Aquatic product preserving method and preparation method of polysaccharide-lipid edible film solution used by aquatic product preserving method

Abstract

The invention discloses a preparation method of a polysaccharide-lipid edible film solution. The preparation method comprises the following steps: 1, adding starch and a polysaccharide reinforcing agent into distilled water, and stirring; 2, adding a lipid ingredient, lauric acid monoglyceride and glycerinum into the obtained starch suspension, and stirring; 3, adding calcium chloride and a synergist into the obtained polysaccharide-lipid emulsified liquid, homogenizing for 3-6 min at a pressure of 1000-2000 bar to obtain a homogenate; 4, processing the homogenate in a water bath at temperature of 60-85 DEG C for 20-40 min, then cooling to room temperature, and degassing in a vacuum degree of 0.09 MPa for 3-5 min to obtain a homogeneous polysaccharide-lipid edible film solution. Meanwhile, the invention further provides an aquatic product preservation method used by the polysaccharide-lipid edible film solution prepared by using the preparation method. By adopting the polysaccharide-lipid edible film solution provided by the invention, the guarantee period of an aquatic product can be effectively prolonged.

Description

technical field [0001] The invention relates to a preparation method of a polysaccharide-lipid composite edible film solution and an application of the polysaccharide-lipid edible film in preservation of aquatic products. Background technique [0002] Aquatic products have high protein content, rich in essential amino acids and flavor amino acids, and the proportion of polyunsaturated fatty acids in fat is much higher than that of other animal foods. They are not only delicious, but also nutritious and healthy, and are deeply loved by consumers. However, the rich autolytic enzymes in aquatic products can easily dissolve and soften muscle tissue. The rich water and protein in aquatic products provide excellent material conditions for microbial reproduction, and the polyunsaturated fatty acids in them are also easily oxidized. These factors The existence of the fish makes the aquatic products extremely easy to spoil. According to statistics, about 25% of aquatic products are ...

AI Technical Summary

Problems solved by technology

Although the low temperature environment can inhibit the activity of tissue autolyse enzymes and the reproduction of most microorganisms, and reduce the rate of fat oxidation, however, low temperature preservation has the following defects: (1) Under refrigeration conditions, spoilage microorganisms can still grow and reproduce, and the shelf life of refrigerated storage aquatic products The period is limited, generally only 3-5 days

(2) During the freezing process, the sublimation of ice crystals will cause "dry consumption" of aquatic products, destroy the structure of muscle tissue and accelerate fat oxidation

The prepared edible film has a large gap with the daily-used plastic wrap in terms of stretching, ductility and water resistance, and has not yet been practically applied

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