CN114847333A - Electrostatic spraying coating method for meat preservation - Google Patents
Electrostatic spraying coating method for meat preservation Download PDFInfo
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- CN114847333A CN114847333A CN202210622691.3A CN202210622691A CN114847333A CN 114847333 A CN114847333 A CN 114847333A CN 202210622691 A CN202210622691 A CN 202210622691A CN 114847333 A CN114847333 A CN 114847333A
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- 235000013372 meat Nutrition 0.000 title claims abstract description 70
- 238000000576 coating method Methods 0.000 title claims abstract description 58
- 238000007590 electrostatic spraying Methods 0.000 title claims abstract description 26
- 238000004321 preservation Methods 0.000 title claims abstract description 18
- 239000000243 solution Substances 0.000 claims abstract description 81
- 229920000159 gelatin Polymers 0.000 claims abstract description 49
- 239000008273 gelatin Substances 0.000 claims abstract description 49
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 45
- 239000011248 coating agent Substances 0.000 claims abstract description 43
- 229920001661 Chitosan Polymers 0.000 claims abstract description 41
- 108010010803 Gelatin Proteins 0.000 claims abstract description 36
- 235000019322 gelatine Nutrition 0.000 claims abstract description 36
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 36
- 238000005507 spraying Methods 0.000 claims abstract description 30
- 239000007788 liquid Substances 0.000 claims abstract description 23
- 239000012528 membrane Substances 0.000 claims abstract description 23
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 22
- 238000002156 mixing Methods 0.000 claims abstract description 18
- 235000013622 meat product Nutrition 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 238000004140 cleaning Methods 0.000 claims abstract description 10
- 239000007888 film coating Substances 0.000 claims abstract description 10
- 238000009501 film coating Methods 0.000 claims abstract description 10
- 239000000463 material Substances 0.000 claims abstract description 10
- 239000005708 Sodium hypochlorite Substances 0.000 claims abstract description 9
- 229960000583 acetic acid Drugs 0.000 claims abstract description 9
- 239000007864 aqueous solution Substances 0.000 claims abstract description 9
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 claims abstract description 9
- 238000007605 air drying Methods 0.000 claims abstract description 8
- 238000005520 cutting process Methods 0.000 claims abstract description 7
- 239000012153 distilled water Substances 0.000 claims abstract description 7
- 238000001914 filtration Methods 0.000 claims abstract description 7
- 238000007610 electrostatic coating method Methods 0.000 claims abstract description 6
- 239000012362 glacial acetic acid Substances 0.000 claims abstract description 5
- 229910052751 metal Inorganic materials 0.000 claims abstract description 5
- 239000002184 metal Substances 0.000 claims abstract description 5
- 238000000034 method Methods 0.000 claims description 16
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- 230000035484 reaction time Effects 0.000 claims description 6
- 229910001220 stainless steel Inorganic materials 0.000 claims description 6
- 239000010935 stainless steel Substances 0.000 claims description 6
- 238000009503 electrostatic coating Methods 0.000 claims description 3
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 claims description 2
- 239000000460 chlorine Substances 0.000 claims description 2
- 229910052801 chlorine Inorganic materials 0.000 claims description 2
- 230000000844 anti-bacterial effect Effects 0.000 abstract description 2
- 238000004806 packaging method and process Methods 0.000 abstract description 2
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Images
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
- A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/15—Apparatus or processes for coating with liquid or semi-liquid products
- A23P20/18—Apparatus or processes for coating with liquid or semi-liquid products by spray-coating, fluidised-bed coating or coating by casting
-
- 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
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Application Of Or Painting With Fluid Materials (AREA)
Abstract
The invention belongs to the technical field of fresh-keeping and antibacterial packaging of meat products, and particularly relates to an electrostatic spraying and coating method for meat fresh keeping. Firstly, preparing a membrane coating solution, dissolving chitosan in glacial acetic acid aqueous solution to obtain a chitosan solution, mixing the chitosan solution with a gelatin solution to obtain a chitosan-gelatin blending solution, adding glycerol, and filtering to obtain the membrane coating solution. Then selecting a meat product, sequentially cleaning the meat product with a sodium hypochlorite solution and distilled water, and cutting the meat product according to requirements after cleaning to obtain a meat sample; arranging the meat blocks on a metal frame, and spraying the coating liquid on the surfaces of the meat block samples by using an electrostatic spraying system; and (5) draining the redundant membrane liquid after coating, and air-drying the membrane by using an automatic air-drying system to form a membrane to finish coating. The invention has the advantages of improving the appearance quality of the coating, improving the coating operation environment, reducing the working strength, improving the working efficiency of the coating and the like; the preservative is applied to meat preservation, can reduce the loss of film materials, improve the film coating performance, enhance the preservation capability and prolong the meat preservation time.
Description
Technical Field
The invention belongs to the technical field of fresh-keeping and antibacterial packaging of meat products, and particularly relates to an electrostatic spraying and coating method for meat fresh keeping.
Background
The existing coating preservation technology realizes the high-quality preservation of meat by forming a film layer with physical barrier and physiological inhibition functions on the surface of the meat, the quality of the film layer determines the preservation effect of the meat, and in the whole coating process, a coating method is a direct factor influencing the quality of the film layer. At present, although the common coating method is simple to operate and does not need extra expensive equipment, the common coating method has the problems of poor coating property of a film layer, waste of film liquid and the like. Therefore, the development of a suitable coating method is of practical significance for improving the film-forming quality and reducing the production cost.
Electrostatic Spray (ES) is a promising technology for coating, which uses the action of a high-voltage electrostatic field to move material particles along electric field lines to the surface of a target, and then deposits them into a uniform thin film. The ES technology can improve the transfer efficiency of the traditional spraying method, and compared with the traditional spraying method, the ES technology can save raw materials (10-45%), reduce pollution (15-20%) and has more excellent coating performance. As the spray material is ejected from the ES nozzle, it is fully charged and broken up into smaller and relatively discrete particles or droplets that are deposited on the track by electrostatic attraction, and during ES the target substrate acts as the anode of the electrostatic system and the material. ES has attracted a great deal of attention in the food industry because of its advantages of material savings, high efficiency and continuous industrial operation.
Disclosure of Invention
The invention aims to solve the problems of poor film coating property, film liquid waste and the like of the existing fresh-keeping film coating method, and provides an electrostatic spraying film coating method for meat fresh keeping. The coating film can reduce the loss of film materials, improve the performance of the coating film, enhance the fresh-keeping capability of the coating film and prolong the fresh-keeping time of the meat when being applied to the field of meat fresh-keeping.
The technical purpose is realized by the following technical means, and the method specifically comprises the following steps:
(1) preparing coating liquid;
s1, weighing Chitosan (CS) and dissolving the Chitosan (CS) in a glacial acetic acid aqueous solution, and reacting at a certain temperature to obtain a chitosan solution;
s2, weighing a certain amount of gelatin, dissolving the gelatin in water, and reacting at a certain temperature to obtain a gelatin solution;
and S3, mixing the chitosan solution and the gelatin solution according to a volume ratio, stirring and reacting at a certain temperature to obtain a chitosan-gelatin blending solution, adding glycerol serving as a plasticizer, and filtering to remove impurities to obtain a coating solution.
(2) Pretreating meat products;
selecting a meat product, and sequentially cleaning the meat product by using a sodium hypochlorite solution and distilled water, so that the subsequent electrostatic spraying, coating and adhesion are facilitated; cutting according to requirements after cleaning to obtain a meat sample;
(3) coating the meat;
arranging and placing the meat sample on a metal frame, and spraying the coating liquid prepared in the step (1) on the surface of the meat sample by using an electrostatic spraying system; and (3) placing the coated meat blocks on a stainless steel screen mesh, draining the redundant membrane liquid, and then drying the meat blocks by using an automatic air drying system at a certain temperature to form a membrane, thus finishing coating.
Further, the volume concentration of the glacial acetic acid aqueous solution in the S1 in the step (1) is 2-5%; the mass concentration of the chitosan solution is 1-3%; adjusting the temperature to be 40-65 ℃; the reaction time is 2-5 h.
Further, the mass concentration of the gelatin solution in the S2 in the step (1) is 1-3%; the certain temperature condition is 30-80 ℃, and the reaction time is 1-5 h.
Further, the volume ratio of the chitosan solution and the gelatin solution in the step (1) S3 is 1: 1; the volume concentration of the glycerol is 3-5%; the certain temperature condition is 50-80 ℃, and the stirring reaction time is 2-5 h; the volume ratio of the glycerol to the chitosan-gelatin blended solution is 0.5-0.8: 1.
Further, the residual chlorine value of the sodium hypochlorite solution in the step (2) is 500-1000 ppm.
Further, in the step (3), during spraying, the distance between the surface of the meat sample and the nozzle is 250-350 mm, the applied voltage is 15 kV-40 kV, and spraying is carried out at the spraying pressure of not less than 0.2MPa and the material flow rate of 50 muL/min-200 muL/min.
Further, the certain temperature condition in the step (3) is 30-80 ℃.
The invention has the beneficial effects that:
(1) the invention can load electric charge to meat, so that electrostatic attraction exists between the meat and the target, thereby reducing material loss and improving efficiency.
(2) The invention can also make the material more fine and uniform, improve the coating performance, enhance the coating preservation capability and prolong the meat preservation time.
(3) The invention has simple process, high production efficiency, complete and smooth appearance of the coating, consistent thickness and stable performance.
Drawings
Fig. 1 is a schematic diagram of the electrostatic spraying principle.
Fig. 2 is an SEM image of the film layers formed by the dip coating method (a), the brush coating method (B), the spray coating method (C), and the electrostatic spray coating method (D).
FIG. 3 shows AFM images of the coating layers formed by the dip coating method (A), the brush coating method (B), the spray coating method (C) and the electrostatic spray coating method (D).
FIG. 4 is a graph showing the film-liquid transfer efficiency in the dip coating method (A), the brush coating method (B), the spray coating method (C) and the electrostatic spray coating method (D); the different lower case letters in the figure indicate significant differences (P < 0.05).
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is described in further detail below with reference to specific embodiments and accompanying drawings.
Example 1:
(1) weighing chitosan, dissolving the chitosan in an acetic acid aqueous solution with the mass concentration of 2%, and reacting for 2 hours at the temperature of 60 ℃ to obtain a chitosan solution; wherein the mass concentration of the chitosan solution is 2 percent;
weighing gelatin, dissolving the gelatin in water, reacting for 2h at 60 ℃, and obtaining a gelatin solution after reaction; the mass concentration of the gelatin solution is 2 percent;
mixing a chitosan solution and a gelatin solution according to a ratio of 1:1, reacting for 2 hours at 60 ℃, continuously stirring during the reaction to fully mix the chitosan solution and the gelatin solution to obtain a chitosan-gelatin blending solution, and adding glycerol with a volume concentration of 5% as a plasticizer, wherein the volume ratio of the glycerol to the chitosan-gelatin blending solution is 0.5: 1; followed by filtration to remove impurities to obtain a dope solution.
(2) Pretreating meat product, sequentially cleaning with 800ppm sodium hypochlorite solution and distilled water for 3min to remove impurities and microorganisms on meat surface; then cutting the meat into five groups of square small blocks with the size of 2cm as meat block samples;
(3) the meat sample was coated by dip coating. Immersing a meat sample in the coating liquid obtained in the step (1) for 3 min; placing the meat sample after coating on a stainless steel screen mesh, draining off redundant membrane liquid, then using an automatic air drying system to air-dry at 60 ℃ to form a membrane, and after coating, placing the meat in a refrigerator at 4 ℃ for storage for later use.
Example 2:
(1) weighing chitosan, dissolving the chitosan in an acetic acid aqueous solution with the mass concentration of 2%, and reacting for 2 hours at the temperature of 60 ℃ to obtain a chitosan solution; wherein the mass concentration of the chitosan solution is 2 percent;
weighing gelatin, dissolving the gelatin in water, reacting for 2h at 60 ℃, and obtaining a gelatin solution after reaction; the mass concentration of the gelatin solution is 2 percent;
mixing a chitosan solution and a gelatin solution according to a ratio of 1:1, reacting for 2 hours at 60 ℃, continuously stirring during the reaction to fully mix the chitosan solution and the gelatin solution to obtain a chitosan-gelatin blending solution, and adding glycerol with a volume concentration of 5% as a plasticizer, wherein the volume ratio of the glycerol to the chitosan-gelatin blending solution is 0.5: 1; followed by filtration to remove impurities to obtain a dope solution.
(2) Pretreating meat product, cleaning with 800ppm sodium hypochlorite solution and distilled water for 3min, and removing impurities and microorganisms on meat surface. And cutting into five groups of square small blocks with the size of 2cm to obtain meat block samples.
(3) Coating the meat blocks by a brush coating method. 1/2 of soft bristles is soaked in the coating, and the coating is rolled and brushed on the surfaces of the meat blocks in a certain direction to ensure that the surfaces of the meat blocks are completely covered by the coating; and placing the coated meat blocks on a stainless steel screen mesh, draining the redundant membrane liquid, then using an automatic air-drying system to air-dry at 60 ℃ to form a membrane, and after the coating is finished, placing the meat blocks in a refrigerator at 4 ℃ for storage for later use.
Example 3:
(1) weighing chitosan, dissolving the chitosan in an acetic acid aqueous solution with the mass concentration of 2%, and reacting for 2 hours at the temperature of 60 ℃ to obtain a chitosan solution; wherein the mass concentration of the chitosan is 2 percent;
weighing gelatin, dissolving the gelatin in water, reacting for 2h at 60 ℃, and obtaining a gelatin solution after reaction; the mass concentration of the gelatin solution is 2 percent;
mixing a chitosan solution and a gelatin solution according to a ratio of 1:1, reacting for 2 hours at 60 ℃, continuously stirring during the reaction to fully mix the chitosan solution and the gelatin solution to obtain a chitosan-gelatin blending solution, and adding glycerol with a volume concentration of 5% as a plasticizer, wherein the volume ratio of the glycerol to the chitosan-gelatin blending solution is 0.5: 1; followed by filtration to remove impurities to obtain a dope solution.
(2) Pretreating meat product, cleaning with 800ppm sodium hypochlorite solution and distilled water for 3min, and removing impurities and microorganisms on meat surface. And cutting into five groups of square small blocks with the size of 2cm to obtain meat block samples.
(3) And coating the meat blocks by adopting a spraying method. Placing the meat sample on a metal frame in a square arrangement, and spraying the coating liquid prepared in the step (1) on the surface of the meat sample by using an electrostatic spraying system; wherein the diameter of the nozzle is 3mm, the distance between the surface of the meat sample and the nozzle is 300mm, and the spraying speed and the feeding pressure are respectively set to be 100 mu L/min and 0.25 MPa; and placing the coated meat blocks on a stainless steel screen mesh, draining the redundant membrane liquid, then using an automatic air-drying system to air-dry at 60 ℃ to form a membrane, and after the coating is finished, placing the meat blocks in a refrigerator at 4 ℃ for storage for later use.
Example 4:
(1) weighing chitosan, dissolving the chitosan in an acetic acid aqueous solution with the mass concentration of 2%, and reacting for 2 hours at the temperature of 60 ℃ to obtain a chitosan solution; wherein the mass concentration of the chitosan is 2 percent;
weighing gelatin, dissolving in water, reacting at 60 deg.C for 2 hr to obtain gelatin solution. The mass concentration of the gelatin solution is 2 percent;
mixing a chitosan solution and a gelatin solution according to a ratio of 1:1, reacting for 2 hours at 60 ℃, continuously stirring during the reaction to fully mix the chitosan solution and the gelatin solution to obtain a chitosan-gelatin blending solution, and adding glycerol with a volume concentration of 5% as a plasticizer, wherein the volume ratio of the glycerol to the chitosan-gelatin blending solution is 0.5: 1; followed by filtration to remove impurities to obtain a dope solution.
(2) Pretreating meat product, cleaning with 800ppm sodium hypochlorite solution and distilled water for 3min, and removing impurities and microorganisms on meat surface; and cutting into five groups of square small blocks with the size of 2cm to obtain meat block samples.
(3) And (3) carrying out film coating treatment on the meat sample by adopting an electrostatic spraying method. Arranging and placing the meat blocks on a metal frame, and spraying the coating liquid prepared in the step (1) on the surfaces of the meat block samples by using an electrostatic spraying system; setting the diameter of a nozzle to be 3mm, the distance between the surface of the meat sample and the nozzle to be 300mm, the applied voltage to be 25kV, and the spraying speed and the feeding pressure to be 100 mu L/min and 0.25MPa respectively; and placing the coated meat blocks on a stainless steel screen mesh, draining the redundant membrane liquid, then using an automatic air-drying system to air-dry at 60 ℃ to form a membrane, and after the coating is finished, placing the meat blocks in a refrigerator at 4 ℃ for storage for later use.
Performing electron microscopy on the active composite films coated in different modes, specifically comprising the following steps:
the scanning electron microscope can be used for deeply knowing the form and the structure of the film layer and analyzing the quality of the film layer formed by different film coating methods from a microscopic level. SEM images of the surfaces of the layers formed by the 4 coating methods are shown in FIG. 2.
The results show that the film obtained by the dip coating method has good surface uniformity and hardly has any heterostructure or crack hole. The coating layer of the brush coating method shows uneven surface morphology, has higher roughness, can obviously observe brush marks, and easily causes the problems of brush marks, sagging and uneven brushing. The spraying method and the electrostatic spraying method form a film layer with a relatively flat surface form, but the surfaces of the film layer and the film layer are marked by some spraying marks. In contrast, electrostatic spraying has much less evidence than the former, probably because negatively charged droplets are able to deposit orderly along the electric field lines on the positively charged sample surface. In addition, as can be seen from the figure, the surface of the film formed by the electrostatic spraying method has almost no impurities and is the smoothest, while the surface of the film formed by the dip coating method has the most impurities.
The atomic force microscope analysis test of the film layer is carried out on the active composite film coated by different methods, which comprises the following steps:
the AFM can be used for analyzing the surface appearance of a film layer formed on the surface of meat by different film coating methods; FIG. 3 is an AFM image of a film formed by the dip coating method (A), the brush coating method (B), the spray coating method (C) and the electrostatic spray coating method (D); wherein the small figures below the figures (A), (B), (C) and (D) are the microstructure diagrams of the corresponding films.
Fig. 3 presents 2D surface and 3D topographical images of the intima layer over a 10 x 10 μm scan area, where Rq and Ra are surface roughness indices.
The results show that the dip coating method has the lowest Rq and Ra values of 9.61 and 7.58nm, which shows that the surface roughness of the film layer formed by dip coating is the lowest and the uniformity is the best. The roughness of the film formed by brushing was the highest, and the values of Rq and Ra reached 33.9 and 26.9nm, which was likely to be associated with the easiness of brushing marks and unevenness of the coating film, as evidenced by the microstructure of the film. Compared with the film formed by the spray coating method, the roughness index of the electrostatic coating is obviously reduced (Rq is reduced from 25.4 to 14.8nm, Ra is reduced from 20.6 to 12.2nm), and the height fluctuation degree of the latter is also observed from the 3D topography image in a visualized way. This indicates that the film formed by electrostatic spraying has a lower roughness and a smoother surface. This is probably because the film liquid forms the effect of layer-by-layer deposition on the meat surface by utilizing the property of opposite charges after being charged, thereby ensuring the uniformity of the film layer.
The method comprises the following steps of (1) carrying out analysis and test on the transfer efficiency of membrane liquid on active composite membranes coated by different methods, specifically: the transfer efficiency of the membrane liquid is an important index for evaluating the coating method, and the high-efficiency coating method is selected to avoid the waste of the membrane liquid and reduce the production cost. As a result, as shown in FIG. 4, the transfer efficiency by the dip coating method was the lowest, and the transfer efficiency by the electrostatic spraying method was the highest, 56.2%, which was 1.6 times that by the spraying method. The electrostatic spraying can charge the sprayed droplets with negative electricity, and the electrostatic attraction between the charged droplets and the substrate with positive electricity can realize the targeted adsorption of the membrane liquid, thereby increasing the deposition amount of the membrane liquid on the interface. In addition, because the same-charge repulsion force exists among the charged fog drops, the fog drops cannot be gathered before reaching a target object, the minimization of the mass of the single fog drop is ensured, and therefore the electrostatic attraction can break through the action of gravity to change the motion track of the fog drops.
In conclusion, the electrostatic spraying method of the invention is a potential coating method, which can charge the sprayed coating medium, and form an encircling effect on the coated object under the action of a high-voltage electric field according to the principle of 'like charges repel and opposite charges', and finally deposit a uniform and firm film on the target. In addition, the technology also has the advantages of paint saving, safety, high efficiency and the like, and provides a novel high-efficiency film coating method for the field of film coating preservation.
Description of the drawings: the above embodiments are only used to illustrate the present invention and do not limit the technical solutions described in the present invention; thus, while the present invention has been described in detail with reference to the foregoing embodiments, it will be understood by those skilled in the art that various changes may be made and equivalents may be substituted; all such modifications and variations are intended to be included herein within the scope of this disclosure and the present invention and protected by the following claims.
Claims (7)
1. An electrostatic spraying and film coating method for meat preservation is characterized by comprising the following steps:
(1) preparing coating liquid;
s1, weighing chitosan, dissolving the chitosan in a glacial acetic acid aqueous solution, and reacting at a certain temperature to obtain a chitosan solution;
s2, weighing a certain amount of gelatin, dissolving the gelatin in water, and reacting at a certain temperature to obtain a gelatin solution;
s3, mixing the chitosan solution and the gelatin solution according to a volume ratio, stirring and reacting at a certain temperature to obtain a chitosan-gelatin blending solution, adding glycerol as a plasticizer, and filtering to remove impurities to obtain a coating solution;
(2) selecting a meat product, and sequentially cleaning the meat product by using a sodium hypochlorite solution and distilled water, so that the subsequent electrostatic spraying, coating and adhesion are facilitated; cutting according to requirements after cleaning to obtain a meat sample;
(3) arranging the meat sample obtained in the step (2) on a metal frame, and spraying the coating liquid prepared in the step (1) on the surface of the meat sample by using an electrostatic spraying system; and placing the coated meat blocks on a stainless steel screen, draining the redundant membrane liquid, and then, using an automatic air-drying system to air-dry the meat blocks at a certain temperature to form a membrane, thus finishing the coating.
2. The electrostatic spraying and coating method for meat preservation according to claim 1, wherein the volume concentration of the glacial acetic acid aqueous solution in S1 of the step (1) is 2-5%; the mass concentration of the chitosan solution is 1-3%; adjusting the temperature to be 40-65 ℃; the reaction time is 2-5 h.
3. The electrostatic spraying and coating method for meat preservation according to claim 1, wherein the mass concentration of the gelatin solution in S2 of step (1) is 1-3%; the certain temperature condition is 30-80 ℃, and the reaction time is 1-5 h.
4. The electrostatic spray coating method for meat freshness preservation according to claim 1, wherein the volume ratio of the chitosan solution to the gelatin solution in the step (1) S3 is 1: 1; the volume concentration of the glycerol is 3-5%; the certain temperature condition is 50-80 ℃, and the stirring reaction time is 2-5 h; the volume ratio of the glycerol to the chitosan-gelatin blended solution is 0.5-0.8: 1.
5. The electrostatic spraying and coating method for meat preservation according to claim 1, wherein the residual chlorine value of the sodium hypochlorite solution in step (2) is 500-1000 ppm.
6. The electrostatic spraying and coating method for meat preservation according to claim 1, wherein in the spraying in the step (3), the distance between the surface of the meat sample and the nozzle is 250-350 mm, the applied voltage is 15 kV-40 kV, and the spraying is performed at a spraying pressure of 0.2MPa or more and a material flow rate of 50 μ L/min-200 μ L/min.
7. The electrostatic spray coating method for meat preservation according to claim 1, wherein the certain temperature condition in the step (3) is 30-80 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210622691.3A CN114847333A (en) | 2022-06-02 | 2022-06-02 | Electrostatic spraying coating method for meat preservation |
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| CN116035163A (en) * | 2023-01-09 | 2023-05-02 | 厦门绿进食品有限公司 | Preparation method for keeping color of meat product prefabricated dish |
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| CN106189534A (en) * | 2016-07-28 | 2016-12-07 | 上海交通大学 | The method of electrostatic spraying chitosan film fresh-keeping foodstuff |
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| CN106189534A (en) * | 2016-07-28 | 2016-12-07 | 上海交通大学 | The method of electrostatic spraying chitosan film fresh-keeping foodstuff |
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| 宋慧，等: "涂膜对鸭肉储藏期品质的影响", 保鲜与加工, vol. 20, no. 5, pages 67 - 71 * |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116035163A (en) * | 2023-01-09 | 2023-05-02 | 厦门绿进食品有限公司 | Preparation method for keeping color of meat product prefabricated dish |
| CN116035163B (en) * | 2023-01-09 | 2024-07-09 | 厦门绿进食品有限公司 | Preparation method for keeping color of meat product prefabricated dish |
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