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Preparation method of fruit wax for fruit and vegetable fresh-keeping

A fruit and vegetable preservation and fruit wax technology is applied in the directions of fruit and vegetable preservation, protection of fruits/vegetables with a coating protective layer, food preservation, etc. simple steps

Inactive Publication Date: 2017-05-10
仇颖超
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention: after the existing fruit is treated with commercial wax, it is easy to cause the rapid accumulation of ethanol, acetaldehyde, methanol and other odorous substances during post-harvest storage and shelf life, resulting in abnormal smell and poor eating taste. Provided is a method of extracting antibacterial substances in Chinese herbal medicines by means of ultrasonic vibration and leaching and boiling, using expanded vermiculite to completely expand in the solution containing the extract, absorbing antibacterial substances, and then mixing with natural rubber and thickeners to obtain The method for fruit and vegetable fresh-keeping fruit wax, the present invention uses expanded vermiculite as the base material to construct a gas exchange channel, after the expanded vermiculite is fully expanded, uses the internal water to dissolve the ethanol and other odorous substances produced by fruits and vegetables, with the increase of storage time, The liquid in the expanded vermiculite evaporates to eliminate odorous substances. At the same time, the bactericidal substance in the expanded vermiculite sterilizes the surface of fruits and vegetables to prevent microbial infection. It solves the problem that ethanol, acetaldehyde, methanol and other odorous substances such as ethanol, acetaldehyde, and methanol are easily accumulated during the postharvest storage and shelf life of fruits and vegetables, resulting in odors and poor eating taste. The fruit and vegetable fresh-keeping fruit wax prepared by the invention prolongs the fresh-keeping time of fruits and vegetables, and It is not easy to produce peculiar smell during storage and shelf life, and has a good taste, which improves the commodity value of fruits and vegetables

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0017] First by weight parts, get 170 parts of distilled water, 35 parts of rehmannia, 25 parts of cassia, 21 parts of licorice, 18 parts of Prunella vulgaris and 13 parts of borneol, first put rehmannia, cassia, licorice and Prunella vulgaris in parts by weight Dry it in a drying oven at 45°C for 3 hours, then put it into a medicine roller and grind it for 40 minutes, put the milled mixture, distilled water and borneol in parts by weight into a container, heat the container, set the temperature at 45°C, and keep it warm for 2 hours ; After the above-mentioned heat preservation is completed, place the container in an ultrasonic oscillator while it is hot, set the frequency to 1.5MHz, and put the mixture in the container into a cooking pot after shaking for 40 minutes, set the temperature to 100°C, cook for 9 hours, and naturally Cool to room temperature, put the cooking mixture in the cooking pot into a centrifuge, centrifuge at 1500r / min for 15min, and collect the supernatant;...

example 2

[0020]First by weight parts, get 150 parts of distilled water, 30 parts of rehmannia, 20 parts of cassia, 18 parts of licorice, 16 parts of Prunella vulgaris and 10 parts of borneol, first put rehmannia, cassia, licorice and Prunella vulgaris in parts by weight Dry in a drying oven at 45°C for 2 hours, then put it into a medicine roller and grind for 30 minutes, put the milled mixture, distilled water and borneol in parts by weight into a container, heat the container, set the temperature at 40°C, and keep it warm for 1 hour ; After the above-mentioned heat preservation is completed, place the container in an ultrasonic oscillator while it is hot, set the frequency to 1.0MHz, and put the mixture in the container into a cooking pot after shaking for 30 minutes, set the temperature to 95°C, cook for 7 hours, and naturally Cool to room temperature, put the cooking mixture in the cooking pot into a centrifuge, centrifuge at 1500r / min for 10min, and collect the supernatant; put the ...

example 3

[0023] First by weight parts, get 160 parts of distilled water, 32 parts of rehmannia, 22 parts of cassia, 20 parts of licorice, 17 parts of Prunella vulgaris and 12 parts of borneol, first put rehmannia, cassia, licorice and Prunella vulgaris in parts by weight Dry it in a drying oven at 45°C for 3 hours, then put it into a medicine roller and grind it for 35 minutes, put the milled mixture, distilled water and borneol in parts by weight into a container, heat the container, set the temperature at 42°C, and keep it warm for 1 hour ; After the above-mentioned heat preservation is completed, place the container in an ultrasonic oscillator while it is hot, set the frequency to 1.2MHz, and put the mixture in the container into a cooking pot after shaking for 35 minutes, set the temperature to 99°C, cook for 8 hours, and naturally Cool to room temperature, put the cooking mixture in the cooking pot into a centrifuge, centrifuge at 1500r / min for 12min, and collect the supernatant; p...

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Abstract

The invention relates to a preparation method of a fruit wax for fruit and vegetable fresh-keeping, and belongs to the technical field of fruit wax preparation. The method adopts expanded vermiculite as a base material, and constructs a gas exchange channel; after the expanded vermiculite completely expands, the internal moisture is used to dissolve odorous substances such as ethanol produced by fruits and vegetables; as the storage time increases, the liquid in the expanded vermiculite evaporates and the odorous substance is removed; meanwhile, the bacteriocidal substance within the expanded vermiculite sterilizes the surfaces of fruits and vegetables to prevent microbial infection; and also with a natural gum as a fruit wax matrix, the harm to the human body is avoided, thus effectively solving the problems of rapid accumulation of ethanol, acetaldehyde, methanol and other odor substances, odor, or poor edible taste during postharvest storage and shelf life of fruits and vegetables. The fruit and vegetable fresh-keeping fruit wax prepared by the invention prolongs the preservation time of fruits and vegetables, and odor is not easily produced during storage and shelf life, so as to provide better taste, and improve the commodity value of fruits and vegetables.

Description

technical field [0001] The invention relates to a preparation method of fresh-keeping fruit wax for fruits and vegetables, and belongs to the technical field of fruit wax preparation. Background technique [0002] Fruit wax generally refers to the coating agent used for fruit treatment. At present, waxing is a necessary part of post-harvest commercial production of fruits, and it is also a basic requirement for fruits to enter the international market. Waxing can enhance the gloss of the fruit surface, improve the appearance quality, and increase the commodity value; block the pores and lenticels of the fruit surface, reduce the water loss of the fruit, reduce the weightlessness, and help maintain the freshness of the fruit for a certain period of time. inside and outside 2 and CO 2 Equal gas exchange, inhibit fruit respiration, slow down nutrient loss and aging; reduce mechanical damage to fruit; as a carrier of preservatives (TBZ, imazalil, etc.), biocontrol bacteria and...

Claims

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Application Information

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IPC IPC(8): A23B7/16A23B7/154
CPCA23B7/16A23B7/154
Inventor 仇颖超薛荣飞邹玉
Owner 仇颖超
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