Edible seasoning bag and preparation method thereof
Patent Information
- Application Number
- CN202311144297.4
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2023-09-05
- Publication Date
- 2025-03-07
Smart Images
Figure CN119567484A_ABST
Abstract
Description
Technical Field
[0001] The present application relates to the technical field of edible packaging bags, and in particular to an edible seasoning packet and a preparation method thereof. Background Art
[0002] As people pay more attention to food safety, the requirements for food packaging materials are also increasing. Existing food is mainly packaged with PP, PE, PVC, etc. These packaging materials are not biodegradable and are easy to cause pollution. Some packaging materials of chemical products also contain a small amount of toxic and harmful substances, which will cause certain pollution to food.
[0003] The related art proposes to use edible materials such as starch to prepare edible films to reduce pollution to food and the environment. However, the edible films in the related art are all prepared by the cast film method, which has low efficacy, high energy consumption, large equipment footprint, poor mechanical strength and heat sealing strength of the produced films, and low production efficiency, which limits the scope of use of starch films and cannot be used in instant noodle seasoning packets and other usage scenarios.
[0004] Therefore, how to utilize edible materials to mechanizedly produce edible seasoning packets has become a technical problem that needs to be solved urgently. Summary of the invention
[0005] The embodiment of the present application provides an edible seasoning packet and a preparation method thereof, which are used to realize the mechanized production of the edible seasoning packet using edible materials.
[0006] In a first aspect, an embodiment of the present application provides a method for preparing an edible seasoning packet, the preparation method comprising: weighing the following raw materials: starch, sodium carboxymethyl cellulose, glycerin and water; putting starch, sodium carboxymethyl cellulose, glycerin and water into a high-speed mixer, and mixing them thoroughly to obtain a mixed liquid; extruding and granulating the mixed liquid using a twin-screw extruder to gelatinize the starch to obtain edible particles; using a four-roll calender to calender the edible particles to obtain an edible starch film; using an automatic filling machine to package and heat-seal the edible starch film to obtain an edible seasoning packet.
[0007] The edible seasoning package provided in the embodiment of the present application uses starch and sodium carboxymethyl cellulose as the main film-forming matrix, glycerol as a plasticizer, and adopts extrusion granulation and calendering film making to prepare an edible starch film, and finally uses an automatic filling machine to package and heat-seal the edible starch film to obtain the edible seasoning package. It can be seen that the edible seasoning package provided in the embodiment of the present application can not only be eaten directly, but also will not cause pollution to the environment, and can be mechanized by an automatic filling machine, saving a lot of human resources.
[0008] In combination with the first implementation method of the first aspect, in the step of weighing the following raw materials: starch, sodium carboxymethyl cellulose, glycerol and water, the mass fraction of starch is 10-50 parts; the mass fraction of sodium carboxymethyl cellulose is 50-90 parts; the mass fraction of glycerol is 10%-40% of the total mass fraction of starch and sodium carboxymethyl cellulose; the mass fraction of water is 20%-60% of the total mass fraction of starch and sodium carboxymethyl cellulose.
[0009] In combination with the second implementation method of the first aspect, in the step of extruding and granulating the mixed liquid using a twin-screw extruder, the feeding rate of the twin-screw extruder is 30-50kg / h, the granulation temperature is 65-80°C, the rotation speed is 90-110rpm, and the granulation pressure is 0.5-0.8MPa.
[0010] In combination with the third implementation method of the first aspect, in the step of calendering the edible particles using a four-roll calender, the calendering temperature of the four-roll calender is 90-120°C, the calendering rate is 0.5-2m / min, and the calendering pressure is 5-20MPa.
[0011] In combination with the fourth implementation method of the first aspect, the starch is at least one of potato starch, high-amylose corn starch, cassava starch, sweet potato starch, pea starch, and soluble starch.
[0012] In combination with the fifth implementation method of the first aspect, the step of placing starch, sodium carboxymethyl cellulose, glycerol and water into a high-speed mixer and fully mixing them to obtain a mixed liquid comprises: placing starch and sodium carboxymethyl cellulose into a high-speed mixer for mixing, the speed of the high-speed mixer is 70-150 r / min, and the stirring time is 5-20 min; placing glycerol and water into a high-speed mixer for high-speed mixing to obtain a mixed liquid, the speed of the high-speed mixer is 100-180 r / min, and the stirring time is 5-20 min.
[0013] In combination with the sixth implementation method of the first aspect, in the step of packaging and heat sealing the edible starch film using an automatic filling machine, the heat sealing temperature of the automatic filling machine is 100-120°C, the heat sealing rate is 10-30 bags / min, and the heat sealing pressure is 0.3-0.6MPa.
[0014] In a second aspect, an embodiment of the present application provides an edible seasoning packet, and the raw materials of the edible seasoning packet include: starch; sodium carboxymethyl cellulose; glycerin; water.
[0015] In combination with the first implementation method of the second aspect, the mass fraction of starch is 10-50 parts; the mass fraction of sodium carboxymethyl cellulose is 50-90 parts; the mass fraction of glycerol is 10%-40% of the total mass fraction of starch and sodium carboxymethyl cellulose; and the mass fraction of water is 20%-60% of the total mass fraction of starch and sodium carboxymethyl cellulose.
[0016] In combination with the second implementation method of the second aspect, the starch is at least one of potato starch, high-amylose corn starch, cassava starch, sweet potato starch, pea starch, and soluble starch.
[0017] The beneficial effects described in the second to third aspects of the present application can be referred to the beneficial effect analysis of the first aspect and will not be repeated here. BRIEF DESCRIPTION OF THE DRAWINGS
[0018] The accompanying drawings are used to provide a further understanding of the technical solution of the present invention and constitute a part of the specification. Together with the embodiments of the present application, they are used to explain the technical solution of the present invention and do not constitute a limitation on the technical solution of the present invention.
[0019] Figure 1 A method for preparing an edible seasoning packet provided in an embodiment of the present application Figure 1 ;
[0020] Figure 2 A method for preparing an edible seasoning packet provided in an embodiment of the present application Figure 2 ;
[0021] Figure 3 A schematic diagram of a screw of a twin-screw extruder provided in an embodiment of the present application;
[0022] Figure 4 Schematic diagram of an edible particle provided in an embodiment of the present application Figure 1 ;
[0023] Figure 5 Schematic diagram of an edible particle provided in an embodiment of the present application Figure 2 ;
[0024] Figure 6 A microscopic structure diagram of an edible particle provided in an embodiment of the present application;
[0025] Figure 7 A schematic diagram of an edible starch film provided in an embodiment of the present application;
[0026] Figure 8 A microstructure diagram of an edible starch film provided in an embodiment of the present application;
[0027] Fig. 9Schematic diagram of an edible seasoning packet provided in an embodiment of the present application Figure 1 ;
[0028] Fig.10 Schematic diagram of an edible seasoning packet provided in an embodiment of the present application Figure 2 . DETAILED DESCRIPTION
[0029] The following will be combined with the drawings in the embodiments of the present application to clearly and completely describe the technical solutions in the embodiments of the present application. Obviously, the described embodiments are only part of the embodiments of the present application, not all of the embodiments. Based on the embodiments in the present application, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of this application.
[0030] It should be noted that the terms "first" and "second" used in the embodiments of the present invention are only used for descriptive purposes and cannot be understood as indicating or implying relative importance or implicitly indicating the number of the indicated technical features. Therefore, the features defined as "first" and "second" may explicitly or implicitly include one or more of the features. In the description of this application, unless otherwise specified, the meaning of "plurality" is two or more.
[0031] In the description of this application, it should be noted that, unless otherwise clearly specified and limited, the terms "connected" and "connection" should be understood in a broad sense, for example, it can be a fixed connection, a detachable connection, or an integral connection. For ordinary technicians in this field, the specific meanings of the above terms in this application can be understood according to specific circumstances. In addition, when describing a pipeline, the "connected" and "connection" used in this application have the meaning of conduction. The specific meaning needs to be understood in conjunction with the context.
[0032] “At least one of A, B, and C” has the same meaning as “at least one of A, B, or C” and both include the following combinations of A, B, and C: A only, B only, C only, the combination of A and B, the combination of A and C, the combination of B and C, and the combination of A, B, and C.
[0033] “A and / or B” includes the following three combinations: A only, B only, and a combination of A and B.
[0034] In the embodiments of the present application, words such as "exemplary" or "for example" are used to indicate examples, illustrations or descriptions. Any embodiment or design described as "exemplary" or "for example" in the embodiments of the present application should not be interpreted as being more preferred or more advantageous than other embodiments or designs. Specifically, the use of words such as "exemplary" or "for example" is intended to present related concepts in a specific way.
[0035] As people pay more attention to food safety, the requirements for food packaging materials are also increasing. Existing food is mainly packaged with PP, PE, PVC, etc. These packaging materials are not biodegradable and are easy to cause pollution. Some packaging materials of chemical products also contain a small amount of toxic and harmful substances, which will cause certain pollution to food.
[0036] The related art proposes to use edible materials such as starch to prepare edible films to reduce pollution to food and the environment. However, the edible films in the related art are all prepared by the cast film method, which has low efficacy, high energy consumption, and large equipment footprint. The mechanical strength and heat sealing strength of the produced films are poor, and it is impossible to use it for mechanized packaging of food. In addition, the production efficiency is low, which limits the scope of use of starch films.
[0037] Taking instant noodle seasoning packets as an example, the main problems are as follows: they are difficult to recycle and dispose of, causing serious "white pollution" and waste of resources; the migration of harmful substances in the plastic packaging leads to contamination of the seasoning and noodles; the oil packets are difficult to tear open, and even if they are torn open, the oil cannot be completely squeezed out, causing waste, and it is easy to get your hands dirty during the squeezing process.
[0038] Based on this, the embodiment of the present application provides an edible seasoning packet and a preparation method thereof, wherein the edible seasoning packet uses edible materials such as starch, sodium carboxymethyl cellulose, glycerin and water as raw materials. After the raw materials are mixed at high speed, they are extruded and granulated by a twin-screw extruder to gelatinize the starch, and then a four-roll calender is used to calender and form a film, and finally an automatic filling machine is used to package and heat-seal to obtain the edible seasoning packet.
[0039] Among them, starch has good ductility and mechanical properties, so it can be used as a film-forming substrate for edible starch films. However, pure starch films have deficiencies in water resistance and mechanical properties, so it is usually necessary to compound starch with other macromolecular substances (such as sodium carboxymethyl cellulose) to prepare composite films, which can effectively improve the performance of pure starch films.
[0040] Sodium carboxymethyl cellulose has a chemical structure similar to starch. It is a physiologically harmless and extremely valuable natural polymer derivative. It has the advantages of water retention, film forming and dispersion stability. Sodium carboxymethyl cellulose itself can be degraded, which is conducive to sustainable development. At the same time, sodium carboxymethyl cellulose has a unique structure synthesized by nature and is an excellent basis for advanced products. After compounding with starch, it can improve the mechanical properties of edible starch film.
[0041] Glycerol, as a plasticizer for edible starch film, can be dispersed in the starch molecular chain segments, thereby weakening the hydrogen bonding within and between starch molecules, destroying the starch crystal structure, reducing the connection and total cohesion between polymer chain molecules, thereby reducing the melting temperature of starch and giving starch thermoplastic processing properties. It can soften the rigid structure of the film, making the film soft, shiny and elastic, and at the same time enhance the integrity of the film.
[0042] The addition of water has a certain protective effect on the material, and water can also dissolve the material, making it easier for subsequent molding.
[0043] It can be seen that the edible seasoning packet provided in the embodiment of the present application uses starch and sodium carboxymethyl cellulose as the main film-forming matrix, glycerol as a plasticizer, and adopts extrusion granulation and calendering film making to prepare an edible starch film, and finally uses an automatic filling machine to package and heat-seal the edible starch film to obtain an edible seasoning packet. It can be seen that the edible seasoning packet obtained in the embodiment of the present application can not only be eaten directly, but also will not cause pollution to the environment, and can be mechanized by an automatic filling machine, which can save a lot of human resources.
[0044] It should be understood that the edible seasoning packet provided in the embodiment of the present application can be used to package dry materials such as tea bags and powders, and can also be used to package liquid packaging materials with low water content such as oils and sauces. The embodiment of the present application does not impose any limitations on its usage scenarios.
[0045] See also Figure 1 , Figure 1 The following is a flow chart of a method for preparing an edible seasoning packet provided in an embodiment of the present application. Figure 1 As shown, the preparation method comprises the following steps:
[0046] S101. Weigh the following raw materials: starch, sodium carboxymethyl cellulose, glycerol and water.
[0047] Since glycerol is a plasticizer, too little use of glycerol will not allow the edible starch film to have thermoplastic processing properties, while too much use will excessively weaken the interaction between adjacent starch macromolecules, destroy the density of the film structure, and increase the water permeability and air permeability of the film.
[0048] When the water content is low, the material is easily dehydrated and carbonized, and the particles turn yellow and black; when the water content increases, the raw materials can be more tightly combined under the action of the screw; at the same time, the raw materials will also be gelatinized during the heating process, and the generated particles will be light yellow; but if the water content of the raw materials is too high and the degree of starch gelatinization is insufficient, the generated particles will contain more water and there will be larger gaps between the raw materials.
[0049] Please refer to Table 1, which shows the states of edible particles obtained when the water content, that is, the mass fraction of water, is different.
[0050] Table 1
[0051]
[0052] It can be seen that too high or too low a water content will affect the particle state of the edible particles. Based on this, as a feasible implementation method, the starch content in S101 is 10-50 parts, the sodium carboxymethyl cellulose content is 50-90 parts; the glycerol content is 10%-40% of the total starch and sodium carboxymethyl cellulose content; the water content is 20%-60% of the total starch and sodium carboxymethyl cellulose content.
[0053] It should be noted that the "portion" mentioned above can be expressed as a mass measurement unit of g or kg, etc., which can be selected according to actual needs, and this application does not make any specific limitations on this.
[0054] Exemplarily, as a feasible implementation method, 40 kg of starch, 60 kg of sodium carboxymethyl cellulose, 20 kg of glycerol, and 30 kg of water can be weighed.
[0055] In some embodiments, the properties of starch vary depending on the type of starch. For example, high-amylose corn starch has good ductility, mechanical properties, is easy to degrade, and is not easy to gelatinize. The physical and chemical indicators of potato starch, such as gelatinization temperature, viscosity, and transparency, are better than other starches.
[0056] As a feasible implementation method, the starch is at least one of potato starch, high-amylose corn starch, cassava starch, sweet potato starch, pea starch, and soluble starch.
[0057] Furthermore, a mixed starch of potato starch and high-amylose corn starch can be used as a raw material for the edible starch film, so that the mechanical properties and transparency of the obtained edible starch film are higher.
[0058] S102, putting starch, sodium carboxymethyl cellulose, glycerin and water into a high-speed mixer, and mixing them thoroughly to obtain a mixed liquid.
[0059] In some embodiments, since starch and sodium carboxymethyl cellulose are powders, and glycerol and water are liquids, in order to avoid insufficient mixing of starch, sodium carboxymethyl cellulose, glycerol and water, the raw materials can be put into a high-speed mixer in batches.
[0060] As a possible implementation, see Figure 2 , S102 may include the following steps:
[0061] S201, putting starch and sodium carboxymethyl cellulose into a high-speed mixer for mixing, the speed of the high-speed mixer is 70-150r / min, and the stirring time is 5-20min.
[0062] S202, putting glycerol and water into a high-speed mixer for high-speed mixing to obtain a mixed liquid, the rotation speed of the high-speed mixer is 100-180r / min, and the stirring time is 5-20min.
[0063] First, the powders (starch and sodium carboxymethyl cellulose) are put into a high-speed mixer for mixing so that the powders are evenly mixed, and then glycerin and water are put into the mixer for mixing, which can avoid insufficient mixing of starch, sodium carboxymethyl cellulose, glycerin and water.
[0064] S103, extruding and granulating the mixed liquid by a twin-screw extruder to gelatinize the starch to obtain edible particles.
[0065] Among them, starch gelatinization refers to the process of breaking the intermolecular bonds of starch molecules in the presence of water and heat, so that the hydrogen bonding sites (hydroxyl hydrogen and oxygen) can be combined with more water. Starch is heated in water until the micelle structure completely collapses, the starch molecules form single molecules, and are surrounded by water to become a solution state. Since starch molecules are chain-like or even branched, they are entangled with each other, resulting in a viscous paste solution.
[0066] In the present application, the starch gelatinization process is mainly completed during the extrusion process of the twin-screw extruder. Figure 3 , Figure 3 This is a schematic diagram of the structure of a screw of a twin-screw extruder shown in an embodiment of the present application. The changes that occur between the raw materials on the screw are quite complex. In addition to being transported in the extruder, the raw materials are also subjected to pressure between the raw materials and the screw, the raw materials and the barrel, and the raw materials during the transportation process. During this process, energy is transferred and converted between the raw materials. The raw materials are also subjected to the shearing effect of the screw, and the shear force and heating cause the state of the raw materials to change in the screw. After a variety of raw materials are mixed, extruded, heated, etc., the requirements of the materials are met and the mixture and temperature are homogenized, and finally extruded at a constant pressure and quantity to obtain edible particles.
[0067] See also Figure 4 , Figure 5 and Figure 6 , Figure 4 and Figure 5 A schematic diagram of edible particles provided in an embodiment of the present application. Figure 6 Shown is a microscopic structure diagram of an edible particle provided in an embodiment of the present application.
[0068] It can be seen that the edible particles produced by the extrusion granulation method have a higher particle density, the particle size can be adjusted according to the screen of the twin-screw extruder, and the edible particles produced have high mechanical strength, uniform internal structure and good pressure resistance.
[0069] The embodiment of the present application uses a twin-screw extruder to modify the starch material, so that the original crystalline structure of the starch is destroyed and fully gelatinized under the action of high temperature, plasticizer and strong shear force, thereby improving the processing performance and use performance of the starch, and further improving the mechanical properties of the edible starch film.
[0070] It should be understood that the main factors affecting the material properties of starch are the screw speed and extrusion temperature. When the screw speed is low, as the screw speed increases, the shearing effect of the screw on the material is strengthened, which is conducive to the gelatinization of starch. However, when the screw speed exceeds a certain value, the increase in the screw speed will reduce the residence time of the material in the machine cavity, and the degree of starch gelatinization will decrease. If the extrusion temperature is too high, the starch material will be carbonized, the starch will turn yellow and black, the fluidity will be reduced, and it will be difficult to form a film later; if the extrusion temperature is too low, the starch cannot be completely gelatinized, the raw materials are not fully melted and gelatinized, which has a great impact on the subsequent film-making products.
[0071] As a feasible implementation method, in order to facilitate starch gelatinization, the feeding rate of the twin-screw extruder is 30-50kg / h, the granulation temperature is 65-80°C, the rotation speed is 90-110rpm, and the granulation pressure is 0.5-0.8MPa.
[0072] Please refer to Table 2, which shows the states of edible particles obtained at different granulation temperatures.
[0073] Table 2
[0074]
[0075] It can be seen that if the granulation temperature is too high or too low, the gelatinization of starch will be affected, and the edible particles obtained will either not be completely gelatinized or have been carbonized. Therefore, as a feasible implementation method, the granulation temperature of the twin-screw extruder needs to be between 65-80℃.
[0076] The increase in screw speed will change the residence time of the material in the screw. When the speed is low, the shear force is small, the material residence time is long, and it cannot be fully mixed evenly, and starch particles remain in the particles; when the speed is high, the shear force is large, the material residence time is short, and it can be completely mixed, but the material is difficult to shape.
[0077] Please refer to Table 3, which shows the state of edible particles obtained at different screw speeds.
[0078] Table 3
[0079]
[0080] It can be seen from Table 3 that too low a screw speed will lead to uneven mixing of particles, while too high a screw speed may lead to cracks inside the particles. Therefore, as a feasible implementation method, the screw speed of the twin-screw extruder is 90-110rpm.
[0081] S104, using a four-roll calender to calender the edible particles to obtain an edible starch film.
[0082] Edible films in related technologies are usually prepared by cast film method, which has low efficiency, high energy consumption, and large equipment footprint. The produced films do not have mechanical strength and heat sealing strength, and cannot be used for mechanized packaging of food, which limits its scope of use.
[0083] The present embodiment adopts the calendering film-making method to prepare the edible starch film, which is usually used to process plastic thermoformed packaging products, and the calendering temperature is usually high. However, in the preparation process of the edible starch film, if the calendering temperature is too high, a large amount of water in the film will evaporate, and the starch film will become brittle, making it difficult to carry out subsequent packaging and processing.
[0084] As a feasible implementation method, the calendering temperature of the four-roll calender is 90-120°C, the calendering rate is 0.5-2m / min, and the calendering pressure is 5-20MPa.
[0085] The edible starch film is prepared by the calendering film method, and the calendering temperature, calendering rate and calendering pressure during calendering are controlled, which can prevent the starch film from becoming brittle due to excessively high temperature, ensure the mechanical strength and packaging performance of the edible starch film, and realize the industrial production of edible starch film.
[0086] Please refer to Table 4, which shows the effects of edible films obtained under different calendering temperatures, calendering rates and calendering pressures.
[0087] Table 4
[0088]
[0089]
[0090] As can be seen from Table 4, the heat seal strength, WVP and film effect of the edible starch film prepared under different calendering temperatures, calendering rates and calendering pressures are all different. The edible starch film provided in the embodiment of the present application has a calendering temperature of 90-120°C, a calendering rate of 0.5-2m / min and a calendering pressure of 5-20MPa during preparation. This can avoid the problem of high moisture content and soft film in the prepared film, and can facilitate subsequent mechanical processing.
[0091] See also Figure 7 and Figure 8 , Figure 7 A schematic diagram of an edible starch film provided in an embodiment of the present application, Figure 8 This is a microstructure diagram of an edible starch film provided in an embodiment of the present application.
[0092] It can be seen that the obtained edible starch film can not only be eaten directly without causing pollution to the environment, but also has good solubility, mechanical properties and plasticity, that is, high heat sealing strength and mechanical strength.
[0093] S105, using an automatic filling machine to package and heat-seal the edible starch film to obtain an edible seasoning package.
[0094] Automatic filling machines are mainly used for film bag making and filling materials. The materials can be in the form of granules, tablets, liquids, powders, pastes, etc. Automatic packaging machines can automatically complete metering, filling, bag making, sealing, cutting, conveying, printing production batch numbers, adding easy-to-cut, no-material warning, stirring, etc. They are mainly used for automatic packaging of materials in the food, medicine, chemical and other industries and plant seeds.
[0095] The packaging process of the automatic filling machine is mainly: bag forming - filling - sealing packaging, that is, the bag making, filling, sealing, cutting and other operations are automatically completed on one device. The principle of the entire packaging process is: first change the external environmental conditions to make the sealing part soft and sticky due to heat, and use a certain pressure to fuse the two layers of film into one, and maintain a certain strength after cooling. Then fill the food into the packaging container according to certain specifications and weight requirements, and then seal and cut.
[0096] See also Fig. 9 and Fig.10 , Fig. 9 and Fig.10 A schematic diagram of an edible seasoning packet provided in an embodiment of the present application.
[0097] It is understandable that the heat sealing effect is mainly affected by the heat sealing temperature, heat sealing pressure and heat sealing time. The role of the heat sealing temperature is to heat the adhesive film layer to a relatively ideal viscous flow state. During the heat sealing process, the heat sealing temperature has the most direct impact on the heat sealing strength. The melting temperature of various materials directly determines the minimum heat sealing temperature of the composite bag.
[0098] Heat sealing time refers to the time the film stays under the hot knife, and it is also a key factor affecting the strength and appearance of the heat seal. At the same heat sealing temperature and pressure, the longer the heat sealing time, the more fully the heat sealing layer will fuse and the stronger the bond. However, if the heat sealing time is too long, it is easy to cause wrinkles and deformation at the heat sealing weld, affecting the flatness and appearance; at the same time, if the heat sealing time is too long, it will also cause the decomposition of macromolecules, and deteriorate the sealing performance of the sealing interface. The role of heat sealing pressure is to make the film, which is already in a viscous flow state, produce effective molecular mutual penetration and diffusion between the heat sealing interfaces to achieve a certain heat sealing effect.
[0099] The change of heat sealing pressure can change the heat sealing characteristics. The greater the pressure, the lower the required heat sealing time or heat sealing temperature. However, too much pressure will cause excessive loss of moisture and powder in the film, and the film will become significantly thinner after being squeezed, and the heat sealing strength will be reduced.
[0100] As a feasible implementation method, in the step of packaging and heat-sealing the edible starch film using an automatic filling machine, the heat-sealing temperature of the automatic filling machine is 100-120°C, the heat-sealing rate is 10-30 bags / min, and the heat-sealing pressure is 0.3-0.6MPa.
[0101] It should be noted that the heat sealing rate is related to the heat sealing time. The higher the heat sealing rate, the shorter the heat sealing time corresponding to each edible seasoning packet.
[0102] Please refer to Table 5, which is a comparison of the packaging effects of edible seasoning packets under different heat sealing conditions.
[0103] Table 5
[0104]
[0105]
[0106] It can be seen that when the heat sealing temperature is low, oil leakage and air leakage will occur at the edge of the seal. When the heat sealing temperature is high, although there will be no air leakage and oil leakage in a short time, the edge of the seal is brittle, which is not conducive to later transportation. Therefore, as a feasible implementation method, the heat sealing temperature of the automatic filling machine is 100-120℃.
[0107] When the heat sealing rate is high, that is, the heat sealing time of each edible seasoning packet is short, oil leakage, air leakage and other phenomena will occur at the sealed edge; when the heat sealing rate is low, that is, the heat sealing time of each edible seasoning packet is long, the moisture evaporates fully and moves into the gaps in the material due to the heat, so that the seal has a certain viscosity, and under a certain pressure and temperature, the seal can be bonded together; when the heat sealing rate is high, the moisture is difficult to evaporate, the degree of adhesion at the seal is insufficient, the heat sealing strength is low, and the permeability of oil and air is strong, which is very likely to cause air and oil leakage.
[0108] Therefore, as a feasible implementation method, the heat sealing rate of the automatic filling machine is 10-30 bags / min.
[0109] When the heat sealing pressure is low, the two films cannot be bonded together. When the heat sealing pressure is high, the sealing strength gradually increases. However, excessive pressure will cause water loss in the sealing area, and the film will become significantly thinner after being squeezed, and the sealing strength will also decrease. Therefore, as a feasible implementation method, the heat sealing pressure of the automatic filling machine is 0.3-0.6Mpa.
[0110] The edible seasoning package provided in the embodiment of the present application uses starch and sodium carboxymethyl cellulose as the main film-forming matrix, glycerol as a plasticizer, and adopts extrusion granulation and calendering film making to prepare an edible starch film, and finally uses an automatic filling machine to package and heat-seal the edible starch film to obtain the edible seasoning package. It can be seen that the edible seasoning package obtained in the embodiment of the present application can not only be eaten directly, but also will not cause pollution to the environment, and can be mechanized by an automatic filling machine, saving a lot of human resources.
[0111] In order to make the present application easier to understand, the effects of the edible starch film provided by the present application will be described in detail below with reference to specific examples.
[0112] Embodiment 1:
[0113] Two starches (high amylose corn starch and soluble starch) are mixed with sodium carboxymethyl cellulose (the mass ratio of the two starches to sodium carboxymethyl cellulose is about 1:1:8). After the powder is mixed with a high-speed mixer, glycerol accounting for about 20%-25% of the mass of the powder and water accounting for 30%-45% are added and stirred again. The mixed material is modified by twin-screw granulation and cut into particles with a diameter of about 5mm. About 40% of water is added to soak the particles for 24 hours. A four-roll calender is used for calendering and film making. The calendering temperature is 90-100℃, the calendering rate is 10-15m / min, the calendering pressure is 5MPa, and the thickness of the prepared film is about 0.15mm.
[0114] Embodiment 2:
[0115] Mix pea starch and sodium carboxymethyl cellulose (the mass ratio of pea starch to sodium carboxymethyl cellulose is about 2:8), mix the powder with a high-speed mixer, add glycerol accounting for about 20%-25% of the mass of the powder and 30%-45% of water and stir again. The mixed material is modified by twin-screw granulation and cut into particles with a diameter of about 5mm. Add about 40% of water and soak the particles for 24 hours. Use a four-roll calender for calendering and film making, the calendering temperature is 90-100℃, the calendering rate is 10-15m / min, the calendering pressure is 5MPa, and the thickness of the prepared film is about 0.15mm.
[0116] Then, the edible starch films prepared in Example 1 and Example 2 were tested for solubility and barrier properties.
[0117] In the solubility test, the film was cut into a size of 5 cm×5 cm, and the solubility test was performed in 200 mL of boiling water, and the dissolution time was recorded.
[0118] Barrier performance test: The water vapor permeability of the film was tested at room temperature using the gravimetric method. The film sample was tightly covered in a centrifuge tube filled with pre-dried silica gel 3 mm from the tube mouth, weighed, and placed in a sealed desiccator filled with saturated sodium chloride (RH = 75%). The weight was weighed every 24 hours for a total of one week. The water vapor permeability of the edible film was calculated using formula (1):
[0119]
[0120] Where WVP is the water vapor transmission rate of the sample, the unit is [g·mm / (m 2 ·Pa·d)]; d is the film thickness, in mm; Δm is the mass change of the centrifuge tube in the time period t, in g; A is the area of the sample that passes through water vapor, in m 2 ; t is the time difference between two times after the mass change is stabilized, in d; P is the water vapor pressure difference on both sides of the membrane, in Pa.
[0121] Finally, the test results of the present invention are as follows: the dissolution time of the edible starch film prepared in Example 1 is 15s, and the WVP is 1.54×10 -10 g·mm / (m 2 ·Pa·d); the dissolution time of the edible starch film prepared in Example 1 was 34s, and the WVP was 1.56×10 -10 g·mm / (m2·Pa·d).
[0122] It can be seen that the edible films prepared in Example 1 and Example 2 have a shorter dissolution time and a lower water vapor permeability. In other words, the edible starch films provided in the examples of the present application have good solubility and barrier properties.
[0123] Embodiment 3:
[0124] The two starches (potato starch and corn starch) and sodium carboxymethyl cellulose are mixed in a high-speed mixer in proportion (the ratio of the two starches to sodium carboxymethyl cellulose is about 1:1:8), the speed is 100r / min, and the stirring time is 15min; 14% glycerol and 40% water (accounting for the mass of the powder) are added successively for high-speed mixing, and the stirring time is 20-30min. The mixed material is extruded and granulated using a twin-screw extruder, the feeding rate is 40kg / h, the granulation temperature is 70℃, the speed is 100rpm, and the granulation pressure is 0.5MPa. After extrusion, it is air-cooled and then granulated with a granulator, the granulation rate is 30kg / h, and the particle diameter is 5mm. The edible granules are sealed and stored.
[0125] Embodiment 4:
[0126] The two starches (potato starch and pea starch) and sodium carboxymethyl cellulose are mixed in a high-speed mixer in proportion (the ratio of the two starches to sodium carboxymethyl cellulose is about 1:1:8), the speed is 100r / min, and the stirring time is 115min; 14% glycerol and 40% water (accounting for the mass of the powder) are added successively for high-speed mixing, and the stirring time is 20-30min. The mixed material is extruded and granulated using a twin-screw extruder, the feeding rate is 40kg / h, the granulation temperature is 60℃, the speed is 100rpm, and the granulation pressure is 0.5MPa. After extrusion, it is air-cooled and then granulated with a granulator, the granulation rate is 30kg / h, and the particle diameter is 5mm. The edible granules are sealed and stored.
[0127] The tensile properties were tested at room temperature (23°C) according to the standard (GB / T1040.2-2022), and the tensile rate was set to 10 mm / min. The test showed that the tensile strength of the edible particles prepared in Example 1 was 19 MPa, and the elongation at break was 30%. The tensile strength of the edible particles prepared in Example 2 was 14 MPa, and the elongation at break was 22%.
[0128] That is to say, the edible particles prepared by the extrusion granulation method in the embodiment of the present application have higher tensile strength and elongation at break, that is, better mechanical properties.
[0129] Embodiment 5:
[0130] After potato starch, high amylose corn starch and sodium carboxymethyl cellulose are mixed evenly in proportion, a certain proportion of water and glycerin are added, and granulation is performed after mixing. The prepared particles are added to 40% water and fully soaked for 24 hours. The soaked particles are calendered to form a film. The calendering temperature is 110°C, the calendering rate is 10m / min, the calendering pressure is 10MPa, and the film thickness is 0.17mm.
[0131] Embodiment 6:
[0132] After potato starch, high amylose corn starch and sodium carboxymethyl cellulose are mixed evenly in proportion, a certain proportion of water and glycerin are added, and granulation is performed after mixing. The prepared particles are added to 40% water and fully soaked for 24 hours. The soaked particles are calendered to form a film. The calendering temperature is 100°C, the calendering rate is 10m / min, the calendering pressure is 10MPa, and the film thickness is 0.17mm.
[0133] Heat seal strength measurement: The heat seal strength of starch film was tested according to QB / T 2358-1998 "Test Method for Heat Seal Strength of Plastic Film Packaging Bags". Heat seal the film at 110°C with a heat seal width of 15mm and a length of 100mm. Open 180° with the heat seal as the center, clamp both ends of the sample on the test machine fixture, and the test speed is (300±20)mm / min. Read the maximum load at break and record it as the heat seal strength.
[0134] Through heat seal strength measurement and barrier performance test, the water vapor permeability of the film prepared in Example 5 was 1.6×10 -10 g·mm / (m 2 ·Pa·d), and the heat seal strength was 15N / 15mm. The water vapor permeability of the film prepared in Example 6 was 1.4×10 -10 g·mm / (m 2· Pa·d), heat sealing strength is 22N / 15mm.
[0135] Embodiment 7:
[0136] The two starches (potato starch and corn starch) were compounded with sodium carboxymethyl cellulose (the ratio of the two starches to sodium carboxymethyl cellulose was 1:1:8) and glycerol (accounting for 20%-25%), and a starch-based composite edible film was prepared by a multi-roll calender. The film was packaged and heat-sealed using an automatic filling machine. The heat-sealing temperature was 100°C. The heat-sealing pressure was 0.5MPa, the heat-sealing rate was 10 bags / min, and the finished product size was 90×70mm.
[0137] Embodiment 8:
[0138] Two starches (cassava starch and potato starch) were compounded with sodium carboxymethyl cellulose (the ratio of the two starches to sodium carboxymethyl cellulose was 1:1:8) and glycerol (accounting for 20%-25%), and a starch-based composite edible film was prepared using a multi-roll calender. The film was packaged and heat-sealed using an automatic filling machine. The heat-sealing temperature was 110°C, the heat-sealing pressure was 0.5MPa, the heat-sealing rate was 10 bags / min, and the finished product size was 90×70mm.
[0139] Embodiment 9:
[0140] Two starches (potato starch and corn starch) were compounded with sodium carboxymethyl cellulose (the ratio of the two starches to sodium carboxymethyl cellulose was 1:1:8) and glycerol (accounting for 20%-25%), and a starch-based composite edible film was prepared using a multi-roll calender. The film was packaged and heat-sealed using an automatic filling machine. The heat-sealing temperature was 115°C, the heat-sealing pressure was 0.5MPa, the heat-sealing rate was 10 bags / min, and the finished product size was 90×70mm.
[0141] Sealing strength test: measured by physical tester, refer to QBT2358-1998, the sample is unfolded 180° with the heat sealing line, the size is 100mm×15mm, the longitudinal axis of the sample needs to be in the same plane with the center line of the upper and lower clamps, the tightness is appropriate, the initial clamp distance is set to 70mm, the speed is 3mm / s, the maximum load (N / 15mm) at the time of physical cracking is the sealing strength of the film.
[0142] Finally, it was concluded that the heat sealing strength in Example 7 was 15 N / 15 mm; the heat sealing strength in Example 8 was 23 N / 15 mm; and the heat sealing strength in Example 9 was 17 N / 15 mm.
[0143] It can be seen from the above embodiments that the edible seasoning packet provided in the embodiments of the present application has good solubility, heat sealing strength, tensile strength, elongation at break and sealing strength, that is, high heat sealing and mechanical strength, and can be mechanized by an automatic filling machine, thereby saving a lot of human resources.
[0144] The above are only specific implementations of the present application, but the protection scope of the present application is not limited thereto, and any changes or substitutions within the technical scope disclosed in the present application should be included in the protection scope of the present application. Therefore, the protection scope of the present application should be based on the protection scope of the claims.
Claims
1. A method for preparing an edible seasoning packet, characterized in that: The preparation method comprises: Weigh the following raw materials: starch, sodium carboxymethyl cellulose, glycerol and water; Put the starch, the sodium carboxymethyl cellulose, the glycerin and the water into a high-speed mixer and mix them thoroughly to obtain a mixed liquid; Extruding the mixed liquid into granules using a twin-screw extruder to gelatinize the starch to obtain edible granules; Using a four-roll calender to calender the edible particles to obtain an edible starch film; The edible starch film is packaged and heat-sealed by an automatic filling machine to obtain an edible seasoning package.
2. The preparation method according to claim 1, characterized in that: The step of weighing the following raw materials: starch, sodium carboxymethyl cellulose, glycerin and water is specifically as follows: Weigh the following raw materials in parts by mass: 10-50 parts of starch; 50-90 parts of sodium carboxymethyl cellulose; 10-40 parts of glycerol; and 20-60 parts of water.
3. The preparation method according to claim 1, characterized in that: In the step of extruding and granulating the mixed liquid by a twin-screw extruder, the feeding rate of the twin-screw extruder is 30-50 kg / h, the granulation temperature is 65-80° C., the rotation speed is 90-110 rpm, and the granulation pressure is 0.5-0.8 MPa.
4. The preparation method according to claim 1, characterized in that: In the step of calendering the edible particles using a four-roll calender, the calendering temperature of the four-roll calender is 90-120° C., the calendering rate is 0.5-2 m / min, and the calendering pressure is 5-20 MPa.
5. The preparation method according to claim 1, characterized in that: The starch is at least one of potato starch, high-amylose corn starch, cassava starch, sweet potato starch, pea starch and soluble starch.
6. The preparation method according to claim 1, characterized in that: The step of placing the starch, the sodium carboxymethyl cellulose, the glycerol and the water into a high-speed mixer and fully mixing them to obtain a mixed liquid comprises: Put the starch and the sodium carboxymethyl cellulose into the high-speed mixer for mixing, the speed of the high-speed mixer is 70-150r / min, and the stirring time is 5-20min; The glycerol and the water are placed in the high-speed mixer for high-speed mixing to obtain the mixed liquid. The rotation speed of the high-speed mixer is 100-180 r / min, and the stirring time is 5-20 min.
7. The preparation method according to claim 1, characterized in that: In the step of packaging and heat-sealing the edible starch film using an automatic filling machine, the heat-sealing temperature of the automatic filling machine is 100-120° C., the heat-sealing rate is 10-30 bags / min, and the heat-sealing pressure is 0.3-0.6 MPa.
8. An edible seasoning packet, characterized in that: The raw materials of the edible seasoning package include: starch; sodium carboxymethyl cellulose; glycerin; and water.
9. The edible seasoning packet according to claim 8, characterized in that: The mass fraction of the starch is 10-50 parts; the mass fraction of the sodium carboxymethyl cellulose is 50-90 parts; the mass fraction of the glycerol is 10%-40% of the total mass fraction of the starch and the sodium carboxymethyl cellulose; the mass fraction of the water is 20%-60% of the total mass fraction of the starch and the sodium carboxymethyl cellulose.
10. The edible seasoning packet according to claim 9, characterized in that: The starch is at least one of potato starch, high-amylose corn starch, cassava starch, sweet potato starch, pea starch and soluble starch.