CN117016612A - Food-grade sterilization disinfectant for fruit and vegetable fresh-keeping, preparation and use methods - Google Patents

Food-grade sterilization disinfectant for fruit and vegetable fresh-keeping, preparation and use methods Download PDF

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Publication number
CN117016612A
CN117016612A CN202310991072.6A CN202310991072A CN117016612A CN 117016612 A CN117016612 A CN 117016612A CN 202310991072 A CN202310991072 A CN 202310991072A CN 117016612 A CN117016612 A CN 117016612A
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food
grade
parts
disinfectant
fruit
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余莉
曾凡付
周林超
杨海燕
陆明
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Deland Water Technology Co ltd
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Deland Water Technology Co ltd
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Priority to CN202310991072.6A priority Critical patent/CN117016612A/en
Publication of CN117016612A publication Critical patent/CN117016612A/en
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    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
    • A01N—PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES OR AS HERBICIDES; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS
    • A01N59/00—Biocides, pest repellants or attractants, or plant growth regulators containing elements or inorganic compounds
    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
    • A01N—PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES OR AS HERBICIDES; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS
    • A01N37/00—Biocides, pest repellants or attractants, or plant growth regulators containing organic compounds containing a carbon atom having three bonds to hetero atoms with at the most two bonds to halogen, e.g. carboxylic acids
    • A01N37/02—Saturated carboxylic acids or thio analogues thereof; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
    • A01N—PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES OR AS HERBICIDES; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS
    • A01N37/00—Biocides, pest repellants or attractants, or plant growth regulators containing organic compounds containing a carbon atom having three bonds to hetero atoms with at the most two bonds to halogen, e.g. carboxylic acids
    • A01N37/36—Biocides, pest repellants or attractants, or plant growth regulators containing organic compounds containing a carbon atom having three bonds to hetero atoms with at the most two bonds to halogen, e.g. carboxylic acids containing at least one carboxylic group or a thio analogue, or a derivative thereof, and a singly bound oxygen or sulfur atom attached to the same carbon skeleton, this oxygen or sulfur atom not being a member of a carboxylic group or of a thio analogue, or of a derivative thereof, e.g. hydroxy-carboxylic acids
    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
    • A01P—BIOCIDAL, PEST REPELLANT, PEST ATTRACTANT OR PLANT GROWTH REGULATORY ACTIVITY OF CHEMICAL COMPOUNDS OR PREPARATIONS
    • A01P1/00—Disinfectants; Antimicrobial compounds or mixtures thereof
    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
    • A01P—BIOCIDAL, PEST REPELLANT, PEST ATTRACTANT OR PLANT GROWTH REGULATORY ACTIVITY OF CHEMICAL COMPOUNDS OR PREPARATIONS
    • A01P3/00—Fungicides
    • 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
    • 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
    • A23B7/157—Inorganic compounds
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Plant Pathology (AREA)
  • Environmental Sciences (AREA)
  • Pest Control & Pesticides (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Health & Medical Sciences (AREA)
  • Agronomy & Crop Science (AREA)
  • Health & Medical Sciences (AREA)
  • Dentistry (AREA)
  • Inorganic Chemistry (AREA)
  • Microbiology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Storage Of Fruits Or Vegetables (AREA)

Abstract

The invention provides a food-grade sterilizing disinfectant for fruit and vegetable preservation, and a preparation and use method thereof, wherein the sterilizing disinfectant is mainly prepared from the following raw materials in parts by volume: the concentration is 10 ‑3 2.5 to 6 parts of double acidic calcium sulfate diluent, 0.2 to 0.8 part of food-grade organic acid, 2 to 8 parts of food-grade inorganic acid, 2 to 5 parts of chlorine dioxide,3-5 parts of food additive and 1-3 parts of natural sweetener. The food-grade sterilizing disinfectant reduces the rot of melons and fruits, prolongs the storage period, improves the preservative effect of fruits and vegetables and improves the stability of the sterilizing disinfectant through improving the raw materials and the corresponding proportion of the food-grade sterilizing disinfectant.

Description

Food-grade sterilization disinfectant for fruit and vegetable fresh-keeping, preparation and use methods
Technical Field
The invention belongs to the technical field of sterilization disinfectants, and in particular relates to a food-grade sterilization disinfector for fruit and vegetable preservation, and a preparation and use method thereof.
Background
The fresh-cut fruits and vegetables refer to processed products of fruits and vegetables which are immediately eaten by consumers or catering industry after the fresh fruits and vegetables are subjected to classification, cleaning, peeling, trimming, cutting, packaging and the like. In recent years, due to the rapid development of the Internet, the fresh-cut fruits and vegetables not only occupy important positions in the catering industry, but also become outstanding in the retail industry, especially in first-line cities such as Beijing, shenzhen, shanghai and the like. The fresh-cut fruits and vegetables become an indispensable mode for enterprises, schools and aviation and high-speed rail catering, not only meet nutrition, science and health catering, but also enable consumers to adapt to fast-paced modern life.
At present, the mechanical treatment of fresh-cut fruits and vegetables in the processing process is easy to damage the tissues of fruits and vegetables, and the problems of surface browning, pulp softening, nutrition loss and the like generally exist, so that the quality of the product is reduced, and the storage life of the product is further reduced. The common chemical sterilizing antistaling agent has various types, has better antiseptic antistaling effect on fruits and vegetables while killing pathogenic bacteria, but can cause cancerogenic, teratogenic, mutagenic and other conditions on human bodies due to the instability and uncertainty of most chemical synthetic substances. Meanwhile, the long-term use of chemical bactericides in a certain area can lead to the generation of drug resistance of strains and can reduce the disease control effect. Therefore, an effective method for protecting the cut surfaces of the fresh-cut fruits and vegetables, reducing the water loss and oxidation browning, reducing the microbial contamination, maintaining the sensory quality and the nutritional quality of the fresh-cut fruits and vegetables, prolonging the shelf life, improving the economic value, and simultaneously being healthy, stable and pollution-free is urgently needed.
In view of this, the present invention has been made.
Disclosure of Invention
The invention aims to provide a sterilizing disinfectant which is safe and can prolong the fresh-keeping time of fruits and vegetables, effectively protects the cut surfaces of fresh-cut fruits and vegetables through the selection of raw materials and the improvement of corresponding proportions, and simultaneously can reduce the water loss and oxidation browning, reduce the microbial contamination, maintain the sensory quality and the nutritional quality of the fresh-cut fruits and vegetables and prolong the shelf life.
The second aim of the invention is to provide a preparation method of the sterilization disinfectant for prolonging the fresh-keeping time of fruits and vegetables, which is stable, healthy, safe and pollution-free.
The third object of the invention is to provide a method for using the sterilization disinfectant for prolonging the fresh-keeping time of fruits and vegetables, which is simple to operate and convenient to operate.
In order to achieve the above object of the present invention, the following technical solutions are specifically adopted:
the food-grade sterilizing disinfectant for fruit and vegetable preservation is mainly prepared from the following raw materials in parts by volume: the concentration is 10 -3 2.5-6 parts of double acidic calcium sulfate diluent, 0.2-0.8 part of organic acid, 2-8 parts of inorganic acid, 2-5 parts of chlorine dioxide, 3-5 parts of food additive and 1-3 parts of natural sweetener.
Preferably, as a further specific embodiment, the parts by volume are: the concentration is 10 -3 3-5 parts of double acidic calcium sulfate diluent, 0.3-0.7 part of organic acid, 3-7 parts of inorganic acid, 2.5-4.5 parts of chlorine dioxide, 3.5-4.5 parts of food additive and 1.5-2.5 parts of natural sweetener.
Preferably, as a further specific embodiment, the parts by volume are: the concentration is 10 -3 3 parts of double acidic calcium sulfate diluent, 0.5 part of organic acid, 4 parts of inorganic acid, 4 parts of chlorine dioxide, 4 parts of food additive and 2 parts of natural sweetener.
Among the above raw materials, the use of a food-grade organic acid improves or imparts flavor, and to some extent, can prevent spoilage of foods, and can improve stability of vitamin C and prevent oxidation thereof. By using food-grade inorganic acid, the water-soluble organic acid can be complexed with heavy metal ions to form some antioxidant substances, and can prevent the rancidity of melons and fruits to a certain extent. The combination of organic and inorganic acids also inhibits bacterial growth, reduces microbial resistance and inhibits microbial growth.
All pathogenic microorganisms existing in liquid and gas states can be killed efficiently by using food-grade chlorine dioxide in the raw materials, meanwhile, the disinfection process has no three-induced effect (carcinogenesis, teratogenesis and mutagensis), and meanwhile, the chlorine-substituted reaction with organic matters does not occur in the disinfection process to generate organic chloride or other toxic substances capable of generating three-induced effects, and the chlorine dioxide has extremely strong oxidizing ability and can play a very strong disinfection effect at low concentration.
Among the above raw materials, the acidic calcium sulfate diluent used is Ca (OH) 2 、H 2 SO 4 、CaSO 4 And H 2 O is used as a raw material, has the characteristics of strong acidity, easy dissolution in water, low corrosion and slow corrosion. PPO (polyphenol oxidase) is a main enzyme which causes enzymatic browning of fruits and vegetables, can catalyze phenols in fruits into quinones, and is combined with amino acid to generate black brown polymer, so that the browning speed of the fruits is increased. The acidic calcium sulfate diluent can well inhibit PPO enzyme activity, reduce the browning rate of melons and fruits and delay aging.
The invention also provides a preparation method of the food-grade sterilization disinfectant for fruit and vegetable preservation, which comprises the following steps:
sequentially taking the concentration of 10 -3 The acid calcium sulfate diluent, the food-grade organic acid and the food-grade inorganic acid are fully stirred and uniformly mixed to obtain an agent A;
sequentially taking a food additive, a natural sweetener and chlorine dioxide, and fully stirring and uniformly mixing to obtain a preparation B;
sequentially taking the agent A and the agent B, fully stirring and uniformly mixing to obtain a food-grade sterilizing disinfectant mother solution for fruit and vegetable fresh-keeping;
diluting the mother liquor of the food-grade sterilizing disinfectant for fruit and vegetable preservation to obtain the food-grade sterilizing disinfectant product.
Preferably, as a further specific embodiment, it is necessary to dilute the concentration of the acidic calcium sulfate to 10 -3 Doubling and adding food-grade organic acid under the pH of 1-6.
Preferably, as a further specific embodiment, the food-grade organic acid is 0.2-0.8 parts and the food-grade inorganic acid is 2-8 parts.
The invention also provides a use method of the food-grade sterilization disinfectant for fruit and vegetable preservation, which comprises the following steps:
cleaning fresh-keeping objects, soaking in water, taking out, and draining water;
soaking in food-grade sterilizing disinfectant for fruit and vegetable preservation, taking out, and draining water;
and drying the surface of the fresh-keeping object, and filling the fresh-keeping object into a porous fresh-keeping bag.
Preferably, as a further specific embodiment, after the fresh-keeping object is cleaned, the fresh-keeping object is soaked in water for 2-5min; placing into food-grade sterilizing disinfectant for fruit and vegetable fresh-keeping, and soaking for 10-15min.
Compared with the prior art, the invention has the beneficial effects that:
(1) The invention provides a sterilizing disinfectant for prolonging the fresh-keeping time of fruits and vegetables, which can effectively protect the cut surfaces of fresh-cut fruits and vegetables by improving the proportion of raw materials, can reduce the loss of water and oxidation browning, and can reduce the microbial contamination so as to keep the sensory quality and the nutritional quality of the fresh-cut fruits and vegetables and prolong the shelf life.
(2) The invention provides a preparation method of a sterilizing disinfectant for prolonging the fresh-keeping time of fruits and vegetables, which is stable, healthy, safe and pollution-free.
(3) The high-efficiency food-grade sterilizing disinfectant has the advantages that the raw materials can play a role in synergy, the sterilizing effect is good, and the wide popularization is facilitated.
Detailed Description
The technical solution of the present invention will be clearly and completely described in conjunction with the specific embodiments, but it will be understood by those skilled in the art that the examples described below are some, but not all, examples of the present invention, and are intended to be illustrative only and should not be construed as limiting the scope of the present invention. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention. The specific conditions are not noted in the examples and are carried out according to conventional conditions or conditions recommended by the manufacturer. The reagents or apparatus used were conventional products commercially available without the manufacturer's attention.
Example 1
The embodiment provides a sterilizing disinfectant for prolonging the fresh-keeping time of fruits and vegetables, which comprises the following components in parts by volume: the concentration is 10 -3 2.5mL of double acidic calcium sulfate diluent, 0.2mL of food grade citric acid, 2mL of food grade hydrochloric acid, 5mL of chlorine dioxide, 5mL of food additive potassium sorbate and 3mL of natural sweetener honey.
The preparation method of the sterilization and disinfection comprises the following steps:
the first step: take 10 -3 Adding 2.5mL of acid calcium sulfate diluent into a reaction kettle, then adding 0.2mL of food-grade citric acid and 2mL of food-grade hydrochloric acid, and fully stirring and uniformly mixing for later use;
and a second step of: adding 5mL of food additive potassium sorbate into a reaction kettle, adding 3mL of natural sweetener honey, and finally adding 5mL of chlorine dioxide, and fully stirring and uniformly mixing for later use;
mixing the mixed liquid of the two steps to obtain a food-grade sterilizing disinfectant mother liquid;
the novel food-grade sterilizing disinfectant mother liquor for fruit and vegetable preservation is diluted to 1L, and the food-grade sterilizing disinfectant product can be obtained.
Fresh juicy peach is selected as the fresh-keeping object.
Cleaning fructus Persicae, pretreating, soaking in tap water for 2min, taking out, and draining.
The juicy peach is put into a novel food-grade sterilizing disinfectant for fruit and vegetable preservation, soaked for 10min, fished out and drained.
Example 2
Based on example 1, the parts by volume of the components were adjusted as: the concentration is 10 -3 6mL of double acidic calcium sulfate diluent, 0.8mL of food grade citric acid, 8mL of food grade hydrochloric acid, 2mL of chlorine dioxide, 3mL of food additive potassium sorbate and natural sweetener1mL of honey.
The specific preparation and use steps of the disinfectant were the same as in example 1.
Example 3
Based on example 1, the parts by volume of the components were adjusted as: the concentration is 10 -3 3mL of double acidic calcium sulfate diluent, 0.5mL of food grade citric acid, 4mL of food grade hydrochloric acid, 4mL of chlorine dioxide, 4mL of food additive potassium sorbate and 2mL of natural sweetener honey.
The specific preparation and use steps of the disinfectant were the same as in example 1.
Example 4
The parts by volume of each component, the specific preparation steps and the use steps are the same as in example 3, except that citric acid is replaced with lactic acid.
Example 5
The parts by volume of each component, the specific preparation steps and the use steps are the same as in example 3, except that citric acid is replaced with formic acid.
Example 6
The parts by volume of each component, specific preparation steps and use steps are the same as in example 3 except that the food-grade organic acid is replaced by an equal volume of a mixture of formic acid and lactic acid.
Example 7
The parts by volume of each component, the specific preparation steps and the use steps are the same as in example 3, except that the food additive is replaced with sodium benzoate.
Example 8
The parts by volume of each component, the specific preparation steps and the use steps are the same as in example 3, except that the food additive is replaced by an equal volume of a mixture of potassium sorbate and sodium benzoate.
Example 9
The parts by volume of each component, specific preparation steps and use steps are the same as in example 3 except that the natural sweetener is replaced with stevioside.
Example 10
The parts by volume of each component, the specific preparation steps and the use steps are the same as in example 3, except that the natural sweetener is replaced with an equal volume of the stevioside and honey mixture.
Comparative example 1
Specific preparation procedure and use procedure the same as in example 3, with a concentration of 10 -3 The double acidic calcium sulfate dilution was replaced with an equal volume of purified water.
Comparative example 2
The specific preparation procedure was the same as in example 3 except that no food grade citric acid or other food grade organic acid was used.
Comparative example 3
The specific preparation procedure was the same as in example 3 except that no food grade hydrochloric acid or other food grade mineral acid was used.
Comparative example 4
The specific preparation procedure and use procedure were the same as in example 3 except that chlorine dioxide was not used.
Comparative example 5
The specific preparation procedure and the use procedure were the same as in example 3, except that the solvent was purified water at a concentration of 10 -3 The concentration of the double acidic calcium sulfate diluent replaced by equal volume is 10 -2 Multiple dilutions of acidic calcium sulfate.
Comparative example 6
Specific preparation procedure and use procedure the same as in example 3 was followed to adjust the food grade citric acid content to 1mL.
Comparative example 7
Specific preparation procedure and use procedure the same as in example 3 was followed to adjust the food grade citric acid content to 0.1mL.
Comparative example 8
Specific preparation procedure and use procedure the same as in example 3 was followed to adjust the food grade hydrochloric acid content to 10mL.
Comparative example 9
Specific preparation procedure and use procedure the same as in example 3 was followed to adjust the food grade hydrochloric acid content to 1mL.
Table 1 experimental results
From the above data, the following conclusions can be drawn:
as can be seen from the comparison of examples 1-3, the food-grade disinfectant for fresh-keeping of fruits and vegetables, which is obtained by the method of the invention, can affect the preservation time of fruits and vegetables when the components and the proportion of the raw materials are different, thus the food-grade organic acid, the food-grade inorganic acid, the chlorine dioxide and the concentration are 10 -3 The proportion of the acidic calcium sulfate solution is very important, example 3 when the concentration is 10 -3 The preservation time is longest when 3 parts of acid calcium sulfate diluent, 0.5 part of food-grade citric acid, 4 parts of food-grade hydrochloric acid, 4 parts of chlorine dioxide, 4 parts of food additive potassium sorbate and 2 parts of natural sweetener honey are used for ten days, and the comparison examples 4-10 show that the types of the selected food-grade organic acid, food additive and sweetener have no obvious influence on the preservation days of fruits and vegetables within the range provided by the invention.
As can be seen from comparing example 3 in Table 1 with comparative examples 1 and 5, when no acidic calcium sulfate diluent or 10 is added -2 The preservation time length of the sterilization disinfectant obtained when the acid calcium sulfate diluent is multiplied is greatly reduced, so that the concentration is 10 in the technical scheme of the embodiment of the invention -3 An acidic calcium sulfate diluent is indispensable. The concentration is 10 -3 The acidic calcium sulfate diluent is an acidic solution, can be well fused with food-grade organic acid and food-grade inorganic acid, keeps the activity of acid substances, well inhibits the activity of PPO enzyme, reduces the browning rate of melons and fruits, and delays aging.
As can be seen by comparing the embodiment 3 with the comparative examples 2-3 and the comparative examples 6-9, when no food-grade organic acid or food-grade inorganic acid is added into the sterilizing disinfectant, or the content of the food-grade organic acid or inorganic acid is too low, metal ions on the surfaces of vegetables and fruits can not be complexed, water-soluble vitamins such as vitamin C and other nutrient substances can not be effectively protected, and meanwhile, the sterilizing performance of the sterilizing disinfectant is greatly reduced, and the sterilizing disinfectant can not play a role in good sterilization, disinfection and fresh keeping. When the food-grade organic acid or the food-grade inorganic acid is added into the sterilizing disinfectant excessively, the cell structure of vegetables and fruits can be destroyed, and the effect of prolonging the fresh-keeping time can not be achieved.
As can be seen from the comparison of example 3 with comparative example 4, the preservation time is greatly reduced when chlorine dioxide is not added to the disinfectant. When the chlorine dioxide exists, the microorganisms attached to the surfaces of the vegetables and the fruits can be effectively killed, and the fresh-keeping time of the vegetables and the fruits is prolonged.
In summary, in the present invention, food grade organic acid, food grade inorganic acid, 10 -3 The acid calcium sulfate diluent and chlorine dioxide and other components act together to protect the cut surfaces of fresh-cut fruits and vegetables, can simultaneously reduce the water loss and oxidation browning, reduce the microbial contamination, maintain the sensory quality and the nutritional quality of the fresh-cut fruits and vegetables, prolong the shelf life, improve the economic value and prolong the fresh-keeping time to 10 days.
Finally, it should be noted that: the above embodiments are only for illustrating the technical solution of the present invention, and not for limiting the same; although the invention has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical scheme described in the foregoing embodiments can be modified or some or all of the technical features thereof can be replaced by equivalents; such modifications and substitutions do not depart from the spirit of the invention.

Claims (10)

1. The food-grade sterilizing disinfectant for fruit and vegetable preservation is characterized by being prepared from the following raw materials in parts by volume: 2.5-6 parts of acidic calcium sulfate diluent, 0.2-0.8 part of food-grade organic acid, 2-8 parts of food-grade inorganic acid, 2-5 parts of chlorine dioxide, 3-5 parts of food additive and 1-3 parts of natural sweetener.
2. The food-grade disinfectant for fresh-keeping of fruits and vegetables according to claim 1, wherein the acidic calcium sulfate diluent is 3-5 parts, the food-grade organic acid is 0.3-0.7 parts, the food-grade inorganic acid is 3-7 parts, the chlorine dioxide is 2.5-4.5 parts, the food additive is 3.5-4.5 parts, and the natural sweetener is 1.5-2.5 parts.
3. The food-grade disinfectant for fruit and vegetable preservation according to claim 1, wherein the acidic calcium sulfate diluent is 3 parts, the food-grade organic acid is 0.5 part, the food-grade inorganic acid is 4 parts, the chlorine dioxide is 4 parts, the food additive is 4 parts, and the natural sweetener is 2 parts.
4. The food-grade disinfectant for fruit and vegetable preservation according to claim 1, wherein the food-grade organic acid is selected from one or more of formic acid, propionic acid, lactic acid and citric acid, and the food-grade inorganic acid is food-grade hydrochloric acid.
5. The food-grade disinfectant for fruit and vegetable preservation according to claim 1, wherein the food additive is one or more selected from cetylpyridinium chloride, potassium sorbate, and sodium benzoate.
6. The food-grade disinfectant for fruit and vegetable preservation according to claim 1, wherein the natural sweetener is one or more selected from sucrose, stevioside and honey.
7. A method of preparing a food grade disinfectant for preserving fruits and vegetables as claimed in any one of claims 1 to 6, comprising the steps of:
sequentially taking the concentration of 10 -3 The acid calcium sulfate diluent, the food-grade organic acid and the food-grade inorganic acid are fully stirred and uniformly mixed to obtain an agent A;
sequentially taking a food additive, a natural sweetener and chlorine dioxide, and fully stirring and uniformly mixing to obtain a preparation B;
sequentially taking the agent A and the agent B, fully stirring and uniformly mixing to obtain a food-grade sterilizing disinfectant mother solution for fruit and vegetable fresh-keeping;
diluting the mother liquor of the food-grade sterilizing disinfectant for fruit and vegetable preservation to obtain the food-grade sterilizing disinfectant product.
8. The method for preparing a food-grade disinfectant for preserving fruits and vegetables according to claim 7, wherein the concentration of the acidic calcium sulfate is diluted to 10 -3 Doubling and adding food-grade organic acid under the pH of 1-6.
9. A fruit and vegetable fresh-keeping food-grade disinfectant and a method of using the same prepared by the preparation method of any one of claims 7 to 8, according to any one of claims 1 to 6, comprising the steps of:
cleaning fresh-keeping objects, soaking in water, taking out, and draining water;
soaking in food-grade sterilizing disinfectant for fruit and vegetable preservation, taking out, and draining water;
and drying the surface of the fresh-keeping object, and filling the fresh-keeping object into a fresh-keeping bag for preservation.
10. The method for using the fruit and vegetable fresh-keeping food-grade sterilizing disinfectant according to claim 9, wherein the fresh-keeping object is soaked in water for 2-5min after being cleaned; placing into food-grade sterilizing disinfectant for fruit and vegetable fresh-keeping, and soaking for 10-15min.
CN202310991072.6A 2023-08-08 2023-08-08 Food-grade sterilization disinfectant for fruit and vegetable fresh-keeping, preparation and use methods Pending CN117016612A (en)

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