CN103113603A - Edible packaging film capable of indicating food rancidity and preparation method thereof - Google Patents
Edible packaging film capable of indicating food rancidity and preparation method thereof Download PDFInfo
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Abstract
The invention discloses an edible packaging film capable of indicating food rancidity and a preparation method thereof, and belongs to the technical field of food package materials. The edible packaging film is prepared by mixing a lactalbumin solution and a natural anthocyanin extract under the condition of adding a plasticiser. The invention also discloses the preparation method of the pH color-changing type edible packaging film. The package disclosed by the invention is sensitive to the pH, can be used for displaying different colors with the change of the pH of an external environment, is red in an acid environment and blue in an alkaline environment and is changed in color with the change of the pH; The edible packaging film disclosed by the invention has the advantages of high safety, nutritional function if being eaten and sensitive pH color changing reaction; and the color of a packaging inner film is changed with an environment with a food when the edible packaging film as the package contacts with the food, so that whether the food is rancid or not is indicated according to different colors of the packaging film. The method disclosed by the invention is convenient and accurate.
Description
Technical field
The invention belongs to the packaging material for food technical field, be specifically related to a kind of edible packaging film that food becomes sour and preparation method thereof of indicating.
Background technology
People's environmental consciousness and Consciousness of food security constantly strengthen in recent years, compare the conventional plastic wrapping material, meet continuable development principle, the higher environmentally friendly packing material of security is favored more, edible packaging film is safe, nontoxic with it, environmental protection, edible and have trophicity concurrently and characteristics such as local flavor and receiving much concern.Yet, edible packaging film still is in the starting stage in the application of China's food service industry, the research of existing film and application focus mostly at aspects such as physico-chemical property, raising physical strengths, network structure as biopolymer, the function vector of packing film receives increasing concern, and people expect by the nutritive value of the interpolation raising film of various compositions and functional.
The food spoilage process that causes due to factors such as microbial reproduction, chemical reactions often occurs.But at the corrupt initial stage or for different systems, the food sense organ does not often significantly change, so people very easily eat by mistake and food safety hazard occurs, and has larger risk.Studies show that, the corruption of food often is accompanied by the variation of pH, can react to a certain extent putrid and deteriorated degree to the monitoring of food system pH.Therefore, develop a kind of easy to use, accuracy rate is high, security is good natural, edibility indicator, have great importance for indication food spoilage degree, food for preventing security risk.
Whey-protein is the by product of cheesemaking, be of high nutritive value, easily be absorbed by the body, and has good film forming ability, can form softness, flexible, water insoluble, have the transparent film of good oxygen, aromatoising substance and grease barrier property under certain humidity, thereby become novel edible package material.Anthocyanidin is that nature one class extensively is present in the water-soluble natural pigment in plant.Anthocyanidin is that human body brings multiple benefit, and it is a kind of good antioxidant, can protect human body to avoid radical damage, can also strengthen blood vessel elasticity, improves the recycle system, promotes the slickness of skin, and inflammation-inhibiting and allergy are improved the snappiness in joint etc.Cyanine have a critical nature, and is namely responsive to pH, can be the different color and lusters such as blue, purple, red, orange, such as being blueness, is red-purple in acidic medium at alkaline medium.This character can be used for indicating the potential of hydrogen of food system.Anthocyanidin can extract from common natural food materials such as wild cabbage, purple potato, purple rice, blueberry, Pericarpium Vitis viniferae etc., and the anthocyanidin pH susceptibility of extracting due to different kinds is different, therefore can be used for indicating becoming sour of different foods.With anthocyanidin and edible film combination, when the anthocyanidin in packing film and Food Contact, can respond to the potential of hydrogen of system, indicate the degree of becoming sour of food according to the variation of color.Simultaneously, the network structure of edible film can shield to unsettled anthocyanidin.This exploitation for novel nutrient and functional edible film provides new thinking.By domestic and international patent documentation, journal and other documents of publishing are retrieved, the present invention has no report at home and abroad.
Summary of the invention
The object of the present invention is to provide a kind of edible packaging film that food becomes sour and preparation method thereof of indicating.
A kind of preparation method who indicates the edible packaging film that food becomes sour comprises the following methods step:
(1) whey-protein is added to the water stir it is fully dissolved, heating is cooled to room temperature, the preparation lactoalbumin soln;
Above-mentioned with whey-protein be added to the water stir it is fully dissolved after, first regulator solution pH value is 7-9, reheats.
Above-mentioned Heating temperature is 30-100 ℃, and be 1-600 min heat-up time.
Preferably, its temperature of above-mentioned heating is 80-90 ℃, and be 20-30 min heat-up time.
(2) extract anthocyanidin from natural food materials, prepare natural cyanidin extract;
The described method of extracting anthocyanidin from natural food materials is: natural food materials are cleaned, stripping and slicing, get 100 g, add in 100-150 g deionized water, pulled an oar 1-5 minute, filtered through gauze, filtrate is crossed 350 mesh sieves, collect filtrate, the centrifugal 5-10 min of 10000-12000 r/min collects supernatant liquor and is natural cyanidin extract.
Described from natural food materials be purple cabbage, purple potato, Pericarpium Vitis viniferae, blackberry, blueberry, cherry, eggplant skin,
Blueberry,
The red certain kind of berries,
Strawberry, mulberries, hawthorn skin, purple rice or Semen Ormosiae Hosiei.
(3) lactoalbumin soln and natural cyanidin extract are mixed to get mixed solution, wherein the mass percent concentration of whey-protein is 1-10%, the mass percent concentration of natural cyanidin extract is 10-40%, then add softening agent in mixed solution, mix and ultrasonic degas, obtaining film forming liquid, is described edible packaging film after film forming; Wherein, the mass ratio of softening agent and whey-protein is (0.1-0.8): 1, and described softening agent is glycerine or sorbyl alcohol.
The edible packaging film that the indication food that above-mentioned preparation method obtains becomes sour because the anthocyanidin pH susceptibility of extracting from different natural food materials is different, can demonstrate distinct colors with the variation of extraneous pH, can be used for indicating becoming sour of different foods.
Beneficial effect of the present invention is: the raw dairy white protein is the by product of cheesemaking, is of high nutritive value, and easily is absorbed by the body, and it is active that anthocyanidin itself has good physiological function.Cyanidin extract is combined with whey-protein makes edible film, use to have good nutritive value and functional.And this film is responsive to pH, can pass through colour-change indicative for environments pH, can show intuitively the degree of becoming sour of food system, and method is accurately convenient.
Description of drawings
Fig. 1 is average pH variation and total number of bacterial colony relation in the process of becoming sour.
Embodiment
As follows about film thickness, tensile property, water vapor transmission and water content and deliquescent measuring method in following examples:
(1) measuring method of film thickness: use the digimatic micrometer detect thickness.
(2) measuring method of tensile property
With reference to ASTM (1995) method, use TMS-Pro instrumental test tensile property, wherein draw speed is 1 mm/s.Tensile strength (TS, MPa) is calculated by formula (1):
In formula, F
t---maximum pull (N)
The thickness of L---membrane sample (mm)
The width of W---membrane sample (mm)
Fracture extensibility (E, %) is calculated by formula (2):
In formula, L
0---the original length (mm) before sample stretches
The length that Δ L---sample breakage is elongated (mm)
(3) measuring method of water vapor transmission (WVP)
With reference to GB 1037-88 method, adopt the cup method of intending, and suitably measure after adjustment.The water vapour transmission coefficient calculates by formula (3):
In formula, the weightening finish of W---moisture vapor transmission cup (g)
The thickness of x---film (mm)
A---film exposed area (cm
2)
T---interval time of measurement (h)
The water vapour pressure reduction (kPa) of △ P---film both sides
(4) water content and deliquescent measuring method
Taking quality is m
0Film be placed on dry 24 h in the baking oven of 105 ℃, weigh, calculate dry before and after the film quality loss be Δ m.Water content is calculated by formula (4):
(5) measuring method of pH value: measure with the digital display pH meter.
(6) measuring method of total number of bacterial colony: press GB4789.2-2010 and measure.
The present invention is further described below in conjunction with specific embodiment, but the invention is not restricted to following examples.
Embodiment 1
The preparation method:
(1) preparation of lactoalbumin soln: whey-protein is added to the water to continue to stir fully dissolves it, and regulating lactoalbumin soln pH value is 8,80 ℃ of heating 30 min, is cooled to room temperature, the lactoalbumin soln that makes;
(2) preparation of purple potato or the natural cyanidin extract of purple cabbage: purple potato or purple cabbage are cleaned, and stripping and slicing takes 100 g, adds 150 g deionized waters, hollander making beating 2 minutes, and filtered through gauze, filtrate is crossed 350 mesh sieves.Collect filtrate, centrifugal 8 min of 12000 r/min collect supernatant liquor and are purple potato or the natural cyanidin extract of purple cabbage;
(3) with lactoalbumin soln and purple potato or the natural cyanidin extract mixing of purple cabbage, in the mixed solution that makes, the mass percent concentration of whey-protein is 8%, the mass percent concentration of purple potato or the natural cyanidin extract of purple cabbage is 19%, then add glycerine in mixed solution, mix and ultrasonic degas, obtain film forming liquid, wherein, the mass percent concentration of glycerine is 4.8%;
(4) adopt casting method that the film forming liquid of step (3) is joined in flat synthetic glass vessel, wherein, the consumption of film forming liquid is 0.1 g/cm
2, at 22 ± 2 ℃, relative humidity is balance 48 h under 56 ± 2% condition, makes pH color changing type edible packaging film.
Through test, the edible package film thickness is 106.1 ± 9.6 μ m, and tensile strength is 4.15 ± 0.40 MPa, and the fracture extensibility is 47.3 ± 5.1%, and water vapor transmission rate (WVTR) is 1.68 ± 0.05 gmm/ hm
2KPa, water content is 28.1 ± 1.4%, solvability is 19.9 ± 0.7%.
The packing film that contains the natural cyanidin extract of purple potato is purple, and the packing film that contains the natural cyanidin extract of purple cabbage is blue-greenish colour, and is both as shown in table 1 with the pH Changing Pattern.
The colour-change rule of edible packaging film under different pH environment that table 1 becomes sour for indication food
The preparation method:
(1) preparation of lactoalbumin soln: whey-protein is added to the water to continue to stir fully dissolves it, and regulating lactoalbumin soln pH value is 9,85 ℃ of heating 25 min, is cooled to room temperature, obtains lactoalbumin soln;
(2) preparation of natural cyanidin extract: purple cabbage is cleaned, and stripping and slicing takes 100 g, adds 130 g deionized waters, hollander making beating 4 minutes, and filtered through gauze, filtrate is crossed 350 mesh sieves.Collect filtrate, centrifugal 10 min of 10000 r/min collect supernatant liquor and are the natural cyanidin extract of purple cabbage;
(3) lactoalbumin soln and the natural cyanidin extract of purple cabbage are mixed, in the mixed solution that makes, the mass percent concentration of whey-protein is 8%, the mass percent concentration of the natural cyanidin extract of purple cabbage is 25%, then add sorbyl alcohol in mixed solution, mix and ultrasonic degas, obtain film forming liquid, wherein, the mass percent concentration of sorbyl alcohol is 4%;
(4) adopt casting method that the film forming liquid of step (3) is joined in flat synthetic glass vessel, wherein, the consumption of film forming liquid is 0.15 g/cm
2, at 22 ± 1 ℃, relative humidity is balance 60 h under 56 ± 2% condition, makes pH color changing type edible packaging film, the color of film is blue-greenish colour;
(5) the pH color changing type edible packaging film that step (4) made parcel is the band juice cooked beef after boiling 2 h through 100 ℃, average pH variation and total number of bacterial colony relation in its process of becoming sour, as shown in Figure 1, wherein CFU is colony-forming unit (Colony-Forming Units), according to the requirement of GB GB2726-2005 cooked meat product hygienic standard to total number of bacterial colony, when pH is 6-7, the color of film is bluish voilet, can not identify the sour phenomenon, total number of bacterial colony meets the requirements, edible, when pH is 5-6, the color of film is red-purple, can not identify the sour phenomenon, total number of bacterial colony meets and exceeds standard, edible not, when pH is 4-5, the color of film is red, have and to identify the sour phenomenon, edible not.
Embodiment 3
The preparation method:
(1) preparation of lactoalbumin soln: whey-protein is added to the water to continue to stir fully dissolves it, and regulating lactoalbumin soln pH value is 7.5,80 ℃ of heating 60 min, is cooled to room temperature, the lactoalbumin soln that makes;
(2) preparation of purple rice or the natural cyanidin extract of Semen Ormosiae Hosiei: take 100 g, add 150 g deionized waters, hollander making beating 2 minutes, filtered through gauze, filtrate is crossed 350 mesh sieves.Collect filtrate, centrifugal 8 min of 12000 r/min collect supernatant liquor and are purple rice or the natural cyanidin extract of Semen Ormosiae Hosiei;
(3) with lactoalbumin soln and purple rice or the natural cyanidin extract mixing of Semen Ormosiae Hosiei, in the mixed solution that makes, the mass percent concentration of whey-protein is 9%, the mass percent concentration of purple rice or the natural cyanidin extract of Semen Ormosiae Hosiei is 17%, then add glycerine in mixed solution, mix and ultrasonic degas, obtain film forming liquid, wherein, the mass percent concentration of glycerine is 5.1%;
(4) adopt casting method that the film forming liquid of step (3) is joined in flat synthetic glass vessel, wherein, the consumption of film forming liquid is 0.13 g/cm
2, at 23 ± 1 ℃, relative humidity is balance 48 h under 58 ± 2% condition, makes pH color changing type edible packaging film.
Through test, the edible package film thickness is 105.1 ± 4.7 μ m, and tensile strength is 3.96 ± 0.60 MPa, and the fracture extensibility is 41.9 ± 7.2%, and water vapor transmission rate (WVTR) is 1.90 ± 0.14 gmm/ hm
2KPa, water content is 26.2 ± 0.9%, solvability is 18.2 ± 1.1%.
The packing film that contains the natural cyanidin extract of purple rice is purple, and the packing film that contains the natural cyanidin extract of Semen Ormosiae Hosiei is red-purple, and it all can be when pH changes, and its color changes.
The preparation method:
(1) preparation of lactoalbumin soln: whey-protein is added to the water to continue to stir fully dissolves it, and regulating lactoalbumin soln pH value is 8.5,75 ℃ of heating 120 min, is cooled to room temperature, the lactoalbumin soln that makes;
(2) preparation of Pericarpium Vitis viniferae or the natural cyanidin extract of blueberry: take 100 g, add 140 g deionized waters, hollander making beating 3 minutes, filtered through gauze, filtrate is crossed 350 mesh sieves.Collect filtrate, centrifugal 9 min of 11000 r/min collect supernatant liquor and are Pericarpium Vitis viniferae or the natural cyanidin extract of blueberry;
(3) with lactoalbumin soln and Pericarpium Vitis viniferae or the natural cyanidin extract mixing of blueberry, in the mixed solution that makes, the mass percent concentration of whey-protein is 8.6%, the mass percent concentration of Pericarpium Vitis viniferae or the natural cyanidin extract of blueberry is 24%, then add sorbyl alcohol in mixed solution, mix and ultrasonic degas, obtain film forming liquid, wherein, the mass percent concentration of sorbyl alcohol is 4.7%;
(4) adopt casting method that the film forming liquid of step (3) is joined in flat synthetic glass vessel, wherein, the consumption of film forming liquid is 0.15 g/cm
2, at 25 ± 2 ℃, relative humidity is balance 48 h under 50 ± 3% condition, makes pH color changing type edible packaging film.
Through test, the edible package film thickness is 110.1 ± 5.1 μ m, and tensile strength is 4.11 ± 0.71 MPa, and the fracture extensibility is 45.1 ± 3.8%, and water vapor transmission rate (WVTR) is 2.01 ± 0.08 gmm/ hm
2KPa, water content is 23.4 ± 1.1%, solvability is 20.7 ± 1.6%.
The packing film that contains the natural cyanidin extract of Pericarpium Vitis viniferae is bluish voilet, and the packing film that contains the natural cyanidin extract of blueberry is blue-greenish colour, and it all can be when pH changes, and its color changes.
Claims (8)
1. a preparation method who indicates the edible packaging film that food becomes sour, is characterized in that, comprises the following methods step:
(1) whey-protein is added to the water stir it is fully dissolved, heating is cooled to room temperature, the preparation lactoalbumin soln;
(2) extract anthocyanidin from natural food materials, prepare natural cyanidin extract;
(3) lactoalbumin soln and natural cyanidin extract are mixed to get mixed solution, wherein the mass percent concentration of whey-protein is 1-10%, the mass percent concentration of natural cyanidin extract is 10-40%, then add softening agent in mixed solution, mix and ultrasonic degas, obtaining film forming liquid, is described edible packaging film after film forming; Wherein, the mass ratio of softening agent and whey-protein is (0.1-0.8): 1.
2. the preparation method of the edible packaging film that becomes sour of indication food according to claim 1, is characterized in that, in step (1), described with whey-protein be added to the water stir it is fully dissolved after, first regulator solution pH value is 7-9, reheats.
3. the preparation method of the edible packaging film that becomes sour of indication food according to claim 1, is characterized in that, its temperature of heating described in step (1) is 30-100 ℃, and be 1-600 min heat-up time.
4. the preparation method of the edible packaging film that becomes sour of indication food according to claim 1, is characterized in that, its temperature of heating described in step (1) is 80-90 ℃, and be 20-30 min heat-up time.
5. the preparation method of the edible packaging film that becomes sour of indication food according to claim 1, it is characterized in that, extract its method of anthocyanidin described in step (2) be from natural food materials: natural food materials are cleaned stripping and slicing, get 100 g, add in 100-150 g deionized water, pulled an oar 1-5 minute, filtered through gauze, filtrate is crossed 350 mesh sieves, collect filtrate, the centrifugal 5-10 min of 10000-12000 r/min collects supernatant liquor and is natural cyanidin extract.
6. the preparation method of the edible packaging film that becomes sour of indication food according to claim 1, is characterized in that, described in step (2) from natural food materials be purple cabbage, purple potato, Pericarpium Vitis viniferae, blackberry, blueberry, cherry, eggplant skin,
Blueberry,
The red certain kind of berries,
Strawberry, mulberries, hawthorn skin, purple rice or Semen Ormosiae Hosiei.
7. the preparation method of the edible packaging film that becomes sour of indication food according to claim 1, is characterized in that, described in step (3), softening agent is glycerine or sorbyl alcohol.
8. the edible packaging film that becomes sour of the indication food that obtains of the arbitrary described preparation method of claim 1-7.
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| CN105111474A (en) * | 2015-09-11 | 2015-12-02 | 江苏大学 | Method for preparing chitosan and gelatin composite membrane based on anthocyanidin |
| CN105588834A (en) * | 2016-01-08 | 2016-05-18 | 江南大学 | Method for intelligently displaying carbon dioxide of respiratory climacteric type fresh-cut fruits and vegetables |
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| CN108285916A (en) * | 2018-01-15 | 2018-07-17 | 中科宜康（北京）生物科技有限公司 | The method for examining probiotic active with anthocyanidin |
| CN109605896A (en) * | 2019-02-25 | 2019-04-12 | 深圳德宝天成科技有限公司 | A kind of packaging membrane material and application |
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| CN110835426A (en) * | 2019-11-21 | 2020-02-25 | 齐鲁工业大学 | Edible preservative film with function of indicating food spoilage and preparation method and application thereof |
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| CN104987516B (en) * | 2015-06-19 | 2017-05-31 | 东北林业大学 | A kind of nano-cellulose strengthens the preparation method of tara gum substrate pH intelligent response film |
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| CN113150560B (en) * | 2021-01-29 | 2022-09-20 | 西北农林科技大学 | pH colorimetric sensing membrane, preparation method and application thereof |
| CN113045802A (en) * | 2021-03-17 | 2021-06-29 | 江南大学 | Edible blueberry anthocyanin composite film and preparation method thereof |
| CN117782412A (en) * | 2024-02-23 | 2024-03-29 | 中国农业大学 | Pressure indicator and application thereof |
| CN117782412B (en) * | 2024-02-23 | 2024-05-24 | 中国农业大学 | Pressure indicator and application thereof |
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