Preparation method of vegetable edible preservative film

A technology for fresh-keeping film and vegetables, which is applied in the field of preparation of edible fresh-keeping film for vegetables, can solve problems such as poor moisture and gas resistance, and achieve the effects of good gas and moisture resistance, improved storage period and simple process operation.

Inactive Publication Date: 2017-08-25
HEFEI JINTONGWEI LOW TEMPERATURE TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In view of the above problems, the technical problem to be solved by the present invention is to provide a preparation method of

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A preparation method of vegetable edible plastic wrap, comprising the following steps:

[0020] Step 1: Prepare an edible plastic wrap solution, dissolve the polysaccharide in water, put it in a hot water bath at 70°C, wait until it is completely dissolved, then add emulsifier and plasticizer, cool it to 60°C and add protein , stirred for 1 hour in a water bath, added calcium chloride with a mass fraction of 2%, cooled to room temperature and stored for 30 minutes to obtain an edible preservative film solution;

[0021] Step 2: Soak fresh vegetables in the plastic wrap solution, take it out and quickly air-dry it, or spray the plastic wrap solution evenly on the fresh vegetable skin, put it in a soft wind environment and quickly dry it to form an edible plastic wrap.

[0022] The vegetable is cucumber, carrot or eggplant.

[0023] The vegetables are tomatoes, peppers or potatoes.

[0024] The soft wind in the step 2 is the wind with a wind speed of 0.3m / s.

[0025] T...

Embodiment 2

[0031] A preparation method of vegetable edible plastic wrap, comprising the following steps:

[0032] Step 1: Prepare an edible plastic wrap solution, dissolve the polysaccharide in water, put it in a hot water bath at 80°C, wait until it is completely dissolved, then add emulsifier and plasticizer, cool it to 60°C and add protein , stirred for 2 hours in a water bath, added calcium chloride with a mass fraction of 8%, cooled to room temperature and stored for 35 minutes to obtain an edible preservative film solution;

[0033] Step 2: Soak fresh vegetables in the plastic wrap solution, take it out and quickly air-dry it, or spray the plastic wrap solution evenly on the fresh vegetable skin, put it in a soft wind environment and quickly dry it to form an edible plastic wrap.

[0034] The vegetable is cucumber, carrot or eggplant.

[0035] The vegetables are tomatoes, peppers or potatoes.

[0036] The soft wind in the step 2 is the wind with a wind speed of 0.8m / s.

[0037] ...

Embodiment 3

[0043] A preparation method of vegetable edible plastic wrap, comprising the following steps:

[0044] Step 1: Prepare an edible plastic wrap solution, dissolve the polysaccharide in water, put it in a hot water bath at 90°C, wait until it is completely dissolved, then add emulsifier and plasticizer, cool it to 60°C and add protein , stirred for 3 hours in a water bath, added calcium chloride with a mass fraction of 10%, cooled to room temperature and stored for 40 minutes to obtain an edible preservative film solution;

[0045] Step 2: Soak fresh vegetables in the plastic wrap solution, take it out and quickly air-dry it, or spray the plastic wrap solution evenly on the fresh vegetable skin, put it in a soft wind environment and quickly dry it to form an edible plastic wrap.

[0046] The vegetable is cucumber, carrot or eggplant.

[0047] The vegetables are tomatoes, peppers or potatoes.

[0048] The soft wind in the step 2 is the wind with a wind speed of 1.5m / s.

[0049]...

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PUM

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Abstract

The present invention discloses a preparation method of vegetable edible preservative film. The preparation method comprises the following steps: step 1, edible preservative film liquid preparing: polysaccharides are taken, water is added to dissolve the polysaccharides, the polysaccharides are placed into hot water at 70-90 DEG C to conduct water bath, when the polysaccharides are fully dissolved, then an emulsifier and a plasticizer are added, the mixture is cooled to 60 DEG C, proteins are added, the mixture is stirred in the water bath condition for 1-3 h, calcium chloride at a mass percentages of 2-10% is added, and the mixture is cooled to room temperature condition to be preserved for 30-40 min to obtain the edible preservative film; and step 2, fresh vegetables are soaked in the preservative film liquid, the soaked vegetables are taken out and rapidly air-dried, or the preservative film liquid is evenly sprayed on surfaces of the fresh vegetables, and the materials are put into a soft air environment to be rapidly air-dried to form the edible preservative film. The provided vegetable edible preservative film prepared by the preparation method is mainly prepared from the polysaccharides and proteins, edible, good in air and moisture barrier properties, transparent, glossy, and significantly improved in a storage period.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping packaging, and in particular relates to a preparation method of an edible fresh-keeping film for vegetables. Background technique [0002] Plastic wrap is a kind of plastic packaging product, usually made of ethylene as the masterbatch through polymerization reaction, mainly used in microwave oven food heating, refrigerator food preservation, fresh and cooked food packaging and other occasions, in family life, supermarkets, hotels and restaurants It is widely used in the field of industrial food packaging. According to the different materials used and the addition of plasticizers, plastic wrap is divided into various types, which can be applied to different occasions. Preservative film has been favored by people for its convenience, economy and attractive appearance. However, due to the general addition of plasticizers in the production process, the impact of plastic wrap on human health h...

Claims

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Application Information

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IPC IPC(8): A23B7/16
CPCA23B7/16
Inventor 武行峰
Owner HEFEI JINTONGWEI LOW TEMPERATURE TECH CO LTD
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