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CN-121986838-A - Preparation method of preservative with fruit and vegetable preservation effect

CN121986838ACN 121986838 ACN121986838 ACN 121986838ACN-121986838-A

Abstract

The invention discloses a preparation method of a preservative with fruit and vegetable preservation effect, which comprises (1) preparing raw materials including photocatalyst, active carbon, essence, tea polyphenol, glucose and potassium sorbate. Respectively pulverizing the raw materials into nanometer size for use by superfine pulverizer, (2) activating the activated carbon powder by introducing steam, 3) respectively drying the raw materials in a low temperature drying furnace according to a certain proportion at low temperature until the water content is less than or equal to 1% to obtain powder 1, (4) coating the powder 1 with alpha-cyclodextrin and diatomite to obtain powder 2.

Inventors

  • Huang Zhangxiao

Assignees

  • 黄张笑

Dates

Publication Date
20260508
Application Date
20251230

Claims (8)

  1. 1. The preparation method of the preservative with the fruit and vegetable preservation effect is characterized by comprising the following steps of: the preparation method comprises the steps of preparing raw materials including photocatalyst, active carbon, essence, tea polyphenol, glucose and potassium sorbate. Respectively crushing various raw materials into nano-scale for later use by using a superfine crusher; The activated carbon powder is firstly introduced with steam for activation treatment; Respectively placing the raw materials into a low-temperature drying furnace according to a certain proportion, and drying at low temperature until the water content is less than or equal to 1% to obtain powder 1; Powder 1 was coated with α -cyclodextrin and diatomaceous earth to give powder 2. The coating route is as follows: The cyclodextrin and the diatomite are selected, namely, the alpha-cyclodextrin with smaller cavity is selected for coating because the granularity of the preservative is smaller (nano-scale), and the diatomite is calcium diatomite, so that the stability and the water resistance can be improved due to the calcium; cyclodextrin and diatomite are activated, namely the cyclodextrin and the diatomite with a certain proportion are subjected to 3h of water steaming activation; Mixing alpha-cyclodextrin, diatomite and powder 1, and performing ultrasonic treatment on the mixture by stirring 2 h and 1.5 h to form a stable coating layer around the powder 1 by alpha-cyclodextrin molecules; drying and stabilizing, namely drying cyclodextrin-coated powder at a low temperature of 4 h to remove redundant solvent in the cyclodextrin-coated powder, thereby obtaining solid nano particles and obtaining powder 2.
  2. 2. Screening the powder 2 by using a 10000-mesh molecular sieve, so that the powder 2 can reach a uniform nano-scale to obtain a stable and uniform photocatalyst preservative powder product; Packaging the photocatalyst preservative powder of 0.5 g into the paper of the Aihua paper by using a packaging machine to obtain a photocatalyst preservative fresh-keeping bag with a fresh-keeping effect on fruits and vegetables; The method for preparing the preservative with the fruit and vegetable preservation effect according to claim 1, wherein the proportion of the photocatalyst, the activated carbon, the essence, the tea polyphenol, the glucose, the potassium sorbate, the alpha-cyclodextrin and the diatomite is 0.1-0.5:5:1.8:5:4:5:70-75 and 3-5.
  3. 3. The method of claim 1, wherein the photo-catalytic material is JWN-TO-A01 photo-catalytic powder of Ningbo very little Naxin material technology Co.
  4. 4. The method for preparing antistaling agent with antistaling effect for fruits and vegetables as claimed in claim 1, wherein the active carbon material is maple wood, and is subjected to water steaming activation treatment.
  5. 5. All raw materials are required to be dried by a low-temperature furnace to be 8 h.
  6. 6. The method for preparing a preservative with a fruit and vegetable preservation effect according to claim 1, wherein the coating material is a material with the ratio of alpha-cyclodextrin to diatomite being 25:1.
  7. 7. The method for preparing the preservative with the fruit and vegetable preservation effect according to claim 1, wherein the preservative powder is packaged by sieving through a 10000-mesh molecular sieve, and all the powder is ensured to be above 10000 meshes.
  8. 8. The method for preparing the preservative with the fruit and vegetable preservation effect according to claim 1, wherein the preservative is prepared from elvan as a packaging material.

Description

Preparation method of preservative with fruit and vegetable preservation effect Technical Field The invention relates to the technical field of fruit and vegetable preservation, in particular to a preparation method of a preservative capable of remarkably improving fruit and vegetable preservation effect. The method aims at ensuring that the preservative can effectively inhibit the respiration of fruits and vegetables and delay the aging process of the fruits and vegetables through scientific and reasonable proportioning and preparation process, thereby prolonging the preservation period of the fruits and vegetables and keeping the nutritional value and fresh taste of the fruits and vegetables. The preparation method of the preservative not only can reduce the loss of fruits and vegetables in the storage and transportation processes and improve the market competitiveness of fruit and vegetable products, but also accords with the development trend of green and environment protection, and is beneficial to guaranteeing the health of consumers. Background The antistaling agent aims to remarkably improve the fresh-keeping effect of fruits and vegetables, thereby prolonging the shelf life of the fruits and vegetables and reducing the food waste. Traditional fruit and vegetable fresh-keeping means, such as refrigeration and humidity preservation, can slow down metabolism of fruits and vegetables to a certain extent, but still cannot thoroughly prevent respiration and microbial attack, so that nutrition loss and quality degradation are caused. In recent years, with the development of technology and the improvement of living standard of people, the requirements on the quality and safety of fruits and vegetables are also higher. Therefore, it is important to develop a preservative which can not only effectively inhibit the growth of microorganisms, but also maintain the nutritional ingredients and taste of fruits and vegetables. The preparation method of the preservative not only needs to consider the stability and biocompatibility of chemical components, but also considers the influence of the preservative on the environment and the potential influence of human health. Under the background, ningbo very little new material science and technology limited companies develop a novel photocatalyst fruit and vegetable preservative through continuous research and experiments, wherein the preparation method of the preservative combines effective preservative components with a matrix through a specific chemical reaction process under a strictly controlled environment to form a uniform and stable compound. The compound can quickly and permanently inhibit the microbial activity of the surfaces of fruits and vegetables and inhibit the physiological effect of ethylene, thereby achieving the effect of long-time fresh-keeping. In addition, the preparation method of the photocatalyst preservative also pays attention to the selection of raw materials and the control of the production process. The selected raw materials are strictly screened, so that the food has excellent physical and chemical properties, meets the food safety standard and is harmless to human bodies. During the production process, relevant regulations and standards are strictly followed, and the quality and safety of the product are ensured. In general, the preparation method of the fruit and vegetable preservative is a perfect combination of modern technology and environment-friendly concept, and can not only provide healthier and fresh fruit and vegetable products for consumers, but also contribute to the food safety and sustainable development of China. Disclosure of Invention In order to solve the problem of necrosis and rot of fruits, vegetables, flowers and the like in the transportation and storage processes, the company invents a preservative with high-efficiency preservation effect. In order to achieve the above purpose, the invention provides a preparation method of a preservative with fruit and vegetable preservation effect, comprising the following steps: the preparation method comprises the steps of preparing raw materials including photocatalyst, active carbon, essence, tea polyphenol, glucose and potassium sorbate. Respectively crushing various raw materials into nano-scale for later use by using a superfine crusher; The activated carbon powder is firstly introduced with steam for activation treatment; Respectively placing the raw materials into a low-temperature drying furnace according to a certain proportion, and drying at low temperature until the water content is less than or equal to 1% to obtain powder 1; Powder 1 was coated with α -cyclodextrin and diatomaceous earth to give powder 2. The coating route is as follows: The cyclodextrin and the diatomite are selected, namely, the alpha-cyclodextrin with smaller cavity is selected for coating because the granularity of the preservative is smaller (nano-scale), and the diatomite is calcium diatomit