CN1051675C - Fresh-preservation agent for fruits and vegitables and production method thereof - Google Patents

Fresh-preservation agent for fruits and vegitables and production method thereof Download PDF

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Publication number
CN1051675C
CN1051675C CN 97101646 CN97101646A CN1051675C CN 1051675 C CN1051675 C CN 1051675C CN 97101646 CN97101646 CN 97101646 CN 97101646 A CN97101646 A CN 97101646A CN 1051675 C CN1051675 C CN 1051675C
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shellac
beeswax
rosin
thiabendazole
sodium benzoate
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CN 97101646
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Chinese (zh)
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CN1159286A (en
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屠乐平
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屠乐平
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Abstract

本发明公开了一种果蔬保鲜剂及其生产方法。 The present invention discloses a preservative agent for fruits and vegetables and production method. 主要组成为(用量为重量份):松香300-500,虫胶100-300,蜂蜡300-500,噻菌灵5-10(或者山梨酸钾或苯甲酸钠1-10)。 Consisting essentially of (amounts in parts by weight): 300-500 rosin, shellac 100-300, 300-500 beeswax, thiabendazole 5-10 (or potassium sorbate or sodium benzoate 1-10). 生产方法是①将松香和虫胶溶于乙醇溶液;②将蜂蜡进行匀化或皂化;③将①和②经乳化混合后制成生物膜基质;④在③中添加噻菌灵或山梨酸钾或苯甲酸钠并搅拌均匀即可。 ① The method of producing rosin and shellac is dissolved in ethanol; ② the saponified beeswax or homogenized; ③ ① and ② After the emulsified blend biofilm matrix; ④ added thiabendazole or potassium sorbate in the ③ or sodium benzoate and mix well. 本品原料丰富易得,制法简单,能在果蔬表面形成半透性高分子生物膜,保鲜效果好,无毒副作用。 The product rich easily available raw materials, simple manufacturing method, capable of forming a biofilm on the surface of a semi-permeable polymer of fruits and vegetables, good preservation effect, toxic side effects.

Description

果蔬保鲜剂及其生产方法 Fruit and vegetable production process and

本发明属于水果或蔬菜保存的技术领域,特别是涉及用保护层涂覆水果或蔬菜的方法。 The present invention belongs to the technical field of the preservation of fruit or vegetables, more particularly to a method for the protective layer is coated with a fruit or vegetable.

水果和蔬菜是人类生活不可缺少的重要物质。 Fruits and vegetables are indispensable to human life important matter. 但蔬菜水果采收后,极易腐烂和失水,不耐贮存和运输,严重影响其商品价值,经济损失高达20-50%。 But fruits and vegetables harvested, highly perishable and dehydration, intolerance storage and transportation, seriously affecting the value of their goods, economic losses of up to 20-50%. 人们对此进行了大量研究和探索,提出了一些果蔬保鲜剂。 People have done a lot of research and exploration, made a number of fruit and vegetable. 但现有的果蔬保鲜剂价格较高,效果却不理想。 But the higher the existing fruit and vegetable prices, the effect is not ideal. 有的果蔬保鲜剂对人体会产生不良作用并污染环境;有的使用后会在果蔬的表面形成一些药物的斑点,既不美观又影响食用。 Some fruit and vegetable will have adverse effects on the human body and pollute the environment; formation of some drugs spots on the surface of fruits and vegetables after some use, unsightly and affect food. 这是一个至今尚未解决的技术难题。 It is a still unsolved technical problems.

本发明的目的在于避免上述现有技术中的不足之处而提供一种以天然生物资源为原料,以高分子半透性生物膜为基质,对人畜无害,不污染环境的果蔬保鲜剂及其生产方法。 Object of the present invention is to avoid the above shortcomings of the prior art and to provide a natural biological resources as raw materials, semi-permeable polymer matrix of the biofilm, harmless to humans and animals, do not pollute the environment in fruit and vegetable preservation agent its production methods.

本发明的目的可以通过以下技术措施来实现:本发明的果蔬保鲜剂主要组成为(用量为重量份):松香300-500 虫胶100-300 蜂蜡300-500噻菌灵5-10(或者山梨酸钾或苯甲酸钠1-10)制备本发明果蔬保鲜剂主要成分优选重量配比范围是:(用量为重量份):松香250-350 虫胶150-250 蜂蜡450-500噻菌灵6-8(或者山梨酸钾或苯甲酸钠4-7)本发明果蔬保鲜剂主要成分的最佳重量配比是:松香300 虫胶200 蜂蜡500噻菌灵7(或者山梨酸钾或苯甲酸钠6)将上述各组份制成本发明果蔬保鲜剂的生产方法是:①按松香∶虫胶∶乙醇=15∶10∶100的重量配比,将松香和虫胶溶于乙醇溶液;②将蜂蜡进行匀化或者按蜂蜡∶皂化剂=100∶1的重量配比,用常规方法对蜂蜡进行皂化;③将①和②经乳化混合后制成生物膜基质;④在③中添加噻菌灵或山梨酸钾或苯甲酸钠 The object of the present invention can be achieved by the following technical measures: fruit and vegetable present invention consisting essentially of (an amount of parts by weight): rosin shellac 100-300 300-500 300-500 thiabendazole beeswax 5-10 (or sorbitol potassium or sodium benzoate 1-10) preparation of a main component of the present invention is fruit and vegetable preferred weight ratio range is an amount of :( parts by weight): rosin shellac 150-250 250-350 450-500 beeswax thiabendazole 6-8 (or potassium sorbate or sodium benzoate 4-7) the optimal weight of a main component of the present invention, the ratio of fruit and vegetable is: shellac, a rosin 300 500 200 beeswax thiabendazole 7 (or potassium sorbate or sodium benzoate 6) the above production costs of the components prepared fruit and vegetable invention are: ① by rosin: shellac: alcohol weight ratio = 15:10:100, rosin and shellac were dissolved in ethanol; ② the homogenized beeswax or press beeswax: saponification agent weight ratio = 100, saponification of the wax by a conventional method; ③ ① and ② after the emulsified blend biofilm matrix; ④ added thiabendazole or potassium sorbate in the ③ or sodium benzoate 搅拌均匀即可。 Mix well.

本发明的用量及使用方法: The amount and method of the present invention:

①将本发明的保鲜剂1升加水50-100升制成稀释剂,可处理水果4-6吨或蔬菜2-3吨;②本发明适用于多种水果和蔬菜,将蔬菜或水果在稀释液中浸渍1-2分钟后,取出晾干;③装箱后可在常温下贮存或运输,低温条件下效果更好。 ① The preservative of the present invention was added 1 liter of water is made 50-100 liters diluent, may be processed fruit or vegetables 2-3 tons 4-6 tons; invention is applicable to a variety of fruits and vegetables present ②, vegetables or fruit dilution It was immersed for 1-2 minutes, to dry out; ③ the packing may be stored or transported, better under cryogenic conditions at room temperature.

本发明的果蔬保鲜剂实际应用的结果表明,具有以下突出优点:原料来源丰富易得,制法简单,价格低廉。 Their application on fruit and vegetable invention show the following outstanding advantages: easy to get a rich source of raw materials, manufacturing method is simple, inexpensive. 可用于香焦、芒果、柑桔、石榴、苹果、梨、桃李、柿等多种水果和叶菜及瓜果类多种蔬菜。 It can be used for banana, mango, oranges, pomegranates, apples, pears, peaches and plums, persimmon and other fruits and leafy vegetables and fruits a variety of vegetables. 浸液干后,在果皮表面形成半透性高分子生物膜,能起气体微调节作用,减少氧气进入果实,较好地抑制鲜果呼吸作用、物质代谢、水份蒸腾等生理生化过程,推迟果实生理衰老,延长贮藏期,并有防止烂果的显著功效,起到综合保鲜作用。 After immersion dry, semipermeable polymer forming the surface of the biofilm in the peel can be finely adjusted from the gas, reducing the oxygen into the fruit, preferably fresh suppress respiration, metabolism, and other physiological and biochemical processes moisture transpiration, delayed fruit physiological aging and prolong storage life, and a significant effect to prevent rot, play a comprehensive role in preservation. 本品对人畜无害,不污染环境。 This product is harmless to humans and animals, do not pollute the environment.

经本发明处理的各种水果,在20℃气温下的保鲜期,比未经处理的,可延长1-2倍,保鲜期分别可达:苹果、石榴4-6个月;柑桔类2-3个月;芒果、香焦、梨、桃、李、柿等1-2个月;瓜果及果菜类约1个月本发明防止烂果率的效果一般达90%以上,经济效益投出产出比为1∶10~15,即每投入1元的保鲜费,可多回收10-15元利润。 Treated according to the present invention, various fruits, the shelf temperature at 20 ℃, than the untreated, extended 1-2 times, respectively, up to the shelf life of: apple, pomegranate 4-6 months; citrus 2 -3 months; mango, banana, pear, peach, plum, persimmon 1-2 months; effects fruits and vegetables and fruit from about 1 month to prevent rot of the present invention is generally more than 90%, economic investment an output ratio of 1:10 to 15, is 1.00 yuan per preservation costs, can recover more profit element 10-15.

实施例:按下述重量配比称取原料:松香300克 虫胶200克 蜂蜡500克噻菌灵7克(或山梨酸钾或苯甲酸钠6克)将上述各组份制成本发明果蔬保鲜剂的生产方法是:①按松香∶虫胶∶乙醇=15∶10∶100的重量配比,将松香和虫胶溶于乙醇溶液;②按蜂蜡∶苛性钠=100∶1的重量配比,用常规方法对蜂蜡进行皂化;③将①和②按0.5%的重量比,采用吐温作乳化剂,经乳化混合制成生物膜基质;④在③中添加噻菌灵7克,搅拌均匀即可。 Example: in the following proportion by weight of material weighed: shellac, rosin 300 g 500 g 200 g beeswax thiabendazole 7 g (or potassium sorbate or sodium benzoate 6 g) of each component will be fruit and vegetable preservation cost invention prepared above producing agents are: ① by rosin: shellac: alcohol weight ratio = 15:10:100, rosin and shellac were dissolved in ethanol; ② press beeswax: caustic soda = 100 weight ratio, of beeswax saponified by a conventional method; ③ to ① and ② a 0.5% by weight, Tween employed as emulsifiers, emulsified blend biofilm matrix; ④ ③ adding 7 g of thiabendazole, stir i.e. can.

Claims (5)

1.一种果蔬保鲜剂,其特征在于它是以下述重量配比的原料和方法制成的产品:松香300~500,虫胶100~300,蜂蜡300~500,噻菌灵5~10或者山梨酸钾或苯甲酸钠1~10;将松香和虫胶的乙醇溶液和蜂蜡的皂化产物经乳化混合后制成生物膜基质,再在其中添加噻菌灵或山梨酸钾或苯甲酸钠并搅拌均匀即可。 A fruit and vegetable, characterized in that it is a product made from the following materials and methods weight proportion: 300 ~ 500 rosin, shellac, 100 to 300, 300 to 500 beeswax, thiabendazole or 5 to 10 potassium sorbate or sodium benzoate 1 to 10; and a saponification product of an ethanol solution of shellac and rosin and beeswax blend after emulsification biofilm matrix, and then added thereto thiabendazole or potassium sorbate or sodium benzoate and mix well It can be.
2.根据权利要求1所述的果蔬保鲜剂,其特征在于原料的重量配比为:松香250~350,虫胶150~250,蜂蜡450~500,噻菌灵6~8或者山梨酸钾或苯甲酸钠4~7。 The fruit and vegetable preservation agent according to claim 1, wherein the weight ratio of starting material: 250 ~ 350 rosin, shellac, 150 to 250, 450 to 500 beeswax, thiabendazole, 6-8, or potassium sorbate or 4-7 sodium benzoate.
3.根据权利要求1所述的果蔬保鲜剂,其特征在于原料的重量配比为:松香300,虫胶200,蜂蜡500,噻菌灵7或者山梨酸钾或苯甲酸钠6。 Fresh fruits and vegetables according to claim 1 of the agent, wherein the weight ratio of starting material: 300 rosin, shellac 200, 500 beeswax, thiabendazole 7 or potassium sorbate or sodium benzoate 6.
4.一种如权利要求1所述的果蔬保鲜剂的生产方法,其特征在于采用以下步骤:①按松香∶虫胶∶乙醇=15∶10∶100的重量配比,将松香和虫胶溶于乙醇溶液;②将蜂蜡进行匀化或者按蜂蜡∶皂化剂=100∶1的重量配比,用常规方法对蜂蜡进行皂化;③将①和②经乳化混合后制成生物膜基质;④在③中添加噻菌灵或山梨酸钾或苯甲酸钠并搅拌均匀即可。 4. A method of producing a fruit and vegetable claim, wherein the following: ① From Rosin Press: shellac: alcohol weight ratio = 15:10:100, rosin and shellac solution ethanol solution; ② homogenized beeswax or beeswax by: saponifying agent weight ratio = 100, saponification of the wax by a conventional method; ③ ① and ② after the emulsified blend biofilm matrix; ④ in ③ added thiabendazole or potassium sorbate or sodium benzoate and mix well.
5.根据权利要求4所述的生产方法,其特征在于采用以下步骤:①按松香∶虫胶∶乙醇=15∶10∶100的重量配比,将松香和虫胶溶于乙醇溶液;②按蜂蜡∶苛性钠=100∶1的重量配比,用常规方法对蜂蜡进行皂化;③将①和②按0.5%的重量比,采用吐温作乳化剂,经乳化混合制成生物膜基质;④在③中添加噻菌灵,搅拌均匀即可。 The production process according to claim 4, characterized by the following: ① From Rosin Press: shellac: alcohol weight ratio = 15:10:100, rosin and shellac were dissolved in ethanol; ② Press beeswax: caustic soda = 100 weight ratio, of beeswax saponified by a conventional method; ③ to ① and ② than 0.5 wt%, Tween employed as emulsifiers, emulsified blend biofilm matrix; ④ thiabendazole in ③ was added and stirred evenly.
CN 97101646 1997-01-31 1997-01-31 Fresh-preservation agent for fruits and vegitables and production method thereof CN1051675C (en)

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