摘要
为了提高紫胶蜡液的稳定性及抑菌性,确定紫胶保鲜蜡的配方和工艺条件,该文研究了乳化温度和搅拌速度对蜡液稳定效果的影响,进行了助剂及乳化时间的优化及纳他霉素的加入温度和浓度试验。确定含纳他霉素的紫胶保鲜蜡的配方及生产工艺为:紫胶12.0%、吗啉2.0%、丙二醇1.0%、氨水1.2%、油酸1.8%、乳化温度为(115±2)℃,搅拌速度为900r/min,乳化时间30min,当温度降至60℃时加入600mg/L的纳他霉素,分散15min,降温至30℃取出,高压均质(压力50 MPa)2次。该紫胶保鲜果蜡为棕褐乳液,稳定性好,干燥速度快,涂果后亮度高且持久。应用该保鲜果蜡贮藏的柑桔,在温度5～10℃,相对湿度为60%～65%条件下贮藏45d,表面新鲜饱满,与对照相比,失重率降低了5%左右,好果率提高了40%左右。
In order to improve the stability and inhibition ability of shellac emulsion,and decide the composition and the technology of shellac preservative fruit wax,effects of emulsion temperature and speed rate on the stability of shellac emulsion were investigated.Optional composition of different agents,emulsion time,emulsion temperature and concentration of Natamycin added in were also studied.The preparation technology for preservative fruit wax was decided in this article which was as follows:12.0%of shellac,...
出处
《农业工程学报》
EI
CAS
CSCD
北大核心
2009年第3期262-266,共5页
Transactions of the Chinese Society of Agricultural Engineering
基金
国家"十一五"支撑计划课题(2006BAD22B03)
关键词
工艺
优化
水果
保鲜
纳他霉素
紫胶
technology
optimization
fruits
keep-freshing
Natamycin
shellac
