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Method for preparing edible film rich in hawthorn pectin and gelatin

A technology of pectin and hawthorn, which is applied in flexible covering, packaging, wrapping paper, etc., can solve the problems of hidden dangers of food safety and environmental pollution, and achieve the effect of accelerating dissolution speed, low cost and good film-forming performance.

Inactive Publication Date: 2020-01-24
ANYANG INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Food packaging materials can play a role in isolating the external environment and protecting food quality, but common plastic packaging contains some toxic and harmful chemical raw materials, which will not only pose a certain safety hazard to the food it comes into contact with, but also cause environmental pollution

Method used

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  • Method for preparing edible film rich in hawthorn pectin and gelatin

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Put 50 g of hawthorn powder in the extraction container, add 1000 mL of acidic deionized water with a pH value of 4 and xylanase of 1% of the mass of hawthorn powder; adjust the temperature on the magnetic stirrer to 50 °C, and the rotation speed to 200 r / min, extraction for 1 h. Cool to room temperature, set the speed of the centrifuge to 10000 r / min, and centrifuge for 5 minutes. The supernatant is rotatively evaporated at a temperature of 50 °C, a vacuum of -0.09 MPa, and a speed of 60 r / min to concentrate The volume of the liquid is 50% of the volume of the original extract. After cooling at room temperature, use 2 times the volume of the concentrated solution to precipitate the pectin extract to collect the pectin precipitate; then add 2 times the volume of ethanol to the pectin precipitate Rinse and decolorize 3 times to obtain wet pectin; dry the wet pectin with hot air at 50°C for 24 hours to obtain hawthorn pectin.

[0023] Add 2 g of hawthorn pectin and 6 g ...

Embodiment 2

[0026] Put 200 g of hawthorn powder in an extraction container, add 1000 mL of acidic deionized water with a pH value of 7 and xylanase of 3% raw material mass of hawthorn powder. Adjust the temperature to 50 °C, the rotation speed to 200 r / min, and extract for 1 h. Cool to room temperature, set the speed of the centrifuge to 10000 r / min, centrifuge for 5 minutes, and rotate the supernatant at a temperature of 50 °C, a vacuum of -0.09 MPa, and a speed of 60 r / min to concentrate The liquid volume is 50% of the original extract volume. After cooling, the pectin extract was precipitated with 2 times the volume of the concentrate, and the pectin precipitate was collected. Then add ethanol twice the volume of the pectin precipitate to rinse and decolorize the pectin precipitate 3 times to obtain wet pectin. The wet pectin was dried with hot air at 50 ℃ for 24 h to obtain hawthorn pectin.

[0027] Add 3 g of hawthorn pectin and 6 g of gelatin into 100 mL of deionized water, and d...

Embodiment 3

[0030] 150 g of hawthorn powder was placed in an extraction container, and 1000 mL of acidic deionized water with a pH value of 6 and xylanase of 2% of the raw material quality of hawthorn powder were added. Adjust the temperature to 50 °C, the rotation speed to 200 r / min, and extract for 1 h. Cool to room temperature, set the speed of the centrifuge to 10000 r / min, centrifuge for 5 minutes, and rotate the supernatant at a temperature of 50 °C, a vacuum of -0.09 MPa, and a speed of 60 r / min to concentrate The liquid volume is 50% of the original extract volume. After cooling, the pectin extract was precipitated with 2 times the volume of the concentrate, and the pectin precipitate was collected. Then add ethanol twice the volume of the pectin precipitate to rinse and decolorize the pectin precipitate 3 times to obtain wet pectin. The wet pectin was dried with hot air at 50 ℃ for 24 h to obtain hawthorn pectin.

[0031] Add 4 g of hawthorn pectin and 8 g of gelatin into 100 ...

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Abstract

The invention discloses a production method of an edible film rich in hawthorn pectin and gelatin. The production method comprises the following steps: removing pedicles and kernels of hawthorns, slicing, drying and crushing the hawthorns into hawthorn powder; adding acidic deionized water and xylanase into the hawthorn powder, heating, stirring, extracting, centrifuging, carrying out vacuum rotary evaporation on an obtained supernate, collecting an obtained concentrated solution, precipitating with ethanol, adding ethanol to decolorize an obtained pectin precipitate, and drying to obtain pectin; dissolving hawthorn pectin and gelatin in deionized water, adding glycerin and Tween 80, and stirring to obtain a mixed solution; adjusting the pH value of the mixed solution, and conveying the mixed solution in an ultrasonic cleaner to be vibrated to remove bubbles; after cooling to room temperature, casting an obtained mixed solution on a polyethylene plate and carrying out expansion molding; immersing the polyethylene plate in a potassium chloride saturated solution, after room temperature drying, carrying out film stripping to obtain the edible film rich in hawthorn pectin and gelatin.The edible film rich in hawthorn pectin and gelatin is safe, non-toxic, edible and easy to degrade and has very wide application prospects.

Description

technical field [0001] The invention belongs to the field of food packaging materials, and in particular relates to a production method of an edible film rich in hawthorn pectin and gelatin. Background technique [0002] Hawthorn is a common edible and medicinal food. It is planted in the northern, central and southern provinces of my country, and the output is considerable. The pectin content in hawthorn ranks first among all fruits. Pectin is often used as a thickener, stabilizer, emulsifier, gelling agent and tissue improver in the food and chemical fields. Gelatin is a product purified from animal skin, bone, tendon and ligament after incomplete acid hydrolysis, alkaline hydrolysis or enzymatic degradation, or a mixture of the above different products. Gelatin has many excellent functional properties such as gelling, water-holding, film-forming, emulsifying and foaming properties, and is widely used in food, medicine and chemical industries. The yield of hawthorn is hi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08J5/18C08L89/00C08L5/06C08B37/06B65D65/46
CPCB65D65/463C08B37/0048C08J5/18C08J2389/00C08J2405/06
Inventor 杜蕾杜娟张光杰周莉莉
Owner ANYANG INST OF TECH
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