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Biodegradable Composite Films for Chilled Meat

A composite membrane and chilled meat technology, which is applied in the field of degradable composite membranes for chilled meat, can solve problems such as meat spoilage, and achieve the effects of reducing pH value reduction, inhibiting reproduction, and reducing the amount of reproduction.

Active Publication Date: 2018-02-13
北京中农探味科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although chilled meat is always at a lower temperature during slaughtering, segmentation and subsequent processing, which can effectively inhibit the growth and reproduction of most microorganisms, some psychrophilic microorganisms can still survive and cause meat spoilage

Method used

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  • Biodegradable Composite Films for Chilled Meat
  • Biodegradable Composite Films for Chilled Meat
  • Biodegradable Composite Films for Chilled Meat

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A degradable composite film for cold fresh meat, specifically including the following steps:

[0022] Step 1: Add water to the octenyl succinate starch to make it uniformly dispersed to form a starch emulsion, and the mass concentration of the octenyl succinate starch in the starch emulsion is 8%.

[0023] Step 2: Add ginger oleoresin to the starch emulsion, homogenize for 1 min with a high-shear homogenizer at a speed of 14000 rpm to form a coarse emulsion, and place the coarse emulsion in an ultrasonic cell disruptor to crush the ginger The average particle size of the oil emulsion is 150nm. When ultrasonic crushing is performed, the container for the crude emulsion is formed by ice-water bath to form a ginger oil emulsion. The mass concentration of ginger oleoresin in the ginger oil emulsion is 2% .

[0024] Step 3. Add the ginger oil emulsion to the membrane solution and mix thoroughly, and perform ultrasonic degassing to obtain a composite membrane solution. The ginger o...

Embodiment 2

[0026] A degradable composite film for cold fresh meat, specifically including the following steps:

[0027] Step 1: Add water to the octenyl succinate starch to make it evenly dispersed to form a starch emulsion, and the mass concentration of the octenyl succinate starch in the starch emulsion is 15%.

[0028] Step 2: Add ginger oleoresin to the starch emulsion, homogenize with a high-shear homogenizer for 10 minutes at a speed of 14000 rpm to form a coarse emulsion, and place the coarse emulsion in an ultrasonic cell disruptor to break the ginger The average particle size of the oil emulsion is 170 nm. When ultrasonic crushing is performed, the container for the crude emulsion is formed by using an ice water bath to form a ginger oil emulsion. The mass concentration of ginger oleoresin in the ginger oil emulsion is 6% .

[0029] Step 3. Add the ginger oil emulsion to the membrane solution and mix thoroughly, and perform ultrasonic degassing to obtain a composite membrane solution....

Embodiment 3

[0031] A degradable composite film for cold fresh meat, specifically including the following steps:

[0032] Step 1: Add water to the octenyl succinate starch to make it uniformly dispersed to form a starch emulsion, and the mass concentration of the octenyl succinate starch in the starch emulsion is 10%.

[0033] Step 2: Add ginger oleoresin to the starch emulsion, homogenize for 5 minutes with a high-shear homogenizer at a rotation speed of 14000 rpm to form a coarse emulsion, and place the coarse emulsion in an ultrasonic cell disruptor to crush the ginger The average particle size of the oil emulsion is 160 nm. When ultrasonic crushing is performed, the container containing the crude emulsion uses an ice water bath to form a ginger oil emulsion. The mass concentration of ginger oleoresin in the ginger oil emulsion is 4% .

[0034] Step 3. Add the ginger oil emulsion to the membrane solution and mix thoroughly, and perform ultrasonic degassing to obtain a composite membrane solut...

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Abstract

The invention discloses a degradable composite film for cold fresh meat. The degradable composite film is prepared through the steps that water is added into ocentyl succinic anhydride esterified starch to enable the starch to be dispersed uniformly to form starch emulsion, and the mass concentration of the ocentyl succinic anhydride esterified starch in the starch emulsion is 8%-15%; ginger oil resin is added into the starch emulsion, stirring is performed until the mixture is in an emulsion state, and then ginger oil emulsion is formed, wherein the mass concentration of the ginger oil resin in the ginger oil emulsion is 2%-6%; the ginger oil emulsion is added into a film solution to be fully mixed, ultrasonic degassing is performed to obtain a composite film solution, the mass concentration of the ginger oil emulsion in the composite film solution is 0.5%-1%, drying is performed, and then the degradable composite film is obtained. A preparation method of the film solution comprises the steps that acetic acid, glycerol and water are mixed according to the volume ratio of (0.5-10):(0.5-10):100, and chitosan is added, wherein the mass concentration of the chitosan added into the film solution is 1%-5%. The degradable composite film has the effect of keeping the cold fresh meat fresh and is free of toxic effects due to the fact that edible materials are adopted.

Description

Technical field [0001] The invention relates to the field of cling film. More specifically, the present invention relates to a degradable composite film for cold fresh meat. Background technique [0002] Bioactive packaging can alleviate the water loss of fresh meat or frozen meat during storage, reduce the loss of juice during packaging after fresh meat and poultry are cut; reduce lipid peroxidation and myoglobin oxidation caused by rancidity, and reduce spoilage Propagation of bacteria and pathogenic bacteria; limit the loss of volatile components and peculiar smell. [0003] Cold fresh meat, especially beef, is commonly eaten all over the world. Although cold fresh meat is always at a lower temperature during slaughter, segmentation and subsequent processing, which can effectively inhibit the growth and reproduction of most microorganisms, some psychrophilic microorganisms can still survive and cause meat spoilage. Pseudomonas, Enterobacter, Lactobacillus and Thermosothrica a...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C08L5/08C08L3/06C08L93/00C08K5/09C08K5/053C08J5/18
CPCC08J5/18C08J2305/08C08J2403/06C08L5/08C08L2201/06C08L2203/16C08L2205/03C08L3/06C08L93/00C08K5/09C08K5/053
Inventor 王志东刘伟林琼张洁解新方关文强
Owner 北京中农探味科技有限公司