Preparation method of tara gum edible membrane with hydrophobic performance

A technology of tara gum and performance is applied in the field of preparation of edible film materials, which can solve problems such as poor hydrophobicity of edible film, and achieve the effect of improving hydrophobic performance, good mechanical performance and good thermodynamic stability

Active Publication Date: 2015-08-26
NORTHEAST FORESTRY UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention is to solve the technical problem of the poor hydrophobicity of the existing edible film, and what is provided is to provide a preparation method of a tara gum edible film with hydrophobic properties

Method used

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  • Preparation method of tara gum edible membrane with hydrophobic performance
  • Preparation method of tara gum edible membrane with hydrophobic performance
  • Preparation method of tara gum edible membrane with hydrophobic performance

Examples

Experimental program
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specific Embodiment approach 1

[0024] Embodiment one: a kind of preparation method of the tara gum edible film with hydrophobic property of the present embodiment, carries out according to the following steps:

[0025] 1. After pulverizing tara gum, add tara gum into water according to the mass percentage concentration of tara gum at 0.5-2%, heat to 40-50°C, stir for 2-5 hours, and then centrifuge to remove insoluble impurities to obtain tower gum Glue solution;

[0026] Two, take by weighing the mixed solution of glycerin and sorbitol by 10%~20% of tara gum quality in the tara gum solution, wherein the mass ratio of glycerin and sorbitol in the mixed solution of glycerol and sorbitol is 1:(1~ 1.2), weigh oleic acid according to 1% to 20% of the quality of tara gum in the tara gum solution, first add the mixed solution of glycerin and sorbitol into the tara gum solution, stir evenly, then add oleic acid, stir After uniformity, add it to a homogenizer, and homogenize it for 2 to 5 minutes at a speed of 7000...

specific Embodiment approach 2

[0028] Specific embodiment two: the difference between this embodiment and specific embodiment one is that the mass percent concentration of tara gum in step one is 1%. Others are the same as in the first embodiment.

specific Embodiment approach 3

[0029] Embodiment 3: This embodiment differs from Embodiment 1 or Embodiment 2 in that the heating temperature in step 1 is 45° C., and the stirring time is 3 hours. Others are the same as in the first embodiment.

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Abstract

The invention provides a reparation method of a tara gum edible membrane with hydrophobic performance and relates to a preparation method of an edible membrane material. According to the preparation method, the technical problem of poor hydrophobicity of an existing edible membrane is solved. The preparation method comprises the following steps: (1) heating to dissolve tara gum; (2) adding a mixed liquid of glycerol and sorbitol into a tara gum solution, uniformly stirring, adding oleic acid, and homogenizing to obtain film forming liquid; and (3) after removing foams, carrying out curtain coating to form the tara gum edible membrane with the hydrophobic performance, wherein the moisture content of the tara gum edible membrane is 8.76%-2.31%, the contact angle is 76.75-107.28 degrees, the water vapor permeability is 0.694-0.526*10<-10>gs<-1>m<-1>Pa<-1>, and the ultraviolet light transmittance at 280nm is 24.7%-0.448%. The tara gum edible membrane can be applied to the field of food packaging.

Description

technical field [0001] The invention relates to a preparation method of an edible film material, belonging to the technical field of food packaging materials. Background technique [0002] In recent years, due to the increasing demand for packaging materials, the use of plastic bags has been rampant, causing serious environmental pollution. With the enhancement of people's awareness of environmental protection, looking for an alternative biodegradable membrane material has become a research hotspot. At the same time, with the improvement of living standards, people have higher requirements for the quality and safety of packaging films. Therefore, edible film materials have become the best choice for research. The edible packaging film material has a certain mechanical strength, can maintain stability in a humid environment, and also has a certain oxygen barrier and UV resistance, so as to inhibit food spoilage. The Chinese patent with the application number 201310663008.1...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08J5/18C08L5/00C08K5/053C08K5/09B65D65/46
Inventor 王立娟马倩云
Owner NORTHEAST FORESTRY UNIVERSITY
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