CN109265754A - A kind of edible composite film and its preparation method for ham processing - Google Patents
A kind of edible composite film and its preparation method for ham processing Download PDFInfo
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- CN109265754A CN109265754A CN201710597499.2A CN201710597499A CN109265754A CN 109265754 A CN109265754 A CN 109265754A CN 201710597499 A CN201710597499 A CN 201710597499A CN 109265754 A CN109265754 A CN 109265754A
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- ham
- composite film
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L5/00—Compositions of polysaccharides or of their derivatives not provided for in groups C08L1/00 or C08L3/00
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- 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
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- 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
- C08J2305/00—Characterised by the use of polysaccharides or of their derivatives not provided for in groups C08J2301/00 or C08J2303/00
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- 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
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- 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
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L2201/00—Properties
- C08L2201/14—Gas barrier composition
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- 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
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- 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
- C08L2205/02—Polymer mixtures characterised by other features containing two or more polymers of the same C08L -group
- C08L2205/025—Polymer mixtures characterised by other features containing two or more polymers of the same C08L -group containing two or more polymers of the same hierarchy C08L, and differing only in parameters such as density, comonomer content, molecular weight, structure
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- 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
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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Medicinal Chemistry (AREA)
- Polymers & Plastics (AREA)
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- Engineering & Computer Science (AREA)
- Manufacturing & Machinery (AREA)
- Materials Engineering (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of edible composite films and its preparation method for ham processing, two parts are prepared including edible composite film formula and edible composite film liquid, the edible composite film, using gellan gum and pulullan polysaccharide as film forming agent, dimethyl silicone polymer be barrier, glycerol is plasticizer, and addition mould inhibitor, antioxidant are combined；Using rust steel jacketed pan as heating vessel, heating stirring forms the edible composite film liquid.The edibility ham maturation composite membrane prepared using above-mentioned formula and technique, can effectively facilitate ham fermenting, maturation, prevent mouldy, the green mould of growth occurred in ham process, and can greatly improve the color, fragrance and quality of ham.
Description
Technical field
The present invention relates to a kind of production method of edible composite film for meat product processing, especially a kind of fire
The edible composite film and its preparation method of leg processing, belong to food processing technology field.
Technical background
Jinhua ham is the representative of Chinese ham, it is bright in colour with it, give off a strong fragrance, flavour is delicious, good appearance, preservation
The characteristics such as phase length are well-known at home and abroad.Traditional Jinhua ham production all carries out under field conditions (factors), this traditional Jinhua fire
It is corrupt, rotten to be not only easy to appear das Beinfleisch generation because of the restriction by natural climate in the process of production and processing for leg production technology
And that there are salt contents is higher, cannot annual balanced production etc. limitation.Thus, most of Jinhua ham adds in recent years
Work manufacturing enterprise introduces external dry-cured ham production equipment successively, processes Jinhua using the wet new process of whole temperature control, control
Ham.Although this new equipment, new process solve the Mechanized Processing of Jinhua ham, realize the equilibrium of Jinhua ham whole year
Production, solves the problems, such as that das Beinfleisch occurs putrid and deteriorated in Processing of Jinhua Ham, reduces the salt content of ham.So
And Jinhua ham is processed using this whole temperature control, the wet new process of control, equipment investment is not only considerably increased, production is improved
Cost, and critical issue is fermented, in maturation at it, still as traditional handicraft, its table in ham process
Face equally can also grow the mould of a large amount of greens, and these green moulds have not only seriously affected the presentation quality of product and eaten
When utilization rate, and these green moulds are also possible to folder and deposit the other moulds for influencing product edible safety.By in recent years
It is coming many studies have shown that, these green moulds are not that ham fermenting, mature institute are required, therefore, if can produce in Jinhua ham
In the process, it effectively prevent ham mouldy in fermentation, maturation, grows green mould, will not only be conducive to improve ham quality,
But also its edible safety will be greatly improved；In addition, ham fat excessive oxidation of the ham in fermentation, maturation is asked
Topic can also be effectively controlled, so as to greatly improve the color, fragrance and deliciousness of Jinhua ham.
Summary of the invention
In view of above-mentioned problem, it is an object of the present invention to provide one kind to process for ham, and can effectively improve Jinhua
The edible composite film and its preparation method for ham processing of ham quality.
To achieve the goals above, the invention adopts the following technical scheme:
A kind of edible composite film and its preparation method for ham processing of the present invention, including edibility are compound
Film formulation and edible composite film liquid prepare two parts, it is characterized in that: the edible composite film, with gellan gum and Pu Lu
Blue polysaccharide is film forming agent, dimethyl silicone polymer is barrier, glycerol is plasticizer, and addition mould inhibitor, antioxidant are answered
It closes, specific formula is following (%):
The mould inhibitor is using natamycin or dehydroactic acid sodium or sodium Diacetate.
The antioxidant are as follows: butylated hydroxy anisole (BHA) or dibutyl hydroxy toluene (BHT) or tertiary butyl are to benzene
Diphenol (TBHQ).
The antioxidant and mould inhibitor can respectively select its single to use, and can also respectively select its a variety of compound use.
It is of the present invention it is a kind of for ham processing edible composite film, select gellan gum and pulullan polysaccharide at
Film, dimethyl silicone polymer are barrier, and glycerol is that plasticizer system carries out compound, manufactured composite membrane, are relatively suitble to fire
Leg maturation and preservation.Because the film forming of pulullan polysaccharide, gas barrier property, plasticity, viscosity are relatively strong, but resistance is moist weaker,
Under high humidity environment be easy the moisture absorption and it is tacky, gel cannot be formed.And dimethyl silicone polymer resistance is wet very competent, gellan gum is solidifying
Colloidality is fabulous, can just make up the deficiency of pulullan polysaccharide.Antioxidant, mould inhibitor are added in above-mentioned film liquid again, can be made
At the edible composite film with wet resistance, choke, mould proof, anti-oxidant etc. and good mechanical, oxygen transmission coefficient is
6.088mmol/ (kgmdMPa), water vapor transmission are 3.892 × 10-10g/(m·s·Pa)。
A kind of edible composite film liquid making method for ham processing of the present invention:
Using stainless steel jacketed pan as heating vessel, in stainless steel jacketed pan, by formula rate, at normal temperature, first
Water and glycerol is added to stir evenly；While agitating, it is slowly added into gellan gum and pulullan polysaccharide, and heat temperature raising under stiring
It to 85-95 DEG C, stirs 2~3 minutes, is completely dissolved gellan gum and pulullan polysaccharide, be eventually adding dimethyl silicone polymer, resist
Oxidant and mould inhibitor, then it is agitated uniform, make 80 DEG C or so of its temperature, and place it in cool-bag, the temperature of storage
80 DEG C must not be lower than；In this way, having prepared a kind of edible composite film liquid for ham processing.
By the prepared edible composite film liquid for being used for ham processing 80 DEG C or so at a temperature of be coated with or leaching is multiple etc.
Technique can form one layer of edibility ham maturation composite membrane after cooling in by handling surface of ham to be processed.It is this can
Feeding habits ham maturation composite membrane can effectively facilitate ham fermenting, maturation, prevent in ham process it is mouldy, growth green it is mould
Bacterium, and the color, fragrance and quality of ham can be greatly improved.
A kind of preparation method of edible composite film liquid for ham processing of the present invention, simple process are easy to
Operation, key points for operation are the conditions that strictly grasp the temperature and time and storage of heating.
Specific embodiment
Combined with specific embodiments below, the present invention is described further, but protection scope of the present invention and not only limits
In this:
Embodiment 1
1, the composition (%) for the edible composite film of ham processing:
2. the preparation of the edible composite film liquid for ham processing
Using stainless steel jacketed pan as heating vessel.In stainless steel jacketed pan, by formula rate, first add at normal temperature
Water and glycerol stir evenly；While agitating, it is slowly added into gellan gum and pulullan polysaccharide, and is heated under stiring
It 85-95 DEG C, stirs 2~3 minutes, is completely dissolved gellan gum and pulullan polysaccharide, is eventually adding dimethyl silicone polymer, antioxygen
Agent and mould inhibitor, then it is agitated uniform, make 80 DEG C or so of its temperature, and place it in cool-bag, the temperature of storage is not
It obtains and is lower than 80 DEG C；In this way, being configured to composite membrane liquid.
By prepared edible composite film liquid 80 DEG C or so at a temperature of, using techniques, the coating such as coating or leaching be multiple
In surface treated surface of ham, one layer of ham maturation film can be formed after cooling.This edibility ham maturation is compound
Film can effectively facilitate ham fermenting, maturation, prevent mouldy, the green mould of growth in ham process, and can greatly improve fire
Color, fragrance and the quality of leg.
Embodiment 2
1, the composition (%) for the edible composite film of ham processing:
2. the preparation of the edible composite film liquid for ham processing
Using stainless steel jacketed pan as heating vessel.In stainless steel jacketed pan, by formula rate, at normal temperature, first
Water and glycerol is added to stir evenly；While agitating, it is slowly added into gellan gum and pulullan polysaccharide, and heat temperature raising under stiring
It to 85-95 DEG C, stirs 2~3 minutes, is completely dissolved gellan gum and pulullan polysaccharide, be eventually adding dimethyl silicone polymer, resist
Oxidant and mould inhibitor, then it is agitated uniform, make 80 DEG C or so of its temperature, and place it in cool-bag, the temperature of storage
80 DEG C must not be lower than；In this way, being configured to composite membrane liquid.
By prepared edible composite film liquid 80 DEG C or so at a temperature of, using techniques, the coating such as coating or leaching be multiple
In surface treated surface of ham, one layer of ham maturation film can be formed after cooling.This edibility ham maturation is compound
Film can effectively facilitate ham fermenting, maturation, prevent mouldy, the green mould of growth in ham process, and can greatly improve fire
Color, fragrance and the quality of leg.
Claims (4)
1. a kind of edible composite film and its preparation method for ham processing, including edible composite film formula and edibility
Composite membrane liquid prepares two parts, it is characterized in that: the edible composite film, is film forming with gellan gum and pulullan polysaccharide
Agent, dimethyl silicone polymer are barrier, glycerol is plasticizer, and addition mould inhibitor, antioxidant are combined, specific
It is formulated following (%):
2. a kind of edible composite film and its preparation method for ham processing according to claim 1, it is characterized in that:
The mould inhibitor is using natamycin or dehydroactic acid sodium or sodium Diacetate.
3. a kind of edible composite film and its preparation method for ham processing according to claim 1, it is characterized in that:
The antioxidant are as follows: butylated hydroxy anisole (BHA) or dibutyl hydroxy toluene (BHT) or tert-butylhydroquinone
(TBHQ)。
4. a kind of edible composite film and its preparation method for ham processing according to claim 1, it is characterized in that:
The preparation method of the edible composite film liquid, using stainless steel jacketed pan as heating vessel, in stainless steel jacketed pan,
By formula rate, at normal temperature, first plus water and glycerol are stirred evenly；While agitating, gellan gum and Propiram are slowly added into
Polysaccharide, and it is heated to 85-95 DEG C under stiring, it stirs 2~3 minutes, is completely dissolved gellan gum and pulullan polysaccharide, most
Dimethyl silicone polymer, antioxidant and mould inhibitor are added afterwards, then agitated uniform, make 80 DEG C or so of its temperature, and set
In in cool-bag, the temperature of storage must not be lower than 80 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710597499.2A CN109265754A (en) | 2017-07-17 | 2017-07-17 | A kind of edible composite film and its preparation method for ham processing |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710597499.2A CN109265754A (en) | 2017-07-17 | 2017-07-17 | A kind of edible composite film and its preparation method for ham processing |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109265754A true CN109265754A (en) | 2019-01-25 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710597499.2A Pending CN109265754A (en) | 2017-07-17 | 2017-07-17 | A kind of edible composite film and its preparation method for ham processing |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110973223A (en) * | 2019-12-12 | 2020-04-10 | 裘先远 | Anti-oxidation and anti-ultraviolet protection method in ham aging process |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1072633A1 (en) * | 1999-07-22 | 2001-01-31 | Warner-Lambert Company | Pullulan film compositions |
| CN102670563A (en) * | 2012-06-05 | 2012-09-19 | 江南大学 | Preparation method of soft capsule without gelatin |
| CN104448408A (en) * | 2014-11-28 | 2015-03-25 | 张明 | Compound edible biofilm |
| CN106146907A (en) * | 2016-07-28 | 2016-11-23 | 马鞍山市五谷禽业专业合作社 | The starch base composite mulching film that a kind of block-water performance is good |
-
2017
- 2017-07-17 CN CN201710597499.2A patent/CN109265754A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1072633A1 (en) * | 1999-07-22 | 2001-01-31 | Warner-Lambert Company | Pullulan film compositions |
| CN102670563A (en) * | 2012-06-05 | 2012-09-19 | 江南大学 | Preparation method of soft capsule without gelatin |
| CN104448408A (en) * | 2014-11-28 | 2015-03-25 | 张明 | Compound edible biofilm |
| CN106146907A (en) * | 2016-07-28 | 2016-11-23 | 马鞍山市五谷禽业专业合作社 | The starch base composite mulching film that a kind of block-water performance is good |
Non-Patent Citations (4)
| Title |
|---|
| BRIAN G. ZUKAS等: "Improved Water Barrier Properties of Calcium Alginate Capsules Modifed by Silicone Oil", 《GELS》 * |
| 周然等: "可食性保鲜涂膜对冷藏黄花梨品质的影响", 《农业工程学报》 * |
| 朱桂兰等: "普鲁兰、甘油共混对结冷胶食用膜性能的影响", 《食品工业科技》 * |
| 高翔: "多糖可食用包装膜的制备与应用研究", 《中国优秀硕士学位论文全文数据库 工程科技Ｉ辑》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110973223A (en) * | 2019-12-12 | 2020-04-10 | 裘先远 | Anti-oxidation and anti-ultraviolet protection method in ham aging process |
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Application publication date: 20190125 |