A kind of edible fruit fresh-keeping liquid/preservative film and its preparation method and application

A technology of fresh-keeping liquid and fresh-keeping film, which is used in transportation and packaging, flexible covering, anti-fouling/underwater coatings, etc., can solve the problems of lack of disclosure, poor compatibility, and complicated film-making process, so as to improve water resistance. , slowing down the quality loss, suitable for the effect of popularization and application

Active Publication Date: 2019-10-08
NINGBO UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the existing application and research, in order to endow the edible plastic wrap with antibacterial and antioxidative functions, it is generally to add antioxidants, such as polyphenols, chitosan, antibacterial agents, etc., to the film-forming matrix, but these functional components are formed with gelatin. There are problems such as poor compatibility between membrane substrates and complicated membrane making process
At present, there is no relevant research report on the preparation method of fish scale gelatin fruit plastic wrap with aloe gel added at home and abroad

Method used

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  • A kind of edible fruit fresh-keeping liquid/preservative film and its preparation method and application
  • A kind of edible fruit fresh-keeping liquid/preservative film and its preparation method and application
  • A kind of edible fruit fresh-keeping liquid/preservative film and its preparation method and application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0057] An edible fruit fresh-keeping liquid, which is composed of the following raw materials and parts by weight: 20 parts of aloe vera gel, 30 parts of fish scale gelatin solution with a mass concentration of 2-4%, 4 parts of essential oil and 3 parts of plasticizer. The specific preparation method Include the following steps:

[0058] (1) Preparation of aloe vera gel: Wash the fresh leaves of aloe vera, peel and sterilize them, beat them with a high-speed cell crusher, add 0.1% of the fresh leaves of aloe vera with pectinase with an enzyme activity of 20,000u / g, and extract in a water bath at 40°C For 30 minutes, remove color with activated carbon, centrifuge, reflux extraction, concentrate the extract to 1 / 100 of the original volume, and freeze-dry to obtain aloe vera gel;

[0059] (2) Preparation of fish scale gelatin solution: take 3g of tilapia scale gelatin (type A gelatin, with a freezing strength of 240) dissolved in 100ml of deionized water to absorb water and swell...

Embodiment 2

[0062] With above-mentioned embodiment 1, its difference is:

[0063] Step (1) Preparation of aloe vera gel: extract in a water bath at 35°C for 35 minutes, decolorize with activated carbon, centrifuge, and reflux to extract, concentrate the extract to 1 / 120 of the original volume, and freeze-dry to obtain aloe vera gel;

[0064] Step (2) Preparation of fish scale gelatin solution: Take 2g of tilapia scale gelatin (type A gelatin with a freezing strength of 240) dissolved in 100ml of deionized water to absorb water and swell for 15 minutes, then dissolve in a 45°C water bath for 25 minutes to obtain fish scales gelatin solution;

[0065] Step (3) Preservative solution preparation: mix aloe vera gel and fish scale gelatin solution at a mass ratio of 1:1, dissolve for 15-25 minutes, homogenize at 12,000 rpm for 3 minutes, and then homogenize at 20,000 rpm After 4 minutes, add 20% plant essential oil and 15% glycerol to fish scale gelatin solution, homogenize at 21000 rpm for 4 ...

Embodiment 3

[0067] With above-mentioned embodiment 1, its difference is:

[0068] Step (1) Preparation of aloe vera gel: extract in a water bath at 45°C for 25 minutes, decolorize with activated carbon, centrifuge, and reflux to extract, concentrate the extract to 1 / 80 of the original volume, and freeze-dry to obtain aloe vera gel;

[0069] Step (2) Preparation of fish scale gelatin solution: Take 4g of tilapia scale gelatin (type A gelatin with a freezing strength of 240) dissolved in 100ml of deionized water to absorb water and swell for 25 minutes, then dissolve in a water bath at 55°C for 15 minutes to obtain fish scales gelatin solution;

[0070] Step (3) Preservation solution preparation: mix aloe vera gel and fish scale gelatin solution at a mass ratio of 1:2, dissolve for 25 minutes, homogenize at 15,000 rpm for 1 minute, and then homogenize at 21,000 rpm for 2 minutes , add 20% plant essential oil and 15% glycerin to fish scale gelatin solution, homogenize at 23,000 rpm for 4 mi...

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Abstract

The invention discloses an edible fruit fresh-keeping solution / fresh-keeping film as well as a preparation method and application thereof. The edible fruit fresh-keeping solution / fresh-keeping film ischaracterized by being composed of the following raw materials in parts by weight: 20 parts of aloe gel, 20-40 parts of a fish scale gelatin solution with a mass concentration of 2-4%, 4 parts of a plant essential oil, and 3 parts of a plasticizer. The preparation method comprises preparation of the aloe gel; preparation of the fish scale gelatin solution; and preparation of a fresh-keeping solution, or preparation of a fresh-keeping film directly from the fresh-keeping solution. The edible fruit fresh-keeping solution / fresh-keeping film has the advantages of good mechanical properties, goodUV barrier property and good antibacterial property, and is especially suitable for fruits easily infected by fungus.

Description

technical field [0001] The invention relates to the field of food packaging materials, in particular to an edible fruit fresh-keeping liquid / preservative film and a preparation method and application thereof. Background technique [0002] In recent years, consumers' demand for high-quality, long-shelf-life food has been increasing; at the same time, the environmental problems caused by the increasing number of discarded packaging have also attracted widespread attention from the whole society. Therefore, edible packaging has become a research field in the field of green packaging. a hotspot. Edible films are made of natural edible substances (such as proteins, polysaccharides, lipids, etc.) as raw materials, adding edible plasticizers, cross-linking agents, active functional ingredients, etc. Structured film can prevent the migration of gas, moisture and solute, etc., maintain food quality, and extend the shelf life of food. Gelatin is a macromolecule composed of various a...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C08L89/00C08L91/00C08K5/053C08K5/06C08K5/00C08J5/18B65D65/46C09D189/00C09D5/14C09D7/65C09D7/63C09D7/40
Inventor 张进杰关荣发徐大伦欧昌荣许凤杨文鸽
Owner NINGBO UNIV
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