Coating preservative for fruits and vegetables and preparation method of coating preservative

Abstract

The invention provides a coating preservative for fruits and vegetables and a preparation method of the coating preservative. The coating preservative is prepared from the following raw materials: starch, pectin, lecithin, vegetable oil, protein, citric acid, cinnamon essential oil, phytic acid, sodium erythorbate, glycerol, emulsifier and water. The preparation method of the coating preservative comprises the following steps: firstly, adding the starch, the pectin and the citric acid into water with four fifth usage; heating, preserving heat, adding the glycerol, the vegetable oil and the protein, stirring and cooling to obtain a mixed solution A; adding the phytic acid and the sodium erythorbate into water with residual usage, and stirring to obtain a mixed solution B; adding the mixing solution B, the cinnamon essential oil, the lecithin and the emulsifier into the mixed solution A obtained in the first step under the condition of stirring, dispersing, heating, preserving heat and cooling to obtain a finished product. According to the coating preservative, rotting and weight loss of the fruits and the vegetables can be reduced, appearance of the fruits and the vegetables is kept, and the storage period of the fruits and the vegetables is prolonged; in addition, the coating preservative is easily washed by water and can be naturally degraded, so that residues of a chemical preservative are reduced; the coating preservative has no toxin or harm to a human body and is high in safety.

Description

Technical field [0001] The invention belongs to the technical field of fruit and vegetable preservation, and specifically relates to a fruit and vegetable coating preservative and a preparation method thereof. Background technique [0002] Fruit and vegetable coating is an important part of the post-harvest treatment of fruits and vegetables. The film-forming substances such as fruit wax and natural resin are formulated into an aqueous solution or emulsion with an appropriate concentration. The fruit and vegetable are coated to form a thin and transparent layer on the surface. membrane. The film-coating method for preservation of fruits and vegetables has a long history. As early as the 12th to 13th centuries, my country had used this method to wax fresh citrus and lemons to prevent water loss. In recent years, the research on the film preservation of fruits and vegetables has advanced by leaps and bounds. From the perspective of the internal components of the film preservative...

AI Technical Summary

Problems solved by technology

At present, there are some problems in the coating film of fruits and vegetables, such as that the color cannot be maintained for a long time after coating, the antibacterial property is not good, the weight loss rate is not much different from that of the untreated control, and there is an odor after use.