A kind of preparation method of food packaging film

A technology of food packaging film and film casting liquid is applied in the field of preparation of food packaging film to achieve the effects of improving film-forming properties, good mechanical properties and improving mechanical properties

Active Publication Date: 2021-05-14
WUHAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

With the rise of the highland barley processing industry, the by-products of highland barley products also increase accordingly. The highland barley bran after processing highland barley rice is also rich in various nutrients, but the highland barley bran is mostly used for the preparation of feed and has not exerted its maximum potential. the value of

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  • A kind of preparation method of food packaging film
  • A kind of preparation method of food packaging film
  • A kind of preparation method of food packaging film

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preparation example Construction

[0042] In view of this, the present invention proposes a method for preparing a food packaging film, through which a food packaging film can be prepared, which can be used as food packaging. The food packaging film has good mechanical properties and barrier properties, and is healthy Safety. combine figure 1 The schematic flow chart of an embodiment of the preparation method of the shown food packaging film, the preparation method of described food packaging film comprises the following steps:

[0043] Step S30, after mixing the highland barley bran with water, sterilize to prepare the bran mixture.

[0044] Among them, the highland barley bran is preferably white highland barley rice bran.

[0045] Highland barley is rich in β-glucan, which is the crop with the most β-glucan content among wheat crops in the world, with an average content of 5%. However, the study found that β-glucan in highland barley is mainly enriched in the bran, and mainly distributed in the cell wall ...

Embodiment 1

[0091] After pulverizing the highland barley bran, pass through a 100-mesh sieve to obtain highland barley bran powder; take 2g of highland barley bran powder, add 40g of deionized water to make a suspension, adjust the pH of the suspension to 5, and then sterilize at 120°C , to get the bran mixture, set aside.

[0092] Inoculate 2% of the volume of the bran mixture into the bran mixture with the bacterium liquid of Aureobasidium pullulans, and cultivate it in a constant temperature incubator at 37°C for 2 days to obtain a fermentation liquid; centrifuge the fermentation liquid, collect the supernatant, and remove the supernatant After adding ethanol at 0-4°C, place it at 0-4°C for 10 hours, and collect the precipitate.

[0093] Add a calcium nitrate solution with a mass fraction of 60 to 70% to the precipitate, place it in a boiling water bath for 10 minutes, centrifuge at a speed of 4000 r / min for 10 minutes, collect the supernatant, and obtain the concentrated solution for ...

Embodiment 2

[0096] After pulverizing the highland barley bran, pass through a 200-mesh sieve to obtain highland barley bran powder; take 3g of highland barley bran powder, add 80g of deionized water to make a suspension, adjust the pH of the suspension to 5.5, and then sterilize at 121°C , to get the bran mixture, set aside.

[0097] Inoculate 3% of the volume of the bran mixture into the bran mixture with the bacterium liquid of Aureobasidium pullulans, and cultivate it in a constant temperature incubator at 37°C for 3 days to obtain a fermentation liquid; centrifuge the fermentation liquid, collect the supernatant and pour the supernatant After adding ethanol at 0-4°C, place it at 0-4°C for 12 hours, and collect the precipitate.

[0098] Add a calcium nitrate solution with a mass fraction of 60-70% to the precipitate, place it in a boiling water bath for 15 minutes, centrifuge at a speed of 3500-4500 r / min for 15 minutes, collect the supernatant, and obtain the starch-removed concentrat...

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Abstract

The invention discloses a preparation method of a food packaging film and relates to the technical field of food packaging. The preparation method of the food packaging film comprises the following steps: mixing highland barley bran with water, and then sterilizing the bran mixture; inoculating the bacterial solution of Aureobasidium pullulans into the bran mixture, culturing Obtain a fermentation broth; centrifuge the fermentation broth, collect the supernatant, add ethanol to the supernatant to produce a precipitate, and collect the precipitate; after purifying the precipitate, dry the polysaccharide extract; extract the polysaccharide After the extract is dissolved in water, glycerin is added and stirred evenly to prepare a casting liquid, which is laid on a board and baked to obtain a food packaging film. The present invention aims to prepare a food packaging film, which has the advantages of good mechanical properties and barrier properties.

Description

technical field [0001] The invention relates to the technical field of food packaging, in particular to a method for preparing a food packaging film. Background technique [0002] Traditional food packaging films are mainly synthetic plastics such as polyethylene and polypropylene, but these synthetic plastics are increasingly exposed to characteristics such as non-degradable, non-renewable and affecting food safety, causing serious pollution to the environment and increasing the additional cost of sewage treatment. put in. With the improvement of people's ideology, consumers are more pursuing environmental protection, safety, green and organic food packaging materials, and edible food packaging films have become a hot spot in current research. [0003] Now the most popular food packaging film is prepared from natural macromolecules, which has the characteristics of edibility, biodegradability, good-looking appearance, certain barrier and barrier properties, non-toxic and p...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C08J5/18C08L5/02C08K5/053C12P19/10C12R1/645
CPCC08J5/18C08J2305/02C08J2405/02C08K5/053C12P19/10
Inventor 吕庆云常锦玉
Owner WUHAN POLYTECHNIC UNIVERSITY
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