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Preservative fruit wax containing bleached lac as well as preparation method and application thereof

A technology of bleaching shellac and fresh fruit, applied in the direction of protecting fruits/vegetables with a coating protective layer, which can solve the problems of accumulation of volatile substances, long-term luster, poor air permeability, etc., and achieve good fluidity and not easy to rise Shell, the effect of extending the shelf life

Inactive Publication Date: 2015-06-17
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But these fruit waxes are mainly high-brightness fruit waxes containing shellac or resin. Although this type of fruit wax can increase the appearance of fruits and vegetables, make the fruits produce attractive luster, reduce the weight loss of fruits and vegetables in the process of storage and transportation, and enhance their appearance. Competitiveness in the market, but the luster of fruits and vegetables after waxing cannot last long, and the air permeability of fruits and vegetables after waxing is poor, and anaerobic respiration is easy to occur. Storage at room temperature for 1-2 weeks can cause ethanol, acetaldehyde, methanol and other volatile mass accumulation of matter

Method used

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  • Preservative fruit wax containing bleached lac as well as preparation method and application thereof
  • Preservative fruit wax containing bleached lac as well as preparation method and application thereof
  • Preservative fruit wax containing bleached lac as well as preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1-8

[0039] A fresh-keeping fruit wax containing bleached shellac, which is made of the following components: bleached shellac (Yunnan Kunming Suhua Biological Technology Co., Ltd.), hydroxypropyl methylcellulose (Type E15, Zhejiang Zhongwei Pharmaceutical Co., Ltd.) ), morpholine (Germany BASF), oleic acid (Sinopharm Group Chemical Reagent Co., Ltd.), ammonia (Sinopharm Group Chemical Reagent Co., Ltd., concentration 25%-28%), sodium hydroxide (Sinopharm Group Chemical Reagent Co., Ltd.) ,Deionized water.

[0040] A fresh-keeping fruit wax containing bleached shellac, which is made by mass percentage of the following components:

[0041] Unit: mass percentage,%

[0042]

Embodiment 9

[0044] A citrus fresh-keeping fruit wax containing bleached shellac. The preparation steps include:

[0045] (1) Weigh the components according to the proportions in Examples 1-8;

[0046] (2) Adding raw materials: dissolve ammonia, morpholine, and hydroxypropyl methylcellulose (HPMC) in half of the deionized water, add them to the reactor, heat to 60°C, then add shellac, and stir for 10 min.;

[0047] (3) Add water: Accelerate the addition of the remaining deionized water during the stirring process, stir the shellac solution until it is clear, and finally cool down to obtain it.

[0048] (4) Inspection: Inspection according to quality standards;

[0049] (5) Metering packaging: The finished fruit wax can be obtained by sealing and packaging the finished product by weight.

Embodiment 10

[0051] The fruit wax prepared in Example 4 was used to wax the Wenzhou mandarin fruit (imported fruit wax Xianliang 402D and FMC890HS fruit wax as controls). After storage at room temperature 21℃ and 85% RH for 3 weeks, imported fruit wax Xianliang 402D and FMC890HS The content of ethanol and acetaldehyde in the fruit treated with fruit wax was as high as 3383.4 mg / L and 3760.5 mg / L, 24.7 mg / L and 22.5 mg / L, respectively; the internal ethanol and acetaldehyde content after the fruit treatment of the present invention were 2453.2 mg / L and 24.0mg / L. During the storage period of 3 weeks at room temperature, the brightness of the processed fruit of the present invention is not significantly different from the two imported fruit waxes. During the storage period of 3 weeks at room temperature of 21°C and 85% RH, compared with the Xianliang 402D-treated fruits, the difference in gloss, acidity and sweetness of the fruits treated by the present invention is not obvious, but the peculia...

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Abstract

The invention provides preservative fruit wax containing bleached lac as well as a preparation method and application thereof. The preservative fruit wax for fruits and vegetables is prepared by mixing bleached lac, glycerol, sodium hydroxide, oleic oil, morpholine, ammonia water, hydroxypropyl methyl cellulose and deionized water in a certain ratio and heating the mixture. By using the fruit wax to treat fruits and vegetables, fruit wax after film forming is not whitening, water-holding and preservative, good in flowability of fruit wax and hard to crust. Accumulation of substances with peculiar smells such as ethanol and acetaldehyde can be obviously reduced, the performance of prolonging the shelf life in quality maintaining aspect is superior to that of existing imported fruit wax, and the preservative fruit wax meets the environment-friendly safe demand of foods and mechanical waxing.

Description

Technical field [0001] The invention belongs to the technical field of food engineering, and specifically relates to a fresh-keeping fruit wax containing bleached shellac, as well as a preparation method and application of the fruit wax. Background technique [0002] Citrus is the world's largest fruit, and it occupies a pivotal position in the agricultural structure of the region south of the Yangtze River in my country. With the strong support of governments of various countries, it has shown steady growth in recent years, both in terms of planting area and yield. According to statistics from FAO (Food and Agriculture Organization of the United Nations), the world’s annual output of citrus in 2011 has reached 120 million tons, distributed in 135 countries and regions, and citrus accounts for 20.3% of the world’s total fruit output. [0003] my country is the world's largest producer of citrus, as well as the world's largest consumer of citrus. More than 95% of the citrus produc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/16
Inventor 程运江张立徐坤洋邓秀新
Owner HUAZHONG AGRI UNIV
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