Edible instant flour bag packaging film and preparation method thereof

Abstract

The invention relates to the technical field of edible packaging bags, and especially relates to an edible instant flour bag packaging film and a preparation method thereof. The packaging film comprises 6.25-98.04% of starch, 0.66-90.09% of glycerin, and 0.50-81.97% of sodium carboxymethylcellulose or sodium alginate. The preparation method comprises the following steps: adding the above formula amount of starch to a proper amount of deionized water to obtain a starch paste; adding the above formula amounts of glycerin which is dissolved beforehand and sodium carboxymethylcellulose or sodium alginate to the starch paste, and adding deionized water to a constant volume for gelatinization; and carrying out casting coating of gelatinized starch, carrying out forced air drying, and uncovering the obtained film. The packaging film has the advantages of good mechanicalness, good oil resistance, good heat sealability, good ageing resistance, harmlessness to the health of a human body, environmental pollution reduction, abundant sources of raw materials, low production cost, simple technological process, and low energy consumption, can realize the large-scale production, and satisfies market demands.

Description

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine

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AI Technical Summary

Benefits of technology

This inventive product works well with food products like spaghetti or rice without losing its quality during storage due to it's strong mechanic strength, resistence against grease stains from fryers, ability to form tightly closed packages for easy handling at home (no tearing). It also prevents damage caused by high temperatures when stored inside cold chilled containers that may affect their taste) while being able to use warm tap waters easily through direct usage on non-fired items such as bread machines.

Problems solved by technology

This patented technical problem addressed in this patents relates to improper disposability during consumption of fast brewing type flavorings like savory spaghetti (SSF) taste masker). Plastisolvent capsules have been developed that contain SSF ingredients, making them less convenient than other alternatives because their chemical composition makes them hard to break down safely over time while being thrown away at landfill sites. Additionally, current methods require expensive equipment and involve complicated processes, leading to wastage of resources.

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