CN104705392A - Preservative fruit wax containing bleached lac as well as preparation method and application thereof - Google Patents

Abstract

The invention provides preservative fruit wax containing bleached lac as well as a preparation method and application thereof. The preservative fruit wax for fruits and vegetables is prepared by mixing bleached lac, glycerol, sodium hydroxide, oleic oil, morpholine, ammonia water, hydroxypropyl methyl cellulose and deionized water in a certain ratio and heating the mixture. By using the fruit wax to treat fruits and vegetables, fruit wax after film forming is not whitening, water-holding and preservative, good in flowability of fruit wax and hard to crust. Accumulation of substances with peculiar smells such as ethanol and acetaldehyde can be obviously reduced, the performance of prolonging the shelf life in quality maintaining aspect is superior to that of existing imported fruit wax, and the preservative fruit wax meets the environment-friendly safe demand of foods and mechanical waxing.

Description

A kind of preservative fruit wax containing bleached shellac and its preparation method and application

Technical field

The invention belongs to Food Engineering Development field, be specifically related to a kind of preservative fruit wax containing bleached shellac, also relate to the preparation method and application of this fruit wax.

Background technology

Oranges and tangerines are the large fruit of the first in the world, in China's the Changjiang river areas to the south structure of agricultural production, occupy very important status.Under national governments support energetically, presenting steady-state growth in recent years, is that in cultivated area or in output, all tool is significantly improved.According to FAO (Food and Agricultural Organization of the United Nations) statistics, world's oranges and tangerines annual production in 2011 has reached 1.2 hundred million tons, is distributed in 135 countries and regions, and oranges and tangerines account for 20.3% of world's fruit total output.

China is global maximum Orange Producing state, is also global maximum oranges and tangerines country of consumption simultaneously.The oranges and tangerines of China's Orange Producing are more than 95% for eating raw, and 5% for processed can and fruit juice.According to the Ministry of Agriculture 2013 statistics and dominant area planning, the oranges and tangerines main producing region of China is mainly distributed in the region on the south north latitude 33 °, and current annual production has Hunan, Hubei, Jiangxi, Guangxi, Sichuan, Guangdong, Fujian, Chongqing and Zhejiang etc. more than 1,000,000 tons.In the last few years, China's Citrus Industry is greatly developed, within 2013, China's oranges and tangerines area reaches 3,645 ten thousand mu, output breaks through 3,276 ten thousand tons, be sure to occupy the large Orange Producing state of the first in the world, but from the maturity period, China about 75% citrusfruit concentrate on 11 ~ December listing, maturity period is too concentrated, and supply and demand is contradiction very.

The annual fruit and vegetable food of China adopt the rear proportion of goods damageds up to 20%-30%, the economic loss caused is more than 1,000 hundred million yuan, adopt rear loss far away higher than developed countries such as the U.S., therefore adopting the commercial treatment such as rear waxing is fruit and vegetable food increment and the important measures reducing loss.Waxing is the important step of postharvest fruit and vegetable commercial treatment.Fruit wax is generally considered to be the paint for fruit postharvest handling, and waxing coating problems is the necessary link of domestic and international fruit commercialized treatment after adopting at present, is also the basic demand that fruit enters international market.Waxing coating problems can strengthen the exterior quality of fruit and vegetable food, the defect of blocking fruit surface pores and hole skin and natural wax, creates microenvironment and regulates O inside and outside fruit ₂and CO ₂deng the function of gas exchanges, fruit respiratory metabolism is suppressed to consume, as the carrier of anticorrisive agent (TBZ, imazalil etc.), biocontrol microorganisms and growth regulator (2,4-D etc.), reduce infecting of microorganism pathogen, play the effect of anti-corrosive fresh-keeping.

As far back as 12nd century, China just has waxing to reduce the record of oranges and tangerines dehydration loss, and along with the development of the industrial revolution, the U.S. just starts the paraffin coating problems citrusfruit melted by heat to the thirties in 20th century.In the world, the country such as the U.S., Spain goes in for the study fruit wax comparatively early, and technology is relatively ripe.Present most countries and area generally use fruit wax, and having the fruit wax patent of oneself, the celestial being as DECCO company of the U.S. is bright 275,402F, U.S. FMC series fruit wax (existing JBT Corporation, the U.S.), " Witter " fruit wax of FOMESA company of Spain.This kind of fruit wax can meet healthy requirement, again because containing higher shellac or resin, can improve fruit glossiness significantly, very fast in countries use such as the U.S., China, Spain, Japan, Australia, Israel, South Africa.Our the domestic commercial treatment to fruit requires more and more higher at present, but fruit wax about 80% dependence that commercial treatment uses is from the U.S., Japan, Spain's import, and the direct economy cost of import fruit wax is to lacking at 1,000,000,000 yuans/year.

The domestic and international main material fresh-keeping for fruit wax has four large classes (Baldwin et al., 1995) at present: lipid (Lipid), mainly comprises some natural waxs or chemical synthetic material, mineral wet goods; Resin (Resin), primarily of shellac and some rosin and derivative thereof; Protein-based (Protein), mainly contains soybean protein isolate, zeins etc.; Polysaccharide (Polysaccharide), mainly contains (Ribeiro et al., 2007) such as shitosan, cellulose and its derivates and starch.Recent domestic develops a variety of wax liquid, the Soviet Unionization fruit wax etc. of celestial bright 402 series of the U.S., U.S. FMC890HS, domestic production.But these fruit waxes mainly contain the high brightness fruit wax of shellac or resin, although this kind of fruit wax can increase fruits and vegetables outward appearance, fruit is made to produce tempting gloss, reduce the loss in weight of fruits and vegetables in storage and transportation, strengthen its competitiveness commercially, but after fruits and vegetables waxing, gloss can not be permanent, and poor air permeability after waxing process fruits and vegetables, easy generation anaerobic respiration, preserves under normal temperature and the volatile substances such as ethanol, acetaldehyde, methyl alcohol can be caused in 1-2 week to accumulate in a large number.As fruits and vegetables aromatic substance when ethanol content is lower, but when content is more than 1500mg/L, fruits and vegetables just easily produce (the .Changesin volatile components of stored tangerines and other specialty citrus fruits with differentcoatings.Journal of Food Science such as Hagenmaier such as ' vinasse ' peculiar smell, 2002,67:1742-1745.).

Bleached shellac fruit wax-matrix main component is the secretion of the lac insect colonized on some trees.The main component of shellac is lac resin, shellac wax and shellac color etc., also includes the impurity such as a small amount of carbohydrate, salt.Lac resin be form containing different hydroxy fatty acids and sequiterpene olefin(e) acid there is flexible polyester mixture.Its characteristic is exactly that viscosity is strong, film forming is strong, safety non-toxic, completely edible, and film forming glossiness is good, it, containing 5 hydroxyls of having an appointment, 1 aldehyde radical, 1 carboxyl, 3 ester groups and a unsaturated bond, has netted molecular structure, several functional group plays decisive role to shellac modification, thus defines CO ₂, O ₂deng the network structure of the selective gas permeability of gas.

This patent some problems for fruit wax existence at present and the characteristic spread research of shellac, the oranges and tangerines preservative fruit wax of development containing shell-lac component, fruit outward appearance can be improved to a certain extent, there is water-holding fresh-keeping effect, delay smell substance accumulation, the not New wax liquid of " whiting ", improves fruit commodity value.

Summary of the invention

The object of the present invention is to provide a kind of preservative fruit wax containing bleached shellac, this fruit wax good water-retaining property, to O ₂, CO ₂deng gas carry out selectively through, ethanol, the accumulation of acetaldehyde smell substance can be delayed, effectively reduce fruit moisture loss.

Another object of the present invention there are provided a kind of preparation method of the preservative fruit wax containing bleached shellac, ammoniacal liquor, morpholine, HPMC (HPMC) are dissolved in the water of half, join in reactor, be heated to 60 DEG C, then shellac is added, stir 10min., add remaining water more afterwards, stir shellac solution until limpid.Oranges and tangerines preservative fruit wax can be obtained.This method synthesis fruit wax film forming after do not whiten, water-holding fresh-keeping, in quality maintenance performance be better than current import fruit wax, meet green safe of food and mechanized waxing requirement.

A further object of the invention there are provided a kind of application of preservative fruit wax in preserving fruit and vegetable utilizing containing bleached shellac, is specially adapted to oranges and tangerines fresh-keeping.

A preservative fruit wax containing bleached shellac, formulated by mass percentage by following component:

The concentration of described ammoniacal liquor is 25%-28%.

A preservative fruit wax containing bleached shellac, by following component by mass percentage formulated (preferable range):

A preservative fruit wax containing bleached shellac, by following component by mass percentage formulated (optimum range):

A preservative fruit wax containing bleached shellac, by following component by mass percentage formulated (optimum value):

A preparation method for preservative fruit wax containing bleached shellac, comprises the following steps:

(1) each component is taken in proportion;

(2) raw material is added: be dissolved in the deionized water of 1/2-3/5 by glycerine, oleic acid, ammoniacal liquor, morpholine, HPMC (HPMC), join in reactor, be heated to 60-65 DEG C, then added by shellac;

(3) stirring adds water: mixing speed 200-250 rev/min, adds remaining deionized water in whipping process, stirs shellac solution until limpid, is finally cooled to room temperature, obtains final product.

(4) check: check by quality standard;

(5) metering packing: carry out finished product by weight packing to obtain fruit wax finished product.

The application of preservative fruit wax in preserving fruit and vegetable utilizing containing bleached shellac, its application process is as follows:

The fruit wax that the present invention obtains can adopt the methods such as artificial leaching, spray, brush to smear, also can mechanized waxing process, forms the water white film of one deck after drying on fruit surface.

Compared with prior art, the present invention has the following advantages:

(1) fruit wax is dark brown transparence water-soluble emulsion, wax layer water white transparency after waxing, and glossiness is higher;

(2) fruit wax fast drying and stable performance, fruit face is not easy " whiting ", has the fresh-keeping effect of excellence;

(3) fruit wax good fluidity, is not easy to flake;

(4) lyophobic dust contained in fruit wax can reduce moisture evaporation thus prevent pericarp shrinkage from wilting;

(5) obviously can reduce the accumulation of the smell substance such as ethanol, acetaldehyde, extend the shelf life of fruit.

Detailed description of the invention

How embodiment of the present invention agents useful for same, illustrate, all derive from commercial channel, described method, if not otherwise specified, is ordinary skill in the art scheme.

Embodiment 1-8

A kind of preservative fruit wax containing bleached shellac, be made up of following component: bleached shellac (Kunming, Yunnan Su Hua bio tech ltd), hydroxypropyl methylcellulose (E15 type, Zhejiang Province Zhongwei Medicine Co., Ltd), morpholine (German BASF joint-stock company), oleic acid (Chemical Reagent Co., Ltd., Sinopharm Group), ammoniacal liquor (Chemical Reagent Co., Ltd., Sinopharm Group, concentration 25%-28%), NaOH (Chemical Reagent Co., Ltd., Sinopharm Group), deionized water.

A preservative fruit wax containing bleached shellac, be made up by mass percentage of following component:

Unit: mass percent, %

Embodiment 9:

An oranges and tangerines preservative fruit wax containing bleached shellac, preparation process comprises:

(1) each component is taken according to ratio in embodiment 1-8;

(2) add raw material: be dissolved in the deionized water of half by ammoniacal liquor, morpholine, HPMC (HPMC), join in reactor, be heated to 60 DEG C, then added by shellac, stir 10min.;

(3) add water: in whipping process, add remaining deionized water, stir shellac solution until limpid, finally cool, can obtain.

(4) check: check by quality standard;

(5) metering packing: carry out finished product by weight packing to obtain fruit wax finished product.

Embodiment 10:

Utilize the fruit wax waxing process Satsuma Fruits (import fruit wax celestial being bright 402D and FMC890HS fruit wax in contrast) of example 4 formula preparation, normal temperature 21 DEG C, after preserving 3 weeks under 85%RH, the fruit ethanol of celestial bright 402D and the FMC890HS fruit Lasaxing Oilfield of import fruit wax, acetaldehyde are respectively up to 3383.4mg/L and 3760.5mg/L, 24.7mg/L and 22.5mg/L; After process fruit of the present invention, inner ethanol and acetaldehyde are respectively 2453.2mg/L and 24.0mg/L.Under normal temperature in storage period of 3 weeks, between the brightness of process fruit of the present invention and two kinds of import fruit waxes, difference is not obvious.Normal temperature 21 DEG C, under 85%RH in storage period of 3 weeks, process fruit of the present invention is compared with celestial being bright 402D process fruit, and glossiness, between acidity and sugariness, difference is not obvious, but process fruit peculiar smell of the present invention is lower, better flavor.All in all, the present invention can make fruit keep preferably mouthfeel in the long period.

Claims (6)

1. the preservative fruit wax containing bleached shellac, formulated by mass percentage by following component:

Constituent mass percentage, %

Bleached shellac 3%-20%

Glycerine 1%-5%

NaOH 0.1%-2%

Oleic acid 0.5%-5%

Morpholine 0.2%-4%

Ammoniacal liquor 0.1%-5%

Hydroxypropyl methylcellulose 0.2%-3%

Deionized water 62%-93%.

2. preservative fruit wax according to claim 1, is characterized in that:

Constituent mass percentage, %

Bleached shellac 5%-15%

Glycerine 1%-4%

NaOH 0.2%-1.5%

Oleic acid 0.8%-4%

Morpholine 0.5%-3%

Ammoniacal liquor 0.3%-4%

Hydroxypropyl methylcellulose 0.5%-2%

Deionized water 68%-88%.

3. preservative fruit wax according to claim 1, is characterized in that:

Constituent mass percentage, %

Bleached shellac 8%-13%

Glycerine 1%-3%

NaOH 0.2%-1.0%

Oleic acid 1.0%-3%

Morpholine 0.8%-3%

Ammoniacal liquor 0.5%-3%

Hydroxypropyl methylcellulose 0.8%-1.8%

Deionized water 78%-88%.

4. preservative fruit wax according to claim 1, is characterized in that:

Constituent mass percentage, %

Bleached shellac 11.0%

Glycerine 2.0%

NaOH 0.5%

Oleic acid 1.5%

Morpholine 1.0%

Ammoniacal liquor 1.0%

Hydroxypropyl methylcellulose 1.2%

Deionized water 81.8%.

5. the preparation method of preservative fruit wax according to claim 1, comprises the following steps:

(1) each component is taken in proportion;

(2) raw material is added: glycerine, oleic acid, ammoniacal liquor, morpholine, HPMC (HPMC) are dissolved in the deionized water of 1/2-3/5 volume, join in reactor, be heated to 60-65 DEG C, then added by shellac;

(3) stirring adds water: mixing speed 200-250 rev/min, adds remaining deionized water in whipping process, stirs shellac solution until limpid, is finally cooled to room temperature, obtains final product.

6. the application of preservative fruit wax according to claim 1 in preserving fruit and vegetable utilizing.