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

A preparation method and technology of aquatic products, applied to bacteria used in food preparation, food preservation, and oily food ingredients, etc., can solve the gap between edible film ductility and water-blocking fresh-keeping film, refrigerated storage of aquatic product shelves It can reduce fat oxidation and microbial pollution, inhibit water evaporation, and reduce dosage.

Inactive Publication Date: 2014-09-24
ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] Embodiment 1, a kind of preparation method of polysaccharide-lipid edible film liquid, carries out following steps successively:

[0046] 1) Add 100 g of cornstarch and 50 g of sodium alginate to 3 L of distilled water in sequence, and stir at 200 rpm for 10 minutes to obtain a starch suspension.

[0047] 2), add 45g palmitoleic acid, 20g monolaurate and 60g glycerol successively in this starch suspension again, stir 10 minutes after 350 rev / mins, polysaccharide-lipid emulsion.

[0048] 3) After continuing to add 40 g of calcium chloride and 12 g of tea polyphenols to the polysaccharide-lipid emulsion, homogenize under a pressure of 1500 bar for 3 minutes to obtain a homogeneous liquid.

[0049] 4) Put the obtained homogeneous liquid (that is, the homogenized emulsion) in a water bath at 70°C for 25 minutes, so that the starch is fully gelatinized and moderately cross-linked, cooled to room temperature, and then degassed at 0.09MPa for 5 minutes Minutes to obtain polys...

Embodiment 2

[0057] Embodiment 2, a kind of preparation method of polysaccharide-lipid edible film liquid, carries out following steps successively:

[0058] 1) Add 20 g of wheat starch, 20 g of rice starch and 114 g of sodium carboxymethylcellulose into 3.8 L of distilled water, and stir at 150 rpm for 15 minutes to obtain a starch suspension.

[0059] 2), then add 50g stearic acid, 12g monoglyceride laurate and 40g glycerol to this starch suspension, stir at 200 rpm for 20 minutes to obtain a polysaccharide-lipid emulsion.

[0060] 3) Add 110 g of calcium chloride, 11.5 g of vitamin C and 7 g of nisin to the polysaccharide-lipid emulsion, and homogenize at 1000 bar for 6 minutes to obtain a homogeneous liquid.

[0061] 4) Put the homogeneous liquid in a water bath at 60°C for 40 minutes to fully gelatinize and moderately crosslink the starch; then cool to room temperature, and degas under reduced pressure at 0.09MPa for 3 minutes to obtain polysaccharide-lipid Esophageal fluid.

[0062...

Embodiment 3

[0065] Embodiment 3, a kind of preparation method of polysaccharide-lipid edible film liquid, carries out following steps successively:

[0066] 1), 120g of rice starch, 50g of potato starch and 75g of methylcellulose were added to 4L of distilled water, stirred at 300 rpm for 10 minutes to obtain a starch suspension.

[0067] 2), then add 50 g of linoleic acid, 20 g of palmitic acid, 30 g of monolauric acid monoglyceride and 50 g of glycerin to the starch suspension, and stir at 200 rpm for 20 minutes to obtain a polysaccharide-lipid emulsion.

[0068] 3) After adding 50 g of calcium chloride, 15 g of vitamin C and 15 g of tea polyphenols to the polysaccharide-lipid emulsion, homogenize at 2000 bar for 3 minutes to obtain a homogeneous liquid.

[0069] 4) Put the homogeneous solution in a water bath at 70°C for 30 minutes to fully gelatinize and moderately crosslink the starch; then cool to room temperature, and degas under reduced pressure at 0.09MPa for 5 minutes to obtain ...

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PUM

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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 ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3562A23L3/358
CPCA23L3/3562A23L3/358A23V2002/00A23B4/24A23B4/20A23V2400/215A23V2200/10A23V2200/222A23V2250/18A23V2250/192A23V2250/1582A23V2250/1578A23V2250/5108A23V2300/10A23V2250/5118A23V2250/188A23V2250/6406A23V2250/5026A23V2250/2132A23V2250/51082A23V2250/1886A23V2250/708A23V2250/1872A23V2250/186A23V2250/1874A23V2250/712
Inventor 张治国肖朝耿唐宏刚金火喜陈黎洪
Owner ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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