CN108244231B - Nano fruit and vegetable fresh-keeping film coating agent and preparation method and application thereof - Google Patents
Nano fruit and vegetable fresh-keeping film coating agent and preparation method and application thereof Download PDFInfo
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- CN108244231B CN108244231B CN201810154024.0A CN201810154024A CN108244231B CN 108244231 B CN108244231 B CN 108244231B CN 201810154024 A CN201810154024 A CN 201810154024A CN 108244231 B CN108244231 B CN 108244231B
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- 238000002360 preparation method Methods 0.000 title claims abstract description 16
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- 235000021360 Myristic acid Nutrition 0.000 description 1
- TUNFSRHWOTWDNC-UHFFFAOYSA-N Myristic acid Natural products CCCCCCCCCCCCCC(O)=O TUNFSRHWOTWDNC-UHFFFAOYSA-N 0.000 description 1
- MKYBYDHXWVHEJW-UHFFFAOYSA-N N-[1-oxo-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propan-2-yl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(C(C)NC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 MKYBYDHXWVHEJW-UHFFFAOYSA-N 0.000 description 1
- JMPFSEBWVLAJKM-UHFFFAOYSA-N N-{5-chloro-4-[(4-chlorophenyl)(cyano)methyl]-2-methylphenyl}-2-hydroxy-3,5-diiodobenzamide Chemical compound ClC=1C=C(NC(=O)C=2C(=C(I)C=C(I)C=2)O)C(C)=CC=1C(C#N)C1=CC=C(Cl)C=C1 JMPFSEBWVLAJKM-UHFFFAOYSA-N 0.000 description 1
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
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- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 229950004178 closantel Drugs 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 239000008367 deionised water Substances 0.000 description 1
- 229910021641 deionized water Inorganic materials 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
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- 239000003205 fragrance Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000021021 grapes Nutrition 0.000 description 1
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- 235000013372 meat Nutrition 0.000 description 1
- POULHZVOKOAJMA-UHFFFAOYSA-N methyl undecanoic acid Natural products CCCCCCCCCCCC(O)=O POULHZVOKOAJMA-UHFFFAOYSA-N 0.000 description 1
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- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention provides a nano fruit and vegetable fresh-keeping film coating agent, a preparation method and an application thereof, and relates to the technical field of fruit and vegetable fresh keeping, wherein the fruit and vegetable fresh-keeping film coating agent comprises the following components in parts by mass: the nano fruit and vegetable fresh-keeping film coating agent is prepared by the synergistic cooperation of the carnauba wax, the myristic acid, the sucrose fatty acid ester, the sorbic acid, the ammonia water and the water, and has the advantages of uniformity, stability, excellent bacteriostatic ability, capability of effectively reducing the weight loss of fruits and vegetables, capability of inhibiting the respiration rate of the fruits and vegetables, reduction of the rotting rate, maintenance of the quality of the fruits and vegetables, prolongation of the shelf life, large-scale production and wide application prospect.
Description
Technical Field
The invention relates to the technical field of fruit and vegetable preservation, in particular to a nano fruit and vegetable preservation film coating agent and a preparation method and application thereof.
Background
The fruits and vegetables have high nutritive value and rich nutrient content, are the main components of human dietary nutrition, but are easy to lose water and wither, dim and discolor, rot and deteriorate after being picked. At present, about 8000 million tons of vegetables and fruits are rotten in China every year, the loss rate of the picked vegetables and fruits is up to 20-40%, and the total loss value is nearly 800 hundred million yuan. The storage and preservation of fruits and vegetables are a crucial problem in the production, storage and sale links of the fruits and vegetables.
The existing antistaling agent for storing the fruits and the vegetables mainly comprises a chemical antistaling agent and a natural antistaling agent, the chemical antistaling agent has good sterilization effect but has certain harmfulness to human health due to high toxicity, the use is limited, the natural antistaling agent has low toxicity, but the yield is low, and the requirement of large-scale fruit and vegetable fresh-keeping can not be met.
In view of the above, the present invention is particularly proposed.
Disclosure of Invention
The invention aims to provide a nano fruit and vegetable fresh-keeping film coating agent to relieve the technical problems that the existing chemical fresh-keeping agent for fruit and vegetable fresh-keeping has health hidden trouble and the natural fresh-keeping agent cannot meet the large-scale fruit and vegetable fresh-keeping requirement.
The invention provides a nano fruit and vegetable fresh-keeping film coating agent which comprises 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 180 parts of water.
Further, the nanometer fruit and vegetable fresh-keeping film coating agent comprises the following components in parts by mass: 28-32 parts of carnauba wax, 5-7 parts of myristic acid, 0.8-1.2 parts of sucrose fatty acid ester, 0.2-0.8 part of sorbic acid, 3-5 parts of ammonia water and 160 parts of water 140-sodium bicarbonate.
Further, the nanometer fruit and vegetable fresh-keeping film coating agent comprises the following components in parts by mass: 29-31 parts of carnauba wax, 5.5-6.5 parts of myristic acid, 0.9-1.1 parts of sucrose fatty acid ester, 0.2-0.5 part of sorbic acid, 4-5 parts of ammonia water and 150 parts of water.
Further, when the nano fruit and vegetable fresh-keeping film coating agent is used, fruits and vegetables are immersed in the nano fruit and vegetable fresh-keeping film coating agent for 20-60s, and the film coating agent is taken out and naturally dried.
The invention also aims to provide a preparation method of the nano fruit and vegetable fresh-keeping film coating agent, which comprises the following steps:
the nanometer fruit and vegetable fresh-keeping film coating agent is prepared by uniformly mixing and stirring carnauba wax, myristic acid, sucrose fatty acid ester, sorbic acid, ammonia water and water.
Further, the preparation method of the nano fruit and vegetable fresh-keeping film coating agent comprises the following steps:
firstly, mixing and stirring uniformly carnauba wax, myristic acid, sucrose fatty acid ester, sorbic acid and ammonia water, and then mixing and stirring uniformly with water to prepare the nano fruit and vegetable fresh-keeping film coating agent.
Further, the preparation method of the nano fruit and vegetable fresh-keeping film coating agent comprises the following steps:
(a) separating the water into a first portion of water and a second portion of water;
(b) firstly, mixing carnauba wax, myristic acid, sucrose fatty acid ester, ammonia water, sorbic acid and first part of water, and uniformly mixing and stirring under an oil bath to obtain a mixture;
(c) and (c) adding the second part of water into the mixture obtained in the step (b) for multiple times, and uniformly mixing and stirring to obtain the nano fruit and vegetable fresh-keeping film coating agent.
Further, in the step (a), the mass ratio of the first part of water to the second part of water is 1 (8-15), preferably 1 (8-10).
Further, in the step (b), the temperature of the oil bath is 110-120 ℃, and the time of the oil bath is 25-35 min.
The invention also aims to provide the application of the nano fruit and vegetable fresh-keeping film coating agent in fruit and vegetable fresh keeping.
The nano fruit and vegetable fresh-keeping film coating agent is prepared by the synergistic cooperation of carnauba wax, myristic acid, sucrose fatty acid ester, sorbic acid, ammonia water and water, is uniform and stable, has excellent bacteriostatic ability, effectively reduces the weight loss of fruits and vegetables, inhibits the respiration rate of the fruits and vegetables, maintains the appearance color of the fruits and vegetables, reduces the rotting rate, maintains the quality of the fruits and vegetables, and prolongs the shelf life.
The preparation method of the nano fruit and vegetable fresh-keeping film coating agent provided by the invention is simple in process, convenient to operate, suitable for industrial mass production and capable of effectively improving the production efficiency.
Detailed Description
Embodiments of the present invention will be described in detail below with reference to examples, but it will be understood by those skilled in the art that the following examples are only illustrative of the present invention and should not be construed as limiting the scope of the present invention. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.
According to one aspect of the invention, the invention provides a nano fruit and vegetable fresh-keeping film coating agent which comprises 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 180 parts of water.
In the present invention, the typical but non-limiting mass fraction of carnauba wax is, for example, 25, 25.5, 26, 26.5, 27, 27.5, 28, 28.5, 29, 29.5, 30, 30.5, 31, 31.5, 32, 32.5, 33, 33.5, 34, 34.5 or 35.
The carnauba wax is a wax obtained from carnauba leaves, is non-toxic, odorless, extremely easy to emulsify, and has excellent oil retention property.
Typical but not limiting parts by mass of myristic acid are e.g. 4, 4.2, 4.4, 4.5, 4.6, 4.8, 5, 5.2, 5.4, 5.5, 5.6, 5.8, 6, 6.2, 6.4, 6.5, 6.6, 6.8, 7, 7.2, 7.4, 7.5, 7.6, 7.8 or 8 parts.
Myristic acid, also known as myristic acid, is a saturated fatty acid and is prepared from coconut oil and palm kernel oil.
Typical but not limiting parts by mass of sucrose fatty acid ester are, for example, 0.5, 0.55, 0.6, 0.65, 0.7, 0.75, 0.8, 0.85, 0.9, 0.95, 1, 1.05, 1.1, 1.15, 1.2, 1.25, 1.3, 1.35, 1.4, 1.45 or 1.5 parts.
The sucrose fatty acid ester is a simple substance or a mixture generated by esterification reaction of sucrose and fatty acid, is nontoxic and tasteless, and is easily biodegradable.
Typical but not limiting parts by mass of sorbic acid are for example 0.1, 0.15, 0.2, 0.25, 0.3, 0.35, 0.4, 0.45, 0.5, 0.55, 0.6, 0.65, 0.7, 0.75, 0.8, 0.85, 0.9, 0.95 or 1 part.
Sorbic acid, also known as hexadienoic acid or closantel acid, has inhibitory effects on yeasts, molds and many fungi.
In the present invention, ammonia is analytically pure and commercially available in typical but non-limiting parts by mass such as 2, 2.2, 2.4, 2.5, 2.6, 2.8, 3, 3.2, 3.4, 3.5, 3.6, 3.8, 4, 4.2, 4.4, 4.5, 4.6, 4.8, 5, 5.2, 5.4, 5.5, 5.6, 5.8 or 6 parts.
In the present invention, the water is deionized water, typically but not limited to, in mass parts of 120, 125, 130, 135, 140, 145, 150, 155, 160, 165, 170, 175, or 180 parts.
The nano fruit and vegetable fresh-keeping film coating agent is prepared by the synergistic cooperation of carnauba wax, myristic acid, sucrose fatty acid ester, sorbic acid, ammonia water and water, is uniform and stable, has excellent bacteriostatic ability, effectively reduces the weight loss of fruits and vegetables, inhibits the respiration rate of the fruits and vegetables, maintains the appearance color of the fruits and vegetables, reduces the rotting rate, maintains the quality of the fruits and vegetables, and prolongs the shelf life.
In a preferred embodiment of the invention, when the nano fruit and vegetable fresh-keeping film coating agent is used, fruits and vegetables are immersed in the nano fruit and vegetable film coating agent for 20-60s, and the nano fruit and vegetable film coating agent is taken out and naturally aired.
In typical but non-limiting embodiments of the invention, the fruit and vegetable is immersed in the film coating agent for a period of time of, for example, 20s, 22s, 25s, 26s, 28s, 30s, 32s, 34s, 35s, 36s, 38s, 40s, 42s, 44s, 45s, 46s, 48s, 50s, 52s, 54s, 55s, 56s, 58s or 60 s.
The application method of the nano fruit and vegetable fresh-keeping film coating agent provided by the invention is simple, convenient and quick, does not cause adverse effects on fruits and vegetables, and saves a large amount of energy.
According to a second aspect of the present invention, the present invention provides a preparation method of the above nanometer fruit and vegetable fresh-keeping film coating agent, comprising the following steps:
the nanometer fruit and vegetable fresh-keeping film coating agent is prepared by uniformly mixing and stirring carnauba wax, myristic acid, sucrose fatty acid ester, sorbic acid, ammonia water and water.
The preparation method of the nano fruit and vegetable fresh-keeping film coating agent provided by the invention is simple in process, convenient to operate, suitable for industrial mass production and capable of effectively improving the production efficiency.
In a preferred embodiment of the invention, the preparation method of the nano fruit and vegetable fresh-keeping film coating agent comprises the following steps:
firstly, mixing and stirring uniformly carnauba wax, myristic acid, sucrose fatty acid ester, sorbic acid and ammonia water, and then mixing and stirring uniformly with water to prepare the nano fruit and vegetable fresh-keeping film coating agent.
The nanometer fruit and vegetable preservative has the advantages that the carnauba wax, the myristic acid, the sucrose fatty acid ester and the ammonia water are uniformly mixed, and then the mixture is uniformly mixed with water, so that the particle size uniformity and the storage stability of the nanometer fruit and vegetable preservative are improved.
In a preferred embodiment of the invention, the preparation method of the nano fruit and vegetable fresh-keeping film coating agent comprises the following steps:
(a) separating the water into a first portion of water and a second portion of water;
(b) firstly, mixing carnauba wax, myristic acid, sucrose fatty acid ester, ammonia water, sorbic acid and first part of water, and uniformly mixing and stirring under an oil bath to obtain a mixture;
(c) and (c) adding the second part of water into the mixture obtained in the step (b) for multiple times, and uniformly mixing and stirring to obtain the nano fruit and vegetable fresh-keeping film coating agent.
Dividing water into a first part of water and a second part of water, firstly mixing carnauba wax, myristic acid, sucrose fatty acid ester, ammonia water and sorbic acid with the first part of water, uniformly mixing and stirring under an oil bath, then adding the second part of water, and uniformly stirring to obtain the nano fruit and vegetable fresh-keeping film coating agent with uniform particle size and stable storage.
In a preferred embodiment of the present invention, in step (a), the mass ratio of the first part of water to the second part of water is 1 (8-15), preferably 1: (8-10).
In a typical but non-limiting embodiment of the invention, the mass of the first and second portions of water is, for example, 1:8, 1:8.5, 1:9, 1:9.5, 1:10, 1:11, 1:12, 1:13, 1:14 or 1: 15.
When the mass ratio of the first part of water to the second part of water is 1 (8-15), the prepared nano fruit and vegetable fresh-keeping film coating agent has excellent particle size uniformity and storage stability, and especially when the mass ratio of the first part of water to the second part of water is 1 (8-10), the prepared nano fruit and vegetable fresh-keeping film coating agent has better particle size uniformity and storage stability.
In a preferred embodiment of the present invention, in steps (b) and (c), the first part of water and the second part of water are heated to boiling water and then added into the reaction system to facilitate the formation of the nano-system.
In a preferred embodiment of the present invention, in step (b), the temperature of the oil bath is 110-120 ℃ and the oil bath time is 25-35 min.
The oil bath heating is adopted to accelerate the dissolving speed of the carnauba wax, the myristic acid, the sucrose fatty acid ester, the ammonia water, the sorbic acid and the ammonia water in the first part of water, and the preparation efficiency is accelerated.
In typical, but non-limiting embodiments of the invention, the temperature of the oil bath is, for example, 110, 111, 112, 113, 114, 115, 116, 117, 118, 119 or 120 ℃.
In typical, but non-limiting embodiments of the invention, the time of the oil bath is, for example, 25, 25.5, 26, 26.5, 27, 27.5, 28, 28.5, 29, 29.5, 30, 30.5, 31, 31.5, 32, 32.5, 33, 33.5, 34, 34.5 or 35 min.
In a preferred embodiment of the present invention, step (b) and step (c) are both performed in a closed reaction vessel to avoid volatilization of ammonia water and maintain stability of the reaction.
In a preferred embodiment of the present invention, the stirring speed in step (b) is 40-60 rpm.
In typical but non-limiting embodiments of the invention, the stirring speed in step (b) is, for example, 40, 41, 42, 43, 44, 45, 46, 47, 48, 49, 50, 51, 52, 53, 54, 55, 56, 57, 58, 59 or 60 rpm.
In a preferred embodiment of the present invention, the stirring speed in step (c) is 200-600 rpm.
In typical but non-limiting embodiments of the present invention, the stirring speed in step (c) is, for example, 200, 220, 250, 280, 300, 320, 350, 380, 400, 420, 450, 480, 500, 520, 550, 580 or 600 rpm.
In a preferred embodiment of the present invention, in the step (c), the second part of water is added to the mixture obtained in the step (b) three times, so that the nanometer fruit and vegetable fresh-keeping coating agent is dispersed more stably and has more uniform particle size.
According to the third aspect of the invention, the invention provides the application of the nano fruit and vegetable fresh-keeping film coating agent in fruit and vegetable fresh keeping.
In the present invention, the fruits and vegetables include sweet potatoes, citrus, loquat, grapes, tomatoes, cucumbers, apples, pears, green jujubes, kiwis, strawberries, and the like.
The technical solution provided by the present invention is further described below with reference to examples and comparative examples.
Example 1
The embodiment provides a nano fruit and vegetable fresh-keeping film coating agent which is prepared from the following components in parts by mass: 25 parts of carnauba wax, 8 parts of myristic acid, 0.5 part of sucrose fatty acid ester, 0.1 part of sorbic acid, 6 parts of ammonia water and 120 parts of water.
Example 2
The embodiment provides a nano fruit and vegetable fresh-keeping film coating agent which is prepared from the following components in parts by mass: 35 parts of carnauba wax, 4 parts of myristic acid, 1.5 parts of sucrose fatty acid ester, 1 part of sorbic acid, 2 parts of ammonia water and 180 parts of water.
Example 3
The embodiment provides a nano fruit and vegetable fresh-keeping film coating agent which is prepared from the following components in parts by mass: 32 parts of carnauba wax, 5 parts of myristic acid, 1.2 parts of sucrose fatty acid ester, 0.8 part of sorbic acid, 3 parts of ammonia water and 160 parts of water.
Example 4
The embodiment provides a nano fruit and vegetable fresh-keeping film coating agent which is prepared from the following components in parts by mass: 28 parts of carnauba wax, 7 parts of myristic acid, 0.8 part of sucrose fatty acid ester, 0.2 part of sorbic acid, 5 parts of ammonia water and 140 parts of water.
Example 5
The embodiment provides a nano fruit and vegetable fresh-keeping film coating agent which is prepared from the following components in parts by mass: 29 parts of carnauba wax, 6.5 parts of myristic acid, 0.9 part of sucrose fatty acid ester, 0.3 part of sorbic acid, 5 parts of ammonia water and 150 parts of water.
Example 6
The embodiment provides a nano fruit and vegetable fresh-keeping film coating agent which is prepared from the following components in parts by mass: 31 parts of carnauba wax, 5.5 parts of myristic acid, 1.1 parts of sucrose fatty acid ester, 0.5 part of sorbic acid, 4 parts of ammonia water and 155 parts of water.
Example 7
The embodiment provides a nano fruit and vegetable fresh-keeping film coating agent which is prepared from the following components in parts by mass: 30 parts of carnauba wax, 6 parts of myristic acid, 1 part of sucrose fatty acid ester, 0.3 part of sorbic acid, 4.2 parts of ammonia water and 155 parts of water.
Example 8
The embodiment provides a preparation method of a nanometer fruit and vegetable fresh-keeping film coating agent, which is carried out according to the following steps:
(a) dividing water into a first part of water and a second part of water, wherein the mass ratio of the first part of water to the second part of water is 1:10, and heating the first part of water and the second part of water to boiling water for later use;
(b) mixing carnauba wax, myristic acid, sucrose fatty acid ester, ammonia water, sorbic acid and first part of water in a reaction kettle, heating in an oil bath at 115 ℃ for 30min, mixing and stirring at the stirring speed of 50rpm to obtain a mixture;
(c) and (c) adding the second part of water into the mixture obtained in the step (b) for three times, mixing and stirring, wherein the stirring speed after the first time of boiling water is added is 200rpm, the stirring speed after the second time of boiling water is added is 250rpm, the stirring speed after the third time of boiling water is added is 600rpm, the three times of boiling water are added at intervals of 1min, heating is stopped after uniform stirring and mixing, and the stirring speed is gradually reduced to stop, so that the nano fruit and vegetable fresh-keeping film coating agent is obtained.
Comparative example 1
The comparative example provides a fruit and vegetable fresh-keeping film coating agent, and is different from example 7 in that sorbic acid is not added.
Comparative example 2
The comparative example provides a fruit and vegetable fresh-keeping film coating agent, and the difference between the comparative example and the example 7 is that the lauric acid glyceride is used for replacing the sucrose fatty acid ester.
Comparative example 3
The comparative example provides a fruit and vegetable fresh-keeping film coating agent, and the difference between the comparative example and the example 7 is that the fruit and vegetable fresh-keeping film coating agent comprises 20 parts of carnauba wax, 10 parts of myristic acid, 0.1 part of sucrose fatty acid ester, 1.5 parts of sorbic acid, 0.5 part of ammonia water and 200 parts of water.
Comparative example 4
The comparative example provides a fruit and vegetable fresh-keeping film coating agent, and the difference between the comparative example and the example 7 lies in that 40 parts of carnauba wax, 2 parts of myristic acid, 2 parts of sucrose fatty acid ester, 0.01 part of sorbic acid, 10 parts of ammonia water and 100 parts of water.
The preparation method of the fruit and vegetable fresh-keeping film coating agent provided by the comparative examples 1 to 4 is the same as that of the example 7, and the description is omitted.
Test example 1
The nanometer fruit and vegetable coating antistaling agent provided by the examples 1-7 and the fruit and vegetable fresh-keeping coating agent provided by the comparative examples 1-4 are subjected to pH value, viscosity, particle size, dispersion coefficient, Zeta potential, storage stability period and antibacterial activity tests, and the test results are shown in the following tables 1 and 2.
TABLE 1 Performance data table for fruit and vegetable coating antistaling agent
As can be seen from Table 1, the pH value of the nano fruit and vegetable fresh-keeping coating agent provided in examples 1 to 7 is 9.5 to 10, the viscosity thereof is 87.5 to 88.5, the particle size thereof is 55 to 65nm, PDI is 0.19 to 0.20, the Zata potential is (-50) - (-48), and the dispersion stability period is more than 12 months, which indicates that the nano fruit and vegetable fresh-keeping coating agent provided in examples 1 to 7 of the present invention is weakly alkaline, does not affect the physiology of fruits and vegetables, and has moderate viscosity, uniform particle size, stable dispersion, long storage stability period, and can effectively maintain the quality of fruits and vegetables.
As can be seen from comparison between examples 1-7 and comparative examples 1-2, the nano fruit and vegetable fresh-keeping film coating agent provided by examples 1-7 of the invention is prepared by synergistic combination of carnauba wax, myristic acid, sucrose fatty acid ester, sorbic acid, ammonia water and water, so that the particle size is more uniform, the dispersion is more stable, the storage stability period is longer, the quality of fruits and vegetables can be better maintained, and the shelf life is prolonged.
As can be seen from comparison between examples 1-7 and comparative examples 3-4, the nano fruit and vegetable fresh-keeping film coating agent provided by examples 1-7 of the invention is prepared by synergistic cooperation of certain mass parts of carnauba wax, myristic acid, sucrose fatty acid ester, sorbic acid, ammonia water and water, and has the advantages of uniform particle size, stable dispersion and longer dispersion stability period.
Table 2 fruit and vegetable fresh-keeping film coating agent bacteriostatic function test table
As can be seen from Table 2, the nano fruit and vegetable fresh-keeping film coating agent provided by the embodiments 1 to 7 of the invention has good bacteriostatic ability, has good inhibitive ability on yeast, Aspergillus niger and Penicillium digitatum, and can effectively reduce the rotting rate of fruits and vegetables and keep the quality of the fruits and vegetables.
As can be seen from the comparison between examples 1-7 and comparative examples 1-2, the nano fruit and vegetable fresh-keeping film coating agent provided by examples 1-7 of the invention has better inhibition on yeast, Aspergillus niger and Penicillium digitatum by the synergistic combination of carnauba wax, myristic acid, sucrose fatty acid ester, sorbic acid, ammonia water and water.
As can be seen from the comparison between examples 1-7 and comparative examples 3-4, the nano fruit and vegetable fresh-keeping film coating agent provided by examples 1-7 of the invention has better inhibition on yeast, Aspergillus niger and Penicillium digitatum by the synergistic combination of certain mass parts of carnauba wax, myristic acid, sucrose fatty acid ester, sorbic acid, ammonia water and water.
Test example 2
Selecting 120kg of sweet potatoes which are basically consistent in size, color, shape and maturity, have no mechanical damage and no plant diseases and insect pests, randomly dividing the sweet potatoes into 12 groups, namely 1-12 groups, each group is 10kg, wherein 1-7 groups are subjected to preservation treatment by using the nano fruit and vegetable coating preservative provided by the embodiment 1-7, 8-11 groups are subjected to preservation treatment by using the fruit and vegetable coating preservative provided by the comparative example 1-4, 12 groups are blank control groups and are not subjected to preservation treatment, then putting the 12 groups of sweet potatoes into a 360L modified atmosphere box, sealing the box at the room temperature of 20 ℃ for 24h, ventilating the box for 0.5h, refrigerating the box at the temperature of 4 ℃, and respectively measuring the weight loss rate, the respiration rate, the hardness, the rotting rate and the sensory evaluation of the 12 groups of sweet potatoes after 30 days of preservation, wherein the test data are shown in Table 3.
TABLE 3 sweet potato freshness data sheet
Note: the sensory evaluation is composed of 8 trained evaluators, and the evaluation is carried out according to the following criteria, wherein the evaluation is divided into 5 grades of upper, middle and lower according to the taste, and the grading criteria is evaluated according to 10 grades, wherein the flavor is divided into 4 grades, the meat quality is divided into 3 grades, the juice is divided into 2 grades, the fragrance is divided into 1 grade, the total score is less than 5.0, the middle and lower scores are 5.0-6.4, the middle and lower scores are 6.5-7.9, the middle and upper scores are 8.0-8.9, and the upper scores are 9.0-10.0.
As can be seen from Table 3, the nano fruit and vegetable fresh-keeping film coating agent provided by the embodiments 1-7 of the invention can effectively reduce the weight loss of sweet potatoes, inhibit the respiration rate of the sweet potatoes, maintain the appearance color of the sweet potatoes, reduce the rotting rate and maintain the quality of the sweet potatoes.
As can be seen from comparison between examples 1-7 and comparative examples 1-2, the nano fruit and vegetable fresh-keeping film coating agent prepared by the synergistic combination of carnauba wax, myristic acid, sucrose fatty acid ester, sorbic acid, ammonia water and water in examples 1-7 of the invention is more excellent in the aspects of reducing the weight loss rate of sweet potatoes, inhibiting the respiration rate of sweet potatoes, maintaining the appearance color and luster of sweet potatoes, reducing the rotting rate and maintaining the quality of sweet potatoes.
As can be seen from comparison between examples 1-7 and comparative examples 3-4, the nano fruit and vegetable fresh-keeping film coating agent prepared by synergistically matching carnauba wax, myristic acid, sucrose fatty acid ester, sorbic acid, ammonia water and water in specific parts by mass is better in the aspects of reducing the weight loss rate of sweet potatoes, inhibiting the breathing rate of sweet potatoes, maintaining the appearance color and luster of sweet potatoes, reducing the rotting rate and maintaining the quality of sweet potatoes in examples 1-7 of the invention.
Test example 3
Selecting 120kg of loquats which are basically consistent in size, color and shape, have eighty percent maturity, are free of mechanical damage and insect pest, randomly dividing the loquats into 12 groups, namely 1-12 groups, each group is 10kg, wherein 1-7 groups are subjected to preservation treatment by using the nano fruit and vegetable coating preservative provided by the examples 1-7, 8-11 groups are subjected to preservation treatment by using the fruit and vegetable coating preservative provided by the comparative examples 1-4, 12 groups are blank control groups and are not subjected to preservation treatment, then putting the 12 groups of loquats into a 360L modified atmosphere box, sealing the atmosphere at the room temperature of 20 ℃ for 24h, ventilating the atmosphere for 0.5h, refrigerating the loquats at the temperature of 4 ℃, and respectively measuring the weight loss rate, the respiration rate, the hardness, the rotting rate and the sensory evaluation of the 12 groups of loquats after 30 days, wherein the test data are shown in Table 4.
TABLE 4 freshness performance data sheet of loquat
Note: the sensory evaluation method was the same as in test example 2, and will not be described in detail.
As can be seen from Table 4, the nano fruit and vegetable fresh-keeping film coating agent provided by the embodiments 1 to 7 of the invention can effectively reduce the weight loss of the loquats, inhibit the respiration rate of the loquats, maintain the appearance color of the loquats, reduce the rotting rate and maintain the quality of the loquats.
As can be seen from comparison between examples 1-7 and comparative examples 1-2, the nano fruit and vegetable fresh-keeping film coating agent prepared by the synergistic combination of carnauba wax, myristic acid, sucrose fatty acid ester, sorbic acid, ammonia water and water in examples 1-7 of the invention is more excellent in the aspects of reducing the loquat weight loss rate, inhibiting the loquat respiration rate, maintaining the appearance color and luster of the loquats, reducing the rotting rate and maintaining the loquat quality.
As can be seen from comparison between examples 1-7 and comparative examples 3-4, the nano fruit and vegetable fresh-keeping film coating agent prepared by synergistically matching carnauba wax, myristic acid, sucrose fatty acid ester, sorbic acid, ammonia water and water in specific parts by mass is better in the aspects of reducing the loquat weight loss rate, inhibiting the loquat respiration rate, maintaining the appearance and color of the loquats, reducing the rotting rate and maintaining the loquat quality.
Test example 4
Selecting 120kg of citrus reticulata blanco which is basically consistent in size, color, shape and maturity, does not have mechanical damage or insect pest, randomly dividing the citrus reticulata blanco into 12 groups, wherein each group is 10kg, 1-7 groups are subjected to preservation treatment by using the nano fruit and vegetable coating preservative provided by the examples 1-7, 8-11 groups are subjected to preservation treatment by using the fruit and vegetable coating preservative provided by the comparative examples 1-4, 12 groups are blank control groups and are not subjected to preservation treatment, then putting the 12 groups of citrus reticulata blanco into a 360L modified atmosphere box, sealing the room temperature of 20 ℃ for 24h, ventilating the room temperature for 0.5h, refrigerating the citrus reticulata blanco at 4 ℃, and respectively measuring the weight loss rate, the respiration rate, the hardness, the decay rate and the sensory evaluation of the 12 groups of citrus reticulata blanco after 30 days of preservation, wherein the test data are shown in Table 5.
TABLE 5 freshness performance data sheet for citrus
Note: the sensory evaluation method was the same as in test example 2, and will not be described in detail.
As can be seen from Table 5, the nano fruit and vegetable fresh-keeping film coating agent provided by the embodiments 1 to 7 of the invention can effectively reduce the weight loss of the ponkan, inhibit the respiration rate and the mold growth of the ponkan, maintain the appearance color and luster of the ponkan, reduce the rotting rate and maintain the quality of the ponkan.
As can be seen from comparison of examples 1-7 with comparative examples 1-2, the nano fruit and vegetable fresh-keeping film coating agents prepared by the synergistic combination of carnauba wax, myristic acid, sucrose fatty acid ester, sorbic acid, ammonia water and water in examples 1-7 of the invention are more excellent in the aspects of reducing the weight loss rate of the citrus pongams, inhibiting the respiration rate and mold growth of the citrus pongams, maintaining the appearance color and luster of the citrus pongams, reducing the rotting rate and maintaining the quality of the citrus pongams.
As can be seen from comparison of examples 1-7 with comparative examples 3-4, the nano fruit and vegetable fresh-keeping film coating agents prepared by synergistically matching carnauba wax, myristic acid, sucrose fatty acid ester, sorbic acid, ammonia water and water in specific parts by mass are better in the aspects of reducing the weight loss rate of the citrus gonggan, inhibiting the respiration rate and the growth of mold of the citrus gonggan, maintaining the appearance color and luster of the citrus gonggan, reducing the rotting rate and maintaining the quality of the citrus gonggan in examples 1-7 of the invention.
Finally, it should be noted that: the above embodiments are only used to illustrate the technical solution of the present invention, and not to limit the same; while the invention has been described in detail and with reference to the foregoing embodiments, it will be understood by those skilled in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some or all of the technical features may be equivalently replaced; and the modifications or the substitutions do not make the essence of the corresponding technical solutions depart from the scope of the technical solutions of the embodiments of the present invention.
Claims (3)
1. The nanometer fruit and vegetable fresh-keeping coating agent is characterized by being prepared from the following components in parts by mass: 30 parts of carnauba wax, 6 parts of myristic acid, 1 part of sucrose fatty acid ester, 0.3 part of sorbic acid, 4.2 parts of ammonia water and 155 parts of water;
the preparation method of the nano fruit and vegetable fresh-keeping film coating agent comprises the following steps:
(a) dividing water into a first part of water and a second part of water, wherein the mass ratio of the first part of water to the second part of water is 1:10, and heating the first part of water and the second part of water to boiling water for later use;
(b) firstly, mixing carnauba wax, myristic acid, sucrose fatty acid ester, ammonia water, sorbic acid and first part of water in a reaction kettle, heating the mixture in an oil bath at 115 ℃ for 30min, and uniformly mixing and stirring the mixture at the stirring speed of 50rpm to obtain a mixture;
(c) and (c) adding the second part of water into the mixture obtained in the step (b) for three times, mixing and stirring, wherein the stirring speed after the first time of boiling water is added is 200rpm, the stirring speed after the second time of boiling water is added is 250rpm, the stirring speed after the third time of boiling water is added is 600rpm, the three times of boiling water are added at intervals of 1min, heating is stopped after uniform stirring and mixing, and the stirring speed is gradually reduced to stop, so that the nano fruit and vegetable fresh-keeping film coating agent is obtained.
2. The nano fruit and vegetable fresh-keeping film coating agent as claimed in claim 1, wherein when in use, fruits and vegetables are immersed in the nano fruit and vegetable fresh-keeping film coating agent for 20-60s, and after being taken out, the fruits and vegetables are naturally dried.
3. The application of the nano fruit and vegetable fresh-keeping coating agent according to any one of claims 1 or 2 in fruit and vegetable fresh keeping.
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| CN112535207B (en) * | 2019-09-23 | 2021-12-31 | 华中农业大学 | Edible fresh fruit coating preservative and preparation method and application thereof |
| MX2020002947A (en) * | 2020-03-17 | 2021-09-20 | Margrey Ind S A De C V | Wax-based fruit and vegetable coating. |
| CN115399414A (en) * | 2022-03-09 | 2022-11-29 | 山东省食品发酵工业研究设计院 | Formula and production method of fruit nano-film preservative |
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