Aquatic product preservation method and preparation method of polysaccharide-lipid edible film solution

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 the ductility of edible films and water-blocking plastic wraps, and the shelf life of aquatic products in refrigerated storage In order to reduce fat oxidation and microbial pollution, inhibit water evaporation, and reduce dosage

Inactive Publication Date: 2016-03-09
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 preservation method and preparation method of polysaccharide-lipid edible film solution
  • Aquatic product preservation method and preparation method of polysaccharide-lipid edible film solution
  • Aquatic product preservation method and preparation method of polysaccharide-lipid edible film solution

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] Example 1. A preparation method of a polysaccharide-lipid edible film liquid, followed by the following steps:

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

[0047] 2). Then add 45g palmitoleic acid, 20g lauric acid monoglyceride and 60g glycerin to this starch suspension in sequence, stir for 10 minutes after 350 revolutions / min, polysaccharide-lipid emulsion.

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

[0049] 4) Put the obtained homogenized liquid (ie the homogenized emulsion) in a 70℃ water bath for 25 minutes, so that the starch is fully gelatinized and appropriately cross-linked, cooled to room temperature, and then degassed at 0.09MPa. 5 Minutes to obtain a polysaccharide-lipid edible memb...

Embodiment 2

[0057] Example 2. A method for preparing a polysaccharide-lipid edible film liquid, followed by the following steps:

[0058] 1) Add 20 g of wheat starch, 20 g of rice starch and 114 g of sodium carboxymethyl cellulose to 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 lauric acid monoglyceride and 40g glycerin to this starch suspension, and 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, homogenize at 1000 bar for 6 minutes to obtain a homogeneous solution.

[0061] 4) Put the homogenized solution in a water bath at 60°C for 40 minutes, so that the starch is fully gelatinized and appropriately cross-linked; then cooled to room temperature, and then degassed under reduced pressure at 0.09MPa for 3 minutes to obtain polysaccharide-lipid Membrane fluid.

[0062...

Embodiment 3

[0065] Example 3. A preparation method of a polysaccharide-lipid edible film liquid, followed by the following steps:

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

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

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

[0069] 4) Put the homogenized liquid in a water bath at 70°C for 30 minutes, so that the starch is fully gelatinized and appropriately cross-linked; then cooled to room temperature, and then degassed under reduced pressure at 0.09MPa for 5 minutes to obtain polysaccharide-lipid Mem...

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Abstract

The invention discloses a preparation method of a polysaccharide-lipid edible film liquid, comprising the following steps: 1), adding starch and a polysaccharide enhancer to distilled water, and stirring; 2), adding lipid to the obtained starch suspension Components, lauric monoglyceride and glycerin, stirring; 3), adding calcium chloride and synergist to the obtained polysaccharide-lipid emulsion, homogenizing under 1000-2000bar pressure for 3-6 minutes to obtain homogeneous 4), put the homogeneous solution in a 60-85°C water bath for 20-40 minutes; then cool it to room temperature, and then place it under a vacuum of 0.09MPa for 3-5 minutes to obtain a uniform polysaccharide-lipid edible film liquid. The present invention also provides a fresh-keeping method for aquatic products by utilizing the polysaccharide-lipid edible film liquid prepared by the above method. The polysaccharide-lipid edible film liquid of the invention can effectively prolong the preservation period of aquatic products.

Description

Technical field [0001] The invention relates to a method for preparing a polysaccharide-lipid composite edible film solution and the application of the polysaccharide-lipid edible film in the preservation of aquatic products. Background technique [0002] Aquatic products have a high protein content. The protein is rich in essential amino acids and flavored amino acids, and the proportion of polyunsaturated fatty acids in its fat is much higher than other animal foods. It is not only delicious, but also nutritious and healthy, and is deeply loved by consumers. However, the abundant autolysing enzymes in aquatic products can easily dissolve and soften muscle tissues. The abundant water and protein in aquatic products provide excellent material conditions for microorganisms to multiply. Polyunsaturated fatty acids are also easily oxidized. These factors The existence of aquatic products makes aquatic products extremely prone to spoilage. According to statistics, every year, about ...

Claims

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Application Information

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Patent Type & AuthorityPatents(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
OwnerZHEJIANG ACADEMY OF AGRICULTURE SCIENCES