Gelatin-chitosan composite food packaging film and preparation method thereof

A compound food and chitosan technology, applied in the field of food packaging materials, can solve the problems of no food packaging film patent, high production cost, complicated production process, etc., and achieve high physical and chemical stability, low cost, and simple preparation process Effect

Inactive Publication Date: 2011-01-26
FUZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Chinese Patent Publication No. CN 1301791A provides a method of utilizing composite konjac gum to prepare a soluble edible packaging film, which requires adding acetic acid to konjac powder Anhydride is pretreated, and polyvinyl alcohol needs to be added, and the production process is more complicated
Publication No. CN 101092489A provides an edible packaging film with ultraviolet shielding function prepared by adding cereal protein and food-grade titanium dioxide and its preparation method. Because the method adds food-grade titanium dioxide, the production cost increases and the method is relatively complicated.
More importantly, there is no patent on the food packaging film composed of gelatin and chitosan

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0027] A kind of preparation method of gelatin-chitosan food packaging film, take gelatin and chitosan as main raw material, take glycerin and sorbitol as plasticizer, take distilled water and acetic acid solution as solvent, the method mainly includes the following process steps :

[0028] (1) Dissolve 0.5-6g gelatin in 0.5-10ml distilled water and stir evenly at 25-60 degrees Celsius;

[0029] (2) Dissolve 0.05-0.4g of chitosan in 10-40ml of 0.5-4% acetic acid solution, and stir evenly at 30-40 degrees Celsius;

[0030] (3) Add the prepared gelatin solution and chitosan solution in a volume ratio of 1:9-6:4, heat and stir at 50-70 degrees Celsius for 5-30 minutes

[0031] (4) Add 0.5-2.5g glycerin and 0.05-0.5g sorbitol, continue to heat and stir for 5-25min, and vibrate the obtained gelatin-chitosan composite solution through high-power ultrasonic vibration for 30min, then vacuum degassing for 0.5-2h, pour into Form a film in the mold, add 0.5-5% edible oil solution by po...

Embodiment 1

[0033] Dissolve 3g of collagen in 1.2ml of deionized water and stir at 60°C for 15 minutes; dissolve 0.05g of chitosan in 10ml of 2% acetic acid solution and stir evenly at 30°C; Add the polysaccharide solution at a volume ratio of 1:9, heat and stir at 70°C for 15 minutes, then add 1.5 g of glycerin and 0.1 g of sorbitol in sequence, continue heating and stirring for 15 minutes, ultrasonically oscillate the obtained solution for 30 minutes, then vacuum degas for 0.5 hours, pour Put it into a mold to form a film, after drying, dip it in a 2% edible oil solution, dry it at 65 degrees for 5 hours, and peel off the film after cooling to obtain a collagen-chitosan composite food packaging film.

Embodiment 2

[0035] Dissolve 3g of collagen in 1.2ml of deionized water and stir at 60°C for 15 minutes; dissolve 0.05g of chitosan in 10ml of 4% acetic acid solution and stir evenly at 30°C; Add the polysaccharide solution at a volume ratio of 6:4, heat and stir at 60°C for 15 minutes, then add 2.5 g of glycerin and 0.1 g of sorbitol in sequence, continue heating and stirring for 25 minutes, ultrasonically oscillate the obtained solution for 30 minutes, then vacuum degas for 1 hour, pour Put it into a mold to form a film, after drying, dip it in a 3% edible oil solution, dry it at 60 degrees for 5 hours, and peel off the film after cooling to obtain a collagen-chitosan composite food packaging film.

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Abstract

The invention relates to a gelatin-chitosan composite food packaging film. The gelatin-chitosan composite food packaging film is prepared by the following steps of: dissolving 0.5 to 6 grams of gelatin into 0.5 to 10 milliliters of distilled water to stir uniformly at the temperature of between 25 and 60 DEG C; dissolving 0.05 to 0.4 gram of chitosan into 10 to 40 milliliters of acetum at the concentration of 0.5 to 4 percent to stir uniformly at the temperature of between 20 and 30 DEG C; adding the prepared gelatin solution and the chitosan solution in a volume ratio of the gelatin solution to the chitosan solution of 1:9-6:4 to heat and stir for 5 to 25 minutes at the temperature of between 50 and 70 DEG C; adding 0.5 to 2.5 grams of glycerin and 0.05 to 0.5 gram of sorbitol sequentially into the mixture to continue to heat and stir for 5 to 25 minutes; ultrasonically oscillating the obtained solution for 15 to 60 minutes and then performing vacuum degassing for 0.5 to 2 hours; pouring the solution into a mould to form a film; drying the film and dip-coating the film with 0.5 to 5 percent edible oil solution; and then drying and cooling the film to obtain the gelatin-chitosan composite food packaging film.

Description

technical field [0001] The invention belongs to the field of food packaging materials, and more specifically relates to a gelatin-chitosan composite food packaging film and a preparation method thereof. Background technique [0002] Plastic film has good waterproof and gas barrier properties, high strength, good toughness, light weight and low price, and has been widely used in the food packaging industry. However, since plastics cannot be biodegraded, in the late 1970s, people gradually realized that plastics are beneficial to human beings. While bringing benefits and convenience, it has also caused serious environmental pollution to humans. Therefore, the development of degradable food packaging films made of natural biological materials has become a hot spot in the field of food packaging research. In addition to biodegradability and no environmental pollution, this film can also prevent the penetration and migration of moisture, oxygen, carbon dioxide, aromatic compound...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08L89/00C08L5/08C08K5/053B65D65/46
Inventor 詹红兵陈文平
Owner FUZHOU UNIV
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