A kind of edible film based on Sanzan gum cross-linking modification and its preparation method and application
A cross-linking modification, Sanzan glue technology, applied in the direction of sustainable manufacturing/processing, transportation and packaging, flexible covering, etc., can solve the problems of poor mechanical properties, non-degradable, environmental pollution, etc., and achieve good light transmission properties and water resistance, delaying product deterioration, and reducing environmental pollution
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Embodiment 1
[0028] An edible film based on Sanzan gum cross-linking modification, its composition and parts by weight are as follows:
[0029] 1 part of Sanzan gum, 0 part of starch, 1 part of sodium alginate, 0.1 part of crosslinking agent, and 0.7 part of plasticizer.
[0030] The preparation method of the above-mentioned edible film based on the cross-linking modification of Sanzan gum is as follows:
[0031] Sanzan gum is added into water at a mass volume percentage of 1%, and magnetically stirred for 12h under the condition of 50° C.; the rheological properties of the Sanzan gum solution can be improved after adding the cross-linking agent sodium trimetaphosphate (such as figure 1 shown), adding 0.1% sodium trimetaphosphate solution, and then cross-linking at 25°C and pH 7.5 for 1 h; adding an equal amount of 1% sodium alginate solution and 0.7 % glycerin, shake and mix for 0.5h to obtain Sanzan gum film-forming solution; after ultrasonically removing air bubbles in the Sanzan gum f...
Embodiment 2
[0034] An edible film based on Sanzan gum cross-linking modification, its composition and parts by weight are as follows:
[0035] 1 part of Sanzan gum, 0.5 part of starch, 0.5 part of sodium alginate, 0.1 part of crosslinking agent, and 0.9 part of plasticizer.
[0036] The preparation method of the above-mentioned edible film based on the cross-linking modification of Sanzan gum is as follows:
[0037] Add Sanzan gum to water at a mass volume percentage of 1%, and stir magnetically at 50°C for 12 hours; add 0.1% sodium trimetaphosphate at 50°C and pH 7.5 to cross-link for 1 hour; cross-link the modified Sanzan gum solution Add an equal amount of 0.5% sodium alginate solution swollen for 12 hours, 0.5% sweet potato starch solution now dissolved, and 0.9% sorbitol, and shake and mix for 0.5 hours to obtain Sanzan gum film-forming liquid; After the bubbles were removed by liquid ultrasonication, a certain amount of film liquid was cast on a PVC board to form a film, dried at 5...
Embodiment 3
[0040] An edible film based on Sanzan gum cross-linking modification, its composition and parts by weight are as follows:
[0041] 0.5 part of Sanzan gum, 0 part of starch, 0.5 part of sodium alginate, 0.05 part of crosslinking agent, and 0.3 part of plasticizer.
[0042] The preparation method of the above-mentioned edible film based on the cross-linking modification of Sanzan gum is as follows:
[0043] Add Sanzan gum to water at a mass volume percentage of 0.5%, and stir magnetically at 50°C for 12 hours; add 0.05% calcium chloride and cross-link at 70°C and pH 7.5 for 3 hours; add the cross-linked modified Sanzan gum solution Swell the same amount of 0.5% sodium alginate solution and 0.3% glycerin for 12 hours, shake and mix for 0.5 hours to obtain the Sanzan glue film-forming solution; after ultrasonically removing bubbles from the Sanzan glue film-forming solution, take a certain amount of film solution Cast a film on a PVC board, dry it at 55°C, and peel off the film t...
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