技术领域technical field
本发明涉及食品包装膜加工技术领域，尤其是涉及一种鱿鱼皮明胶可食性复合膜及其制备方法。The invention relates to the technical field of food packaging film processing, in particular to a squid skin gelatin edible composite film and a preparation method thereof.
背景技术Background technique
化学合成塑料包装不易分解腐烂，造成严重的“白色污染”，这已成为目前世界性的环保难题。随着人们对食品品质和保藏期要求的提高，以及环保意识的增强，开发可食性包装已成为食品包装领域的研究热点。可食性复合膜是指以天然可食性物质(如多糖、蛋白质、脂类等)为原料，添加增塑剂、交联剂等物质，通过不同分子间相互作用而形成的具有多孔网络结构的薄膜，能通过防止气体、水汽和溶质等的迁移保持食品的质量，延长储藏期。明胶成膜性好，可生物降解，含多种人体必需的氨基酸，营养价值高，在食品中的用量不受限制，因而明胶作可食膜较有优势。Chemically synthesized plastic packaging is not easy to decompose and rot, causing serious "white pollution", which has become a worldwide environmental protection problem. With the improvement of people's requirements for food quality and storage period, as well as the enhancement of environmental protection awareness, the development of edible packaging has become a research hotspot in the field of food packaging. Edible composite film refers to a film with a porous network structure formed by the interaction between different molecules using natural edible substances (such as polysaccharides, proteins, lipids, etc.) as raw materials, adding plasticizers, cross-linking agents and other substances. , It can maintain the quality of food and prolong the storage period by preventing the migration of gas, water vapor and solute. Gelatin has good film-forming properties, is biodegradable, contains a variety of essential amino acids, has high nutritional value, and can be used in food without restriction. Therefore, gelatin has more advantages as an edible film.
明胶(gelatin)是胶原蛋白分子表面的侧链基团与水分子以氢键结合，发生膨胀，形成的一种蛋白高聚物，已被广泛应用于食品、医药、化工等行业。商品明胶的原料主要来自猪和牛的骨及皮等结缔组织，而疯牛病和口蹄疫等动物性传播疾病的爆发和宗教信仰等原因，使人们致力于寻找新的更安全的原料明胶。水产明胶或许可以作为一种新的商品替代明胶。鱿鱼是我国重要的加工品种，鱿鱼皮富含明胶，在加工中占鱿鱼重5%左右的鱼皮往往直接作为鱼粉原料加工或被废弃，经济效益不高。目前，国内外还没有公开任何关于鱿鱼皮明胶可食性复合膜及其制备方法的相关研究报道。Gelatin (gelatin) is a protein polymer formed by the side chain groups on the surface of collagen molecules and water molecules combined with hydrogen bonds to expand, and has been widely used in food, medicine, chemical and other industries. The raw materials of commercial gelatin mainly come from connective tissues such as bones and skins of pigs and cattle, and the outbreak of animal-borne diseases such as mad cow disease and foot-and-mouth disease and religious beliefs have made people devote themselves to finding new and safer raw material gelatin. Aquatic gelatin may be used as a new commodity to replace gelatin. Squid is an important processing species in my country. Squid skin is rich in gelatin. The skin of squid, which accounts for about 5% of squid weight in processing, is often directly processed as fish meal raw material or discarded, and the economic benefits are not high. At present, there is no relevant research report on squid skin gelatin edible composite film and its preparation method published at home and abroad.
发明内容Contents of the invention
本发明所要解决的技术问题是提供一种具有抗氧化、抗菌且有营养的鱿鱼皮明胶可食性复合膜及其制备方法。The technical problem to be solved by the present invention is to provide an edible squid skin gelatin composite film with anti-oxidation, antibacterial and nutritious properties and a preparation method thereof.
本发明解决上述技术问题所采用的技术方案为： The technical solution adopted by the present invention to solve the problems of the technologies described above is:
1、一种鱿鱼皮明胶可食性复合膜，将清洗干净的鱿鱼皮捣碎，先后用碱、酸浸泡，热水提取明胶，并酶解部分明胶得到低分子量明胶肽，在醋酸溶液中添加明胶、壳聚糖、甘油和明胶肽得到膜液，将膜液加热，真空脱气后涂膜而得到。1. An edible squid skin gelatin composite film. The cleaned squid skin is mashed, soaked in alkali and acid successively, the gelatin is extracted with hot water, and part of the gelatin is enzymolyzed to obtain a low molecular weight gelatin peptide. The gelatin is added to the acetic acid solution , chitosan, glycerin and gelatin peptide to obtain a membrane solution, heat the membrane solution, and apply a film after vacuum degassing.
所述的鱿鱼皮捣碎后用2～3%NaOH溶液浸泡，蒸馏水洗至中性，再用0.2%盐酸溶液浸泡，蒸馏水洗至中性。The squid skin is mashed, soaked in 2-3% NaOH solution, washed with distilled water until neutral, then soaked with 0.2% hydrochloric acid solution, washed with distilled water until neutral.
所述的明胶由鱿鱼皮按1：10～15的料液比加入到蒸馏水中，于40～60℃加热22～26h，冷却后过滤，胶液浓缩、干燥得到。The gelatin is obtained by adding squid skin to distilled water at a material-to-liquid ratio of 1:10-15, heating at 40-60° C. for 22-26 hours, cooling, filtering, concentrating and drying the gelatin.
所述的明胶肽由质量浓度为4～6%的明胶溶液，加入蛋白酶，于温度50～60℃，pH 6～7的条件下，酶解1.5～2h后，将酶解液浓缩、干燥后得到；其中蛋白酶的添加量为每克明胶6000～8000u。The gelatin peptide is prepared from a gelatin solution with a mass concentration of 4-6%, adding protease, and enzymatically hydrolyzing for 1.5-2 hours at a temperature of 50-60°C and a pH of 6-7, then concentrating and drying the enzymolyzed solution Obtained; wherein the amount of protease added is 6000-8000u per gram of gelatin.
所述的膜液由0.15～0.25wt%醋酸溶液中添加醋酸溶液质量2～4%的明胶、1.5～2.5%的壳聚糖、0.05～0.15%的甘油及0.2～0.4%的低分子量明胶肽得到。The membrane liquid is prepared by adding 2-4% gelatin, 1.5-2.5% chitosan, 0.05-0.15% glycerin and 0.2-0.4% low-molecular-weight gelatin peptide to 0.15-0.25 wt% acetic acid solution. get.
所述的涂膜过程为：将膜液倾倒在有机玻璃板上，用涂膜器均匀摊开，于40～60℃放置2～4h后，在室温、相对湿度40～60%条件下放置过夜，从玻璃板上剥膜得到鱿鱼皮明胶可食性复合膜。The film coating process is as follows: pour the film liquid on the plexiglass plate, spread it evenly with a film applicator, place it at 40-60°C for 2-4 hours, and then place it overnight at room temperature and relative humidity of 40-60%. , peel off the film from the glass plate to obtain the squid skin gelatin edible composite film.
2、一种鱿鱼皮明胶可食性复合膜的制备方法，包括以下步骤：2, a kind of preparation method of squid skin gelatin edible composite film, comprises the following steps:
（1）鱿鱼皮前处理(1) Pretreatment of squid skin
将鱿鱼皮流水解冻，清水洗净，捣碎后用2～3wt%NaOH溶液浸泡4～8h，蒸馏水洗至中性；再用0.2wt%盐酸溶液浸泡鱿鱼皮4～8h后，蒸馏水洗至中性；Thaw the squid skin in running water, wash it with clean water, mash it, soak it with 2-3wt% NaOH solution for 4-8 hours, wash it with distilled water until neutral; then soak the squid skin with 0.2wt% hydrochloric acid solution for 4-8 hours, then wash it with distilled water until neutral. sex;
（2）明胶提取(2) Gelatin extraction
将步骤（1）得到的鱿鱼皮按1：10～15的料液比加入到蒸馏水中，于40～60℃加热22～26h，冷却后过滤，胶液浓缩、干燥得到明胶；Add the squid skin obtained in step (1) into distilled water at a material-to-liquid ratio of 1:10-15, heat at 40-60°C for 22-26 hours, filter after cooling, concentrate the glue, and dry to obtain gelatin;
（3）明胶肽的制备(3) Preparation of gelatin peptides
将步骤（2）得到的明胶溶于水配置成质量浓度为4～6%的明胶溶液，加入蛋白酶，于温度50～60℃，pH 6～7的条件下，酶解1.5～2h后，将酶解液浓缩、干燥后，得到低分子量明胶肽；Dissolve the gelatin obtained in step (2) in water to prepare a gelatin solution with a mass concentration of 4-6%, add protease, and enzymatically hydrolyze for 1.5-2 hours at a temperature of 50-60°C and a pH of 6-7. After the enzymatic solution is concentrated and dried, low molecular weight gelatin peptides are obtained;
（4）膜液的制备(4) Preparation of membrane solution
将质量分数为0.15～0.25%的醋酸溶液中添加醋酸溶液质量2～4%的明胶、1.5～2.5%的壳聚糖、0.05～0.15%的甘油及0.2～0.4%的低分子量明胶肽，于40～60℃水浴中搅拌均匀，保温4～6h，真空脱气，形成均一透明的膜液；Add 2-4% gelatin, 1.5-2.5% chitosan, 0.05-0.15% glycerin and 0.2-0.4% low molecular weight gelatin peptide to the acetic acid solution with a mass fraction of 0.15-0.25%. Stir evenly in a water bath at 40-60°C, keep warm for 4-6 hours, and vacuum degas to form a uniform and transparent film liquid;
（5）明胶可食性复合膜的制备(5) Preparation of gelatin edible composite film
将膜液倾倒在有机玻璃板上，用涂膜器均匀摊开，于40～60℃放置2～4h后，在室温、相对湿度40～60%条件下放置过夜，从玻璃板上剥膜，即得到鱿鱼皮明胶可食性复合膜。Pour the film solution on the plexiglass plate, spread it evenly with a film applicator, place it at 40-60°C for 2-4 hours, then place it overnight at room temperature and relative humidity of 40-60%, and peel off the film from the glass plate. That is, the squid skin gelatin edible composite film is obtained.
步骤（1）中所述的鱿鱼皮与所述的NaOH溶液的质量体积比为1：8～12，所述的鱿鱼皮与所述的盐酸溶液的质量体积比为1：8～12。The mass volume ratio of the squid skin to the NaOH solution in step (1) is 1:8-12, and the mass volume ratio of the squid skin to the hydrochloric acid solution is 1:8-12.
步骤（3）中所述的蛋白酶的添加量为每克明胶6000～8000u。The amount of protease added in step (3) is 6000-8000u per gram of gelatin.
与现有技术相比，本发明的优点在于：Compared with the prior art, the present invention has the advantages of:
（1）对提取到的明胶在本发明优化的酶解条件下进行酶解，得到分子量大小合适、具有高效抗氧化作用的低分子量明胶肽，其中90%以上明胶肽的分子量在1400-10000之间，该明胶肽对DPPH（1,1-二苯基-2-三硝基苯肼）自由基的清除率可达90%以上，在膜液中添加这种具有抗氧化作用的明胶肽，制得的明胶膜具抗氧化能力，对DPPH自由基的清除率可达78%以上，能抑制食品尤其是含脂食品的脂质氧化，如对脂肪含量比较高的鱼肉进行涂膜或包装时，可食性复合膜延缓了鱼肉的脂质氧化，延长了食品保质期；(1) Enzymolyze the extracted gelatin under the optimized enzymolysis conditions of the present invention to obtain low-molecular-weight gelatin peptides with a suitable molecular weight and high-efficiency anti-oxidation effect, wherein more than 90% of the gelatin peptides have a molecular weight between 1400-10000 During this period, the gelatin peptide can scavenge more than 90% of DPPH (1,1-diphenyl-2-trinitrophenylhydrazine) free radicals. Adding this gelatin peptide with anti-oxidation effect in the membrane solution, The prepared gelatin film has anti-oxidation ability, and the scavenging rate of DPPH free radicals can reach more than 78%, which can inhibit the lipid oxidation of foods, especially fat-containing foods, such as coating or packaging fish with relatively high fat content , the edible composite film delays the lipid oxidation of fish meat and prolongs the shelf life of food;
（2）膜液组分壳聚糖具有明显的抗菌作用，制得的明胶复合膜具有抗菌功能；(2) Chitosan, a component of the film solution, has obvious antibacterial effect, and the prepared gelatin composite film has antibacterial function;
（3）由于膜液组分中的明胶、明胶肽均是由氨基酸构成的蛋白质或肽，制成的膜被食用后能为人体提供各种氨基酸，同时明胶肽分子量低，更容易为人体吸收，因此，制得的明胶复合膜作为食品包装材料的同时，具有营养、抗菌、抗氧化等功能，成为一种多功能复合膜；(3) Since the gelatin and gelatin peptides in the membrane liquid components are proteins or peptides composed of amino acids, the membranes made can provide the human body with various amino acids after being eaten. At the same time, the gelatin peptide has a low molecular weight and is easier for the human body to absorb , therefore, the prepared gelatin composite film has functions such as nutrition, antibacterial, and anti-oxidation while being used as a food packaging material, and becomes a multifunctional composite film;
（4）本发明中明胶起到成膜的作用，甘油作为可食的增塑剂为明胶成膜提供辅助作用。明胶主要依靠氢键等作用形成三维网络结构，体系经脱水而成膜，但仅依靠明胶分子相互交联形成的膜较脆、柔韧性不足。为降低明胶膜的脆性，提高其柔韧性，可向明胶成膜液中添加增塑剂，增塑剂分子通过影响明胶分子链间氢键的形成，并将水分吸收到明胶网络中，提高明胶膜网络结构的流动性，增加膜的柔韧性。两者按本发明的比例混合，使膜的可塑性和柔韧性达到最佳；(4) In the present invention, gelatin plays a film-forming role, and glycerin serves as an edible plasticizer to provide auxiliary functions for gelatin film-forming. Gelatin mainly relies on hydrogen bonds to form a three-dimensional network structure, and the system is dehydrated to form a film, but the film formed only by cross-linking gelatin molecules is brittle and not flexible enough. In order to reduce the brittleness of the gelatin film and improve its flexibility, a plasticizer can be added to the gelatin film-forming solution. The plasticizer molecule affects the formation of hydrogen bonds between gelatin molecular chains and absorbs water into the gelatin network to improve gelatin. The fluidity of the membrane network structure increases the flexibility of the membrane. The two are mixed according to the ratio of the present invention, so that the plasticity and flexibility of the film can reach the best;
（5）鱿鱼皮富含明胶，以鱿鱼皮明胶为基质研制包装膜，开发集营养、抗氧化、抗菌等功能为一体的可食复合膜，可减少水产加工废弃物的排放，降低塑料包装膜带来的环境污染和食品安全问题。(5) Squid skin is rich in gelatin. Use squid skin gelatin as the base to develop packaging film, and develop an edible composite film integrating nutrition, anti-oxidation, antibacterial and other functions, which can reduce the discharge of aquatic product processing waste and reduce the cost of plastic packaging film. environmental pollution and food safety issues.
综上所述，本发明一种鱿鱼皮明胶可食性复合膜，以鱿鱼皮明胶为基质研制的可食包装膜，集营养、抗氧化、抗菌等作用为一体，其制备方法简单，易操作，为鱿鱼皮的高值化利用提供一条新途径、为新颖包装材料的研制和应用提供理论依据。In summary, a squid skin gelatin edible composite film of the present invention is an edible packaging film developed with squid skin gelatin as a substrate, which integrates nutrition, anti-oxidation, antibacterial and other functions, and its preparation method is simple and easy to operate. It provides a new way for the high-value utilization of squid skin, and provides a theoretical basis for the development and application of novel packaging materials.
具体实施方式detailed description
以下结合实施例对本发明作进一步详细描述。Below in conjunction with embodiment the present invention is described in further detail.
实施例1Example 1
本发明一种鱿鱼皮明胶可食性复合膜，包括清洗干净的鱿鱼皮，将鱿鱼皮依次用碱液和酸液分别浸泡，蒸馏水洗至中性后加12倍体积的蒸馏水，加热一定时间后，胶液浓缩、干燥得到明胶；将上述明胶用蒸馏水配置成5%浓度，酶解获得明胶肽；在醋酸溶液中，分别添加明胶、壳聚糖、甘油及明胶肽得到膜液，将膜液加热，真空脱气后涂膜得到明胶复合膜，其具体制备方法如下：A squid skin gelatin edible composite film of the present invention comprises cleaned squid skin, soaks the squid skin in lye and acid solution respectively, washes to neutrality with distilled water, adds 12 times the volume of distilled water, after heating for a certain period of time, The glue solution is concentrated and dried to obtain gelatin; the above-mentioned gelatin is prepared to a concentration of 5% with distilled water, and the gelatin peptide is obtained by enzymatic hydrolysis; in the acetic acid solution, gelatin, chitosan, glycerin and gelatin peptide are respectively added to obtain a membrane solution, and the membrane solution is heated , coating film after vacuum degassing to obtain gelatin composite film, its specific preparation method is as follows:
（1）鱿鱼皮流水解冻，清水洗净，捣碎后先用2.5wt%NaOH溶液（鱿鱼皮与NaOH溶液的质量体积比1:10 w/v）浸泡6h，用蒸馏水洗至中性，再用0.2wt%盐酸溶液（鱿鱼皮与盐酸溶液的质量体积比1:10w/v）浸泡6h，蒸馏水洗至中性；(1) Thaw the squid skin in running water, wash it with clean water, soak it in 2.5wt% NaOH solution (mass volume ratio of squid skin to NaOH solution 1:10 w/v) for 6 hours after mashing, wash it with distilled water until neutral, and then With 0.2wt% hydrochloric acid solution (mass volume ratio of squid skin and hydrochloric acid solution 1:10w/v) Soak for 6h, wash with distilled water until neutral;
（2）将上述前处理过的鱿鱼皮按1:12的料液比加入到蒸馏水中，50℃加热24h，冷却后过滤，胶液浓缩、干燥得到明胶；(2) Add the above-mentioned pretreated squid skin into distilled water according to the ratio of material to liquid of 1:12, heat at 50°C for 24 hours, filter after cooling, concentrate the glue, and dry to obtain gelatin;
（3）将上述明胶溶于蒸馏水配置成5%浓度，加蛋白酶（添加量7000u/g），于55℃，pH 6.5的条件下，酶解1.8h后，将酶解液浓缩、干燥后，获得低分子量明胶肽；(3) Dissolve the above gelatin in distilled water to a concentration of 5%, add protease (addition amount 7000u/g), enzymolyze at 55°C and pH 6.5 for 1.8h, concentrate and dry the enzymolyzate, Obtain low molecular weight gelatin peptides;
（4）将质量分数为0.20%的醋酸溶液中添加醋酸溶液质量3%的明胶、2%的壳聚糖、0.1%的甘油及0.3%的低分子量明胶肽，于50℃水浴中搅拌均匀，保温5h，真空脱气，形成均一透明的膜液；取膜液对模拟蟹肉棒进行涂膜，4℃条件下贮藏，其菌落总数增长速度明显低于未涂膜的对照组，保质期延长约4d；(4) Add 3% gelatin, 2% chitosan, 0.1% glycerin and 0.3% low molecular weight gelatin peptide to the acetic acid solution with a mass fraction of 0.20%, and stir evenly in a water bath at 50°C. Keep warm for 5 hours, vacuum degassing to form a uniform and transparent film liquid; take the film liquid to coat the simulated crab meat sticks, store at 4°C, the growth rate of the total number of colonies is significantly lower than that of the uncoated control group, and the shelf life is extended by about 4 days ;
（5）将膜液倾倒在有机玻璃板上，用涂膜器均匀摊开，于50℃放置3h后，在室温、相对湿度50%条件下放置过夜，从玻璃板上剥下，得到明胶复合膜，可用于食品保鲜包装。利用该膜包装鲐鱼肉，4℃条件下贮藏，对照组鲐鱼肉的过氧化值在第6d达到峰值1.98mg/100g，可食膜包装鲐鱼肉的过氧化值在第9d达到峰值1.42mg/100g，可食性复合膜延缓了鱼肉的脂质氧化。(5) Pour the film solution on the plexiglass plate, spread it evenly with a film applicator, and place it at 50°C for 3 hours, then place it overnight at room temperature and relative humidity of 50%, and peel it off from the glass plate to obtain a gelatin composite. The film can be used for food preservation packaging. Pack mackerel meat with this film and store at 4°C. The peroxide value of mackerel meat in the control group reached a peak of 1.98 mg/100g on the 6th day, and the peroxide value of mackerel meat packed in edible film reached a peak of 1.42 mg/100g on the 9th day , Edible composite film delays lipid oxidation in fish flesh.
实施例2 Example 2
同实施例1，其区别在于：With embodiment 1, its difference is:
（1）鱿鱼皮清洗干净捣碎后先用2.0wt%NaOH溶液（1:8 w/v）浸泡8h，蒸馏水洗至中性，再用0.2wt%盐酸溶液（1:8w/v）浸泡8h，蒸馏水洗至中性；(1) After the squid skin is cleaned and mashed, soak in 2.0wt% NaOH solution (1:8 w/v) for 8 hours, wash with distilled water until neutral, and then soak in 0.2wt% hydrochloric acid solution (1:8w/v) for 8 hours , washed with distilled water until neutral;
（2）将鱿鱼皮按1：10的料液比加入到蒸馏水中，40℃加热26h；(2) Add squid skin to distilled water at a material-to-liquid ratio of 1:10, and heat at 40°C for 26 hours;
（3）将上述明胶溶于蒸馏水配置成4%浓度，加蛋白酶（添加量6000u/g），于50℃，pH 6.0的条件下，酶解2h；(3) Dissolve the above-mentioned gelatin in distilled water to a concentration of 4%, add protease (addition amount 6000u/g), and enzymatically hydrolyze for 2 hours at 50°C and pH 6.0;
（4）将质量分数为0.15%的醋酸溶液中添加醋酸溶液质量2%的明胶、1.5%的壳聚糖、0.05%的甘油及0.2%的低分子量明胶肽，于40℃水浴中搅拌均匀，保温6h；取膜液对模拟蟹肉棒进行涂膜，4℃条件下贮藏，其菌落总数增长速度低于未涂膜的对照组，保质期延长约3d；(4) Add 2% gelatin, 1.5% chitosan, 0.05% glycerin and 0.2% low molecular weight gelatin peptide to the acetic acid solution with a mass fraction of 0.15%, and stir evenly in a water bath at 40°C. Keep warm for 6 hours; take the membrane solution and apply it to the simulated crabmeat sticks, store at 4°C, the growth rate of the total number of colonies is lower than that of the uncoated control group, and the shelf life is extended by about 3 days;
（5）将膜液于40℃放置4h后，在相对湿度40%条件下放置过夜。利用所制膜包装鲐鱼肉，4℃条件下贮藏，对照组鲐鱼肉的过氧化值在第6d达到峰值1.98mg/100g，可食膜包装鲐鱼肉的过氧化值在第8d达到峰值1.46mg/100g，可食性复合膜延缓了鱼肉的脂质氧化。(5) After the membrane solution was placed at 40°C for 4 hours, it was placed overnight at a relative humidity of 40%. The film-packed mackerel meat was stored at 4°C. The peroxide value of mackerel meat in the control group reached a peak value of 1.98 mg/100g on the 6th day, and the peroxide value of mackerel meat packed in edible film reached a peak value of 1.46 mg/100 g on the 8th day. 100g, the edible composite film delays the lipid oxidation of fish meat.
实施例3 Example 3
同实施例1，其区别在于：With embodiment 1, its difference is:
（1）鱿鱼皮清洗干净捣碎后先后用3wt%NaOH溶液（1:12 w/v）浸泡4h，蒸馏水洗至中性，再用0.2wt%盐酸溶液（1:12w/v）浸泡4h，蒸馏水洗至中性；(1) After the squid skin is cleaned and crushed, it is soaked in 3wt% NaOH solution (1:12 w/v) for 4 hours, washed with distilled water until neutral, and then soaked in 0.2wt% hydrochloric acid solution (1:12w/v) for 4 hours. Wash with distilled water until neutral;
（2）将鱿鱼皮按1:15的料液比加入到蒸馏水中，60℃加热22h；(2) Add squid skin to distilled water at a material-to-liquid ratio of 1:15, and heat at 60°C for 22 hours;
（3）将上述明胶溶于蒸馏水配置成6%浓度，加蛋白酶（添加量8000u/g），于60℃，pH 8.0的条件下，酶解1.5h；(3) Dissolve the above gelatin in distilled water to a concentration of 6%, add protease (addition amount 8000u/g), and enzymatically hydrolyze for 1.5h at 60°C and pH 8.0;
（4）将质量分数为0.25%的醋酸溶液中添加醋酸溶液质量4%的明胶、2.5%的壳聚糖、0.15%的甘油及0.4%的低分子量明胶肽，于60℃水浴中搅拌均匀，保温4h；取膜液对模拟蟹肉棒进行涂膜，4℃条件下贮藏，其菌落总数增长速度低于未涂膜的对照组，保质期延长约4d；(4) Add 4% gelatin, 2.5% chitosan, 0.15% glycerin and 0.4% low molecular weight gelatin peptide to the acetic acid solution with a mass fraction of 0.25%, and stir evenly in a water bath at 60°C. Keep warm for 4 hours; take the film solution and apply film to the simulated crab meat sticks, store at 4°C, the growth rate of the total number of colonies is lower than that of the uncoated control group, and the shelf life is extended by about 4 days;
（5）将膜液于60℃放置2h后，在相对湿度60%条件下放置过夜。利用所制膜包装鲐鱼肉，4℃条件下贮藏，对照组鲐鱼肉的过氧化值在第6d达到峰值1.98mg/100g，可食膜包装鲐鱼肉的过氧化值在第9d达到峰值1.31mg/100g，可食性复合膜延缓了鱼肉的脂质氧化。(5) After the membrane solution was placed at 60°C for 2 hours, it was placed overnight at a relative humidity of 60%. The film-packed mackerel meat was stored at 4°C. The peroxide value of mackerel meat in the control group reached a peak of 1.98 mg/100g on the 6th day, and the peroxide value of mackerel meat packaged in edible film reached a peak value of 1.31 mg/100 g on the 9th day. 100g, the edible composite film delays the lipid oxidation of fish meat.
当然，上述说明并非对本发明的限制，本发明也并不限于上述举例。本技术领域的普通技术人员在本发明的实质范围内，作出的变化、改型、添加或替换，也应属于本发明的保护范围。 Of course, the above descriptions are not intended to limit the present invention, and the present invention is not limited to the above examples. Changes, modifications, additions or substitutions made by those skilled in the art within the essential scope of the present invention shall also belong to the protection scope of the present invention.
| Application Number | Priority Date | Filing Date | Title |
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| CN201310451052.6ACN103540142B (en) | 2013-09-29 | 2013-09-29 | A kind of squid skin gelatin edible composite film and preparation method thereof |
| Application Number | Priority Date | Filing Date | Title |
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| CN201310451052.6ACN103540142B (en) | 2013-09-29 | 2013-09-29 | A kind of squid skin gelatin edible composite film and preparation method thereof |
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