CN102524910A - Edible food fresh-keeping coating and preparation method thereof - Google Patents
Edible food fresh-keeping coating and preparation method thereof Download PDFInfo
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- CN102524910A CN102524910A CN2012100055522A CN201210005552A CN102524910A CN 102524910 A CN102524910 A CN 102524910A CN 2012100055522 A CN2012100055522 A CN 2012100055522A CN 201210005552 A CN201210005552 A CN 201210005552A CN 102524910 A CN102524910 A CN 102524910A
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The invention relates to a food fresh-keeping coating, in particular to an edible food fresh-keeping coating and a preparation method thereof. The coating comprises the following raw materials in percentage by weight: 5.0 to 15.0 percent of inulin, 1.0 to 5.0 percent of glacial acetic acid solution, 0.5 to 1.0 percent of chitosan, and the balance of water. Because the inulin is used as a main material of the fresh-keeping coating, the material has good water holding property and fresh-keeping performance. The preparation method is simple and feasible; and the fresh-keeping coating can form a film on the surfaces of fruits and vegetables, so that evaporation of moisture on the surface of food such as fruits and the vegetables can be effectively blocked, and the nutritional value of the food is better kept. All the coating materials are edible and easy to clean, so the fresh-keeping coating is safe and pollution-free.
Description
Technical field
The present invention relates to food fresh keeping and film, be specifically related to a kind of edible food fresh-keeping film-coating and preparation method thereof.
Background technology
Edible film is meant the film that is formed by the edibility material, mainly guarantees the quality of food through the migration that prevents gas, steam and solute etc., prolongs the shelf life of food.Real research to edible film starts from 20th century 50, the sixties, and after this countries in the world government has all dropped into great amount of manpower and material resources research and development edible packing membrane, and has obtained certain progress.Present edible film has changed the past by single component system film; Has multi-component camposite membrane multiple functional character, that process by multiple large biological molecule and lipid and develop into; This composite membrane mainly is to form a kind of stable emulsion through the different molecular interphase interaction, makes solvent evaporates form film through drying then.The edible film of this kind structure has tangible barrier property and certain selection permeability, thereby in food industry, has broad application prospects.Along with people's is to the improve of food quality and preservation term requirement, and the enhancing of people's environmental consciousness, and the edible film of processing with natural biologic material is just becoming the research focus in the packaging for foodstuff field.No matter be single film or multi-component compelx coating at present, its performance part that all comes with some shortcomings, water-holding fresh-keeping and antiseptic effect all have much room for improvement.
Summary of the invention
The object of the invention is to provide a kind of edible food fresh-keeping film-coating and preparation method thereof.
For realizing above-mentioned purpose, the technical scheme that the present invention adopts is:
A kind of edible food fresh-keeping film-coating is characterized in that: the raw material of filming, by weight percentage, and inulin 5.0%-15.0%, glacial acetic acid solution 1.0%-5.0%, shitosan 0.5%-1.0%, all the other are water.
Said raw material of filming, comprehensively film cost and fresh-keeping effect, its optimal proportion, by weight percentage, and inulin 5.0%, glacial acetic acid solution 2.0%, shitosan 0.5%, all the other are water.
The preparation method of edible food fresh-keeping film-coating: by weight percentage, take by weighing the 5.0%-15.0% inulin and the 0.5%-1.0% shitosan is soluble in water, be stirred to dissolving fully, add the 1.0%-5.0% glacial acetic acid solution again, stirring and dissolving gets final product.Food to be filmed is soaked in 10-60 second in the above-mentioned fresh-keeping film-coating, evenly back naked the putting in natural environment of waiting to film.
The advantage that the present invention had is:
1. to film with inulin be the main component that is coated with film preparation in the present invention, and because of inulin has stronger water-retaining property, the 1.0g inulin can combine the water about 1.5g, has water-holding fresh-keeping effect preferably so film.And inulin is difficult for by the common micro-organisms utilization, so have certain anti-corrosion function.
2. to film with the shitosan be auxiliary element in the present invention, and the effect of shitosan and inulin is consolidated each other, complemented one another, and food is played the protective effect of a double-deck barrier.
3. the used class coating material of the present invention is natural sex, edibility, and raw material is sufficient.The main component inulin of filming has the health-care efficacy that can improve immunity of organisms etc. as a kind of dietary fiber.
4. the present invention's scope of application of filming is extensive, can be used for fruit such as strawberry, pears, oranges and tangerines, vegetables such as sharp green pepper, eggplant, meat product such as edible mushroom such as mushroom, Asparagus and cold fresh meat, sausage.
5. the preparation technology that films of the present invention is simple, and economic and reliable, preparation process do not have emission of harmful substances such as the sewage that causes environmental pollution, waste gas, and be safe; Fresh-keeping film-coating of the present invention can form film on the fruit and vegetable surface, can effectively block the evaporation of foodstuff surface moisture such as fruits and vegetables, has better kept nutritive value of food.
The specific embodiment
Food fresh keeping of the present invention is filmed, and the characteristics composition with natural sex, edibility and water-retaining property is that the proportioning raw materials (mass concentration) of filming is: inulin 5.0%-15.0%, glacial acetic acid 1.0%-5.0%, shitosan 0.5%-1.0%, all the other are water.
Embodiment 1
Food fresh keeping is filmed, by weight percentage, inulin 5.0%, glacial acetic acid solution 2.0%, shitosan 0.5%, all the other are water.
Preparation: by weight percentage, the shitosan that takes by weighing 5.0% inulin and 0.5% is soluble in water, is stirred to dissolving fully, adds 2.0% glacial acetic acid then, and stirring and dissolving gets fresh-keeping film-coating solution.The sharp green pepper that needs are fresh-keeping was soaked 10 seconds in the fresh-keeping film-coating solution for preparing; Film evenly with assurance, back naked the placing on the porcelain dish in natural environment of filming measured the percentage of water loss of sharp green pepper; Observe its fresh-keeping effect, wherein the evaluation of fresh-keeping effect was in freshness full marks 10 minutes.The result of percentage of water loss and fresh-keeping effect is following:
The film percentage of water loss (%) of metacone green pepper of table 1
Annotate: initial weight * 100 of percentage of water loss (%)=(initial weight of sharp green pepper-n days weight of sharp green pepper)/sharp green pepper.
Table 2 is filmed the back to the fresh-keeping effect of sharp green pepper
Annotate: the sharp green pepper of 8.0 representatives is fresh and epidermis is hard; 7.0 represent sharp green pepper comparatively fresh epidermis harder; 6.0 represent the local deliquescing of sharp green pepper that wilting is arranged; 5.0 represent sharp green pepper wilting area to strengthen; 4.0 represent sharp green pepper to wilt serious and epidermis has fold; 3.0 represent sharp green pepper to wilt serious and the part putresces.
Embodiment 2
Food fresh keeping is filmed, by weight percentage, inulin 8.0%, glacial acetic acid solution 3%, shitosan 0.8%, all the other are water.
Preparation: by weight percentage, the shitosan that takes by weighing 8.0% inulin and 0.8% is soluble in water, is stirred to dissolving fully, adds 3.0% glacial acetic acid then, and stirring and dissolving gets fresh-keeping film-coating solution.The tangerine orange that needs are fresh-keeping soaked 30 seconds in the fresh-keeping film-coating solution for preparing; To guarantee filming evenly back naked the placing on the porcelain dish in natural environment of filming, the percentage of water loss of mensuration tangerine orange; Observe its fresh-keeping effect, wherein the evaluation of fresh-keeping effect was in freshness full marks 10 minutes.The result of percentage of water loss and fresh-keeping effect is following:
The percentage of water loss (%) of tangerine orange after table 3 is filmed
Annotate: initial weight * 100 of percentage of water loss (%)=(n days the weight of initial weight-tangerine orange of tangerine orange)/tangerine orange.
Table 4 is filmed the back to the fresh-keeping effect of tangerine orange
Annotate: 9.0 represent the fresh epidermis of tangerine orange glossy, and epidermis is connected consolidation with fruit; 8.0 represent tangerine orange comparatively fresh epidermis dullish; 7.0 represent the obfuscation of tangerine orange epidermis, hardening slightly; 6.0 represent the hardening of tangerine orange epidermis; 4.0 represent the hardening of tangerine orange epidermis and shrinkage arranged.
Embodiment 3:
Food fresh keeping is filmed, by weight percentage, inulin 10.0%, glacial acetic acid solution 2.0%, shitosan 1.0%, all the other are water.
Preparation: by weight percentage, the shitosan that takes by weighing 10.0% inulin and 1.0% is soluble in water, is stirred to dissolving fully, adds 2.0% glacial acetic acid then, and stirring and dissolving gets fresh-keeping film-coating solution.The cold fresh meat that needs are fresh-keeping soaks in the fresh-keeping film-coating solution for preparing after 60 seconds and takes out, and the cold fresh meat after filming can prolong 15-20 days 0-4 ℃ shelf-life.
Claims (4)
1. edible food fresh-keeping film-coating is characterized in that: the raw material of filming, by weight percentage, and inulin 5.0%-15.0%, glacial acetic acid solution 1.0%-5.0%, shitosan 0.5%-1.0%, all the other are water.
2. by the described edible food fresh-keeping film-coating of claim 1, it is characterized in that: said raw material of filming, by weight percentage, and inulin 5.0%, glacial acetic acid solution 2.0%, shitosan 0.5%, all the other are water.
3. the preparation method of the described edible food fresh-keeping film-coating of claim 1; It is characterized in that: by weight percentage; Take by weighing the 5.0%-15.0% inulin and the 0.5%-1.0% shitosan is soluble in water; Be stirred to dissolving fully, add the 1.0%-5.0% glacial acetic acid solution again, stirring and dissolving gets final product.
4. the preparation method of the described edible food fresh-keeping film-coating of claim 3 is characterized in that: food to be filmed is soaked in 10-60 second in the above-mentioned fresh-keeping film-coating, treats fresh-keeping film-coating evenly back naked the putting in natural environment of filming.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2012100055522A CN102524910A (en) | 2012-01-10 | 2012-01-10 | Edible food fresh-keeping coating and preparation method thereof |
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| CN2012100055522A CN102524910A (en) | 2012-01-10 | 2012-01-10 | Edible food fresh-keeping coating and preparation method thereof |
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Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102919969A (en) * | 2012-08-16 | 2013-02-13 | 吉林农业大学 | Coated-type edible ginseng fresh-keeping film with starch as main raw material |
| CN103999930A (en) * | 2014-06-04 | 2014-08-27 | 山西农业大学 | Bio-composite anti-mold preservative for citrus, and preparation method and using method thereof |
| CN105265571A (en) * | 2015-10-26 | 2016-01-27 | 青岛佰众化工技术有限公司 | Bamboo fungus preservative and preparation method thereof |
| CN105265570A (en) * | 2015-10-26 | 2016-01-27 | 青岛佰众化工技术有限公司 | Tricholoma matsutake preservative and preparation method thereof |
| CN105285080A (en) * | 2015-10-20 | 2016-02-03 | 青岛佰众化工技术有限公司 | Fresh keeping agent for needle mushrooms and preparation method of fresh keeping agent |
| CN105307508A (en) * | 2013-05-30 | 2016-02-03 | 上野制药株式会社 | Food-keeping-quality improver, and method for improving food keeping quality |
| CN105285073A (en) * | 2015-10-21 | 2016-02-03 | 青岛佰众化工技术有限公司 | Pleurotus ostreatus preservative and preparation method thereof |
| CN105309605A (en) * | 2015-10-26 | 2016-02-10 | 青岛佰众化工技术有限公司 | Agaricus bisporus preservative and preparation method thereof |
| CN105394167A (en) * | 2015-10-26 | 2016-03-16 | 青岛佰众化工技术有限公司 | Pleurotus eryngii fresh keeping agent and preparation method thereof |
| CN106262766A (en) * | 2016-07-29 | 2017-01-04 | 中国农业科学院农产品加工研究所 | Natural bacteriostatic food additive being applicable to fruit juice production and preparation method thereof |
| CN107712039A (en) * | 2017-09-19 | 2018-02-23 | 合肥众驰天下网络科技有限公司 | Fruit preserving coating agent and preparation method thereof |
| CN110358153A (en) * | 2019-07-18 | 2019-10-22 | 江南大学 | A kind of preparation method and application of chitosan duplicature |
| CN110692700A (en) * | 2019-11-06 | 2020-01-17 | 江南大学 | Preparation method of nano water-retaining agent and application of nano water-retaining agent in crustacean shrimp quick-frozen products |
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Cited By (19)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102919969B (en) * | 2012-08-16 | 2014-12-03 | 吉林农业大学 | Coated-type edible ginseng fresh-keeping film with starch as main raw material |
| CN102919969A (en) * | 2012-08-16 | 2013-02-13 | 吉林农业大学 | Coated-type edible ginseng fresh-keeping film with starch as main raw material |
| CN105307508A (en) * | 2013-05-30 | 2016-02-03 | 上野制药株式会社 | Food-keeping-quality improver, and method for improving food keeping quality |
| JPWO2014192693A1 (en) * | 2013-05-30 | 2017-02-23 | 上野製薬株式会社 | Food shelf life improving agent and food shelf life improving method |
| CN103999930A (en) * | 2014-06-04 | 2014-08-27 | 山西农业大学 | Bio-composite anti-mold preservative for citrus, and preparation method and using method thereof |
| CN103999930B (en) * | 2014-06-04 | 2016-01-20 | 山西农业大学 | The biological composite mildewproof antistaling agent of a kind of oranges and tangerines and preparation and application |
| CN105285080A (en) * | 2015-10-20 | 2016-02-03 | 青岛佰众化工技术有限公司 | Fresh keeping agent for needle mushrooms and preparation method of fresh keeping agent |
| CN105285073A (en) * | 2015-10-21 | 2016-02-03 | 青岛佰众化工技术有限公司 | Pleurotus ostreatus preservative and preparation method thereof |
| CN105265570A (en) * | 2015-10-26 | 2016-01-27 | 青岛佰众化工技术有限公司 | Tricholoma matsutake preservative and preparation method thereof |
| CN105309605A (en) * | 2015-10-26 | 2016-02-10 | 青岛佰众化工技术有限公司 | Agaricus bisporus preservative and preparation method thereof |
| CN105394167A (en) * | 2015-10-26 | 2016-03-16 | 青岛佰众化工技术有限公司 | Pleurotus eryngii fresh keeping agent and preparation method thereof |
| CN105265571A (en) * | 2015-10-26 | 2016-01-27 | 青岛佰众化工技术有限公司 | Bamboo fungus preservative and preparation method thereof |
| CN106262766A (en) * | 2016-07-29 | 2017-01-04 | 中国农业科学院农产品加工研究所 | Natural bacteriostatic food additive being applicable to fruit juice production and preparation method thereof |
| CN106262766B (en) * | 2016-07-29 | 2019-07-12 | 中国农业科学院农产品加工研究所 | Natural bacteriostatic food additives and preparation method thereof suitable for fruit juice production |
| CN107712039A (en) * | 2017-09-19 | 2018-02-23 | 合肥众驰天下网络科技有限公司 | Fruit preserving coating agent and preparation method thereof |
| CN110358153A (en) * | 2019-07-18 | 2019-10-22 | 江南大学 | A kind of preparation method and application of chitosan duplicature |
| CN110692700A (en) * | 2019-11-06 | 2020-01-17 | 江南大学 | Preparation method of nano water-retaining agent and application of nano water-retaining agent in crustacean shrimp quick-frozen products |
| US20220151250A1 (en) * | 2019-11-06 | 2022-05-19 | Jiangnan University | Preparation method for water-retaining nanoagent and applications thereof in quick-frozen crustacean shrimp product |
| US11612169B2 (en) * | 2019-11-06 | 2023-03-28 | Jiangnan University | Preparation method for water-retaining nanoagent and process of treatment crustacean product by water-retaining nanoagent prepared by thereof |
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Application publication date: 20120704 |