Tea polyphenol composite coating preservative and preparation method thereof
A technology of coating preservatives and tea polyphenols, which is applied in the fields of preservation of fruits and vegetables, protection of fruits/vegetables with a coating protective layer, and food preservation, etc. Without the antibacterial and fresh-keeping effect, harsh reaction conditions and other problems, it can achieve the effect of good antioxidant properties, good antibacterial and fresh-keeping effect, and excellent film-forming performance
Inactive Publication Date: 2018-12-21
HEILONGJIANG BAYI AGRICULTURAL UNIVERSITY
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[0003] Although the film preservation method has the advantages of simplicity, convenience, low cost, good effect, and easy promotion, the traditional preparation method of film preservatives is cumbersome and the reaction conditions are harsh; Not ideal enough to achieve long-term antibacterial and fresh-keeping effect
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preparation example Construction
[0035] The invention also discloses a preparation method of a tea polyphenol composite coating preservative, which specifically includes the following steps:
[0036] (1) dissolving gelatin in deionized water, stirring to prepare gelatin solution;
[0037] (2) Add collagen, tea polyphenols, and glycerin successively to the gelatin solution, stir and mix, then add deionized water to constant volume to obtain a mixed solution;
[0038] (3) Place the mixed solution in a constant temperature water bath at 75° C. to 85° C., continue to stir, and cool to obtain the tea polyphenol composite coating preservative of the present invention.
[0039] In order to further optimize the above-mentioned technical scheme, in step (2), add deionized water to make the volume to 200mL.
[0040] In order to further optimize the above technical scheme, the stirring time of the step (2) is 10-15 minutes, and the stirring time of the step (3) is 25-35 minutes.
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The invention discloses a tea polyphenol composite coating preservative and a preparation method thereof. The composite coating preservative is prepared from the following raw materials according to mass concentration: 2.5-5.5% of collagen, 0.5-3.5% of glycerol, 0.5-4.5% of gelatin, 0.1-1% of tea polyphenol, and deionized water. According to the preparation method, tea polyphenol, collagen, gelatin, and glycerol are used as main raw materials to prepare the composite coating preservative, and then the preservative is spread on hawthorn fruits. After 20 day's storage at room temperature, researchers research changes of hardness, vitamin C, sensory quality, weight loss rate and other indexes of hawthorn fruits, so as to evaluate the preservation effect of the composite coating preservative on hawthorn fruits. The hawthorn fruit treated by the coating preservative changes more slowly in weight loss rate, sensory quality, hardness and vitamin C than the hawthorn fruit not spread with the coating preservative. The preservative effectively prolongs the shelf life of the hawthorn fruits. The coating preservative with best preservation effect is prepared from the following raw materials: 4.0% of collagen, 3.0% of gelatin, 0.2% of tea polyphenol, and 1.0% of glycerol.
Description
technical field [0001] The invention relates to the technical field of food processing, in particular to a tea polyphenol composite coating preservative and a preparation method thereof. Background technique [0002] With the improvement of people's requirements for food quality and storage period and the enhancement of environmental protection awareness, edible coating films made of natural biological materials such as polysaccharides, proteins, and lipids have attracted more and more attention and attention in food preservation. The coating fresh-keeping method is to coat a very thin film on the surface of fruits and vegetables to inhibit the gas exchange of fruits and vegetables, reduce the breathing intensity, reduce the evaporation of water, prevent the oxidation when exposed to the air, and prevent the massive growth and reproduction of microorganisms. Better maintain the nutrients and color, aroma and taste of fruits and vegetables. [0003] Although the film preserv...
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IPC IPC(8): A23B7/16A23B7/154A23B7/153
CPCA23B7/153A23B7/154A23B7/16A23V2002/00A23V2200/10A23V2250/5422
Inventor 孟令伟王福丽王霞李志江王洪江刘伟
Owner HEILONGJIANG BAYI AGRICULTURAL UNIVERSITY
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