CN105638850A - Freshness-retaining film for meat product and preparation method of freshness-retaining film - Google Patents
Freshness-retaining film for meat product and preparation method of freshness-retaining film Download PDFInfo
- Publication number
- CN105638850A CN105638850A CN201610166911.0A CN201610166911A CN105638850A CN 105638850 A CN105638850 A CN 105638850A CN 201610166911 A CN201610166911 A CN 201610166911A CN 105638850 A CN105638850 A CN 105638850A
- Authority
- CN
- China
- Prior art keywords
- meat product
- fresh
- coating
- freshness
- keeping film
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- 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
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
Abstract
The invention relates to a freshness-retaining film for a meat product and a preparation method of the freshness-retaining film. The freshness-retaining film is made by taking hordein and soybean polysaccharide with different ratios as main raw materials, and taking a plasticizer and a nano silicon dioxide particle filler for assisting. The preparation method comprises the following steps: a, dissolving the hordein in a 55% isopropyl alcohol solution of 80 DEG C, thus obtaining colloidal fluid A; b, adding the soybean polysaccharide, the plasticizer and the nano silicon dioxide into the colloidal fluid A in sequence, stirring for 15min by keeping the temperature of 80 DEG C, after dissolving uniformly, quickly cooling to 15 DEG C by water bath, and keeping for 1h, thus obtaining colloidal fluid B; c, directly immersing the meat product in the colloidal fluid B, and airing, thus obtaining the freshness-retaining film. The freshness-retaining film for the meat product and the preparation method have the advantages that the freshness-retaining film prepared by the method is high in food safety, and the mechanical property and barrier property of the freshness-retaining film are greatly improved.
Description
Technical field
The invention belongs to meat preservation technical field, in particular to a kind of fresh-keeping film-coating for meat product, also relate to the preparation method of this fresh-keeping film-coating.
Background technology
The enhancing of the raising that meat product quality and preservation term are required by modern people and health of people consciousness, the edible freshness-keeping thin coat made with natural, safe material has become current research focus.
Edible film a kind of can eat and have the film of certain packaging protecting function, can be used as that barrier layer is entered by control water migration, oxygen, quality that the loss etc. of fats oxidn and volatile matter keeps processed food, extends shelf-lives. Edible packaging seen in daily life has a variety of, and each edible film has its weak point, such as the wafer in polyose film, though having edibility, but its intensity difference, meeting water and making moist cracky, and industrial scale is little, it is difficult to meet the demand of food product pack; The edibility casing that and for example the animal small intestine in protein film processes, although every performance is all better, but because of edibility is relatively low also cannot on a large scale for food product pack.
Therefore, research and develop a kind of edible safety fresh-keeping film-coating for meat product that is good and that can greatly improve mechanical property and barrier property to be necessary.
Summary of the invention
It is good and can greatly improve the fresh-keeping film-coating for meat product of mechanical property and barrier property that the technical problem to be solved in the present invention is to provide a kind of edible safety, also provides the preparation method of this fresh-keeping film-coating a kind of.
For solving the problems of the technologies described above, the technical scheme of the present invention is: a kind of fresh-keeping film-coating for meat product, and its innovative point is: the moiety of described fresh-keeping film-coating is by weight percentage:
Hordein 15%-20%;
Soybean polysaccharide 3%-5%;
Nano silicon 0.5%-1%;
Softening agent 3%-6%;
Surplus is mass concentration is the aqueous isopropanol of 55%.
Further, the particle diameter of described nano silicon is 50-100nm.
Further, described softening agent is a kind of in glycerine or polyoxyethylene glycol or both mixtures.
For the preparation of a method for the fresh-keeping film-coating of meat product, its innovative point is: described method comprises the steps:
(1) weigh: take the aqueous isopropanol that hordein, soybean polysaccharide, nano silicon, softening agent and mass concentration are 55% by weight percentage;
(2) glue liquid A is prepared: the mass concentration that hordein is dissolved in 80 DEG C is in the aqueous isopropanol of 55%, obtains glue liquid A;
(3) prepare glue liquid B: in glue liquid A, add soybean polysaccharide, softening agent and nano silicon successively, and when 80 DEG C insulated and stirred 15min, after being uniformly dissolved, and be rapidly cooled to 15 DEG C by water-bath and keep 1h to obtain glue liquid B;
(4) prepare fresh-keeping film-coating: with the glue liquid B submergence meat product 5��10s of preparation, then meat product is taken out and drain the fresh-keeping film-coating namely obtaining and being used for meat product.
It is an advantage of the current invention that:
(1) the present invention is used for the fresh-keeping film-coating of meat product, to derive from the hordein of natural plant raw material and soybean polysaccharide as main component, wherein, hordein belongs to the hydrophobic proteins in a class natural grain source, proline rich and L-glutamic acid, there is unique solvability, thermotolerance, film-forming properties, hydrophobicity, degradability and oxidation-resistance, thus it is applied to packaging material for food and compares environmental protection, and better than the fresh-keeping film-coating of animality source material on edible safety; In addition, the adding of nano silicon in fresh-keeping film-coating, improve the mechanical property of preservative film material, the tensile strength of preservative film increases, and when preservative film is shaping, pin-hole phenomena obviously reduces, it is to increase quality of forming film; Nano particle can significantly improve the barrier property of preservative film simultaneously, substantially improves the ability of fresh-keeping film-coating protection meat;
(2) the present invention is for the preparation of the method for the fresh-keeping film-coating of meat product, and this preparation method's technical process is simple, and the priority addition sequence of each component, ensure that the excellent properties of fresh-keeping film-coating; Meanwhile, in this preparation method, preparation condition is all easy to control and operation, and raw material sources are extensive, and then greatly reduces production cost.
Embodiment
The following examples can make professional and technical personnel more fully understand the present invention, but does not therefore limit the present invention among described scope of embodiments.
Embodiment 1
The present embodiment is used for the fresh-keeping film-coating of meat product, and the moiety of this fresh-keeping film-coating is by weight percentage: hordein 15%, soybean polysaccharide 3%, nano silicon 0.5%, glycerine 3%, and surplus is mass concentration is the aqueous isopropanol of 55%.
For the preparation of the method for the fresh-keeping film-coating of the present embodiment meat product, the method comprises the steps:
(1) weigh: take the aqueous isopropanol 78.5mL that hordein 15g, soybean polysaccharide 3g, nano silicon 0.5g, glycerine 3g and mass concentration are 55% by weight percentage;
(2) prepare glue liquid A: the hordein of 15g is dissolved in 80 DEG C, the mass concentration of 78.5mL be 55% aqueous isopropanol in, obtain glue liquid A;
(3) prepare glue liquid B: in glue liquid A, add 3g soybean polysaccharide, 3g glycerine and 0.5g nano silicon successively, and when 80 DEG C insulated and stirred 15min, after being uniformly dissolved, and be rapidly cooled to 15 DEG C by water-bath and keep 1h to obtain glue liquid B;
(4) prepare fresh-keeping film-coating: with the glue liquid B submergence meat jujube product 5s of preparation, then meat jujube product is taken out and drain the fresh-keeping film-coating namely obtaining and being used for meat product.
Embodiment 2
The present embodiment is used for the fresh-keeping film-coating of meat product, and the moiety of this fresh-keeping film-coating is by weight percentage: hordein 20%, soybean polysaccharide 5%, nano silicon 1%, glycerine 6%, and surplus is mass concentration is the aqueous isopropanol of 55%.
For the preparation of the method for the fresh-keeping film-coating of the present embodiment meat product, the method comprises the steps:
(1) weigh: take the aqueous isopropanol 68mL that hordein 20g, soybean polysaccharide 5g, nano silicon 1g, glycerine 6g and mass concentration are 55% by weight percentage;
(2) prepare glue liquid A: the hordein of 20g is dissolved in 80 DEG C, the mass concentration of 68mL be 55% aqueous isopropanol in, obtain glue liquid A;
(3) prepare glue liquid B: in glue liquid A, add 5g soybean polysaccharide, 6g glycerine and 1g nano silicon successively, and when 80 DEG C insulated and stirred 15min, after being uniformly dissolved, and be rapidly cooled to 15 DEG C by water-bath and keep 1h to obtain glue liquid B;
(4) prepare fresh-keeping film-coating: with the glue liquid B submergence sausage product 10s of preparation, then sausage product is taken out and drain the fresh-keeping film-coating namely obtaining and being used for meat product.
Embodiment 3
The present embodiment is used for the fresh-keeping film-coating of meat product, and the moiety of this fresh-keeping film-coating is by weight percentage: hordein 18%, soybean polysaccharide 4%, nano silicon 0.8%, polyoxyethylene glycol 5%, and surplus is mass concentration is the aqueous isopropanol of 55%.
For the preparation of the method for the fresh-keeping film-coating of the present embodiment meat product, the method comprises the steps:
(1) weigh: take the aqueous isopropanol 72mL that hordein 18g, soybean polysaccharide 4g, nano silicon 0.8g, polyoxyethylene glycol 5g and mass concentration are 55% by weight percentage;
(2) prepare glue liquid A: the hordein of 18g is dissolved in 80 DEG C, the mass concentration of 72mL be 55% aqueous isopropanol in, obtain glue liquid A;
(3) prepare glue liquid B: in glue liquid A, add 4g soybean polysaccharide, 5g polyoxyethylene glycol and 0.8g nano silicon successively, and when 80 DEG C insulated and stirred 15min, after being uniformly dissolved, and be rapidly cooled to 15 DEG C by water-bath and keep 1h to obtain glue liquid B;
(4) prepare fresh-keeping film-coating: with the glue liquid B submergence jerky product 6s of preparation, then jerky product is taken out and drain the fresh-keeping film-coating namely obtaining and being used for meat product.
Embodiment 4
The present embodiment is used for the fresh-keeping film-coating of meat product, and the moiety of this fresh-keeping film-coating is by weight percentage: hordein 16%, soybean polysaccharide 3.5%, nano silicon 0.6%, polyoxyethylene glycol 6%, and surplus is mass concentration is the aqueous isopropanol of 55%.
For the preparation of the method for the fresh-keeping film-coating of the present embodiment meat product, the method comprises the steps:
(1) weigh: take the aqueous isopropanol 74mL that hordein 16g, soybean polysaccharide 3.5g, nano silicon 0.6g, polyoxyethylene glycol 6g and mass concentration are 55% by weight percentage;
(2) prepare glue liquid A: the hordein of 16g is dissolved in 80 DEG C, the mass concentration of 74mL be 55% aqueous isopropanol in, obtain glue liquid A;
(3) glue liquid B is prepared: in glue liquid A, add 3.5g soybean polysaccharide, 6g polyoxyethylene glycol and 0.6g nano silicon successively, and when 80 DEG C insulated and stirred 15min, after being uniformly dissolved, and it is cooled to 15 DEG C by water-bath rapidly and keeps 1h to obtain glue liquid B;
(4) prepare fresh-keeping film-coating: with the glue liquid B submergence jerky product 6s of preparation, then jerky product is taken out and drain the fresh-keeping film-coating namely obtaining and being used for meat product.
Embodiment 5
The present embodiment is used for the fresh-keeping film-coating of meat product, and the moiety of this fresh-keeping film-coating is by weight percentage: hordein 17.5%, soybean polysaccharide 3.5%, nano silicon 0.75%, glycerine 2%, polyoxyethylene glycol 2.5%, surplus is mass concentration is the aqueous isopropanol of 55%.
For the preparation of the method for the fresh-keeping film-coating of the present embodiment meat product, the method comprises the steps:
(1) weigh: take the aqueous isopropanol 74mL that hordein 17.5g, soybean polysaccharide 3.5g, nano silicon 0.75g, glycerine 2g, polyoxyethylene glycol 2.5g and mass concentration are 55% by weight percentage;
(2) prepare glue liquid A: the hordein of 17.5g is dissolved in 80 DEG C, the mass concentration of 74mL be 55% aqueous isopropanol in, obtain glue liquid A;
(3) glue liquid B is prepared: in glue liquid A, add 3.5g soybean polysaccharide, 2g glycerine, 2.5g polyoxyethylene glycol and 0.75g nano silicon successively, and when 80 DEG C insulated and stirred 15min, after being uniformly dissolved, and it is cooled to 15 DEG C by water-bath rapidly and keeps 1h to obtain glue liquid B;
(4) prepare fresh-keeping film-coating: with the glue liquid B submergence sausage product 10s of preparation, then sausage product is taken out and drain the fresh-keeping film-coating namely obtaining and being used for meat product.
Following table is the performance table of embodiment 1��5 for the fresh-keeping film-coating of meat product.
| Performance | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 |
| Tensile strength MPa | 0.514 | 0.708 | 0.682 | 0.590 | 0.654 |
| Pin-hole phenomena | Nothing | Nothing | Nothing | Nothing | Nothing |
| Quality of forming film | Better | Good | Good | Good | Good |
| Oxygen transmission coefficient (cm3.cm))/(cm2.s.Pa) | 0.042 | 0.036 | 0.038 | 0.041 | 0.039 |
| Water vapour transmission coefficient (g.mm)/(m2.d.kPa) | 15.3 | 12.8 | 13.4 | 14.7 | 13.9 |
As can be seen from the above table, the fresh-keeping film-coating for meat product prepared in embodiment, all derive from hordein and the soybean polysaccharide of natural phant with main raw material of drawing materials, it is aided with softening agent and nanoparticulate fillers, and then substantially improve the edible safety of film material; The adding of nanometer silicon dioxide particle in preservative film, improving the mechanical property of preservative film material, the tensile strength of preservative film increases, and tensile strength can reach more than 0.5MPa; And preservative film shaping time pin-hole phenomena obviously reduce, embodiment equal free of pinholes phenomenon, it is to increase quality of forming film; Nano particle can significantly improve the barrier property of preservative film simultaneously, i.e. oxygen barrier and Steam by water bath gas performance; In addition, each embodiment is compared, and each performance perameter of embodiment 2 is all more excellent, and thus, embodiment 2 is most preferred embodiment.
More than show and describe the ultimate principle of the present invention and the advantage of main feature and the present invention. The technician of the industry should understand; the present invention is not restricted to the described embodiments; the principle that the present invention is just described described in above-described embodiment and specification sheets; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention. The claimed scope of the present invention is defined by appending claims and equivalent thereof.
Claims (4)
1. the fresh-keeping film-coating for meat product, it is characterised in that: the moiety of described fresh-keeping film-coating is by weight percentage:
Hordein 15%-20%;
Soybean polysaccharide 3%-5%;
Nano silicon 0.5%-1%;
Softening agent 3%-6%;
Surplus is mass concentration is the aqueous isopropanol of 55%.
2. the fresh-keeping film-coating for meat product according to claim 1, it is characterised in that: the particle diameter of described nano silicon is 50-100nm.
3. the fresh-keeping film-coating for meat product according to claim 1, it is characterised in that: described softening agent is a kind of in glycerine or polyoxyethylene glycol or both mixtures.
4. prepare described in claim 1 method of the fresh-keeping film-coating for meat product for one kind, it is characterised in that: described method comprises the steps:
(1) weigh: take the aqueous isopropanol that hordein, soybean polysaccharide, nano silicon, softening agent and mass concentration are 55% by weight percentage;
(2) glue liquid A is prepared: the mass concentration that hordein is dissolved in 80 DEG C is in the aqueous isopropanol of 55%, obtains glue liquid A;
(3) prepare glue liquid B: in glue liquid A, add soybean polysaccharide, softening agent and nano silicon successively, and when 80 DEG C insulated and stirred 15min, after being uniformly dissolved, and be rapidly cooled to 15 DEG C by water-bath and keep 1h to obtain glue liquid B;
(4) prepare fresh-keeping film-coating: with the glue liquid B submergence meat product 5��10s of preparation, then meat product is taken out and drain the fresh-keeping film-coating namely obtaining and being used for meat product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610166911.0A CN105638850A (en) | 2016-03-23 | 2016-03-23 | Freshness-retaining film for meat product and preparation method of freshness-retaining film |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610166911.0A CN105638850A (en) | 2016-03-23 | 2016-03-23 | Freshness-retaining film for meat product and preparation method of freshness-retaining film |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105638850A true CN105638850A (en) | 2016-06-08 |
Family
ID=56494240
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610166911.0A Pending CN105638850A (en) | 2016-03-23 | 2016-03-23 | Freshness-retaining film for meat product and preparation method of freshness-retaining film |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105638850A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106261548A (en) * | 2016-08-17 | 2017-01-04 | 安徽省怀远县金淮河食品有限公司 | Edible membrane material prepared by a kind of wheat bran |
| CN106306430A (en) * | 2016-08-20 | 2017-01-11 | 蚌埠市天网渔需用品有限公司 | Preparation method of granular bait film-coating material |
| CN111393693A (en) * | 2020-03-31 | 2020-07-10 | 海南健康管理职业技术学院 | Preparation method of nano silicon dioxide/polyvinyl alcohol/carapace liquefied product preservative film material |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1177911A (en) * | 1995-01-20 | 1998-04-01 | 火星有限公司 | Edible products having inorganic coatings |
| CN102660179A (en) * | 2012-03-20 | 2012-09-12 | 常熟市屹浩食品包装材料有限公司 | Fresh-keeping packaging material with composite coating of PVA-liquid paraffin and with combined modification of nanosized TiO2-SiO2 and preparation method thereof |
| CN103666254A (en) * | 2013-12-10 | 2014-03-26 | 上海理工大学 | Film-forming solution, and preparation method and application thereof |
| CN104705387A (en) * | 2014-08-16 | 2015-06-17 | 高邮市红太阳食品有限公司 | Special film preservative for cooked salted duck egg and film coating process |
-
2016
- 2016-03-23 CN CN201610166911.0A patent/CN105638850A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1177911A (en) * | 1995-01-20 | 1998-04-01 | 火星有限公司 | Edible products having inorganic coatings |
| CN102660179A (en) * | 2012-03-20 | 2012-09-12 | 常熟市屹浩食品包装材料有限公司 | Fresh-keeping packaging material with composite coating of PVA-liquid paraffin and with combined modification of nanosized TiO2-SiO2 and preparation method thereof |
| CN103666254A (en) * | 2013-12-10 | 2014-03-26 | 上海理工大学 | Film-forming solution, and preparation method and application thereof |
| CN104705387A (en) * | 2014-08-16 | 2015-06-17 | 高邮市红太阳食品有限公司 | Special film preservative for cooked salted duck egg and film coating process |
Non-Patent Citations (1)
| Title |
|---|
| 高彦祥: "《食品添加剂》", 31 May 2011, 中国轻工业出版社 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106261548A (en) * | 2016-08-17 | 2017-01-04 | 安徽省怀远县金淮河食品有限公司 | Edible membrane material prepared by a kind of wheat bran |
| CN106306430A (en) * | 2016-08-20 | 2017-01-11 | 蚌埠市天网渔需用品有限公司 | Preparation method of granular bait film-coating material |
| CN111393693A (en) * | 2020-03-31 | 2020-07-10 | 海南健康管理职业技术学院 | Preparation method of nano silicon dioxide/polyvinyl alcohol/carapace liquefied product preservative film material |
| CN111393693B (en) * | 2020-03-31 | 2022-08-26 | 海南健康管理职业技术学院 | Preparation method of nano silicon dioxide/polyvinyl alcohol/carapace liquefied product preservative film material |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| AU2019271993B2 (en) | Methods for preparing food packaging films with antibacterial activity, and applications thereof | |
| CN104397828B (en) | Preparation method of modified zein composite slow-release antibacterial liquid membrane | |
| Arrieta et al. | Structure and mechanical properties of sodium and calcium caseinate edible active films with carvacrol | |
| CN106046402B (en) | A kind of edible packing membrane and preparation method thereof based on chitosan | |
| MX2021001422A (en) | Process of manufacturing edible microextruded product comprising protein,composition thereby obtained and the use thereof. | |
| Zhang et al. | Biodegradable protein‐based films from plant resources: A review | |
| CN102964848B (en) | A kind of Protein/polysaccharicomposite composite edible film and preparation method thereof | |
| Jang et al. | Preparation and mechanical properties of edible rapeseed protein films | |
| Li et al. | Preparation and functional properties of blend films of gliadins and chitosan | |
| CN103254469A (en) | Edible film material containing nanocellulose, edible film and preparation method of edible film | |
| Hernández-Muñoz et al. | Mechanical and water barrier properties of glutenin films influenced by storage time | |
| CN103588997A (en) | Edible film preparation method based on compound of protein and polysaccharide | |
| CN103159970A (en) | Preparation method of edible film with antibacterial and antioxidant functions | |
| CN105638850A (en) | Freshness-retaining film for meat product and preparation method of freshness-retaining film | |
| Soni et al. | Development and characterization of essential oils incorporated carrageenan based edible film for packaging of chicken patties | |
| CN103518819B (en) | Sodium alga acid edible sausage casing and preparing method thereof | |
| CN106905564A (en) | A kind of feature edible film and preparation method thereof | |
| EP2348879B1 (en) | Process for producing protein microparticles | |
| CN104877354A (en) | Edible antibacterial film and preparation method thereof | |
| CN105295113A (en) | Edible membrane with biological activity and preparation method thereof | |
| CN106433149B (en) | It is a kind of to be sliced fresh-keeping edible composite film and preparation method thereof for dry-cured ham | |
| TWI617600B (en) | Film having improved haze | |
| RU2532180C1 (en) | Edible film coating | |
| Xu et al. | Wheat gluten–based coatings and films: Preparation, properties, and applications | |
| Liaotrakoon et al. | Modifying the properties of whey protein isolate edible film by incorporating palm oil and glycerol |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160608 |