CN110754524A - Fresh-keeping agent for fresh fruits and vegetables and preparation method thereof - Google Patents
Fresh-keeping agent for fresh fruits and vegetables and preparation method thereof Download PDFInfo
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- 235000021022 fresh fruits Nutrition 0.000 title claims abstract description 55
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 55
- 238000002360 preparation method Methods 0.000 title claims description 38
- GWEVSGVZZGPLCZ-UHFFFAOYSA-N Titan oxide Chemical compound O=[Ti]=O GWEVSGVZZGPLCZ-UHFFFAOYSA-N 0.000 claims abstract description 180
- 239000007864 aqueous solution Substances 0.000 claims abstract description 126
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 111
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 100
- 239000004408 titanium dioxide Substances 0.000 claims abstract description 59
- -1 carboxymethyl vitamin Chemical class 0.000 claims abstract description 45
- 239000011782 vitamin Substances 0.000 claims abstract description 45
- 229940088594 vitamin Drugs 0.000 claims abstract description 45
- 229930003231 vitamin Natural products 0.000 claims abstract description 45
- 235000013343 vitamin Nutrition 0.000 claims abstract description 45
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims abstract description 39
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 claims abstract description 39
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 claims abstract description 39
- 239000000787 lecithin Substances 0.000 claims abstract description 39
- 235000010445 lecithin Nutrition 0.000 claims abstract description 39
- 229940067606 lecithin Drugs 0.000 claims abstract description 39
- 239000000467 phytic acid Substances 0.000 claims abstract description 39
- 229940068041 phytic acid Drugs 0.000 claims abstract description 39
- 235000002949 phytic acid Nutrition 0.000 claims abstract description 39
- 239000000244 polyoxyethylene sorbitan monooleate Substances 0.000 claims abstract description 39
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 claims abstract description 39
- 229920000053 polysorbate 80 Polymers 0.000 claims abstract description 39
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 claims abstract description 39
- 239000004299 sodium benzoate Substances 0.000 claims abstract description 39
- 235000010234 sodium benzoate Nutrition 0.000 claims abstract description 39
- 239000003755 preservative agent Substances 0.000 claims abstract description 16
- 230000002335 preservative effect Effects 0.000 claims abstract description 16
- 239000008223 sterile water Substances 0.000 claims abstract description 12
- 239000000853 adhesive Substances 0.000 claims abstract description 7
- 230000001070 adhesive effect Effects 0.000 claims abstract description 7
- 239000011230 binding agent Substances 0.000 claims abstract description 3
- 239000002994 raw material Substances 0.000 claims description 82
- 238000003756 stirring Methods 0.000 claims description 64
- 239000000243 solution Substances 0.000 claims description 48
- 238000005303 weighing Methods 0.000 claims description 28
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 claims description 22
- 239000003795 chemical substances by application Substances 0.000 claims description 21
- 239000000843 powder Substances 0.000 claims description 15
- 238000002156 mixing Methods 0.000 claims description 14
- 238000004806 packaging method and process Methods 0.000 claims description 12
- 239000012670 alkaline solution Substances 0.000 claims description 11
- 238000010438 heat treatment Methods 0.000 claims description 10
- 238000001914 filtration Methods 0.000 claims description 7
- 239000011259 mixed solution Substances 0.000 claims description 4
- 238000007789 sealing Methods 0.000 claims description 4
- 239000006228 supernatant Substances 0.000 claims description 4
- YASYEJJMZJALEJ-UHFFFAOYSA-N Citric acid monohydrate Chemical compound O.OC(=O)CC(O)(C(O)=O)CC(O)=O YASYEJJMZJALEJ-UHFFFAOYSA-N 0.000 claims description 2
- 238000000034 method Methods 0.000 claims 1
- 230000001580 bacterial effect Effects 0.000 abstract description 6
- 230000002401 inhibitory effect Effects 0.000 abstract description 5
- 230000003647 oxidation Effects 0.000 abstract description 5
- 238000007254 oxidation reaction Methods 0.000 abstract description 5
- 238000004321 preservation Methods 0.000 description 5
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- VGGSQFUCUMXWEO-UHFFFAOYSA-N Ethene Chemical compound C=C VGGSQFUCUMXWEO-UHFFFAOYSA-N 0.000 description 3
- 239000005977 Ethylene Substances 0.000 description 3
- 239000001569 carbon dioxide Substances 0.000 description 2
- 229910002092 carbon dioxide Inorganic materials 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000012055 fruits and vegetables Nutrition 0.000 description 2
- VUZPPFZMUPKLLV-UHFFFAOYSA-N methane;hydrate Chemical compound C.O VUZPPFZMUPKLLV-UHFFFAOYSA-N 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 230000010718 Oxidation Activity Effects 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000005536 corrosion prevention Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000003895 organic fertilizer Substances 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 230000001699 photocatalysis Effects 0.000 description 1
- 238000013032 photocatalytic reaction Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a fresh fruit and vegetable preservative, which comprises, by volume percent, 15-20% of titanium dioxide aqueous solution, 3-10% of carboxymethyl vitamin aqueous solution, 6-11% of lecithin aqueous solution, 5-8% of polyoxyethylene sorbitan monooleate aqueous solution, 10-15% of sodium benzoate aqueous solution, 8-12% of citric acid aqueous solution, 10-16% of phytic acid aqueous solution, 2-5% of nano-inorganic binder and the balance of water; the invention is respectively prepared from titanium dioxide aqueous solution, carboxymethyl vitamin aqueous solution, lecithin aqueous solution, polyoxyethylene sorbitan monooleate aqueous solution, sodium benzoate aqueous solution, citric acid aqueous solution, phytic acid aqueous solution, nano-inorganic adhesive and sterile water, can form a layer of transparent edible film on the surfaces of fresh fruits and vegetables, has multiple functions of inhibiting bacterial reproduction, resisting oxidation, preserving water, protecting color and the like, and has higher commercial value in the aspects of improving the appearance of the fresh fruits and vegetables and improving the grade of the fresh fruits and vegetables.
Description
Technical Field
The invention belongs to the technical field of fresh fruit and vegetable preservation, and particularly relates to a fresh fruit and vegetable preservative and a preparation method thereof.
Background
With the improvement of living standard of people and the transformation of consumption demand and mode, fresh fruits and vegetables become necessary products in the life of urban and rural residents, but due to the relative lag of the preservation technology, the postnatal decay loss of the fresh fruits and vegetables is serious, and the fresh fruits and vegetables become one of important factors which seriously restrict the development of agricultural product processing industry and food industry in China, the preservation of the fresh fruits and vegetables becomes a hotspot problem concerned by current agriculture, food enterprises, logistics industry and consumers, the fresh keeping agent of the fresh fruits and vegetables is an important component part for the preservation of the fresh fruits and vegetables, and although the preparation process of the existing fresh fruit and vegetable fresh keeping agent is maturing day by day, part of the fresh fruits and vegetables are still insufficient to be improved.
The prior art has the following problems: the existing fresh fruit and vegetable fresh-keeping agent has poor effects in the aspects of water retention and color retention functions.
Disclosure of Invention
To solve the problems set forth in the background art described above. The invention provides a fresh fruit and vegetable fresh-keeping agent and a preparation method thereof, which have the characteristics of inhibiting bacterial reproduction, resisting oxidation, retaining water, protecting color and the like, and effectively prolonging the fresh-keeping time of fruits and vegetables.
The invention also aims to provide a preparation method of the fresh-keeping agent for fresh fruits and vegetables.
In order to achieve the purpose, the invention provides the following technical scheme: the fresh-keeping agent for the fresh fruits and vegetables comprises, by volume, 15-20% of a titanium dioxide aqueous solution, 3-10% of a carboxymethyl vitamin aqueous solution, 6-11% of a lecithin aqueous solution, 5-8% of a polyoxyethylene sorbitan monooleate aqueous solution, 10-15% of a sodium benzoate aqueous solution, 8-12% of a citric acid aqueous solution, 10-16% of a phytic acid aqueous solution, 2-5% of a nano-inorganic binder, and the balance of water.
Further in the present invention, the aqueous titania solution is prepared by dissolving titania powder in a hydrogen peroxide solution to prepare an amorphous titania gel, mixing the amorphous titania gel with the hydrogen peroxide solution to prepare an amorphous titania sol, and finally supplying an alkaline solution to the solution containing the amorphous titania sol to adjust the pH of the solution to 2 to 10.
In a further aspect of the present invention, the aqueous carboxymethyl vitamin solution is prepared by dissolving a carboxymethyl vitamin raw material in a portion of hot water, and slightly heating and stirring the solution to dissolve the carboxymethyl vitamin.
Further in the present invention, the aqueous lecithin solution is prepared by dissolving lecithin raw material in water and stirring.
Further in the present invention, the aqueous solution of polyoxyethylene sorbitan monooleate is prepared by dissolving the raw material of polyoxyethylene sorbitan monooleate in water and stirring.
Further in the present invention, the sodium benzoate aqueous solution is prepared by dissolving a sodium benzoate raw material in water and stirring.
Further in the present invention, the citric acid aqueous solution is prepared by dissolving the citric acid raw material in water and stirring.
Further in the present invention, the phytic acid aqueous solution is prepared by dissolving the phytic acid raw material in water and stirring.
Further in the invention, the water is sterile water.
Further, the preparation method of the fresh-keeping agent for the fresh fruits and vegetables comprises the following steps:
(1) preparing a titanium dioxide aqueous solution: weighing 100g of titanium dioxide powder, dissolving 100g of titanium dioxide powder in a hydrogen peroxide solution to prepare amorphous titanium dioxide gel, mixing the amorphous titanium dioxide gel and the hydrogen peroxide solution together to prepare amorphous titanium dioxide sol, finally providing an alkaline solution to the solution containing the amorphous titanium dioxide sol, adjusting the pH value of the solution of the amorphous titanium dioxide sol to 2-10, and completing the preparation of a titanium dioxide aqueous solution;
(2) preparing a carboxymethyl vitamin aqueous solution: weighing 100g of carboxymethyl vitamin raw material, dissolving the carboxymethyl vitamin raw material in part of hot water, slightly heating and stirring to dissolve the carboxymethyl vitamin, and completing the preparation of a carboxymethyl vitamin aqueous solution;
(3) preparation of lecithin aqueous solution: weighing 100g of lecithin raw material, dissolving 100g of lecithin raw material in water, and stirring to dissolve lecithin, thus completing preparation of lecithin water solution;
(4) preparation of aqueous solution of polyoxyethylene sorbitan monooleate: weighing 100g of polyoxyethylene sorbitan monooleate raw material, dissolving 100g of the polyoxyethylene sorbitan monooleate raw material in water, stirring to dissolve the polyoxyethylene sorbitan monooleate, and preparing the polyoxyethylene sorbitan monooleate aqueous solution;
(5) preparation of sodium benzoate aqueous solution: weighing 100g of sodium benzoate raw material, dissolving 100g of the sodium benzoate raw material in water, and stirring to dissolve sodium benzoate, thus completing the preparation of sodium benzoate aqueous solution;
(6) preparation of citric acid aqueous solution: weighing 100g of citric acid raw material, dissolving 100g of the citric acid raw material in water, and stirring to dissolve the citric acid, thus completing the preparation of citric acid aqueous solution;
(7) preparing a phytic acid aqueous solution: weighing 100g of phytic acid raw materials, dissolving 100g of the phytic acid raw materials in water, stirring to dissolve the phytic acid, and preparing a phytic acid aqueous solution;
(8) mixing: adding the prepared aqueous solution and the nano-scale inorganic adhesive into a container according to the formula proportion, adding sterile water into the rest part to a hundred percent, and uniformly stirring;
(9) and (3) filtering: performing primary coarse filtration on the mixed solution by using a 200-mesh filter screen, separating by using a centrifugal machine, and taking supernatant to obtain the fresh fruit and vegetable preservative;
(10) packaging: and (4) adding the fresh fruit and vegetable preservative obtained in the step (9) into packaging bags, and carrying out vacuum sealing packaging, wherein each bag contains 500ml of the fresh fruit and vegetable preservative.
Further, in the present invention, the titania aqueous solution is prepared by dissolving titania powder in a hydrogen peroxide solution to prepare an amorphous titania gel, mixing the amorphous titania gel with the hydrogen peroxide solution to prepare an amorphous titania sol, and finally supplying an alkaline solution to a solution containing the amorphous titania sol to adjust the pH of the solution to 2 to 10; the carboxymethyl vitamin aqueous solution is prepared by dissolving a carboxymethyl vitamin raw material in partial hot water, slightly heating and stirring to dissolve the carboxymethyl vitamin; the lecithin water solution is prepared by dissolving lecithin raw materials in water and stirring; the polyoxyethylene sorbitan monooleate aqueous solution is prepared by dissolving a polyoxyethylene sorbitan monooleate raw material in water and stirring; the sodium benzoate aqueous solution is prepared by dissolving a sodium benzoate raw material in water and stirring; the citric acid aqueous solution is prepared by dissolving a citric acid raw material in water and stirring; the phytic acid aqueous solution is prepared by dissolving a phytic acid raw material in water and stirring; the water is sterile water.
Compared with the prior art, the invention has the beneficial effects that:
1. the invention is respectively prepared from titanium dioxide aqueous solution, carboxymethyl vitamin aqueous solution, lecithin aqueous solution, polyoxyethylene sorbitan monooleate aqueous solution, sodium benzoate aqueous solution, citric acid aqueous solution, phytic acid aqueous solution, nano-inorganic adhesive and sterile water, can form a layer of transparent edible film on the surfaces of fresh fruits and vegetables, has multiple functions of inhibiting bacterial reproduction, resisting oxidation, preserving water, protecting color and the like, and has higher commercial value in the aspects of improving the appearance of the fresh fruits and vegetables and improving the grade of the fresh fruits and vegetables.
2. When the titanium dioxide aqueous solution is coated on the surfaces of fresh fruits and vegetables, the titanium dioxide aqueous solution has good photocatalytic performance, on one hand, ethylene generated in the storage of the fresh fruits and vegetables can be oxidized and decomposed into carbon dioxide and water, and on the other hand, microorganisms such as bacteria and the like can be killed, so that the titanium dioxide aqueous solution also has the function of effectively prolonging the fresh-keeping time of the fruits and vegetables on the basis of the functions of inhibiting the propagation of bacteria, resisting oxidation, preserving water and protecting color.
3. The titanium dioxide aqueous solution is prepared by dissolving titanium dioxide powder in a hydrogen peroxide solution to prepare amorphous titanium dioxide gel, mixing the amorphous titanium dioxide gel and the hydrogen peroxide solution together to prepare amorphous titanium dioxide sol, finally providing an alkaline solution for the solution containing the amorphous titanium dioxide sol, and adjusting the pH value of the solution of the amorphous titanium dioxide sol to be 2-10.
Detailed Description
The technical solutions in the embodiments of the present invention will be described clearly and completely with reference to the following embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
The invention provides the following technical scheme: the fresh-keeping agent for fresh fruits and vegetables comprises, by volume, 15-20% of titanium dioxide aqueous solution, 3-10% of carboxymethyl vitamin aqueous solution, 6-11% of lecithin aqueous solution, 5-8% of polyoxyethylene sorbitan monooleate aqueous solution, 10-15% of sodium benzoate aqueous solution, 8-12% of citric acid aqueous solution, 10-16% of phytic acid aqueous solution, 2-5% of nano-grade inorganic adhesive and the balance of water.
In order to produce the aqueous titania solution, in this embodiment, it is preferable that the aqueous titania solution is produced by dissolving titania powder in a hydrogen peroxide solution to produce an amorphous titania gel, mixing the amorphous titania gel with the hydrogen peroxide solution to produce an amorphous titania sol, and finally supplying an alkaline solution to the solution containing the amorphous titania sol to adjust the pH of the solution to 2 to 10.
In order to prepare the aqueous carboxymethyl vitamin solution, in this embodiment, it is preferable that the aqueous carboxymethyl vitamin solution is prepared by dissolving the raw carboxymethyl vitamin in a part of hot water, and slightly heating and stirring the solution to dissolve the carboxymethyl vitamin.
In order to prepare the aqueous lecithin solution, in this embodiment, it is preferable that the aqueous lecithin solution is prepared by dissolving the raw lecithin material in water and stirring.
In order to prepare the aqueous solution of polyoxyethylene sorbitan monooleate, in this embodiment, it is preferable that the aqueous solution of polyoxyethylene sorbitan monooleate is prepared by dissolving the raw material of polyoxyethylene sorbitan monooleate in water and stirring.
In order to prepare the aqueous solution of sodium benzoate, in this embodiment, it is preferable that the aqueous solution of sodium benzoate is prepared by dissolving the raw material of sodium benzoate in water and stirring.
In order to prepare the aqueous citric acid solution, in this embodiment, it is preferable that the aqueous citric acid solution is prepared by dissolving the citric acid raw material in water and stirring.
In order to prepare the phytic acid aqueous solution, in this embodiment, it is preferable that the phytic acid aqueous solution is prepared by dissolving the phytic acid raw material in water and stirring.
For the purpose of sterilization of the preservative, in this embodiment, it is preferable to use sterile water as the water.
In the embodiment, the preparation method of the fresh-keeping agent for the fresh fruits and vegetables comprises the following steps:
(1) preparing a titanium dioxide aqueous solution: weighing 100g of titanium dioxide powder, dissolving 100g of titanium dioxide powder in a hydrogen peroxide solution to prepare amorphous titanium dioxide gel, mixing the amorphous titanium dioxide gel and the hydrogen peroxide solution together to prepare amorphous titanium dioxide sol, finally providing an alkaline solution in the solution containing the amorphous titanium dioxide sol, adjusting the pH value of the solution of the amorphous titanium dioxide sol to 2-10, and completing the preparation of a titanium dioxide aqueous solution;
(2) preparing a carboxymethyl vitamin aqueous solution: weighing 100g of carboxymethyl vitamin raw material, dissolving the carboxymethyl vitamin raw material in partial hot water, slightly heating and stirring to dissolve the carboxymethyl vitamin, and completing the preparation of a carboxymethyl vitamin aqueous solution;
(3) preparation of lecithin aqueous solution: weighing 100g of lecithin raw material, dissolving 100g of lecithin raw material in water, and stirring to dissolve lecithin, thus completing preparation of lecithin water solution;
(4) preparation of aqueous solution of polyoxyethylene sorbitan monooleate: weighing 100g of polyoxyethylene sorbitan monooleate raw material, dissolving 100g of the polyoxyethylene sorbitan monooleate raw material in water, stirring to dissolve the polyoxyethylene sorbitan monooleate, and preparing the polyoxyethylene sorbitan monooleate aqueous solution;
(5) preparation of sodium benzoate aqueous solution: weighing 100g of sodium benzoate raw material, dissolving 100g of sodium benzoate raw material in water, stirring to dissolve sodium benzoate, and preparing a sodium benzoate aqueous solution;
(6) preparation of citric acid aqueous solution: weighing 100g of citric acid raw material, dissolving 100g of the citric acid raw material in water, and stirring to dissolve the citric acid, thus completing the preparation of citric acid aqueous solution;
(7) preparing a phytic acid aqueous solution: weighing 100g of phytic acid raw materials, dissolving 100g of the phytic acid raw materials in water, stirring to dissolve the phytic acid, and preparing a phytic acid aqueous solution;
(8) mixing: adding the prepared aqueous solution and the nano-scale inorganic adhesive into a container according to the formula proportion, adding sterile water into the rest part to a hundred percent, and uniformly stirring;
(9) and (3) filtering: performing primary coarse filtration on the mixed solution by using a 200-mesh filter screen, separating by using a centrifugal machine, and taking supernatant to obtain the fresh fruit and vegetable preservative;
(10) packaging: and (4) adding the fresh fruit and vegetable preservative obtained in the step (9) into packaging bags, and carrying out vacuum sealing packaging, wherein each bag contains 500ml of the fresh fruit and vegetable preservative.
In this embodiment, the titania aqueous solution is prepared by dissolving titania powder in a hydrogen peroxide solution to prepare an amorphous titania gel, mixing the amorphous titania gel with the hydrogen peroxide solution to prepare an amorphous titania sol, and finally supplying an alkaline solution to a solution containing the amorphous titania sol to adjust the pH of the solution to 2 to 10; the carboxymethyl vitamin water solution is prepared by dissolving a carboxymethyl vitamin raw material in partial hot water, slightly heating and stirring to dissolve the carboxymethyl vitamin; the lecithin water solution is prepared by dissolving lecithin raw material in water and stirring; the polyoxyethylene sorbitan monooleate aqueous solution is prepared by dissolving a polyoxyethylene sorbitan monooleate raw material in water and stirring; the sodium benzoate aqueous solution is prepared by dissolving a sodium benzoate raw material in water and stirring; the citric acid aqueous solution is prepared by dissolving a citric acid raw material in water and stirring; the phytic acid aqueous solution is prepared by dissolving a phytic acid raw material in water and stirring; the water is sterile water.
The working principle of the embodiment is as follows: weighing 100g of titanium dioxide powder, dissolving 100g of titanium dioxide powder in a hydrogen peroxide solution to prepare amorphous titanium dioxide gel, mixing the amorphous titanium dioxide gel and the hydrogen peroxide solution together to prepare amorphous titanium dioxide sol, finally providing an alkaline solution to the solution containing the amorphous titanium dioxide sol, adjusting the pH value of the solution of the amorphous titanium dioxide sol to 2-10, and completing the preparation of a titanium dioxide aqueous solution; weighing 100g of carboxymethyl vitamin raw material, dissolving the carboxymethyl vitamin raw material in partial hot water, slightly heating and stirring to dissolve the carboxymethyl vitamin, and completing the preparation of a carboxymethyl vitamin aqueous solution; weighing 100g of lecithin raw material, dissolving 100g of lecithin raw material in water, and stirring to dissolve lecithin, thus completing preparation of lecithin water solution; weighing 100g of polyoxyethylene sorbitan monooleate raw material, dissolving 100g of the polyoxyethylene sorbitan monooleate raw material in water, stirring to dissolve the polyoxyethylene sorbitan monooleate, and preparing the polyoxyethylene sorbitan monooleate aqueous solution; weighing 100g of sodium benzoate raw material, dissolving 100g of sodium benzoate raw material in water, stirring to dissolve sodium benzoate, and preparing a sodium benzoate aqueous solution; weighing 100g of citric acid raw material, dissolving 100g of citric acid raw material in water, and stirring to dissolve the citric acid, thus completing the preparation of a citric acid water solution; weighing 100g of phytic acid raw material, dissolving 100g of phytic acid raw material in water, stirring to dissolve the phytic acid, and preparing a phytic acid aqueous solution; adding the prepared aqueous solution and the nano inorganic adhesive into a container according to the formula proportion, adding sterile water into the rest part to a hundred percent, and uniformly stirring; performing primary coarse filtration on the mixed solution by using a 200-mesh filter screen, then separating by using a centrifugal machine, and taking supernatant to obtain the fresh fruit and vegetable preservative; adding the fresh fruit and vegetable preservative obtained in the step 9 into a packaging bag, carrying out vacuum sealing packaging, wherein each bag is 500ml, and the fresh fruit and vegetable preservative is ready to use, when in use, the aqueous solution in the packaging bag is uniformly smeared on the surface of the fresh fruit and vegetable through a brush pen or a sponge, so that the preservation and transportation can be realized, during the transportation, the carboxymethyl vitamin, the lecithin, the polyoxyethylene sorbitan monooleate, the sodium benzoate, the citric acid and the phytic acid in the preservative have various functions of inhibiting bacterial reproduction, resisting oxidation, preserving water, protecting color and the like on the fresh fruit and vegetable, the appearance of the fresh fruit and vegetable is improved, meanwhile, the titanium dioxide absorbs ultraviolet rays to generate electron-hole pairs, the holes are positively charged, and can be combined with oxygen and water molecule hydroxyl radicals on the surface of the titanium dioxide, and the hydroxyl radicals have very strong oxidation activity, the water-soluble organic fertilizer can react with bacterial molecules existing on the surfaces of fresh fruits and vegetables and generated ethylene gas, can destroy cell membranes of bacteria through photocatalytic reaction to cause bacterial death, and can be quickly converted into carbon dioxide and water through reaction with ethylene molecules, so that the effects of good corrosion prevention, after-ripening inhibition and the like are achieved.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (11)
1. The fresh-keeping agent for the fresh fruits and vegetables is characterized by comprising, by volume, 15-20% of titanium dioxide aqueous solution, 3-10% of carboxymethyl vitamin aqueous solution, 6-11% of lecithin aqueous solution, 5-8% of polyoxyethylene sorbitan monooleate aqueous solution, 10-15% of sodium benzoate aqueous solution, 8-12% of citric acid aqueous solution, 10-16% of phytic acid aqueous solution, 2-5% of nano-inorganic binder and the balance of water.
2. The fresh-keeping agent for fresh fruits and vegetables according to claim 1, which is characterized in that: the titania aqueous solution is prepared by dissolving titania powder in a hydrogen peroxide solution to prepare an amorphous titania gel, mixing the amorphous titania gel with the hydrogen peroxide solution to prepare an amorphous titania sol, and finally supplying an alkaline solution to the solution containing the amorphous titania sol to adjust the pH of the solution to 2 to 10.
3. The fresh-keeping agent for fresh fruits and vegetables according to claim 1, which is characterized in that: the carboxymethyl vitamin water solution is prepared by dissolving a carboxymethyl vitamin raw material in partial hot water, slightly heating and stirring to dissolve the carboxymethyl vitamin.
4. The fresh-keeping agent for fresh fruits and vegetables according to claim 1, which is characterized in that: the lecithin water solution is prepared by dissolving lecithin raw material in water and stirring.
5. The fresh-keeping agent for fresh fruits and vegetables according to claim 1, which is characterized in that: the polyoxyethylene sorbitan monooleate aqueous solution is prepared by dissolving a polyoxyethylene sorbitan monooleate raw material in water and stirring.
6. The fresh-keeping agent for fresh fruits and vegetables according to claim 1, which is characterized in that: the sodium benzoate aqueous solution is prepared by dissolving a sodium benzoate raw material in water and stirring.
7. The fresh-keeping agent for fresh fruits and vegetables according to claim 1, which is characterized in that: the citric acid aqueous solution is prepared by dissolving a citric acid raw material in water and stirring.
8. The fresh-keeping agent for fresh fruits and vegetables according to claim 1, which is characterized in that: the phytic acid aqueous solution is prepared by dissolving a phytic acid raw material in water and stirring.
9. The fresh-keeping agent for fresh fruits and vegetables according to claim 1, which is characterized in that: the water is sterile water.
10. The preparation method of the fresh-keeping agent for the fresh fruits and vegetables according to any one of claims 1 to 9, which is characterized by comprising the following steps:
(1) preparing a titanium dioxide aqueous solution: weighing 100g of titanium dioxide powder, dissolving 100g of titanium dioxide powder in a hydrogen peroxide solution to prepare amorphous titanium dioxide gel, mixing the amorphous titanium dioxide gel and the hydrogen peroxide solution together to prepare amorphous titanium dioxide sol, finally providing an alkaline solution to the solution containing the amorphous titanium dioxide sol, adjusting the pH value of the solution of the amorphous titanium dioxide sol to 2-10, and completing the preparation of a titanium dioxide aqueous solution;
(2) preparing a carboxymethyl vitamin aqueous solution: weighing 100g of carboxymethyl vitamin raw material, dissolving the carboxymethyl vitamin raw material in partial hot water, slightly heating and stirring to dissolve the carboxymethyl vitamin, and completing the preparation of a carboxymethyl vitamin aqueous solution;
(3) preparation of lecithin aqueous solution: weighing 100g of lecithin raw material, dissolving 100g of lecithin raw material in water, and stirring to dissolve lecithin, thus completing preparation of lecithin water solution;
(4) preparation of aqueous solution of polyoxyethylene sorbitan monooleate: weighing 100g of polyoxyethylene sorbitan monooleate raw material, dissolving 100g of the polyoxyethylene sorbitan monooleate raw material in water, stirring to dissolve the polyoxyethylene sorbitan monooleate, and preparing the polyoxyethylene sorbitan monooleate aqueous solution;
(5) preparation of sodium benzoate aqueous solution: weighing 100g of sodium benzoate raw material, dissolving 100g of sodium benzoate raw material in water, stirring to dissolve sodium benzoate, and preparing a sodium benzoate aqueous solution;
(6) preparation of citric acid aqueous solution: weighing 100g of citric acid raw material, dissolving 100g of citric acid raw material in water, and stirring to dissolve the citric acid, thus completing the preparation of citric acid water solution;
(7) preparing a phytic acid aqueous solution: weighing 100g of phytic acid raw material, dissolving 100g of phytic acid raw material in water, stirring to dissolve the phytic acid, and preparing a phytic acid aqueous solution;
(8) mixing: adding the prepared aqueous solution and the nano-scale inorganic adhesive into a container according to the formula proportion, adding sterile water into the rest part to a hundred percent, and uniformly stirring;
(9) and (3) filtering: performing primary coarse filtration on the mixed solution by using a 200-mesh filter screen, then separating by using a centrifugal machine, and taking supernatant to obtain the fresh fruit and vegetable preservative;
(10) packaging: and (4) adding the fresh fruit and vegetable preservative obtained in the step (9) into packaging bags, and carrying out vacuum sealing packaging, wherein each bag contains 500ml of the fresh fruit and vegetable preservative.
11. The method for preparing the antistaling agent for the fresh fruits and vegetables according to claim 10, wherein the titanium dioxide aqueous solution is prepared by dissolving titanium dioxide powder in hydrogen peroxide solution to prepare amorphous titanium dioxide gel, mixing the amorphous titanium dioxide gel and the hydrogen peroxide solution together to prepare amorphous titanium dioxide sol, finally providing alkaline solution to the solution containing the amorphous titanium dioxide sol, and adjusting the pH value of the solution to 2-10; the carboxymethyl vitamin aqueous solution is prepared by dissolving a carboxymethyl vitamin raw material in partial hot water, slightly heating and stirring to dissolve the carboxymethyl vitamin; the lecithin water solution is prepared by dissolving lecithin raw materials in water and stirring; the polyoxyethylene sorbitan monooleate aqueous solution is prepared by dissolving a polyoxyethylene sorbitan monooleate raw material in water and stirring; the sodium benzoate aqueous solution is prepared by dissolving a sodium benzoate raw material in water and stirring; the citric acid aqueous solution is prepared by dissolving a citric acid raw material in water and stirring; the phytic acid aqueous solution is prepared by dissolving a phytic acid raw material in water and stirring; the water is sterile water.
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| CN1509614A (en) * | 2002-12-20 | 2004-07-07 | 国家农产品保鲜工程技术研究中心(天津 | Green fruit and vegetable preserving agent and preparation thereof |
| CN104082402A (en) * | 2014-07-29 | 2014-10-08 | 云南省轻工业科学研究院 | Fruit and vegetable fresh-keeping agent and preparation method thereof |
| CN104286156A (en) * | 2014-10-21 | 2015-01-21 | 张刚 | Tomato coating compound preservative and preparation method thereof |
| CN107494713A (en) * | 2017-10-10 | 2017-12-22 | 广西南宁桂尔创环保科技有限公司 | A kind of vegetable and fruit antistaling agent and preparation method thereof |
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2019
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1509614A (en) * | 2002-12-20 | 2004-07-07 | 国家农产品保鲜工程技术研究中心(天津 | Green fruit and vegetable preserving agent and preparation thereof |
| CN104082402A (en) * | 2014-07-29 | 2014-10-08 | 云南省轻工业科学研究院 | Fruit and vegetable fresh-keeping agent and preparation method thereof |
| CN104286156A (en) * | 2014-10-21 | 2015-01-21 | 张刚 | Tomato coating compound preservative and preparation method thereof |
| CN107494713A (en) * | 2017-10-10 | 2017-12-22 | 广西南宁桂尔创环保科技有限公司 | A kind of vegetable and fruit antistaling agent and preparation method thereof |
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