Edible chitosan-collagen antibacterial film and preparation method thereof

A collagen and ‐collagen technology, which is applied in the field of green food processing, can solve the problems of film-forming properties that have not yet been applied, and achieve the effects of improving mechanical properties and water resistance, and improving safety.
CN103570958AActive Publication Date: 2014-02-12ZHONGKAI UNIV OF AGRI & ENG
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
ZHONGKAI UNIV OF AGRI & ENG
Publication Date
2014-02-12

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Abstract

The invention discloses an edible chitosan-collagen antibacterial film and a preparation method thereof. The preparation method comprises the following steps: adding collagen to water, stirring and dissolving at the thermal treatment temperature of 60 DEG C-70 DEG C, sequentially adding glycerin, dialdehyde starch and chitosan, and controlling the pH value of the solution to 5-6; carrying out thermal treatment for 10-20 minutes at the temperature of 60 DEG C-70 DEG C, placing in a stirring defoaming machine so as to remove air bubbles, then carrying out curtain coating on an organic glass plate, cooling film formation liquid, drying, cooling at a normal temperature, and stripping a film, thus obtaining the edible chitosan-collagen antibacterial film. The edible chitosan-collagen antibacterial film has particularly excellent mechanical property; when the thickness of the edible chitosan-collagen antibacterial film is 0.21mm, the tensile strength of the film reaches 2-4.11Mpa, and the elongation at break of the film reaches 130.12-172.48%; meanwhile, the edible chitosan-collagen antibacterial film has relatively good antibacterial property and is capable of prolonging the shelf life of chilled meat by 6 days.
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Description

technical field

[0001] The invention relates to an edible antibacterial fresh-keeping film, in particular to an edible chitosan-collagen antibacterial film and a preparation method thereof, belonging to the field of green food processing. Background technique

[0002] The existing packaging materials used for food inner packaging are mainly inert packaging materials represented by plastic and paper, which mainly use physical means to isolate the packaged food from contact with the external environment to maintain food quality, and do not have any biological activity. . Although plastic has the advantages of good barrier properties, high strength, and good toughness, the pollution caused by packaging waste has also become a global environmental protection problem. In addition, the migration of harmful components in plastics to food also brings safety hazards to food ; Although paper has no environmental protection problems, it has disadvantages such as low strength, weak bar...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
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