CN114557382A - Hot pepper storage and preservation method - Google Patents
Hot pepper storage and preservation method Download PDFInfo
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- CN114557382A CN114557382A CN202210195897.2A CN202210195897A CN114557382A CN 114557382 A CN114557382 A CN 114557382A CN 202210195897 A CN202210195897 A CN 202210195897A CN 114557382 A CN114557382 A CN 114557382A
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- 238000004321 preservation Methods 0.000 title claims abstract description 42
- 238000000034 method Methods 0.000 title claims abstract description 37
- 238000003860 storage Methods 0.000 title claims abstract description 31
- 240000008574 Capsicum frutescens Species 0.000 title claims abstract description 18
- 235000002568 Capsicum frutescens Nutrition 0.000 title claims abstract description 16
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical class [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims abstract description 100
- 238000011282 treatment Methods 0.000 claims abstract description 71
- 238000003756 stirring Methods 0.000 claims abstract description 63
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 34
- 239000010903 husk Substances 0.000 claims abstract description 32
- 239000000463 material Substances 0.000 claims abstract description 30
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 29
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 29
- 239000002994 raw material Substances 0.000 claims abstract description 29
- 239000006002 Pepper Substances 0.000 claims abstract description 25
- 241000722363 Piper Species 0.000 claims abstract description 25
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 25
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 25
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 25
- 239000002270 dispersing agent Substances 0.000 claims abstract description 13
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 12
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 12
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 12
- 239000000661 sodium alginate Substances 0.000 claims abstract description 12
- 238000000605 extraction Methods 0.000 claims abstract description 11
- 241000675108 Citrus tangerina Species 0.000 claims abstract description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 44
- 239000000843 powder Substances 0.000 claims description 44
- 229910021389 graphene Inorganic materials 0.000 claims description 43
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 33
- 238000002791 soaking Methods 0.000 claims description 30
- BQCADISMDOOEFD-UHFFFAOYSA-N Silver Chemical compound [Ag] BQCADISMDOOEFD-UHFFFAOYSA-N 0.000 claims description 29
- 239000002041 carbon nanotube Substances 0.000 claims description 26
- 229910021393 carbon nanotube Inorganic materials 0.000 claims description 26
- 238000001035 drying Methods 0.000 claims description 24
- 239000007788 liquid Substances 0.000 claims description 24
- 229910052761 rare earth metal Inorganic materials 0.000 claims description 22
- 238000002360 preparation method Methods 0.000 claims description 20
- 238000001125 extrusion Methods 0.000 claims description 18
- 150000002910 rare earth metals Chemical class 0.000 claims description 16
- 239000006087 Silane Coupling Agent Substances 0.000 claims description 14
- ZFOZVQLOBQUTQQ-UHFFFAOYSA-N Tributyl citrate Chemical compound CCCCOC(=O)CC(O)(C(=O)OCCCC)CC(=O)OCCCC ZFOZVQLOBQUTQQ-UHFFFAOYSA-N 0.000 claims description 14
- 238000005406 washing Methods 0.000 claims description 13
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 12
- 238000009210 therapy by ultrasound Methods 0.000 claims description 12
- 238000005303 weighing Methods 0.000 claims description 12
- 229960000892 attapulgite Drugs 0.000 claims description 10
- 229910052625 palygorskite Inorganic materials 0.000 claims description 10
- 239000012257 stirred material Substances 0.000 claims description 9
- 239000000835 fiber Substances 0.000 claims description 8
- 229910052709 silver Inorganic materials 0.000 claims description 8
- 239000004332 silver Substances 0.000 claims description 8
- 229910021578 Iron(III) chloride Inorganic materials 0.000 claims description 7
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 7
- 238000004140 cleaning Methods 0.000 claims description 7
- RBTARNINKXHZNM-UHFFFAOYSA-K iron trichloride Chemical compound Cl[Fe](Cl)Cl RBTARNINKXHZNM-UHFFFAOYSA-K 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 7
- 238000002715 modification method Methods 0.000 claims description 7
- 239000011347 resin Substances 0.000 claims description 7
- 229920005989 resin Polymers 0.000 claims description 7
- 239000011780 sodium chloride Substances 0.000 claims description 7
- 229920001661 Chitosan Polymers 0.000 claims description 6
- 238000002844 melting Methods 0.000 claims description 6
- 230000008018 melting Effects 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 239000005543 nano-size silicon particle Substances 0.000 claims description 6
- -1 rare earth lanthanum chloride Chemical class 0.000 claims description 6
- 235000012239 silicon dioxide Nutrition 0.000 claims description 6
- 238000007598 dipping method Methods 0.000 claims description 3
- 235000018330 Macadamia integrifolia Nutrition 0.000 claims description 2
- 240000000912 Macadamia tetraphylla Species 0.000 claims description 2
- 235000003800 Macadamia tetraphylla Nutrition 0.000 claims description 2
- 230000001976 improved effect Effects 0.000 abstract description 9
- 239000003963 antioxidant agent Substances 0.000 abstract description 5
- 230000003078 antioxidant effect Effects 0.000 abstract description 5
- 230000003064 anti-oxidating effect Effects 0.000 abstract description 2
- 239000003761 preservation solution Substances 0.000 abstract 2
- 239000000243 solution Substances 0.000 description 38
- 230000000052 comparative effect Effects 0.000 description 10
- 230000000694 effects Effects 0.000 description 6
- 235000006708 antioxidants Nutrition 0.000 description 4
- 241000758706 Piperaceae Species 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 238000007654 immersion Methods 0.000 description 3
- 230000004580 weight loss Effects 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- YKPUWZUDDOIDPM-SOFGYWHQSA-N capsaicin Chemical compound COC1=CC(CNC(=O)CCCC\C=C\C(C)C)=CC=C1O YKPUWZUDDOIDPM-SOFGYWHQSA-N 0.000 description 2
- 238000011068 loading method Methods 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000208292 Solanaceae Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 229960002504 capsaicin Drugs 0.000 description 1
- 235000017663 capsaicin Nutrition 0.000 description 1
- 239000001390 capsicum minimum Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 238000011065 in-situ storage Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 230000000391 smoking effect Effects 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 235000019654 spicy taste Nutrition 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 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
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01D—SEPARATION
- B01D11/00—Solvent extraction
- B01D11/02—Solvent extraction of solids
- B01D11/0288—Applications, solvents
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B29—WORKING OF PLASTICS; WORKING OF SUBSTANCES IN A PLASTIC STATE IN GENERAL
- B29D—PRODUCING PARTICULAR ARTICLES FROM PLASTICS OR FROM SUBSTANCES IN A PLASTIC STATE
- B29D22/00—Producing hollow articles
- B29D22/003—Containers for packaging, storing or transporting, e.g. bottles, jars, cans, barrels, tanks
-
- 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
-
- 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
Abstract
The invention discloses a hot pepper storage and preservation method, which comprises the following raw materials in parts by weight: adding 10-20 parts of an extraction agent for green tangerine orange peel of macadimia nuts into 30-40 parts of water, then adding 1-5 parts of sodium alginate, stirring at the rotation speed of 100-300r/min for 20-30min, obtaining an extraction dispersant after stirring, then placing in a plasma intermediate field for treatment, and obtaining a spare material after the treatment; and (4) conveying the pepper to be reserved into a freshness protection package for storage and freshness protection. According to the invention, the pepper is soaked into the preservation solution for preservation and preservation, and is dispersed under the action of the macadimia nut green husk extractant and sodium alginate in the preservation solution, the macadimia nut green husk extractant contains various antioxidant materials, so that the functions of antioxidation and preservation are achieved, and meanwhile, the added modified carbon nano tube has a high specific surface area, so that the preservation efficiency of the product is further improved.
Description
Technical Field
The invention relates to the technical field of pepper preservation, in particular to a pepper storage and preservation method.
Background
Capsicum of Solanaceae. Is a perennial or limited herbaceous plant. Fruits are usually conical or oblong, green when unripe, and bright red, green or purple when ripe, most commonly red. The fruit and the peel of the pepper contain capsaicin and have spicy taste, and can promote appetite. The content of vitamin C in the pepper is the first in vegetables. The preservation means preservation including storage, transportation, sale and the like, and the preservation in the common meaning refers to storage and preservation of fruits after vegetables; the preservation of the peppers adopts a preservation technology to improve the storage time of the peppers.
The existing pepper preservation and preservation method is simple, a biological preservative is mostly adopted for preservation, and meanwhile, the preservation method is simple, and the preservative spraying efficiency is low;
chinese patent document CN113841868A discloses a fresh-keeping, processing and storing method of chilli powder, which comprises the following steps of, step one, selecting raw materials; step two, cleaning and removing impurities; step three, drying by hot air; step four, smoking, drying and baking; step five, crushing and screening; step six, mixing and stirring; step seven, sterilizing in vacuum; step eight, vacuum packaging; step nine, refrigerating at low temperature; in the document, the provided preservation method is relatively conventional and low in preservation efficiency; based on this, the invention further improves the treatment.
Disclosure of Invention
Aiming at the defects of the prior art, the invention aims to provide a hot pepper storage and preservation method to solve the problems in the background art.
The technical scheme adopted by the invention for solving the technical problems is as follows:
the invention provides a pepper storage and preservation method, which comprises the following raw materials in parts by weight:
the method comprises the following steps: adding 10-20 parts of an extraction agent for green tangerine orange peel of macadamia nut into 30-40 parts of water, then adding 1-5 parts of sodium alginate, stirring at the rotation speed of 100-300r/min for 20-30min, and obtaining an extraction dispersant after stirring;
step two: adding 5-10% of modified carbon nano tubes into the extracted dispersant, then carrying out ultrasonic treatment for 10-20min at the ultrasonic power of 100-300W, and obtaining a fresh-keeping solution after finishing the ultrasonic treatment;
step three: soaking picked Capsici fructus in fresh-keeping liquid, taking out, and drying for 1-2 hr at 45-55 deg.C;
step four: then placing the mixture in a plasma intermediate field for treatment, and obtaining a spare material after the treatment is finished;
step five: and (4) sending the pepper to be reserved into a freshness protection package for storage and freshness preservation.
Preferably, the preparation method of the macadimia nut green husk extracting agent comprises the following steps:
s1: putting green husks of macadimia nuts into water for cleaning, draining, and then soaking in saline water with the mass fraction of 1-4% for 15-25min at the temperature of 45-55 ℃, and finishing soaking to obtain a material to be extracted;
s2: and (3) soaking the material to be extracted and an ethanol solution according to the weight ratio of 1:3, wherein the treatment pressure is 25-35MPa, the treatment time is 1-2h, after the treatment is finished, collecting a soaking solution, and then removing alcohol to obtain the macadimia nut green husk extracting agent.
Preferably, the concentration of the ethanol solution is 65-75%, and the dipping temperature is 55-65 ℃.
Preferably, the modification method of the modified carbon nanotube is as follows:
sending the carbon nano tube into 2-3 times of water, then adding hydrochloric acid to adjust the pH value to 4.0-5.0, then adding silane coupling agent accounting for 1-5% of the total amount of the carbon nano tube, stirring at the rotating speed of 100 plus materials and 500r/min for 25-35min, finishing stirring, then adding rare earth liquid accounting for 1-3% of the total amount of the carbon nano tube, carrying out current treatment for 1-3min, wherein the treatment current intensity is 1-5A, and after the treatment, washing and drying to obtain the modified carbon nano tube.
Preferably, the rare earth liquid is prepared from 10-20 parts of rare earth lanthanum chloride with the mass fraction of 1-5%, 5-10 parts of chitosan and 20-30 parts of ethanol according to the weight ratio.
Preferably, the silane coupling agent is one of KH560, KH550 and KH 570.
Preferably, the voltage for the treatment in the plasma intermediate field is 50-100Kv, the treatment power is 45-55Hz, and the treatment time is 1-5 min.
Preferably, the preparation method of the freshness protection package comprises the following steps:
the method comprises the following steps: weighing raw materials: weighing 50-60 parts of PE resin, 20-30 parts of tributyl citrate, 1-5 parts of nano-silver carrier agent, 1-3 parts of porous graphene powder and 1-3 parts of attapulgite powder;
step two: sequentially adding the raw materials into a stirrer for stirring and mixing, wherein the stirring speed is 100-;
step three: and melting the stirred material, and then sending the material into a double-screw extruder for extrusion, wherein the extrusion temperature is 115-175 ℃, and the freshness protection package is obtained after the extrusion is finished.
Preferably, the nano-silver carrier agent comprises the following raw materials in parts by weight: 10-20 parts of nano silver powder, 30-40 parts of silver fiber and 5-10 parts of nano silicon dioxide.
Preferably, the preparation method of the porous graphene powder comprises the following steps: sending graphene into 2-3 times of hydrochloric acid solution with the mass fraction of 5-10%, then adding ferric chloride solution with the mass fraction of 10% and the mass fraction of 1-5% of the total amount of graphene, stirring at 65-75 ℃, stirring at the rotating speed of 100-500r/min, stirring for 45-55min, washing with water, and drying to obtain the porous graphene powder.
Compared with the prior art, the invention has the following beneficial effects:
1. according to the invention, the hot pepper is firstly soaked into the fresh-keeping liquid for storage and fresh keeping, and is dispersed under the action of the macadimia nut green husk extractant and sodium alginate in the fresh-keeping liquid, and the macadimia nut green husk extractant contains multiple antioxidant elements, so that the functions of antioxidation and fresh keeping are achieved; the green husks of the macadimia nuts are soaked and cleaned by saline water, so that the subsequent clean extraction is convenient, and meanwhile, the extraction rate is effectively improved after the green husks are soaked and extracted by ethanol; the macadimia nut green husk extractant is dispersed in a sodium alginate medium body after being dispersed by sodium alginate and is matched with the added modified carbon nano tube, so that the modified carbon nano tube and the macadimia nut green husk extractant act on the surface of hot pepper, the adhesive force is enhanced, and the antioxidant and fresh-keeping effects are improved.
2. The added modified carbon nano tube has high specific surface area and synergistic loading effect, and the fresh-keeping efficiency of the product is further improved; after the carbon nano tube is modified, firstly, the surface structure layer is activated and loosened through brine treatment, and the modification treatment is carried out through the matching of a silane coupling agent and rare earth liquid, so that the interfacial force is enhanced, the binding force with an extracting agent and hot pepper is enhanced, and the fresh-keeping efficiency is enhanced; the modified carbon nanotube has improved preservation performance, and the carbon nanotube is treated with hydrochloric acid, added with RE solution and treated with current to improve the preservation efficiency.
3. The plasma intermediate in-situ treatment is matched with the fresh-keeping liquid, so that the adhesion efficiency of the fresh-keeping liquid can be improved, the fresh-keeping capacity is enhanced, in addition, the fresh-keeping liquid is added into a fresh-keeping bag for storage and fresh keeping, and the fresh-keeping effect of the product is enhanced by using the PE resin and the tributyl citrate as the raw materials and matching with the nano-silver carrier agent, the porous graphene powder and the attapulgite powder;
the antibacterial ability of the nano-silver carrier is enhanced by loading silver powder on silver fibers, and the addition of the porous graphene powder and the attapulgite powder further enhances the fresh-keeping efficiency of the product and prolongs the storage time of the hot pepper; the porous graphene powder is prepared by performing pore-forming treatment in a graphene re-hydrochloric acid and ferric chloride solution, the formed porous graphene has a sheet structure and is inserted into a freshness protection package structure body, the silver fiber is loaded through the porous structure, the antibacterial effect is enhanced, the attapulgite powder has the filling and reinforcing effects, the system stability of the product is enhanced, and the freshness protection effect of the product is obviously enhanced.
Detailed Description
The technical solutions in the embodiments of the present invention are clearly and completely described below with reference to specific embodiments, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all 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.
The pepper storage and preservation method comprises the following raw materials in parts by weight:
the method comprises the following steps: adding 10-20 parts of macadimia nut green husk extracting agent into 30-40 parts of water, then adding 1-5 parts of sodium alginate, stirring at the rotating speed of 100-300r/min for 20-30min, and obtaining an extracted dispersing agent after the stirring is finished;
step two: adding 5-10% of modified carbon nano tubes into the extracted dispersant, then carrying out ultrasonic treatment for 10-20min at the ultrasonic power of 100-300W, and obtaining a fresh-keeping solution after finishing the ultrasonic treatment;
step three: soaking picked hot pepper into a fresh-keeping solution, taking out, and drying for 1-2h at the temperature of 45-55 ℃;
step four: then placing the mixture in a plasma intermediate field for treatment, and obtaining a spare material after the treatment is finished;
step five: and (4) sending the pepper to be reserved into a freshness protection package for storage and freshness preservation.
The preparation method of the macadimia nut green husk extracting agent comprises the following steps:
s1: putting the green husks of the macadimia nuts into water for cleaning, draining, and then soaking in 1-4 wt% of saline water for 15-25min at 45-55 ℃, and finishing soaking to obtain a material to be extracted;
s2: and (3) soaking the material to be extracted and an ethanol solution according to the weight ratio of 1:3, wherein the treatment pressure is 25-35MPa, the treatment time is 1-2h, after the treatment is finished, collecting a soaking solution, and then removing alcohol to obtain the macadimia nut green husk extracting agent.
The concentration of the ethanol solution in the embodiment is 65-75%, and the dipping temperature is 55-65 ℃.
The modification method of the modified carbon nanotube of the embodiment comprises the following steps:
sending the carbon nano tube into 2-3 times of water, then adding hydrochloric acid to adjust the pH value to 4.0-5.0, then adding silane coupling agent accounting for 1-5% of the total amount of the carbon nano tube, stirring at the rotating speed of 100 plus materials and 500r/min for 25-35min, finishing stirring, then adding rare earth liquid accounting for 1-3% of the total amount of the carbon nano tube, carrying out current treatment for 1-3min, wherein the treatment current intensity is 1-5A, and after the treatment, washing and drying to obtain the modified carbon nano tube.
The rare earth liquid of the embodiment is prepared from 10-20 parts of rare earth lanthanum chloride with the mass fraction of 1-5%, 5-10 parts of chitosan and 20-30 parts of ethanol according to the weight ratio.
The silane coupling agent of the present example is one of KH560, KH550 and KH 570.
The voltage for the plasma intermediate field treatment is 50-100Kv, the treatment power is 45-55Hz, and the treatment time is 1-5 min.
The preparation method of the freshness protection package of the embodiment comprises the following steps:
the method comprises the following steps: weighing raw materials: weighing 50-60 parts of PE resin, 20-30 parts of tributyl citrate, 1-5 parts of nano-silver carrier agent, 1-3 parts of porous graphene powder and 1-3 parts of attapulgite powder;
step two: sequentially adding the raw materials into a stirrer for stirring and mixing, wherein the stirring speed is 100-;
step three: and melting the stirred material, and then sending the material into a double-screw extruder for extrusion, wherein the extrusion temperature is 115-175 ℃, and the freshness protection package is obtained after the extrusion is finished.
The nano-silver carrier agent comprises the following raw materials in parts by weight: 10-20 parts of nano silver powder, 30-40 parts of silver fiber and 5-10 parts of nano silicon dioxide.
The preparation method of the porous graphene powder in the embodiment comprises the following steps: sending graphene into 2-3 times of hydrochloric acid solution with the mass fraction of 5-10%, then adding ferric chloride solution with the mass fraction of 10% and the mass fraction of 1-5% of the total amount of graphene, stirring at 65-75 ℃, stirring at the rotating speed of 100-500r/min, stirring for 45-55min, washing with water, and drying to obtain the porous graphene powder.
Example 1.
The pepper storage and preservation method comprises the following raw materials in parts by weight:
the method comprises the following steps: adding 10 parts of macadimia nut green husk extractant into 30 parts of water, then adding 1 part of sodium alginate, stirring at the rotating speed of 100r/min for 20min, and obtaining an extraction dispersant after stirring;
step two: adding 5% of modified carbon nano tubes into the extracted dispersant, then carrying out ultrasonic treatment for 10min at 100W of ultrasonic power, and finishing the ultrasonic treatment to obtain a fresh-keeping solution;
step three: soaking picked hot pepper into a fresh-keeping solution, taking out, and drying for 1h at the drying temperature of 45 ℃;
step four: then placing the mixture in a plasma intermediate field for treatment, and obtaining a spare material after the treatment is finished;
step five: and (4) conveying the pepper to be reserved into a freshness protection package for storage and freshness protection.
The preparation method of the macadimia nut green husk extracting agent comprises the following steps:
s1: putting green husks of macadimia nuts into water for cleaning, draining, soaking in 1-4% by mass of saline water for 15min at 45 ℃, and finishing soaking to obtain a material to be extracted;
s2: and (3) soaking the material to be extracted and an ethanol solution according to the weight ratio of 1:3, wherein the treatment pressure is 25MPa, the treatment time is 1h, after the treatment is finished, collecting a soaking solution, and then removing the alcohol to obtain the macadimia nut green husk extracting agent.
The concentration of the ethanol solution in this example was 65%, and the immersion temperature was 55 ℃.
The modification method of the modified carbon nanotube of the embodiment comprises the following steps:
sending the carbon nano tube into 2 times of water, adding hydrochloric acid to adjust the pH value to 4.0, then adding a silane coupling agent accounting for 1% of the total amount of the carbon nano tube, stirring at the rotating speed of 100r/min for 25min, finishing stirring, then adding a rare earth liquid accounting for 1% of the total amount of the carbon nano tube, carrying out current treatment for 1min, wherein the treatment current intensity is 1A, and washing and drying to obtain the modified carbon nano tube.
The rare earth liquid of the embodiment is prepared from 10 parts of rare earth lanthanum chloride with the mass fraction of 1%, 5 parts of chitosan and 20 parts of ethanol according to the weight ratio.
The silane coupling agent of the present example is one of KH560, KH550 and KH 570.
In the present embodiment, the voltage for plasma mid-field treatment is 50Kv, the treatment power is 45Hz, and the treatment time is 1 min.
The preparation method of the freshness protection package of the embodiment comprises the following steps:
the method comprises the following steps: weighing raw materials: weighing 50 parts of PE resin, 20 parts of tributyl citrate, 1 part of nano-silver carrier agent, 1 part of porous graphene powder and 1 part of attapulgite powder;
step two: sequentially adding the raw materials into a stirrer for stirring and mixing, wherein the stirring speed is 100r/min, the stirring time is 20min, and obtaining a stirred material after the stirring is finished;
step three: and melting the stirred material, then sending the material into a double-screw extruder for extrusion, wherein the extrusion temperature is 115 ℃, and obtaining the freshness protection package after the extrusion is finished.
The nano-silver carrier agent comprises the following raw materials in parts by weight: 10 parts of nano silver powder, 30 parts of silver fiber and 5 parts of nano silicon dioxide.
The preparation method of the porous graphene powder in the embodiment comprises the following steps: sending graphene into 2 times of hydrochloric acid solution with the mass fraction of 5%, then adding ferric chloride solution with the mass fraction of 10% and the total amount of graphene of 1%, stirring at 65 ℃ and 100r/min for 45min, washing with water after stirring, and drying to obtain porous graphene powder.
Example 2.
The pepper storage and preservation method comprises the following raw materials in parts by weight:
the method comprises the following steps: adding 20 parts of macadimia nut green husk extracting agent into 40 parts of water, then adding 5 parts of sodium alginate, stirring at the rotating speed of 300r/min for 30min, and obtaining an extraction dispersant after stirring;
step two: adding 10% of modified carbon nano tubes into the extracted dispersant, then carrying out ultrasonic treatment for 20min at the ultrasonic power of 300W, and finishing the ultrasonic treatment to obtain a fresh-keeping solution;
step three: soaking picked hot pepper into a fresh-keeping solution, taking out, and drying for 2h at the drying temperature of 55 ℃;
step four: then placing the mixture in a plasma intermediate field for treatment, and obtaining a spare material after the treatment is finished;
step five: and (4) sending the pepper to be reserved into a freshness protection package for storage and freshness preservation.
The preparation method of the macadimia nut green husk extracting agent comprises the following steps:
s1: putting green husks of macadimia nuts into water for cleaning, draining, soaking in saline water with the mass fraction of 4% for 25min at the temperature of 55 ℃, and finishing soaking to obtain a material to be extracted;
s2: and (3) soaking the material to be extracted and an ethanol solution according to the weight ratio of 1:3, wherein the treatment pressure is 35MPa, the treatment time is 2 hours, after the treatment is finished, collecting a soaking solution, and then removing the alcohol to obtain the macadimia nut green husk extracting agent.
The concentration of the ethanol solution in this example was 75%, and the immersion temperature was 65 ℃.
The modification method of the modified carbon nanotube of the embodiment comprises the following steps:
and (2) feeding the carbon nano tube into 3 times of water, adding hydrochloric acid to adjust the pH value to 5.0, then adding a silane coupling agent accounting for 5% of the total amount of the carbon nano tube, stirring at the rotating speed of 500r/min for 35min, finishing stirring, then adding a rare earth liquid accounting for 3% of the total amount of the carbon nano tube, carrying out current treatment for 3min, wherein the treatment current intensity is 5A, and washing and drying to obtain the modified carbon nano tube.
The rare earth liquid of the embodiment is prepared from 20 parts of rare earth lanthanum chloride with the mass fraction of 5%, 10 parts of chitosan and 30 parts of ethanol according to the weight ratio.
The silane coupling agent of the present example is one of KH560, KH550 and KH 570.
In the present embodiment, the voltage for plasma mid-field processing is 100Kv, the processing power is 55Hz, and the processing time is 5 min.
The preparation method of the freshness protection package of the embodiment comprises the following steps:
the method comprises the following steps: weighing raw materials: weighing 60 parts of PE resin, 30 parts of tributyl citrate, 5 parts of nano-silver carrier agent, 3 parts of porous graphene powder and 3 parts of attapulgite powder;
step two: sequentially adding the raw materials into a stirrer for stirring and mixing, wherein the stirring speed is 500r/min, the stirring time is 30min, and obtaining a stirred material after the stirring is finished;
step three: and melting the stirred material, then sending the material into a double-screw extruder for extrusion, wherein the extrusion temperature is 175 ℃, and obtaining the freshness protection package after the extrusion is finished.
The nano-silver carrier agent comprises the following raw materials in parts by weight: 20 parts of nano silver powder, 40 parts of silver fiber and 10 parts of nano silicon dioxide.
The preparation method of the porous graphene powder in the embodiment comprises the following steps: sending graphene into a hydrochloric acid solution with the mass fraction of 10% which is 3 times that of the graphene, then adding a ferric chloride solution with the mass fraction of 10% and the total amount of 5% of the graphene, stirring at 75 ℃, stirring at the rotating speed of 500r/min for 55min, finishing stirring, washing with water, and drying to obtain the porous graphene powder.
Example 3.
The pepper storage and preservation method comprises the following raw materials in parts by weight:
the method comprises the following steps: adding 15 parts of macadimia nut green husk extractant into 35 parts of water, then adding 3 parts of sodium alginate, stirring at the rotating speed of 200r/min for 25min, and obtaining an extraction dispersant after stirring;
step two: adding 7.5% of modified carbon nano tubes into the extracted dispersant, then carrying out ultrasonic treatment for 15min at the ultrasonic power of 200W, and obtaining a fresh-keeping solution after finishing the ultrasonic treatment;
step three: soaking picked hot pepper into a fresh-keeping solution, taking out, and drying for 1.5h at the drying temperature of 50 ℃;
step four: then placing the mixture in a plasma intermediate field for treatment, and obtaining a spare material after the treatment is finished;
step five: and (4) sending the pepper to be reserved into a freshness protection package for storage and freshness preservation.
The preparation method of the macadimia nut green husk extracting agent comprises the following steps:
s1: putting the green husks of macadimia nuts into water for cleaning, draining, and then soaking in saline water with the mass fraction of 2.5% for 20min at the temperature of 50 ℃, and obtaining a material to be extracted after soaking is finished;
s2: and (3) soaking the material to be extracted and an ethanol solution according to the weight ratio of 1:3, wherein the treatment pressure is 30MPa, the treatment time is 1.5h, after the treatment is finished, collecting a soaking solution, and then removing the alcohol to obtain the macadimia nut green husk extracting agent.
The concentration of the ethanol solution in this example was 70%, and the immersion temperature was 60 ℃.
The modification method of the modified carbon nanotube of the embodiment comprises the following steps:
sending the carbon nano tube into 2.5 times of water, adding hydrochloric acid to adjust the pH value to 4.5, then adding a silane coupling agent accounting for 3% of the total amount of the carbon nano tube, stirring for 30min at the rotating speed of 300r/min, finishing stirring, then adding a rare earth liquid accounting for 2% of the total amount of the carbon nano tube, carrying out current treatment for 2min, wherein the treatment current intensity is 3A, finishing treatment, washing with water, and drying to obtain the modified carbon nano tube.
The rare earth liquid of the embodiment is prepared from 15 parts of rare earth lanthanum chloride with the mass fraction of 3%, 7.5 parts of chitosan and 25 parts of ethanol according to the weight ratio.
The silane coupling agent of the present example is one of KH560, KH550 and KH 570.
In this example, the voltage for the plasma mid-field treatment was 75Kv, the treatment power was 50Hz, and the treatment time was 3 min.
The preparation method of the freshness protection package of the embodiment comprises the following steps:
the method comprises the following steps: weighing raw materials: weighing 55 parts of PE resin, 25 parts of tributyl citrate, 3 parts of nano-silver carrier agent, 2 parts of porous graphene powder and 2 parts of attapulgite powder;
step two: sequentially adding the raw materials into a stirrer for stirring and mixing, wherein the stirring speed is 300r/min, the stirring time is 25min, and after stirring, obtaining a stirred material;
step three: and (3) melting the stirred material, then feeding the material into a double-screw extruder for extrusion, wherein the extrusion temperature is 155 ℃, and obtaining the freshness protection package after the extrusion is finished.
The nano-silver carrier agent comprises the following raw materials in parts by weight: 15 parts of nano silver powder, 35 parts of silver fiber and 7.5 parts of nano silicon dioxide.
The preparation method of the porous graphene powder in the embodiment comprises the following steps: sending graphene into a hydrochloric acid solution with the mass fraction of 7.5% which is 2.5 times that of graphene, then adding a ferric chloride solution with the mass fraction of 10% and the total mass fraction of 3% of graphene, stirring at 70 ℃ at the rotating speed of 300r/min for 50min, washing and drying after stirring to obtain porous graphene powder.
Comparative example 1.
The difference from the embodiment 3 is that the modified carbon nano tube is not added in the fresh-keeping liquid.
Comparative example 2.
The difference from the embodiment 3 is that the porous graphene powder is not added in the preparation of the freshness protection package.
Comparative example 3.
Different from the embodiment 3, the porous graphene powder is replaced by carbon powder.
Comparative example 4.
The difference with the embodiment 3 is that the attapulgite powder is not added in the preparation of the freshness protection package.
The weight loss rate and rotting rate of the peppers were measured by the methods of examples 1 to 3 and comparative examples 1 to 4, and the results were as follows:
| 12d weight loss (%) | Rotting Rate (%) | |
| Example 1 | 3.92 | 5.85 |
| Example 2 | 3.87 | 5.81 |
| Example 3 | 3.53 | 5.68 |
| Comparative example 1 | 7.21 | 12.21 |
| Comparative example 2 | 5.45 | 9.36 |
| Comparative example 3 | 5.42 | 9.32 |
| Comparative example 4 | 4.87 | 7.16 |
As can be seen from examples 1-3 and comparative examples 1-4, the product of example 3 of the invention has excellent fresh-keeping effect, but the product is not added with the porous graphene powder, the porous graphene powder is replaced by carbon powder, and the performance difference between the porous graphene powder and the carbon powder is not great, so that the porous graphene powder has improved effect on the fresh-keeping effect of the product; in addition, the fresh-keeping performance of the product is enhanced by adding the modified carbon nano tube.
The modification method of the modified carbon nano tube comprises the following steps:
sending the carbon nano tube into 2.5 times of water, adding hydrochloric acid to adjust the pH value to 4.5, then adding a silane coupling agent accounting for 3% of the total amount of the carbon nano tube, stirring for 30min at the rotating speed of 300r/min, finishing stirring, then adding a rare earth liquid accounting for 2% of the total amount of the carbon nano tube, carrying out current treatment for 2min, wherein the treatment current intensity is 3A, finishing treatment, washing with water, and drying to obtain the modified carbon nano tube.
Experimental example 1
The same raw materials as those of the product of example 3, except that the carbon nanotubes were not treated with hydrochloric acid.
Experimental example 2
The same raw material as that of the product in example 3, except that no rare earth solution was added.
Experimental example 3
The product was the same as the product of example 3 except that it was not treated with electric current.
| 12d weight loss (%) | Rotting Rate (%) | |
| Experimental example 1 | 5.65 | 8.21 |
| Experimental example 2 | 5.72 | 8.36 |
| Experimental example 3 | 5.83 | 8.45 |
From the experimental examples 1-3, it can be seen that the carbon nanotubes have an improved effect on the fresh-keeping performance of the product after being modified, and meanwhile, the carbon nanotubes can be treated by hydrochloric acid, rare earth liquid and current to improve the fresh-keeping efficiency of the product;
the hot pepper is soaked into the fresh-keeping liquid for storage and fresh keeping, and is dispersed under the action of the macadimia nut green husk extractant and sodium alginate in the fresh-keeping liquid, the macadimia nut green husk extractant contains various antioxidant materials, so that the antioxidant and fresh-keeping functions are achieved, and meanwhile, the added modified carbon nano tube has a high specific surface area, so that the fresh-keeping efficiency of the product is further improved.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein.
Furthermore, it should be understood that although the present specification describes embodiments, not every embodiment includes only a single embodiment, and such description is for clarity purposes only, and it is to be understood that all embodiments may be combined as appropriate by one of ordinary skill in the art to form other embodiments as will be apparent to those of skill in the art from the description herein.
Claims (10)
1. The pepper storage and preservation method is characterized by comprising the following raw materials in parts by weight:
the method comprises the following steps: adding 10-20 parts of an extraction agent for green tangerine orange peel of macadamia nut into 30-40 parts of water, then adding 1-5 parts of sodium alginate, stirring at the rotation speed of 100-300r/min for 20-30min, and obtaining an extraction dispersant after stirring;
step two: adding 5-10% of modified carbon nano tubes into the extracted dispersant, then carrying out ultrasonic treatment for 10-20min at the ultrasonic power of 100-300W, and obtaining a fresh-keeping solution after finishing the ultrasonic treatment;
step three: soaking picked hot pepper into a fresh-keeping solution, taking out, and drying for 1-2h at the temperature of 45-55 ℃;
step four: then placing the mixture in a plasma intermediate field for treatment, and obtaining a spare material after the treatment is finished;
step five: and (4) sending the pepper to be reserved into a freshness protection package for storage and freshness preservation.
2. The method for storing and refreshing hot pepper according to claim 1, wherein the preparation method of the macadimia nut green husk extractant comprises the following steps:
s1: putting green husks of macadimia nuts into water for cleaning, draining, and then soaking in saline water with the mass fraction of 1-4% for 15-25min at the temperature of 45-55 ℃, and finishing soaking to obtain a material to be extracted;
s2: and (3) soaking the material to be extracted and an ethanol solution according to the weight ratio of 1:3, wherein the treatment pressure is 25-35MPa, the treatment time is 1-2h, after the treatment is finished, collecting a soaking solution, and then removing alcohol to obtain the macadimia nut green husk extracting agent.
3. The method as claimed in claim 2, wherein the concentration of the ethanol solution is 65-75%, and the dipping temperature is 55-65 ℃.
4. The pepper storage and preservation method as claimed in claim 3, wherein the modification method of the modified carbon nanotubes comprises the following steps:
sending the carbon nano tube into 2-3 times of water, then adding hydrochloric acid to adjust the pH value to 4.0-5.0, then adding silane coupling agent accounting for 1-5% of the total amount of the carbon nano tube, stirring at the rotating speed of 100 plus materials and 500r/min for 25-35min, finishing stirring, then adding rare earth liquid accounting for 1-3% of the total amount of the carbon nano tube, carrying out current treatment for 1-3min, wherein the treatment current intensity is 1-5A, and after the treatment, washing and drying to obtain the modified carbon nano tube.
5. The pepper storage and preservation method as claimed in claim 4, wherein the rare earth liquid is prepared from 10-20 parts by weight of 1-5% rare earth lanthanum chloride, 5-10 parts by weight of chitosan, and 20-30 parts by weight of ethanol.
6. The method for storing and refreshing hot pepper according to claim 4, wherein the silane coupling agent is one of KH560, KH550 and KH 570.
7. The pepper storage and preservation method as claimed in claim 1, wherein the voltage of the plasma intermediate field treatment is 50-100Kv, the treatment power is 45-55Hz, and the treatment time is 1-5 min.
8. The pepper storage and preservation method as claimed in claim 5, wherein the preparation method of the preservation bag comprises the following steps:
the method comprises the following steps: weighing raw materials: weighing 50-60 parts of PE resin, 20-30 parts of tributyl citrate, 1-5 parts of nano-silver carrier agent, 1-3 parts of porous graphene powder and 1-3 parts of attapulgite powder;
step two: sequentially adding the raw materials into a stirrer for stirring and mixing, wherein the stirring speed is 100-;
step three: and melting the stirred material, and then sending the material into a double-screw extruder for extrusion, wherein the extrusion temperature is 115-175 ℃, and the freshness protection package is obtained after the extrusion is finished.
9. The pepper storage and preservation method as claimed in claim 8, wherein the nano silver carrier comprises the following raw materials in parts by weight: 10-20 parts of nano silver powder, 30-40 parts of silver fiber and 5-10 parts of nano silicon dioxide.
10. The pepper storage and preservation method as claimed in claim 8, wherein the preparation method of the porous graphene powder comprises the following steps: sending graphene into 2-3 times of hydrochloric acid solution with the mass fraction of 5-10%, then adding ferric chloride solution with the mass fraction of 10% and the mass fraction of 1-5% of the total amount of graphene, stirring at 65-75 ℃, stirring at the rotating speed of 100-500r/min, stirring for 45-55min, washing with water, and drying to obtain the porous graphene powder.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115176837A (en) * | 2022-09-06 | 2022-10-14 | 甘肃农业大学 | Chilled meat preservative |
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| CN113995012A (en) * | 2021-09-30 | 2022-02-01 | 广西南亚热带农业科学研究所 | Method for preserving and storing macadimia nuts |
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| CN106927128A (en) * | 2017-03-29 | 2017-07-07 | 合肥天沃能源科技有限公司 | A kind of food freshness protection package and preparation method |
| CN109370266A (en) * | 2018-10-15 | 2019-02-22 | 吉林师范大学 | A kind of modified carbon nano-tube and its preparation method and application |
| CN112169757A (en) * | 2020-09-29 | 2021-01-05 | 上海交通大学 | Low-temperature plasma modified carbon nanotube and application thereof in water treatment |
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