CN102187895A - Milk protein based natural fruit-vegetable freshness-keeping coating agent and method for preparing same - Google Patents
Milk protein based natural fruit-vegetable freshness-keeping coating agent and method for preparing same Download PDFInfo
- Publication number
- CN102187895A CN102187895A CN2010101251418A CN201010125141A CN102187895A CN 102187895 A CN102187895 A CN 102187895A CN 2010101251418 A CN2010101251418 A CN 2010101251418A CN 201010125141 A CN201010125141 A CN 201010125141A CN 102187895 A CN102187895 A CN 102187895A
- Authority
- CN
- China
- Prior art keywords
- fruit
- keeping
- food
- milk protein
- vegetables
- 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.)
- Pending
Links
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention provides a milk protein based natural fruit-vegetable freshness-keeping coating agent and a method for preparing the same. The freshness-keeping coating agent is prepared from milk proteins, edible plant oleic acid, rosin glyceride, an acid-alkali regulator, food-class lac, sucrose, vitamin C and edible ethanol. The preparation method comprises the following steps of: adding the milk proteins and food-class lac into aqueous solution of food-class sodium hydroxide, and heating the mixture to the temperature of between 85 and 110 DEG C to dissolve the milk proteins and food-class lac to obtain the aqueous phase of the coating agent; heating, mixing and stirring the edible plant oil and rosin glyceride to obtain the oil phase of the coating agent; slowly pouring the oil phase in the aqueous phase tank, keeping the temperature between 80 and 120 DEG C, mechanically emulsifying the mixture, adding the sucrose and vitamin C, mixing and stirring, adding the edible ethanol, regulating the concentration of the mixture, and filtering to obtain the milk protein based freshness-keeping coating agent. The freshness-keeping coating agent is coated on the surface of fruits and vegetables by spraying or soaking to form a freshness-keeping film which can regulate the breath of fruits and vegetables, keep moisture, prevent the penetration of microorganisms, so the effect of keeping fruits and vegetables fresh is achieved the value of fruit-vegetable products is increased.
Description
Technical field: the present invention relates to postharvest fruit and vegetable commercialization Preservation Treatment field, be specifically related to fresh-keeping fruit glaze agent of the basic natural fruit and vegetables of milk protein (casein) and preparation method thereof.
Background technology: residual behind the fruit and vegetable picking for eliminating farming, improve fruits and vegetables marketing quality and fruits and vegetables shelf-life, clean fruits and vegetables, commercializations such as classification, fresh-keeping and packing handle.At US and European, the commercialization handling rate of eating fruits and vegetables raw is up to more than 80 percent.And preserving fruit and vegetable utilizing fruit glaze agent (edible fruit glaze agent) is a kind of fruit and vegetable fresh-keeping agent the most frequently used in the fruits and vegetables commercialization processing procedure.It can be coated in fruit surfaces such as citrus, apple, forms film, to suppress respiration of fruits, prevents the internal moisture evaporation, resists the microorganism intrusion.Improve outward appearance simultaneously, improve commodity value, prolong the fruits and vegetables shelf life.
China is that world's fruits and vegetables are produced first big country, and China's fruit total output had reached 18,142 ten thousand tons in 2008.In recent years, along with the raising of market competition consciousness, the enterprise that China is engaged in postharvest fruit and vegetable commercialization processing is more and more many, and the preserving fruit and vegetable utilizing fruit glaze agent uses more and more general after citrus, apple are adopted in the commercialization processing procedure.Along with the increase of demand, present domestic preserving fruit and vegetable utilizing fruit glaze agent manufacturer also increases gradually.But technical merit, edibility and product quality are compared with developed countries, and still there is a big difference.Mainly show: manually synthetic preserving fruit and vegetable utilizing fruit glaze agent ratio is higher, though the preserving fruit and vegetable utilizing fruit glaze agent is also made with natural material by part producer, in the middle of production process, still be unable to do without morpholine fatty acid salt as the emulsifying agent of natural waxes or the chemical solvent of certain toxicity is arranged with isopropyl alcohol, silane coupler, dimethyl silicone polymer etc.Is a traditional handicraft that was once at home and abroad widely adopted to utilize morpholine fat hydrochlorate as the emulsifying agent of natural resin class preserving fruit and vegetable utilizing fruit glaze agent.Although morpholine fat hydrochlorate fruit wax is the national at present food additives (seeing GB 12489-1990) that allow use,, become to forbid product in partly national (particularly European developed country) because morpholine has certain toxicity.With traditional, adopt the lac series preserving fruit and vegetable utilizing fruit glaze agent difference of chemical solvent such as isopropyl alcohol and morpholine fatty acid salt emulsification, the present invention utilizes edible colza acids making New-type emulsifier to replace morpholine fat hydrochlorate as the emulsifying agent of preserving fruit and vegetable utilizing fruit glaze agent preserving fruit and vegetable utilizing fruit glaze agent foodsafety to be improved greatly, adopt food-grade natural material lac, extracts such as milk are made new type natural preserving fruit and vegetable utilizing fruit glaze agent and are not contained paraffin and morpholine, fruit glaze agents such as isopropyl alcohol are produced required chemical solvent commonly used, fresh keeping property is superior, can replace fully to use on the present domestic market, the morpholine fatty acid salt fruit glaze agent synthetic preserving fruit and vegetable utilizing fruit glaze agents such as (CFW) that just is being eliminated in developed country.
Close patent through existing literature search is found has: 1) number of patent application: 90107748.8 denominations of invention: fruit and vegetable coating fresh preserving agent and preparation method thereof, this patent with frighten, crab head capsule glycan and chitosan derivatives, add monochloroacetic acid, glyoxalic acid, potassium borohydride and emulsifying wax etc. and make composite preservative, this antistaling agent does not meet the requirement of GB2760 food hygiene, and foodsafety is poor.2) China Patent No.: CN02131054.8, denomination of invention: lignin fruit-vegetable plastic wrap and preservation method, this patented technology is the waste material that utilizes paper plant, furfural mill to get rid of, and through being processed into lignin liquor, being mixed into film forming agent with crosslinking agent, shitosan, collagen again, being used for preserving fruit and vegetable utilizing.But because lignin is the fresh-keeping liquid of being made by non-wax component, with respect to preserving fruit and vegetable utilizing wax liquid, it is poor slightly by effect as bags such as apple, pears, citrus to the more fruits and vegetables of fruits and vegetables epidermis lipid.This mainly is owing to the more material wellability of epidermis lipid is relatively poor.3) China Patent No.: CN200510042969.6, denomination of invention: nano silicon-based fosterization thing (SIOx) preservative fruit wax and preparation method thereof, this patent is mainly used former wax; Ethanol or isopropyl alcohol; Propane diols or glycerine, tween; Nano silicon-based fosterization thing (SIOx), silane coupler, monoethanolamine, diethanol amine, three ethanol acidity regulators etc. are made fruits and vegetables wax liquid.This patent complexity of not only filling a prescription requires highly to emulsification, and part material uses and do not meet American-European food hygiene requirement.4) number of patent application: 200710040473.4, denomination of invention: shellac fresh keeping fruit wax and preparation method thereof, this patent is made preservative film with dewaxing bleached shellac, dimethyl silicone polymer and ammonia solvent, the fruit wax of making by this patent, foodsafety poor (it is fresh-keeping that dimethyl silicone polymer and ammoniacal liquor can not be used to satisfy the organic farm products of European CE standard), consequences for use vegetables gloss duration is poor, temperature, use when humidity is higher, fruit and vegetable surfaces easily produces white point, the serious thin product commodity value of fruit that reduces.5) number of patent application: 200810054070.X denomination of invention: fruit and vegetable coating preservative fruit wax and preparation method thereof.This patent is made the fruit and vegetable coating preservative fruit wax with morpholine, lac, propane diols, ammoniacal liquor, because this fruit wax contains morpholine and the ammoniacal liquor foodsafety is poor, can not satisfy fruit and export fresh-keeping needs.6) number of patent application: 200810069084.9 denominations of invention: the matching method of film coating antistaling agent for Rosa roxburghii preparation and preservation by low temperature, this patent is made film coating antistaling agent for Rosa roxburghii with sodium alginate, agar, tamarind gum, guar gum, sucrose fatty ester, calcium propionate, methyl cyclopropene, the gene induced dose of bright fat of amine, this antistaling agent contains gene induced dose that European Union and the U.S. prohibite, the scope of application is narrow, it is fresh-keeping to be only applicable to Rosa roxburghii, and must be used with the low temperature storehouse.
Summary of the invention the object of the present invention is to provide a kind of controlled atmosphere, inhibition moisture loss, enhancing cere gloss duration and weatherability that can increase fruit glaze agent, meets green safe of food requirement and mechanization and smears the fresh-keeping fresh-keeping fruit glaze agent of milk protein base natural fruit and vegetables.
For achieving the above object, the technical scheme taked of the present invention is: the fresh-keeping fruit glaze agent raw material of the basic natural fruit and vegetables of milk protein (casein) percentage composition is composed as follows: food plant oleic acid 0-5%, rosin glyceride 0-5%; Milk protein (casein) 0-10%; Acid-base modifier 0.5-6%, food-grade lac 0-19%; Sucrose 0-5%; Vitamin C 0-1%; Edible ethanol 0-12%; Water 70-90%.
The production method of the fresh-keeping fruit glaze agent of the basic natural fruit and vegetables of above-mentioned milk protein (casein), its step is as follows:
1) preparation of fruit glaze agent water liquid: at first water and food-grade NaOH are mixed according to the said ratio weighing, obtain the food-grade sodium hydrate aqueous solution of dilution, pH value is controlled at 7.0-9.5, again food-grade lac, milk protein (casein) are added the aqueous solution, stirring is mixed even, is heated to 85-110 ℃ and obtains fruit glaze agent water liquid after the dissolving fully;
2) fruit glaze agent oil phase liquid preparation: after PH conditioning agent and food plant oleic acid, rosin glyceride mixed, be heated to 90-150 ℃, obtain the fruit glaze agent oil phase liquid with mixing 20-25 minute;
3) oil phase liquid is slowly added the water jar, under rotating speed 120-270RPM, keep 80-120 ℃ of temperature, machinery emulsification 20-32 minute,, add sucrose and vitamin C according to said ratio but to 30 ℃, after being cooled to normal temperature, adding edible ethanol and regulate concentration, filter and package and get product.
The contained acidity regulator of this fresh-keeping fruit glaze agent is selected food-grade NaOH for use.
The milk protein (casein) that this fresh-keeping fruit glaze agent is contained is food-grade milk extract, can buy from dairy industry company.
The specific embodiment:
Example 1
The fresh-keeping fruit glaze agent raw material of the basic natural fruit and vegetables of milk protein (casein) percentage composition is composed as follows: food plant oleic acid 3%, rosin glyceride 5%; Milk protein (casein) 2%; Acid-base modifier 1.5%, food-grade lac 8%; Sucrose 0.5%; Vitamin 1%; Edible ethanol 3%; Water 76%.
The production method of the fresh-keeping fruit glaze agent of the basic natural fruit and vegetables of above-mentioned milk protein (casein), its step is as follows:
1) preparation of fruit glaze agent water liquid: at first water and food-grade NaOH are mixed according to the said ratio weighing, obtain the food-grade sodium hydrate aqueous solution of dilution, pH value is controlled at 7.1, again food-grade lac, milk protein (casein) are added the aqueous solution, stirring is mixed even, is heated to 101 ℃ and obtains fruit glaze agent water liquid after the dissolving fully;
2) fruit glaze agent oil phase liquid preparation: after PH conditioning agent and food plant oleic acid, rosin glyceride mixed, be heated to 120 ℃, obtain the fruit glaze agent oil phase liquid with mixing 20-25 minute;
3) oil phase liquid is slowly added the water jar, under rotating speed 270RPM, keep 110 ℃ of temperature, machinery emulsification 30 minutes but to 30 ℃, adds sucrose and vitamin C according to said ratio, be cooled to normal temperature after, add edible ethanol and regulate concentration, filter and package and get product.
The fresh-keeping fruit glaze agent of the basic natural fruit and vegetables of milk protein provided by the invention (casein), because its unique foodsafety, can satisfy the needs of fruits and vegetables export enterprise preserving fruit and vegetable utilizing, the present invention by Kunming before the fresh-keeping Science and Technology Ltd. of ciruela vegetables adopt, set up the project by Department of Science and Technology's innovation funds and Kunming science and technology office innovation funds in July, 2007, more than 2 years, the pilot scale of the fresh-keeping Science and Technology Ltd. of ciruela vegetables is amplified before Kunming, present mature production technology, product has been finished typing, company standard is put on record in Yunnan Province Administration of Quality and Technology Supervision, and obtains " food production hygiene permits " that Yunnan Province Department of Public Health issues.Because of the preserving fruit and vegetable utilizing fruit glaze agent foodsafety height that this invention is produced, good refreshing effect, produced in 2009 and to fruit packaging export enterprise sell 100 surplus ton be used for citrus, mango and apple fresh-keeping.Product quality detects through Yunnan Center for Disease Control ﹠ Prevention, and product meets the requirement of " the fresh-keeping Science and Technology Ltd. of ciruela vegetables company standard before the Kunming " Q/KQG01-2007.
Claims (3)
1. the fresh-keeping fruit glaze agent of the basic natural fruit and vegetables of a milk protein (casein), it is characterized in that the raw material percentage composition is composed as follows: the fresh-keeping fruit glaze agent raw material of the basic natural fruit and vegetables of milk protein (casein) percentage composition is composed as follows: food plant oleic acid 0-5%, rosin glyceride 0-5%; Milk protein (casein) 0-10%; Acid-base modifier 0.5-6%, food-grade lac 0-19%; Sucrose 0-5%; Vitamin C 0-1%; Edible ethanol 0-12%; Water 70-90%.
The production method of the fresh-keeping fruit glaze agent of the basic natural fruit and vegetables of above-mentioned milk protein (casein), its step is as follows:
1) preparation of fruit glaze agent water liquid: at first water and food-grade NaOH are mixed according to the said ratio weighing, obtain the food-grade sodium hydrate aqueous solution of dilution, pH value is controlled at 7.0-9.5, again food-grade lac, milk protein (casein) are added the aqueous solution, stirring is mixed even, is heated to 85-110 ℃ and obtains fruit glaze agent water liquid after the dissolving fully;
2) fruit glaze agent oil phase liquid preparation: after PH conditioning agent and food plant oleic acid, rosin glyceride mixed, be heated to 90-150 ℃, obtain the fruit glaze agent oil phase liquid with mixing 20-25 minute,
3) oil phase liquid is slowly added the water jar, under rotating speed 120-270RPM, keep 80-120 ℃ of temperature, machinery emulsification 20-32 minute,, add sucrose and vitamin C according to said ratio but to 30 ℃, be cooled to add behind the normal temperature edible ethanol and regulate concentration, filter and package and get product.
2. according to the fresh-keeping fruit glaze agent of the basic natural fruit and vegetables of the described milk protein of claim 1 (casein), it is characterized in that the fresh-keeping fruit glaze agent of natural fruit and vegetables of the contained milk protein of this fresh-keeping fruit glaze agent (casein) base.
3. the fresh-keeping fruit glaze agent of the basic natural fruit and vegetables of milk protein according to claim 1 (casein) is characterized in that the contained acidity regulator of this fresh-keeping fruit glaze agent selects food-grade NaOH for use.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010101251418A CN102187895A (en) | 2010-03-16 | 2010-03-16 | Milk protein based natural fruit-vegetable freshness-keeping coating agent and method for preparing same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010101251418A CN102187895A (en) | 2010-03-16 | 2010-03-16 | Milk protein based natural fruit-vegetable freshness-keeping coating agent and method for preparing same |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102187895A true CN102187895A (en) | 2011-09-21 |
Family
ID=44597418
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010101251418A Pending CN102187895A (en) | 2010-03-16 | 2010-03-16 | Milk protein based natural fruit-vegetable freshness-keeping coating agent and method for preparing same |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102187895A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103772755A (en) * | 2014-01-20 | 2014-05-07 | 南通天合包装有限公司 | Pectin preservative film and preparation method thereof |
| CN103843881A (en) * | 2012-11-29 | 2014-06-11 | 和国荣 | Milk protein base nature fruit and vegetable fresh-keeping film-coating agent and preparation method thereof |
| CN105053168A (en) * | 2015-07-15 | 2015-11-18 | 云南绅博源生物科技有限公司 | Fruit coating preservative and preparation method thereof |
| CN107494719A (en) * | 2017-09-18 | 2017-12-22 | 重庆市碾盘生态农业开发有限责任公司 | The ventilative edible preserving fruit and vegetable utilizing film forming agent of one kind |
| CN112400987A (en) * | 2019-08-20 | 2021-02-26 | 云南达康源生物产业发展有限公司 | Preparation method of passion fruit shellac fruit preservative |
| US11041094B2 (en) | 2015-01-15 | 2021-06-22 | Mantrose-Haeuser Co., Inc. | Solvent-free shellac coating composition |
-
2010
- 2010-03-16 CN CN2010101251418A patent/CN102187895A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103843881A (en) * | 2012-11-29 | 2014-06-11 | 和国荣 | Milk protein base nature fruit and vegetable fresh-keeping film-coating agent and preparation method thereof |
| CN103772755A (en) * | 2014-01-20 | 2014-05-07 | 南通天合包装有限公司 | Pectin preservative film and preparation method thereof |
| US11041094B2 (en) | 2015-01-15 | 2021-06-22 | Mantrose-Haeuser Co., Inc. | Solvent-free shellac coating composition |
| CN105053168A (en) * | 2015-07-15 | 2015-11-18 | 云南绅博源生物科技有限公司 | Fruit coating preservative and preparation method thereof |
| CN105053168B (en) * | 2015-07-15 | 2019-08-09 | 云南绅博源生物科技有限公司 | Fruit capsula preservative and preparation method thereof |
| CN107494719A (en) * | 2017-09-18 | 2017-12-22 | 重庆市碾盘生态农业开发有限责任公司 | The ventilative edible preserving fruit and vegetable utilizing film forming agent of one kind |
| CN112400987A (en) * | 2019-08-20 | 2021-02-26 | 云南达康源生物产业发展有限公司 | Preparation method of passion fruit shellac fruit preservative |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Aworh | Promoting food security and enhancing Nigeria's small farmers' income through value-added processing of lesser-known and under-utilized indigenous fruits and vegetables | |
| Iñiguez-Moreno et al. | An extensive review of natural polymers used as coatings for postharvest shelf-life extension: Trends and challenges | |
| CN101810345B (en) | Pickling method of multi-flavor marinated eggs | |
| CN102187895A (en) | Milk protein based natural fruit-vegetable freshness-keeping coating agent and method for preparing same | |
| Khalid et al. | Edible coatings for enhancing safety and quality attributes of fresh produce: A comprehensive review | |
| CN101869325B (en) | Torreya processing method | |
| CN104126653B (en) | A kind of sodium carboxymethylcellulose composite coating preservative its preparation method and application | |
| Armghan Khalid et al. | Edible coatings for enhancing safety and quality attributes of fresh produce: A comprehensive review | |
| CN103766795B (en) | A kind of mango microcapsules instant powder and preparation method thereof | |
| Rosseto et al. | Whey‐based polymeric films for food packaging applications: a review of recent trends | |
| CN103098861B (en) | Natural fresh-keeping solution for boiled bamboo shoots as well as preparation and use method thereof | |
| CN103284030A (en) | Method for preparing banana paste from complete banana fruit | |
| CN107751367A (en) | Fruit preserving coating agent and preparation method thereof | |
| CN105285088A (en) | Freshness retaining fruit wax containing sumac wax component, preparation method and application thereof | |
| Jurić et al. | Technological advancements in edible coatings: Emerging trends and applications in sustainable food preservation | |
| CN102715497A (en) | Fragrant and emerald green spicy seasoning sauce and making method thereof | |
| CN103843881A (en) | Milk protein base nature fruit and vegetable fresh-keeping film-coating agent and preparation method thereof | |
| Ali et al. | Effect of organic calcium spraying and Nano Chitosan fruits coating on yield, fruit quality and storability of peach cv ‘Early swelling’ | |
| Serrano et al. | Advances in edible coatings | |
| Cofelice et al. | Effect of edible coatings on quality parameters and phenol composition of ready-to-eat Salanova lettuce | |
| Joshi | Value addition to fruit and vegetable processing waste-an appraisal | |
| CN106317480A (en) | Edible food packaging film with the function of health care and preparing method thereof | |
| Salinas-Jasso et al. | Biopolymer Extraction and Its Use in Edible Packaging | |
| CN105394167A (en) | Pleurotus eryngii fresh keeping agent and preparation method thereof | |
| CN105746763A (en) | Lichee tea and preparing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20110921 |