Fruit preservation fruit wax and preparing method thereof

• Main Authors: Fan Huichang, Huang Yiyun, Shu Xianqing, Wang Tianhao, Ling Jun, Xu Qianhai, Zhang Wenbing
• Format: Patent
• Language: Chinese; English
• Published: 17.08.2016
• Subjects: CHEMICAL RIPENING OF FRUIT OR VEGETABLES; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS; THE PRESERVED, RIPENED, OR CANNED PRODUCTS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention relates to fruit preservation fruit wax. The fruit preservation fruit wax is prepared from, by mass, 9.0-12.0% of morpholine tallate, 8.0-10.0% of silicone acrylic resin and the balance deionized water. The invention further provides a preparing method of the fruit preservation fruit wax. The preparing method includes the steps that morpholine tallate, silicone acrylic resin and the deionized water are weighed by the mass percent, silicone acrylic resin and the deionized water are added into a reaction vessel and heated to 45-50 DEG C, morpholine tallate is added and stirred for 30-60 min, and the mixture is cooled to 25-40 DEG C and filtered to obtain the fruit preservation fruit wax. The preservation fruit wax has the comprehensive excellent advantage that a formed wax film is bight, fresh, free of whitening, durable, stable, environmentally friendly and sanitary, retains freshness, ensures quality and has ventilating and water controlling functions. 本发明种水果保鲜果蜡，由吗啉脂肪酸酯盐和的硅丙树脂、去离子水组成；所述的吗啉脂肪酸酯盐