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Edible food pectin preservative film and preparation method and use thereof

A fresh-keeping film and pectin technology, which is applied in the preparation of edible food pectin fresh-keeping film, pectin film, and edible food pectin fresh-keeping film field, can solve the problems of many raw material components and complicated processes, and achieve a wide range of raw material sources. , easy degradation, good shear resistance and tensile strength effect

Inactive Publication Date: 2009-07-29
GUANGDONG FOOD & DRUG VOCATIONAL COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The preparation of the pectin film composition has many raw material components and complicated process

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Add 100 parts by mass of banana pectin (produced by Zhengzhou Huakang Food Additive Co., Ltd.) and 900 parts by mass of deionized water into a reaction tank, and stir to form a pectin emulsion with a mass concentration of 10%. Add 10 parts by mass of glycerin (the glycerol is natural glycerin extracted from plants, produced by Guangzhou Nanjia Chemical Co., Ltd.), stir for 10 minutes, and keep warm at 75° C. for 60 minutes to obtain a compound pectin solution. Then put the compound pectin liquid into the homogenizer, and disperse homogeneously at 3500rpm / min for 10min. Press the dispersed compound pectin solution by 1cm 2 Pour the proportion of 8ml compound pectin solution into the area, pour the homogenized compound pectin solution into the film forming device to form a film, dry at 60°C, and peel off the film after 12 hours to obtain a light transmittance of 84%, anti- The tensile strength is 2700MPa, the elongation at break is 1.4%, and the water vapor transmission ...

Embodiment 2

[0035] Add 200 parts by mass of citrus pectin (produced by Zhengzhou Huakang Food Additive Co., Ltd.) and 800 parts by mass of deionized water into the reaction tank, and stir to form a pectin emulsion with a mass concentration of 20%. Add 30 parts by mass of glycerin (the glycerol is natural glycerin extracted from plants, produced by Guangzhou Nanjia Chemical Co., Ltd.), stir for 10 minutes, and keep warm at 80° C. for 62 minutes to obtain a compound pectin solution. Then put the compound pectin solution into the homogenizer, and disperse homogeneously at 4000rpm / min for 12min. Press the dispersed compound pectin solution by 1cm 2 Pour the proportion of 8ml compound pectin solution into the area, pour the homogenized compound pectin solution into the film forming device to form a film, dry at 60°C, and peel off the film after 12 hours to obtain a light transmittance of 81%, anti- The tensile strength is 2900MPa, the elongation at break is 1.6%, and the water vapor transmiss...

Embodiment 3

[0037] Add 300 parts by mass of sunflower pectin (produced by Zhengzhou Huakang Food Additive Co., Ltd.) and 700 parts by mass of deionized water into the reaction tank, and stir to form a pectin emulsion with a mass concentration of 30%. Add 60 parts by mass of glycerin (the glycerol is natural glycerin extracted from plants, produced by Guangzhou Nanjia Chemical Co., Ltd.), stir for 10 minutes, and keep warm at 85° C. for 60 minutes to obtain a compound pectin solution. Then put the compound pectin solution into the homogenizer, and disperse homogeneously at 4500rpm / min for 15min. Press the dispersed compound pectin solution by 1cm 2 Pour the proportion of 8ml compound pectin solution into the area, pour the homogenized compound pectin solution into the film forming device to form a film, dry it at 65°C, and peel off the film after 14 hours to obtain a light transmittance of 80%, an anti- The tensile strength is 3000MPa, the elongation at break is 1.8%, and the water vapor ...

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Abstract

The invention discloses a natural, edible, solid and convenient edibility food pectin preservative film. Meanwhile, the invention also discloses a method for preparing the edibility food pectin preservative film. The method comprises the following steps: preparing the pectin and deionized water into a pectin emulsion; and then, adding a natural edible film former into the pectin emulsion to prepare a composite emulsion; homogenizing the composite emulsion after the composite emulsion is heated for a period at constant temperature; and placing the composite emulsion in a filming machine for natural drying so as to produce the edibility food pectin preservative film. The edibility food pectin preservative film has excellent shearing resistance and tensile strength, has performances of oxygen permeation, carbon dioxide permeation, water vapor permeation and the like which are applicable to most foods, has the advantages of edibility and non-pollution, and can be applied to the fields of food fresh-keeping, such as fruit fresh-keeping, vegetable fresh-keeping and the like.

Description

technical field [0001] The invention belongs to the technical field of food, and relates to a pectin film, in particular to an edible food pectin preservative film; meanwhile, the invention also relates to a preparation method and application of the edible food pectin preservative film. Background technique [0002] At present, the widely used food preservation film is plastic preservation film, mainly made of polyethylene (PE) and polyvinylidene chloride (PVDC). The fresh-keeping film made of PE material is mainly used for fresh-keeping of fruits and vegetables that people usually buy. The fresh-keeping film made of PVDC is mainly used for fresh-keeping of some cooked food, ham and other products. Although PE and PVDC materials do not cause harm to the human body, the monomers used to produce PE and PVDC are toxic substances, which will remain in PE and PVDC materials, so that food preservation films made of PE and PVDC are harmful to human body during use. Harm to the hu...

Claims

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Application Information

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IPC IPC(8): A23B7/16
Inventor 邱礼平覃文黄国平温其标
Owner GUANGDONG FOOD & DRUG VOCATIONAL COLLEGE
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