CN103113603B - A kind of edible packaging film indicating food to become sour and preparation method thereof - Google Patents
A kind of edible packaging film indicating food to become sour and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a kind of edible packaging film indicating food to become sour belonging to packaging material for food technical field and preparation method thereof.Lactoalbumin soln and the mixing of natural cyanidin extract are made when adding softening agent by described edible packaging film.The invention also discloses the preparation method of this pH color changing type edible packaging film.This packaging is responsive to pH, can demonstrate distinct colors with the change of external environment pH: be for blue in redness, alkaline environment in sour environment, and color changes with the change of pH.Security of the present invention is high, the nutritious function of food utensil, and pH metachromasia is sensitive, changes along with the environment residing for food as packaging and the color of packing inner membrance during Food Contact, thus food can be indicated whether to become sour according to the different colours of packing film, method is accurately convenient.
Description
Technical field
The invention belongs to packaging material for food technical field, be specifically related to a kind of edible packaging film indicating food to become sour and preparation method thereof.
Background technology
The environmental consciousness of people and Consciousness of food security constantly strengthen in recent years, compare conventional plastic wrapping material, the environmentally friendly packing material meeting continuable development principle, security higher is favored more, edible packaging film is safe with it, nontoxic, environmental protection, edible and have the feature such as trophicity and local flavor concurrently and receive much concern.But, edible packaging film is still in the starting stage in the application of China's food service industry, the investigation and application of existing film focuses mostly in physico-chemical property, raising physical strength etc., as the network structure of biopolymer, the function vector of packing film receives increasing concern, and people expect to improve the nutritive value of film and functional by the interpolation of various composition.
The food spoilage process caused due to the factor such as microbial reproduction, chemical reaction often occurs.But at the corrupt initial stage or for different systems, food sense organ does not often significantly change, therefore people very easily eat by mistake and food safety hazard occur, and there is larger risk.Research shows, the corruption of food, often along with the change of pH, can react putrid and deteriorated degree to a certain extent 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, instruction food spoilage degree, food for preventing security risk are had great importance.
Whey-protein is the by product of cheesemaking, be of high nutritive value, easily be absorbed by the body, and there is good film forming ability, softness, flexible, water insoluble, the transparent film under certain humidity with excellent oxygen, aromatoising substance and grease barrier property can be formed, thus become novel edible package material.Anthocyanidin is the water-soluble natural pigment that nature one class is extensively present in plant.Anthocyanidin is that human body brings multiple benefit, and it is a kind of good antioxidant, human body can be protected from radical damage, can also strengthen blood vessel elasticity, improve the recycle system, and promote the slickness of skin, inflammation-inhibiting and allergy, improve the snappiness etc. in joint.Cyanine have a critical nature, namely responsive to pH, can in the different color and luster such as blue, purple, red, orange, and be such as blueness at alkaline medium, be red-purple in acidic medium.This character can be used for the potential of hydrogen indicating food system.Anthocyanidin can from common natural food materials as extracted wild cabbage, purple potato, purple rice, blueberry, Pericarpium Vitis viniferae etc., and the anthocyanidin pH susceptibility extracted due to different kinds is different, therefore can be used for indicating becoming sour of different food.Anthocyanidin and edible film are combined, when the anthocyanidin in packing film and Food Contact, the potential of hydrogen of sense body system, according to the degree of becoming sour of the change instruction food of color.Meanwhile, the network structure of edible film can shield to the anthocyanidin of instability.This exploitation for novel nutrient and functional edible film provides new thinking.By retrieving domestic and international patent documentation, journal and other documents published, 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 indicating food to become sour and preparation method thereof.
A preparation method for the edible packaging film indicating food to become sour, comprises following methods step:
(1) stirring that is added to the water by whey-protein makes it fully dissolve, and heating, is cooled to room temperature, prepares lactoalbumin soln;
After the above-mentioned stirring that is added to the water by whey-protein makes it fully dissolve, first regulator solution pH value is 7-9, reheats.
Above-mentioned Heating temperature is 30-100 DEG C, and heat-up time is 1-600 min.
Preferably, its temperature of above-mentioned heating is 80-90 DEG C, and heat-up time is 20-30 min.
(2) from natural food materials, extract anthocyanidin, prepare natural cyanidin extract;
The described method extracting anthocyanidin from natural food materials is: cleaned by natural food materials, stripping and slicing, get 100 g, add in 100-150 g deionized water, making beating 1-5 minute, filtered through gauze, filtrate crosses 350 mesh sieves, collect filtrate, the centrifugal 5-10 min of 10000-12000 r/min, collect supernatant liquor and be natural cyanidin extract.
Described from natural food materials be purple cabbage, purple potato, Pericarpium Vitis viniferae, blackberry, blueberry, cherry, aubergine pigment,
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 in mixed solution, softening agent is added, 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 instruction food that above-mentioned preparation method obtains becomes sour, because the anthocyanidin pH susceptibility extracted from different natural food materials is different, can demonstrates distinct colors with the change of extraneous pH, can be used for indicating becoming sour of different food.
Beneficial effect of the present invention is: raw dairy white protein is the by product of cheesemaking, is of high nutritive value, and is easily absorbed by the body, and it is active that anthocyanidin itself has good physiological function.Cyanidin extract is combined with whey-protein and makes edible film, use and there is good nutritive value and functional.And this film is responsive to pH, by colour-change indicative for environments pH, can show the degree of becoming sour of food system intuitively, method is accurately convenient.
Accompanying drawing explanation
Fig. 1 is average pH change and total number of bacterial colony relation in process of spoilage.
Embodiment
In following examples about film thickness, tensile property, water vapor transmission and water content and deliquescent measuring method as follows:
(1) measuring method of film thickness: use 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) calculates by formula (1):
In formula, F
t---maximum pull (N)
The thickness (mm) of L---membrane sample
The width (mm) of W---membrane sample
Break-draw rate (E, %) calculates by formula (2):
In formula, L
0---the original length (mm) before sample extension
The length (mm) that Δ L---sample breakage is elongated
(3) measuring method of water vapor transmission (WVP)
With reference to GB 1037-88 method, adopt and intend cup method, and suitably adjust rear mensuration.Water vapour transmission coefficient calculates by formula (3):
In formula, the weightening finish (g) of W---moisture vapor transmission cup
The thickness (mm) of x---film
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 DEG C, weigh, calculate dry before and after film quality loss be Δ m.Water content calculates by formula (4):
(5) measuring method of pH value: measure with digital display pH meter.
(6) measuring method of total number of bacterial colony: measure by GB4789.2-2010.
Below in conjunction with specific embodiment, the present invention is further described, but the invention is not restricted to following examples.
Embodiment 1
Preparation method:
(1) preparation of lactoalbumin soln: the Keep agitation that is added to the water by whey-protein makes it fully dissolve, regulates lactoalbumin soln pH value to be 8,80 DEG C of heating 30 min, is cooled to room temperature, obtained lactoalbumin soln;
(2) preparation of purple potato or the natural cyanidin extract of purple cabbage: purple potato or purple cabbage are cleaned, stripping and slicing, take 100 g, adds 150 g deionized waters, and hollander is pulled an oar 2 minutes, filtered through gauze, and filtrate crosses 350 mesh sieves.Collect filtrate, centrifugal 8 min of 12000 r/min, collect supernatant liquor and be purple potato or the natural cyanidin extract of purple cabbage;
(3) by lactoalbumin soln and purple potato or the natural cyanidin extract mixing of purple cabbage, in obtained mixed solution, 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 in mixed solution, glycerine is added, mix and ultrasonic degas, obtain film forming liquid, wherein, the mass percent concentration of glycerine is 4.8%;
(4) adopt casting method to join in flat synthetic glass vessel by the film forming liquid of step (3), wherein, the consumption of film forming liquid is 0.1 g/cm
2, at 22 ± 2 DEG C, relative humidity is balance 48 h under the condition of 56 ± 2%, obtained pH color changing type edible packaging film.
Through test, edible package film thickness is 106.1 ± 9.6 μm, and tensile strength is 4.15 ± 0.40 MPa, and break-draw rate 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%, and solvability is 19.9 ± 0.7%.
Packing film containing the natural cyanidin extract of purple potato is purple, and the packing film containing the natural cyanidin extract of purple cabbage is blue-greenish colour, and the two is as shown in table 1 with pH Changing Pattern.
The colour-change rule of edible packaging film under different pH environment that table 1 becomes sour for instruction food
Embodiment 2
Preparation method:
(1) preparation of lactoalbumin soln: the Keep agitation that is added to the water by whey-protein makes it fully dissolve, regulates lactoalbumin soln pH value to be 9,85 DEG C of heating 25 min, is cooled to room temperature, obtains lactoalbumin soln;
(2) preparation of natural cyanidin extract: cleaned by purple cabbage, stripping and slicing, takes 100 g, adds 130 g deionized waters, and hollander is pulled an oar 4 minutes, filtered through gauze, and filtrate crosses 350 mesh sieves.Collect filtrate, centrifugal 10 min of 10000 r/min, collect supernatant liquor and be the natural cyanidin extract of purple cabbage;
(3) by lactoalbumin soln and the natural cyanidin extract mixing of purple cabbage, in obtained mixed solution, the mass percent concentration of whey-protein is 8%, the mass percent concentration of the natural cyanidin extract of purple cabbage is 25%, then in mixed solution, sorbyl alcohol is added, mix and ultrasonic degas, obtain film forming liquid, wherein, the mass percent concentration of sorbyl alcohol is 4%;
(4) adopt casting method to join in flat synthetic glass vessel by the film forming liquid of step (3), wherein, the consumption of film forming liquid is 0.15 g/cm
2, at 22 ± 1 DEG C, relative humidity is balance 60 h under the condition of 56 ± 2%, obtained pH color changing type edible packaging film, and the color of film is blue-greenish colour;
(5) by the band juice cooked beef of pH color changing type edible packaging film parcel after 100 DEG C of 2h that boil obtained for step (4), average pH change and total number of bacterial colony relation in its process of spoilage, as shown in Figure 1, wherein CFU is colony-forming unit (Colony-Forming Units), according to GB GB2726-2005 cooked meat product hygienic standard to the requirement of total number of bacterial colony, when pH is 6-7, the color of film is bluish voilet, without identifiable design sour phenomenon, total number of bacterial colony meets the requirements, edible, when pH is 5-6, the color of film is red-purple, without identifiable design sour phenomenon, total number of bacterial colony meets and exceeds standard, not edible, when pH is 4-5, the color of film is red, there is identifiable design sour phenomenon, not edible.
Embodiment 3
Preparation method:
(1) preparation of lactoalbumin soln: the Keep agitation that is added to the water by whey-protein makes it fully dissolve, regulates lactoalbumin soln pH value to be 7.5,80 DEG C of heating 60 min, is cooled to room temperature, obtained lactoalbumin soln;
(2) preparation of purple rice or the natural cyanidin extract of Semen Ormosiae Hosiei: take 100 g, add 150g deionized water, hollander is pulled an oar 2 minutes, filtered through gauze, and filtrate crosses 350 mesh sieves.Collect filtrate, centrifugal 8 min of 12000 r/min, collect supernatant liquor and be purple rice or the natural cyanidin extract of Semen Ormosiae Hosiei;
(3) by lactoalbumin soln and purple rice or the natural cyanidin extract mixing of Semen Ormosiae Hosiei, in obtained mixed solution, 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 in mixed solution, glycerine is added, mix and ultrasonic degas, obtain film forming liquid, wherein, the mass percent concentration of glycerine is 5.1%;
(4) adopt casting method to join in flat synthetic glass vessel by the film forming liquid of step (3), wherein, the consumption of film forming liquid is 0.13 g/cm
2, at 23 ± 1 DEG C, relative humidity is balance 48 h under the condition of 58 ± 2%, obtained pH color changing type edible packaging film.
Through test, edible package film thickness is 105.1 ± 4.7 μm, and tensile strength is 3.96 ± 0.60 MPa, and break-draw rate is 41.9 ± 7.2%, and water vapor transmission rate (WVTR) is 1.90 ± 0.14gmm/ hm
2kPa, water content is 26.2 ± 0.9%, and solvability is 18.2 ± 1.1%.
Packing film containing the natural cyanidin extract of purple rice is purple, and the packing film containing the natural cyanidin extract of Semen Ormosiae Hosiei is red-purple, and it all can when pH changes, and its color changes.
Embodiment 4
Preparation method:
(1) preparation of lactoalbumin soln: the Keep agitation that is added to the water by whey-protein makes it fully dissolve, regulates lactoalbumin soln pH value to be 8.5,75 DEG C of heating 120 min, is cooled to room temperature, obtained lactoalbumin soln;
(2) preparation of Pericarpium Vitis viniferae or the natural cyanidin extract of blueberry: take 100 g, add 140g deionized water, hollander is pulled an oar 3 minutes, filtered through gauze, and filtrate crosses 350 mesh sieves.Collect filtrate, centrifugal 9 min of 11000 r/min, collect supernatant liquor and be Pericarpium Vitis viniferae or the natural cyanidin extract of blueberry;
(3) by lactoalbumin soln and Pericarpium Vitis viniferae or the natural cyanidin extract mixing of blueberry, in obtained mixed solution, 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 in mixed solution, sorbyl alcohol is added, mix and ultrasonic degas, obtain film forming liquid, wherein, the mass percent concentration of sorbyl alcohol is 4.7%;
(4) adopt casting method to join in flat synthetic glass vessel by the film forming liquid of step (3), wherein, the consumption of film forming liquid is 0.15 g/cm
2, at 25 ± 2 DEG C, relative humidity is balance 48 h under the condition of 50 ± 3%, obtained pH color changing type edible packaging film.
Through test, edible package film thickness is 110.1 ± 5.1 μm, and tensile strength is 4.11 ± 0.71 MPa, and break-draw rate is 45.1 ± 3.8%, and water vapor transmission rate (WVTR) is 2.01 ± 0.08gmm/ hm
2kPa, water content is 23.4 ± 1.1%, and solvability is 20.7 ± 1.6%.
Packing film containing the natural cyanidin extract of Pericarpium Vitis viniferae is bluish voilet, and the packing film containing the natural cyanidin extract of blueberry is blue-greenish colour, and it all can when pH changes, and its color changes.
Claims (6)
1. a preparation method for the edible packaging film indicating food to become sour, is characterized in that, comprises following methods step:
(1) stirring that is added to the water by whey-protein makes it fully dissolve, and heating, is cooled to room temperature, prepares lactoalbumin soln;
(2) from natural food materials, extract anthocyanidin, 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 in mixed solution, softening agent is added, 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;
Described its method of anthocyanidin of extracting from natural food materials is: cleaned by natural food materials, stripping and slicing, get 100g, add in 100-150g deionized water, making beating 1-5 minute, filtered through gauze, filtrate crosses 350 mesh sieves, collect filtrate, the centrifugal 5-10min of 10000-12000r/min, collect supernatant liquor and be natural cyanidin extract;
Described natural food materials are purple cabbage, purple potato, Pericarpium Vitis viniferae, blackberry, blueberry, cherry, aubergine pigment, blueberry, the red certain kind of berries, strawberry, mulberries, hawthorn skin, purple rice or Semen Ormosiae Hosiei.
2. the instruction food according to claim 1 preparation method of edible packaging film of becoming sour, it is characterized in that, in step (1), after the described stirring that is added to the water by whey-protein makes it fully dissolve, first regulator solution pH value is 7-9, reheats.
3. the instruction food according to claim 1 preparation method of edible packaging film of becoming sour, it is characterized in that, heating its temperature described in step (1) is 30-100 DEG C, and heat-up time is 1-600min.
4. the instruction food according to claim 1 preparation method of edible packaging film of becoming sour, it is characterized in that, heating its temperature described in step (1) is 80-90 DEG C, and heat-up time is 20-30min.
5. the instruction food according to claim 1 preparation method of edible packaging film of becoming sour, it is characterized in that, described in step (3), softening agent is glycerine or sorbyl alcohol.
6. the edible packaging film that the instruction food that the arbitrary described preparation method of claim 1-5 obtains becomes sour.
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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 |
| WO2017007552A1 (en) | 2015-07-06 | 2017-01-12 | The University Of Florida Research Foundation, Inc. | Ph-sensitive nanoparticles for detecting and preventing food spoilage |
| CN105111474A (en) * | 2015-09-11 | 2015-12-02 | 江苏大学 | Method for preparing chitosan and gelatin composite membrane based on anthocyanidin |
| CN105588834B (en) * | 2016-01-08 | 2018-01-23 | 江南大学 | A kind of method of the carbon dioxide intelligent display of climacteric type fresh-cut fruit and vegetable |
| CN107082896A (en) * | 2017-05-02 | 2017-08-22 | 上海海洋大学 | A kind of intelligence colour developing antibacterial oxidation resistanct fresh-keeping method for manufacturing thin film |
| 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 |
| CN110301521B (en) * | 2018-03-20 | 2023-09-19 | 内蒙古伊利实业集团股份有限公司 | Ice cream and preparation method thereof |
| CN112552542A (en) * | 2018-10-30 | 2021-03-26 | 顺德职业技术学院 | Preparation method of intelligent indicating edible film |
| CN109808254B (en) * | 2018-12-10 | 2020-12-29 | 中国农业科学院农产品加工研究所 | Composite membrane with early warning and sterilization functions and preparation method and application thereof |
| CN109605896B (en) * | 2019-02-25 | 2020-09-15 | 深圳德宝天成科技有限公司 | Packaging film material and application |
| CN110024862B (en) * | 2019-04-24 | 2022-11-01 | 内蒙古蒙牛乳业（集团）股份有限公司 | Marble cheese and preparation process thereof |
| CN110835426B (en) * | 2019-11-21 | 2022-03-18 | 齐鲁工业大学 | Edible preservative film with function of indicating food spoilage and preparation method and application thereof |
| CN112748078A (en) * | 2020-12-15 | 2021-05-04 | 北京农业信息技术研究中心 | Solution for intelligent indication label of fish freshness and application thereof |
| 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 |
| CN117782412B (en) * | 2024-02-23 | 2024-05-24 | 中国农业大学 | Pressure indicator and application thereof |
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| CN101502295B (en) * | 2009-03-10 | 2011-10-19 | 中国农业大学 | Lactalbumin membrane as well as preparation method and application thereof |
| CN101746557B (en) * | 2009-12-22 | 2011-05-04 | 中国农业大学 | Whey protein/gelatin edible compound film and preparation method thereof |
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