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Method for preparing edible bacteriostatic membrane

A technology of food habit and preparation steps, which is applied in the field of preparation of edible antibacterial film, can solve the problems of poor antibacterial performance, achieve the effect of strong water binding ability and enhanced antibacterial ability

Inactive Publication Date: 2019-03-29
裴文韬
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The technical problem to be solved by the present invention: Aiming at the problem of poor antibacterial performance of the existing packaging antibacterial film, a preparation method of edible antibacterial film is provided

Method used

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  • Method for preparing edible bacteriostatic membrane

Examples

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Effect test

example 1

[0022] Mix soybean protein isolate, potato starch and deionized water uniformly at a mass ratio of 1:1:10 to obtain a mixed solution, add oxidized sucrose at a mass ratio of 1:5, and cross-link at a temperature of 170°C for 10 minutes to obtain a modified mixture Liquid; by weight, take respectively 10 parts of modified mixed solutions, 20 parts of konjac glucomannan, 1 part of antibacterial agent, 1 part of plasticizer, 1 part of reinforcing agent, 30 parts of deionized water, and The modified mixed solution, konjac glucomannan, bacteriostat, enhancer and deionized water were mixed, stirred at a constant temperature of 90°C for 30 minutes to obtain the base liquid, cooled to 50°C, added plasticizer, and stirred at a speed of 100r Stir for 15 minutes at 1 / min, and ultrasonically crush for 15 minutes at a power of 15kHz to obtain a mixed base solution; pour the mixed base solution into the mold, dry at a temperature of 70°C and a humidity of 60% for 1 day, cool to room temperatu...

example 2

[0024] Mix soybean protein isolate, potato starch and deionized water uniformly at a mass ratio of 1:1:10 to obtain a mixed solution, add oxidized sucrose at a mass ratio of 1:5, and cross-link at a temperature of 175°C for 12 minutes to obtain a modified mixture Liquid; by weight, take respectively 15 parts of modified mixed solutions, 24 parts of konjac glucomannan, 5 parts of antibacterial agents, 1 part of plasticizer, 4 parts of reinforcing agents, 35 parts of deionized water, and Mix the modified mixture, konjac glucomannan, antibacterial agent, enhancer and deionized water, stir at a constant temperature of 95°C for 35 minutes to obtain a base liquid, cool down to 55°C, add a plasticizer, and stir at a speed of 150r Stir for 18 minutes at 1 / min, and ultrasonically crush for 18 minutes at a power of 18kHz to obtain a mixed base solution; pour the mixed base solution into the mold, dry at a temperature of 75°C and a humidity of 65% for 1 day, cool to room temperature, and ...

example 3

[0026] Mix soybean protein isolate, potato starch and deionized water uniformly at a mass ratio of 1:1:10 to obtain a mixed solution, add oxidized sucrose at a mass ratio of 1:5, and cross-link at a temperature of 180°C for 15 minutes to obtain a modified mixture liquid; by weight, take respectively 20 parts of modified mixed solutions, 28 parts of konjac glucomannan, 10 parts of antibacterial agents, 2 parts of plasticizers, 8 parts of reinforcing agents, 40 parts of deionized water, and The modified mixed solution, konjac glucomannan, bacteriostat, enhancer and deionized water were mixed, stirred at a constant temperature of 100°C for 40 minutes to obtain a base liquid, cooled to 60°C, added a plasticizer, and stirred at a speed of 200r Stir for 20 minutes at 1 / min, and ultrasonically crush for 20 minutes at a power of 20kHz to obtain a mixed base solution; pour the mixed base solution into a mold, dry it at a temperature of 80°C and a humidity of 70% for 2 days, cool to room...

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Abstract

The invention relates to a method for preparing an edible bacteriostatic membrane, and belongs to the technical field of food packaging. Soybean protein isolate, potato starch and konjak glucomannan are adopted as raw materials, and a bacteriostatic agent, a plasticizer and a reinforcing agent are added to prepare the edible bacteriostatic membrane. The konjak glucomannan has a high molecular weight and high water bonding capability so that the konjak glucomannan has good thickening effect, and konjak glucomannan sol has special reversibility. Chitosan, natamycin and lysozyme are adopted as the bacteriostatic agent, and sodium alginate and cellulose acetate fibers are adopted as the reinforcing agent. The antibacterial property of the chitosan is related to positively charged amino, the positively charged amino interacts with the negatively charged microbial cell membrane to increase the permeability of the microbial cell membrane, and destroy the osmotic balance inside and outside thecell membrane so as to cause cell death. The chitosan can inhibit the growth of a plurality of putrefying bacteria, pathogenic bacteria, yeast and mould, and the antibacterial performance of the chitosan can be enhanced through adding the natamycin and the lysozyme.

Description

technical field [0001] The invention relates to a preparation method of an edible antibacterial film, belonging to the technical field of food packaging. Background technique [0002] Edible antibacterial films are usually made of natural edible materials as raw materials, adding appropriate edible plasticizers, enhancers, antibacterial agents and other substances, which have a protective effect formed by the interaction or cross-linking between different molecules. film. It mainly prevents the migration of substances such as air and moisture and the diffusion between solutes and solvents, avoiding changes in the structure and flavor of food during transportation and storage, thereby prolonging the shelf life of food and ensuring food quality. Since the surface of food is easy to breed microorganisms, the bacteriostatic agent added to the edible packaging film can be slowly released to the surface of the food, inhibiting the growth of some bacteria and fungi on the surface ...

Claims

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Application Information

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IPC IPC(8): C08L5/00C08L89/00C08L3/02C08L5/08C08L5/04C08L1/12C08J5/18C08J3/24
CPCC08J3/246C08J5/18C08J2305/00C08J2403/02C08J2489/00
Inventor 裴文韬王凡骆兵建
Owner 裴文韬
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