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Edible composite cling film, and preparation method and application thereof

A composite fresh-keeping and edible technology, applied in flexible covering, transportation and packaging, coating and other directions, can solve the problems of limiting the application of Curdlan related film products, low tensile strength, low elongation performance, etc. Time reduction, high antibacterial and antioxidant activity, effect of strengthening membrane mechanical properties

Inactive Publication Date: 2018-09-28
NANJING AGRICULTURAL UNIVERSITY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These two films either have low tensile strength (TS) or poor elongation (EB), and the blending of polysaccharide and Curdlan and the preparation of the film take several hours
These problems limit the application of Curdlan-related membrane products

Method used

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  • Edible composite cling film, and preparation method and application thereof
  • Edible composite cling film, and preparation method and application thereof
  • Edible composite cling film, and preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] Example 1: Preparation process of edible composite plastic wrap with different components, and film-making time comparison

[0046] (1) Preparation of Curdlan component film

[0047] ① Weigh 12g of Curdlan powder, dissolve it in 100mL of pure water, and after Curdlan is fully swollen, prepare a suspension under the action of a high-speed shear;

[0048] ②Curdlan suspension and pure water are blended according to the ratio (volume ratio) of 1:1, and the total volume of the blend is 100mL.

[0049] ③Add 2.5g of glycerin, and adjust the pH to 4 with 1mol / L lactic acid solution to obtain a film-forming solution;

[0050] ④ After ultrasonic degassing of the film-forming solution, pour 50ml into a 18cm*18cm polytetrafluoroethylene plate, and dry it naturally to obtain a film.

[0051] (2) Preparation of Curdlan / chitosan component film

[0052] ① Weigh 12g of Curdlan powder, dissolve it in 100mL of pure water, and after Curdlan is fully swollen, prepare a suspension under t...

Embodiment 2

[0102] Embodiment 2: the performance measurement of edible composite plastic wrap

[0103] (1) Mechanical properties

[0104] The film was cut into strips of 8cm*2cm, and fixed on a physical property analyzer for measurement. Set the initial distance between the two fixtures of the physical property meter to 80mm, and the speed to 0.8mm / sec. After the measurement, record the force (g) at the instant the film breaks and the distance L between the two clamps when the film breaks. For each sample, five parallel samples were taken for determination.

[0105] Tensile strength TS (g) is calculated according to the following formula:

[0106] TS=Fm / d*W

[0107] Where: TS—tensile strength, (MPa);

[0108] Fm—the maximum tension that the sample bears when it breaks, (N);

[0109] d—film thickness, (m);

[0110] W—film width, (m).

[0111] The elongation at break E (%) is calculated according to the following formula:

[0112] E=(L 1 - L 0 ) / L 0

[0113] In the formula: E—the...

Embodiment 3

[0125] Embodiment 3: the antioxidant performance of edible composite plastic wrap

[0126] The antioxidant capacity of edible composite plastic wrap was expressed by measuring the scavenging capacity of DPPH. Cut the composite membrane into 20mm×20mm and put it into a beaker, add 100mL of distilled water, and stir on a magnetic stirrer at a speed of 150r / min and a temperature of 25±0.5°C. Sampling 1mL into a test tube at regular intervals, using 1mL of distilled water as a blank control, adding 4mL of DPPH methanol solution (150umol / L) to mix well, keeping it in the dark for 30min to fully react, and measuring the absorbance at 516nm with a UV spectrophotometer. DPPH free radical scavenging ability is calculated as follows:

[0127] DPPH free radical scavenging ability = (1-A sample )×100% / A control

[0128] A sample is the absorbance value of the sample, A control Absorbance value of the blank.

[0129] The antioxidant capacity of the plastic wrap prepared with differe...

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Abstract

The invention discloses edible composite cling film, and a preparation method and application thereof. The composite film is prepared by the following steps: adding a polyvinyl alcohol solution, a chitosan solution, a phenolic acid substance and a plasticizer in an edible polysaccharide Curdlan suspension, adjusting the pH value of the mixed solution to 3-5, carrying out ultrasonic degassing to obtain a film-forming liquid, pouring the film-forming liquid into a polytetrafluoroethylene plate, carrying out heat preservation for carrying out a reaction for 8-10 minutes at a temperature of 90-120DEG C, carrying out sizing, carrying out sterilization treatment, carrying out ultraviolet irradiation treatment for 5-10 minutes, carrying out hot-air circulating drying treatment at a temperature of 90-120 DEG C for 30-60 minutes, and carrying out cooling at a temperature of 4 DEG C to obtain the edible composite cling film. The edible composite film provided by the invention has the advantagesof high tensile strength and high extensibility, has excellent integrity, tensile strength and extensibility after being stewed in boiling water for 1 hour, and can effectively prolong the shelf lifeof fruits, vegetables and the meat products.

Description

technical field [0001] The invention belongs to the field of food industry biotechnology, and relates to an edible composite fresh-keeping film with excellent mechanical properties, excellent water vapor barrier performance, antibacterial and anti-oxidation functions, a rapid preparation method thereof and its application in food. Background technique [0002] At present, based on petrochemical products such as polyethylene (PE), polyvinyl chloride (PVE), etc. as food packaging films, they have been widely used because of their low price, good physical properties and convenient use. However, these chemically synthesized packaging films are not easily biodegradable, and incineration will also produce harmful gases, which have already caused great harm to the environment. At the same time, plastic packaging films are not suitable for fried and other high-temperature ready-to-eat foods because they will decompose and produce harmful substances under high temperature conditions....

Claims

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Application Information

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IPC IPC(8): C08L5/02C08L5/08C08L29/04C08K5/053C08K5/09C08K5/13C08J5/18C08J7/12C08J7/00B65D65/46C09D105/02C09D105/08C09D129/04C09D7/63
CPCB65D65/463C08J5/18C08J7/08C08J7/123C08J2305/02C08J2405/08C08J2429/04C08L5/02C08L2201/08C08L2205/03C09D7/63C09D105/02C08L5/08C08L29/04C08K5/053C08K5/09C08K5/13
Inventor 张充步国建张晓健
Owner NANJING AGRICULTURAL UNIVERSITY
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