CN-117882768-B - Food fresh-keeping gel and preparation method thereof

CN117882768BCN 117882768 BCN117882768 BCN 117882768BCN-117882768-B

Abstract

The invention discloses a food fresh-keeping gel and a preparation method thereof, wherein the method comprises the steps of preparing a gel solution, wherein the gel solution is a mixed solution of gelatin, tamarind polysaccharide and xanthan gum, and uniformly mixing the gel solution with a cross-linking agent solution for cross-linking reaction to form gel; the gel is soaked in slightly acidic electrolyzed water to absorb available chlorine. The invention enables the slightly acidic electrolyzed water to be stored in the hydrogel through the hydrogel prepared from gelatin, tamarind polysaccharide and xanthan gum in a specific proportion, thereby effectively prolonging the shelf life of food by utilizing the sterilization effect of the slightly acidic electrolyzed water, and simultaneously, the invention can reduce the mechanical damage to the food in the transportation process and further improve the fresh-keeping effect by utilizing the gel form of the slightly acidic electrolyzed water to prepare the hydrogel cushion layer.

Inventors

JIANG YONGLI
DU YANLIN
YI JUNJIE
CHEN ZHONGYANG
TIAN QI

Assignees

昆明理工大学

Dates

Publication Date: 20260508
Application Date: 20240306

Claims (3)

1. A method for preparing a food preservative gel, which is characterized by comprising the following steps: preparing a gel solution, wherein the gel solution is a mixed solution of gelatin, tamarind polysaccharide and xanthan gum; uniformly mixing the gel solution with a cross-linking agent solution to carry out a cross-linking reaction to form gel; Soaking the gel in slightly acidic electrolyzed water to absorb available chlorine; The cross-linking agent is glutaraldehyde; the crosslinking temperature of the crosslinking reaction is 50-60 ℃ and the crosslinking time is 1-1.5 hours; the mass content of the gelatin is 4-10%; The mass content of the tamarind seed polysaccharide is 0.5-2%; The mass content of the xanthan gum is 1-3%; the mass content of the cross-linking agent is 2-3%, and the volume is 10mL; the mass content of the gel solution is 8.5% -15%; The time for soaking the gel is 0.5-2 hours; the effective chlorine concentration of the slightly acidic electrolyzed water is 60 mg.L -1 .
2. A food preservative gel prepared by the method of claim 1.
3. Use of a food preservative gel prepared by the method of claim 1 for preserving fruits, vegetables, meats and seafood.

Description

Food fresh-keeping gel and preparation method thereof Technical Field The invention relates to the technical field of food preservation, in particular to food preservation gel and a preparation method thereof. Background The slightly acidic electrolyzed water (SLIGHTLY ACIDIC electrolyzed water, SAEW) has broad-spectrum sterilization effect because the effective chlorine (HClO) contained in the water can destroy the cell membrane of microorganisms, so that substances in the cells overflow to cause death of the microorganisms, thereby effectively delaying deterioration of the nutrition quality of the water. Compared with the traditional chemical antistaling agent, the technology has the advantages of convenient preparation, low cost, stable storage, no pollution and residue, and the like, thus being widely applied to the fresh-keeping fields of fruits and vegetables, fresh and the like. The subacidity electrolyzed water has fluidity, and meanwhile, available chlorine is easily influenced by factors such as illumination, storage conditions and the like to lose sterilization capacity, so that the subacidity electrolyzed water can only preserve stored foods and cannot preserve the foods by utilizing the performance of the subacidity electrolyzed water in the production, transportation and sales processes. Disclosure of Invention The invention aims to provide a food fresh-keeping gel and a preparation method thereof, wherein the hydrogel is prepared from gelatin, tamarind polysaccharide and xanthan gum in a specific proportion, so that slightly acidic electrolyzed water can be stored in the hydrogel, the shelf life of food is effectively prolonged by utilizing the sterilization effect of the slightly acidic electrolyzed water, and meanwhile, the gel is prepared into a hydrogel cushion layer by utilizing the gel form, so that the mechanical damage to the food in the transportation process can be reduced, and the fresh-keeping effect is further improved. To solve the above problems, a first aspect of the present invention provides a method for preparing a food preservative gel, comprising: preparing a gel solution, wherein the gel solution is a mixed solution of gelatin, tamarind polysaccharide and xanthan gum; uniformly mixing the gel solution with a cross-linking agent solution to carry out a cross-linking reaction to form gel; the gel is soaked in slightly acidic electrolyzed water to absorb available chlorine. Preferably, the cross-linking agent is glutaraldehyde, the mass content of the cross-linking agent is 2-3%, and the volume is 10mL; preferably, the mass content of the gel solution is 8.5% -15%. Preferably, the crosslinking reaction is carried out at a crosslinking temperature of 50 ℃ to 60 ℃ and a crosslinking time of 1 to 1.5 hours. Preferably, the gel is soaked for 0.5-2 hours. Preferably, the effective chlorine concentration of the slightly acidic electrolyzed water is 60 mg.L -1. In a second aspect, the invention provides a food preservative gel prepared by the method. In a third aspect, the invention provides an application of the food preservative gel, wherein the food preservative gel prepared by the method is used for preserving fruits, vegetables, meat and marine products. The technical scheme of the invention has the beneficial effects that the hydrogel prepared from gelatin, tamarind polysaccharide and xanthan gum with specific proportions enables slightly acidic electrolyzed water to be stored in the hydrogel, and the decomposition speed of the slightly acidic electrolyzed water is slowed down, so that the shelf life of food is effectively prolonged by utilizing the sterilization effect of the slightly acidic electrolyzed water, and meanwhile, the gel is prepared into a hydrogel cushion layer by utilizing the gel form, so that the mechanical damage to the food in the transportation process can be reduced, and the fresh-keeping effect is further improved. Drawings FIG. 1a is a graph showing the comparison of the swelling coefficients of gels prepared under different compositions; FIG. 1b is a graph showing the comparison of water retention for gels prepared with different compositions; FIG. 2a is a schematic diagram showing the elastic comparison of the gels prepared under different compositions; FIG. 2b is a graph showing the hardness comparison of gels prepared under different compositions; FIG. 3 is a graph showing the absorption contrast of the effective chlorine concentration of the prepared gel at various components. Detailed Description The objects, technical solutions and advantages of the present invention will become more apparent by the following detailed description of the present invention with reference to the accompanying drawings. It should be understood that the description is only illustrative and is not intended to limit the scope of the invention. In addition, in the following description, descriptions of well-known structures and techniques are omitted so as not to unnece