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Preparation method of meat freshness indicator card based on common bombax flower anthocyanin

A technology of anthocyanins and freshness, which is applied in the field of preparation of meat freshness indicator cards, can solve the problems of high detection cost, poor quality, low utilization of kapok resources, etc., and achieves safety and non-toxicity. Degradation gas barrier performance, strong polarity, the effect of solving the problem of high detection cost

Inactive Publication Date: 2020-11-27
BEIJING INST OF TECH ZHUHAI CAMPUS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is to provide a method for preparing a meat freshness indicator card based on kapok anthocyanins, which solves the problems of high detection cost, poor quality of detection equipment and low utilization of kapok resources in the prior art problems, achieved the effect of reducing the cost of food testing and improving the quality of testing tools and the utilization rate of kapok

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0037] The test is to the preparation method of film-forming solution, first starch is dissolved in pure water, and solid-liquid ratio is 1:50, and glycerol is added in solution, and the addition of glycerol is 1% of solution volume, and solution Paste at 100°C for 15-30min. Then polyvinyl alcohol is dissolved in pure water, the ratio of solid to liquid is 1:50, and glycerin is added to the solution, the amount of glycerin added is 1% of the solution volume, and the solution is placed at 100°C and stirred until dissolve. Finally, mix the above two solutions 1:1 and stir evenly to form a film-forming solution.

[0038] The polyvinyl alcohol described in the test is mainly polyvinyl alcohol with an alcohol solubility of 87.0-99.0% (mol / mol) and a viscosity of 3.2-66.0mpa.s.

[0039] Test the preparation method of the meat freshness indicator card, add 10-50% concentrated anthocyanin solution to the film-forming solution, fully stir evenly, get 10-20ml evenly mixed solution and...

Embodiment 1

[0043] (1) Kapok anthocyanin extraction and concentration:

[0044] Take by weighing 60g of dried kapok petals, place them in a grinder and grind until the particle size is below 2mm, place them in a 1000ml beaker for later use;

[0045] Preparation concentration is the citric acid solution of 5%, takes by weighing the citric acid of 5.00g and dissolves with 20ml pure water and is placed in the constant volume of 100ml volumetric flask, for subsequent use;

[0046] Prepare acidifying extractant, get the dehydrated alcohol of 475ml and the 5% citric acid solution that has configured of 25ml and mix and obtain 500ml acidifying extractant;

[0047] Pour the prepared acidified extractant into a beaker containing 60g of kapok, stir evenly, so that the kapok is completely submerged, seal the mouth of the beaker with plastic wrap, soak in a dark place for 60 minutes, take it out and stir at the right time during the soaking period Stand for soaking; after soaking, weigh 0.4g of cell...

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PUM

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Abstract

The invention discloses a preparation method of a meat freshness indicator card based on common bombax flower anthocyanin. Common bombax flower petals are used as raw materials; the common bombax flower anthocyanin is extracted by using an organic solvent-enzyme extraction method; after the extracted anthocyanin solution is evaporated and concentrated, a proper amount of anthocyanin concentrated solution is added into a film-forming solution prepared by mixing starch and polyvinyl alcohol, stirring is carried out uniformly, then a proper amount of mixed solution is inverted into a culture dish, drying is carried out to form a film, and finally the film is attached to a cut white waterproof card to obtain a meat freshness indicator card. The meat freshness indicator card can monitor the freshness condition of fresh raw meat in real time, common bombax flower resources are reasonably utilized, the application field of common bombax flowers is expanded, and the prepared indicator card isnon-toxic and harmless and meets the application requirements of the food field.

Description

technical field [0001] The invention relates to the technical fields of material science and food industry, in particular to a method for preparing a meat freshness indicator card, especially a method for preparing a meat freshness indicator card based on kapok anthocyanins. Background technique [0002] In recent years, with the improvement of people's living standards, people have a higher pursuit of food quality. However, the frequent occurrence of food safety incidents has drawn more and more attention to food safety issues. Meat products are the most common food in people's lives, and the safety of meat products has attracted more and more attention from consumers. There are many links in the circulation process of meat products from slaughter to dining table, from slaughter to packaging to transportation and storage to retail, coupled with the large consumption and rapid circulation of meat products, the quality and safety of meat products are under the supervision T...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N21/78
CPCG01N21/783G01N2021/775
Inventor 甘露菁
Owner BEIJING INST OF TECH ZHUHAI CAMPUS
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