阅读说明：本技术 一种果蔬保鲜溶液、制备方法及包装箱 (Fruit and vegetable fresh-keeping solution, preparation method and packaging box ) 是由 陈琬 马锐 彭珍珍 叶哲 于 2021-06-24 设计创作，主要内容包括：本发明提供了一种果蔬保鲜溶液、制备方法及包装箱,所述果蔬保鲜溶液包括壳聚糖溶液、葡甘聚糖溶液、PVA溶液及甘油,各成分占总溶液的重量百分比为：壳聚糖溶液40%-70%,葡甘聚糖溶液20%-50%,PVA溶液4%-6%,其余为甘油。该配方简单,无过多添加剂,制备方法操作简单,制成的保鲜液无毒,对人体没有危害,所使用材料价格不高,获取途径方便,能有效的控制成本,可将保鲜液直接应用到瓦楞纸生产工艺中,将其涂布在瓦楞纸箱内层,形成保鲜纸箱,有效缓解了果蔬在运输和储藏过程中腐败和变质的问题。(The invention provides a fruit and vegetable fresh-keeping solution, a preparation method and a packaging box, wherein the fruit and vegetable fresh-keeping solution comprises a chitosan solution, a glucomannan solution, a PVA solution and glycerol, and the weight percentages of all the components in the total solution are as follows: 40-70% of chitosan solution, 20-50% of glucomannan solution, 4-6% of PVA solution and the balance of glycerol. The formula is simple, excessive additives are not contained, the preparation method is simple to operate, the prepared preservative solution is nontoxic and harmless to human bodies, the price of used materials is low, the acquisition way is convenient, the cost can be effectively controlled, the preservative solution can be directly applied to the corrugated paper production process and coated on the inner layer of a corrugated paper box to form a preservative paper box, and the problems of putrefaction and deterioration of fruits and vegetables in the transportation and storage processes are effectively solved.)

1. The fruit and vegetable preservation solution is characterized by comprising a chitosan solution, a glucomannan solution, a PVA solution and glycerol, wherein the weight percentages of the components in the total solution are as follows: 40-70% of chitosan solution, 20-50% of glucomannan solution, 4-6% of PVA solution and the balance of glycerol.

2. The fruit and vegetable preservation solution according to claim 1, wherein the fruit and vegetable preservation solution comprises chitosan solution, glucomannan solution, PVA solution and glycerol, and the weight percentage of each component in the total solution is as follows: 40% of chitosan solution, 50% of glucomannan solution, 4% of PVA solution and the balance of glycerol.

3. The fruit and vegetable preservation solution according to claim 1, wherein the fruit and vegetable preservation solution comprises chitosan solution, glucomannan solution, PVA solution and glycerol, and the weight percentage of each component in the total solution is as follows: 70% of chitosan solution, 20% of glucomannan solution, 6% of PVA solution and the balance of glycerol.

4. The fruit and vegetable preservation solution according to claim 1, wherein the fruit and vegetable preservation solution comprises chitosan solution, glucomannan solution, PVA solution and glycerol, and the weight percentage of each component in the total solution is as follows: 55% of chitosan solution, 35% of glucomannan solution, 5% of PVA solution and the balance of glycerol.

5. The method for preparing the fruit and vegetable fresh-keeping solution according to any one of claims 1 to 4, wherein the fruit and vegetable fresh-keeping solution is prepared by the following steps: firstly, preparing chitosan solution from chitosan powder and acetic acid; then, preparing glucomannan solution from glucomannan powder and distilled water; then, putting the PVA particles into distilled water, stirring the mixture by using a magnetic stirrer under the condition of normal temperature sealing, then putting the mixed solution into a water bath kettle for stirring, and cooling the mixed solution to the normal temperature to form a PVA solution; and finally, adding the glucomannan solution and the PVA solution into the chitosan solution, adding glycerol serving as a humectant, and stirring until the mixture is completely mixed to form the fruit and vegetable fresh-keeping solution.

6. The method for preparing the fruit and vegetable fresh-keeping solution according to claim 5, wherein the stirring time of the magnetic stirrer is 0.5 h.

7. The method of claim 6, wherein the temperature of the water bath is 95 ℃.

8. A packaging box for applying the fruit and vegetable preservation solution as claimed in any one of claims 1-4, wherein the fruit and vegetable preservation solution is applied to the inner layer of the packaging box by a coater, and the coating speed of the coater is 500 mm/min.

Technical Field

The invention belongs to the field of fruit and vegetable transportation and preservation, and particularly relates to a fruit and vegetable preservation solution, a preparation method and a packaging box.

Background

The existing fruit and vegetable fresh-keeping principle is mainly divided into three main categories of physical, chemical and biological methods, and the physical categories mainly include: low-temperature fresh keeping, modified atmosphere fresh keeping, cold sterilization fresh keeping, ozone water fresh keeping, heat treatment and ultrahigh pressure fresh keeping; the chemical products mainly comprise fresh-keeping agent, edible coating, natural extract and ethyl phenol fumigation; the biology is mainly the preservation of microbial colonies. The modern fruit and vegetable fresh-keeping technology mainly comprises an air-conditioning fresh-keeping technology, a reduced-pressure storage fresh-keeping technology, a low-dose radiation fresh-keeping technology, a coating fresh-keeping technology and a novel fresh-keeping agent fresh-keeping technology, wherein the air-conditioning fresh-keeping technology, the reduced-pressure storage fresh-keeping technology and the low-dose radiation fresh-keeping technology need a large amount of equipment, generally need to consume electric energy, have high cost and high technical difficulty and are difficult to popularize; chemical methods such as chemical bactericides have poor fresh-keeping effect and harmful residues. At present, the edible preservative has complex formula, strict preparation process requirement, more edible additives and higher cost, and is not beneficial to popularization and use. The coating method in the existing market is to directly coat the fresh-keeping liquid on the surface of the fruits and vegetables to form a fresh-keeping film, and the evaporation of water in the fruits and vegetables is prevented through the film, but the method causes the fresh-keeping liquid to be directly contacted with the fruits and vegetables, so that some consumers are worried about.

Disclosure of Invention

The invention aims to provide a fruit and vegetable fresh-keeping solution, a preparation method and a packaging box, and aims to solve the problems of putrefaction and deterioration of fruits and vegetables in the transportation and storage processes.

The invention is realized in such a way that the fruit and vegetable fresh-keeping solution comprises a chitosan solution, a glucomannan solution, a PVA solution and glycerol, and the weight percentages of all the components in the total solution are as follows: 40-70% of chitosan solution, 20-50% of glucomannan solution, 4-6% of PVA solution and the balance of glycerol.

The further technical scheme of the invention is as follows: the fruit and vegetable fresh-keeping solution comprises a chitosan solution, a glucomannan solution, a PVA solution and glycerol, and the weight percentage of each component in the total solution is as follows: 40% of chitosan solution, 50% of glucomannan solution, 4% of PVA solution and the balance of glycerol.

The further technical scheme of the invention is as follows: the fruit and vegetable fresh-keeping solution comprises a chitosan solution, a glucomannan solution, a PVA solution and glycerol, and the weight percentage of each component in the total solution is as follows: 70% of chitosan solution, 20% of glucomannan solution, 6% of PVA solution and the balance of glycerol.

The further technical scheme of the invention is as follows: the fruit and vegetable fresh-keeping solution comprises a chitosan solution, a glucomannan solution, a PVA solution and glycerol, and the weight percentage of each component in the total solution is as follows: 55% of chitosan solution, 35% of glucomannan solution, 5% of PVA solution and the balance of glycerol.

The invention also aims to provide a preparation method of the fruit and vegetable fresh-keeping solution, which is prepared by the following steps: firstly, preparing chitosan solution from chitosan powder and acetic acid; then, preparing glucomannan solution from glucomannan powder and distilled water; then, putting the PVA particles into distilled water, stirring the mixture by using a magnetic stirrer under the condition of normal temperature sealing, then putting the mixed solution into a water bath kettle for stirring, and cooling the mixed solution to the normal temperature to form a PVA solution; and finally, adding the glucomannan solution and the PVA solution into the chitosan solution, adding glycerol serving as a humectant, and stirring until the mixture is completely mixed to form the fruit and vegetable fresh-keeping solution.

The further technical scheme of the invention is as follows: the stirring time of the magnetic stirrer is 0.5 h.

The further technical scheme of the invention is as follows: the temperature of the water bath was 95 ℃.

The invention also aims to provide the packing box coated with the fruit and vegetable fresh-keeping solution, wherein the fruit and vegetable fresh-keeping solution is coated on the inner layer of the packing box by utilizing a coating machine, and the coating speed of the coating machine is 500 mm/min.

The invention has the beneficial effects that: the formula is simple, excessive additives are not contained, the preparation method is simple to operate, the prepared preservative solution is nontoxic and harmless to human bodies, the price of used materials is low, the acquisition way is convenient, the cost can be effectively controlled, the preservative solution can be directly applied to the corrugated paper production process and coated on the inner layer of a corrugated paper box to form a preservative paper box, and the problems of putrefaction and deterioration of fruits and vegetables in the transportation and storage processes are effectively solved.

Detailed Description

In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments.

The invention provides a fruit and vegetable fresh-keeping solution, which comprises a chitosan solution, a glucomannan solution, a PVA solution and glycerol, wherein the weight percentage of each component in the total solution is as follows: 40-70% of chitosan solution, 20-50% of glucomannan solution, 4-6% of PVA solution and the balance of glycerol.

Preferably, the fruit and vegetable fresh-keeping solution comprises a chitosan solution, a glucomannan solution, a PVA solution and glycerol, and the weight percentage of each component in the total solution is as follows: 40% of chitosan solution, 50% of glucomannan solution, 4% of PVA solution and the balance of glycerol.

Preferably, the fruit and vegetable fresh-keeping solution comprises a chitosan solution, a glucomannan solution, a PVA solution and glycerol, and the weight percentage of each component in the total solution is as follows: 70% of chitosan solution, 20% of glucomannan solution, 6% of PVA solution and the balance of glycerol.

Preferably, the fruit and vegetable fresh-keeping solution comprises a chitosan solution, a glucomannan solution, a PVA solution and glycerol, and the weight percentage of each component in the total solution is as follows: 55% of chitosan solution, 35% of glucomannan solution, 5% of PVA solution and the balance of glycerol.

The invention also provides a preparation method of the fruit and vegetable fresh-keeping solution, and the fruit and vegetable fresh-keeping solution is prepared by the following steps: firstly, preparing chitosan solution from chitosan powder and acetic acid; then, preparing glucomannan solution from glucomannan powder and distilled water; then, putting the PVA particles into distilled water, stirring the mixture by using a magnetic stirrer under the condition of normal temperature sealing, then putting the mixed solution into a water bath kettle for stirring, and cooling the mixed solution to the normal temperature to form a PVA solution; and finally, adding the glucomannan solution and the PVA solution into the chitosan solution, adding glycerol serving as a humectant, and stirring until the mixture is completely mixed to form the fruit and vegetable fresh-keeping solution.

Preferably, the stirring time of the magnetic stirrer is 0.5 h.

Preferably, the temperature of the water bath is 95 ℃.

The invention also provides a packaging box coated with the fruit and vegetable fresh-keeping solution, wherein the fruit and vegetable fresh-keeping solution is coated on the inner layer of the packaging box by utilizing a coating machine, and the coating speed of the coating machine is 500 mm/min.

The invention provides a fruit and vegetable fresh-keeping solution capable of being coated on the inner layer of a corrugated case, main materials of the solution are chitosan powder and glucomannan powder, the solution is prepared by adopting a mixing method, the prepared solution is nontoxic, the harm to human bodies can not be caused even if the prepared solution is remained on fruits and vegetables, the spoilage and deterioration conditions of the fruits and vegetables in a packing box can be effectively relieved, the fresh-keeping time is prolonged, and the satisfaction degree of customers is improved.

The preparation and coating process of the fruit and vegetable fresh-keeping solution provided by the invention is illustrated by two examples:

the first embodiment is as follows:

preparing chitosan powder and acetic acid with the concentration of 1% into a chitosan solution with the concentration of 0.5%; mixing glucomannan powder with distilled water to obtain 0.5% glucomannan solution; the PVA particles were formulated with distilled water into a 4% PVA solution: putting 4g of PVA particles into 96g of distilled water, stirring for 0.5h by using a magnetic stirrer under the condition of normal temperature sealing, then putting the mixed solution into a water bath kettle at 95 ℃ for stirring, and cooling to normal temperature to form a PVA solution; 100ml of glucomannan solution and 12ml of PVA solution are added into 80ml of chitosan solution, 8ml of glycerol is added as a humectant, and the mixture is stirred until the mixture is completely mixed to form the fresh-keeping solution. And finally, uniformly coating the preservative solution on the inner layer of the corrugated case by using a coating machine (the coating speed is 500 mm/min).

Example two:

preparing chitosan powder and acetic acid with the concentration of 1% into a chitosan solution with the concentration of 1%; mixing glucomannan powder with distilled water to obtain 1.5% glucomannan solution; the PVA particles were formulated with distilled water to a concentration of 5% PVA solution: firstly, placing 5g of PVA particles in 95g of distilled water, stirring for 0.5h by using a magnetic stirrer under the condition of normal temperature sealing, then placing the mixed solution in a water bath kettle at 95 ℃ for stirring, and cooling to normal temperature to form a PVA solution; adding 60ml of glucomannan solution and 12ml of PVA solution into 120ml of chitosan solution, adding 8ml of glycerol as a humectant, and stirring until the mixture is completely mixed to form the fresh-keeping solution. The preservative solution is uniformly coated on the inner layer of the corrugated case by using a coating machine (the coating speed is 500 mm/min).

The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents and improvements made within the spirit and principle of the present invention are intended to be included within the scope of the present invention.