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An edible fresh-keeping film-coating agent for decreasing fruit drop, and preparation method thereof

A coating agent and edible technology, applied in the field of edible fresh-keeping coating agent, can solve the problems of fruit respiration and external bacteria, and achieve the effects of reducing the invasion of pathogenic bacteria, reducing the fruit drop rate and increasing the ratio.

Inactive Publication Date: 2007-08-01
张松岳
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] 2. The effect of fruit respiration
[0005] 3. The influence of external bacteria

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Using corn gluten as the basic material, mix 500g corn gluten with 40g glycose fatty acid lipid to emulsify and dissolve the corn gluten, then add 150g phytic acid, 200g glycine, 350g Tween-8 and 8760g water, put the mixture in a water bath at 80°C Heating, at the same time, the mixed solution is stirred at a speed of 6000 rpm in the stirrer, and the stirring time is 15 minutes to ensure uniform stirring. During the stirring process, pass through a 100-mesh sieve to eliminate air bubbles, which can reduce the fruit drop rate. Edible fresh-keeping coating agent.

[0027] By coating the edible fresh-keeping coating agent described in this embodiment on the fruit surface, a layer of protective film is formed on the fruit surface, and the fruit and vegetables are separated from the external environment, which can effectively inhibit the amount of ethylene synthesized by the fruit itself, And reduce the effect of fruit on the O in the environment 2 absorption and CO in frui...

Embodiment 2

[0029] Using corn gluten as the basic material, mix 1000g corn gluten with 50g glycose fatty acid lipid to emulsify and dissolve the corn gluten, then add 250g phytic acid, 100g glycine, 200g Tween-8 and 8400g water, put the mixture in a water bath at 80°C Heating, at the same time, the mixed solution is stirred at a speed of 6000 rpm in the stirrer, and the stirring time is 15 minutes to ensure uniform stirring. During the stirring process, pass through a 100-mesh sieve to eliminate air bubbles, which can reduce the fruit drop rate. Edible fresh-keeping coating agent.

[0030] By coating the edible fresh-keeping coating agent described in this embodiment on the fruit surface, a layer of protective film is formed on the fruit surface, and the fruit and vegetables are separated from the external environment, which can effectively inhibit the amount of ethylene synthesized by the fruit itself, And reduce the effect of fruit on the O in the environment 2 absorption and CO in fru...

Embodiment 3

[0032] Using corn gluten as the basic material, mix 700g corn gluten with 30g glycose fatty acid lipid to emulsify and dissolve the corn gluten, then add 200g phytic acid, 350g glycine, 80g Tween-8 and 8640g water, put the mixture in a water bath at 80°C Heating, at the same time, the mixed solution is stirred at a speed of 6000 rpm in the stirrer, and the stirring time is 15 minutes to ensure uniform stirring. During the stirring process, pass through a 100-mesh sieve to eliminate air bubbles, which can reduce the fruit drop rate. Edible fresh-keeping coating agent.

[0033] By coating the edible fresh-keeping coating agent described in this embodiment on the fruit surface, a layer of protective film is formed on the fruit surface, and the fruit and vegetables are separated from the external environment, which can effectively inhibit the amount of ethylene synthesized by the fruit itself, And reduce the effect of fruit on the O in the environment 2 absorption and CO in fruit...

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PUM

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Abstract

The invention relates to an edible refreshing plastic capable of reducing fruit dropping rate. The plastic is composed of zein, mannose fatty acid ester, inositol hexaphosphoric acid, aminoacetic acid, tween-80 and water, and is prepared by the steps of: taking zein as the basic material, mixing zein with mannose fatty acid ester according to ingredient ratio to emulsify and dissolve the zein, adding inositol hexaphosphoric acid, aminoacetic acid, tween-80 and water according to ingredient ratio, heating the mixture, stirring uniformly, and removing the foams generating during the stirring process to obtain the final product. The edible refreshing plastic can reduce fruit dropping rate consumedly, and all the ingredients are edible which have no toxic pollution to the fruit.

Description

(1) Technical field [0001] The invention relates to an edible fresh-keeping coating agent capable of reducing fruit drop rate. (2) Background technology [0002] The yield of fruit has an inevitable relationship with the fruit drop rate in the later stage of fruit growth, and a high fruit drop rate means that the output will be greatly reduced. The level of fruit drop rate is mainly affected by three factors: [0003] 1. Self-synthesis of ethylene in fruit. Ethylene is a gas-phase phytohormone that promotes fruit ripening. In the later stage of fruit growth, the auxin synthesized by the fruit itself decreases, while the amount of ethylene synthesis continues to increase, resulting in the detachment of the fruit stalk and fruit drop. In addition, ethylene can also cause a large amount of water loss in the fruit, the conversion of pectin, the brittleness of the pulp plummets, and the loss of fresh flavor. The production of ethylene in the fruit is closely related to the out...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A01N25/34A01P15/00
Inventor 张松岳
Owner 张松岳
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