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A preparation method of a smart label indicating the freshness of raw pork in real time

A smart label, raw pork technology, applied in the direction of material analysis by observing the influence of chemical indicators, and analysis by chemical reaction of materials, etc., can solve the problems of poor freshness indication sensitivity and easy contamination of raw pork. , to ensure the stability of discoloration and improve the sensitivity

Active Publication Date: 2022-02-15
NORTHEAST FORESTRY UNIVERSITY
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  • Abstract
  • Description
  • Claims
  • Application Information

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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

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  • A preparation method of a smart label indicating the freshness of raw pork in real time
  • A preparation method of a smart label indicating the freshness of raw pork in real time
  • A preparation method of a smart label indicating the freshness of raw pork in real time

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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.

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Abstract

The invention relates to a preparation method of an intelligent label indicating the freshness of raw pork in real time, which relates to a preparation method of the intelligent label. It is to solve the technical problems that the existing polysaccharide-based smart labels are prone to bacterial contamination and have poor indication sensitivity to the freshness of raw pork. This method: firstly extract the Phellodendron Phellodendri extract and the thick plum extract of Shantao; then use κ-type carrageenan powder, hydroxypropyl methylcellulose powder, sorbitol, the extract of thick Prunus Shantao and the extract of Phellodendron Phellodendri to prepare a film-forming liquid; casting Form a film, let it stand, and dry to get a smart label that indicates the freshness of raw pork in real time. The smart label of the present invention is yellow when not in use, and when it is used to test the freshness of fresh meat, the color of the membrane material will deepen as the storage time continues to prolong, and the color of the smart label when the freshness of fresh meat reaches the upper limit of the standard value It turns green and can be used in real-time monitoring of the quality and safety of fresh pork in the process of logistics, storage and sales.

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

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): G01N21/78
CPCG01N21/78
Inventor 王立娟孙国厚
Owner NORTHEAST FORESTRY UNIVERSITY
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