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Water-soluble food packaging film and preparation method thereof

A food packaging film and water-soluble technology, which is applied in the field of water-soluble food packaging film and its preparation, can solve the problems of poor water vapor barrier function, poor function, and no water-soluble food packaging film, etc., and achieves good film stretchability. , high transparency, strong barrier effect

Inactive Publication Date: 2015-09-02
SUZHOU BEC BIOLOGICAL TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For example, starch films are poor barriers to moisture due to the hydrophilic nature of starch polymers.
Although the protein film and the polysaccharide film have good mechanical properties and transparency, they are sensitive to moisture and exhibit poor barrier effects on water vapor[41]
At present, there is no report of water-soluble food packaging film

Method used

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  • Water-soluble food packaging film and preparation method thereof
  • Water-soluble food packaging film and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Water-soluble food packaging film, the components and the parts by weight of each component are as follows: 20 parts of tapioca starch, 5 parts of whey protein, 5 parts of wheat starch, 3 parts of sodium alginate, 1 part of fish oil glue, 3 parts of chitosan, 2 parts of acetylglycerides, 1 part of pectin, 3 parts of agar, 2 parts of glycerin, 1 part of malic acid, 1 part of sodium glutamate, 1 part of lecithin, and 1 part of sodium oleoamino acid.

[0027] The preparation method includes the following steps:

[0028] 1) Mix tapioca starch, whey protein, wheat starch, sodium alginate, fish oil glue and chitosan in proportion by mass, heat to 75°C, and stir for 30 minutes to obtain a mixed solution;

[0029] 2) Mix the remaining components evenly, add them to the mixed solution in step 1), heat to 70°C, and stir for 30 minutes to obtain a film solution;

[0030] 3) The film liquid obtained in step 2) was poured onto a glass plate, dried at 90°C, peeled off, and then stor...

Embodiment 2

[0032] Water-soluble food packaging film, the components and the parts by mass are as follows: 30 parts of tapioca starch, 15 parts of whey protein, 10 parts of wheat starch, 6 parts of sodium alginate, 2 parts of fish oil glue, 7 parts of chitosan, 5 parts of acetylglyceride, 5 parts of pectin, 8 parts of agar, 5 parts of glycerin, 3 parts of malic acid, 5 parts of sodium glutamate, 4 parts of lecithin, and 2 parts of sodium oleyl amino acid.

[0033] The preparation method includes the following steps:

[0034] 1) Mix tapioca starch, whey protein, wheat starch, sodium alginate, fish oil glue and chitosan in proportion by mass, heat to 75°C, and stir for 30 minutes to obtain a mixed solution;

[0035] 2) Mix the remaining components evenly, add them to the mixed solution in step 1), heat to 70°C, and stir for 30 minutes to obtain a film solution;

[0036] 3) The film liquid obtained in step 2) was poured onto a glass plate, dried at 90°C, peeled off, and then stored in a con...

Embodiment 3

[0038] Water-soluble food packaging film, the components and the parts by weight of each component are as follows: 28 parts of tapioca starch, 10 parts of whey protein, 8 parts of wheat starch, 5 parts of sodium alginate, 1 part of fish oil glue, 5 parts of chitosan, Acetylglyceride 3.5 parts, pectin 3 parts, agar 5 parts, glycerin 4 parts, malic acid 2 parts, sodium glutamate 3 parts, lecithin 2 parts, emulsifier 1.7 parts.

[0039] The preparation method includes the following steps:

[0040] 1) Mix tapioca starch, whey protein, wheat starch, sodium alginate, fish oil glue and chitosan in proportion by mass, heat to 75°C, and stir for 30 minutes to obtain a mixed solution;

[0041] 2) Mix the remaining components evenly, add them to the mixed solution in step 1), heat to 70°C, and stir for 30 minutes to obtain a film solution;

[0042] 3) The film liquid obtained in step 2) was poured onto a glass plate, dried at 90°C, peeled off, and then stored in a constant temperature a...

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Abstract

The invention discloses a water-soluble food packaging film and a preparation method thereof. The film comprises the following components in parts by mass: 20-30 parts of tapioca starch, 5-15 parts of whey protein, 5-10 parts of wheat starch, 3-6 parts of sodium alginate, 1-2 parts of fish oil gel, 3-7 parts of chitosan, 2-5 parts of acetylated glyceride, 1-5 parts of pectin, 3-8 parts of agar, 2-5 parts of glycerin, 1-3 parts of malic acid, 1-5 parts of sodium glutamate, 1-4 parts of lecithin and 1-2 parts of an emulsifier. Starch and protein are used as a film formation base material, so that the film is high in stretchability, transparency and barrier property; the change of the solubility of the film in water is obvious along with the change of water temperature, at low temperature (0-30 DEG C), the film is insoluble basically, but at high temperature (60-100 DEG C), the film can be completely dissolved in water; the film is very suitable for being used as a seasoning packing material for convenient food.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a water-soluble food packaging film and a preparation method thereof. Background technique [0002] Edible film refers to a film with a network structure of macromolecular cross-linked formed by adding edible cross-linking agents, plasticizers and other substances based on natural edible macromolecular substances to generate intermolecular interaction forces. film. As a food packaging material, edible film can directly contact the food surface by preventing the migration of gas, water vapor, etc. and the mutual diffusion between solvents and solutes, so as to avoid the flavor and texture of food during storage and transportation. The change of food plays a role in ensuring the quality of food and prolonging the shelf life of food. [0003] Multifunctional edible film is an emerging field of edible film, which mainly uses natural water-soluble polymer materials or emuls...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08L3/02C08L89/00C08L5/04C08L5/08C08L5/06
Inventor 李苏杨李文遐徐勤霞
Owner SUZHOU BEC BIOLOGICAL TECH