2results about How to "Edible" patented technology

The invention discloses modified chickpea starch and a preparation method and application thereof, and belongs to the technical field of food processing.The modified chickpea starch is obtained by adding oat beta glucan into chickpea starch, then conducting pretreatment on the chickpea starch, conducting extrusion treatment on the chickpea starch through a double-screw extruder, and cooling, drying and smashing an extruded sample; wherein the addition amount of the oat beta glucan is 3 to 15 percent; the temperature of the extrusion treatment is 80-120 DEG C. The chickpea starch is subjected to compound modification by adopting a twin-screw extrusion technology in cooperation with oat beta glucan, and a starch semi-crystalline layer is deeply destroyed to realize deep regulation and control of a multi-scale structure; meanwhile, the oat beta glucan and the starch form a hydrogen bond network, so that the problem of excessive modification of chemical modification is avoided, and the thermal stability, the shear resistance and the aging resistance of the starch are remarkably improved; no chemical reagent participates in the whole process, no chemical residue risk exists, and the method has the advantages of continuous production, large treatment capacity, low energy consumption and the like.

This invention discloses an oil-resistant, high-temperature, fast-dissolving, edible packaging film and its preparation method, belonging to the field of biodegradable polymer materials technology. By mass percentage, the raw materials for preparing this oil-resistant, high-temperature, fast-dissolving, edible packaging film include 0.5-5.0% hydroxypropyl methylcellulose, 0.1-1.5% sorbitol, 1.0-9.0% gelling agent, 0.05-1.0% coagulant, and the balance being water. The gelling agent comprises carrageenan, low-acyl gellan gum, and xanthan gum in a mass ratio of 1:0.1-0.3:0.01-0.05, with the mass ratio of hydroxypropyl methylcellulose to xanthan gum being 1:0.01-0.1. This invention rationally combines three gelling components with different properties, along with hydroxypropyl methylcellulose and sorbitol, to achieve good mechanical properties and oxygen barrier properties, while also achieving high-temperature fast dissolution and oil resistance.