Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Edible food fresh-keeping coating and preparation method thereof

A technology of food preservation and film coating, which is applied in food preservation, food science, and preservation of meat/fish with a coating protective layer, etc. It can solve the problems of water preservation and freshness preservation and anti-corrosion effects need to be improved, so as to improve the immunity of the body and the preparation process Simple, good water retention and freshness effect

Inactive Publication Date: 2012-07-04
YANTAI INST OF COASTAL ZONE RES CHINESE ACAD OF SCI
View PDF2 Cites 21 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, whether it is a single film or a multi-component composite film, there are some shortcomings in its performance, and the water and freshness preservation and anti-corrosion effects need to be improved.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Edible food fresh-keeping coating and preparation method thereof
  • Edible food fresh-keeping coating and preparation method thereof
  • Edible food fresh-keeping coating and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] The food fresh-keeping coating film comprises 5.0% of inulin, 2.0% of glacial acetic acid solution, 0.5% of chitosan, and the rest is water.

[0017] Preparation: by weight percentage, weigh 5.0% inulin and 0.5% chitosan and dissolve in water, stir until completely dissolved, then add 2.0% glacial acetic acid, stir and dissolve to obtain a fresh-keeping coating solution. Soak the sharp peppers that need to be kept fresh in the prepared fresh-keeping coating solution for 10 seconds to ensure uniform coating. After coating, place them on a porcelain plate in the natural environment to measure the water loss rate of the sharp peppers and observe their freshness Effect, wherein the evaluation of the preservation effect is based on the full score of 10 for freshness. The results of water loss rate and fresh-keeping effect are as follows:

[0018] The water loss rate (%) of sharp pepper after table 1 coating

[0019]

[0020] Note: water loss rate (%)=(initial weight of ...

Embodiment 2

[0025] The food fresh-keeping coating film contains 8.0% of inulin, 3% of glacial acetic acid solution, 0.8% of chitosan, and the rest is water.

[0026] Preparation: by weight percentage, weigh 8.0% inulin and 0.8% chitosan and dissolve in water, stir until completely dissolved, then add 3.0% glacial acetic acid, stir and dissolve to obtain a fresh-keeping coating solution. Soak the tangerines that need to be kept fresh in the prepared fresh-keeping coating solution for 30 seconds to ensure uniform coating. After coating, place them on a porcelain plate in the natural environment to measure the water loss rate of tangerines and observe their freshness. Effect, wherein the evaluation of the preservation effect is based on the full score of 10 for freshness. The results of water loss rate and fresh-keeping effect are as follows:

[0027] Water loss rate (%) of tangerine after table 3 film coating

[0028]

[0029] Note: water loss rate (%)=(initial weight of tangerine-weig...

Embodiment 3

[0034] The food fresh-keeping coating film comprises 10.0% of inulin, 2.0% of glacial acetic acid solution, 1.0% of chitosan, and the rest is water.

[0035] Preparation: by weight percentage, weigh 10.0% inulin and 1.0% chitosan and dissolve in water, stir until completely dissolved, then add 2.0% glacial acetic acid, stir and dissolve to obtain a fresh-keeping coating solution. Soak the chilled meat that needs to be kept fresh in the prepared fresh-keeping coating solution for 60 seconds and then take it out. The shelf life of the coated chilled meat at 0-4°C can be extended by 15-20 days.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

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 [0001] The invention relates to a food fresh-keeping coating, in particular to an edible food fresh-keeping coating and a preparation method thereof. Background technique [0002] Edible film refers to a film formed of edible materials, which mainly ensures the quality of food and prolongs the shelf life of food by preventing the migration of gas, water vapor and solute. The real research on edible film began in the 1950s and 1960s. Since then, governments all over the world have invested a lot of manpower and material resources in the research and development of edible packaging films, and some progress has been made. The current edible film has changed from a film made of a single component in the past, and has developed into a multi-component composite film made of a variety of biological macromolecules and lipids with multiple functional properties. This composite film is mainly through The interaction of different molecules forms a stable emulsion, whic...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L3/3562A23B7/16A23B4/10
CPCY02A40/90
Inventor 秦松李莉莉衣悦涛王义鹏刘冰王寅初
Owner YANTAI INST OF COASTAL ZONE RES CHINESE ACAD OF SCI
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com