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Starch-based edible film and preparation method thereof

A starch-based, potato starch-based technology, applied in sustainable manufacturing/processing, climate sustainability, sustainable packaging, etc., can solve the problems of cumbersome process and many chemical raw materials, and achieve good light transmission and dense network structure , Increase the effect of compactness

Active Publication Date: 2021-09-24
DEZHOU VOCATIONAL & TECHN COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, plant cellulose needs to remove components such as hemicellulose and lignin in plants through acid hydrolysis and other means. The process is relatively cumbersome and many chemical raw materials are used.

Method used

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  • Starch-based edible film and preparation method thereof
  • Starch-based edible film and preparation method thereof
  • Starch-based edible film and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A starch-based edible film, made of the following raw materials in parts by weight: 3 parts of cross-linked potato starch, 2 parts of soybean protein isolate, 1 part of emulsifier, 1 part of glycerin, 0.2 parts of calcium carbonate whiskers, myristic acid 0.1 part, 0.2 part of antibacterial agent, 90 parts of water.

[0028] The preparation method of the cross-linked potato starch comprises the following steps: the potato starch is dispersed in water to form a 35wt% starch emulsion, placed in a constant temperature water bath at 45°C and the pH is controlled to be 8.0-9.0, and octyl succinic anhydride is added dropwise Ethanol solution, stirred and reacted for 1-1.5 hours, then added sodium trimetaphosphate, stirred for 2 hours, the product was washed, dried and pulverized to obtain cross-linked potato starch;

[0029] The weight percentage of the potato starch, sodium trimetaphosphate and octyl succinic anhydride is 100:0.3:2.

[0030] The antibacterial agent is a mix...

Embodiment 2

[0038] A starch-based edible film, made of the following raw materials in parts by weight: 3.5 parts of cross-linked potato starch, 1.8 parts of soybean protein isolate, 1.2 parts of emulsifier, 1.2 parts of glycerin, 0.25 parts of calcium carbonate whiskers, nutmeg 0.12 parts of acid, 0.22 parts of antibacterial agent, and 90 parts of water.

[0039] The preparation method of the cross-linked potato starch comprises the following steps: the potato starch is dispersed in water to form a 35wt% starch emulsion, placed in a constant temperature water bath at 45°C and the pH is controlled to be 8.0-9.0, and octyl succinic anhydride is added dropwise Ethanol solution, stirred and reacted for 1-1.5 hours, then added sodium trimetaphosphate, stirred for 2 hours, the product was washed, dried and pulverized to obtain cross-linked potato starch;

[0040] The weight percentage of the potato starch, sodium trimetaphosphate and octyl succinic anhydride is 100:0.3:2.

[0041]The antibacte...

Embodiment 3

[0046] A starch-based edible film, made of the following raw materials in parts by weight: 4 parts of cross-linked potato starch, 1.5 parts of soybean protein isolate, 1.5 parts of emulsifier, 1.5 parts of glycerin, 0.3 parts of calcium carbonate whiskers, nutmeg 0.15 parts of acid, 0.25 parts of antibacterial agent, and 92 parts of water.

[0047] The preparation method of the cross-linked potato starch comprises the following steps: the potato starch is dispersed in water to form a 35wt% starch emulsion, placed in a constant temperature water bath at 45°C and the pH is controlled to be 8.0-9.0, and octyl succinic anhydride is added dropwise Ethanol solution, stirred and reacted for 1-1.5 hours, then added sodium trimetaphosphate, stirred for 2 hours, the product was washed, dried and pulverized to obtain cross-linked potato starch;

[0048] The weight percentage of the potato starch, sodium trimetaphosphate and octyl succinic anhydride is 100:0.3:2.5.

[0049] Other process...

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Abstract

The invention discloses a starch-based edible film which is prepared from the following raw materials in parts by weight: 3-5 parts of crosslinked potato starch, 1-2 parts of soybean protein isolate, 1-2 parts of an emulsifier, 1-2 parts of glycerol, 0.2-0.5 part of calcium carbonate whiskers, 0.1-0.2 part of myristic acid, 0.2-0.3 part of an antibacterial agent and 90-95 parts of water. By optimizing the formula of the edible film, the mechanical property and the water and gas resistance of the edible film are greatly improved, the adopted raw materials are green and environment-friendly, and the preparation process is simple.

Description

technical field [0001] The invention relates to an edible film, in particular to a starch-based edible film and a preparation method thereof. Background technique [0002] Edible film is an edible film with packaging function, which is a green and environmentally friendly packaging material, used to prevent food from deteriorating and prolong the shelf life of food. Its basic composition is protein, fat, polysaccharide, etc., with the aid of adding cross-linking agent and other components, and finally forms a film with a certain strength and porous structure. Compared with traditional chemically synthesized packaging materials, it is degradable, renewable, and pollution-free. At present, there are many researches in food processing and packaging materials. Starch-based edible films are mainly made of amylose, supplemented with polyols such as glycerol, glycerol derivatives or sorbitol, and lipids such as monoglycerides as plasticizers. The price is low and It has excellent...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08L3/06C08L89/00C08K5/053C08K7/08C08K5/09C08K5/00C08J5/18C08B31/04C08B31/00B65D65/46
CPCC08J5/18C08B31/04C08B31/006B65D65/463C08J2303/06C08J2489/00C08K5/053C08K7/08C08K5/09C08K5/0058Y02W90/10Y02A40/90
Inventor 侯娟杨静秋商红萍王旭峰吕伟张水生姚震兰晓光
Owner DEZHOU VOCATIONAL & TECHN COLLEGE
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