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Fruit and vegetable fresh-keeping agent and preparation method thereof

The technology of a fruit and vegetable preservative and a silane coupling agent is applied in the field of the fruit and vegetable preservative and its preparation, and achieves the effects of enhancing the durability of a wax film, a simple preparation method and low energy consumption

Inactive Publication Date: 2014-10-08
云南省轻工业科学研究院有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Through literature search, there is no literature report for preparing fruit and vegetable preservatives with sumac wax and its kernel oil

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Example 1: The composition and mass percentage of the fruit and vegetable fresh-keeping agent are as follows: lacquer wax emulsion 20%, sumac seed kernel oil 2%, water 57.44%, ethanol 10%, nano-titanium dioxide 0.05%, propylene glycol 3%, Tween 1%, silane Joint agent (γ-aminopropyltriethoxysilane) 0.01%, chitosan 1%, acetic acid 0.5%, maltodextrin 2%, sucrose fatty acid ester 1%, glyceryl monostearate 2%; preservation The pH of the reagent is 8.0.

[0028] The preparation method steps of above-mentioned fruit and vegetable preservative are as follows:

[0029] (1) After pulverizing sumac seeds, mixing sumac seed powder with water according to the ratio of solid to liquid ratio 1:10, extracting at 70°C and stirring speed of 200r / min for 60min, extracting twice and combining the extracts, then Add ethanol with 2 times the quality of the extract to the extract to carry out alcohol precipitation, flocculation, filter, and then concentrate the filtrate to 1 / 3 of the volume...

Embodiment 2

[0035] Example 2: The composition and mass percentage of the fruit and vegetable preservative are as follows: lacquer wax emulsion 25%, sumac seed kernel oil 1%, water 62.28%, ethanol 5%, nano-titanium dioxide 0.1%, glycerin 2%, Tween 0.5%, Silane coupling agent (γ-methacryloxypropyltrimethoxysilane) 0.02%, chitosan 2%, acetic acid 0.1%, maltodextrin 1%, sucrose fatty acid ester 0.5%, monostearic acid Glyceride 0.5%; the pH of the preservative is 7.0.

[0036] The preparation method steps of above-mentioned fruit and vegetable preservative are as follows:

[0037] (1) After pulverizing sumac seeds, mixing sumac seed powder with water according to the ratio of solid to liquid ratio 1:15, extracting at 65°C and stirring speed of 50r / min for 120min, extracting three times and combining the extracts, then Add ethanol with 3 times the quality of the extract to the extract to carry out alcohol precipitation, flocculation, filter, and then concentrate the filtrate to 1 / 2 of the vo...

Embodiment 3

[0044] Example 3: The composition and mass percentage of the fruit and vegetable preservative are as follows: lacquer wax emulsion 30%, sumac seed kernel oil 0.5%, water 48.505%, ethanol 15%, nano-titanium dioxide 0.08%, glycerin 0.5%, Tween 2%, Silane coupling agent (N-(βaminoethyl)-γ-aminopropylmethyl-dimethoxysilane) 0.015%, chitosan 1.5%, acetic acid 0.3%, maltodextrin 0.5%, sucrose fatty acid 0.1% glyceryl monostearate, 1% glyceryl monostearate; the pH of the preservative is 9.5.

[0045] The preparation method steps of above-mentioned fruit and vegetable preservative are as follows:

[0046] (1) After pulverizing sumac seeds, mixing sumac seed powder with water according to the ratio of solid to liquid ratio 1:20, extracting at 90°C and stirring speed of 400r / min for 20min, extracting twice and combining the extracts, then Add ethanol with 4 times the quality of the extract to the extract to carry out alcohol precipitation, flocculation, filter, and then concentrate t...

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PUM

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Abstract

The invention discloses a fruit and vegetable fresh-keeping agent and a preparation method thereof. The fruit and vegetable fresh-keeping agent comprises the following components in percentage by mass: 20-30 percent of lacquer wax emulsion, 0.5-2 percent of toxicodendron vernicifluum seed kernel oil, 45-70 percent of water, 5-15 percent of ethanol, 0.05-0.1 percent of nanometer titanium dioxide, 0.5-3 percent of propylene glycol or glycerin, 0.5-2 percent of Tween, 0.01-0.02 percent of a silane coupling agent, 1-2 percent of chitosan, 0.1-0.5 percent of acetic acid, 0.5-2 percent of maltodextrin, 0.1-1 percent of sucrose fatty acid ester and 0.5-2 percent of glycerin monostearate. The fruit and vegetable fresh-keeping agent has the advantages of high film-forming property, good emulsifying property, high stability, and good preservation property; the glossiness and commodity of fruits and vegetables coated with the fruit and vegetable fresh-keeping agent are good, and the shelf life of the fruits and the vegetables coated with the fruit and vegetable fresh-keeping agent is prolonged.

Description

Technical field [0001] The present invention involves the field of fruit and vegetable freshness keeping processing, and specifically involves a fruits and vegetable preservation agent and their preparation methods. Background technique [0002] The production, sales and exports of fruits and vegetables in my country are very large, but in the process of transportation and storage, the loss caused by mildew reached 25%-30%, and the severe as high as 40%.Therefore, the research of fruit and vegetable freshness technology has obvious social and economic benefits, and it is also a hot spot in domestic and foreign research.In recent years, the common technologies that have been used in recent years include refrigerated, gas -tone storage, decompression storage, gas -tone packaging membrane and chemical treatment. However, these fresh -keeping technologies have high energy consumption, large investment or toxic side effects.With the development of modern fresh preservation technology,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154A23B7/157
Inventor 高正卿王忠良周力平陈勇和智明
Owner 云南省轻工业科学研究院有限公司
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