CN103772754B - 即溶蟹肉棒外套及其制备方法 - Google Patents
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Abstract
本发明涉及一种即溶蟹肉棒外套及其制备方法。即溶蟹肉棒外套的制备方法包括配制魔芋葡甘聚糖混合凝胶、均质、离心脱气、倒板制膜和制套。本发明的即溶蟹肉棒外套以魔芋葡甘聚糖为载体并辅以其他助剂,具有优良的成膜性、吸水性、抗菌性并且拉伸强度大,柔韧性好,裹上蟹肉棒并不易断裂。本发明的特点是具有热水溶性,可以食用,不仅解决了人们在食用蟹肉棒时撕去其包装膜的麻烦,也解决人们对于蟹肉棒是否与包装膜一起煮的困惑。本发明用魔芋葡甘聚糖作为即溶蟹肉棒外套的主材料,具有很好的营养价值,可完全生物降解,环保低碳,取材方便。
Description
技术领域
本发明涉及一种包装膜及其制备方法,具体涉及一种即溶蟹肉棒外套及其制备方法。
背景技术
蟹肉棒作为一种冷冻食品深受人们的喜爱,在煮火锅时人们常加蟹肉棒;蟹肉棒也作为海鲜面或其他小吃的添加料,蟹肉棒的市场良好。但蟹肉棒的外包装袋是塑料的不可吃,在煮前要先把塑料的外膜撕下来,但外膜不好撕这样一来就很麻烦也耽误了不少时间,特别是对小贩,他们更需要时间。另外塑料不可降解会对环境造成污染。因此一种可食性又不破坏蟹肉棒的味道就显得有实际价值。
申请号为200910183338.4的发明专利“一种可食性多糖-蛋白复合包装膜及其制备方法”其以海藻酸钠、羧甲基纤维素钠、明胶为主要成膜材料,以疏水剂、阻氧剂乳清蛋白、增塑剂甘油为辅助成分,配制成总混合溶液,经微波交联和涂布成膜制得可食性多糖-蛋白复合包装膜。本发明克服单膜机械性能不足的缺点,以乳清蛋白代替常用的阻氧剂,附加了营养性,并且膜在水中溶解,方便消费者使用的同时降低了废弃物污染,疏水剂的加入提高了可食性包装膜的阻水蒸气性能又增加了膜的光亮性,使膜更加美观。对于冷水于热水不具区分度都可溶解这样就会造成蟹肉棒煮烂,成本较高,实用性能低。
申请号为200610033533.5的发明专利“一种可食用食品包装膜及其制备方法”这种可食用食品包装膜的组分和重量百分比为:茁霉多糖20~50%;明胶20~50%;辅助膜剂1~17%;乳化剂0.05~2%;色素0~1%;水0.1~10%。这种包装膜的制备方法包括以下步骤,将原料配成混合均匀的物料,然后将物料过胶体磨、均质、脱气,经过成膜机流注刮膜成型,干燥成膜。本发明提供的可食用食品包装膜具有良好的机械性能、阻气性、保香性、阻水性、阻油性、保鲜性,可印刷,可热封,适宜食品包装机械的自动化操作;这种包装膜可食用,废弃物可降解,不造成环境污染。本发明提供的制备工艺流程简单,生产成本低,生产过程中无有害物质排放,安全性高。该膜不溶于热水作为蟹肉棒包装膜还是太麻烦,没有抗菌性。
随着社会经济的发展,环保观念逐渐深入人心。人们不在只追求实用,对于产品的环保性,简易性等各种性能都有了新的要求。本发明是可食性不会污染,还省去食用蟹肉棒的麻烦。各性能都比普通包装膜好。
发明内容
本发明的目的是提供一种即溶蟹肉棒外套及其制备方法。本发明以魔芋葡甘聚糖为主要材料,利用其成膜性、保水性、吸水性、抗菌性并辅以其他增塑剂(甘油),对魔芋葡甘聚糖进行改性制成即溶蟹肉棒外套。
本发明的目的是通过以下技术方案实现的。
本发明的即溶蟹肉棒外套制备方法,其特征在于制备步骤如下:
(1)配制魔芋葡甘聚糖混合凝胶:配制魔芋葡甘聚糖与水的重量体积比(g/mL)为1%的魔芋葡甘聚糖溶液,按魔芋葡甘聚糖与卡拉胶的重量比为1:1.298加入卡拉胶,置于磁力搅拌器,45~60℃,3000r/min搅拌10~15min,按加入原料与水的重量体积比(g/mL)分别为0.35%~0.38%、0.28%~0.3%和0.32%~0.34%,边搅拌边加入石蜡、蔗糖酯和聚乙二醇;搅拌不少于3h,制得魔芋葡甘聚糖混合凝胶;
(2)均质:使用均质机对步骤(1)的魔芋葡甘聚糖混合凝胶进行均质,均质温度55~65℃,均质压力10~25MPa;
(3)离心脱气:将步骤(2)均质后的魔芋葡甘聚糖混合凝胶置于离心机中,控制温度不高于20℃,3000r/min离心脱气10~20min;
(4)倒板制膜:将步骤(3)脱气后的魔芋葡甘聚糖混合凝胶在平面模板上流延成膜,并将平面模板连同混合溶胶置于烘箱中,37℃干燥5-6小时即成膜;
(5)制套:将步骤(4)的膜热封成中空,上下有开口的即溶蟹肉棒外套。
所述卡拉胶、石蜡、蔗糖酯和聚二乙醇均为化学纯。
本发明的即溶蟹肉棒外套以魔芋葡甘聚糖为载体并辅以其他助剂,具有优良的成膜性、吸水性、抗菌性并且拉伸强度大,柔韧性好;蟹肉棒是食品,食品在储存过程中会滋生细菌,抗菌性就显得更为重要,普通的蟹肉棒包装膜都不具有抗菌性能,本发明的即溶蟹肉棒具有抗菌性;而且不仅抗菌性好,拉伸强度好,平整性和强度也很好,可裹上蟹肉棒并不易断裂。本发明的特点是具有热水溶性,可以食用,不仅解决了人们在食用蟹肉棒时撕去其包装膜的麻烦,也解决人们对于蟹肉棒是否与包装膜一起煮的困惑。本发明用魔芋葡甘聚糖作为即溶蟹肉棒外套的主材料,与塑料材料相比,其抗拉伸强度高、抗断裂性好,抗菌效力高;并且魔芋葡甘聚糖具有很好的营养价值,。可完全生物降解,环保低碳,取材方便。
本发明的即溶蟹肉棒外套与蟹肉棒普通包装膜性能比较结果如表1所示。
(1)抗菌性
结合QB/T2591-2003的标准选择供试菌;
(2)拉伸强度
应用CMT-6503型电子拉力试验机测量其拉伸强度;
(3)热水溶性
将膜放置于水中逐渐加热至其水沸,观察膜是否溶解;
(4)耐破性
在耐破度仪上重复六次取平均值
即溶蟹肉棒外套性能比较表
经测试本发明各性能优于普通包装膜。
具体实施方式
下面结合具体实施例对本发明作进一步详细说明
实施例1、即溶蟹肉棒外套的制备方法,包括以下步骤:
(1)配制魔芋葡甘聚糖混合凝胶:在装有100mL去离子水的烧杯中加入1g魔芋葡甘聚糖和1.298g的卡拉胶,置于磁力搅拌器3000r/min搅拌10min,加热50℃,边搅拌边加入石蜡0.376g,蔗糖酯0.2914g,聚乙二醇0.3375g;搅拌3h,制得魔芋葡甘聚糖混合凝胶;
(2)均质:使用均质机对步骤(1)的魔芋葡甘聚糖混合凝胶进行均质,均质温度60℃,均质压力20MPa;
(3)离心脱气:将步骤(2)均质后的魔芋葡甘聚糖混合凝胶置于离心机中,控制温度不高于20℃,3000r/min离心脱气10min;
(4)倒板制膜:将步骤(3)魔芋葡甘聚糖混合凝胶在平面模板上流延成膜,并将平面模板连同混合溶胶置于烘箱中,37℃干燥6小时即成膜;
(5)制套:将步骤(4)的膜热封成中空、上下有开口的即溶蟹肉棒外套。
以上所述仅为本发明的较佳实施例,凡依本发明申请专利范围所做的均等变化与修饰,皆应属本发明的涵盖范围。
Claims (3)
1.一种即溶蟹肉棒外套制备方法,其特征在于制备步骤如下:
(1)配制魔芋葡甘聚糖混合凝胶:配制魔芋葡甘聚糖与水的重量体积比为1%的魔芋葡甘聚糖溶液,按魔芋葡甘聚糖与卡拉胶的重量比为1:1.298加入卡拉胶,置于磁力搅拌器,45~60℃,3000r/min搅拌10~15min,按加入原料与水的重量体积比分别为0.35%~0.38%、0.28%~0.3%和0.32%~0.34%,边搅拌边加入石蜡、蔗糖酯和聚乙二醇;搅拌不少于3h,制得魔芋葡甘聚糖混合凝胶;所述重量体积比为g/mL;
(2)均质:使用均质机对步骤(1)的魔芋葡甘聚糖混合凝胶进行均质,均质温度55~65℃,均质压力10~25MPa;
(3)离心脱气:将步骤(2)均质后的魔芋葡甘聚糖混合凝胶置于离心机中,控制温度不高于20℃,3000r/min离心脱气10~20min;
(4)倒板制膜:将步骤(3)脱气后的魔芋葡甘聚糖混合凝胶在平面模板上流延成膜,并将平面模板连同混合溶胶置于烘箱中,37℃干燥5-6小时即成膜;
(5)制套:将步骤(4)的膜热封成中空,上下有开口的即溶蟹肉棒外套。
2.根据权利要求1所述的一种即溶蟹肉棒外套制备方法,其特征在于制备步骤如下:
(1)配制魔芋葡甘聚糖混合凝胶:在装有100mL去离子水的烧杯中加入1g魔芋葡甘聚糖和1.298g的卡拉胶,置于磁力搅拌器3000r/min搅拌10min,加热50℃,边搅拌边加入石蜡0.376g,蔗糖酯0.2914g,聚乙二醇0.3375g;搅拌3h,制得魔芋葡甘聚糖混合凝胶;
(2)均质:使用均质机对步骤(1)的魔芋葡甘聚糖混合凝胶进行均质,均质温度60℃,均质压力20MPa;
(3)离心脱气:将步骤(2)均质后的魔芋葡甘聚糖混合凝胶置于离心机中,控制温度不高于20℃,3000r/min离心脱气10min;
(4)倒板制膜:将步骤(3)魔芋葡甘聚糖混合凝胶在平面模板上流延成膜,并将平面模板连同混合溶胶置于烘箱中,37℃干燥6小时即成膜;
(5)制套:将步骤(4)的膜热封成中空、上下有开口的即溶蟹肉棒外套。
3.由权利要求1或2的方法制备的即溶蟹肉棒外套。
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