CN110483844A - A kind of oxidation-resistant film - Google Patents
A kind of oxidation-resistant film Download PDFInfo
- Publication number
- CN110483844A CN110483844A CN201910834233.4A CN201910834233A CN110483844A CN 110483844 A CN110483844 A CN 110483844A CN 201910834233 A CN201910834233 A CN 201910834233A CN 110483844 A CN110483844 A CN 110483844A
- Authority
- CN
- China
- Prior art keywords
- parts
- oxidation
- resistant film
- glycerol
- pectin
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 230000003647 oxidation Effects 0.000 title claims abstract description 41
- 238000007254 oxidation reaction Methods 0.000 title claims abstract description 41
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 99
- 239000012528 membrane Substances 0.000 claims abstract description 34
- 239000000463 material Substances 0.000 claims abstract description 31
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 claims abstract description 30
- 239000001527 calcium lactate Substances 0.000 claims abstract description 30
- 229960002401 calcium lactate Drugs 0.000 claims abstract description 30
- 235000011086 calcium lactate Nutrition 0.000 claims abstract description 30
- 239000001814 pectin Substances 0.000 claims abstract description 30
- 229920001277 pectin Polymers 0.000 claims abstract description 30
- 235000010987 pectin Nutrition 0.000 claims abstract description 30
- 229920000881 Modified starch Polymers 0.000 claims abstract description 29
- 239000004368 Modified starch Substances 0.000 claims abstract description 29
- DOOTYTYQINUNNV-UHFFFAOYSA-N Triethyl citrate Chemical compound CCOC(=O)CC(O)(C(=O)OCC)CC(=O)OCC DOOTYTYQINUNNV-UHFFFAOYSA-N 0.000 claims abstract description 29
- 235000019426 modified starch Nutrition 0.000 claims abstract description 29
- 239000001069 triethyl citrate Substances 0.000 claims abstract description 29
- VMYFZRTXGLUXMZ-UHFFFAOYSA-N triethyl citrate Natural products CCOC(=O)C(O)(C(=O)OCC)C(=O)OCC VMYFZRTXGLUXMZ-UHFFFAOYSA-N 0.000 claims abstract description 29
- 235000013769 triethyl citrate Nutrition 0.000 claims abstract description 29
- 241000222481 Schizophyllum commune Species 0.000 claims abstract description 16
- 239000000284 extract Substances 0.000 claims abstract description 15
- 229940002508 ginger extract Drugs 0.000 claims abstract description 15
- 235000020708 ginger extract Nutrition 0.000 claims abstract description 15
- 239000000052 vinegar Substances 0.000 claims abstract description 15
- 235000021419 vinegar Nutrition 0.000 claims abstract description 15
- 235000011187 glycerol Nutrition 0.000 claims abstract description 9
- 230000003078 antioxidant effect Effects 0.000 claims abstract description 7
- 239000003963 antioxidant agent Substances 0.000 claims abstract description 6
- 235000006708 antioxidants Nutrition 0.000 claims abstract description 6
- 235000012055 fruits and vegetables Nutrition 0.000 claims abstract description 4
- 235000013372 meat Nutrition 0.000 claims abstract description 3
- 239000007788 liquid Substances 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 6
- 238000000465 moulding Methods 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 238000009920 food preservation Methods 0.000 claims description 4
- 150000001875 compounds Chemical class 0.000 claims description 3
- 241000234314 Zingiber Species 0.000 claims 1
- 235000006886 Zingiber officinale Nutrition 0.000 claims 1
- 235000008397 ginger Nutrition 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 7
- 230000008569 process Effects 0.000 abstract description 4
- 231100000252 nontoxic Toxicity 0.000 abstract description 3
- 230000003000 nontoxic effect Effects 0.000 abstract description 3
- 230000000855 fungicidal effect Effects 0.000 abstract description 2
- 239000000417 fungicide Substances 0.000 abstract description 2
- 239000000419 plant extract Substances 0.000 abstract description 2
- 230000003064 anti-oxidating effect Effects 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 8
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 6
- 229910052760 oxygen Inorganic materials 0.000 description 6
- 239000001301 oxygen Substances 0.000 description 6
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 description 5
- 230000002255 enzymatic effect Effects 0.000 description 5
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 4
- 108090000790 Enzymes Proteins 0.000 description 4
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 229920001817 Agar Polymers 0.000 description 3
- 238000002835 absorbance Methods 0.000 description 3
- 239000008272 agar Substances 0.000 description 3
- 102000003425 Tyrosinase Human genes 0.000 description 2
- 108060008724 Tyrosinase Proteins 0.000 description 2
- 239000001569 carbon dioxide Substances 0.000 description 2
- 229910002092 carbon dioxide Inorganic materials 0.000 description 2
- MIHINWMALJZIBX-UHFFFAOYSA-N cyclohexa-2,4-dien-1-ol Chemical compound OC1CC=CC=C1 MIHINWMALJZIBX-UHFFFAOYSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000011049 filling Methods 0.000 description 2
- 230000005764 inhibitory process Effects 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 230000007246 mechanism Effects 0.000 description 2
- 238000012856 packing Methods 0.000 description 2
- 150000008442 polyphenolic compounds Chemical class 0.000 description 2
- 235000013824 polyphenols Nutrition 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 description 1
- 102000004316 Oxidoreductases Human genes 0.000 description 1
- 108090000854 Oxidoreductases Proteins 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 235000006468 Thea sinensis Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 235000013405 beer Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000020279 black tea Nutrition 0.000 description 1
- 230000000903 blocking effect Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000012970 cakes Nutrition 0.000 description 1
- 108040001319 catechol oxidase activity proteins Proteins 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000016213 coffee Nutrition 0.000 description 1
- 235000013353 coffee beverage Nutrition 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 238000003304 gavage Methods 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000009413 insulation Methods 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000005022 packaging material Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000002161 passivation Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 230000002000 scavenging effect Effects 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 238000002834 transmittance Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; 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
- B65D65/40—Applications of laminates for particular packaging purposes
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
- C08J2305/06—Pectin; 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
- C08J2403/00—Characterised by the use of starch, amylose or amylopectin or of their derivatives or degradation products
- C08J2403/04—Starch derivatives
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08K—Use of inorganic or non-macromolecular organic substances as compounding ingredients
- C08K5/00—Use of organic ingredients
- C08K5/0008—Organic ingredients according to more than one of the "one dot" groups of C08K5/01 - C08K5/59
- C08K5/005—Stabilisers against oxidation, heat, light, ozone
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08K—Use of inorganic or non-macromolecular organic substances as compounding ingredients
- C08K5/00—Use of organic ingredients
- C08K5/0008—Organic ingredients according to more than one of the "one dot" groups of C08K5/01 - C08K5/59
- C08K5/0058—Biocides
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08K—Use of inorganic or non-macromolecular organic substances as compounding ingredients
- C08K5/00—Use of organic ingredients
- C08K5/04—Oxygen-containing compounds
- C08K5/05—Alcohols; Metal alcoholates
- C08K5/053—Polyhydroxylic alcohols
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08K—Use of inorganic or non-macromolecular organic substances as compounding ingredients
- C08K5/00—Use of organic ingredients
- C08K5/04—Oxygen-containing compounds
- C08K5/09—Carboxylic acids; Metal salts thereof; Anhydrides thereof
- C08K5/098—Metal salts of carboxylic acids
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08K—Use of inorganic or non-macromolecular organic substances as compounding ingredients
- C08K5/00—Use of organic ingredients
- C08K5/04—Oxygen-containing compounds
- C08K5/10—Esters; Ether-esters
- C08K5/11—Esters; Ether-esters of acyclic polycarboxylic acids
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02W—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO WASTEWATER TREATMENT OR WASTE MANAGEMENT
- Y02W90/00—Enabling technologies or technologies with a potential or indirect contribution to greenhouse gas [GHG] emissions mitigation
- Y02W90/10—Bio-packaging, e.g. packing containers made from renewable resources or bio-plastics
Abstract
The invention discloses a kind of oxidation-resistant film, which is made of two kinds of membrane materials of A, B, and wherein A membrane material is made of husky ginger extract, schizophyllum commune extract, vinegar, pectin, triethyl citrate, calcium lactate, modified starch, glycerol；B membrane material is made of pectin, triethyl citrate, calcium lactate, modified starch, glycerol.The pure natural anti-oxidant, fungicide of plant extract is added in the present invention, safe and nontoxic, is a kind of a kind of edible, safe oxidation-resistant film that can be used for fruits and vegetables, meat antioxidation application.Present invention process is simple, convenient for operation, is conducive to promote.
Description
Technical field
The invention belongs to packaging material for food technical fields, and in particular to a kind of oxidation-resistant film.
Background technique
Brown stain is a kind of metachromatism generally existing in food, when especially fresh fruit of vegetables raw material is processed or through storing
After hiding or being mechanically damaged, the original color of food is dimmed, these variations belong to brown stain.In some food processing process,
Brown stain appropriate be it is beneficial, as soy sauce, coffee, black tea, the production of beer and bread, cake baking.And in other foods
In product processing, the especially process of fruit and vegetable, brown stain be it is harmful, it not only influences flavor, but also reduces nutriture value
Value, therefore understand the reaction mechanism of food brown stain, the approach for finding control brown stain has important practical significance.
Brown stain is divided into enzymatic browning (biochemical brown stain) by its mechanism occurred and non-enzymatic browning (non-biochemistry brown stain) two is big
Class.Phenolase is the terminal oxidase using oxygen as hydrogen acceptor, is the complex of two kinds of enzymes, one is (also known as phenol is hydroxylated cresolase
Enzyme), monohydric phenol is acted on, another is catecholase (also known as polynary phenol oxidase), acts on dihydric phenol.Also it is believed that phenol
Enzyme is the not strong enzyme of a species specificity that can be acted on monohydric phenol and act on dihydric phenol.Oxygen, more grace substances and polyphenol oxygen
Change the necessary condition that enzyme is enzymatic browning, frequently with reduction polyphenol content, passivation PPO enzymatic activity and reduces oxygen concentration
Measure.The research of antioxidant activity packaging suffers from significance to industries such as food industry, novel oxidation-resistant active packing
Research and development are the inexorable trends of active packing research.
A kind of oxidation-resistant film of the present invention will reduce PPO enzymatic activity and oxygen concentration measure be combined into one, to inhibit food brown
Become.
Summary of the invention
The present invention is intended to provide a kind of edible, safe oxidation-resistant film.
For achieving the above object, oxidation-resistant film of the present invention, the specific technical proposal is:
A kind of oxidation-resistant film of the present invention, the oxidation-resistant film are made of two kinds of membrane materials of A, B, wherein A membrane material by husky ginger extract,
Schizophyllum commune extract, vinegar, pectin, triethyl citrate, calcium lactate, modified starch, glycerol composition；B membrane material is by pectin, lemon
Triethylenetetraminehexaacetic acid ester, calcium lactate, modified starch, glycerol composition.
A kind of oxidation-resistant film of the present invention, A membrane material formula number are calculated as: 1-40 parts of husky ginger extract, schizophyllum commune extract
1-40 parts of object, 1-25 parts of vinegar, 1-45 parts of pectin, 1-20 parts of triethyl citrate, 1-20 parts of calcium lactate, modified starch 1-20
Part, 1-50 parts of glycerol；B membrane material formula number is calculated as: 1-30 parts of pectin, 1-20 parts of calcium lactate, changes 1-20 parts of triethyl citrate
Property 1-20 parts of starch, 1-30 parts of glycerol.
A kind of oxidation-resistant film of the present invention, A membrane material formula number are calculated as: 14-30 parts of husky ginger extract, schizophyllum commune extract
14-30 parts of object, 10-15 parts of vinegar, 10-35 parts of pectin, 5-15 parts of triethyl citrate, 1-15 parts of calcium lactate, modified starch 1-
18 parts, 10-40 parts of glycerol；B membrane material formula number is calculated as: 1-20 parts of pectin, 5-15 parts of triethyl citrate, calcium lactate 5-15
Part, 5-15 parts of modified starch, 10-20 parts of glycerol.
A kind of oxidation-resistant film of the present invention, A membrane material formula number are calculated as: 16-20 parts of husky ginger extract, schizophyllum commune mention
Take 15-20 parts of object, 12-14 parts of vinegar, 18-22 parts of pectin, 8-10 parts of triethyl citrate, 10-12 parts of calcium lactate, modified starch
9-15 parts, 20-30 parts of glycerol；B membrane material formula number is calculated as: 15-18 parts of pectin, 10-12 parts of triethyl citrate, calcium lactate 8-
12 parts, 8-10 parts of modified starch, 15-18 parts of glycerol.
A kind of oxidation-resistant film of the present invention, the oxidation-resistant film preparation method:
(1) A membrane material husky ginger extract, schizophyllum commune extract are crossed into 80-100 mesh, addition vinegar, partial glycerol are ground well, spare；
(2) pectin is melted at 60-70 DEG C, glycerol, triethyl citrate, calcium lactate, modified starch is added, in 100-
It is stirred 30-60 minutes under the conditions of 1000rpm；
(3) (2) temperature is increased to 70-80 DEG C, (1) is added and continues stirring 30-60 minutes, obtains mixing film liquid, after ultrasonic deaeration,
Pour into molding die；
(4) B membrane material pectin is melted at 60-70 DEG C, triethyl citrate, calcium lactate, modified starch is added, in 100-
It is stirred 30-60 minutes under the conditions of 1000rpm；
(5) (4) temperature is increased to 70-80 DEG C, glycerol is added and continues stirring 30-60 minutes, obtains mixing film liquid, ultrasonic deaeration
Afterwards, (3) molding die is poured into, controls the thickness of film between 0.02-0.03nm to get A, B double-layered compound film.
A kind of oxidation-resistant film of the present invention, oxidation-resistant film A film surface are anti-oxidant film surface.
A kind of oxidation-resistant film of the present invention, the oxidation-resistant film are applied in food preservation.
A kind of oxidation-resistant film of the present invention, the oxidation-resistant film is in oxidizable food preservation application.
A kind of oxidation-resistant film of the present invention, the oxidation-resistant film are applied in fruits and vegetables, the anti-oxidant preservation of meat.
The invention has the advantages that:
(1) compared with prior art, the pure natural anti-oxidant, fungicide of plant extract is added in the present invention, safe and nontoxic；
(2) present invention can form micropore during the preparation process, do not influence heat insulation effect but, only when in film carbon dioxide and
Vapor reaches a certain concentration, and carbon dioxide and vapor can be discharged by micropore on film, and can blocking oxygen entrance；
(3) present invention process is simple, convenient for operation, is conducive to promote.
Specific embodiment
Following example is only to further illustrate the present invention, range that the invention is not limited in any way.
Embodiment 1
A membrane material by 18 parts of husky ginger extract, 15 parts of schizophyllum commune extract, 12 parts of vinegar, 22 parts of pectin, 8 parts of triethyl citrate,
12 parts of calcium lactate, 18 parts of modified starch, 30 parts of glycerol compositions；
B membrane material is made of 20 parts of pectin, 10 parts of triethyl citrate, 12 parts of calcium lactate, 8 parts of modified starch, 18 parts of glycerol.
Embodiment 2
A membrane material is by 14 parts of husky ginger extract, 19 parts of schizophyllum commune extract, 14 parts of vinegar, 18 parts of pectin, triethyl citrate 10
Part, 10 parts of calcium lactate, 15 parts of modified starch, 30 parts of glycerol compositions；
B membrane material is made of 18 parts of pectin, 10 parts of triethyl citrate, 8 parts of calcium lactate, 10 parts of modified starch, 18 parts of glycerol.Implement
Example 3
A membrane material by 16 parts of husky ginger extract, 14 parts of schizophyllum commune extract, 12 parts of vinegar, 20 parts of pectin, 8 parts of triethyl citrate,
10 parts of calcium lactate, 9 parts of modified starch, 30 parts of glycerol compositions；
B membrane material is made of 15 parts of pectin, 12 parts of triethyl citrate, 8 parts of calcium lactate, 10 parts of modified starch, 15 parts of glycerol.
Embodiment 1-3 preparation method:
A membrane preparation method:
(1) husky ginger extract, schizophyllum commune extract are sieved with 100 mesh sieve, addition vinegar, partial glycerol are ground well, spare；
(2) pectin is melted at 60-70 DEG C, glycerol, triethyl citrate, calcium lactate, modified starch is added, in 900rpm condition
Lower stirring 50 minutes；
(3) (2) temperature is increased to 70-80 DEG C, (1) is added and continues stirring 40 minutes, obtains mixing film liquid, after ultrasonic deaeration,
Enter molding die.
B membrane preparation method:
(4) pectin is melted at 60-70 DEG C, triethyl citrate, calcium lactate, modified starch is added, is stirred under the conditions of 800rpm
It mixes 50 minutes；
(5) (4) temperature is increased to 70-80 DEG C, glycerol is added and continues stirring 30 minutes, obtains mixing film liquid, after ultrasonic deaeration,
Enter (3) molding die to get A, B double-layered compound film.
Test example 1
Investigation tensile strength of the present invention, light transmittance, oxidation resistance, bacteriostasis.
(1) measurement of tensile strength: according to GB1040-79, film is cut into the strip of 2 × 8cm, utilizes instrumental test；
(2) measurement of oxidation resistance: DPPH method is used, its absorbance under 517nm wavelength is measured.DPPH Scavenging activity=
(DPPH liquid absorbance after DPPH stoste absorbance-addition diaphragm)/DPPH stoste absorbance.
(3) inhibition zone measures: taking the Escherichia coli bacteria suspension that 0.2mL initial concentration is about 100cfu/ml, is coated on nutrition
It is spare on agar plate.Film is made to the diaphragm of diameter about 5mm with punch, is attached on coated agar plate.By agar
Plate is placed in 37 DEG C of incubators cultivate for 24 hours after, subtract membrane area with antibacterial area and acquire inhibition zone area, as a result such as 1 institute of table
Show.
Remarks: blank control group is that husky ginger extract, schizophyllum commune extract is not added, and is made by embodiment 4 with method；Comparative example:
CN108250764A embodiment 2.
Test example 2
Security test: by 50 waster, weight 50g ± 5g mouse is randomly divided into 5 groups, in addition to blank control group, other groups
Every group carries out stomach-filling by 0.2g/g dosage, continuous gavage 5 days, observes stomach-filling 5 days, 10 days, 30 days mouse activity conditions.
。
As can be seen from the results, for the present invention without the ingredient unfavorable to mouse, safety is good, nontoxic.
The preferred embodiment of the present invention has been described in detail above.It should be appreciated that those skilled in the art without
It needs creative work according to the present invention can conceive and makes many modifications and variations.Therefore, all technologies in the art
Personnel are available by logical analysis, reasoning, or a limited experiment on the basis of existing technology under this invention's idea
Technical solution, all should be within the scope of protection determined by the claims.
Claims (9)
1. a kind of oxidation-resistant film, which is characterized in that the oxidation-resistant film is made of two kinds of membrane materials of A, B, and wherein A membrane material is extracted by husky ginger
Object, schizophyllum commune extract, vinegar, pectin, triethyl citrate, calcium lactate, modified starch, glycerol composition；B membrane material by pectin,
Triethyl citrate, calcium lactate, modified starch, glycerol composition.
2. a kind of oxidation-resistant film according to claim 1, which is characterized in that A membrane material formula number is calculated as: husky ginger extract 1-
40 parts, 1-40 parts of schizophyllum commune extract, 1-25 parts of vinegar, 1-45 parts of pectin, 1-20 parts of triethyl citrate, calcium lactate 1-20
Part, 1-20 parts of modified starch, 1-50 parts of glycerol；B membrane material formula number be calculated as: 1-30 parts of pectin, 1-20 parts of triethyl citrate,
1-20 parts of calcium lactate, 1-20 parts of modified starch, 1-30 parts of glycerol.
3. a kind of oxidation-resistant film according to claim 1, which is characterized in that A membrane material formula number is calculated as: husky ginger extract
14-30 parts, 14-30 parts of schizophyllum commune extract, 10-15 parts of vinegar, 10-35 parts of pectin, 5-15 parts of triethyl citrate, calcium lactate
1-15 parts, 1-18 parts of modified starch, 10-40 parts of glycerol；B membrane material formula number is calculated as: 1-20 parts of pectin, triethyl citrate 5-
15 parts, 5-15 parts of calcium lactate, 5-15 parts of modified starch, 10-20 parts of glycerol.
4. a kind of oxidation-resistant film according to claim 1, which is characterized in that A membrane material formula number is calculated as: husky ginger extract
16-20 parts, 15-20 parts of schizophyllum commune extract, 12-14 parts of vinegar, 18-22 parts of pectin, 8-10 parts of triethyl citrate, calcium lactate
10-12 parts, 9-15 parts of modified starch, 20-30 parts of glycerol；B membrane material formula number is calculated as: 15-18 parts of pectin, triethyl citrate
10-12 parts, 8-12 parts of calcium lactate, 8-10 parts of modified starch, 15-18 parts of glycerol.
5. a kind of oxidation-resistant film according to claim 1, which is characterized in that the oxidation-resistant film preparation method:
(1) A membrane material husky ginger extract, schizophyllum commune extract are crossed into 80-100 mesh, addition vinegar, partial glycerol are ground well, spare；
(2) pectin is melted at 60-70 DEG C, glycerol, triethyl citrate, calcium lactate, modified starch is added, in 100-
It is stirred 30-60 minutes under the conditions of 1000rpm；
(3) (2) temperature is increased to 70-80 DEG C, (1) is added and continues stirring 30-60 minutes, obtains mixing film liquid, after ultrasonic deaeration,
Pour into molding die；
(4) B membrane material pectin is melted at 60-70 DEG C, triethyl citrate, calcium lactate, modified starch is added, in 100-
It is stirred 30-60 minutes under the conditions of 1000rpm；
(5) (4) temperature is increased to 70-80 DEG C, glycerol is added and continues stirring 30-60 minutes, obtains mixing film liquid, ultrasonic deaeration
Afterwards, (3) molding die is poured into, controls the thickness of film between 0.02-0.03nm to get A, B double-layered compound film.
6. a kind of oxidation-resistant film according to claim 1, which is characterized in that oxidation-resistant film A film surface is anti-oxidant film surface.
7. a kind of oxidation-resistant film according to claim 1, which is characterized in that the oxidation-resistant film is applied in food preservation.
8. a kind of oxidation-resistant film according to claim 1, which is characterized in that the oxidation-resistant film is answered in oxidizable food preservation
With.
9. a kind of oxidation-resistant film according to claim 1, which is characterized in that the oxidation-resistant film is in fruits and vegetables, the anti-oxidant guarantor of meat
Deposit middle application.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910834233.4A CN110483844A (en) | 2019-09-04 | 2019-09-04 | A kind of oxidation-resistant film |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910834233.4A CN110483844A (en) | 2019-09-04 | 2019-09-04 | A kind of oxidation-resistant film |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110483844A true CN110483844A (en) | 2019-11-22 |
Family
ID=68556600
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910834233.4A Pending CN110483844A (en) | 2019-09-04 | 2019-09-04 | A kind of oxidation-resistant film |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110483844A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2000070967A1 (en) * | 1999-05-21 | 2000-11-30 | Chr. Hansen A/S | A colouring substance composition and a method of manufacturing same |
| CN103479987A (en) * | 2013-10-07 | 2014-01-01 | 大连杰信生物科技有限公司 | Preparation method and antioxidation and bacteriostatic actions of ethanol extract from ginger |
| CN103952238A (en) * | 2014-04-18 | 2014-07-30 | 海南大学 | Preparation method of kaempferia galangal extract |
| CN108250764A (en) * | 2017-12-29 | 2018-07-06 | 常州达奥新材料科技有限公司 | A kind of preparation method of compound edible film |
| CN109438772A (en) * | 2018-11-01 | 2019-03-08 | 江南大学 | A kind of edible type packing film and its preparation method and application |
-
2019
- 2019-09-04 CN CN201910834233.4A patent/CN110483844A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2000070967A1 (en) * | 1999-05-21 | 2000-11-30 | Chr. Hansen A/S | A colouring substance composition and a method of manufacturing same |
| CN103479987A (en) * | 2013-10-07 | 2014-01-01 | 大连杰信生物科技有限公司 | Preparation method and antioxidation and bacteriostatic actions of ethanol extract from ginger |
| CN103952238A (en) * | 2014-04-18 | 2014-07-30 | 海南大学 | Preparation method of kaempferia galangal extract |
| CN108250764A (en) * | 2017-12-29 | 2018-07-06 | 常州达奥新材料科技有限公司 | A kind of preparation method of compound edible film |
| CN109438772A (en) * | 2018-11-01 | 2019-03-08 | 江南大学 | A kind of edible type packing film and its preparation method and application |
Non-Patent Citations (3)
| Title |
|---|
| 苗明三 等: "《中药大辞典》", 30 June 2017, 山西科学技术出版社 * |
| 陈妮娜 等: ""改性壳聚糖-甘油-果胶双极膜电合成双醛淀粉"", 《化学研究与应用》 * |
| 陈若芸 等编: "《中国食用药用真菌化学》", 31 March 2016, 上海科学技术文献出版社 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Novais et al. | Natural food colorants and preservatives: A review, a demand, and a challenge | |
| Landl et al. | Effect of high pressure processing on the quality of acidified Granny Smith apple purée product | |
| Eleazu et al. | Effect of partial replacement of wheat flour with high quality cassava flour on the chemical composition, antioxidant activity, sensory quality, and microbial quality of bread | |
| Jonglertjunya et al. | Properties of lignin extracted from sugarcane bagasse and its efficacy in maintaining postharvest quality of limes during storage | |
| Conesa et al. | Evaluation of Persimmon (Diospyros kaki Thunb. cv. Rojo Brillante) industrial residue as a source for value added products | |
| Adulvitayakorn et al. | The effects of conventional thermal, microwave heating, and thermosonication treatments on the quality of sugarcane juice | |
| Makhlouf-Gafsi et al. | Ultrafiltration and thermal processing effects on Maillard reaction products and biological properties of date palm sap syrups (Phoenix dactylifera L.) | |
| Licciardello et al. | Integrated agronomical and technological approach for the quality maintenance of ready-to-fry potato sticks during refrigerated storage | |
| Mandha et al. | Characterization of fruit juices and effect of pasteurization and storage conditions on their microbial, physicochemical, and nutritional quality | |
| Eroman Unni et al. | High pressure processing of garlic paste: effect on the quality attributes | |
| Kang et al. | Effect of clove powder on quality characteristics and shelf life of kimchi paste | |
| CN112704177A (en) | Plant spice preservative and preparation method and application thereof | |
| CN110483824A (en) | A kind of oxidation-resistant film | |
| CN104872587B (en) | A kind of chopped hot pepper and preparation method thereof | |
| Sagar et al. | Quality and shelf life assessment of steam-cooked chicken fingers coated with essential oil nanoemulsions | |
| Karaman et al. | Multiple response surface optimization for effects of processing parameters on physicochemical and bioactive properties of apple juice inoculated with Zygosaccharomyces rouxii and Zygosaccharomyces bailii | |
| CN113412901A (en) | Coco ferment pseudomonas antibacterial composition and application thereof | |
| Unni et al. | Quality changes in high pressure processed ginger paste under refrigerated storage | |
| Sravani et al. | Use of high pressure technology for the development of novel jam and its quality evaluation during storage | |
| CN110483844A (en) | A kind of oxidation-resistant film | |
| AU2023210549A1 (en) | An organic anti-mold bakery additive | |
| KR20120029086A (en) | An antioxidizing composition and the process of manufacture for maintenance of freshness for raw chicken | |
| KR101676275B1 (en) | Microbial decontamination method for fresh-cut vegetables using composition comprising extracts from garlic skin as an active ingredient | |
| KR101754184B1 (en) | Method for producing blueberry fermentation product with improved functionality and blueberry fermentation product produced by the same method | |
| Truong et al. | Acid Inhibition on Polyphenol Oxidase and Peroxidase in Processing of Anthocyanin‐Rich Juice and Co‐product Recovery from Purple‐Fleshed Sweetpotatoes |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20191122 |