Preparation method of anti-oxidation fish protein edible film

A fish protein and antioxidant technology, applied in packaging, wrapping paper, flexible coverings, etc., can solve problems such as restricting the development of freshwater fishery production, and achieve the goal of improving UV blocking performance, increasing added value, and improving mechanical strength and transparency. Effect

Inactive Publication Date: 2012-07-18
JIMEI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

According to FAO statistics, the processing ratio of freshwater aquatic products in my country is less than 5%, and the fresh sales ratio exceeds 95%, which seriously restricts the production and development of freshwater fishery in my country.

Method used

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  • Preparation method of anti-oxidation fish protein edible film
  • Preparation method of anti-oxidation fish protein edible film
  • Preparation method of anti-oxidation fish protein edible film

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] 1. Dissolution of protein: mince silver carp, then dissolve 14g of minced silver carp fish pulp in 100ml of ice-cold distilled water, adjust the pH of the fish meat aqueous solution to 3.0 with hydrochloric acid, heat it at 70°C for 30 minutes Cool quickly with ice water to below 10°C.

[0031] 2. Centrifugation: The heated and cooled fish protein solution is centrifuged (5000×g, 4° C., 30 min) to remove insoluble substances.

[0032] 3. Preparation of membrane liquid: adjust the protein concentration in the fish supernatant obtained by centrifugation to 2.0%, then add 0.2% glycerin and 0.1% BHT, stir evenly and use a defoamer to defoam, and prepare edible fish protein Membrane liquid.

[0033] 4. Preparation of protein film: Pour 4g of the prepared film solution into a 5cm×5cm silicone resin frame (1.6kg / m 2 ), dried in a constant temperature and humidity chamber at 25°C and a relative humidity of 50% for 24 hours, and then peeled off from the silicone resin to obtai...

Embodiment 2

[0036] 1. Dissolution of protein: Mince the carp, then dissolve 20g of minced carp pulp in 100ml of ice-cold distilled water, adjust the pH of the fish solution to 3.5 with citric acid, heat it at 100°C for 10 minutes, and quickly Cool to below 10°C with ice water.

[0037] 2, centrifugal: centrifugal method is identical with example 1.

[0038] 3. Preparation of membrane liquid: adjust the protein concentration in the fish supernatant obtained by centrifugation to 3.0%, then add 1.0% glycerin fatty acid ester and 0.5% rosemary, stir evenly, and use a defoamer to defoam to prepare Edible membrane fluid of fish meat protein.

[0039] 4. Preparation of protein film: Pour 3.5g of the prepared film solution into a 5cm×5cm silicone resin frame (1.4kg / m 2 ), dried in a constant temperature and humidity chamber at 25°C and a relative humidity of 50% for 18 hours, and then peeled off from the silicone resin to obtain a transparent fish protein edible film. The thickness, mechanical...

Embodiment 3

[0041]1. Protein dissolution: Mince grass carp, then dissolve 17g of minced grass carp pulp in 100ml of ice-cold distilled water, adjust the pH of the fish solution to 4.0 with acetic acid, heat it at 80°C for 20 minutes, and then use it quickly Cool in ice water to below 10°C.

[0042] 2, centrifugation: centrifugation method is identical with example 1.

[0043] 3. Preparation of membrane liquid: adjust the protein concentration in the fish supernatant obtained by centrifugation to 2.5%, then add 0.5% sorbitol and 0.3% vitamin C, stir evenly, and use a defoamer to defoam, and prepare fish Protein edible film membrane fluid.

[0044] 4. Preparation of protein film: Pour 4.5g of prepared film solution into a 5cm×5cm silicone resin frame (1.8kg / m 2 ), dried in a constant temperature and humidity chamber at 25°C and a relative humidity of 50% for 36 hours, and then peeled off from the silicone resin to obtain a transparent fish protein edible film. The thickness, mechanical s...

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Abstract

The invention discloses a preparation method of an anti-oxidation fish protein edible film, which comprises the following technical processes: dissolving the crushed fish pulp into an acidic aqueous solution to prepare a film solution by the steps of heating, centrifugalizing, adding a plasticizer and an antioxidant, stirring, defoaming and the like; and pouring the prepared film solution into anorganic silicon resin frame to prepare the anti-oxidation fish protein edible film by drying and stripping. In the invention, domestic high-yield fresh water fishes are taken as main raw materials, thereby developing a new way for deep processing of fresh water fishes; the oxidation resistance of the protein film can be controlled by regulating the additive amount of the antioxidant; and the prepared transparent protein film not only has good mechanical strength and oxygen gas and ultraviolet ray shielding performance but also has penetration resistance and heat sealing performance, can be used for replacing plastic films for packaging seasonings of instant noodles, simulated crab sticks and the like, can be eaten together with the packaged food, and can not pollute food and environment.

Description

technical field [0001] The invention relates to the development field of an environment-friendly packaging film, in particular to a preparation method of an edible film of antioxidant fish meat protein. Background technique [0002] Edible films mainly use protein and starch that can be digested and absorbed by the human body as basic raw materials, add edible plasticizers such as glycerin and sorbitol, and form a film with certain mechanical strength and Choose a permeable film with a dense structure that can partially replace plastic packaging materials. Since the edible film can be eaten together with the packaged food and does not pollute the food and the environment, it has become a research hotspot of packaging materials at home and abroad in recent years and has begun to be adopted by the food industry. [0003] The types of edible films can be divided into polysaccharides, fats and proteins according to the film-forming raw materials. Although the polysaccharide ed...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): B65D65/46
Inventor 翁武银曹敏杰刘光明苏文金
Owner JIMEI UNIV
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