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Edible polysaccharide-protein composite packaging film and preparation method thereof

A composite packaging film and polysaccharide technology, applied in packaging, wrapping paper, transportation and packaging, etc., can solve the problems of insufficient mechanical strength, affecting food safety, affecting film strength and barrier properties, etc., to improve water vapor resistance and reduce Garbage pollution, the effect of increasing brilliance

Inactive Publication Date: 2010-08-25
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, for the inner packaging of seasonings and instant drinks, synthetic plastics are widely used commercially. Although these plastics have good barrier properties and processability, they also have the following problems: (1) Most plastics are not easy to degrade or have a long degradation cycle Cause white pollution; (2) Additives in plastic processing migrate to food, affecting food safety; (3) Plastic manufacturing is based on petroleum, which exacerbates the current energy crisis caused by petroleum
However, after observing the surface of the film with a microscope, gelatin is easy to form colloidal particles, which affects the strength and barrier properties of the film.
[0003] In summary, the following problems generally exist in the current research and development of edible films: (1) Insufficient mechanical strength; (2) Poor barrier properties

Method used

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  • Edible polysaccharide-protein composite packaging film and preparation method thereof
  • Edible polysaccharide-protein composite packaging film and preparation method thereof
  • Edible polysaccharide-protein composite packaging film and preparation method thereof

Examples

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Effect test

Embodiment 1

[0038] The preparation method of an edible polysaccharide-protein composite packaging film of the present invention adopts the following process steps:

[0039] (1) Dry 3 grams of sodium alginate and 3 grams of sodium carboxymethyl cellulose in a drying oven at a temperature of 80-120 ° C to constant weight, respectively weigh 1.875 grams of sodium alginate and 1.875 grams of carboxymethyl cellulose Plain sodium; Then take by weighing 0.75 gram of gelatin, 0.3 gram of sucrose ester, 0.1 gram of whey protein and 2.25 gram of glycerol;

[0040] (2) Transfer the weighed sodium alginate and sodium carboxymethyl cellulose to a blender for dry mixing, add 40 ml of deionized water, dissolve in a water bath at 40-70°C, and stir the mixture fully to make it uniform , the stirring speed is 190~210r / min, and the first mixed solution is obtained;

[0041] (3) Add the weighed gelatin into 10 ml of deionized water, swell for about 30 minutes at room temperature, then homogenize and emulsif...

Embodiment 2

[0049] The preparation method of an edible polysaccharide-protein composite packaging film of the present invention adopts the following process steps:

[0050] (1) Dry 5 grams of sodium alginate and 2 grams of sodium carboxymethyl cellulose in a drying oven at a temperature of 80-120 ° C to constant weight, then weigh 3 grams of sodium alginate and 1 gram of carboxymethyl cellulose Plain sodium; Take again 0.5 gram of gelatin, 0.5 gram of sucrose ester, 0.3 gram of whey protein and 3 gram of glycerol;

[0051] (2) Transfer the weighed sodium alginate and sodium carboxymethyl cellulose to a blender for dry mixing, add 40 ml of deionized water, dissolve in a water bath at 40-70°C, and stir the mixture fully to make it uniform , the stirring speed is 190~210r / min, and the first mixed solution is obtained;

[0052] (3) Add the weighed gelatin into 10 ml of deionized water, swell for about 30 minutes at room temperature, then homogenize and emulsify with a high-speed homogenizer ...

Embodiment 3

[0060] The preparation method of an edible polysaccharide-protein composite packaging film of the present invention adopts the following process steps:

[0061] (1) Dry 5 grams of sodium alginate and 2 grams of sodium carboxymethyl cellulose in a drying oven at a temperature of 80-120 ° C to constant weight, then weigh 3 grams of sodium alginate and 1 gram of carboxymethyl cellulose Vegetarian sodium; Then take by weighing 0.5 gram of gelatin, 0.1 gram of sucrose ester, 0.5 gram of whey protein;

[0062] (2) Transfer the weighed sodium alginate and sodium carboxymethyl cellulose to a blender for dry mixing, add 50 ml of deionized water, dissolve in a water bath at 40-70°C, and stir the mixture fully to make it uniform The stirring speed is 190-210r / min to prepare the first mixed solution;

[0063] (3) Add the weighed gelatin into 10 ml of deionized water, swell for about 30 minutes at room temperature, then homogenize and emulsify with a high-speed homogenizer for 3 minutes, ...

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Abstract

The invention relates to an edible polysaccharide-protein composite packaging film and a preparation method thereof. Sodium alga acid, sodium carboxymethylcellulose and gelatin are taken as main film forming materials, and a water repellent agent, an antioxygen wheyprotein and a plasticizer glycerin are taken as auxiliary elements to prepare total mixed solution; and the total mixed solution is subjected to microwave crosslinking and coating film forming to prepare the edible polysaccharide-protein composite packaging film. The edible polysaccharide-protein composite packaging film overcomes the defect that a single film has insufficient mechanical properties; the wheyprotein replaces the commonly used antioxygen and nutrition is added; the film is dissolved in water and is conveniently used by customers, and waste pollution is reduced; and the added water repellent agent improves the steam resistance of the edible packaging film and improves the brightness of the film, so the film is more attractive.

Description

technical field [0001] The invention belongs to the technical field of food and medicine packaging, and in particular relates to an edible polysaccharide-protein composite packaging film and a preparation method thereof. Background technique [0002] At present, for the inner packaging of seasonings and instant drinks, synthetic plastics are widely used commercially. Although these plastics have good barrier properties and processability, they also have the following problems: (1) Most plastics are not easy to degrade or have a long degradation cycle Cause white pollution; (2) Additives in plastic processing migrate to food, affecting food safety; (3) Plastic manufacturing is based on petroleum, which aggravates the current energy crisis caused by petroleum. In view of the above problems, there is an urgent need to develop a more environmentally friendly and safer packaging material. Therefore, replacing some synthetic plastic packaging films with easily degradable edible p...

Claims

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Application Information

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IPC IPC(8): B65D65/46C08L5/04C08L1/10C08L89/00C08K5/053C08J5/18
Inventor 王利强卢立新李慧
Owner JIANGNAN UNIV
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