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Preparation method of gelatin/chitosan edible preservative film with high jelly strength

A high-gel, chitosan technology, applied in the direction of climate sustainability, sustainable packaging, sustainable manufacturing/processing, etc., can solve problems such as difficult to degrade, and achieve long-term preservation time, simple and easy-to-obtain raw materials. Effect

Inactive Publication Date: 2016-01-13
CHANGZHOU OPTICAL MATERIAL
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem mainly solved by the present invention is to provide a high gel strength gelatin / chitopolymer in view of the fact that most of the common fresh-keeping film materials are synthetic plastics, which are difficult to degrade, and the gelatin-type edible film has defects such as brittleness and easy dissolution. The preparation method of sugar edible plastic wrap, the method is through pigskin pulverization and degreasing, removes miscellaneous proteins, salts out and high-speed centrifugation to obtain rough pigskin gelatin, then obtains high gel strength gelatin through dialysis, and then mixes with chitosan acetic acid solution Mixing, pouring into a mold, drying after film formation to obtain a high gel strength gelatin / chitosan edible preservative film, the preservative film prepared by the present invention has the advantages of biodegradability and strong toughness

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0021] Take fresh pigskin, remove the surface cortex and hair, put it in a water bath, raise the temperature to 70°C, and remove the epidermal fat by water heat. Put 50g of pulverized pigskin into a 1L beaker, add 300mL of sodium carbonate solution with a mass concentration of 6%, stir slowly with a glass rod for 10min, then filter to obtain pork skin pulp, continue to use isopropyl alcohol with a volume ratio of 1:1 Rinse with alcohol aqueous solution for 4 hours to further remove the fat between the pigskin tissues; soak the above-mentioned degreased pigskin pulp with 200 mL of 4% sodium chloride solution, and shake it for 12 hours to remove impurities in the pigskin. Protein: Weigh 20g of the above-mentioned processed pigskin pulp and put it into a 500mL beaker, add 200mL of double distilled water, heat up the oil bath to 100°C, extract in hot water for 10h, transfer it to a horizontal centrifuge, and centrifuge at a speed of 9000r / min Treat for 15 minutes, separate to obta...

example 2

[0024]Take fresh pigskin, remove the surface cortex and hair, put it in a water bath, raise the temperature to 75°C, and remove the epidermal fat by water heat. Put 80g of pulverized pigskin into a 1L beaker, add 350mL of sodium carbonate solution with a mass concentration of 6%, stir slowly with a glass rod for 13min, then filter to obtain pork skin pulp, continue to use isopropyl alcohol with a volume ratio of 1:1 Rinse with alcohol aqueous solution for 4 hours to further remove the fat between the pigskin tissues; soak the above-mentioned degreased pigskin pulp with 250 mL of sodium chloride solution with a mass concentration of 5%, and shake it for 18 hours to remove impurities in the pigskin. Protein: Weigh 25g of the above-mentioned pork skin pulp and put it into a 500mL beaker, add 250mL of double distilled water, heat up the oil bath to 105°C, extract in hot water for 11 hours, transfer it to a horizontal centrifuge, and centrifuge at a speed of 9500r / min Treat for 18 ...

example 3

[0027] Take fresh pigskin, remove the surface cortex and hair, put it in a water bath, raise the temperature to 80°C, and remove the epidermal fat by water heat. Put 100g of crushed pigskin into a 1L beaker, add 400mL of sodium carbonate solution with a mass concentration of 7%, stir slowly with a glass rod for 15min, then filter to obtain pork skin pulp, continue to use isopropyl alcohol with a volume ratio of 1:1 Rinse with alcohol aqueous solution for 5 hours to further remove the fat between the pigskin tissues; soak the above-mentioned degreased pigskin pulp with 300 mL of sodium chloride solution with a mass concentration of 6%, and shake it for 24 hours to remove impurities in the pigskin. Protein: Weigh 30g of the above-mentioned processed pigskin pulp and put it into a 500mL beaker, add 300mL of double distilled water, heat up the oil bath to 110°C, extract in hot water for 12 hours, transfer it to a horizontal centrifuge, and centrifuge at a speed of 10000r / min Treat...

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Abstract

The invention relates to a preparation method of a gelatin / chitosan edible preservative film with high jelly strength, and belongs to the field of preservative film preparation. The preparation method comprises following steps: pig skin is subjected to smashing, degreasing, impure protein removing, salting out, and high-speed centrifugal separation so as to obtain crude pig skin gelatin, and gelatin with high jelly strength is obtained via dialysis; the gelatin is mixed with a chitosan-acetic acid solution, an obtained mixture is delivered into a mould, and the gelatin / chitosan edible preservative film with high jelly strength is obtained via film forming and drying. Fresh keeping time of the gelatin / chitosan edible preservative film is long; the gelatin / chitosan edible preservative film is edible; biodegradation of the gelatin / chitosan edible preservative film can be realized automatically; strength of the gelatin / chitosan edible preservative film prepared from gelatin with high jelly strength is high; and pressure resistance of the gelatin / chitosan edible preservative film is obviously higher than that of common edible films.

Description

technical field [0001] The invention relates to a preparation method of a gelatin / chitosan edible preservative film with high gel strength, belonging to the field of preservative film preparation. Background technique [0002] Edible film refers to a network structure with cross-linked macromolecules formed by using natural edible macromolecular substances as the matrix, adding edible cross-linking agents, plasticizers and other substances to generate interaction forces between molecules. film. As a food packaging material, the edible film can directly contact the food surface by preventing the migration of gas, water vapor, etc. and the mutual diffusion between the solvent and the solute, so as to avoid the flavor and texture of the food during storage and transportation. The change of the food can ensure the quality of the food and prolong the shelf life of the food. [0003] The polysaccharide edible film is mainly made of various starches, edible gums, cellulose and it...

Claims

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Application Information

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IPC IPC(8): C08L89/00C08L5/08C08J5/18B65D65/46
CPCY02A40/90Y02W90/10
Inventor 陈毅忠林大伟
Owner CHANGZHOU OPTICAL MATERIAL
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