Edible inhibition film agent as well as production method and application thereof

A film agent, edible technology, applied in the field of edible bacteriostatic film agent, can solve the problems of no obvious antibacterial effect, sustained bacteriostatic ability and poor bacteriostatic broad spectrum, so as to achieve no peculiar smell, soft and delicious taste, and elastic Effect

Inactive Publication Date: 2019-11-12
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The antibacterial pathways of edible antibacterial fresh-keeping film are divided into direct antibacterial and indirect antibacterial. Among them, direct antibacterial means that antibacterial substances contact the surface of food, so as to achieve food antiseptic effect; however, its sustained antibacterial ability and antibacterial broad-spectrum are poor, making it No obvious antibacterial effect has been achieved when applied in staple food products

Method used

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  • Edible inhibition film agent as well as production method and application thereof
  • Edible inhibition film agent as well as production method and application thereof
  • Edible inhibition film agent as well as production method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] 1, the present embodiment provides a kind of edible antibacterial film agent, and its raw material consists of: 3 parts of sweet potato starch, 1.5 parts of glycerin, 1 part of Tween 80, 3 parts of magnolia bark essential oil, ε-polylysine hydrochloride 3 parts of salt, 88.5 parts of water.

[0030] 2. Prepare edible antibacterial film according to the following steps

[0031] (1) take each raw material successively according to parts by weight;

[0032] (2) Sweet potato starch, glycerin, Tween 80, ε-polylysine hydrochloride, and water are made into a mixed solution, stirred evenly, heated in boiling water for 15 minutes, and then cooled to room temperature;

[0033] (3) Add magnolia bark essential oil to the mixture obtained in step (2), stir at 150 rpm at room temperature for 2 hours, and degas it with a vacuum pump for 0.5 minutes to obtain the product.

[0034] The edible antibacterial film agent that obtains is applied on the plexiglass flat plate, forms film aft...

Embodiment 2

[0039] 1, the present embodiment provides a kind of edible antibacterial film agent, and its raw material is composed of: 3 parts of sweet potato starch, 1.5 parts of glycerin, 1 part of Tween 80, 2 parts of magnolia bark essential oil, ε-polylysine hydrochloride 2 parts of salt, 90.5 parts of water.

[0040] 2. Prepare edible antibacterial film according to the following steps

[0041] (1) take each raw material successively according to parts by weight;

[0042] (2) Sweet potato starch, glycerin, Tween 80, ε-polylysine hydrochloride, and water are made into a mixed solution, stirred evenly, heated in boiling water for 15 minutes, and then cooled to room temperature;

[0043] (3) Add magnolia bark essential oil to the mixture obtained in step (2), stir at 150 rpm at room temperature for 2 hours, and degas it with a vacuum pump for 0.5 minutes to obtain the product.

[0044] 3. Follow the steps below to make steamed buns

[0045] Weigh 300g of all-purpose flour, 3g of yeast...

experiment example 1

[0056] Experimental example 1 Mechanical performance measurement experiment of edible antibacterial film

[0057] By embodiment 1,2, the edible bacteriostatic film agent described in comparative example 1,2,3 is applied on the plexiglass plate, forms edible bacteriostatic film after drying, film is peeled off, measures film stretching and fracture Elongation.

[0058] 1. Determination of film tensile and elongation at break

[0059] Tensile test: Select a flat, uniform and defect-free film, cut it into strips of 12mm×65mm, and fix it on the A / TG tensile probe of the TAXT2 texture analyzer. The probe is stretched 50mm at a constant speed of 0.8mm / s. Record the tensile strength and elongation at break, and repeat the experiment 10 times.

[0060] Tensile strength calculation formula:

[0061]

[0062] In the formula, TS-tensile strength, (MPa);

[0063] f m - the maximum tension that the specimen bears when it breaks, (N);

[0064] L-film thickness, (m);

[0065] W-fi...

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Abstract

The invention relates to an edible inhibition film agent as well as a production method and application thereof. The edible inhibition film agent is prepared from raw materials in parts by weight as follows: 0.1-5 parts of a starch matrix, 0.1-2.5 parts of glycerin, 0.1-1.5 parts of Tween 80, 0.1-5 parts of officinal magnolia bark essential oil, 0.1-5 parts of epsilon-lysine hydrochloride and 81.0-99.5 parts of water. Except the officinal magnolia bark essential oil, all the components are mixed in proportion, the mixture is heated in boiling water and then cooled to room temperature, the officinal magnolia bark essential oil is added, and stirring and degassing are carried out; and the edible inhibition film agent is uniformly smeared on the surfaces of steamed bun type food, has the inhibition zone diameter of 11-13 mm for gram-positive bacteria and gram-negative bacteria, the inhibition zone diameter of 12-15 mm for penicillium and aspergillus and prolongs the normal-temperature shelf life of steamed bun food to 5 days.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to an edible antibacterial film agent and its preparation method and application. Background technique [0002] During the storage of steamed bread at room temperature, there are a wide range of sources of microorganisms. Bacteria, molds and yeasts can all cause deterioration. Bacillus is the main microorganism that causes the stringing phenomenon of steamed buns, while surface mildew is caused by the proliferation of Penicillium or Aspergillus. Colonies are visible to the naked eye. [0003] In recent years, more and more scholars have paid more and more attention to the antibacterial research of steamed buns. In view of the microbial deterioration of steamed buns, scholars at home and abroad have generally carried out three aspects: (1) the overall antibacterial effect of steamed buns; (2) the antibacterial effect on the surface of steamed buns; (3) Physical sterilization...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3562A23L3/349A23L3/3517A23L3/3472A23L3/3526
CPCA23L3/3562A23L3/349A23L3/3517A23L3/3472A23L3/3526
Inventor 木泰华马梦梅周亮孙红男何海龙
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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