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Preparation method of polyanion anti-shrinkage fruit fresh-keeping coating liquid

A polyanionic, anti-shrinkage technology, applied in the preservation of food ingredients as anti-microbial, protection of fruits/vegetables with protective coating, sustainable manufacturing/processing, etc. Good barrier properties, low cost, anti-aging and spoilage effect

Active Publication Date: 2021-08-10
NORTHEAST FORESTRY UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] The present invention aims to solve the technical problem that the existing edible fruit fresh-keeping coating film is easy to shrink and crack, and provides a preparation method of polyanionic anti-shrinkage fruit fresh-keeping coating liquid

Method used

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  • Preparation method of polyanion anti-shrinkage fruit fresh-keeping coating liquid
  • Preparation method of polyanion anti-shrinkage fruit fresh-keeping coating liquid
  • Preparation method of polyanion anti-shrinkage fruit fresh-keeping coating liquid

Examples

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Embodiment 1

[0042] Embodiment 1: The preparation method of the polyanionic anti-shrinkage fruit fresh-keeping coating solution of the present embodiment is carried out according to the following steps:

[0043] 1. Weigh 7g sodium carboxymethyl starch (CMS) and 3g carrageenan, 0.3g carboxylated cellulose nano whiskers (C-CNC), 4g glycerin and 400mL distilled water;

[0044] 2. Add sodium carboxymethyl starch and carrageenan to 200 mL of distilled water, and stir evenly to obtain a mixture of sodium carboxymethyl starch and carrageenan;

[0045] 3. Add carboxylated cellulose nano-whiskers to the remaining 200mL of distilled water, and after processing with an ultrasonic cell pulverizer, obtain a carboxylated cellulose nano-whiskers dispersion;

[0046] Four, the mixed solution of sodium carboxymethyl starch and carrageenan is mixed with the carboxylated cellulose nano-whisker dispersion, mechanically stirred at a speed of 400rmp in a constant temperature water bath at 75°C for 90min, then a...

Embodiment 2

[0047]Embodiment 2: The difference between this embodiment and Example 1 is that the carboxylated cellulose nano-whiskers of 0.6g are weighed in the step 1, and others are the same as in Example 1, and the polyanion anti-shrinkage fruit fresh-keeping coating solution obtained is denoted as CCC 6 .

Embodiment 3

[0048] Embodiment 3: The present embodiment differs from Example 1 in that the carboxylated cellulose nano-whiskers of 0.9g are weighed in step one, and others are the same as in Example 1. CCC 9 .

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Abstract

The invention discloses a preparation method of a polyanion anti-shrinkage fruit fresh-keeping coating liquid, and relates to a preparation method of a fruit fresh-keeping coating. The technical problem that an existing edible fruit fresh-keeping coating film is prone to shrinkage and cracking is solved. The method comprises the following steps: dissolving sodium carboxymethyl starch and carrageenan in water, then adding a carboxylated cellulose nanowhisker dispersion liquid treated by an ultrasonic cell disruptor, adding glycerol as a plasticizer, heating in a water bath, and mechanically stirring uniformly to obtain the polyanion anti-shrinkage fruit fresh-keeping coating liquid. When in use, the polyanion anti-shrinkage fruit preservation coating liquid is coated on the surface of a fruit to be preserved, and is dried at room temperature to form a film. After the coating liquid disclosed by the invention forms a film, the tensile strength is 38.37 MPa to 25.97 MPa, and the elongation at break is 27.31 percent to 24.20 percent. The method can be used in fruit storage field.

Description

technical field [0001] The invention relates to a preparation method of a fresh-keeping coating film for fruits, and belongs to the technical field of food packaging materials. Background technique [0002] As a food with extremely rich nutrients that can be directly ingested, fruit is extremely perishable during storage after picking, which will greatly damage the economic benefits of fruit farmers and fruit merchants. Common fruit preservation technologies include microwave preservation technology, temperature-controlled and pressure-controlled storage technology, film-coated packaging technology, etc. Most of these methods have defects such as large energy consumption, complicated processing conditions, and high cost. Among them, coating film packaging technology is more popular in recent years. The common film coating material is paraffin. However, the large-scale use of paraffin wax will accelerate the depletion of oil resources, and it is difficult to clean, inedible, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/16
CPCA23B7/16A23V2002/00A23V2200/10A23V2200/22A23V2250/51088A23V2250/5036A23V2250/6406A23V2300/48Y02W90/10
Inventor 王立娟张慈剑
Owner NORTHEAST FORESTRY UNIVERSITY
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