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Low-freezing-point low-freezing-strength gelatin and preparation method thereof

A technology of freezing and freezing point, applied in the fields of gelatin and its preparation, low freezing point and low freezing strength gelatin and its preparation, achieving the effect of conditional realization, simple process and convenient operation

Inactive Publication Date: 2013-05-08
王成城 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It can be seen from the above physical properties that the application of ordinary gelatin as a microcapsule coating material also has certain limitations.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] (1) Take fresh salmon skin, remove the remaining fish meat, fins and scales attached to the skin, weigh it to 100g, add 600g of warm water at 40-45°C, mix and stir in the container, wash for 30 minutes and then remove waste water, and repeat this step 1 time;

[0027] (2) immerse the above-mentioned fish skin after cleaning in the 0.2% sodium hydroxide solution of 300g, leave standstill and get rid of sodium hydroxide waste liquid after 1 hour;

[0028] (3) Add 600g of clear water to the above-mentioned degreased fish skin, stir in the container for 30 minutes, then drain the waste water, and repeat this step 3 times; at this time, the pH is 5.5.

[0029] (4) Immerse the swollen fish skin in 300g of 0.1% hydrochloric acid solution, let it stand for 2 hours, and discharge the acid solution;

[0030] (5) Add 200g of deionized water, heat up to 70°C to extract the gel, keep the temperature for 2 hours, and filter the gel;

[0031] (6) The above-mentioned filtered glue so...

Embodiment 2

[0035] (1) Take 100g of dried cod skin, add 200g of water to soak for 6 hours, then pour out the water. At this time, the weight of cod skin is about 200g, then add 700g of warm water at 45°C to it, mix and stir in the container, and wash for 30 minutes Exclude waste water, and repeat this step 1 time;

[0036] (2) immerse the above-mentioned fish skin after cleaning in 400g of 0.2% sodium hydroxide solution, and get rid of sodium hydroxide waste liquid after standing for 1 hour;

[0037] (3) Add 800g of clear water to the above-mentioned degreased fish skin, stir in the container for 30 minutes, then drain the waste water, and repeat this step 3 times; at this time, the pH is 6.

[0038] (4) Immerse the swollen fish skin in 400g of 0.1% hydrochloric acid solution, let it stand for 4 hours, and discharge the acid solution;

[0039] (5) Add 200g of deionized water, heat up to 70°C to extract the gel, keep the temperature for 4 hours, and filter the gel;

[0040] (6) The above...

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Abstract

The invention discloses a low-freezing-point low-freezing-strength gelatin which belongs to the technical field of gelatin preparation. The gelatin is prepared by using fresh or dry deep sea fish skin, and has a freezing strength of below 10 bloomg under a dry gelatin condition with a gelatin liquid concentration of 6.67% and a water content of 12%. The freezing point of the gelatin is below 10 DEG C under an absolute dry gelatin condition with a gelatin liquid concentration of 10%. The invention also discloses a preparation method of the gelatin. The preparation method comprises the sequential steps of washing, degreasing, swelling, extracting, filtering, concentrating, and drying. The low-freezing-point low-freezing-strength gelatin provided by the invention has the characteristics of low temperature instant dissolving, and can be dissolved under room temperature. The preparation method is simple, and the method can be widely applied in the fields of food and medicine.

Description

technical field [0001] The invention relates to a gelatin and a preparation method thereof, belonging to the technical field of gelatin preparation, and relates to gelatin prepared from deep-sea fish skin, in particular to a gelatin with a low freezing point and low freezing strength and a preparation method thereof. Background technique [0002] Gelatin is a product extracted from animal skin and bone extracellular matrix protein through heat denaturation. It is widely used in various fields such as food, medicine, cosmetics, material processing and environmental protection. The sources of raw materials for preparing gelatin can be divided into two categories: one is obtained from the skin and bones of terrestrial animals, and the other is obtained from wastes such as fish skin, scales and bones of aquatic animals. [0003] In the prior art, most of the processes are to produce gelatin with high freezing strength, and its freezing strength is generally maintained at 100-300...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C09H3/00
Inventor 王成城王南平
Owner 王成城