A mechanically stable edible composite film and its preparation method
A technology of mechanical performance and composite film, which is applied in the field of soybean protein isolate/gelatin/k-carrageenan composite packaging film and its preparation, can solve the problems of reduced shelf life of packaged food and poor mechanical performance stability, and achieve good mechanical performance stability , Stability of mechanical properties and lasting, the effect of improving the nutritional value of food
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Embodiment 1
[0049] Example 1 A kind of preparation method of edible composite film with stable mechanical properties
[0050] (1) Add 100g of distilled water at a temperature of 40~60°C to the beaker, add 5% gelatin and 1% k-carrageenan in terms of weight percentage of distilled water, add 4~8% absolute ethanol after the two kinds of glue absorb water and swell, 1.0% plasticizer, 0.05~0.15% anhydrous sodium sulfite, add 2% soybean protein isolate under the state of magnetic stirring to obtain a mixed solution;
[0051] (2) Adjust the pH value of the solution to 8.0, stir with a magnetic stirrer for 45-50 seconds, heat in a water bath at 90-95°C for 20-25 minutes, and use ultrasonic waves for defoaming and degassing treatment. Ultrasonic conditions: 100-150 Hz, time 20 minutes , pour the degassed solution into the acrylic plate tank;
[0052] (3) Put the glutaraldehyde liquid into a closed steam cross-linking device with automatic temperature and pressure control, and carry out the gluta...
Embodiment 2
[0057] (1) Add 100g of distilled water at a temperature of 40~60°C to the beaker, add 7% gelatin and 3% k-carrageenan in terms of weight percentage of distilled water, add 4~8% absolute ethanol after the two kinds of glue absorb water and swell, 3.0% plasticizer, 0.05~0.15% anhydrous sodium sulfite, add 3% soybean protein isolate under the state of magnetic stirring to obtain a mixed solution;
[0058] (2) Adjust the pH value of the solution to 8.0, stir with a magnetic stirrer for 45-50 seconds, heat in a water bath at 90-95°C for 20-25 minutes, and use ultrasonic waves for defoaming and degassing treatment. Ultrasonic conditions: 100-150 Hz, time 20 minutes , pour the degassed solution into the acrylic plate tank;
[0059] (3) Put the glutaraldehyde liquid into a closed steam cross-linking device with automatic temperature and pressure control, and carry out the glutaraldehyde steam cross-linking reaction in the closed steam cross-linking device. The specific reaction condit...
Embodiment 3
[0065] (1) Add 100g of distilled water at a temperature of 40~60°C to the beaker, add 6.5% gelatin and 2% k-carrageenan in terms of weight percentage of distilled water, add 4~8% absolute ethanol, 1.8% plasticizer, 0.05~0.15% anhydrous sodium sulfite, add 4% soybean protein isolate under the state of magnetic stirring to obtain a mixed solution;
[0066] (2) Adjust the pH value of the solution to 8.0, stir with a magnetic stirrer for 45-50s, heat in a water bath at 90-95°C for 20-25min, and use ultrasonic waves for defoaming and degassing treatment, ultrasonic conditions: 120 Hz, time 20 min, degassing Pour the degassed solution into the acrylic plate tank;
[0067] (3) Put the glutaraldehyde liquid into a closed steam cross-linking device with automatic temperature and pressure control, and carry out the glutaraldehyde steam cross-linking reaction in the closed steam cross-linking device. The specific reaction conditions: the internal pressure of the steam cross-linking devic...
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