CN1476764A - Fruit and evgetable fresh-keeping agent and its production method - Google Patents
Fruit and evgetable fresh-keeping agent and its production method Download PDFInfo
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- CN1476764A CN1476764A CNA031320457A CN03132045A CN1476764A CN 1476764 A CN1476764 A CN 1476764A CN A031320457 A CNA031320457 A CN A031320457A CN 03132045 A CN03132045 A CN 03132045A CN 1476764 A CN1476764 A CN 1476764A
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- absorbent
- fruit
- fresh
- keeping
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- 235000013399 edible fruits Nutrition 0.000 title description 8
- 238000004519 manufacturing process Methods 0.000 title 1
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 56
- 239000000203 mixture Substances 0.000 claims abstract description 55
- 239000002250 absorbent Substances 0.000 claims abstract description 42
- 230000002745 absorbent Effects 0.000 claims abstract description 42
- 235000012055 fruits and vegetables Nutrition 0.000 claims abstract description 41
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical group [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims abstract description 38
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims abstract description 24
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 22
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims abstract description 20
- 239000001301 oxygen Substances 0.000 claims abstract description 20
- 229910052760 oxygen Inorganic materials 0.000 claims abstract description 20
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical group [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 claims abstract description 20
- 235000010234 sodium benzoate Nutrition 0.000 claims abstract description 20
- 239000004299 sodium benzoate Substances 0.000 claims abstract description 20
- VGGSQFUCUMXWEO-UHFFFAOYSA-N Ethene Chemical compound C=C VGGSQFUCUMXWEO-UHFFFAOYSA-N 0.000 claims abstract description 19
- 239000004744 fabric Substances 0.000 claims abstract description 17
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims abstract description 15
- 239000000571 coke Substances 0.000 claims abstract description 13
- 239000002808 molecular sieve Substances 0.000 claims abstract description 13
- URGAHOPLAPQHLN-UHFFFAOYSA-N sodium aluminosilicate Chemical compound [Na+].[Al+3].[O-][Si]([O-])=O.[O-][Si]([O-])=O URGAHOPLAPQHLN-UHFFFAOYSA-N 0.000 claims abstract description 13
- 239000005977 Ethylene Substances 0.000 claims abstract description 12
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical group [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 claims abstract description 12
- 239000010457 zeolite Substances 0.000 claims abstract description 12
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims abstract description 11
- 239000001110 calcium chloride Substances 0.000 claims abstract description 11
- 229910001628 calcium chloride Inorganic materials 0.000 claims abstract description 11
- 239000011780 sodium chloride Substances 0.000 claims abstract description 11
- 229960000892 attapulgite Drugs 0.000 claims abstract description 8
- 229910052625 palygorskite Inorganic materials 0.000 claims abstract description 8
- 239000012286 potassium permanganate Substances 0.000 claims abstract description 8
- 229910021536 Zeolite Inorganic materials 0.000 claims abstract description 7
- HNPSIPDUKPIQMN-UHFFFAOYSA-N dioxosilane;oxo(oxoalumanyloxy)alumane Chemical group O=[Si]=O.O=[Al]O[Al]=O HNPSIPDUKPIQMN-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000000440 bentonite Substances 0.000 claims abstract description 5
- 229910000278 bentonite Inorganic materials 0.000 claims abstract description 5
- SVPXDRXYRYOSEX-UHFFFAOYSA-N bentoquatam Chemical compound O.O=[Si]=O.O=[Al]O[Al]=O SVPXDRXYRYOSEX-UHFFFAOYSA-N 0.000 claims abstract description 5
- 238000001035 drying Methods 0.000 claims description 30
- 238000005469 granulation Methods 0.000 claims description 19
- 230000003179 granulation Effects 0.000 claims description 19
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 16
- 230000002421 anti-septic effect Effects 0.000 claims description 12
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 10
- 239000001569 carbon dioxide Substances 0.000 claims description 8
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 8
- 239000000920 calcium hydroxide Substances 0.000 claims description 7
- 229910001861 calcium hydroxide Inorganic materials 0.000 claims description 7
- 239000003755 preservative agent Substances 0.000 claims description 6
- 230000002335 preservative effect Effects 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 4
- 239000007864 aqueous solution Substances 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 229910052799 carbon Inorganic materials 0.000 abstract description 10
- 230000000694 effects Effects 0.000 abstract description 5
- 239000003463 adsorbent Substances 0.000 abstract description 3
- 239000013078 crystal Substances 0.000 abstract 2
- 229910000029 sodium carbonate Inorganic materials 0.000 abstract 2
- 241000206761 Bacillariophyta Species 0.000 abstract 1
- 239000004599 antimicrobial Substances 0.000 abstract 1
- 239000012752 auxiliary agent Substances 0.000 abstract 1
- 239000004927 clay Substances 0.000 abstract 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 52
- 240000003768 Solanum lycopersicum Species 0.000 description 52
- 239000002253 acid Substances 0.000 description 21
- 208000016261 weight loss Diseases 0.000 description 21
- 230000004580 weight loss Effects 0.000 description 21
- 238000012856 packing Methods 0.000 description 17
- 235000013305 food Nutrition 0.000 description 13
- 238000004321 preservation Methods 0.000 description 13
- 235000011116 calcium hydroxide Nutrition 0.000 description 10
- 229910052742 iron Inorganic materials 0.000 description 10
- 239000000843 powder Substances 0.000 description 10
- 238000010521 absorption reaction Methods 0.000 description 9
- 235000012216 bentonite Nutrition 0.000 description 9
- 239000007921 spray Substances 0.000 description 8
- 230000015556 catabolic process Effects 0.000 description 7
- 238000006731 degradation reaction Methods 0.000 description 7
- 239000000243 solution Substances 0.000 description 7
- 239000000126 substance Substances 0.000 description 6
- 238000005516 engineering process Methods 0.000 description 5
- 238000007689 inspection Methods 0.000 description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 235000019609 freshness Nutrition 0.000 description 4
- 244000005700 microbiome Species 0.000 description 4
- 235000013311 vegetables Nutrition 0.000 description 4
- 238000004458 analytical method Methods 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 239000007789 gas Substances 0.000 description 3
- 238000007254 oxidation reaction Methods 0.000 description 3
- 238000001179 sorption measurement Methods 0.000 description 3
- 238000004448 titration Methods 0.000 description 3
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 description 2
- 235000010323 ascorbic acid Nutrition 0.000 description 2
- 229960005070 ascorbic acid Drugs 0.000 description 2
- 239000011668 ascorbic acid Substances 0.000 description 2
- WPYMKLBDIGXBTP-UHFFFAOYSA-N benzoic acid Chemical compound OC(=O)C1=CC=CC=C1 WPYMKLBDIGXBTP-UHFFFAOYSA-N 0.000 description 2
- LHJQIRIGXXHNLA-UHFFFAOYSA-N calcium peroxide Chemical compound [Ca+2].[O-][O-] LHJQIRIGXXHNLA-UHFFFAOYSA-N 0.000 description 2
- 238000004737 colorimetric analysis Methods 0.000 description 2
- OSVXSBDYLRYLIG-UHFFFAOYSA-N dioxidochlorine(.) Chemical compound O=Cl=O OSVXSBDYLRYLIG-UHFFFAOYSA-N 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 239000004753 textile Substances 0.000 description 2
- 239000005711 Benzoic acid Substances 0.000 description 1
- 239000004343 Calcium peroxide Substances 0.000 description 1
- 239000004155 Chlorine dioxide Substances 0.000 description 1
- 241000238631 Hexapoda Species 0.000 description 1
- 206010021135 Hypovitaminosis Diseases 0.000 description 1
- 229940123973 Oxygen scavenger Drugs 0.000 description 1
- KSQXVLVXUFHGJQ-UHFFFAOYSA-M Sodium ortho-phenylphenate Chemical compound [Na+].[O-]C1=CC=CC=C1C1=CC=CC=C1 KSQXVLVXUFHGJQ-UHFFFAOYSA-M 0.000 description 1
- 239000004283 Sodium sorbate Substances 0.000 description 1
- LSNNMFCWUKXFEE-UHFFFAOYSA-N Sulfurous acid Chemical class OS(O)=O LSNNMFCWUKXFEE-UHFFFAOYSA-N 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- 239000006096 absorbing agent Substances 0.000 description 1
- 238000002479 acid--base titration Methods 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 239000004411 aluminium Substances 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- RJGDLRCDCYRQOQ-UHFFFAOYSA-N anthrone Chemical compound C1=CC=C2C(=O)C3=CC=CC=C3CC2=C1 RJGDLRCDCYRQOQ-UHFFFAOYSA-N 0.000 description 1
- -1 at the beginning Substances 0.000 description 1
- 235000010233 benzoic acid Nutrition 0.000 description 1
- 238000005842 biochemical reaction Methods 0.000 description 1
- 238000010170 biological method Methods 0.000 description 1
- 235000019402 calcium peroxide Nutrition 0.000 description 1
- UBAZGMLMVVQSCD-UHFFFAOYSA-N carbon dioxide;molecular oxygen Chemical compound O=O.O=C=O UBAZGMLMVVQSCD-UHFFFAOYSA-N 0.000 description 1
- 239000013043 chemical agent Substances 0.000 description 1
- 238000001311 chemical methods and process Methods 0.000 description 1
- 235000019398 chlorine dioxide Nutrition 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 230000007797 corrosion Effects 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 229910001629 magnesium chloride Inorganic materials 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000007800 oxidant agent Substances 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 230000007170 pathology Effects 0.000 description 1
- 239000012071 phase Substances 0.000 description 1
- 230000035479 physiological effects, processes and functions Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 239000011814 protection agent Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 230000000241 respiratory effect Effects 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- BHRZNVHARXXAHW-UHFFFAOYSA-N sec-butylamine Chemical compound CCC(C)N BHRZNVHARXXAHW-UHFFFAOYSA-N 0.000 description 1
- HRZFUMHJMZEROT-UHFFFAOYSA-L sodium disulfite Chemical compound [Na+].[Na+].[O-]S(=O)S([O-])(=O)=O HRZFUMHJMZEROT-UHFFFAOYSA-L 0.000 description 1
- 235000010262 sodium metabisulphite Nutrition 0.000 description 1
- LROWVYNUWKVTCU-STWYSWDKSA-M sodium sorbate Chemical compound [Na+].C\C=C\C=C\C([O-])=O LROWVYNUWKVTCU-STWYSWDKSA-M 0.000 description 1
- 235000019250 sodium sorbate Nutrition 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 239000007790 solid phase Substances 0.000 description 1
- 235000010199 sorbic acid Nutrition 0.000 description 1
- 239000004334 sorbic acid Substances 0.000 description 1
- 229940075582 sorbic acid Drugs 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The fruit and vegetable fresh-keeping agent is placed in the paper bag or cloth bag. Its composition includes (1) active adsorbent, 0.5-5 portions, it is active carbon in which the potassium permanganate is adsorbed, active clay, attapulgite or diatoms; (2) oxygen absorbent, 0.5-5 portions, it is iron powder, (3) ethylene absorbent, 0.5-5 portions, it is zeolite or bentonite; (4). CO2 adsorbent, 0.5-5 portions, it is lime hydrate or coke molecular sieve; (5) antimicrobial agent, 1 portion, it is sodium benzoate; and (6) auxiliary agent, 1-10 portions, it is mixture formed from equi-mass sodium chloride and crystal sodium carbonate or mixture formed from equi-mass calcium chloride and crystal sodium carbonate. The adoption of said fresh-keeping agent can obtain obvious fresh-keeping effect.
Description
One, technical field
The present invention relates to a kind of efficient fruit and vegetable fresh-keeping agent of absorption degradation type of nuisanceless, pollution-free, bio-safety.
Two, background technology
Fruit, vegetables are being adopted the back owing to be subjected to the influence of factors such as physics, physiology and pathology, and its output and quality all are subjected to heavy losses.According to investigations, China's fruits and vegetables adopts the back loss late up to 20%～30% (referring to Chinese agronomy circular, 2001 (3): 62-63, the application study of fruit and vegetable fresh-keeping agent).Postharvest technology of fruits and vegetables is exactly to adopt physics, chemistry and biological method, suppresses the back of adopting of fruits and vegetables and breathes, and reduces moisture loss, suppresses the infringement of microorganism, thereby the aging of delayed fruit greatly, suppresses corrupt and go rotten, prolong preservation term.In many preservation techniques, the Chemical Preservative Method of Fruits of fruits and vegetables is as the ancillary technique in preservation technique and the physical fresh-keeping and being widely used independently under the normal temperature.Chemical Preservative Method of Fruits mainly adopts absorption degradation type antistaling agent, and it mainly contains the absorption and/or the degradation agent of gases such as antiseptic and oxygen, ethene, carbon dioxide.Oxygen has participated in the important physiological and biochemical procedure of most microorganisms.Oxygen absorption and/or degradation agent can be removed the oxygen in the vegetable and fruit packaging, thereby suppress growth of microorganism and series of biochemical reactions, avoid going rotten of fruits and vegetables rotten, prolong storage period.The main component of oxygen absorbent has ascorbic acid, iron powder and bisulfites etc., oxygen uptake rapidly after it and food containing water attach together with bag, and absorb gas and the moisture that oxygen degraded (being oxidation reaction) is emitted, to suppressing aerobism microbial reproduction, reduction or suppressing its respiratory intensity and metabolism, prevent insect pest and pigment oxidation, inhibition brown stain, keep the freshness (color, smell and taste and nutritional labeling) of fruits and vegetables all to play good effect (referring to food science and technology, 1999 (4): 48-50, food seal the application study of oxygen scavenger in food storage is fresh-keeping up for safekeeping).The ethylene absorption degradation agent generally is made up of zeolite, active carbon, aluminium, calper calcium peroxide, potassium permanganate etc., but their efficient absorption and degrading ethylene, control exogenous ethylene content, eliminate the self-catalytic action of ethene, thereby the maturation of slowing down fruits and vegetables is (referring to food research and development, 1996 (12): 59-62, the application of ethylene removal agent in preserving fruit and vegetable utilizing).Carbon dioxide absorber mainly contains activated carbon, calcium hydroxide, magnesium chloride and coke molecular sieve, and wherein the coke molecular sieve both can absorb oxygen, carbon dioxide, can absorb ethene (referring to food science and technology, 1999 (4): 31-33, food fresh keeping new technology) again.Antiseptic mainly contains sec-butylamine, SO
2, sodium-o-phenyl phenolate, sodium pyrosulfite, benzoic acid, Sodium Benzoate, sorbic acid, sodium sorbate, chlorine dioxide, citric acid etc. (referring to Food Science, 1998 (6): 50-52, the type of fruit and vegetables corrosion protection agent, application and developing direction).
In general, the chemical fresh-keeping method cost is lower, but storage chemical is residual health and ecological environment is all had bigger harmfulness.
Three, summary of the invention
The purpose of this invention is to provide the efficient fruit and vegetable fresh-keeping agent of a kind of bag type absorption degradation type.It can be directly used in the fresh-keeping of packing storage fruits and vegetables such as various polybags, closed container (comprising refrigerator, refrigerator-freezer), has both solved the long-period freshness preserving problem of fruits and vegetables, satisfies the needs of ' hygienization ' and ' nuisanceless ' again.
Technical scheme of the present invention is as follows:
A kind of efficient fruit and vegetable fresh-keeping agent, it is the composition of being made up of following component and mass fraction that is contained in paper bag or the cloth bag:
(1), hypersober, 0.5～5 part, it can be activated carbon, atlapulgite, attapulgite or the diatomite that is adsorbed with potassium permanganate,
(2), oxygen absorbent, 0.5～5 part, it can be an iron powder,
(3), ethylene absorbent, 0.5～5 part, it can be zeolite or bentonite,
(4), carbon-dioxide absorbent, 0.5～5 part, it can be calcium hydroxide or coke molecular sieve,
(5), antiseptic, 1 part, it can be a Sodium Benzoate,
(6) assistant, 1～10 part, it can be etc. the sodium chloride of quality and mixture that sal soda is formed or etc. the calcium chloride of quality and the mixture that sal soda is formed.
A kind of method for preparing antistaling agent of the present invention, it is made up of the following step:
Producing of step 1, active absorbent: it is in 0.5～10% the liquor potassic permanganate 0.5～24 hour that above-mentioned activated carbon, atlapulgite, attapulgite or diatomite are immersed in mass percentage concentration, after the taking-up, dry, drying,
Step 2, active absorbent that step 1 is made and above-mentioned oxygen absorbent, ethylene absorbent, carbon-dioxide absorbent, antiseptic, assistant etc. by composition quality than mixing the back granulation, the granular fruit and vegetable fresh-keeping agent composition of the present invention,
Step 3, the fruit and vegetable fresh-keeping agent composition that step 2 is obtained are packed in paper or the cloth bag, promptly obtain fruit and vegetable fresh-keeping agent of the present invention.
The preparation method of antistaling agent of the present invention, also can be made up of the following step:
Producing of step 1, active absorbent: it is in 0.5～10% the liquor potassic permanganate 0.5～24 hour that above-mentioned activated carbon, atlapulgite, attapulgite or diatomite are immersed in mass percentage concentration, after the taking-up, dry, drying,
Step 2, will to be made into quality percentage solubility by the antiseptic of prescription metering be that 0.5% the aqueous solution is sprayed on the active absorbent that step 1 obtains, dries, drying,
Step 3, the active absorbent that is sprayed with antiseptic that step 2 is made and above-mentioned oxygen absorbent, ethylene absorbent, carbon-dioxide absorbent, assistant etc. by composition quality than mixing the back granulation, granular garden stuff preservative composition of the present invention,
Step 4, the fruit and vegetable fresh-keeping agent composition that step 3 is obtained are packed in paper or the cloth bag, promptly obtain fruit and vegetable fresh-keeping agent of the present invention.
Pocket type fresh-ness preserving agent for vegetable of the present invention has following characteristics:
1, preserving fruit and vegetable utilizing is effective, and the fresh-keeping cycle is long
With the tomato is example, and after 2 months, indexs such as the weight-loss ratio of tomato, vitamin depletion rate, total acid reduced rate, total reducing sugar and the reduced sugar proportion of goods damageds all are lower than 10% in 6～35 ℃ of following preservations of normal temperature, the outward appearance virtual standstill, and local flavor and mouthfeel do not have bad variation.By contrast, the Chemical Preservative Method of Fruits of putting down in writing in the document in force fresh keeping time less than 1 month.
2, safety, health, nonhazardous
Although what the present invention used also is chemical formulation, but because the particle antistaling agent has very strong absorption degradation effect and itself does not have volatility, and this granule packaging is in the pouch by material preparations such as paper, cloth, directly do not contact with fruits and vegetables, so only make preserving fruit and vegetable utilizing, do not make fruits and vegetables be infected with any chemical agent.
3, active absorbent efficiently
The active absorbent of the loose structure among the present invention be the activated adoption carrier with liquor potassic permanganate soak or and be sprayed with antiseptic, therefore, the active absorbent among the present invention both can be efficiently as CO
2, ethene adsorbent, can be used as the carrier of oxidant, antiseptic again; The porous performance of active absorbent makes the adsorbed solute of each aspect absorb ethene, the CO that discharges in the fruit vegetables storing in uniform and continuous ground
2,, can continue to resist efficiently or kill putrefactive microorganisms simultaneously, to reach the effect of anti-corrosive fresh-keeping to slow down the after ripening of adopting of fruits and vegetables.
4, active absorbent and oxygen absorbent efficiently
Potassium permanganate that active absorbent is adsorbed and oxygen absorbent iron powder are two kinds of solid phase compositions, at the beginning, potassium permanganate oxidation part iron powder, form a loose oxygen adsorption structure russet on the iron powder surface, enlarged the adsorption specific surface area of iron powder, and the inside of loose oxygen adsorption structure still is the iron powder of black, when having ethylene gas to generate in the storage environment, ethene can wrap and be attached to around the active absorbent, the potassium permanganate oxidation-degradable ethene that active absorbent is adsorbed, and iron powder can react with oxygen, absorbs oxygen.In the implementation process, in 60 days of preservation and freshness tomato, active absorbent is a purple still, shows that potassium permanganate is not reduced fully, still has black iron powder to exist simultaneously, shows that iron powder is not oxidized fully yet.
5, with low cost
This antistaling agent is except that selected formula material is cheap, because with the activated adoption carrier of loose structure carrier as fresh-keeping required active principle, make the absorption property of unit mass antistaling agent greatly increase, thereby the potency ratio of this antistaling agent can increase by 3～5 times, can make the preserving fruit and vegetable utilizing phase prolong 2～4 times (comparing with common single type antistaling agent).Example: 60 days fresh-keeping cost of per 10 kilograms of tomatoes is 1 yuan of less than still.
6, simple to operate, easy to use
Only need during use fruits and vegetables are sub-packed in the polybag, put into a pouch antistaling agent again, tighten sack, normal temperature is placed and can be preserved 60 days, and the preservation time is then longer under the low temperature.Also the pouch antistaling agent directly can be put into refrigerator, storage chamber etc. has the preservation space of certain leak tightness.The preservation time is the same.
Four, the specific embodiment
The performance of fruit and vegetable fresh-keeping agent of the present invention is identified as follows:
1, this antistaling agent is measured [referring to Food Inspection and the mensuration of analyzing version moisture in 1997: 8～10 China Light Industry Press] to the influence of weight-loss ratio in the fruits and vegetables preservation term by seasoning.
2, this antistaling agent presses 2 to the influence that vitamin in the fruits and vegetables preservation term changes, 6-dichloroindophenol titration measuring [referring to: Food Inspection and the mensuration-2 of analyzing version ascorbic acid in 1997,6-dichloroindophenol titration: 96～98 China Light Industry Press]
3, anthrone colorimetric method for determining [referring to: the Food Inspection mensuration-colorimetric method with analysis version total reducing sugar in 1997: 32～34 China Light Industry Press] press in the influence that total reducing sugar in the fruits and vegetables preservation term is changed of this antistaling agent
4, iodometric determination [referring to: the Food Inspection mensuration-iodimetric titration with analysis version reduced sugar in 1997: 35～36 China Light Industry Press] press in the influence that reduced sugar in the fruits and vegetables preservation term is changed of this antistaling agent
5, determination of acid-basetitration [referring to Food Inspection and the analysis total acidity test of version in 1997: 19～20 China Light Industry Press] press in this antistaling agent influence that total acid in the fruits and vegetables preservation term is changed
Embodiment 1
3 parts of active carbons are immersed in the liquor potassic permanganate (concentration 10%, mass percentage concentration, down with), take out after 0.5 hour, dry, drying.(1: 1m/m) 6 parts, 1 part Sodium Benzoate of mixture, 0.5 part of calcium hydroxide, 4 parts of zeolites etc. mix, and granulation is in the paper bag of packing into 3 parts of iron powders, sodium chloride and sal soda.Per 500 gram tomatoes are used this antistaling agent 5 grams, at room temperature, can make tomato fresh-keeping 60 days.The variation of tomato weight-loss ratio, Vc, total acid, reduced sugar, total sugar content and loss late see attached list 1 and 2 after 60 days.
Embodiment 2
5 parts of active carbons are immersed in (concentration 8%) in the liquor potassic permanganate, take out after 6 hours, dry, drying.(1: 1m/m) 10 parts, 1 part Sodium Benzoate of mixture, 5 parts of calcium hydroxides, 5 parts of bentonites etc. mix, and granulation is in the cloth bag of packing into 5 parts of iron powders, calcium chloride and sal sodas.Per 500 gram tomatoes are used this antistaling agent 5 grams, at room temperature, can make tomato fresh-keeping 60 days.The variation of tomato weight-loss ratio, Vc, total acid, reduced sugar, total sugar content and loss late see attached list 1 and 2 after 60 days.
Embodiment 3
0.5 part of active carbon is immersed in (concentration 0.5%) in the liquor potassic permanganate, takes out after 24 hours, dry, drying.(1: 1m/m) 1 part, 1 part Sodium Benzoate of mixture, 1 part of coke molecular sieve, 0.5 part of zeolite etc. mix, and granulation is in the cloth bag of packing into 0.5 part of iron powder, calcium chloride and sal soda.Per 500 gram tomatoes are used this antistaling agent 5 grams, at room temperature, can make tomato fresh-keeping 60 days.The variation of tomato weight-loss ratio, Vc, total acid, reduced sugar, total sugar content and loss late see attached list 1 and 2 after 60 days.
Embodiment 4
1 part of active carbon is immersed in (concentration 6%) in the liquor potassic permanganate, takes out after 12 hours, dry, drying.(1: 1m/m) 2 parts, 1 part Sodium Benzoate of mixture, 2 parts of coke molecular sieves, 2 parts of bentonites etc. mix, and granulation is in the paper bag of packing into 1 part of iron powder, sodium chloride and sal soda.Per 500 gram tomatoes are used this antistaling agent 5 grams, at room temperature, can make tomato fresh-keeping 60 days.The variation of tomato weight-loss ratio, Vc, total acid, reduced sugar, total sugar content and loss late see attached list 1 and 2 after 60 days.
Embodiment 5
0.5 part in diatomite is immersed in (concentration 4%) in the liquor potassic permanganate, takes out after 18 hours, dry, drying.(1: 1m/m) 8 parts, 1 part Sodium Benzoate of mixture, 0.5 part of coke molecular sieve, 3 parts of zeolites etc. mix, and granulation is in the cloth bag of packing into 4 parts of iron powders, calcium chloride and sal sodas.Per 500 gram tomatoes are used this antistaling agent 5 grams, at room temperature, can make tomato fresh-keeping 60 days.The variation of tomato weight-loss ratio, Vc, total acid, reduced sugar, total sugar content and loss late see attached list 1 and 2 after 60 days.
Embodiment 6
2 parts of atlapulgites are immersed in (concentration 9%) in the liquor potassic permanganate, take out after 5 hours, dry, drying.(1: 1m/m) 4 parts, 1 part Sodium Benzoate of mixture, 2 parts of coke molecular sieves, 3 parts of bentonites etc. mix with 2 parts of iron powders, sodium chloride and sal sodas.Per 500 gram tomatoes are used this antistaling agent 5 grams, in the paper bag of packing into.At room temperature, can make tomato fresh-keeping 60 days.
Embodiment 7
5 parts of attapulgites are immersed in (concentration 10%) in the liquor potassic permanganate, take out after 4 hours, dry, drying.(1: 1m/m) 10 parts, 1 part Sodium Benzoate of mixture, 4 parts of calcium hydroxides, 4 parts of bentonites etc. mix, and granulation is in the cloth bag of packing into 5 parts of iron powders, calcium chloride and sal sodas.Per 500 gram tomatoes are used this antistaling agent 5 grams, at room temperature, can make tomato fresh-keeping 60 days.The variation of tomato weight-loss ratio, Vc, total acid, reduced sugar, total sugar content and loss late see attached list 1 and 2 after 60 days.
Embodiment 8
1 part in diatomite is immersed in (concentration 8%) in the liquor potassic permanganate, takes out after 8 hours, dry, drying.(1: 1m/m) 2 parts, 1 part Sodium Benzoate of mixture, 1 part of calcium hydroxide, 0.5 part of zeolite etc. mix, and granulation is in the paper bag of packing into 1 part of iron powder, sodium chloride and sal soda.Per 500 gram tomatoes are used this antistaling agent 5 grams, at room temperature, can make tomato fresh-keeping 60 days.The variation of tomato weight-loss ratio, Vc, total acid, reduced sugar, total sugar content and loss late see attached list 1 and 2 after 60 days.
Embodiment 9
5 parts of active carbons are immersed in (concentration 3%) in the liquor potassic permanganate, take out after 12 hours, dry, drying.Be made into 0.5% aqueous solution with 1 part of Sodium Benzoate and spray processed active carbon, dry, drying.(1: 1m/m) 10 parts, 4 parts coke molecular sieves of mixture, 1 part of bentonite etc. mix, and granulation is in the cloth bag of packing into 5 parts of iron powders, calcium chloride and sal sodas.Per 500 gram tomatoes are used this antistaling agent 5 grams, at room temperature, can make tomato fresh-keeping 60 days.The variation of tomato weight-loss ratio, Vc, total acid, reduced sugar, total sugar content and loss late see attached list 1 and 2 after 60 days.
Embodiment 10
0.5 part of active carbon is immersed in (concentration 10%) in the liquor potassic permanganate, takes out after 1 hour, dry, drying.Be made into 0.5% spray solution processed active carbon with 1 part of Sodium Benzoate; Dry, drying.(1: 1m/m) 1 part, 5 parts coke molecular sieves of mixture, 1 part of zeolite etc. mix, and granulation is in the paper bag of packing into 0.5 part of iron powder, sodium chloride and sal soda.Per 500 gram tomatoes are used this antistaling agent 5 grams, at room temperature, can make tomato fresh-keeping 60 days.The variation of tomato weight-loss ratio, Vc, total acid, reduced sugar, total sugar content and loss late see attached list 1 and 2 after 60 days.
Embodiment 11
2 parts of active carbons are immersed in (concentration 0.5%) in the liquor potassic permanganate, take out after 24 hours, dry, drying.Be made into 0.5% spray solution processed active carbon with 1 part of Sodium Benzoate; Dry, drying.(1: 1m/m) 4 parts, 1 part calcium hydroxide of mixture, 0.5 part of bentonite etc. mix, and granulation is in the cloth bag of packing into 2 parts of iron powders, calcium chloride and sal sodas.Per 500 gram tomatoes are used this antistaling agent 5 grams, at room temperature, can make tomato fresh-keeping 60 days.The variation of tomato weight-loss ratio, Vc, total acid, reduced sugar, total sugar content and loss late see attached list 1 and 2 after 60 days.
Embodiment 12
1 part of active carbon is immersed in (concentration 7%) in the liquor potassic permanganate, takes out after 7 hours, dry, drying.Be made into 0.5% spray solution processed active carbon with 1 part of Sodium Benzoate; Dry, drying.(1: 1m/m) 2 parts, 2 parts calcium hydroxides of mixture, 2 parts of zeolites etc. mix, and granulation is in the paper bag of packing into 1 part of iron powder, sodium chloride and sal soda.Per 500 gram tomatoes are used this antistaling agent 5 grams, at room temperature, can make tomato fresh-keeping 60 days.The variation of tomato weight-loss ratio, Vc, total acid, reduced sugar, total sugar content and loss late see attached list 1 and 2 after 60 days.
Embodiment 13
5 parts of atlapulgites are immersed in (concentration 6%) in the liquor potassic permanganate, take out after 8 hours, dry, drying.Be made into the atlapulgite that 0.5% spray solution was handled with 1 part of Sodium Benzoate, dry, drying.(1: 1m/m) 10 parts, 4 parts calcium hydroxides of mixture, 2 parts of zeolites etc. mix, and granulation is in the cloth bag of packing into 5 parts of iron powders, calcium chloride and sal sodas.Per 500 gram tomatoes are used this antistaling agent 5 grams, at room temperature, can make tomato fresh-keeping 60 days.The variation of tomato weight-loss ratio, Vc, total acid, reduced sugar, total sugar content and loss late see attached list 1 and 2 after 60 days.
Embodiment 14
2 parts of attapulgites are immersed in (concentration 8%) in the liquor potassic permanganate, take out after 6 hours, dry, drying.Be made into the attapulgite that 0.5% spray solution was handled with 1 part of Sodium Benzoate; Dry, drying.(1: 1m/m) 8 parts, 0.5 part calcium hydroxide of mixture, 3 parts of bentonites etc. mix, and granulation is in the paper bag of packing into 4 parts of iron powders, sodium chloride and sal sodas.Per 500 gram tomatoes are used this antistaling agent 5 grams, at room temperature, can make tomato fresh-keeping 60 days.The variation of tomato weight-loss ratio, Vc, total acid, reduced sugar, total sugar content and loss late see attached list 1 and 2 after 60 days.
Embodiment 15
3 parts in diatomite is immersed in (concentration 9%) in the liquor potassic permanganate, takes out after 1 hour, dry, drying.Be made into the diatomite that 0.5% spray solution was handled with 1 part of Sodium Benzoate; Dry, drying.(1: 1m/m) 6 parts, 1 part coke molecular sieve of mixture, 2 parts of bentonites etc. mix, and granulation is in the textile fabric bag of packing into 3 parts of iron powders, calcium chloride and sal sodas.Per 500 gram tomatoes are used this antistaling agent 5 grams, at room temperature, can make tomato fresh-keeping 60 days.The variation of tomato weight-loss ratio, Vc, total acid, reduced sugar, total sugar content and loss late see attached list 1 and 2 after 60 days.
Embodiment 16
0.5 part of atlapulgite is immersed in (concentration 7%) in the liquor potassic permanganate, takes out after 9 hours, dry, drying.Be made into activity that 0.5% spray solution handled from soil with 1 part of Sodium Benzoate; Dry, drying.(1: 1m/m) 1 part, 5 parts coke molecular sieves of mixture, 5 parts of zeolites etc. mix, and granulation is in the textile fabric bag of packing into 0.5 part of iron powder, sodium chloride and sal soda.Per 500 gram tomatoes are used this antistaling agent 5 grams, at room temperature, can make tomato fresh-keeping 60 days.The variation of tomato weight-loss ratio, Vc, total acid, reduced sugar, total sugar content and loss late see attached list 1 and 2 after 60 days.The variation of each embodiment weight-loss ratio, Vc, total acid, reduced sugar, total sugar content after subordinate list 1:60 days:
Each embodiment weight-loss ratio and Vc, total acid, reduced sugar, total reducing sugar loss late after subordinate list 2:60 days:
| Index | Weight-loss ratio % | ??Vc(mg/100g) | Total acid % | Reduced sugar % | Total reducing sugar % | |
| 0 day (fresh tomato) | ????0 | ????8.473 | ????0.366 | ????1.732 | ????3.076 | |
| 60 days | Embodiment 1 | ????6.296 | ????7.939 | ????0.343 | ????1.623 | ????2.882 |
| Embodiment 2 | ????5.496 | ????8.007 | ????0.346 | ????1.637 | ????2.907 | |
| Embodiment 3 | ????7.382 | ????7.915 | ????0.342 | ????1.618 | ????2.873 | |
| Embodiment 4 | ????6.996 | ????7.880 | ????0.340 | ????1.611 | ????2.861 | |
| Embodiment 5 | ????10.750 | ????7.720 | ????0.333 | ????1.578 | ????2.803 | |
| Embodiment 6 | ????8.864 | ????7.722 | ????0.333 | ????1.578 | ????2.803 | |
| Embodiment 7 | ????8.082 | ????7.788 | ????0.336 | ????1.592 | ????2.827 | |
| Embodiment 8 | ????9.664 | ????7.654 | ????0.331 | ????1.565 | ????2.779 | |
| Embodiment 9 | ????6.010 | ????7.964 | ????0.344 | ????1.628 | ????2.891 | |
| Embodiment 10 | ????7.796 | ????7.812 | ????0.337 | ????1.597 | ????2.836 | |
| Embodiment 11 | ????6.582 | ????7.915 | ????0.342 | ????1.618 | ????2.874 | |
| Embodiment 12 | ????7.218 | ????7.861 | ????0.339 | ????1.607 | ????2.854 | |
| Embodiment 13 | ????8.682 | ????7.737 | ????0.334 | ????1.582 | ????2.873 | |
| Embodiment 14 | ????9.950 | ????7.630 | ????0.330 | ????1.560 | ????2.770 | |
| Embodiment 15 | ????9.590 | ????7.660 | ????0.331 | ????1.566 | ????2.781 | |
| Embodiment 16 | ????11.164 | ????7.527 | ????0.325 | ????1.539 | ????2.732 | |
| Index | Weight-loss ratio (%) | Vc loss late (%) | Total acid loss late (%) | Reduced sugar loss late (%) | Total reducing sugar loss late (%) | |
| 60 days | Embodiment 1 | ????6.296 | ????6.290 | ????6.185 | ????6.278 | ????6.279 |
| Embodiment 2 | ????5.496 | ????5.495 | ????5.368 | ????5.478 | ????5.475 | |
| Embodiment 3 | ????7.382 | ????7.390 | ????7.258 | ????7.364 | ????7.362 | |
| Embodiment 4 | ????6.996 | ????6.992 | ????6.940 | ????6.978 | ????6.982 | |
| Embodiment 5 | ????10.750 | ????10.753 | ????10.785 | ????10.760 | ????10.758 | |
| Embodiment 6 | ????8.864 | ????8.868 | ????8.980 | ????8.882 | ????8.870 | |
| Embodiment 7 | ????8.082 | ????8.078 | ????8.053 | ????8.066 | ????8.063 | |
| Embodiment 8 | ????9.664 | ????9.670 | ????9.697 | ????9.670 | ????9.670 | |
| Embodiment 9 | ????6.010 | ????6.006 | ????5.924 | ????5.993 | ????5.995 | |
| Embodiment 10 | ????7.796 | ????7.795 | ????7.761 | ????7.779 | ????7.778 | |
| Embodiment 11 | ????6.582 | ????6.591 | ????6.468 | ????6.567 | ????6.580 | |
| Embodiment 12 | ????7.218 | ????7.225 | ????7.096 | ????7.200 | ????7.198 | |
| Embodiment 13 | ????8.682 | ????8.686 | ????8.800 | ????8.701 | ????8.690 | |
| Embodiment 14 | ????9.950 | ????9.952 | ????9.964 | ????9.958 | ????9.957 | |
| Embodiment 15 | ????9.590 | ????9.592 | ????9.601 | ????9.596 | ????9.953 | |
| Embodiment 16 | ????11.164 | ????11.169 | ????11.280 | ????11.172 | ????11.170 | |
Claims (3)
1. fruit and vegetable fresh-keeping agent is characterized in that: it is the composition of being made up of following component and mass fraction that is contained in paper bag or the cloth bag:
(1) hypersober, 0.5～5 part, it is activated carbon, atlapulgite, attapulgite or the diatomite that is adsorbed with potassium permanganate,
(2) oxygen absorbent, 0.5～5 part, it is an iron powder,
(3) ethylene absorbent, 0.5～5 part, it is zeolite or bentonite,
(4) carbon-dioxide absorbent, 0.5～5 part, it is calcium hydroxide or coke molecular sieve,
(5) antiseptic, 1 part, it is a Sodium Benzoate,
(6) assistant, 1～10 part, it be etc. the sodium chloride of quality and mixture that sal soda is formed or etc. the calcium chloride of quality and the mixture that sal soda is formed.
2. method for preparing the described antistaling agent of claim 1 is characterized in that it is made up of the following step:
Producing of step 1, active absorbent: it is in 0.5～10% the liquor potassic permanganate 0.5～24 hour that the described activated carbon of claim 1, atlapulgite, attapulgite or diatomite are immersed in mass percentage concentration, after the taking-up, dry, drying,
Step 2, active absorbent that step 1 is made and the described oxygen absorbent of claim 1, ethylene absorbent, carbon-dioxide absorbent, antiseptic, assistant etc. by composition quality than mixing the back granulation, get the granular fruit and vegetable fresh-keeping agent composition of the present invention
Step 3, the fruit and vegetable fresh-keeping agent composition that step 2 is obtained are packed in paper or the cloth bag, promptly obtain fruit and vegetable fresh-keeping agent of the present invention.
3. the preparation method of the described antistaling agent of claim 1 is characterized in that it is made up of the following step:
Producing of step 1, active absorbent: it is in 0.5～10% the liquor potassic permanganate 0.5～24 hour that the described activated carbon of claim 1, atlapulgite, attapulgite or diatomite are immersed in mass percentage concentration, after the taking-up, dry, drying,
Step 2, will to be made into quality percentage solubility by the antiseptic of prescription metering be that 0.5% the aqueous solution is sprayed on the active absorbent that step 1 obtains, dries, drying,
Step 3, the active absorbent that is sprayed with antiseptic that step 2 is made and the described oxygen absorbent of claim 1, ethylene absorbent, carbon-dioxide absorbent, assistant etc. by composition quality than mixing the back granulation, get granular garden stuff preservative composition of the present invention
Step 4, the fruit and vegetable fresh-keeping agent composition that step 3 is obtained are packed in paper or the cloth bag, promptly obtain fruit and vegetable fresh-keeping agent of the present invention.
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| CN03132045.7A CN1234283C (en) | 2003-07-16 | 2003-07-16 | Fruit and evgetable fresh-keeping agent and its production method |
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| CN03132045.7A CN1234283C (en) | 2003-07-16 | 2003-07-16 | Fruit and evgetable fresh-keeping agent and its production method |
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| CN1234283C CN1234283C (en) | 2006-01-04 |
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