Preparation method of starch-based edible film

A starch-based, corn starch technology, applied in sustainable manufacturing/processing, climate sustainability, sustainable packaging, etc., can solve problems such as low toughness and elasticity, and achieve excellent mechanical properties, excellent oxygen barrier properties, and folding resistance. good effect

Inactive Publication Date: 2017-08-04
JURONG XINGWU PACKAGING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The strength and rigidity of starch film are high, but the toughness and elasticity are low, and because the natural edible polymer material itself is hydrophilic, it is subject to certain restrictions in industrial production.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A preparation method of starch-based edible film, comprising the following steps:

[0018] Step 1, in parts by weight, add 20 parts of cornstarch, 3 parts of cellulose, and 1 part of glycerin to 20 parts of water, raise the temperature to 40°C, and keep it warm for 3 hours to obtain a mixed solution A;

[0019] Step 2, in parts by weight, add 5 parts of gellan gum, 5 parts of sodium alginate, and 0.5 parts of sodium citrate to 20 parts of water, raise the temperature to 40°C, and keep it warm for 3 hours to obtain a mixed solution B;

[0020] Step 3, add the mixed solution B obtained in step 2 to the mixed solution A obtained in step 1, adjust the pH to 6.0-7.0, add 0.5 parts of organic acid, 0.4 parts of stearic acid, 0.3 parts of lecithin, and 0.2 parts of lactose while stirring , continue to stir for 30-40min, and homogenize under high pressure to obtain a membrane liquid;

[0021] Step 4: Degas the membrane solution obtained in Step 3, then cast the membrane to for...

Embodiment 2

[0026] A preparation method of starch-based edible film, comprising the following steps:

[0027] Step 1, in parts by weight, add 23 parts of cornstarch, 4 parts of cellulose, and 2 parts of glycerin to 25 parts of water, raise the temperature to 45°C, and keep it warm for 3 hours to obtain a mixed solution A;

[0028] Step 2, in parts by weight, add 7 parts of gellan gum, 8 parts of sodium alginate, and 0.9 parts of sodium citrate to 25 parts of water, raise the temperature to 40°C, and keep it warm for 2 hours to obtain a mixed solution B;

[0029] Step 3, add the mixed solution B obtained in step 2 to the mixed solution A obtained in step 1, adjust the pH to 6.0-7.0, add 0.7 parts of organic acid, 0.8 parts of stearic acid, 0.5 parts of lecithin, and 0.4 parts of lactose while stirring , continue to stir for 30-40min, and homogenize under high pressure to obtain a membrane liquid;

[0030] Step 4: Degas the membrane solution obtained in Step 3, then cast the membrane to fo...

Embodiment 3

[0035] A preparation method of starch-based edible film, comprising the following steps:

[0036] Step 1, in parts by weight, add 27 parts of cornstarch, 6 parts of cellulose, and 1 part of glycerin to 28 parts of water, raise the temperature to 50°C, and keep it warm for 3 hours to obtain a mixed solution A;

[0037] Step 2, in parts by weight, add 8 parts of gellan gum, 9 parts of sodium alginate, and 1 part of sodium citrate to 28 parts of water, raise the temperature to 50°C, and keep it warm for 3 hours to obtain a mixed solution B;

[0038] Step 3, add the mixed solution B obtained in step 2 to the mixed solution A obtained in step 1, adjust the pH to 6.0-7.0, add 0.9 parts of organic acid, 0.7 parts of stearic acid, 0.5 parts of lecithin, and 0.5 parts of lactose while stirring , continue to stir for 30-40min, and homogenize under high pressure to obtain a membrane liquid;

[0039] Step 4: Degas the membrane solution obtained in Step 3, then cast the membrane to form a...

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Abstract

The invention discloses a preparation method of a starch-based edible film. The preparation method comprises the following steps: firstly adding corn starch, celluloses and glycerin into water and increasing the temperature to 40-50 DEG C for heat preservation to obtain mixed liquid A; adding gellan gum, sodium alginate and sodium citrate into water and increasing the temperature to 40-50 DEG C for heat preservation to obtain mixed liquid B; then adding the mixed liquid B into the mixed liquid A, regulating pH to 6.0-7.0, adding organic acid, stearic acid, lecithin and lactose, continuously stirring and performing high-pressure homogenization; finally de-gassing obtained mixed film liquid, casting, film-making and drying. The starch-based edible film prepared by the preparation method disclosed by the invention is close to a plastic thin film in appearance, fine and transparent in texture, better in mechanical property, good in folding resistance, excellent in oxygen resistance and simple in film preparation process.

Description

technical field [0001] The invention belongs to the technical field of food packaging materials, and in particular relates to a preparation method of a starch-based edible film. Background technique [0002] In recent years, more and more attention has been paid to environmentally friendly biopolymer materials synthesized from natural polymers. Among them, edible packaging film has become a hotspot in the fields of food, medicine and packaging due to its advantages such as wide source of raw materials, edible and non-polluting. Edible packaging film is in line with the trend of food packaging towards pollution-free development. It is an ideal food inner packaging material. Its advantages are as follows: (1) Low cost, high quality, and no resource waste and no waste of inner packaging. "Zero packaging" for environmental pollution; (2) Applied to the inner layer of plastic packaging to reduce and prevent the migration of harmful residues in plastics to food; (3) As a new ca...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08L3/02C08L1/28C08L5/02C08L5/04C08K5/00C08K5/098C08K5/09C08K5/521C08K5/092C08J5/18B65D65/46
CPCB65D65/463C08J5/18C08J2303/02C08J2401/28C08J2405/02C08J2405/04C08L3/02C08L2205/02C08L2205/035C08L1/284C08L5/02C08L5/04C08K5/00C08K5/098C08K5/09C08K5/521C08K5/092B65D65/46Y02A40/90Y02W90/10
Inventor 冯文田冯超
Owner JURONG XINGWU PACKAGING
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