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Edible seasoning packaging bag and its preparation method and application

A technology for packaging bags and seasonings, which is applied in the field of edible seasoning packaging bags and its preparation and application, can solve the problems of high raw material prices, limited acceptance of gelatin, etc., and achieve simple preparation methods, wide application range, and universality Good results

Inactive Publication Date: 2017-12-15
ZHEJIANG WANLI UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

As we all know, gelatin is extracted from the skin and collagen of animals such as pigs and cattle, and the price of raw materials is relatively high. Problems such as the acceptability of gelatin raw materials greatly limit the acceptability of gelatin in seasoning packaging

Method used

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  • Edible seasoning packaging bag and its preparation method and application
  • Edible seasoning packaging bag and its preparation method and application
  • Edible seasoning packaging bag and its preparation method and application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The preparation method of the edible packaging bag of embodiment 1 comprises the following steps:

[0027]1) Ingredients: weigh the solid components except dietary fiber pulp and deionized water according to the weight ratio of 17.34:100. Among them, weigh 6.5 kg of acetate starch, 4.55 kg of hydroxypropyl distarch phosphate, oxidized 0.025 kg of hydroxypropyl starch, 0.024 kg of hydroxypropyl starch, 0.21 kg of sodium alginate, 1.1 kg of carrageenan, 0.01 kg of agar, 3.5 kg of hydroxypropyl methylcellulose, 0.01 kg of potassium chloride, 0.29 kg of isomalt, 0.50 kg of glycerin, 0.12 kg of sodium polyacrylate, for subsequent use; another 0.5 kg of corn was weighed, added 6.5 liters of hot water and refined with a refiner, filtered with a 150-mesh sieve to obtain corn fiber pulp, for subsequent use;

[0028] 2) Glue making solution: After mixing the solid components except corn fiber slurry, disperse with 30% deionized water, and grind with colloid until there are no par...

Embodiment 2

[0032] The preparation method of the edible packaging bag of embodiment 2 comprises the following steps:

[0033] 1) Ingredients: weigh the solid components except dietary fiber pulp and deionized water according to the weight ratio of 20:120, wherein, weigh 7.95 kg of acetate starch, 5 kg of hydroxypropyl distarch phosphate, oxidized Hydroxypropyl starch 0.34 kg, sodium alginate 0.318 kg, carrageenan 1.204 kg, hydroxypropyl methylcellulose 3.3 kg, carboxymethyl cellulose 0.063 kg, potassium chloride 0.005 kg, isomalt 0.92 kg, sodium polyacrylate 0.10 kg, for subsequent use; Another 0.8 kg of konjaku is taken by weighing, after adding 15 liters of hot water and defibrating with a refiner, filter with a 150 mesh screen to obtain konjac fiber pulp, for subsequent use;

[0034] 2) Glue making solution: After mixing the solid components except konjac fiber pulp, disperse with 30% deionized water, and grind with colloid until there are no particles, then add konjac fiber pulp and m...

Embodiment 3

[0038] The preparation method of the edible packaging bag of embodiment 3 comprises the following steps:

[0039] 1) Ingredients: weigh the solid components other than dietary fiber pulp and deionized water according to the weight ratio of 14.5:80. Among them, weigh 5.7 kg of acetate starch, 3.2 kg of oxidized hydroxypropyl starch, hydroxypropyl starch Distarch phosphate 0.25 kg, sodium alginate 0.4 kg, carrageenan 1 kg, hydroxypropyl methylcellulose 2.4 kg, potassium chloride 0.01 kg, isomalt 0.2 kg, glycerin 0.24 kg, chitosan 0.55 kg, spare In addition, take 0.35 kilograms of oats, add 5 liters of hot water and use a refiner to refine, filter with a 180-mesh sieve to obtain oat fiber pulp, and set aside;

[0040] 2) Glue making solution: After mixing the solid components except oat fiber pulp, disperse with 30% deionized water, and grind with colloid until there are no particles, then add oat fiber pulp and mix evenly to obtain plant Slurry, then heat the remaining deionize...

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Abstract

The invention discloses an edible condiment packing bag. The edible condiment packing bag comprises components in percentage by weight as follows: 55%-80% of starch, 5%-20% of algal polysaccharide, 8%-20% of plant fiber, 0.1%-10% of a reinforcing agent and 7%-12% of water. A preparation method of the edible condiment packing bag comprises the steps of burdening, glue solution preparation, glue cultivation, blank preparation, drying, shell forming through drawing and the like. The packing bag has the characteristic that the packing bag is easily dissolved in hot water and releases content and the flavor of food is not influenced after the packing bag is dissolved; the packing bag has better mechanical strength, can meet the requirement of packing bags for large-scale industrial automated filling, has good environment tolerance and content storage performance by the aid of humidity resistance, oil resistance and oxygen barrier performance, has good universality and wide application range, can be used for packing edible content such as solid, grease or dehydrated condiment, functional food, health care products and the like and has the advantages of convenience in use, no waste, no pollution to the content, environmental protection and the like.

Description

technical field [0001] The invention relates to a packaging bag and its preparation, in particular to an edible seasoning packaging bag and its preparation method and application. The packaging bag is an edible packaging bag of plant origin, which can be used for solids, oils or dehydrated foods. The packaging of edible contents such as seasonings, functional foods and health products. Background technique [0002] With the quickening pace of life, fast food is becoming more and more common. For example, packaging bags for seasonings in fast food, instant noodles, instant rice, instant noodle rice noodles, instant wonton, quick-frozen dumplings, hamburgers, pizza, milk tea and other fast food have become sizable convenience foods in sales and demand. Condiment packs are generally provided in convenience foods, such as: solid seasoning packs (powder packs, vegetable packs); semi-solid (sauce) seasoning packs; liquid seasoning packs, etc. Most of these seasoning bags are pac...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C08L3/06C08L5/04C08L3/10C08L3/08C08L97/02B65D65/46
CPCY02W90/10
Inventor 刘利萍周旭静钱国英关雨菁
Owner ZHEJIANG WANLI UNIV
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