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Compound coating agent and preparation process thereof

A coating agent, mass fraction technology, applied in the field of biomedicine, can solve the problems of general performance and not very suitable, and achieve the effects of uniform composition, prevention of microbial invasion and stable performance.

Inactive Publication Date: 2019-09-20
江苏昕宇药业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Coating agent is a substance that can form a thin film after covering the surface of food, which can prevent microbial invasion, inhibit water evaporation or absorption and regulate food respiration. It is mainly used in the preservation of fruits, vegetables, soft candies, eggs and other foods Coating a layer of film on the surface of some foods, not only bright and beautiful in appearance, but also can prolong the shelf life. These substances used to smear the surface of food to keep quality, keep fresh, polish, prevent water evaporation, etc. are called coating agents; Some candies, such as chocolates, are not only bright and beautiful after being coated on the surface, but also can prevent adhesion and maintain stable quality. The requirement is higher than that of the coating agent on general fruit food, so we need to improve the existing coating agent

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Put 27 parts of white oil, 18 parts of caprylic acid oil, and 12 parts of food-grade glycerin into the container and stir evenly according to the mass fraction of the raw materials. Put 18 parts of carnauba wax, 9 parts of stearic acid and 4 parts of pectin into another Stir well in the container, stir 3 parts of white granulated sugar and 20 parts of oxidized starch evenly, then pour the stirred white granulated sugar and oxidized starch into the stirred white oil, caprylic acid oil, food grade glycerin, and heat to 40 After the white granulated sugar melts, finally add the stirred carnauba wax, stearic acid and pectin, and finally stir well to form a compound coating agent.

Embodiment 2

[0024] Put 24 parts of white oil, 16 parts of caprylic acid oil, and 18 parts of food-grade glycerin into the container and stir evenly according to the mass fraction of the raw materials. Put 24 parts of carnauba wax, 7 parts of stearic acid and 3 parts of pectin into another Stir evenly in the container, stir 2 parts of white sugar and 23 parts of oxidized starch evenly, then pour the stirred white sugar and oxidized starch into the stirred white oil, caprylic acid oil, food grade glycerin, and then heat to 42 After the white granulated sugar melts, finally add the stirred carnauba wax, stearic acid and pectin, and finally stir well to form a compound coating agent.

Embodiment 3

[0026] Put 32 parts of white oil, 19 parts of caprylic acid oil, and 13 parts of food-grade glycerin into the container and stir evenly according to the mass fraction of the raw materials. Put 19 parts of carnauba wax, 8 parts of stearic acid and 3 parts of pectin into another Stir in the container evenly, stir 2.6 parts of white granulated sugar and 21 parts of oxidized starch evenly, then pour the stirred white granulated sugar and oxidized starch into the stirred white oil, caprylic acid oil, food grade glycerin, and then heat to 38 After the white granulated sugar melts, finally add the stirred carnauba wax, stearic acid and pectin, and finally stir well to form a compound coating agent.

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PUM

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Abstract

The invention discloses a compound coating agent and a preparation process thereof. The preparation process comprises the following steps: placing the following raw materials by mass fraction of 24-33 parts of white oil, 16-22 parts of caprylic acid oil, and 11-20 parts of food grade glycerin into a container and stirring the materials evenly, placing 18-26 parts of carnauba wax, 7-10 parts of stearic acid, and 3-6 parts of pectin into another container and uniformly mixing the materials, uniformly mixing 1 to 4 parts of white granulated sugar and 18 to 25 parts of oxidized starch, dumping the stirred white granulated sugar and oxidized starch into the stirred white oil, the caprylic acid oil, the food grade glycerin, and then heating the materials to 36 to 42 DEG C until the white granulated sugar melts, finally, adding the stirred carnauba wax, stearic acid and pectin, and stirring the materials to obtain the compound coating agent. The compound coating agent has stable performance and uniform composition, and does not cause a difference in taste when the product is placed in the mouth. The compound coating agent can well prevent the invasion of microorganisms, and can also play the role of preventing moisture and preventing deterioration.

Description

technical field [0001] The invention relates to the technical field of biomedicine, in particular to a compound coating agent and a manufacturing process thereof. Background technique [0002] Coating agent is a substance that can form a thin film after covering the surface of food, which can prevent microbial invasion, inhibit water evaporation or absorption and regulate food respiration. It is mainly used in the preservation of fruits, vegetables, soft candies, eggs and other foods Coating a layer of film on the surface of some foods, not only bright and beautiful in appearance, but also can prolong the shelf life. These substances used to smear the surface of food to keep quality, keep fresh, polish, prevent water evaporation, etc. are called coating agents; Some candies, such as chocolates, are not only bright and beautiful after being coated on the surface, but also can prevent adhesion and maintain stable quality. The requirement is higher than that of the coating age...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A61K47/06A61K47/14A61K47/10A61K47/44A61K47/12A61K47/36A61K47/26
CPCA61K47/06A61K47/10A61K47/12A61K47/14A61K47/26A61K47/36A61K47/44
Inventor 王俭
Owner 江苏昕宇药业有限公司