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Preparation method of food preservative film

A technology of food preservation and soybean lecithin, which is applied in the field of food packaging materials, can solve the problems of complex extraction process and poor elongation at break, and achieve the effects of maintaining freshness, good tensile properties, and good mechanical strength

Inactive Publication Date: 2021-02-09
陈 俊男
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But this preservative film adopts gallnut to play antibacterial effect, its gallnut extraction process is complicated and its tensile strength of the preservative film prepared by this method is better, but breaking elongation performance is relatively poor, and preservative film brittleness is stronger

Method used

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  • Preparation method of food preservative film

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016]A method for preparing food fresh-keeping film specifically includes the following steps:

[0017]S1: Add konjac glucomannan to distilled water, stir, then add acetic acid and soy lecithin, including 0.9 parts of konjac glucomannan, 800 parts of distilled water, 10 parts of acetic acid, and 0.25 parts of soy lecithin, at 50°C After stirring for 2h, solution A was obtained.

[0018]S2: Add ethyl cellulose, sodium alginate, to ethyl acetate, stir at room temperature, then add citric acid, dibutyl sebacate, of which 0.1 part of ethyl cellulose, 2 parts of sodium alginate, 92 parts of ethyl acetate, 0.05 parts of citric acid, 0.1 parts of dibutyl sebacate, and rapid stirring for 20 minutes to obtain composite emulsion B.

[0019]S3: Add composite emulsion B to solution A, then stir at 50°C for 30 minutes, place in a vacuum drying oven, and degas at 50°C under vacuum to obtain film-forming liquid C, and evenly apply film-forming liquid on the surface of plexiglass. Uncover the film, place i...

Embodiment 2

[0021]A method for preparing food fresh-keeping film specifically includes the following steps:

[0022]S1: Add konjac glucomannan to distilled water, stir, then add acetic acid and soy lecithin, including 1.3 parts of konjac glucomannan, 98 parts of distilled water, 20 parts of acetic acid, and 0.6 parts of soy lecithin, at 70°C After stirring for 4h, solution A was obtained.

[0023]S2: Add ethyl cellulose, sodium alginate, to ethyl acetate, stir at room temperature, then add citric acid, dibutyl sebacate, of which 0.3 parts of ethyl cellulose, 4 parts of sodium alginate, 97 parts of ethyl acetate, 0.2 parts of citric acid, 0.2 parts of dibutyl sebacate, and rapid stirring for 35 minutes to obtain composite emulsion B.

[0024]S3: Add composite emulsion B to solution A, then stir at 60°C for 30min, place it in a vacuum drying oven, and degas at 60°C under vacuum to obtain film-forming liquid C, and apply film-forming liquid evenly on the surface of plexiglass. Uncover the film, place it in...

Embodiment 3

[0026]A method for preparing food fresh-keeping film specifically includes the following steps:

[0027]S1: Add konjac glucomannan to distilled water, stir, then add acetic acid and soy lecithin, including 1.2 parts of konjac glucomannan, 85 parts of distilled water, 10 parts of acetic acid, and 0.3 parts of soy lecithin, at 50°C After stirring for 2h, solution A was obtained.

[0028]S2: Add ethyl cellulose, sodium alginate, to ethyl acetate, stir at room temperature, then add citric acid, dibutyl sebacate, of which 0.18 parts of ethyl cellulose, 3 parts of sodium alginate, 94 parts of ethyl acetate, 0.16 parts of citric acid, 0.15 parts of dibutyl sebacate, and rapid stirring for 35 minutes to obtain composite emulsion B.

[0029]S3: Add composite emulsion B to solution A, then stir at 50°C for 30 minutes, place in a vacuum drying oven, and degas at 50°C under vacuum to obtain film-forming liquid C, and evenly apply film-forming liquid on the surface of plexiglass. Uncover the film, place ...

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Abstract

The invention discloses a preparation method of a food preservative film. The preparation method comprises the following steps: adding konjac glucomannan into distilled water, performing stirring, adding acetic acid and soybean lecithin, and performing stirring at a certain temperature to obtain a solution A; adding ethyl cellulose and sodium alginate into ethyl acetate, performing stirring at room temperature, then adding citric acid and dibutyl sebacate, and performing quick stirring to obtain a composite emulsion B; and adding the composite emulsion B into the solution A, performing stirring, carrying out vacuum degassing in a vacuum drying oven to obtain a film-forming solution, uniformly smearing the film-forming solution on the surface of organic glass, and uncovering a film to obtain the preservative film. The preservative film is wide in raw material source and low in price, and the prepared preservative film is safe, non-toxic, free of toxic and side effects on human bodies, biodegradable, free of pollution to the environment, low in production cost and good in tensile property.

Description

Technical field[0001]The invention belongs to the technical field of food packaging materials, and specifically relates to a method for preparing a food preservation film.Background technique[0002]With the rapid economic development and the continuous improvement of the quality of life, my country's food industry is developing rapidly, people's life philosophy and consumption patterns are undergoing major changes, packaging is becoming more and more important in people's lives, and new requirements for food packaging are also put forward. The competition in the fresh food market of this century depends to a large extent on the scientific feasibility and quality of packaging.[0003]The use of a large number of non-biodegradable plastic films in the food industry can cause environmental pollution problems, and an alternative biodegradable film material is urgently needed. Polysaccharide-based composite film is a safe and environmentally friendly food packaging material, which has the p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08J5/18C08L5/02C08L1/28C08L5/04C08K5/11C08K5/092
CPCC08J5/18C08J2305/02C08J2401/28C08J2405/04C08K5/092C08K5/11
Inventor 陈俊男林锐
Owner 陈 俊男