An oil-resistant, high-temperature, fast-dissolving, edible packaging film and its preparation method

Abstract

This invention discloses an oil-resistant, high-temperature, fast-dissolving, edible packaging film and its preparation method, belonging to the field of biodegradable polymer materials technology. By mass percentage, the raw materials for preparing this oil-resistant, high-temperature, fast-dissolving, edible packaging film include 0.5-5.0% hydroxypropyl methylcellulose, 0.1-1.5% sorbitol, 1.0-9.0% gelling agent, 0.05-1.0% coagulant, and the balance being water. The gelling agent comprises carrageenan, low-acyl gellan gum, and xanthan gum in a mass ratio of 1:0.1-0.3:0.01-0.05, with the mass ratio of hydroxypropyl methylcellulose to xanthan gum being 1:0.01-0.1. This invention rationally combines three gelling components with different properties, along with hydroxypropyl methylcellulose and sorbitol, to achieve good mechanical properties and oxygen barrier properties, while also achieving high-temperature fast dissolution and oil resistance.

Description

Technical Field

[0001] This invention belongs to the field of biodegradable polymer materials technology, and particularly relates to an oil-resistant, high-temperature, fast-dissolving, edible packaging film and its preparation method. Background Technology

[0002] With increasing environmental awareness and the promotion of "plastic restriction" policies, edible packaging films have become a research hotspot in the food packaging field due to their biodegradability and food safety. Currently, edible films based on polysaccharide materials such as starch and sodium alginate have made some progress. They exhibit good stability at room temperature and are readily soluble in water at high temperatures, making them suitable for packaging solid foods such as instant noodle seasonings.

[0003] However, existing edible films exhibit significant oil resistance defects when applied to packaging liquid oils such as the oily seasoning packets of instant noodles. Oils easily permeate the film material, leading to leakage or even spoilage of the packaged contents, as well as appearance contamination. This limits the application of such packaging in liquid oil food systems.

[0004] Therefore, how to develop an edible packaging film that combines high-temperature rapid dissolution and oil resistance to expand its application in the field of liquid oil packaging is a technical problem that urgently needs to be solved in this field. Summary of the Invention

[0005] To address the shortcomings of the existing technology, an oil-resistant, high-temperature, quick-dissolving, edible packaging film and its preparation method are provided. This oil-resistant, high-temperature, quick-dissolving, edible packaging film uses natural polymers as gel components, which have the advantages of being edible and biodegradable. Furthermore, by rationally combining three gel components with different properties, hydroxypropyl methylcellulose, and sorbitol, it achieves good mechanical properties and oxygen barrier properties, as well as high-temperature quick-dissolving and oil resistance.

[0006] The purpose of this invention is to provide an oil-resistant, high-temperature, quick-dissolving, edible packaging film, the raw materials of which, by weight percentage, include 0.5-5.0% hydroxypropyl methylcellulose, 0.1-1.5% sorbitol, 1.0-9.0% gelling agent, 0.05-1.0% coagulant, and the balance being water;

[0007] The gelling agent comprises carrageenan, low-acyl gellan gum, and xanthan gum in a mass ratio of 1:0.1~0.3:0.01~0.05, and the mass ratio of hydroxypropyl methylcellulose to xanthan gum is 1:0.01~0.1.

[0008] In some embodiments of the present invention, the carrageenan is selected from at least one of κ-carrageenan, λ-carrageenan, or ι-carrageenan.

[0009] In some embodiments of the present invention, the coagulant is selected from potassium salts, preferably potassium citrate.

[0010] In some embodiments of the present invention, the mass ratio of the gelling agent to the coagulant is 1:0.05~0.2.

[0011] In some embodiments of the present invention, the mass ratio of the gelling agent to the hydroxypropyl methylcellulose is 1:0.25~1.

[0012] In some embodiments of the present invention, the mass ratio of the gelling agent to the sorbitol is 1:0.05~0.2.

[0013] In some embodiments of the present invention, the mass ratio of the hydroxypropyl methylcellulose to the xanthan gum is 1:0.05~0.07.

[0014] A second objective of this invention is to provide a method for preparing the above-mentioned oil-resistant, high-temperature, quick-dissolving, edible packaging film, comprising the following steps:

[0015] S1. Add the hydroxypropyl methylcellulose and the coagulant to water and stir to obtain the first adhesive solution;

[0016] S2. Add the gelling agent to the first adhesive solution, heat to 60~80℃, stir, and obtain the second adhesive solution;

[0017] S3. Add the sorbitol to the second adhesive solution, cool to 60℃±5℃, stir, and obtain the third adhesive solution;

[0018] S4. The third adhesive liquid is kept at a constant temperature of 60±5℃, defoamed, coated onto the back plate, and dried to obtain the oil-resistant, high-temperature soluble, edible packaging film.

[0019] In some embodiments of the present invention, the stirring temperature in S1 is 40~60°C.

[0020] In some embodiments of the present invention, the defoaming in S4 is performed by static defoaming or vacuum defoaming.

[0021] In some embodiments of the present invention, the drying temperature in S4 is 60±5°C.

[0022] In some embodiments of the present invention, the humidity of the drying process in S4 is 40-60%.

[0023] Compared with the prior art, the present invention has the following beneficial effects:

[0024] The oil-resistant, high-temperature, quick-dissolving, edible packaging film of the present invention uses natural polymers as gel components, which have the advantages of being edible and biodegradable. Furthermore, by rationally combining three gel components with different properties, hydroxypropyl methylcellulose, and sorbitol, it achieves good mechanical properties and oxygen barrier properties, as well as high-temperature quick-dissolving and oil resistance. This oil-resistant, high-temperature, quick-dissolving, edible packaging film is not only suitable for packaging solid foods such as instant noodle seasonings, but also for packaging liquid oils such as oily seasoning packets for instant noodles. Detailed Implementation

[0025] To enable those skilled in the art to better understand the technical solutions of this invention, the technical solutions of this invention will be clearly and completely described below in conjunction with the embodiments of this invention. Obviously, the described embodiments are only some embodiments of this invention, and not all embodiments. Based on the embodiments of this invention, all other embodiments obtained by those skilled in the art without creative effort should fall within the scope of protection of this invention.

[0026] Unless otherwise specified, all raw materials used in this invention are commercially available.

[0027] Hydroxypropyl methylcellulose: RTE15 from Shandong Ruitai Chemical Co., Ltd.;

[0028] κ-Carrageenan: Green New Foods' KA80;

[0029] ι-Carrageenan: Green New Foods' LV-R-03;

[0030] Low-acyl gellan gum: VC 103 from Yunnan Jiabao Biotechnology;

[0031] Xanthan gum: Food grade from Xinjiang Fufeng.

[0032] Example 1

[0033] This embodiment provides an oil-resistant, high-temperature, quick-dissolving, edible packaging film. Based on a total mass of 100 parts, the raw materials include 2 parts hydroxypropyl methylcellulose, 0.3 parts sorbitol, 3 parts κ-carrageenan, 0.6 parts low-acyl gellan gum, 0.12 parts xanthan gum, 0.3 parts potassium citrate, and the remainder deionized water. The preparation method includes the following steps:

[0034] S1. Add hydroxypropyl methylcellulose and potassium citrate to deionized water and stir thoroughly at 50±2℃ to obtain the first gel solution;

[0035] S2. Add κ-carrageenan, low-acyl gellan gum, and xanthan gum to the first solution, heat to 70±5℃ and stir thoroughly to obtain the second solution.

[0036] S3. Add sorbitol to the second adhesive solution, cool to 60℃±2℃ and stir thoroughly to obtain the third adhesive solution;

[0037] S4. Maintain the third adhesive solution at a constant temperature of 60±2℃, allow it to stand to defoam, and then adjust the solid content to 500g / m³. 3 The amount of coating is applied to an acrylic plate and dried in an oven at a temperature of 60±2℃ and a humidity of 50±2% for 3 hours to obtain the oil-resistant, high-temperature, quick-dissolving, edible packaging film.

[0038] Example 2

[0039] This embodiment provides an oil-resistant, high-temperature, quick-dissolving, edible packaging film. Based on a total mass of 100 parts, the raw materials include 2 parts hydroxypropyl methylcellulose, 0.3 parts sorbitol, 3 parts 1-carrageenan, 0.3 parts low-acyl gellan gum, 0.09 parts xanthan gum, 0.3 parts potassium citrate, and the balance deionized water. The specific steps and process parameters of its preparation method are the same as those in Example 1.

[0040] Example 3

[0041] This embodiment provides an oil-resistant, high-temperature, quick-dissolving, edible packaging film. Based on a total mass of 100 parts, the raw materials include 2 parts hydroxypropyl methylcellulose, 0.3 parts sorbitol, 3 parts κ-carrageenan, 0.9 parts low-acyl gellan gum, 0.03 parts xanthan gum, 0.3 parts potassium citrate, and the balance deionized water. The specific steps and process parameters of its preparation method are the same as those in Example 1.

[0042] Example 4

[0043] This embodiment provides an oil-resistant, high-temperature, quick-dissolving, edible packaging film. Based on a total mass of 100 parts, the raw materials include 0.5 parts of hydroxypropyl methylcellulose, 0.1 parts of sorbitol, 1 part of 1-carrageenan, 0.1 parts of low-acyl gellan gum, 0.03 parts of xanthan gum, 0.1 parts of potassium citrate, and the balance being deionized water. The specific steps and process parameters of its preparation method are the same as those in Example 1.

[0044] Example 5

[0045] This embodiment provides an oil-resistant, high-temperature, quick-dissolving, edible packaging film. Based on a total mass of 100 parts, the raw materials include 5 parts of hydroxypropyl methylcellulose, 0.5 parts of sorbitol, 6 parts of 1-carrageenan, 1.8 parts of low-acyl gellan gum, 0.3 parts of xanthan gum, 0.7 parts of potassium citrate, and the balance being deionized water. The specific steps and process parameters of its preparation method are the same as those in Example 1.

[0046] Comparative Example 1

[0047] This comparative example provides an oil-resistant, high-temperature, quick-dissolving, edible packaging film. Based on a total mass of 100 parts, the raw materials include 1.2 parts corn starch, 1.5 parts glycerol, 1.5 parts κ-carrageenan, 0.6 parts sodium alginate, 0.2 parts potassium citrate, and the remainder deionized water. The preparation method includes the following steps:

[0048] S1. Add corn starch and potassium citrate to deionized water and stir thoroughly at 50±2℃ to obtain the first gel solution;

[0049] S2. Add κ-carrageenan and sodium alginate to the first adhesive solution, heat to 70±5℃ and stir thoroughly to obtain the second adhesive solution;

[0050] S3. Add glycerol to the second adhesive solution, cool to 60℃±2℃ and stir thoroughly to obtain the third adhesive solution;

[0051] S4. Maintain the third adhesive solution at a constant temperature of 60±2℃, allow it to stand to defoam, and then adjust the solid content to 500g / m³. 3 The amount of coating is applied to an acrylic plate and dried in an oven at a temperature of 60±2℃ and a humidity of 50±2% for 3 hours to obtain the oil-resistant, high-temperature, quick-dissolving, edible packaging film.

[0052] Comparative Example 2

[0053] This comparative example provides an oil-resistant, high-temperature, quick-dissolving, edible packaging film. Based on a total mass of 100 parts, the raw materials include 2 parts corn starch, 0.3 parts sorbitol, 3 parts κ-carrageenan, 0.6 parts low-acyl gellan gum, 0.12 parts xanthan gum, 0.3 parts potassium citrate, and the balance deionized water. The preparation method includes the following steps:

[0054] S1. Add corn starch and potassium citrate to deionized water and stir thoroughly at 50±2℃ to obtain the first gel solution;

[0055] S2. Add κ-carrageenan, low-acyl gellan gum, and xanthan gum to the first solution, heat to 70±5℃ and stir thoroughly to obtain the second solution.

[0056] S3. Add sorbitol to the second adhesive solution, cool to 60℃±2℃ and stir thoroughly to obtain the third adhesive solution;

[0057] S4. Maintain the third adhesive solution at a constant temperature of 60±2℃, allow it to stand to defoam, and then adjust the solid content to 500g / m³. 3 The amount of coating is applied to an acrylic plate and dried in an oven at a temperature of 60±2℃ and a humidity of 50±2% for 3 hours to obtain the oil-resistant, high-temperature, quick-dissolving, edible packaging film.

[0058] Comparative Example 3

[0059] This comparative example provides an oil-resistant, high-temperature, quick-dissolving, edible packaging film. Based on a total mass of 100 parts, the raw materials include 2 parts hydroxypropyl methylcellulose, 0.3 parts sorbitol, 3 parts κ-carrageenan, 0.12 parts low-acyl gellan gum, 0.6 parts xanthan gum, 0.3 parts potassium citrate, and the balance deionized water. The specific steps and process parameters of its preparation method are the same as those in Example 1.

[0060] The oil-resistant, high-temperature, quick-dissolving, edible packaging films obtained in Examples 1-5 and Comparative Examples 1-3 were subjected to the following performance tests, and the results are shown in Table 1.

[0061] 1. High-temperature solubility: Place an 8cm×8cm oil-resistant, high-temperature soluble, edible packaging film in 300mL of 90℃ deionized water and record the time it takes for the oil-resistant, high-temperature soluble, edible packaging film to completely dissolve, in seconds.

[0062] 2. Initial tensile strength: The initial tensile strength of the oil-resistant, high-temperature, fast-dissolving, edible packaging film was tested according to the Type III specimen of GB / T 13022-1991 at a tensile rate of 50±10 mm / min. The unit is MPa.

[0063] 3. Oxygen barrier properties: Place 100 mL of fresh edible corn oil in a beaker, seal it at room temperature with an oil-resistant, high-temperature soluble, edible packaging film, and store it for 180 days. Then, determine the peroxide value of the edible corn oil according to GB / T 5538-1995. The result is expressed as meq / Kg.

[0064] 4. Oil resistance: A 20cm x 20cm piece of oil-resistant, high-temperature soluble, edible packaging film was immersed in fresh edible corn oil at room temperature for 180 days. Then, the tensile strength of the oil-resistant, high-temperature soluble, edible packaging film after immersion was tested according to the aforementioned "tensile strength" method. The tensile strength after immersion was obtained. The tensile strength change rate was calculated as (initial tensile strength - tensile strength after immersion) / initial tensile strength × 100%, with units of 0.5%.

[0065] Table 1: Performance of High-Temperature Instant Edible Packaging Films with Different Oil Resistance

[0066]

[0067] As shown in Table 1, the high-temperature quick-dissolving edible packaging films with different oil resistance obtained in Examples 1-5 of the present invention not only achieve good mechanical properties and oxygen barrier properties, but also achieve excellent high-temperature quick dissolution and oil resistance. They are not only suitable for packaging solid foods such as instant noodle seasonings, but also for packaging liquid oils such as instant noodle oil seasoning packets.

[0068] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and not to limit it. Although the present invention has been described in detail with reference to the above embodiments, those skilled in the art should understand that after reading this application specification, they can still modify or make equivalent substitutions to the specific implementation of the present invention, but these modifications or changes do not depart from the protection scope of the pending claims of the present invention.

Claims

1. An oil-resistant, high-temperature, fast-dissolving, edible packaging film, characterized in that, By mass percentage, the raw materials for its preparation include 0.5-5.0% hydroxypropyl methylcellulose, 0.1-1.5% sorbitol, 1.0-9.0% gelling agent, 0.05-1.0% coagulant, and the balance being water; The gelling agent comprises carrageenan, low-acyl gellan gum, and xanthan gum in a mass ratio of 1:0.1~0.3:0.01~0.05, and the mass ratio of hydroxypropyl methylcellulose to xanthan gum is 1:0.01~0.

1.

2. The oil-resistant, high-temperature, quick-dissolving, edible packaging film according to claim 1, characterized in that, The carrageenan is selected from at least one of κ-carrageenan, λ-carrageenan, or ι-carrageenan.

3. The oil-resistant, high-temperature, quick-dissolving, edible packaging film according to claim 1, characterized in that, The coagulant is selected from potassium salts.

4. The oil-resistant, high-temperature, quick-dissolving, edible packaging film according to claim 1, characterized in that, The mass ratio of the gelling agent to the coagulant is 1:0.05~0.

2.

5. The oil-resistant, high-temperature, quick-dissolving, edible packaging film according to claim 1, characterized in that, The mass ratio of the gelling agent to the hydroxypropyl methylcellulose is 1:0.25~1.

6. The oil-resistant, high-temperature, quick-dissolving, edible packaging film according to claim 1, characterized in that, The mass ratio of the gelling agent to the sorbitol is 1:0.05~0.

2.

7. The oil-resistant, high-temperature, quick-dissolving, edible packaging film according to claim 1, characterized in that, The mass ratio of the hydroxypropyl methylcellulose to the xanthan gum is 1:0.05~0.

07.

8. The method for preparing the oil-resistant, high-temperature, quick-dissolving, edible packaging film according to any one of claims 1 to 7, characterized in that, Includes the following steps: S1. Add the hydroxypropyl methylcellulose and the coagulant to water and stir to obtain the first adhesive solution; S2. Add the gelling agent to the first adhesive solution, heat to 60~80℃, stir, and obtain the second adhesive solution; S3. Add the sorbitol to the second adhesive solution, cool to 60℃±5℃, stir, and obtain the third adhesive solution; S4. The third adhesive liquid is kept at a constant temperature of 60±5℃, defoamed, coated onto the back plate, and dried to obtain the oil-resistant, high-temperature soluble, edible packaging film.

9. The method for preparing the oil-resistant, high-temperature, quick-dissolving, edible packaging film according to claim 8, characterized in that, The drying temperature described in S4 is 60±5℃.

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