CN103719832A - 银耳可食用纸及其制备方法 - Google Patents
银耳可食用纸及其制备方法 Download PDFInfo
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- CN103719832A CN103719832A CN201410003500.0A CN201410003500A CN103719832A CN 103719832 A CN103719832 A CN 103719832A CN 201410003500 A CN201410003500 A CN 201410003500A CN 103719832 A CN103719832 A CN 103719832A
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- white fungus
- paper
- edible
- edible paper
- calcium chloride
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- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims abstract description 31
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
- A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
- A23P10/28—Tabletting; Making food bars by compression of a dry powdered mixture
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Dispersion Chemistry (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
本发明属于食品领域,涉及一种银耳可食用纸及其制备方法。本发明的银耳可食用纸是以糯米粉、银耳粉、结冷胶、树胶、甘油和氯化钙为原料制备而成,还包括防腐剂和色素;各原料经加热溶解、搅拌、均质、延流成膜、干燥即可制得银耳可食用纸。其原料易得,价格便宜,并且原料中不含有害化学物质,所需组分均来源于植物,可食用,避免了塑料纸对环境造成的污染;银耳粉与糯米粉结合,制成的可食用纸克服了传统可食纸强度差,不易成型,质感差的缺点;且银耳可食用纸中添加了银耳,富含银耳多糖,具有降低血压血脂,防止动脉硬化,抑制肿瘤,增强机体免疫功能等功效;另外,本发明的银耳可食用纸的制备方法简单,不需要特殊设备,便于工业化生产。
Description
技术领域
本发明属于食品领域,特别涉及一种银耳可食用纸及其制备方法。
背景技术
目前商业上大量使用的聚合包装材料,因其长期存留引起环境污染具有一定毒性而逐渐被禁用。随着人们对食品品质和保藏期的要求的提高,以及人们环保意识的提高,以天然生物材料制成的可食用包装材料如蔬菜纸、蛋白膜等逐渐成为热点。可食用包装材料的原料为多糖、蛋白质、脂类或几种成分的复合,能通过防止气体、水汽和溶质等的迁移来保持食品的质量,延长储藏期,并可降低生产成本。与合成包装材料相比,可食用包装材料能被生物降解,无任何污染,还可以作为食品风味料、营养强化剂。而且蛋白膜具有较高的营养价值,口感好,透性小等特点,是食品保鲜的理想材料。在古代,我国就发明了“豆腐片”、“糯米纸”等,因而,开发以天然生物材料制成的可食用包装材料具有广阔的应用前景。
可食用性包装纸作为一种新兴包装材料,已成为世界食品工业科技发展的主要趋势,也是未来食品包装业发展的主要方向。蔬菜纸最早起源于日本,国内也有一些学者致力于该方面的研究,如申请号94103480.1公布了一种蔬菜纸食品及其加工工艺,该发明的主要特点是将新鲜蔬菜经清洗、切碎、煮熟、细磨成蔬菜浆,再加入粘结剂和天然保健食品添加剂,经成膜机成型、干燥、揭膜、切割、包装为成品;该发明原料易得,配方简单,其成品特色是基本保持新鲜蔬菜的原色、原味和营养成分,可直接食用,但是纸张成品强度较低、脆性大、不宜久置。国内已有用菠菜、芹菜、胡萝卜、番茄、南瓜等制作蔬菜纸的研究报道,但成型效果不理想,强度低,限制了其应用,并且在生产中由于揭膜难,常采用添加助剂的方法解决揭膜难的问题,制备工艺复杂。蛋白膜及淀粉膜也是众多学者关注的焦点,蛋白膜包括动物蛋白膜和植物蛋白膜,文献《可食用包装膜的研制》[《粮食与饲料工业》,2002年第11期,第39-41页。]报道了一种以小麦面筋蛋白为原料制备可食用包装膜的方法,小麦面筋成膜的最佳工艺条件:小麦面筋和甘油配比为3.5:1,乙醇体积分数为40%,成膜溶液的pH值为3,热处理温度为90℃;但是由小麦面筋蛋白等单纯植物蛋白制作的膜具有脆性大和强度低等缺点,限制了其应用。因此,急需一种强度好、韧性高、有质感的可食纸。
多糖类可食用纸是以多糖、淀粉(包括变性淀粉)、食用胶及纤维衍生物等为主要原料制成的。由于多糖特殊的长链螺旋分子结构,其化学性质稳定,适应于长时间储存及各种储存环境,且它们都属亲水性聚合物,水溶性较好,适合作为速溶食品的包装。近年来受到研究者们的广泛关注,并且不断有新型的多糖类物质被利用制成性能良好、既有营养又具保健功能的可食性包装材料。银耳,属于真菌类银耳科,有“菌中之冠”的美称,是一种胶质食用菌,现代科学研究表明,银耳含蛋白质、脂肪、碳水化合物、粗纤维、钙、磷、铁、维生素B1、维生素B2、烟酸以及16种氨基酸等多种营养物质,其中,含量较多的为蛋白质、纤维素、碳水化合物和脂肪,每100克鲜重银耳中含10克蛋白质、1.4克纤维素、1.3克碳水化合物和1.4克脂肪。多糖是银耳最重要的药效成分,同时,银耳多糖是一种重要的生物活性物质,现代科学证明,银耳多糖能改善人体免疫功能,增强巨噬细胞的巨噬功能,也具有提升白细胞的功能,长期服用银耳多糖能降低血压血脂,防止动脉硬化,抑制肿瘤,增强机体免疫功能,有延缓衰老和护肤之功效。但目前,市场上还未见到一种含有银耳成分的可食用纸。
发明内容
为了克服上述缺陷,本发明的目的在于提供一种银耳可食用纸及其制备方法。
为实现上述目的,本发明的技术方案为:
银耳可食用纸,以糯米粉、银耳粉、结冷胶、树胶、甘油和氯化钙为原料制备而成。其中,糯米粉也可以由其他淀粉替代,如小麦面粉、豌豆淀粉或玉米淀粉等,但是由小麦面粉、豌豆淀粉或玉米淀粉等制成的可食用纸性能不如糯米粉。树胶是来自植物和微生物的一切能在水中生成溶液或粘稠分散体的多糖和多糖衍生物,原指树木伤裂处分泌的胶粘液干涸而成的无定形物质,主要成分为多糖醛酸的钙、镁、钾盐;后来扩展到许多从陆生和海生植物中用水浸提出来的多糖。随着工业的发展,又扩大到许多本来在水中不能分散的多糖(纤维素、淀粉等)经加工而能溶(或分散)于水的多糖衍生物。树胶的范围还在继续扩大。按其来源可分:①植物分泌物,如阿拉伯胶、桃胶等。②植物的水浸提物,如果胶等。③种子胶,如瓜尔胶、角豆豆胶等。④海藻胶,如琼胶、褐藻胶等。⑤制备树胶,如生物合成树胶、纤维素衍生物等。树胶的水分散体通常具有悬浮、分散、乳化胶粘或粘稠、以及凝胶等特性,常用作凝固剂、胶粘剂、润滑剂或成膜物质。结冷胶又称凯可胶,是一种高分子线性多糖,由4个单糖分子组成的基本单元重复聚合而成.其基本单元是由1,3-和1,4-连接的2个葡萄糖残基,1,3-连接的1个葡萄糖醛酸残基,和1,4-连接的1个鼠李糖残基组成。其中葡萄糖醛酸可被钾、钠、钙、镁中和成混合盐。由于结冷胶优越的凝胶性能,目前已逐步取代琼脂、卡拉胶的使用。结冷胶广泛的应用在食品中,如布丁,果冻,白糖,饮料,奶制品,果酱制品,面包填料,表面光滑剂,糖果,糖衣,调味料等。
进一步,所述的银耳可食用纸,所述原料还包括防腐剂和色素;所述原料的重量配比为糯米粉10-50份、银耳粉10-20份、结冷胶1-5份、树胶1-5份、甘油1-10份、氯化钙0.5-5份、防腐剂2-4份和色素1-3份。
优选的,所述原料的重量配比为糯米粉20份、银耳粉15份、结冷胶3份、树胶3份、甘油6份、氯化钙3份、防腐剂3份和色素2份。
进一步,所述的银耳可食用纸,所述银耳粉的粒径至少为1000目,更优选的,所述银耳粉的粒径为1000-3000目。
进一步,所述的银耳可食用纸,所述防腐剂为聚赖氨酸、葡萄糖氧化酶和壳聚糖中的一种或多种。
进一步,所述的银耳可食用纸,所述色素为蔬菜汁或水果汁。
银耳可食用纸的制备方法,包括如下进行的步骤:
(1)原料准备
原料的重量配比为糯米粉10-50份、银耳粉10-20份、结冷胶1-5份,树胶1-5份、甘油1-10份、氯化钙0.5-5份、防腐剂2-4份和色素1-3份,按配比称取各组分,备用;
(2)制备银耳可食用纸
先用去离子水溶解所述糯米粉,于60-90℃水浴糊化10-30min,再加入所述银耳粉、结冷胶和树胶,水浴搅拌10-30min,加入增塑剂甘油和交联剂氯化钙,水浴搅拌10-30min,最后再加入防腐剂和色素,制成质量分数为1.5-10%的溶液,经流延成膜、烘干、冷却揭膜,即得银耳可食用纸。干燥可在室温下强力风干燥或在40-60℃的热风下干燥30-80min。
进一步,所述的银耳可食用纸的制备方法,所述的步骤(2)中,加入所述银耳粉、结冷胶和树胶,水浴搅拌10-30min后,在60-90℃条件下,再用超声波处理10-20分钟后加入甘油和氯化钙。
进一步,所述的银耳可食用纸的制备方法,所述的步骤(2)中,质量分数为1.5-10%的溶液,在有机玻璃板上流延成膜,所述成膜厚度为0.2-0.5mm。
本发明的有益效果在于:1)本发明的银耳可食用纸,所需的原料易得,价格便宜,并且原料中不含有害化学物质,所需组分均来源于植物,可食用,避免了塑料纸对环境造成的污染;2)银耳粉与糯米粉结合,制成的可食用纸克服了传统可食纸强度差,不易成型,质感差的缺点,本发明的银耳可食用纸具有强度好,韧性高、有质感且不透明,能够广泛用于食品包装,如蛋糕包装;3)本发明的银耳可食用纸中添加了银耳,含有银耳多糖,具有降低血压血脂,防止动脉硬化,抑制肿瘤,增强机体免疫功能等功效;4)与传统包装纸相比,其纸张力和湿强度明显增强,且不易破碎适宜久置;可作为绿色包装纸在食品、药材等领域中广泛应用,不存在二次回收等问题;5)本发明的银耳可食用纸的制备方法简单,不需要特殊设备,便于工业化生产。
具体实施方式
下面将结合具体实施例,对本发明的优选实施例进行详细的描述。所举实施例是为了更好地对本发明的内容进行说明,但并不是本发明的内容仅限于所举实施例。所以熟悉本领域的技术人员根据上述发明内容对实施方案进行非本质的改进和调整,仍属于本发明的保护范围。实施例中未注明具体条件的实验方法或按照制造厂商所建议的条件。
以下具体实施例中,所用的树胶选择的是阿拉伯胶。
实施例1银耳可食用纸的制备
制备银耳可食用纸的原料:糯米粉100g、银耳粉200g、结冷胶10g,阿拉伯胶50g,甘油10g,氯化钙10g,聚赖氨酸40g和菠菜汁30g。
本实施例中,添加的菠菜汁为色素,其制备方法为将整株菠菜榨汁即可;聚赖氨酸为防腐剂;阿拉伯胶为成膜剂;甘油为增塑剂;氯化钙为交联剂;银耳粉的粒径为1000目。
银耳可食用纸的制备方法为:按上述配比称取各原料组分,先用去离子水溶解所述糯米粉,于70℃水浴糊化20min,再加入所述银耳粉、结冷胶和树胶,水浴搅拌20min,加入增塑剂甘油和交联剂氯化钙,水浴搅拌30min,最后再加入防腐剂和色素,制成质量分数为1.5-10%的溶液,在有机玻璃板上流延成膜,成膜厚度为0.211mm、于50±2℃(烘干温度在40-60℃的范围均可)烘干,冷却揭膜,即得银耳可食用纸。
实施例2银耳可食用纸的制备
制备银耳可食用纸的原料:糯米粉100g、银耳粉200g、结冷胶10g,阿拉伯胶50g,甘油10g,氯化钙10g,聚赖氨酸40g和菠菜汁30g。
本实施例中,添加的菠菜汁为色素,其制备方法为将整株菠菜榨汁即可;聚赖氨酸为防腐剂;阿拉伯胶为成膜剂;甘油为增塑剂;氯化钙为交联剂;银耳粉的粒径为1000目。
银耳可食用纸的制备方法为:按上述配比称取各原料组分,先用去离子水溶解所述糯米粉,于70℃水浴糊化20min,再加入所述银耳粉、结冷胶和树胶,水浴搅拌20min,在70℃条件下,再用超声波处理15分钟,加入增塑剂甘油和交联剂氯化钙,水浴搅拌20min,最后再加入防腐剂和色素,制成质量分数为1.5-10%的溶液,在有机玻璃板上流延成膜,成膜厚度为0.203mm、于50±2℃(烘干温度在40-60℃的范围均可)烘干,冷却揭膜,即得银耳可食用纸。
实施例3银耳可食用纸的制备
制备银耳可食用纸的原料:糯米粉500g、银耳粉100g、结冷胶50g,阿拉伯胶10g,甘油100g,氯化钙40g,葡萄糖氧化酶20g和西瓜汁10g。
本实施例中,添加的西瓜汁为色素,其制备方法是将去皮西瓜直接榨汁即可;阿拉伯胶为成膜剂,葡萄糖氧化酶为防腐剂,甘油为增塑剂;氯化钙为交联剂;银耳的粒径为3000目。
银耳可食用纸的制备方法为:按上述配比称取各原料组分,先用去离子水溶解所述糯米粉,于90℃水浴糊化30min,再加入所述银耳粉、结冷胶和树胶,水浴搅拌20min,在80℃条件下,再用超声波处理20分钟,加入增塑剂甘油和交联剂氯化钙,水浴搅拌20min,最后再加入防腐剂和色素,制成质量分数为1.5-10%的溶液,在有机玻璃板上流延成膜,成膜厚度为0.192mm、于50±5℃(烘干温度在40-60℃的范围均可)烘干,冷却揭膜,即得银耳可食用纸。
实施例4银耳可食用纸的制备
制备银耳可食用纸的原料:糯米粉500g、银耳粉100g、结冷胶50g,阿拉伯胶10g,甘油50g,氯化钙50g,葡萄糖氧化酶20g和西瓜汁10g。
本实施例中,添加的西瓜汁为色素,其制备方法是将去皮西瓜直接榨汁即可;阿拉伯胶为成膜剂,葡萄糖氧化酶为防腐剂,甘油为增塑剂;氯化钙为交联剂;银耳的粒径为5000目。
银耳可食用纸的制备方法为:按上述配比称取各原料组分,先用去离子水溶解所述糯米粉,于90℃水浴糊化30min,再加入所述银耳粉、结冷胶和树胶,水浴搅拌20min,然后在90℃条件下,再用超声波处理20分钟,加入增塑剂甘油和交联剂氯化钙,水浴搅拌15min,最后再加入防腐剂和色素,制成质量分数为1.5-10%的溶液,在有机玻璃板上流延成膜,成膜厚度为0.207mm、于50±5℃(烘干温度在40-60℃的范围均可)烘干,冷却揭膜,即得银耳可食用纸。
实施例5银耳可食用纸的制备
制备银耳可食用纸的原料:糯米粉200g、银耳粉150g、结冷胶30g,阿拉伯胶30g,甘油60g,氯化钙30g,壳聚糖30g和橙汁20g。
本实施例中,添加的橙汁为色素,其制备方法是将橙子洗净后直接榨汁即可;阿拉伯胶为成膜剂;壳聚糖为防腐剂;甘油为增塑剂;氯化钙为交联剂;银耳的粒径为2000目。
银耳可食用纸的制备方法为:按上述配比称取各原料组分,先用去离子水溶解所述糯米粉,于80℃水浴糊化15min,再加入所述银耳粉、结冷胶和树胶,水浴搅拌15min,然后在80℃条件下,再用超声波处理20分钟,加入增塑剂甘油和交联剂氯化钙,水浴搅拌25min,最后再加入防腐剂和色素,制成质量分数为1.5-10%的溶液,在有机玻璃板上流延成膜,成膜厚度为0.205mm、于50±5℃(烘干温度在40-60℃的范围均可)烘干,冷却揭膜,即得银耳可食用纸。
实施例6银耳可食用纸的制备
制备银耳可食用纸的原料:糯米粉150g、银耳粉200g、结冷胶30g,阿拉伯胶30g,甘油50g,氯化钙20g,壳聚糖30g和橙汁20g。
本实施例中,添加的橙汁为色素,其制备方法是将橙子洗净后直接榨汁即可;阿拉伯胶为成膜剂;壳聚糖为防腐剂;甘油为增塑剂;氯化钙为交联剂;银耳的粒径为2000目。
银耳可食用纸的制备方法为:按上述配比称取各原料组分,先用去离子水溶解所述糯米粉,于80℃水浴糊化25min,再加入所述银耳粉、结冷胶和树胶,水浴搅拌15min,然后在80℃条件下,再用超声波处理15分钟,加入增塑剂甘油和交联剂氯化钙,水浴搅拌25min,最后再加入防腐剂和色素,制成质量分数为1.5-10%的溶液,在有机玻璃板上流延成膜,成膜厚度为0.210mm、于50±5℃(烘干温度在40-60℃的范围均可)烘干,冷却揭膜,即得银耳可食用纸。
银耳可食用纸的感官评定
对实施例1-6的银耳可食用纸进行感官评定,感官评定小组由10位有经验的评判员组成,采用10分制,评定标准如表1所示,评定后取平均值,结果如表2所示。
表1感官评分标准
评定项目 | 标准 | 分值 |
成纸性 | 成纸完整,无碎片,易揭纸 | 3 |
表面状况 | 致密,均匀,强度适中,有光泽 | 3 |
口感 | 酥脆,易化渣,无胶质感 | 2 |
色泽 | 色泽基本一致 | 2 |
银耳可食用纸的机械性能测定
机械性能的测定方法:参考GB1040.3-2006《塑料拉伸性能的测定第3部分:薄膜和薄片的试验条件》,将薄膜裁成15mm×150mm的长条,在材料实验机上以50mm/min的速率测定薄膜的机械性能,结果如表2所示。
表2银耳可食用纸的感官评定和机械性能测定结果
样品 | 厚度(mm) | 抗拉强度(Mpa) | 断裂伸长率(%) | 得分 |
实施例1 | 0.211 | 62.58 | 36.57 | 8.3 |
实施例2 | 0.203 | 67.89 | 37.51 | 8.8 |
实施例3 | 0.192 | 68.32 | 38.66 | 9.2 |
实施例4 | 0.207 | 66.39 | 37.59 | 8.7 |
实施例5 | 0.205 | 70.51 | 39.56 | 9.6 |
实施例6 | 0.210 | 64.26 | 38.55 | 8.8 |
最后说明的是,以上实施例仅用以说明本发明的技术方案而非限制,尽管参照较佳实施例对本发明进行了详细说明,本领域的普通技术人员应当理解,可以对本发明的技术方案进行修改或者等同替换,而不脱离本发明技术方案的宗旨和范围,其均应涵盖在本发明的权利要求范围当中。
Claims (10)
1.银耳可食用纸,其特征在于,以糯米粉、银耳粉、结冷胶、树胶、甘油和氯化钙为原料制备而成。
2.根据权利要求1所述的银耳可食用纸,其特征在于,所述原料还包括防腐剂和色素,所述原料的重量配比为糯米粉10-50份、银耳粉10-20份、结冷胶1-5份、树胶1-5份、甘油1-10份、氯化钙0.5-5份、防腐剂2-4份和色素1-3份。
3.根据权利要求2所述的银耳可食用纸,其特征在于,所述原料的重量配比为糯米粉20份、银耳粉15份、结冷胶3份、树胶3份、甘油6份、氯化钙3份、防腐剂3份和色素2份。
4.根据权利要求1-3任一项所述的银耳可食用纸,其特征在于,所述银耳粉的粒径至少为1000目。
5.根据权利要求4所述的银耳可食用纸,其特征在于,所述银耳粉的粒径为1000-3000目。
6.根据权利要求2或3所述的银耳可食用纸,其特征在于,所述防腐剂为聚赖氨酸、葡萄糖氧化酶和壳聚糖中的一种或多种。
7.根据权利要求2或3所述的银耳可食用纸,其特征在于,所述色素为蔬菜汁或水果汁。
8.银耳可食用纸的制备方法,其特征在于,包括如下进行的步骤:
(1)原料准备
原料的重量配比为糯米粉10-50份、银耳粉10-20份、结冷胶1-5份,树胶1-5份、甘油1-10份、氯化钙0.5-5份、防腐剂2-4份和色素1-3份,按配比称取各组分,备用;
(2)制备银耳可食用纸
先用去离子水溶解所述糯米粉,于60-90℃水浴糊化10-30min,再加入所述银耳粉、结冷胶和树胶,水浴搅拌10-30min,加入增塑剂甘油和交联剂氯化钙,水浴搅拌10-30min,最后再加入防腐剂和色素,制成质量分数为1.5-10%的溶液, 经流延成膜、烘干、冷却揭膜,即得银耳可食用纸。
9.根据权利要求8所述的银耳可食用纸的制备方法,其特征在于,所述的步骤(2)中,加入所述银耳粉、结冷胶和树胶,水浴搅拌10-30min后,在60-90℃条件下,再用超声波处理10-20分钟后加入甘油和氯化钙。
10.根据权利要求8所述的银耳可食用纸的制备方法,其特征在于,所述的步骤(2)中,质量分数为1.5-10%的溶液,在有机玻璃板上流延成膜,所述成膜厚度为0.2-0.5mm。
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