Edible biological preservative film and preparation method thereof

A technology of biological freshness preservation and food habit, applied in the direction of flexible covering, meat/fish preservation with coating protection layer, packaging, etc., can solve the problems of harming the health of consumers, achieve the purpose of inhibiting the growth of microorganisms, avoiding secondary pollution, and enhancing The effect of mechanical properties and barrier properties

Active Publication Date: 2014-12-10
MARINE BIOLOGY INST OF SHANDONG PROVINCE
View PDF4 Cites 105 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, chemical preservatives such as sulfite and pyrophosphate are most commonly used. Improper use will not only seriously damage the health of consumers, but also bring huge risks to export trade.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Edible biological preservative film and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Weigh 1g of gelatin and dissolve in 50ml of distilled water, weigh 0.75g of sodium alginate and dissolve in 50ml of distilled water, respectively stir at 60°C for 1h, then let stand for 30min to obtain transparent gelatin solution and sodium alginate solution. Measure 50ml each of the gelatin solution and sodium alginate solution, blend them, and stir them evenly with a magnetic force; add 0.5g of ascorbic acid and 0.1g of clove oil to fully dissolve them, and stir them evenly with a magnetic force; add 0.1g of glycerin and 0.1g of Tween-80 respectively , fully mixed, stirred with a magnetic stirrer for 1 hour, and ultrasonically degassed for 10 minutes to obtain a transparent edible biological preservative film liquid.

[0026] The edible biological preservative film solution is poured into a PVC plate by casting method, and dried at room temperature to form an edible biological preservative film. Finally, the dried preservative film is peeled off, placed in a desiccat...

Embodiment 2

[0028] Weigh 1.2g of chitosan and dissolve it in 50ml of 0.5% acetic acid aqueous solution, weigh 1g of sodium alginate and dissolve it in 50ml of distilled water, stir at 60°C for 1h, and then let it stand for 30min to obtain a transparent chitosan solution and seaweed Sodium acid solution. Measure 50ml each of chitosan solution and sodium alginate solution, blend, stir evenly with magnetic force; add 0.5g tea polyphenol and 0.1g lysozyme to fully dissolve, stir evenly with magnetic force; add 0.2g sorbitol and 0.05g lysozyme respectively Tween-80, mix well, stir with a magnetic stirrer for 1 hour, and ultrasonically degas for 10 minutes to obtain a transparent edible biological preservative film solution.

[0029] The edible biological preservative film solution is poured into a PVC plate by casting method, and dried at room temperature to form an edible biological preservative film. Finally, the dried preservative film is peeled off, placed in a desiccator with a relative ...

Embodiment 3

[0031] Weigh 1g of carrageenan and dissolve in 50ml of distilled water, weigh 1.5g of agar and dissolve in 50ml of distilled water, stir at 60°C for 1 hour, then let stand for 30 minutes to obtain transparent carrageenan solution and agar solution. Measure 50ml each of carrageenan solution and agar solution, blend them, and stir evenly with magnetic force; add 0.5g phytic acid and 0.3g polylysine to dissolve them fully, and stir them evenly with magnetic force; add 0.1g glycerin and 0.08g polylysine respectively Tween-80, mix thoroughly, stir with a magnetic stirrer for 1 hour, and ultrasonically degas for 15 minutes to obtain a transparent edible biological preservative film solution.

[0032] The edible biological preservative film solution is poured into a PVC plate by casting method, and dried at room temperature to form an edible biological preservative film. Finally, the dried preservative film is peeled off, placed in a desiccator with a relative humidity of about 65% t...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

PropertyMeasurementUnit
tensile strengthaaaaaaaaaa
elongation at breakaaaaaaaaaa
Login to view more

Abstract

The invention discloses an edible biological preservative film and a preparation method thereof. The edible biological preservative film comprises the following components in parts by weight: 30-60 parts of a film former, 1-10 parts of a natural antioxidant, 1-10 parts of a natural bacterial inhibitor, 1-4 parts of a plasticizer and 0.5-4 parts of an emulsifier. The preparation method comprises the following steps: mixing the components in proportion to form preservative film liquid, and preparing the preservative film by adopting a tape-casting process. According to the preservative film, excellent film forming performances of materials such as marine polysaccharides, chitosan, gelatin and the like are utilized, the natural antioxidant and the natural bacterial inhibitor are selected and used, and the modification process is carried out through the plasticizer, the emulsifier and the like, so that the prepared preservative film is good in mechanical property, delays the spoilage of an aquatic product and can effectively prolong the shelf life of the aquatic product.

Description

technical field [0001] The invention relates to the technical field of fresh-keeping of aquatic products, and in particular provides a fresh-keeping film product for shrimp and crab products and a preparation method thereof. Background technique [0002] Aquatic products occupy an important position in the food structure. The characteristics of delicious taste, rich nutrition, low fat, low calorie, and high protein are indispensable elements in a reasonable dietary structure, and are favored by consumers. With the continuous improvement of people's living standards, the consumption of aquatic products is increasing day by day, and the requirements for its freshness are getting higher and higher. Among many aquatic products, shrimp is a kind of aquatic product with delicious taste, rich nutrition and high economic value. , It is very easy to be attacked by bacteria during fishing, transportation, processing and storage and spoilage. There is a large amount of polyphenol oxid...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): C08L89/00C08L5/04C08L5/08C08L5/00C08L5/12C08L1/28C08K5/00C08K5/1535C08K5/053C08K5/1545C08J5/18B65D65/42A23B4/10
Inventor 王丽媛王颖李晓侯梦奇
Owner MARINE BIOLOGY INST OF SHANDONG PROVINCE
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap