CN107603238A - A kind of edibility fruit freshness preserving liquid/preservative film and its preparation method and application - Google Patents
A kind of edibility fruit freshness preserving liquid/preservative film and its preparation method and application Download PDFInfo
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- CN107603238A CN107603238A CN201710804384.6A CN201710804384A CN107603238A CN 107603238 A CN107603238 A CN 107603238A CN 201710804384 A CN201710804384 A CN 201710804384A CN 107603238 A CN107603238 A CN 107603238A
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Abstract
The invention discloses a kind of edibility fruit freshness preserving liquid/preservative film and its preparation method and application, feature is made up of following raw material and its parts by weight：Aloe gel 20:1 part, 3 parts of 20 40 parts of fish scale gelatin solution, 4 parts of plants essential oil and the plasticizer that mass concentration is 2 4%, preparation method includes the preparation of aloe gel；The preparation of fish scale gelatin solution；The preparation of fresh-keeping liquid：Fresh-keeping liquid can be also directly prepared into preservative film, advantage is that mechanical performance, ultraviolet isolating performance and bacteriostasis property are good, is especially suitable for easily by mycotic infection fruit.
Description
Technical field
The present invention relates to packaging material for food field, more particularly, to a kind of edibility fruit freshness preserving liquid/preservative film and its
Preparation method and application.
Background technology
In recent years, consumer is growing to high-quality, the demand of long shelf life food prod；At the same time, number of package is discarded
Measure it is growing day by day caused by environmental problem also cause the extensive concern of the whole society, thus, edible packaging has turned into green bag
Fill a big focus of area research.Edible film is with edible natural material（Such as protein, polysaccharide, lipid）For raw material, add
Add edible plasticizer, crosslinking agent, active functional component etc., there is network knot and what is formed by intermolecular interaction
The film of structure, the migration of gas, moisture and solute etc. can be prevented, keep food quality, extend Food Shelf-life.Gelatin be by
Several amino acids form and the macromolecular with protein structure, can be become by the scale, bone or skin collagen of animal by heat
Property or physics, chemical degradation obtain, and because it has the characteristic such as nontoxic and degradable, are obtained extensively in food and medicine field
Using.Fish scale gelatin aboundresources, China are the cultivation such as a fishery big country, black carp, grass carp, silver carp, carp, Tilapia mossambica and added
Work yield is very big, and the only annual production of Tilapia mossambica 2014 is up to 1,690,000 tons, weighs 4% fish scale cubage by fish body, in process
Substantial amounts of fish phosphorus leftover bits and pieces can be produced, separable to be processed into fish scale gelatin, not only environmental protection but also higher value application processing of aquatic products enterprise
The fish scale leftover bits and pieces of industry.
Aloe is Liliaceae aloe plant, there is kind more than 500.Aloe is that one kind is conventionally used to treat wound, lead to diarrhea etc.
The Chinese herbal medicine of aspect, it is widely used today for health food, cosmetics, medicine etc..Active ingredient in aloe includes
Polysaccharide, Anthraquinone and protein etc..The mankind had for more than 4000 years using the history of aloe, Chinese《Medicine surname book on Chinese herbal medicine》With
《Compendium of Materia Medica》, Europe《Greece's book on Chinese herbal medicine》、《Italian book on Chinese herbal medicine》, Korea《Eastern precious doctor's mirror》Etc. all being described in detail in pharmacopeia
The pharmacological action of aloe.Aloe juice is Fresh leaf of aloe piece through peeling, blanching, the aloe gel shape smashed to pieces, be filtrated to get
Feature edible component, mainly by the components such as aloe-emodin, aloe anthrone, various saccharides, enzyme, amino acid, aloe gel tool
There are different physiological roles, the efficient fungistatic effect of spectrum, and the good advantage of heat endurance.It is edible to assign in existing application and research
Property preservative film is antibacterial and anti-oxidation function, and antioxidant, such as polyphenol, chitosan, antibacterial are usually added into film forming matrix
Agent etc., but the problems such as blending difference and filming technology complexity between these functional components and gelatin film forming matrix easily be present.Mesh
Before, also ground both at home and abroad without the correlation for the preparation method for disclosing any fish scale gelatin fruit freshness preserving film on addition aloe gel
Study carefully report.
The content of the invention
The technical problems to be solved by the invention are to provide a kind of mechanical performance, ultraviolet isolating performance and bacteriostasis property
It is good, it is especially suitable for easily by edibility fruit freshness preserving liquid/preservative film of mycotic infection fruit and its preparation method and application..
Technical scheme is used by the present invention solves above-mentioned technical problem：A kind of edibility fruit freshness preserving liquid/preservative film,
It is made up of following raw material and its parts by weight：Aloe gel 20:1 part, mass concentration be 2-4% fish scale gelatin solution 20-40 parts,
3 parts of 4 parts of plants essential oil and plasticizer.
Described aloe gel preparation method is as follows：Fresh leaf of aloe is cleaned, peeling sterilizing, high speed biomixer is beaten
Slurry, the vigor of addition Fresh leaf of aloe quality 0.1% is 20000u/g pectase, and in 35-45 DEG C, 25-35 minutes are extracted in water-bath,
Activated carbon removes color, centrifugation, refluxing extraction, and extract is concentrated into the 1/100-1/80 of original volume, and freeze-drying obtains aloe and coagulated
Glue.
Described plasticizer is glycerine, ethylene glycol or polyethylene glycol 400.
Described plants essential oil be orange essential oil, citrus essential oil, lemon, tea tree ethereal oil and Fructus Perillae quintessence oil at least
It is a kind of.
The preparation method of above-mentioned edibility fruit freshness preserving liquid, comprises the following steps：
（1）It is prepared by aloe gel：Fresh leaf of aloe is cleaned, peeling sterilizing, the mashing of high speed biomixer, adds Fresh leaf of aloe matter
The vigor of amount 0.1% is 20000u/g pectase, and 25-35 minutes are extracted in 35-45 DEG C of water-bath, and activated carbon removes color, centrifuges, and returns
Stream extraction, extract is concentrated into the 1/120-1/80 of original volume, and freeze-drying obtains aloe gel；
（2）It is prepared by fish scale gelatin solution：2-4g Rofe fish scale gelatins are taken to be dissolved in 100ml deionized waters water absorption and swelling 15-25 points
Clock, 15-25 minutes are dissolved in 45-55 DEG C of water-bath, obtain fish scale gelatin solution；
（3）It is prepared by fresh-keeping liquid：It is 1 in mass ratio by aloe gel and fish scale gelatin solution：1-2 is mixed, after dissolving 15-25min,
With 12000-15000 revs/min of progress homogeneous 1-3min, then after carrying out homogeneous 2-4min with 20000-21000 revs/min, add
Add the plants essential oil of fish scale gelatin solution quality 20% and 15% plasticizer, homogeneous 2- is carried out with 21000-23000 revs/min
4min, then under 4000 revs/min of centrifugal speeds, centrifugation degassing 0.5-1.5min, that is, obtain edibility fruit freshness preserving liquid.
Described plasticizer is glycerine, ethylene glycol or polyethylene glycol 400；Described plants essential oil is orange essential oil, mandarin orange
At least one of tangerine essential oil, lemon, tea tree ethereal oil and Fructus Perillae quintessence oil.
The application of above-mentioned edibility fruit freshness preserving liquid, spraying storage is carried out to fruit surface using described fresh-keeping liquid.
The preparation method of above-mentioned edibility fruit freshness preserving film, comprises the following steps：
（1）It is prepared by aloe gel：Fresh leaf of aloe is cleaned, peeling sterilizing, the mashing of high speed biomixer, adds Fresh leaf of aloe matter
The vigor of amount 0.1% is 20000u/g pectase, and 25-35 minutes are extracted in 35-45 DEG C of water-bath, and activated carbon removes color, centrifuges, and returns
Stream extraction, extract is concentrated into the 1/120-1/80 of original volume, and freeze-drying obtains aloe gel；
（2）It is prepared by fish scale gelatin solution：2-4g Rofe fish scale gelatins are taken to be dissolved in 100ml deionized waters water absorption and swelling 15-25 points
Clock, 15-25 minutes are dissolved in 45-55 DEG C of water-bath, obtain fish scale gelatin solution；
（3）It is prepared by fresh-keeping liquid：It is 1 in mass ratio by aloe gel and fish scale gelatin solution：1-2 is mixed, after dissolving 15-25min,
With 12000-15000 revs/min of progress homogeneous 1-3min, then after carrying out homogeneous 2-4min with 20000-21000 revs/min, add
Add the plants essential oil of fish scale gelatin solution quality 20% and 15% plasticizer, homogeneous 2- is carried out with 21000-23000 revs/min
4min, then under 4000 revs/min of centrifugal speeds, centrifugation degassing 0.5-1.5min, obtain fresh-keeping liquid；
（4）Fresh-keeping film preparation：By step（3）Obtained fresh-keeping liquid pours into flow casting molding in formed glass plate, by the glass after curtain coating
Glass plate is put into stable climatic chamber, and it is 0.8mm to control film thickness, in 23-27 DEG C of temperature, relative humidity 45-55% conditions
Under, film is taken off after drying 72 hours, that is, obtains edibility fruit freshness preserving film.
Described plasticizer is glycerine, ethylene glycol or polyethylene glycol 400；Described plants essential oil is orange essential oil, mandarin orange
At least one of tangerine essential oil, lemon, tea tree ethereal oil and Fructus Perillae quintessence oil.
The application of above-mentioned edibility fruit freshness preserving film, packaging storage is carried out to fruit using described preservative film.
Compared with prior art, the advantage of the invention is that
（1）The present invention using Rofe fish scale gelatin as raw material, under great higher value application aquatic products processing enterprise fish scale
Heel；
（2）Functional components aloe gel is added, has conspicuousness suppression for the spoilage organisms of fruit, especially mould quasi-microorganism
Effect, and there is good blending between fish scale gelatin and aloe gel（Both have good water solubility, easily mutually melt
Close）；Aloe gel composition can interact with fish scale gelatin macromolecular simultaneously, and it is excellent to assign the compound edible film of aloe-fish scale gelatin
Elegant mechanical performance, ultraviolet isolating performance and bacteriostasis property；
（3）Fresh-keeping fruit object demand is directed in the present invention, alternative adds essential oil in aloe-fish scale gelatin composite membrane
（Based on the demand of packaged fruity odours, identical smell essential oil, or tasteless or faint smell essential oil can be added）, essential oil with
Gelatin and the combination of aloe, improve the water preventing ability of aloe-fish scale gelatin edible film, and add the fragrant smell of film, simultaneously
The functional components that natural plant essential oils have collaboration aloe gel suppress microorganism；
（4）Aloe gelatin fresh-keeping liquid application mode is flexible, can film forming packaging, sprayable surface carries out coating-film fresh-keeping；
（5）The preservative film can slow down the mass loss during fruit storage, and suppress fungi in fruit and grow；
（6）Edible film preparation technology of the present invention is simple and easy to do, is adapted to popularization and application, has very big economic value and can produce very
High economic benefit.
In summary, edibility fruit freshness preserving liquid of the present invention, using food-grade fish scale gelatin and feature aloe gel as original
Material, fruit freshness preserving film is prepared using mixing curtain coating method, can flexibly select to add different essential oils to meet fresh-keeping fruit-like flavour.It is fresh-keeping
Application mode has flexibility, can film forming packaging, can coating-film fresh-keeping.The preservative film or film are applied to fruit freshness preserving, slow down
The mass loss of storage period fruit, extend the fruit shelf-life.
Brief description of the drawings
Relation schematic diagrams of the Fig. 1 between citrus storage number of days and mass loss；
Fig. 2 is the relation schematic diagram between orange storage number of days and mass loss；
Fig. 3 is the relation schematic diagram between lemon storage number of days and mass loss；
Relation schematic diagrams of the Fig. 4 between fruit storage number of days and Penicillium notatum growing state；
Relation schematic diagrams of the Fig. 5 between fruit storage number of days and green mold bacteria growing situation；
Relation schematic diagrams of the Fig. 6 between fruit storage number of days and black base of a fruit corruption bacteria growing situation；
Relation schematic diagrams of the Fig. 7 between fruit storage number of days and brown patch germ growing state；
Relation schematic diagrams of the Fig. 8 between fruit storage number of days and anthrax bacteria growing state；
Relation schematic diagrams of the Fig. 9 between fruit storage number of days and Huanglong's pathogen growth situation；
Figure 10 is the tensile strength comparison schematic diagram of various preservative films；
Figure 11 is the UV transmittance comparison schematic diagram of various preservative films；
Figure 12 is the water vapo(u)r transmission comparison schematic diagram of various preservative films.
Embodiment
The present invention is described in further detail below in conjunction with accompanying drawing embodiment.
First, experimental method
（1）Mechanical performance
Film thickness is determined using feeler；Tensile strength is measured using Texture instrument（TS）And elongation at break（EAB）.Grab away from
30mm, draw speed 5mm/s.Every group of film survey 5 is parallel.20 × 50mm film is stored in 25 DEG C, relative humidity before test
24h is balanced in 50% climatic chamber.
（2）Light transmittance
Diameter 6mm disks are made in film with card punch, is close to microwell plate bottom, is carried out with SpectraMax i3 ELIASAs
The length scanning measurement light transmittance of 230-800nm scopes, scanning wavelength interval 5nm.
（3）Water vapor permeability
After film places 24h in climatic chamber, with 5ml small beaker, add 5ml deionized waters, sealed with film, be placed in containing
In the drier of silica gel, weighed, once weighed per 2h in 10h, 25 DEG C of experimental enviroment with ± 0.0001g assay balances.It is logical
Cross linear regression and obtain slope of the quality relative to time change.Every group of film carries out parallel test [18] three times.
Vapor permeability（Water Vapor Permeability）Formula is as follows：
In formula：WVTR（Water Vapor Transmission Rate）For the moisture-vapor transmission of film（g/h·m2）, by matter
Amount changes over time rate divided by sealing membrane area（m2）Obtain.L is average film thickness（mm）；Δ P is film both sides steam partial pressure
Difference（kPa）.
（4）Bacteriostatic experiment
The 10-6 spoilage organisms 200ul that cause a disease are coated with uniformly in the culture dish containing agar medium, by 6mm diameter aseptic packaging films
Piece is affixed on agar surface, and 200ul spray coating liquors are added in Oxford cup and are placed in agar surface, and 37 DEG C are cultivated 24 hours, and measurement is antibacterial
Loop diameter.
2nd, specific embodiment
Embodiment 1
A kind of edibility fruit freshness preserving liquid, is made up of following raw material and its parts by weight：Aloe gel 20:1 part, mass concentration 2-
4% 3 parts of 30 parts of fish scale gelatin solution, 4 parts of essential oil and plasticizer, specific preparation method comprises the following steps：
（1）It is prepared by aloe gel：Fresh leaf of aloe is cleaned, peeling sterilizing, the mashing of high speed biomixer, adds Fresh leaf of aloe matter
The enzyme activity of amount 0.1% is 20000u/g pectase, is extracted 30 minutes in 40 DEG C of water-baths, and activated carbon removes color, and centrifugation, backflow carries
Take, extract is concentrated into the 1/100 of original volume, freeze-drying obtains aloe gel；
（2）It is prepared by fish scale gelatin solution：Take 3g Rofe fish scale gelatins（For type A gelatin, Gel strength 240）100ml is dissolved in go
Water absorption and swelling 20 minutes in ionized water, dissolved 20 minutes in 50 DEG C of water-baths, obtain fish scale gelatin solution；
（3）It is prepared by fresh-keeping liquid：It is 1 in mass ratio by aloe gel and fish scale gelatin solution：1.5 mixing, after dissolving 20min, with
13500 revs/min of progress homogeneous 2min, then after carrying out homogeneous 3min with 20500 revs/min, add fish scale gelatin solution quality
20% plants essential oil and 15% glycerine, with 22000 revs/min of progress homogeneous 3min, then in 4000 revs/min of centrifugal speeds
Under, centrifugation degassing 1min, that is, obtain edibility fruit freshness preserving liquid.Wherein difference can be chosen according to the difference of fruit flavouring
Essential oil, such as orange essential oil, citrus essential oil or lemon, or the selection general essential oil of flat taste（Tea tree ethereal oil, Fructus Perillae quintessence oil etc.）；Increase
It can be glycerine, ethylene glycol or polyethylene glycol 400 to mould agent.
Embodiment 2
With above-described embodiment 1, its difference is：
Step（1）It is prepared by aloe gel：Extracted 35 minutes in 35 DEG C of water-baths, activated carbon removes color, centrifugation, refluxing extraction, will extract
Thing is concentrated into the 1/120 of original volume, and freeze-drying obtains aloe gel；
Step（2）It is prepared by fish scale gelatin solution：Take 2g Rofe fish scale gelatins（For type A gelatin, Gel strength 240）It is dissolved in
Water absorption and swelling 15 minutes in 100ml deionized waters, dissolved 25 minutes in 45 DEG C of water-baths, obtain fish scale gelatin solution；
Step（3）It is prepared by fresh-keeping liquid：It is 1 in mass ratio by aloe gel and fish scale gelatin solution：1 mixing, dissolves 15-25min
Afterwards, with 12000 revs/min of progress homogeneous 3min, then after carrying out homogeneous 4min with 20000 revs/min, fish scale gelatin solution is added
The plants essential oil of quality 20% and 15% glycerine, with 21000 revs/min of progress homogeneous 4min, then in 4000 revs/min of centrifugations
Under speed, centrifugation degassing 0.5min.
Embodiment 3
With above-described embodiment 1, its difference is：
Step（1）It is prepared by aloe gel：Extracted 25 minutes in 45 DEG C of water-baths, activated carbon removes color, centrifugation, refluxing extraction, will extract
Thing is concentrated into the 1/80 of original volume, and freeze-drying obtains aloe gel；
Step（2）It is prepared by fish scale gelatin solution：Take 4g Rofe fish scale gelatins（For type A gelatin, Gel strength 240）It is dissolved in
Water absorption and swelling 25 minutes in 100ml deionized waters, dissolved 15 minutes in 55 DEG C of water-baths, obtain fish scale gelatin solution；
Step（3）It is prepared by fresh-keeping liquid：It is 1 in mass ratio by aloe gel and fish scale gelatin solution：2 mixing, after dissolving 25min,
With 15000 revs/min of progress homogeneous 1min, then after carrying out homogeneous 2min with 21000 revs/min, fish scale gelatin solution matter is added
The plants essential oil and 15% glycerine of amount 20%, with 23000 revs/min of progress homogeneous 4min, then in 4000 revs/min of centrifugation speed
Under degree, centrifugation degassing 1.5min.
Embodiment 4
With above-described embodiment 1, its difference is：
The fresh-keeping liquid being prepared is poured into flow casting molding in formed glass plate, the glass plate after curtain coating is put into stable constant temperature
In constant humidity cabinet, it is 0.8mm to control film thickness, under the conditions of 23-27 DEG C of temperature, relative humidity 45-55%, is taken off after drying 72 hours
Film, that is, obtain edibility fruit freshness preserving film.
Embodiment 5
With above-described embodiment 2, its difference is：
The fresh-keeping liquid being prepared is poured into flow casting molding in formed glass plate, the glass plate after curtain coating is put into stable constant temperature
In constant humidity cabinet, it is 0.8mm to control film thickness, under the conditions of 23-27 DEG C of temperature, relative humidity 45-55%, is taken off after drying 72 hours
Film, that is, obtain edibility fruit freshness preserving film.
Embodiment 6
With above-described embodiment 3, its difference is：
The fresh-keeping liquid being prepared is poured into flow casting molding in formed glass plate, the glass plate after curtain coating is put into stable constant temperature
In constant humidity cabinet, it is 0.8mm to control film thickness, under the conditions of 23-27 DEG C of temperature, relative humidity 45-55%, is taken off after drying 72 hours
Film, that is, obtain edibility fruit freshness preserving film.
3rd, contrast test
1st, mass loss is compared during fruit storage
Edibility fruit freshness preserving film and edibility fruit freshness preserving liquid are respectively used to fresh citrus, orange, the packaging of lemon and spray
Apply fresh-keeping, stored in 10 DEG C, the climatic chamber of 85% relative humidity.Compared with the fruit of non-Preservation Treatment, preservative film packaging
Or fresh-keeping liquid spraying considerably reduces the mass loss of fruit.Mass loss is as Figure 1-3 during fruit storage.
From the relation between Fig. 1 citrus storages number of days and mass loss, stored by 21 days, film fresh-keeping and
Spray it is fresh-keeping all significantly reduce citrus mass loss, wherein spraying fresh-keeping effect it is best, mass loss minimum 9.9%；
Relation between number of days and mass loss is stored from Fig. 2 oranges, stored by 21 days, film fresh-keeping and spraying
It is fresh-keeping all to significantly reduce orange mass loss, wherein spraying fresh-keeping effect is best, mass loss minimum 1.49%；
Relation between number of days and mass loss is stored from Fig. 3 lemons, stored by 21 days, film fresh-keeping and spraying
It is fresh-keeping all to significantly reduce lemon mass loss, wherein spraying fresh-keeping effect is best, mass loss minimum 4.8%.
2nd, the common mould fungistatic effect of fruit compares
Exemplified by adding citrus essential oil, by plants essential oil+aloe gel+fish scale gelatin, aloe gel+fish scale gelatin, plant essence
Oil+fish scale gelatin fresh-keeping liquid/preservative film（The same above-described embodiment of preparation method, such as plants essential oil+aloe gel+fish scale gelatin
Refer to containing three kinds of plants essential oil, aloe gel and fish scale gelatin compositions；Aloe gel+fish scale gelatin refers in manufactured fresh-keeping liquid only
Containing aloe gel and fish scale gelatin, plant-derived essential oil is not added with；Plants essential oil+fish scale gelatin refers in manufactured fresh-keeping liquid only
Containing plants essential oil and fish scale gelatin, aloe gel composition is not added with；）Compared with blank control group gelatin solution, to Penicillium notatum, green
Mould, black base of a fruit corruption bacterium, brown patch germ, anthrax bacteria, the growth inhibitory effect of Huanglong germ compare.As a result such as Fig. 4-Fig. 9 institutes
Show, illustrate that fresh-keeping liquid of the present invention has conspicuousness inhibitory action to mould quasi-microorganism, and natural plant essential oils have with aloe gel
There is collaboration to suppress microbial action.
3rd, mechanical performance, ultraviolet isolating performance comparision
Measure fish scale gelatin film, fish scale gelatin+aloe gel film, fish scale gelatin+plants essential oil film, fish scale gelatin+aloe gel+
Plants essential oil film（The same above-described embodiment of preparation method）Mechanical performance and light transmittance, carry out the ratio of mechanical performance and light blocking
Compared with.As a result as shown in figs. 10-11, fish scale gelatin addition aloe gel and essential oil can cooperate with and improve packaging film machinery as seen from the figure
Performance and ultraviolet isolating performance, also side illustration spraying method there is the spy similar with packaging film after fruit surface film forming
Property.
4th, water preventing ability compares
Determine fish scale gelatin film, fish scale gelatin+aloe gel film, fish scale gelatin+essential oil film, fish scale gelatin+aloe gel+essential oil
Film（The same above-described embodiment of preparation method）Steam breathability, carry out the comparison of water preventing ability.As a result as shown in figure 12, by Figure 12
Understand, the combination of plants essential oil and gelatin and aloe, the water preventing ability of aloe-fish scale gelatin edible packing film is improved, also from side
Face reflects that spraying method has the water preventing ability lifting characteristic similar with packaging film after fruit surface film forming.
Described above is not limitation of the present invention, and the present invention is also not limited to the example above.The art it is common
Technical staff is in the essential scope of the present invention, the variations, modifications, additions or substitutions made, should also belong to the protection of the present invention
Scope.
Claims (10)
1. a kind of edibility fruit freshness preserving liquid/preservative film, it is characterised in that be made up of following raw material and its parts by weight：Aloe gel
20 parts, 3 parts of fish scale gelatin solution 20-40 parts, 4 parts of plants essential oil and the plasticizer that mass concentration is 2-4%.
A kind of 2. edibility fruit freshness preserving liquid/preservative film according to claim 1, it is characterised in that described aloe gel
Preparation method is as follows：Fresh leaf of aloe is cleaned, peeling sterilizing, the mashing of high speed biomixer, addition Fresh leaf of aloe quality 0.1%
Vigor be 20000u/g pectase, in 35-45 DEG C, water-bath extraction 25-35 minutes, activated carbon remove color, and centrifugation, backflow carries
Take, extract is concentrated into the 1/100-1/80 of original volume, freeze-drying obtains aloe gel.
A kind of 3. edibility fruit freshness preserving liquid/preservative film according to claim 1, it is characterised in that：Described plasticizer
For glycerine, ethylene glycol or polyethylene glycol 400.
A kind of 4. edibility fruit freshness preserving liquid/preservative film according to claim 1, it is characterised in that：Described plant essence
Oil is at least one of orange essential oil, citrus essential oil, lemon, tea tree ethereal oil and Fructus Perillae quintessence oil.
5. the preparation method of the edibility fruit freshness preserving liquid described in a kind of claim 1, it is characterised in that comprise the following steps：
（1）It is prepared by aloe gel：Fresh leaf of aloe is cleaned, peeling sterilizing, the mashing of high speed biomixer, adds Fresh leaf of aloe matter
The vigor of amount 0.1% is 20000u/g pectase, and 25-35 minutes are extracted in 35-45 DEG C of water-bath, and activated carbon removes color, centrifuges, and returns
Stream extraction, extract is concentrated into the 1/120-1/80 of original volume, and freeze-drying obtains aloe gel；
（2）It is prepared by fish scale gelatin solution：2-4g Rofe fish scale gelatins are taken to be dissolved in 100ml deionized waters water absorption and swelling 15-25 points
Clock, 15-25 minutes are dissolved in 45-55 DEG C of water-bath, obtain fish scale gelatin solution；
（3）It is prepared by fresh-keeping liquid：It is 1 in mass ratio by aloe gel and fish scale gelatin solution：1-2 is mixed, after dissolving 15-25min,
With 12000-15000 revs/min of progress homogeneous 1-3min, then after carrying out homogeneous 2-4min with 20000-21000 revs/min, add
Add the plants essential oil of fish scale gelatin solution quality 20% and 15% plasticizer, homogeneous 2- is carried out with 21000-23000 revs/min
4min, then under 4000 revs/min of centrifugal speeds, centrifugation degassing 0.5-1.5min, that is, obtain edibility fruit freshness preserving liquid.
A kind of 6. preparation method of edibility fruit freshness preserving liquid described in claim 5, it is characterised in that：Described plasticizer is
Glycerine, ethylene glycol or polyethylene glycol 400；Described plants essential oil is orange essential oil, citrus essential oil, lemon, tea tree essence
At least one of oil and Fructus Perillae quintessence oil.
A kind of 7. application of the edibility fruit freshness preserving liquid described in claim 6, it is characterised in that：Using described fresh-keeping liquid pair
Fruit surface carries out spraying storage.
8. the preparation method of the edibility fruit freshness preserving film described in a kind of claim 1, it is characterised in that comprise the following steps：
（1）It is prepared by aloe gel：Fresh leaf of aloe is cleaned, peeling sterilizing, the mashing of high speed biomixer, adds Fresh leaf of aloe matter
The vigor of amount 0.1% is 20000u/g pectase, and 25-35 minutes are extracted in 35-45 DEG C of water-bath, and activated carbon removes color, centrifuges, and returns
Stream extraction, extract is concentrated into the 1/120-1/80 of original volume, and freeze-drying obtains aloe gel；
（2）It is prepared by fish scale gelatin solution：2-4g Rofe fish scale gelatins are taken to be dissolved in 100ml deionized waters water absorption and swelling 15-25 points
Clock, 15-25 minutes are dissolved in 45-55 DEG C of water-bath, obtain fish scale gelatin solution；
（3）It is prepared by fresh-keeping liquid：It is 1 in mass ratio by aloe gel and fish scale gelatin solution：1-2 is mixed, after dissolving 15-25min,
With 12000-15000 revs/min of progress homogeneous 1-3min, then after carrying out homogeneous 2-4min with 20000-21000 revs/min, add
Add the plants essential oil of fish scale gelatin solution quality 20% and 15% plasticizer, homogeneous 2- is carried out with 21000-23000 revs/min
4min, then under 4000 revs/min of centrifugal speeds, centrifugation degassing 0.5-1.5min, obtain fresh-keeping liquid；
（4）Fresh-keeping film preparation：By step（3）Obtained fresh-keeping liquid pours into flow casting molding in formed glass plate, by the glass after curtain coating
Glass plate is put into stable climatic chamber, and it is 0.8mm to control film thickness, in 23-27 DEG C of temperature, relative humidity 45-55% conditions
Under, film is taken off after drying 72 hours, that is, obtains edibility fruit freshness preserving film.
A kind of 9. preparation method of edibility fruit freshness preserving film described in claim 7, it is characterised in that：Described plasticizer is
Glycerine, ethylene glycol or polyethylene glycol 400；Described plants essential oil is orange essential oil, citrus essential oil, lemon, tea tree essence
At least one of oil and Fructus Perillae quintessence oil.
A kind of 10. application of the edibility fruit freshness preserving film described in claim 9, it is characterised in that：Using described preservative film
Packaging storage is carried out to fruit.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111349343A (en) * | 2020-03-18 | 2020-06-30 | 江西师范大学 | Method for manufacturing easily degradable food preservative film with fish scale gelatin matrix |
| CN112352831A (en) * | 2020-11-13 | 2021-02-12 | 泉州师范学院 | Edible antibacterial composite membrane liquid based on waste fish scales as well as preparation method and application thereof |
| CN113424912A (en) * | 2021-06-29 | 2021-09-24 | 温州夏舒生物科技有限公司 | Aloe gel composite material and preparation method thereof |
| CN115093731A (en) * | 2022-04-11 | 2022-09-23 | 广东电网有限责任公司 | Fading-prevention fuzzy treatment preparation and fading-prevention treatment method for power grid signboard |
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| CN102643554A (en) * | 2012-05-08 | 2012-08-22 | 福州大学 | Edible fishskin collagen antibiosis membrane and preparing method thereof |
| CN105212014A (en) * | 2015-09-18 | 2016-01-06 | 四川省汇泉罐头食品有限公司 | A kind of combined food antistaling agent |
| CN106465744A (en) * | 2016-09-27 | 2017-03-01 | 江南大学 | A kind of fresh-keeping film liquid fresh-keeping for fresh Tilapia Fillet and preparation method thereof |
| CN106805079A (en) * | 2015-11-30 | 2017-06-09 | 王俊 | It is a kind of for cleaning fresh-keeping food additives |
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| CN102643554A (en) * | 2012-05-08 | 2012-08-22 | 福州大学 | Edible fishskin collagen antibiosis membrane and preparing method thereof |
| CN105212014A (en) * | 2015-09-18 | 2016-01-06 | 四川省汇泉罐头食品有限公司 | A kind of combined food antistaling agent |
| CN106805079A (en) * | 2015-11-30 | 2017-06-09 | 王俊 | It is a kind of for cleaning fresh-keeping food additives |
| CN106465744A (en) * | 2016-09-27 | 2017-03-01 | 江南大学 | A kind of fresh-keeping film liquid fresh-keeping for fresh Tilapia Fillet and preparation method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111349343A (en) * | 2020-03-18 | 2020-06-30 | 江西师范大学 | Method for manufacturing easily degradable food preservative film with fish scale gelatin matrix |
| CN112352831A (en) * | 2020-11-13 | 2021-02-12 | 泉州师范学院 | Edible antibacterial composite membrane liquid based on waste fish scales as well as preparation method and application thereof |
| CN113424912A (en) * | 2021-06-29 | 2021-09-24 | 温州夏舒生物科技有限公司 | Aloe gel composite material and preparation method thereof |
| CN115093731A (en) * | 2022-04-11 | 2022-09-23 | 广东电网有限责任公司 | Fading-prevention fuzzy treatment preparation and fading-prevention treatment method for power grid signboard |
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| CN107603238B (en) | 2019-10-08 |
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