Egg product freshness keeping method by means of double layers of nano-antibacterial coating films

A coating film preservation and nano-technology, which is applied in the direction of coating protective layer to preserve eggs, etc., can solve the problems of ineffective preservation of eggs, polyvinyl alcohol does not have antibacterial activity, antibacterial preservation performance does not meet the requirements, etc., and achieves good results. The effect of application prospect, environmental friendliness and easy operation

Active Publication Date: 2015-12-23
SHANGHAI JIAO TONG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, a single coating film substrate often cannot effectively play the role of egg preservation. For example, a single acidic solution of chitosan may cause a certain degradation effect on eggshells; polyvinyl alcohol has no antibacterial activity and high moisture permeability after film formation. Nano-modified Antibacterial and fresh-keeping performance still does not meet the requirements

Method used

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  • Egg product freshness keeping method by means of double layers of nano-antibacterial coating films
  • Egg product freshness keeping method by means of double layers of nano-antibacterial coating films

Examples

Experimental program
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Embodiment 1

[0046] This embodiment relates to a method for using nanometer double-layer antibacterial coating film to preserve eggs, and its schematic flow chart is as follows: figure 1As shown, it specifically includes the following steps:

[0047] Based on the total mass of the PVA film solution, 2% of PVA was dissolved in distilled water to prepare a solution, 0.4% of glycerin and 0.6% of Tween 80 were added, and stirred for 2 hours in a water bath at 85°C. Add 0.1% nano-TiO after cooling 2 , after homogenization, PVA film liquid is obtained.

[0048] Based on the total mass of the whey protein film solution, 3% protein was dissolved in distilled water to prepare a solution, 0.6% glycerin and 0.9% Tween 80 were added, and stirred in a water bath at 85° C. for 1 hour. Add 0.1% nano-TiO after cooling 2 and 0.2% sodium ethylparaben, homogenized to obtain a whey protein film solution.

[0049] The PVA film solution and the whey protein film solution were stirred and blended at a volume...

Embodiment 2

[0054] This embodiment relates to a method for using nanometer double-layer antibacterial coating film to preserve eggs, and its schematic flow chart is as follows: figure 1 As shown, it specifically includes the following steps:

[0055] Based on the total mass of the PVA film solution, 5% PVA was dissolved in distilled water to prepare a solution, 1.25% glycerin and 2% Tween 80 were added, and stirred in a water bath at 85°C for 2 hours. Add 0.25% nano-TiO after cooling 2 , homogeneously obtained PVA film liquid.

[0056] Based on the total mass of the whey protein film solution, 5% protein was dissolved in distilled water to prepare a solution, 1.25% glycerin and 2% Tween 80 were added, and stirred in a water bath at 85°C for 2 hours. Add 0.25% nano-TiO after cooling 2 and 0.25% sodium ethylparaben, homogenized to obtain a whey protein film solution.

[0057] The PVA film solution and the whey protein film solution were stirred and blended at a volume ratio of 2:1 to fo...

Embodiment 3

[0062] This embodiment relates to a method for using nanometer double-layer antibacterial coating film to preserve eggs, and its schematic flow chart is as follows: figure 1 As shown, it specifically includes the following steps:

[0063] Based on the total mass of the PVA film solution, 6% of PVA was dissolved in distilled water to prepare a solution, 1.8% of glycerin and 3% of Tween 80 were added, and stirred for 4 hours in a water bath at 90°C. Add 0.5% nano-TiO after cooling 2 , homogeneously obtained PVA film liquid.

[0064] Based on the total mass of the whey protein film solution, 6% protein was dissolved in distilled water to prepare a solution, 1.8% glycerin and 3% Tween 80 were added, and stirred for 4 hours in a water bath at 90°C. Add 0.5% nano-TiO after cooling 2 and 0.5% sodium ethylparaben, homogenized to obtain a whey protein film solution.

[0065] The PVA film solution and the whey protein film solution were stirred and blended at a volume ratio of 2:1 t...

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Abstract

The invention provides an egg product freshness keeping method by means of double layers of nano-antibacterial coating films. The method comprises the steps that a PVA-whey protein nano-antibacterial coating film solution and a chitosan-PVA nano-antibacterial coating film solution are prepared separately; egg products are steeped in the prepared PVA-whey protein nano-antibacterial coating film solution, naturally air-dried, steeped in the prepared chitosan-PVA nano-antibacterial coating film solution, air-dried and then packaged for storage. According to the egg product freshness keeping method by means of double layers of the nano-antibacterial coating films, safe, nontoxic and degradable materials serve as coating film freshness keeping substrates to perform double-layer film coating treatment on the egg products, therefore, the safety of the product is improved, and the shelf life of the egg products is effectively prolonged. The method is beneficial for improving the quality of the egg products and increasing the economic benefits of egg product industry, easy and convenient to operate and low in production energy consumption and has a good application prospect.

Description

technical field [0001] The invention belongs to the field of preservation of eggs, and in particular relates to a method for preserving freshness of eggs by using a nanometer double-layer antibacterial coating film. Background technique [0002] Eggs are rich in protein, fat, minerals and multivitamins, and are also rich in riboflavin, lecithin and cephalin, which are easily absorbed by the human body and are an ideal source of nutrition. However, during the backlog storage period, eggs often suffer from quality deterioration, spoilage and other problems, which not only lose their nutritional value, but may also cause food poisoning. Therefore, it is of great economic and social value to find a safe, non-toxic and non-polluting egg preservation method. [0003] In order to prolong the shelf life of eggs, methods such as refrigeration, soaking, and film coating are often used at present. Coating technology is to cover the surface of the product with a dense film with certai...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B5/06
Inventor 钟宇邓云岳进朱广宏庄晨俊王丹凤江永利保尔江
Owner SHANGHAI JIAO TONG UNIV
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