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Preparation method of edible film coating liquid for vegetables

A coating liquid and food-based technology, which can be used in the preservation of food ingredients as coating agents, food ingredients as antimicrobial preservation, and protection of fruits/vegetables with a protective layer, which can solve problems such as residues

Pending Publication Date: 2021-04-09
钱瑾
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention: Aiming at the problem that some preservatives will be added to the traditional coating liquid, there will be a certain residual problem, and a preparation method of an edible coating liquid for vegetables is provided

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] In parts by weight, weigh 20 parts of mint leaves and 40 parts of deionized water respectively, add mint leaves into deionized water, soak and wash at room temperature for 5 minutes to obtain cleaned mint leaves, and place the cleaned mint leaves at room temperature and dry for 10 hours , then placed under the grinder and ground for 20min, passed through a 60-mesh sieve to obtain mint leaf powder, and placed the mint leaf powder in a constant temperature blast drying oven, in an air atmosphere under the conditions of an airflow rate of 20mL / min and a temperature of 100°C Dry for 30min, and then freeze for 20h in a -4°C refrigerator to obtain the treated mint leaf powder, and then weigh 40 parts of the treated mint leaf powder and 120 parts of deionized water in parts by weight, respectively. The leaf powder was added to deionized water, and stirred at 150 r / min for 10 minutes at room temperature to obtain a peppermint powder suspension. To the peppermint powder suspensio...

Embodiment 2

[0038] In parts by weight, weigh 30 parts of mint leaves and 60 parts of deionized water, respectively, add mint leaves into deionized water, soak and wash at room temperature for 10 minutes to obtain cleaned mint leaves, and place the cleaned mint leaves at room temperature and dry for 12 hours , and then placed under the grinder and ground for 30min, passed through an 80-mesh sieve to obtain mint leaf powder, and placed the mint leaf powder in a constant temperature blast drying oven, in an air atmosphere under the conditions of an airflow rate of 30mL / min and a temperature of 110°C Dry for 40min, and then freeze for 24h in a refrigerator at 0°C to obtain the treated mint leaf powder, and then weigh 50 parts of the treated mint leaf powder and 150 parts of deionized water in parts by weight, respectively. The powder was added to deionized water, and stirred at 200r / min for 15min at room temperature to obtain a peppermint powder suspension. To the peppermint powder suspension,...

Embodiment 3

[0040] In parts by weight, weigh 25 parts of mint leaves and 50 parts of deionized water, respectively, add mint leaves to deionized water, soak and wash at room temperature for 7 minutes to obtain cleaned mint leaves, and place the cleaned mint leaves at room temperature and dry for 11 hours , then placed under the grinder and ground for 25min, passed through a 70-mesh sieve to obtain mint leaf powder, placed mint leaf powder in a constant temperature blast drying oven, in an air atmosphere under the conditions of an airflow rate of 25mL / min and a temperature of 105°C Dry for 35min, and then freeze for 22h in a -2°C refrigerator to obtain treated mint leaf powder, and then weigh 45 parts of treated mint leaf powder and 135 parts of deionized water in parts by weight, respectively. The leaf powder was added to deionized water, and stirred at 170 r / min for 13 minutes at room temperature to obtain a peppermint powder suspension. To the peppermint powder suspension, a 1% mass conc...

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PUM

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Abstract

The invention relates to a preparation method of edible film coating liquid for vegetables, and belongs to the technical field of food processing. The edible film coating liquid for the vegetables is prepared by using mint essential oil extracting liquid as raw materials; the mint essential oil can inhibit the oxidization reaction generated by free radicals in fruits and vegetables; the anti-oxidization performance of the fruits and vegetables is improved; and the fruit and vegetable cell senescence is delayed; good antibacterial effects are achieved. The edible film coating liquid for the vegetables is prepared by adding perilla frutescens extracting liquid; perilla frutescens leaves contain various antioxidants; certain inhibition effects are achieved on most bacteria; the inhibition effects are obvious. The edible film coating liquid for the vegetables is prepared by adding casein, chitosan, sodium alginate and radix puerariae starch; protein in the casein can take a complexing reaction with phenolic substances in the mint essential oil and perilla frutescens extracts; the casein can form a cross-linked three-dimensional network-shaped structure with molecules in the chitosan and starch; and the mechanical intensity and the water-resistant performance of the coating film can be effectively improved.

Description

technical field [0001] The invention relates to a preparation method of an edible coating liquid for vegetables, belonging to the technical field of food processing. Background technique [0002] Many fruits and vegetables will deteriorate in a short period of time exposed to the air at room temperature, which is the result of the proliferation of microorganisms and the effect of post-ripening of vegetables. The commonly used methods to prolong the storage period of vegetables are low temperature and modified atmosphere storage. By controlling the ambient temperature of the storage room, the metabolic activity of vegetables can be reduced, so as to achieve the purpose of reducing or maintaining the characteristics of food raw materials within a certain period of time. Modified atmosphere preservation technology can be defined as a gas environment suitable for the storage of fruits and vegetables by adjusting the normal gas composition, thereby reducing the decay rate of frui...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/16
CPCA23B7/16A23V2002/00A23V2200/22A23V2200/02A23V2200/10A23V2250/21A23V2250/5118A23V2250/51082A23V2250/54246A23V2250/5026A23V2250/511
Inventor 钱瑾
Owner 钱瑾
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