CN102532569B - Preparation method of yak milk casein edible film - Google Patents
Preparation method of yak milk casein edible film Download PDFInfo
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- CN102532569B CN102532569B CN2012100182833A CN201210018283A CN102532569B CN 102532569 B CN102532569 B CN 102532569B CN 2012100182833 A CN2012100182833 A CN 2012100182833A CN 201210018283 A CN201210018283 A CN 201210018283A CN 102532569 B CN102532569 B CN 102532569B
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02W—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO WASTEWATER TREATMENT OR WASTE MANAGEMENT
- Y02W90/00—Enabling technologies or technologies with a potential or indirect contribution to greenhouse gas [GHG] emissions mitigation
- Y02W90/10—Bio-packaging, e.g. packing containers made from renewable resources or bio-plastics
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Abstract
The invention discloses a preparation method of a yak milk casein edible film, which is characterized in that yak milk casein as a raw material is treated and then mixed with plasticizers and other additives, and the mixture is dried to form a water-proof biodegradable film or coating. The method comprises the following steps: (1) raw material solubilization: mixing yak milk casein with water andadjusting pH to 6.0 to 10.0; (2) pretreatment: continuously stirring in a constant-temperature water bath (60 DEG C to 90 DEG C) while adding a reducer; (3) auxiliary material addition: cooling the liquid down to 25 DEG C to 45 DEG C, and adding auxiliary materials including antifoaming agents, plasticizers, cross-linking agents and thickeners; (4) filtration: filtering with a membrane to remove insoluble substances; (5) film formation: spreading a certain amount of the film-forming liquid on a polyvinyl chloride crystal plate for film formation; (6) drying: drying the film at 40 DEG C to 60 DEG C for 1 to 10 hours in a constant-temperature drying oven; and (7) film stripping: stripping the dried film from the polyvinyl chloride crystal plate, and obtaining the final product of casein edible film. The casein edible film product has good degradability, is made from the natural and environment-friendly raw material, and belongs to a green edible film.
Description
Technical field
The invention belongs to the milk-product technical field, relating in particular to a kind of is the method for feedstock production edible film with the yak milk casein.
Background technology
For a long time, Edible Film and coating just are used to protect some type of food product to worsen and the quality product loss, in the past in 10 years, the wrapping material trend of development and use bio-based increases rapidly, be mainly used in prolonging shelf-lives, keep the product freshness, the freezing and food formulated, why of many uses, be owing to following reason: (1) environmental problem is related to traditional synthesised food wrapping material and the needs more environment-friendly type of development and biodegradable material; (2) human consumer expects to improve the fresh prod quality; (3) needs of prolongation food shelf-lives; (4) enlarge food commodity channel of distribution; (5) the edible barrier material in the edible product.
The deep research of good edible film and coating is very common, can be divided into 4 classes substantially by raw material: polyose edible film, protein-based edible film, lipid edible film and composite edible film.
Summary of the invention
The object of the present invention is to provide a kind of is the preparation method of the edible film of raw material with the yak milk casein.
The inventive method raw material adopts the yak milk casein, adds reductive agent, defoamer, softening agent, linking agent, obtains the edible film product behind the drying and moulding, and concrete steps are as follows:
A) material dissolution: with raw material yak milk casein, be made into mass concentration 5%～20% solution, regulate pH6.0～10.0 with the NaOH solution of mass concentration 10%～20%;
B) pre-treatment: 60 ℃～90 ℃ waters bath with thermostatic control, under 60rpm～300rpm rotating speed, constantly stir, and add reductive agent 0.5% (M/V);
C) add auxiliary material: solution is cooled to 25 ℃～45 ℃, adds volumn concentration and be 5%～7% defoamer, quality percentage composition and be 5%～10% softening agent, quality percentage composition and be 2%～3% linking agent, fully stirs and makes film liquid;
D) filter: film liquid removes by filter insolubles;
E) film processed: get film liquid and on the polyvinyl chloride crystal slab, carry out the striking film forming;
F) drying: the film that makes is dry 1h～10h in 40 ℃～60 ℃ thermostatic drying chambers;
G) take off film: the film of drying is peeled off the polyvinyl chloride crystal slab, can obtain casein edible film product.
As improvement of the present invention, the reductive agent among the described step c is selected from a kind of in halfcystine or the S-WAT.
As a further improvement on the present invention, the defoamer among the described step c is selected from a kind of in ethanol, Tegin 55G, class of department, silicone emulsion or the edible defoaming agent.
As a further improvement on the present invention, the softening agent among the described step c is selected from a kind of in glycerine, propylene glycol or the sorbyl alcohol.
As a further improvement on the present invention, the linking agent among the described step c is selected from one or both in gelatin, agar, pectin, starch, the glucose.
As a further improvement on the present invention, can be chosen among the described step c and add thickening material, described thickening material is selected from a kind of in Xylo-Mucine or the sodium alginate, and the quality percentage composition of described thickening material is 0.5%.
The detection method of the edible film that the inventive method makes:
(1) thickness
Adopt contact measuring method, with screw micrometer on tested film, get at random a mensuration thickness (
d), to average, unit is mm.
(2) tensile strength
Detection method is with reference to GB13022-91.Adopt the long strip shape sample, width 20mm, gauge length 150mm, trial speed 50mm/min.Unit is the tension stress of cross-sectional area, is calculated as follows:
TS＝
In the formula: TS-tensile strength, MPa;
The maximum tension that F-film to be checked bears when rupturing, N;
B-test cephacoria width, mm;
Thickness before the d-test, mm.
(3) elongation at break
Detection method is with reference to GB13022-91.Adopt the long strip shape sample, specimen width 20mm, gauge length 150mm, trial speed 50mm/min.Be calculated as follows:
E＝
In the formula: E-elongation at break, %;
L-sample fracture markers linear distance, mm;
L
0The original graticule distance of-sample, mm.
(4) water vapour transmission coefficient
Adopt and intend cup type method mensuration.The siccative of 25 ℃ of following film one sides for drying, looking the air-steam dividing potential drop is 0kPa, namely RH is 0; The film opposite side is saturated sodium nitrite solution, and RH is 65%, and steam partial pressure is 2.060kPa, is calculated as follows:
WVP=
In the formula: WVP-steam permeable coefficient (gmm/m
2HkPa);
The amount of steam permeable membrane, i.e. siccative quality change (g) in Δ W-time T;
FT-be thickness (mm);
Area (the m of S-film
2);
The time of T-measurement (h), this test is 48h;
Δ PV-film both sides water vapor pressure reduction (kPa), this test gets 2.060
Yak milk casein edible film of the present invention is to be main matrix with the yak milk casein, utilize caseic film-forming properties, and be aided with edible plasticizer, a kind of film that has certain mechanical property and select the compact structure of perviousness of making by certain treatment process.
China is the main product state of yak, account for 92% of the world total, live in 6 provinces and regions that China Qinghai-Tibet Platean is adjoined, produce 71.5 ten thousand tons of yak breasts per year, the yak breast is safe, natural, free of contamination cow's milk, nutritive value is high, is precious heath food, also is the superior resources that China has local characteristic; Food packaging film with the making of yak milk casein, have the transparency height, be of high nutritive value, biodegradable and good technical performance are (as intercepting polar gas, as oxygen and carbonic acid gas) etc. characteristics, its natural structure makes it have the ability form waterproof, biodegradable film or coating; The casein film can be produced the high-quality thin slice as shallow layer, this thin slice not only can directly adhere on the product as interior paste layer packing, also can apply to the packing film in some middle levels, can protect product to avoid damaging and polluting well, form the barrier that stops product to contact with external substance; Simultaneously, because caseic water resistance can be pinned moisture, therefore can be used for the packing milk-food, for example cheese, the perhaps component of the laminated product that in cottage cheese or yogourt packing, uses; Can also make edible coating antistaling agent, the method that adopts spraying, brushes or flood is applied to fruit and vegetable surfaces, to prolong the freshness date of fruits and vegetables; Also can be made into methodof edible package paper and be applicable to instant noodles, the packing of small packages electuary food etc. is characterized in can dissolving with hot water one bubble, need not tear packing, and is not only convenient, and also has certain nutrient value; Also can be used for pharmaceutical industries, as the tablet dressing; Can also in the casein packing film, add some edible materials such as food flavouring, VITAMIN or mineral substance, so also improve the edibility of packing film self.
Beneficial effect of the present invention is as follows:
(1) proposing first to adopt the yak milk casein is the feedstock production edible film;
(2) adopting the yak milk casein is the edible film raw material, makes film have the nutritive value of high-quality;
(3) the present invention takes full advantage of the character of yak milk casein, and the edible film of preparation has good degradability, and starting material are natural pollution-free, belongs to green edible film;
(4) widen the approach that utilizes of yak milk casein, improved its added value of product;
(5) technology of the present invention is simple, and flow process is short, and the efficient height is fit to industrialization promotion production.
Embodiment
The following examples can further specify the present invention, but do not limit the present invention in any way.
Embodiment 1
A kind of preparation method of yak milk casein edible film may further comprise the steps:
(1) material dissolution: take by weighing yak milk casein 15g, add water 100mL, with the NaOH adjusting pH8.2 of mass concentration 15%;
(2) pre-treatment: 60 ℃ of waters bath with thermostatic control, under the 300rpm rotating speed, constantly stir, and add the 0.5g S-WAT;
(3) add auxiliary material: solution is cooled to 30 ℃, adds ethanol 7mL, sorbyl alcohol 5g, pectin 2g, fully stirs and makes film liquid;
(4) filter: film liquid is removed impurity and insolubles with filtered through gauze;
(5) film processed: draw 10mL film liquid on the PVC of 10cm * 10cm crystal slab, to the other end that film liquid is floating by an end with glass stick, and keep rete even everywhere;
(6) drying: the PVC crystal slab that will coat rete is put into 40 ℃ the dry 5h of thermostatic drying chamber;
(7) take off film: slowly take film off Yi Bian have after the film that drying is good takes out, namely get yak milk casein edible film.
Performance: thickness 0.155mm, tensile strength 23.982MPa, elongation at break 8.65%, water vapour transmission coefficient 0.3011 gmm/m
2HkPa.
Embodiment 2
A kind of preparation method of yak milk casein edible film may further comprise the steps:
(1) material dissolution: take by weighing yak milk casein 20g, add water 100mL, with the NaOH adjusting pH10.0 of mass concentration 20%;
(2) pre-treatment: 60 ℃ of waters bath with thermostatic control, under the 150rpm rotating speed, constantly stir, and add the 0.5g S-WAT;
(3) add auxiliary material: solution is cooled to 30 ℃, adds Tegin 55G 7mL, glycerine 10g, gelatin 2g, glucose 1g, fully stirs and makes film liquid;
(4) filter: film liquid is removed impurity and insolubles with filtered through gauze;
(5) film processed: draw 10mL film liquid on the PVC of 10cm * 10cm crystal slab, to the other end that film liquid is floating by an end with glass stick, and keep rete even everywhere;
(6) drying: the PVC crystal slab that will coat rete is put into 45 ℃ the dry 5h of thermostatic drying chamber;
(7) take off film: slowly take film off Yi Bian have after the film that drying is good takes out, can obtain yak milk casein edible film.
Performance: thickness 0.152mm, tensile strength 20.151MPa, elongation at break 13.25%, water vapour transmission coefficient 0.3165 gmm/m
2HkPa.
Embodiment 3
A kind of preparation method of yak milk casein edible film is characterized in that may further comprise the steps:
(1) material dissolution: take by weighing yak milk casein 15g, add water 100mL, with the NaOH adjusting pH8.0 of mass concentration 10%;
(2) pre-treatment: 90 ℃ of waters bath with thermostatic control, under the 60rpm rotating speed, constantly stir, and add the 0.5g S-WAT;
(3) add auxiliary material: solution is cooled to 45 ℃, adds ethanol 5mL, glycerine 6g, gelatin 2g, starch 1g, and Xylo-Mucine 0.5g fully stirs and makes film liquid;
(4) filter: film liquid is removed impurity and insolubles with filtered through gauze;
(5) film processed: draw 10mL film liquid on the PVC of 10cm * 10cm crystal slab, to the other end that film liquid is floating by an end with glass stick, and keep rete even everywhere;
(6) drying: the PVC crystal slab that will coat rete is put into 60 ℃ the dry 1h of thermostatic drying chamber;
(7) take off film: slowly take film off Yi Bian have after the film that drying is good takes out, namely get yak milk casein edible film.
Performance: thickness 0.154mm, tensile strength 19.256MPa, elongation at break 15.52%, water vapour transmission coefficient 0.3026 gmm/m
2HkPa.
Embodiment 4
A kind of preparation method of yak milk casein edible film is characterized in that may further comprise the steps:
(1) material dissolution: take by weighing yak milk casein 10g, add water 100mL, with the NaOH adjusting pH8.5 of mass concentration 15%;
(2) pre-treatment: 80 ℃ of waters bath with thermostatic control, under the 60rpm rotating speed, constantly stir, and add the 0.5g S-WAT;
(3) add auxiliary material: solution is cooled to 45 ℃, adds ethanol 5mL, glycerine 6g, gelatin 1g, glucose 1g, and Xylo-Mucine 0.5g fully stirs and makes film liquid;
(4) filter: film liquid is removed impurity and insolubles with filtered through gauze;
(5) film processed: draw 10mL film liquid on the PVC of 10cm * 10cm crystal slab, to the other end that film liquid is floating by an end with glass stick, and keep rete even everywhere;
(6) drying: the PVC crystal slab that will coat rete is put into 50 ℃ the dry 2h of thermostatic drying chamber;
(7) take off film: slowly take film off Yi Bian have after the film that drying is good takes out, namely get yak milk casein edible film.
Performance: thickness 0.151mm, tensile strength 22.538MPa, elongation at break 9.65%, water vapour transmission coefficient 0.2845 gmm/m
2HkPa.
Embodiment 5
A kind of preparation method of yak milk casein edible film is characterized in that may further comprise the steps:
(1) material dissolution: take by weighing yak milk casein 5g, add water 100mL, with the NaOH adjusting pH6.0 of mass concentration 10%;
(2) pre-treatment: 65 ℃ of waters bath with thermostatic control, under the 150rpm rotating speed, constantly stir, and add the 0.5g halfcystine;
(3) add auxiliary material: solution is cooled to 35 ℃, adds silicone emulsion 5mL, propylene glycol 6g, agar 3g, and sodium alginate 0.5g fully stirs and makes film liquid;
(4) filter: film liquid is removed impurity and insolubles with filtered through gauze;
(5) film processed: draw 10mL film liquid on the PVC of 10cm * 10cm crystal slab, to the other end that film liquid is floating by an end with glass stick, and keep rete even everywhere;
(6) drying: the PVC crystal slab that will coat rete is put into 47 ℃ the dry 7h of thermostatic drying chamber;
(7) take off film: slowly take film off Yi Bian have after the film that drying is good takes out, namely get yak milk casein edible film.
Performance: thickness 0.152mm, tensile strength 19.652MPa, elongation at break 14.37%, water vapour transmission coefficient 0.2956 gmm/m
2HkPa.
Embodiment 6
A kind of preparation method of yak milk casein edible film is characterized in that may further comprise the steps:
(1) material dissolution: take by weighing yak milk casein 15g, add water 100mL, with the NaOH adjusting pH8.2 of mass concentration 15%;
(2) pre-treatment: 60 ℃ of waters bath with thermostatic control, under the 300rpm rotating speed, constantly stir, and add the 0.5g S-WAT;
(3) add auxiliary material: solution is cooled to 30 ℃, adds edible defoaming agent 5mL, sorbyl alcohol 5g, pectin 2g, fully stirs and makes film liquid;
(4) filter: film liquid is removed impurity and insolubles with filtered through gauze;
(5) film processed: draw 10mL film liquid on the PVC of 10cm * 10cm crystal slab, to the other end that film liquid is floating by an end with glass stick, and keep rete even everywhere;
(6) drying: the PVC crystal slab that will coat rete is put into 40 ℃ ± 2 ℃ the dry 10h of thermostatic drying chamber;
(7) take off film: slowly take film off Yi Bian have after the film that drying is good takes out, namely get yak milk casein edible film.
Performance: thickness 0.153mm, tensile strength 23.951MPa, elongation at break 10.55%, water vapour transmission coefficient 0.2924 gmm/m
2HkPa.
Embodiment 7
A kind of preparation method of yak milk casein edible film is characterized in that may further comprise the steps:
(1) material dissolution: take by weighing yak milk casein 10g, add water 100mL, with the NaOH adjusting pH8.0 of mass concentration 15%;
(2) pre-treatment: 65 ℃ of waters bath with thermostatic control, under the 300rpm rotating speed, constantly stir, and add the 0.5g halfcystine;
(3) add auxiliary material: solution is cooled to 25 ℃, and class of interpolation department 60 5mL, glycerine 6g, starch 2g fully stir and make film liquid;
(4) filter: film liquid is removed impurity and insolubles with filtered through gauze;
(5) film processed: draw 10mL film liquid on the PVC of 10cm * 10cm crystal slab, to the other end that film liquid is floating by an end with glass stick, and keep rete even everywhere;
(6) drying: the PVC crystal slab that will coat rete is put into 58 ℃ the dry 1h of thermostatic drying chamber;
(7) take off film: slowly take film off Yi Bian have after the film that drying is good takes out, namely get yak milk casein edible film.
Performance: thickness 0.154mm, tensile strength 19.243MPa, elongation at break 15.24%, water vapour transmission coefficient 0.3038 gmm/m
2HkPa.
Claims (4)
1. the preparation method of a yak milk casein edible film is characterized in that: raw material adopts the yak milk casein, adds reductive agent, defoamer, softening agent, linking agent, obtains the edible film product behind the drying and moulding, and concrete steps are as follows,
A) material dissolution: with raw material yak milk casein, be made into mass concentration 5%～20% solution, regulate pH6.0～10.0 with the NaOH solution of mass concentration 10%～20%;
B) pre-treatment: 60 ℃～90 ℃ waters bath with thermostatic control, under 60rpm～300rpm rotating speed, constantly stir, and add reductive agent 0.5%M/V;
C) add auxiliary material: solution is cooled to 25 ℃～45 ℃, adds volumn concentration and be 5%～7% defoamer, quality percentage composition and be 5%～10% softening agent, quality percentage composition and be 2%～3% linking agent, fully stirs and makes film liquid;
D) filter: film liquid removes by filter insolubles;
E) film processed: get film liquid and on the polyvinyl chloride crystal slab, carry out the striking film forming;
F) drying: the film that makes is dry 1h～10h in 40 ℃～60 ℃ thermostatic drying chambers;
G) take off film: the film of drying is peeled off the polyvinyl chloride crystal slab, can obtain casein edible film product;
Reductive agent among the described step b is selected from a kind of in halfcystine or the S-WAT, defoamer among the described step c is selected from a kind of in ethanol, Tegin 55G, class of department, silicone emulsion or the edible defoaming agent, softening agent among the described step c is selected from a kind of in glycerine, propylene glycol or the sorbyl alcohol, and the linking agent among the described step c is selected from one or both in gelatin, agar, pectin, starch, the glucose.
2. the preparation method of yak milk casein edible film according to claim 1 is characterized in that: add thickening material in described step c.
3. the preparation method of yak milk casein edible film according to claim 2 is characterized in that: described thickening material is selected from a kind of in Xylo-Mucine or the sodium alginate.
4. according to the preparation method of claim 2 or 3 described yak milk casein edible films, it is characterized in that: the quality percentage composition of described thickening material is 0.5%.
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| CN102876764A (en) * | 2012-10-05 | 2013-01-16 | 甘肃华羚生物技术研究中心 | Preparation method of yak milk casein antibacterial peptide |
| CN103289418B (en) * | 2013-06-04 | 2015-07-29 | 太原理工大学 | A kind of preparation method of edible film |
| CN104877356A (en) * | 2015-05-25 | 2015-09-02 | 苏州市贝克生物科技有限公司 | High-strength high-barrier property isolated soy protein film and preparation method thereof |
| CN104877355A (en) * | 2015-05-25 | 2015-09-02 | 苏州市贝克生物科技有限公司 | Low-oxygen permeability high-water-tightness whey protein eatable film and preparation method thereof |
| CN105176102A (en) * | 2015-09-24 | 2015-12-23 | 甘肃农业大学 | Water-soluble casein membrane and preparing technology thereof |
| RU2651034C1 (en) * | 2017-05-19 | 2018-04-18 | Общество с ограниченной ответственностью "Биотек" | Biodegradable polymer composition from secondary starch-containing raw material |
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