Fruit and vegetable coating antistaling agent

A technology for coating preservatives and fruits and vegetables, which is applied in the direction of protecting fruits/vegetables with a coating protective layer, which can solve the problems of complex processing technology, harmful chemical components, and poor water resistance of the coating agent, and achieve simple operation steps and high processing technology. Convenience, effect of inhibiting respiration

Inactive Publication Date: 2010-06-30
SHANDONG INST OF COMMERCE & TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, most coating preservatives also have many problems. One is that they contain chemical components that are harmful to the human body, which do not meet the requirements of green safety; Condensed water appears, the coating agent is easily soluble in water and loses its protective effect
[0004] The emergence of pullulan (Pullulan, also known as pullulan, pullulan, pullulan, pullulan or p

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Illectual weight 30g of Proplan sugar, 0.2 g Narcinicin, 0.5g lactic acid linoleum, 10g sorcol, 10g hydrophilic agent, 10g surfactant mixes, add a small amount of pH value of 2.5 acid alcohol -water solution, heatingAfter stirring until it is completely dissolved, dilute to 1L with the above -mentioned acid ethanol -aquatic solution.

[0017] Hydividers can be one or more of food -grade insect glue, liquid paraffin, beeswax, polyacin ethylene, oleic acid, and lipidic acid.

[0018] Surface active agents can be one or more in the Dip -80, Si Pan -65, Si Pan -60, and Si Pan -20.

[0019] The volume ratio of ethanol and water in acid alcohol -water solution is 10: 1, and the pH value of one or several regulating solutions in one or several of the acetic acid, citric acid or lactic acid is 2.5.

[0020] Used for fruit and vegetable freshness treatment process: first clean the fruits and vegetables, then spray the coating agent evenly on the surface of the fruit and vegetable, a...

Embodiment 2

[0022] Illects 15g of Proplan candy, 0.5g of nanamotromycin, 0.2g lactic acid linar and 10g cosetanol, 10g

[0023] After mixing the hydrophobic and 10g surfactants, add a small amount of pH with a pH of 3.0 to a water solution of 3.0. After heating and stirring until it is completely dissolved, it is diluted to 1L with the above -mentioned acid ethanol -water solution.

[0024] Hydividers can be one or more of food -grade insect glue, liquid paraffin, beeswax, polyacin ethylene, oleic acid, and lipidic acid.

[0025] Surface active agents can be one or more in the Dip -80, Si Pan -65, Si Pan -60, and Si Pan -20.

[0026] The volume ratio of ethanol and water in acid alcohol -water solution is 1:10, and the pH value of one or several regulating solutions in one or several of the acetic acid, citric acid or lactic acid is 3.

[0027] Used for fruit and vegetable freshness treatment process: First clean the fruits and vegetables, then penetrate the fruits and vegetables in the coati...

Embodiment 3

[0029] Illectual weighing 5g Proplan sugar, 1g of Naisycin, 0.1g of lactic acid linsein, 20g sorcol, 5g hydrophilic agent, 1G surfactant mixes, add a small amount of pH with a pH of 2.7, an acid ethanol -water solution, heating and stirringAfter fully dissolving, dilute to 1L with the above acid ethanol -water solution.

[0030] Hydividers can be one or more of food -grade insect glue, liquid paraffin, beeswax, polyacin ethylene, oleic acid, and lipidic acid.

[0031] Surface active agents can be one or more in the Dip -80, Si Pan -65, Si Pan -60, and Si Pan -20.

[0032] The volume ratio of ethanol, ethanol and water is 1: 1, and the pH value of one or several regulating solutions in one or several of the acetic acid, citric acid or lactic acid is 2.7.

[0033] Used for fruit and vegetable freshness treatment process: first clean the fruits and vegetables, then spray the coating agent evenly on the surface of the fruit and vegetable, and dry the water.

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PUM

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Abstract

The invention relates to the technical field of refreshing, in particular to a fruit and vegetable coating antistaling agent, aiming at providing the fruit and vegetable coating antistaling agent which has low cost, green initiative and convenient application. The invention has the following technical scheme in particular: each liter of the fruit and vegetable coating antistaling agent contains 5-50g of pullulan sugar, 0.2-2g of preservatives, 1-20g of sorbitol, 5-50g of hydrophobizing agent, 1-30g of surfactant and the balance of solvent. The invention has the following advantages: the film-forming agent used in the invention contains less usage of the pullulan sugar, thus the cost is lowered; the hydrophobizing agent is added without the influence of condensed water. The preparation of the coating agent and the operation of the coating have simple steps and strong operability.

Description

Technical field [0001] The invention involves the field of fresh -keeping technology, which is specifically a fruit and vegetable coating film preservation agent. Background technique [0002] Fresh fruits and vegetables are rotten after the harvesting of fresh fruits and vegetables. According to statistics, about 10-20 % of fresh fruits and vegetables in developed countries are rotten due to postponed diseases, and developing countries have reached 40-50 %.Due to the backwardness of fresh -keeping technology, the direct waste and loss rate of fruits produced in China each year is as high as 38 %.In order to solve the problem of rotting after the pumping and vegetables, the shelf period is extended. At present, the hotspots of domestic and foreign research are concentrated in the edible coating film preservation method.Edible coating film is a thin film with a porous network structure formed by the interaction between different molecules between different molecules, and covers th...

Claims

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Application Information

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IPC IPC(8): A23B7/16
Inventor 张玉华王国利孟一侯成杰
Owner SHANDONG INST OF COMMERCE & TECH
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