Freshness retaining fruit wax containing sumac wax component, preparation method and application thereof
A technology of tree wax and fruit wax, which is applied in the direction of protecting fruits/vegetables with a coating protective layer, which can solve the problems of fruit accumulation of odorous substances, affecting appearance, whitening of fruit surface, etc., and achieve low accumulation of odorous substances and water retention effect Good, the effect of extending the shelf life
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Embodiment 1-8
[0038] A fresh-keeping fruit wax containing sumac wax, prepared from the following raw materials: sumac wax (Zigui, Hubei), candelilla wax (Guangdong Zhongpeng Chemical Co., Ltd.), glycerin (Sinopharm Chemical Reagent Co., Ltd., content ≥99.0%), Tween 20 (Sinopharm Chemical Reagent Co., Ltd., moisture content ≤3.0%), Span 80 (Sinopharm Chemical Reagent Co., Ltd., moisture content ≤3.0%), ammonia water (Wuhan United Soda Factory, content 25%) %-28%), deionized water.
[0039] A kind of fresh-keeping fruit wax containing sumac wax composition, it is made of following components by mass percentage:
[0040] Unit: mass percentage, %
[0041]
[0042]
Embodiment 9
[0044] A kind of fresh-keeping fruit wax containing sumac wax composition, the preparation step comprises:
[0045] (1) select fresh-keeping fruit wax raw material: select and take each component described in example 5;
[0046] (2) Add raw materials: adopt phase inversion emulsification method, add candelilla wax, sumac wax, glycerol, Tween 20, Span 80, and ammonia water into a three-necked flask;
[0047] (3) Heat to dissolve: place the three-neck flask in a water bath at 85°C, heat and melt with uniform stirring, the stirring speed is 250 rpm, and the emulsification time is 25 minutes to form a golden yellow transparent solution;
[0048] (4) Adding water: Slowly add deionized water at 90°C during the stirring process until 22.1% of the total deionized water is added to make the W / O emulsion phase invert to form an O / W emulsion, and then add the remaining 85 Deionized water above ℃, continue to react for about 25 minutes, and finally cool to room temperature, that is.
[...
Embodiment 10
[0053] After the fresh-keeping fruit wax prepared by the formula described in Example 5 is treated with the Newhall navel orange by artificial dipping and waxing in a conventional manner, the Newhall navel orange has a certain luster, and is placed at 21 ° C and 50% RH for about 2 weeks After treatment, it still has a certain gloss, no whitening, and the weight loss rate is 9.29%; the content of ethanol is 1698.91ul / L, the content of acetaldehyde is 3.96ul / L, and the content of methanol is 53.40ul / L, while the commercial wax Xianliang 402D after treatment , the weight loss rate was 13.87%; the ethanol content was 2064.82ul / L, the acetaldehyde content was 7.72ul / L, and the methanol content was 126.34ul / L. This product is stored at room temperature after processing Newhall navel oranges. It has a good water retention effect and low accumulation of odorous substances, which can significantly prolong the shelf life of Newhall navel oranges.
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