Method for improving jelly strength of gelatin

A technology of gelatin and freezing force, applied in the field of gelatin preparation, can solve the problems of complicated operation, high cost and the like, and achieve the effects of simple operation, low cost and good stability

Inactive Publication Date: 2021-10-01
SHAANXI UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

This patented technology improves how well it works when used with certain substances like gels made from animal skin or bone meal instead of synthetic ones. It also makes them more stable over time without losing their original properties for several months after production.

Problems solved by technology

The problem addressed in this patented technology relates to improving the quality or price at which certain types of gels are made while also maintaining their ability to absorb liquids effectively during use without losing shape when frozen due to poor hydration characteristics caused by low temperatures.

Method used

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  • Method for improving jelly strength of gelatin
  • Method for improving jelly strength of gelatin
  • Method for improving jelly strength of gelatin

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] A kind of method of improving gelatin freezing force of the present invention is specifically implemented according to the following steps:

[0040] Modification: Weigh 10g of industrial gelatin, 0.01g of cationic modifier, add 140mL of deionized water, blend evenly and pour into a 250mL plastic bottle to prepare a 150mL gelatin solution with a concentration of 6.67%. The reaction was carried out in a constant temperature shaker at 40° C. for 2 h. After the reaction, the glue was left to stand at 80° C. for 4 hours to inactivate the enzyme.

[0041] Filtration: Pour the modified glue solution into a filter for filtration. Filtration time is 2h.

[0042] Concentration: Pour the filtered glue solution into a double-effect vacuum dryer for concentration, so that the glue solution mass concentration reaches 20%-25%, and then sterilize at 142°C for 3-5s. The evaporation concentration temperature is 75°C and the time is 12h.

[0043] Freeze forming: send the concentrated ...

Embodiment 2

[0046] A kind of method of improving gelatin freezing force of the present invention is specifically implemented according to the following steps:

[0047] Modification: Weigh 10g of gelatin, 0.03g of cationic modifier, add 140mL of deionized water, blend evenly and pour into a 250mL plastic bottle to prepare a 150mL gelatin solution with a concentration of 6.67%. The reaction was carried out in a constant temperature shaker at 40° C. for 3 h. After the reaction, the glue was left to stand at 80° C. for 4 hours to inactivate the enzyme.

[0048] Filtration: Pour the modified glue solution into a filter for filtration. Filtration time is 2.5h.

[0049] Concentration: Pour the filtered glue solution into a double-effect vacuum dryer for concentration, so that the glue solution mass concentration reaches 20%-25%, and then sterilize at 142°C for 3-5s. The evaporation concentration temperature is 80°C and the time is 14h.

[0050] Freeze forming: send the concentrated glue to t...

Embodiment 3

[0053] A kind of method of improving gelatin freezing force of the present invention is specifically implemented according to the following steps:

[0054] Modification: Weigh 10g of gelatin, 0.05g of cationic modifier, add 140mL of deionized water, blend evenly and pour into a 250mL plastic bottle to prepare a 150mL gelatin solution with a concentration of 6.67%. React in a constant temperature shaker at 40°C for 2h. After the reaction, the glue was left to stand at 80° C. for 4 hours to inactivate the enzyme.

[0055] Filtration: Pour the modified glue solution into a filter for filtration. Filtration time is 3h.

[0056]Concentration: Pour the filtered glue solution into a double-effect vacuum dryer for concentration, so that the glue solution mass concentration reaches 20%-25%, and then sterilize at 142°C for 3-5s. The evaporation concentration temperature was 82°C and the time was 16h.

[0057] Freeze forming: send the concentrated glue to the extruder for freezing an...

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Abstract

The invention discloses a method for improving the jelly strength of gelatin, and the method specifically comprises the following steps: uniformly mixing gelatin, a cationic modifier and water, and then putting the mixture into a constant-temperature oscillator for reaction; after the reaction is finished, standing the reaction liquid, sequentially filtering, evaporating and concentrating the obtained gelatin liquid, performing sterilizing, freezing and forming to obtain jelly, and finally cutting the jelly into blocks; and performing drying and crushing to obtain the modified gelatin. According to the method disclosed by the invention, under the action of the cationic modifier, amino groups and carboxyl groups in the gelatin are mutually crosslinked, the molecular weight is increased, and a more stable three-dimensional network structure is formed, so the jelly strength of the gelatin is improved; the biomass material chitosan in the cationic modifier has good antibacterial ability, so that the antibacterial property of the gelatin is improved, and the gelatin is more beneficial to storage.

Description

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Claims

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Application Information

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Owner SHAANXI UNIV OF SCI & TECH
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