CN103843881A - Milk protein base nature fruit and vegetable fresh-keeping film-coating agent and preparation method thereof - Google Patents
Milk protein base nature fruit and vegetable fresh-keeping film-coating agent and preparation method thereof Download PDFInfo
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- CN103843881A CN103843881A CN201210495331.8A CN201210495331A CN103843881A CN 103843881 A CN103843881 A CN 103843881A CN 201210495331 A CN201210495331 A CN 201210495331A CN 103843881 A CN103843881 A CN 103843881A
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Abstract
The present invention discloses a milk protein base nature fruit and vegetable fresh-keeping film-coating agent, which is prepared from milk proteins, edible vegetable oil acid, rosin glyceride, a pH value adjusting agent, a food-grade shellac, sucrose, vitamin C and edible ethanol. The invention further discloses a preparation method, which comprises: adding milk proteins and a food-grade shellac to a food-grade sodium hydroxide aqueous solution, heating to a temperature of 85-110 DEG C to dissolve to obtain a film-coating agent water phase solution, carrying out heating stirring mixing on edible vegetable oil and rosin glyceride to obtain a film-coating agent oil phase solution, slowly adding the oil phase solution to a water phase tank, maintaining the temperature of 80-120 DEG C, carrying out mechanical emulsification, adding sugar and vitamin C, carrying out stirring mixing, adding edible ethanol to adjust the concentration, and filtering to obtain the milk protein base nature fruit and vegetable fresh-keeping film-coating agent. According to the present invention, the milk protein base nature fruit and vegetable fresh-keeping film-coating agent is coated on the surface of fruits and vegetables in a spray-coating or immersing manner to form the fresh-keeping film so as to adjust breath of fruits and vegetables, maintain moisture, prevent microorganisms from invasion, achieve a fruit and vegetable fresh-keeping effect, and increase commodity values of fruits and vegetables.
Description
Technical field
The present invention relates to preserving fruit and vegetable utilizing fruit glaze agent field, relate in particular to fresh-keeping fruit glaze agent of a kind of milk protein based natural fruit and vegetables and preparation method thereof.
Background technology
After fruit and vegetable picking, residual for eliminating agriculture, improve fruits and vegetables marketing quality and fruits and vegetables shelf-life, clean fruits and vegetables, the commercialization processing such as classification, fresh-keeping and packaging.At US and European, eat the commercialization handling rate of fruits and vegetables raw up to more than 80 percent.And preserving fruit and vegetable utilizing fruit glaze agent (edible fruit glaze agent) is a kind of fruit and vegetable fresh-keeping agent the most frequently used in fruit and vegetables' commercialization processing procedure.It can be coated in the fruit surface such as citrus, apple, forms film, to suppress respiration of fruits, prevents internal moisture evaporation, resists microorganism intrusion.Improve outward appearance simultaneously, improve commodity value, extend fruits and vegetables shelf life.
China is that world's fruits and vegetables are produced the first big country, and within 2008, China's fruit total output has reached 18,142 ten thousand tons.In recent years, along with the raising of market consciousness, the enterprise that China is engaged in postharvest fruit and vegetable commercialization processing is more and more many, and preserving fruit and vegetable utilizing fruit glaze agent uses more and more general after citrus, apple are adopted in commercialization processing procedure.Along with the increase of demand, current domestic preserving fruit and vegetable utilizing fruit glaze agent manufacturer also increases gradually.But technical merit, edibility and product quality are compared with developed countries, and still there is a big difference.Be mainly manifested in: manually synthetic preserving fruit and vegetable utilizing fruit glaze agent ratio is higher, although preserving fruit and vegetable utilizing fruit glaze agent is also made with natural material by part producer, in the middle of production process, still be unable to do without morpholine fatty acid salt as the emulsifying agent of natural waxes or have the chemical solvent of certain toxicity with isopropyl alcohol, silane coupler, dimethyl silicone polymer etc.A traditional handicraft once at home and abroad widely being adopted to utilize morpholine fat hydrochlorate as the emulsifying agent of natural resin class preserving fruit and vegetable utilizing fruit glaze agent.Although morpholine fat hydrochlorate fruit wax is that country allows the food additives (seeing GB 12489-1990) that use at present, because morpholine has certain toxicity, become to forbid product in part country (particularly countries in Europe).
Have through the close patent that existing literature search is found: 1) number of patent application: 90107748.8 denominations of invention: fruit and vegetable coating fresh preserving agent and preparation method thereof, this patent with frightening, crab head capsule glycan and chitosan derivatives, add monochloroacetic acid, glyoxalic acid, potassium borohydride and emulsifying wax etc. and make composite preservative, this antistaling agent does not meet the requirement of GB2760 food hygiene, and foodsafety is poor.2) China Patent No.: CN02131054.8, denomination of invention: lignin fruit-vegetable plastic wrap and preservation method, this patented technology is the waste material that utilizes paper plant, furfural mill to get rid of, through being processed into lignin liquor, then be mixed into film forming agent with crosslinking agent, shitosan, collagen, for preserving fruit and vegetable utilizing.But because lignin is the fresh-keeping liquid of being made by non-wax component, with respect to preserving fruit and vegetable utilizing wax liquid, it is to the more fruits and vegetables of fruits and vegetables epidermis lipid, as slightly poor in coated effects such as apple, pears, citrus.This is mainly because the more material wellability of epidermis lipid is poor.3) China Patent No.: CN200510042969.6, denomination of invention: nano silicon-based foster compound (SIOX) preservative fruit wax and preparation method thereof, this patent is mainly used former wax; Ethanol or isopropyl alcohol; Propane diols or glycerine, tween; Nano silicon-based foster compound (SIOX), silane coupler, monoethanolamine, diethanol amine, three ethanol acidity regulators etc. are made fruits and vegetables wax liquid.This patent complexity of not only filling a prescription, requires highly to emulsification, and part material uses and do not meet American-European food hygiene requirement.4) number of patent application: 200710040473.4, denomination of invention: shellac fresh keeping fruit wax and preparation method thereof, for this patent, dewaxing bleached shellac, dimethyl silicone polymer and ammonia solvent are made preservative film, the fruit wax of being made by this patent, foodsafety poor (it is fresh-keeping that dimethyl silicone polymer and ammoniacal liquor can not be used for meeting the organic farm products of European CE standard), consequences for use vegetables gloss duration is poor, temperature, humidity are used when higher, fruit and vegetable surfaces easily produces white point, the serious thin product commodity value of fruit that reduces.5) number of patent application: 200810054070.X denomination of invention: fruit and vegetable coating preservative fruit wax and preparation method thereof.This for patent morpholine, lac, propane diols, ammoniacal liquor make fruit and vegetable coating preservative fruit wax, due to this fruit wax containing morpholine and ammoniacal liquor foodsafety poor, can not meet fruit and export fresh-keeping needs.6) number of patent application: 200810069084.9 denominations of invention: the matching method of film coating antistaling agent for Rosa roxburghii preparation and preservation by low temperature, this for patent sodium alginate, agar, tamarind gum, guar gum, sucrose fatty ester, calcium propionate, methyl cyclopropene, the fresh fat of Gene revulsant amine make film coating antistaling agent for Rosa roxburghii, the Gene revulsant that this antistaling agent is prohibited containing European Union and the U.S., the scope of application is narrow, be only applicable to Rosa roxburghii fresh-keeping, and must be used in conjunction with low temperature storehouse.
Summary of the invention
In order to solve the problems of the technologies described above, the object of the present invention is to provide and can increase the controlled atmosphere of fruit glaze agent, inhibition moisture loss, enhancing cere gloss duration and weatherability, meet green safe of food requirement and mechanization and smear fresh-keeping fresh-keeping fruit glaze agent of milk protein based natural fruit and vegetables and preparation method thereof.
Complete skill scheme of the present invention is, the fresh-keeping fruit glaze agent of a kind of milk protein based natural fruit and vegetables, mainly comprise following composition: food plant oleic acid, rosin glyceride, milk protein, acid-base modifier, food stage lac, sucrose, vitamin C, edible ethanol, water.
Preferably, described food plant oleic acid is edible rapeseed oil acid.
Described acid-base modifier is food stage NaOH.
Optionally, the content of Main Ingredients and Appearance is as follows by weight percentage: food plant oleic acid 1-5%, rosin glyceride 1-5%, milk protein 1-10%, acid-base modifier 0.5-6%, food stage lac 3-19%, sucrose 0.5-5%, vitamin C 1%, edible ethanol 1-12%, water 70-90%.
Preferably, the content of Main Ingredients and Appearance is as follows by weight percentage: food plant oleic acid 3%, rosin glyceride 5%, milk protein 2%, acid-base modifier 1.5%, food stage lac 8%, sucrose 0.5%, vitamin C 1%, edible ethanol 3%, water 76%.
A preparation method for the fresh-keeping fruit glaze agent of milk protein based natural fruit and vegetables, comprises the steps:
(1) preparation of fruit glaze agent water liquid: first water and acid-base modifier are weighed and mixed according to proportioning, obtain the mixed solution of dilution, pH value is controlled at 7.0-9.5, again food stage lac, milk protein are added to mixed solution, stirring is mixed even, is heated to 85-110 DEG C and after dissolving, obtains fruit glaze agent water liquid completely;
(2) fruit glaze agent oil phase liquid preparation: after food plant oleic acid, rosin glyceride are mixed, be heated to 90-150 DEG C with being uniformly mixed 20-25 minute, obtain fruit glaze agent oil phase liquid;
(3) oil phase liquid is slowly added in the water tank that water liquid is housed, under rotating speed 120-270RPM, keep temperature 80-120 DEG C, machinery emulsification 20-32 minute, be cooled to 30 DEG C, add sucrose and vitamin C according to proportioning, be cooled to add edible ethanol adjusting concentration after normal temperature, filter and package and get product.
Preferably, described acid-base modifier is food stage NaOH.
Described food plant oleic acid is edible rapeseed oil acid.
The present invention compared with prior art has following beneficial effect:
The present invention utilizes food plant oleic acid making New-type emulsifier to replace morpholine fat hydrochlorate as the emulsifying agent of preserving fruit and vegetable utilizing fruit glaze agent, preserving fruit and vegetable utilizing fruit glaze agent foodsafety to be improved greatly, adopt food stage natural material lac, the extracts such as milk are made new type natural preserving fruit and vegetable utilizing fruit glaze agent not containing paraffin and morpholine, the fruit glaze agents such as isopropyl alcohol are produced required conventional chemical solvent, milk protein based preserving fruit and vegetable utilizing fruit glaze agent is coated in fruit and vegetable surfaces through spraying or infiltration, form preservative film, adjusting fruits and vegetables are breathed, keep moisture, prevent microorganism immersion, reach preserving fruit and vegetable utilizing effect, improve fruits and vegetables commodity value, fresh keeping property is superior.
Detailed description of the invention
To describe the present invention in detail by specific embodiment below, be used for explaining the present invention in this illustrative examples of the present invention and explanation, but not as a limitation of the invention.
First take by weight percentage following raw material: edible rapeseed oil acid 3%, rosin glyceride 5%; Milk protein (casein) 2%; Food stage NaOH 1.5%, food stage lac 8%; Sucrose 0.5%; Vitamin C 1%; Edible ethanol 3%; Water 76%.
Below preparation technology:
1) preparation of fruit glaze agent water liquid: first ArsenazoⅢ sodium hydroxide is weighed and mixed according to said ratio, obtain the food stage sodium hydrate aqueous solution of dilution, pH value is controlled at 7.1, again food stage lac, milk protein (casein) are added to the aqueous solution, stirring is mixed even, is heated to 101 DEG C and after dissolving, obtains fruit glaze agent water liquid completely;
2) fruit glaze agent oil phase liquid preparation: after food plant oleic acid, rosin glyceride are mixed, be heated to 120 DEG C with being uniformly mixed 20-25 minute, obtain fruit glaze agent oil phase liquid;
3) oil phase liquid is slowly added to the water tank that water liquid is housed, under rotating speed 270RPM, keep 110 DEG C of temperature, machinery emulsification 30 minutes, is cooled to 30 DEG C, adds sucrose and vitamin C according to said ratio, be cooled to after normal temperature, add edible ethanol and regulate concentration, filter and package and get product.
The present invention utilizes edible colza acids making New-type emulsifier to replace morpholine fat hydrochlorate as the emulsifying agent of preserving fruit and vegetable utilizing fruit glaze agent, preserving fruit and vegetable utilizing fruit glaze agent foodsafety to be improved greatly, adopt food stage natural material lac, the extracts such as milk are made new type natural preserving fruit and vegetable utilizing fruit glaze agent not containing paraffin and morpholine, the fruit glaze agents such as isopropyl alcohol are produced required conventional chemical solvent, milk protein based preserving fruit and vegetable utilizing fruit glaze agent is coated in fruit and vegetable surfaces through spraying or infiltration, form preservative film, adjusting fruits and vegetables are breathed, keep moisture, prevent microorganism immersion, reach preserving fruit and vegetable utilizing effect, improve fruits and vegetables commodity value, fresh keeping property is superior, can replace completely and to use on domestic market, the synthetic preserving fruit and vegetable utilizing fruit glaze agents such as the morpholine fatty acid salt fruit glaze agent (CFW) being just eliminated in developed country.
The technical scheme above embodiment of the present invention being provided is described in detail, applied principle and the embodiment of specific case to the embodiment of the present invention herein and set forth, the explanation of above embodiment is only applicable to help to understand the principle of the embodiment of the present invention; , for one of ordinary skill in the art, according to the embodiment of the present invention, in detailed description of the invention and range of application, all will change, in sum, this description should not be construed as limitation of the present invention meanwhile.
Claims (7)
1. the fresh-keeping fruit glaze agent of milk protein based natural fruit and vegetables, it is characterized in that, the content of Main Ingredients and Appearance is as follows by weight percentage: food plant oleic acid 1-5%, rosin glyceride 1-5%, milk protein 1-10%, acid-base modifier 0.5-6%, food stage lac 3-19%, sucrose 0.5-5%, vitamin C 1%, edible ethanol 1-12%, water 70-90%.
2. the fresh-keeping fruit glaze agent of a kind of milk protein based natural fruit and vegetables according to claim 1, it is characterized in that, the content of Main Ingredients and Appearance is as follows by weight percentage: food plant oleic acid 3%, rosin glyceride 5%, milk protein 2%, acid-base modifier 1.5%, food stage lac 8%, sucrose 0.5%, vitamin C 1%, edible ethanol 3%, water 76%.
3. the fresh-keeping fruit glaze agent of a kind of milk protein based natural fruit and vegetables according to claim 1, is characterized in that, described acid-base modifier is food stage NaOH.
4. the fresh-keeping fruit glaze agent of a kind of milk protein based natural fruit and vegetables according to claim 1, is characterized in that, described food plant oleic acid is edible rapeseed oil acid.
5. the preparation method of the fresh-keeping fruit glaze agent of a kind of milk protein based natural fruit and vegetables as described in claim 1-4, is characterized in that, comprises the steps:
(1) preparation of fruit glaze agent water liquid: first water and acid-base modifier are weighed and mixed according to proportioning, obtain the mixed solution of dilution, pH value is controlled at 7.0-9.5, again food stage lac, milk protein are added to mixed solution, stirring is mixed even, is heated to 85-110 DEG C and after dissolving, obtains fruit glaze agent water liquid completely;
(2) fruit glaze agent oil phase liquid preparation: after food plant oleic acid, rosin glyceride are mixed, be heated to 90-150 DEG C with being uniformly mixed 20-25 minute, obtain fruit glaze agent oil phase liquid;
(3) oil phase liquid is slowly added in the water tank that water liquid is housed, under rotating speed 120-270RPM, keep temperature 80-120 DEG C, machinery emulsification 20-32 minute, be cooled to 30 DEG C, add sucrose and vitamin C according to proportioning, be cooled to add edible ethanol adjusting concentration after normal temperature, filter and package and get product.
6. the preparation method of the fresh-keeping fruit glaze agent of a kind of milk protein based natural fruit and vegetables according to claim 5, is characterized in that, described acid-base modifier is food stage NaOH.
7. the preparation method of the fresh-keeping fruit glaze agent of a kind of milk protein based natural fruit and vegetables according to claim 5, is characterized in that, described food plant oleic acid is edible rapeseed oil acid.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201210495331.8A CN103843881A (en) | 2012-11-29 | 2012-11-29 | Milk protein base nature fruit and vegetable fresh-keeping film-coating agent and preparation method thereof |
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| CN201210495331.8A CN103843881A (en) | 2012-11-29 | 2012-11-29 | Milk protein base nature fruit and vegetable fresh-keeping film-coating agent and preparation method thereof |
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| CN103843881A true CN103843881A (en) | 2014-06-11 |
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| CN201210495331.8A Pending CN103843881A (en) | 2012-11-29 | 2012-11-29 | Milk protein base nature fruit and vegetable fresh-keeping film-coating agent and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107494719A (en) * | 2017-09-18 | 2017-12-22 | 重庆市碾盘生态农业开发有限责任公司 | The ventilative edible preserving fruit and vegetable utilizing film forming agent of one kind |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5889140A (en) * | 1981-11-24 | 1983-05-27 | Koutou Kk | Coating agent composition for vegetable and fruit |
| CN1103548A (en) * | 1993-12-11 | 1995-06-14 | 吴谋成 | Preservative |
| CN1435092A (en) * | 2002-02-01 | 2003-08-13 | 珠海真绿色技术有限公司 | Fruit and vegetable preserving antistaling agent composition |
| WO2008104711A2 (en) * | 2007-02-16 | 2008-09-04 | Xeda International | Combinations of abietic acid esters with one or more terpenes and use thereof for coating fruit or vegetables |
| CN102187895A (en) * | 2010-03-16 | 2011-09-21 | 和国荣 | Milk protein based natural fruit-vegetable freshness-keeping coating agent and method for preparing same |
-
2012
- 2012-11-29 CN CN201210495331.8A patent/CN103843881A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5889140A (en) * | 1981-11-24 | 1983-05-27 | Koutou Kk | Coating agent composition for vegetable and fruit |
| CN1103548A (en) * | 1993-12-11 | 1995-06-14 | 吴谋成 | Preservative |
| CN1435092A (en) * | 2002-02-01 | 2003-08-13 | 珠海真绿色技术有限公司 | Fruit and vegetable preserving antistaling agent composition |
| WO2008104711A2 (en) * | 2007-02-16 | 2008-09-04 | Xeda International | Combinations of abietic acid esters with one or more terpenes and use thereof for coating fruit or vegetables |
| CN102187895A (en) * | 2010-03-16 | 2011-09-21 | 和国荣 | Milk protein based natural fruit-vegetable freshness-keeping coating agent and method for preparing same |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107494719A (en) * | 2017-09-18 | 2017-12-22 | 重庆市碾盘生态农业开发有限责任公司 | The ventilative edible preserving fruit and vegetable utilizing film forming agent of one kind |
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Application publication date: 20140611 |