Preservative fruit wax containing bleached lac as well as preparation method and application thereof

Abstract

The invention provides preservative fruit wax containing bleached lac as well as a preparation method and application thereof. The preservative fruit wax for fruits and vegetables is prepared by mixing bleached lac, glycerol, sodium hydroxide, oleic oil, morpholine, ammonia water, hydroxypropyl methyl cellulose and deionized water in a certain ratio and heating the mixture. By using the fruit wax to treat fruits and vegetables, fruit wax after film forming is not whitening, water-holding and preservative, good in flowability of fruit wax and hard to crust. Accumulation of substances with peculiar smells such as ethanol and acetaldehyde can be obviously reduced, the performance of prolonging the shelf life in quality maintaining aspect is superior to that of existing imported fruit wax, and the preservative fruit wax meets the environment-friendly safe demand of foods and mechanical waxing.

Description

Technical field [0001] The invention belongs to the technical field of food engineering, and specifically relates to a fresh-keeping fruit wax containing bleached shellac, as well as a preparation method and application of the fruit wax. Background technique [0002] Citrus is the world's largest fruit, and it occupies a pivotal position in the agricultural structure of the region south of the Yangtze River in my country. With the strong support of governments of various countries, it has shown steady growth in recent years, both in terms of planting area and yield. According to statistics from FAO (Food and Agriculture Organization of the United Nations), the world’s annual output of citrus in 2011 has reached 120 million tons, distributed in 135 countries and regions, and citrus accounts for 20.3% of the world’s total fruit output. [0003] my country is the world's largest producer of citrus, as well as the world's largest consumer of citrus. More than 95% of the citrus produc...

AI Technical Summary

Problems solved by technology

But these fruit waxes are mainly high-brightness fruit waxes containing shellac or resin. Although this type of fruit wax can increase the appearance of fruits and vegetables, make the fruits produce attractive luster, reduce the weight loss of fruits and vegetables in the process of storage and transportation, and enhance their appearance. Competitiveness in the market, but the luster of fruits and vegetables after waxing cannot last long, and the air permeability of fruits and vegetables after waxing is poor, and anaerobic respiration is easy to occur. Storage at room temperature for 1-2 weeks can cause ethanol, acetaldehyde, methanol and other volatile mass accumulation of matter

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