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Composite algal polysaccharide-based coating liquid and preparation method thereof

A technology of coating liquid and polysaccharide solution, which is applied in the fields of preserving meat/fish with a coating protection layer, protecting fruits/vegetables with a coating protection layer, food science, etc., and can solve the problem of natural biological preservatives, active packaging edible coatings Membrane research and application have not made major breakthroughs, the number of anaerobic bacteria in meat juice loss is high, and E. coli cannot be effectively controlled, etc., to achieve strong fresh-keeping and antibacterial effects, good stability and release characteristics, and low cost effects

Pending Publication Date: 2021-05-11
SHANTOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

All the above-mentioned fresh-keeping methods have certain limitations and insufficient performance. For example, some chemically synthesized preservatives have certain safety hazards to the human body and the environment; vacuum packaging will increase the loss of meat juice and cause the number of anaerobic bacteria inside the package. Higher; modified atmosphere packaging may have a negative impact on the color of meat due to the difficulty in accurately controlling the proportion of mixed gases in the packaging; the public acceptance of radiation fresh-keeping treatment is low; high-pressure treatment can easily darken the surface color of meat; pulsed electric field technology Unable to effectively control Escherichia coli O157:H7, etc.
[0003] The paradox is that, on the one hand, as consumers continue to increase their demand for green, convenient, and long-shelf-life chilled meat products, on the other hand, natural biological preservatives, active packaging and edible coatings play an important role in the preservation of meat products. However, there have been no major breakthroughs in the research and application of

Method used

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  • Composite algal polysaccharide-based coating liquid and preparation method thereof
  • Composite algal polysaccharide-based coating liquid and preparation method thereof
  • Composite algal polysaccharide-based coating liquid and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Example 1: Preparation of Sodium Alginate-Agar Gum-Ginger Essential Oil Composite Antibacterial Coating Solution

[0034] It mainly includes the following steps:

[0035] (1) Preparation of agar: select fresh, impurity-free asparagus, dry it, grind it into powder and pass through an 80-mesh sieve, take the powder and add absolute ethanol at a ratio of 1:10 (w / v) to soak overnight, remove the ethanol and dry it. After natural air-drying, extract by hot water reflux method (material-to-liquid ratio 1:60, water temperature 100°C, extraction time 120min, repeat extraction twice); the extract was frozen at -50°C for 12 hours, then redissolved at room temperature, centrifuged (4000rpm, 15 min) to remove the jelly in the lower layer; quickly freeze the jelly at -50°C for 24 hours, and then vacuum freeze-dry to obtain agar;

[0036] (2) Preparation of polysaccharide solution: Weigh a certain quality of raw materials according to sodium alginate: agar gel = 2:8 (m / m), add disti...

Embodiment 2

[0039] Example 2: The effect of sodium alginate-agar-ginger essential oil antibacterial coating solution on the physical and chemical properties of beef during storage and preservation

[0040] The sodium alginate-agar gum-ginger essential oil coating solution prepared in Example 1 is used for the coating preservation of fresh beef. Membrane treatment was control group 2. The beef samples of each treatment group were stored at 4°C, and samples were taken every 3 days for corresponding index detection. The results were as follows: figure 1 shown.

[0041] Meaty appearance without any coating solution:

[0042] Color: During the whole storage period, the color of the sample gradually deepened, from the bright red of the fresh meat sample to the dark brown at the end of storage (mainly produced by the oxidation of myoglobin in the meat sample). Odor: As the storage time goes by, the sample gradually produces an unpleasant smell, and finally produces a foul smell (mainly produc...

Embodiment 3

[0057] Example 3: Application of sodium alginate-agar gum-ginger essential oil compound antibacterial coating liquid in beef storage and preservation

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Abstract

The invention discloses composite algal polysaccharide-based coating liquid. The composite algal polysaccharide-based coating liquid comprises a film forming raw material and a solvent, wherein the film forming raw material comprises the following components in parts by mass: 1.5-2.5 parts of alginate, 7.5-8.5 parts of agar and 10-25 parts of essential oil. A preparation method of the composite algal polysaccharide-based coating liquid comprises the following steps of: (1) dissolving the alginate and the agar in the solvent under the condition of water bath at the temperature of 65-80 DEG C to obtain a uniform polysaccharide solution; (2) cooling the polysaccharide solution to 35-40 DEG C, mixing the polysaccharide solution and the essential oil, and homogenizing to obtain polysaccharide-based emulsion; and (3) carrying out vacuum defoaming treatment on the polysaccharide-based emulsion to obtain the composite algal polysaccharide-based coating liquid. The antibacterial effect of the essential oil is combined with good barrier property of the alginate and the agar to form the coating liquid with good antibacterial effect. The composite algal polysaccharide-based coating liquid is prepared by physical mixing under the condition of a certain solution, preparation steps are simple, and a preparation process is safe and easy to operate.

Description

technical field [0001] The invention relates to the technical field of biological preservation, in particular to a compound seaweed polysaccharide-based coating solution and a method for preparing the coating solution. Background technique [0002] Due to its rich nutrient matrix and high water content, chilled meat may be contaminated by microorganisms during processing, transportation, and sales, resulting in quality reduction and deterioration; therefore, inhibiting the growth and reproduction of microorganisms is essential to ensure the eating Quality and safety are of paramount importance to consumers. At present, the commonly used storage methods for chilled meat include refrigeration, freezing, vacuum packaging, modified atmosphere packaging, active packaging, high pressure, radiation, pulse electric field and other physical preservation techniques, as well as adding chemical preservatives. All the above-mentioned fresh-keeping methods have certain limitations and in...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/10A23B7/16
CPCA23B4/10A23B7/16A23V2002/00
Inventor 刘杨章斌唐世杰张万聪滕博张杰良
Owner SHANTOU UNIV
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