Edible film, preparation method thereof and edible seasoning bag

Abstract

The embodiment of the invention provides an edible film, a preparation method thereof and an edible seasoning bag, and relates to the technical field of edible packaging bags. The preparation method comprises the following steps: preparing an agarose solution, a gellan gum solution and a sodium carboxymethyl cellulose solution; mixing the agarose solution, the gellan gum solution and the sodium carboxymethyl cellulose solution according to a preset proportion; wherein the preset proportion is as follows: the agarose solution accounts for 10%-30%, the gellan gum solution accounts for 10%-30%, and the sodium carboxymethyl cellulose solution accounts for 40%-70%; adding glycerol accounting for 0.2%-0.8% of the total mass of the agarose solution, the gellan gum solution and the sodium carboxymethyl cellulose solution, and stirring at 60-80 DEG C for 20-40 minutes to obtain a first mixed membrane solution; and drying the first mixed film liquid to obtain the edible film.

Description

Technical Field

[0001] This application relates to the technical field of edible packaging bags, and in particular, to an edible film, a preparation method thereof, and an edible seasoning packet. Background Art

[0002] With the improvement of people's attention to food safety, the requirements for food packaging materials have also increased. Existing foods mainly use PP, PE, PVC, etc. as packaging materials. Such packaging materials cannot be biodegradable, are prone to cause pollution, and some packaging materials of chemical products also contain a small amount of toxic and harmful substances, which will cause certain pollution to foods.

[0003] In related technologies, it has been proposed to use edible materials such as natural edible biopolymer substances (such as proteins, lipids, carbohydrates, etc.) to prepare edible films in order to reduce the pollution to foods and the environment. However, the edible films in related technologies have problems of poor instant solubility and barrier properties. When used as packaging materials for instant noodle seasoning packets or tea bags, etc., problems such as slow dissolution or easy deterioration are likely to occur, resulting in poor user experience. Summary of the Invention

[0004] Embodiments of this application provide an edible film, a preparation method thereof, and an edible seasoning packet, which are used to prepare an edible film with good dissolution performance and barrier properties.

[0005] In a first aspect, embodiments of this application provide a preparation method of an edible film, including: preparing an agarose solution, a gellan gum solution, and a sodium carboxymethylcellulose solution; mixing the agarose solution, the gellan gum solution, and the sodium carboxymethylcellulose solution according to a preset ratio; the preset ratio is: the agarose solution accounts for 10%-30%, the gellan gum solution accounts for 10%-30%, and the sodium carboxymethylcellulose solution accounts for 40-70%; adding glycerol accounting for 0.2%-0.8% of the total mass of the agarose solution, the gellan gum solution, and the sodium carboxymethylcellulose solution, and stirring at 60-80°C for 20-40 min to obtain a first mixed film solution; drying the first mixed film solution to obtain an edible film.

[0006] The edible film provided by embodiments of this application uses agarose, gellan gum, and sodium carboxymethylcellulose as the main film-forming matrix. All three film-forming materials contain a large amount of -OH, which can meet the requirement of instant solubility, and it can form a dense network structure under the action of glycerol. The obtained edible film can not only be directly eaten without causing pollution to the environment, but also has good dissolution performance and mechanical strength, and can be used to directly package foods, such as being used as a packaging material for instant noodle seasoning packets, etc.

[0007] Combined with the first implementation manner of the first aspect, before drying the first mixed film solution at 30 - 50°C to obtain an edible film, the method further includes: adding vitamin C to the first mixed film solution while stirring at 40 - 60°C, stirring for 20 - 40 min to obtain a second mixed film solution; vitamin C accounts for 0.1% - 0.5% of the total mass of the first mixed film solution; drying the first mixed film solution at 30 - 50°C to obtain an edible film, specifically: drying the second mixed film solution at 30 - 50°C to obtain an edible film.

[0008] Combined with the second implementation manner of the first aspect, preparing an agarose solution, a gellan gum solution, and a sodium carboxymethyl cellulose solution, includes: preparing an agarose solution, the mass fraction of the agarose solution is greater than or equal to 1% and less than or equal to 3%, or, the mass fraction of the agarose solution is greater than 3% and less than or equal to 5%; preparing a gellan gum solution, the mass fraction of the gellan gum solution is greater than or equal to 2% and less than or equal to 5%, or, the mass fraction of the gellan gum solution is greater than 5% and less than or equal to 10%; preparing a sodium carboxymethyl cellulose solution, the mass fraction of the sodium carboxymethyl cellulose solution is greater than or equal to 2% and less than or equal to 5%, or, the mass fraction of the agarose solution is greater than 5% and less than or equal to 10%.

[0009] Combined with the third implementation manner of the first aspect, preparing an agarose solution, a gellan gum solution, and a sodium carboxymethyl cellulose solution, includes: preparing an agarose solution with a mass fraction of 2% - 4%; preparing a gellan gum solution with a mass fraction of 4% - 8%; preparing a sodium carboxymethyl cellulose solution with a mass fraction of 4% - 8%.

[0010] Combined with the fourth implementation manner of the first aspect, the gellan gum is low acyl gellan gum.

[0011] Combined with the fifth implementation manner of the first aspect, the preset ratio is: the agarose solution accounts for 15% - 25%, the gellan gum solution accounts for 15% - 25%, and the sodium carboxymethyl cellulose solution accounts for 50% - 60%.

[0012] Combined with the sixth implementation manner of the first aspect, the preset ratio is: the agarose solution accounts for 20%, the gellan gum solution accounts for 20%, and the sodium carboxymethyl cellulose solution accounts for 60%.

[0013] In a second aspect, an embodiment of the present application provides an edible film, and the components of the edible film include: agarose, gellan gum, sodium carboxymethyl cellulose, glycerol, and vitamin C.

[0014] Combined with the first implementation manner of the second aspect, the mass fraction of agarose is 10 parts to 20 parts; the mass fraction of gellan gum is 10 parts to 40 parts; the mass fraction of sodium carboxymethyl cellulose is 0.8 parts to 3.2 parts; the mass fraction of glycerol is 0.5 parts to 2 parts; the mass fraction of vitamin C is 10 parts to 50 parts.

[0015] In a third aspect, an edible seasoning packet provided by an embodiment of the present application uses the edible film provided by the second aspect and its possible implementation manners as a packaging material.

[0016] For the beneficial effects described in the second aspect to the third aspect of the present application, reference can be made to the analysis of the beneficial effects of the first aspect, and details are not described herein again. BRIEF DESCRIPTION OF THE DRAWINGS

[0017] The drawings are used to provide a further understanding of the technical solutions 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 solutions of the present invention, and do not constitute a limitation to the technical solutions of the present invention.

[0018] Figure 1 It is a method flow of a preparation method of an edible film provided by an embodiment of the present application Figure 1 ;

[0019] Figure 2 It is a schematic structural diagram of an agarose provided by an embodiment of the present application;

[0020] Figure 3 It is a schematic diagram of the structural change of an agarose provided by an embodiment of the present application;

[0021] Figure 4 It is a schematic structural diagram of a high acyl gellan gum provided by an embodiment of the present application;

[0022] Figure 5 It is a schematic structural diagram of a low acyl gellan gum provided by an embodiment of the present application;

[0023] Figure 6 It is a schematic structural diagram of a carboxyhydroxycellulose sodium provided by an embodiment of the present application;

[0024] Figure 7 It is a method flow of a preparation method of an edible film provided by an embodiment of the present application Figure 2 ;

[0025] Figure 8 It is a schematic structural diagram of a vitamin C provided by an embodiment of the present application;

[0026] Figure 9 It is a schematic diagram of an edible film provided by an embodiment of the present application;

[0027] Figure 10 Schematic diagram of an edible seasoning packet provided by an embodiment of the present application. Detailed implementation manners

[0028] Next, the technical solutions in the embodiments of the present application will be clearly and completely described in conjunction with the accompanying drawings in the embodiments of the present application. Obviously, the described embodiments are only a part of the embodiments of the present application, rather than all the embodiments. Based on the embodiments in the present application, all other embodiments obtained by those of ordinary skill in the art without creative efforts shall fall within the protection scope of the present application.

[0029] It should be noted that the terms "first" and "second" used in the embodiments of the present invention are only for descriptive purposes, and cannot be understood as indicating or implying relative importance or implicitly indicating the quantity of the indicated technical features. Thus, the features defined with "first" and "second" may explicitly or implicitly include one or more of such features. In the description of the present application, unless otherwise specified, the meaning of "a plurality" is two or more.

[0030] In the embodiments of the present application, words such as "exemplary" or "for example" are used to represent examples, illustrations or explanations. Any embodiment or design solution described as "exemplary" or "for example" in the embodiments of the present application should not be construed as being more preferred or having more advantages than other embodiments or design solutions. Exactly, the use of words such as "exemplary" or "for example" is intended to present relevant concepts in a specific manner.

[0031] With the improvement of people's attention to food safety, the requirements for food packaging materials have also increased accordingly. Existing foods mainly use PP, PE, PVC, etc. as packaging materials. Such packaging materials cannot be biodegradable, are prone to pollution, and some packaging materials of chemical products also contain a small amount of toxic and harmful substances, which will cause certain pollution to the food.

[0032] In the related art, it has been proposed to use natural edible biopolymer substances (such as proteins, lipids, sugars, etc.) and other edible materials to prepare edible films to reduce the pollution to food and the environment. However, the edible films in the related art have problems of poor instant solubility and barrier performance. When used as packaging materials for instant noodle seasoning packets or tea bags, etc., problems such as slow dissolution or easy deterioration are likely to occur, resulting in poor user experience.

[0033] Based on this, the embodiments of the present application provide an edible film, its preparation method, and an edible seasoning packet. The edible film uses agarose, gellan gum, and sodium carboxymethylcellulose as the main film-forming substances, and glycerol as a plasticizer. The obtained edible film has good dissolution performance and mechanical properties.

[0034] Among them, gellan gum is an extracellular linear polysaccharide secreted by Pseudomonas, which is composed of three monosaccharides: glucose, rhamnose, and glucuronic acid. It is an edible material with good film-forming properties. It can form a sol under heating conditions and can also form a transparent and strong gel after cooling. The film made of gellan gum has the characteristics of colorless transparency and high tensile strength.

[0035] Sodium carboxymethyl cellulose is a natural polymer derivative that is physiologically harmless and extremely valuable. It has the advantages of water retention, film-forming and shaping properties, 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, which is an excellent basis for high-grade products and can improve the mechanical properties of edible films.

[0036] Agarose is a chain polysaccharide prepared by separating agar, and its structural unit is D-galactose and 3,6-anhydro-L-galactose. Agarose can be extracted and separated from large marine algae plants, and has the characteristics of good biocompatibility, non-toxicity, high gel strength, not easy to break or fracture, strong hydrophilicity, good transparency, and low material cost. It has a wide application prospect in the fields of food, packaging, etc. Since agarose dissolves only at high temperatures, the addition of agarose can improve the water absorption of the edible film and enhance the dissolution performance of the edible film at high temperatures.

[0037] As a plasticizer for edible films, glycerol can weaken the secondary bonds, that is, van der Waals forces, between polysaccharide molecules and the polymers of sodium carboxymethyl cellulose, thereby increasing the mobility of polymer molecular chains and reducing the crystallinity of polymer molecular chains, that is, increasing the plasticity of the polymer, manifested as a decrease in the hardness, modulus, softening temperature, and embrittlement temperature of the polymer, while the elongation, flexibility, and flexibility are improved. And because the molecular weight of glycerol is small and it has a certain hydrophilicity itself, it can further improve the dissolution performance of the edible film.

[0038] It can be seen that the edible film provided by the embodiment of the present application uses agarose, gellan gum, and sodium carboxymethyl cellulose as the main film-forming matrix and glycerol as a plasticizer. The obtained edible film can not only be directly edible without causing pollution to the environment, but also has good dissolution performance and mechanical strength, and can be used for directly packaging food, such as being used as a packaging material for instant noodle seasoning packets, etc.

[0039] It should be understood that the edible starch film provided by the embodiment of the present application can not only be applied to packaging materials for dry materials such as tea bags and powders, but also can be used for packaging materials for liquids with low water content such as oils and sauces. The embodiment of the present application does not make any limitation on its usage scenarios.

[0040] Please refer to Figure 1 , Figure 1This is a process flow diagram of a method for preparing an edible film provided by an embodiment of the present application. As Figure 1 shown, the preparation method includes the following steps:

[0041] S101. Prepare an agarose solution, a gellan gum solution, and a sodium carboxymethyl cellulose solution.

[0042] Among them, agarose is a chain-like neutral polysaccharide composed of D-galactose and 3,6-anhydro-L-galactose. The structural unit contains a hydroxyl functional group, which is easy to form hydrogen bonds with hydrogen atoms in the structural unit and water molecules around the chain segment.

[0043] Please refer to Figure 2 , Figure 2 which is a schematic structural diagram of agarose. It can be seen that there are abundant oxygen and hydrogen in the side groups of agarose, which can provide a large number of hydrogen bonds and electrostatic attractions, causing agarose molecules to gradually transform from an irregular state into a helical structure. These helical structures are connected by flexible chains to form a regularly arranged isotropic or anisotropic three-dimensional network structure.

[0044] At low temperatures, the sugar chains of agarose rely on hydrogen bond interactions and wind around each other in a double helix manner to form a double helix structure, which is closely arranged to form a gel, showing white turbidity; at high temperatures, the hydrogen bonds in the structural unit are broken, and it is dispersed in water in a random coil, and the solution is clear and transparent. It is a polymer with special temperature responsiveness.

[0045] Since agarose generally dissolves in water when heated above 90°C and forms a good semi-solid gel when the temperature drops to 35 - 40°C, this is the main feature and basis for its various uses. Therefore, when preparing the agarose solution, it needs to be prepared at a relatively high temperature (90°C).

[0046] In some embodiments, if the concentration of agarose is too low, agarose cannot effectively combine with other film-forming raw materials; if the concentration of agarose is too high, hydrogen bonds may be formed with other film-forming substances, which will instead hinder the dissolution performance of the edible film.

[0047] Therefore, as a feasible implementation method, in the embodiment of the present application, the mass fraction of the agarose solution is greater than or equal to 1% and less than or equal to 5%.

[0048] Further, as another feasible implementation method, the mass fraction of the agarose solution is greater than or equal to 2% and less than or equal to 4%.

[0049] Gellan gum is a high-molecular polysaccharide colloid with good tissue compatibility. It can be well compounded and compatible with other hydrophilic raw materials, and crosslinks to produce thickeners and stabilizers with excellent properties. The resulting compound gum often has new properties that the individual gum monomers do not have, and can play a synergistic effect.

[0050] At low temperatures, the polymer exists in a double-helix structure. When the double-stranded helix forms, gelation occurs, and then a helical polymer is formed. Each strand is connected by internal secondary bonds (such as hydrogen bonds) to form two binding regions. The number of binding segments in each binding region varies with temperature. When the temperature rises, the segments separate, and the polymer exists in a single-strand form. When the temperature decreases again, the polymer forms a double-helix structure.

[0051] Please refer to Figure 3 , after gellan gum is dissolved in water, molecules will automatically aggregate to form a double-helix structure. The force stabilizing the double-helix structure is mainly intermolecular hydrogen bonds. Further aggregation of the double helix can form a three-dimensional network structure, which is convenient for intercepting water molecules and generating a gel phenomenon. The gelation mechanism of gellan gum is considered to be the polymerization cross-linking between double helices induced by cations. Cations can promote intramolecular cross-linking, stabilize the double-helix structure, and accelerate the formation of a three-dimensional network structure of the double helix. The carboxyl side chains of gellan gum molecules repel each other due to electrostatic interactions, which hinders the close aggregation of helices, and the intervention of cations can shield the electrostatic repulsion.

[0052] Gellan gum can be evenly dispersed by stirring in cold water or deionized water. When heated to 70 - 75 °C (or a small amount of chelating agents such as sodium citrate and sodium hexametaphosphate are added), it can be hydrated and dissolved into a transparent solution, and a transparent and firm gel is formed after cooling to 40 - 45 °C. Therefore, when preparing an agarose solution, it needs to be prepared at a relatively high temperature (60 °C).

[0053] In some embodiments, the concentration of gellan gum is too low to effectively combine with other film-forming raw materials; if the concentration of gellan gum is too high, hydrogen bonds may form between it and other film-forming substances, which will instead hinder the dissolution performance of the edible film.

[0054] Therefore, as a feasible implementation method, the mass fraction of the gellan gum solution in the embodiments of the present application is 2% - 10%.

[0055] Furthermore, as another feasible implementation method, the mass fraction of the gellan gum solution is greater than or equal to 4% and less than or equal to 8%.

[0056] In some embodiments, gellan gum can be classified into two categories according to the number of acetate groups connected to the polymer: low-acyl gellan gum and high-acyl gellan gum. Combining Figure 4 and Figure 5 shown, high-acyl gellan gum can also be called natural gellan gum, and it can form a soft, elastic and adhesive gel; low-acyl gellan gum is the material after removing the acyl group and glycerol group in the high-acyl gellan gum molecule, and the formed gel has better hardness and mechanical strength.

[0057] Therefore, as a feasible implementation manner, the gellan gum in the embodiments of the present application may be low acyl gellan gum.

[0058] Carboxymethyl cellulose (CMC) is a water-soluble cellulose ether obtained by chemically modifying natural cellulose. Since the acid form structure of carboxymethyl cellulose has poor water solubility, in order to better apply it, its products are generally made into sodium salts, that is, sodium carboxymethyl cellulose. The sodium carboxymethyl cellulose solution has excellent properties such as adhesion, thickening, emulsification, suspension, film-forming, protective colloid, water retention, anti-enzymatic hydrolysis, and metabolic inertness. That is to say, sodium carboxymethyl cellulose has good film-forming properties and can be used as the main film-forming raw material of edible films.

[0059] Cellulose is an unbranched chain molecule composed of D-glucopyranose linked by β-(1→4)-glycosidic bonds. Due to the existence of intramolecular and intermolecular hydrogen bond interactions, cellulose is insoluble in both cold water and hot water, which limits its application. Cellulose swells under alkaline conditions. If through special chemical reactions, other groups are used to replace the hydroxyl groups at C2, C3, and C6 positions of glucose residues, cellulose derivatives can be prepared, among which 35% of pure cellulose is converted into cellulose esters (25%) and cellulose ethers (10%). Exemplarily, please refer to Figure 6 , Figure 6 which is the structural schematic diagram of sodium carboxymethyl cellulose.

[0060] In some embodiments, if the concentration of the sodium carboxymethyl cellulose solution is too low, it may lead to insufficient viscosity of the solution, affecting the suspension and dispersion of sodium carboxymethyl cellulose; if the concentration of sodium carboxymethyl cellulose is too high, the formed solution is relatively thick, which will also affect the dispersion of sodium carboxymethyl cellulose. It can be seen that too high or too low concentration of the sodium carboxymethyl cellulose solution will cause the molecules in the solution to be unevenly distributed, and thus cannot be fully mixed during subsequent mixing.

[0061] Therefore, as a feasible implementation manner, the mass fraction of the sodium carboxymethyl cellulose solution in the embodiments of the present application is 2%-10%.

[0062] Further, as another feasible implementation manner, the mass fraction of the sodium carboxymethyl cellulose solution is greater than or equal to 4% and less than or equal to 8%.

[0063] S102. Mix the agarose solution, gellan gum solution, and sodium carboxymethyl cellulose solution according to a preset ratio.

[0064] Among them, the preset ratio is: the agarose solution accounts for 10%-30%, the gellan gum solution accounts for 10%-30%, and the sodium carboxymethyl cellulose solution accounts for 40-70%.

[0065] As can be seen from the above embodiments, the addition of agarose can improve the water absorption of the edible film, and at the same time can accelerate the dissolution of the edible film at high temperatures, that is, improve the dissolution performance of the edible film; however, if the concentration of agarose is too high, hydrogen bonds may form between it and other film-forming substances, which will instead hinder the dissolution performance of the film. Therefore, the proportion of the agarose solution can be set to 10%-30%.

[0066] When the contents of gellan gum and sodium carboxymethyl cellulose are low, the cross-linking between various substances is relatively tight, and the various properties of the film are improved; however, when the content of a certain substance is high, the viscosity of the film solution increases, the film formation is uneven, and there may be a stacking phenomenon, resulting in a downward trend in the barrier performance and mechanical energy of the film. Therefore, the proportion of the gellan gum solution is set to 10%-30%, and the proportion of the sodium carboxymethyl cellulose solution is set to 40-70%.

[0067] Furthermore, as a feasible implementation method, the preset proportions are as follows: the agarose solution accounts for 15%-25%, the gellan gum solution accounts for 15%-25%, and the sodium carboxymethyl cellulose solution accounts for 50%-60%.

[0068] As another feasible implementation method, the preset proportions are as follows: the agarose solution accounts for 20%, the gellan gum solution accounts for 20%, and the sodium carboxymethyl cellulose solution accounts for 60%.

[0069] S103. Add glycerol accounting for 0.2%-0.8% of the total mass of the agarose solution, gellan gum solution and sodium carboxymethyl cellulose solution, and stir at 60-80°C for 20-40 minutes to obtain a first mixed film solution.

[0070] Glycerol, as a plasticizer, has a small molecular weight and has certain hydrophilicity itself. It can improve the dissolution performance of the edible film; however, if the content of glycerol is too high, it will weaken the interaction between film-forming substances, and instead will prolong the dissolution time. Therefore, glycerol accounting for 0.2%-0.8% of the total mass of the agarose solution, gellan gum solution and sodium carboxymethyl cellulose solution can be directly added, so that glycerol can increase the mobility of polymer molecular chains, increase the plasticity of the polymer, and at the same time improve the dissolution performance of the edible film.

[0071] Since gellan gum and agarose will form a gel at a lower temperature, it is necessary to stir at a higher temperature, that is, 60-80°C, to avoid the gel from being unable to diffuse evenly. Stir for 20-40 minutes to fully mix glycerol and the three film-forming matrices to obtain a first mixed film solution.

[0072] S104. Dry the first mixed film solution to obtain an edible film.

[0073] After all the film-forming raw materials are mixed evenly, dry them to obtain an edible film.

[0074] As can be seen from S101 - S104, the edible film provided by the embodiments of the present application uses agarose, gellan gum, and sodium carboxymethylcellulose as the main film - forming matrix. All three film - forming materials contain a large number of -OH groups, which can meet the requirement of instant solubility and can form a dense network structure under the action of glycerol. The obtained edible film can not only be directly eaten without causing environmental pollution, but also has good solubility and mechanical strength, and can be used for directly packaging food, such as being used as the packaging material for instant noodle seasoning packets, etc.

[0075] In some embodiments, in order to improve the antioxidant property of the edible film and extend the shelf life of the food packaged inside the edible film, it is necessary to further improve the barrier property of the edible film, that is, the antioxidant property.

[0076] As a feasible implementation method, please refer to Figure 7 , before drying the first mixed film solution at 30 - 50 °C to obtain the edible film, the method further includes:

[0077] S701. Add vitamin C to the first mixed film solution while stirring at 40 - 60 °C, and stir for 20 - 40 min to obtain a second mixed film solution.

[0078] Among them, vitamin C accounts for 0.1% - 0.5% of the total mass of the first mixed film solution.

[0079] Vitamin C is a water - soluble vitamin, a natural antioxidant, and also one of the vitamins essential for the human body. Adding vitamin C to the film can improve the antioxidant ability of the film, effectively inhibit the oxidation of the content, and at the same time has certain nutritional value and can promote some physiological reactions in the human body.

[0080] Moreover, all three film - forming materials, gellan gum, sodium carboxymethylcellulose, and agarose, contain a large number of -OH groups, which can form a dense network structure and play a certain protective role for vitamin C to prevent it from being rapidly oxidized.

[0081] Please refer to Figure 8, the molecular structure of vitamin C is mainly composed of a five-membered lactone ring and its side chain. Since vitamin C is formed by the dehydration of a molecule of water between the carboxyl group at the 1-position and the hydroxyl group at the 4-position of open-chain threose-type -2,3,4,5,6-pentahydroxy-2-hexenoic acid to form a ring, the chemical name of vitamin C is: threose-type -2,3,4,5,6-pentahydroxy-2-hexenoic acid-4-lactone. Each of the 2,3,4,5,6 positions in the vitamin C molecular structure is connected to a hydroxyl group, there is a double bond between the 2,3 positions, and there is a dehydrated and condensed lactone structure at the 1,4-positions. Due to the conjugated enediol structure in the vitamin C molecular structure, the whole molecule shows acidity. Therefore, vitamin C is also called ascorbic acid.

[0082] Please continue to refer to Figure 7 , S104 can specifically be: S1041. Dry the second mixed film solution at 30 - 50 °C to obtain an edible film.

[0083] Vitamin C is a heat-sensitive substance and is easily affected by high temperatures. During the heating process, the molecular structure of vitamin C will change, resulting in a reduction in its nutritional value. When the temperature reaches 70 °C, the destruction rate of vitamin C significantly accelerates. The change in the molecular structure of vitamin C makes it unable to be absorbed and utilized by the human body and also unable to play an antioxidant role.

[0084] Therefore, after adding vitamin C, it is necessary to use a lower temperature (30 - 50 °C) for drying to prevent the destruction of the molecular structure of vitamin C, resulting in the edible film not having antioxidant properties. The prepared edible film is as Figure 9 shown.

[0085] It can be seen that adding vitamin C to the first mixed film solution can improve the antioxidant properties of the edible film, prevent substances such as oxygen from passing through the edible film and coming into direct contact with the internal food, and indirectly extend the shelf life of the food inside the film. At the same time, using low-temperature drying to prevent vitamin C from being destroyed at high temperatures can ensure the antioxidant properties of the edible film.

[0086] The embodiment of the present application also provides an edible film, and the components of the edible film include: agarose, gellan gum, sodium carboxymethyl cellulose, glycerol, and vitamin C.

[0087] It should be understood that this edible film can be prepared by using the preparation method provided in the above embodiment, and the present application will not elaborate here.

[0088] As a feasible implementation method, the mass fraction of agarose in this edible film is 10 parts - 20 parts; the mass fraction of gellan gum is 10 parts - 40 parts; the mass fraction of sodium carboxymethyl cellulose is 0.8 parts - 3.2 parts; the mass fraction of glycerol is 0.5 parts - 2 parts; the mass fraction of vitamin C is 10 parts - 50 parts.

[0089] The embodiment of the present application also provides an edible seasoning packet, which uses the edible film provided in the above embodiment as the packaging material.

[0090] Exemplarily, the prepared edible film can be used to package the powder material, and sealed with a heat sealer to make a packaging bag of 5×6 cm. The made powder packet is as Figure 10 shown.

[0091] To make the present application easier to understand, the following will combine specific examples to detail the effects of the edible starch film provided by the present application.

[0092] Example 1:

[0093] The prepared agarose solution (3%), gellan gum solution (5%) and sodium carboxymethyl cellulose solution (5%) are blended in a certain proportion (the agarose solution accounts for 20%, the gellan gum solution accounts for 20%, and the sodium carboxymethyl cellulose solution accounts for 60%), and glycerol (0.5%) is added and stirred at 60 - 80 °C for 30 min to make it evenly dispersed in the film solution, and dried into a film at 30 - 50 °C. Finally, the film is stored under vacuum drying.

[0094] Example 2:

[0095] The prepared agarose solution (3%), gellan gum solution (5%) and sodium carboxymethyl cellulose solution (5%) are blended in a certain proportion (the agarose solution accounts for 20%, the gellan gum solution accounts for 20%, and the sodium carboxymethyl cellulose solution accounts for 60%), and glycerol (0.5%) is added and stirred at 60 - 80 °C for 30 min, and then vitamin C (0.3%) is added dropwise with stirring at 50 °C to make it evenly dispersed in the film solution, and dried into a film at 30 - 50 °C. Finally, the film is stored under vacuum drying.

[0096] Example 3:

[0097] The prepared agarose solution (3%), gellan gum solution (5%) and sodium carboxymethyl cellulose solution (5%) are blended in a certain proportion (the agarose solution accounts for 20%, the gellan gum solution accounts for 20%, and the sodium carboxymethyl cellulose solution accounts for 60%), and glycerol (0.5%) is added and stirred at 60 - 80 °C for 30 min, and then vitamin C (0.7%) is added dropwise with stirring at 50 °C to make it evenly dispersed in the film solution, and dried into a film at 30 - 50 °C. Finally, the film is stored under vacuum drying. The film is cut into a size of 5 cm × 5 cm, and the dissolution performance test is carried out in 200 mL of boiling water, and the dissolution time is recorded. Finally, the dissolution performance under this condition is obtained as 32 s.

[0098] Then, the dissolution performance tests were carried out on the edible films prepared in Example 1, Example 2 and Example 3. The dissolution performance test was as follows: The film was cut into a size of 5 cm × 5 cm, and the dissolution performance test was carried out in 200 mL of boiling water, and the dissolution time was recorded.

[0099] The dissolution time of the edible film prepared in Example 1 was 53 s; the dissolution time of the edible film prepared in Example 2 was 15 s; the dissolution time of the edible film prepared in Example 3 was 32 s.

[0100] That is to say, when no vitamin C is added or a large amount of vitamin C is added, the dissolution time of the film is longer, that is, the dissolution performance of the film is not good. When an appropriate amount (0.3%) of vitamin C is added, the dissolution time of the film is shorter, that is, the dissolution performance of the film is better.

[0101] Example 4:

[0102] The prepared gellan gum solution (5%) and sodium carboxymethyl cellulose solution (5%) were blended in a certain proportion (the gellan gum solution accounted for 30%, and the sodium carboxymethyl cellulose solution accounted for 70%), and glycerol (0.5%) was added and stirred at 60 - 80 °C for 30 min. Then, vitamin C (0.3%) was added while stirring at 50 °C to make it evenly dispersed in the film solution, and the film was dried at 30 - 50 °C. Finally, the film was stored under vacuum drying.

[0103] Example 5:

[0104] The prepared agarose solution (3%), gellan gum solution (5%) and sodium carboxymethyl cellulose solution (5%) were blended in a certain proportion (the agarose solution accounted for 20%, the gellan gum solution accounted for 20%, and the sodium carboxymethyl cellulose solution accounted for 60%), and glycerol (0.5%) was added and stirred at 60 - 80 °C for 30 min. Then, vitamin C (0.3%) was added while stirring at 50 °C to make it evenly dispersed in the film solution, and the film was dried at 30 - 50 °C. Finally, the film was stored under vacuum drying.

[0105] Then, the barrier performance tests were carried out on the edible films prepared in Example 4 and Example 5. The barrier performance test included: using the prepared edible film to package the powder material, sealing it with a heat sealer to make a packaging bag of 5 * 6 cm, and placing the made powder package in a dryer with RH33% for storage. The moisture content of the powder package stored for 90 d was tested. The stored material package was weighed precisely (accurate to 0.0001 g), then dried in a drying oven at 100 - 105 °C for 2 - 4 h, taken out and cooled in the drying oven and then weighed. Then put it into the drying oven at 100 - 105 °C for about 2 h, taken out and cooled and then weighed again. Repeat the above operation until the mass difference between the two times does not exceed 2 mg, which is the constant weight, and calculate its moisture content through the formula.

[0106] Finally, it is obtained that the water content of the powder packet made of the edible film prepared in Example 4 is 50%; the water content of the powder packet made of the edible film prepared in Example 5 is 9%.

[0107] It can be seen from Example 4 and Example 5 that using agarose as the main film-forming raw material can prevent moisture, etc. from passing through the edible film and affecting the food inside the film, that is, the obtained edible film has good barrier properties.

[0108] Example 6:

[0109] Mix the prepared agarose solution (3%), gellan gum solution (5%) and sodium carboxymethylcellulose solution (5%) in a certain proportion (the agarose solution accounts for 50%, the gellan gum solution accounts for 20%, and the sodium carboxymethylcellulose solution accounts for 30%), add glycerol (0.5%), stir at 60 - 80 °C for 30 min, then add vitamin C (0.3%) while stirring at 50 °C to make it evenly dispersed in the film solution, and dry to form a film at 30 - 50 °C. Finally, store the film under vacuum drying.

[0110] Example 7:

[0111] Mix the prepared agarose solution (7%), gellan gum solution (5%) and sodium carboxymethylcellulose solution (5%) in a certain proportion (the agarose solution accounts for 20%, the gellan gum solution accounts for 20%, and the sodium carboxymethylcellulose solution accounts for 60%), add glycerol (0.5%), stir at 60 - 80 °C for 30 min, then add vitamin C (0.3%) while stirring at 50 °C to make it evenly dispersed in the film solution, and dry to form a film at 30 - 50 °C. Finally, store the film under vacuum drying.

[0112] Example 8:

[0113] Mix the prepared agarose solution (7%), gellan gum solution (5%) and sodium carboxymethylcellulose solution (5%) in a certain proportion (the agarose solution accounts for 50%, the gellan gum solution accounts for 20%, and the sodium carboxymethylcellulose solution accounts for 30%), add glycerol (0.5%), stir at 60 - 80 °C for 30 min, then add vitamin C (0.3%) while stirring at 50 °C to make it evenly dispersed in the film solution, and dry to form a film at 30 - 50 °C. Finally, store the film under vacuum drying.

[0114] Perform barrier property tests on the edible films prepared in Example 6, Example 7 and Example 8, and it is obtained that the water content of the powder packet made of the edible film prepared in Example 6 is 20%; the water content of the powder packet made of the edible film prepared in Example 7 is 25%; the water content of the powder packet made of the edible film prepared in Example 8 is 37%.

[0115] It can be seen that the higher the concentration of the agarose solution or the higher the proportion of the agarose solution, the worse the barrier performance of the prepared edible film. Therefore, in the embodiments of the present application, the concentration of the agarose solution is 1%-5%, and the proportion is 10%-20%.

[0116] It can be seen from the above embodiments that the edible film prepared by the preparation method provided by the embodiments of the present application has good dissolution performance and barrier performance, has a good effect when used for packaging food, can dissolve quickly and can extend the shelf life of food.

[0117] The above is only the specific implementation manner of the present application, but the protection scope of the present application is not limited thereto. Any change or replacement within the technical scope disclosed in the present application should be covered by the protection scope of the present application. Therefore, the protection scope of the present application shall be subject to the protection scope of the claims.

Claims

1. A method for preparing an edible film, characterized in that, The preparation method comprises: Prepare agarose solution, gellan gum solution and sodium carboxymethyl cellulose solution; The agarose solution, the gellan gum solution and the sodium carboxymethyl cellulose solution are mixed according to a preset ratio; the preset ratio is: the agarose solution accounts for 10%-30%, the gellan gum solution accounts for 10%-30%, and the sodium carboxymethyl cellulose solution accounts for 40%-70%; adding 0.2%-0.8% of glycerol to the total mass of the agarose solution, the gellan gum solution and the sodium carboxymethyl cellulose solution, stirring at 60-80° C. for 20-40 minutes to obtain a first mixed membrane solution; The first mixed film liquid is dried to obtain an edible film.

2. The preparation method according to claim 1, characterized in that, Before drying the first mixed film liquid at 30-50° C. to obtain the edible film, the method further comprises: Adding vitamin C to the first mixed membrane liquid while stirring at 40-60° C., stirring for 20-40 minutes, to obtain a second mixed membrane liquid; the vitamin C accounts for 0.1%-0.5% of the total mass of the first mixed membrane liquid; The first mixed film liquid is dried at 30-50° C. to obtain an edible film, specifically: The second mixed film liquid is dried at 30-50° C. to obtain the edible film.

3. The preparation method according to claim 1 or 2, characterized in that, The agarose solution, gellan gum solution and sodium carboxymethylcellulose solution are prepared, comprising: Preparing the agarose solution, wherein the mass fraction of the agarose solution is greater than or equal to 1% and less than or equal to 5%; Prepare the gellan gum solution, wherein the mass fraction of the gellan gum solution is greater than or equal to 2% and less than or equal to 10%; The sodium carboxymethyl cellulose solution is prepared, and the mass fraction of the sodium carboxymethyl cellulose solution is greater than or equal to 2% and less than or equal to 10%.

4. The preparation method according to claim 1 or 2, characterized in that, The agarose solution, gellan gum solution and sodium carboxymethylcellulose solution are prepared, comprising: Preparing the agarose solution, wherein the mass fraction of the agarose solution is greater than or equal to 2% and less than or equal to 4%; Prepare the gellan gum solution, wherein the mass fraction of the gellan gum solution is greater than or equal to 4% and less than or equal to 8%; The sodium carboxymethyl cellulose solution is prepared, and the mass fraction of the sodium carboxymethyl cellulose solution is greater than or equal to 4% and less than or equal to 8%.

5. The preparation method according to claim 1 or 2, characterized in that, The gellan gum is low acyl gellan gum.

6. The preparation method according to claim 1 or 2, characterized in that The preset proportion is: the agarose solution accounts for 15%-25%, the gellan gum solution accounts for 15%-25%, and the sodium carboxymethyl cellulose solution accounts for 50%-60%.

7. The preparation method according to claim 1 or 2, characterized in that, The preset ratio is: the agarose solution accounts for 20%, the gellan gum solution accounts for 20%, and the sodium carboxymethyl cellulose solution accounts for 60%.

8. An edible film, characterized in that, The components of the edible film include: agarose, gellan gum, sodium carboxymethyl cellulose, glycerol and vitamin C.

9. The edible film according to claim 8, wherein The mass fraction of the agarose is 10-20 parts; the mass fraction of the gellan gum is 10-40 parts; the mass fraction of the sodium carboxymethyl cellulose is 0.8-3.2 parts; the mass fraction of the glycerol is 0.5-2 parts; and the mass fraction of the vitamin C is 10-50 parts.

10. An edible seasoning packet, characterized in that, The edible seasoning packet uses the edible film as described in claim 8 or 9 as the packaging material.

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