Edible packaging film and preparation method thereof

A packaging film and food-friendly technology, applied in food preparation, sustainable packaging, packaging, etc., can solve the problems of not having high oil resistance, oxygen resistance, moisture resistance performance, and unsatisfactory comprehensive mechanical properties at the same time, to achieve Facilitate mechanized continuous operation, improve humidity sensitivity, and enhance the effect of elongation

Inactive Publication Date: 2009-08-05
李柯庆
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, its comprehensive mechanical properties are not ideal, and there are humidity sensitivity problems in the ap

Method used

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  • Edible packaging film and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Recipe: Gansu Potato Starch 80.0 parts

[0031] Carboxymethylcellulose 15.0 parts

[0032] Carboxymethyl ethyl cellulose 3.0 parts

[0033] Carboxymethylpropyl cellulose 2.0 parts

[0034] Artemisia seed gum 0.5 parts

[0035] 0.5 parts of gelatin

[0036] Glycerin 3.0 parts

[0037] Sunflower oil 2.0 parts

[0038] 1.3 parts corn germ oil

[0039] 0.2 parts of glyceryl diacetate

[0040] Glyceryl triacetate 0.2 parts

[0041] Glyceryl monostearate 0.3 part

[0042] Sucrose ester 0.1 parts

[0043] Preparation method: 1000g of Gansu potato starch starch is equivalent to weighing 80 parts. After pretreatment, add 32L of water to completely dissolve the starch, stir at 90°C for 30 minutes until it dissolves and gelatinizes, moisturizes, and adds additives in the formula amount; Quality: 2000r / min, continuous 5min; vacuum degassing, vacuum degree is 0.095MPa; stainless steel membrane machine film production → continuous drying for 30min, temperature 80-90℃,...

Embodiment 2

[0045] Recipe: Gansu Potato Modified Refined Starch 60.0 parts

[0046] Carboxymethylcellulose 4.0 parts

[0047] Carboxymethyl ethyl cellulose 10.0 parts

[0048] Carboxymethylpropyl cellulose 0.4 parts

[0049] Artemisia seed gum 5.0 parts

[0050] Gum Arabic 2.7 parts

[0051] Glycerin 18.0 parts

[0052] Corn germ oil 15.0 parts

[0053] Diacetin 0.3 parts

[0054] Glyceryl triacetate 1.0 parts

[0055] Glyceryl monostearate 0.2 parts

[0056] 2 parts sucrose ester

[0057] Lecithin 0.01 parts

[0058] Preparation method: 1000g of Gansu potato refined starch is equivalent to weighing 60 parts. After pretreatment, add 28L of water to completely dissolve the starch, stir at 50°C for 20 minutes until it dissolves and gelatinizes, moisturizes, and adds additives in the formula amount; Quality: 1500r / min, continuous 1min; vacuum degassing, the vacuum degree is 0.095MPa; stainless steel film making d...

Embodiment 3

[0060] Recipe: Gansu potato starch 30.0 parts

[0061] Carboxymethylpropyl cellulose 8.0 parts

[0062] Carboxymethyl ethyl cellulose 1.2 parts

[0063] Carboxymethylcellulose 3.0 parts

[0064] Artemisia seed gum 5.0 parts

[0065] Bone glue 0.5 parts

[0066] Gum Arabic 8.0 parts

[0067] Glycerin 22.0 parts

[0068] 2.5 parts corn germ oil

[0069] Palm oil 0.5 parts

[0070] Tributyl citrate 0.3 parts

[0071] Glyceryl triacetate 0.5 parts

[0072] Glyceryl monostearate 0.5 parts

[0073] 1.2 parts of sucrose ester

[0074] Preparation method: 1000g of Gansu potato refined starch is equivalent to weighing 40 parts. After pretreatment, add 30L of water to completely dissolve the starch, stir at 60°C for 40 minutes until dissolved and gelatinized, and add the additives in the formula amount; Quality: 1800r / min, continuous 2min; vacuum degassing, vacuum degree is 0.095MPa; stainless steel...

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Abstract

The invention relates to an edible packaging film. The prior potato starch edible packaging material is undesirable in comprehensive mechanical performance and has a moisture sensitivity problem in use. The formula of the invention uses potato starch as a base material and adopts auxiliary materials including carboxycellulose, animal gum and/or vegetable gelatin, glyceride, glycerin, vegetable oil and sucrose ester or lecithin. The manufacturing process of the packaging film comprises: weighing the base material, adding water into the base material and stirring the mixture till the base material dissolves, moisturizing the solution, adding the auxiliary materials into the solution, homogenizing the mixture, vacuum degassing the mixture, film making, continuous drying the mixture, stripping film, inspecting the film, and obtaining the finished product. The physical and mechanical performance of the edible packaging film reaches the requirements on food inner packaging materials, and the edible packaging film has high isolating and sealing performance such as oxygen resistance, damp resistance and oil resistance and dispersibility in boiling water.

Description

technical field [0001] The invention relates to the field of packaging materials, especially edible packaging films. Background technique [0002] Edible packaging film is a film with a porous network structure formed by the interaction of different molecules with natural edible substances (proteins, polysaccharides, cellulose and their derivatives) as raw materials. The performance of edible packaging film has advantages comparable to those of synthetic plastic packaging film (such as obvious barrier property, which can delay the migration and diffusion of water, oil and other ingredients in food; it has good mechanical properties, which can increase food In addition to surface impact strength), it also has the characteristics of degradable, edible, and non-polluting to food and the environment. Edible packaging films based on starch have the advantages of low cost and high transparency, and are increasingly favored by researchers. [0003] Using potato modified or unmodi...

Claims

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Application Information

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IPC IPC(8): A23L1/00B65D65/46
CPCY02A40/90Y02W90/10
Inventor 李柯庆
Owner 李柯庆
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