Traditional poultry eggs compound nano material coating-film fresh-keeping method

A composite nanomaterial, coating film preservation technology, applied in the direction of coating protective layer to preserve eggs, etc., can solve the problems of increasing white pollution, low production efficiency, high packaging cost, and achieve good preservation effect, good compactness, and improve commodity properties. Effect

Inactive Publication Date: 2009-03-25
CHANGSHU YIHAO FOOD PACKAGING MATERIAL TECH +2
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AI Technical Summary

Problems solved by technology

[0003] Technical Problem The purpose of the present invention is to provide a new composite film for traditional poultry and egg products in view of the problems of complicated vacuum packaging process, low production efficiency, high damage rate, high packaging cost and increased white pollution of traditional poultry and egg products Coating fresh-keeping technology

Method used

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  • Traditional poultry eggs compound nano material coating-film fresh-keeping method
  • Traditional poultry eggs compound nano material coating-film fresh-keeping method
  • Traditional poultry eggs compound nano material coating-film fresh-keeping method

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Embodiment Construction

[0014] The traditional poultry and egg product composite nano-material coating film preservation technology of the present invention, polyvinyl alcohol, stearic acid and nano-scale SiO of the composite nano-material coating agent 2 The mass ratio with water was prepared respectively according to the 15 test groups of the response surface design of Table 1, and the preparation method was: polyvinyl alcohol and nano-scale SiO 2 Soak in normal temperature water for 3 hours according to the proportion, then heat and stir to 80-85°C to dissolve completely and mix evenly; dissolve stearic acid in 95% ethanol with a mass / volume ratio of 1:20, heat and stir to dissolve it completely , when the temperature of polyvinyl alcohol and stearic acid solution reaches 80-85 DEG C at the same time, mix them, keep them warm and stir for 10-50 minutes, and make a uniform emulsion to complete the preparation of the composite nanomaterial coating agent.

[0015] Table 1 Response surface experim...

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Abstract

The invention relates to a traditional poultry egg product composite nano-material coating preservation method, belonging to the poultry egg fresh-keep packaging technical field. The method comprises the following steps: 5%-10% polyvinyl alcohol and 0.1%-0.5% nano-SiO2 are dissolved in water and heated; 1% -5% stearic acid is dissolved in (w/v is equal to 1:15-20) ethanol and heated; when the temperature of the polyvinyl alcohol solution and that of the stearic acid solution reach 80-85 DEG C at the same time, the two solutions are mixed, heated and stirred evenly to prepare the composite film coating agent; and the composite coating agent is hot-coated on the surface of the poultry egg and then dried with hot air and filmed. Compared with the cooked egg vacuum-packaging, the poultry egg coating preservation method can significantly reduce the using amount of packaging materials and simplify the packaging sterilization technique of the cooked eggs; besides, the poultry egg coating preservation method can achieve mechanized operation, effectively reduce the damage rate of eggs and significantly improve the economic benefits; moreover, the composite coating material is safe and degradable, which improves the marketability of products after being filmed on the egg surface and can also extend the shelf-life of the cooked egg products.

Description

1. Technical field: [0001] The invention belongs to a coating film preservation method for agricultural and sideline products, and belongs to the technical field of poultry and egg packaging freshness preservation. In particular, it is a traditional poultry and egg product composite nano-material coating film preservation technology. 2. Background technology: [0002] China is rich in poultry egg resources and diverse in variety, and is the largest producer and consumer of poultry eggs in the world. Salted duck eggs and preserved eggs with traditional flavors have a long history and are favored by consumers. Traditional salted eggs are coated with mud and rice husks, which affects the normal circulation and sales of products and commodity value. At present, the salted duck eggs in the market are generally vacuum-packed in plastic bags and then sterilized at high temperature. This method must be bagged manually, and the production efficiency is low. , The damage rate is hig...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B5/06
Inventor 章建浩王超梁花兰
Owner CHANGSHU YIHAO FOOD PACKAGING MATERIAL TECH
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