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Fruit coating preservative and preparation method thereof

A technology of preservatives and fruits, which is applied in the fields of preservation of fruits and vegetables, protection of fruits/vegetables with a coating protective layer, food preservation, etc. It can solve the problems of reducing film barrier properties, single function of preservatives, and insignificant preservation effect, etc., to achieve The effects of improving barrier properties, improving solvent evaporation, and shortening the time for cross-linking and film formation between polymers

Active Publication Date: 2015-11-18
YUNNAN SHENBOYUAN BIOLOGICAL TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Although the above-mentioned fruit preservatives are beneficial to prolong the fresh-keeping time of fruits, there are still some technical defects: 1) The safety of the substances used in the 1st, 2nd and 3rd categories of preservatives is questionable; 2) the 4th category of preservatives The material used is basically a hydrophilic film-forming material, which not only has a slow film-forming time, but also is not water-resistant. After the film is formed, it is easy to stick to each other and reduce the barrier property of the film; Not obvious

Method used

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  • Fruit coating preservative and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0021] Example 1: 85.7 kg of 85% alcohol, 2 kg of ethyl cellulose, 5 kg of shellac, 7 kg of polyvinylpyrrolidone, 0.1 kg of triacetin, 0.1 kg of apocynum extract and 0.1 kg of ascorbyl palmitate were put into kneading Mixing in the machine, after mixing for 10 minutes, static swelling for 30 minutes, after repeated three times, import the material into the stirring tank for full stirring, after stirring for 40 minutes, then import the material into the homogenizer, and homogenize for 30 minutes, A clear and transparent liquid was formed.

[0022] After immersing fresh apples in the above liquid for 5 seconds, take them out to dry, and put them in the cold storage. Compared with the apples that are treated with commercially available preservatives and put in the cold storage, the preservation time is increased by 42%.

Embodiment 2

[0023] Example 2: 80 kg of 95% alcohol, 9 kg of ethyl cellulose, 5.4 kg of shellac, 5 kg of polyvinylpyrrolidone, 0.5 kg of glycerol triacetate, 0.05 kg of apocynum extract and 0.05 kg of ascorbyl palmitate were put into kneading Mixing in the machine, after mixing for 15 minutes, static swelling for 40 minutes, after repeated three times, import the material into the stirring tank for full stirring, after stirring for 60 minutes, then import the material into the homogenizer, and homogenize for 30 minutes, A clear and transparent liquid was formed.

[0024] Immerse the fresh pears in the above liquid for 3 seconds, take them out to dry, and put them in the cold storage. Compared with the pears treated with commercially available preservatives and put in the cold storage, the preservation time is increased by 35%.

Embodiment 3

[0025] Example 3: 83.73 kg of 90% alcohol, 5 kg of ethyl cellulose, 8 kg of shellac, 3 kg of polyvinylpyrrolidone, 0.2 kg of triacetin, 0.05 kg of Apocynum extract and 0.02 kg of ascorbyl palmitate were put into kneading Mixing in the machine, after mixing for 10 minutes, static swelling for 40 minutes, after repeated three times, import the material into the stirring tank for full stirring, after stirring for 50 minutes, then import the material into the homogenizer, and homogenize for 25 minutes, A clear and transparent liquid was formed.

[0026] Spray the above liquid on the surface of fresh peaches, put them into the cold storage after drying, and compared with the peaches that are treated with commercially available preservatives and put into the cold storage, the preservation time can be increased by 30%.

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Abstract

The present invention discloses a fruit coating preservative and a preparation method thereof, belonging to the technical field of fruit preservation, particularly to a fruit coating preservative and a preparation method thereof. The fruit coating preservative is characterized by comprising the following raw materials in parts by weight: 2-9 parts of ethyl cellulose, 4-8 parts of shellacs, 3-7 parts of polyvinylpyrrolidone, 1.0-0.5 part of glyceryl triacetate, 0.03-0.1 part of apocynum extract, 0.02-0.1 part of ascorbyl palmitate and 80-90 parts of alcohol. The fruit coating preservative is prepared by material mixing, swelling, stirring and homogenizing. The coating formed on the surface of the fruits has the following advantages: the coating generating speed is fast, the coating barrier property is good, the coating is multi-functional, and the materials are high in safety.

Description

technical field [0001] The invention belongs to the technical field of fruit preservation, in particular to a fruit film preservation agent and a preparation method thereof. Background technique [0002] Fruit is rich in nutrition, rich in fructose, organic acids, vitamins, minerals, dietary fiber and active ingredients. It is an important non-staple food in people's life and plays an important role in ensuring people's health. However, the production of fruits has specific seasonality, regionality and perishability. After the fruit is harvested, it still has certain life phenomena, and produces various physiological and metabolic activities such as vigorous breathing and evaporation, thereby decomposing and consuming various nutrients. Substances release the heat generated during the respiration process, resulting in deterioration, taste, wilting, and rot of the fruit, resulting in serious economic losses during the storage and transportation of the fruit. Therefore, the p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154A23B7/16
Inventor 郑屹杨绍文阚迎
Owner YUNNAN SHENBOYUAN BIOLOGICAL TECH
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