Non-gel-type easy-to-clean waxy compound preservative for fruits and preparation method of compound preservative

A preservative, non-gel technology, applied in the field of compound fruit preservatives, can solve the problems that natural preservatives cannot meet the needs of large-scale fruit and vegetable preservation, cannot meet the needs of large-scale fruit and vegetable preservation, and cannot form a spontaneous controlled atmosphere environment, etc. Achieve the effects of reducing the possibility of clogging of surface cell stomata, inhibiting the reduction of wet weight, excellent antibacterial and air conditioning effects

Inactive Publication Date: 2019-04-19
山东祥维斯生物科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0011] CN201810154024 provides a nano-scale fruit and vegetable fresh-keeping coating agent and its preparation method and application, which relate to the technical field of fruit and vegetable preservation. The fruit and vegetable fresh-keeping coating agent includes the following components in parts by mass: 25-35 parts of carnauba wax, 4-8 parts of myristic acid, 0.5-1.5 parts of sucrose fatty acid ester, 0.1-1 part of sorbic acid, 2-6 parts of ammonia water and 120-180 parts of water, alleviating the health problems of existing chemical preservatives for fruit and vegetable preservation. Hidden danger, the technical problem that the use of natural preservatives cannot meet the needs of large-scale fruit and vegetable preservation
[0012] In the prior art, there are few reports on betaine-containing waxy fruit pr

Method used

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  • Non-gel-type easy-to-clean waxy compound preservative for fruits and preparation method of compound preservative
  • Non-gel-type easy-to-clean waxy compound preservative for fruits and preparation method of compound preservative

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0059] Preparation of Compound Fruit Preservative

[0060] (1) Preparation of Antibacterial Preservative Solution

[0061] 1) Take 5 parts of betaine monohydrate, 2 parts of β-aminobutyric acid, 2 parts of glyceryl monocaprylate, 0.5 part of gallic acid, 2 parts of thyme essential oil, 0.1 part of aloe-emodin, and 0.5 part of limonene to prepare antibacterial and fresh-keeping combination thing;

[0062] 2) The acetic acid-chitosan-galactomannan solution (containing acetic acid 1wt% in the solution, chitosan 1.5wt%, galactomannan 0.1wt% with 45 times the mass of the above-mentioned antibacterial and fresh-keeping composition) Stir and dissolve at 45°C for 30 minutes to obtain a uniform suspension;

[0063] 3) add cocamidopropyl betaine, the concentration of cocamidopropyl betaine is 0.5wt%, add pullulan, make the concentration of pullulan be 1wt%, in emulsifying mixer with 500r / Stir and emulsify at min speed for 1 hour, ultrasonic degassing treatment to form emulsion, cool...

Embodiment 2

[0069] Preparation of Compound Fruit Preservative

[0070] (1) Preparation of Antibacterial Preservative Solution

[0071] 1) Take 7 parts of betaine, 3 parts of β-aminobutyric acid, 2 parts of glyceryl monocaprylate, 1 part of gallic acid, 2 parts of Artemisia argyi essential oil, 0.3 part of aloe-emodin, and 0.7 part of limonene to prepare an antibacterial and fresh-keeping composition;

[0072] 2) the acetic acid-chitosan-galactomannan solution (containing acetic acid 1wt% in the solution, chitosan 2wt%, galactomannan 0.2wt% in the above-mentioned antibacterial and fresh-keeping composition) with 40 times of quality Stir and dissolve at 55°C for 20 minutes to obtain a uniform suspension;

[0073] 3) add cocamidopropyl betaine, the concentration of described cocamidopropyl betaine is 1wt%, add pullulan, make the concentration of described pullulan be 1.5wt%, in emulsification Stir and emulsify in a mixer at a speed of 700r / min for 1 hour, degas it with ultrasonic waves to ...

Embodiment 3

[0079] Preparation of Compound Fruit Preservative

[0080] (1) Preparation of Antibacterial Preservative Solution

[0081] 1) Take 12 parts of betaine hydrochloride, 5 parts of β-aminobutyric acid, 3 parts of glyceryl monocaprylate, 1.5 parts of gallic acid, 2 parts of thyme essential oil, 2 parts of mugwort essential oil, 0.5 part of aloe-emodin, 1 part of limonene Prepare antibacterial and fresh-keeping compositions;

[0082] 2) the acetic acid-chitosan-galactomannan solution (containing acetic acid 1.5wt% in the solution, chitosan 2.5wt%, galactomannan 0.3wt% with 42 times the quality of the above antibacterial and fresh-keeping composition) ) stirring and dissolving at 65°C for 5 minutes to obtain a uniform suspension;

[0083] 3) add cocamidopropyl betaine, the concentration of described cocamidopropyl betaine is 1.5wt%, add pullulan, make the concentration of described pullulan be 2wt%, in emulsification Stir and emulsify in a mixer at a speed of 800r / min for 0.5h, pe...

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Abstract

The invention provides a compound preservative for fruits. The preservative for the fruits is composed of an antibacterial preservative solution and a waxy mixed solution. The antibacterial preservative solution is prepared by an antibacterial preservative composition, acetic acid- chitosan, galactomannan, pullulan and other components; the waxy mixed solution is prepared by sodium citrate, sodiumphosphate, cyclodextrin, palm wax, trehalose and other components; the antibacterial preservative composition comprises betaine or betaine hydrochloride, beta-aminobutyric acid, glycerol monocaprylate, gallic acid, thyme essential oil or folium artemisiae argyi essential oil, aloe-emodin and limonene. The preservative for the fruits contains the low content of a waxy component, the waxy componenthas low direct contact performance with the fruits and is easily removed after being attached to the fruit surfaces, and no toxic chemical residue exists.

Description

technical field [0001] The invention relates to the technical field of fruit preservation, in particular to a compound fruit preservation agent containing wax components. Background technique [0002] After the fruit is picked, it is still an organism with vital activities and metabolism. The assimilation of the fruit after picking basically stops, and the respiration becomes the dominant aspect of metabolism. The respiration causes the loss of nutrients in the fruit, and the decline in quality accelerates the aging process. At the same time, due to the high water content of the fruit, the water in the fruit after picking has a strong transpiration effect through the evacuated epidermal cells, and the microorganisms attached to the fruit skin and in the air are easy to cause the fruit to rot during storage and transportation. Therefore, in the process of fruit storage and transportation, it is very important to effectively control the respiration of fruits, prevent water tra...

Claims

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Application Information

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IPC IPC(8): A23B7/154A23B7/16
CPCA23B7/154A23B7/16
Inventor 马琳马兴群韩强毛秀立
Owner 山东祥维斯生物科技股份有限公司
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