CN103588997A - Edible film preparation method based on compound of protein and polysaccharide - Google Patents
Edible film preparation method based on compound of protein and polysaccharide Download PDFInfo
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- CN103588997A CN103588997A CN201310569315.3A CN201310569315A CN103588997A CN 103588997 A CN103588997 A CN 103588997A CN 201310569315 A CN201310569315 A CN 201310569315A CN 103588997 A CN103588997 A CN 103588997A
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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
Abstract
The invention relates to an edible film preparation method based on compound of protein and polysaccharide. The edible film is prepared by components in percentage by mass as follows: 1%-5% of polysaccharide, 1%-3% of a plasticizer, 0.5%-2% of an emulsifier and 1%-5% of protein. According to the edible film preparation method based on compound of protein and polysaccharide, protein and polysaccharide are creatively compounded, preparation agents of the emulsifier, the plasticizer, the cell permeable agent and the like are added, so that the formed preservative film has good air and moisture resistance and is transparent and glossy, and the storage period can be remarkably improved; and raw materials for forming the film are edible, thus, the formed edible film is safe, non-toxic and pollution-free; and moreover, the method is simple in operation, low in cost and easy to popularize and apply, and has a very broad application prospect.
Description
Technical field
The present invention relates to a kind of based on protein and the composite edible film preparation method of polysaccharide.
Background technology
Edible film refers to the film being formed by edibility material, main by preventing that the migration of gas, steam and solute etc. from guaranteeing the quality of food, extends the shelf-lives of food.Edible film is as a kind of new packaging material, has environmental protection, biological degradation, nontoxic, the quality guaranteed period that can improve food and the advantages such as quality that improve food, and recent domestic is more and more to the research of edible film.The film forming basic raw material of research is polyose, protein-based and lipid both at home and abroad at present, there is different merits and demerits in the film that various single eatable materials become, use several different types of compositions to make compound edible film simultaneously, can make up the deficiency in function separately.Edible composite membrane normally be take polysaccharide-fat, protein-fat as main, preservative film poor transparency, glossiness that protein and lipid material form are low, affect the aesthetic quality of product, and take compound of polysaccharide as preservative film gas barrier property and glossiness that film forming base-material forms good, but show stronger water-permeable, thereby limited the application of edible film preservation technique.
Summary of the invention
In order to overcome the defect of existing edible film, the present invention relates to a kind ofly based on protein and the composite edible film preparation method of polysaccharide, have that technological operation is easy, production cost is low, safe, can significantly improve the advantages such as storage period.
Specific embodiments of the present invention are:
The edible film preparation method that protein and polysaccharide are composite, comprises the following steps:
(1) polysaccharide is dissolved in water, 70-90 ℃ of water-bath is to gelatinization completely;
(2) in step (1) solution, add softening agent and emulsifying agent;
(3) be cooled to after 55 ℃～70 ℃, under the state stirring, slowly add protein;
(4) under 55 ℃～70 ℃ environment, stir 1-3h;
(5) obtain edible film liquid after being cooled to room temperature.
Further, in the solution forming in step (4), add calcium chloride.
Further, described protein is zein, whey-protein, soybean protein isolate, Protalbinic acid, Semen arachidis hypogaeae protein or wheat-gluten, and the mass percent of protein is 1-5%.
Further, described polysaccharide is W-Gum, Xylo-Mucine and derivative chitosan, vegetable jelly or xanthan gum, and the mass percent of described polysaccharide is 1-5%.
Further, described vegetable jelly is guar gum or Viscogum BE.
Further, described softening agent is glycerine, and described emulsifying agent is Tegin 55G, sucrose fatty ester or Yelkin TTS, and the mass percent of emulsifying agent is 0.5-2%.
Compared with prior art, the present invention has following beneficial effect: the present invention creatively utilize albumen and polysaccharide composite and add penetrating dose of emulsifying agent, softening agent and cell etc. and prepare preservative film liquid, the preservative film choke resistance forming is moist good, transparent glossy, and can significantly improve storage period; Film forming raw material of the present invention is edible, the Wrap film safety nontoxic pollution-free therefore forming; Simple to operate, with low cost, be easy to apply, there is boundless application prospect.
Embodiment
Below the present invention will be further described in detail.
The edible film preparation method that protein and polysaccharide are composite, comprises the following steps:
(1) polysaccharide is dissolved in water, 70-90 ℃ of water-bath is to gelatinization completely;
(2) in step (1) solution, add softening agent and emulsifying agent;
(3) be cooled to after 55 ℃～70 ℃, under the state stirring, slowly add protein;
(4) under 55 ℃～70 ℃ environment, stir 1-3h;
(4) obtain edible film liquid after being cooled to room temperature.
In the solution forming in step (4), can add calcium chloride as penetrating dose of cell.
Further, described protein is zein, whey-protein, soybean protein isolate, Protalbinic acid, Semen arachidis hypogaeae protein or wheat-gluten, and the mass percent of protein is 1-5%.
Further, described polysaccharide is W-Gum, Xylo-Mucine and derivative chitosan, vegetable jelly or xanthan gum, and the mass percent of described polysaccharide is 1-5%.
Further, described vegetable jelly is guar gum or Viscogum BE.
Further, described softening agent is glycerine, and described emulsifying agent is Tegin 55G, sucrose fatty ester or Yelkin TTS, and the mass percent of emulsifying agent is 0.5-2%.
Embodiment 1:
Polysaccharide in edible preservative film liquid is W-Gum, and albumen is soybean protein isolate, and emulsifying agent is sucrose fatty ester, and softening agent is glycerine, and penetrating dose of cell is Calcium Chloride Powder Anhydrous.
W-Gum is dissolved in water, addition is 5%, 80 ℃ of water-baths are to gelatinization completely, the glycerine of interpolation 2% and 1% sucrose fatty ester, then be cooled to after 60 ℃ the soybean protein isolate that slowly adds 1% under the state stirring, under 58 ℃ of water-baths, stir 2h, the addition according to 1% adds Calcium Chloride Powder Anhydrous, is cooled to after room temperature to obtain edible preservative film liquid.New fresh tomato is immersed in edible film liquid and is taken out after 2-5min, rapidly the air-dry formation preservative film of cold wind.
Embodiment 2:
Polysaccharide in edible preservative film liquid is W-Gum, and albumen is soybean protein isolate, and emulsifying agent is sucrose fatty ester, and softening agent is glycerine, and penetrating dose of cell is Calcium Chloride Powder Anhydrous.
W-Gum is dissolved in water, addition is 3%, 80 ℃ of water-baths are to gelatinization completely, the glycerine of interpolation 4% and 1% sucrose fatty ester, then be cooled to after 60 ℃ the soybean protein isolate that slowly adds 2% under the state stirring, under 65 ℃ of water-baths, stir 2h, according to the addition of 2 %, add Calcium Chloride Powder Anhydrous, be cooled to after room temperature to obtain edible preservative film liquid.New fresh tomato is immersed in edible film liquid and is taken out after 2-5min, rapidly the air-dry formation preservative film of cold wind.
Embodiment 3
Polysaccharide in edible preservative film liquid is W-Gum, and albumen is soybean protein isolate, and emulsifying agent is sucrose fatty ester, and softening agent is glycerine, and penetrating dose of cell is Calcium Chloride Powder Anhydrous.
W-Gum is dissolved in water, addition is 1%, 80 ℃ of water-baths are to gelatinization completely, the glycerine of interpolation 2% and 1% sucrose fatty ester, then be cooled to after 60 ℃ the soybean protein isolate that slowly adds 5% under the state stirring, under 62 ℃ of water-baths, stir 2h, the addition according to 0.5% adds Calcium Chloride Powder Anhydrous, is cooled to after room temperature to obtain edible preservative film liquid.New fresh tomato is immersed in edible film liquid and is taken out after 2-5min, rapidly the air-dry formation preservative film of cold wind.
The edible preservative film formula of the present invention and commercially available polysaccharide-fat, protein-fat control group transparency and water vapour transmission coefficient contrast situation:
| Edible preservative film formula | Transparency | Water vapour transmission coefficient (WVP) |
| Embodiment 1 | Transparent | 0.61 |
| Embodiment 2 | Transparent | 0.65 |
| Embodiment 3 | Transparent | 0.68 |
| Polysaccharide-fat | Transparent | 1.11 |
| Protein-fat | Nontransparent | 0.81 |
The foregoing is only preferred embodiment of the present invention, all equalizations of doing according to the present patent application the scope of the claims change and modify, and all should belong to covering scope of the present invention.
Claims (6)
1. based on protein and the composite edible film preparation method of polysaccharide, it is characterized in that: comprise the following steps:
(1) polysaccharide is dissolved in water, 70-90 ℃ of water-bath is to gelatinization completely;
(2) in step (1) solution, add softening agent and emulsifying agent;
(3) be cooled to after 55 ℃～70 ℃, under the state stirring, slowly add protein;
(4) under 55 ℃～70 ℃ environment, stir 1-3h;
(5) obtain edible film liquid after being cooled to room temperature.
2. according to claim 1 a kind of based on protein and the composite edible film preparation method of polysaccharide, it is characterized in that: in the solution forming in step (4), add calcium chloride.
3. according to claim 1 a kind of based on protein and the composite edible film preparation method of polysaccharide, it is characterized in that: described protein is zein, whey-protein, soybean protein isolate, Protalbinic acid, Semen arachidis hypogaeae protein or wheat-gluten, the mass percent of protein is 1-5%.
4. according to claim 1 a kind of based on protein and the composite edible film preparation method of polysaccharide, it is characterized in that: described polysaccharide is W-Gum, Xylo-Mucine and derivative chitosan, vegetable jelly or xanthan gum, and the mass percent of described polysaccharide is 1-5%.
5. according to claim 4 a kind of based on protein and the composite edible film preparation method of polysaccharide, it is characterized in that: described vegetable jelly is guar gum or Viscogum BE.
6. according to claim 1 a kind of based on protein and the composite edible film preparation method of polysaccharide, it is characterized in that: described softening agent is glycerine, described emulsifying agent is Tegin 55G, sucrose fatty ester or Yelkin TTS, and the mass percent of emulsifying agent is 0.5-2%.
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Cited By (32)
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| CN103819910A (en) * | 2014-03-10 | 2014-05-28 | 中国农业科学院农产品加工研究所 | Modified peanut protein film and preparation method thereof |
| CN103881400A (en) * | 2014-04-09 | 2014-06-25 | 山东金胜粮油集团有限公司 | Edible nano peanut protein composite membrane and preparation process thereof |
| CN104151623A (en) * | 2014-07-29 | 2014-11-19 | 石芬 | Edible instant nutritional seasoning package film and preparation method thereof |
| CN104448405A (en) * | 2015-01-04 | 2015-03-25 | 湖北工业大学 | Polysaccharide/alcohol soluble protein composite membrane and preparation method thereof |
| CN104497594A (en) * | 2014-12-28 | 2015-04-08 | 邹文中 | Preparation method of modified soybean protein plastic |
| CN104725880A (en) * | 2015-04-01 | 2015-06-24 | 青海大学 | Desiccation-tolerant low-temperature edible collagen membrane and production process thereof |
| CN104893431A (en) * | 2015-05-25 | 2015-09-09 | 苏州市贝克生物科技有限公司 | Heat-resistant polysaccharide protein composite film and preparation method thereof |
| CN105062087A (en) * | 2015-07-17 | 2015-11-18 | 合肥忠豪新材料有限公司 | Edible packaging film and preparation method thereof |
| CN105076380A (en) * | 2015-09-01 | 2015-11-25 | 徐州工程学院 | Composite coating preservative solution, preparation method and method for preserving instant garlic cloves |
| CN105111509A (en) * | 2015-08-13 | 2015-12-02 | 合肥龙发包装有限公司 | Production process for manufacturing edible packaging paper by taking corn flour as raw material |
| CN105400213A (en) * | 2015-10-19 | 2016-03-16 | 界首市佳宝包装材料有限公司 | Edible chewing gum packaging film |
| CN106317480A (en) * | 2016-08-25 | 2017-01-11 | 太仓市鸿运包装材料有限公司 | Edible food packaging film with the function of health care and preparing method thereof |
| CN106436021A (en) * | 2016-11-18 | 2017-02-22 | 天津捷盛东辉保鲜科技有限公司 | Edible food fresh keeping electrospinning fiber membrane |
| CN106497085A (en) * | 2016-11-03 | 2017-03-15 | 金福英 | A kind of edible package film and preparation method thereof |
| CN106609041A (en) * | 2016-12-23 | 2017-05-03 | 山东万得福实业集团有限公司 | Liquid fresh milk packing material inner membrane |
| CN106689354A (en) * | 2016-12-07 | 2017-05-24 | 浙江工业大学 | Phosphorylated soybean isolated protein composite coating agent as well as preparation method and application thereof |
| CN106883464A (en) * | 2017-03-30 | 2017-06-23 | 合肥金同维低温科技有限公司 | A kind of preparation method of natural complex fresh-keeping film |
| CN106905564A (en) * | 2017-01-18 | 2017-06-30 | 华南理工大学 | A kind of feature edible film and preparation method thereof |
| CN107019033A (en) * | 2017-03-30 | 2017-08-08 | 合肥金同维低温科技有限公司 | A kind of fruit freshness preserving film packing method for improving storage period |
| CN107087678A (en) * | 2017-03-30 | 2017-08-25 | 合肥金同维低温科技有限公司 | A kind of preparation method of the edible preservative film of vegetables |
| CN107266874A (en) * | 2017-07-03 | 2017-10-20 | 中传联合（北京）国际传媒有限公司 | Waterproof food package film |
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| CN109369966A (en) * | 2018-09-21 | 2019-02-22 | 安徽金日包装有限公司 | A kind of edible freshness-keeping thin coat and preparation method thereof |
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| CN106689354A (en) * | 2016-12-07 | 2017-05-24 | 浙江工业大学 | Phosphorylated soybean isolated protein composite coating agent as well as preparation method and application thereof |
| CN106609041A (en) * | 2016-12-23 | 2017-05-03 | 山东万得福实业集团有限公司 | Liquid fresh milk packing material inner membrane |
| CN106905564B (en) * | 2017-01-18 | 2019-10-18 | 华南理工大学 | A kind of functionality edible film and preparation method thereof |
| CN106905564A (en) * | 2017-01-18 | 2017-06-30 | 华南理工大学 | A kind of feature edible film and preparation method thereof |
| CN106883464A (en) * | 2017-03-30 | 2017-06-23 | 合肥金同维低温科技有限公司 | A kind of preparation method of natural complex fresh-keeping film |
| CN107019033A (en) * | 2017-03-30 | 2017-08-08 | 合肥金同维低温科技有限公司 | A kind of fruit freshness preserving film packing method for improving storage period |
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Application publication date: 20140219 |