Edible squid skin gelatin composite film and preparation method thereof

A squid skin and composite film technology, applied in flexible coverings, packaging, wrapping paper, etc., can solve the problems of undisclosed squid skin gelatin edible composite film, etc., and achieve the effects of easy absorption, extended shelf life, and low molecular weight

Inactive Publication Date: 2014-01-29
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 squid skin gelati

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] The edible composite film of squid skin and gelatin of the present invention includes clean squid skin, soaking the squid skin in lye and acid in sequence, washing with distilled water to neutrality, adding 12 times the volume of distilled water, heating for a certain period of time, The gelatin solution is concentrated and dried to obtain gelatin; the above-mentioned gelatin is prepared with distilled water to a concentration of 5%, and the gelatin peptide is obtained by enzymatic hydrolysis; in the acetic acid solution, gelatin, chitosan, glycerin and gelatin peptide are added to obtain the membrane solution, and the membrane solution is heated After vacuum degassing, the gelatin composite film is obtained by coating the film. The specific preparation method is as follows:

[0035] (1) The squid skin is hydrolyzed and washed with clean water. After mashing, it is soaked in 2.5wt% NaOH solution (the mass-volume ratio of squid skin to NaOH solution is 1:10 w / v) for 6 hours,...

Embodiment 2

[0041] Same as Example 1, the difference lies in:

[0042] (1) After the squid skin is cleaned and mashed, it is soaked in 2.0wt% NaOH solution (1:8 w / v) for 8 hours, washed with distilled water to neutrality, and then soaked in 0.2wt% hydrochloric acid solution (1:8 w / v) for 8 hours , Wash with distilled water to neutral;

[0043] (2) Add the squid skin to distilled water at a material-to-liquid ratio of 1:10, and heat at 40°C for 26 hours;

[0044] (3) Dissolve the above gelatin in distilled water to a concentration of 4%, add protease (addition amount 6000u / g), and enzymatically hydrolyze for 2 hours at 50°C and pH 6.0;

[0045] (4) Add 2% gelatin, 1.5% chitosan, 0.05% glycerin and 0.2% low molecular weight gelatin peptide to the acetic acid solution with a mass fraction of 0.15% in the acetic acid solution, and stir well in a water bath at 40°C. Insulation for 6h; take the film liquid to coat the simulated crab stick, and store it at 4℃. The growth rate of the total number of col...

Embodiment 3

[0048] Same as Example 1, the difference lies in:

[0049] (1) After the squid skin is cleaned and mashed, it is soaked in 3wt% NaOH solution (1:12 w / v) for 4 hours, washed with distilled water to neutrality, and then soaked in 0.2wt% hydrochloric acid solution (1:12 w / v) for 4 hours. Wash with distilled water to neutral;

[0050] (2) Add the squid skin to distilled water at a material-to-liquid ratio of 1:15, and heat at 60°C for 22h;

[0051] (3) Dissolve the above gelatin in distilled water to a 6% concentration, add protease (addition amount 8000u / g), and enzymatically hydrolyze for 1.5h at 60°C and pH 8.0;

[0052] (4) Add 4% gelatin, 2.5% chitosan, 0.15% glycerin, and 0.4% low molecular weight gelatin peptide to the 0.25% acetic acid solution by mass fraction of the acetic acid solution. Stir it evenly in a 60℃ water bath. Incubate for 4 hours; take the film solution to coat the simulated crab sticks and store them at 4°C. The growth rate of the total number of colonies is lowe...

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Abstract

The invention discloses an edible squid skin gelatin composite film and a preparation method of the edible squid skin gelatin composite film. The preparation method is characterized by comprising the steps of sequentially soaking the cleaned squid skin by alkali and acid, extracting the gelatin by hot water, and carrying out enzymolysis on part of the gelatin to obtain gelatin peptide with low molecular weight; adding gelatin, chitosan, glycerin and the gelatin peptide with low molecular weight into a 0.15-0.25wt% acetic acid solution, wherein the mass of the gelatin is 2-4% of that of the acetic acid solution, mass of the chitosan is 1.5-2.5% of that of the acetic acid solution, mass of the glycerin is 0.05-0.15% of that of the acetic acid solution, and the mass of the gelatin peptide with low molecular weight is 0.2-0.4% of that of the acetic acid solution; evenly mixing the mixed solution in the water bath with 40-60 DEG C, and carrying out heat preservation for 4-6h; carrying out vacuum degassing to form a uniform transparent film liquid; pouring the film liquid onto a perspex sheet, and evenly spreading the film liquid by a film coater; standing still for 2-4h at the temperature of 40-60 DEG C, and then standing still overnight under the conditions of room temperature and the relative humidity of 40-60%; stripping the film from the perspex sheet to obtain the product. The edible squid skin gelatin composite film and a preparation method of the edible squid skin gelatin composite film have the advantages that the composite film integrates the functions of nutrition, antioxidation, antibiosis and the like, and the preparation method is simple and easy to operate.

Description

Technical field [0001] The invention relates to the technical field of food packaging film processing, in particular to a squid skin gelatin edible composite film and a preparation method thereof. Background technique [0002] Chemically synthesized plastic packaging is not easy to decompose and rot, causing serious "white pollution", which has become a worldwide environmental problem. With the improvement of people's requirements for food quality and preservation period, and the enhancement of environmental protection awareness, the development of edible packaging has become a research hotspot in the field of food packaging. Edible composite film refers to a film with a porous network structure formed by the interaction of different molecules with natural edible substances (such as polysaccharides, proteins, lipids, etc.) as raw materials, adding plasticizers, cross-linking agents and other substances , Can maintain the quality of food by preventing the migration of gas, water ...

Claims

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Application Information

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IPC IPC(8): C08L89/00C08L5/08C08K5/053C08J5/18C12P21/06B65D65/46
Inventor 杨文鸽刘俊豪黄珊徐大伦
Owner NINGBO UNIV
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