CN1765711A - Anti-expansion, oxygen-removing fresh-keeping agent for pickled vegetable - Google Patents
Anti-expansion, oxygen-removing fresh-keeping agent for pickled vegetable Download PDFInfo
- Publication number
- CN1765711A CN1765711A CN 200510095437 CN200510095437A CN1765711A CN 1765711 A CN1765711 A CN 1765711A CN 200510095437 CN200510095437 CN 200510095437 CN 200510095437 A CN200510095437 A CN 200510095437A CN 1765711 A CN1765711 A CN 1765711A
- Authority
- CN
- China
- Prior art keywords
- oxygen
- expansion
- water
- pickled vegetable
- bag
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Images
Landscapes
- Packages (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The invention discloses a pickled vegetable anti-expansion deoxidization anti-staling agent, comprising anti-staling components, an inner packaging bag and a separated bag. Wherein, said anti-staling components are stored inside the inner packaging bag, and the inner packaging bag is arranged in the separated bag made from water-proof ventilation plastic film. The inventive anti-staling agent can absorb CO2 and O2, with which the pickled vegetable can generate a lot of CO2 in the ferment process, and the O2 added in the packaging process can enter the separated bag in time and pass the preset micro-pores into the inner packaging bag to be absorbed by anti-staling components; and the invention can effectively separate the pot-stewed water to eliminate the expansion of packaging bag.
Description
One, technical field
The present invention relates to a kind of food preservative, a kind of anti-expansion, oxygen-removing fresh-keeping agent for pickled vegetable of saying so more specifically.
Two, background technology
Pickles are one of favorite traditional cuisines of people in China, it is tasty and refreshing that its taste is vinegar-pepper, nutritious, absorb easily, and have appetizing to regulate the flow of vital energy, reduce cholesterol, improve the enteric microorganism ecology environment, strengthen the human-body biological barrier, synthetic nutrient, improve immunity and the anti-ageing physiological function of waiting for a long time, and the preservation of energy long period.Pickles are to be formed at the oxygen free condition bottom fermentation by lactic acid bacteria, when being characterized in producing during the fermentation pickles main flavor-lactic acid, also can produce a large amount of CO
2Gas.At present, the pickles of selling on the market all are to adopt the packaging bag of sir-tight aluminium plastic membrane as pickles, and this packaging bag has solved the oxygen barrier problem of pickles preferably, helps the anaerobic fermentation of pickles.But a large amount of CO that adopt this packaging bag that product is produced at storing, sales process relaying supervention ferment
2Can't get rid of, after several days packaging bag bulging phenomenon will take place, even burst packaging bag.The pickles of packaging bag bulging are sold on market, have both influenced the image appearance of product, more make the customer produce doubt to the quality of product, influenced the sales and marketing developing of product.In addition, pickles can be sneaked into O inevitably in the Production and Packaging process
2, O
2Chilli powder scarlet in the pickles generation oxidation deterioration, particularly pickles thick gravy can be taken off because of oxidation become the ash dead color, influence the taste of pickles and eater's appetite.In order to overcome the bloated bag of a pickles phenomenon, some pickle production producer has added CO in the pickles of its production at present
2Absorbent is in order to absorb the CO that causes the bag that expands in the pickles
2Gas, but the effect of its actual use is unsatisfactory, and this is owing to CO in these products
2The absorbent component is the material packing that adopts air-and water-permeable, and directly be placed in the pickles, and the thick gravy water in the pickles can immerse in the absorbent by packaging bag, because absorbent is made by basic matterial, and thick gravy water is acid, and both neutralize and can reduce the effect of absorbent greatly.In addition, this absorbent is only to absorb CO
2Gas can not be absorbed O
2, like water off a duck's back to preventing the pickles oxidation deterioration.
Three, summary of the invention
1, goal of the invention: the objective of the invention is provides a kind of anti-expansion, oxygen-removing fresh-keeping agent in order to overcome the deficiencies in the prior art, and this antistaling agent is air permeable waterproof not only, has improved the reliability of antistaling agent, and can absorb the CO in the pickles rapidly
2And O
2, eliminate and expand the bag phenomenon and solve the problem of pickles oxidation deterioration variable color.
2, technical scheme: in order to achieve the above object, a kind of anti-expansion, oxygen-removing fresh-keeping agent for pickled vegetable of the present invention, it is characterized in that: it comprises antistaling agent component, packing inside bag and isolation package, described antistaling agent component is contained in the packing inside bag that is shaped on ventilating microhole in advance, and packing inside bag is placed in the isolation package of being made by the ventilative plastic sheeting of water proof.
Packing inside bag preferably adopts PET/ paper/PE or nonwoven fabrics/PE by nontoxic and have finely porous PET/ paper/PE, PET/ paper/CPP, OPP/PE, OPP/CPP or nonwoven fabrics/PE composite plastic film and make.On packing inside bag, be shaped on micropore in advance, make O
2And CO
2Can enter smoothly in the packing inside bag,, thereby prevent pickles expand bag and oxidation deterioration, variable color by the antistaling agent component is absorbed.
Isolation package is to be made by polythene PE film or polypropylene CPP film, and its thickness is less than 0.03 millimeter, and isolation package can completely cut off the thick gravy water of pickles, has very high permeability to air again, makes O
2And CO
2Can enter isolation package smoothly, and finally enter in the packing inside bag.In order to improve permeability to air, the size of isolation package should be in right amount greater than packing inside bag.In the encapsulation process, the packing inside bag that the antistaling agent component will be housed is earlier packed in the isolation package, then sealing band is sealed and formed to about 1-5 centimeters with the isolation package hot weld above the distance packing inside bag, be the non-breathing zone of isolation package and pickles packaging bag above sealing band, the anti-expansion, oxygen-removing fresh-keeping agent for pickled vegetable hot weld be fixed on pickles packaging bag inner face at this.
The antistaling agent component comprises reduced iron powder, sodium chloride, acrylate, active carbon, calcium hydroxide, diatom earth, carboxymethyl cellulose and water, and its proportioning (weight %) is: reduced iron powder 7-21%, sodium chloride 1.25-1.75%, acrylate 0.25-0.75%, active carbon 1.0-1.4%, calcium hydroxide 62-84%, diatom earth 0.05-0.15%, carboxymethyl cellulose 2.1-2.7% and water 4.9-9.45%.
The function of calcium hydroxide is to absorb CO
2, with CO
2Reaction becomes calcium carbonate; The function of reduced iron powder is to absorb O
2, with O
2Reaction becomes Fe (OH)
3The high absorbency material acrylate plays water carrier; Sodium oxide molybdena is an ionizer; Active carbon is a catalyst, and carboxymethyl cellulose is an adhesives, and above component is pressed certain process combination, just can make to absorb CO
2Can absorb O again
2The antistaling agent component.
The preparation method of antistaling agent component is: earlier with calcium hydroxide, carboxymethyl cellulose and water mixing granulation, make CO
2Absorbent; Again reduced iron powder, sodium chloride, active carbon, diatom earth, acrylate and water are mixed and made into oxygen absorbent; Then two kinds of preparation mixings are promptly made the antistaling agent component.
3, beneficial effect: the present invention has the following advantages: (1) can absorb the CO in the pickles rapidly
2, eliminate the bag phenomenon that expands; (2) can thoroughly absorb O in the pickles
2, prevent pickles oxidation deterioration and variable color; (3) isolation package is isolated thick gravy water in the pickles and antistaling agent component fully, has guaranteed the effect that the antistaling agent component is brought into normal play; (4) not only result of use is good for the isolation package film, and cheap, has reduced productive costs; (5) owing to thoroughly overcome bloated bag phenomenon, pickles are sold by common low temperature 0-4 degree centigrade of accumulating changed into the normal temperature accumulating and sell, simplified the operation means, reduced operation cost, more convenient customer; (6) manufacture method is simple, is convenient to manufacturing enterprise and adopts.
Four, description of drawings
Fig. 1 is a front view of the present invention;
Fig. 2 be Figure 1A-A to section-drawing.
Five, the specific embodiment
Referring to Fig. 1 is anti-expansion, oxygen-removing fresh-keeping agent for pickled vegetable of the present invention, and it comprises antistaling agent component 1, packing inside bag 2 and isolation package 3, and antistaling agent component 1 is contained in the packing inside bag 2, and packing inside bag 2 is placed in the isolation package of being made by the ventilative plastic sheeting of water proof 3.Packing inside bag 2 is made by PET/ paper/PE material nontoxic and that have a micropore 4, can select OPP/PE, OPP/CPP or nonwoven fabrics/PE composite plastic film in addition for use.Isolation package 3 is made by the polythene PE film, also can select polypropylene CPP film for use.In order to improve permeability to air, the size of isolation package 3 should be in right amount greater than packing inside bag 2.
Wherein antistaling agent component 1 comprises reduced iron powder, sodium chloride, acrylate, active carbon, calcium hydroxide, diatom earth, carboxymethyl cellulose and water;
Embodiment 1:
Component and ratio: reduced iron powder 7%, sodium chloride 1.75%, acrylate 0.25%, active carbon 1.2%, calcium hydroxide 82%, diatom earth 0.05%, carboxymethyl cellulose 2.6% and water 5.15%.
Technology:, make CO earlier with calcium hydroxide, carboxymethyl cellulose and water mixing granulation
2Absorbent; Again reduced iron powder, sodium chloride, active carbon, diatom earth, acrylate and water are mixed and made into oxygen absorbent; Then two kinds of preparation mixings are promptly made the antistaling agent component.
Embodiment 2:
Component and ratio: reduced iron powder 21%, sodium chloride 1.25%, acrylate 0.75%, active carbon 1.4%, calcium hydroxide 64%, diatom earth 0.05%, carboxymethyl cellulose 2.1% and water 9.45%.
Technology: with embodiment 1.
Embodiment 3:
Component and ratio: reduced iron powder 18%, sodium chloride 1.55%, acrylate 0.45%, active carbon 1.2%, calcium hydroxide 69.2%, diatom earth 0.1%, carboxymethyl cellulose 2.4% and water 7.1%.
Technology: with embodiment 1.
Embodiment 4:
Component and ratio: reduced iron powder 12%, sodium chloride 1.55%, acrylate 0.65%, active carbon 1.0%, calcium hydroxide 77.12%, diatom earth 0.08%, carboxymethyl cellulose 2.6% and water 5%.
Technology: with embodiment 1.
In the encapsulation process, antistaling agent component 1 adopts particles packing machine to be encapsulated in the packing inside bag 2, and formation packing inside bag toe 5, the packing inside bag 2 that antistaling agent component 1 will be housed is again packed in the isolation package 3, then sealing band 6 is sealed and formed to about 1-5 centimeters with isolation package 3 hot welds above packing inside bag 2, be the non-breathing zone 7 of isolation package 3 and pickles packaging bag above sealing band 6, the anti-expansion, oxygen-removing fresh-keeping agent for pickled vegetable hot weld be fixed on pickles packaging bag inner face at this.
Claims (5)
1, a kind of anti-expansion, oxygen-removing fresh-keeping agent for pickled vegetable, it is characterized in that: it comprises antistaling agent component (1), packing inside bag (2) and isolation package (3), described antistaling agent component (1) is contained in the packing inside bag (2) that is shaped on ventilating microhole (4) in advance, and packing inside bag (2) is placed in the isolation package of being made by the ventilative plastic sheeting of water proof (3).
2, anti-expansion, oxygen-removing fresh-keeping agent for pickled vegetable according to claim 1 is characterized in that: packing inside bag (2) is made by PET/ paper/PE, PET/ paper/CPP, OPP/PE, OPP/CPP or nonwoven fabrics/PE composite plastic film.
3, anti-expansion, oxygen-removing fresh-keeping agent for pickled vegetable according to claim 1 and 2 is characterized in that: isolation package (3) is made by polythene PE film or polypropylene CPP film.
4, anti-expansion, oxygen-removing fresh-keeping agent for pickled vegetable according to claim 1 and 2, it is characterized in that: antistaling agent component (1) comprises reduced iron powder, sodium chloride, acrylate, active carbon, calcium hydroxide, diatom earth, carboxymethyl cellulose and water, and its proportioning (weight %) is: reduced iron powder 7-21%, sodium chloride 1.25-1.75%, acrylate 0.25-0.75%, active carbon 1.0-1.4%, calcium hydroxide 62-84%, diatom earth 0.05-0.15%, carboxymethyl cellulose 2.1-2.7% and water 4.9-9.45%.
5, the method for making of the described antistaling agent of a kind of claim 4 is characterized in that: earlier with calcium hydroxide, carboxymethyl cellulose and water mixing granulation, make CO
2Absorbent; Again reduced iron powder, sodium chloride, active carbon, diatom earth, acrylate and water are mixed and made into oxygen absorbent; Then with two kinds of preparation mixings.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200510095437 CN1765711A (en) | 2005-11-15 | 2005-11-15 | Anti-expansion, oxygen-removing fresh-keeping agent for pickled vegetable |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200510095437 CN1765711A (en) | 2005-11-15 | 2005-11-15 | Anti-expansion, oxygen-removing fresh-keeping agent for pickled vegetable |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1765711A true CN1765711A (en) | 2006-05-03 |
Family
ID=36741878
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 200510095437 Pending CN1765711A (en) | 2005-11-15 | 2005-11-15 | Anti-expansion, oxygen-removing fresh-keeping agent for pickled vegetable |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1765711A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105015906A (en) * | 2015-06-02 | 2015-11-04 | 应关雄 | Breathable packing material for medicine bags of fresh keeping agent |
| CN108338308A (en) * | 2018-01-03 | 2018-07-31 | 广东广益科技实业有限公司 | A kind of antistaling agent and preparation method thereof with double suction function |
| CN109292266A (en) * | 2018-10-12 | 2019-02-01 | 广西南亚热带农业科学研究所 | A kind of pineapple transport device and its application method with fresh-keeping function |
| CN109533629A (en) * | 2018-11-20 | 2019-03-29 | 顺丰科技有限公司 | A kind of packaging bag |
| TWI687358B (en) * | 2017-08-09 | 2020-03-11 | 川本國際包裝有限公司 | Packaging bag dry food packaging fresh-keeping device |
-
2005
- 2005-11-15 CN CN 200510095437 patent/CN1765711A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105015906A (en) * | 2015-06-02 | 2015-11-04 | 应关雄 | Breathable packing material for medicine bags of fresh keeping agent |
| CN105015906B (en) * | 2015-06-02 | 2018-06-12 | 应关雄 | Itself a kind of ventilative fresh-retaining sealing agent medicine bag packaging material |
| TWI687358B (en) * | 2017-08-09 | 2020-03-11 | 川本國際包裝有限公司 | Packaging bag dry food packaging fresh-keeping device |
| CN108338308A (en) * | 2018-01-03 | 2018-07-31 | 广东广益科技实业有限公司 | A kind of antistaling agent and preparation method thereof with double suction function |
| CN108338308B (en) * | 2018-01-03 | 2022-06-07 | 广东广益科技实业有限公司 | Preservative with double-suction function and preparation method thereof |
| CN109292266A (en) * | 2018-10-12 | 2019-02-01 | 广西南亚热带农业科学研究所 | A kind of pineapple transport device and its application method with fresh-keeping function |
| CN109533629A (en) * | 2018-11-20 | 2019-03-29 | 顺丰科技有限公司 | A kind of packaging bag |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN1765711A (en) | Anti-expansion, oxygen-removing fresh-keeping agent for pickled vegetable | |
| CN101313698A (en) | Nano-antimicrobial preservative film for fruits and vegetables | |
| CN101884323A (en) | Oxygen reduction and humidity control curing agent for tobacco leaf storage | |
| KR101253836B1 (en) | The makgeolli black making a way | |
| CN104041817B (en) | Method for preparing longan ferment from longan kernel | |
| CN102028012A (en) | Moon cake preservative | |
| CN103211253A (en) | Blueberry kombucha beverage and preparation method thereof | |
| CN108420025A (en) | Lingwu Long Jujube pickles and production method | |
| CN101731322A (en) | Fruit and vegetable preservative and use method thereof | |
| KR101407348B1 (en) | The manufacturing method of bio cellulose pack having natural ganulated powder | |
| CN103320264B (en) | The working method of compound sweet wine | |
| CN110279100A (en) | A kind of zymotechnique and its thick chilli sauce of thick chilli sauce | |
| CN110421944A (en) | The antibacterial preserving fruit and vegetable utilizing material and preparation method of a kind of decomposing ethylene and slow-release function | |
| JPS6094056A (en) | Bag for preserving broccoli sprouts | |
| CN206580073U (en) | A kind of packing box fresh-keeping for fresh-cut fruit | |
| CN2858549Y (en) | Anti-expansion, oxygen-removing packing bag for pickled vegetable | |
| CN2795088Y (en) | Pickled vegetable freshness preserving package bag | |
| CN107242535A (en) | A kind of sweet fermented flour sauce and preparation method thereof | |
| CN109353699A (en) | Stewed meat products fresh keeping gas packaging | |
| CN108112968A (en) | A kind of thick chilli sauce and preparation method | |
| CN100356862C (en) | Microgranule purple laver noodle and its making method | |
| CN103264565A (en) | Three-layer co-extrusion oxygen absorption film for food packaging and preparation method thereof | |
| CN203612387U (en) | Antibacterial fresh-keeping bag | |
| CN202784197U (en) | Container cover and pickle packing container | |
| KR200426366Y1 (en) | Freshing keeping packaging bag for pickled vegetable |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |