Edible active food fresh-keeping pad and preparation method thereof

A food preservation and activity technology, applied in the direction of climate sustainability, sustainable manufacturing/processing, sustainable packaging industry, etc., can solve the problems of difficult to degrade the polluted environment, unsatisfactory preservation effect of fresh-keeping pads, etc., to achieve rich sources of raw materials, Inhibition of breeding and reproduction, the effect of safe source of raw materials

Pending Publication Date: 2022-05-31
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The purpose of the present invention is to solve the problems of the unsatisfactory fresh-keeping effect of the current fresh-keeping pad and the difficulty of degrading and polluting the environment.

Method used

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  • Edible active food fresh-keeping pad and preparation method thereof
  • Edible active food fresh-keeping pad and preparation method thereof
  • Edible active food fresh-keeping pad and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] An edible active food fresh-keeping pad is prepared according to the following steps:

[0034] Preparation of S1 deacetylated nanochitin:

[0035] Disperse the chitin powder in an aqueous sodium hydroxide solution with a mass volume concentration of 33%, add sodium borohydride accounting for 0.3% of the mass of the chitin powder, and magnetically stir it in a water bath at 90 ° C for 4 hours to obtain deacetylated chitin solution. After suction filtration and washing, the obtained solid product (deionized water was used to wash the solid product several times in the suction filtration process until the washed filtrate was colorless), and then dried in an oven at 45°C for 1 hour. Redissolved in acetic acid aqueous solution with a volume concentration of 1%, ultrasonically treated for 1 h, allowed to stand for 0.5 h, and the supernatant was collected and freeze-dried to obtain deacetylated nanochitin;

[0036] Preparation of S2 carboxymethyl nanocellulose:

[0037] Car...

Embodiment 2

[0044] An edible active food fresh-keeping pad is prepared according to the following steps:

[0045] Preparation of S1 deacetylated nanochitin:

[0046] Disperse the chitin powder in a sodium hydroxide aqueous solution with a mass concentration of 33%, add sodium borohydride accounting for 0.3% of the mass of the chitin powder, and magnetically stir it in a water bath at 90 ° C for 4 hours to obtain a deacetylated chitin solution. . After suction filtration and washing, the obtained solid product (deionized water was used to wash the solid product several times in the suction filtration process until the washed filtrate was colorless), and then dried in an oven at 45°C for 1 hour. Redissolved in acetic acid aqueous solution with a volume concentration of 1%, ultrasonically treated for 1 h, allowed to stand for 0.5 h, and the supernatant was collected and freeze-dried to obtain deacetylated nanochitin;

[0047] Preparation of S2 carboxymethyl nanocellulose:

[0048] Carboxy...

Embodiment 3

[0055] An edible active food fresh-keeping pad is prepared according to the following steps:

[0056] Preparation of S1 deacetylated nanochitin:

[0057] Disperse the chitin powder in an aqueous sodium hydroxide solution with a mass volume concentration of 33%, add sodium borohydride accounting for 0.3% of the mass of the chitin powder, and magnetically stir it in a water bath at 90 ° C for 4 hours to obtain deacetylated chitin solution. After suction filtration and washing, the obtained solid product (deionized water was used to wash the solid product several times in the suction filtration process until the washed filtrate was colorless), and then dried in an oven at 45°C for 1 hour. Redissolved in acetic acid aqueous solution with a volume concentration of 1%, ultrasonically treated for 1 h, allowed to stand for 0.5 h, and the supernatant was collected and freeze-dried to obtain deacetylated nanochitin;

[0058] Preparation of S2 carboxymethyl nanocellulose:

[0059] Car...

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PUM

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Abstract

The invention provides an edible active food fresh-keeping pad and a preparation method thereof, and relates to the technical field of fresh-keeping pad processing. According to the fresh-keeping pad, natural and degradable food processing byproducts, namely nano chitin and nano cellulose, are used as main raw materials, ferulic acid is used as a cross-linking agent, stable covalent bonds and non-covalent cross-linking are formed among molecules in a compound system, and stable aerogel of a three-dimensional network structure is formed. On the basis, the active substances epsilon-polylysine and cinnamon essential oil are embedded in the aerogel, the aerogel is endowed with strong antibacterial and antioxidant characteristics, and the controlled release characteristic of the aerogel is combined, so that the breeding of microorganisms can be effectively inhibited, and the shelf life of food is prolonged.

Description

technical field [0001] The invention relates to the technical field of fresh-keeping pad preparation, and relates to an edible active food fresh-keeping pad and a preparation method thereof. Background technique [0002] Food spoilage is a serious problem plaguing the food industry. A study by the International Society of Refrigeration shows that the spoiled food caused by various reasons in the world accounts for 45% of the total annual food production. In the process of food storage, the properties of fresh-keeping materials often have a great impact on the shelf life of food. The current fresh-keeping materials are mainly polyethylene, polypropylene, etc., but the non-degradability of these materials leads to serious environmental pollution problems. In addition, the safety of some fresh-keeping materials remains to be questioned. [0003] In recent years, the research on natural fresh-keeping materials has provided a new solution to the problem of food preservation. C...

Claims

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Application Information

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IPC IPC(8): C08L5/08C08L1/28C08L77/04C08L91/00C08K5/13C08J9/28C08J3/075C08J3/24
CPCC08J9/28C08J3/075C08J3/246C08J9/0061C08J9/0023C08J2305/08C08J2301/28C08J2477/04C08J2491/00C08K5/13C08J2201/0484C08J2205/026Y02W90/10
Inventor 吴春华钟卫权李丹洁俞珊段孟霞徐静婷庞杰
Owner FUJIAN AGRI & FORESTRY UNIV
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