CN103653184A - Edible film coating fresh-keeping agent and preparation method and use method of edible film coating fresh-keeping agent - Google Patents
Edible film coating fresh-keeping agent and preparation method and use method of edible film coating fresh-keeping agent Download PDFInfo
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- CN103653184A CN103653184A CN201310729130.4A CN201310729130A CN103653184A CN 103653184 A CN103653184 A CN 103653184A CN 201310729130 A CN201310729130 A CN 201310729130A CN 103653184 A CN103653184 A CN 103653184A
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- 239000003795 chemical substances by application Substances 0.000 title claims abstract description 74
- 238000000034 method Methods 0.000 title claims abstract description 17
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 239000007888 film coating Substances 0.000 title abstract 6
- 238000009501 film coating Methods 0.000 title abstract 6
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 52
- 238000004321 preservation Methods 0.000 claims abstract description 28
- 239000002994 raw material Substances 0.000 claims abstract description 27
- 229920002494 Zein Polymers 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 150000004676 glycans Chemical class 0.000 claims abstract description 15
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 15
- 239000005017 polysaccharide Substances 0.000 claims abstract description 15
- 229920001277 pectin Polymers 0.000 claims abstract description 13
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 12
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 12
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 12
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 12
- 239000011248 coating agent Substances 0.000 claims description 67
- 238000000576 coating method Methods 0.000 claims description 67
- 235000013601 eggs Nutrition 0.000 claims description 67
- 235000011187 glycerol Nutrition 0.000 claims description 23
- 108010055615 Zein Proteins 0.000 claims description 19
- 235000018102 proteins Nutrition 0.000 claims description 13
- 102000004169 proteins and genes Human genes 0.000 claims description 13
- 108090000623 proteins and genes Proteins 0.000 claims description 13
- 239000001814 pectin Substances 0.000 claims description 12
- 235000010987 pectin Nutrition 0.000 claims description 12
- 239000005862 Whey Substances 0.000 claims description 11
- 238000002156 mixing Methods 0.000 claims description 8
- 239000000243 solution Substances 0.000 claims description 7
- 239000010409 thin film Substances 0.000 claims description 7
- 230000000249 desinfective effect Effects 0.000 claims description 6
- 239000011259 mixed solution Substances 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 235000013305 food Nutrition 0.000 abstract description 11
- 230000001954 sterilising effect Effects 0.000 abstract description 9
- 230000000694 effects Effects 0.000 abstract description 7
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 230000002265 prevention Effects 0.000 abstract description 2
- 229920001661 Chitosan Polymers 0.000 abstract 1
- 238000005536 corrosion prevention Methods 0.000 abstract 1
- 230000006866 deterioration Effects 0.000 abstract 1
- 235000021119 whey protein Nutrition 0.000 abstract 1
- 239000005019 zein Substances 0.000 abstract 1
- 229940093612 zein Drugs 0.000 abstract 1
- 241000271566 Aves Species 0.000 description 38
- 210000002969 egg yolk Anatomy 0.000 description 24
- 239000012895 dilution Substances 0.000 description 13
- 238000010790 dilution Methods 0.000 description 13
- 208000016261 weight loss Diseases 0.000 description 12
- 230000004580 weight loss Effects 0.000 description 12
- 241000894006 Bacteria Species 0.000 description 8
- 238000001514 detection method Methods 0.000 description 7
- 238000012360 testing method Methods 0.000 description 7
- 238000003860 storage Methods 0.000 description 6
- 206010049244 Ankyloglossia congenital Diseases 0.000 description 5
- 102000002322 Egg Proteins Human genes 0.000 description 5
- 108010000912 Egg Proteins Proteins 0.000 description 5
- 230000008859 change Effects 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 238000009658 destructive testing Methods 0.000 description 3
- 210000003278 egg shell Anatomy 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 101000693916 Gallus gallus Albumin Proteins 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 238000006297 dehydration reaction Methods 0.000 description 2
- 235000013345 egg yolk Nutrition 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 230000000845 anti-microbial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 239000008367 deionised water Substances 0.000 description 1
- 229910021641 deionized water Inorganic materials 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 229940012466 egg shell membrane Drugs 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 239000010408 film Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000019609 freshness Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000006916 nutrient agar Substances 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 235000013594 poultry meat Nutrition 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- 239000012898 sample dilution Substances 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 210000000997 thin albumen Anatomy 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B5/00—Preservation of eggs or egg products
- A23B5/06—Coating eggs with a protective layer; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- General Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The invention relates to an edible film coating fresh-keeping agent, and a preparation method and a use method of the edible film coating fresh-keeping agent. The edible film coating fresh-keeping agent comprises the following raw materials: mucedin, chitosan, zein, glycerol, whey protein isolate, soybean protein isolate, pectic polysaccharide and glycerol. The edible film coating fresh-keeping agent has corrosion prevention, fresh preservation, sterilization and water loss prevention effects, can avoid escape of nutrients, or spoiling and deterioration of food, is edible and biodegradable, and avoids pollution to an environment.
Description
Technical field
The invention belongs to food fresh keeping field, particularly a kind of edible coating antistaling agent and method of preparation and use thereof.
Background technology
Many FFs, as comparatively harsh in storage requirements such as fruit, vegetables, meat, Poultry and Eggs, freshness date is short, very easily putrid and deteriorated, therefore in order to better meet consumer demand, reduce the producer and operator's loss, be badly in need of solving the fresh-keeping problem of food.
Wherein, the preservation technique of eggs product receives all circles' concern always.The eggs product cleaning tends to carry a large amount of bacteriums, harm eater's health.And eggs product is cleaned to the antimicrobial protection effect that will destroy egg shell membrane, and more easily cause the intrusion of bacterium, cause putrid and deteriorated.Yet Preserving Reagent Freshening Effect is in the market not good, and fresh keeping time is short, cost is also higher, is badly in need of a kind of antistaling agent of cheap, good refreshing effect.
Summary of the invention
The object of the invention is provides a kind of edible coating antistaling agent and method of preparation and use thereof for the problems referred to above, that described edible coating antistaling agent has is anticorrosion, fresh-keeping, the effect of sterilization and anti-dehydration, thereby can avoid the loss of food nutrient composition or addle rotten, it is base-material that described edible coating antistaling agent be take the edible natural macromolecular compounds such as polysaccharide, protein, lipid, not only can be eaten, also can be degraded by microorganisms, so environmentally safe.
For solving the problems of the technologies described above, the present invention by the following technical solutions:
An edible coating antistaling agent, contains mucedin, shitosan, zeins and glycerine in the raw material of described coating antistaling agent, the weight fraction ratio of described mucedin, shitosan, zeins and glycerine is:
Further, also contain whey isolate protein and soybean protein isolate in the raw material of described coating antistaling agent, the weight fraction ratio of described whey isolate protein and soybean protein isolate is:
Whey isolate protein 2～5
Soybean protein isolate 2～5.
Further, also contain pectin polysaccharide in the raw material of described coating antistaling agent, the weight fraction ratio of described pectin polysaccharide is:
Pectin polysaccharide 2～10.
Further, the molecular weight of described pectin polysaccharide is 5000～10000 dalton.
Another object of the present invention is achieved through the following technical solutions:
A preparation method for edible coating antistaling agent, contains mucedin, shitosan, zeins and glycerine in the raw material of described coating antistaling agent, the weight fraction ratio of described mucedin, shitosan, zeins and glycerine is:
Described preparation method comprises the following steps:
1) according to above-mentioned weight fraction, than by glycerine, be added to the water, at 50～60 ℃, stir 10～20min, glycerine is fully dissolved, be cooled to afterwards room temperature;
2) described mucedin, shitosan, zeins are joined to step 1) in the solution that obtains, carry out ultrasonic mixing, make it form uniform mixed solution, obtain described edible coating antistaling agent.
The processing time of the ultrasonic mixing further, step 2) is 10～20min, and ultrasonic power is 80～150W.
Another object of the present invention is achieved through the following technical solutions:
A using method for edible coating antistaling agent, contains mucedin, shitosan, zeins and glycerine in the raw material of described coating antistaling agent, the weight fraction ratio of described mucedin, shitosan, zeins and glycerine is:
Described edible coating antistaling agent can be used for the fresh-keeping of birds, beasts and eggs, and described using method comprises the following steps:
1) disinfect: described birds, beasts and eggs are processed after 2-5s in the water of 100 ℃, drained away the water, the birds, beasts and eggs that are sterilized after processing;
2) Preservation Treatment: the birds, beasts and eggs after described disinfecting are immersed to 1～3min in described edible coating antistaling agent, take out and drain, form thin film on the surface of birds, beasts and eggs, obtain the birds, beasts and eggs after Preservation Treatment;
3) by the birds, beasts and eggs preservation under room temperature after described Preservation Treatment.
Edible coating antistaling agent of the present invention beneficial effect is compared to existing technology:
1, the raw material of edible coating antistaling agent of the present invention is polysaccharide, protein and lipid, not only can be eaten, also can be degraded by microorganisms, so environmentally safe;
2, edible coating antistaling agent of the present invention has selectable gas permeability and an impermeabilisation ability, therefore can improve product quality and extend Food Shelf-life, as the flavor substance that suppresses fruits and vegetables breathing and physiological activity, prevention food scatters and disappears, prevent Food Oxidation, dehydration, brown stain etc.;
3, edible coating antistaling agent preparation method of the present invention is simple, with low cost, easy to operate during use, on birds, beasts and eggs surface, form thin film, this film can play to birds, beasts and eggs the effect of isolation and sterilization, thereby extend the fresh keeping time of birds, beasts and eggs, Shelf-life.
Below by the specific embodiment, the present invention is described in further detail.
The specific embodiment
Embodiment 1
An edible coating antistaling agent, contains mucedin, shitosan, zeins and glycerine in the raw material of described coating antistaling agent, the weight fraction ratio of described mucedin, shitosan, zeins and glycerine is:
Further, also contain whey isolate protein and soybean protein isolate in the raw material of described coating antistaling agent, the weight fraction ratio of described whey isolate protein and soybean protein isolate is:
Whey isolate protein 2～5
Soybean protein isolate 2～5.
Further, also contain pectin polysaccharide in the raw material of described coating antistaling agent, the weight fraction ratio of described pectin polysaccharide is:
Pectin polysaccharide 2～10.
Further, the molecular weight of described pectin polysaccharide is 5000～10000 dalton.
The preparation method of described coating antistaling agent comprises the following steps:
1) according to above-mentioned weight fraction, than by glycerine, be added to the water, at 50～60 ℃, stir 10～20min, glycerine is fully dissolved, be cooled to afterwards room temperature;
2) described mucedin, shitosan, zeins are joined to step 1) in the solution that obtains, carry out ultrasonic mixing, make it form uniform mixed solution, obtain described edible coating antistaling agent.
The processing time of the ultrasonic mixing further, step 2) is 10～20min, and ultrasonic power is 80～150W.
Described edible coating antistaling agent can be used for the fresh-keeping of birds, beasts and eggs, and described using method comprises the following steps:
1) disinfect: described birds, beasts and eggs are processed after 2-5s in the water of 100 ℃, drained away the water, the birds, beasts and eggs that are sterilized after processing;
2) Preservation Treatment: the birds, beasts and eggs after described disinfecting are immersed to 1～3min in described edible coating antistaling agent, take out and drain, form thin film on the surface of birds, beasts and eggs, obtain the birds, beasts and eggs after Preservation Treatment;
3) by the birds, beasts and eggs preservation under room temperature after described Preservation Treatment.
In the present embodiment, unit of weight used is kilogram, also can for gram;
Each raw material described in the present embodiment is food grade;
Each raw material described in the present embodiment is the conventional products of selling on market;
In the present embodiment, each raw material in described edible coating antistaling agent can be in the ratio range providing flexible combination, at this, do not enumerate one by one.
Embodiment 2
The present embodiment is the preferred version on embodiment 1 basis, and the quality of raw material used is identical with embodiment 1, and wherein the part identical with embodiment 1 do not repeat again, please refer to embodiment 1.
The raw material of described edible coating antistaling agent is mucedin, shitosan, zeins and glycerine, and the weight fraction ratio of described raw material is:
The preparation method of described coating antistaling agent comprises the following steps:
1) according to above-mentioned weight fraction, than by glycerine, be added to the water, at 60 ℃, stir 20min, glycerine is fully dissolved, be cooled to afterwards room temperature;
2) described mucedin, shitosan, zeins are joined to step 1) in the solution that obtains, carry out ultrasonic mixing, make it form uniform mixed solution, obtain described edible coating antistaling agent.
The processing time of the ultrasonic mixing further, step 2) is 10min, and ultrasonic power is 110W.
Described edible coating antistaling agent can be used for the fresh-keeping of birds, beasts and eggs, and described using method comprises the following steps:
1) disinfect: described birds, beasts and eggs are processed after 2s in the water of 100 ℃, drained away the water, the birds, beasts and eggs that are sterilized after processing;
2) Preservation Treatment: the birds, beasts and eggs after described disinfecting are immersed to 1min in described edible coating antistaling agent, take out and drain, form thin film on the surface of birds, beasts and eggs, obtain the birds, beasts and eggs after Preservation Treatment;
3) by the birds, beasts and eggs preservation under room temperature 30d after described Preservation Treatment, every 5d measures once, every group of 6 pieces of eggs is carried out to destructive testing at every turn, carries out organoleptic indicator's detection, and measure respectively weight-loss ratio, yolk coefficient, albumen coefficient, albumen pH value and total number of bacteria, concrete detection method is as described below:
1, organoleptic indicator's detection
Egg organoleptic indicator comprises outward appearance, smell, yolk, albumen, frenulum proterties and loose yellow rate etc.Yolk, albumen and frenulum and expression symbol are as shown in table 1.
Table 1 yolk, albumen and frenulum quality and expression symbol
As shown in Table 2, each edible coating antistaling agent processed group is after storage 30d, and albumen, yolk, frenulum do not change obviously.The yolk of blank group is flat, and elasticity reduces, and albumen is rarer, wandering, and frenulum is superfine, and relatively there were significant differences with the processed group of filming.
2, the mensuration of weight-loss ratio
Weight-loss ratio and egg moisture loss are closely related.Adopt gravimetric method to measure.Weight-loss ratio is the weightlessness ratio of egg before and after storage, the scales/electronic balance weighing that is 0.001g by accuracy.The computing formula of weight-loss ratio as shown in the formula:
The situation of change of edible coating antistaling agent egg weight-loss ratio described in blank and use the present embodiment, referring to table 3.As can be seen from Table 3, prolongation with the preservation time, the weight-loss ratio of blank group and the processed group egg of filming all rises gradually, especially the weight-loss ratio of blank group obviously rises, after storage 5 days, the weight-loss ratio of the processed group of filming is significantly lower than blank group (P < 0.05), and the food coating antistaling agent that the present embodiment is described is suppressing aspect weightless have absolute predominance.
Table 3 weight-loss ratio changes
3, the mensuration of yolk coefficient
The variation of yolk coefficient and egg yolk traits has direct relation.Along laterally knocking against eggshell hard, egg content is all poured in glass dish, with vernier caliper measurement yolk height and the yolk diameter of precision 0.02mm, the computing formula of yolk coefficient as shown in the formula:
The situation of change of edible coating antistaling agent egg yolk coefficient described in blank and use the present embodiment, referring to table 4.As can be seen from Table 4, prolongation with the preservation time, the yolk coefficient of blank group and the processed group egg of filming all declines gradually, especially the yolk coefficient of blank group obviously declines, after storage 10 days, the yolk coefficient of the processed group of filming is significantly greater than blank group (P < 0.05), and the yolk coefficient of the processed group of filming is still greater than 0.3, belong to qualified egg, and blank group yolk coefficient after preserving 20 days is less than 0.3, belonged to defective egg, the food coating antistaling agent of this explanation the present embodiment can stop moisture in albumen to permeate to yolk.
Table 4 yolk index variation
4, the mensuration of albumen coefficient
Albumen coefficient, albumen pH value and VBN reflect the situation of change of Chicken Albumin in various degree.Along laterally knocking against eggshell hard, to remove after yolk, all the other egg contents are poured in 40 order standard inspection sieves, standing filtration 2min, elimination thin albumen, last albumen is dense albumen.With the electronic balance that accuracy is 0.01g, weigh respectively, albumen coefficient calculations method as shown in the formula:
The situation of change of edible coating antistaling agent Chicken Albumin coefficient described in blank and use the present embodiment, referring to table 5.As can be seen from Table 5, with the prolongation of protecting a surname's time, the albumen coefficient of blank group and the processed group egg of filming all declines gradually, especially the yolk coefficient of blank group obviously declines, after storage 15 days, the albumen coefficient of the processed group of filming is significantly greater than blank group (P < 0.05), and the food coating antistaling agent of this explanation the present embodiment has remarkable effect to delaying the reduction of albumen coefficient.
Table 5 albumen index variation
5, the mensuration of total number of bacteria
This test of sample treatment with reference to Yang Sufang (Yang Sufang. egg high-efficiency washing sanitizer formulations with wash egg Study of operational conditions: [master thesis]. Changsha: Agricultural University Of Hunan, 2008) method, introduce digital display and process sampling, this test adopts rotating speed 100rpm, 40 ℃ of temperature, processing 40min to measure egg surface bacteria sum.Every group of 5 pieces of eggs are put into the sterilizing beaker of 1000mL, poured into 500mL sterile saline.Beaker is put into gas bath constant temperature oscillator 100rpm, 40 ℃ of temperature, processed 40min.
Sample Dilution is drawn cleaning fluid 1mL with 1mL sterilizing suction pipe, injects the test tube that contains 9mL sterilizing deionized water along tube wall, and jolting test tube, mixes, and makes the dilution of 1: 10.Separately get 1mL sterilizing suction pipe and draw 1: 10 dilution 1mL, do 10 times and increase progressively dilution, so often increase progressively dilution once, use 1 1mL sterilizing suction pipe instead, then do 1: 100 and 1: 1,000 two dilution, each dilution factor is done 2 repetitions.
Make plate and select 3 suitable dilution factors, respectively do 10 times increase progressively dilution in, draw this dilution suction pipe and move 1mL dilution in sterilizing plate, each dilution factor is made 3 plates.Dilution moves into after plate, in time the cool nutrient agar to 46 ℃ is injected to the about 15mL of plate, and rotates plate and make it to mix.After agar solidifies, upset plate, cultivates 48h in 37 ℃ of constant temperatures.
When plate count is done in colony counting, can with the naked eye see and look into, use if desired lens examination, in case omit.After writing down the clump count of each plate, calculate with the average total plate count of dilution each plate.
Concrete testing result is referring to table 6.
The total number of bacteria of table 6 eggshell surface
Embodiment 3
The present embodiment is the preferred version on embodiment 1 basis, and the quality of raw material used is identical with embodiment 1, and wherein the part identical with embodiment 1 do not repeat again, please refer to embodiment 1.
The weight fraction ratio of raw material mucedin, shitosan, zeins, glycerine, whey isolate protein and the soybean protein isolate of described edible coating antistaling agent is:
Described edible coating antistaling agent can be used for the fresh-keeping of birds, beasts and eggs, and described using method comprises the following steps:
1) disinfect: described birds, beasts and eggs are processed after 5s in the water of 100 ℃, drained away the water, the birds, beasts and eggs that are sterilized after processing;
2) Preservation Treatment: the birds, beasts and eggs after described disinfecting are immersed to 2min in described edible coating antistaling agent, take out and drain, form thin film on the surface of birds, beasts and eggs, obtain the birds, beasts and eggs after Preservation Treatment;
3) by the birds, beasts and eggs preservation under room temperature 30d after described Preservation Treatment, every 5d measures once, every group of 6 pieces of eggs are carried out to destructive testing at every turn, carry out organoleptic indicator's detection, and measure respectively weight-loss ratio, yolk coefficient, albumen coefficient, albumen pH value and total number of bacteria, concrete detection method is referring to embodiment 2, and testing result is referring to table 2～6.
Embodiment 4
The present embodiment is the preferred version on embodiment 1 basis, and the quality of raw material used is identical with embodiment 1, and wherein the part identical with embodiment 1 do not repeat again, please refer to embodiment 1.
The weight fraction ratio of raw material mucedin, shitosan, zeins, glycerine, whey isolate protein and the soybean protein isolate of described edible coating antistaling agent is:
Described edible coating antistaling agent can be used for the fresh-keeping of birds, beasts and eggs, and described using method comprises the following steps:
1) disinfect: described birds, beasts and eggs are processed after 3s in the water of 100 ℃, drained away the water, the birds, beasts and eggs that are sterilized after processing;
2) Preservation Treatment: the birds, beasts and eggs after described disinfecting are immersed to 1min in described edible coating antistaling agent, take out and drain, form thin film on the surface of birds, beasts and eggs, obtain the birds, beasts and eggs after Preservation Treatment;
3) by the birds, beasts and eggs preservation under room temperature 30d after described Preservation Treatment, every 5d measures once, every group of 6 pieces of eggs are carried out to destructive testing at every turn, carry out organoleptic indicator's detection, and measure respectively weight-loss ratio, yolk coefficient, albumen coefficient, albumen pH value and total number of bacteria, concrete detection method is referring to embodiment 2, and testing result is referring to table 2～6.
Claims (10)
1. an edible coating antistaling agent, is characterized in that, contains mucedin, shitosan, zeins and glycerine in the raw material of described coating antistaling agent, and the weight fraction ratio of described mucedin, shitosan, zeins and glycerine is:
2. edible coating antistaling agent according to claim 1, is characterized in that, also contains whey isolate protein and soybean protein isolate in the raw material of described coating antistaling agent, and the weight fraction ratio of described whey isolate protein and soybean protein isolate is:
Whey isolate protein 2～5
Soybean protein isolate 2～5.
3. edible coating antistaling agent according to claim 1 and 2, is characterized in that, also contains pectin polysaccharide in the raw material of described coating antistaling agent, and the weight fraction ratio of described pectin polysaccharide is:
Pectin polysaccharide 2～10.
4. edible coating antistaling agent according to claim 3, is characterized in that, the molecular weight of described pectin polysaccharide is 5000～10000 dalton.
5. edible coating antistaling agent according to claim 1, is characterized in that, the weight fraction ratio of described edible coating antistaling agent raw material is:
6. edible coating antistaling agent according to claim 2, is characterized in that, the weight fraction ratio of described edible coating antistaling agent raw material is:
7. edible coating antistaling agent according to claim 3, is characterized in that, the weight fraction ratio of described edible coating antistaling agent raw material is:
8. the preparation method of an edible coating antistaling agent, it is characterized in that, in the raw material of described coating antistaling agent, contain mucedin, shitosan, zeins and glycerine, the weight fraction ratio of described mucedin, shitosan, zeins and glycerine is:
Described preparation method comprises the following steps:
1) according to above-mentioned weight fraction, than by glycerine, be added to the water, at 50～60 ℃, stir 10～20min, glycerine is fully dissolved, be cooled to afterwards room temperature;
2) described mucedin, shitosan, zeins are joined to step 1) in the solution that obtains, carry out ultrasonic mixing, make it form uniform mixed solution, obtain described edible coating antistaling agent.
9. the preparation method of edible coating antistaling agent according to claim 5, is characterized in that step 2) described in processing time of ultrasonic mixing be 10～20min, ultrasonic power is 80～150W.
10. a using method for edible coating antistaling agent as claimed in claim 1, is characterized in that, described edible coating antistaling agent can be used for the fresh-keeping of birds, beasts and eggs, and described using method comprises the following steps:
1) disinfect: described birds, beasts and eggs are processed after 2-5s in the water of 100 ℃, drained away the water, the birds, beasts and eggs that are sterilized after processing;
2) Preservation Treatment: the birds, beasts and eggs after described disinfecting are immersed to 1～3min in described edible coating antistaling agent, take out and drain, form thin film on the surface of birds, beasts and eggs, obtain the birds, beasts and eggs after Preservation Treatment;
3) by the birds, beasts and eggs preservation under room temperature after described Preservation Treatment.
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