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Antioxidant food preservative film and preparation method thereof

A technology for oxidizing food and fresh-keeping film, which is applied in the manufacture of rayon, chemical characteristics of fibers, textiles and paper making, etc. It can solve the problems of low protein content, increase the adsorption capacity, improve the stability, and achieve the best anti-oxidation and fresh-keeping effect of food. Effect

Active Publication Date: 2021-07-09
广州大鱼创福科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The determination of the MDA value of 19 kinds of cooked food (ham, sliced ​​meat, meat floss, fish fillet, and sausage) in 5 categories on the market showed that: only the MDA value of ham sausage did not exceed the standard (but the fat and protein content were too low); The MDA value of meat floss and sausage is over 1mg / kg (the standard should be 0.5mg / kg), which is 42-177d different from the shelf life on the label

Method used

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  • Antioxidant food preservative film and preparation method thereof
  • Antioxidant food preservative film and preparation method thereof
  • Antioxidant food preservative film and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] An antioxidant food preservation film and a preparation method thereof, comprising the steps of:

[0025] 1. Dissolve 30mg of lecithin-type docosahexaenoic acid in 90mL of ethanol, stir until completely dissolved, add 10g of illite powder, continue to stir to form a paste, adjust the pH value to 7.0, let stand and filter, and precipitate Washed with water 3 times, dried in vacuum to obtain organic illite powder;

[0026] 2. Dissolve 0.2g of sodium lignosulfonate, 1.1g of polyethylene oxide with an average molecular weight of 600,000, and 0.35g of polyvinyl alcohol with an average molecular weight of 50,000 and an alcoholysis degree of 88% in 50mL of water, fully dissolve to form a mixed solution ;

[0027] 3. Add 1.5g of the organic illite powder prepared in step 1 to 70mL of the epigallocatechin gallate solution with a concentration of 35g / L. After fully absorbing, filter the precipitate and dry it, and add it to the mixed solution prepared in step 2. , fully stirred...

Embodiment 2

[0031] An antioxidant food preservation film and a preparation method thereof, comprising the steps of:

[0032] 1. Dissolve 10mg of phospholipid-type eicosapentaenoic acid in 50mL of ethanol, stir until completely dissolved, add 10g of illite powder, continue to stir to form a paste, adjust the pH to 7.0, let stand and filter, and wash the precipitate with water for 3 times, vacuum-dried to obtain organic illite powder;

[0033] 2. Dissolve 0.15g of sodium lignosulfonate, 1g of polyethylene oxide with an average molecular weight of 800,000, and 0.3g of polyvinyl alcohol with an average molecular weight of 70,000 and an alcoholysis degree of 87% in 50mL of water, fully dissolve to form a mixed solution;

[0034] 3. Add 1 g of the organic illite powder prepared in step 1 to 50 mL of epigallocatechin gallate solution with a concentration of 10 g / L. After fully adsorbing, filter the precipitate and dry it, and add it to the mixed solution prepared in step 2. Stir fully and evenl...

Embodiment 3

[0038] An antioxidant food preservation film and a preparation method thereof, comprising the steps of:

[0039] 1. Dissolve 48mg of lecithin-type docosahexaenoic acid in 120mL of ethanol, stir until completely dissolved, add 10g of illite powder, continue stirring to form a paste, adjust the pH value to 7.0, let stand and filter, and precipitate Washed with water 3 times, dried in vacuum to obtain organic illite powder;

[0040] 2. Dissolve 0.25g of sodium lignosulfonate, 1.25g of polyethylene oxide with an average molecular weight of 500,000 and 0.4g of polyvinyl alcohol with an average molecular weight of 30,000 and a degree of alcoholysis of 90% in 50mL of water, fully dissolve to form a mixed solution ;

[0041] 3. Add 2 g of the organic illite powder prepared in step 1 to 80 mL of epigallocatechin gallate solution with a concentration of 55 g / L. After fully adsorbing, filter the precipitate and dry it, and add it to the mixed solution prepared in step 2. Stir fully and...

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Abstract

The invention belongs to the technical field of food preservation, and discloses an antioxidant food preservative film and a preparation method thereof. The preparation method comprises the steps that lecithin type omega-3 unsaturated fatty acid is added into ethyl alcohol and fully stirred to be dissolved, illite powder is added for being continues stirred to form paste, the pH value is adjusted to be 7.0, standing and filtering are carried out, sediment is washed with water three times, vacuum drying is carried out, and organic illite powder is obtained; and an epigallocatechin gallate solution is added for being fully adsorbed, filtering, precipitating are drying are carried out, the epigallocatechin gallate solution is added into a mixed solution of sodium lignin sulfonate, polyoxyethylene and polyvinyl alcohol, electrostatic spinning is carried out to form a nanofiber membrane, fumigating and cross-linking are carried out on glutaraldehyde and hydrochloric acid, washing with water is carried out to be neutral, and drying is carried out to obtain the antioxidant food preservative film. The antioxidant food preservative film has the effects of storing biological antioxidants and slowly releasing antioxidant substances, and has better antioxidant effect and lasting preservation performance when being applied to food preservation.

Description

technical field [0001] The invention belongs to the technical field of food preservation, and in particular relates to an anti-oxidation food preservation film and a preparation method thereof. Background technique [0002] Food preservation is a complex system engineering and an important component of agricultural industrialization. In some links, including fresh food and finished products, anti-corrosion and fresh-keeping are inseparable. Therefore, anti-corrosion and antioxidants in food additives play an important role in the field of food preservation. [0003] If fruits and vegetables are stored for too long, cells will age, nutrients will degrade, vegetable nitrite will increase, and tissues will segregate. Food is oxidized and deteriorated by air, light and heat; oil is oxidized to produce malondialdehyde (MDA), etc., which destroys the human enzyme system and is carcinogenic and toxic. Due to the oxidation of fat, fish meat products not only decrease in color, fla...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): D06M13/123D06M11/13D01F1/10D01F8/10D01F8/16D01D5/00D04H1/728D06M101/24D06M101/30
CPCD06M13/123D06M11/13D01F1/10D01F8/10D01F8/16D01D5/0015D04H1/728D06M2101/30D06M2101/24
Inventor 汤佳鹏刘希文葛彦朱俐
Owner 广州大鱼创福科技有限公司
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