CN102766281A - Chitosan-mixed essential oil film for corrosion prevention and freshness preservation of meat products, and preparation method and application thereof - Google Patents
Chitosan-mixed essential oil film for corrosion prevention and freshness preservation of meat products, and preparation method and application thereof Download PDFInfo
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- CN102766281A CN102766281A CN2012102252192A CN201210225219A CN102766281A CN 102766281 A CN102766281 A CN 102766281A CN 2012102252192 A CN2012102252192 A CN 2012102252192A CN 201210225219 A CN201210225219 A CN 201210225219A CN 102766281 A CN102766281 A CN 102766281A
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Abstract
The invention discloses a chitosan-mixed essential oil film for corrosion prevention and freshness preservation of meat products and a preparation method thereof. The chitosan-mixed essential oil film for corrosion prevention and freshness preservation of the meat products is prepared by the following steps: pouring a chitosan-mixed essential oil film-forming emulsifying agent into a die; placing into a drying oven; drying; and removing the film to obtain the chitosan-mixed essential oil film, wherein the chitosan-mixed essential oil film-forming emulsifying agent consists of the following components by weight: 0.01 to 2.00 percent of essential oil composition, 0.02 to 1.00 percent of food-grade tween-80, 0.25 to 2.00 percent of glycerol, 0.30 to 3.00 percent of chitosan, 0.50 to 2.00 percent of acetic acid and distilled water in balancing amount. The finally obtained chitosan-mixed essential oil film for corrosion prevention and freshness preservation of the meat products has high flexibility and is suitable for wrapping and freshness preservation of the meat products. The preparation method has a simple process, avoids pollution and is high in safety.
Description
Technical field
The present invention relates to a kind of chitosan-mixed essential oil film that is used for the meat product anti-corrosive fresh-keeping and preparation method thereof with its in the application aspect the meat product anti-corrosive fresh-keeping.
Background technology
Meat and meat product be owing to the characteristic of its protein-high, high-moisture is easy to corruption, and its corrupt source mainly is two types of mikrobe and enzymes, particularly mikrobe, can cause the decomposition of meat protein and fat and make it to rot and become sour
[1]The corruption of meat product is become sour, and has reduced its edibleness.The fat peroxide level is too high, can cause modern diseases such as coronary heart disease and cancer, and for keeping the wholesomeness of meat-based food, method for disinfection and sterilization and anti-oxidation method often are used.Many inhibitors such as BHA, BHT, TBHQ etc. are widely used on meat curing.But there is the carcinogenic potential hazard that waits of teratogenesis in Chemical Preservative to human body, and in these years the human consumer constantly increases more natural " preservative-free " product demand, makes food industries think deeply natural inhibitor, the fungistat of adding in product
[2]In the new development epoch; In the time of China's economic strength and overall national strength rapid development; Increasing food-safety problem and sustainable development have caused people's fervent concern; Therefore press for a kind of novel, safe, practical food safety that can the substituted chemistry sanitas of development and ensure strategy, reduce food microorganisms and pollute and oxydative spoilage.
Many spices all contain sterilization and antipathogenic composition in (comprising Chinese cassia tree, ginger, garlic, cloves etc.).The spice extract safety and sanitation can also be given flavour of food products and physiological hygiene function except antibacterial anticorrosion and antioxygenation.Experiment in vitro research shows that low-level essential oil has the characteristic of anti-listeria, Salmonella typhimurtum, intestinal bacteria, Bacillus cereus, streptococcus aureus
[3]Therefore, the harmful microorganism that utilizes aromatic condiment essential oil to suppress in the meat product is the biotechnology of very potential instead of chemical sanitas.In recent years; Along with people's constantly strengthens the cry of " no Chemical Preservative " food; Used some herbage and the spice in severalth century on the traditional habit, their extract also more and more draws attention in the utilization that improves the food organoleptics property and prolong on the shelf-lives.Utilize plants essential oil to carry out anti-corrosive fresh-keeping and become the research focus gradually.
Use the natural antioxidants essential oil more to be accepted by the human consumer just because of they are considered to " article non-chemically ", in addition, they need not carry out security test before use.And their shortcoming is more expensive than synthetic inhibitor, and since the resistance of oxidation of plants essential oil with becomes the branch to receive the influence of gathering in the time, the article that just produced are blamed the problem of unanimity
[2]Therefore making up effective essential oil anti-corrosive fresh-keeping product seems particularly important.
Chitosan is the cellulosic natural polysaccharide of a kind of similar, has fabulous film forming ability and bacteriostatic action, and its source is abundant, good with biocompatible
[4], chitosan more and more causes watching attentively of people as a kind of preservation agent of Nantural non-toxic.In preserving fruit and vegetable utilizing was used, it can form one deck semi-permeable membranes at fruit surface, made fruit surface form the environment of a little controlled atmosphere, the breathing of delayed fruit and other physiological metabolism activities, so can prolong the storage time of fruit
[5]It is fresh-keeping that Zhang Ping waits the human soybean protein film that mushroom is carried out, and finds that fresh-keeping effect is good
[6]Zou waits human edibility Rhizoma amorphophalli glucomannan film that longan is handled less by force, has prevented longan peel dehydration, brown stain, pulp mildew basically, has rotted, and keeps the original local flavor of longan, has prolonged storage period and shelf-life
[7]People such as Pan Siyi are approaching to the chitosan-acetic acid solution fresh-keeping effect that cooling meat adopts the konjaku powder colloidal sol of alkaline process modification to film to handle fresh-keeping effect and 2%
[8]Li Songlin with 1.0% chitosan dipping swamp eel after 0 ℃ fresh-keeping, finds that each quality parameter of treated swamp eel keeps better
[9]
Li Peng's rosy clouds discover, after cinnamon essential oil is filmed with the compound between other conventional preservation liquid and combined refrigerated condition to handle apple, have certain anti-corrosive fresh-keeping effect
[10]It is thus clear that, in film, add the antimicrobial characteristic that essential oil can improve film well, simultaneously, the cost and the essential oil smell intensive problem that cause because use essential oil also can be able to minimize through this method that is rich in prospect.This is hinting the huge applications potentiality of essential oil thin film technique at field of food.
Reference
[1], Guo Yuehong, Li Hongjun, Liao Hongbo, Lai Xiaoying, Han Xu. the progress of meat-based food antiseptic preservation technology [J]. meat industry .2005, (286): 30-32.
[2]、M.K.Fasseas，K.C.Mountzouris，P.A.Tarantilis，M.Polissiou，G.Zervas．Antioxidant?activity?in?meat?treated?with?oregano?and?sage?essential?oils[J].?Food?Chemistry.?2007,?(106)：1188-1194．
[3]、?B.Sara．Essential?oils:?their?antibacterial?properties?and?potential?applications?in?foods—a?review?[J]．International?Journal?of?Food?Microbiology.?2004,(94):223–253．
[4], Wang Yafen, Wang Huili. the preparation of edibility chitosan packing film and property research [J] thereof. ocean, the East Sea. 2001,19 (2): 32-38.
[5], Wang Jianqing, Fu Zhenxi, Jin Zhengwei, Liu Guangfa. the Chinese cassia tree chitosan coating is handled the research [J] to strawberry preservation. Packaging Engineering. 2009,30 (8): 34-37.
[6], Zhang Ping, Wang Donghui. soybean protein film mushroom fresh-keeping Research on effect [J]. the journal .2002 of Heilongjiang Bayi Agricultural Reclamation University, 14 (2): 87-90.
[7], Zou Shaoqiang, Pang Jie, Lin Qixun, Li Yixiong, Jianhua XIE, Ceng Jinghua. edibility Rhizoma amorphophalli glucomannan film is to extending longan shelf life and physiological Study [J] thereof. the journal .2001 of Agricultural University Of Jiangxi, 23 (1): 99-104.
[8], Pan Siyi, Wang Kexing, Yang Dongxu. konjaku coating-film fresh-keeping cooling meat research [J]. Food science .2004,25 (8): 177-180.
[9], Li Songlin. chitosan is to swamp eel cold storing and fresh-keeping Research on effect [J]. foodstuffs industry science and technology .2011,32 (12): 429-431.
[10], Li Peng's rosy clouds. two kind of plant essential oils are to adopting the freshening effect research [D] of back fruit. Yang Ling: Xibei Univ. of Agricultural & Forest Science & Technology, 2006.
Summary of the invention
One of the object of the invention provides a kind of chitosan-mixed essential oil film that is used for the meat product anti-corrosive fresh-keeping.
Two of the object of the invention provides the preparation method of the above-mentioned chitosan that is used for the meat product anti-corrosive fresh-keeping-mixed essential oil film.
Three of the object of the invention is to provide a kind of above-mentioned application method of the chitosan that is used for the meat product anti-corrosive fresh-keeping-mixed essential oil film aspect the meat product anti-corrosive fresh-keeping.
Technical scheme of the present invention
A kind of chitosan-mixed essential oil film that is used for the meat product anti-corrosive fresh-keeping is about to chitosan-mixed essential oil film forming emulsion and waters to cast from and be placed on oven dry in the baking oven in the mould, take off film, promptly obtains a kind of chitosan-mixed essential oil film;
Described chitosan-mixed essential oil film forming emulsion is counted by weight percentage, and its raw material composition and content are following:
Essential oil composition 0.01～2.00%
Food grade tween-80 0.02～1.00%
USP Kosher 0.25～2.00%
Chitosan 0.30～3.00%
Acetate 0.50～2.00%
Surplus is a zero(ppm) water;
Wherein said essential oil composition is promptly pressed mass ratio by cinnamon essential oil and ginger essential oil and calculated, i.e. cinnamon essential oil: ginger essential oil is that the mixed of 1:1 forms;
Above-mentioned chitosan-mixed essential oil film forming emulsion prepares through following method:
(1), in 80～100 ℃ water-bath, add acetate, chitosan and zero(ppm) water, constantly stir 10～20min, obtain chitosan solution;
(2), USP Kosher is slowly added in the chitosan solution of step (1) gained, fully stir 10～20min, obtain chitosan, USP Kosher mixing solutions to mixing;
(3), tween-80 is slowly added chitosan, the USP Kosher mixing solutions of step (2) gained, thorough mixing promptly obtains the mixture solution of chitosan, USP Kosher and tween-80;
(4), in 45～65 ℃ water-bath; Essential oil is slowly added in chitosan, USP Kosher and the tween-80 mixture solution of step (3) gained; Fully mix with the homogeneous appearance after being cooled to room temperature, promptly obtain containing the film forming emulsion of the chitosan-mixed essential oil film of bubble;
It is 10000～16000r/min that above-mentioned homogeneous appearance fully mixes the process control rotating speed, and the time is 2～4min;
(5), with the film forming emulsion that contains bubble that obtains in the step (4) processing that outgases, obtain chitosan-mixed essential oil film forming emulsion.
Above-mentioned a kind of preparation method who is used for the chitosan-mixed essential oil film of meat product anti-corrosive fresh-keeping specifically comprises the steps:
(1), the preparation of chitosan-mixed essential oil film forming emulsion
1., in 80～100 ℃ water-bath, add acetate, chitosan and zero(ppm) water, constantly stir 10～20min, obtain chitosan solution;
2., USP Kosher is slowly added step 1. in the chitosan solution of gained, fully stir 10～20min, obtain chitosan, USP Kosher mixing solutions to mixing;
3., tween-80 is slowly added step 2. chitosan, the USP Kosher mixing solutions of gained, thorough mixing promptly obtains the mixture solution of chitosan, USP Kosher and tween-80;
4., in 45～65 ℃ water-bath; Essential oil is slowly added step 3. chitosan, USP Kosher and the tween-80 mixture solution of gained; Fully mix with the homogeneous appearance after being cooled to room temperature, promptly obtain containing the chitosan-mixed essential oil forming thin film emulsion of bubble;
It is 10000～16000r/min that above-mentioned homogeneous appearance fully mixes the process control rotating speed, and the time is 2～4min;
5., the processing that outgases of the chitosan that contains bubble-mixed essential oil film forming emulsion that step is obtained in 4., obtain chitosan-mixed essential oil film forming emulsion;
(2), the chitosan that 5. obtains in the step (1)-mixed essential oil film forming emulsion is watered and casts from the mould; And place the baking oven oven dry to handle; 25～60 ℃ of drying course controlled temperature; Time 8～72h takes off film after the oven dry, promptly obtaining thickness is the chitosan that is used for the meat product anti-corrosive fresh-keeping-mixed essential oil film of 0.02 ~ 0.38mm.
When above-mentioned a kind of chitosan-mixed essential oil film that is used for the meat product anti-corrosive fresh-keeping uses aspect the meat product anti-corrosive fresh-keeping; Chitosan-mixed essential oil film is cut into two films of certain area according to the deal of meat product, and closely parcel is fresh-keeping again meat product to be carried out up and down each one.
Beneficial effect of the present invention
A kind of chitosan-mixed essential oil film that is used for the meat product anti-corrosive fresh-keeping of the present invention; On the one hand because the main raw chitosan of film is the fabulous polysaccharide of a kind of film-forming properties; Control film forming condition well, the film snappiness that obtains is good, is fit to meat product is wrapped up fresh-keeping.
On the other hand; Chinese cassia tree, ginger essential oil itself have certain antibacterial, antioxygenation; The essential oil thin film technique can make essential oil form effectively that slow-releasing system acts on food surfaces and the certain content of long term maintenance reaches corrosion-resistanting fresh-keeping effect; Therefore chitosan of the present invention-mixed essential oil film is used for the shelf-life that meat product can prolong meat product, will in the technological development of natural and safe food antiseptic, play a significant role.
In addition, a kind of chitosan-mixed essential oil film that is used for the meat product anti-corrosive fresh-keeping of the present invention, its production technique is simple, and is pollution-free, safe.
Embodiment
Through embodiment the present invention is further set forth below, but do not limit the present invention.
Embodiment 1
A kind of chitosan-mixed essential oil film that is used for the meat product anti-corrosive fresh-keeping is about to chitosan-mixed essential oil film forming emulsion and waters to cast from and be placed on oven dry in the baking oven in the mould, take off film, promptly obtains a kind of chitosan-mixed essential oil film;
Described chitosan-mixed essential oil film forming emulsion is counted by weight percentage, and its raw material composition and content are following:
Essential oil composition 0.014g (0.01%)
Food grade tween-80 0.28g (0.02%)
USP Kosher 0.35g (0.25%)
Chitosan 0.42g (0.30%)
Acetate 0.7g (0.50%)
Zero(ppm) water 138.49g (98.92%);
Described essential oil composition is counted by weight percentage, and wherein cinnamon essential oil is 0.005%, and ginger essential oil is 0.005%.
Above-mentioned a kind of preparation method who is used for the chitosan-mixed essential oil film of meat product anti-corrosive fresh-keeping specifically comprises the steps:
(1), the preparation of chitosan-mixed essential oil film forming emulsion
1., in container, add 0.7g acetate, 0.42g chitosan, 138.49g zero(ppm) water, in 80 ℃ water-bath, constantly stir 20min, fully dissolving obtains chitosan solution;
2., the 0.35g USP Kosher is slowly added step 1. in the chitosan solution of gained, fully stir 15min, obtain chitosan, USP Kosher mixing solutions to mixing;
3., the 0.028g tween-80 is slowly added step 2. chitosan, the USP Kosher mixing solutions of gained, thorough mixing promptly obtains the mixture solution of chitosan, USP Kosher and tween-80;
4., in 55 ℃ water-bath; 0.007g cinnamon essential oil and 0.007g ginger essential oil are slowly added step 3. chitosan, USP Kosher and the tween-80 mixture solution of gained; Use homogeneous appearance control rotating speed to be 10000r/min after being cooled to room temperature; Time, 3min fully mixed, and promptly obtained chitosan-mixed essential oil film forming emulsion that 140g contains bubble;
5., the processing that outgases of the chitosan that contains bubble-mixed essential oil film forming emulsion that step is obtained in 4., obtain chitosan-mixed essential oil film forming emulsion;
(2), the 5. resulting chitosan in the step (1)-mixed essential oil film forming emulsion is watered and casts from 20 * 20 * 3cm
3In the synthetic glass mould, place baking oven to dry, the drying course controlled temperature is 55 ℃, and the time is 15h, takes off film after the oven dry, makes the chitosan-mixed essential oil film that is used for the meat product anti-corrosive fresh-keeping.
Chitosan-mixed essential oil the film of above-mentioned gained is got 4 places at random with electronic digital indicator measure, average as chitosan-mixed essential oil film thickness, obtaining chitosan-mixed essential oil film thickness is 0.020mm.
Embodiment 2
A kind of chitosan-mixed essential oil film that is used for the meat product anti-corrosive fresh-keeping is about to chitosan-mixed essential oil film forming emulsion and waters to cast from and be placed on oven dry in the baking oven in the mould, take off film, promptly obtains a kind of chitosan-mixed essential oil film;
Described chitosan-mixed essential oil film forming emulsion is counted by weight percentage, and its raw material composition and content are following:
Essential oil composition 0.14g (0.01%)
Food grade tween-80 0.28g (0.20%)
USP Kosher 1.4g (1.00%)
Chitosan 1.4g (1.00%)
Acetate 1.4g (1.00%)
Zero(ppm) water 135.51g (96.79%);
Described essential oil composition is counted by weight percentage, and wherein cinnamon essential oil is 0.005%, and ginger essential oil is 0.005%.
Above-mentioned a kind of preparation method who is used for the chitosan-mixed essential oil film of meat product anti-corrosive fresh-keeping comprises the steps:
(1), the preparation of chitosan-mixed essential oil film forming emulsion
1., in container, add 1.4g acetate, 1.4g chitosan, 135.51g zero(ppm) water, in 80 ℃ water-bath, constantly stir 20min, fully dissolving obtains chitosan solution;
2., the 1.4g USP Kosher is slowly added step 1. in the chitosan solution of gained, fully stir 15min, obtain chitosan, USP Kosher mixing solutions to mixing;
3., the 0.28g tween-80 is slowly added step 2. chitosan, the USP Kosher mixing solutions of gained, thorough mixing promptly obtains the mixture solution of chitosan, USP Kosher and tween-80;
4., in 55 ℃ water-bath; 0.007g cinnamon essential oil and 0.007g ginger essential oil are slowly added step 3. chitosan, USP Kosher and the tween-80 mixture solution of gained; Use homogeneous appearance control rotating speed to be 10000r/min after being cooled to room temperature; Time, 3min fully mixed, and promptly obtained chitosan-mixed essential oil film forming emulsion that 140g contains bubble;
5., the processing that outgases of the chitosan that contains bubble-mixed essential oil film forming emulsion that step is obtained in 4., obtain chitosan-mixed essential oil film forming emulsion;
(2), the 5. resulting chitosan in the step (1)-mixed essential oil film forming emulsion is watered and casts from 20 * 20 * 3cm
3In the synthetic glass mould, place baking oven to dry, the drying course controlled temperature is 55 ℃, and the time is 15h, takes off film after the oven dry, promptly obtains being used for the chitosan-mixed essential oil film of meat product anti-corrosive fresh-keeping.
Chitosan-mixed essential oil the film of above-mentioned gained is got 4 places at random with electronic digital indicator measure, average as chitosan-mixed essential oil film thickness, obtaining chitosan-mixed essential oil film thickness is 0.079mm.
Adopt W3/030 type WVTR water vapor trausmission rate tester (Labthink Instruments Co., Ltd.); (Water Vapor Transmission is 232.53 g/m according to the steam penetrating capacity that the cup type method of GB1037-88 records the chitosan-mixed essential oil film of present embodiment gained WVT) to the steam penetrating capacity of the chitosan-mixed essential oil film of present embodiment gained
224h.
Adopt UV757CRT type ultraviolet-visible pectrophotometer (Shanghai City exact science Instr Ltd.); To the transmittance (film transparency) of the chitosan-mixed essential oil film of present embodiment gained according to ASTM D1746 (ASTM; 1997) to record the transmittance of the chitosan essential oil film of present embodiment gained be 92.9% when 480nm to method; Being 94.6% during 520nm, is 95.7% during 560nm.
Adopt the flat type weighing bottle of 40 * 25mm type, according to following method: with 2 * 2cm
2The film piece at 100 ℃ of following dry 24h; Add 15mL zero(ppm) water after weighing; At room temperature swelling 15h with undissolved film dry 24h under 105 ℃, weighs again; Water-soluble (film solubility) to the chitosan-mixed essential oil film of present embodiment gained measures according to the weight change before and after the film dissolving, and the result is 28.5%.
Chitosan-mixed essential oil the film of present embodiment gained is cut into two 6 * 6cm
2The film piece, the 5g ground pork is carried out up and down each one closely parcel, control group is put in 4 ℃ of refrigerations and measures shelf time meat gruel qualities and oxidation-resistance variation for not carry out the fresh-keeping meat gruel of film wrapped;
The fresh-keeping meat gruel pH value of chitosan-mixed essential oil film wrapped of measuring the present embodiment gained changes; The the 0th, 3,5,7,9 day of shelf time; The pH value is respectively 6.01,6.52,6.58,6.74,6.75; The pH of control group is respectively 6.01,6.65,6.76,7.04,7.53, and the chitosan-mixed essential oil film of visible present embodiment gained can delay the increase of pH, promptly alleviates proteinic decomposition in the meat gruel;
Measure the fresh-keeping total colony count of meat gruel of chitosan-mixed essential oil film wrapped of present embodiment gained, carry out according to GB 4789.2-2010 method, at the 0th, 5,9 day of shelf time, total colony count was respectively 0.95 * 10
6CFU/g, 2.90 * 10
8CFU/g, 1.01 * 10
9CFU/g, total colony count of control group is respectively 0.95 * 10
6CFU/g, 6.00 * 10
8CFU/g, 3.95 * 10
9CFU/g, the chitosan of visible present embodiment gained-mixed essential oil film can be antibacterial;
Oxidation-resistance with the fresh-keeping meat gruel of the chitosan-mixed essential oil film wrapped of TBA test and DPPH test determination present embodiment gained; In the TBA test; The the 0th, 3,5,7,9 day of shelf time; Absorbancy is respectively 0.037,0.066,0.129,0.098,0.171, and the absorbancy of control group is respectively 0.037,0.079,0.107,0.110,0.207, and absorbancy shows that for a short time the corrupt reactant that generates is less; Be that oxidation-resistance is strong, the chitosan-mixed essential oil film of visible present embodiment gained can increase the oxidation-resistance of meat gruel; In the DPPH test; The the 0th, 5,7 day of shelf time; Absorbancy is respectively 0.567,0.823,0.587, and the absorbancy of control group is respectively 0.567,0.903,0.610, and absorbancy shows that for a short time the ability of meat gruel removing radical is good; Be that oxidation-resistance is strong, the chitosan-mixed essential oil film of visible present embodiment gained can increase the oxidation-resistance of meat gruel.
Embodiment 3
A kind of chitosan-mixed essential oil film that is used for the meat product anti-corrosive fresh-keeping is about to chitosan-mixed essential oil film forming emulsion and waters to cast from and be placed on oven dry in the baking oven in the mould, take off film, promptly obtains a kind of chitosan-mixed essential oil film;
Described chitosan-mixed essential oil film forming emulsion is counted by weight percentage, and its raw material composition and content are following:
Essential oil composition 0.07g (0.05%)
Food grade tween-80 0.28g (0.20%)
USP Kosher 1.4g (1.00%)
Chitosan 1.4g (1.00%)
Acetate 1.4g (1.00%)
Zero(ppm) water 135.45g (96.75%);
Described essential oil composition is counted by weight percentage, and wherein cinnamon essential oil is 0.025%, and ginger essential oil is 0.025%.
Above-mentioned a kind of preparation method who is used for the chitosan-mixed essential oil film of meat product anti-corrosive fresh-keeping comprises the steps:
(1), the preparation of chitosan-mixed essential oil film forming emulsion
1., in container, add 1.4g acetate, 1.4g chitosan, 135.45g zero(ppm) water, in 80 ℃ water-bath, constantly stir 20min, fully dissolving obtains chitosan solution;
2., the 1.4g USP Kosher is slowly added step 1. in the chitosan solution of gained, fully stir 15min, obtain chitosan, USP Kosher mixing solutions to mixing;
3., the 0.28g tween-80 is slowly added step 2. chitosan, the USP Kosher mixing solutions of gained, thorough mixing promptly obtains the mixture solution of chitosan, USP Kosher and tween-80;
4., in 55 ℃ water-bath; 0.035g cinnamon essential oil and 0.035g ginger essential oil are slowly added step 3. chitosan, USP Kosher and the tween-80 mixture solution of gained; Use homogeneous appearance control rotating speed to be 10000r/min after being cooled to room temperature; Time is that 3min fully mixes, and promptly obtains chitosan-mixed essential oil film forming emulsion that 140g contains bubble;
5., the processing that outgases of the chitosan that contains bubble-mixed essential oil film forming emulsion that step is obtained in 4., obtain chitosan-mixed essential oil film forming emulsion;
(2), the 5. resulting chitosan in the step (1)-mixed essential oil film forming emulsion is watered and casts from 20 * 20 * 3cm
3In the synthetic glass mould, place baking oven to dry, the drying course controlled temperature is 55 ℃, and the time is 15h, takes off film after the oven dry, promptly obtains being used for the chitosan-mixed essential oil film of meat product anti-corrosive fresh-keeping.
Chitosan-mixed essential oil the film of above-mentioned gained is got 4 places at random with electronic digital indicator measure, average as chitosan-mixed essential oil film thickness, obtaining chitosan-mixed essential oil film thickness is 0.081mm.
Adopt W3/030 type WVTR water vapor trausmission rate tester (Labthink Instruments Co., Ltd.); (Water Vapor Transmission is 219.32 g/m according to the steam penetrating capacity that the cup type method of GB1037-88 records the chitosan-mixed essential oil film of present embodiment gained WVT) to the steam penetrating capacity of the chitosan-mixed essential oil film of present embodiment gained
224h.
Adopt UV757CRT type ultraviolet-visible pectrophotometer (Shanghai City exact science Instr Ltd.); To the transmittance (film transparency) of the chitosan-mixed essential oil film of present embodiment gained according to ASTM D1746 (ASTM; 1997) to record the transmittance of the chitosan essential oil film of present embodiment gained be 88.2% when 480nm to method; Being 91.0% during 520nm, is 92.3% during 560nm.
Adopt 40 * 25mm
3The flat type weighing bottle of type is according to following method: with 2 * 2cm
2The film piece at 100 ℃ of following dry 24h; Add 15mL zero(ppm) water after weighing; At room temperature swelling 15h with undissolved film dry 24h under 105 ℃, weighs again; Water-soluble (film solubility) to the chitosan-mixed essential oil film of present embodiment gained measures according to the weight change before and after the film dissolving, and the result is 37.7%.
Chitosan-mixed essential oil the film of present embodiment gained is cut into two 6 * 6cm
2The film piece, the 5g ground pork is carried out up and down each one closely parcel, control group is put in 4 ℃ of refrigerations and measures shelf time meat gruel qualities and oxidation-resistance variation for not carry out the fresh-keeping meat gruel of film wrapped;
The fresh-keeping meat gruel pH value of chitosan-mixed essential oil film wrapped of measuring the present embodiment gained changes; The the 0th, 3,5,7,9 day of shelf time; The pH value is respectively 6.01,6.54,6.64,6.59,6.53; The pH of control group is respectively 6.01,6.65,6.76,7.04,7.53, and the chitosan-mixed essential oil film of visible present embodiment gained can delay the increase of pH, promptly alleviates proteinic decomposition in the meat gruel;
Measure the fresh-keeping total colony count of meat gruel of chitosan-mixed essential oil film wrapped of present embodiment gained, carry out according to GB 4789.2-2010 method, at the 0th, 5,9 day of shelf time, total colony count was respectively 0.95 * 10
6CFU/g, 2.65 * 10
8CFU/g, 6.60 * 10
8CFU/g, total colony count of control group is respectively 0.95 * 10
6CFU/g, 6.00 * 10
8CFU/g, 3.95 * 10
9CFU/g, the chitosan of visible present embodiment gained-mixed essential oil film can be antibacterial;
Oxidation-resistance with the fresh-keeping meat gruel of the chitosan-mixed essential oil film wrapped of TBA test and DPPH test determination present embodiment gained; In the TBA test; The the 0th, 3,5,7,9 day of shelf time; Absorbancy is respectively 0.037,0.062,0.111,0.112,0.161, and the absorbancy of control group is respectively 0.037,0.079,0.107,0.110,0.207, and absorbancy shows that for a short time the corrupt reactant that generates is less; Be that oxidation-resistance is strong, the chitosan-mixed essential oil film of visible present embodiment gained can increase the oxidation-resistance of meat gruel; In the DPPH test; The the 0th, 5,7 day of shelf time; Absorbancy is respectively 0.567,0.791,0.512, and the absorbancy of control group is respectively 0.567,0.903,0.610, and absorbancy shows that for a short time the ability of meat gruel removing radical is good; Be that oxidation-resistance is strong, the chitosan-mixed essential oil film of visible present embodiment gained can increase the oxidation-resistance of meat gruel.
Embodiment 4
A kind of chitosan-mixed essential oil film that is used for the meat product anti-corrosive fresh-keeping is about to chitosan-mixed essential oil film forming emulsion and waters to cast from and be placed on oven dry in the baking oven in the mould, take off film, promptly obtains a kind of chitosan-mixed essential oil film;
Described chitosan-mixed essential oil film forming emulsion is counted by weight percentage, and its raw material composition and content are following:
Essential oil composition 0.28g (0.20%)
Food grade tween-80 0.28g (0.20%)
USP Kosher 1.4g (1.00%)
Chitosan 1.4g (1.00%)
Acetate 1.4g (1.00%)
Zero(ppm) water 135.24g (96.60%);
Described essential oil composition is counted by weight percentage, and wherein cinnamon essential oil is 0.10%, and ginger essential oil is 0.10%.
Above-mentioned a kind of preparation method who is used for the chitosan-mixed essential oil film of meat product anti-corrosive fresh-keeping comprises the steps:
(1), the preparation of chitosan-mixed essential oil film forming emulsion
1., in container, add 1.4g acetate, 1.4g chitosan, 135.24g zero(ppm) water, in 80 ℃ water-bath, constantly stir 20min, fully dissolving obtains chitosan solution;
2., the 1.4g USP Kosher is slowly added step 1. in the chitosan solution of gained, fully stir 15min, obtain chitosan USP Kosher mixing solutions to mixing;
3., the 0.28g tween-80 is slowly added the 2. chitosan USP Kosher mixing solutions of gained of step, thorough mixing promptly obtains the mixture solution of chitosan, USP Kosher and tween-80;
4., in 55 ℃ water-bath; 0.140g cinnamon essential oil and 0.140g ginger essential oil are slowly added step 3. chitosan, USP Kosher and the tween-80 mixture solution of gained; Use homogeneous appearance control rotating speed to be 10000r/min after being cooled to room temperature; Time is that 3min fully mixes, and promptly obtains the film forming emulsion of chitosan-mixed essential oil film that 140g contains bubble;
5., the processing that outgases of the chitosan that contains bubble-mixed essential oil film forming emulsion that step is obtained in 4., obtain chitosan-mixed essential oil film forming emulsion;
(2), the 5. resulting chitosan in the step (1)-mixed essential oil film forming emulsion is watered and casts from 20 * 20 * 3cm
3In the synthetic glass mould, place baking oven to dry, the drying course temperature is 55 ℃, and the time is 15h, takes off film after the oven dry, promptly obtains being used for the chitosan-mixed essential oil film of meat product anti-corrosive fresh-keeping.
Chitosan-mixed essential oil the film of above-mentioned gained is got 4 places at random with electronic digital indicator measure, average as chitosan-mixed essential oil film thickness, obtaining chitosan-mixed essential oil film thickness is 0.090mm.
Adopt W3/030 type WVTR water vapor trausmission rate tester (Labthink Instruments Co., Ltd.); (Water Vapor Transmission is 205.07 g/m according to the steam penetrating capacity that the cup type method of GB1037-88 records the chitosan-mixed essential oil film of present embodiment gained WVT) to the steam penetrating capacity of the chitosan-mixed essential oil film of present embodiment gained
224h.
Adopt UV757CRT type ultraviolet-visible pectrophotometer (Shanghai City exact science Instr Ltd.); To the transmittance (film transparency) of the chitosan-mixed essential oil film of present embodiment gained according to ASTM D1746 (ASTM; 1997) to record the transmittance of the chitosan essential oil film of present embodiment gained be 77.6% when 480nm to method; Being 84.1% during 520nm, is 86.3% during 560nm.
Adopt 40 * 25mm
3The flat type weighing bottle of type is according to following method: with 2 * 2cm
2The film piece at 100 ℃ of following dry 24h; Add 15mL zero(ppm) water after weighing; At room temperature swelling 15h with undissolved film dry 24h under 105 ℃, weighs again; Water-soluble (film solubility) to the chitosan-mixed essential oil film of present embodiment gained measures according to the weight change before and after the film dissolving, and the result is 25.1%.
Chitosan-mixed essential oil the film of present embodiment gained is cut into two 6 * 6cm
2The film piece, the 5g ground pork is carried out up and down each one closely parcel, control group is put in 4 ℃ of refrigerations and measures shelf time meat gruel qualities and oxidation-resistance variation for not carry out the fresh-keeping meat gruel of film wrapped;
The fresh-keeping meat gruel pH value of chitosan-mixed essential oil film wrapped of measuring the present embodiment gained changes; The the 0th, 3,5,7,9 day of shelf time; The pH value is respectively 6.01,6.45,6.54,6.57,6.62; The pH of control group is respectively 6.01,6.65,6.76,7.04,7.53, and the chitosan-mixed essential oil film of visible present embodiment gained can delay the increase of pH, promptly alleviates proteinic decomposition in the meat gruel;
Measure the fresh-keeping total colony count of meat gruel of chitosan-mixed essential oil film wrapped of present embodiment gained, carry out according to GB 4789.2-2010 method, at the 0th, 5,9 day of shelf time, total colony count was respectively 0.95 * 10
6CFU/g, 2.49 * 10
8CFU/g, 4.40 * 10
8CFU/g, total colony count of control group is respectively 0.95 * 10
6CFU/g, 6.00 * 10
8CFU/g, 3.95 * 10
9CFU/g, the chitosan of visible present embodiment gained-mixed essential oil film can be antibacterial;
Oxidation-resistance with the fresh-keeping meat gruel of the chitosan-mixed essential oil film wrapped of TBA test and DPPH test determination present embodiment gained; In the TBA test; The the 0th, 3,5,7,9 day of shelf time; Absorbancy is respectively 0.037,0.058,0.078,0.096,0.119, and the absorbancy of control group is respectively 0.037,0.079,0.107,0.110,0.207, and absorbancy shows that for a short time the corrupt reactant that generates is less; Be that oxidation-resistance is strong, the chitosan-mixed essential oil film of visible present embodiment gained can increase the oxidation-resistance of meat gruel; In the DPPH test; The the 0th, 5,7 day of shelf time; Absorbancy is respectively 0.567,0.522,0.321, and the absorbancy of control group is respectively 0.567,0.903,0.610, and absorbancy shows that for a short time the ability of meat gruel removing radical is good; Be that oxidation-resistance is strong, the chitosan-mixed essential oil film of visible present embodiment gained can increase the oxidation-resistance of meat gruel.
Embodiment 5
A kind of chitosan-mixed essential oil film that is used for the meat product anti-corrosive fresh-keeping is about to chitosan-mixed essential oil film forming emulsion and waters to cast from and be placed on oven dry in the baking oven in the mould, take off film, promptly obtains a kind of chitosan-mixed essential oil film;
Described chitosan-mixed essential oil film forming emulsion is counted by weight percentage, and its raw material composition and content are following:
Essential oil composition (1.4g) 1.00%
Food grade tween-80 (0.28g) 0.20%
USP Kosher (1.4g) 1.00%
Chitosan (1.4g) 1.00%
Acetate (1.4g) 1.00%
Zero(ppm) water (134.12g) 95.80%;
Described essential oil composition is counted by weight percentage, and wherein cinnamon essential oil is 0.50%, and ginger essential oil is 0.50%.
Above-mentioned a kind of preparation method who is used for the chitosan-mixed essential oil film of meat product anti-corrosive fresh-keeping comprises the steps:
(1), the preparation of chitosan-mixed essential oil film forming emulsion
1., in container, add 1.4g acetate, 1.4g chitosan, 134.12g zero(ppm) water, in 80 ℃ water-bath, constantly stir 20min, fully dissolving obtains chitosan solution;
2., the 1.4g USP Kosher is slowly added step 1. in the chitosan solution of gained, fully stir 15min, obtain chitosan, USP Kosher mixing solutions to mixing;
3., the 0.28g tween-80 is slowly added step 2. chitosan, the USP Kosher mixing solutions of gained, thorough mixing promptly obtains the mixture solution of chitosan, USP Kosher and tween-80;
4., in 55 ℃ water-bath; 0.700g cinnamon essential oil and 0.700g ginger essential oil are slowly added step 3. chitosan, USP Kosher and the tween-80 mixture solution of gained; Use homogeneous appearance control rotating speed to be 10000r/min after being cooled to room temperature; Time is after 3min fully mixes, and promptly obtains the film forming emulsion of chitosan-mixed essential oil film that 140g contains bubble;
5., with step 4. in the processing that outgases of the resulting chitosan-mixed essential oil film forming emulsion that contains bubble, obtain chitosan-mixed essential oil film forming emulsion;
(2), the chitosan-mixed essential oil film forming emulsion with the 5. gained in the step (1) waters and casts from 20 * 20 * 3cm
3In the synthetic glass mould, place baking oven to dry, the control bake out temperature is 55 ℃, and the time is 15h, takes off film after the oven dry, promptly obtains being used for the chitosan-mixed essential oil film of meat product anti-corrosive fresh-keeping.
Chitosan-mixed essential oil the film of above-mentioned gained is got 4 places at random with electronic digital indicator measure, average as chitosan-mixed essential oil film thickness, obtaining chitosan-mixed essential oil film thickness is 0.105mm.
Adopt W3/030 type WVTR water vapor trausmission rate tester (Labthink Instruments Co., Ltd.); (Water Vapor Transmission is 203.3 g/m according to the steam penetrating capacity that the cup type method of GB1037-88 records the chitosan-mixed essential oil film of present embodiment gained WVT) to the steam penetrating capacity of the chitosan-mixed essential oil film of present embodiment gained
224h.
Adopt UV757CRT type ultraviolet-visible pectrophotometer (Shanghai City exact science Instr Ltd.); To the transmittance (film transparency) of the chitosan-mixed essential oil film of present embodiment gained according to ASTM D1746 (ASTM; 1997) to record the transmittance of the chitosan essential oil film of present embodiment gained be 44.5% when 480nm to method; Being 70.4% during 520nm, is 72.1% during 560nm.
Adopt the flat type weighing bottle of 40 * 25mm type, according to following method: with 2 * 2cm
2The film piece at 100 ℃ of following dry 24h; Add 15mL zero(ppm) water after weighing; At room temperature swelling 15h with undissolved film dry 24h under 105 ℃, weighs again; Water-soluble (film solubility) to the chitosan-mixed essential oil film of present embodiment gained measures according to the weight change before and after the film dissolving, and the result is 23.6%.
Chitosan-mixed essential oil the film of present embodiment gained is cut into two 6 * 6cm
2The film piece, the 5g ground pork is carried out up and down each one closely parcel, control group is put in 4 ℃ of refrigerations and measures shelf time meat gruel qualities and oxidation-resistance variation for not carry out the fresh-keeping meat gruel of film wrapped;
The fresh-keeping meat gruel pH value of chitosan-mixed essential oil film wrapped of measuring the present embodiment gained changes; The the 0th, 3,5,7,9 day of shelf time; The pH value is respectively 6.01,6.36,6.46,6.45,6.46; The pH of control group is respectively 6.01,6.65,6.76,7.04,7.53, and the chitosan-mixed essential oil film of visible present embodiment gained can delay the increase of pH, promptly alleviates proteinic decomposition in the meat gruel;
Measure the fresh-keeping total colony count of meat gruel of chitosan-mixed essential oil film wrapped of present embodiment gained, carry out according to GB 4789.2-2010 method, at the 0th, 5,9 day of shelf time, total colony count was respectively 0.95 * 10
6CFU/g, 1.28 * 10
8CFU/g, 1.98 * 10
8CFU/g, total colony count of control group is respectively 0.95 * 10
6CFU/g, 6.00 * 10
8CFU/g, 3.95 * 10
9CFU/g, the chitosan of visible present embodiment gained-mixed essential oil film can be antibacterial;
Oxidation-resistance with the fresh-keeping meat gruel of the chitosan-mixed essential oil film wrapped of TBA test and DPPH test determination present embodiment gained; In the TBA test; The the 0th, 3,5,7,9 day of shelf time; Absorbancy is respectively 0.037,0.052,0.071,0.080,0.116, and the absorbancy of control group is respectively 0.037,0.079,0.107,0.110,0.207, and absorbancy shows that for a short time the corrupt reactant that generates is less; Be that oxidation-resistance is strong, the chitosan-mixed essential oil film of visible present embodiment gained can increase the oxidation-resistance of meat gruel; In the DPPH test; The the 0th, 5,7 day of shelf time; Absorbancy is respectively 0.567,0.188,0.132, and the absorbancy of control group is respectively 0.567,0.903,0.610, and absorbancy shows that for a short time the ability of meat gruel removing radical is good; Be that oxidation-resistance is strong, the chitosan-mixed essential oil film of visible present embodiment gained can increase the oxidation-resistance of meat gruel.
Embodiment 6
A kind of chitosan-mixed essential oil film that is used for the meat product anti-corrosive fresh-keeping is about to chitosan-mixed essential oil film forming emulsion and waters to cast from and be placed on oven dry in the baking oven in the mould, take off film, promptly obtains a kind of chitosan-mixed essential oil film;
Described chitosan-mixed essential oil film forming emulsion is counted by weight percentage, and its raw material composition and content are following:
Essential oil composition 2.8g (2.00%)
Food grade tween-80 1.4g (1.00%)
USP Kosher 2.8g (2.00%)
Chitosan 4.2g (3.00%)
Acetate 2.8g (2.00%)
Zero(ppm) water 126g (90.00%);
Described essential oil composition is counted by weight percentage, and wherein cinnamon essential oil is 1.00%, and ginger essential oil is 1.00%.
Above-mentioned a kind of preparation method who is used for the chitosan-mixed essential oil film of meat product anti-corrosive fresh-keeping comprises the steps:
(1), the preparation of chitosan-mixed essential oil film forming emulsion
1., in container, add 2.8g acetate, 4.2g chitosan, 126g zero(ppm) water, in 80 ℃ water-bath, constantly stir 20min, fully dissolving obtains chitosan solution;
2., the 2.8g USP Kosher is slowly added step 1. in the chitosan solution of gained, fully stir 15min, obtain chitosan, USP Kosher mixing solutions to mixing;
3., the 1.40g tween-80 is slowly added step 2. chitosan, the USP Kosher mixing solutions of gained, thorough mixing promptly obtains the mixture solution of chitosan, USP Kosher and tween-80;
4., in 55 ℃ water-bath; 1.400g cinnamon essential oil and 1.400g ginger essential oil are slowly added step 3. chitosan, USP Kosher and the tween-80 mixture solution of gained; Use homogeneous appearance control rotating speed to be 10000r/min after being cooled to room temperature; Time is that 3min fully mixes, and promptly obtains chitosan-mixed essential oil forming thin film emulsion that 140g contains bubble;
5., the processing that outgases of the chitosan that contains bubble-mixed essential oil film forming emulsion that step is obtained in 4., obtain inhomogeneous film forming emulsion;
(2), the even film forming emulsion of the 5. gained in the step (1) is watered cast from 20 * 20 * 3cm
3In the synthetic glass mould, place baking oven to dry, the drying course controlled temperature is 55 ℃, and the time is 15h, takes off film after the oven dry, promptly obtains being used for the chitosan-mixed essential oil film of meat product anti-corrosive fresh-keeping.
Chitosan-mixed essential oil the film of above-mentioned gained is got 4 places at random with electronic digital indicator measure, average as chitosan-mixed essential oil film thickness, obtaining chitosan-mixed essential oil film thickness is 0.380mm.
The above content is merely the basic explanation of the present invention under conceiving, and according to any equivalent transformation that technical scheme of the present invention is done, all should belong to protection scope of the present invention.
Claims (10)
1. chitosan-mixed essential oil film that is used for the meat product anti-corrosive fresh-keeping is characterized in that chitosan-mixed essential oil film forming emulsion watered to cast from being placed on oven dry in the baking oven in the mould, taking off film, promptly obtains a kind of chitosan-mixed essential oil film;
Described chitosan-mixed essential oil film forming emulsion is counted by weight percentage, and its raw material composition and content are following:
Essential oil composition 0.01～2.00%
Food grade tween-80 0.02～1.00%
USP Kosher 0.25～2.00%
Chitosan 0.30～3.00%
Acetate 0.50～2.00%
Distilled water surplus;
Wherein said essential oil composition is promptly pressed mass ratio by cinnamon essential oil and ginger essential oil and calculated, i.e. cinnamon essential oil: ginger essential oil is that the mixed of 1:1 forms;
Above-mentioned chitosan-mixed essential oil film forming emulsion prepares through following method:
1., in 80～100 ℃ water-bath, add acetate, chitosan and zero(ppm) water, constantly stir 10～20min, obtain chitosan solution;
2., USP Kosher is slowly added step 1. in the chitosan solution of gained, fully stir 10～20min, obtain chitosan, USP Kosher mixing solutions to mixing;
3., tween-80 is slowly added step 2. chitosan, the USP Kosher mixing solutions of gained, thorough mixing promptly obtains the mixture solution of chitosan, USP Kosher and tween-80;
4., in 45～65 ℃ water-bath; Essential oil is slowly added step 3. chitosan, USP Kosher and the tween-80 mixture solution of gained; Fully mix with the homogeneous appearance after being cooled to room temperature, promptly obtain containing the chitosan-mixed essential oil forming thin film emulsion of bubble;
5., the processing that outgases of the chitosan that contains bubble-mixed essential oil film forming emulsion that step is obtained in 4., obtain chitosan-mixed essential oil film forming emulsion.
2. a kind of according to claim 1 chitosan-mixed essential oil film that is used for the meat product anti-corrosive fresh-keeping is characterized in that described chitosan-mixed essential oil film forming emulsion, counts by weight percentage, and its raw material composition and content are following:
Essential oil composition 0.01%
Food grade tween-80 0.02%
USP Kosher 0.25%
Chitosan 0.30%
Acetate 0.50%
Zero(ppm) water 98.92%;
Described essential oil composition is counted by weight percentage, and wherein cinnamon essential oil is 0.005%, and ginger essential oil is 0.005%.
3. a kind of according to claim 1 chitosan-mixed essential oil film that is used for the meat product anti-corrosive fresh-keeping is characterized in that described chitosan-mixed essential oil film forming emulsion, counts by weight percentage, and its raw material composition and content are following:
Essential oil composition 0.01%
Food grade tween-80 0.20%
USP Kosher 1.00%
Chitosan 1.00%
Acetate 1.00%
Zero(ppm) water 96.79%;
Described essential oil composition is counted by weight percentage, and wherein cinnamon essential oil is 0.005%, and ginger essential oil is 0.005%.
4. a kind of according to claim 1 chitosan-mixed essential oil film that is used for the meat product anti-corrosive fresh-keeping is characterized in that described chitosan-mixed essential oil film forming emulsion, counts by weight percentage, and its raw material composition and content are following:
Essential oil composition 0.05%
Food grade tween-80 0.20%
USP Kosher 1.00%
Chitosan 1.00%
Acetate 1.00%
Zero(ppm) water 96.75%;
Described essential oil composition is counted by weight percentage, and wherein cinnamon essential oil is 0.025%, and ginger essential oil is 0.025%.
5. a kind of according to claim 1 chitosan-mixed essential oil film that is used for the meat product anti-corrosive fresh-keeping is characterized in that described chitosan-mixed essential oil film forming emulsion, counts by weight percentage, and its raw material composition and content are following:
Essential oil composition 0.20%
Food grade tween-80 0.20%
USP Kosher 1.00%
Chitosan 1.00%
Acetate 1.00%
Zero(ppm) water 96.60%;
Described essential oil composition is counted by weight percentage, and wherein cinnamon essential oil is 0.10%, and ginger essential oil is 0.10%.
6. a kind of according to claim 1 chitosan-mixed essential oil film that is used for the meat product anti-corrosive fresh-keeping is characterized in that described chitosan-mixed essential oil film forming emulsion, counts by weight percentage, and its raw material composition and content are following:
Essential oil composition 1.00%
Food grade tween-80 0.20%
USP Kosher 1.00%
Chitosan 1.00%
Acetate 1.00%
Zero(ppm) water 95.80%;
Described essential oil composition is counted by weight percentage, and wherein cinnamon essential oil is 0.50%, and ginger essential oil is 0.50%.
7. a kind of according to claim 1 chitosan-mixed essential oil film that is used for the meat product anti-corrosive fresh-keeping is characterized in that described chitosan-mixed essential oil film forming emulsion, counts by weight percentage, and its raw material composition and content are following:
Essential oil composition 2.00%
Food grade tween-80 1.00%
USP Kosher 2.00%
Chitosan 3.00%
Acetate 2.00%
Zero(ppm) water 90.00%;
Described essential oil composition is counted by weight percentage, and wherein cinnamon essential oil is 1.00%, and ginger essential oil is 1.00%.
8. like the described a kind of preparation method who is used for the chitosan-mixed essential oil film of meat product anti-corrosive fresh-keeping of the arbitrary claim of claim 1～7, it is characterized in that comprising the steps:
(1), the preparation of chitosan-mixed essential oil film forming emulsion
1., in 80～100 ℃ water-bath, add acetate, chitosan and zero(ppm) water, constantly stir 10～20min, obtain chitosan solution;
2., USP Kosher is slowly added step 1. in the chitosan solution of gained, fully stir 10～20min, obtain chitosan, USP Kosher mixing solutions to mixing;
3., tween-80 is slowly added step 2. chitosan, the USP Kosher mixing solutions of gained, thorough mixing promptly obtains the mixture solution of chitosan, USP Kosher and tween-80;
4., in 45～65 ℃ water-bath; Essential oil is slowly added step 3. chitosan, USP Kosher and the tween-80 mixture solution of gained; Fully mix with the homogeneous appearance after being cooled to room temperature, promptly obtain containing the chitosan-mixed essential oil forming thin film emulsion of bubble;
5., the processing that outgases of the chitosan that contains bubble-mixed essential oil film forming emulsion that step is obtained in 4., obtain chitosan-mixed essential oil film forming emulsion;
(2), the chitosan that 5. obtains in the step (1)-mixed essential oil film forming emulsion is watered and casts from the mould; And place the baking oven oven dry to handle; The drying course controlled temperature is 25～60 ℃; Time is 8～72h, takes off film after the oven dry, promptly obtains being used for the chitosan-mixed essential oil film of meat product anti-corrosive fresh-keeping.
9. like the said a kind of preparation method who is used for the chitosan-mixed essential oil film of meat product anti-corrosive fresh-keeping of claim 8; It is characterized in that the process that the 4. described homogeneous appearance in the step (1) fully mixes; The control mixing speed is 10000～16000r/min, time 2～4min.
10. like the said a kind of application method that is used for the chitosan-mixed essential oil film of meat product anti-corrosive fresh-keeping of the arbitrary claim of claim 1～7; After the chitosan-mixed essential oil film that will be used for the meat product anti-corrosive fresh-keeping when it is characterized in that using was cut into two films according to the deal of meat product, closely parcel was fresh-keeping again meat product to be carried out up and down each one.
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| CN108208710A (en) * | 2017-12-06 | 2018-06-29 | 常州环际商贸有限公司 | A kind of preparation method of peanut butter |
| CN109845816A (en) * | 2019-03-07 | 2019-06-07 | 上海交通大学 | A kind of method of the fresh-keeping flavouring of Fresh-cut Apples activity membrane coat |
| CN111234365A (en) * | 2020-03-31 | 2020-06-05 | 南京工业职业技术学院 | Antibacterial nanofiber preservative film and preparation method thereof |
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