Preparation method of long-term antibacterial and fresh edible coating liquid

A technology of coating liquid and edible properties, which is applied in the field of preparation of long-term antibacterial and fresh-keeping edible coating liquid, can solve the problems of unsatisfactory product quality, short shelf life, high cost, etc., and achieve the goals of preventing heavy metal pollution, improving fresh-keeping time, and improving activity Effect

Inactive Publication Date: 2019-07-19
杭州奥冰生物科技有限公司
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  • Summary
  • Abstract
  • Description
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  • Application Information

AI Technical Summary

Problems solved by technology

However, the existing coating film preservation technology still has the following deficiencies: (1) if the product is stored at room temperature after coating, the shelf life is short and the product quality is not ideal; (2) if combined with controlled atmosphere storage or low temperature storage , although the preservation effect is ideal, but the cost is high; (3) adding other preservatives to the coating solution can improve product quality, but there will be a certain amount of residual

Method used

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Embodiment Construction

[0035] In parts by weight, weigh 20 to 30 parts of green tea leaves and 40 to 60 parts of deionized water respectively, add green tea leaves to deionized water, soak and wash at room temperature for 5 to 10 minutes, and obtain cleaned green tea leaves. Put it at room temperature and dry it for 10~12 hours, then put it under the grinder and grind it for 20~30 minutes, and pass through a 60~80 mesh sieve to get green tea powder. 30mL / min, dry in the air for 30-40min at a temperature of 100-110°C, and then freeze in a refrigerator at -4-0°C for 20-24h to obtain the processed green tea powder, which is calculated in parts by weight , respectively weigh 40-50 parts of processed green tea powder and 120-150 parts of deionized water, add the processed green tea powder into deionized water, and stir at a speed of 150-200r / min for 10-15min at room temperature to obtain tea powder For the mixed solution, add dropwise 1% acetic acid solution to the tea powder mixed solution to adjust the...

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Abstract

The invention relates to a preparation method of long-term antibacterial and fresh edible coating liquid, and belongs to the technical field of food processing. TP (tea polyphenol) extract liquid is taken as a raw material, by adding casein and theaflavin extracts, the long-term antibacterial and fresh edible coating liquid is prepared, TP is subjected to a complexation reaction with proteins in casein, precipitation will be formed under the action of hydrophobic-hydrogen bonding, with degree of association increasing, complexes show colloidal properties, and the solubility of the complexes will be changed with temperature; furthermore, the proteins are precipitated after phenolic hydroxyl groups interacting with the proteins and amino acids, so that the TP has the effects of sterilization, antivirus and the like. The complexation reaction is invertible. Curcumin has the double activity of oxidation loving and anti-oxidation, and has certain inhibitory effect on most of the bacteria and the inhibitory effect is significant, which is a good natural antibacterial agent and can effectively improve antibacterial energy of the edible coating liquid and preservation time of food.

Description

technical field [0001] The invention relates to a preparation method of a long-term antibacterial and fresh-keeping edible coating solution, which belongs to the technical field of food processing. Background technique [0002] Many fruit and vegetable products and food raw materials will deteriorate when exposed to the air at room temperature for a short period of time. Low-temperature and controlled-atmosphere storage are usually used to prolong the storage period of food raw materials. The principle of low-temperature refrigeration and fresh-keeping for food raw materials is to reduce the activity of enzymes in the food raw material tissues by controlling the ambient temperature of the storage room, and at the same time reduce the metabolic activity. In order to achieve the purpose of reducing or maintaining the characteristics of food raw materials within a certain period of time. The modified atmosphere preservation technology can be defined as achieving a gas environm...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154A23B7/16
CPCA23B7/154A23B7/16
Inventor 史玉兰
Owner 杭州奥冰生物科技有限公司
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