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Moisture-proof and anti-oxidation edible coating film for dried fruit and its preparation method and application

An anti-oxidation and dried fruit technology, applied in application, food science, food preservation, etc., can solve the problem of not containing antibacterial, anti-oxidative components, and oxidation of nutrients in difficult-to-dry fruits, achieve high antioxidant and bacteriostatic activities, and prevent absorption. Moisture, good moisture absorption effect

Active Publication Date: 2022-03-11
HUAIYIN INSTITUTE OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are few studies on edible films used for moisture-proof and anti-oxidation of dried fruits. The patent of a modified starch for film-hanging of dried fruits and its preparation method and application (application number 201710514472.2) discloses a modified starch specially used for film-hanging of dried fruits and its application method , this product can effectively improve the product's high temperature resistance and moisture resistance, but it does not contain antibacterial and antioxidant ingredients, so it is difficult to effectively prevent the oxidation of dried fruit nutrients

Method used

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  • Moisture-proof and anti-oxidation edible coating film for dried fruit and its preparation method and application
  • Moisture-proof and anti-oxidation edible coating film for dried fruit and its preparation method and application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] (1) Take the dried hawthorn fruit and grind it, pass through a 50-mesh sieve to obtain hawthorn powder. Take hawthorn powder, add distilled water according to the ratio of material to liquid 1:30 (g / mL), adjust the pH value to 2 with 1mol / L hydrochloric acid, reflux extraction at 90°C for 2 hours, filter, collect the filtrate, and take the filter residue to repeat the extraction once. The two extraction filtrates were combined, concentrated in vacuo until the pectin content was 20 mg / mL, and the hawthorn extract solution was obtained.

[0035] (2) Take dried rosebuds and crush them through a 40-mesh sieve, use 75% (mL / mL) ethanol aqueous solution as a solvent, and extract at 90°C for 2 hours at a material-to-liquid ratio of 1:15 (g / mL), filter, and repeat the extraction for 2 hours. The second time, the filtrates were combined, concentrated under reduced pressure, and dried in a vacuum oven at 50°C to obtain rose flower extract.

[0036](3) Take the peeled chestnut ker...

Embodiment 2

[0040] (1) Take the dried hawthorn fruit and crush them, pass through a 55-mesh sieve to obtain hawthorn powder. Take hawthorn powder, add distilled water according to the ratio of material to liquid 1:30 (g / mL), adjust the pH value to 2 with 1mol / L hydrochloric acid, reflux extraction at 90°C for 2 hours, filter, collect the filtrate, and take the filter residue to repeat the extraction once. The two extraction filtrates were combined, concentrated in vacuo until the pectin content was 15 mg / mL, and the hawthorn extract solution was obtained.

[0041] (2) Take dried rosebuds and crush them through a 45-mesh sieve, use 80% (mL / mL) ethanol aqueous solution as a solvent, and extract at 80°C for 2 hours at a material-to-liquid ratio of 1:15 (g / mL), filter, and repeat the extraction for 2 hours. The second time, the filtrates were combined, concentrated under reduced pressure, and dried in a vacuum oven at 50°C to obtain rose flower extract.

[0042] (3) Take the peeled chestnut ...

Embodiment 3

[0046] (1) Take the dried hawthorn fruit and crush them, pass through a 60-mesh sieve to obtain hawthorn powder. Take hawthorn powder, add distilled water according to the ratio of solid to liquid 1:30 (g / mL), adjust the pH value to 2 with 1mol / L hydrochloric acid, extract at 90°C for 2 hours, filter, collect the filtrate, and take the filter residue to repeat the extraction once. The two extraction filtrates were combined, concentrated in vacuo until the pectin content was 18 mg / mL, and the hawthorn extract solution was obtained.

[0047] (2) Take dried rosebuds and crush them through a 40-mesh sieve, use 75% (mL / mL) ethanol aqueous solution as a solvent, and extract at 85°C for 2 hours at a material-to-liquid ratio of 1:15 (g / mL), filter, and repeat the extraction for 2 hours. The second time, the filtrates were combined, concentrated under reduced pressure, and dried in a vacuum oven at 50°C to obtain rose flower extract.

[0048] (3) Take the peeled chestnut kernels and c...

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Abstract

The invention discloses a moisture-proof and anti-oxidation edible coating film for dried fruit and its preparation method and application. The moisture-proof and anti-oxidation edible coating film for dried fruit is mainly prepared by adding rose extract and chestnut crude anti-oxidation peptide to the hawthorn extract solution. The final concentration of rose extract added to the hawthorn extract solution is 1.0-1.5% g / mL, the final concentration of chestnut crude antioxidant peptide is 1.0-1.5% g / mL, and the hawthorn extract solution has a pectin content of 15-1.5% g / mL. 20mg / mL of hawthorn extract solution. The invention is a moisture-proof and oxidation-proof natural edible fresh-keeping film for dried fruits. The ingredients used in the fresh-keeping film are all extracted from natural edible materials, which can effectively prevent moisture and oxidation of dried fruits. The preparation method of the invention is simple and convenient, and the process conditions Easy to control, low cost, easy to realize large-scale industrial production, and easy to operate.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a moisture-proof and oxidation-proof edible coating film for dried fruit, a preparation method and application thereof. Background technique [0002] Dried fruit, that is, the fruit in a dry state after the fruit peel is ripe. Most of them are rich in protein, vitamins, lipids, etc., and are loved by people. There are many common dried fruits in our life, such as chestnuts, chestnuts, pili nuts, hazelnuts, cashew nuts, walnuts, melon seeds, pine nuts, almonds, ginkgo, pistachios, pecans, desert fruits, torreya seeds, white melon seeds, pumpkin seeds, Peanuts, almonds, macadamia nuts, etc. However, the moisture content in the dried fruit is low, and the oil content is high. During transportation and storage, it is easy to be damp and the oil is oxidized, which affects the taste of the dried fruit, reduces the quality of the dried fruit, and loses the commodity value. Every year, ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B9/14A23B9/26
CPCA23B9/14A23B9/26
Inventor 尹秀莲陈梅琳游庆红罗楚平张金峰赵增东李彦良邓永智周孟婷
Owner HUAIYIN INSTITUTE OF TECHNOLOGY
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