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Preparation method of composite edible film

A technology of food and protein powder, applied in the direction of climate sustainability, sustainable manufacturing/processing, flexible coverings, etc., can solve the problems of insufficient mechanical properties, poor resistance, poor water resistance, etc., and achieve enhanced application value , extend the storage period, improve the antibacterial effect

Active Publication Date: 2021-09-03
SICHUAN AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Starch film has poor resistance to microorganisms, poor barrier properties, brittle texture and easy damage
The protein film has strong hydrophilicity, poor water resistance, limited application under high humidity conditions, and insufficient mechanical properties, poor resistance to microorganisms, and difficult to meet the needs of food packaging. Therefore, composite films improve the characteristics of single films. current trends
[0004] At present, there are relatively few studies on the preparation of edible films by combining natural protein and starch. Corn starch is a commonly used natural material for preparing edible films, but the mechanical properties of corn starch films are poor, and they are hydrophilic and easy to breed. Bacteria, which affect the safety and shelf life of food, are subject to certain restrictions in practical application
The protein contained in rock peas contains more selenium elements, has good antioxidant properties, and contains a unique rock bean globulin, but as a local crop, its related research and application are insufficient

Method used

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  • Preparation method of composite edible film
  • Preparation method of composite edible film

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Pour 6g of cornstarch into 100mL of distilled water, and magnetically stir in a water bath at 90°C to make the cornstarch completely gelatinized for 30 minutes, then add 2g of glycerin, stir well and set aside; then extract the rock peas at a concentration of 2g / 100mL The protein powder was added to ultrapure water preheated at 40°C, the pH of the solution was adjusted to 8.0 with 1mol / L NaOH, and then magnetically stirred in a water bath at 75°C for 30 minutes before use. Finally, the prepared two solutions are mixed evenly according to the ratio of corn starch: rock bean protein powder mass ratio of 3:1, and then add 0.5g / kg limonene-hydrogenated rosin glyceride particles, after stirring evenly, pour it by casting method On a 40*40cm acrylic plate, dry at 65°C for 3 hours, take it out, put the film in a constant temperature and humidity box with a temperature of 20°C and a humidity of 50% for 24 hours, and finally peel off the film, the yield is 90%. The obtained edib...

Embodiment 2

[0029] The tensile strength of the edible films prepared in each group of examples and comparative examples was tested, and the specific implementation method was as follows: a texture analyzer was used to evaluate the mechanical properties of the films. The films were cut into uniform 60 mm x 10 mm samples and tested at a tensile speed of 50.00 mm / min to determine their tensile strength, elongation at break.

[0030] Experiments were carried out with 6 groups of different plastic wraps, each group was carried out 3 times, and the average value was taken:

[0031] Contrast group: commercially available PE plastic wrap.

[0032] Group 1, yellow pea protein / corn starch film: dissolve corn starch, add glycerin and magnetically stir, then add fully dissolved yellow pea protein powder (mass ratio of corn starch: yellow pea protein powder is 3:1), adjust the pH , adding limonene-hydrogenated rosin glyceride particles, and then casting into a film after stirring evenly.

[0033] Gr...

Embodiment 3

[0042] Taking mochi as the fresh-keeping object, the fresh-keeping properties of five kinds of edible films were tested. The wrapped mochi were placed in PP fresh-keeping boxes without sealing. The growth of colonies on the surface of mochi was observed and photographed every other day. Group test material is the same as embodiment 1, contrast group is commercially available PE cling film, and test result is as shown in table 2.

[0043] Group / Days first day third day fifth day seventh day comparison group sterile Obvious bacteria Obvious bacteria Obvious bacteria group 1 sterile sterile A small amount of bacteria Obvious bacteria group 2 sterile A small amount of bacteria Obvious bacteria Obvious bacteria group 3 sterile sterile sterile A small amount of bacteria group 4 sterile A small amount of bacteria Obvious bacteria Obvious bacteria Group 5 sterile sterile sterile A small amoun...

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Abstract

The present invention relates to the field of food edible film, and provides a preparation method of composite edible film, which specifically comprises: S1, pouring corn starch into water, heating, uniformly stirring until the corn starch is completely gelatinized, adding glycerol, and uniformly stirring; S2, adding protein powder into the preheated water, and then heating and uniformly stirring; and S3, uniformly mixing the two solutions prepared in the steps S1 and S2, adding limonene-hydrogenated rosin glyceride particles, uniformly stirring, casting to form film, and sequentially drying, standing and uncovering the film. The composite edible film prepared by the method has the characteristics of being antibacterial, not easy to damage, oxidation-resistant, naturally degradable, non-toxic and the like.

Description

technical field [0001] The invention relates to the field of edible films, in particular to a preparation method of a composite edible film. Background technique [0002] Edible plastic wrap is a kind of food packaging material. It has the characteristics of good fresh-keeping effect, convenient use and good practicability. It is simple in production process, low in cost, edible, easy to degrade, and does not pollute the environment. It is a very developed Potential food packaging materials have good development prospects. [0003] Most of the food edible films currently on the market are prepared from polysaccharides such as protein or starch. The starch film has poor resistance to microorganisms, poor barrier properties, brittle texture and easy damage. The protein film has strong hydrophilicity, poor water resistance, limited application under high humidity conditions, and insufficient mechanical properties, poor resistance to microorganisms, and difficult to meet the n...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08L3/02C08L89/00C08L93/04C08K5/053C08J5/18B65D65/46
CPCC08J5/18B65D65/463C08J2303/02C08J2489/00C08J2389/00C08J2403/02C08J2493/04C08K5/053Y02W90/10Y02A40/90
Inventor 刘耀文陈俊冬程岚董孝容李京缦李妍包凯文张清陈洪秦文
Owner SICHUAN AGRI UNIV
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