A kind of edible liquid sericin fresh-keeping film and preparation process thereof

A preparation process and technology of fresh-keeping film, 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 researches, extend storage period and shelf life, inhibit microbial invasion, control moisture Dissipated effect

Inactive Publication Date: 2017-01-11
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
Comparison scheme
Effect test

preparation example Construction

[0019] A kind of preparation technology of edible liquid sericin preservative film, comprises the following steps successively:

[0020] a) Sericin liquid preparation: dewax silkworm cocoons with fatty acid sodium dilute alkali solution, and then cut silkworm cocoons into 0.5cm 2 Soak the small pieces with deionized water, boil in boiling deionized water for 50-60 minutes according to the bath ratio of 1:20, add polypropylene glycol after the solution is cooled, filter to remove silk fibroin components, then add it to the concentrator, heat to 60-85°C, vacuum concentration to remove 45-55% of water;

[0021] 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, control the temperature at 25-35°C, soak for 4-8 hours, then heat to 70-80°C and stir evenly, cool and defoam before use;

[0022] c) Preparation of liquid preservative film: tak...

Embodiment 1

[0025] A kind of preparation technology of edible liquid sericin preservative film, comprises the following steps successively:

[0026] a) Sericin liquid preparation: dewax silkworm cocoons with fatty acid sodium dilute alkali solution, and then cut silkworm cocoons into 0.5cm 2 The small pieces are soaked with deionized water, and boiled in boiling deionized water for 55 minutes according to the bath ratio of 1:20. After the solution is cooled, add 5% polypropylene glycol, filter and remove the silk fibroin component, and then add it to the concentrator. Heating to 60-85°C, vacuum concentration to remove 50% of water;

[0027] b) Matrix preparation: take polyvinyl alcohol: 5 parts, glycerin: 1 part, sodium benzoate: 0.6 parts, carboxymethyl cellulose: 1 part, sodium alginate: 1 part, water: 91.4 parts, and control the temperature at 25 At ~35°C, soak for 6 hours, then heat to 70°C and stir evenly, cool and defoam before use;

[0028] c) Preparation of liquid preservative f...

Embodiment 2

[0030] A kind of preparation technology of edible liquid sericin preservative film, comprises the following steps successively:

[0031] a) Sericin liquid preparation: dewax silkworm cocoons with fatty acid sodium dilute alkali solution, and then cut silkworm cocoons into 0.5cm 2 The small pieces are soaked with deionized water, and boiled in boiling deionized water for 55 minutes according to the bath ratio of 1:20. After the solution is cooled, 8% polypropylene glycol is added, and the silk fibroin component is removed by filtration, and then added to the concentrator. Heating to 60-85°C, vacuum concentration to remove 50% of water;

[0032] 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, and control the temperature at 25 At ~35°C, soak for 8 hours, then heat to 80°C and stir evenly, cool and defoam before use;

[0033] c) Preparation ...

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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

[0001] 【Technical field】 [0002] The invention relates to the technical field of preservative film, in particular to the technical field of edible liquid sericin preservative film and its preparation process. [0003] 【Background technique】 [0004] 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 been paid attention to. Cosmetic moisturizers, facial cleansers, facial cleansers, shower gels, shampoos, and hair conditioners with sericin as the main additive have come out one after another in the Japanese market. 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....

Claims

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Application Information

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Patent Type & Authority Patents(China)
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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