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Preparation method for honey peach fresh-keeping emulsion and application of honey peach fresh-keeping emulsion
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A peach and emulsion technology, which is applied in the direction of protecting fruits/vegetables with a coating protective layer, can solve the problems that peaches are not suitable for fresh-keeping, and achieve the effect of extending the fresh-keeping period, extending the shelf life, and extending the storage period
Inactive Publication Date: 2012-05-23
JIANGXI MASHAN CHEM
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Summary
Abstract
Description
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Application Information
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Problems solved by technology
[0006] Peach is a kind of fruit with thin skin, soft fruit and hairy surface. Conventional fruit coating agent is not suitable for fresh-keeping peach
Method used
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Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0025] The recipe of Peach Preservative Lotion:
[0026] (1) Rice Bran Wax 100g
[0027] (2) 40 grams of beeswax
[0028] (3) Palm oil 10g
[0029] (4) Span 60 3 grams
[0030] (5) Tween 60 5g
[0031] (6) Monoglyceride 2 grams
[0032] (7) Borax 10 grams
[0033] (8) Sodium benzoate 5 grams
[0034] (9) 835 grams of water
[0035] (1), (2), (3), (4), (5) and (6) were eutectic (oil phase) at 70°C, and (7), (8) were added to (9) and preheated to 75°C ℃ (water phase), under stirring, slowly drop the water phase into the oil phase, speed up the stirring until the phase inversion point, and when the color turns to milky white, add the remaining water phase to the oil phase at one time, stir well, move to high-speed mashing The mixer was stirred for about 4 minutes at a speed of 8000 rpm.
[0036] When the temperature drops to about 35°C, use a 60-mesh stainless steel wire mesh to filter out impurities to make a stable emulsion.
[0037] Select 6 unripe peaches and divide...
Embodiment 2
[0040] formula:
[0041] 100g wood wax
[0042] epoxidized soybean oil 10g
[0043] Span 20 2 grams
[0044] Tween 80 3 grams
[0045] Sodium Lauryl Sulfate 2g
[0046] Sodium acetate 3 grams
[0047] Sodium Propionate 3 g
[0048] water 877g
[0049] Make emulsion technology with embodiment 1.
[0050] The dip-coated peaches are compared with the blank group, and the temperature is 30-35°C. The fresh-keeping period of the treatment group is 10-12 days, and the fresh-keeping period of the blank group is 3-5 days.
Embodiment 3
[0052] formula:
[0053] Palm wax 100g
[0054] Insect wax 10g
[0055] 10g food grade white oil
[0056] Glyceryl Triacetate 3 g
[0057] Sodium stearate 3 grams
[0058] Monoglycerides 3 grams
[0059] Tween 20 5g
[0060] Potassium sorbate 3 g
[0061] water 863 grams
[0062] Prepare the emulsion by the same process as in Example 1.
[0063] Dip-coated peaches are kept at 25-30°C. The fresh-keeping period of the treatment group is 12-15 days, and the fresh-keeping period of the blank group is 5-7 days.
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Abstract
The invention discloses a preparation method for honey peach fresh-keeping emulsion and application of the honey peach fresh-keeping emulsion, and belongs to the technical field of fruit fresh-keeping. The honey peach fresh-keeping emulsion is prepared from biological wax serving as a base material, and a softener, a surfactant, a preservative and water serving as auxiliary materials by a specific process, and is used for coating honey peaches to prolong the storage life and the shelf life of the honey peaches effectively; the prepared aqueous emulsion is used for keeping the freshness of picked fresh honey peaches; because the aqueous emulsion has good bioaffinity, the aqueous emulsion can penetrate the fuzz to infiltrate the surfaces of the honey peaches in the dip-coating or spraying process and is quickly air-dried under natural condition to form a thin film layer on the surfaces of the honey peaches; and in the process that the honey peaches are ripened, ethylene gases released can penetrate the thin film layer for discharge, while water molecules difficultly penetrate the thin film for discharge due to polarity; therefore, the honey peach fresh-keeping emulsion can maintain normal breath of the honey peaches, prevent a great deal of water content from losing, achieve the effect of prolonging the refreshing time and the shelf life, and preserve the honey peaches for 10 to15 days, and for 18 days maximally under conventional conditions, while the shelf life of the unprocessed honey peaches is less than 7 days.
Description
technical field [0001] A preparation method and application of a fresh-keeping emulsion for peaches is a special method for keeping fresh-keeping peaches. The water-based emulsion with biological wax as the base material is used to coat the surface of peaches to prolong the fresh-keeping period and shelf life of peaches. The utility model belongs to the technical field of fruit preservation. Background technique [0002] Peach is originally produced in my country, with various types, strong adaptability, early fruit and quick effect; and peach fruit is gorgeous, sweet and juicy, delicious flavor, rich in nutrition. It is one of the main fresh fruits in the world, and it is deeply loved by Chinese people. And widely cultivated. [0003] my country is the largest peach producing country in the world, with a total area of nearly 500,000 hectares and an annual output of 3.8 million tons. Peach is an important economic crop and the main seasonal fresh fruit in my country. The ...
Claims
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Application Information
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