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Shellac fresh keeping fruit wax and its preparation method

A fruit wax and shellac technology, which is used in the preservation of fruits and vegetables, protection of fruits/vegetables with a protective layer, food preservation, etc. Convenience and simplicity, the effect of maintaining fruit quality and improving fruit quality

Inactive Publication Date: 2007-10-17
SHANGHAI JIAO TONG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The formula of the wax solution is relatively complicated, the emulsification requirements are high, and the relative cost is relatively high

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Make 2 kilograms of wax liquid, its proportioning is as follows: dewaxing bleaching shellac 14%; Ammonia 2.99%; Polydimethylsiloxane 0.01%; Water 83%.

[0020] Weigh 280 grams of dewaxed bleached shellac, 59.8 ml of ammonia (concentration 25%), 1660 ml of water, and 0.2 gram of polydimethylsiloxane. First, dilute 59.8ml of ammonia water with 1660ml of water, heat it to 60-80°C in a water bath, add 280 grams of dewaxed bleached shellac directly into the diluted ammonia water, stir until the shellac component is dissolved, then filter to remove undissolved substances. Add 0.2 g of polydimethylsiloxane, and stir to mix. Put the crude wax liquid overnight and filter again to obtain about 2 kilograms of shellac fresh-keeping fruit wax. It can be used to dip and coat about 200 kg of huanghuali.

[0021] First, 200 kilograms of Huanghua pears with a monomer weight of about 500 grams are washed with tap water and dried in the air. In order to speed up the drying speed, an el...

Embodiment 2

[0024] Make 2 kilograms of wax liquid, its proportioning is as follows: dewaxed bleaching shellac 20%; Ammonia 4.99%; Polydimethylsiloxane 0.01%; Water 75%.

[0025] Weigh 400 grams of dewaxed bleached shellac, 99.8 ml of ammonia (25 percent concentration), 1500 ml of water, and 0.2 gram of polydimethylsiloxane. First, dilute 99.8ml of ammonia water with 1500ml of water, heat it to 60-80°C in a water bath, add 400 grams of dewaxed bleached shellac directly into the diluted ammonia water, stir until the shellac component is dissolved, then filter to remove undissolved substances. Add 0.2 g of polydimethylsiloxane, and stir to mix. Put the crude wax liquid overnight and filter again to obtain about 2 kilograms of shellac fresh-keeping fruit wax. Can be used to dip coat approximately 200 kg of apples.

[0026] 200 kilograms of apples with a single weight of about 500 grams without mechanical damage and pests and diseases were washed with tap water and dried. In order to speed ...

Embodiment 3

[0029] Make 2 kilograms of wax liquid, its proportioning is as follows: dewaxed bleached shellac 10%; Ammonia 4.995%; Polydimethylsiloxane 0.005%; Water 85%.

[0030] Weigh 200 grams of dewaxed bleached shellac, 99.9 ml of ammonia (concentration 25%), 1700 ml of water, and 0.1 gram of polydimethylsiloxane. First, dilute 99.9ml of ammonia water with 1700ml of water, heat it to 60-80°C in a water bath, add 200 grams of dewaxed bleached shellac directly into the diluted ammonia water, stir until the shellac components are dissolved, then filter to remove undissolved substances. Add 0.1 g of polydimethylsiloxane, and stir to mix. Put the crude wax liquid overnight and filter again to obtain about 2 kilograms of shellac fresh-keeping fruit wax. It can be used to dip-coat about 200 kg of Cuiguan pears.

[0031] 200 kilograms of Cuiguan pears with a unit weight of about 600 grams without mechanical damage and pests and diseases were washed with tap water and dried. In order to spe...

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PUM

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Abstract

A shellac fresh keeping fruit wax and its preparation method used for food engineering technology field. The components and weight ratio of the said shellac fresh keeping fruit wax of the present invention is: dewaxing bleached shellac 10 to 20 percent, ammonia 2 to 5 percent, poly (dimethylsiloxane) 0.005 to 0.01 percent, water 75 to 85 percent; quantifying and mixing water and ammonia according to the said ratio firstly to obtain the dilute ammonia, and then heating the dilute ammonia to 60 to 80 DEG C, putting the dewaxing bleached shellac into the dilute ammonia, processing the first time stirring, and then filtering first time, filtering out of the undissolved materials, adding poly (dimethylsiloxane) according to the said ratio and mixing, to obtain the crude liquid wax, keeping the crude wax liquid overnight, and filtering again, getting the shellac fresh keeping fruit wax. Spraying or soaking coating the shellac fresh keeping fruit wax of the present invention on the surface of fruits and vegetables to form fresh keeping film, increasing the gloss of the fruits surface.

Description

technical field [0001] The invention relates to a fresh-keeping product in the technical field of food engineering and a preparation method thereof, in particular to shellac fresh-keeping fruit wax and a preparation method thereof. Background technique [0002] Fresh fruit has a short shelf life and a concentrated harvest period, resulting in low selling prices for domestic fruits during the harvest period. Coupled with the poor storage conditions of domestic fruit, post-harvest rot is common, causing great losses to fruit farmers and seriously affecting economic benefits. The postharvest storage technology of fruit has become the bottleneck of the development of fruit planting industry in my country. The traditional fresh fruit storage method is through low-temperature refrigeration, but there are problems such as the rapid loss of the original fruit color, taste, and nutritional components during the storage process. The basic purpose of coating edible fruit wax on the f...

Claims

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Application Information

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IPC IPC(8): A23B7/16A23B7/153A23B7/154A23B7/157
Inventor 周然李云飞莫云
Owner SHANGHAI JIAO TONG UNIV
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