Heat-resistant polysaccharide protein composite film and preparation method thereof

A polysaccharide-protein complex and heat-resistant technology, applied in the field of food processing, can solve the problems of different properties, difficult to determine the large-scale production of complete sets of equipment, etc., to reduce the content, prevent the entry of moisture and oxygen, and achieve good stretchability.

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

AI Technical Summary

Problems solved by technology

In addition, edible films have a wide range of materials and different properties, so

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Heat-resistant polysaccharide-protein composite film, the components and the mass parts of each component are as follows: 10-20 parts of corn starch, 3-8 parts of whey protein, 5-15 parts of wheat starch, 3-6 parts of acetylated monoglyceride , 1~2 parts of erythritol, 3~7 parts of acetate starch, 2~5 parts of acetylglyceride, 3~7 parts of pectin, 4~10 parts of agar, 2~5 parts of dihydrocarvone, apple 1~3 parts of glutamic acid, 1~5 parts of glutamic acid, 1~3 parts of saponins, 1~4 parts of lecithin, 2~6 parts of triglycerol monostearate.

[0021] The preparation method comprises the following steps:

[0022] 1) Mix cornstarch, whey protein, wheat starch, acetylated monoglyceride, erythritol and acetate starch in proportions by mass, heat to 100°C, stir for 30 minutes, then cool down to 65°C, add dihydrogen aroma Apione and malic acid, stirred to obtain a mixture;

[0023] 2) Mix the remaining components evenly, add to the mixed solution in step 1), heat to 160°C, an...

Embodiment 2

[0026] Heat-resistant polysaccharide-protein composite film, the components and the mass parts of each component are as follows: 10-20 parts of corn starch, 3-8 parts of whey protein, 5-15 parts of wheat starch, 3-6 parts of acetylated monoglyceride , 1~2 parts of erythritol, 3~7 parts of acetate starch, 2~5 parts of acetylglyceride, 3~7 parts of pectin, 4~10 parts of agar, 2~5 parts of dihydrocarvone, apple 1~3 parts of glutamic acid, 1~5 parts of glutamic acid, 1~3 parts of saponins, 1~4 parts of lecithin, 2~6 parts of triglycerol monostearate.

[0027] The preparation method comprises the following steps:

[0028] 1) Mix cornstarch, whey protein, wheat starch, acetylated monoglyceride, erythritol and acetate starch in proportions by mass, heat to 100°C, stir for 30 minutes, then cool down to 65°C, add dihydrogen aroma Apione and malic acid, stirred to obtain a mixture;

[0029] 2) Mix the remaining components evenly, add to the mixed solution in step 1), heat to 160°C, an...

Embodiment 3

[0032] Heat-resistant polysaccharide protein composite film, the components and the parts by mass of each component are as follows: 15 parts of corn starch, 6 parts of whey protein, 10 parts of wheat starch, 4 parts of acetylated monoglyceride, 1.5 parts of erythritol, 5 parts of acetate starch, 3.5 parts of acetyl glyceride, 5 parts of pectin, 7 parts of agar, 3 parts of dihydrocarvone, 2 parts of malic acid, 3 parts of glutamic acid, 2 parts of saponins, 3 parts of lecithin , 4 parts of tripolyglycerol monostearate.

[0033] The preparation method comprises the following steps:

[0034] 1) Mix cornstarch, whey protein, wheat starch, acetylated monoglyceride, erythritol and acetate starch in proportions by mass, heat to 100°C, stir for 30 minutes, then cool down to 65°C, add dihydrogen aroma Apione and malic acid, stirred to obtain a mixture;

[0035] 2) Mix the remaining components evenly, add to the mixed solution in step 1), heat to 160°C, and stir for 30 minutes to obta...

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PUM

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Abstract

The invention discloses a heat-resistant polysaccharide-protein composite film and a preparation method thereof. The heat-resistant polysaccharide-protein composite film is composed of the following components in parts by mass: 10-20 parts of corn starch, 3-8 parts of whey protein, 5-15 parts of wheat starch, 3-6 parts of ACETEM, 1-2 parts of erythritol, 3-7 parts of acetate starch, 2-5 parts of acetyl glyceride, 3-7 parts of pectin, 4-10 parts of agar, 2-5 parts of d-dihydrocarvone, 1-3 parts of malic acid, 1-5 parts of glutamic acid, 1-3 parts of Quillaia saponaria saponin, 1-4 parts of lecithin and 2-6 parts of emulsifier. By using the polysaccharide-protein composite as the film-forming matrix, the prepared polysaccharide-protein composite film has the advantages of favorable stretchability and high transparency, is especially suitable to be coated on fried food, and can obviously lower the free fatty acid content in the food, reduce browning and lower the oil consumption, so that the fried food tastes crisp and delicate.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a heat-resistant polysaccharide-protein composite film and a preparation method thereof. Background technique [0002] Edible film refers to a network structure with cross-linked macromolecules formed by using natural edible macromolecular substances as the matrix, adding edible cross-linking agents, plasticizers and other substances to generate interaction forces between molecules. film. As a food packaging material, the edible film can directly contact the surface of the food by preventing the migration of gas, water vapor, etc. The change of the food can ensure the quality of the food and prolong the shelf life of the food. [0003] Both edible film and synthetic packaging film can effectively prevent the migration of moisture, oxygen and solute, and can also serve as an added carrier for food nutrition fortifiers, antioxidants, sweeteners, flavorants and...

Claims

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Application Information

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IPC IPC(8): C09D103/02C09D189/00C09D103/06C09D105/06C09D105/12C09D7/12A23P1/08
Inventor 李苏杨李文遐徐勤霞
Owner SUZHOU BEC BIOLOGICAL TECH
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