Unlock instant, AI-driven research and patent intelligence for your innovation.

Fruit freshness-keeping fruit wax and preparation method thereof

A fruit wax and fruit technology, which is applied in the protection of fruits/vegetables with a protective layer, the preservation of food ingredients as antimicrobial agents, and the use of food ingredients as coating agents, etc. insecurity, etc.

Active Publication Date: 2016-07-20
SHANGHAI HUICHANG CHEM FACTORY
View PDF10 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Aiming at the above-mentioned technical problems in the prior art, the invention provides a kind of fruit wax for preserving freshness and its preparation method. The described fruit wax for preserving freshness and its preparation method should solve the problem of high cost of fruit wax in the prior art, The technical problem of weak fresh-keeping function and unsafe for human body

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Fruit freshness-keeping fruit wax and preparation method thereof
  • Fruit freshness-keeping fruit wax and preparation method thereof
  • Fruit freshness-keeping fruit wax and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The invention provides a kind of morpholine fatty acid ester salt, is prepared from phottoic acid (bleached shellac), abietic acid resin (PL-101, conforms to SGS), morpholine, ethanol, ammonia water and deionized water, the obtained The weight ratio of the above-mentioned photic acid (bleached shellac), abietic acid resin (PL-101, conforming to SGS), morpholine, ethanol, ammonia water and deionized water is 10.0~18.0:5.0~15.0:1.93~3.95:8.0 ~10.0: 0.5~1.2: 60.0~70.0, first add ethanol and 3~20% deionized water into a reaction kettle, preheat to 65~73℃, put in eucalyptus acid and abietic acid resin, raise the temperature to 76 ~83℃, add 70~80% morpholine, stir for 10~30min, apply pressure, heat up to 85~93℃, keep warm for 1~5 hours, cool down to 73~83℃, add remaining morpholine, ammonia water and remaining deionized water, continue to stir for 20 to 35 minutes, open the kettle and cool to 20 to 50°C, and filter to obtain morpholine fatty acid ester salt.

Embodiment 2

[0020] The present invention also provides a kind of phototungate ester salt, which is prepared from phototallow acid (bleached shellac), morpholine, ethanol, ammonia water and deionized water. The weight ratio of morphine, ethanol, ammonia water and deionized water is 10.0~18.0: 1.93~3.95: 8.0~10.0: 0.5~1.2: 60.0~70.0, first add ethanol and 3~20% deionized water into a reaction kettle , preheat to 65-73°C, put in eutrophic acid, raise the temperature to 76-83°C, add 70-80% morpholine, stir for 10-30min, apply pressure, heat up to 85-93°C, keep warm for 1-5 Hours, lower the temperature to 73-83°C, add the remaining morpholine, ammonia water and the remaining deionized water, continue to stir for 20-35 minutes, open the kettle and cool to 20-50°C, and filter to obtain the phospholipidate salt.

Embodiment 3

[0022] The present invention also provides a silicone acrylic resin, which is prepared from acrylic acid or acrylate, propylene silicone, potassium persulfate, isopropanol, ammonia water and deionized water. The acrylic acid or acrylate, propylene silicone, The weight ratio of potassium persulfate, isopropanol, ammonia water and deionized water is 20~25: 0.5~1.5: 0.3~0.6: 10.0~16.0: 3.0~5.0: 60.0~66.0, first deionized water and isopropanol Put it into a reaction kettle for heating, preheat to 65~75℃, add 5~15% K 2 S 2 o 8 , and then heated to 76 ~ 85 ° C, began to drop acrylic acid or acrylate, acrylic silicone and 70 ~ 83% of K 2 S 2 o 8 , keep warm at 82-85°C for 2-3 hours, add the remaining K after the dropwise reaction 2 S 2 o 8 , kept at 85`90°C for 0.5-1.5 hours, then cooled to 60-75°C, added ammonia water to adjust the pH to 7-8, continued to cool down to 20-50°C, and filtered to obtain silicone acrylic resin.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides fruit fresh freshness-keeping fruit wax which is composed of, by mass, 6.0-10.0% of light eleostearic acid ester salt, 8.0-12.0% of silicone acrylic resin and the balance deionized water. The invention further provides a preparation method of the fruit freshness-keeping fruit wax. The fruit freshness-keeping fruit wax has the comprehensive and excellent effects of being shinning bright after wax membrane formation, free of whitening, breathable, water controllable, durable, stable and capable of keeping freshness and quality and is environmentally friendly and sanitary.

Description

Technical field: [0001] The invention belongs to the field of chemical industry, and in particular relates to a fresh-keeping fruit wax, in particular to a fruit fresh-keeping fruit wax and a preparation method thereof. Background technique: [0002] Fruit wax refers to the coating agent used for general fruit surface treatment. Due to social development, fruits are no longer mainly picked and eaten on the spot, but are widely promoted to the national market and even exported. Therefore, waxing and preservation has become a historical link in the commercial production of modern fruits that must be processed in a timely manner after picking. Waxing can enhance the surface gloss and appearance quality and improve the commodity value; at the same time, it can also close the pores on the surface of the fruit to reduce the water loss of the fruit, reduce the weight loss, reduce or avoid the deterioration of the fruit caused by factors such as air, water, and bacteria, so as to pr...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/16
CPCA23B7/16A23V2002/00A23V2200/10A23V2200/22
Inventor 樊惠昌黄益芸徐钱海朱显庆王天浩张文兵凌军
Owner SHANGHAI HUICHANG CHEM FACTORY