http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-102532569-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_c799b6c307191d3816181dc40d8df5bb |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y02A40-90 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y02W90-10 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K47-42 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K9-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C08L89-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C08J5-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C08L1-26 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/B65D65-46 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C08L5-04 |
| filingDate | 2012-01-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2013-10-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5841f838401d317d926897ee04d0fab8 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6875ae93e38f67e9218bee3b61100fca http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5965838f3eb477ee03f5ff56813cc2cf http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_678481a9f815dba10e84921ef1aca041 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_13aea2521fecad78b7d4426b615300ae http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3b96f9bf0a0b39c26895a4943463d96b |
| publicationDate | 2013-10-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-102532569-B |
| titleOfInvention | Preparation method of yak milk casein edible film |
| abstract | The invention discloses a preparation method of a yak milk casein edible film, which is characterized in that yak milk casein as a raw material is treated and then mixed with plasticizers and other additives, and the mixture is dried to form a water-proof biodegradable film or coating. The method comprises the following steps: (1) raw material solubilization: mixing yak milk casein with water andadjusting pH to 6.0 to 10.0; (2) pretreatment: continuously stirring in a constant-temperature water bath (60 DEG C to 90 DEG C) while adding a reducer; (3) auxiliary material addition: cooling the liquid down to 25 DEG C to 45 DEG C, and adding auxiliary materials including antifoaming agents, plasticizers, cross-linking agents and thickeners; (4) filtration: filtering with a membrane to remove insoluble substances; (5) film formation: spreading a certain amount of the film-forming liquid on a polyvinyl chloride crystal plate for film formation; (6) drying: drying the film at 40 DEG C to 60 DEG C for 1 to 10 hours in a constant-temperature drying oven; and (7) film stripping: stripping the dried film from the polyvinyl chloride crystal plate, and obtaining the final product of casein edible film. The casein edible film product has good degradability, is made from the natural and environment-friendly raw material, and belongs to a green edible film. |
| priorityDate | 2012-01-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 46.