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Chitosan fresh-keeping spray and preparation method thereof

A chitosan and spray technology, which is applied in the field of chitosan fresh-keeping spray and its preparation, can solve the problems of complicated process, long time for drying and film formation, time-consuming implementation, etc., and achieves wide application prospect, safety of raw materials, simple and easy the effect

Inactive Publication Date: 2013-01-09
SHANGHAI OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] (1) Coating and drying require special equipment and workshops, which take up a lot of space;
[0010] (2) The process is complicated, and it takes a long time to dry and form a film, and the implementation is time-consuming;
For example, using chitosan acetic acid solution to preserve fresh fruit will affect the sensory quality of the fruit

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0026] This chitosan fresh-keeping spray, its preparation method comprises the following steps:

[0027] 1) Disperse chitosan with a molecular weight of 50,000-100,000 in an aqueous solution of edible gum with a mass fraction of 0.1%-5%. In this aqueous solution, the mass ratio of chitosan: edible gum solution is 3:97-10 :90;

[0028] 2) Place the dispersed mixed melt in the working tank of the ultrasonic instrument, start the ultrasonic instrument, and perform ultrasonic dispersion treatment; during ultrasonic dispersion treatment, the ultrasonic frequency is 50-99kHz, the water bath temperature is 30-55°C, and the ultrasonic time is 10 -40 minutes;

[0029] 3) The ultrasonically treated mixed melt is left to stand to obtain component A of the chitosan fresh-keeping spray.

[0030] 4) Disperse glacial acetic acid or citric acid in water, the mass fraction of glacial acetic acid solution is 0.5%-4%, and the mass fraction of citric acid aqueous solution is 0.5%-2%, to obtain ...

Embodiment 1

[0034] 1) Mix 3 grams of chitosan, 0.5 grams of xanthan gum and 0.5 grams of sodium alginate, then add 96 grams of water, place the dispersed mixture in the working tank of the ultrasonic instrument, start the ultrasonic instrument, and perform ultrasonic dispersion treatment ; During ultrasonic dispersion treatment, the ultrasonic frequency is 50kHz, the water bath temperature is 35°C, and the ultrasonic time is 15 minutes;

[0035] 2) The mixed solution after ultrasonic treatment is left to stand to obtain component A of the chitosan fresh-keeping spray.

[0036] 3) Disperse glacial acetic acid or citric acid in water to obtain component B of chitosan fresh-keeping spray; in component B, the mass fraction of glacial acetic acid solution is 0.5%, and the mass fraction of citric acid aqueous solution is 0.5%.

[0037] Use a sprayer to spray two fresh-keeping sprays A and B onto the surface of cucumbers. When using, component A and component B are used in a volume ratio of 3:2....

Embodiment 2

[0039] 1) Mix 10 grams of chitosan and 5 grams of sodium carboxymethyl cellulose, then add 85 grams of water, place the dispersed mixed solution in the working tank of the ultrasonic instrument, start the ultrasonic instrument, and perform ultrasonic dispersion treatment; During dispersion treatment, the ultrasonic frequency is 90kHz, the water bath temperature is 30°C, and the ultrasonic time is 40 minutes;

[0040] 2) The mixed solution after ultrasonic treatment is left to stand to obtain component A of the chitosan fresh-keeping spray.

[0041] 3) Disperse citric acid in water to obtain component B of chitosan fresh-keeping spray; the mass fraction of this citric acid aqueous solution is 2%.

[0042] Use a sprayer to spray the fresh-keeping spray on the surface of the cucumber. When using it, component A and component B are used in a ratio of 1:2 by volume. (It can be sprayed at the same time or cross-sprayed). The fresh-keeping spray immediately forms a gel on the surfac...

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Abstract

The invention relates to a method for preparing a chitosan fresh-keeping spray, which comprises the following steps: dispersing chitosan with a molecular weight of 50,000-100,000 in an edible gum aqueous solution with a mass percentage of 0.1%-5%, in the aqueous solution the mass ratio of the chitosan to the edible gum being 3:97-10:90; putting the dispersed mixture solution in a working tank of an ultrasonic wave device, turning on the ultrasonic wave device, carrying out ultrasound dispersion treatment; the ultrasound frequency during the ultrasound dispersion treatment being 50-99kHz, a water bath temperature being 30-55 DEG C, and the ultrasound time being 10-40min; standing the mixture solution after the ultrasound treatment, obtaining component A of the chitosan fresh-keeping spray; dispersing glacial acetic acid or citric acid in water, the mass percentage of the glacial acetic acid solution being 0.5%-4% and the mass perdentage of the citric acid aqueous solution being 0.5%-2%, obtaining component B of the chitosan fresh-keeping spray; compounding the component A and the component B according to a volume ratio of 1:2-3:1, and forming the suitable chitosan fresh-keeping spray.

Description

technical field [0001] The invention relates to a preparation method of a fresh-keeping spray, in particular to a chitosan fresh-keeping spray and a preparation method thereof. Background technique [0002] Chitosan is a natural polymer material second only to cellulose in nature, and is the only natural alkaline polysaccharide in nature. It has good film-forming properties, strong antibacterial, fresh-keeping and anti-corrosion capabilities, and has no toxic and side effects, and is easy to biodegrade. It can be used as a natural fresh-keeping agent with high efficiency, non-toxic, odorless, and low cost. It is widely used in food preservation research. [0003] The existing chitosan fresh-keeping application technology mainly focuses on the following three aspects: [0004] (1) Using chitosan to keep meat products fresh: pigs, cattle, mutton, aquatic products, etc. have been carried out; [0005] (2) Use chitosan to preserve freshness of fruit and vegetable products: su...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3562A23L3/3508
Inventor 樊敏
Owner SHANGHAI OCEAN UNIV
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