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Edible membrane material and preparation thereof

A technology of edible film and film material, which is used in food preparation, application, food preservation and other directions to achieve the effect of reducing production cost, good compatibility, good antiseptic and bacteriostatic effect

Inactive Publication Date: 2008-11-05
江苏龙骏环保实业发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Based on the above reasons, the current edible packaging materials are still in the experimental development stage and have not been widely used in the food packaging market

Method used

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  • Edible membrane material and preparation thereof
  • Edible membrane material and preparation thereof
  • Edible membrane material and preparation thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] Disperse 20 parts by weight of amylopectin and 4 parts by weight of starch acetate in distilled water at 95°C, so that the mass concentration of starch and its derivatives in the dispersion system is 5%;

[0052] Disperse 50 parts by weight of commercially available chitosan powder (200 meshes in particle size) (about 85% degree of deacetylation) in an appropriate amount of water, maintain rapid stirring, and add lactic acid to make chitosan completely dissolve into lactic acid of chitosan Solution, control the concentration of lactic acid in this solution to reach about 0.01M (pH value between 3~3.5), and the mass concentration of chitosan is about 10%;

[0053] Dissolve 5 parts by weight of sodium alginate in 100 parts by weight of water to make a solution, mix the solution with the above-mentioned aqueous dispersion of starch and its derivatives, and the lactic acid solution of chitosan, and maintain the temperature of the mixed system (lactic acid system) Slowly add...

Embodiment 2

[0058] Dispersing 15 parts by weight of starch and 4 parts by weight of acetate starch in distilled water at 90°C, so that the mass concentration of starch and its derivatives in the dispersion system is 5%;

[0059] The commercially available chitosan of 50 weight parts is dissolved in the lactic acid solution of 0.01M, makes the mass concentration of the chitosan in this solution be 5%;

[0060] Dissolve 5 parts by weight of sodium alginate in 100 parts by weight of water to make a solution, mix the solution with the above-mentioned aqueous dispersion of starch and its derivatives, and the lactic acid solution of chitosan, and maintain the temperature of the mixed system (lactic acid system) Slowly add CaCO at about 60°C under high-speed stirring at 2500 rpm 3 powder until a colloidal solution with a pH value of about 6.5 is obtained;

[0061] Concentrate the resulting colloidal solution at about 65°C until the total sugar concentration in the solution exceeds 5%, keep the ...

Embodiment 3

[0065] Disperse 20 parts by weight of starch and 4 parts by weight of acetate starch in distilled water at 90°C, so that the mass concentration of starch and its derivatives in the dispersion system is 3%; then add 35 parts by weight of Chitosan, 5 parts by weight of chitosan sulfate, 10 parts by weight of sodium alginate, stirring and dispersing, and adding lactic acid to it to dissolve the chitosan material therein to form a lactic acid system with a pH of 3 to 3.5 ;

[0066] Maintain the temperature of the lactic acid system at about 70°C, and add calcium carbonate powder under high-speed stirring at 2300 rpm until obtaining a colloidal solution with a pH of 6.8 (it can be observed that most of the added calcium carbonate is in the colloidal solution) dissolved and participated in the reaction, only a very small amount of calcium carbonate is uniformly dispersed in the colloidal solution);

[0067] Concentrate the obtained colloidal solution at about 60°C to a total sugar ...

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Abstract

The invention provides an edible membrane material and a preparation method thereof. Raw materials of the edible membrane material include: starch material of 15 to 30 portions by weight, chitosan material of 30 to 50 portions by weight, and sodium alginate of 1 to 10 portions by weight; the membrane material is obtained by adding calcium carbonate into lactic acid system of the raw materials until pH of colloidal solution is no less than 6 and then being treated with membrane manufacturing. The membrane material of the invention has simple processing technology, comparatively low cost and good mechanical property, is not added with synthetic antiseptic, and is edible, thus having high security as food packing material.

Description

technical field [0001] The invention relates to an edible film material and a preparation method thereof, in particular to an edible film material which has good safety and can be used for food inner packaging or instant food packaging and a preparation method thereof. Background technique [0002] Traditional food packaging materials (including food bags, food barrier films, etc.) mostly use chemical products such as polypropylene and polyethylene. Although these materials are easy to process and low in price, they have the problem of not being biodegradable—especially some small packaging Waste can only be treated as domestic waste, so the wide application of such materials can be said to exacerbate the problem of "white pollution" to a certain extent. [0003] In view of the particularity of food packaging materials, there have been many reports on the progress of research and development of truly safe and degradable packaging materials. One class of degradable packaging...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/00A23L3/3562A23L3/358A23L1/05A23L1/0522A23L1/0532C08L5/08C08L3/02C08J5/18C08K3/26C08L5/04A23L29/212A23L29/30
Inventor 刘原珊
Owner 江苏龙骏环保实业发展有限公司
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