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Method for pre-judging gelatin viscosity in gelatin production and application thereof

A production method and technology of gelatin, which is applied in the field of gelatin enzymatic production of gelatin, can solve the problems of uncontrollable viscosity, uncontrollable viscosity, and inability to improve product grades, etc., and achieve the effects of convenient analysis of viscosity, protection of viscosity, and reduction of damage

Pending Publication Date: 2021-06-29
NINGXIA XINHAOYUAN BIOLOGICAL POLYTRON TECH INC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Gelatin for capsules has very strict requirements on the viscosity of gelatin. The main reason is that there is an indicator in capsule production - wall thickness, which is measured in units of a few hundredths of millimeters (that is, what we often call "silk") Yes, and the most important factor that determines the thickness of the capsule wall is the viscosity of gelatin. If the viscosity cannot be controlled, the requirements for capsule glue cannot be met.
This means that 40% of the gelatin produced by the traditional process (the middle and low grades) will not be able to meet the demand for gelatin for capsules
Gelatin for capsules accounts for one-third of the entire gelatin market, and the price of gelatin for capsules is higher than gelatin for food additives (except for some special foods) and gelatin for soft capsules. product value

Method used

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  • Method for pre-judging gelatin viscosity in gelatin production and application thereof

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Experimental program
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Effect test

Embodiment 1

[0029] The method for measuring the viscosity in the method for rapidly predicting gelatin viscosity in advance of the present invention in gelatin production is as follows:

[0030] The viscosity of the glue solution in the gelatin production process is detected, and concrete operation is to get the dilute glue solution 80ml in the gelatin production process with conical flask, add purified water and be mixed with the dilute glue solution that concentration is 2% (through analysis, production link glue The liquid concentration is basically in the range of 2%-5%, and most of the glue concentration is close to 2%. In order to detect all links, the preparation concentration is set to 2% for research), and the Erlenmeyer flask is placed at 60°C Heat it in a constant temperature water bath to raise the temperature of the glue to 60°C. Start the Blaine viscometer, raise the temperature of the water in the glass water bath to 60±0.1°C, take out the conical flask, pour the glue solut...

Embodiment 2

[0035] Application of the method according to Example 1 in actual production: In 2016, the applicant built a new gelatin production line. Its production process is as follows:

[0036] (1) Raw material processing: transport the qualified bone grains to the pulverizer, grind the bone grains into powder, and then sieve the powder from the pulverizer to obtain bone meal;

[0037] (2) Pickling: Add the bone powder prepared in step (1) into a pickling tank for pickling to obtain bone bone. The more specific pickling process is as follows: first add water to the pickling tank, then stir while adding bone meal, after fully stirring, add the prepared acid solution and continue stirring fully, and finally perform centrifugation to obtain bone bone;

[0038] (3) Gel extraction: after the osteoin prepared in step (2) is washed with water, the osteoin is transported to a gel extraction pot for gel extraction to obtain a primary glue solution. Its specific operation is to control the tem...

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Abstract

The invention relates to a method for quickly pre-judging the viscosity of gelatin in advance. The method comprises the following specific steps: preparing a dilute glue solution with the concentration of 2% from a primary glue solution obtained in gelatin production, and measuring the viscosity. The method provided by the invention is helpful for finding out links which destroy viscosity or even destroy more viscosity in the gelatin production process so as to control in the production process, so that the viscosity is protected from being destroyed, and the viscosity of the product is controllable. The method is suitable for the production process of various types of gelatin such as acid-process gelatin, alkaline-process gelatin and enzyme-process gelatin, and is suitable for the production process of various types of gelatin such as skin gelatin, bone gelatin and fish skin gelatin.

Description

technical field [0001] The invention belongs to the technical field of gelatin preparation, and in particular relates to a method for producing gelatin by enzymatic method of gelatin. Background technique [0002] Gelatin is a natural, soluble, and gelatinous protein obtained from animal bones, skin, tendons and muscles through acid, alkali or biological processes. Among them, the definition of gelatin in the fifth edition of the European Pharmacopoeia is: gelatin, as a pure protein, is mainly derived from animal protein, including fish and chicken, and is partially hydrolyzed by acid (type A) or partially hydrolyzed by alkali (type B). ) or partial enzymatic hydrolysis. [0003] The application fields of gelatin are very wide, so on a global scale, the demand for gelatin is very large, and the market demand for edible gelatin accounts for the main part. The protein content in gelatin is 85-90%, the moisture content is about 8-13%, the ash content is below 2%, and the oil ...

Claims

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Application Information

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IPC IPC(8): G01N11/04C09H1/02C09H3/02C09H9/04
CPCG01N11/04C09H1/02C09H3/02C09H9/04G01N2011/002
Inventor 刘明璨田涛张晓滨黄贵显
Owner NINGXIA XINHAOYUAN BIOLOGICAL POLYTRON TECH INC
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