Natural calcium alginate chitosan three-layered microemulsion compound coating preservative and preparation method and application thereof

A coating film preservative, calcium alginate technology, applied in the direction of preservation of meat/fish with coating protection layer, preservation of meat/fish with chemicals, etc., can solve the problem of not being able to achieve the ideal shelf life and improve the anti-oxidation Performance, low requirements, and good fresh-keeping effect

Active Publication Date: 2018-11-20
ZHEJIANG UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The product can be stored at room temperature, but only through vacuum packaging technology, the ideal shelf life cannot be achieved during the storage process from transportation to sales

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A kind of natural calcium alginate chitosan three-layer microemulsion composite coating preservative, the preparation method steps are:

[0028] 1) Preparation of calcium alginate gel microemulsion embedding natural antioxidant and antibacterial substances: Dissolve sodium alginate in water, then add glycerin and natural antioxidative and antibacterial substances, mix well, and prepare antioxidative and antibacterial substances seaweed Sodium acid mixed solution, wherein the concentration of sodium alginate is 5g / L, the concentration of glycerin is 10g / L, the concentration of natural anti-oxidative and antibacterial substances is 50g / L, the natural anti-oxidative and antibacterial substances tea polyphenols, rosemary extract, The mass ratio of bamboo leaf flavonoids and grape seed extract is 5:2:3:2; slowly add calcium chloride solution with a concentration of 5g / L to this mixed solution, and the volume ratio of sodium alginate mixed solution to calcium chloride is 9 : ...

Embodiment 2

[0034] Identical with embodiment 1 step, its difference is proportioning:

[0035] 1) Preparation of calcium alginate gel microemulsion embedding natural antioxidant and antibacterial substances: Dissolve sodium alginate in water, then add glycerin and natural antioxidative and antibacterial substances, mix well, and prepare antioxidative and antibacterial substances seaweed Sodium acid mixed solution, wherein the concentration of sodium alginate is 8g / L, the concentration of glycerin is 15g / L, the concentration of natural anti-oxidative and antibacterial substances is 80g / L, the natural anti-oxidative and antibacterial substances tea polyphenols, rosemary extract, The mass ratio of bamboo leaf flavonoids and grape seed extract is 5:1:1:2; slowly add calcium chloride solution with a concentration of 8g / L to this mixed solution, and the volume ratio of sodium alginate mixed solution to calcium chloride is 9 : 1 mixed, magnetic stirring and ultrasonic treatment were carried out ...

Embodiment 3

[0041] Identical with embodiment 1 step, its difference is proportioning:

[0042] 1) Preparation of calcium alginate gel microemulsion embedding natural antioxidant and antibacterial substances: Dissolve sodium alginate in water, then add glycerin and natural antioxidative and antibacterial substances, mix well, and prepare antioxidative and antibacterial substances seaweed Sodium acid mixed solution, wherein the concentration of sodium alginate is 10g / L, the concentration of glycerin is 50g / L, the concentration of natural anti-oxidative and antibacterial substances is 100g / L, the natural anti-oxidative and antibacterial substances tea polyphenols, rosemary extract, The mass ratio of bamboo leaf flavonoids and grape seed extract is 4:2:2:2; slowly add calcium chloride solution with a concentration of 10g / L to this mixed solution, and the volume ratio of sodium alginate mixed solution to calcium chloride is 9 : 1 mixed, magnetic stirring and ultrasonic treatment were carried o...

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Abstract

The invention relates to a natural calcium alginate chitosan three-layered microemulsion compound coating preservative and a preparation method and application thereof. The preservative is prepared from the following substances: sodium alginate, natural antioxidant and antibacterial substances, glycerol, sodium chloride, chitosan, tripolyphosphate and water. The preparation method comprises the following steps: crosslinking a sodium solution where non-toxic pure natural antioxidant and antibacterial substances are dissolved with calcium chloride to form a calcium alginate double-layered microemulsion where the natural antioxidant and antibacterial substances are embedded; adding a tripolyphosphate solution after the microemulsion and the chitosan solution are compounded; and uniformly mixing the solution and ultrasonically crushing the solution to prepare the calcium alginate chitosan three-layered microemulsion compound coating preservative. By taking sodium alginate and chitosan as acarrier, the preservative has a relatively good film forming property on the surface of a meat product and generates antibacterial and antioxidant synergic effects by pure natural plant extract, andthe three-layered emulsion can control the slow release rate of the natural plant extract well. As the preservative is applied to products of stewed ducks in soy sauce and stewed chicken in soy sauce,the shelf lives of the products are prolonged greatly.

Description

technical field [0001] The invention belongs to the technical field of quality preservation of meat products, and in particular relates to a natural calcium alginate chitosan three-layer microemulsion composite coating preservative and its preparation method and application. Background technique [0002] In recent years, edible coating film preservatives have achieved remarkable results in food preservation, and have been warmly welcomed and paid attention to by people. Coating technology is currently one of the best ways to control microbial growth and lipid oxidation, especially the edible fresh-keeping method, which is to immerse the meat in the coating solution or spray the coating solution on the surface of the meat to form a A layer of film to isolate meat products from contact with the outside air, which has achieved the purpose of preventing its oxidation, reducing water evaporation, and blocking microbial infection, while better maintaining the nutritional content, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/10A23B4/20A23B4/24
CPCA23B4/10A23B4/20A23B4/24
Inventor 吕飞张静赵瑜亮张建友周绪霞丁玉庭王建永苗秀婷
Owner ZHEJIANG UNIV OF TECH
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