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Method for preparing edible film by using oxidized starch

A technology of oxidized starch and edible properties, which is applied in the field of preparation of edible films, can solve the problems of low production efficiency, high energy consumption, and unsuitability for industrial production, and achieve the goals of improving production efficiency, reducing the use of enhancers, and reducing energy consumption Effect

Inactive Publication Date: 2019-02-01
TIANE COUNTY PINGCHANG ECOLOGICAL AGRI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the preparation method of edible starch film is mainly the solution casting method. This method needs to evaporate a large amount of solvent during the film drying process, which not only consumes a lot of energy, but also has low production efficiency, which is not suitable for industrial production.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0017] The preparation method of oxidized starch, operation steps are as follows:

[0018] (a) take raw cornstarch, add NaOH powder of 0.03% of the total mass of starch and mix evenly for activation;

[0019] (b) add the hydrogen peroxide of raw material starch gross mass 28% in the gained mixture after activation in step (a), and add the aqueous solution and mix and stir evenly, the add-on of aqueous solution is to make the total water content of the mixed system be 22%, then keep the temperature at React at 55°C for 3 hours to obtain oxidized starch for later use; wherein, the aqueous solution is to dissolve alkyl glycoside APG0810 in distilled water to obtain an aqueous solution containing 0.1% APG0810.

[0020] The oxidized starches used in the following examples are all prepared above.

Embodiment 1

[0022] A kind of method utilizing oxidized starch to prepare edible film, operation steps are as follows:

[0023] (1) Take the following components in kg: 80kg of the above-mentioned standby oxidized starch, 0.01kg of sorbitol, 0.03kg of citric acid, 0.1kg of acetylated monoglyceride fatty acid ester, 0.002kg of emulsifier (0.0015kg of sucrose ester, Glyceryl monostearate 0.0005kg); Then the obtained oxidized starch will be weighed and mixed with distilled water, and the amount of distilled water added is to make the water content of oxidized starch be 38%, heated to 75°C for expansion, and then added sorbitol and citric acid successively , Acetylated monoglyceride fatty acid ester and emulsifier, mixed and stirred evenly, and kept warm for 60 minutes; sorbitol and citric acid were used as plasticizers;

[0024] (2) Pour the material obtained after heat preservation in step (1) into a film-forming machine to form a film, keep the temperature at 37°C and dry for 30 minutes, th...

Embodiment 2

[0026] A kind of method utilizing oxidized starch to prepare edible film, operation steps are as follows:

[0027] (1) Take the following components in kg: 100kg of the above-mentioned spare oxidized starch, 0.04kg of sorbitol, 0.05kg of citric acid, 0.2kg of acetylated monoglyceride fatty acid ester, 0.003kg of emulsifier (0.00225kg of sucrose ester, Glyceryl monostearate 0.00075kg); then the obtained oxidized starch will be weighed and mixed with distilled water, and the amount of distilled water added is to make the water content of oxidized starch be 42%, heated to 78°C for expansion, and then added sorbitol and citric acid successively , Acetylated monoglyceride fatty acid ester and emulsifier, mix and stir evenly, keep warm for 30 minutes; sorbitol and citric acid are used as plasticizers;

[0028] (2) Pour the material obtained after heat preservation in step (1) into a film-forming machine to form a film, keep the temperature at 38°C and dry for 20 minutes, then peel o...

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Abstract

The present invention discloses a method for preparing an edible film by using oxidized starch. The method comprises the following operation steps: (1) each component is weighed in parts by weight, water is added to the weighed oxidized starch for mixing, a water addition amount enables water content of the oxidized starch to be 38-42%, heating and puffing are conducted, then sorbitol, citric acid, acetylated monoglyceride fatty acid ester and an emulsifier are added sequentially, uniform mixing and stirring are conducted, and heat preservation is conducted for 30-60 min; and (2) the heat preserved material is poured into a film forming machine, temperature is kept at 37-38 DEG C and drying is conducted for 20-30 min, and film lifting is conducted to obtain a finished product. The puffingprocess of the method can be realized by using a relatively low temperature and energy consumption is effectively reduced; the method further limits the oxidized starch due to the fact that the oxidized starch has an enhanced effect, reduces a use of a reinforcing agent, reduces a production cost, and improves production efficiency, so that the prepared product has superior mechanical properties,extensibility and transparency.

Description

technical field [0001] The invention relates to a method for preparing an edible film, in particular to a method for preparing an edible film by utilizing oxidized starch. Background technique [0002] Edible packaging film is a film with a porous network structure formed by the interaction of different molecules with natural edible substances such as polysaccharides and proteins as raw materials. Extend storage period. Compared with synthetic packaging materials, edible films are biodegradable and non-polluting, and can be used as food flavorings and nutritional enhancers ("Research Progress on Edible Protein Films", Yang Kun et al., 2009.7). [0003] The edible fully degradable food packaging film prepared with starch as the base material has the selective permeability of moisture and gas, which can prolong the shelf life of food, improve the convenience of food consumption, improve the sensory perception of food, and improve food quality, etc. , by the common welcome of...

Claims

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Application Information

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IPC IPC(8): C08L3/10C08J5/18C08B31/18B65D65/46
CPCB65D65/463C08B31/18C08J5/18C08J2303/10Y02W90/10Y02A40/90
Inventor 张古权
Owner TIANE COUNTY PINGCHANG ECOLOGICAL AGRI
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