CN109430375A - A kind of method of storage fruit and vegetable - Google Patents
A kind of method of storage fruit and vegetable Download PDFInfo
- Publication number
- CN109430375A CN109430375A CN201811085858.7A CN201811085858A CN109430375A CN 109430375 A CN109430375 A CN 109430375A CN 201811085858 A CN201811085858 A CN 201811085858A CN 109430375 A CN109430375 A CN 109430375A
- Authority
- CN
- China
- Prior art keywords
- parts
- vegetables
- fruits
- fruit
- 30min
- 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.)
- Pending
Links
Classifications
-
- 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
-
- 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
- A23B7/015—Preserving by irradiation or electric treatment without heating effect
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D65/00—Wrappers or flexible covers; Packaging materials of special type or form
- B65D65/38—Packaging materials of special type or form
-
- C—CHEMISTRY; METALLURGY
- C09—DYES; PAINTS; POLISHES; NATURAL RESINS; ADHESIVES; COMPOSITIONS NOT OTHERWISE PROVIDED FOR; APPLICATIONS OF MATERIALS NOT OTHERWISE PROVIDED FOR
- C09D—COATING COMPOSITIONS, e.g. PAINTS, VARNISHES OR LACQUERS; FILLING PASTES; CHEMICAL PAINT OR INK REMOVERS; INKS; CORRECTING FLUIDS; WOODSTAINS; PASTES OR SOLIDS FOR COLOURING OR PRINTING; USE OF MATERIALS THEREFOR
- C09D103/00—Coating compositions based on starch, amylose or amylopectin or on their derivatives or degradation products
- C09D103/02—Starch; Degradation products thereof, e.g. dextrin
-
- C—CHEMISTRY; METALLURGY
- C09—DYES; PAINTS; POLISHES; NATURAL RESINS; ADHESIVES; COMPOSITIONS NOT OTHERWISE PROVIDED FOR; APPLICATIONS OF MATERIALS NOT OTHERWISE PROVIDED FOR
- C09D—COATING COMPOSITIONS, e.g. PAINTS, VARNISHES OR LACQUERS; FILLING PASTES; CHEMICAL PAINT OR INK REMOVERS; INKS; CORRECTING FLUIDS; WOODSTAINS; PASTES OR SOLIDS FOR COLOURING OR PRINTING; USE OF MATERIALS THEREFOR
- C09D5/00—Coating compositions, e.g. paints, varnishes or lacquers, characterised by their physical nature or the effects produced; Filling pastes
- C09D5/14—Paints containing biocides, e.g. fungicides, insecticides or pesticides
-
- C—CHEMISTRY; METALLURGY
- C09—DYES; PAINTS; POLISHES; NATURAL RESINS; ADHESIVES; COMPOSITIONS NOT OTHERWISE PROVIDED FOR; APPLICATIONS OF MATERIALS NOT OTHERWISE PROVIDED FOR
- C09D—COATING COMPOSITIONS, e.g. PAINTS, VARNISHES OR LACQUERS; FILLING PASTES; CHEMICAL PAINT OR INK REMOVERS; INKS; CORRECTING FLUIDS; WOODSTAINS; PASTES OR SOLIDS FOR COLOURING OR PRINTING; USE OF MATERIALS THEREFOR
- C09D7/00—Features of coating compositions, not provided for in group C09D5/00; Processes for incorporating ingredients in coating compositions
- C09D7/40—Additives
- C09D7/60—Additives non-macromolecular
- C09D7/61—Additives non-macromolecular inorganic
-
- C—CHEMISTRY; METALLURGY
- C09—DYES; PAINTS; POLISHES; NATURAL RESINS; ADHESIVES; COMPOSITIONS NOT OTHERWISE PROVIDED FOR; APPLICATIONS OF MATERIALS NOT OTHERWISE PROVIDED FOR
- C09D—COATING COMPOSITIONS, e.g. PAINTS, VARNISHES OR LACQUERS; FILLING PASTES; CHEMICAL PAINT OR INK REMOVERS; INKS; CORRECTING FLUIDS; WOODSTAINS; PASTES OR SOLIDS FOR COLOURING OR PRINTING; USE OF MATERIALS THEREFOR
- C09D7/00—Features of coating compositions, not provided for in group C09D5/00; Processes for incorporating ingredients in coating compositions
- C09D7/40—Additives
- C09D7/60—Additives non-macromolecular
- C09D7/63—Additives non-macromolecular organic
-
- C—CHEMISTRY; METALLURGY
- C09—DYES; PAINTS; POLISHES; NATURAL RESINS; ADHESIVES; COMPOSITIONS NOT OTHERWISE PROVIDED FOR; APPLICATIONS OF MATERIALS NOT OTHERWISE PROVIDED FOR
- C09D—COATING COMPOSITIONS, e.g. PAINTS, VARNISHES OR LACQUERS; FILLING PASTES; CHEMICAL PAINT OR INK REMOVERS; INKS; CORRECTING FLUIDS; WOODSTAINS; PASTES OR SOLIDS FOR COLOURING OR PRINTING; USE OF MATERIALS THEREFOR
- C09D7/00—Features of coating compositions, not provided for in group C09D5/00; Processes for incorporating ingredients in coating compositions
- C09D7/40—Additives
- C09D7/65—Additives macromolecular
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L2205/00—Polymer mixtures characterised by other features
- C08L2205/03—Polymer mixtures characterised by other features containing three or more polymers in a blend
-
- 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
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
-
- 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
- Y02W—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO WASTEWATER TREATMENT OR WASTE MANAGEMENT
- Y02W90/00—Enabling technologies or technologies with a potential or indirect contribution to greenhouse gas [GHG] emissions mitigation
- Y02W90/10—Bio-packaging, e.g. packing containers made from renewable resources or bio-plastics
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Materials Engineering (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Plant Pathology (AREA)
- Mechanical Engineering (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention belongs to postharvest technology of fruits and vegetables field, the method for specifically a kind of storage fruit and vegetable.It is the following steps are included: the fresh fruit of vegetables of (1) picking is sorted, is classified, then it is respectively placed in faintly acid electric potential water and carries out ultrasonic cleaning, be arranged 35 ~ 50 DEG C of cleaning temperature, the time is 8 ~ 10min, power is 500 ~ 600W, is drained after then pulling out；(2) fruits and vegetables drained are placed in low voltage electrostatic field device, it is 1 ~ 3 layer that fruits and vegetables, which stack height, and 120 ~ 180min is handled in the electric field that output voltage is 2.5kV/m, electric current is 0.2mA；(3) fruits and vegetables after electric field treatment are immersed in coating liquid and carries out coating problems, packed after dry with bubble chamber, finally under 10 ~ 20kPa lower pressure, refrigerated in 10 ~ 12 DEG C of freezers.Method of the invention can effectively extend the preserving fruit and vegetable utilizing phase, keep fruit vegetable nutrient flavor, and application value is high.
Description
Technical field
The invention belongs to postharvest technology of fruits and vegetables field, specifically a kind of method of storage fruit and vegetable.
Background technique
With the raising of China's expanding economy and living standards of the people, quality and balanced confession of the consumer to fruit and vegetable food
There should be higher requirement, higher requirements are also raised to fruit vegetables storing transportation fresh-retaining technology for this.Fruits and vegetables are from harvesting to by people
Class consumption, fruits and vegetables are detached from after picking with parent, but Ren Ranyou vitality, every physiological activity of fruits and vegetables still into
Row.Pathogenic microorganism infects and in picking and transportational process since frictional impact bring mechanical damage causes fruits and vegetables to hold
Easily rotten to the corn, corruption, causes fruit-vegetable quality to decline.The ethylene gas generated in storage can accelerate the maturation of fruits and vegetables, breathing
Effect can consume itself a large amount of organic substance.In the fruits and vegetables that China rots every year about 80,000,000 t every year, huge warp is caused
Ji loss.Fruits and vegetables rot in order to prevent, reduce economic loss, it is necessary that degree fruits and vegetables, which carry out Preservation Treatment,.Fruits and vegetables
It is fresh-keeping be it is a kind of by fruit and vegetable physiological regulation activity based on conditioning picking after fruits and vegetables practical technique.It is putrid and deteriorated not according to fruits and vegetables
Same cause, preservation method can be divided into 3 classes, i.e. biological method, physical method and chemical method.(1) physical method.Physical method
It is divided into the method sterilized using microorganism as object, such as super-pressure, irradiation, heat treatment, ultrasonic wave；It is pair with environmental condition
The regulation method of elephant such as controls reserve temperature.(2) chemical method.Chemical method is mainly using some chemical property with going bail for
Fresh dose carries out the fresh-keeping of fruits and vegetables.For different antistaling agents due to the difference of component, fresh-keeping effect is also different, and most commonly seen has
H2O2, hypochlorous acid etc., fresh chemically significant effect, but potentially hazardous and pollution problem can be generated.(3) biological method.Biology
Method can be divided into two kinds, one is fruits and vegetables and air exclusion are made using film forming substance, to slow down the respiration of fruits and vegetables, separately
One is play the preservation to fruits and vegetables, such as chitosan using the substance or antibacterial substance that itself contain bacteriostasis.Biology
Method holding conditions are easily controllable, and expense is low, pollution is small, are a kind of preservation methods risen.
Summary of the invention
The shortcomings that present invention provides a kind of method of storage fruit and vegetable, and this method can overcome single preservation technology, energy
Enough advantages for effectively playing various preservation technologies, obtain optimal fresh-keeping effect, and can control the deterioration of product quality, maximum
Limit reduces the flavor loss of fruits and vegetables, keeps optimal product quality, greatly extends the fresh-retaining preserving phase of fruits and vegetables.
The scheme of the invention is realize in this way: a kind of method of storage fruit and vegetable, comprising the following steps:
(1) fresh fruit of vegetables picked is sorted, is classified, and is then respectively placed in faintly acid electric potential water and is carried out ultrasonic cleaning,
35 ~ 50 DEG C of cleaning temperature of setting, time are 8 ~ 10min, and power is 500 ~ 600W, are drained after then pulling out；
(2) fruits and vegetables drained are placed in low voltage electrostatic field device, it is 1 ~ 3 layer that fruits and vegetables, which stack height, is in output voltage
120 ~ 180min is handled in 2.5kV/m, the electric field that electric current is 0.2mA；
(3) fruits and vegetables after electric field treatment are immersed in coating liquid and carries out coating problems, packed after dry with bubble chamber, finally
Under 10 ~ 20kPa lower pressure, refrigerated in 10 ~ 12 DEG C of freezers.
As a further improvement of the present invention, each raw material composition weight fraction ratio of the coating liquid and preparation method thereof
Are as follows:
A. raw material weighs: weighing 20 ~ 25 parts of starch, 6 ~ 8 parts of sucrose fatty ester, 6 ~ 8 parts of glycerol, sweet respectively by ratio of weight and the number of copies
3 ~ 4 parts of propylhomoserin, 2 ~ 3 parts of tea polyphenols, 8 ~ 10 parts of chitosan, 2 ~ 5 parts of poly-D-lysine, 8 ~ 10 parts of false acid pulp, 8 ~ 10 parts of bracketplant, perfume
6 ~ 8 parts of thatch, 4 ~ 6 parts of cordate houttuynia, 3 ~ 5 parts of honeysuckle, 3 ~ 5 parts of aloe, 2 ~ 4 parts of purple perilla, 1 ~ 2 part of cloves, 2 ~ 3 parts of peppermint, gallbladder
2 ~ 4 parts of grass；
B. by 8 ~ 10 parts of false acid pulp, 8 ~ 10 parts of bracketplant, 6 ~ 8 parts of lemongrass, 4 ~ 6 parts of cordate houttuynia, 3 ~ 5 parts of honeysuckle, 3 ~ 5 parts of aloe,
Mixed-powder is obtained after 2 ~ 4 parts of 2 ~ 4 parts of purple perilla, 1 ~ 2 part of cloves, 2 ~ 3 parts of peppermint, elephants-foot progress co-grindings, by mixed powder
It is 1: 12 that end, which is added in the ethanol solution that volume fraction is 50% and forms solid-liquid ratio, then impregnates 9h at a temperature of 50 ~ 60 DEG C, benefit
Mixture is squeezed into feed pump and carries out Microwave Extraction in Microwave Extraction device, Extracting temperature be 70 ~ 75 DEG C, extraction time be 20 ~
Extracting solution is carried out film filtering, with being dried with nitrogen to obtain mixed powder by 30min；
C. 8 ~ 10 parts of chitosan are taken to be dissolved in the acetum that volumetric concentration is 2%, 4000r/min is centrifuged after magnetic agitation 1h
10min removes solution impurity and obtains supernatant；20 ~ 25 parts of starch are dissolved in the distilled water boiled, is added to after cooling above-mentioned
In supernatant, then adds 6 ~ 8 parts of sucrose fatty ester, 6 ~ 8 parts of glycerol, 3 ~ 4 parts of glycine, 2 ~ 3 parts of tea polyphenols, poly and rely ammonia
Progress ultrasonic degassing 30min obtains coating liquid after 2 ~ 5 parts of acid, mixed powder are stirred 25 ~ 30min.
As a further improvement of the present invention, each raw material composition weight fraction ratio of the bubble chamber and preparation method thereof
Are as follows:
A. raw material weighs: 20 ~ 25 parts of polystyrene, 10 ~ 12 parts of polytetrafluoroethylene (PTFE), 8 ~ 12 parts of POLYPROPYLENE GLYCOL, nano-TiO20.4~
0.5 part, Nano-meter SiO_220.20 ~ 0.25 part, 0.20 ~ 0.30 part of expanded and vitrified small ball, 0.10 ~ 0.20 part of zeolite, 1- methyl cyclopropyl
1.0 ~ 2.0 parts of alkene, 1.0 ~ 2.0 parts of titanate coupling agent, 2.0 ~ 3.0 parts of foaming agent；
B. it is modified the preparation of auxiliary material: taking nano-TiO20.4 ~ 0.5 part, Nano-meter SiO_220.20 ~ 0.25 part, expanded and vitrified small ball 0.20
~ 0.30 part, 0.10 ~ 0.20 part of zeolite is added in isopropanol, is stirred 30min by magnetic stirring apparatus, then ultrasonic again
Dispersion 15min adds 1.0 ~ 2.0 parts of titanate coupling agent, water the high-speed stirred 30min at 80 DEG C, then again in 80 DEG C of conditions
Lower ultrasound evaporating solution 30min, rotary evaporation remove isopropyl alcohol and water, are finally dried to obtain modified auxiliary material；
C. by 20 ~ 25 parts of polystyrene, 10 ~ 12 parts of polytetrafluoroethylene (PTFE), 8 ~ 12 parts of POLYPROPYLENE GLYCOL, modified auxiliary material, 1- methyl cyclopropyl
1.0 ~ 2.0 parts of alkene, 2.0 ~ 3.0 parts of foaming agent be sufficiently mixed after be sent into kneading machine in, at 120 ~ 130 DEG C be kneaded 3 ~ 5min, most
Gained mixed material is transferred in injection molding machine afterwards and obtains bubble chamber by injection molding.
As a further improvement of the present invention, the starch is cornstarch, sweet potato starch, tapioca, potato shallow lake
Powder, glutinous rice starch.
As a further improvement of the present invention, the fruits and vegetables are citrus, banana, mango, tomato, capsicum.
The technical principle that the present invention realizes is:
A variety of preservation technologies are combined in method of the invention, the advantage of various preservation technologies can be played, obtain optimal fruit
Vegetable fresh-keeping effect.It is be combined with each other processing in fruits and vegetables cleaning process using ultrasonic wave and faintly acid electric potential water, faintly acid electric potential water
It is highly-safe, sterilizing ability is strong, the pathogen of fruit and vegetable surfaces can be effectively killed, by ultrasonic wave and faintly acid electric potential water ultrasonic wave
Also there is bactericidal effect, ultrasonic wave can be improved the bactericidal effect of faintly acid electric potential water, have and utilize the fresh-keeping of fruits and vegetables.It will after cleaning
The fruits and vegetables drained carry out the processing of low voltage electrostatic field, and low voltage electrostatic field energy enough prints the intracorporal enzyme of fruits and vegetables, causes the intracorporal enzyme of fruits and vegetables
Activity change, the metabolic function and biochemical reaction of fruits and vegetables will receive inhibition, so that the respiration of fruits and vegetables be effectively reduced, reduce fruit
Vegetable loses in the nutrient and flavour of storage period.Fruit and vegetable surfaces are smeared using edible film-coating liquid, it can be right in coating liquid
O2、CO2There is certain selective osmosis with ethylene, can effectively adjust O in fruits and vegetables2、CO2With the content of ethylene, thus
The freshness of fruits and vegetables is kept, and edible film-coating liquid contains the various sterilizations ingredient such as chitosan, poly-D-lysine, bracketplant, lemongrass,
The bacteriostasis property that can be improved fruits and vegetables is able to suppress the growth and breeding of pathogen in fruits and vegetables.To the bubble chamber progress for packaging
Transformation, adds nano-TiO in bubble chamber2, Nano-meter SiO_22The intensity and toughness that bubble chamber can be enhanced make bubble chamber not rapid wear
It is bad, while nano-TiO2Restraining and sterilizing bacteria effect is rapid, sterilization effect is thorough, and the pathogen during capable of preventing fruits and vegetables from saving grows
It is raw, nano-TiO2Photocatalytic and the interaction of 1- methyl cyclopropene can drop the ethylene that generates in fruit vegetables storing and decompose
Fall, delays fruits and vegetables ripening and senscence process well, prolong storage period.Polytetrafluoroethylene (PTFE) and Nano-meter SiO_22It can be improved bubble chamber
Block-water performance enhances the intracorporal moisture retention of case, effectively adjusts fruit vegetables storing environment, there is certain adjusting to the respiration of fruits and vegetables
Effect, to reach better fresh-keeping effect, expanded and vitrified small ball is added in bubble chamber can be improved the heat insulating ability of bubble chamber
Can, the variation of fruits and vegetables temperature in storage and transportational process is reduced, it is too high or too low for temperature to reduce bring during transportation
Influence to fruit-vegetable quality.The generation of effective ethene suppressing is also capable of in subatmospheric pressure storage, to delay the respiration of fruits and vegetables.Pass through
The synergy of the modes such as ultrasonic wave effect, low voltage electrostatic field, compelx coating, hypobaric storage, can effectively delay the maturation of fruit
And aging, increase substantially the freshness date of fruits and vegetables.
The present invention has following good result:
1. the present invention uses a variety of preservation technologies, various preservation technologies be combined with each other, and effectively fruits and vegetables can be inhibited in storage period
Respiration, control the product quality deterioration of fruits and vegetables, fruit vegetable nutrient flavor loss reduced, in fruits and vegetables preservation and transportational process
The nutriment in fruits and vegetables can preferably be retained, effectively extend the freshness date of fruits and vegetables.
2. method of the invention is environmentally protective, it can be avoided various synthetics confrontation human bodies and environment bring be potential
Harm.
3. method of the invention is applied in the storage of fruits and vegetables, fruits and vegetables can be made to keep fresh state, application value
Height, the present invention are applied in the preserving process of tomato, and the indices situation of change that fresh tomato measures after storage 90 days is such as
Under:, fruit colour slightly loss of gloss pool dimmed green in sensory aspect tomato flower pedicle color, it is more full；Hardness be 0.75 ~
0.83kg.cm-2；Rotting rate is 2.95 ~ 3.24%；Weight-loss ratio is 3.49 ~ 3.81%；Soluble solid content be 14.68 ~
15.76%；Vitamin C content is 15.68 ~ 16.94 mg/100g；Acetate releasing quantity is 0.06 ~ 0.09 μ L.kg-1/h-1。
Specific embodiment
A kind of storage fruit and vegetable method of the description present invention with reference to embodiments, these descriptions are not in the present invention
Appearance is further limited.
Embodiment 1
Each raw material composition weight fraction ratio of coating liquid and preparation method thereof are as follows:
Raw material weighs: weighing 24 parts of cornstarch, 6 parts of sucrose fatty ester, 7 parts of glycerol, glycine respectively by ratio of weight and the number of copies
3.2 parts, 3 parts of tea polyphenols, 9 parts of chitosan, 3 parts of poly-D-lysine, 10 parts of false acid pulp, 9.5 parts of bracketplant, 6.5 parts of lemongrass, cordate houttuynia
4 parts, 3.5 parts of honeysuckle, 5 parts of aloe, 3 parts of purple perilla, 1.5 parts of cloves, 2.2 parts of peppermint, 2.5 parts of elephants-foot；
By 10 parts of false acid pulp, 9.5 parts of bracketplant, 6.5 parts of lemongrass, 4 parts of cordate houttuynia, 3.5 parts of honeysuckle, 5 parts of aloe, 3 parts of purple perilla, fourth
Mixed-powder is obtained after 2.5 parts of 1.5 parts fragrant, 2.2 parts of peppermint, elephants-foot progress co-grindings, volume point is added in mixed-powder
Number is 1: 12 to form solid-liquid ratio in 50% ethanol solution, then impregnates 9h at 50 °C, will be mixed using feed pump
Object is squeezed into and carries out Microwave Extraction in Microwave Extraction device, and Extracting temperature is 75 DEG C, extraction time 30min, and extracting solution is carried out film
Filtering, with being dried with nitrogen to obtain mixed powder；
9 parts of chitosan are taken to be dissolved in the acetum that volumetric concentration is 2%, 4000r/min is centrifuged 10min and removes after magnetic agitation 1h
Solution impurity is gone to obtain supernatant；24 parts of cornstarch are dissolved in the distilled water boiled, is added to above-mentioned supernatant after cooling
In, then add 6 parts of sucrose fatty ester, 7 parts of glycerol, 3.2 parts of glycine, 3 parts of tea polyphenols, 3 parts of poly-D-lysine, mixed powder
Progress ultrasonic degassing 30min obtains coating liquid after being stirred 26min；
Each raw material composition weight fraction ratio of bubble chamber and preparation method thereof are as follows:
Raw material weighs: 23 parts of polystyrene, 11 parts of polytetrafluoroethylene (PTFE), 9 parts of POLYPROPYLENE GLYCOL, nano-TiO20.4 part, nanometer
SiO20.22 part, 0.25 part of expanded and vitrified small ball, 0.10 part of zeolite, 1.0 parts of 1- methyl cyclopropene, 1.2 parts of titanate coupling agent,
3.0 parts of foaming agent；
The preparation of modified auxiliary material: nano-TiO is taken20.4 part, Nano-meter SiO_220.22 part, 0.25 part of expanded and vitrified small ball, zeolite 0.10
Part is added in isopropanol, is stirred 30min by magnetic stirring apparatus, then re-ultrasonic dispersion 15min adds titanate esters
1.2 parts of coupling agent, water the high-speed stirred 30min at 80 DEG C, then ultrasonic evaporating solution 30min, rotation under the conditions of 80 DEG C again
Evaporation removes isopropyl alcohol and water, is finally dried to obtain modified auxiliary material；
By 23 parts of polystyrene, 11 parts of polytetrafluoroethylene (PTFE), 9 parts of POLYPROPYLENE GLYCOL, modified auxiliary material, 1.0 parts of 1- methyl cyclopropene, foaming
3.0 parts of agent be sufficiently mixed after be sent into kneading machine in, 3.5min is kneaded at 122 DEG C, gained mixed material is finally transferred to injection molding
Bubble chamber is obtained by injection molding in machine；
The fresh fruit of vegetables of picking is sorted, is classified, is then respectively placed in faintly acid electric potential water and carries out ultrasonic cleaning, if
35 DEG C of cleaning temperature are set, time 10min, power 500W are drained after then pulling out；
The fruits and vegetables drained are placed in low voltage electrostatic field device, it is 3 layers that fruits and vegetables, which stack height, is 2.5kV/m, electricity in output voltage
140min is handled in the electric field that stream is 0.2mA；
Fruits and vegetables after electric field treatment are immersed in coating liquid and carry out coating problems, is packed after dry with bubble chamber, is finally existed
Under 12kPa lower pressure, refrigerated in 10.5 DEG C of freezers.
Embodiment 2
Each raw material composition weight fraction ratio of coating liquid and preparation method thereof are as follows:
Raw material weighs: weighing 25 parts of sweet potato starch, 8 parts of sucrose fatty ester, 6.5 parts of glycerol, sweet ammonia respectively by ratio of weight and the number of copies
Sour 3.8 parts, 2.5 parts of tea polyphenols, 8 parts of chitosan, 2 parts of poly-D-lysine, 8.5 parts of false acid pulp, 8 parts of bracketplant, 6 parts of lemongrass, fish raw meat
Careless 6 parts, 4.5 parts of honeysuckle, 3 parts of aloe, 2.5 parts of purple perilla, 1 part of cloves, 2 parts of peppermint, 3 parts of elephants-foot；
By 8.5 parts of false acid pulp, 8 parts of bracketplant, 6 parts of lemongrass, 6 parts of cordate houttuynia, 4.5 parts of honeysuckle, 3 parts of aloe, 2.5 parts of purple perilla, fourth
Mixed-powder is obtained after 3 parts of 1 part fragrant, 2 parts of peppermint, elephants-foot progress co-grindings, is by mixed-powder addition volume fraction
It is 1: 12 that solid-liquid ratio is formed in 50% ethanol solution, then impregnates 9h at a temperature of 58 DEG C, is beaten mixture using feed pump
Entering and carries out Microwave Extraction in microwave extractor, Extracting temperature is 72 DEG C, extraction time 30min, extracting solution is subjected to film filtering,
With being dried with nitrogen to obtain mixed powder；
8 parts of chitosan are taken to be dissolved in the acetum that volumetric concentration is 2%, 4000r/min is centrifuged 10min and removes after magnetic agitation 1h
Solution impurity is gone to obtain supernatant；25 parts of sweet potato starch are dissolved in the distilled water boiled, is added to above-mentioned supernatant after cooling
In, it then adds 8 parts of sucrose fatty ester, 6.5 parts of glycerol, 3.8 parts of glycine, 2.5 parts of tea polyphenols, 8 parts of chitosan, poly and relies
Progress ultrasonic degassing 30min obtains coating liquid after 2 parts of propylhomoserin, mixed powder are stirred 30min；
Each raw material composition weight fraction ratio of bubble chamber and preparation method thereof are as follows:
Raw material weighs: 20 parts of polystyrene, 10.5 parts of polytetrafluoroethylene (PTFE), 12 parts of POLYPROPYLENE GLYCOL, nano-TiO20.42 part, nanometer
SiO20.20 part, 0.28 part of expanded and vitrified small ball, 0.15 part of zeolite, 2.0 parts of 1- methyl cyclopropene, 1.5 parts of titanate coupling agent,
2.2 parts of foaming agent；
The preparation of modified auxiliary material: nano-TiO is taken20.42 part, Nano-meter SiO_220.20 part, 0.28 part of expanded and vitrified small ball, zeolite
0.15 part is added in isopropanol, is stirred 30min by magnetic stirring apparatus, then re-ultrasonic dispersion 15min adds titanium
1.5 parts of acid esters coupling agent, water the high-speed stirred 30min at 80 DEG C, then ultrasonic evaporating solution 30min under the conditions of 80 DEG C again,
Rotary evaporation removes isopropyl alcohol and water, is finally dried to obtain modified auxiliary material；
By 20 parts of polystyrene, 10.5 parts of polytetrafluoroethylene (PTFE), 12 parts of POLYPROPYLENE GLYCOL, modified auxiliary material, 2.0 parts of 1- methyl cyclopropene,
2.2 parts of foaming agent be sufficiently mixed after be sent into kneading machine in, 3min is kneaded at 120 DEG C, gained mixed material is finally transferred to note
Bubble chamber is obtained by injection molding in molding machine；
The fresh fruit of vegetables of picking is sorted, is classified, is then respectively placed in faintly acid electric potential water and carries out ultrasonic cleaning, if
40 DEG C of cleaning temperature are set, time 9.5min, power 600W are drained after then pulling out；
The fruits and vegetables drained are placed in low voltage electrostatic field device, it is 3 layers that fruits and vegetables, which stack height, is 2.5kV/m, electricity in output voltage
160min is handled in the electric field that stream is 0.2mA；
Fruits and vegetables after electric field treatment are immersed in coating liquid and carry out coating problems, is packed after dry with bubble chamber, is finally existed
Under 10kPa lower pressure, refrigerated in 11 DEG C of freezers.
Embodiment 3
Each raw material composition weight fraction ratio of coating liquid and preparation method thereof are as follows:
Raw material weighs: weighing 20 parts of tapioca, 6.5 parts of sucrose fatty ester, 6 parts of glycerol, sweet ammonia respectively by ratio of weight and the number of copies
Sour 3.5 parts, 2.8 parts of tea polyphenols, 10 parts of chitosan, 4 parts of poly-D-lysine, 8 parts of false acid pulp, 9 parts of bracketplant, 8 parts of lemongrass, cordate houttuynia
5 parts, 3 parts of honeysuckle, 4 parts of aloe, 3.5 parts of purple perilla, 1.8 parts of cloves, 3 parts of peppermint, 3.5 parts of elephants-foot；
By 8 parts of false acid pulp, 9 parts of bracketplant, 8 parts of lemongrass, 5 parts of cordate houttuynia, 3 parts of honeysuckle, 4 parts of aloe, 3.5 parts of purple perilla, cloves 1.8
Mixed-powder is obtained after 3.5 parts of part, 3 parts of peppermint, elephants-foot progress co-grindings, it is 50% that volume fraction, which is added, in mixed-powder
Ethanol solution in form solid-liquid ratio be 1: 12, then impregnate 9h at a temperature of 52 DEG C, squeezed into mixture using feed pump micro-
Microwave Extraction is carried out in wave extractor, Extracting temperature is 70 DEG C, extraction time 30min, and extracting solution is carried out film filtering, uses nitrogen
Air-blowing is dry to obtain mixed powder；
10 parts of chitosan are taken to be dissolved in the acetum that volumetric concentration is 2%, 4000r/min is centrifuged 10min and removes after magnetic agitation 1h
Solution impurity is gone to obtain supernatant；20 parts of tapioca are dissolved in the distilled water boiled, is added to above-mentioned supernatant after cooling
In, then add 6.5 parts of sucrose fatty ester, 6 parts of glycerol, 3.5 parts of glycine, 2.8 parts of tea polyphenols, 10 parts of chitosan, poly
Progress ultrasonic degassing 30min obtains coating liquid after 4 parts of lysine, mixed powder are stirred 25min；
Each raw material composition weight fraction ratio of bubble chamber and preparation method thereof are as follows:
Raw material weighs: 22 parts of polystyrene, 10 parts of polytetrafluoroethylene (PTFE), 11 parts of POLYPROPYLENE GLYCOL, nano-TiO20.5 part, nanometer
SiO20.24 part, 0.22 part of expanded and vitrified small ball, 0.18 part of zeolite, 1.2 parts of 1- methyl cyclopropene, 1.8 parts of titanate coupling agent,
2.0 parts of foaming agent；
The preparation of modified auxiliary material: nano-TiO is taken20.5 part, Nano-meter SiO_220.24 part, 0.22 part of expanded and vitrified small ball, zeolite 0.18
Part is added in isopropanol, is stirred 30min by magnetic stirring apparatus, then re-ultrasonic dispersion 15min adds titanate esters
1.8 parts of coupling agent, water the high-speed stirred 30min at 80 DEG C, then ultrasonic evaporating solution 30min, rotation under the conditions of 80 DEG C again
Evaporation removes isopropyl alcohol and water, is finally dried to obtain modified auxiliary material；
By 22 parts of polystyrene, 10 parts of polytetrafluoroethylene (PTFE), 11 parts of POLYPROPYLENE GLYCOL, modified auxiliary material, 1.2 parts of 1- methyl cyclopropene, hair
2.0 parts of infusion be sufficiently mixed after be sent into kneading machine in, 5min is kneaded at 128 DEG C, gained mixed material is finally transferred to injection molding
Bubble chamber is obtained by injection molding in machine；
The fresh fruit of vegetables of picking is sorted, is classified, is then respectively placed in faintly acid electric potential water and carries out ultrasonic cleaning, if
42 DEG C of cleaning temperature are set, time 8min, power 520W are drained after then pulling out；
The fruits and vegetables drained are placed in low voltage electrostatic field device, it is 2 layers that fruits and vegetables, which stack height, is 2.5kV/m, electricity in output voltage
180min is handled in the electric field that stream is 0.2mA；
Fruits and vegetables after electric field treatment are immersed in coating liquid and carry out coating problems, is packed after dry with bubble chamber, is finally existed
Under 15kPa lower pressure, refrigerated in 10 DEG C of freezers.
Embodiment 4
Each raw material composition weight fraction ratio of coating liquid and preparation method thereof are as follows:
Raw material weighs: weighing 23 parts of potato starch, 7.5 parts of sucrose fatty ester, 8 parts of glycerol, sweet respectively by ratio of weight and the number of copies
3 parts of propylhomoserin, 2.2 parts of tea polyphenols, 9.5 parts of chitosan, 5 parts of poly-D-lysine, 9 parts of false acid pulp, 10 parts of bracketplant, 7.5 parts of lemongrass, fish
Raw meat grass 4.5 parts, 5 parts of honeysuckle, 4.5 parts of aloe, 2 parts of purple perilla, 1.2 parts of cloves, 2.8 parts of peppermint, 2 parts of elephants-foot；
By 9 parts of false acid pulp, 10 parts of bracketplant, 7.5 parts of lemongrass, 4.5 parts of cordate houttuynia, 5 parts of honeysuckle, 4.5 parts of aloe, 2 parts of purple perilla, fourth
Mixed-powder is obtained after 2 parts of 1.2 parts fragrant, 2.8 parts of peppermint, elephants-foot progress co-grindings, volume fraction is added in mixed-powder
It is 1: 12 to form solid-liquid ratio in 50% ethanol solution, then impregnates 9h at a temperature of 60 DEG C, using feed pump by mixture
It squeezes into and carries out Microwave Extraction in Microwave Extraction device, Extracting temperature is 73 DEG C, extraction time 30min, and extracting solution is carried out film mistake
Filter, with being dried with nitrogen to obtain mixed powder；
9.5 parts of chitosan are taken to be dissolved in the acetum that volumetric concentration is 2%, 4000r/min is centrifuged 10min after magnetic agitation 1h
It removes solution impurity and obtains supernatant；23 parts of potato starch are dissolved in the distilled water boiled, is added on above-mentioned after cooling
In clear liquid, 7.5 parts of sucrose fatty ester, 8 parts of glycerol, 3 parts of glycine, 2.2 parts of tea polyphenols, 9.5 parts of chitosan, more is then added
Progress ultrasonic degassing 30min obtains coating liquid after 5 parts of polylysine, mixed powder are stirred 27min；
Each raw material composition weight fraction ratio of bubble chamber and preparation method thereof are as follows:
Raw material weighs: 25 parts of polystyrene, 11.5 parts of polytetrafluoroethylene (PTFE), 8 parts of POLYPROPYLENE GLYCOL, nano-TiO20.45 part, nanometer
SiO20.25 part, 0.20 part of expanded and vitrified small ball, 0.20 part of zeolite, 1.8 parts of 1- methyl cyclopropene, 1.0 parts of titanate coupling agent,
2.5 parts of foaming agent；
The preparation of modified auxiliary material: nano-TiO is taken20.45 part, Nano-meter SiO_220.25 part, 0.20 part of expanded and vitrified small ball, zeolite
0.20 part is added in isopropanol, is stirred 30min by magnetic stirring apparatus, then re-ultrasonic dispersion 15min adds titanium
1.0 parts of acid esters coupling agent, water the high-speed stirred 30min at 80 DEG C, then ultrasonic evaporating solution 30min under the conditions of 80 DEG C again,
Rotary evaporation removes isopropyl alcohol and water, is finally dried to obtain modified auxiliary material；
By 25 parts of polystyrene, 11.5 parts of polytetrafluoroethylene (PTFE), 8 parts of POLYPROPYLENE GLYCOL, modified auxiliary material, 1.8 parts of 1- methyl cyclopropene, hair
2.5 parts of infusion be sufficiently mixed after be sent into kneading machine in, 4min is kneaded at 130 DEG C, gained mixed material is finally transferred to injection molding
Bubble chamber is obtained by injection molding in machine；
The fresh fruit of vegetables of picking is sorted, is classified, is then respectively placed in faintly acid electric potential water and carries out ultrasonic cleaning, if
45 DEG C of cleaning temperature are set, time 8.5min, power 580W are drained after then pulling out；
The fruits and vegetables drained are placed in low voltage electrostatic field device, it is 1 layer that fruits and vegetables, which stack height, is 2.5kV/m, electricity in output voltage
150min is handled in the electric field that stream is 0.2mA；
Fruits and vegetables after electric field treatment are immersed in coating liquid and carry out coating problems, is packed after dry with bubble chamber, is finally existed
Under 20kPa lower pressure, refrigerated in 11.5 DEG C of freezers.
Embodiment 5
Each raw material composition weight fraction ratio of coating liquid and preparation method thereof are as follows:
Raw material weighs: weighing 22 parts of glutinous rice starch, 7 parts of sucrose fatty ester, 7.5 parts of glycerol, sweet ammonia respectively by ratio of weight and the number of copies
Sour 4 parts, 2 parts of tea polyphenols, 8.5 parts of chitosan, 3 parts of poly-D-lysine, 9.5 parts of false acid pulp, 8.5 parts of bracketplant, 7 parts of lemongrass, fish raw meat
Careless 5.5 parts, 4 parts of honeysuckle, 3.5 parts of aloe, 4 parts of purple perilla, 2 parts of cloves, 2.5 parts of peppermint, 4 parts of elephants-foot；
By 9.5 parts of false acid pulp, 8.5 parts of bracketplant, 7 parts of lemongrass, 5.5 parts of cordate houttuynia, 4 parts of honeysuckle, 3.5 parts of aloe, 4 parts of purple perilla,
Mixed-powder is obtained after 4 parts of 2 parts of cloves, 2.5 parts of peppermint, elephants-foot progress co-grindings, volume fraction is added in mixed-powder
It is 1: 12 to form solid-liquid ratio in 50% ethanol solution, then impregnates 9h at a temperature of 55 DEG C, using feed pump by mixture
It squeezes into and carries out Microwave Extraction in Microwave Extraction device, Extracting temperature is 74 DEG C, extraction time 30min, and extracting solution is carried out film mistake
Filter, with being dried with nitrogen to obtain mixed powder；
8.5 parts of chitosan are taken to be dissolved in the acetum that volumetric concentration is 2%, 4000r/min is centrifuged 10min after magnetic agitation 1h
It removes solution impurity and obtains supernatant；22 parts of glutinous rice starch are dissolved in the distilled water boiled, is added to above-mentioned supernatant after cooling
In liquid, then adds 7 parts of sucrose fatty ester, 7.5 parts of glycerol, 4 parts of glycine, 2 parts of tea polyphenols, 8.5 parts of chitosan, poly and rely
Progress ultrasonic degassing 30min obtains coating liquid after 3 parts of propylhomoserin, mixed powder are stirred 28min；
Each raw material composition weight fraction ratio of bubble chamber and preparation method thereof are as follows:
Raw material weighs: 24 parts of polystyrene, 12 parts of polytetrafluoroethylene (PTFE), 10 parts of POLYPROPYLENE GLYCOL, nano-TiO20.48 part, nanometer
SiO20.23 part, 0.30 part of expanded and vitrified small ball, 0.12 part of zeolite, 1.5 parts of 1- methyl cyclopropene, 2.0 parts of titanate coupling agent,
2.8 parts of foaming agent；
The preparation of modified auxiliary material: nano-TiO is taken20.48 part, Nano-meter SiO_220.23 part, 0.30 part of expanded and vitrified small ball, zeolite
0.12 part is added in isopropanol, is stirred 30min by magnetic stirring apparatus, then re-ultrasonic dispersion 15min adds titanium
2.0 parts of acid esters coupling agent, water the high-speed stirred 30min at 80 DEG C, then ultrasonic evaporating solution 30min under the conditions of 80 DEG C again,
Rotary evaporation removes isopropyl alcohol and water, is finally dried to obtain modified auxiliary material；
By 24 parts of polystyrene, 12 parts of polytetrafluoroethylene (PTFE), 10 parts of POLYPROPYLENE GLYCOL, modified auxiliary material, 1.5 parts of 1- methyl cyclopropene, hair
2.8 parts of infusion be sufficiently mixed after be sent into kneading machine in, 4min is kneaded at 130 DEG C, gained mixed material is finally transferred to injection molding
Bubble chamber is obtained by injection molding in machine；
The fresh fruit of vegetables of picking is sorted, is classified, is then respectively placed in faintly acid electric potential water and carries out ultrasonic cleaning, if
50 DEG C of cleaning temperature are set, time 9min, power 550W are drained after then pulling out；
The fruits and vegetables drained are placed in low voltage electrostatic field device, it is 2 layers that fruits and vegetables, which stack height, is 2.5kV/m, electricity in output voltage
120min is handled in the electric field that stream is 0.2mA；
Fruits and vegetables after electric field treatment are immersed in coating liquid and carry out coating problems, is packed after dry with bubble chamber, is finally existed
Under 18kPa lower pressure, refrigerated in 12 DEG C of freezers.
In order to verify the effect of storage practice of the present invention, method of the invention is applied in the Preservation Treatment of tomato.It chooses
Select fresh tomato, it is desirable that tamato fruit color of the leather is scarlet and has vivid gloss, has no mechanical damage, and without rotten spot, has green flower pedicle, presses
Weight average is divided into 6 groups, and 1 ~ 5 group of method that embodiment 1 ~ 5 is respectively adopted handles it, and the 6th group of tomato is using in the market
Similar preservation technology is handled as control group, and storage under the same conditions measures the sense organ of each group tomato sample after 90 days
Index, hardness, rotting rate, weight-loss ratio, soluble solid content, Vitamin C content.It is as shown in the table to measure situation.
1 storing tomato of table test case after 90 days.
The above embodiment of the present invention scheme is only the description of the invention and cannot limit the present invention, is pointed out in claim
Product of the present invention constituent, component ratio, the range of preparation method parameter, and above-mentioned explanation does not point out ginseng of the present invention
Therefore several ranges any change within the meaning and scope equivalent to the claims of the present invention, is all considered to be
It is included within the scope of the claims.
The present invention is created by multidigit postharvest technology of fruits and vegetables personnel's long-term work experience accumulation, and by creative work
And go out, method of the invention can effectively delay the aging of fruits and vegetables, reduce the fruit-vegetable flavor nutriment loss of fruits and vegetables, effectively mention
The storage quality of high fruits and vegetables, application value with higher.
Claims (3)
1. a kind of method of storage fruit and vegetable, characterized in that the following steps are included:
The fresh fruit of vegetables of step 1) picking is sorted, is classified, and it is clear to be then respectively placed in progress ultrasonic wave in faintly acid electric potential water
It washes, is arranged 35 ~ 50 DEG C of cleaning temperature, the time is 8 ~ 10min, and power is 500 ~ 600W, is drained after then pulling out；
The fruits and vegetables drained are placed in low voltage electrostatic field device by step 2), and it is 1 ~ 3 layer that fruits and vegetables, which stack height, are in output voltage
120 ~ 180min is handled in 2.5kV/m, the electric field that electric current is 0.2mA；
Step 3), which immerses the fruits and vegetables after electric field treatment in coating liquid, carries out coating problems, is packed after dry with bubble chamber,
Finally under 10 ~ 20kPa lower pressure, refrigerated in 10 ~ 12 DEG C of freezers；
Each raw material composition weight fraction ratio of the coating liquid and preparation method thereof are as follows:
A. raw material weighs: weighing 20 ~ 25 parts of starch, 6 ~ 8 parts of sucrose fatty ester, 6 ~ 8 parts of glycerol, sweet respectively by ratio of weight and the number of copies
3 ~ 4 parts of propylhomoserin, 2 ~ 3 parts of tea polyphenols, 8 ~ 10 parts of chitosan, 2 ~ 5 parts of poly-D-lysine, 8 ~ 10 parts of false acid pulp, 8 ~ 10 parts of bracketplant, perfume
6 ~ 8 parts of thatch, 4 ~ 6 parts of cordate houttuynia, 3 ~ 5 parts of honeysuckle, 3 ~ 5 parts of aloe, 2 ~ 4 parts of purple perilla, 1 ~ 2 part of cloves, 2 ~ 3 parts of peppermint, gallbladder
2 ~ 4 parts of grass；
B. by 8 ~ 10 parts of false acid pulp, 8 ~ 10 parts of bracketplant, 6 ~ 8 parts of lemongrass, 4 ~ 6 parts of cordate houttuynia, 3 ~ 5 parts of honeysuckle, 3 ~ 5 parts of aloe,
Mixed-powder is obtained after 2 ~ 4 parts of 2 ~ 4 parts of purple perilla, 1 ~ 2 part of cloves, 2 ~ 3 parts of peppermint, elephants-foot progress co-grindings, by mixed powder
It is 1: 12 that end, which is added in the ethanol solution that volume fraction is 50% and forms solid-liquid ratio, then impregnates 9h at a temperature of 50 ~ 60 DEG C, benefit
Mixture is squeezed into feed pump and carries out Microwave Extraction in Microwave Extraction device, Extracting temperature be 70 ~ 75 DEG C, extraction time be 20 ~
Extracting solution is carried out film filtering, with being dried with nitrogen to obtain mixed powder by 30min；
C. 8 ~ 10 parts of chitosan are taken to be dissolved in the acetum that volumetric concentration is 2%, 4000r/min is centrifuged after magnetic agitation 1h
10min removes solution impurity and obtains supernatant；20 ~ 25 parts of starch are dissolved in the distilled water boiled, is added to after cooling above-mentioned
In supernatant, then adds 6 ~ 8 parts of sucrose fatty ester, 6 ~ 8 parts of glycerol, 3 ~ 4 parts of glycine, 2 ~ 3 parts of tea polyphenols, poly and rely ammonia
Progress ultrasonic degassing 30min obtains coating liquid after 2 ~ 5 parts of acid, mixed powder are stirred 25 ~ 30min；
Each raw material composition weight fraction ratio of the bubble chamber and preparation method thereof are as follows:
A. raw material weighs: 20 ~ 25 parts of polystyrene, 10 ~ 12 parts of polytetrafluoroethylene (PTFE), 8 ~ 12 parts of POLYPROPYLENE GLYCOL, nano-TiO20.4~
0.5 part, Nano-meter SiO_220.20 ~ 0.25 part, 0.20 ~ 0.30 part of expanded and vitrified small ball, 0.10 ~ 0.20 part of zeolite, 1- methyl cyclopropyl
1.0 ~ 2.0 parts of alkene, 1.0 ~ 2.0 parts of titanate coupling agent, 2.0 ~ 3.0 parts of foaming agent；
B. it is modified the preparation of auxiliary material: taking nano-TiO20.4 ~ 0.5 part, Nano-meter SiO_220.20 ~ 0.25 part, expanded and vitrified small ball 0.20 ~
0.30 part, 0.10 ~ 0.20 part of zeolite is added in isopropanol, is stirred 30min by magnetic stirring apparatus, and then ultrasound is divided again
Scattered 15min adds 1.0 ~ 2.0 parts of titanate coupling agent, water the high-speed stirred 30min at 80 DEG C, then again under the conditions of 80 DEG C
Ultrasonic evaporating solution 30min, rotary evaporation remove isopropyl alcohol and water, are finally dried to obtain modified auxiliary material；
C. by 20 ~ 25 parts of polystyrene, 10 ~ 12 parts of polytetrafluoroethylene (PTFE), 8 ~ 12 parts of POLYPROPYLENE GLYCOL, modified auxiliary material, 1- methyl cyclopropyl
1.0 ~ 2.0 parts of alkene, 2.0 ~ 3.0 parts of foaming agent be sufficiently mixed after be sent into kneading machine in, at 120 ~ 130 DEG C be kneaded 3 ~ 5min, most
Gained mixed material is transferred in injection molding machine afterwards and obtains bubble chamber by injection molding.
2. a kind of method of storage fruit and vegetable according to claim 1, characterized in that the starch be cornstarch,
Sweet potato starch, tapioca, potato starch, glutinous rice starch.
3. a kind of method of storage fruit and vegetable according to claim 1, characterized in that the fruits and vegetables are citrus, perfume (or spice)
Any of several broadleaf plants, mango, tomato, capsicum.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811085858.7A CN109430375A (en) | 2018-09-18 | 2018-09-18 | A kind of method of storage fruit and vegetable |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811085858.7A CN109430375A (en) | 2018-09-18 | 2018-09-18 | A kind of method of storage fruit and vegetable |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109430375A true CN109430375A (en) | 2019-03-08 |
Family
ID=65532985
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811085858.7A Pending CN109430375A (en) | 2018-09-18 | 2018-09-18 | A kind of method of storage fruit and vegetable |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109430375A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110133123A (en) * | 2019-04-26 | 2019-08-16 | 浙江驰力科技股份有限公司 | The organic acid measuring method of the fresh-keeping honey peach in low voltage electrostatic field |
| CN114343008A (en) * | 2022-01-14 | 2022-04-15 | 绥阳县太平高山生态中药材种植有限公司 | Method for prolonging shelf life of square bamboo shoots with shells |
| CN114586834A (en) * | 2022-03-24 | 2022-06-07 | 天津商业大学 | Method for promoting callus of picked potato tubers by using low-voltage electrostatic field and coupling magnetic field |
-
2018
- 2018-09-18 CN CN201811085858.7A patent/CN109430375A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110133123A (en) * | 2019-04-26 | 2019-08-16 | 浙江驰力科技股份有限公司 | The organic acid measuring method of the fresh-keeping honey peach in low voltage electrostatic field |
| CN110133123B (en) * | 2019-04-26 | 2023-04-07 | 浙江驰力科技股份有限公司 | Method for measuring organic acid of fresh-keeping honey peaches by low-voltage electrostatic field |
| CN114343008A (en) * | 2022-01-14 | 2022-04-15 | 绥阳县太平高山生态中药材种植有限公司 | Method for prolonging shelf life of square bamboo shoots with shells |
| CN114343008B (en) * | 2022-01-14 | 2023-08-11 | 绥阳县太平高山生态中药材种植有限公司 | Method for prolonging shelf life of Fang Zhuxian bamboo shoots with shells |
| CN114586834A (en) * | 2022-03-24 | 2022-06-07 | 天津商业大学 | Method for promoting callus of picked potato tubers by using low-voltage electrostatic field and coupling magnetic field |
| CN114586834B (en) * | 2022-03-24 | 2023-07-04 | 天津商业大学 | Method for promoting callus of picked potato tubers by using low-voltage electrostatic field coupling magnetic field |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN108925626A (en) | A kind of nano-essential oil lotion and its application in fresh-cut fruit and vegetable is fresh-keeping | |
| CN105533451B (en) | Nutritious rice and production method thereof | |
| CN109430375A (en) | A kind of method of storage fruit and vegetable | |
| KR101227366B1 (en) | Method for producing environment-friendly apple vinegar and environment-friendly apple vinegar produced by the same | |
| CN104397637A (en) | Method for preparing pickled guncus via fermentation of direct vat composite lactic acid bacteria | |
| CN110269093A (en) | A kind of fresh-cut fruit and vegetable fresh-keeping liquid | |
| CN107183148A (en) | A kind of preparation method of dried persimmon | |
| CN104323184A (en) | Cabbage curing food and curing method thereof | |
| CN109393015A (en) | A kind of method that banana storage is fresh-keeping | |
| CN109393016A (en) | A kind of method of storage and fresh keeping of mangos | |
| CN109105481A (en) | A kind of preservation method of citrus | |
| CN104146058A (en) | Fresh keeping method for controlling decaying of red bayberries after being picked and degradation of anthocyanin by using composite coating films | |
| CN107751367A (en) | Fruit preserving coating agent and preparation method thereof | |
| CN110338381A (en) | A kind of preparation method of salted vegetable | |
| CN105594844A (en) | Mangosteen preservation method | |
| CN109601614A (en) | A kind of cucumber composite preservative and preservation method | |
| Rethinam et al. | Value addition in coconut water | |
| KR20090080166A (en) | The method for manufacturing a dried persimmon and persimmon slice using hurb | |
| JP6360346B2 (en) | Method for producing fermented product using natural fermentation system and method for expanding and using the fermented product and bacterial flora | |
| CN107593894A (en) | A kind of antistaling agent for being exclusively used in crowndaisy chrysanthemum and preparation method thereof | |
| CN107347983A (en) | A kind of Kiwi berry fresh-keeping liquid, its preparation method and preservation method | |
| KR101424400B1 (en) | The manufacturing method of fish Sikhae | |
| JP2015029499A (en) | Fermented kaempferia parviflora | |
| CN106615082A (en) | Method for preserving mulberry fruits with coating film prepared from essential oil of three types of ginger | |
| KR20050080087A (en) | The method to process livestock by functional fermentation, utilizing lactobacillus |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20190717 Address after: 530700 Lacai Team No. 10, Guliang Village, Baoan Township, Duan Yao Autonomous County, Hechi City, Guangxi Zhuang Autonomous Region Applicant after: Tang Xiuting Address before: 530600 Baihuaitun 57-1, Hequn Village, Baishan Town, Mashan County, Nanning City, Guangxi Zhuang Autonomous Region Applicant before: Luo Yongheng |
|
| TA01 | Transfer of patent application right | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190308 |
|
| RJ01 | Rejection of invention patent application after publication |