CN102894068B - Egg coating preservative with oxyethlene higher aliphatic alcohol - Google Patents
Egg coating preservative with oxyethlene higher aliphatic alcohol Download PDFInfo
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Abstract
The invention discloses an egg coating preservative which takes oxyethlene higher aliphatic alcohol as a main coating forming material and takes absolute ethyl alcohol, polysorbate 80, glycerol and palm oil as auxiliary materials. The invention also discloses a preparation method of the egg coating preservative. The egg coating preservative has the characteristics of being good in coating forming property and moisture retention, ensuring that the appearance of a coated product is beautiful, and the like, can effectively prevent the invasion of microorganisms and the moisture loss of the egg product, can adjust gas compositions to restrain an egg white thinning effect, has a good preservation effect, and has effects which are obviously superior to those of common egg coating preservatives.
Description
Technical field
The present invention relates to a kind of coating antistaling agent, a kind of oxirane higher aliphatic egg coating fresh-keeping agent specifically, the invention still further relates to its preparation method.
Background technology
Egg coating fresh-keeping agent can form thin film on the surface of birds, beasts and eggs product, thereby stop the intrusion of microorganism, the moisture evaporation of minimizing product, can also form certain enclosed environment in addition, suppress the release of carbon dioxide in birds, beasts and eggs, the egg white desaturation of avoiding the pH value to raise and cause, thereby the freshness date that extends product.Along with progressively going deep into of egg coating Study on preservation technique, the material of egg coating fresh-keeping agent is selected more extensively and diversification, the chemical materials such as polyvinyl alcohol, atoleine, mineral oil, vaseline, propolis, shitosan and derivative thereof, plant wet goods natural material all are applied to the coating-film fresh-keeping of birds, beasts and eggs and products thereof.But various coating-film fresh-keeping materials all have certain limitation, as not high as security, hinder moist poor, be difficult for film forming, film that rear product sensory is undesirable, high in cost of production, problem in view of current egg coating Perserving materials existence, in order to meet the need of market, need a kind of various aspects of performance excellence, safety badly, cost is low, applicability is strong, the novel coating-film fresh-keeping material of applied range.
Oxirane higher aliphatic (OHAA) is the product generated after being reacted with ethyleneoxide addition by the higher aliphatic that comes from grease, and this material is white in color or the powder of yellow-white, tasteless, odorless, nontoxic.The emulsion that the aqueous solution of OHAA is mixed with after emulsification has very strong adhesive force on the birds, beasts and eggs shell, can form molecular film as thin as a wafer on surface, and filming performance is good, has good barrier, is well suited for the film forming agent as the preservation and freshness of birds, beasts and eggs product.But the performance of OHAA premium properties, need being used in conjunction with of the auxiliary materials such as surfactant, emulsifying agent, defoamer, and the kind of auxiliary material and consumption, be the key of oxirane higher aliphatic coating-film fresh-keeping effect.
Summary of the invention
The objective of the invention is to adopt oxirane higher aliphatic (OHAA) as film forming agent, a kind of egg coating fresh-keeping agent of excellent performance is provided, the present invention also provides its preparation method.
Above-mentioned purpose is achieved through the following technical solutions:
A kind of egg coating fresh-keeping agent, the composition that contains following weight parts:
As preferred version, the composition that described egg coating fresh-keeping agent contains following weight parts:
Described egg coating fresh-keeping agent can also contain bacteriostatic agent, and described bacteriostatic agent can be benzoic acid commonly used in food industry and its esters, sorbic acid and its esters, parabens or other biology, chemical classes bacteriostatic agent, and its consumption is conventional amount used.
Preferably, described bacteriostatic agent is selected from one or more in nisin, plants essential oil, Nano Silver, its consumption is conventional amount used, and wherein the conventional Mlc of nisin is 0.001 ~ 0.003%(quality), the conventional Mlc of Nano Silver is 0.005 ~ 0.01%(quality).
Described plants essential oil is that the antiseptic and inhibiting bacteria function effect that has commonly used in field of food obtains plants essential oil, and as perilla leaf essential oil, Herba Origani Vulgaris quintessence oil, cinnamon spirit wet goods, its conventional addition is 0.05% ~ 0.1%(quality), can reach good fungistatic effect.
The preparation method of described egg coating fresh-keeping agent is: the fusing of at first the oxirane higher aliphatic being heated adds absolute ethyl alcohol, after the oxirane higher aliphatic fully dissolves, add again water, Tween 80, glycerine, palm oil, emulsification pretreatment, homogenizing fluid vacuum outgas, packing.
Preferred preparation method is: at first the oxirane higher aliphatic is heated to 55 ℃ and make its fusing, slowly add absolute ethyl alcohol under the rotating speed of 150 rev/mins, after the oxirane higher aliphatic fully dissolves, slowly add again water, stir, then add successively Tween 80, glycerine and palm oil, with the rotating speeds of 3000 rev/mins by the said mixture emulsification pretreatment, the homogenizing fluid vacuum outgas, packing.
The invention has the beneficial effects as follows: take the oxirane higher aliphatic as main filmogen, take absolute ethyl alcohol, Tween 80, glycerine, palm oil is major auxiliary burden, the egg coating fresh-keeping agent obtained has film forming, moisture retention is good, the characteristics such as rear product appearance is attractive in appearance of filming, can effectively stop the microorganism invasion, prevent the forfeiture of birds, beasts and eggs product moisture, can also suppress the egg white dilution by the adjustments of gas composition, therefore have good fresh-keeping effect, successful is better than egg coating fresh-keeping agent commonly used.In addition, this egg coating fresh-keeping agent be take natural component as raw material, safety non-toxic, and coating process is simple, and applicability is wide.
The accompanying drawing explanation
Fig. 1 is preparation technology's flow chart of OHAA egg coating fresh-keeping agent;
Fig. 2 is the response surface analysis figure of each component to OHAA egg coating fresh-keeping agent performance;
Fig. 3 is the influence curve figures of different egg coating fresh-keeping agents to the egg weight-loss ratio;
The influence curve figure of the different egg coating fresh-keeping agents of Fig. 4 to the egg yolk index;
The affect statistical chart of the different egg coating fresh-keeping agents of Fig. 5 on the egg total number of bacteria.
The specific embodiment
Below in conjunction with embodiment, the present invention is described in further detail.
The formulating of embodiment 1:OHAA egg coating fresh-keeping agent
1 test method
1.1 determining of ethanol addition
Absolute ethyl alcohol has good combination property, not only be conducive to the dissolving of OHAA, reduce viscosity, accelerate film forming speed, shorten film formation time, and, due to ethanol molecule and hydrone interaction, reduce the effect between OHAA molecule and hydrone, promote the bonding action between molecule, made filming performance be improved.The addition of absolute ethyl alcohol need to be controlled at suitable ratio, just can reach defoaming effect preferably.In experiment, take a certain amount of OHAA, according to OHAA: absolute ethyl alcohol=1:1 ~ 8(weight ratio) ratio add ethanol, after interpolation, stir, observe the impact of ethanol for the OHAA solute effect.
1.2 determining of egg coating fresh-keeping agent formula
Select POLYSORBATE 80, glycerine, palm oil and the water additive as egg coating fresh-keeping agent, the effect of various compositions is as follows.
Tween 80: be a class surfactant, can reduce the surface tension of material.
Glycerine: can be used as the plasticizer of OHAA egg coating fresh-keeping agent, to increase the toughness of film, thus the mechanical performance of regulating film.In addition, glycerine also can be used as glazing agent, improves the gloss of the rear product surface of filming.
Palm oil: grease class hydrophobicity is strong, can improve the moisture barrier property of egg coating fresh-keeping agent, and simultaneously, palmitic acid also can be used as the effect of defoamer, matter structure conditioning agent and emulsifying agent.
The optimum addition of various components is tested and is carried out preferably by response surface.The ratio that is 50g according to the OHAA additive capacity, with factor X
1(Tween 80), X
2(palm oil), X
3(glycerine), X
4(water) is independent variable, carries out the horizontal experimental design of Box-Behnken tetra-factor three, and poisture-penetrability, viscosity and the surface tension of egg coating fresh-keeping agent of take carried out overall merit as investigating index, and coding schedule 1 is shown in experimental factor and level design.
Table 1 factor arranges water-glass
1.3 the mensuration of egg coating fresh-keeping agent performance parameter
1.3.1 the mensuration of water vapour permeability
Utilize moisture vapor transmission cup to carry out poisture-penetrability mensuration.Egg coating fresh-keeping agent is coated on the support membrane of porous, is tested after drying, because the vapor transfer rate of support membrane is large, therefore total vapor transfer rate is similar to the vapor transfer rate of egg coating fresh-keeping agent.Install moisture vapor transmission cup and weigh according to standard operation, moisture vapor transmission cup being put into to the climatic chamber mixed up, taking out from case after 16 h, putting into the drier under 23 ± 2 ℃ of environment, weighing again after balance 30min.Steam penetrating capacity (WVT) means with following formula:
In formula: WVT---steam penetrating capacity, g/m
2.24h;
T---weigh interval time for twice, h;
Mass incremental in Δ m---the t time, g;
A---the area of the permeable steam of sample, m
2.
1.3.2 the mensuration of viscosity
Utilize NDJ-8S type viscosimeter to carry out the mensuration of egg coating fresh-keeping agent viscosity, condition determination is: No. 2 rotors, under the rotating speed of 60rmp/min, measure.
1.3.3 capillary mensuration
Utilize BZY-A type surface tension instrument to carry out the surface tension test of egg coating fresh-keeping agent.
1.4 the sensory evaluation of egg coating fresh-keeping agent film-formation result
Select egg as the object of filming, adopt four kinds of different class coating materials to be filmed to it, take eggshell surface slickness, color and luster, stickiness and overall acceptance etc. is deliberated index, adopts 9 minutes systems, the rear appearance effect of filming differs larger with appearance of film not, and scoring is lower.In the evaluation process, each is organized after egg is upset order and offers at random the test and appraisal personnel.
2 test results and analysis
2.1 the optimum addition of absolute ethyl alcohol
Experimental result shows, the OHAA dissolution rate raises along with the increase of absolute ethyl alcohol addition, and when absolute ethyl alcohol and OHAA mass ratio reach 4:1, OHAA can be well dissolved.But when continuing the increase ratio to 7:1, can cause the moist and viscosity of the resistance of film obviously to descend, this may be because the interaction between ethanol molecule and hydrone is further strengthened, make the binding ability of OHAA molecule and hydrone descend, cause the combination of OHAA molecule to be fallen under water, and the degree of phase inter coagulation between molecule improve.In addition, ethanol and OHAA mass ratio are increased to 8:1 when above, and in film forming procedure, evaporation rate of solvent is too fast, cause the OHAA molecule just not being fixed before fully not launching to arrange, and the film of formation is inhomogeneous, even the defects such as pore, crack may occur.
Therefore, consider filming performance and cost factor, the optimum quality ratio of absolute ethyl alcohol and OHAA is 4 ~ 6:1.
2.2 egg coating fresh-keeping agent formulation optimization result
Design definite scheme by center combination and carry out the response surface experiment, what this research was chosen is 4 factor 3 horizontal combination designs, and central point repeats 5 times.The poisture-penetrability of respectively organizing egg coating fresh-keeping agent of different formulations, viscosity, surface tension test result are listed in table 2.In experiment, need the combination property of poisture-penetrability, viscosity and 3 indexs of surface tension of consideration egg coating fresh-keeping agent, therefore result is carried out to the analysis of many indexs.The index importance of determining poisture-penetrability in Expert Design software is 5, and viscosity is 3, and surface tension is 2, and surface analysis figure (Fig. 2) meets with a response.Can find that by Fig. 2 there is minimum of a value in comprehensive index value, the face optimal conditions that therefore can meet with a response, optimal conditions is: 50g OHAA, add Tween 80 32g, glycerine 40g, palm oil 118g, water 2050g.With this understanding, the viscosity of egg coating fresh-keeping agent is 479.83 mPas, and poisture-penetrability is 9.22 g/m
224h, surface tension is 24.28 mN/m, with the predicted value error, is no more than 5%, and the model that surface is set up is credible, and result is accurate.
Table 2 response surface result of the test
In near the certain limit of each component addition optimal value, all can obtain effect preferably, therefore, determine that in the egg coating fresh-keeping agent optimization of C/C composites, each component ratio is:
2.3 egg coating fresh-keeping agent subjective appreciation experiment
By the egg coating fresh-keeping agent subjective appreciation, analyze, Comprehensive Assessment egg is filmed indexs such as rear uniformity, smoothness, colourity, transparency, smell, and contrasted with the effect of filming of several existing egg coating fresh-keeping agents, the results are shown in Table 3.
Table 3 OHAA egg coating fresh-keeping agent subjective appreciation reaches the contrast with other egg coating fresh-keeping agents
Result of the test shows, after egg surface use OHAA egg coating fresh-keeping agent is filmed processing, its appearance effect is not greatly affected, results of sensory evaluation shows in the contrast experiment of each group class coating material, the OHAA egg coating fresh-keeping agent shows more superior appearance property, not remarkable with the egg sense organ difference of not filming.
A kind of egg coating fresh-keeping agent is grouped into by the one-tenth of following weight parts:
The preparation method is: as shown in Figure 1, the fusing of at first the oxirane higher aliphatic being heated, add absolute ethyl alcohol after cooling, slowly is stirred to abundant dissolving, then adds water, Tween 80, glycerine, palm oil, stirs, finally degassed under vacuum, packing.
Continuation is carried out application study to the egg coating fresh-keeping agent of the present embodiment, and result is as follows:
1 test method
Choose shitosan egg coating fresh-keeping agent, AEO (AEO) egg coating fresh-keeping agent and polyvinyl alcohol egg coating fresh-keeping agent in contrast, the fresh-keeping effect of OHAA egg coating fresh-keeping agent is estimated.
1.1 compound method
Shitosan egg coating fresh-keeping agent, AEO egg coating fresh-keeping agent, polyvinyl alcohol egg coating fresh-keeping agent are all prepared according to the method for bibliographical information, specific as follows.
Shitosan egg coating fresh-keeping agent: take 1 part of shitosan and add in the distilled water of 50 times of quality, through heating magnetic agitation 40min, after fully dissolving, add again the acetic acid of 1 part, mix and get final product.
The AEO egg coating fresh-keeping agent: take a certain amount of AEO, be heated to after melting add the corresponding proportion Tween 80, stir cooling after and get final product.
Polyvinyl alcohol egg coating fresh-keeping agent: take in the distilled water that 1 part of polyvinyl alcohol adds 25 parts to, after 60 ℃ of lower heating water baths fully dissolve it, be cooling and get final product.
All egg coating fresh-keeping agents are preparation before preparing to film all, and the now with the current in order to avoid long stability that causes of resting period descends.
1.2 fresh-keeping experiment process
Fresh Egg is checked, rejected defective egg, dried after egg is cleaned.All eggs are divided into 5 groups at random, use respectively shitosan egg coating fresh-keeping agent, AEO egg coating fresh-keeping agent, polyvinyl alcohol egg coating fresh-keeping agent and OHAA egg coating fresh-keeping agent to carry out coating-film fresh-keeping, the blank group of last group for not filming.Adopting fresh egg white to wash film applicator is cleaned and is filmed, atomisation pressure is set as 0.12 ~ 0.15 MPa, and the transport tape Speed Setting is 40 ~ 60 pieces/minute, by the egg coating fresh-keeping agent atomisation, the bright egg surface of uniform fold after cleaning is also air-dry, form thin film.After drying, be placed in the holder of plastics egg, the air chamber end upward.Each organizes grab sample, measures every Raw performance.Then under 25 ℃, the condition of 80%RH, preserved, experimental session was randomly drawed every 7 days and is respectively organized 5 pieces of eggs and measure indexs of correlation.
1.3 the mensuration of weight-loss ratio
Weight-loss ratio (WL) calculates according to the minimizing of egg quality after storage is a section time, formula specific as follows:
Weight-loss ratio (%)=(egg quality after Fresh Egg weight-preservation)/Fresh Egg quality * 100
1.4 the mensuration of yolk index
Egg is knocked open, and yolk falls on the horizontal glass plate, and with vernier caliper measurement yolk height and width, yolk index (YI) calculates according to following formula:
Yolk index (YI)=yolk height/yolk width
1.5 the mensuration of Hough unit
Hough unit is an important indicator of reflection egg freshness by using.During detection, first weighing egg size, then knock egg on the level board that gently is poured on the Hough instrument open, utilizes the albumen height measuring instrument to measure the yolk height of dense albumen on every side, chooses at 3 and get its mean value.According to albumen height and egg size, calculate the Hough unit (HU) of egg according to following formula.
Hough unit=log(H-1.7 * W
0.37+ 7.6) * 100
In formula, H is albumen height (mm), and W is egg size (g)
1.6 the evaluation criteria of organoleptic quality in the egg storage
Egg is in storage, inner quality can change along with the variation of time, can observe the variation of the outward appearance, profile, color and luster etc. of object by visual identity, simultaneously can also be by the quality of olfactometry egg, whether inspection corrupt peculiar smell occurs.The index that table 4 is egg inside quality subjective appreciation.
Table 4 egg inside quality deliberated index
1.7 the mensuration of microorganism
The mensuration of bright egg egg liquid microorganism: bright egg is cleaned under flowing water, after dry, again with 75% alcohol swab sterilization eggshell, then opened eggshell and take out egg liquid, pour in the sterilizing bottle with bead, fully shake up to be checked.The microbe colony number is measured according to GBT4789-2008.
1.8 the mensuration of egg coating fresh-keeping agent configuration of surface
The film eggshell processed of each group is placed in air dry oven and is dried, take out after dry 48h under 40 ℃.With tweezers, eggshell is processed into to 3～5mm
2the fritter of left and right, the eggshell fritter of as far as possible getting same position is detected under ESEM, observes the configuration of surface of egg coating fresh-keeping agent.
2 results and analysis
2.1 the affect result of different egg coating fresh-keeping agents on the egg weight-loss ratio
At 25 ℃, under the condition of 80% relative humidity, storage is 5 weeks, and Fig. 3 is shown in the impact that various egg coating fresh-keeping agents change the egg weight-loss ratio.Fig. 3 clearly shows, the weight-loss ratio of blank group is the highest all the time, various egg coating fresh-keeping agent processed group and blank group weight-loss ratio significant difference (P<0.05), show that various egg coating fresh-keeping agents all have the weight of egg of maintaining to a certain extent, stops the effect of moisture evaporation.Wherein OHAA egg coating fresh-keeping agent group is compared with other several groups, weight-loss ratio minimum (P<0.01).Result shows, in several egg coating fresh-keeping agents that use in test, and the control best results of OHAA egg coating fresh-keeping agent to the egg weight-loss ratio, fresh-keeping effect is best.
2.2 the affect result of different egg coating fresh-keeping agents on yolk index
At 25 ℃, under the condition of 80% relative humidity, storage is 5 weeks, and various egg coating fresh-keeping agents are shown in Fig. 4 to the impact of egg yolk index variation.The different egg coating fresh-keeping agents of analysis chart 4 can find out the curve of egg yolk index impact, and along with the prolongation of storage time, each is organized yolk index and changes the trend that tapers off.Through storage in 5 weeks, the yolk coefficient of blank group is down to 0.19 ± 0.10 by initial 0.44 ± 0.04, and in same storage time, the yolk index of OHAA group, AEO group, polyvinyl alcohol group and shitosan group reduces to respectively 0.34 ± 0.03,0.30 ± 0.05,0.29 ± 0.07 and 0.21 ± 0.05.Wherein expression effect the best is the OHAA egg coating fresh-keeping agent, and the AEO egg coating fresh-keeping agent slightly takes second place, and the effect of shitosan egg coating fresh-keeping agent is poor.
2.3 the affect result of different egg coating fresh-keeping agents on Hough unit
At 25 ℃, under the condition of 80% relative humidity, storage is 5 weeks, various egg coating fresh-keeping agents on the impact of egg Hough unit change in Table 5.The Hough value of Fresh Egg is 75.35, Hough unit's decline gradually along with the prolongation of storage time that difference is filmed and organized.Preserve the Hough value of OHAA group after 5 weeks and reduce to 63.18 ± 8.3; The AEO group is 50.89 ± 7.6; The polyvinyl alcohol group is 48.47 ± 10.5, and the shitosan group is 35.87 ± 11.5, and blank group is 33.41 ± 13.4.Hough unit is the important indicator of at present generally acknowledged evaluation egg freshness, and this experimental result shows, the OHAA egg coating fresh-keeping agent has good fresh-keeping effect to egg.
The affect result of the different egg coating fresh-keeping agents of table 5 on Hough unit
| |
0 |
1 |
2 |
3 |
4 |
5 weeks |
| Blank group | 75.35 | 68.44 | 57.31 | 44.29 | 37.21 | 33.41 |
| The OHAA group | 75.35 | 73.41 | 70.11 | 65.17 | 64.33 | 63.18 |
| The AEO group | 75.35 | 73.01 | 69.11 | 63.01 | 58.32 | 50.89 |
| The polyvinyl alcohol group | 75.35 | 71.22 | 64.03 | 60.18 | 55.68 | 48.47 |
| The shitosan group | 75.35 | 69.91 | 59.88 | 46.22 | 39.97 | 35.87 |
2.4 the affect result of different egg coating fresh-keeping agents on the egg inside quality
At 25 ℃, under the condition of 80% relative humidity, storage is 5 weeks, and the impact that various egg coating fresh-keeping agents change the egg inside quality is in Table 6.As shown in Table 6, along with the prolongation of storage time, significant variation has occurred in the albumen of egg inside and yolk.Respectively organized egg and still can keep very fresh state in the time of the 1st week, dense albumen is dense and occupy larger proportion; In the time of the 2nd week, blank group Chicken Albumin frenulum has started the phenomenon broken away to occur, and thin albumen starts to increase, and the yolk height descends, and the yolk width increases, and the egg Quality Down of processing through filming obtains and be not obvious; In the time of the 3rd week, blank group and the dense protein content of shitosan group obviously reduce; In the time of last week, blank histone liquid starts to occur rare watery, and shitosan group thin albumen is obviously wandering, and the yolk height obviously descends; And the dense albumen of OHAA group and AEO group is still clear, it is good that the yolk height keeps, overall assessment, and OHAA group and AEO group egg inside quality keep best.
The variation of egg inside quality in table 6 storage
| |
0 |
1 |
2 |
3 |
4 |
5 weeks |
| Blank group | +++ | ++ | + | + | — | — |
| The OHAA group | +++ | +++ | ++ | ++ | ++ | + |
| The AEO group | +++ | +++ | ++ | ++ | + | + |
| The polyvinyl alcohol group | +++ | +++ | ++ | ++ | + | + |
| The shitosan group | +++ | ++ | + | + | + | — |
2.5 the affect result of different egg coating fresh-keeping agents on the egg total number of bacteria
The impact that various egg coating fresh-keeping agents change egg inside total number of bacteria the results are shown in Figure 5.The quantity of the inner microorganism of egg of processing through filming is relatively low, and this is to have formed natural protective cover one owing to filming, and has stoped to a certain extent the infiltration of microorganism.By Fig. 5, can be found, the CFU (CFU) of OHAA group in each group is minimum, is 4.1 * 103, shows that the OHAA egg coating fresh-keeping agent has the effect of good prevention bacterial invasion in the egg fresh-keeping process.
Comprehensive above result of the test, the egg coating fresh-keeping agent that the present embodiment makes fresh-keeping effect the best to egg, its performance is better than existing several frequently seen egg coating fresh-keeping agent.
A kind of egg coating fresh-keeping agent is grouped into by the one-tenth of following weight parts:
The preparation method is: at first the oxirane higher aliphatic is heated to 55 ℃ and make its fusing, slowly add absolute ethyl alcohol under the rotating speed of 150 rev/mins, after the oxirane higher aliphatic fully dissolves, slowly add again water, stir, then add successively Tween 80, glycerine and palm oil, nisin, with the rotating speeds of 3000 rev/mins by the said mixture emulsification pretreatment, the homogenizing fluid vacuum outgas, packing.
A kind of egg coating fresh-keeping agent is grouped into by the one-tenth of following weight parts:
The preparation method is: at first the oxirane higher aliphatic is heated to 55 ℃ and make its fusing, slowly add absolute ethyl alcohol under the rotating speed of 150 rev/mins, after the oxirane higher aliphatic fully dissolves, slowly add again water, stir, then add successively Tween 80, glycerine and palm oil, nisin, Nano Silver, perilla leaf essential oil, with the rotating speeds of 3000 rev/mins by the said mixture emulsification pretreatment, the homogenizing fluid vacuum outgas, packing.
Claims (6)
1. an egg coating fresh-keeping agent is characterized in that the composition that contains following weight parts:
2. egg coating fresh-keeping agent according to claim 1 is characterized in that the composition that contains following weight parts:
3. egg coating fresh-keeping agent according to claim 1 and 2, is characterized in that also containing bacteriostatic agent.
4. egg coating fresh-keeping agent according to claim 3, is characterized in that described bacteriostatic agent is selected from one or more in nisin, plants essential oil, Nano Silver.
5. the preparation method of egg coating fresh-keeping agent according to claim 1 and 2, it is characterized in that: the fusing of at first the oxirane higher aliphatic being heated, add absolute ethyl alcohol, after the oxirane higher aliphatic fully dissolves, add again water, Tween 80, glycerine, palm oil, emulsification pretreatment, homogenizing fluid vacuum outgas, packing.
6. the preparation method of egg coating fresh-keeping agent according to claim 5, it is characterized in that: at first the oxirane higher aliphatic is heated to 55 ℃ and make its fusing, slowly add absolute ethyl alcohol under the rotating speed of 150 rev/mins, after the oxirane higher aliphatic fully dissolves, more slowly add water, stir, then add successively Tween 80, glycerine and palm oil, with the rotating speeds of 3000 rev/mins, by the said mixture emulsification pretreatment, the homogenizing fluid vacuum outgas, pack.
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| CN106974215A (en) * | 2017-05-11 | 2017-07-25 | 江苏省农业科学院 | A kind of processing method of preconditioned shellfish meat |
| CN109845770A (en) * | 2019-03-08 | 2019-06-07 | 珠海市润农科技有限公司 | The repellent sustained release film formulation and preparation method and purposes of prevention and treatment drosophila |
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