Coating for fruit bagging and preparation method thereof
A technology for bagging and fruit, applied in wax coatings, coatings, protein coatings, etc., can solve problems such as poor light transmission performance, affecting bagging, and adverse health, and achieve strong waterproof performance and good light transmission performance. Effect
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Embodiment 1
[0018] A coating for fruit bagging is composed of the following formula components in parts by mass: 6-8 parts of guar gum, 10-20 parts of soybean protein isolate, 14-18 parts of emulsified paraffin, 3-5 parts of calcium stearate, two Silicon oxide 5-15 parts, Tween 2-4 parts, potassium chloride 4-6 parts, liquid chlorine dioxide 6-8 parts, ammonium hydroxide 6-10 parts, defoamer 1-3 parts, water-soluble fluorine Compound resin 20-40 parts, hydrogen peroxide 20-30 parts.
Embodiment 2
[0020] A coating for fruit bagging is composed of the following formula components in parts by mass: 6 parts of guar gum, 10 parts of soybean protein isolate, 14 parts of emulsified paraffin, 3 parts of calcium stearate, 5 parts of silicon dioxide, and 2 parts of Tween 4 parts of potassium chloride, 6 parts of liquid chlorine dioxide, 6 parts of ammonium hydroxide, 1 part of defoamer, 20 parts of water-soluble fluoride resin, and 20 parts of hydrogen peroxide.
Embodiment 3
[0022] A coating for fruit bagging is composed of the following formula components in parts by mass: 7 parts of guar gum, 15 parts of soybean protein isolate, 16 parts of emulsified paraffin, 4 parts of calcium stearate, 10 parts of silicon dioxide, 3 parts of Tween 5 parts, potassium chloride 5 parts, liquid chlorine dioxide 7 parts, ammonium hydroxide 8 parts, defoamer 2 parts, water-soluble fluoride resin 30 parts, hydrogen peroxide 25 parts.
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