Carrageenan-cinnamon essential oil edible thin film and preparation method thereof

A technology of cinnamon essential oil and carrageenan, which is applied in the directions of flexible covering, packaging, transportation and packaging, can solve problems such as strong water permeability, and achieve the effects of good water blocking performance, natural material source and simple production process

Inactive Publication Date: 2012-09-12
SHANGHAI INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Protein and polysaccharide films have good mechanical properties but are highly water permeable due to their hydrophilic nature

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0053] A carrageenan-cinnamon essential oil edible film, each raw material in the carrageenan-cinnamon essential oil edible film is calculated by weight percentage, and its composition and content are as follows:

[0054] Carrageenan 0.5%

[0055] Cinnamon Essential Oil 0.025%

[0056] Glycerin 0.5%

[0057] Distilled water 98.975%.

[0058] The preparation method of above-mentioned a kind of carrageenan-cinnamon essential oil edible film, comprises the steps:

[0059] (1) Add 0.5 g of carrageenan to 98.975 g of distilled water, stir continuously, then add 0.5 g of glycerin, heat in a water bath at 80°C, and stir continuously for 60 minutes to obtain a mixed solution of carrageenan and glycerin;

[0060] (2) Cool the mixed solution of carrageenan and glycerin obtained in step (1) to 50°C, add 0.025g of cinnamon essential oil, and stir thoroughly;

[0061] (3) Put the carrageenan-glycerol mixed solution containing cinnamon essential oil obtained in step (2) in a homogenizer...

Embodiment 2

[0066] A carrageenan-cinnamon essential oil edible film, each raw material in the carrageenan-cinnamon essential oil edible film is calculated by weight percentage, and its composition and content are as follows:

[0067] Carrageenan 3%

[0068] Cinnamon Essential Oil 2%

[0069] Glycerin 2%

[0070] Distilled water 93%.

[0071] The preparation method of above-mentioned a kind of carrageenan-cinnamon essential oil edible film, comprises the steps:

[0072] (1) Add 3g of carrageenan to 93g of distilled water, stir continuously, then add 2g of glycerin, heat in a water bath at 85°C, and stir continuously for 55min to obtain a mixed solution of carrageenan and glycerin;

[0073] (2) Cool the mixed solution of carrageenan and glycerin obtained in step (1) to 50°C, add 2g of cinnamon essential oil, and stir thoroughly;

[0074] (3) Put the carrageenan-glycerin mixed solution containing cinnamon essential oil obtained in step (2) in a homogenizer, and homogenize at 11,000 rpm f...

Embodiment 3

[0084] A carrageenan-cinnamon essential oil edible film, each raw material in the carrageenan-cinnamon essential oil edible film is calculated by weight percentage, and its composition and content are as follows:

[0085] Carrageenan 2%

[0086] Cinnamon Essential Oil 0.025%

[0087] Glycerin 1%

[0088] Distilled water 96.975%.

[0089] The preparation method of above-mentioned a kind of carrageenan-cinnamon essential oil edible film, comprises the steps:

[0090] (1) Add 2 g of carrageenan to 96.975 g of distilled water, stir continuously, then add 1 g of glycerin, heat in a water bath at 90°C, and stir continuously for 50 minutes to obtain a mixed solution of carrageenan and glycerin;

[0091] (2) Cool the mixed solution of carrageenan and glycerin obtained in step (1) to 55°C, add 0.025g of cinnamon essential oil, and stir thoroughly;

[0092] (3) Put the carrageenan-glycerin mixed solution containing cinnamon essential oil obtained in step (2) in a homogenizer, and ho...

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Abstract

The invention discloses a carrageenan-cinnamon essential oil edible thin film and a preparation method thereof. The edible thin film comprises the following components in percentage by weight: 0.5-3% of carrageenan, 0.025%-2% of cinnamon essential oil, 0.5-2% of glycerol and the balance of distilled water. The preparation method of the thin film comprises the following steps of: adding the carrageenan into the distilled water, continuously and evenly stirring, adding the glycerol, putting the mixture into a 80-95DEG C water bath kettle, heating and continuously stirring, so as to obtain a carrageenan glycerol mixed solution; cooling the carrageenan glycerol mixed solution to 50-60 DEG C, adding the cinnamon essential oil, and stirring sufficiently; and putting the carrageenan glycerol mixed solution containing cinnamon essential oil into a homogenization device so as to be homogenized, then pouring onto a glass plate, drying for 24-48 hours the temperature of 30-50DEG C, cooling to room temperature and tearing down, thus obtaining the carrageenan-cinnamon essential oil edible thin film. The carrageenan-cinnamon essential oil edible thin film is used for the package of supermarket-sold chilled pork, so that the quality guarantee period of the chilled pork can be effectively prolonged.

Description

technical field [0001] The invention relates to a carrageenan-cinnamon essential oil edible film and a preparation method thereof. Background technique [0002] Vicious incidents of food safety have occurred frequently recently. The clenbuterol incident is still undecided, and the incidents of beef paste and dyed steamed buns have followed one after another. Recently, it was discovered that Coca-Cola contains carcinogens. Therefore, consumer demand for safe food preservatives without chemical additives is increasing day by day. [0003] Meat and meat products are an important source of protein, fat, essential amino acids, vitamins and other nutrients for the human body 【1】 . Changes in color and smell, appearance of slime are the main qualitative criteria for consumers to reject meat products 【2】 . During the processing, transportation and storage of meat products, there are many factors that can cause meat spoilage, among which the growth of microorganisms on the surfac...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08L5/00C08K5/00C08K5/053C08J5/18B65D65/46
Inventor 王一非何守魁肖作兵
Owner SHANGHAI INST OF TECH
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