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Edible fluid sericin fresh-keeping film and preparation process

A fresh-keeping film and liquid technology, which is applied in the field of fresh-keeping film, edible liquid sericin fresh-keeping film and its preparation technology, can solve problems such as less research, prolong storage period and shelf life, inhibit microbial invasion, and control water loss. Effect

Inactive Publication Date: 2014-10-01
ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In recent years, Japan has also successfully used sericin to carry out hygienic functional coating on textiles, and developed bedding, pantyhose, underpants, undershirts, baby underwear, diapers, non-woven diapers, etc., but sericin Less research has been done to make liquid plastic wrap

Method used

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Examples

Experimental program
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Effect test

preparation example Construction

[0015] A preparation process of edible liquid sericin fresh-keeping film, comprising the following steps in turn:

[0016] a) Preparation of sericin solution: first dewax silkworm cocoons with fatty acid sodium dilute alkali solution, then cut silkworm cocoons into 0.5cm 2 After the solution is cooled, add polypropylene glycol, filter to remove the silk fibroin components, then add it to the concentrator, heat To 60~85℃, vacuum concentration to remove 45~55% water;

[0017] b) Matrix preparation: take polyvinyl alcohol: 5-8 parts, glycerin: 1-2 parts, sodium benzoate: 0.6-0.9 parts, carboxymethyl cellulose: 1-2 parts, sodium alginate: 1-2 parts, water : 85-90 parts, when the temperature is controlled at 25-35 ℃, soak for 4-8 hours, then heat to 70-80 ℃ and stir evenly, cool and defoaming for later use;

[0018] c) Preparation of liquid preservative film: take 10-15 parts of sericin protein solution and 85-90 parts of matrix, stir evenly again, and quantitatively pack to obta...

Embodiment 1

[0021] A preparation process of edible liquid sericin fresh-keeping film, comprising the following steps in turn:

[0022] a) Preparation of sericin solution: first dewax silkworm cocoons with fatty acid sodium dilute alkali solution, then cut silkworm cocoons into 0.5cm 2 After the solution is cooled, add 5% polypropylene glycol, filter to remove the silk fibroin components, and then add it to the concentrator, Heating to 60~85℃, vacuum concentration to remove 50% water;

[0023] b) Matrix preparation: take polyvinyl alcohol: 5 parts, glycerin: 1 part, sodium benzoate: 0.6 part, carboxymethyl cellulose: 1 part, sodium alginate: 1 part, water: 91.4 parts, and control the temperature at 25 ~35℃, soak for 6 hours, then heat to 70℃ and stir evenly, cool and defoaming for later use;

[0024] c) Preparation of liquid preservative film: take 10 parts of sericin protein solution and 90 parts of matrix, stir evenly again, quantitatively pack to obtain the finished liquid preservativ...

Embodiment 2

[0026] A preparation process of edible liquid sericin fresh-keeping film, comprising the following steps in turn:

[0027] a) Preparation of sericin solution: first dewax silkworm cocoons with fatty acid sodium dilute alkali solution, then cut silkworm cocoons into 0.5cm 2 After the solution is cooled, add 8% polypropylene glycol, filter to remove the silk fibroin components, and then add it to the concentrator, Heating to 60~85℃, vacuum concentration to remove 50% water;

[0028] b) Matrix preparation: take polyvinyl alcohol: 6 parts, glycerin: 1.5 parts, sodium benzoate: 0.7 parts, carboxymethyl cellulose: 1.5 parts, sodium alginate: 1.5 parts, water: 88.8 parts, control the temperature at 25 ~35℃, soak for 8 hours, then heat to 80℃ and stir evenly, cool and defoaming for later use;

[0029] c) Preparation of liquid preservative film: Take 13 parts of sericin protein solution and 87 parts of matrix, stir evenly again, and quantitatively pack to obtain the finished liquid p...

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PUM

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Abstract

The invention discloses an edible fluid sericin fresh-keeping film. The edible fluid sericin fresh-keeping film comprises the following components in parts: 10-15 parts of sericin protein fluid and 85-90 parts of matrix, wherein the matrix comprises the following components in parts: 5-8 parts of polyvinyl alcohol, 1-2 parts of glycerol, 0.6-0.9 part of sodium benzoate, 1-2 parts of carboxymethyl cellulose, 1-2 parts of sodium alginate and 85-90 parts of water. By virtue of the fluid sericin fresh-keeping film disclosed by the invention, a layer of thin fluid coating film is formed on the fruits and vegetables to enhance the protective effect of food skin layers, reduce the mechanical damage, control water loss, prevent shrinkage and wilting, appropriately block the opening portions, reduce nutrient consumption, inhibit microorganisms from invading, prevent decay and deterioration and keep the flavor of the products.

Description

【Technical field】 [0001] The invention relates to the technical field of fresh-keeping film, in particular to the technical field of edible liquid sericin fresh-keeping film and a preparation process thereof. 【Background technique】 [0002] The sericin in silk is often discharged as waste from silk enterprises. With the development of science and technology, people's understanding of the excellent properties of sericin has been deepened, and the research on the development and utilization of sericin, a natural protein resource, has gradually received attention. Cosmetic moisturizers, facial cleansers, facial cleansers, shower gels, shampoos, and conditioners with sericin as the main additive have been launched in the Japanese market one after another. In recent years, Japan has also successfully used sericin to finish textiles with hygienic functional coatings, and developed bedding, pantyhose, underwear, undershirts, baby underwear, diapers, diaper non-woven fabrics, etc.,...

Claims

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Application Information

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IPC IPC(8): C08L89/00C08L29/04C08L1/26C08L5/04
Inventor 胡桂燕计东风胡彬谢德松袁亚钟石张海萍李有贵
Owner ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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