CN101637294A - Water-soluble soybean polysaccharide coating preservative - Google Patents
Water-soluble soybean polysaccharide coating preservative Download PDFInfo
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Abstract
The invention relates to a food coating preservative containing water-soluble soybean polysaccharides. The preservative can also contain an enhancer, a plasticizer and other auxiliary components. Thepreservative has good film-forming property and antibacterial property, compared with the coating preservation for eggs which is carried out by using chitosan coating liquid and paraffin coating liquid, a water-soluble soybean polysaccharide coating has the advantages of lower water permeability rate, better preservation effect, a wide range of sources of raw materials, low production cost and edible safety.
Description
Technical field:
The present invention relates to a kind of food coating antistaling agent, particularly contain the coating antistaling agent of soluble soybean polysaccharide.
Background technology:
Many fresh food, as holding conditions harshnesses such as eggs, fruit, vegetables, freshness date is short, and is very easily putrid and deteriorated in storage and transportation.Carrying out coating-film fresh-keeping on the surface of these food is the method that extends the shelf life.
As, the egg product that does not carry out cleaning and sterilizing often carries a large amount of bacteriums, the harm consumer health.And egg product is cleaned the protective effect that will destroy egg shell membrane, easier cause putrid and deteriorated.So after egg cleans, just must carry out coating-film fresh-keeping, to prolong the shelf life of egg to it.
As everyone knows, with non-edible materials such as paraffin film can influence health.
Edible film-coating material commonly used at present mainly contains lipid, protein and polysaccharide, wherein:
The lipid material has propolis and various animal and plant fat.Water-resisting ability is extremely strong.But filming performance is poor, is difficult for dry.And cost is higher.In addition, its remarkable shortcoming is that grease can be coated with in the membrane substance to quilt and permeates.
Native protein such as lactalbumin, soybean protein isolate have good fresh keeping property, but limited because of originating, and cause cost higher.
Polysaccharide, the most widely used is chitosan coating liquid, and its shortcoming mainly is the permeability rate height, and fresh-keeping effect is undesirable.
Soluble soybean polysaccharide (Soluble Soybean Polysaccharides, abbreviate SSPS as) be a kind of acidic polysaccharose, structure is similar to pectin, contain multiple homotype polysaccharide and special-shaped polysaccharide, have good film forming, biocidal property, emulsibility and stable viscosity (Tan Yonghui etc.: the extraction of soluble soybean polysaccharide and application in the bean dregs, the soybean science, 2008,27 (1): 150～153.).SSPS has obtained using more widely as stabilizing agent, emulsifying agent, but in the prior art, does not see to be used to prepare fresh-keeping film-coating agent.
Summary of the invention:
The objective of the invention is to overcome the shortcoming of prior art, development cost is low, the food coating antistaling agent of good refreshing effect, edible safety.
The present invention has prepared the food coating antistaling agent with soluble soybean polysaccharide as primary raw material first, has reached goal of the invention.
In fresh-keeping liquid matrix, add soluble soybean polysaccharide miscible after, can obtain novel food coating antistaling agent.
Described soluble soybean polysaccharide can obtain by literature method, preferably selects for use molecular weight 5,000～1, the soybean polyoses crude product in 000,000 dalton's scope.Preferred soluble soybean polysaccharide content is 1%～8% (W/W).
Preferred soluble soybean polysaccharide content is 5%～7% (W/W).
Described fresh-keeping liquid matrix can be selected any liquid that is suitable for as food preservative matrix for use, as water, chitosan aqueous solution and/or aqueous acid etc.As, in an example of the present invention, adopt to contain 0.5% shitosan and 1% acetic acid water solution.
In coating antistaling agent of the present invention, can also add other auxiliary element, as add an amount of reinforcing agent, plasticizer, make that its performance is better.
Reinforcing agent can increase the mechanical strength of film, improves the ductility of film, makes good film-forming property.
Preferred calcium salt of the present invention as reinforcing agent, plays the Ca of reinforcing agent effect as calcium chloride, calcium carbonate etc.
2+Can be under proper condition with the food surface compound molecule in amino generation cross-linking reaction, form polymer with original compound, thereby reduce the permeability of film, Ca
2+Play the crosslinking agent effect.Simultaneously, crosslinking agent is handled can also strengthen intermolecular or intramolecular bonding action, helps strengthening the mechanical performance and the barrier property of film.
Plasticizer can strengthen the toughness of film, thereby regulates the mechanical performance of film.Plasticizer can be present in between the macromolecular polymeric chain of membrane matrix, weakens big intermolecular interaction, improves the flowability of film liquid, and the rigid structure of softening film, and the glass transition temperature of reduction film avoid film to crack or hole.
Select plasticizer can with have certain compatibility with becoming membrane matrix, and be soluble in the polyalcohols (as glycerine, propane diols, sorbierite and polyethylene glycol etc.) and the lipid material of film forming, as aliphatic acid, monoglyceride and surfactant etc.In general, reach identical plasticization effect, micromolecular plasticizer consumption lacks than big molecule, and the price of glycerine is more cheap in addition.Therefore, the present invention preferably adopts glycerine as plasticizer.
As can in aforementioned water-soluble soybean polysaccharide coating liquid, adding 1～6% (W/W) glycerine and/or 0.5～3% (W/W) calcium chloride, play the effect of plasticizer and reinforcing agent.Preferred content is glycerine 2～4% (W/W), calcium chloride 1～2% (W/W).
In example of the present invention, the coating-film fresh-keeping agent prescription is: soluble soybean polysaccharide 6% (W/W), glycerine 3% (W/W), calcium chloride 1.5% (W/W).
Those skilled in the art can also be according to the needs of different situations such as fresh-keeping object, need fresh keeping time, season, in prescription of the present invention, add some other composition that coating antistaling agent needs, as anticorrisive agent, comprise Sodium Benzoate commonly used, nipalgin, sorbate etc.
Soluble soybean polysaccharide is the main matter that plays water conservation in the coating antistaling agent, protects airway dysfunction.It can seal the pore of food surface, reduces moisture, CO
2Evaporation and stop oxygen, microorganism etc. to enter, suppress the respiration of fruits and vegetables egg product, thereby reach fresh-keeping purpose.
Food coating antistaling agent provided by the invention can be used for the coating-film fresh-keeping of fruits and vegetables and birds, beasts and eggs numerous food.
The advantage of coating antistaling agent of the present invention is:
1, good refreshing effect
Coating liquid of the present invention has good film forming, biocidal property, with two kinds of common coating liquids---and chitosan coating liquid and paraffin coating liquid carry out the coating-film fresh-keeping contrast of egg, and the permeability rate of film forming is lower, sees embodiment 3;
2, raw material sources are extensive, and production cost is low
Soluble soybean polysaccharide is with the accessory substance of soybean industry---and bean dregs are primary raw material, and are cheap;
3, edible safety
Soybean polyoses itself is a water-soluble dietary fiber, is edible material, and certain health care is arranged.
Description of drawings:
Fig. 1, Fig. 2 are in the water-soluble soybean polysaccharide coating preservative effect test, and the diurnal temperature of egg duration of storage and humidity change.
Below by embodiment synthetic method of the present invention is described further, but the concrete prescription of enumerating among the embodiment do not limit the scope of the invention, adopt the method among the present invention also can make multiple antistaling agent.
The specific embodiment
The preparation of embodiment 1 water-soluble soybean polysaccharide coating preservative
1. raw material
1.1 soluble soybean polysaccharide is pressed method preparation in the document " Tan Yonghui etc.: the extraction of soluble soybean polysaccharide and application in the bean dregs, soybean science, 2008,27 (1): 150～153 ";
1.2 shitosan is available from Chemical Reagent Co., Ltd., Sinopharm Group.
2. process for preparation
Earlier water is poured in the container, the ratio in 2% is dissolved in the water shitosan while stirring at leisure, makes antistaling agent matrix.Then, at leisure soluble soybean polysaccharide is dissolved in the matrix while stirring in proportion.Also can prepare the antistaling agent matrix and the soybean polyoses aqueous solution respectively, then, in proportion the soybean polyoses aqueous solution be added in the antistaling agent matrix.Add at last the glycerine and the calcium chloride of different content as required, make the coating liquid of various proportionings.Wherein, the final concentration of soluble soybean polysaccharide, glycerine and calcium chloride is seen embodiment 2,3.
With the coating liquid of above-mentioned preparation, the magnetic force heating stirs, ultrasonic degas, and quantitatively casting film-forming on glass plate is taken off film after the drying under the room temperature, preserves in the drier of relative humidity (RH) 53%, and is standby.
Embodiment 2 egg fresh-keeping measure of merit---single factor experiments
1. material and instrument
1.1 experiment material
Soluble soybean polysaccharide (being designated hereinafter simply as SSPS) coating antistaling agent: press the preparation of embodiment 1 method
The contrast coating antistaling agent:
Chitosan coating liquid, prepare by following literature method: Meng Lingli etc., shitosan and composite coating preservative thereof are to egg fresh-keeping Research on effect [J] under the room temperature. food science and technology, 2008,04 (4): 223～226;
The paraffin coating liquid is by following literature method preparation: Pan Hongyang: the research of soybean protein base composite edible film, Southern Yangtze University's master thesis, 2005.4;
Fresh hen egg in 24 hours postpartum stays private new century chicken farm available from Beijing.
1.2 instrument and equipment
Slide measure, spiral micrometer, Wuxi tin measuring tool Co., Ltd; Electronic balance, Beijing Sai Duolisi balance Co., Ltd; Magnetic stirring apparatus, Changzhou Guohua Electric Appliance Co., Ltd.; The high speed Universalpulverizer, Tianjin Tai Site Instr Ltd.; Electric drying oven with forced convection, Shanghai Yiheng Scientific Instruments Co., Ltd; The pointer-type thermohygrometer, Beijing Orient Mingguang City electronics technology Co., Ltd; Glass plate, self-control.
2 experiment purposes and method
Purpose: the minimum SSPS film of screening permeability rate
The water penetration of eggshell surface pore, gas permeability are the main causes that causes the egg corruption.Behind the coating-film fresh-keeping, can sealed porosity, reduce moisture, CO in the egg
2Effusion, make egg in the long time, keep higher quality, prolong its shelf life.
Method: the variable concentrations to SSPS, glycerine and calcium chloride carries out experiment of single factor, analyzes the water penetration of gained film.Choose suitable level thus, carry out orthogonal test, filter out the minimum film of permeability rate, obtain optimum coating liquid proportioning.The SSPS of 3 variable concentrations, glycerine and calcium chloride proportioning
The coating liquid that table 1 soluble soybean polysaccharide concentration is different
The coating liquid that table 2 calcium chloride concentration is different
The coating liquid that table 3 glycerol concentration is different
3.1 egg coating-film fresh-keeping test
Selecting in smooth surface, flawless, no fecal pollution 24 hours bright egg to carry out the egg coating-film fresh-keeping tests.After egg cleaned with distilled water, be divided into 1 blank group and 3 experimental group, 3 experimental group eggs were dipped in respectively in the coating liquid 1 minute, taking-up is dried; The blank group is left intact.100 pieces of eggs of difference picked at random are numbered, are weighed from these four groups, store under room temperature.Per 5 days, from every group of egg, select 10 pieces at random, measure its index of quality.
3.1.1 detection index
3.1.1.1 the permeability rate of film (the steam transmission coefficient, WVP)
Assay method: according to GB/T 1037-88 plastic sheeting with sheet material water vapo(u)r transmission test method---cup type method is carried out.
Under 25 ℃ of conditions, in the 300mm measuring cup, put into calcium chloride (calcium chloride should be pulverized before using, and making its granularity is 2mm, and in 200 ℃ baking oven drying 2 hours, join in the measuring cup after cooling), make measuring till the rim of a cup 5mm place of adding.Select evenly, no hole, non-wrinkled film, measure the paraffin sealing that again film usefulness is melted behind its thickness with micrometer caliper, and weigh, put into relative humidity (RH) then and be 100% closed container, place 25 ℃ of insulating boxs, measured the gain in weight of bottle every 24 hours, reach stable after (the twice weighing quality in front and back differs less than 5%), every weighing in 4 hours once, continuous 5 times, get Δ m mean value, and calculate the permeability rate of membrane as follows:
PV＝Δm×h/(S×d×Δp)
In the formula, PV is steam transmission coefficient (being permeability rate) [(g * cm/cm2 * s * Pa)]; Δ m is the weightening finish (g) of measuring cup in 24 hours; H is the thickness (cm) of film; S is the effective area (m2) of diaphragm; D is a fate; Δ p is the pressure reduction (Pa) of film both sides steam.
3.1.1.2 weight-loss ratio
In the storage of egg, steam, CO in the egg
2Overflow by pore Deng constantly, cause the weight of egg constantly to descend.The time of egg storage is long more, and weight-loss ratio is just big more; After egg filmed, the permeability rate of film was low more, and the weight-loss ratio under the same terms is just more little.The egg size in storage period is the weight-loss ratio of egg divided by the original weight of egg.
3.1.1.3 Ha Shi unit
Ha Shi unit (H.U.) is one of important indicator of weighing the egg freshness.According to the mensuration of Canadian agricultural experiment station, the variation and the storage time of the bright egg of lay up period Ha Shi unit have direct relation.Along with the prolongation of storage time, Ha Shi unit (H.U.) will reduce gradually, and egg freshness by using descends thereupon.General metewand is: Ha Shi unit is the AA level more than 72,55～71 is the A level, and 31～54 is the B level, is the C level below 30.By height and the egg quality of measuring dense albumen, check egg freshness by using according to the following formula computational methods:
H.U.＝100×1g(H-1.7G?0.37+7.6)
In the formula: H is a dense albumen height (mm); G is egg quality (g).
3.1.1.4 yolk index
Yolk index also is a conventional index of judging the egg freshness.The yolk index of fresh hen egg between 0.401～0.442, when yolk index less than 0.25 the time, membrane of yolk then very easily breaks, it is yellow to occur loosing.The yolk index of qualified egg is more than 0.3.Be yolk index with the height of yolk divided by the diameter of yolk.
3.1.1.5 data are handled
Adopt Excel and STATISTICA 6.0 data processing softwares that data are carried out analyzing and processing.
3.2 result and analysis
3.2.1 the variation of SSPS content sees Table 4 to the influence of film permeability rate.
The variation of table 4 SSPS content is to the influence of film permeability rate
| SSPS concentration (%) | ??0 | ??1.0 | ??2.0 | ??3.0 | ??4.0 | ??5.0 | ??6.0 | ??7.0 |
| Permeability rate (g * cm/cm 2×s×Pa) | ??- | ??- | ??- | ??0.475 | ??0.449 | ??0.418 | ??0.389 | ??0.368 |
When SSPS content too low (below 2.0%), formed film toughness is poor, the viscosity height, can't take off film smoothly, thereby can't carry out follow-up permeability rate test.And during SSPS concentration too high (greater than 6%), formed film is too hard, and bad mechanical strength is unfavorable for the egg processing of filming.As can be seen from Table 4, along with the increase of soluble soybean polysaccharide content, the permeability rate of film descends thereupon.Soluble soybean polysaccharide content is 7% o'clock, and the permeability rate of film is minimum.Wherein, concentration is that 3.0% and 4.0% film and concentration are that the permeability rate of 6.0% and 7.0% film does not have significant difference, and other respectively organizes the permeability rate significant difference (P＜0.05) of film.
3.2.2 the variation of calcium chloride content influences the film permeability rate
The variation of table 5 calcium chloride content is to the influence of film permeability rate
| Calcium chloride concentration (%) | ??0 | ??0.5 | ??1.0 | ??1.5 | ??2.0 | ??2.5 | ??3.0 | ??4.0 |
| Permeability rate (g * cm/cm 2×s×Pa?) | ??- | ??0.376 | ??0.415 | ??0.439 | ??0.466 | ??0.470 | ??0.492 | ??- |
As can be seen from Table 5, along with the increase of calcium chloride content, the permeability rate of film increases thereupon, and in 0.5% to 1.5% concentration range, permeability rate reaches significant difference (P＜0.05).Show an amount of interpolation calcium chloride, make the coating liquid good film-forming property, viscosity is low, and toughness is strong.If do not add calcium chloride, made film viscosity is big, and toughness is low, is unfavorable for taking off film.It is poor, too crisp that but its addition surpasses 4% film forming, can't make complete film.
3.2.3 the variation of glycerol content influences the film permeability rate
Table 6 glycerol content changes the influence to the film permeability rate
| Glycerol concentration (%) | ??0 | ??1.0 | ??2.0 | ??3.0 | ??4.0 | ??5.0 | ??6.0 |
| Permeability rate (g * cm/cm 2×s×Pa) | ??- | ??0.387 | ??0.430 | ??0.455 | ??0.474 | ??0.481 | ??- |
As can be seen from Table 6, along with the increase of glycerol content, the permeability rate of film increases thereupon.Glycerol concentration is the permeability rate significant difference (P＜0.05) of 1.0%, 2.0%, 3.0% and 4.0% film.During glycerol content too low (less than 1.0%), prepared film is too crisp, can't take off film smoothly.If glycerol concentration too high (greater than 5%), then prepared film viscosity is big, and is dry slow, is unfavorable for that egg is coated with film test.
Embodiment 2 egg fresh-keeping measure of merit---orthogonal test of multiple factors
1. experiment material, instrument are with embodiment 2.
2. method
To test with egg and be divided into four groups: 3 experimental group: SSPS group, chitosan coating group, paraffin group of filming of filming, 1 blank group of not carrying out Preservation Treatment, every group of 100 pieces of eggs.
According to the single factor experiment result, selecting SSPS concentration is 4.0%, 5.0% and 6.0%, and glycerol concentration is 3.0%, 4.0% and 5.0%, and calcium chloride concentration is 0.5%, 1.0% and 1.5% to carry out orthogonal test, with the minimum film of screening permeability rate.
Orthogonal experiments shows: the SSPS with 5%, 4% glycerine and 1.5% the composite prepared coating-film fresh-keeping liquid of anhydrous CaCl2, egg there is good fresh-keeping effect, and can effectively prolong the shelf life of egg.
3 egg coating-film fresh-keeping effects
Select test for 7～August, this moment, temperature and humidity was higher, more quickened the putrid and deteriorated of egg.Processed group and all preserve under room temperature without the blank group egg of Preservation Treatment, the humiture of duration of storage environment changes sees Fig. 1 and Fig. 2.
During storage to 15 day, addled egg has appearred in blank group, and the yellow rate of loosing is 20%; During storage to 20 day, the diffusing yellow rate of blank group egg reaches 40%, and rancid rate is 20%.During storage to 30 day, blank group egg is all rancid rotten, and the processed group egg does not have rancid rotten situation.
The variation of back egg weight-loss ratio 3.1 film
The variation of blank group and experimental group egg weight-loss ratio sees Table 7.
Table 7 egg weight-loss ratio changes
As can be seen from Table 7, along with the prolongation of storage time, the weight-loss ratio of blank group and processed group egg rises gradually, rises obviously with blank group weight-loss ratio especially, all is significantly higher than processed group (P＜0.05) in each period of storage.Preserve after 20 days, SSPS film the group weight-loss ratio significantly be lower than shitosan group (P＜0.05).The paraffin plastics is suppressing absolute advantage to be arranged aspect weightless, and the weight-loss ratio in each storage period all extremely significantly is lower than other groups (P＜0.01).
The variation of back egg Ha Shi unit 3.2 film
The Ha Shi unit of experimental group and blank group egg situation over time sees Table 8
The variation of table 8 egg Ha Shi unit
As can be seen from Table 8, along with the prolongation of storage time, the Ha Shi unit of each processed group and blank group egg all descends.At duration of storage, the film Ha Shi unit of group of SSPS all significantly is better than other each group (P＜0.05).After storage 15 days, SSPS films the Ha Shi unit of group egg still more than 72, belongs to the AA level, preserves after 30 days, still belongs to A level egg.And other each group is after storage 10 days, and Ha Shi unit all is lower than 70, and after storage 20 days, the film Ha Shi unit of group egg of paraffin is lower than 55, has belonged to the B level.Preserve after 30 days, chitosan coating group egg is also near the B level; And blank group egg is all rancid rotten, can't measure the Ha Shi unit value.
The back egg yolk index variation 2.3.3 film
Table 9 egg yolk index variation
As can be seen from Table 9, along with the prolongation of storage time, each is organized yolk index and all descends, and it is the most obvious to descend with the blank group especially, and at duration of storage, its yolk index all significantly is lower than the processed group of filming (P＜0.05).Since the 20th day, the yolk index of chitosan coating group egg was lower than 0.3, had not belonged to qualified egg.And SSPS films group until preserving the end yolk index still greater than 0.3, belongs to qualified egg.Paraffin film the group the storage 25 days after yolk index less than 0.3, belong to defective egg.And blank group egg is all rancid rotten, can't measure the yolk index value.
Evaluation result to duration of storage processed group and blank group egg quality shows, the SSPS plastics has good water conservation, gas retaining, and water all has good effect to aspects such as yolk infiltrations in reducing weightless, as to delay dense albumen decomposition and prevention albumen.SSPS can be used as a kind of good egg coating-film fresh-keeping agent material.
The water penetration of chitosan coating material, gas permeability are all higher, cause chitosan coating group egg all to be lower than the SSPS group of filming in every index of egg product matter.
Though paraffin has remarkable advantages to the weightlessness that suppresses egg, and keeping of Ha Shi unit but is being inferior to the chitosan coating group.The yolk index of group egg but is better than the chitosan coating group relatively but paraffin is filmed.This may be because paraffin can be good at suppressing water and volatilizees outside egg in egg, but its gas barrier property, biocidal property are relatively poor, cause in egg outer air, the bacterial invasion egg, makes the protein film oxidation of overrunning, and impels dense albumen water sampleization, and Ha Shi unit reduces.
Claims (9)
1, a kind of food coating antistaling agent is characterized in that containing soluble soybean polysaccharide.
2, coating antistaling agent according to claim 1, described soluble soybean polysaccharide molecular weight are 5,000～1,000,000 dalton, and content is 1%～8% (W/W).
3, coating antistaling agent according to claim 1 and 2, soluble soybean polysaccharide content are 5%～7% (W/W).
4, coating antistaling agent according to claim 1 also contains reinforcing agent and/or plasticizer; Described reinforcing agent is a calcium salt; Described plasticizer is selected from polyalcohol or lipid material.
5, coating antistaling agent according to claim 4, described reinforcing agent are 0.5%～3% (W/W) calcium chloride; Described plasticizer is 1%～6% (W/W) glycerine.
6, coating antistaling agent according to claim 4, described reinforcing agent are 1%～2% (W/W) calcium chloride; Described plasticizer is 2%～4% (W/W) glycerine.
7, coating antistaling agent according to claim 4 contains water-soluble soybean polyoses 6% (W/W), glycerine 3% (W/W) and calcium chloride 1.5% (W/W).
8, according to claim 1 or 4 described coating antistaling agents, contain the anticorrisive agent that is selected from Sodium Benzoate, nipalgin or sorbate.
9, the purposes of claim 1 or 4 described coating antistaling agents is used for the fresh-keeping of fruits and vegetables and birds, beasts and eggs.
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| CN103749647A (en) * | 2013-10-18 | 2014-04-30 | 江苏大学 | Carboxymethyl chitosan co-mixed fresh-keeping agent and film-coating fresh-keeping method for fresh egg |
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| CN108739977B (en) * | 2018-06-26 | 2021-06-25 | 安徽鲜森绿色食品有限公司 | Fresh-keeping technology for eggs |
| CN109169889A (en) * | 2018-09-27 | 2019-01-11 | 山东禹王生态食业有限公司 | A kind of preparation of fruit and vegetable fresh-keeping agent and application method |
| CN110839692A (en) * | 2019-12-16 | 2020-02-28 | 福建省泉州市味博食品有限公司 | Coating preservative containing soybean polysaccharide and preparation method thereof |
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