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Method for preparing bamboo leaf flavonoid fish scale gelatin edible fresh-keeping film

A technology of bamboo leaf flavonoids and fish scale gelatin, which is applied in the direction of climate sustainability, sustainable manufacturing/processing, flexible coverings, etc., to achieve the effect of abundant raw material sources, good water vapor barrier performance, and simple and easy preparation process

Active Publication Date: 2017-05-31
NINGBO UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no relevant research report on the preparation method of bamboo leaf flavone fish scale gelatin edible preservative film at home and abroad

Method used

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  • Method for preparing bamboo leaf flavonoid fish scale gelatin edible fresh-keeping film
  • Method for preparing bamboo leaf flavonoid fish scale gelatin edible fresh-keeping film
  • Method for preparing bamboo leaf flavonoid fish scale gelatin edible fresh-keeping film

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A preparation method of bamboo leaf flavone fish scale gelatin edible preservative film, the specific steps are as follows:

[0026] (1) Dissolving fish scale gelatin: take tilapia scale gelatin (freeze strength 240) and dissolve it in water for 18 minutes to absorb water and swell for 18 minutes, then dissolve it in a water bath at 45°C for 20 minutes; the mass ratio of tilapia scale gelatin to water is 3 :100, water is deionized water;

[0027] (2) Add plasticizer: add glycerin with 3% tilapia scale gelatin mass to the tilapia scale gelatin solution obtained in step (1), stir magnetically for 14 minutes and mix evenly to disperse the plasticizer evenly to obtain a mixed solution ;

[0028] (3) Add bamboo leaf flavonoids: add bamboo leaf flavonoids with a mass of 0.4% of the mixed liquid to the mixed liquid obtained in step (2), stir magnetically for 18 minutes and mix evenly to obtain a film-forming liquid;

[0029] (4) Degassing forming: Centrifuge and degas the fi...

Embodiment 2

[0032] With above-mentioned embodiment 1, its difference is:

[0033] In step (1), the tilapia scale gelatin was dissolved in water for 20 minutes after absorbing water to swell, and then dissolved in a water bath at 50°C for 20 minutes;

[0034] Stir magnetically for 15 minutes in step (2) to obtain the mixed solution;

[0035] In step (3), add bamboo leaf flavonoids with a mass of 0.6% of the mixed liquid, and stir magnetically for 20 minutes to mix evenly to obtain a film-forming liquid;

[0036] In step (4), the film-forming solution is centrifuged and degassed at a speed of 4000 rpm for 1 minute, and then poured into a glass plate for tape casting, and the thickness of the film-forming solution in the glass plate is controlled to be 0.8cm;

[0037] In step (5), the temperature is controlled at 25°C, and the film can be peeled off after 24 hours of blast drying.

Embodiment 3

[0039] With above-mentioned embodiment 1, its difference is:

[0040] In step (1), the tilapia scale gelatin was dissolved in water for 22 minutes and then dissolved in a water bath at 55°C for 20 minutes;

[0041] Magnetic stirring in step (2) for 16 minutes to obtain the mixed solution;

[0042] In step (3), add bamboo leaf flavonoids with a mass of 0.8% of the mixed solution, stir magnetically for 22 minutes and mix evenly to obtain a film-forming solution;

[0043] In step (4), the film-forming liquid is centrifuged and degassed at a speed of 3500-4500 rpm for 2 minutes, and then poured into a glass plate for tape casting, and the thickness of the film-forming liquid in the glass plate is controlled to be 1.0 cm;

[0044] In step (5), the temperature is controlled at 28°C, and the film can be peeled off after 24 hours of blast drying.

[0045] control group

[0046] The specific steps of the preparation process of a single fish scale gelatin film are as follows:

[004...

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Abstract

The invention discloses a method for preparing a bamboo leaf flavonoid fish scale gelatin edible fresh-keeping film. The method is characterized by comprising the following steps: dissolving tilapia mossambica scale gelatin in water to absorb water and swell for 18-22 minutes, and dissolving in a water bath kettle at 45-55 DEG C for 20 minutes; then adding glycerinum which is 3 percent of mass of the tilapia mossambica scale gelatin, magnetically stirring and uniformly mixing, adding bamboo leaf flavonoid which is 0.4-0.8 percent of mass of the mixed liquid, and magnetically stirring and uniformly mixing to obtain film forming liquid; centrifugally degassing the film forming liquid at a speed of 3500-4500 revolutions / minute for 1-2 minutes, pouring into a glass sheet for tape casting; putting the glass sheet in an air dry oven, controlling the temperature to be 22-28 DEG C, drying with air blast for 2-4 hours, and peeling the film. The bamboo leaf flavonoid fish scale gelatin edible fresh-keeping film has the advantages of excellent ultraviolet blockage, excellent ductility, excellent water vapor barrier property and good heat stability.

Description

technical field [0001] The invention relates to the preparation of an edible fresh-keeping film, in particular to a preparation method of an edible fresh-keeping film made of bamboo leaf flavonoid fish scale gelatin. Background technique [0002] Film-forming biomacromolecules include polysaccharides, proteins, lipids, etc., which can be naturally degraded under suitable conditions to reduce environmental pollution. Gelatin is a class of proteins with good film-forming properties. Fish gelatin is a very rich and safe source of collagen, especially the many discarded fish skin and scale scraps produced in fish processing can be further utilized. Tilapia is an important economic fish in my country, with an annual processing volume of up to 600,000 tons. During the processing, a large amount of fish skin and scale waste is produced, which is a good source of fish scale gelatin. [0003] Natural phenols contain polyhydroxyl structures and have certain antibacterial properties....

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08L89/00C08K5/053C08K5/00C08J5/18B65D65/46
CPCB65D65/463C08J5/18C08J2389/00C08K5/00C08K5/053C08L2201/08C08L2203/16C08L89/00Y02A40/90Y02W90/10
Inventor 周伟张进杰李晓辉黄文娟熊金波杨文鸽楼乔明徐大伦
Owner NINGBO UNIV
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