Fresh bamboo shoot fresh-keeping film coating agent and preparation method thereof

A technology of coating agent and fresh bamboo shoots, which is applied in the direction of food ingredients as coating agents, food ingredients as antimicrobial preservation, and protection of fruits/vegetables with a coating protective layer, which can solve the problem of losing commodity value and edible value, bamboo shoots Difficult storage and transportation, easy to lose water and aging, etc., to achieve the effect of less increase in hardness and lignin, delay resistance to pathogenic microorganisms, and protection of color and smell

Active Publication Date: 2020-10-09
CHONGQING ACADEMY OF FORESTRY SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

After bamboo shoots are harvested, due to their high water content and strong respiration, a large amount of nutrients in the body are consumed by their own metabolism, and they are prone to dehydration and aging, especially the changes in the physiological environment after harvesting will accelerate their lignification process. Substances (tannin, tyrosine, etc.) will be oxidized into quinones, which will cause the bamboo shoots to brown, and lose their commodity value and edible value in 2 to 3 days at room temperature, making it difficult to store and transport bamboo shoots

Method used

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  • Fresh bamboo shoot fresh-keeping film coating agent and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Preparation of tea polyphenols loaded on nano-montmorillonite:

[0027] Take 10g of edible nano-montmorillonite, add 300g of 20wt% ethanol solution, stir for 24h, then add 0.3g of nano-montmorillonite and 3g of tea polyphenols, and disperse at normal temperature for 30min under 100KW ultrasonic to obtain a suspension. The solvent is distilled off the suspension under reduced pressure, and the nano-montmorillonite loaded with tea polyphenols is obtained after drying.

[0028] Preparation of porous starch:

[0029] Get 100g of wheat starch, add 768g of disodium hydrogen phosphate and citric acid to form the buffer solution, wherein, buffer solution is prepared by the mass ratio of 1:1.27 by the disodium hydrogen phosphate of 0.2mol / L and the citric acid of 0.1mol / L Form, the pH value of buffer solution is 4.8, obtain starch emulsion after mixing evenly;

[0030] Preheat the obtained starch emulsion in a constant temperature water bath at 50°C for 15 minutes, then take 1...

Embodiment 2

[0035] On the basis of the raw materials prepared in Example 1, the fresh-keeping coating agent weighs the following raw materials: 10g of chitosan, 5g of tartaric acid, 5g of soybean protein isolate, 3g of stearic acid, 5g of porous starch, 3g of polylysine, nano Montmorillonite 0.5g, peppermint essential oil microcapsule 1g. Wherein chitosan adopts edible chitosan.

[0036] Its preparation method is as follows:

[0037] Add porous starch to 150 mL of deionized water, stir magnetically in a constant temperature water bath at 95°C for 20 minutes, cool to 60°C, add stearic acid, and continue stirring for 1 hour to obtain a starch gelatinization mixture, which is cooled to room temperature for later use;

[0038] Add soybean protein isolate to 150 mL of deionized water, then add polylysine, and magnetically stir in a constant temperature water bath at 20°C for 20 minutes to obtain a protein mixture;

[0039] Add tartaric acid to 300mL of deionized water, stir evenly, then add ...

Embodiment 3

[0042] On the basis of the raw materials prepared in Example 1, the fresh-keeping coating agent weighs the following raw materials: 15g of chitosan, 6g of tartaric acid, 8g of soybean protein isolate, 4g of stearic acid, 8g of porous starch, 4g of polylysine, nano Montmorillonite 1g, peppermint essential oil microcapsules 3g.

[0043] Its preparation method is as follows:

[0044] Add porous starch to 280 mL of deionized water, stir magnetically for 30 minutes in a constant temperature water bath at 95°C, cool to 60°C, add stearic acid, and continue stirring for 1 hour to obtain a starch gelatinization mixture, cool to room temperature for later use;

[0045]Add soybean protein isolate to 280 mL of deionized water, then add polylysine, and magnetically stir in a constant temperature water bath at 20°C for 25 minutes to obtain a protein mixture;

[0046] Add tartaric acid to 420mL of deionized water, stir evenly, then add chitosan while stirring at 70°C, and continue stirring ...

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Abstract

The invention discloses a fresh bamboo shoot fresh-keeping film coating agent and a preparation method thereof. The invention relates to the technical field of fruit and vegetable preservation, the film coating agent comprises the following raw materials in parts by weight: 10-20 parts of chitosan, 5-8 parts of tartaric acid, 5-10 parts of soy isolate protein, 3-5 parts of stearic acid, 5-12 partsof porous starch, 3-5 parts of polylysine, 0.5-1.5 parts of nano montmorillonite and 1-5 parts of mint essential oil microcapsules; tea polyphenol is loaded on the nano montmorillonite, and beta-cyclodextrin serves as a capsule wall material of the mint essential oil microcapsules. The fresh bamboo shoot fresh-keeping film coating agent is low in cost, simple and easy to use, good in film-formingproperty, non-toxic and edible; the formed film layer can continuously and effectively inhibit moisture evaporation of the fresh bamboo shoots, delay respiratory metabolism and resist pathogenic microorganisms, the hardness and lignin of the fresh bamboo shoots are increased a little, the water loss rate is low, the color and smell of the fresh bamboo shoots can be effectively protected, and thefresh-keeping time of the fresh bamboo shoots is prolonged.

Description

technical field [0001] The invention relates to the technical field of fresh-keeping of fruits and vegetables, in particular to a fresh-keeping coating agent for fresh bamboo shoots and a preparation method thereof. Background technique [0002] Bamboo shoots are the tender stems of bamboo plants that first grow from the soil. They are delicious, crisp and tender, unique in flavor and rich in nutrition. The history of eating bamboo shoots in China is recorded in the literature of the Yin and Shang Dynasties. It is a traditional food in my country. It is a favorite vegetable. Bamboo shoots contain 18 kinds of amino acids, some of which are necessary for the human body. The total amount of amino acids contained in 100g of bamboo shoots is about 2g. Bamboo shoots also contain various trace elements necessary for the human body, such as Se and Ge. In view of the fact that bamboo shoots are high in protein, low in fat, and contain trace elements such as se, plus their rich dietar...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/16
CPCA23B7/16A23V2002/00A23V2200/22A23V2200/10A23V2250/511A23V2250/056A23V2250/5488A23V2250/214A23V2250/5118A23V2250/1886A23V2250/21Y02W90/10
Inventor 童龙李彬耿养会陈丽洁张磊李红艳
Owner CHONGQING ACADEMY OF FORESTRY SCI
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