Method for preparing degradable dry beancurd preservation packaging film

A technology of fresh-keeping packaging and dry tofu, applied in packaging, wrapping paper, transportation and packaging, etc., can solve the problems of unsatisfactory strength of soybean protein film and poor moisture resistance of simple polysaccharide film, achieve excellent bacteriostatic performance and reduce the total number of colonies , The effect of emulsion stabilization

Active Publication Date: 2012-10-17
BOHAI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the main edible films are soybean protein film and polysaccharide film. The strength of pure soybean protein film is not ideal, and the moisture resistance of simple polysaccharide film is poor, and both of them need to be coated on the surface of food to have antibacterial activity.

Method used

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  • Method for preparing degradable dry beancurd preservation packaging film

Examples

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Comparison scheme
Effect test

Embodiment 1

[0032] like figure 1 Shown:

[0033] (1) In parts by weight, weigh 2 parts of soybean protein isolate and add them to 98 parts of deionized water preheated to 50°C, adjust the pH value of the solution to 8 with 2mol / L NaOH solution, and stir at 20r / min for 20 minutes to dissolve the soybeans. Protein isolate is completely dissolved;

[0034] (2) In parts by weight, weigh 1 part of orange peel high-fat pectin and add it to 99 parts of deionized water preheated to 80°C, and stir at 100r / min for 60min until the pectin is completely dispersed;

[0035] (3) Mix soybean protein solution and pectin solution at a volume ratio of 1:0.1 to obtain soybean protein pectin mixed solution, add glycerin accounting for 1% of the mass of soybean protein pectin mixed solution, and then add soybean protein pectin to mix The volume of the solution is 0.1% cinnamon oil, emulsified with a probe-type ultrasonic equipment, the power is 200W, the temperature is controlled at 20°C, and the intermitten...

Embodiment 2

[0039] (1) In parts by weight, weigh 4 parts of soybean protein isolate and add them to 96 parts of deionized water preheated to 60°C, adjust the pH value of the solution to 9 with 2mol / L KOH solution, and stir at 30r / min for 30 minutes until the soybean Protein isolate is completely dissolved;

[0040] (2) In parts by weight, weigh 2 parts of apple peel low-fat pectin, add it to 98 parts of deionized water preheated to 90°C, stir at 150r / min for 70min until the pectin is completely dispersed;

[0041] (3) Mix soybean protein solution and pectin solution at a volume ratio of 1:0.5 to obtain soybean protein pectin mixed solution, add glycerin accounting for 1.5% of the mass of soybean protein pectin mixed solution, and then add soybean protein pectin to mix Solution volume 0.15% mixed oil, the mixed oil is a mixture of cinnamon oil and clove oil with a volume ratio of 1:1, emulsified with a probe type ultrasonic equipment, the power is 300W, the temperature is controlled at 25°...

Embodiment 3

[0045] (1) In parts by weight, weigh 5 parts of soybean protein isolate and add them to 95 parts of deionized water preheated to 55°C, adjust the pH value of the solution to 10 with 2mol / L NaOH solution, and stir at 30r / min for 30 minutes to dissolve the soybeans. Protein isolate is completely dissolved;

[0046] (2) In parts by weight, weigh 3 parts of soybean hull pectin, add it to 97 parts of deionized water preheated to 85°C, and stir at 200r / min for 80min until the pectin is completely dispersed;

[0047](3) Mix soybean protein solution and pectin solution at a volume ratio of 1:0.2 to obtain soybean protein pectin mixed solution, add sorbitol accounting for 1.8% of the mass of soybean protein pectin mixed solution, and then add soybean protein pectin The volume ratio of the mixed solution is 1.5% mixed oil. The mixed oil is a mixture of cinnamon oil, clove oil and oregano oil with a volume ratio of 1:1:1. It is emulsified with a probe-type ultrasonic device with a power ...

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Abstract

The invention provides a method for preparing a degradable dry beancurd preservation packaging film. The method comprises the following steps: adding soybean protein isolates to deionized water, adjusting the pH value and stirring the materials to obtain soybean protein solution; adding pectin to deionized water and stirring the materials to obtain pectin solution; blending the soybean protein solution with the pectin solution, adding a plasticizer and essential oil and carrying out ultrasonic emulsification to obtain film liquid; and pouring the film liquid into an organic glass tank to be formed, drying the formed product in the hot air environment and tearing off the film, thus obtaining the preservation packaging film. The method has the following advantages that 1) interaction between polysaccharides and protein molecules is fused, thus enhancing the moisture resistance and mechanical performances of the preservation packaging film; 2) time is saved by ultrasonic emulsification, the energy consumption is lower than that in the high pressure homogenization method and the emulsion is stable; 3) the loaded essential oil can endow the film material with excellent bacteriostasis performance; and 4) the total number of colonies of the dry beancurd is effectively reduced by utilizing the preservation film to package the dry beancurd.

Description

technical field [0001] The invention relates to a method for preparing a degradable dry tofu fresh-keeping packaging film. Background technique [0002] Dried tofu is a specialty of Northeast China, also known as "Northeast Dry Tofu". It is a kind of food that is very popular among the public. Dried tofu is a high-protein food, and its water content is generally above 50%. It is very suitable for the growth of moldy bacteria and spoilage bacteria, and it is easy to deteriorate. Even if it is packaged in plastic vacuum, its freshness period is very short. [0003] Plastic is a kind of material with polymer resin as the main material. After adding various additives, it has ductility under certain temperature and pressure, and can fix its shape after cooling. Plastic packaging has become the preferred material for packaging due to its soft texture, good transparency and convenient use. However, due to the refractory nature of plastics, it has brought hidden dangers to the natu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08J5/18C08L89/00C08L5/06C08L91/00C08K5/053B65D65/40
Inventor 刘贺朱丹实王夷秀解玉梅何余堂李君张晓莉赵宇
Owner BOHAI UNIV
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