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Preparation method of edible and nutrient composite fruit-vegetable coating preservative

A film-coating preservative, fruit and vegetable technology, which is applied in the directions of fruit and vegetable preservation, food preservation, and protection of fruits/vegetables with a coating protective layer, which can solve the problem of whey protein variability, poor film stability, and easy coagulation and agglomeration. and other problems, to achieve the effect of delaying corruption, enhancing resilience and low cost

Active Publication Date: 2015-02-04
BOHAI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Whey protein has the characteristics of good gas barrier property but poor water barrier property, and whey protein is easy to denature. When it is coated alone, the stability of the film is not good, and it is easy to coagulate and agglomerate

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] (1) Prepare pectin solution

[0025] Take 20g of orange peel low-ester pectin, add it to 480mL deionized water at 40°C under the stirring condition of 40r / min, stir for 60min until the pectin is completely dissolved, and obtain a pectin solution;

[0026] (2) Preparation of whey protein solution

[0027] Add 20g of whey protein into 980mL of deionized water at 60°C and dissolve under stirring to obtain a whey protein solution;

[0028] (3) Preparation of coating solution

[0029] Mix the pectin solution prepared in step (1) with the whey protein solution prepared in step (2), and emulsify with magnetic stirring at 40°C. The rotating speed of magnetic stirring is 60 r / min, and the stirring time is 20 minutes. , to prepare a pectin-whey protein mixed solution; add 6g of glycerin, 6g of tripotassium citrate and 6g of calcium propionate, stir magnetically at a speed of 50 r / min and a temperature of 50°C for 5min; under a vacuum condition of 0.1MPa Under degassing for 2 h...

Embodiment 2

[0033] (1) Prepare pectin solution

[0034] Take 30g of high-ester pectin from banana peel, add it to 970mL deionized water at 50°C under the stirring condition of 50 r / min, stir for 30min until the pectin is completely dissolved, and obtain a pectin solution;

[0035] (2) Preparation of whey protein solution

[0036] Add 10g of whey protein into 990mL of deionized water at 50°C and dissolve under stirring to obtain a whey protein solution;

[0037] (3) Preparation of coating solution

[0038] Mix the pectin solution prepared in step (1) with the whey protein solution prepared in step (2), and emulsify with magnetic stirring at 70°C. The rotating speed of magnetic stirring is 50 r / min, and the stirring time is 40 minutes. , to prepare a pectin-whey protein mixed solution; add 12g of glycerin, 4g of tripotassium citrate and 4g of calcium propionate, stir magnetically at a speed of 60 r / min and a temperature of 40°C for 10min; Under degassing for 1.5h, the composite coating p...

Embodiment 3

[0042] (1) Prepare pectin solution

[0043] Take 30g of soybean hull high-ester pectin, add it into 970mL deionized water at 60°C under the stirring condition of 60 r / min, stir for 40min until the pectin is completely dissolved, and obtain a pectin solution;

[0044] (2) Preparation of whey protein solution

[0045] Add 20g of whey protein into 980mL of deionized water at 40°C and dissolve under stirring to obtain a whey protein solution;

[0046] (3) Preparation of coating solution

[0047]Mix the pectin solution prepared in step (1) with the whey protein solution prepared in step (2) and perform magnetic stirring emulsification at 60°C. The magnetic stirring speed is 40 r / min, and the stirring time is After 30 minutes of emulsification, a pectin-whey protein mixed solution was prepared; 16g of sorbitol, 2g of tripotassium citrate and 12g of calcium propionate were added, and magnetically stirred at a speed of 40r / min and a temperature of 70°C for 3min; at 0.08 Degassing u...

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Abstract

The invention relates to a preparation method of an edible and nutrient composite fruit-vegetable coating preservative. The method comprises the following steps: adding pectin into deionized water so as to prepare a pectin solution; adding whey protein into the deionized water so as to prepare a whey protein solution; mixing the pectin solution with the whey protein solution; stirring and emulsifying; adding a plasticizer, tripotassium citrate anhydrous and calcium propionate; stirring; and performing vacuum degassing so as to prepare the composite coating preservative. The method is simple, strong in operability and low in cost; and the coating preservative is rich in nutrition. A preservative film prepared from the coating preservative is good in stability, high in strength and good in water resistance and has a good effect for inhibiting spoilage microorganisms so as to prolong the shelf life of fruits and vegetables.

Description

technical field [0001] The invention relates to a preparation method of a coating preservative, in particular to a preparation method of a nutritious and edible fruit and vegetable composite coating preservative. Background technique [0002] As a low-toxicity, environmental protection and convenient fresh-keeping method, coating film preservation technology is more and more widely used in fruit and vegetable preservation, and its development prospect is very broad. Coating fresh-keeping technology is mainly to use macromolecular substances with good film-forming properties to prepare a solution of a certain concentration, spray or smear on the surface of fruits and vegetables to form a protective edible film. And through the protective circle formed on the surface of fruits and vegetables, a semi-enclosed small environment is created, which can effectively reduce the respiratory intensity of postharvest fruits, inhibit water loss, maintain their color, freshness and plumpne...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/154A23B7/16
Inventor 朱丹实励建荣冯叙桥曹雪慧孙协军张巧曼
Owner BOHAI UNIV
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