CN111349343A - Method for manufacturing easily degradable food preservative film with fish scale gelatin matrix - Google Patents
Method for manufacturing easily degradable food preservative film with fish scale gelatin matrix Download PDFInfo
- Publication number
- CN111349343A CN111349343A CN202010190952.XA CN202010190952A CN111349343A CN 111349343 A CN111349343 A CN 111349343A CN 202010190952 A CN202010190952 A CN 202010190952A CN 111349343 A CN111349343 A CN 111349343A
- Authority
- CN
- China
- Prior art keywords
- fish scale
- solution
- scale gelatin
- washing
- preservative film
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
- C08J5/00—Manufacture of articles or shaped materials containing macromolecular substances
- C08J5/18—Manufacture of films or sheets
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D65/00—Wrappers or flexible covers; Packaging materials of special type or form
- B65D65/38—Packaging materials of special type or form
- B65D65/46—Applications of disintegrable, dissolvable or edible materials
- B65D65/466—Bio- or photodegradable packaging materials
-
- C—CHEMISTRY; METALLURGY
- C09—DYES; PAINTS; POLISHES; NATURAL RESINS; ADHESIVES; COMPOSITIONS NOT OTHERWISE PROVIDED FOR; APPLICATIONS OF MATERIALS NOT OTHERWISE PROVIDED FOR
- C09H—PREPARATION OF GLUE OR GELATINE
- C09H3/00—Isolation of glue or gelatine from raw materials, e.g. by extracting, by heating
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
- C08J2389/00—Characterised by the use of proteins; Derivatives thereof
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
- C08J2403/00—Characterised by the use of starch, amylose or amylopectin or of their derivatives or degradation products
- C08J2403/02—Starch; Degradation products thereof, e.g. dextrin
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08K—Use of inorganic or non-macromolecular organic substances as compounding ingredients
- C08K13/00—Use of mixtures of ingredients not covered by one single of the preceding main groups, each of these compounds being essential
- C08K13/02—Organic and inorganic ingredients
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08K—Use of inorganic or non-macromolecular organic substances as compounding ingredients
- C08K3/00—Use of inorganic substances as compounding ingredients
- C08K3/16—Halogen-containing compounds
- C08K2003/166—Magnesium halide, e.g. magnesium chloride
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02W—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO WASTEWATER TREATMENT OR WASTE MANAGEMENT
- Y02W90/00—Enabling technologies or technologies with a potential or indirect contribution to greenhouse gas [GHG] emissions mitigation
- Y02W90/10—Bio-packaging, e.g. packing containers made from renewable resources or bio-plastics
Landscapes
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Manufacturing & Machinery (AREA)
- Organic Chemistry (AREA)
- Medicinal Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Materials Engineering (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biodiversity & Conservation Biology (AREA)
- Mechanical Engineering (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses an easily degradable food preservative film with a fish scale gelatin matrix, belonging to the technical field of aquatic product processing, wherein the preservative film comprises the following components in percentage by weight: 30-40% of freshwater fish scale gelatin, 1-5% of wheat starch, 0.01-0.05% of vitamin C, 0.05-0.1% of essential oil, 1-5% of 100u/ml saccharifying enzyme, 1-3% of 5% magnesium chloride solution and the balance of deionized water. The invention adopts fresh water fish scales to prepare fish scale gelatin through steps of water washing, alkali washing, acid washing, hot water extraction and the like, and the fish scale gelatin is used as a main raw material to prepare the easily degradable food preservative film with the fish scale gelatin matrix. By adding wheat soluble starch, 100u/ml saccharifying enzyme; and 5% magnesium chloride solution, the three kinds of degradation promoters are mixed to obtain the degradation promoter, the propagation of aspergillus oryzae in soil can be effectively promoted, and the degradation rate of aspergillus oryzae in soil on protein products can be accelerated, so that the preservative film which is extremely easy to degrade is obtained.
Description
Technical Field
The invention belongs to the technical field of aquatic product processing, and particularly relates to a method for manufacturing an easily degradable food preservative film with a fish scale gelatin matrix.
Background
According to statistics, the global plastic product yield is increased from 23000 ten thousand tons in 2005 to 34800 ten thousand tons in 2017, and the annual average growth rate is 3.51%. However, with the enhancement of global environmental protection consciousness, people focus more on the degradable food preservative film, compared with non-degradable packaging materials, the degradable packaging materials which can be used as food and packaging materials are favored by unique advantages, especially have great application value in the fields of organic environment-friendly food, aquaculture and the like, and can avoid the damage caused by incapability of digestion and degradation due to the fact that the food is packaged by mistake.
The food preservative film is made of materials similar to plastics and is used for packaging food, so that the food preservative film has good strength, elasticity and moisture resistance and certain antibacterial and sterilizing capabilities, and is called as an easily degradable food preservative film. However, starch-based degradable food preservative films have many disadvantages, such as insufficient mechanical strength, poor water resistance, and the like. Therefore, protein-based degradable food preservative films are receiving more and more attention.
Among proteins, gelatin is a good film forming material, and researches show that an edible film prepared by taking fish gelatin as a base material has good air permeability and certain mechanical property, and is used as a potential plastic film substitute for food preservation. Moreover, the safety of gelatin for common mammals is questioned to some extent by consumers due to the outbreaks of infectious diseases such as mad cow disease, hoof disease and the like. Religious beliefs also have eating contraindications for certain mammalian products. The fish gelatin is produced by using the fish scales and is used for processing into the easily degradable food preservative film, so that the environmental pollution is reduced, and the high-valued utilization value of the fish scales can be improved. Therefore, the easily degradable food preservative film of the fish scale gelatin matrix has wide development and application prospects from the aspects of technical effect, market requirements, environmental protection, economy and the like.
Disclosure of Invention
In order to solve the technical problems, the invention provides an easily degradable food preservative film with a fish scale gelatin matrix, which comprises the following components in percentage by weight: 30-40% of freshwater fish scale gelatin, 1-5% of wheat starch, 0.01-0.05% of vitamin C, 0.05-0.1% of clove essential oil, 1-5% of 100u/ml saccharifying enzyme, 1-3% of 5% magnesium chloride solution and the balance of deionized water.
The preparation method of the easily degradable food preservative film with the fish scale gelatin matrix comprises the following steps:
(1) adding the fresh water fish scale gelatin into deionized water according to the weight percentage, dissolving at 50-60 ℃, and cooling to room temperature after complete dissolution to obtain a fish scale gelatin solution;
(2) adding wheat starch, saccharifying enzyme, magnesium chloride and vitamin C into the fish scale gelatin solution according to the weight percentage, and dissolving at 25 ℃ to obtain a mixed solution;
(3) adding essential oil into the mixed solution according to the weight percentage, performing ultrasonic dispersion for 15-20 min, homogenizing twice by a micro-jet homogenizer under the pressure of 20-30 MPa, and adjusting the pH value to 4.0-6.0 by using citric acid and edible alkali solution;
(4) and putting the mixed solution into a water bath kettle at the temperature of 75-85 ℃ for water bath for 15-40 min, and then putting the mixed solution into a high-temperature steam oven at the temperature of 110-120 ℃ for film forming by a solution casting method.
The fresh water fish scale gelatin is prepared by the following method:
1) washing with water: soaking fresh freshwater fish scales in deionized water, draining, washing twice, shaking uniformly each time, draining, and squeezing with nylon gauze for the last time;
2) alkali washing: processing fish scales with edible alkali solution, shaking, standing, soaking for 1h, draining, and soaking again with edible alkali solution;
3) and (3) secondary water washing: washing with water for 5 times, each time for 4min, and draining. Squeezing with nylon gauze for the last time;
4) acid washing: processing fish scales with citric acid solution, shaking, standing, soaking for 1h, draining, and repeatedly soaking with citric acid solution once;
5) and (3) washing for the third time: washing with water for 5 times, each time for 4min, and draining. Squeezing with nylon gauze for the last time;
6) hot water extraction: extracting fish scales with deionized water at a feed liquid ratio of 1:4 in a 65 ℃ water bath for 3 hours, and performing suction filtration to obtain a gelatin solution;
7) spray drying: spray drying to obtain the freshwater fish scale gelatin product.
Preferably, the freshwater fish scale is selected from one or more of grass carp, black carp and silver carp.
Preferably, the concentration of the edible alkali solution is 0.3mol/L, and the concentration of the citric acid solution is 0.05 mol/L; the material-liquid ratio of the fish scale/edible alkali solution to the fish scale/citric acid solution is 1/5-1/10 g/ml, and all raw materials are food grade.
The invention has the advantages that:
1. the fish gelatin is produced by using the fish scales and is used for processing into the easily degradable food preservative film, so that the environmental pollution is reduced, and the high-valued utilization value of the fish scales is improved.
2. By adding wheat soluble starch, 100u/ml saccharifying enzyme; and 5% magnesium chloride solution, the three kinds of degradation promoters are mixed to obtain the degradation promoter, the propagation of aspergillus oryzae in soil can be effectively promoted, and the degradation rate of aspergillus oryzae in soil on protein products can be accelerated, so that the preservative film which is extremely easy to degrade is obtained.
3. The film has high tensile strength and excellent toughness.
Detailed Description
The following is a detailed description with reference to examples:
example 1
Preparing fresh water fish scale gelatin, wherein the fresh water fish scale gelatin is prepared by the following method:
1) washing with water: soaking fresh freshwater fish scales in deionized water, draining, washing twice, shaking uniformly each time, draining, and squeezing with nylon gauze for the last time;
2) alkali washing: processing fish scales with edible alkali solution, shaking, standing, soaking for 1 hr, and draining. And soaking the mixture once again by using edible alkali solution. The concentration of the edible alkali solution is 0.3mol/L, and the material-liquid ratio of the fish scales to the edible alkali solution is 1/5 g/ml;
3) and (3) secondary water washing: washing with water for 5 times, each time for 4min, and draining. Squeezing with nylon gauze for the last time;
4) acid washing: processing fish scales with citric acid solution, shaking, standing, soaking for 1 hr, and draining. And soaking again with citric acid solution. The concentration of the citric acid solution is 0.05 mol/L; the material-liquid ratio of the fish scale/citric acid solution is 1/5 g/ml;
5) and (3) washing for the third time: washing with water for 5 times, each time for 4min, and draining. Squeezing with nylon gauze for the last time;
6) hot water extraction: extracting fish scales with deionized water at a feed liquid ratio of 1:4 in a 65 ℃ water bath for 3 hours, and performing suction filtration to obtain a gelatin solution;
7) spray drying: spray drying to obtain the freshwater fish scale gelatin product.
Preparing an easily degradable food preservative film with a fish scale gelatin matrix, wherein the easily degradable food preservative film with the fish scale gelatin matrix comprises the following components in parts by weight: 35% of freshwater fish scale gelatin, 3% of wheat starch, 0.03% of vitamin C and 2% of 100u/ml saccharifying enzyme; 2% magnesium chloride solution, 0.75% clove essential oil and the balance of deionized water, wherein the total amount is 100%.
The preparation method of the easily degradable food preservative film with the fish scale gelatin matrix comprises the following steps:
(1) adding the fresh water fish scale gelatin into deionized water according to the weight part, dissolving at 50 ℃, and cooling to room temperature after complete dissolution to obtain a fish scale gelatin solution;
(2) adding wheat starch, saccharifying enzyme, magnesium chloride solution and vitamin C into the fish scale gelatin solution according to the weight parts, and dissolving at normal temperature to obtain a mixed solution;
(3) adding essential oil into the mixed solution according to the weight part, performing ultrasonic dispersion for 15min, homogenizing twice by a micro-jet homogenizer under the pressure of 20MPa, and adjusting the pH value to 4.0 by using citric acid and edible alkali solution;
(4) putting the mixed solution into a water bath kettle at 80 ℃ for water bath for 15min, and then putting the mixed solution into a high-temperature steam oven at 110 ℃ for film forming by a solution tape casting method.
Example 2
The present embodiment is different from embodiment 1 in that: wheat starch, saccharifying enzyme and magnesium chloride solution are not added. The rest of the formulation and process are the same as in example 1.
Comparative example 1
The obtained common preservative film sold in the market is purchased.
The preservative films obtained in the comparative examples 1 and 2 are divided into six groups, all the preservative films are paved in soil according to the area of 1 square meter for landfill treatment, the degradation conditions of each example are recorded for 2 days, 5 days, 7 days, 10 days, 15 days and 20 days respectively, and the adopted soil is the soil at the same position and is uniformly mixed. The preservative films are all buried in the depth of 20cm of the soil layer. The percentage of the remaining preservative film before degradation was recorded and the specific data are shown in table 1 below.
TABLE 1
| 2 days | 5 days | 7 days | 10 days | 15 days | 20 days | |
| Example 1 | 100％ | 95％ | 35％ | 10％ | 0％ | 0％ |
| Example 2 | 100％ | 100％ | 88％ | 85％ | 80％ | 76％ |
| Comparative example 1 | 100％ | 100％ | 100％ | 100％ | 100％ | 99％ |
It is apparent from the above table that the degradation speed can be rapidly accelerated by using the method of example 1 of the present invention compared with the method without adding the degradation promoter, and the degradation promoter added in the method of the present invention can effectively increase the propagation speed of aspergillus oryzae in soil and accelerate the degradation of protein.
Claims (5)
1. An easily degradable food preservative film with a fish scale gelatin matrix is characterized by comprising the following components in percentage by weight: 30-40% of freshwater fish scale gelatin, 1-5% of wheat starch, 0.01-0.05% of vitamin C, 0.05-0.1% of clove essential oil, 1-5% of 100u/ml saccharifying enzyme, 5%, 1-3% of magnesium chloride solution and the balance of deionized water.
2. The fish scale gelatin matrix degradable food preservative film as claimed in claim 1, wherein the preparation method comprises the following steps:
(1) adding the fresh water fish scale gelatin into deionized water according to the weight percentage, dissolving at 50-60 ℃, and cooling to room temperature after complete dissolution to obtain a fish scale gelatin solution;
(2) adding wheat starch, saccharifying enzyme, magnesium chloride and vitamin C into the fish scale gelatin solution according to the weight percentage, and dissolving at 25 ℃ to obtain a mixed solution;
(3) adding essential oil into the mixed solution according to the weight percentage, performing ultrasonic dispersion for 15-20 min, homogenizing twice by a micro-jet homogenizer under the pressure of 20-30 MPa, and adjusting the pH value to 4.0-6.0 by using citric acid and edible alkali solution;
(4) and putting the mixed solution into a water bath kettle at the temperature of 75-85 ℃ for water bath for 15-40 min, and then putting the mixed solution into a high-temperature steam oven at the temperature of 110-120 ℃ for film forming by a solution casting method.
3. The freshwater fish scale gelatin of claim 2, which is prepared by the following method:
1) washing with water: soaking fresh freshwater fish scales in deionized water, draining, washing twice, shaking uniformly each time, draining, and squeezing with nylon gauze for the last time;
2) alkali washing: processing fish scales with edible alkali solution, shaking, standing, soaking for 1h, draining, and soaking again with edible alkali solution;
3) and (3) secondary water washing: washing with water for 5 times, each time for 4min, and draining. Squeezing with nylon gauze for the last time;
4) acid washing: processing fish scales with citric acid solution, shaking, standing, soaking for 1h, draining, and repeatedly soaking with citric acid solution once;
5) and (3) washing for the third time: washing with water for 5 times, each time for 4min, and draining. Squeezing with nylon gauze for the last time;
6) hot water extraction: extracting fish scales with deionized water at a feed liquid ratio of 1:4 in a 65 ℃ water bath for 3 hours, and performing suction filtration to obtain a gelatin solution;
7) spray drying: spray drying to obtain the freshwater fish scale gelatin product.
4. The method for preparing the fish scale gelatin matrix degradable food preservative film according to claim 2, wherein the freshwater fish scale is one or a mixture of grass carp, black carp and silver carp.
5. The method for preparing the fish scale gelatin matrix degradable food preservative film according to claim 2, wherein the concentration of the edible alkali solution is 0.3mol/L, and the concentration of the citric acid solution is 0.05 mol/L; the material-liquid ratio of the fish scale/edible alkali solution to the fish scale/citric acid solution is 1/5-1/10 g/ml, and all raw materials are food grade.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010190952.XA CN111349343A (en) | 2020-03-18 | 2020-03-18 | Method for manufacturing easily degradable food preservative film with fish scale gelatin matrix |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010190952.XA CN111349343A (en) | 2020-03-18 | 2020-03-18 | Method for manufacturing easily degradable food preservative film with fish scale gelatin matrix |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111349343A true CN111349343A (en) | 2020-06-30 |
Family
ID=71194474
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010190952.XA Pending CN111349343A (en) | 2020-03-18 | 2020-03-18 | Method for manufacturing easily degradable food preservative film with fish scale gelatin matrix |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111349343A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114573681A (en) * | 2020-12-01 | 2022-06-03 | 山东国际生物科技园发展有限公司 | Mild and simple high-purity fish scale collagen extraction process |
| CN116377653A (en) * | 2023-04-12 | 2023-07-04 | 青岛农业大学 | Polylactic acid/citral electrostatic spinning nanofiber membrane, and preparation method and application thereof |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104012747A (en) * | 2014-05-21 | 2014-09-03 | 北京化工大学 | Scale collagen extraction method and associated food production method |
| CN104342040A (en) * | 2014-10-09 | 2015-02-11 | 江西师范大学 | Preparation method of high-melt-temperature fish scale gelatin |
| CN104356412A (en) * | 2014-11-10 | 2015-02-18 | 江西师范大学 | Preparation method of fish scale gelatin starch antioxidant edible composite film |
| CN107108919A (en) * | 2014-10-03 | 2017-08-29 | 蒙诺苏尔有限公司 | Degradation material and the packaging manufactured by degradation material |
| CN107603238A (en) * | 2017-09-08 | 2018-01-19 | 宁波大学 | A kind of edibility fruit freshness preserving liquid/preservative film and its preparation method and application |
| CN109021588A (en) * | 2018-07-19 | 2018-12-18 | 佛山皖阳生物科技有限公司 | A kind of environmental protection liquid-state mulch film and preparation method thereof |
| CN110760080A (en) * | 2019-10-10 | 2020-02-07 | 浙江海洋大学 | Method for preparing preservative film by using fish scales |
-
2020
- 2020-03-18 CN CN202010190952.XA patent/CN111349343A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104012747A (en) * | 2014-05-21 | 2014-09-03 | 北京化工大学 | Scale collagen extraction method and associated food production method |
| CN107108919A (en) * | 2014-10-03 | 2017-08-29 | 蒙诺苏尔有限公司 | Degradation material and the packaging manufactured by degradation material |
| CN104342040A (en) * | 2014-10-09 | 2015-02-11 | 江西师范大学 | Preparation method of high-melt-temperature fish scale gelatin |
| CN104356412A (en) * | 2014-11-10 | 2015-02-18 | 江西师范大学 | Preparation method of fish scale gelatin starch antioxidant edible composite film |
| CN107603238A (en) * | 2017-09-08 | 2018-01-19 | 宁波大学 | A kind of edibility fruit freshness preserving liquid/preservative film and its preparation method and application |
| CN109021588A (en) * | 2018-07-19 | 2018-12-18 | 佛山皖阳生物科技有限公司 | A kind of environmental protection liquid-state mulch film and preparation method thereof |
| CN110760080A (en) * | 2019-10-10 | 2020-02-07 | 浙江海洋大学 | Method for preparing preservative film by using fish scales |
Non-Patent Citations (2)
| Title |
|---|
| 姜锡瑞等主编: "《生物发酵产业技术》", 31 May 2016, 中国轻工业出版社 * |
| 石孟可等: "氯化镁/甘油改性羧甲基淀粉/聚乙烯醇共混材料的结构与性能", 《高分子材料科学与工程》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114573681A (en) * | 2020-12-01 | 2022-06-03 | 山东国际生物科技园发展有限公司 | Mild and simple high-purity fish scale collagen extraction process |
| CN116377653A (en) * | 2023-04-12 | 2023-07-04 | 青岛农业大学 | Polylactic acid/citral electrostatic spinning nanofiber membrane, and preparation method and application thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101690514B (en) | Preparation method and application of juicy peach fresh-keeping emulsion | |
| CN111349343A (en) | Method for manufacturing easily degradable food preservative film with fish scale gelatin matrix | |
| CN110604129B (en) | Hu sheep semen cryopreservation liquid and application thereof | |
| CN108713587B (en) | Preparation process for establishing composite edible preservative film on surface of fresh-cut purple Chinese yam | |
| CN107853461A (en) | A kind of Rosa roxburghii slag fermentation nonreactive feed and preparation method thereof | |
| CN111616215A (en) | Two-component coating preservative for citrus fruits and application method thereof | |
| CN104431380A (en) | Pigeon raising feed | |
| CN111423679A (en) | Preparation method of degradable food fresh-keeping bag with fish scale gelatin as matrix | |
| CN105010853A (en) | Early starter disease-resisting and fattening feed for bighead carp and silver carp | |
| CN102948574A (en) | Manufacture method of kiwi fruit preserved fruits | |
| CN111202231A (en) | Nutritional bone soup for preparing sauced beef, sauced beef and preparation method thereof | |
| TWI722976B (en) | Use of nutritional composition | |
| CN103609909B (en) | Pollution-free aquatic feed additive using ginkgo leaves as base stock | |
| CN110214954B (en) | Fishbone calcium peptide emulsion rich in DHA and preparation method thereof | |
| CN107889952A (en) | A kind of fattening pannage additive and its preparation method and application | |
| CN107365818A (en) | A kind of preparation method of mussel protein small peptide and its preparation method of respective combination chewable tablets | |
| KR102143607B1 (en) | Manufacturing method of water supply jelly for tenebrionidae larvae | |
| CN107708703A (en) | Fish parasitic disease agent for preventing and eliminating and feed | |
| KR101273276B1 (en) | Method for producing feed for livestock adding curcumin and feed for livestock produced by the same | |
| CN110477218A (en) | A kind of nutrition prescription preventing the Yellow River carp hemorrhage and preparation method | |
| CN110547358A (en) | Special enzyme and zymolyte for pet phagostimulant, pet phagostimulant and preparation method thereof | |
| CN108559275A (en) | A kind of squid skin collagen is at film liquid and the preparation method and application thereof | |
| CN108329630A (en) | A kind of aquatic products antibacterial deodorization preservative film and preparation method thereof | |
| CN115553379B (en) | Biological feed and preparation method thereof | |
| CN107568494A (en) | Poultry seaweed fodder and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20200630 |