Unlock instant, AI-driven research and patent intelligence for your innovation.

Preparation method of intelligent label for indicating freshness of raw pork in real time

A smart label and raw pork technology, which is applied in the direction of material analysis by observing the influence of chemical indicators, and analysis by making materials undergo chemical reactions, can solve the problems of easy-to-contaminate bacteria and poor sensitivity of raw pork freshness indicators , to achieve the effect of improving sensitivity, remarkable visual effect, and standardizing the order of the fresh market

Active Publication Date: 2020-04-17
NORTHEAST FORESTRY UNIVERSITY
View PDF7 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention aims to solve the technical problems that the existing polysaccharide-based smart labels are susceptible to bacterial contamination and have poor indication sensitivity to the freshness of raw pork, and provide a preparation method for a smart label that can indicate the freshness of raw pork in real time

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Preparation method of intelligent label for indicating freshness of raw pork in real time
  • Preparation method of intelligent label for indicating freshness of raw pork in real time
  • Preparation method of intelligent label for indicating freshness of raw pork in real time

Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment approach 1

[0025] Specific embodiment one: the preparation method of the smart label indicating the freshness of raw pork in real time in this embodiment is carried out according to the following steps:

[0026] 1. Pulverize the cortex cortex and pass through a 80-mesh sieve to obtain the cortex cortex powder; add the cortex cortex powder into ethanol with a volume percentage concentration of 95% to 100% according to the ratio of material to liquid: 1: (19-21), and heat it to 70% in a water bath. ~73°C and keep reflux for 2~2.2h, suction filtration for solid-liquid separation, and the filtrate is concentrated by rotary evaporation to obtain Phellodendron Phellodendri extract (BER);

[0027] 2. Freeze-dry the thickened plum pomace and crush it, and pass through an 80-mesh sieve to obtain the thickened plum pomace powder; according to the ratio of material to liquid: 1: (20-21), add the thickened plum pomace powder to the volume percentage concentration In the ethanol of 79%~81%, add hydro...

specific Embodiment approach 2

[0031] Embodiment 2: The difference between this embodiment and Embodiment 1 is that in Step 1, the filtrate is concentrated by rotary evaporation to a solid phase concentration of 0.31-0.33 g / mL; other aspects are the same as Embodiment 1.

specific Embodiment approach 3

[0032] Specific embodiment three: the difference between this embodiment and specific embodiment one or two is that the addition of hydrochloric acid in step two is based on the addition of 1 mL of hydrochloric acid with a concentration of 36% to 37.5% in 20 g of thick plum pomace powder; Others are the same as in the first or second embodiment.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

PropertyMeasurementUnit
tensile strengthaaaaaaaaaa
elongation at breakaaaaaaaaaa
Login to View More

Abstract

The invention discloses a preparation method of an intelligent label for indicating freshness of raw pork in real time, which relates to a preparation method of an intelligent label. The technical problems that an existing polysaccharide-based intelligent label is prone to being contaminated by bacteria and poor in indication sensitivity to the freshness of raw pork are solved. The method comprises the following steps of: preparing a cortex phellodendri extracting solution and a prunus maackii extracting solution, preparing a film forming solution from kappa-type carrageenan powder, hydroxypropyl methyl cellulose powder, sorbitol, a prunus maackii extracting solution and a cortex phellodendri extracting solution, casting to form a film, standing and drying to obtain the intelligent label for indicating the freshness of the raw pork in real time. The intelligent label disclosed by the invention is yellow when not in use; when the intelligent label is used for testing the freshness of fresh pork, the color of the film material is deepened along with continuous prolonging of the placement time, when the freshness of the fresh pork reaches the upper limit of a standard value, the colorof the intelligent label becomes green, and the intelligent label can be used in the field of real-time monitoring of quality and safety of fresh pork in logistics, storage and sales processes.

Description

technical field [0001] The preparation method of the smart label involved in the invention belongs to the technical field of material processing. Background technique [0002] Pork is rich in fat and protein, and is the main type of meat consumption in my country. However, the structure of fresh pork is destroyed, the nutritional quality is lost, and the resistance to microbial infection is reduced after washing, cutting and other processing processes. At the same time, the high water content and rich nutrition of fresh pork also provide favorable conditions for the growth and reproduction of microorganisms. Fresh pork is spoiled under the action of bacteria and enzymes, and the cycle is long. During the spoilage process, it is difficult to accurately judge the quality of fresh meat based on the color and smell of fresh meat, unless it has been severely spoiled to the point of smell. Fresh pork corruption will not only cause food waste and cause significant economic losses...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): G01N21/78
CPCG01N21/78
Inventor 王立娟孙国厚
Owner NORTHEAST FORESTRY UNIVERSITY
Features
  • R&D
  • Intellectual Property
  • Life Sciences
  • Materials
  • Tech Scout
Why Patsnap Eureka
  • Unparalleled Data Quality
  • Higher Quality Content
  • 60% Fewer Hallucinations
Social media
Patsnap Eureka Blog
Learn More

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2025 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com