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Method for preparing fresh meat freshness diagnostic label material

A technology for labeling materials and freshness, applied in the direction of analyzing materials, analyzing materials by optical means, and analyzing materials by chemical reactions, etc. , the effect of protecting the interests of businesses, protecting legal rights and physical and mental health

Inactive Publication Date: 2018-08-17
冯慧妍
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention aims to solve the technical problem that the existing non-destructive detection method for the freshness of fresh meat needs large-scale equipment and is inconvenient, and provides a method for preparing a diagnostic label material for the freshness of fresh meat

Method used

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  • Method for preparing fresh meat freshness diagnostic label material
  • Method for preparing fresh meat freshness diagnostic label material
  • Method for preparing fresh meat freshness diagnostic label material

Examples

Experimental program
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specific Embodiment approach 1

[0020] Embodiment 1: The preparation method of the raw meat freshness diagnosis label material of this embodiment is carried out according to the following steps:

[0021] 1. Quaternization of cellulose fibers:

[0022] a, after the rice straw pulp is pulverized and screened, the rice straw pulp cellulose fiber (RSP) powder is obtained;

[0023] b. soaking the rice straw pulp cellulose fiber powder with sodium hydroxide solution to obtain alkalized cellulose fiber;

[0024] c, weighing alkalized cellulose fiber, mass fraction is that 10%~12% sodium hydroxide solution, epichlorohydrin and volume fraction are the triethylamine ethanol solution of 35%~40%; , sodium hydroxide solution and epichlorohydrin with a mass fraction of 10% to 12% are added to the reactor, and the temperature is raised to 60 to 65°C and stirred for 6 to 8 hours. After the reaction is completed, the solid phase is filtered out, and the Wash with ethanol to remove unreacted epichlorohydrin; then add the wa...

specific Embodiment approach 2

[0027] Specific embodiment two: the difference between this embodiment and specific embodiment one is that in step one c, the dry weight of alkalized cellulose fibers and the mass fraction of 10% to 12% sodium hydroxide solution have a volume ratio of 1g: (20-30)mL, the ratio of the dry weight of alkalized cellulose fiber to the volume of epichlorohydrin is 1g: (8-10)mL, the dry weight and mass fraction of alkalized cellulose fiber are 10%-12 The volume ratio of the % sodium hydroxide solution is 1 g: (10-20) mL; the others are the same as in the second embodiment.

specific Embodiment approach 3

[0028] Embodiment 3: The difference between this embodiment and Embodiment 1 or 2 is that the concentration of the sodium hydroxide solution in c of Step 2 is 0.1-0.2 mol / L; the others are the same as Embodiment 1 or 2.

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Abstract

The invention relates to a method for preparing a fresh meat freshness diagnostic label material, relates to a method for preparing a fresh meat freshness diagnostic label, and mainly solves the technical problems that in the prior art a fresh meat freshness non-destructive testing method requires large-scale instruments and equipment, and is inconvenient. The method for preparing the fresh meat freshness diagnostic label material comprises the following steps: 1, quaternization of cellulose fiber; 2, reaction of bromothymol blue with quaternized cellulose fiber to obtain color-changing cellulose fiber; 3, preparation of a film forming solution from cassia seed polysaccharide powder, the color-changing cellulose fiber and glycerin, casting into a film and drying to obtain the fresh meat freshness diagnostic label material. The fresh meat freshness can be judged by visual observing of the color change of the label material, and the fresh meat freshness diagnostic label material is simple to use, inexpensive, efficient and convenient, and can be used in the field of food package.

Description

technical field [0001] The invention relates to a preparation method of a diagnostic label for the freshness of fresh meat, and belongs to the technical field of material processing. Background technique [0002] With the improvement of consumers' safety awareness and the gradual strengthening of government supervision, food safety and quality have become two hot spots in the food industry. Fresh meat is rich in nutrients, high in protein and lipid content, and the growth and reproduction of microorganisms, temperature, light, oxidation reaction, loss or increase of water, and the action of meat's own enzymes will cause fresh meat to be difficult to transport, store and sell. corruption in the process. The spoilage process of fresh meat is slow, and it is difficult to accurately analyze whether fresh meat has changed from fresh to sub-fresh meat based on the color and smell of fresh meat, unless it has been severely spoiled and smelly. The spoilage of fresh meat will not o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08L5/00C08L1/02C08K5/053C08J5/18G09F3/02B29D7/01G01N21/78D06M13/256D06M101/06
CPCB29D7/01C08J5/18C08J2305/00C08J2401/02C08K5/053D06M13/256D06M2101/06G01N21/78G01N2021/775G01N2021/7756G09F3/02G09F2003/0283
Inventor 冯慧妍
Owner 冯慧妍
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