喷雾型水果保鲜蜡的研制

Preparation of Spray-Type Fruit Preservative Wax

采用改性石蜡代替天然蜂蜡,对水果保鲜蜡的配方进行了改性研究。分别考察了乳化剂质量分数、乳化时间、乳化温度和搅拌速度对乳化效果的影响,并对产品性能进行了考察。结果表明,所用乳化剂为三乙醇胺与硬脂酸按一定比例的复配型,其最佳质量分数为8%;乳化时间是乳化效果的重要影响因素,实验的乳化时间为40min;最佳乳化温度为90℃;搅拌速度对乳液颗粒大小有直接影响,实验确定适宜的搅拌速度为1×103r/min。在上述最佳条件下,获得的水果保鲜蜡与进口果蜡比较,具有原料易得,工艺条件缓和,涂蜡方式简单,成本低廉等特点,有推广价值。

The formula of fruit preservative wax was studied by replacing natural bee wax with modifying petroleum wax. The effects of mass fraction of emulsifer, emulsifying time, emulsifying temperature and agitate velocity on emulsifying effictiveness as well as product performance were investigated simultaneously. The results show that the emulsifier is type of composite complex, which is proportionally combihed by triethanolamine and stearic acid. The optimum mars fraction of emulsifier is 8%. The influence of emulsifying time on emulsifying effictiveness is notable. Here emulsifying time is 40 minutes. The optimum emulsifying temperature is 90℃. The influence of agitate velocity on particle size of emulsion is notable. The optimum agitate velocity is 1×10^3r/min. Under the above conditions, product of experimentation compared with import fruit wax, the raw materials are easily available. The process conditions of emulsification is tempered and mode of coating wax is simple. The cost is low. Therefore, there are some commercial value and prospect.