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Edible food package film and preparation method thereof

A food packaging film, chitosan technology, applied in packaging, wrapping paper, transportation and packaging, etc., to achieve the effects of volume expansion, convenient operation and good mechanical properties

Inactive Publication Date: 2017-06-09
HUBEI ENG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Up to now, there is no relevant literature or invention to report on the preparation of edible packaging film by using the bitter mangosteen powder

Method used

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  • Edible food package film and preparation method thereof
  • Edible food package film and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Crush Mangosteen to get Mangosteen powder, and add 1.5g of Mangosteen powder per 100mL of water to prepare a suspension. The suspension is gelatinized in a hot water bath at 60° C. to obtain a gelatinized solution of Quincinia chinensis powder.

[0025] Take high-molecular-weight sea crab shell chitosan with a weight-average molecular weight of 950KDa and a deacetylation degree of 89% as the chitosan raw material, and add 1g of high-molecular-weight chitosan to every 100mL acidic solution to prepare a chitosan solution . Wherein, the acidic solution includes acetic acid, and the volume percentage of acetic acid in the acidic solution is 1%.

[0026] Mix the gelatinized solution of the above-mentioned phalaetum powder and the chitosan solution in a volume ratio of 30:10, and then add 1 g of the plant essential oil and glycerin mixture to the mixed solution. Next, pass the solution after adding the edible additive through a 180-mesh sieve, and degas the filtrate for 0.5 h...

Embodiment 2

[0028] Crush the seed kernels of Castanopsis chinensis to 40 meshes to obtain the powder of Castanopsis chinensis, which is prepared into a suspension by adding 10 g of Castanopsis chinensis powder per 100 mL of water. The suspension is gelatinized in a hot water bath at 80° C. to obtain a gelatinized solution of the bitter mango powder.

[0029] High-molecular-weight sea prawn chitosan and medium-molecular-weight sea prawn chitosan are used as chitosan raw materials. Wherein the weight-average molecular weight of high molecular weight chitosan is 320KDa and its degree of deacetylation is 92%, accounts for 70% of chitosan weight percentage; Medium molecular weight chitosan is obtained after adopting enzymatic hydrolysis to degrade high molecular weight chitosan, its The weight-average molecular weight is 30KDa and the degree of deacetylation is 90%, accounting for 30% of the chitosan weight percentage. The chitosan solution is formulated at the ratio of adding 5g of chitosan ...

Embodiment 3

[0032] Crush the seed kernels of Castanopsis chinensis to 200 meshes to obtain the powder of Castanopsis chinensis, which is prepared into a suspension by adding 6 g of Castanopsis chondrochia powder per 100 mL of water. The suspension is gelatinized in a hot water bath at 70° C. to obtain a gelatinized solution of Castanopsis chinensis powder.

[0033] The high molecular weight crayfish shell chitosan and the medium molecular weight crayfish shell chitosan are taken together as chitosan raw materials. Wherein the weight-average molecular weight of high molecular weight chitosan is 800KDa and its degree of deacetylation is 85%, accounts for 85% of chitosan weight percentage; Medium molecular weight chitosan is gained after adopting hydrogen peroxide to degrade high molecular weight chitosan, and its weight The average molecular weight is 10KDa and the degree of deacetylation is 83%, accounting for 15% of chitosan by weight. The chitosan solution is formulated at the ratio of ...

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Abstract

The invention belongs to the field of food packaging and relates to an edible food package film and a preparation method thereof. The preparation method includes: adding, by weight, 30-80 parts of castanopsis sclerophylla powder into water to obtain a suspension, and gelatinizing the suspension to obtain castanopsis sclerophylla powder gelatinized liquid; dissolving, by weight, 10-60 parts of chitosan into acid solution to obtain chitosan solution; mixing the castanopsis sclerophylla powder gelatinized liquid with the chitosan solution, adding, by weight, 1-60 parts of edible additives, and filtering to obtain filtrate; subjecting the filtrate to reduced-pressure debubbling, injection molding and drying to obtain the edible food package film. The preparation method is simple in step and convenient and quick in operation, and the edible food package film prepared according to the method is excellent in mechanical property, water resistance, antibacterial performance and freshness preservation and is foldable repeatedly. In addition, the package film is edible and degradable after being discarded, thereby being green and environmental friendly.

Description

technical field [0001] The invention relates to the field of food packaging, and in particular to an edible food packaging film and a preparation method thereof. Background technique [0002] In the field of food packaging, my country currently generally uses aluminum foil, plastic, etc. to directly package cooked food, and its contents are toxic to the human body, and improper handling after use will cause environmental pollution. In recent years, the demand of young consumers for high-quality, long-shelf-life food has been increasing; at the same time, the number of discarded packaging is increasing day by day, and the pressure on environmental protection has greatly increased, which has attracted widespread attention from the society. Some countries and regions are phasing out plastic food packaging bags, and degradable and edible new packaging materials are receiving more and more attention and support as green packaging. Edible packaging film refers to a film made of e...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/125B65D65/46
CPCB65D65/463
Inventor 覃彩芹郑科旺陈蔚颜永斌李伟付梅芳郭连贵付伯桥
Owner HUBEI ENG UNIV
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