CN107603238B - 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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Abstract
The invention discloses a kind of edibility fruit freshness preserving liquid/preservative films and its preparation method and application, feature is made of following raw material and its parts by weight: aloe gel 20:1 part, 4 parts of 20-40 parts of fish scale gelatin solution, the plants essential oil that mass concentration is 2-4% and 3 parts of plasticizer, preparation method includes the preparation of aloe gel；The preparation of fish scale gelatin solution；Fresh-keeping liquid: can also be directly prepared into preservative film by the preparation of fresh-keeping liquid, and advantage is that mechanical performance, ultraviolet isolating performance and bacteriostasis property are good, be especially suitable for vulnerable to 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 technique
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 become green packet
Fill a big hot spot of area research.Edible film is to be added with edible natural substance (such as protein, polysaccharide, lipid) for raw material
Add edible plasticizer, crosslinking agent, active functional component etc., there is network knot by what intermolecular interaction was formed
The film of structure can prevent the migration of gas, moisture and solute etc., keep food quality, extend Food Shelf-life.Gelatin be by
A variety of amino acid compositions 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 since it is with the characteristics such as nontoxic and degradable, obtain extensively in food and medicine field
Using.Fish scale gelatin is resourceful, and China is a fishery big country, and black carp, grass carp, silver carp, carp, Tilapia mossambica etc. cultivate and add
Work yield is very big, and only 2014 annual output of Tilapia mossambica is up to 1,690,000 tons, calculates by the fish scale content that fish body weighs 4%, in process
A large amount of fish phosphorus leftover bits and pieces can be generated, 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 more than 500 kinds.Aloe is that one kind is conventionally used to treatment wound, leads to diarrhea
The Chinese herbal medicine of aspect is widely used today for health food, cosmetics, medicine etc..Effective component 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 " and
Compendium of Material Medica, " Greece book on Chinese herbal medicine " in Europe, " Italy's book on Chinese herbal medicine ", Korea the pharmacopeia such as " the precious doctor's mirror in east " in all describe in detail
The pharmacological action of aloe.Aloe juice is Fresh leaf of aloe piece through peeling, aloe gel shape blanching, smashed to pieces, be obtained by filtration
Functional edible component, mainly by the components such as aloe-emodin, aloe anthrone, various saccharides, enzyme, amino acid, aloe gel tool
There are many physiological function, the efficient fungistatic effect of spectrum, and the good advantage of thermal stability.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 easily there is the problems such as blending difference and complicated filming technology between these functional components and gelatin film forming matrix.Mesh
Before, the correlation for disclosing the preparation method of any fish scale gelatin fruit freshness preserving film about addition aloe gel not yet both at home and abroad is ground
Study carefully report.
Summary of the invention
Technical problem to be solved by the invention is to provide a kind of mechanical performance, ultraviolet isolating performance and bacteriostasis properties
It is good, it is especially suitable for edibility fruit freshness preserving liquid/preservative film and its preparation method and application vulnerable to mycotic infection fruit.
The technical scheme of the invention to solve the technical problem is: a kind of edibility fruit freshness preserving liquid/preservative film,
Be made of following raw material and its parts by weight: aloe gel 20:1 part, mass concentration be 2-4% 20-40 parts of fish scale gelatin solution,
4 parts and 3 parts of plasticizer of plants essential oil.
The aloe gel the preparation method is as follows: Fresh leaf of aloe is cleaned, beat by peeling sterilizing, high speed biomixer
The vigor of slurry, addition Fresh leaf of aloe quality 0.1% is the pectase of 20000u/g, and in 35-45 DEG C, water-bath is extracted 25-35 minutes,
Active carbon removes color, centrifugation, and extract is concentrated into the 1/100-1/80 of original volume by refluxing extraction, and it is solidifying that freeze-drying obtains aloe
Glue.
The plasticizer is glycerol, ethylene glycol or polyethylene glycol 400.
The 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, comprising the following steps:
(1) prepared by aloe gel: Fresh leaf of aloe being cleaned, peeling sterilizing, the mashing of high speed biomixer, addition aloe is fresh
The vigor of leaf quality 0.1% is the pectase of 20000u/g, is extracted 25-35 minutes in 35-45 DEG C of water-bath, and active carbon removes color, from
Extract is concentrated into the 1/120-1/80 of original volume by the heart, refluxing extraction, and freeze-drying obtains aloe gel；
(2) prepared by fish scale gelatin solution: 2-4g Rofe fish scale gelatin being taken to be dissolved in water absorption and swelling 15- in 100ml deionized water
It 25 minutes, is dissolved 15-25 minutes in 45-55 DEG C of water-bath, obtains fish scale gelatin solution；
(3) prepared by fresh-keeping liquid: it with fish scale gelatin solution is in mass ratio that 1:1-2 is mixed by aloe gel, dissolution 15-
After 25min, with 12000-15000 revs/min of progress homogeneous 1-3min, then with 20000-21000 revs/min of progress homogeneous 2-
After 4min, add fish scale gelatin solution quality 20% plants essential oil and 15% plasticizer, with 21000-23000 revs/min into
Row homogeneous 2-4min, then under 4000 revs/min of centrifugal speeds, centrifugation deaerates 0.5-1.5min to get edibility fruit is arrived
Fresh-keeping liquid.
The plasticizer is glycerol, ethylene glycol or polyethylene glycol 400；The 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 carries out spraying storage to fruit surface using the fresh-keeping liquid.
The preparation method of above-mentioned edibility fruit freshness preserving film, comprising the following steps:
(1) prepared by aloe gel: Fresh leaf of aloe being cleaned, peeling sterilizing, the mashing of high speed biomixer, addition aloe is fresh
The vigor of leaf quality 0.1% is the pectase of 20000u/g, is extracted 25-35 minutes in 35-45 DEG C of water-bath, and active carbon removes color, from
Extract is concentrated into the 1/120-1/80 of original volume by the heart, refluxing extraction, and freeze-drying obtains aloe gel；
(2) prepared by fish scale gelatin solution: 2-4g Rofe fish scale gelatin being taken to be dissolved in water absorption and swelling 15- in 100ml deionized water
It 25 minutes, is dissolved 15-25 minutes in 45-55 DEG C of water-bath, obtains fish scale gelatin solution；
(3) prepared by fresh-keeping liquid: it with fish scale gelatin solution is in mass ratio that 1:1-2 is mixed by aloe gel, dissolution 15-
After 25min, with 12000-15000 revs/min of progress homogeneous 1-3min, then with 20000-21000 revs/min of progress homogeneous 2-
After 4min, add fish scale gelatin solution quality 20% plants essential oil and 15% plasticizer, with 21000-23000 revs/min into
Row homogeneous 2-4min, then under 4000 revs/min of centrifugal speeds, centrifugation degassing 0.5-1.5min obtains fresh-keeping liquid；
(4) fresh-keeping film preparation: the fresh-keeping liquid that step (3) obtains is poured into tape casting in formed glass plate, after curtain coating
Glass plate be put into stable climatic chamber, control film thickness be 0.8mm, Yu Wendu 23-27 DEG C, relative humidity 45-55%
Under the conditions of, film is taken off after 72 hours dry to get edibility fruit freshness preserving film is arrived.
The plasticizer is glycerol, ethylene glycol or polyethylene glycol 400；The 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 carries out packaging storage to fruit using the preservative film.
Compared with the prior art, the advantages of the present invention are as follows
(1) present invention using Rofe fish scale gelatin as raw material, great higher value application aquatic products processing enterprise fish
Squama leftover bits and pieces；
(2) functional components aloe gel is added, for the spoilage organisms of fruit, especially mould quasi-microorganism has conspicuousness
Inhibiting effect, and with good blending, (the two has good water solubility, is easy phase between fish scale gelatin and aloe gel
Mutually fusion)；Aloe gel ingredient can interact with fish scale gelatin macromolecular simultaneously, and it is compound edible to assign aloe-fish scale gelatin
The outstanding mechanical performance of film, ultraviolet isolating performance and bacteriostasis property；
(3) fresh-keeping fruit object demand is directed in the present invention, alternative adds essence in aloe-fish scale gelatin composite membrane
Oily (demand based on packaged fruity odours can add identical smell essential oil or tasteless or faint smell essential oil), essential oil
And the combination of gelatin and aloe improves aloe-fish scale gelatin edible film water preventing ability, and adds the fragrant smell of film, together
When natural plant essential oils have collaboration aloe gel functional components inhibit microorganism；
(4) aloe gelatin fresh-keeping liquid application mode is flexible, and can form a film packaging, and sprayable surface carries out coating-film fresh-keeping；
(5) preservative film can slow down the mass loss during fruit storage, and fungi in fruit is inhibited to grow；
(6) edible film preparation process of the present invention is simple and easy to do, is suitble to promote and apply, with very big economic value and can produce
Raw very high economic benefit.
In conclusion edibility fruit freshness preserving liquid of the present invention, is original with food-grade fish scale gelatin and functional aloe gel
Material prepares fruit freshness preserving film using mixing curtain coating method, can flexible choice add different essential oils to meet fresh-keeping fruit-like flavour.It is fresh-keeping
Application mode has flexibility, and can form a film 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 extends the fruit shelf-life.
Detailed description of the invention
Relation schematic diagram 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 diagram of the Fig. 4 between fruit storage number of days and Penicillium notatum growing state；
Relation schematic diagram of the Fig. 5 between fruit storage number of days and green mold bacterium growing state；
Relation schematic diagram of the Fig. 6 between fruit storage number of days and black base of a fruit corruption bacterium growing state；
Relation schematic diagram of the Fig. 7 between fruit storage number of days and brown patch germ growing state；
Relation schematic diagram of the Fig. 8 between fruit storage number of days and anthrax bacteria growing state；
Relation schematic diagram of the Fig. 9 between fruit storage number of days and Huanglong's germ growing state；
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.
Specific embodiment
The present invention will be described in further detail below with reference to the embodiments of the drawings.
One, experimental method
(1) mechanical performance
Film thickness is measured using feeler；Using Texture instrument measurement tensile strength (TS) and elongation at break (EAB).Grab away from
30mm, tensile speed 5mm/s.Every group of film surveys 5 in parallel.The film of 20 × 50mm is stored in 25 DEG C, relative humidity before test
It is balanced for 24 hours in 50% climatic chamber.
(2) light transmittance
Diameter 6mm disk is made in film with punch, is tightly attached to microwell plate bottom, with SpectraMax i3 microplate reader into
The length scanning of row 230-800nm range measures light transmittance, scanning wavelength interval 5nm.
(3) water vapor permeability
After film is placed for 24 hours in climatic chamber, with the small beaker of 5ml, 5ml deionized water is added, is sealed, is placed in film
It in drier containing silica gel, is weighed with ± 0.0001g assay balance, every 2h is once weighed in 10h, experimental enviroment 25
℃.Slope of the quality relative to time change is obtained by linear regression.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) be film moisture-vapor transmission (g/hm2),
Rate is changed over time by quality to obtain divided by sealing membrane area (m2).L is average film thickness (mm)；Δ P is film two sides vapor
Partial pressure difference (kPa).
(4) bacteriostatic experiment
The 10-6 spoilage organisms 200ul that causes a disease is coated with uniformly, by 6mm diameter without bacterium bag in the culture dish containing agar medium
Dress diaphragm is affixed on agar surface, and 200ul spray coating liquor is added in Oxford cup and is placed in agar surface, and 37 DEG C are cultivated 24 hours, measurement
Antibacterial circle diameter.
Two, specific embodiment
Embodiment 1
A kind of edibility fruit freshness preserving liquid, is made of following raw material and its parts by weight: aloe gel 20:1 part, mass concentration
For 4 parts of 30 parts of fish scale gelatin solution, the essential oil of 2-4% and 3 parts of plasticizer, specific preparation method the following steps are included:
(1) prepared by aloe gel: Fresh leaf of aloe being cleaned, peeling sterilizing, the mashing of high speed biomixer, addition aloe is fresh
The enzyme activity of leaf quality 0.1% is the pectase of 20000u/g, is extracted 30 minutes in 40 DEG C of water-baths, and active carbon removes color, is centrifuged, and is returned
Stream extracts, and extract is concentrated into the 1/100 of original volume, freeze-drying obtains aloe gel；
(2) prepared by fish scale gelatin solution: 3g Rofe fish scale gelatin (for type A gelatin, Gel strength 240) being taken to be dissolved in
Water absorption and swelling 20 minutes in 100ml deionized water dissolve 20 minutes in 50 DEG C of water-baths, obtain fish scale gelatin solution；
(3) prepared by fresh-keeping liquid: it with fish scale gelatin solution is in mass ratio that 1:1.5 is mixed by aloe gel, dissolution 20min
Afterwards, with 13500 revs/min of progress homogeneous 2min, then with 20500 revs/min of progress homogeneous 3min after, add fish scale gelatin solution
The plants essential oil of quality 20% and 15% glycerol, with 22000 revs/min of progress homogeneous 3min, then in 4000 revs/min be centrifuged
Under speed, centrifugation deaerates 1min to get edibility fruit freshness preserving liquid is arrived.It can wherein be chosen according to the difference of fruit flavouring
Different essential oils, 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
Deng)；Plasticizer can be glycerol, ethylene glycol or polyethylene glycol 400.
Embodiment 2
With above-described embodiment 1, difference is:
The preparation of step (1) aloe gel: extracting 35 minutes in 35 DEG C of water-baths, and active carbon removes color, and centrifugation, refluxing extraction will
Extract is concentrated into the 1/120 of original volume, and freeze-drying obtains aloe gel；
The preparation of step (2) fish scale gelatin solution: 2g Rofe fish scale gelatin (for type A gelatin, Gel strength 240) is taken to be dissolved in
Water absorption and swelling 15 minutes in 100ml deionized water dissolve 25 minutes in 45 DEG C of water-baths, obtain fish scale gelatin solution；
The preparation of step (3) fresh-keeping liquid: with fish scale gelatin solution being that 1:1 is mixed by aloe gel in mass ratio, dissolution 15-
After 25min, with 12000 revs/min of progress homogeneous 3min, then with 20000 revs/min of progress homogeneous 4min after, addition fish scale it is bright
The plants essential oil of sol solution quality 20% and 15% glycerol, with 21000 revs/min of progress homogeneous 4min, then in 4000 revs/min
Under clock centrifugal speed, centrifugation degassing 0.5min.
Embodiment 3
With above-described embodiment 1, difference is:
The preparation of step (1) aloe gel: extracting 25 minutes in 45 DEG C of water-baths, and active carbon removes color, and centrifugation, refluxing extraction will
Extract is concentrated into the 1/80 of original volume, and freeze-drying obtains aloe gel；
The preparation of step (2) fish scale gelatin solution: 4g Rofe fish scale gelatin (for type A gelatin, Gel strength 240) is taken to be dissolved in
Water absorption and swelling 25 minutes in 100ml deionized water dissolve 15 minutes in 55 DEG C of water-baths, obtain fish scale gelatin solution；
The preparation of step (3) fresh-keeping liquid: with fish scale gelatin solution being that 1:2 is mixed by aloe gel in mass ratio, dissolution 25min
Afterwards, with 15000 revs/min of progress homogeneous 1min, then with 21000 revs/min of progress homogeneous 2min after, add fish scale gelatin solution
The plants essential oil of quality 20% and 15% glycerol, with 23000 revs/min of progress homogeneous 4min, then in 4000 revs/min be centrifuged
Under speed, centrifugation degassing 1.5min.
Embodiment 4
With above-described embodiment 1, difference is:
The fresh-keeping liquid being prepared is poured into tape casting in formed glass plate, the glass plate after curtain coating is put into smoothly
In climatic chamber, control film thickness is 0.8mm, 72 hours dry under the conditions of Yu Wendu 23-27 DEG C, relative humidity 45-55%
After take off film to get to edibility fruit freshness preserving film.
Embodiment 5
With above-described embodiment 2, difference is:
The fresh-keeping liquid being prepared is poured into tape casting in formed glass plate, the glass plate after curtain coating is put into smoothly
In climatic chamber, control film thickness is 0.8mm, 72 hours dry under the conditions of Yu Wendu 23-27 DEG C, relative humidity 45-55%
After take off film to get to edibility fruit freshness preserving film.
Embodiment 6
With above-described embodiment 3, difference is:
The fresh-keeping liquid being prepared is poured into tape casting in formed glass plate, the glass plate after curtain coating is put into smoothly
In climatic chamber, control film thickness is 0.8mm, 72 hours dry under the conditions of Yu Wendu 23-27 DEG C, relative humidity 45-55%
After take off film to get to edibility fruit freshness preserving film.
Three, comparative test
1, mass loss is compared during fruit storage
Edibility fruit freshness preserving film and edibility fruit freshness preserving liquid are respectively used to the packaging of fresh citrus, orange, lemon
It is fresh-keeping with spraying, it is 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 reduce the mass loss of fruit.Mass loss is as shown in Figs. 1-3 during fruit storage.
By the relationship between Fig. 1 citrus storage number of days and mass loss it is found that by 21 days store, 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%；
Relationship between number of days and mass loss is stored by Fig. 2 orange it is found that storing by 21 days, film fresh-keeping and
Spray it is fresh-keeping all significantly reduce orange mass loss, wherein spraying fresh-keeping effect it is best, mass loss minimum 1.49%；
Relationship between number of days and mass loss is stored by Fig. 3 lemon it is found that storing by 21 days, film fresh-keeping and
Spray it is fresh-keeping all significantly reduce lemon mass loss, wherein spraying fresh-keeping effect it is best, mass loss minimum 4.8%.
2, the common mould fungistatic effect of fruit compares
For adding citrus essential oil, by plants essential oil+aloe gel+fish scale gelatin, aloe gel+fish scale gelatin, plant
Object essential 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 refers to containing three kinds of plants essential oil, aloe gel and fish scale gelatin ingredients；Aloe gel+fish scale gelatin refers to manufactured fresh-keeping liquid
In only contain aloe gel and fish scale gelatin, be not added with plant-derived essential oil；Plants essential oil+fish scale gelatin refers to manufactured fresh-keeping liquid
In only contain plants essential oil and fish scale gelatin, be not added with aloe gel ingredient；) compared with blank control group gelatin solution, to mould
Bacterium, green mold bacterium, black base of a fruit corruption bacterium, brown patch germ, anthrax bacteria, Huanglong germ growth inhibitory effect compare.As a result such as Fig. 4-
Shown in Fig. 9, illustrate that fresh-keeping liquid of the present invention has conspicuousness inhibiting effect to mould quasi-microorganism, and natural plant essential oils and aloe are solidifying
There is glue collaboration to inhibit microbial action.
3, mechanical performance, ultraviolet isolating performance compare
Measure fish scale gelatin film, fish scale gelatin+aloe gel film, fish scale gelatin+plants essential oil film, fish scale gelatin+aloe
The mechanical performance and light transmittance of gel+plants essential oil film (the same above-described embodiment of preparation method) carry out mechanical performance and light blocking
Comparison.As a result as shown in figs. 10-11, fish scale gelatin addition aloe gel and essential oil can cooperate with raising packaging film as seen from the figure
Mechanical performance and ultraviolet isolating performance, also side illustration spraying method has similar with packaging film after fruit surface film forming
Characteristic.
4, water preventing ability compares
Measurement fish scale gelatin film, fish scale gelatin+aloe gel film, fish scale gelatin+essential oil film, fish scale gelatin+aloe gel+
The steam breathability of essential oil film (the same above-described embodiment of preparation method), carries out the comparison of water preventing ability.As a result as shown in figure 12, by
Figure 12 it is found that plants essential oil and gelatin and aloe combination, improve aloe-fish scale gelatin edible packing film water preventing ability,
After fruit surface film forming there is water preventing ability similar with packaging film to promote characteristic from side reflection spraying method.
Above description is not limitation of the present invention, and the present invention is also not limited to the example above.The art it is common
Within the essential scope of the present invention, the variations, modifications, additions or substitutions made also should belong to protection of the invention to technical staff
Range.
Claims (9)
1. a kind of edibility fruit freshness preserving liquid/preservative film, it is characterised in that be made of following raw material and its parts by weight: aloe gel
20 parts, 4 parts of 20-40 parts of fish scale gelatin solution, the plants essential oil that mass concentration is 2-4% and 3 parts of plasticizer, wherein the reed
Luxuriant growth gel process for preparing is as follows: Fresh leaf of aloe being cleaned, peeling sterilizing, Fresh leaf of aloe matter is added in the mashing of high speed biomixer
The vigor of amount 0.1% is the pectase of 20000u/g, and in 35-45 DEG C, water-bath is extracted 25-35 minutes, and active carbon removes color, is centrifuged,
Extract, is concentrated into the 1/100-1/80 of original volume by refluxing extraction, and freeze-drying obtains aloe gel.
2. a kind of edibility fruit freshness preserving liquid/preservative film according to claim 1, it is characterised in that: the plasticizer
For glycerol, ethylene glycol or polyethylene glycol 400.
3. a kind of edibility fruit freshness preserving liquid/preservative film according to claim 1, it is characterised in that: the plant essence
Oil is at least one of orange essential oil, citrus essential oil, lemon, tea tree ethereal oil and Fructus Perillae quintessence oil.
4. a kind of preparation method of edibility fruit freshness preserving liquid described in claim 1, it is characterised in that the following steps are included:
(1) prepared by aloe gel: Fresh leaf of aloe being cleaned, peeling sterilizing, Fresh leaf of aloe matter is added in the mashing of high speed biomixer
The vigor of amount 0.1% is the pectase of 20000u/g, is extracted 25-35 minutes in 35-45 DEG C of water-bath, and active carbon removes color, is centrifuged, and is returned
Stream extracts, and extract is concentrated into the 1/120-1/80 of original volume, and freeze-drying obtains aloe gel；
(2) prepared by fish scale gelatin solution: 2-4g Rofe fish scale gelatin being taken to be dissolved in 100ml deionized water water absorption and swelling 15-25 points
Clock dissolves 15-25 minutes in 45-55 DEG C of water-bath, obtains fish scale gelatin solution；
(3) prepared by fresh-keeping liquid: it with fish scale gelatin solution is in mass ratio that 1:1-2 is mixed by aloe gel, after dissolution 15-25min,
With 12000-15000 revs/min of progress homogeneous 1-3min, then with 20000-21000 revs/min of progress homogeneous 2-4min after, add
Add the plants essential oil of fish scale gelatin solution quality 20% and 15% plasticizer, with 21000-23000 revs/min of progress homogeneous 2-
4min, then under 4000 revs/min of centrifugal speeds, centrifugation deaerates 0.5-1.5min to get edibility fruit freshness preserving liquid is arrived.
5. a kind of preparation method of edibility fruit freshness preserving liquid as claimed in claim 4, it is characterised in that: the plasticizer is
Glycerol, ethylene glycol or polyethylene glycol 400；The plants essential oil is orange essential oil, citrus essential oil, lemon, tea tree essence
At least one of oil and Fructus Perillae quintessence oil.
6. the application of edibility fruit freshness preserving liquid described in a kind of claim 5, it is characterised in that: use the fresh-keeping liquid pair
Fruit surface carries out spraying storage.
7. a kind of preparation method of edibility fruit freshness preserving film described in claim 1, it is characterised in that the following steps are included:
(1) prepared by aloe gel: Fresh leaf of aloe being cleaned, peeling sterilizing, Fresh leaf of aloe matter is added in the mashing of high speed biomixer
The vigor of amount 0.1% is the pectase of 20000u/g, is extracted 25-35 minutes in 35-45 DEG C of water-bath, and active carbon removes color, is centrifuged, and is returned
Stream extracts, and extract is concentrated into the 1/120-1/80 of original volume, and freeze-drying obtains aloe gel；
(2) prepared by fish scale gelatin solution: 2-4g Rofe fish scale gelatin being taken to be dissolved in 100ml deionized water water absorption and swelling 15-25 points
Clock dissolves 15-25 minutes in 45-55 DEG C of water-bath, obtains fish scale gelatin solution；
(3) prepared by fresh-keeping liquid: it with fish scale gelatin solution is in mass ratio that 1:1-2 is mixed by aloe gel, after dissolution 15-25min,
With 12000-15000 revs/min of progress homogeneous 1-3min, then with 20000-21000 revs/min of progress homogeneous 2-4min after, add
Add the plants essential oil of fish scale gelatin solution quality 20% and 15% plasticizer, with 21000-23000 revs/min of progress homogeneous 2-
4min, then under 4000 revs/min of centrifugal speeds, centrifugation degassing 0.5-1.5min obtains fresh-keeping liquid；
(4) fresh-keeping film preparation: the fresh-keeping liquid that step (3) obtains is poured into tape casting in formed glass plate, by the glass after curtain coating
Glass plate is put into stable climatic chamber, and control film thickness is 0.8mm, Yu Wendu 23-27 DEG C, relative humidity 45-55% item
Under part, film is taken off after 72 hours dry to get edibility fruit freshness preserving film is arrived.
8. a kind of preparation method of edibility fruit freshness preserving film as claimed in claim 7, it is characterised in that: the plasticizer is
Glycerol, ethylene glycol or polyethylene glycol 400；The plants essential oil is orange essential oil, citrus essential oil, lemon, tea tree essence
At least one of oil and Fructus Perillae quintessence oil.
9. a kind of application of edibility fruit freshness preserving film according to any one of claims 8, it is characterised in that: use the preservative film pair
Fruit carries out packaging storage.
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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 |
| CN115093731B (en) * | 2022-04-11 | 2023-06-30 | 广东电网有限责任公司 | Fading-preventing fuzzy treatment preparation and fading-preventing treatment method for power grid signboard |
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