Method for preparing edible fresh-keeping film coating liquid for breakfast eggs

A technology for coating liquid and eggs, which is applied in the fields of application, food science, food ingredients, etc., can solve the problems of low degree of deep processing of poultry and egg products, low recognition, and monotonous product types, so as to enhance human immunity and easy operation , the effect of simple equipment

Inactive Publication Date: 2020-04-24
房正
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the degree of deep processing of poultry and egg products is low, and the product categories are monotonous. There are only a few products such as preserved eggs, salted eggs, and bad eggs. gradually decreasing

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] In terms of parts by weight, weigh 20 parts of fresh mint leaves, 200 parts of deionized water, and 4 parts of sodium chloride respectively, add sodium chloride into deionized water, and stir at 180 r / min for 10 minutes at normal temperature to obtain sodium chloride solution, fresh mint leaves were cut into filaments with a length of 4mm, added to sodium chloride solution, and soaked at room temperature for 1-2 hours to obtain a mint leaf mixture. Ultrasonic dispersion with the power of 30 minutes, and then placed in a steam distillation device, heated to boiling at a heating rate of 5°C at room temperature, kept for 6 hours of distillation, and the distillate was obtained. The distillate was left to stand for 1 hour, and the upper oil layer was taken to obtain peppermint essential oil; In parts by weight, weigh 20 parts of peppermint essential oil, 16 parts of gelatin, 24 parts of chitosan, 4 parts of sorbitan fatty acid esters, 8 parts of anhydrous sodium carbonate, a...

Embodiment 2

[0035] In parts by weight, weigh 25 parts of fresh mint leaves, 250 parts of deionized water, and 5 parts of sodium chloride respectively, add sodium chloride into deionized water, and stir at 190 r / min for 11 minutes at normal temperature to obtain sodium chloride solution, fresh mint leaves were cut into filaments with a length of 5 mm, added to sodium chloride solution, and soaked at room temperature for 1.5 hours to obtain a mint leaf mixture. Power ultrasonic dispersion for 35 minutes, then placed in a steam distillation device, heated to boiling at a heating rate of 5°C at room temperature, kept for 7 hours to obtain a distillate, left the distillate for 1.5 hours, and took the upper oil layer to obtain peppermint essential oil; Then in parts by weight, weigh 25 parts of peppermint essential oil, 20 parts of gelatin, 30 parts of chitosan, 5 parts of sorbitan fatty acid esters, 10 parts of anhydrous sodium carbonate, 150 parts of deionized water, and mint Add essential oi...

Embodiment 3

[0037] In parts by weight, weigh 30 parts of fresh mint leaves, 300 parts of deionized water, and 6 parts of sodium chloride respectively, add sodium chloride into deionized water, and stir at 200 r / min for 12 minutes at normal temperature to obtain sodium chloride solution, fresh mint leaves were cut into filaments with a length of 6 mm, added to sodium chloride solution, and soaked at room temperature for 2 hours to obtain a mint leaf mixture. Ultrasonic dispersion for 40 minutes, then placed in a steam distillation device, heated to boiling at room temperature at a heating rate of 5 ° C, and kept for 8 hours to obtain a distillate, the distillate was left to stand for 2 hours, and the upper oil layer was taken to obtain peppermint essential oil; In terms of parts by weight, weigh 30 parts of peppermint essential oil, 24 parts of gelatin, 36 parts of chitosan, 6 parts of sorbitan fatty acid esters, 12 parts of anhydrous sodium carbonate, 180 parts of deionized water, mix pepp...

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PUM

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Abstract

The invention relates to a preparation method of an edible fresh-keeping coating liquid for breakfast eggs, and belongs to the field of food fresh-keeping technologies. Gelatin and chitosan are use aswall materials, and peppermint essential oil is microencapsulated to prepare the edible fresh-keeping film coating liquid for breakfast eggs. The microencapsulation technology is a technology of coating a solid, a liquid or a gas with a film-forming material to form tiny particles and releasing the tiny particles under certain conditions. The microencapsulation can prevent the volatilization of peppermint essential oil during storage, reduce the influence of environment during the preservation period of breakfast eggs, reduce the interaction between active components in peppermint essential oil and reduce oxidation reaction; the stability of peppermint essential oil can be effectively improved and the peppermint essential oil is free from the influence of the environment; and by embeddingthe peppermint essential oil, the volatilization of menthol in the peppermint essential oil can be effectively prevented, the flavor loss can be reduced, and the preservation time of breakfast eggs can be prolonged.

Description

technical field [0001] The invention relates to a preparation method of an edible fresh-keeping coating liquid for breakfast eggs, which belongs to the technical field of food fresh-keeping. Background technique [0002] Poultry eggs are rich in nutritional value and are easily digested and absorbed by the human body. They can provide extremely balanced protein, lipids, sugars, minerals and vitamins. my country is rich in poultry egg resources and diverse in variety, and is currently the largest producer and consumer in the world. However, the degree of deep processing of poultry and egg products is low, and the product categories are monotonous. There are only a few products such as preserved eggs, salted eggs, and bad eggs. is gradually decreasing. In view of people's fast consumption habits and the pursuit of color, aroma and taste, in order to change traditional egg products, researchers need to develop new processes and technologies and develop new egg products. In r...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B5/06
CPCA23B5/06A23V2002/00A23V2250/5036A23V2250/51082A23V2250/5488
Inventor 房正
Owner 房正
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