CN112535207A - Edible fresh fruit coating preservative and preparation method and application thereof - Google Patents

Edible fresh fruit coating preservative and preparation method and application thereof Download PDF

Info

Publication number
CN112535207A
CN112535207A CN201910898091.8A CN201910898091A CN112535207A CN 112535207 A CN112535207 A CN 112535207A CN 201910898091 A CN201910898091 A CN 201910898091A CN 112535207 A CN112535207 A CN 112535207A
Authority
CN
China
Prior art keywords
parts
water
coating
mass
wax
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
CN201910898091.8A
Other languages
Chinese (zh)
Other versions
CN112535207B (en
Inventor
程运江
罗曲娟
许让伟
张鸣飞
杨宏宾
邹运乾
邓秀新
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Sichuan Runer Technology Co ltd
Original Assignee
Huazhong Agricultural University
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Huazhong Agricultural University filed Critical Huazhong Agricultural University
Priority to CN201910898091.8A priority Critical patent/CN112535207B/en
Publication of CN112535207A publication Critical patent/CN112535207A/en
Application granted granted Critical
Publication of CN112535207B publication Critical patent/CN112535207B/en
Active legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Images

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
    • 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
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/154—Organic compounds; Microorganisms; Enzymes
    • 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
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/157—Inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/015—Inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/03—Organic compounds
    • 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

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Inorganic Chemistry (AREA)
  • Microbiology (AREA)
  • Storage Of Fruits Or Vegetables (AREA)

Abstract

The invention provides an edible fresh fruit coating preservative and a preparation method and application thereof, relating to the technical field of horticultural product preservation. The coating preservative is prepared from the following raw materials in parts by mass: 2-11 parts of candelilla wax, 0.5-10 parts of carnauba wax, 0-5.5 parts of peanut oil, 1-5.5 parts of oleic acid, 0.5-5.5 parts of lauric acid, 0.01-2 parts of ammonia water and 60.5-96 parts of water. The film coating preservative provided by the invention can keep the natural luster of fruits, prevent whitening, preserve water and reduce the accumulation of peculiar smell substances, and can be directly eaten after film coating is carried out on the surfaces of the fruits, thereby being in line with the green and safe food.

Description

Edible fresh fruit coating preservative and preparation method and application thereof
Technical Field
The invention relates to the technical field of horticultural product preservation, in particular to an edible fresh fruit coating preservative and a preparation method and application thereof.
Background
In the commercial treatment and preservation production of the picked citrus fruit in the global scope, the film coating treatment is one of the important links of the commercial treatment, namely people generally say that waxing is carried out, and the film coating agent can inhibit the respiration of the product and the internal quality of the preserved fruit, can also reduce the evaporation of water, increase the luster and improve the appearance quality of the fruit, thereby improving the commercial value of the fresh fruit.
However, the coating preservative in the prior art has the problems of whitening of the surfaces of citrus fruits and serious accumulation of peculiar smell substances such as ethanol, acetaldehyde and the like.
Moreover, with the continuous improvement of the attention of people on the safety of fresh fruit food, the edible film coating agent can provide safe and reassuring high-quality fruits for consumers and can reduce the adverse effect of the production process on the environment, so the research and development of the edible film coating agent have great practical production significance for the postharvest fresh-keeping production of fresh fruits such as citrus and the like.
Disclosure of Invention
The invention provides a fresh fruit coating preservative and a preparation method and application thereof. The coating preservative provided by the invention can keep the natural luster of fruits, prevent whitening, preserve water and reduce the accumulation of peculiar smell substances, and the treated fruits can be directly eaten, thereby meeting the requirement of green production of horticultural products.
In order to achieve the above object, the present invention provides the following technical solutions:
the invention provides an edible fresh fruit coating preservative which is prepared from the following raw materials in parts by mass: 2-11 parts of candelilla wax, 0.5-10 parts of carnauba wax, 0-5.5 parts of peanut oil, 1-5.5 parts of oleic acid, 0.5-5.5 parts of lauric acid, 0.01-2 parts of ammonia water and 60.5-96 parts of water.
Preferably, the coating preservative is prepared from the following raw materials in parts by mass: 3-10 parts of candelilla wax, 2-9 parts of carnauba wax, 0.001-5 parts of peanut oil, 1.001-5 parts of oleic acid, 0.501-5 parts of lauric acid, 0.011-1 part of ammonia water and 65-93.996 parts of water.
Preferably, the coating preservative is prepared from the following raw materials in parts by mass: 4-9 parts of candelilla wax, 3-8 parts of carnauba wax, 0.5-4.5 parts of peanut oil, 1.002-4 parts of oleic acid, 1-4 parts of lauric acid, 0.05-0.9 part of ammonia water and 69.6-90.448 parts of water.
Preferably, the coating preservative is prepared from the following raw materials in parts by mass: 6-8 parts of candelilla wax, 5-7 parts of carnauba wax, 0.5-1.5 parts of peanut oil, 2-4 parts of oleic acid, 0.502-1.5 parts of lauric acid, 0.24-0.70 parts of ammonia water and 77.3-85.758 parts of water.
The invention also provides a preparation method of the coating preservative in the technical scheme, which comprises the following steps:
(1) mixing the ammonia water with 33-38% of the total mass of water to obtain an ammonia water solution;
(2) mixing the candelilla wax, carnauba wax, oleic acid, lauric acid, peanut oil and water, heating and melting the mixture, wherein the mass of the mixture is 4-7% of the total mass of the candelilla wax, the carnauba wax, the oleic acid, the lauric acid, the peanut oil and the water, so as to obtain an emulsion containing the candelilla wax, and adding the ammonia water solution obtained in the step (1) in the heating and melting process; the heating and melting temperature is 85-95 ℃;
(3) and (3) mixing the emulsion containing the candelilla wax obtained in the step (2) with 55-63% of the total amount of water, and cooling to obtain the preservative.
Preferably, the mixing in the step (2) is carried out under the condition of stirring, the stirring speed is 200-400 r/min, and the stirring time is 3-10 min.
Preferably, the temperature of the water in the step (3) is 90-99 ℃; the mixing time is 15-25 min.
Preferably, the emulsion containing candelilla wax in the step (3) is mixed with water and then cooled, and the temperature after cooling is 15-50 ℃.
The invention also provides the application of the preservative in the technical scheme in water retention and freshness preservation of citrus.
The invention also provides the application of the preservative in the technical scheme in keeping the natural luster of the surfaces of the oranges.
The invention provides a fresh fruit coating preservative and a preparation method and application thereof. The coating preservative is prepared by taking edible candelilla wax, carnauba wax, peanut oil, oleic acid, lauric acid, ammonia water and water as raw materials and adopting a phase inversion emulsification method. The coating preservative can obviously and effectively reduce the water loss of the oranges in the storage period and the shelf life of the oranges, maintain the natural luster of the surfaces of the oranges so as to maintain the good appearance quality of the oranges, delay the accumulation of peculiar smell substances such as ethanol, acetaldehyde and the like, and is an edible coating preservative with remarkable water retention and preservation effects.
Drawings
FIG. 1 is a comparison of the appearance of kumquats coated with different coating agents after storage for 10 weeks at room temperature, wherein 1 is clear water, 2 is chitosan coating agent, 3 is xianliang 402D, and 4 is the coating preservative of example 1;
FIG. 2 is a comparison of the appearance of Wenzhou mandarin oranges coated with different coating agents and stored at normal temperature for 5 weeks, wherein 1 is clear water, 2 is Xianliang 402D, and 3 is the coating preservative of example 1;
FIG. 3 is a comparison of appearance of different coating agents after coating Nehel and storing for 4 weeks at normal temperature, wherein 1 is clear water, 2 is Xianliang 402D, and 3 is the coating preservative of example 1;
FIG. 4 is a comparison of the appearance of the picked Nanfeng orange coated with different coating agents, wherein 1 is clear water, 2 is Xianliang 402D, and 3 is the coating preservative of example 1.
Detailed Description
The invention provides an edible fresh fruit coating preservative which is prepared from the following raw materials in parts by mass: 2-11 parts of candelilla wax, 0.5-10 parts of carnauba wax, 0-5.5 parts of peanut oil, 1-5.5 parts of oleic acid, 0.5-5.5 parts of lauric acid, 0.01-2 parts of ammonia water and 60.5-96 parts of water.
The edible citrus coating preservative comprises, by mass, 2-11 parts of candelilla wax, preferably 3-10 parts, more preferably 4-9 parts, and most preferably 6-8 parts. The source of the candelilla wax is not specially limited, and the candelilla wax is prepared by adopting conventional food-grade products sold in the market. In the present invention, the candelilla wax has good water retention properties.
The edible citrus coating preservative comprises 0.5-10 parts by mass of carnauba wax, preferably 2-9 parts by mass, more preferably 3-8 parts by mass, and most preferably 5-7 parts by mass. The source of the carnauba wax is not particularly limited, and the carnauba wax can be prepared from conventional commercially available food-grade products. In the invention, the carnauba wax has good film forming effect and can enable the citrus fruit mask to have glossiness.
The edible citrus coating preservative comprises 0-5.5 parts by mass of peanut oil, preferably 0.001-5 parts by mass, more preferably 0.5-4.5 parts by mass, and most preferably 0.5-1.5 parts by mass. The peanut oil is a food-grade product sold on the market. In the invention, the peanut oil has good film forming effect and can enable the fruit surface to have glossiness.
The edible fresh fruit coating preservative comprises 1-5.5 parts by mass of oleic acid, preferably 1.001-5 parts by mass, more preferably 1.002-4 parts by mass, and most preferably 2-4 parts by mass. The source of the oleic acid is not particularly limited, and the oleic acid can be obtained by adopting a conventional food-grade product sold on the market. In the present invention, the oleic acid has an emulsifying effect.
The edible citrus coating preservative comprises 0.5-5.5 parts by mass of lauric acid, preferably 0.501-5 parts by mass, more preferably 1-4 parts by mass, and most preferably 0.5-1.5 parts by mass. The lauric acid source is not particularly limited in the invention, and the lauric acid can be obtained by adopting a conventional food-grade product sold on the market. In the present invention, the lauric acid has an emulsifying effect.
The edible citrus coating preservative comprises 0.01-2 parts by mass of ammonia water, and preferably 0.011-1 part by mass. More preferably 0.05 to 0.9, most preferably 0.24 to 0.70 parts. The source of the ammonia water is not specially limited, and the ammonia water can be obtained by adopting a conventional food-grade product sold in the market. In the present invention, the aqueous ammonia has an emulsifying action.
The invention also provides a preparation method of the coating preservative in the technical scheme, which comprises the following steps:
(1) mixing the ammonia water with 33-38% of the total mass of water to obtain an ammonia water solution;
(2) mixing the candelilla wax, carnauba wax, oleic acid, lauric acid, peanut oil and water, heating and melting the mixture, wherein the mass of the mixture is 4-7% of the total mass of the candelilla wax, the carnauba wax, the oleic acid, the lauric acid, the peanut oil and the water, so as to obtain an emulsion containing the candelilla wax, and slowly adding the ammonia water solution obtained in the step (1) in the heating and melting process; the heating and melting temperature is 85-95 ℃;
(3) and (3) mixing the emulsion containing the candelilla wax obtained in the step (2) with 55-63% of the total amount of water, and cooling to obtain the preservative.
The method comprises the steps of mixing the candelilla wax, the carnauba wax, the oleic acid, the lauric acid, the peanut oil and water, and then heating and melting the mixture to obtain the candelilla wax-containing emulsion. In the present invention, it is preferable that 5.4% by mass of the total mass of the candelilla wax, carnauba wax, oleic acid, lauric acid, peanut oil and water is mixed and then melted by heating.
The mixing mode is not particularly limited, preferably a reaction kettle stirring mode is adopted, and the stirring speed is preferably 200-400 r/min, more preferably 300 r/min; the stirring time is preferably 3-10 min, more preferably 5-8 min, and most preferably 6 min.
The temperature for heating and melting is not particularly limited, and is preferably 85 to 95 ℃, and more preferably 90 ℃.
The ammonia water is mixed with 33-38% of the total mass of water to obtain an ammonia water solution. In the present invention, the aqueous ammonia is preferably mixed with 34% of the total mass of water.
According to the invention, an aqueous solution of ammonia is added and mixed in the heating and melting process. In the invention, the ammonia solution is preferably slowly added in the heating and melting process. According to the invention, the ammonia water solution, oleic acid and lauric acid form fatty acid salts in the process of continuously stirring and adding, the salts are dissolved in water, and the fatty acid is in an oil phase, so that the salts can be connected with an oil phase and a water phase to play an emulsification role, and the viscosity is reduced along with the gradually increased content of the added water, and the initially formed water-in-oil emulsion is converted into an oil-in-water emulsion.
The obtained candelilla wax-containing emulsion is mixed with 55-63% of the total amount of water and then cooled to obtain the preservative.
In the invention, the temperature of the water is preferably 90-99 ℃, and more preferably 95 ℃.
The mixing time of 55-63% of the total amount of water and the obtained candelilla wax-containing emulsion is preferably 15-25 min, and more preferably 20 min.
The emulsion containing candelilla wax is mixed with 55-63% of the total amount of water and then cooled, and the temperature after cooling is preferably 15-50 ℃, and more preferably 25 ℃.
The invention also provides the application of the preservative in the technical scheme in water retention and freshness preservation of citrus.
The invention also provides the application of the preservative in the technical scheme in keeping the natural luster of the surfaces of the oranges.
The application method of the citrus coating preservative is not particularly limited, and the citrus coating preservative can be applied to coating by manual or mechanical dipping, spraying, brushing and the like.
The technical solution of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. It is to be understood that the described embodiments are merely exemplary of the invention, and not restrictive of the full scope of the invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Examples 1 to 10
The embodiment 1-10 fresh fruit coating preservative is prepared from the following components in percentage by mass: (unit: mass%), see Table 1.
Table 1 examples 1-10 fresh fruit coating antistaling agents
Figure BDA0002210928610000051
Figure BDA0002210928610000061
Example 11
The edible coating preservative provided by any one group of examples 1-10 is applied to the kumquats treated by the same method with clear water, a coating agent containing chitosan and Xianliang 402D fruit wax for comparison, the kumquats treated by the coating treatment are stored for 70 days at the normal temperature of 20 ℃ and 70% RH, and the physiological indexes of the kumquats in 70 days are measured to compare the preservation effects of the coating agents with different formulas. Example 1 edible film coating preservative film-treated kumquat, the fruit surface gloss is natural and lasting, no whitening is caused, water retention and fresh keeping are realized, the weight loss rate in storage for 35d is 7.20%, and the respiratory strength is CO216.79 mL/(kg. h), and the weight loss rate in 70 days of storage was 12.94%. The control group treated kumquat with clear water has weight loss rate of 21.54% and respiratory intensity of CO at 35d220.65 mL/(kg. h), and the weight loss rate in 70 days of storage was 35.11%. Treating kumquat with coating agent containing chitosan, wherein the weight loss rate in storage for 35d is 19.05%, and the respiratory intensity is CO215.96 mL/(kg. h), and the weight loss rate in 70 days of storage was 30.03%. After the kumquat is treated by using Xianliang 402D fruit wax, the weight loss rate in storage for 35D is 11.22%, and the respiratory intensity is CO229.36 mL/(kg. h), and the weight loss rate in 70 days was 19.78%. The edible film coating preservative in the embodiment 1 has good storage air permeability and reduces the respiration intensity of fruits at normal temperature after being used for treating kumquats, has obvious water retention and fresh-keeping effects compared with a contrast, a chitosan film coating agent and a commercial Xianliang 402D fruit wax, can obviously prolong the shelf life to 70 days, and maintains the good appearance quality of the fruits, and is shown in figure 1.
As can be seen from fig. 1: the appearance of the kumquats stored at normal temperature for 10 weeks after being coated by different coating agents is compared, after the kumquats are treated by the edible coating preservative in the example 1, the appearance quality of the fruits is still maintained after 5 weeks, the kumquats are natural and glossy, the peel is smooth, the preservation effect is obvious, and the preservation effect is maintained to 10 weeks; the fruit surface of the fruit treated by the clear water of the control group loses water and shrinks obviously at the 5 th week; the imported commercial glitter 402D is too glossy and tends to give an unnatural feeling to consumers.
Example 12
After the edible film-coating preservative provided by the embodiment 1 is used for artificially coating the satsuma mandarin, the fruit surface is natural in gloss, lasting in luminosity and free from whitening, and the edible film-coating preservative is water-retaining and fresh-keeping. After 5 weeks of storage at 20 ℃ and 75% RH at normal temperature, the weight loss rate is 6.21%; CO inside the fruit2Content of 5.08%, O2The content of 11.44 percent, the content of ethanol is 981.92mg/L, the content of acetaldehyde is 47.68mg/L, and the content of methanol is 28.05 mg/L. After the control group uses clear water to treat the wenzhou mandarin oranges, the weight loss rate is 23.05 percent, and CO in the fruits2Content of 2.23%, O2The content is 14.19%, the ethanol content is 861.70mg/L, the acetaldehyde content is 35.51mg/L, and the methanol content is 29.80 mg/L. After the Wenzhou mandarin orange is treated by the Xianliang 402D fruit wax, the weight loss rate is 16.90%, and after the Wenzhou mandarin orange is treated by the commercial Xianliang 402D fruit wax, a large amount of brown spots are generated on the surface of the fruit, so that other physiological data cannot be measured after the fruit is stored for 5 weeks, but after the Wenzhou mandarin orange is treated by the Xianliang 402D fruit wax for 4 weeks, CO in the fruit2Content of 10.49%, O2The content is 3.42 percent, the ethanol content is 8828.75mg/L, the acetaldehyde content is 98.54mg/L, and the methanol content is 91.8 mg/L. After the edible film-coating preservative provided by the embodiment 1 is used for treating satsuma mandarin, the storage air permeability is good at normal temperature, compared with the contrast and Xianliang 402D fruit wax, the edible film-coating preservative provided by the invention has a remarkable water-retaining and fresh-keeping effect, the shelf life can be obviously prolonged by 4-5 weeks, and the good appearance quality of fruits is maintained, which is shown in figure 2.
As can be seen from fig. 2: the appearances of different citrus unshiu wax-coated citrus unshiu after being stored for 5 weeks at normal temperature are compared, and after the citrus unshiu honey is treated by the edible coating preservative provided by the embodiment 1, the appearance quality of the citrus unshiu honey is still maintained after 5 weeks, the citrus unshiu honey is natural and glossy, the fruit peel is smooth, and the preservation effect is obvious. The fruit treated by the clear water in the control group has obvious water loss and shrinkage on the surface of the fruit in 5 weeks, and the commercial Xianliang 402D generates brown spots, thereby losing the commodity value.
Example 13
The edible coating preservative provided by the embodiment 1 provided by the invention is used for treating the Newhall navel orange, is compared with clear water and commercial Xianliang 402D fruit wax, is stored for 4 weeks at the normal temperature of 20 ℃ and 70% RH after the Newhall treatment, and is used for measuring the physiological index of the Newhall within 4 weeks to compare the preservation effect of each treatment. After the edible film-coating preservative provided by the embodiment 1 is used for film-coating treatment of the Nehel navel orange, the fruit surface is natural in gloss, lasting in luminosity, free of whitening, and capable of preserving water and freshness, after being stored for 4 weeks at normal temperature, the weight loss rate is 3.11%, and the respiratory strength is CO216.22mL/(kg h), the ethanol content is 329.94mg/L, the acetaldehyde content is 19.77mg/L, and the methanol content is 21.60 mg/L. The weight loss rate of the control group after treatment of Nehel with clear water is 6.40 percent, and the respiratory intensity is CO224.45mL/(kg h), the ethanol content is 471.12mg/L, the acetaldehyde content is 20.78mg/L, and the methanol content is 29.81 mg/L. After the Wenzhou mandarin orange is treated by using the commercial Xianliang 402D fruit wax, the weight loss rate is 5.35 percent, and the respiratory intensity is CO223.29mL/(kg h), the ethanol content is 2734.58mg/L, the acetaldehyde content is 37.94mg/L, and the methanol content is 30.84 mg/L. After the edible coating preservative provided by the embodiment 1 is used for treating Nehel, the storage air permeability is good at normal temperature, the weight loss rate and the respiratory intensity of the Nehel are obviously reduced, and the accumulated peculiar smell substances are lower than those of a control group and a commercial Xianliang 402D fruit wax group. Commercial Xianliang 402D fruit wax after treatment of Nehel, the accumulated ethanol off-flavor substances were above the human perception threshold. Compared with the contrast and the commercial Xianliang 402D fruit wax, the edible film-coating preservative provided by the embodiment 1 has remarkable water retention and fresh-keeping effects, can obviously prolong the shelf life by 4-5 weeks, and maintains good appearance quality and internal quality of fruits, and is shown in figure 3.
As can be seen from fig. 3: compared with the appearance of different fruit waxes after coating the Nehel and storing for 4 weeks at normal temperature, the edible coating preservative provided by the embodiment 1 of the invention still maintains the appearance quality of the fruits after 4 weeks, and has natural luster, smooth peel and obvious preservation effect after the treatment of the Nehel. Whereas the control group of clear water-treated fruits began to shrink in water on the surface of the fruits at 4 weeks. Meanwhile, the edible film-coating preservative provided by the invention in the embodiment 1 has no obvious difference from the appearance quality of fruits subjected to bagging treatment and commercial Xianliang 402D fruit wax treatment.
Example 14
The edible coating preservative provided by the embodiment 1 is compared with the same method for coating the nanfeng mandarin oranges picked by stringing fruits by using clear water and commercial Xianliang 402D fruit wax, and the nanfeng mandarin oranges picked by stringing fruits are stored at the normal temperature of 20 ℃ and 75% RH after the coating treatment. After the edible film-coating preservative provided by the embodiment 1 provided by the invention is used for coating the picked Nanfeng mandarin oranges with stringed fruits, the fruit surfaces are natural and lasting in gloss, no whitening is caused, water is preserved and fresh is kept, and the weight loss rate in the 9 th day of storage is 4.67%. In the control group, the Nanfeng mandarin oranges picked from the cluster fruits are treated by clear water, and the weight loss rate in the 9 th day of storage is 10.87%. While the weight loss rate at 9D of storage of the Nanfeng mandarin orange picked from the bunch fruit treated with the commercial Xianliang 402D fruit wax was 7.61%. After the edible film-coating preservative provided by the embodiment 1 is used for treating the picked Nanfeng mandarin oranges, the water-retaining and fresh-keeping effects are obvious, the leaves of the picked Nanfeng mandarin oranges are fresh, the shelf life can be obviously prolonged to 10 days, and the good appearance quality of the fruits is maintained. See fig. 4.
From the examples 1 to 14, the coating preservative provided by the invention is a tan transparent tasteless liquid, a wax layer is colorless and transparent after coating, and fruits maintain natural luster; can prevent the fruit peel from shrinking and wilting; the drying is fast, the performance is stable, the fruit surface is not whitened, and the fresh-keeping effect is excellent; good fluidity and extremely low viscosity; the accumulation of peculiar smell substances such as ethanol, acetaldehyde and the like can be obviously reduced; compared with the phenomenon that the water retention effect is not obvious after the imported fruit wax is coated and the fruit surface is brownish, the coating preservative provided by the invention can obviously inhibit the fruit brownish, keep the original fresh natural luster of the fruit and improve the economic value of the fruit.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.

Claims (10)

1. An edible fresh fruit coating preservative is characterized by being prepared from the following raw materials in parts by mass: 2-11 parts of candelilla wax, 0.5-10 parts of carnauba wax, 0-5.5 parts of peanut oil, 1-5.5 parts of oleic acid, 0.5-5.5 parts of lauric acid, 0.01-2 parts of ammonia water and 60.5-96 parts of water.
2. The coating preservative according to claim 1, which is prepared from the following raw materials in parts by mass: 3-10 parts of candelilla wax, 2-9 parts of carnauba wax, 0.001-5 parts of peanut oil, 1.001-5 parts of oleic acid, 0.501-5 parts of lauric acid, 0.011-1 part of ammonia water and 65-93.996 parts of water.
3. The coating preservative according to claim 1, which is prepared from the following raw materials in parts by mass: 4-9 parts of candelilla wax, 3-8 parts of carnauba wax, 0.5-4.5 parts of peanut oil, 1.002-4 parts of oleic acid, 1-4 parts of lauric acid, 0.05-0.9 part of ammonia water and 69.6-90.448 parts of water.
4. The coating preservative according to claim 1, which is prepared from the following raw materials in parts by mass: 6-8 parts of candelilla wax, 5-7 parts of carnauba wax, 0.5-1.5 parts of peanut oil, 2-4 parts of oleic acid, 0.502-1.5 parts of lauric acid, 0.24-0.70 parts of ammonia water and 77.3-85.758 parts of water.
5. The method for preparing the coating antistaling agent according to any one of claims 1 to 4, which is characterized by comprising the following steps:
(1) mixing the ammonia water with 33-38% of the total mass of water to obtain an ammonia water solution;
(2) mixing the candelilla wax, carnauba wax, oleic acid, lauric acid, peanut oil and water, heating and melting the mixture, wherein the mass of the mixture is 4-7% of the total mass of the candelilla wax, the carnauba wax, the oleic acid, the lauric acid, the peanut oil and the water, so as to obtain an emulsion containing the candelilla wax, and adding the ammonia water solution obtained in the step (1) in the heating and melting process; the heating and melting temperature is 85-95 ℃;
(3) and (3) mixing the emulsion containing the candelilla wax obtained in the step (2) with 55-63% of the total amount of water, and cooling to obtain the preservative.
6. The method according to claim 5, wherein the mixing in step (2) is performed under stirring conditions, wherein the stirring speed is 200 to 400r/min, and the stirring time is 3 to 10 min.
7. The preparation method according to claim 5, wherein the temperature of the water in the step (3) is 90-99 ℃; the mixing time is 15-25 min.
8. The preparation method according to claim 5, wherein the emulsion containing candelilla wax in the step (3) is mixed with water and then cooled, and the temperature after cooling is 15-50 ℃.
9. Use of the film-coating antistaling agent according to any one of claims 1 to 4 in water retention and fresh keeping of citrus.
10. Use of the coating preservative according to any one of claims 1 to 4 for maintaining the natural luster of citrus fruit surfaces.
CN201910898091.8A 2019-09-23 2019-09-23 Edible fresh fruit coating preservative and preparation method and application thereof Active CN112535207B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201910898091.8A CN112535207B (en) 2019-09-23 2019-09-23 Edible fresh fruit coating preservative and preparation method and application thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201910898091.8A CN112535207B (en) 2019-09-23 2019-09-23 Edible fresh fruit coating preservative and preparation method and application thereof

Publications (2)

Publication Number Publication Date
CN112535207A true CN112535207A (en) 2021-03-23
CN112535207B CN112535207B (en) 2021-12-31

Family

ID=75012820

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201910898091.8A Active CN112535207B (en) 2019-09-23 2019-09-23 Edible fresh fruit coating preservative and preparation method and application thereof

Country Status (1)

Country Link
CN (1) CN112535207B (en)

Citations (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4842880A (en) * 1987-07-23 1989-06-27 Fillmore-Piru Citrus Association Fruit waxing method
US4946694A (en) * 1989-03-10 1990-08-07 Sun-Maid Growers Of California Liquid coating for fruits
ES2072822A1 (en) * 1993-11-12 1995-07-16 Munoz Antonio Roca An aqueous emulsion based on candelilla wax for preserving fruit and vegetables.
CN1133123A (en) * 1995-04-07 1996-10-16 新疆石油管理局独山子石油化工总厂 Fruit and vegetable antistaling agent and preparation
CN1541066A (en) * 2001-06-28 2004-10-27 Compsn. for coating fruis, vegetables and fowl eggs, esp. useful for organic produce
WO2005107475A2 (en) * 2004-04-29 2005-11-17 The International Group, Inc. Method for suppressing post-harvest biological infestation and disease in fruit
CN101305749A (en) * 2008-06-30 2008-11-19 王永勤 Molecular film fruit and vegetable fresh-keeping agent prepared by edible material
CN103027105A (en) * 2012-12-27 2013-04-10 华中农业大学 Fruit wax for fresh-keeping of fruits and vegetables and preparation method and application
CN103039600A (en) * 2012-12-27 2013-04-17 华中农业大学 Formula, preparation method and application thereof of fruit freshness-retaining wax
KR101419385B1 (en) * 2013-04-05 2014-07-15 서울여자대학교 산학협력단 Development of coating formulations for fruit coating
CN104705392A (en) * 2015-04-08 2015-06-17 华中农业大学 Preservative fruit wax containing bleached lac as well as preparation method and application thereof
CN108244231A (en) * 2018-02-22 2018-07-06 宁波市农业科学研究院 Nanometer fruits and vegetables fresh-keeping film-coating agent and its preparation method and application

Patent Citations (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4842880A (en) * 1987-07-23 1989-06-27 Fillmore-Piru Citrus Association Fruit waxing method
US4946694A (en) * 1989-03-10 1990-08-07 Sun-Maid Growers Of California Liquid coating for fruits
ES2072822A1 (en) * 1993-11-12 1995-07-16 Munoz Antonio Roca An aqueous emulsion based on candelilla wax for preserving fruit and vegetables.
CN1133123A (en) * 1995-04-07 1996-10-16 新疆石油管理局独山子石油化工总厂 Fruit and vegetable antistaling agent and preparation
CN1541066A (en) * 2001-06-28 2004-10-27 Compsn. for coating fruis, vegetables and fowl eggs, esp. useful for organic produce
WO2005107475A2 (en) * 2004-04-29 2005-11-17 The International Group, Inc. Method for suppressing post-harvest biological infestation and disease in fruit
CN101305749A (en) * 2008-06-30 2008-11-19 王永勤 Molecular film fruit and vegetable fresh-keeping agent prepared by edible material
CN103027105A (en) * 2012-12-27 2013-04-10 华中农业大学 Fruit wax for fresh-keeping of fruits and vegetables and preparation method and application
CN103039600A (en) * 2012-12-27 2013-04-17 华中农业大学 Formula, preparation method and application thereof of fruit freshness-retaining wax
KR101419385B1 (en) * 2013-04-05 2014-07-15 서울여자대학교 산학협력단 Development of coating formulations for fruit coating
CN104705392A (en) * 2015-04-08 2015-06-17 华中农业大学 Preservative fruit wax containing bleached lac as well as preparation method and application thereof
CN108244231A (en) * 2018-02-22 2018-07-06 宁波市农业科学研究院 Nanometer fruits and vegetables fresh-keeping film-coating agent and its preparation method and application

Non-Patent Citations (6)

* Cited by examiner, † Cited by third party
Title
HADAR ARNON等: "Effects of carboxymethyl cellulose and chitosan bilayer edible coatingon postharvest quality of citrus fruit", 《POSTHARVEST BIOLOGY AND TECHNOLOGY》 *
YUNGUANG WANG等: "Low molecular weight chitosan is an effective antifungal agent against Botryosphaeria sp. and preservative agent for pear (Pyrus) fruits", 《INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES》 *
吴方方: "打蜡对温州蜜柑（Citrus unshiu Marc）果实异味物质积累的影响", 《中国优秀博硕士学位论文全文数据库(硕士) 农业科技辑》 *
张云贵: "新型柑桔蜡液的创制及其生理效应研究", 《中国优秀博硕士学位论文全文数据库（博士） 工程科技Ⅰ辑》 *
方项: "柑橘商品化处理过程中蜡液浓度对果实品质的影响", 《中国优秀硕士学位论文全文数据库 工程科技Ⅰ辑》 *
赵希艳等: "几种涂膜保鲜剂的配制与使用", 《保鲜与加工》 *

Also Published As

Publication number Publication date
CN112535207B (en) 2021-12-31

Similar Documents

Publication Publication Date Title
AU2002345321B2 (en) Composition for coating fruits, vegetables and fowl eggs, especially useful for organic produce
CN103907673B (en) Grape preservative and preparation method thereof
US9445615B2 (en) Fresh potato preservative and method of using same
CN102138681A (en) Preparation method of freeze-drying ginkgo fruit
CN105076362A (en) Method for prolong shelf life of cucumber
KR101883859B1 (en) Manufacturing method for jeju black cattle jerky and black cattle jerky manufactured by the same
CN101176481A (en) Cherry biological antimicrobial preserving agent and thereof fresh-keeping method
US3930034A (en) Simulated strawberry slices and method of preparing the same
CN112535207B (en) Edible fresh fruit coating preservative and preparation method and application thereof
EP0962149B1 (en) Sole Process for preparation of cooked meat products and so prepared meat products
RU2352127C1 (en) Frozen products manufacturing method
KR101066620B1 (en) Preparing method of dried cherry tomatoes for affinity and storage
CN111700106B (en) Instant black-head and daylily composite food and preparation method thereof
CN115968939A (en) Strawberry coating preservative and preparation method thereof
CN107529769B (en) The method of the fruit quality of strawberry is improved after harvest
JP2016220616A (en) Method of improving fruit quality of strawberries
JPH04360643A (en) Method for preserving raw cuttlefish
EP3979823B1 (en) Composition for maintaining or improving the quality of processed meat
AU2020103297A4 (en) A refrigerating and refreshing method for aquatic products
SU976924A1 (en) Frozen fish storing method
JP3443384B2 (en) Fried egg in liquid
RU2266657C2 (en) Method for producing of slack-salted herring
JP2001178359A (en) Fruit freshness-retaining seasoning liquid made of fruit juice, and producing method and use of the seasoning liquid
CN105105209A (en) Face-beautifying sea cucumber combination and preparation method thereof
JPH02195847A (en) Preparation of japanese apricot product

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination
GR01 Patent grant
GR01 Patent grant
TR01 Transfer of patent right

Effective date of registration: 20220822

Address after: 610000 No. 500, longfo Avenue, Pingquan street, Jianyang City, Chengdu City, Sichuan Province

Patentee after: Sichuan Runer Technology Co.,Ltd.

Address before: 430070 No. 1 Lion Rock street, Hongshan District, Hubei, Wuhan

Patentee before: HUAZHONG AGRICULTURAL University

TR01 Transfer of patent right