Edible food fresh-keeping coating and preparation method thereof

A technology of food preservation and film coating, which is applied in food preservation, food science, and preservation of meat/fish with a coating protective layer, etc. It can solve the problems of water preservation and freshness preservation and anti-corrosion effects need to be improved, so as to improve the immunity of the body and the preparation process Simple, good water retention and freshness effect

Inactive Publication Date: 2012-07-04
YANTAI INST OF COASTAL ZONE RES CHINESE ACAD OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, whether it is a single film or a multi-component composite film, there are some shortcomings i

Method used

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  • Edible food fresh-keeping coating and preparation method thereof
  • Edible food fresh-keeping coating and preparation method thereof
  • Edible food fresh-keeping coating and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] The food fresh-keeping coating film comprises 5.0% of inulin, 2.0% of glacial acetic acid solution, 0.5% of chitosan, and the rest is water.

[0017] Preparation: by weight percentage, weigh 5.0% inulin and 0.5% chitosan and dissolve in water, stir until completely dissolved, then add 2.0% glacial acetic acid, stir and dissolve to obtain a fresh-keeping coating solution. Soak the sharp peppers that need to be kept fresh in the prepared fresh-keeping coating solution for 10 seconds to ensure uniform coating. After coating, place them on a porcelain plate in the natural environment to measure the water loss rate of the sharp peppers and observe their freshness Effect, wherein the evaluation of the preservation effect is based on the full score of 10 for freshness. The results of water loss rate and fresh-keeping effect are as follows:

[0018] The water loss rate (%) of sharp pepper after table 1 coating

[0019]

[0020] Note: water loss rate (%)=(initial weight of ...

Embodiment 2

[0025] The food fresh-keeping coating film contains 8.0% of inulin, 3% of glacial acetic acid solution, 0.8% of chitosan, and the rest is water.

[0026] Preparation: by weight percentage, weigh 8.0% inulin and 0.8% chitosan and dissolve in water, stir until completely dissolved, then add 3.0% glacial acetic acid, stir and dissolve to obtain a fresh-keeping coating solution. Soak the tangerines that need to be kept fresh in the prepared fresh-keeping coating solution for 30 seconds to ensure uniform coating. After coating, place them on a porcelain plate in the natural environment to measure the water loss rate of tangerines and observe their freshness. Effect, wherein the evaluation of the preservation effect is based on the full score of 10 for freshness. The results of water loss rate and fresh-keeping effect are as follows:

[0027] Water loss rate (%) of tangerine after table 3 film coating

[0028]

[0029] Note: water loss rate (%)=(initial weight of tangerine-weig...

Embodiment 3

[0034] The food fresh-keeping coating film comprises 10.0% of inulin, 2.0% of glacial acetic acid solution, 1.0% of chitosan, and the rest is water.

[0035] Preparation: by weight percentage, weigh 10.0% inulin and 1.0% chitosan and dissolve in water, stir until completely dissolved, then add 2.0% glacial acetic acid, stir and dissolve to obtain a fresh-keeping coating solution. Soak the chilled meat that needs to be kept fresh in the prepared fresh-keeping coating solution for 60 seconds and then take it out. The shelf life of the coated chilled meat at 0-4°C can be extended by 15-20 days.

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Abstract

The invention relates to a food fresh-keeping coating, in particular to an edible food fresh-keeping coating and a preparation method thereof. The coating comprises the following raw materials in percentage by weight: 5.0 to 15.0 percent of inulin, 1.0 to 5.0 percent of glacial acetic acid solution, 0.5 to 1.0 percent of chitosan, and the balance of water. Because the inulin is used as a main material of the fresh-keeping coating, the material has good water holding property and fresh-keeping performance. The preparation method is simple and feasible; and the fresh-keeping coating can form a film on the surfaces of fruits and vegetables, so that evaporation of moisture on the surface of food such as fruits and the vegetables can be effectively blocked, and the nutritional value of the food is better kept. All the coating materials are edible and easy to clean, so the fresh-keeping coating is safe and pollution-free.

Description

technical field [0001] The invention relates to a food fresh-keeping coating, in particular to an edible food fresh-keeping coating and a preparation method thereof. Background technique [0002] Edible film refers to a film formed of edible materials, which mainly ensures the quality of food and prolongs the shelf life of food by preventing the migration of gas, water vapor and solute. The real research on edible film began in the 1950s and 1960s. Since then, governments all over the world have invested a lot of manpower and material resources in the research and development of edible packaging films, and some progress has been made. The current edible film has changed from a film made of a single component in the past, and has developed into a multi-component composite film made of a variety of biological macromolecules and lipids with multiple functional properties. This composite film is mainly through The interaction of different molecules forms a stable emulsion, whic...

Claims

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Application Information

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IPC IPC(8): A23L3/3562A23B7/16A23B4/10
CPCY02A40/90
Inventor 秦松李莉莉衣悦涛王义鹏刘冰王寅初
Owner YANTAI INST OF COASTAL ZONE RES CHINESE ACAD OF SCI
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