Casein-based packaging film, preparation method thereof and application of casein-based packaging film in preservation of cured meat

A technology for packaging film and casein, which is applied to the preservation of meat/fish with chemicals and the preservation of meat/fish with a protective layer, which can solve the problems affecting food quality and nutrition, food poisoning, etc., and achieve good biological stability , low price, excellent physical properties

Inactive Publication Date: 2019-03-19
长沙乐远化工科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The spoilage of meat products not only affects their eating quality and nutrition, but even leads to food poisoning, which poses a serious food safety hazard

Method used

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  • Casein-based packaging film, preparation method thereof and application of casein-based packaging film in preservation of cured meat
  • Casein-based packaging film, preparation method thereof and application of casein-based packaging film in preservation of cured meat
  • Casein-based packaging film, preparation method thereof and application of casein-based packaging film in preservation of cured meat

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033]In Example 1, first, 10 g of casein powder was dispersed in 50 mL of 0.2 mol / L NaOH solution, and after mechanical stirring for 30 min, a 0.2 g / mL casein solution was prepared. In addition, 2 g of halloysite was dispersed in 10 mL of deionized water, magnetically stirred at a stirring rate of 42 r / min for 5 min, and then ultrasonicated at an ultrasonic frequency of 28 KHZ for 30 min to prepare a suspension of halloysite. Then mix the prepared clay suspension with the casein solution and stir until well mixed. Weigh 0.005g nisin and 1g glycerin and add dropwise in the mixed solution, mechanically stir for 5min, after the solution is uniformly dispersed, finally drop the mixed solution (2g of ethylene glycol diglycidyl ether and 0.5g butyl dianhydride) to prepare a coating solution.

[0034] ① Soak the smoked bacon in the film-forming solution for 1 min, take it out, and dry it at room temperature and pressure for 48 hours.

[0035] ② Take the film solution and scrape it...

Embodiment 2

[0037] In Example 2, firstly, 10 g of casein powder was dispersed in 50 mL of 0.2 mol / L NaOH solution, and after mechanical stirring for 30 min, a 0.2 g / mL casein solution was prepared. In addition, 1 g of halloysite was dispersed in 10 mL of deionized water, stirred magnetically at a stirring rate of 42 r / min for 5 min, and then ultrasonicated at an ultrasonic frequency of 28 KHZ for 30 min to prepare a suspension of halloysite. Then mix the prepared clay suspension with the casein solution and stir until well mixed. Weigh 0.004g nisin and 1g glycerin and add dropwise in the mixed solution, mechanically stir for 5min, after the solution is uniformly dispersed, finally drop the mixed solution (1.5g of ethylene glycol diglycidyl ether and 0.5g succinic anhydride) to prepare a coating solution.

[0038] ① Soak the smoked bacon in the film-forming solution for 1 min, take it out, and dry it at room temperature and pressure for 48 hours.

[0039] ② Take the film solution and scr...

Embodiment 3

[0041] In Example 3, first, 10 g of casein powder was dispersed in 50 mL of 0.2 mol / L NaOH solution, and after mechanical stirring for 30 min, a 0.2 g / mL casein solution was prepared. In addition, 3 g of halloysite was dispersed in 10 mL of deionized water, stirred magnetically at a stirring rate of 42 r / min for 5 min, and then ultrasonicated at an ultrasonic frequency of 28 KHZ for 30 min to prepare a suspension of halloysite. Then mix the prepared clay suspension with the casein solution and stir until well mixed. Weigh 0.008g nisin and 1g glycerin and add dropwise in the mixed solution, mechanically stir for 5min, after the solution is uniformly dispersed, finally add the mixed solution dropwise at a rate of 0.07g / min (2.5g of ethylene glycol diglycidyl ether and 0.5g succinic anhydride) to prepare a coating solution.

[0042] ① Soak the smoked bacon in the film-forming solution for 1 min, take it out, and dry it at room temperature and pressure for 48 hours.

[0043] ② T...

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Abstract

The invention discloses a casein-based packaging film, a preparation method thereof and application of the casein-based packaging film in preservation of cured meat. The casein-based packaging film ismade with casein a film-forming matrix, with halloysite nanotubes acting as a packaging film reinforcing material, ethylene glycol diglycidyl ether and succinic anhydride as crosslinking agents, glycerol as a plasticizer, and nisin as a preservative, by means of coating. Casein is a main protein in milk and has rich origins and low price. Casein may act with the reinforcing material, the crosslinking agent, the edible plasticizer and the like to produce the packaging film with firm structure; the produced packaging film has good physical properties, good biostability, oxidation resistance andantibacterial property. When used as a preservation packaging film for cured meat, the casein-based packaging film can greatly extend the shelf life of cured meat.

Description

technical field [0001] The invention relates to a casein-based packaging film, a preparation method thereof and an application in preservation of bacon, belonging to the technical field of food preservation. Background technique [0002] Bacon is made from raw meat after curing, drying or smoking, baking and other processes. It has the characteristics of unique flavor, storage resistance and easy processing. Bacon is characterized by dark skin color, reddish-brown flesh color, rich fat aroma, rich nutrition, and has the functions of appetizing, cold removal, and digestion, and has extremely high development value. However, the current production and sales of bacon are generally in a backward state of "seasonal processing and centralized sales". The storage of bacon is still in the traditional way of ventilating, drying, and hanging in the dark, and this method has short storage time and products are easily spoiled. question. [0003] Bacon is prone to spoilage due to its h...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08L89/00C08K13/04C08K7/00C08K3/34C08K5/1515C08K5/1539C08K5/053C08J5/18A23B4/10A23B4/20
CPCA23B4/10A23B4/20C08J5/18C08J2389/00C08K3/34C08K5/053C08K5/1515C08K5/1539C08K7/00C08K13/04
Inventor 罗涛刘帅危博
Owner 长沙乐远化工科技有限公司
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