Edible coating taking starch and polysaccharide compound modified product as matrixes and preparation method thereof

A polysaccharide compounding and starch technology, applied in the field of food technology, can solve the problems of reduced disintegration value and increased viscosity, and achieve the effects of reducing the loss of moisture and Vc, controlling changes, and prolonging the fresh-keeping period.

Inactive Publication Date: 2012-11-07
JIANGNAN UNIV
View PDF1 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Dry heat treatment of starch between 120-180°C, so that the viscosity of starch after gelatinization increases and the disintegration value decreases

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Edible coating taking starch and polysaccharide compound modified product as matrixes and preparation method thereof
  • Edible coating taking starch and polysaccharide compound modified product as matrixes and preparation method thereof
  • Edible coating taking starch and polysaccharide compound modified product as matrixes and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Dissolve 0.4g of xanthan gum in 20mL of distilled water, add 9.6g of high amylose corn starch, stir for 30 minutes to make the mixture uniform, adjust the pH value to 6.6, place the mixture in an oven at 40°C, and air-dry it to a moisture content of 10% Next, take it out, grind it, grind it, and sieve it, then put the sieved sample in an oven at 130°C for 4 hours of dry heat reaction, take out the compound after dry heat reaction, and gelatinize it in a water bath at 95°C for 10 minutes, the concentration of the gelatinized liquid is 3% (w / w), after cooling to room temperature, the film liquid of the edible coating of the present invention is obtained.

Embodiment 2

[0025] Weigh 1.5g of chitosan and dissolve it in an appropriate amount of 0.2% acetic acid solution, stir it magnetically for 0.5-1 h until it is completely dissolved, add 8.5g of rice starch, stir until it is evenly mixed, pour the above mixture into a glass dish, and place Blow air in an oven at 40°C, slowly dry until the moisture content is lower than 10%, take out the dried compound, grind it, and gelatinize in a water bath at 95°C for 10 minutes, the concentration of the gelatinized liquid is 3% (w / w), After cooling to room temperature, the film liquid of the edible coating of the present invention is obtained.

Embodiment 3

[0027] Mix pullulan and sorbitol at a ratio of 4:1, take 1.5g of the mixture and dissolve it in 20mL of distilled water, add 8.5g of cornstarch, stir for 30 minutes to make the mixture uniform, gelatinize in a water bath at 95°C for 10 minutes, and cool After reaching room temperature, the film liquid of the edible coating of the present invention is obtained.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention provides an edible coating taking a starch and polysaccharide compound modified product as matrixes and a preparation method thereof, belonging to the field of food technology. The edible coating of the invention is prepared by the compound modification (dry-heat modification or formulation synergia) of the starch and the polysaccharide as well as the addition of components such as a plasticizer and the like. The obtained edible coating integrates the functional characteristics of the starch and the polysaccharide. Being applied to fruit refreshment, the edible coating can effectively control the change of the total acidity during the fruit storage period, reduce the rot rate, decrease the water and Vc (vitamin C) losses, keep the color, the brightness and the pulp quality of the fruit, and prolong the refresh period. The main components of the coating are edible large biological molecules (the starch and the polysaccharide), so that the coating can be directly eaten together with the fruit. Compared with the traditional non-edible refreshment material, the invention is simple in preparation, convenient in use, green and environment-friendly.

Description

technical field [0001] An edible coating with a composite modified product of starch and polysaccharide as a substrate and a preparation method thereof. The present invention relates to an edible coating with the function of preserving fruit, in particular to a coating modified with a composite of starch and polysaccharide. The edible coating with the product as a base and the preparation method thereof belong to the field of food technology. Background technique [0002] Edible films are made of natural edible biomacromolecules (such as proteins, polysaccharides and lipids, etc.) On the surface of fruits and vegetables, it forms a film with multiple functions such as selective air permeability, low water permeability, and preventing the migration and diffusion of volatile components in fruits and vegetables, so as to reduce the physiological activity of harvested fruits and vegetables and prolong the storage period. . [0003] Many types of fruit have a high loss rate aft...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Patents(China)
IPC IPC(8): C09D103/02C09D105/08C09D105/00C09D7/12A23B7/16
Inventor 李玥钟芳吴佳殷晓美张晓鸣夏书芹
Owner JIANGNAN UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap