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Fish scale protein-mesona chinensis glue-asparagus powder nutrient edible film and preparation method thereof

A technology of fish scale protein and jelly jelly, which is applied in food science, meat/fish preservation with chemicals, flexible coverings, etc., can solve the problems of less use, non-degradable, and low added value of fish scale jelly, and achieve improvement The immune function of the body, the effect of delaying cell aging and relieving stress

Pending Publication Date: 2019-05-21
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to solve the problem that plastics are polluted and cannot be degraded during use as packaging materials, and at the same time contribute to improving the status quo of waste fish scales and jelly grass with few uses and low added value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] The preparation method of fish scale protein-grass jelly gum-asparagus powder nutrient edible film comprises the following steps:

[0042] Extraction of Tilapia Scale Protein:

[0043] ①Scale pretreatment: Wash 150g of dried tilapia scales accurately with tap water for 3 times, dry them in an oven at 70°C, soak them all in 0.5mol / L hydrochloric acid solution, and heat them at 25°C, 100rpm Stir for 1.5 hours under the same conditions. After the end, wash with tap water to remove the residual soaking liquid, wash until the pH is 3.8, and dry the washed fish scales in an oven at a temperature of 70°C to obtain delimed tilapia Fish scales.

[0044] ②Gum extraction: Weigh 100g of desilted tilapia fish scales, put them in a reaction kettle, add 800mL of water according to the w / v1:8 ratio of fish scales and water, the oil bath temperature is 75°C, the stirring speed is 100rpm, keep the water temperature for 4 hours , removing fish scale residues to obtain tilapia protein st...

Embodiment 2

[0061] The preparation method of fish scale protein-grass jelly gum-asparagus powder nutrient edible film comprises the following steps:

[0062] Take by weighing 8g of tilapia fish scale protein powder in Example 1, 12g of jelly jelly in Example 1, 2g asparagus powder, 1.6g cranberry powder, 2.4g glycerin, 0.6g sodium carboxymethylcellulose, 300mL of deionized water.

[0063] Dissolve 8g of tilapia fish scale protein powder, 2g of asparagus powder and 1.6g of cranberry powder into 300mL of deionized water, then add 12g of jelly jelly, and homogenize with a magnetic stirrer for 5min at a temperature of 60°C and a speed of 500rpm; Add 2.4 g of glycerin and 0.6 g of sodium carboxymethyl cellulose to the homogenized solution, then stir with a magnetic stirrer for 10 min at a speed of 750 rpm; then use a circulating water vacuum pump to filter out air bubbles to obtain a film-forming liquid.

[0064] Cast 200mL film-forming solution on an area of ​​900cm 2 The surface is dry and...

Embodiment 3

[0067] The preparation method of fish scale protein-grass jelly gum-asparagus powder nutrient edible film comprises the following steps:

[0068] Extraction of Tilapia Scale Protein:

[0069] ①Scale pretreatment: Wash 150g of dried tilapia scales accurately with tap water for 3 times, dry them in an oven at 70°C, soak them all in 0.6mol / L hydrochloric acid solution, and heat them at 25°C, 200rpm Stir for 1 hour under the same conditions. After the end, wash with tap water to remove the remaining soaking liquid until the pH is 3.6. Dry the washed fish scales in an oven at a temperature of 70°C to obtain delimed tilapia. fish scales.

[0070] ②Gum extraction: Weigh 100g of desilted tilapia fish scales, put them in a reaction kettle, add 800mL of water according to the ratio of fish scales and water w / v1:8, oil bath temperature is 70°C, stirring speed is 120rpm, keep the water temperature for 4 hours , removing fish scale residues to obtain tilapia protein stock solution.

[0...

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Abstract

The invention relates to fish scale protein-mesona chinensis glue-asparagus powder nutrient edible film and a preparation method thereof, and belongs to the technical field of food and medicine packaging. The fish scale protein-mesona chinensis glue-asparagus powder nutrient edible film is prepared by extracting collagen from oreochromis mossambicus scale, taking mesona chinensis glue, asparagus powder and cranberry fruit powder extracted and prepared from the roots, stems and leaves of mesona chinensis as base materials and adding sodium carboxymethylcellulose and glycerinum. The fish scale protein-mesona chinensis glue-asparagus powder nutrient edible film has the advantages that the technological process is simple, all the materials are harmless to the human body, and the edible film has nutritive value, has better antibacterial and antioxidant effects, can be completely degraded under the natural environment, and has no pollution to the environment.

Description

technical field [0001] The present invention relates to a fish scale protein- jelly jelly-asparagus powder nutritious and edible film and a preparation method thereof, in particular to a kind of fish scale protein- jelly jelly-asparagus powder nutritious and edible film with good mechanical properties and excellent antibacterial and anti-oxidation properties The method and application of the film belong to the technical field of food and medicine packaging. Background technique [0002] Protein has the advantages of good film-forming properties and good biocompatibility, but it has problems such as insufficient mechanical strength, low water resistance, poor heat-sealing performance, weak oxidation resistance and antibacterial properties, and it is difficult to meet the multifunctional needs of food packaging materials. , so it needs to be supplemented with other film-forming raw materials to improve the physical-mechanical properties and antibacterial and fresh-keeping prop...

Claims

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Application Information

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IPC IPC(8): A23B4/20A23L33/17A23L33/125A23L33/105C08L5/00C08L89/00C08L1/28C08L99/00C08K5/053C08J5/18B65D65/46
Inventor 马淑凤李保强王利强宋会民
Owner JIANGNAN UNIV
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