Method for preparing edible preservative film of fresh fruit

A technology for fresh-keeping film and fruit, which is applied in the fields of fruit and vegetable preservation, food preservation, and protection of fruits/vegetables with a coating protective layer. Popularization and application, good gas and moisture resistance, and the effect of improving the storage period

Inactive Publication Date: 2014-02-19
FUZHOU WEST FOOD LIMITED
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Edible composite films are usually based on polysaccharide-lipid and protein-lipid. The preservative film formed by protein and lipid substances has poor transparency and low gloss, which affects the sensory quality of the product. Fresh-keeping film has good gas barrier and gloss, but shows strong water permeability, which limits the application of edible film fresh-keeping technology

Method used

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  • Method for preparing edible preservative film of fresh fruit
  • Method for preparing edible preservative film of fresh fruit
  • Method for preparing edible preservative film of fresh fruit

Examples

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preparation example Construction

[0023] A kind of preparation method of edible fresh-keeping film of fresh fruit, comprises the following steps:

[0024] (1) Determine the polysaccharide, protein, emulsifier, plasticizer, calcium chloride, etc. in the plastic wrap solution, and dissolve the protein, polysaccharide, emulsifier, plasticizer, calcium chloride, etc. in water according to a certain ratio, To prepare the edible plastic wrap solution:

[0025] Step 1: Dissolve the polysaccharide in water, the amount of polysaccharide added is 1-5%, in a water bath at 70-90°C until it is completely gelatinized;

[0026] The second step: adding emulsifier and plasticizer, the mass percentage of emulsifier added is 0.5-2%, and the amount of plasticizer added is 1-3%;

[0027] Step 3: After cooling to 60°C, add 1-5% protein slowly under stirring;

[0028] Step 4: Stir in a water bath at 60°C for 1-3 hours;

[0029] Step 5: Add calcium chloride in an amount of 0.1-1%;

[0030] Step 6: Cool to room temperature to obta...

Embodiment 1

[0036] The polysaccharide in the edible preservative film liquid is corn starch, the protein is soybean protein isolate, the emulsifier is sucrose fatty acid ester, the plasticizer is glycerin, and the calcium chloride is anhydrous calcium chloride. Dissolve cornstarch in water, add 5%, put it in a water bath at 80°C until it is completely gelatinized, add 2% glycerin and 1% sucrose fatty acid ester, then cool to 60°C and slowly add 2% of it while stirring Soybean protein isolate, stirred in a water bath at 60°C for 2 hours, anhydrous calcium chloride was added in an amount of 0.5%, cooled to room temperature to obtain a preservative film solution. Soak the tomatoes in the plastic wrap solution for 3 minutes, take them out, and quickly dry them in cold air, and measure the changes in weight loss rate, hardness, total sugar, and total acid during storage.

[0037] (1)

[0038] W 0 - initial weight of tomato, g

[0039] W T —...

Embodiment 2

[0069] The polysaccharide in the preservative film liquid is corn starch, the protein is soybean protein isolate, the emulsifier is sucrose fatty acid ester, the plasticizer is glycerin, and the calcium chloride is anhydrous calcium chloride. Dissolve cornstarch in water, add 3% in water bath at 80°C until completely gelatinized, add 4% glycerin and 1% sucrose fatty acid ester, then cool to 60°C and slowly add 2% soybean under stirring Separate the protein, stir in a water bath at 60°C for 2 hours, add anhydrous calcium chloride in an amount of 0.5%, and cool to room temperature to obtain a preservative film solution. Soak the tomatoes in the plastic wrap solution for 3 minutes, take them out, and quickly dry them in cold air, and measure the changes in weight loss rate, hardness, total sugar, and total acid during storage.

[0070] (1)

[0071] W 0 - initial weight of tomato, g

[0072] W T ——the weight of tomato after T days, g

[0073] (2) Changes in the hardness of...

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Abstract

The invention relates to a method for preparing an edible preservative film of a fresh fruit. The method comprises the steps as follows: (1) an edible preservative film solution is prepared as follows: Step 1: water is added to dissolve polysaccharide, and a water bath at 70-90 DEG C is performed till the polysaccharide is gelatinized completely; Step 2: an emulsifying agent and a plasticizing agent are added; Step 3: after the mixture is cooled to 60 DEG C, protein is added; Step 4: the mixture is stirred for 1-3h under the condition of the water bath; Step 5: calcium chloride is added; and Step 6: the mixture is cooled to the room temperature, and then the preservative film solution is obtained; and (2) the fresh fruit is soaked in the preservative film solution, taken out and air-dried quickly, or the preservative film solution is sprayed to the skin of the fresh fruit, and the preservative film is formed after quick air-drying. The preparation method is simple in technological operation and low in production cost, and the formed preservative film is good in gas and moisture resistance, transparent, glossy, high in safety and capable of remarkably prolonging the storage period of the fruit.

Description

technical field [0001] The invention relates to a preparation method of an edible fresh-keeping film for fresh fruits. Background technique [0002] Fresh fruits maintain high physiological activity after harvesting, especially fruits with high water content are more likely to rot and deteriorate, which brings great difficulties to storage and transportation. How to reduce the loss of fresh fruits during storage, It is extremely important to prolong the storage period. Therefore, it is of great practical significance to study fresh fruit preservation methods. [0003] Coating film preservation technology is to artificially add a layer of protective film on the surface of fruits and vegetables to achieve the purpose of fruit and vegetable preservation. At present, the basic raw materials for film formation at home and abroad are polysaccharides, proteins and lipids. There are different advantages and disadvantages in the films, and several different kinds of ingredients are ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/153A23B7/16
Inventor 余兆洋汪少芸刘文平
Owner FUZHOU WEST FOOD LIMITED
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