Carrageenan-chitosan blending composite membrane, and preparation method and application thereof
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A technology of chitosan and composite film, which is applied in the preservation of meat/fish with chemicals, food science, etc., can solve the problems of unsatisfactory bacteriostatic effect, poor sensory evaluation of chilled meat, and low utilization rate of urban waste, etc. Achieve the effects of multiple utilization, high comprehensive sensory evaluation, and delaying corruption and deterioration.
Inactive Publication Date: 2019-11-29
江苏第二师范学院
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[0006] For the purpose of the present invention is to provide a kind of carrageenan-chitosan blended composite film with excellent performance, good fresh-keeping ability and strong bacteriostatic effect, to solve the sensory evaluation of chilled fresh meat in the prior art, poor bacteriostatic effect Ideal, low utilization rate of urban waste
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Embodiment 1
[0060] A kind of carrageenan-chitosan blend composite film, is made up of the raw material of following mass percentage:
[0061] Carrageenan 3-5 parts,
[0062] Chitosan 1-3 parts,
[0063] Glycerin 0.5-1.5 parts.
[0064] The method for described carrageenan-chitosan blending composite film, comprises the following steps:
[0065] Step 1, pretreatment of lobster shells:
[0066] Weigh 200g of Na 2 CO 3 Put it into a bucket, add an appropriate amount of water to the bucket, and add an appropriate amount of detergent, put the recovered lobster shells into the bucket, wash them thoroughly, put them in a drying oven to dry after washing, and then crush them. Get the lobster shell powder and set aside;
[0067] Step 2, deashing treatment:
[0068] Add 20g of lobster shell powder and 200ml of 9% hydrochloric acid solution to the beaker, place in 75°C water, and heat in a water bath to obtain deashed lobster shell powder;
[0069] Step 3, the extraction of chitin:
[0070]...
Embodiment 2
[0077] A carrageenan-chitosan blended composite film comprises the following raw material components in parts by weight: 3 parts of carrageenan, 2 parts of chitosan, and 1 part of glycerin.
[0078] The preparation method of the carrageenan-chitosan blended composite film is the same as in Example 1.
Embodiment 3
[0080] A carrageenan-chitosan blended composite film comprises the following raw material components in parts by weight: 3 parts of carrageenan, 3 parts of chitosan, and 1.5 parts of glycerin.
[0081] The preparation method of the carrageenan-chitosan blended composite film is the same as in Example 1.
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Abstract
The invention relates to a carrageenan-chitosan blending composite membrane used for keeping fresh, a preparation method thereof and the application of the carrageenan-chitosan blending composite membrane in chilled fresh meats, and belongs to the research field of a food processing technology. The composite membrane consists of the following raw materials in parts by weight: 3-5 parts of carrageenan, 1-3 parts of chitosan and 0.5-1.5 parts of glycerol. The preparation method for the carrageenan-chitosan blending composite membrane comprises the following steps of: S1, preprocessing lobster shells; S2, processing de-ashing ingredients; S3, extracting chitin; S4: extracting the chitosan; and S5, manufacturing the carrageenan-chitosan blending composite membrane used for keeping fresh. The carrageenan-chitosan blending composite membrane used for keeping fresh is applied to the preservation of the chilled fresh meats, has a powerful fresh-keeping capability, has a certain bacteria inhibition function, and also has a function of maintaining the characters, including color, odor and the like, of an article which is kept fresh by the composite membrane, the problem that meat foods are high in decaying and deterioration speed can be solved to a great extent, in addition, the use ratio of municipal wastes, including lobster shells, can be improved, and the multiple utilization of lobster resources is realized.
Description
[0001] The invention relates to a preparation method of a carrageenan-chitosan blended composite film for fresh-keeping and its application in cold-fresh meat preservation, belonging to the field of food processing technology research. Background technique [0002] At present, food preservation film is widely used in the food field and is in the initial stage of development. For example, in 2019, Xi Zewen et al. reported the study of the edible film of lemon essential oil emulsion on fresh-keeping braised duck neck. In 2019, Zhang Han et al. reported that the comprehensive packaging method of polylysine composite film and vacuum packaging was used to study golden pomfret, and found that it could significantly improve the freshness preservation effect of chilled meat products. [0003] Chitosan is the only positively charged polymer substance in natural polysaccharides. It has good stability, hygroscopicity, biological functionality, and antibacterial properties. Therefore, it...
Claims
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