CN106147242A - Cold fresh meat preservative film and preparation method thereof - Google Patents
Cold fresh meat preservative film and preparation method thereof Download PDFInfo
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- CN106147242A CN106147242A CN201610594852.7A CN201610594852A CN106147242A CN 106147242 A CN106147242 A CN 106147242A CN 201610594852 A CN201610594852 A CN 201610594852A CN 106147242 A CN106147242 A CN 106147242A
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- China
- Prior art keywords
- radix sanguisorbae
- preservative film
- polyphenol
- fresh meat
- film
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- 235000013372 meat Nutrition 0.000 title claims abstract description 48
- 239000003755 preservative agent Substances 0.000 title claims abstract description 36
- 230000002335 preservative effect Effects 0.000 title claims abstract description 36
- 238000002360 preparation method Methods 0.000 title abstract description 5
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 48
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 37
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 36
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 29
- 239000000843 powder Substances 0.000 claims abstract description 27
- 239000012153 distilled water Substances 0.000 claims abstract description 18
- 235000011187 glycerol Nutrition 0.000 claims abstract description 16
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims abstract description 15
- 239000001768 carboxy methyl cellulose Substances 0.000 claims abstract description 15
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims abstract description 15
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims abstract description 15
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 14
- 238000000034 method Methods 0.000 claims abstract description 14
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 14
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 13
- 239000000661 sodium alginate Substances 0.000 claims abstract description 13
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 13
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 13
- 239000011521 glass Substances 0.000 claims abstract description 11
- 238000003756 stirring Methods 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 238000005266 casting Methods 0.000 claims abstract description 6
- 238000001035 drying Methods 0.000 claims abstract description 6
- 238000007789 sealing Methods 0.000 claims abstract description 6
- 230000000873 masking effect Effects 0.000 claims abstract description 4
- 239000007788 liquid Substances 0.000 claims description 19
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 17
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 15
- 238000007872 degassing Methods 0.000 claims description 15
- 239000011347 resin Substances 0.000 claims description 7
- 229920005989 resin Polymers 0.000 claims description 7
- 239000003480 eluent Substances 0.000 claims description 6
- 238000010521 absorption reaction Methods 0.000 claims description 4
- 238000001179 sorption measurement Methods 0.000 claims description 4
- 229910001220 stainless steel Inorganic materials 0.000 claims description 4
- 239000010935 stainless steel Substances 0.000 claims description 4
- 238000005119 centrifugation Methods 0.000 claims description 3
- 238000000926 separation method Methods 0.000 claims description 3
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 claims description 2
- 239000012141 concentrate Substances 0.000 claims description 2
- 238000001914 filtration Methods 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims 1
- 239000006200 vaporizer Substances 0.000 claims 1
- 230000007613 environmental effect Effects 0.000 abstract description 5
- 239000010408 film Substances 0.000 description 33
- 239000000243 solution Substances 0.000 description 20
- 239000007864 aqueous solution Substances 0.000 description 13
- 230000000694 effects Effects 0.000 description 10
- 210000004027 cell Anatomy 0.000 description 5
- 230000008569 process Effects 0.000 description 5
- 238000003860 storage Methods 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 4
- 238000000605 extraction Methods 0.000 description 4
- 239000012528 membrane Substances 0.000 description 4
- 230000035699 permeability Effects 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 3
- 230000000844 anti-bacterial effect Effects 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 230000000813 microbial effect Effects 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 230000000149 penetrating effect Effects 0.000 description 3
- 238000004321 preservation Methods 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 238000002604 ultrasonography Methods 0.000 description 3
- 238000002137 ultrasound extraction Methods 0.000 description 3
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
- 241000195474 Sargassum Species 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 238000003912 environmental pollution Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 239000008187 granular material Substances 0.000 description 2
- 241000411851 herbal medicine Species 0.000 description 2
- 229910052739 hydrogen Inorganic materials 0.000 description 2
- 239000001257 hydrogen Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 239000004033 plastic Substances 0.000 description 2
- 239000004014 plasticizer Substances 0.000 description 2
- 229920000053 polysorbate 80 Polymers 0.000 description 2
- 210000000582 semen Anatomy 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 239000002904 solvent Substances 0.000 description 2
- 230000001629 suppression Effects 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- -1 Elm polyphenol Chemical class 0.000 description 1
- VGGSQFUCUMXWEO-UHFFFAOYSA-N Ethene Chemical compound C=C VGGSQFUCUMXWEO-UHFFFAOYSA-N 0.000 description 1
- 239000005977 Ethylene Substances 0.000 description 1
- 239000004594 Masterbatch (MB) Substances 0.000 description 1
- 241000581682 Sanguisorba Species 0.000 description 1
- 229910000831 Steel Inorganic materials 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 238000004220 aggregation Methods 0.000 description 1
- 238000003915 air pollution Methods 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000009833 condensation Methods 0.000 description 1
- 230000005494 condensation Effects 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000012864 cross contamination Methods 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 235000003132 food thickener Nutrition 0.000 description 1
- 230000001408 fungistatic effect Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 210000003701 histiocyte Anatomy 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 239000003317 industrial substance Substances 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- 238000011068 loading method Methods 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 239000005022 packaging material Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000021485 packed food Nutrition 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 239000002985 plastic film Substances 0.000 description 1
- 229920006255 plastic film Polymers 0.000 description 1
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 238000010992 reflux Methods 0.000 description 1
- 238000007873 sieving Methods 0.000 description 1
- 239000010959 steel Substances 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 239000010409 thin film Substances 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L89/00—Compositions of proteins; Compositions of derivatives thereof
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D65/00—Wrappers or flexible covers; Packaging materials of special type or form
- B65D65/38—Packaging materials of special type or form
- B65D65/46—Applications of disintegrable, dissolvable or edible materials
- B65D65/463—Edible packaging materials
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D65/00—Wrappers or flexible covers; Packaging materials of special type or form
- B65D65/38—Packaging materials of special type or form
- B65D65/46—Applications of disintegrable, dissolvable or edible materials
- B65D65/466—Bio- or photodegradable packaging materials
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
- C08J5/00—Manufacture of articles or shaped materials containing macromolecular substances
- C08J5/18—Manufacture of films or sheets
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
- C08J2389/00—Characterised by the use of proteins; Derivatives thereof
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
- C08J2405/00—Characterised by the use of polysaccharides or of their derivatives not provided for in groups C08J2401/00 or C08J2403/00
- C08J2405/04—Alginic acid; Derivatives thereof
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L2201/00—Properties
- C08L2201/06—Biodegradable
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L2201/00—Properties
- C08L2201/08—Stabilised against heat, light or radiation or oxydation
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L2201/00—Properties
- C08L2201/10—Transparent films; Clear coatings; Transparent materials
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L2203/00—Applications
- C08L2203/16—Applications used for films
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L2205/00—Polymer mixtures characterised by other features
- C08L2205/03—Polymer mixtures characterised by other features containing three or more polymers in a blend
Landscapes
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Medicinal Chemistry (AREA)
- Mechanical Engineering (AREA)
- Organic Chemistry (AREA)
- Manufacturing & Machinery (AREA)
- Materials Engineering (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biodiversity & Conservation Biology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
Cold fresh meat preservative film and preparation method thereof, this preservative film is obtained through masking by solution, its every liter solution is made up of the raw material of following weight range: soybean protein isolate 30～70g, sodium alginate 1～3g, sodium carboxymethyl cellulose 1～3g, glycerol 15～35g, Radix Sanguisorbae polyphenol powder 2～4g, surplus is distilled water；The method making this preservative film is: first prepare Radix Sanguisorbae polyphenol powder with the coarse powder of Radix Sanguisorbae root, take soybean protein isolate again, sodium alginate and sodium carboxymethyl cellulose add in appropriate distilled water after stirring and dissolving, add glycerol, Radix Sanguisorbae polyphenol powder, with vacuum outgas after stirring, during manufactured goods, casting film-forming on a glass, loads film sealing bag after drying and eases back, it is thus achieved that finished product；This preservative film can extend the shelf-life of cold fresh meat, and the tensile property of preservative film is good, and toughness is good, uses environmental protection.
Description
Technical field
The present invention relates to food fresh keeping membrane, specifically provide a kind of cold fresh meat preservative film and preparation method thereof.
Background technology
The shelf-life of the cold fresh meat in cold chain is usually 3-7 days, starts to point-of-sale terminal from process, and the remaining shelf-life leads to
Being often 1～3 day, selling in storage process, its surface can contact on chopping block and antibacterial in air unavoidably, and antibacterial is at cold fresh meat
Surface grows, and has been catalyzed the rotten of meat.In order to extend the shelf-life of cold fresh meat, convenient storage, leave the cold fresh meat consumption of cold chain
Person is placed on cold preservation in refrigerator with preservative film after generally wrapping up, cold fresh meat uses the Main Function of preservative film to be isolation air, reduces
The miscellaneous bacteria in the air pollution to cold fresh meat, and prevent cross-contamination, but also can only make cold fresh meat the most persistently extend preservation 1～
2 days, the shelf-life was short.And preservative film is typically to be made with ethylene for masterbatch by polyreaction, it is mainly composed of industrial chemicals,
This preservative film is the most degradable, and along with highlighting and the pressure of China's energy scarcity of environmental issue, plastic fresh-keeping membrane originally is remote
The hazardness of " white pollution " is formed with serious far from meeting the needs that cold fresh meat is packed, especially high molecule plastic preservative film
Property has progressively been recognized by people, and therefore, people require that packaging for foodstuff develops to convenient purification and Harmless direction.
Summary of the invention
It is an object of the invention to: a kind of cold fresh meat preservative film and preparation method thereof is provided, the cold fresh meat preservative film produced
Can extend the shelf-life of cold fresh meat, and the tensile property of this preservative film is good, toughness is good, uses environmental protection.
The technical scheme is that cold fresh meat preservative film, solution obtain through masking, it is characterised in that: every liter of solution
In be made up of the raw material of following weight range: soybean protein isolate 30～70g, sodium alginate 1～3g, sodium carboxymethyl cellulose 1
～3g, glycerol 15～35g, Radix Sanguisorbae polyphenol powder 2～4g, surplus is distilled water.
Cold fresh meat preservative film according to such scheme, it is characterised in that: every liter of solution is made up of the raw material of following weight:
Soybean protein isolate 50g, sodium alginate 2g, sodium carboxymethyl cellulose 2g, glycerol 25g, Radix Sanguisorbae polyphenol powder 3g, surplus is distillation
Water.
The method making above-mentioned cold fresh meat preservative film, it is characterised in that have steps of:
1) prepare Radix Sanguisorbae polyphenol powder: weigh the coarse powder 100g of Radix Sanguisorbae root, add in the ethanol that 2000mL purity is 60%,
After being sufficiently mixed, use ultrasonic cell disruptor, under conditions of ultrasonic power 330W, Radix Sanguisorbae root coarse powder liquid is pulverized 20min,
Obtain Radix Sanguisorbae polyphenol extracting solution, re-use centrifugal separator, centrifugation 15min under the rotating speed of 6000r/min, take separation liquid
Concentrating in rotary evaporator, the concentration being concentrated into Radix Sanguisorbae polyphenol is 2.5mg/mL, it is thus achieved that concentrated solution for the first time, then uses
XAD-8 type macroporous resin carries out the absorption of Radix Sanguisorbae polyphenol to first time concentrated solution, and adsorption time is 3h, then with 60% ethanol
Macroporous resin is carried out eluting, it is thus achieved that eluent, eluent rotary evaporator is concentrated again, until after removing ethanol, obtaining
Obtain second time concentrated solution, with freezer dryer by second time concentrated solution lyophilizing, obtain Radix Sanguisorbae polyphenol powder；
2) mixed liquor processed: take soybean protein isolate, sodium alginate and sodium carboxymethyl cellulose and add in appropriate distilled water
After stirring and dissolving, under 80 DEG C of water bath condition, add glycerol, Radix Sanguisorbae polyphenol powder, and add distilled water to 1L, continuous stirring
Uniformly, period adjusts pH=8～9 with sodium hydroxide, it is thus achieved that mixed liquor；
3) degassing: after filtering the residue in mixed liquor with 200 mesh stainless steel sifts, it is 0.09 that mixed liquor is placed on vacuum
～degassing 20～25min in the environment of 0.095MPa, it is thus achieved that degassing liquid；
4) manufactured goods: degassing liquid is poured on and scribbles casting film-forming on the glass plate of remover, put in sending into 60 DEG C of drying baker
Taking out after putting 2h, peeled off by film and put in sealing bag from glass plate, ease back under the conditions of 4 DEG C 16h, i.e. obtains cold fresh after taking-up
The finished product of meat plastic film.
In the present invention, the effect of each component is:
Described sodium alginate is a kind of conventional food additive, plays the effect of plasticizer in the present invention, can carry
The tensile property of high cold fresh meat preservative film；
Described sodium carboxymethyl cellulose is a kind of food thickening agent, has extremely strong viscosity after being dissolved in water, and its effect is can
Increase the pliability of cold fresh meat preservative film；
Described soybean protein isolate is a class macromolecular substances, owing to there is hydrogen bond, disulfide bond in protein molecule, it
Can pass through redox, be combined with each other transformation, and by disulfide bond and the interaction of sulfur hydrogen bond, can make egg
White matter intramolecular and intermolecular interlinkage combine and are easier, and form big network structure, thus the structure of strengthening membrane.Therefore,
More stable with the membrane structure that soybean protein isolate is made for raw material, its effect is: as the substrate component of preservative film.
Described glycerol is a kind of food additive, plays the effect of plasticizer in the present invention, and glycerol has stronger
Water absorption, in conjunction with combining water in a large number, thus can prevent albumen hydrophobic aggregation, change the network structure within film, plays stable
The effect of albumen, can increase the toughness of cold fresh meat preservative film；
Described Radix Sanguisorbae polyphenol can cause lack albumen in microbial body and suppressed in conjunction with the protein in microbial body
System；And polyphenol can make microbial cell film have preferable permeability, make the easy seepage of nutrient substance, thus microorganism is being given birth to
Growth process lacks nutrient substance, grows hindered, thus reach fungistatic effect.
Described Radix Sanguisorbae is root and the root stock of Rosaceae burnet plant, for herbaceos perennial.Radix Sanguisorbae is in China
Distribution is extensive, is distributed mainly on North China, Northeast China, northwest, Central-South and Guangxi, is a kind of Chinese herbal medicine.Research finds, ground
Abundant nutrient substance and physiologically active ingredient, predominantly polyphenols are contained in Yuzhong, Radix Sanguisorbae active component have antioxidation,
The effects such as antitumor, treatment cardiovascular disease.Plant polyphenol has another name called vegatable tannin, it is possible to the growth and breeding of suppression microorganism, can
Using as natural preservative.
The invention have the advantage that cold fresh meat preservative film energy active suppression antibacterial on meat preservation, cold fresh meat can be extended
Shelf-life, its processing technology is simple, low cost, and cold fresh meat preservative film, leads to as primary raw material with Edible material (such as protein etc.)
Cross and interact between different molecular and formed and there is the thin film of network structure, be suitable for packaged food, degradable, free from environmental pollution；
Cold fresh meat preservative film is attached to food surface, and compactness is high, the tensile strength of film compared with big, water preventing ability is good, has stronger non-oxidizability,
And transparency is high.
Detailed description of the invention
Cold fresh meat preservative film, is obtained through masking by solution, is made up of the raw material of following weight range: Semen sojae atricolor in every liter of solution
Separate albumen 30～70g, sodium alginate 1～3g, sodium carboxymethyl cellulose 1～3g, glycerol 15～35g, Radix Sanguisorbae polyphenol powder 2～
4g, surplus is distilled water.
Every liter of described solution is made up of the raw material of following preferred weight value: soybean protein isolate 50g, sodium alginate
2g, sodium carboxymethyl cellulose 2g, glycerol 25g, Radix Sanguisorbae polyphenol powder 3g, surplus is distilled water.
Described soybean protein isolate, sodium alginate, sodium carboxymethyl cellulose, glycerol, distilled water are commercially available prod, ground
Elm polyphenol powder is product prepared by laboratory.
The specific implementation method making preservative film based on above-mentioned component solution is as follows:
Embodiment one: weigh the coarse powder 100g (commercially available Radix Sanguisorbae root also can be milled into coarse powder use) of Radix Sanguisorbae root, add
2000mL purity is in the ethanol of 60%, after being sufficiently mixed, uses ultrasonic cell disruptor in the condition of ultrasonic power 330W
Under to Radix Sanguisorbae root coarse powder liquid pulverize 20min, it is thus achieved that Radix Sanguisorbae polyphenol extracting solution, re-use centrifugal separator, 6000r/min turn
The lower centrifugation 15min of speed, takes separation liquid and concentrates in rotary evaporator, and the concentration being concentrated into Radix Sanguisorbae polyphenol is 2.5mg/mL
(the Folin-Ciocalteu method measured in employing reference GB GB/T 8313-2008 method of Radix Sanguisorbae polyphenol content, mensuration is many
Phenol content, calculates Radix Sanguisorbae polyphenol concentration according to standard curve), it is thus achieved that concentrated solution for the first time, then use XAD-8 type macroporous resin
First time concentrated solution is carried out the absorption of Radix Sanguisorbae polyphenol (by pretreated XAD-8 type macroporous resin, difference wet method loading
In 1.5cm × 30cm chromatographic column, Radix Sanguisorbae polyphenol extracting solution is carried out dynamic adsorption), adsorption time is 3h, then with 60% second
Alcohol carries out eluting to macroporous resin, it is thus achieved that eluent, eluent rotary evaporator is again concentrated, until after removing ethanol,
Obtain second time concentrated solution, with freezer dryer by second time concentrated solution lyophilizing, obtain Radix Sanguisorbae polyphenol powder；30g Semen sojae atricolor is divided
From albumen, 1g sodium alginate, 1g sodium carboxymethyl cellulose add 0.3L distilled water in stirring and dissolving, it is thus achieved that aqueous solution；Use
Water-bath, under 80 DEG C of water bath condition, after adding 15g glycerol, 2g Radix Sanguisorbae polyphenol in aqueous solution, adds distilled water to 1L, use
Magnetic electric blender is continuously stirring to uniformly, and period sodium hydroxide adjusts pH to be 8, it is thus achieved that alkaline aqueous solution；Take 200 mesh rustless steels
After sieving is except the residue in alkaline aqueous solution, being inserted by alkaline aqueous solution in vacuum tank, tune vacuum is 0.09MPa, degassing
20min, it is thus achieved that degassing liquid；Degassing liquid is poured on and scribbles casting film-forming on the glass plate of remover, put in sending into 60 DEG C of drying baker
Taking out after putting 2h, peeled off by film and put in sealing bag from glass plate, ease back in the cold closet of 4 DEG C 16h, i.e. obtains after taking-up
Finished product, this finished product is light brown clear shape, and thickness is about 0.08mm, and tensile strength is: 0.263MPa, and permeability rate is: 1.78g/
h·m2, oil penetrating rate is 0, and cold fresh meat preservative film is wrapped in the outside of meat, and then meat be placed in 4 DEG C of refrigerators storage, cold fresh meat
Shelf-life can extend 6d.
Embodiment two: prepare Radix Sanguisorbae polyphenol powder by the method for embodiment one, then by 70g soybean protein isolate, 3g Sargassum
Acid sodium, 3g sodium carboxymethyl cellulose add 0.7L distilled water in stirring and dissolving, it is thus achieved that aqueous solution；Use water-bath, at 80 DEG C
Under water bath condition, after adding 35g glycerol, 4g Radix Sanguisorbae polyphenol in aqueous solution, interpolation distilled water to 1L, by magnetic electric blender even
Continuing and be stirred until homogeneous, period sodium hydroxide adjusts pH to be 9, it is thus achieved that alkaline aqueous solution；Take 200 mesh stainless steel sifts and filter alkaline water-soluble
After residue in liquid, being inserted by alkaline aqueous solution in vacuum tank, tune vacuum is 0.095MPa, and deaerate 25min, it is thus achieved that degassing
Liquid；Degassing liquid is poured on and scribbles casting film-forming on the glass plate of remover, take out, by film after placing 2h in sending into 60 DEG C of drying baker
Peeling off from glass plate and put in sealing bag, ease back in the cold closet of 4 DEG C 16h, i.e. obtains finished product after taking-up, and this finished product is shallow
Amber transparent shape, thickness is about 0.1mm, and tensile strength is: 0.265MPa, and permeability rate is: 1.85g/h m2, oil penetrating rate is 0,
Cold fresh meat preservative film being wrapped in the outside of meat, then meat be placed in 4 DEG C of refrigerators storage, the shelf-life of cold fresh meat can extend
5d。
Embodiment three: prepare Radix Sanguisorbae polyphenol powder by the method for embodiment one, then by 50g soybean protein isolate, 2g Sargassum
Acid sodium, 2g sodium carboxymethyl cellulose add 0.5L distilled water in stirring and dissolving, it is thus achieved that aqueous solution；Use water-bath, at 80 DEG C
Under water bath condition, after adding 25g glycerol, 3g Radix Sanguisorbae polyphenol in aqueous solution, interpolation distilled water to 1L, by magnetic electric blender even
Continuing and be stirred until homogeneous, period sodium hydroxide adjusts pH to be 8.5, it is thus achieved that alkaline aqueous solution；Take 200 mesh stainless steel sifts and filter alkaline water
After residue in solution, being inserted by alkaline aqueous solution in vacuum tank, tune vacuum is 0.09MPa, and deaerate 23min, it is thus achieved that degassing
Liquid；Degassing liquid is poured on and scribbles casting film-forming on the glass plate of remover, take out, by film after placing 2h in sending into 60 DEG C of drying baker
Peeling off from glass plate and put in sealing bag, ease back in the cold closet of 4 DEG C 16h, i.e. obtains finished product after taking-up, and this finished product is shallow
Amber transparent shape, thickness is about 0.09mm, and tensile strength is: 0.266MPa, and permeability rate is: 1.69g/h m2, oil penetrating rate is 0,
Cold fresh meat preservative film being wrapped in the outside of meat, then meat be placed in 4 DEG C of refrigerators storage, the shelf-life of cold fresh meat can extend
6d。
Releasing agent used in above-described embodiment is: Tween 80 (polyoxyethylene 20 sorbitan monooleate).
Described ultrasonic cell disruptor is to utilize ultrasound wave can produce strong vibration, accelerates effective ingredient and enters
Solvent, thus improve extraction ratio, ultrasonic extraction (also referred to as ultrasonic extraction) its have that Extracting temperature is low, extraction ratio is high, carry
The unique advantage that the time that takes is short, is widely used in Chinese crude drug and the extraction of various animal and plant effective content, substitutes tradition and shears work
Process, it is achieved efficient, energy-saving and environmental protection formula is extracted, and ultrasonic extraction is mechanical effect, the cavitation effect utilizing ultrasound wave to have
And heat effect, by increasing the movement velocity of medium molecule, increasing the penetration power of medium to extract biological effective components.
Ultrasonic cell disruptor (ultrasonic extracting machine) is main by high-power ultrasonics generation system, heating system, pressure
The compositions such as contracting machine cooling system, measuring and controlling temp system, reflux condensation mode system, stirring internal circulation system.Pass through ultrasonic transducer
Producing Quick mechanical vibration wave, utilize the energy of ultrasound wave, the uniformity of ul-trasonic irradiation strengthens, and the sound intensity increases so that granule
Boundary region thinning, outer surface peels off, and granule is chipping, ultrasonic disruption mantle, so that thing in histiocyte wall
Matter is dissociated in solution, accelerates effective ingredient in material and is dissolved in the process of solvent, reduces between target extract and sample matrices
Active force, thus realize solid-liquid extract and separate, improve the extraction yield of effective ingredient.
The present invention cold fresh meat preservative film is easy to use, environmental protection, practical, processing technology are simple, low cost, but also has
There are edibility, readily degradable, the characteristic such as free from environmental pollution, are a kind of novel foodstuff packaging material with the strongest development potentiality,
Be possible not only to provide a kind of new technology for cold fresh meat anti-corrosive fresh-keeping, also can make full use of simultaneously this Chinese herbal medicine resource of Radix Sanguisorbae and
Improve the value of its product.
Claims (3)
- The coldest fresh meat preservative film, is obtained through masking by solution, it is characterised in that: by the raw material of following weight range in every liter of solution Composition: soybean protein isolate 30～70g, sodium alginate 1～3g, sodium carboxymethyl cellulose 1～3g, glycerol 15～35g, Radix Sanguisorbae are many Phenol powder 2～4g, surplus is distilled water.
- Cold fresh meat preservative film the most according to claim 1, it is characterised in that: by the raw material system of following weight in every liter of solution Become: soybean protein isolate 50g, sodium alginate 2g, sodium carboxymethyl cellulose 2g, glycerol 25g, Radix Sanguisorbae polyphenol powder 3g, surplus is Distilled water.
- 3. the method for the making cold fresh meat preservative film described in claim 1 or 2, it is characterised in that have steps of:1) prepare Radix Sanguisorbae polyphenol powder: weigh the coarse powder 100g of Radix Sanguisorbae root, add in the ethanol that 2000mL purity is 60%, fully After mixing, use ultrasonic cell disruptor, under conditions of ultrasonic power 330W, Radix Sanguisorbae root coarse powder liquid is pulverized 20min, it is thus achieved that Radix Sanguisorbae polyphenol extracting solution, re-uses centrifugal separator, centrifugation 15min under the rotating speed of 6000r/min, takes separation liquid in rotation Turning in vaporizer and concentrate, the concentration being concentrated into Radix Sanguisorbae polyphenol is 2.5mg/mL, it is thus achieved that concentrated solution for the first time, then uses XAD-8 Type macroporous resin carries out the absorption of Radix Sanguisorbae polyphenol to first time concentrated solution, and adsorption time is 3h, then with 60% ethanol to greatly Hole resin carries out eluting, it is thus achieved that eluent, eluent rotary evaporator is again concentrated, until after removing ethanol, it is thus achieved that the Secondary concentration liquid, with freezer dryer by second time concentrated solution lyophilizing, obtains Radix Sanguisorbae polyphenol powder；2) mixed liquor processed: take soybean protein isolate, sodium alginate and sodium carboxymethyl cellulose and add stirring in appropriate distilled water After dissolving, under 80 DEG C of water bath condition, adding glycerol, Radix Sanguisorbae polyphenol powder, and add distilled water to 1L, continuous stirring is equal Even, period adjusts pH=8～9 with sodium hydroxide, it is thus achieved that mixed liquor；3) degassing: after filtering the residue in mixed liquor with 200 mesh stainless steel sifts, mixed liquor is placed on vacuum be 0.09～ Degassing 20～25min in the environment of 0.095MPa, it is thus achieved that degassing liquid；4) manufactured goods: degassing liquid is poured on and scribbles casting film-forming on the glass plate of remover, place 2h in sending into 60 DEG C of drying baker Rear taking-up, peels off film from glass plate and puts in sealing bag, and ease back under the conditions of 4 DEG C 16h, i.e. obtains cold fresh meat and protect after taking-up The finished product of fresh film.
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| CN111320786A (en) * | 2020-03-24 | 2020-06-23 | 徐州工程学院 | Chilled fresh meat preservative film pad and preparation method and application thereof |
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| CN102134400A (en) * | 2010-01-27 | 2011-07-27 | 吉林农业大学 | Method for preparing edible film taking soybean proteins as matrixes through hydrolase modification |
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| CN102134400A (en) * | 2010-01-27 | 2011-07-27 | 吉林农业大学 | Method for preparing edible film taking soybean proteins as matrixes through hydrolase modification |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111320786A (en) * | 2020-03-24 | 2020-06-23 | 徐州工程学院 | Chilled fresh meat preservative film pad and preparation method and application thereof |
| CN111320786B (en) * | 2020-03-24 | 2021-11-26 | 徐州工程学院 | Chilled fresh meat preservative film pad and preparation method and application thereof |
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