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Edible packaging film capable of indicating food rancidity and preparation method thereof

A technology of packaging film and food acid, applied in the field of food packaging materials, to achieve the effect of convenient and accurate method, easy absorption, and good physiological function and activity

Inactive Publication Date: 2013-05-22
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

By searching domestic and foreign patent documents, journals and other published documents, the present invention has not been reported at home and abroad

Method used

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  • Edible packaging film capable of indicating food rancidity and preparation method thereof
  • Edible packaging film capable of indicating food rancidity and preparation method thereof
  • Edible packaging film capable of indicating food rancidity and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] Preparation:

[0046] (1) Preparation of whey protein solution: Add whey protein into water and stir continuously to dissolve it fully, adjust the pH value of whey protein solution to 8, heat at 80°C for 30 min, cool to room temperature, and the prepared whey protein solution;

[0047] (2) Preparation of natural anthocyanin extract from purple sweet potato or purple cabbage: Wash purple sweet potato or purple cabbage, cut into pieces, weigh 100 g, add 150 g of deionized water, beat with a beater for 2 minutes, filter with gauze, The filtrate is passed through a 350 mesh sieve. Collect the filtrate, centrifuge at 12000 r / min for 8 min, and collect the supernatant as the natural anthocyanin extract of purple sweet potato or purple cabbage;

[0048] (3) Mix the whey protein solution with the natural anthocyanin extract of purple potato or purple cabbage, the mass percentage concentration of whey protein in the prepared mixture is 8%, and the natural anthocyanin extract o...

Embodiment 2

[0055] Preparation:

[0056] (1) Preparation of whey protein solution: add whey protein into water and keep stirring to fully dissolve it, adjust the pH of the whey protein solution to 9, heat at 85°C for 25 min, and cool to room temperature to obtain a whey protein solution;

[0057] (2) Preparation of natural anthocyanin extract: Wash purple cabbage, cut into pieces, weigh 100 g, add 130 g of deionized water, beat with a beater for 4 minutes, filter with gauze, and pass the filtrate through a 350-mesh sieve. Collect the filtrate, centrifuge at 10000 r / min for 10 min, and collect the supernatant which is the natural anthocyanin extract of purple cabbage;

[0058] (3) Mix the whey protein solution with the natural anthocyanin extract of purple cabbage, the mass percentage concentration of whey protein in the prepared mixture is 8%, and the mass percentage concentration of the natural anthocyanin extract of purple cabbage is 25% %, then add sorbitol to the solution after mixin...

Embodiment 3

[0062] Preparation:

[0063] (1) Preparation of whey protein solution: Add whey protein into water and stir continuously to dissolve it fully, adjust the pH value of whey protein solution to 7.5, heat at 80°C for 60 min, cool to room temperature, and the prepared whey protein solution;

[0064] (2) Preparation of natural anthocyanin extract from purple rice or red bean: Weigh 100 g, add 150 g of deionized water, beat with a beater for 2 minutes, filter with gauze, and pass the filtrate through a 350-mesh sieve. Collect the filtrate, centrifuge at 12000 r / min for 8 min, and collect the supernatant which is the natural anthocyanin extract of purple rice or red bean;

[0065] (3) Mix whey protein solution with purple rice or red bean natural anthocyanin extract, the mass percentage concentration of whey protein in the prepared mixture is 9%, purple rice or red bean natural anthocyanin extract The mass percent concentration of glycerol is 17%, then glycerin is added to the mixed...

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Abstract

The invention discloses an edible packaging film capable of indicating food rancidity and a preparation method thereof, and belongs to the technical field of food package materials. The edible packaging film is prepared by mixing a lactalbumin solution and a natural anthocyanin extract under the condition of adding a plasticiser. The invention also discloses the preparation method of the pH color-changing type edible packaging film. The package disclosed by the invention is sensitive to the pH, can be used for displaying different colors with the change of the pH of an external environment, is red in an acid environment and blue in an alkaline environment and is changed in color with the change of the pH; The edible packaging film disclosed by the invention has the advantages of high safety, nutritional function if being eaten and sensitive pH color changing reaction; and the color of a packaging inner film is changed with an environment with a food when the edible packaging film as the package contacts with the food, so that whether the food is rancid or not is indicated according to different colors of the packaging film. The method disclosed by the invention is convenient and accurate.

Description

technical field [0001] The invention belongs to the technical field of food packaging materials, and in particular relates to an edible packaging film indicating food rancidity and a preparation method thereof. Background technique [0002] In recent years, people's awareness of environmental protection and food safety has been continuously enhanced. Compared with traditional plastic packaging materials, green packaging materials that conform to the principle of sustainable development and have higher safety are more popular. Edible packaging films are safe, non-toxic and environmentally friendly. , edible and has the characteristics of nutrition and flavor and has attracted much attention. However, the application of edible packaging films in my country's food industry is still in its infancy. The research and application of existing films are mostly focused on physical and chemical properties, improving mechanical strength, etc., as the network structure of biopolymers, th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08J5/18C08L89/00C08K5/1545C08K5/053C07D311/62B65D65/46
Inventor 冷小京杨旭杜秉健刘飞翟晓娜
Owner CHINA AGRI UNIV
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