Submerged vacuum cooling modified casing sausage fresh-keeping composite film and preparation method thereof
A vacuum cooling, immersion technology, used in food preservation, climate change adaptation, food science, etc., to achieve the effect of extending shelf life
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Embodiment 1
[0026] Preparation of composite membrane:
[0027] Weigh 0.8g of chitosan (Aladdin, C105799) and dissolve it in 30g of 2% acetic acid solution, add 0.24g of glycerin at the same time, homogenize at 6000 r / min for 30 min, place in a water bath and heat to 50 ℃, and kept stirring for 30 min. After the chitosan was completely dissolved, 0.5 g of tea polyphenols was added, heated and stirred at 50 ℃ for 1 h, and the homogenized solution was degassed under 0.10 MPa vacuum for 10 min. Cast the chitosan / tea polyphenol composite membrane solution prepared in the above steps on a 20×20 cm 2 A plexiglass plate covered with polyvinylidene chloride (PVDC) film, with a coating volume of 6 mL / cm 2 , and dried in a blast drying oven at 50 °C for 12-24 h. After drying, the film was peeled off, and the obtained composite film was equilibrated at 75% ambient humidity for 48 h before use.
[0028] Preparation of modified casing sausage:
[0029] 1) After desalting the natural pig casings, imm...
Embodiment 2
[0035] Preparation of composite membrane:
[0036] Weigh 1.2g of chitosan (Aladdin, C105799) and dissolve it in 30g of 2% acetic acid solution, add 0.36g of glycerol at the same time, homogenize at 6000 r / min for 30 min, place in a water bath and heat to 50 ℃, and kept stirring for 30 min. After the chitosan was completely dissolved, 0.6 g of tea polyphenols was added, heated and stirred at 50 ℃ for 1 h, and the homogenized solution was degassed under 0.10 MPa vacuum for 10 min. Cast the chitosan / tea polyphenol composite membrane solution prepared in the above steps on a 20×20 cm 2 A plexiglass plate covered with polyvinylidene chloride (PVDC) film, with a coating volume of 6 mL / cm 2 , and dried in a blast drying oven at 50 °C for 12-24 h. After drying, the film was peeled off, and the obtained composite film was equilibrated at 75% ambient humidity for 48 h before use.
[0037] Preparation of modified casing sausage:
[0038] 1) After desalting the natural pig casings, imm...
Embodiment 3
[0044] Preparation of composite membrane:
[0045]Weigh 1g of chitosan (Aladdin, C105799) and dissolve it in 30g of 2% acetic acid solution, add 0.3g of glycerol at the same time, homogenize at 6000 r / min for 30 min, place in a water bath and heat to 50 °C , and kept stirring for 30 min. After the chitosan was completely dissolved, 0.4 g of tea polyphenols was added, heated and stirred at 50 °C for 1 h, and the homogenized solution was degassed under 0.10 MPa vacuum for 10 min. The chitosan / tea polyphenol composite membrane solution prepared by the above steps was cast on a 20×20 cm 2 A plexiglass plate covered with polyvinylidene chloride (PVDC) film, with a coating volume of 6 mL / cm 2 , and dried in a blast drying oven at 50 °C for 12-24 h. After drying, the film was peeled off, and the obtained composite film was equilibrated at 75% ambient humidity for 48 h before use.
[0046] Preparation of modified casing sausage:
[0047] 1) After desalting the natural pig casings, ...
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