A tea waste molasses coating liquid preservative for mandarin oranges

Abstract

The present invention discloses a tea waste molasses coating liquid Wogan preservative, wherein the Wogan preservative is prepared from waste molasses, crude tea extract, a blending improver and a nano-silica agent in a weight ratio of (0.2-1.8):1:(0.3-0.5):0.2; the preparation method of the crude tea extract is as follows: accurately weighing coarse tea powder and placing it in a beaker, adding an appropriate amount of distilled water and soaking it for 12 hours, boiling it twice under the condition of 80±5°C, each time for 1.5 hours, filtering it while hot, combining the two filtrates, obtaining a crude extract and placing it in a refrigerator for standby use, and obtaining a crude tea extract. The present invention selects waste molasses and tea extract to develop a safe and efficient Wogan post-harvest preservative. It is characterized in that it has higher solubility, biocompatibility, biodegradability, antibacterial activity, antioxidant capacity and lower viscosity.

Description

Technical Field

[0001] The invention relates to the technical field of Wogan fresh-keeping, and in particular to a Wogan fresh-keeping agent using a coating liquid of waste tea molasses. Background Art

[0002] Currently, Wogan is mainly sold fresh. After being harvested and commercialized, Wogan generally needs to be stored for half a month, and even longer under low temperature conditions. In order to improve the quality during storage and reduce the approximately 30%-50% rot loss caused by post-harvest infectious diseases, chemical preservatives are generally used after harvest to extend the storage period of the fruit, reduce disease losses during storage, and improve the appearance and storage quality of the fruit. However, it is inevitable that long-term, large-scale, and single application of chemical preservatives will cause the evolution of pathogen resistance. The increase in pathogen resistance will in turn prompt an increase in the dosage or concentration of chemical preservatives, thus forming a vicious circle. Based on this, the present invention optimizes and improves it and provides a tea waste molasses coating liquid Wogan preservative. Summary of the Invention

[0003] In view of the defects of the prior art, the purpose of the present invention is to provide a tea waste molasses coating liquid Wogan preservative to solve the problems raised in the above background technology.

[0004] The present invention solves the technical problem by adopting the following technical solutions:

[0005] The invention provides a tea waste molasses coating liquid Wogan preservative, wherein the Wogan preservative is prepared from waste molasses, a crude tea extract, a blending improver, and a nano-silicon dioxide agent in a weight ratio of (0.2-1.8):1:(0.3-0.5):0.2;

[0006] The preparation method of the crude tea extract is as follows: accurately weighing crude tea powder and placing it in a beaker, adding an appropriate amount of distilled water and soaking it for 12 hours, boiling it twice at 80±5°C, each time for 1.5 hours, filtering it while hot, combining the two filtrates, and refrigerating the obtained crude extract in a refrigerator for later use, thereby obtaining the crude tea extract.

[0007] Preferably, the preparation method of the waste molasses is: diluting the waste molasses with distilled water at a ratio of 1:100, adding an appropriate amount of sodium hydroxide solution, and stirring evenly with a glass rod to neutralize the acidity of the product to obtain neutral waste molasses.

[0008] Preferably, the preparation method of the blending improver is:

[0009] S01: adding montmorillonite to sodium hydroxide solution in a weight ratio of 1:5 and stirring evenly, then washing with water, drying, heat treating at 210-230°C for 10-15 minutes, and then cooling to room temperature at a rate of 1-3°C / min for use;

[0010] S02: adding 2-5 parts of glycolic acid to 10-15 parts of sodium citrate solution, and then adding 1-3 parts of sodium cellulose sulfate solution and 1-4 parts of hydroxyapatite, stirring and mixing to obtain a ball milling modifier;

[0011] S03: The S01 product and the ball milling modifier are ball milled at a weight ratio of 5:3. After the ball milling is completed, the mixture is washed with water and dried to obtain a blending modifier. The speed of the ball milling modification is 1000-1500 r / min, and the ball milling time is 1-2 h.

[0012] Preferably, the mass fraction of the sodium citrate solution is 10-15%; the mass fraction of the sodium hydroxide solution is 2-5%.

[0013] Preferably, the sodium cellulose sulfate solution is prepared by stirring sodium cellulose sulfate and 5% by mass chitosan solution in a weight ratio of 2:5.

[0014] Preferably, the preparation method of the nano-silica agent is:

[0015] S101: mixing the nano-silica in a 5% by mass potassium permanganate solution, then washing with water and drying to obtain pretreated nano-silica;

[0016] S102: 4-7 parts of pretreated nano-silica, 2-5 parts of sodium dodecylbenzenesulfonate solution, 1-3 parts of phosphate buffer solution and 2-4 parts of wollastonite are stirred for reaction. After stirring is completed, the mixture is washed with water and dried to obtain a nano-silica agent.

[0017] Preferably, the mass fraction of the sodium dodecylbenzenesulfonate solution is 10-15%; and the pH value of the phosphate buffer solution is 5.0.

[0018] Preferably, the stirring temperature of the stirring reaction treatment is 50-55° C., the stirring time is 1-2 h, and the stirring speed is 750-850 r / min.

[0019] Preferably, the preparation method of the Wogan preservative is:

[0020] The diluted waste molasses is mixed with the crude tea extract, the blending improver and the nano-silica agent to prepare the Wogan preservative. The fruits are immersed in the Wogan preservative for 1-2 minutes and then dried. Then, the fruits are placed in a cardboard box, and the fruits are separated by cardboard. Holes are punched around the cardboard boxes, and the cards are stacked indoors and stored under natural ventilation for a period of time. The storage period is 15 days.

[0021] Preferably, the tea coarse powder-distilled water (w / v) is extracted in a ratio of 1:6, 1:8, 1:10, 1:12, or 1:14, respectively.

[0022] Tea extract, primarily composed of tea polyphenols, possesses excellent antibacterial and antioxidant properties. Tea extract preservatives maintain freshness in fruits and vegetables through their antibacterial, antimicrobial, and antioxidant properties. They are particularly effective in inhibiting the respiration of late-ripening fruits, delaying their ripening. This effectively prevents the risk of overripening and rotting fruits and vegetables during long-distance transportation.

[0023] In the sugar industry, the squeezed juice from sugarcane or beet undergoes clarification, evaporation, concentration, crystallization, and separation to produce crystallized sugar and mother liquor. Although the separated mother liquor undergoes repeated crystallization and separation, some sugar always remains in the mother liquor. Recovering this residual sugar from the final mother liquor is either technically impossible or uneconomical to recover by crystallization in the current sugar industry. Consequently, the final mother liquor from sugarcane or beet sugar refineries becomes a byproduct: molasses, commonly known as waste honey. Molasses is a uniform, viscous liquid ranging from brownish-yellow to yellowish-brown and generally slightly acidic.

[0024] Compared with the prior art, the present invention has the following beneficial effects:

[0025] This project aims to develop a safe and highly consumer-acceptable antimicrobial food additive that is harmless to humans. Focusing on preventing and treating the main infectious diseases of Wogan during storage, this project aims to develop a safe and effective Wogan postharvest preservative, Xianjufu. This project utilizes waste molasses and tea extract to develop a safe and effective Wogan postharvest preservative. This preservative is characterized by improved solubility, biocompatibility, biodegradability, antibacterial activity, antioxidant capacity, and lower viscosity. Tea extract is safe, non-toxic, low-cost, and environmentally friendly. Both can be used as green preservatives, making them highly consumer-acceptable and safe. By combining a blending improver and nano-silica, the product's freshness and fruit spoilage rates are significantly reduced. This product's development aims to extend the shelf life of Wogan and make its storage even safer and greener. When treated with the extracts, fruit spoilage was reduced to 5% after 15 days of storage, a 50% reduction compared to the control group. DETAILED DESCRIPTION

[0026] The following is a clear and complete description of the technical solutions in the embodiments of the present invention in conjunction with specific embodiments. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative efforts are within the scope of protection of the present invention.

[0027] The present embodiment provides a tea waste molasses coating liquid Wogan preservative, wherein the Wogan preservative is prepared by waste molasses, tea crude extract, blending improver and nano silicon dioxide in a weight ratio of (0.2-1.8):1:(0.3-0.5):0.2;

[0028] The preparation method of the crude tea extract is as follows: accurately weighing crude tea powder and placing it in a beaker, adding an appropriate amount of distilled water and soaking it for 12 hours, boiling it twice at 80±5°C, each time for 1.5 hours, filtering it while hot, combining the two filtrates, and refrigerating the obtained crude extract in a refrigerator for later use, thereby obtaining the crude tea extract.

[0029] The preparation method of the waste molasses of this embodiment is as follows: dilute the waste molasses with distilled water at a ratio of 1:100, add an appropriate amount of sodium hydroxide solution, and stir evenly with a glass rod to neutralize the acidity of the product to obtain neutral waste molasses.

[0030] The preparation method of the blending improver of the present embodiment is:

[0031] S01: adding montmorillonite to sodium hydroxide solution in a weight ratio of 1:5 and stirring evenly, then washing with water, drying, heat treating at 210-230°C for 10-15 minutes, and then cooling to room temperature at a rate of 1-3°C / min for use;

[0032] S02: adding 2-5 parts of glycolic acid to 10-15 parts of sodium citrate solution, and then adding 1-3 parts of sodium cellulose sulfate solution and 1-4 parts of hydroxyapatite, stirring and mixing to obtain a ball milling modifier;

[0033] S03: The S01 product and the ball milling modifier are ball milled at a weight ratio of 5:3. After the ball milling is completed, the mixture is washed with water and dried to obtain a blending modifier. The speed of the ball milling modification is 1000-1500 r / min, and the ball milling time is 1-2 h.

[0034] The mass fraction of the sodium citrate solution in this embodiment is 10-15%; the mass fraction of the sodium hydroxide solution is 2-5%.

[0035] The sodium cellulose sulfate solution of this embodiment is prepared by stirring sodium cellulose sulfate and 5% by mass chitosan solution in a weight ratio of 2:5.

[0036] The preparation method of the nano silicon dioxide agent of this embodiment is:

[0037] S101: mixing the nano-silica in a 5% by mass potassium permanganate solution, then washing with water and drying to obtain pretreated nano-silica;

[0038] S102: 4-7 parts of pretreated nano-silica, 2-5 parts of sodium dodecylbenzenesulfonate solution, 1-3 parts of phosphate buffer solution and 2-4 parts of wollastonite are stirred for reaction. After stirring is completed, the mixture is washed with water and dried to obtain a nano-silica agent.

[0039] The mass fraction of the sodium dodecylbenzenesulfonate solution in this embodiment is 10-15%; the pH value of the phosphate buffer solution is 5.0.

[0040] The stirring temperature of the stirring reaction treatment in this embodiment is 50-55° C., the stirring time is 1-2 h, and the stirring speed is 750-850 r / min.

[0041] The preparation method of the Wogan preservative of the present embodiment is:

[0042] The diluted waste molasses is mixed with the crude tea extract, the blending improver and the nano-silica agent to prepare the Wogan preservative. The fruits are immersed in the Wogan preservative for 1-2 minutes and then dried. Then, the fruits are placed in a cardboard box, and the fruits are separated by cardboard. Holes are punched around the cardboard boxes, and the cards are stacked indoors and stored under natural ventilation for a period of time. The storage period is 15 days.

[0043] In this embodiment, the tea coarse powder-distilled water (w / v) ratios were 1:6, 1:8, 1:10, 1:12, and 1:14, respectively.

[0044] Example 1.

[0045] The present embodiment provides a tea waste molasses coating liquid Wogan preservative, wherein the Wogan preservative is prepared by waste molasses, tea crude extract, blending improver and nano silicon dioxide in a weight ratio of 0.2:1:0.3:0.2;

[0046] The preparation method of the crude tea extract is as follows: accurately weighing crude tea powder and placing it in a beaker, adding an appropriate amount of distilled water and soaking it for 12 hours, boiling it twice at 80±5°C, each time for 1.5 hours, filtering it while hot, combining the two filtrates, and refrigerating the obtained crude extract in a refrigerator for later use, thereby obtaining the crude tea extract.

[0047] The preparation method of the waste molasses of this embodiment is as follows: dilute the waste molasses with distilled water at a ratio of 1:100, add an appropriate amount of sodium hydroxide solution, and stir evenly with a glass rod to neutralize the acidity of the product to obtain neutral waste molasses.

[0048] The preparation method of the blending improver of the present embodiment is:

[0049] S01: adding montmorillonite to sodium hydroxide solution at a weight ratio of 1:5 and stirring evenly, then washing with water, drying, heat treating at 210°C for 10 min, and then cooling to room temperature at a rate of 1°C / min for later use;

[0050] S02: Add 2 parts of glycolic acid to 10 parts of sodium citrate solution, then add 1 part of sodium cellulose sulfate solution and 1 part of hydroxyapatite, stir and mix to obtain a ball milling modifier;

[0051] S03: The S01 product and the ball milling modifier were subjected to ball milling improvement treatment in a weight ratio of 5:3. After the ball milling was completed, the mixture was washed with water and dried to obtain a blending improver; the speed of the ball milling improvement treatment was 1000 r / min and the ball milling time was 1 h.

[0052] The mass fraction of the sodium citrate solution in this embodiment is 10%; the mass fraction of the sodium hydroxide solution is 2%.

[0053] The sodium cellulose sulfate solution of this embodiment is prepared by stirring sodium cellulose sulfate and 5% by mass chitosan solution in a weight ratio of 2:5.

[0054] The preparation method of the nano silicon dioxide agent of this embodiment is:

[0055] S101: mixing the nano-silica in a 5% by mass potassium permanganate solution, then washing with water and drying to obtain pretreated nano-silica;

[0056] S102: 4 parts of pretreated nano-silica, 2 parts of sodium dodecylbenzenesulfonate solution, 1 part of phosphate buffer solution and 2 parts of wollastonite are stirred for reaction. After stirring is completed, the mixture is washed with water and dried to obtain a nano-silica agent.

[0057] The mass fraction of the sodium dodecylbenzenesulfonate solution in this embodiment is 10%; the pH value of the phosphate buffer solution is 5.0.

[0058] The stirring temperature of the stirring reaction treatment in this embodiment is 50° C., the stirring time is 1 h, and the stirring speed is 750 r / min.

[0059] The preparation method of the Wogan preservative of the present embodiment is:

[0060] The diluted waste molasses was mixed with the crude tea extract, the blending improver and the nano-silica agent to prepare the Wogan preservative. The fruits were immersed in the Wogan preservative for 1 minute and then dried. The fruits were then placed in a cardboard box. The fruits were separated by cardboard. Holes were punched around the cardboard boxes, and the boxes were stacked indoors. They were stored under natural ventilation for a period of time. The storage period was 15 days.

[0061] In this embodiment, the tea coarse powder-distilled water (w / v) ratios were 1:6, 1:8, 1:10, 1:12, and 1:14, respectively.

[0062] Example 2.

[0063] The present embodiment provides a tea waste molasses coating liquid Wogan preservative, wherein the Wogan preservative is prepared from waste molasses, crude tea extract, a blending improver, and nano-silicon dioxide in a weight ratio of 1.8:1:0.5:0.2;

[0064] The preparation method of the crude tea extract is as follows: accurately weighing crude tea powder and placing it in a beaker, adding an appropriate amount of distilled water and soaking it for 12 hours, boiling it twice at 80±5°C, each time for 1.5 hours, filtering it while hot, combining the two filtrates, and refrigerating the obtained crude extract in a refrigerator for later use, thereby obtaining the crude tea extract.

[0065] The preparation method of the waste molasses of this embodiment is as follows: dilute the waste molasses with distilled water at a ratio of 1:100, add an appropriate amount of sodium hydroxide solution, and stir evenly with a glass rod to neutralize the acidity of the product to obtain neutral waste molasses.

[0066] The preparation method of the blending improver of the present embodiment is:

[0067] S01: adding montmorillonite to sodium hydroxide solution at a weight ratio of 1:5 and stirring evenly, then washing with water, drying, heat treating at 230°C for 15 min, and then cooling to room temperature at a rate of 3°C / min for later use;

[0068] S02: Add 5 parts of glycolic acid to 15 parts of sodium citrate solution, then add 3 parts of sodium cellulose sulfate solution and 4 parts of hydroxyapatite, stir and mix to obtain a ball milling modifier;

[0069] S03: The S01 product and the ball milling modifier were subjected to ball milling improvement treatment in a weight ratio of 5:3. After the ball milling was completed, the mixture was washed with water and dried to obtain a blending improver. The speed of the ball milling improvement treatment was 1500 r / min and the ball milling time was 2 h.

[0070] The mass fraction of the sodium citrate solution in this embodiment is 15%; the mass fraction of the sodium hydroxide solution is 5%.

[0071] The sodium cellulose sulfate solution of this embodiment is prepared by stirring sodium cellulose sulfate and 5% by mass chitosan solution in a weight ratio of 2:5.

[0072] The preparation method of the nano silicon dioxide agent of this embodiment is:

[0073] S101: mixing the nano-silica in a 5% by mass potassium permanganate solution, then washing with water and drying to obtain pretreated nano-silica;

[0074] S102: 7 parts of pretreated nano-silica, 5 parts of sodium dodecylbenzenesulfonate solution, 3 parts of phosphate buffer solution and 4 parts of wollastonite are stirred for reaction. After stirring is completed, the mixture is washed with water and dried to obtain a nano-silica agent.

[0075] The mass fraction of the sodium dodecylbenzenesulfonate solution in this embodiment is 15%; the pH value of the phosphate buffer solution is 5.0.

[0076] The stirring temperature of the stirring reaction treatment in this embodiment is 55° C., the stirring time is 2 h, and the stirring speed is 850 r / min.

[0077] The preparation method of the Wogan preservative of the present embodiment is:

[0078] The diluted waste molasses was mixed with the crude tea extract, the blending improver and the nano-silica agent to prepare the Wogan preservative. The fruits were immersed in the Wogan preservative for 2 minutes and then dried. The fruits were then placed in a cardboard box. The fruits were separated by cardboard. Holes were punched around the cardboard boxes, and the boxes were stacked indoors. They were stored under natural ventilation for a period of time. The storage period was 15 days.

[0079] In this embodiment, the tea coarse powder-distilled water (w / v) ratios were 1:6, 1:8, 1:10, 1:12, and 1:14, respectively.

[0080] Example 3.

[0081] The present embodiment provides a tea waste molasses coating liquid Wogan preservative, wherein the Wogan preservative is prepared by waste molasses, tea crude extract, blending improver and nano silicon dioxide in a weight ratio of 1.5:1:0.4:0.2;

[0082] The preparation method of the crude tea extract is as follows: accurately weighing crude tea powder and placing it in a beaker, adding an appropriate amount of distilled water and soaking it for 12 hours, boiling it twice at 80±5°C, each time for 1.5 hours, filtering it while hot, combining the two filtrates, and refrigerating the obtained crude extract in a refrigerator for later use, thereby obtaining the crude tea extract.

[0083] The preparation method of the waste molasses of this embodiment is as follows: dilute the waste molasses with distilled water at a ratio of 1:100, add an appropriate amount of sodium hydroxide solution, and stir evenly with a glass rod to neutralize the acidity of the product to obtain neutral waste molasses.

[0084] The preparation method of the blending improver of the present embodiment is:

[0085] S01: adding montmorillonite to sodium hydroxide solution at a weight ratio of 1:5 and stirring evenly, then washing with water, drying, heat treating at 220°C for 12 min, and then cooling to room temperature at a rate of 2°C / min for later use;

[0086] S02: adding 3.5 parts of glycolic acid to 12.5 parts of sodium citrate solution, and then adding 2 parts of sodium cellulose sulfate solution and 2 parts of hydroxyapatite, stirring and mixing to obtain a ball milling modifier;

[0087] S03: The S01 product and the ball milling modifier were subjected to ball milling improvement treatment in a weight ratio of 5:3. After the ball milling was completed, the mixture was washed with water and dried to obtain a blending improver; the speed of the ball milling improvement treatment was 1250 r / min, and the ball milling time was 1.5 h.

[0088] The mass fraction of the sodium citrate solution in this embodiment is 12.5%; the mass fraction of the sodium hydroxide solution is 3.5%.

[0089] The sodium cellulose sulfate solution of this embodiment is prepared by stirring sodium cellulose sulfate and 5% by mass chitosan solution in a weight ratio of 2:5.

[0090] The preparation method of the nano silicon dioxide agent of this embodiment is:

[0091] S101: mixing the nano-silica in a 5% by mass potassium permanganate solution, then washing with water and drying to obtain pretreated nano-silica;

[0092] S102: 5.5 parts of pretreated nano-silica, 3.5 parts of sodium dodecylbenzenesulfonate solution, 2 parts of phosphate buffer solution and 3 parts of wollastonite are stirred for reaction. After stirring is completed, the mixture is washed with water and dried to obtain a nano-silica agent.

[0093] The mass fraction of the sodium dodecylbenzenesulfonate solution in this embodiment is 12.5%; the pH value of the phosphate buffer solution is 5.0.

[0094] The stirring temperature of the stirring reaction treatment in this embodiment is 52° C., the stirring time is 1.5 h, and the stirring speed is 800 r / min.

[0095] The preparation method of the Wogan preservative of the present embodiment is:

[0096] The diluted waste molasses was mixed with the crude tea extract, the blending improver and the nano-silica agent to prepare the Wogan preservative. The fruits were immersed in the Wogan preservative for 1.5 minutes and then dried. The fruits were then placed in a cardboard box. The fruits were separated by cardboard. Holes were punched around the cardboard boxes, and the boxes were stacked indoors. They were stored under natural ventilation for a period of time. The storage period was 15 days.

[0097] In this embodiment, the tea coarse powder-distilled water (w / v) ratios were 1:6, 1:8, 1:10, 1:12, and 1:14, respectively.

[0098] Comparative Example 1.

[0099] The difference from Example 3 is that no blending improver is added.

[0100] Comparative Example 2.

[0101] The difference from Example 3 is that the blending improver is not treated with a ball milling modifier.

[0102] Comparative Example 3.

[0103] The difference from Example 3 is that no sodium cellulose sulfate solution or hydroxyapatite is added to the ball milling modifier.

[0104] Comparative Example 4.

[0105] The difference from Example 3 is that no nano silicon dioxide agent is added.

[0106] Comparative Example 5.

[0107] The difference from Example 3 is that the nano-silica agent is replaced by nano-silica.

[0108] Comparative Example 6.

[0109] The difference from Example 3 is that wollastonite is not added in the preparation of the nano-silica agent.

[0110] The performance measurement results of Examples 1-3 and Comparative Examples 1-6 are as follows

[0111]

[0112]

[0113] From Examples 1-3 and Comparative Examples 1-6, it can be concluded that the product of Example 3 of the present invention has significant improvements in the rotten fruit rate and SOD content. At the same time, no blending improver and no nano-silica agent are added, and the performance of the product has a significant deterioration trend. The performance of the product has a deterioration trend when the blending improver is not treated with a ball milling modifier, sodium cellulose sulfate solution and hydroxyapatite are not added, the nano-silica agent is replaced by nano-silica, and wollastonite is not added during the preparation of the nano-silica agent. Only the blending improver and nano-silica agent prepared by the method of the present invention have the most significant product performance effect.

[0114] It will be apparent to those skilled in the art that the present invention is not limited to the details of the exemplary embodiments described above and that the invention can be embodied in other specific forms without departing from the spirit or essential characteristics of the invention. Therefore, the embodiments should be considered in all respects as illustrative and non-restrictive, and the scope of the invention is defined by the appended claims rather than the foregoing description, and it is intended that all variations that come within the meaning and range of equivalents of the claims be embraced therein.

[0115] In addition, it should be understood that although this specification is described in terms of implementation methods, not every implementation method contains only one independent technical solution. This narrative method of the specification is only for the sake of clarity. Those skilled in the art should regard the specification as a whole. The technical solutions in each embodiment can also be appropriately combined to form other implementation methods that can be understood by those skilled in the art.

Claims

1. A tea waste molasses coating liquid preservative for mandarin oranges, characterized in that: The Wogan preservative is prepared by mixing waste molasses, crude tea extract, blending improver and nano silicon dioxide in a weight ratio of (0.2-1.8):1:(0.3-0.5):0.2; The preparation method of the crude tea extract is as follows: accurately weighing crude tea powder and placing it in a beaker, adding an appropriate amount of distilled water and soaking it for 12 hours, boiling it twice at 80±5°C, each time for 1.5 hours, filtering it while hot, combining the two filtrates to obtain a crude extract and refrigerating it for later use, thereby obtaining the crude tea extract; The preparation method of the blending improver is: S01: adding montmorillonite to sodium hydroxide solution in a weight ratio of 1:5 and stirring evenly, then washing with water, drying, heat treating at 210-230°C for 10-15 minutes, and then cooling to room temperature at a rate of 1-3°C / min for use; S02: adding 2-5 parts of glycolic acid to 10-15 parts of sodium citrate solution, and then adding 1-3 parts of sodium cellulose sulfate solution and 1-4 parts of hydroxyapatite, stirring and mixing to obtain a ball milling modifier; S03: ball milling the product of S01 and the ball milling modifier in a weight ratio of 5:

3. After the ball milling is completed, the mixture is washed with water and dried to obtain a blending modifier. The speed of the ball milling modification is 1000-1500 r / min and the ball milling time is 1-2 h. The preparation method of the nano silicon dioxide agent is: S101: stirring the nano-silica uniformly in a 5% by mass potassium permanganate solution, then washing with water and drying to obtain pretreated nano-silica; S102: 4-7 parts of pretreated nano-silica, 2-5 parts of sodium dodecylbenzenesulfonate solution, 1-3 parts of phosphate buffer solution and 2-4 parts of wollastonite are stirred for reaction. After stirring is completed, the mixture is washed with water and dried to obtain a nano-silica agent.

2. The tea waste molasses coating liquid preservative for mandarin oranges according to claim 1, characterized in that: The preparation method of the waste molasses comprises the following steps: diluting the waste molasses with distilled water at a ratio of 1:100, adding an appropriate amount of sodium hydroxide solution, and uniformly stirring the solution with a glass rod to neutralize the acidity of the solution, thereby obtaining neutral waste molasses.

3. A tea waste molasses coating liquid preservative for mandarin oranges according to claim 2, characterized in that: The mass fraction of the sodium citrate solution is 10-15%; the mass fraction of the sodium hydroxide solution is 2-5%.

4. The tea waste molasses coating liquid preservative for mandarin oranges according to claim 3, characterized in that: The sodium cellulose sulfate solution is prepared by stirring sodium cellulose sulfate and 5% by mass chitosan solution in a weight ratio of 2:

5.

5. The tea waste molasses coating liquid preservative for mandarin oranges according to claim 4, characterized in that: The mass fraction of the sodium dodecylbenzenesulfonate solution is 10-15%; the pH value of the phosphate buffer solution is 5.

0.

6. The tea waste molasses coating liquid preservative for mandarin oranges according to claim 5, characterized in that: The stirring temperature of the stirring reaction treatment is 50-55° C., the stirring time is 1-2 h, and the stirring speed is 750-850 r / min.

7. The tea waste molasses coating liquid preservative for mandarin oranges according to claim 2, characterized in that: The preparation method of the Wogan preservative is as follows: Mix waste molasses with crude tea extract, blending improver and nano-silica agent to prepare Wogan preservative. Immerse the fruits in the Wogan preservative for 1-2 minutes and then dry them. Then place them in a cardboard box, separate the fruits with cardboard, make holes around the cardboard boxes, stack them indoors, and store them under natural ventilation for a period of time. The storage period is 15 days.

8. The tea waste molasses coating liquid preservative for mandarin oranges according to claim 1, characterized in that: The tea coarse powder-distilled water (w / v) is extracted according to a ratio of 1:6, 1:8, 1:10, 1:12 or 1:14.

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