阅读说明：本技术 果蔬保鲜胶及其制备方法 (Fruit and vegetable fresh-keeping glue and preparation method thereof ) 是由 刘生涛 郑水林 孙禹擎 于 2020-07-01 设计创作，主要内容包括：本发明公开一种果蔬保鲜胶及其制备方法。本发明的果蔬保鲜胶由包含70-90重量份保鲜粉、350-450重量份淀粉、2-4重量份的硼砂、3.5-5.5重量份火碱、7-9重量份粘合剂、3.4-5.5重量份稳定剂和450-650重量份水的原料制备得到。本发明的果蔬保鲜胶含有特定的矿物成分增强了所制备的纸箱的保鲜性能和抑菌杀菌功能。(The invention discloses a fruit and vegetable preservative glue and a preparation method thereof. The fruit and vegetable preservative glue is prepared from raw materials comprising 70-90 parts by weight of preservative powder, 350-450 parts by weight of starch, 2-4 parts by weight of borax, 3.5-5.5 parts by weight of caustic soda, 7-9 parts by weight of adhesive, 3.4-5.5 parts by weight of stabilizer and 650 parts by weight of 450-650 parts by weight of water. The fruit and vegetable preservative glue contains specific mineral components, so that the preservation performance and the bacteriostatic and bactericidal functions of the prepared carton are enhanced.)

1. The fruit and vegetable preservative glue is characterized by being prepared from raw materials comprising 70-90 parts by weight of preservative powder, 450 parts by weight of 350-containing materials of starch, 2-4 parts by weight of borax, 3.5-5.5 parts by weight of caustic soda, 7-9 parts by weight of adhesive, 3.4-5.5 parts by weight of stabilizer and 650 parts by weight of water.

2. The fruit and vegetable preservative glue according to claim 1, wherein the preservative powder comprises 40-60 parts by weight of bentonite, 20-30 parts by weight of silica micropowder, 10-20 parts by weight of opal, 5-15 parts by weight of zeolite and 2-10 parts by weight of lime.

3. The fruit and vegetable preservative gum according to claim 1, wherein the bentonite is sodium bentonite which is a layered crystal structure clay mineral composed of two layers of silicon-oxygen tetrahedrons and one layer of aluminum-oxygen octahedrons, exchangeable alkali metal and alkaline earth metal ions are contained between the layers, and the bentonite has a montmorillonite content of more than 80%, a particle size of 200 meshes of less than or equal to 3%, and a moisture content of less than or equal to 5%.

4. The fruit and vegetable preservative glue according to claim 1, characterized by further comprising nano titanium dioxide.

5. The fruit and vegetable preservative glue according to claim 1, wherein the fine silica powder is a powder processed from at least one raw material selected from the group consisting of natural powdered quartz, quartzite and silica, and SiO is contained in the fine silica powder₂The content is more than 98 percent, the screen residue with the granularity of 325 meshes is less than or equal to 3 percent, and the water content is less than or equal to 0.25 percent.

6. The fruit and vegetable preservative glue according to claim 1, wherein the silicon micropowder is a silver, copper or zinc-loaded composite material.

7. The fruit and vegetable preservative glue according to claim 1, wherein the average pore diameter of the opal is 5-15nm, and the specific surface area is 50-120m²Per g, pore volume of 0.1-0.2cm³/g。

8. The fruit and vegetable preservative glue according to claim 1, wherein the opal is amorphous SiO₂The content is more than 80 percent, the screen residue with the granularity of 325 meshes is less than or equal to 3 percent, and the water content is less than or equal to 1.0 percent.

9. The fruit and vegetable preservative gum according to claim 1, wherein the zeolite is at least one selected from natural mordenite, clinoptilolite and stilbite, the pore diameter is less than 2nm, and exchangeable alkali metal and alkaline earth metal ions are contained in the pore channels.

10. The preparation method of the fruit and vegetable preservative glue is characterized by comprising the following steps:

(1) drying bentonite, opal, zeolite and lime at a temperature below 150 deg.C;

(2) mixing the silicon micro powder with the dried and cooled bentonite, the dried and cooled opal, the zeolite and the lime to obtain fresh-keeping powder;

(3) adding starch into water, stirring for 10-50 minutes, adding caustic soda, stirring for 1-6 minutes to prepare a carrier, adding starch into water, stirring for 10-50 minutes, adding the obtained carrier, borax, adhesive, stabilizer and preservative powder, and stirring for 30-70 minutes again.

Technical Field

The invention relates to the field of fruit and vegetable preservation, in particular to a fruit and vegetable preservative glue.

Background

The fruit and vegetable preservation is vital to the transportation and storage of fruits and vegetables, and the specific preservation means are various, but the preservation quality is regulated and controlled by key elements playing a key role. Firstly, the aging process is controlled, and the control of respiration is generally realized; secondly, controlling microorganisms, which is mainly realized by controlling putrefying bacteria; and the third is to control the internal water evaporation, which is mainly realized by controlling the relative humidity of the environment and structuring the intercellular water.

Based on different principles, the fresh-keeping of fruits and vegetables mainly includes two main categories of physics and chemistry. Among the physical preservation means, there is a technique for preserving fruits and vegetables using mineral materials. For example, CN104304435A discloses a fruit and vegetable fresh-keeping carton, which comprises a fresh-keeping agent and a carton, wherein the fresh-keeping agent is prepared from the following raw materials in parts by weight: 20-30 parts of diatomite, 10-15 parts of iron powder, 13-18 parts of bentonite, 3-8 parts of tea polyphenol and 30-50 parts of water. The fruit and vegetable fresh-keeping box can keep fresh for 6 to 8 days in summer when the fruits and vegetables are transported at normal temperature, can keep fresh for 60 to 90 days under the refrigeration condition, is convenient to operate, has low cost, and is suitable for keeping fresh of the fruits and vegetables in the transportation process.

For another example, CN1476764A discloses a fruit and vegetable fresh-keeping agent, which is a composition contained in a paper bag or a cloth bag and composed of the following components in parts by weight: activated carbon adsorbed with potassium permanganate, activated clay, attapulgite or diatomite, iron powder, zeolite or bentonite, slaked lime or coke molecular sieve and sodium benzoate, and a mixture of equal mass of sodium chloride and crystalline sodium carbonate or a mixture of equal mass of calcium chloride and crystalline sodium carbonate. The fruit and vegetable preservative can be used for preserving for 60 days by using 5 g of the preservative per 500 g of tomatoes, and basically does not deteriorate.

Although the existing mineral fresh-keeping material has a certain fresh-keeping function, the main function is to keep fresh in the physical aspect, and the sterilization and bacteriostasis aspects are still required to be further improved.

Disclosure of Invention

Aiming at least part of technical problems in the prior art, the invention provides a fruit and vegetable preservative glue which has excellent bacteriostatic and bactericidal effects while preserving. Specifically, the present invention includes the following.

The invention provides a fruit and vegetable preservative glue, which is prepared from raw materials comprising 70-90 parts by weight of preservative powder, 450 parts by weight of starch, 2-4 parts by weight of borax, 3.5-5.5 parts by weight of caustic soda, 7-9 parts by weight of adhesive, 3.4-5.5 parts by weight of stabilizer and 650 parts by weight of water in an amount of 450-650 parts by weight.

According to the fruit and vegetable preservative glue, preferably, the preservative powder comprises 40-60 parts by weight of bentonite, 20-30 parts by weight of silicon micropowder, 10-20 parts by weight of opal, 5-15 parts by weight of zeolite and 2-10 parts by weight of lime.

According to the fruit and vegetable preservative gum, preferably, the bentonite is sodium bentonite which is a layered crystal structure clay mineral composed of two layers of silicon-oxygen tetrahedrons and one layer of aluminum-oxygen octahedron, exchangeable alkali metal and alkaline earth metal ions are contained in the interlayer, the montmorillonite content in the bentonite is more than 80%, the sieve residue with the particle size of 200 meshes is less than or equal to 3%, and the moisture content is less than or equal to 5%.

According to the fruit and vegetable preservative glue, preferably, the fruit and vegetable preservative further comprises nano titanium dioxide.

According to the fruit and vegetable preservative glue, preferably, the silicon micropowder is powder processed by at least one raw material selected from the group consisting of natural quartz powder, quartz stone and silica, and SiO in the silicon micropowder₂The content is more than 98 percent, the screen residue with the granularity of 325 meshes is less than or equal to 3 percent, and the water content is less than or equal to 0.25 percent.

According to the fruit and vegetable preservative glue, preferably, the silicon micropowder is a silver-loaded, copper-loaded or zinc-loaded composite material.

According to the fruit and vegetable preservative glue, preferably, the average pore diameter of the opal is 5-15nm, and the specific surface area is 50-120m²Per g, pore volume of 0.1-0.2cm³/g。

According to the fruit and vegetable preservative glue, preferably, amorphous SiO in the opal₂The content is more than 80 percent, the screen residue with the granularity of 325 meshes is less than or equal to 3 percent, and the water content is less than or equal to 1.0 percent.

According to the fruit and vegetable preservative gum, preferably, the zeolite is at least one selected from natural mordenite, clinoptilolite and stilbite, the pore diameter is less than 2nm, and exchangeable alkali metal ions and alkaline earth metal ions are contained in pore channels.

The second aspect of the invention provides a preparation method of fruit and vegetable preservative glue, which comprises the following steps:

(1) drying bentonite, opal, zeolite and lime at a temperature below 150 deg.C;

(2) mixing the silicon micro powder with the dried and cooled bentonite, the dried and cooled opal, the zeolite and the lime to obtain fresh-keeping powder;

(3) adding starch into water, stirring for 10-50 minutes, adding caustic soda, stirring for 1-6 minutes to prepare a carrier, adding starch into water, stirring for 10-50 minutes, adding the obtained carrier, borax, adhesive, stabilizer and preservative powder, and stirring for 30-70 minutes again.

The fruit and vegetable preservative glue is safe, has no toxic or side effect, and can be used for preparing corrugated paper for fruit and vegetable preservation. The fruit and vegetable preservative glue has excellent humidity regulating, adsorbing, antibacterial and mildew removing functions, can balance and regulate the air humidity in a closed space or a packaging box, adsorb mycotoxin and purify toxic gases, meets the technical requirements of high-quality fruit and vegetable preservatives, and can remarkably prolong the quality guarantee period of fresh fruits and vegetables.

The fruit and vegetable preservative glue can be used as glue in the preparation process of corrugated boards, and the corrugated boards obtained by the method can be further prepared into fruit and vegetable packaging cartons and the like. Compared with the common glue, the fruit and vegetable preservative glue contains specific mineral components, so that the preservation performance of the prepared carton is enhanced. In a preferred embodiment, the preservative gum also has enhanced bacteriostatic and bactericidal effects, particularly against mold fungi causing deterioration and rot of fruits and vegetables, such as Penicillium italicum, Penicillium digitatum, Penicillium viridis, Penicillium leucotrichum, and the like.

Drawings

FIG. 1 is an appearance diagram of the pear taken out from the freezer after 9 days of preservation in different cartons. Test site: beijing New Yokou, 11 months in 2018.

Fig. 2 appearance of mangos after 6 days of storage in different cartons. Third, the effect is achieved after the carton is stored for 6 days after the picking.

Fig. 3 is an appearance diagram of bananas after being stored for 5 days in different cartons. Test site: shandong Shouguang agricultural product base, 5 months in 2019.

Fig. 4 is an appearance diagram of the pickled peppers stored in different cartons after 10 days. Test site: beijing cloud base, 7 months in 2019.

Fig. 5 is an external view of grapes stored in different cartons after 10 days of storage. Test site: beijing cloud base, 7 months in 2019.

Fig. 6 is an external view of peaches after 7 days storage in different cartons. Test site: beijing pinggu, 7 months in 2019.

Fig. 7 is an external view of tomatoes after being stored in different cartons for 15 days. Test site: beijing print group for 2019 months 6.

Detailed Description

Reference will now be made in detail to various exemplary embodiments of the invention, the detailed description should not be construed as limiting the invention but as a more detailed description of certain aspects, features and embodiments of the invention.

It is to be understood that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. Further, for numerical ranges in this disclosure, it is understood that the upper and lower limits of the range, and each intervening value therebetween, is specifically disclosed. Every smaller range between any stated value or intervening value in a stated range and any other stated or intervening value in a stated range is encompassed within the invention. The upper and lower limits of these smaller ranges may independently be included or excluded in the range.

Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Although only preferred methods and materials are described herein, any methods and materials similar or equivalent to those described herein can be used in the practice or testing of the present invention. All documents mentioned in this specification are incorporated by reference herein for the purpose of disclosing and describing the methods and/or materials associated with the documents. In case of conflict with any incorporated document, the present specification will control. Unless otherwise indicated, "%" is percent by weight.

[ fruit and vegetable preservative glue ]

The invention provides a fruit and vegetable preservative glue, which is prepared from raw materials comprising 70-90 parts by weight of preservative powder, 450 parts by weight of starch, 2-4 parts by weight of borax, 3.5-5.5 parts by weight of caustic soda, 7-9 parts by weight of adhesive, 3.4-5.5 parts by weight of stabilizer and 650 parts by weight of water in an amount of 450-650 parts by weight.

In the invention, the amount of the starch is generally 350-450 parts by weight, preferably 380-400 parts by weight. The starch may be corn starch, wheat starch, rice starch, potato starch, etc.

The fresh-keeping powder of the invention comprises 40-60 parts by weight of bentonite, 20-30 parts by weight of silicon micropowder, 10-20 parts by weight of opal, 5-15 parts by weight of zeolite and 2-10 parts by weight of lime. The fresh-keeping powder is an inorganic mineral composite material based on bentonite, wherein the bentonite is a main component, and the content of the bentonite is the largest in all the components. Generally, the content of bentonite is 40 to 60 parts by weight, preferably 45 to 55 parts by weight, more preferably 50 to 55 parts by weight. The larger the content of bentonite is, the more the viscosity tends to be high, which is disadvantageous for preservation. If the content of bentonite is smaller, the molding is not facilitated. Preferably, the bentonite is sodium bentonite, which is a clay mineral with a layered crystal structure consisting of two layers of silica tetrahedrons and one layer of aluminous octahedrons. More preferably, the layers of the layered crystals of bentonite contain exchangeable alkali metal and alkaline earth metal ions. Also preferably, the bentonite according to the invention has a montmorillonite content of more than 80%, preferably more than 85%, more preferably more than 90%. The granularity of the bentonite is 200 meshes, the screen residue is less than or equal to 3 percent, and the water content is less than or equal to 5 percent.

The content of the fine silica powder in the refreshing powder of the present invention is generally 20 to 30 parts by weight, preferably 25 to 30 parts by weight, more preferably 28 to 30 parts by weight. The fine silica powder of the present invention is preferably a powder processed from at least one raw material selected from the group consisting of natural powder quartz, quartzite and silica. SiO in silica micropowder₂The content generally needs to be more than 98%. The silicon micropowder can disperse cohesive components such as bentonite in the material.

Preferably, the silica fume carries silica fume of a metal such as silver, copper or zinc. The silicon powder loaded with metal can greatly enhance the fruit and vegetable fresh-keeping powder and the sterilization effect of the preservative glue prepared from the fruit and vegetable fresh-keeping powder. The invention increases the surface area of silver by loading the silver and other metals on the surface of the silicon micropowder, so that the release concentration of the silver reaches the bactericidal concentration, and the consumption of the silver is greatly reduced. The size of the particle size affects the rate of silver release. Preferably, the granularity of the silicon micropowder requires that the 325-mesh screen residue is less than or equal to 3 percent.

In an exemplary embodiment, the micro-silica powder is loaded with metal by the following method: soaking the silicon micropowder in 4-10% hydrofluoric acid water solution for 2-10 min, preferably 2-5 min, and then soaking in copper sulfate solution at 60-80 ℃ for 30-40 min; then placing the mixture in an oven at the temperature of 240-340 ℃ for 40-50 minutes; then heating the silicon micropowder in a solution containing silver ions, such as a tartaric acid solution of silver nitrate, to 60-80 ℃, adding citric acid, and standing for 50-80 minutes; then dipping the silicon micropowder in ethanol solution containing silver nitrate for 4-5h, and sequentially passing through N at 400-₂And H₂And (4) airflow reduction is carried out for 20-110 minutes, and the silicon micro powder bearing the metal silver is obtained.

In the present invention, the content of the opal is generally 10 to 20 parts by weight, preferably 12 to 18 parts by weight, more preferably 15 to 16 parts by weight. Preferably, the opal of the present invention is a light shale processed powder composed of fine-grained opal, the main mineral component being amorphous silica and the main chemical component being SiO₂Has developed nano-scale micropores, a mesoporous structure (average pore diameter of 5-15 nm), and a high specific surface area (50-120 m)²(g) large pore volume (0.1-0.2 cm)³And/g) has good moisture absorbing and releasing performance and toxic and harmful gas absorbing performance.

In the present invention, the content of the zeolite is generally 5 to 15 parts by weight, preferably 6 to 12 parts by weight, more preferably 5 to 10 parts by weight. Preferably, the zeolite is selected from at least one of natural mordenite, clinoptilolite and stilbite, and has a pore diameter of less than 2nm and contains exchangeable alkali metal and alkaline earth metal ions in the pore channel.

In the present invention, the content of lime is generally 2 to 10 parts by weight, preferably 5 to 8 parts by weight, more preferably 6 to 8 parts by weight. Preferably, the lime of the present invention is a lime produced by calcining and digesting limestone whose main chemical component is Ca (OH)₂The powder material is also called ash calcium powder. The lime of the invention is a weak base and has the functions of adjusting the pH value of the fresh-keeping powder, absorbing moisture, drying, sterilizing, preventing mildew and the like.

In certain embodiments, the dusting powder of the invention further comprises nano titanium dioxide. In the case of containing nano titanium dioxide, the bactericidal effect can be improved. The preservative glue is preferably used in combination with ultraviolet sterilization.

[ production method ]

The second aspect of the invention provides a preparation method of preservative glue, which comprises the steps of drying the raw materials of the components in the formula, weighing the raw materials of the components according to the mass ratio, mixing, uniformly mixing, discharging and packaging. In an exemplary method of preparation, it comprises the steps of:

(1) drying bentonite, opal, zeolite and lime at a temperature below 150 deg.C;

(2) mixing the silicon micropowder with the dried and cooled bentonite, the dried and cooled opal, the zeolite and the lime;

(3) adding starch into water, stirring for 10-50 minutes, adding caustic soda, stirring for 1-6 minutes to prepare a carrier, adding starch into water, stirring for 10-50 minutes, adding the obtained carrier, borax, adhesive, stabilizer and preservative powder, and stirring for 30-70 minutes again.

Optionally, the silica micropowder and the nano titanium dioxide are mixed with bentonite, opal, zeolite and lime after drying and cooling in step (2).