Edible film coating fresh-keeping agent and preparation method and use method of edible film coating fresh-keeping agent

A film-preserving agent and weight fraction technology, which can be used in food preservation, coating protective layer to preserve eggs, applications, etc., can solve the problems of destroying the antibacterial protection of eggshell membranes, endangering the health of eaters, and poor fresh-keeping effects. Achieve the effects of inhibiting breathing and physiological activities, prolonging shelf life, and preventing the loss of flavor substances

Inactive Publication Date: 2014-03-26
BOHAI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Unwashed egg products often carry a large number of bacteria, endangering the health of consumers
Washing egg products will destroy the antibacterial protection of the eggshell membrane, and it is more likely to cause the invasion of bacteria and cause corruption.
However, the fresh-keeping agents currently on the market have poor fresh-keeping effects, short fresh-keeping time, and high cost. There is an urgent need for a cheap, fresh-keeping agent with good fresh-keeping effect.

Method used

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  • Edible film coating fresh-keeping agent and preparation method and use method of edible film coating fresh-keeping agent
  • Edible film coating fresh-keeping agent and preparation method and use method of edible film coating fresh-keeping agent
  • Edible film coating fresh-keeping agent and preparation method and use method of edible film coating fresh-keeping agent

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] An edible film preservative, the raw material of the film preservative contains gluten, chitosan, zein and glycerin, the weight of the gluten, chitosan, zein and glycerin The score ratio is:

[0036]

[0037] Further, the raw material of the coating preservative also contains whey protein isolate and soybean protein isolate, and the weight fraction ratio of the whey protein isolate and soybean protein isolate is:

[0038] Whey protein isolate 2-5

[0039] Soy protein isolate 2-5.

[0040] Further, the raw materials of the coating preservative also contain pectin polysaccharides, and the weight fraction ratio of the pectin polysaccharides is:

[0041] Pectin polysaccharide 2-10.

[0042] Further, the molecular weight of the pectin polysaccharide is 5000-10000 Daltons.

[0043] The preparation method of described film preservative comprises the following steps:

[0044] 1) Add glycerin to water according to the above weight fraction ratio, stir at 50-60°C for 10-2...

Embodiment 2

[0056] This embodiment is a preferred solution on the basis of embodiment 1. The quality of the raw materials used is the same as that of embodiment 1, and the same part as embodiment 1 will not be repeated. Please refer to embodiment 1.

[0057] The raw material of described edible coating preservative is gluten protein, chitosan, zein and glycerin, and the weight fraction ratio of described raw material is:

[0058]

[0059] The preparation method of described film preservative comprises the following steps:

[0060] 1) Add glycerin to water according to the above weight fraction ratio, stir at 60°C for 20 minutes to fully dissolve glycerin, and then cool to room temperature;

[0061] 2) adding the gluten, chitosan, and zein into the solution obtained in step 1), and ultrasonically mixing to form a uniform mixed solution, to obtain the edible preservative for coating .

[0062] Further, the processing time of the ultrasonic mixing described in step 2) is 10 min, and the...

Embodiment 3

[0100] This embodiment is a preferred solution on the basis of embodiment 1. The quality of the raw materials used is the same as that of embodiment 1, and the same part as embodiment 1 will not be repeated. Please refer to embodiment 1.

[0101] The weight fraction ratio of the raw material gluten protein, chitosan, zein, glycerol, whey protein isolate and soybean protein isolate of the edible film preservative is:

[0102]

[0103] The edible coating film preservative can be used for the preservation of poultry eggs, and the use method comprises the following steps:

[0104] 1) Disinfection treatment: after treating the poultry eggs in water at 100° C. for 5 seconds, drain the water to obtain the poultry eggs after disinfection treatment;

[0105] 2) Preservation treatment: immerse the sterilized poultry eggs in the edible coating film preservative for 2 minutes, take them out and drain, and form a thin film on the surface of poultry eggs to obtain fresh poultry eggs;

...

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PUM

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Abstract

The invention relates to an edible film coating fresh-keeping agent, and a preparation method and a use method of the edible film coating fresh-keeping agent. The edible film coating fresh-keeping agent comprises the following raw materials: mucedin, chitosan, zein, glycerol, whey protein isolate, soybean protein isolate, pectic polysaccharide and glycerol. The edible film coating fresh-keeping agent has corrosion prevention, fresh preservation, sterilization and water loss prevention effects, can avoid escape of nutrients, or spoiling and deterioration of food, is edible and biodegradable, and avoids pollution to an environment.

Description

technical field [0001] The invention belongs to the field of food preservation, and in particular relates to an edible coating film preservation agent and its preparation and application method. Background technique [0002] Many fresh foods, such as fruits, vegetables, meat, poultry and eggs, have relatively harsh storage conditions, short shelf life, and are easily spoiled. Therefore, in order to better meet the needs of consumers and reduce the losses of producers and operators, There is an urgent need to solve the fresh-keeping problem of food. [0003] Among them, the fresh-keeping technology of egg products has been concerned by all walks of life. Unwashed egg products often carry a large amount of bacteria, endangering the health of eaters. Cleaning egg products will destroy the antibacterial protective effect of the eggshell membrane, which is more likely to cause bacterial invasion and cause corruption. Yet fresh-keeping agent fresh-keeping effect on the market i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3562
CPCA23B5/06A23L3/3562A23V2002/00A23V2250/5486A23V2250/511A23V2250/5482A23V2250/54252A23V2250/5488A23V2250/51
Inventor 范金波司伟达周素珍吕长鑫冯叙桥
Owner BOHAI UNIV
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