PH sensing colorimetric film for indicating freshness of chilled fresh meat and preparation method and application thereof
A technology of sensing ratio and chilled meat is applied in the direction of material analysis by observing the influence of chemical indicators, and analysis by making materials undergo chemical reactions. It can solve problems such as hazards and achieve a wide range of applications and production costs. Low, easily identifiable effects
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[0048] The invention provides a method for preparing a pH sensing colorimetric film for indicating the freshness of chilled fresh meat, comprising the following steps:
[0049] First, the aqueous solution containing pectin, beet root extract and glycerin is prepared as a film-forming liquid by stirring the aqueous solution at a speed of 100-140r / min and a temperature of 45-55°C for 25-35 minutes; then the film-forming liquid is prepared at a temperature Dry at 35-45°C for 4-8 hours, and the formed film is the pH sensing colorimetric film;
[0050] Wherein, the film-forming liquid comprises: 2-3% by weight of pectin, 0.2-0.6% by weight of beetroot extract and 0.5-0.7% of glycerol.
[0051] The world production of beetroot in 2018 was 275.49 million tons. Beetroot is an important precursor source of betalain. Betalain, a water-soluble pigment, has attracted widespread attention in recent years because of its antioxidant, anticancer, hepatoprotective, antibacterial and anti-inf...
Embodiment 1
[0084] A preparation method of pH sensing colorimetric film, wherein the preparation of watermelon rind pectin comprises the following steps:
[0085] Raw material pretreatment steps: wash the non-rotten watermelon rind with clean water, cut into about 0.2×0.5cm 2 of small pieces.
[0086] Enzyme inactivation step in a water bath: transfer the watermelon rind to a water bath. In this enzyme-inactivating step, the weight ratio of watermelon rind to water was 1:4, the temperature of the water bath was 90°C, and the time of the water bath was 30 min.
[0087] Vacuum freeze-drying steps of watermelon rind: Pre-freeze the enzyme-inactivated watermelon rind at -18°C for 7 hours, then vacuum freeze-dry it at 5Pa and -35°C for 20 hours, then use vacuum packaging and store it in a cool and dry place for use .
[0088] Ultrasonic leaching step: put the dried watermelon rind into water, use hydrochloric acid to adjust the pH, and then transfer it to an ultrasonic leaching machine for ...
Embodiment 2
[0092] A preparation method of pH sensing colorimetric film, wherein the preparation of watermelon rind pectin comprises the following steps:
[0093] Raw material pretreatment steps: wash the non-rotten watermelon rind with clean water, cut into about 0.3×0.6cm 2 of small pieces.
[0094] Enzyme inactivation step in a water bath: transfer the watermelon rind to a water bath. In the step of inactivating enzymes, the weight ratio of watermelon rind to water was 1:6, the temperature of the water bath was 92°C, and the time of the water bath was 35 minutes.
[0095] Vacuum freeze-drying steps of watermelon rind: Pre-freeze the enzyme-inactivated watermelon rind at -20°C for 6 hours, then vacuum freeze-dry it at 10Pa and -40°C for 22 hours, then use vacuum packaging and store it in a cool and dry place for use .
[0096] Ultrasonic leaching step: put the dried watermelon rind into water, use hydrochloric acid to adjust the pH, and then transfer it to an ultrasonic leaching mach...
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