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Purple potato starch edible film and preparation method thereof

A technology of purple potato starch and edible film, applied in the direction of sustainable manufacturing/processing, climate sustainability, sustainable packaging industry, etc., can solve the problems of poor tensile strength and transparency, and achieve low cost, no pollution, Good water resistance

Active Publication Date: 2014-04-23
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In this literature, the starch raw material has not been denatured by dry heat, and the tensile strength and transparency of the film are relatively poor.

Method used

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  • Purple potato starch edible film and preparation method thereof
  • Purple potato starch edible film and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] (1) Starch preparation: Dissolve 0.4g xanthan gum in 80mL distilled water, stir for 15min, then add 39.6g purple sweet potato starch to the xanthan gum solution, stir for 20min to make it evenly mixed, and adjust the pH value of the mixture to 6 ;Pour the mixed powder into a flat plate and dry it in an oven at 45°C for 13 hours (moisture content below 10%), grind and pulverize it through a 100-mesh sieve, and then place the mixed powder in an oven at 130°C for 3 hours.

[0034] (2) Mixing of raw materials: Take 3.99g of dry heat-denatured purple potato starch, dissolve it into starch milk with 100mL of distilled water, add 1.52g of glycerin, heat and stir in a water bath at 95°C for 10min, then add 0.6g of sodium alginate, and heat and stir again 20min to complete gelatinization.

[0035] (3) Degassing: Put the membrane solution in a water bath at 50°C for 10 minutes to defoam.

[0036] (4) Flow extension: Weigh 35mL of membrane liquid at one time and pour it onto a po...

Embodiment 2

[0039] (1) Starch preparation: Dissolve 0.2g xanthan gum in 80mL distilled water, stir for 15min, then add 39.8g purple potato starch to the xanthan gum solution, stir for 20min to mix well, adjust the pH value of the mixture to 8 ;Pour the mixed powder into a flat plate and dry it in an oven at 45°C for 13 hours (moisture content below 10%), grind and pulverize it through a 100-mesh sieve, and then place the mixed powder in an oven at 120°C for 4 hours.

[0040] (2) Mixing of raw materials: Take 4.21g of dry heat denatured purple potato starch, dissolve it into starch milk with 100mL of distilled water, add 1.54g of glycerin, heat and stir in a water bath at 95°C for 10min, then add 0.45g of sodium alginate, and heat and stir again 20min to complete gelatinization.

[0041] (3) Degassing: Put the membrane solution in a water bath at 50°C for 10 minutes to defoam.

[0042] (4) Flow extension: Weigh 35mL of membrane liquid at one time and pour it onto a polyethylene plate for ...

Embodiment 3

[0045] (1) Starch preparation: Dissolve 0.6g xanthan gum in 80mL distilled water, stir for 15min, then add 39.4g purple potato starch into the xanthan gum solution, stir for 20min to mix well, adjust the pH value of the mixture to 6 ;Pour the mixed powder into a flat plate and dry it in an oven at 45°C for 13 hours (moisture content below 10%), grind and pulverize it through a 100-mesh sieve, and then place the mixed powder in an oven at 120°C for 3 hours.

[0046] (2) Mixing of raw materials: Take 3.50g of dry heat-denatured purple potato starch, dissolve it into starch milk with 100mL of distilled water, add 1.52g of glycerin, heat and stir in a water bath at 95°C for 10min, then add 0.75g of sodium alginate, and heat and stir again 20min to complete gelatinization.

[0047] (3) Degassing: Put the membrane solution in a water bath at 50°C for 10 minutes to defoam.

[0048] (4) Flow extension: Weigh 35mL of membrane liquid at one time and pour it onto a polyethylene plate fo...

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Abstract

The invention discloses a purple potato starch edible film and a preparation method thereof. The edible film comprises the following components in percentage by weight: 20-90 percent of dry-heat modified purple potato starch, 0.1-30 percent of glycerinum and 0.1-20 percent of sodium alga acid. The method comprises the steps of preparing the dry-heat modified purple potato starch and forming the film. The technology is simple, safe, low in cost and pollution-free. The edible film prepared by the preparation method and disclosed by the invention is relatively high in plasticity, and the plasticity of the edible film is the same as that of a common plastic bag; meanwhile, the edible film is relatively good in water resistance and can adapt to food with large water content; particularly the transparency of the film is obviously superior to that of other edible films and is up to over 90 percent; the edible film has application value in fruit and vegetable coating preservation and food antibacterial package.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to an edible film of purple potato starch and a preparation method thereof. Background technique [0002] Starch is a natural polymer compound with large yield, easy biodegradation and no harm to the environment. Purple sweet potato is a new kind of sweet potato that integrates nutrition, color and flavor. Its starch purity reaches about 90% of the dry basis. Therefore, the effective extraction of purple potato starch can provide ideal raw materials for production. However, due to the limitations of the original purple potato starch's own characteristics, it can no longer be fully adapted to certain application requirements. Therefore, denaturing the original starch and improving some functions on the basis of its inherent characteristics has great significance for the deep processing of purple potato starch. Significance. [0003] As a new type of packaging ma...

Claims

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Application Information

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IPC IPC(8): C08L3/04C08L5/04C08K5/053C08J5/18C08B31/00B65D65/46
CPCY02A40/90Y02W90/10
Inventor 曾绍校刘匀昀张龙涛张怡郑宝东黄旭辉欧洋
Owner FUJIAN AGRI & FORESTRY UNIV
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