obtained after drying；Wherein, the matter of nano zine oxide and nano titanium oxide
Amount is than being 1:1；The addition nano zine oxide of the sodium laurate and the 12% of nano titanium oxide gross weight；
(3) modified Nano particle composite obtained above and nanometer Ag are mixed to join in glycerine, then added
Mass concentration is to be slowly added to chitosan while stirring after being uniformly mixed in 1% acetic acid solution, continues stirring to shell and gathers
Sugar dissolving, continuously adds span80, and 1h is ultrasonically treated under 50W power, shakes deaeration, and mixed liquid B is made；Wherein, the modification
The mass ratio of nano-particle compound and chitosan is 0.03：1；The addition of the span80 is chitosan mass
0.02%；
(4) by mixed liquid B obtained above using the grinding of SNM type big flow efficient nanos grinder 30min, Ran Houyong
Twice, each 60s, homogeneous rotating speed is 8000rpm to Precellys biological sample homogenizers homogeneous, obtains fresh-keeping liquid；
(5) by the classification of ripe vegetables, the cleaning of purchase, it is placed at shady and cool ventilation, air-dries processing 1h, after then air-drying
Vegetables, which are placed in freezer, handles 20h at 5 ± 0.5 DEG C, continue to air-dry processing 1h at shady and cool ventilation after taking-up, be subsequently placed in 8-10
DEG C freezer in processing 24h, taking-up dries；
(6) fresh-keeping liquid made from step (4) is coated on the vegetable surface after above-mentioned processing, is placed at shady and cool ventilation and dries
Vanning preserves.
Embodiment 5
A kind of fresh-keeping treating method of vegetables, comprises the following steps：
(1) weighing chitosan, which is placed in the cold pulverizer of MZ6 moldeed depth, is crushed to nanoscale, and it is 100nm's to obtain particle size
Nano chitosan powder；
(2) nano titanium oxide that nano zine oxide and particle size that particle size is 60nm are 50nm is mixed and added
Into deionized water, 1h is ultrasonically treated under 500W power, then adds sodium laurate, 40 DEG C, is stirred under 1200rpm
30min, mixed liquor A is made；Centrifugal treating under last 4000rpm rotating speed, the solid for centrifuging to obtain use absolute ethyl alcohol successively
Washed with deionized water, modified Nano particle composite is obtained after drying；Wherein, the matter of nano zine oxide and nano titanium oxide
Amount is than being 1:1；The addition nano zine oxide of the sodium laurate and the 13% of nano titanium oxide gross weight；
(3) modified Nano particle composite obtained above and nanometer Ag are mixed to join in glycerine, then added
Mass concentration is to be slowly added to chitosan while stirring after being uniformly mixed in 1% acetic acid solution, continues stirring to shell and gathers
Sugar dissolving, continuously adds span80, and 1h is ultrasonically treated under 50W power, shakes deaeration, and mixed liquid B is made；Wherein, the modification
The mass ratio of nano-particle compound and chitosan is 0.035：1；The addition of the span80 is chitosan mass
0.02%；
(4) by mixed liquid B obtained above using the grinding of SNM type big flow efficient nanos grinder 30min, Ran Houyong
Twice, each 60s, homogeneous rotating speed is 8000rpm to Precellys biological sample homogenizers homogeneous, obtains fresh-keeping liquid；
(5) by the classification of ripe vegetables, the cleaning of purchase, it is placed at shady and cool ventilation, air-dries processing 1h, after then air-drying
Vegetables, which are placed in freezer, handles 21h at 5 ± 0.5 DEG C, continue to air-dry processing 1h at shady and cool ventilation after taking-up, be subsequently placed in 8-10
DEG C freezer in processing 26h, taking-up dries；
(6) fresh-keeping liquid made from step (4) is coated on the vegetable surface after above-mentioned processing, is placed at shady and cool ventilation and dries
Vanning preserves.
Embodiment 6
A kind of fresh-keeping treating method of vegetables, comprises the following steps：
(1) weighing chitosan, which is placed in the cold pulverizer of MZ6 moldeed depth, is crushed to nanoscale, and it is 100nm's to obtain particle size
Nano chitosan powder；
(2) nano titanium oxide that nano zine oxide and particle size that particle size is 100nm are 50nm is mixed and added
Enter into deionized water, 1h is ultrasonically treated under 500W power, then add sodium laurate, 40 DEG C, be stirred under 1300rpm
30min, mixed liquor A is made；Centrifugal treating under last 4500rpm rotating speed, the solid for centrifuging to obtain use absolute ethyl alcohol successively
Washed with deionized water, modified Nano particle composite is obtained after drying；Wherein, the matter of nano zine oxide and nano titanium oxide
Amount is than being 1:1；The addition nano zine oxide of the sodium laurate and the 14% of nano titanium oxide gross weight；
(3) modified Nano particle composite obtained above and nanometer Ag are mixed to join in glycerine, then added
Mass concentration is to be slowly added to chitosan while stirring after being uniformly mixed in 1% acetic acid solution, continues stirring to shell and gathers
Sugar dissolving, continuously adds span80, and 1h is ultrasonically treated under 50W power, shakes deaeration, and mixed liquid B is made；Wherein, the modification
The mass ratio of nano-particle compound and chitosan is 0.04：1；The addition of the span80 is chitosan mass
0.02%；
(4) by mixed liquid B obtained above using the grinding of SNM type big flow efficient nanos grinder 30min, Ran Houyong
Twice, each 60s, homogeneous rotating speed is 8000rpm to Precellys biological sample homogenizers homogeneous, obtains fresh-keeping liquid；
(5) by the classification of ripe vegetables, the cleaning of purchase, it is placed at shady and cool ventilation, air-dries processing 1h, after then air-drying
Vegetables, which are placed in freezer, handles 20h at 5 ± 0.5 DEG C, continue to air-dry processing 1h at shady and cool ventilation after taking-up, be subsequently placed in 8-10
DEG C freezer in processing 28h, taking-up dries；
(6) fresh-keeping liquid made from step (4) is coated on the vegetable surface after above-mentioned processing, is placed at shady and cool ventilation and dries
Vanning preserves.
Comparative example 1
Using the active component of chitosan and nano zine oxide as fresh-keeping liquid, other conditions and embodiment 6 are identical.
Comparative example 2
Using the active component of chitosan and nano titanium oxide as fresh-keeping liquid, other conditions and embodiment 6 are identical.
Comparative example 3
Using the active component of nano zine oxide and nano titanium oxide as fresh-keeping liquid, other conditions and the phase of embodiment 6
Together.
The fresh-keeping duration of the vegetables in embodiment 1-6 was up to 20-35 days after testing, and the preservative film pair that vegetable surface is formed
The inhibiting rate of Escherichia coli and staphylococcus aureus is up to more than 98%.And the fresh-keeping of vegetables in comparative example 1, comparative example 2
Shi Changwei 10 days or so, the preservative film that vegetable surface is formed are only to the inhibiting rate of Escherichia coli and staphylococcus aureus
65% or so.Vegetables in comparative example 3 it is fresh-keeping when a length of 7 days or so, the preservative film that vegetable surface is formed to Escherichia coli with
And the inhibiting rate of staphylococcus aureus is only 73% or so.
Claims (10)
1. a kind of fresh-keeping treating method of vegetables, it is characterised in that comprise the following steps：
(1) weighing chitosan, which is placed in the cold pulverizer of MZ6 moldeed depth, is crushed to nanoscale, obtains Nano chitosan powder；
(2) nano zine oxide and nano titanium oxide are mixed to join in deionized water, 1h are ultrasonically treated under 500W power, so
After add sodium laurate, 40 DEG C, be stirred 30min under 800-1500rpm, mixed liquor A be made；Last centrifugal treating, centrifugation
Obtained solid is washed using absolute ethyl alcohol and deionized water successively, and modified Nano particle composite is obtained after drying；
(3) modified Nano particle composite obtained above and nanometer Ag are mixed to join in glycerine, then add quality
Concentration is to be slowly added to chitosan while stirring after being uniformly mixed in 1% acetic acid solution, and it is molten to chitosan to continue stirring
Solution, continuously adds span80, and 1h is ultrasonically treated under 50W power, shakes deaeration, and mixed liquid B is made；
(4) by mixed liquid B obtained above using the grinding of SNM type big flow efficient nanos grinder 30min, Ran Houyong
Precellys biological sample homogenizers homogeneous twice, each 60s, obtains fresh-keeping liquid；
(5) by the classification of ripe vegetables, the cleaning of purchase, it is placed at shady and cool ventilation, air-dries processing 1h, then by the vegetables after air-drying
It is placed in freezer and 18-22h is handled at 5 ± 0.5 DEG C, continues to air-dry processing 1h at shady and cool ventilation after taking-up, be subsequently placed in 8-10
DEG C freezer in processing 20-30h, taking-up dries；
(6) fresh-keeping liquid made from step (4) is coated on the vegetable surface after above-mentioned processing, is placed at shady and cool ventilation and dries vanning
Preserve.
A kind of 2. fresh-keeping treating method of vegetables as claimed in claim 1, it is characterised in that：In step (1), the nanoshell
The particle size of glycan powder is 80-120nm.
A kind of 3. fresh-keeping treating method of vegetables as claimed in claim 1, it is characterised in that：In step (2), the nano oxygen
The particle size for changing zinc is 10-100nm.
A kind of 4. fresh-keeping treating method of vegetables as claimed in claim 1, it is characterised in that：In step (2), the nanometer two
The particle size of titanium oxide is 30-60nm.
A kind of 5. fresh-keeping treating method of vegetables as claimed in claim 1, it is characterised in that：In step (2), the laurate
The addition nano zine oxide of sodium and the 10-15% of nano titanium oxide gross weight.
A kind of 6. fresh-keeping treating method of vegetables as claimed in claim 1, it is characterised in that：In step (2), at the centrifugation
The rotating speed of reason is 3000-5000rpm.
A kind of 7. fresh-keeping treating method of vegetables as claimed in claim 1, it is characterised in that：In step (3), the modification is received
The mass ratio of rice corpuscles compound and chitosan is (0.01-0.05)：1.
A kind of 8. fresh-keeping treating method of vegetables as claimed in claim 1, it is characterised in that：In step (3), the span80
Addition be chitosan mass 0.02%.
A kind of 9. fresh-keeping treating method of vegetables as claimed in claim 1, it is characterised in that：In step (4), the homogeneous
Rotating speed is 8000rpm.
A kind of 10. fresh-keeping treating method of vegetables as claimed in claim 1, it is characterised in that：Nano zine oxide and nanometer two
The mass ratio of titanium oxide is 1:1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711455154.XA CN107873831A (en) | 2017-12-28 | 2017-12-28 | A kind of fresh-keeping treating method of vegetables |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711455154.XA CN107873831A (en) | 2017-12-28 | 2017-12-28 | A kind of fresh-keeping treating method of vegetables |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107873831A true CN107873831A (en) | 2018-04-06 |
Family
ID=61770392
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| CN201711455154.XA Withdrawn CN107873831A (en) | 2017-12-28 | 2017-12-28 | A kind of fresh-keeping treating method of vegetables |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109007005A (en) * | 2018-08-24 | 2018-12-18 | 西华大学 | Photoinduction titanium dioxide multidigit point chelates the more microfacies fruit antistaling agents of silver zinc copper nanometer |
| CN115318603A (en) * | 2022-09-05 | 2022-11-11 | 中山火炬职业技术学院 | Packaging method for preserving agricultural and sideline products |
-
2017
- 2017-12-28 CN CN201711455154.XA patent/CN107873831A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109007005A (en) * | 2018-08-24 | 2018-12-18 | 西华大学 | Photoinduction titanium dioxide multidigit point chelates the more microfacies fruit antistaling agents of silver zinc copper nanometer |
| CN115318603A (en) * | 2022-09-05 | 2022-11-11 | 中山火炬职业技术学院 | Packaging method for preserving agricultural and sideline products |
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Application publication date: 20180406 |