A kind of preparation method of natural antibacterial edible film

A natural antibacterial and probiotic technology, applied in the field of preparation of natural antibacterial edible film, can solve the problems of no antibacterial effect, no probiotic effect, single antibacterial effect, etc. The effect of antibacterial function

Active Publication Date: 2021-05-18
HUAQIAO UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although there are also a small number of literature reports on the integration of probiotics into edible films, they are all separated from the fermentation broth and then added to the edible film matrix after freeze-drying. As a carrier carrying probiotics, not only the preparation process is complicated, but also it only exerts a single probiotic effect and does not have antibacterial effect
Traditionally, in order to produce antibacterial effects, edible films are usually added with antibacterial agents such as organic acids, but the edible film only exerts a single antibacterial effect and does not have a probiotic effect
So far, no research has been found to directly use the fermented liquid containing probiotics as an antibacterial factor and integrate it into an edible film to prepare a pure natural edible film with both antibacterial and probiotic functions

Method used

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  • A kind of preparation method of natural antibacterial edible film
  • A kind of preparation method of natural antibacterial edible film
  • A kind of preparation method of natural antibacterial edible film

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A kind of preparation method of natural antibacterial edible film of the present invention comprises the steps:

[0027] (1) Lactobacillus acidophilus with probiotic activity is inoculated in the fermentation medium at an inoculum size of 1% (v / v), and cultivated at a constant temperature for 24 hours at a temperature of 37° C. to obtain a Lactobacillus acidophilus fermentation liquid, The final bacterial concentration is (0.5~5)×10 9 CFU / ml; and mix evenly, which can be mixed evenly by shaking the flask;

[0028] (2) Add 2 g of cellulose sodium sulfate powder and 0.3 g of glycerin to 85 ml of distilled water, and stir for 2 hours under sterile and room temperature conditions to obtain a cellulose sodium sulfate solution, which is the base membrane solution; in this base membrane solution, cellulose The weight ratio of sodium sulfate (ie edible film substrate) is 2.3%, and the weight ratio of glycerol (ie plasticizer) is 0.34%;

[0029] (3) In the cellulose sodium sul...

Embodiment 2

[0036] (1) Lactobacillus acidophilus with probiotic activity is inoculated in the fermentation medium at an inoculum size of 1% (v / v), and cultivated at a constant temperature at a temperature of 37°C for 24h to prepare a Lactobacillus acidophilus fermentation liquid, The final bacterial concentration is (0.5~5)×10 9 CFU / ml, and mix evenly, can be mixed evenly by shaking the bottle;

[0037] (2) Add 2 g of carboxymethyl cellulose powder and 0.3 g of glycerin to 80 ml of distilled water, and stir for 2 hours under sterile and room temperature conditions to obtain a carboxymethyl cellulose solution, which is the base membrane solution; in this base membrane solution, The weight ratio of carboxymethylcellulose (i.e. edible film substrate) is 2.4%, and the weight ratio of glycerol (i.e. plasticizer) is 0.36%;

[0038] (3) In the carboxymethylcellulose solution prepared in step (2), add the Lactobacillus acidophilus fermentation broth after mixing evenly of 0.25 times the volume o...

Embodiment 3

[0043] (1) Inoculate Lactobacillus reuteri with probiotic activity into the fermentation medium at an inoculum size of 1% (v / v), and cultivate at a constant temperature of 37°C for 24 hours to obtain Lactobacillus reuteri fermentation solution, the final bacterial concentration is (0.8~9)×10 9 CFU / ml, and mix evenly, can be mixed evenly by shaking the bottle;

[0044] (2) Add 2 g of cellulose sodium sulfate powder and 0.3 g of glycerin to 85 ml of distilled water, and stir for 2 hours under sterile and room temperature conditions to obtain a cellulose sodium sulfate solution; The weight ratio of edible film substrate) is 2.3%, and the weight ratio of glycerol (i.e. plasticizer) is 0.34%;

[0045] (3) Add 0.17 times the volume of the base membrane liquid to the cellulose sodium sulfate solution prepared in step (2) and mix homogeneously with Lactobacillus reuteri fermentation broth, stir for 10min under aseptic and room temperature conditions, and then vacuum Degassing to pre...

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Abstract

The invention discloses a preparation method of a natural antibacterial edible film. The antibacterial edible film prepared by the preparation method directly adds lactic acid bacteria fermentation liquid as an antibacterial factor. At the same time, the preparation method adopts edible materials as base materials, and finally prepares an antibacterial edible packaging film containing probiotics and fermented components through processes of dissolving, degassing, film forming and drying. The preparation process of the method of the present invention is simple, and the antibacterial agent used is purely fermented by microorganisms, which can not only provide the antibacterial function of the edible film, but also increase the health care effect of the edible film by the probiotic itself. Pure natural edible film with probiotic function.

Description

technical field [0001] The invention belongs to the technical field of edible film processing, in particular to a preparation method of a natural antibacterial edible film. Background technique [0002] With the safety of food itself and the environmental problems brought about by its packaging, people are paying more and more attention to it. Edible film has become a Research hotspots in the field of food packaging. Edible film is a kind of natural edible substance (such as protein, polysaccharide or lipid, etc.) TLC. The edible film itself is rich in nutrients and is easy to breed microorganisms, which will cause the deterioration of the mechanical properties and barrier properties of the product during the preservation process. Therefore, adding an antibacterial agent during the preparation of the edible film can strengthen the antibacterial function of the edible film, which can prevent the food and the film itself from being contaminated by microorganisms, thereby pr...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C08J5/18C08L1/16C08L1/28C08L5/12C08L5/04C08L5/08C08L3/02C08K5/053C12N1/20B65D65/46C12R1/225
CPCB65D65/463C08J5/18C08J2301/16C08J2301/28C08J2303/02C08J2305/04C08J2305/08C08J2305/12C08J2403/02C08K5/053C12N1/20Y02W90/10
Inventor 陈国刘彬郭洪伟赵珺陈宏文
Owner HUAQIAO UNIVERSITY
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