CN104893431A - Heat-resistant polysaccharide protein composite film and preparation method thereof - Google Patents
Heat-resistant polysaccharide protein composite film and preparation method thereof Download PDFInfo
- Publication number
- CN104893431A CN104893431A CN201510270327.5A CN201510270327A CN104893431A CN 104893431 A CN104893431 A CN 104893431A CN 201510270327 A CN201510270327 A CN 201510270327A CN 104893431 A CN104893431 A CN 104893431A
- Authority
- CN
- China
- Prior art keywords
- parts
- protein composite
- composite membrane
- heat resistant
- resistant type
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Abstract
The invention discloses a heat-resistant polysaccharide-protein composite film and a preparation method thereof. The heat-resistant polysaccharide-protein composite film is composed of the following components in parts by mass: 10-20 parts of corn starch, 3-8 parts of whey protein, 5-15 parts of wheat starch, 3-6 parts of ACETEM, 1-2 parts of erythritol, 3-7 parts of acetate starch, 2-5 parts of acetyl glyceride, 3-7 parts of pectin, 4-10 parts of agar, 2-5 parts of d-dihydrocarvone, 1-3 parts of malic acid, 1-5 parts of glutamic acid, 1-3 parts of Quillaia saponaria saponin, 1-4 parts of lecithin and 2-6 parts of emulsifier. By using the polysaccharide-protein composite as the film-forming matrix, the prepared polysaccharide-protein composite film has the advantages of favorable stretchability and high transparency, is especially suitable to be coated on fried food, and can obviously lower the free fatty acid content in the food, reduce browning and lower the oil consumption, so that the fried food tastes crisp and delicate.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of heat resistant type polysaccharide protein composite membrane and preparation method thereof.
Background technology
Edible film refers to edible natural macromolecular substance for matrix, by adding the materials such as edible linking agent, softening agent, makes intermolecular generation interaction force and the film with the network structure that macromole is cross-linked with each other formed.Edible film is as packaging material for food, mainly through stoping the migration of gas, aqueous vapor etc. and the phase mutual diffusion between solvent with solute, directly can contact with food surfaces, food is avoided to preserve and the change in local flavor and matter structure etc. occurs in transportation, play the quality ensureing food, extend the effect of Food Shelf-life.
Edible film and synthetical plastics film effectively can prevent the migration of moisture, oxygen and solute, and the interpolation carrier of food enrichment, antioxidant, sweeting agent, flavour agent and sanitas etc. can be served as, by edible clean together with food, environment can not be polluted.Since the last few years, the food research personnel of home and overseas have carried out deeply a large amount of for the selection of edible film, technique and equipment and have studied widely, but this type of research is still under test, large scale investment was not produced, trace it to its cause and mainly contain the following aspects: the high cost of (1) edible film, be worth competition so be difficult to carry out with common synthesis film; (2) edible film is all poor at anti-permeability, grease proofness, water-repellancy and oxygen-barrier property, and film quality is fragile, and tensile strength is low, is not easy to store; (3) technique making edible film is at present ripe not enough, and correlative study basis is also weaker; (4) mechanical means making edible film is relatively backward, is difficult to adapt to edible film
Development.Add drawing materials extensively of edible film, character is totally different, is difficult to be specified to complete equipment scale operation.With the quickening pace of modern life, deep-seated oil deep-fried food is now more and more welcome.In advance to fried food product coating albuminous membranae or polysaccharide membrane, just can reduce the content of food free fatty acid significantly, reduce brown stain, but also can oil consumption be reduced, in the preservation process prevention moisture of fried food product and entering of oxygen, the hot environment of fried food product needs to develop the resistant to elevated temperatures edible film of energy.
Summary of the invention
The invention provides a kind of heat resistant type polysaccharide protein composite membrane and preparation method thereof, adopt polysaccharide and albumen compound as film forming matrix, obtained polysaccharide protein composite membrane stretchiness is good, transparency is high, be specially adapted to be coated on fried food product, the content of food free fatty acid can be reduced significantly, reduce brown stain, but also can oil consumption be reduced, in the preservation process prevention moisture of fried food product and entering of oxygen, make the more crisp deliciousness of mouthfeel.
To achieve these goals, the technical solution used in the present invention is:
Heat resistant type polysaccharide protein composite membrane, component and each constituent mass number as follows: W-Gum 10 ~ 20 parts, whey-protein 3 ~ 8 parts; wheat starch 5 ~ 15 parts, acetylize mono-glycerides 3 ~ 6 parts, erythrose alcohol 1 ~ 2 part; acetate starch 3 ~ 7 parts, aceto-glyceride 2 ~ 5 parts, pectin 3 ~ 7 parts; 4 ~ 10 parts, agar, dihydro carvone 2 ~ 5 parts, oxysuccinic acid 1 ~ 3 part; 1 ~ 5 part, L-glutamic acid; quillaja-saponin 1 ~ 3 part, 1 ~ 4 part, Yelkin TTS, emulsifying agent 2 ~ 6 parts.
Described emulsifying agent is Tripolyglycerol monostearates.
Described heat resistant type polysaccharide protein composite membrane, component and each constituent mass number as follows: W-Gum 15 parts, whey-protein 6 parts; wheat starch 10 parts, acetylize mono-glycerides 4 parts, erythrose alcohol 1.5 parts; acetate starch 5 parts, aceto-glyceride 3.5 parts, pectin 5 parts; 7 parts, agar, dihydro carvone 3 parts, oxysuccinic acid 2 parts; 3 parts, L-glutamic acid; quillaja-saponin 2 parts, 3 parts, Yelkin TTS, emulsifying agent 4 parts.
The preparation method of described heat resistant type polysaccharide protein composite membrane, comprises the steps:
1) W-Gum, whey-protein, wheat starch, acetylize mono-glycerides, erythrose alcohol and acetate starch are mixed in mass parts ratio, be heated to 80 ~ 120 DEG C, stir 10 ~ 40min, be then cooled to 60 ~ 70 DEG C, add dihydro carvone and oxysuccinic acid, stir to obtain mixed solution;
2) remaining ingredient is mixed, join in the mixed solution of step 1), be heated to 150 ~ 170 DEG C, stir 20 ~ 40min, obtain film liquid;
3) by step 2) film liquid pour mask on glass plate of obtaining, 80 ~ 100 DEG C of dryings, take off film, then in relative humidity are to preserve 30 ~ 60h in the climatic chamber of 20 ~ 40%, obtain heat resistant type polysaccharide protein composite membrane.
Be heated to 100 DEG C in step 1), stir 30min, be then cooled to 65 DEG C.
Step 2) in be heated to 160 DEG C, stir 30min.
In step 3), the relative humidity of climatic chamber is 30%.
Beneficial effect:
Heat resistant type polysaccharide protein composite membrane provided by the invention, adopt polysaccharide and albumen compound as film forming matrix, obtained polysaccharide protein composite membrane stretchiness is good, transparency is high, be specially adapted to be coated on fried food product, the content of food free fatty acid can be reduced significantly, reduce brown stain, but also can oil consumption be reduced, in the preservation process prevention moisture of fried food product and entering of oxygen, make the more crisp deliciousness of mouthfeel.
Embodiment
Embodiment 1
Heat resistant type polysaccharide protein composite membrane, component and each constituent mass number as follows: W-Gum 10 ~ 20 parts, whey-protein 3 ~ 8 parts; wheat starch 5 ~ 15 parts, acetylize mono-glycerides 3 ~ 6 parts, erythrose alcohol 1 ~ 2 part; acetate starch 3 ~ 7 parts, aceto-glyceride 2 ~ 5 parts, pectin 3 ~ 7 parts; 4 ~ 10 parts, agar, dihydro carvone 2 ~ 5 parts, oxysuccinic acid 1 ~ 3 part; 1 ~ 5 part, L-glutamic acid; quillaja-saponin 1 ~ 3 part, 1 ~ 4 part, Yelkin TTS, Tripolyglycerol monostearates 2 ~ 6 parts.
Preparation method, comprises the steps:
1) W-Gum, whey-protein, wheat starch, acetylize mono-glycerides, erythrose alcohol and acetate starch are mixed in mass parts ratio, be heated to 100 DEG C, stir 30min, be then cooled to 65 DEG C, add dihydro carvone and oxysuccinic acid, stir to obtain mixed solution;
2) remaining ingredient is mixed, join in the mixed solution of step 1), be heated to 160 DEG C, stir 30min, obtain film liquid;
3) by step 2) film liquid pour mask on glass plate of obtaining, 90 DEG C of dryings, take off film, then in relative humidity are to preserve 50h in the climatic chamber of 30%, obtain heat resistant type polysaccharide protein composite membrane.
Embodiment 2
Heat resistant type polysaccharide protein composite membrane, component and each constituent mass number as follows: W-Gum 10 ~ 20 parts, whey-protein 3 ~ 8 parts; wheat starch 5 ~ 15 parts, acetylize mono-glycerides 3 ~ 6 parts, erythrose alcohol 1 ~ 2 part; acetate starch 3 ~ 7 parts, aceto-glyceride 2 ~ 5 parts, pectin 3 ~ 7 parts; 4 ~ 10 parts, agar, dihydro carvone 2 ~ 5 parts, oxysuccinic acid 1 ~ 3 part; 1 ~ 5 part, L-glutamic acid; quillaja-saponin 1 ~ 3 part, 1 ~ 4 part, Yelkin TTS, Tripolyglycerol monostearates 2 ~ 6 parts.
Preparation method, comprises the steps:
1) W-Gum, whey-protein, wheat starch, acetylize mono-glycerides, erythrose alcohol and acetate starch are mixed in mass parts ratio, be heated to 100 DEG C, stir 30min, be then cooled to 65 DEG C, add dihydro carvone and oxysuccinic acid, stir to obtain mixed solution;
2) remaining ingredient is mixed, join in the mixed solution of step 1), be heated to 160 DEG C, stir 30min, obtain film liquid;
3) by step 2) film liquid pour mask on glass plate of obtaining, 90 DEG C of dryings, take off film, then in relative humidity are to preserve 50h in the climatic chamber of 30%, obtain heat resistant type polysaccharide protein composite membrane.
Embodiment 3
Heat resistant type polysaccharide protein composite membrane, component and each constituent mass number as follows: W-Gum 15 parts, whey-protein 6 parts; wheat starch 10 parts, acetylize mono-glycerides 4 parts, erythrose alcohol 1.5 parts; acetate starch 5 parts, aceto-glyceride 3.5 parts, pectin 5 parts; 7 parts, agar, dihydro carvone 3 parts, oxysuccinic acid 2 parts; 3 parts, L-glutamic acid; quillaja-saponin 2 parts, 3 parts, Yelkin TTS, Tripolyglycerol monostearates 4 parts.
Preparation method, comprises the steps:
1) W-Gum, whey-protein, wheat starch, acetylize mono-glycerides, erythrose alcohol and acetate starch are mixed in mass parts ratio, be heated to 100 DEG C, stir 30min, be then cooled to 65 DEG C, add dihydro carvone and oxysuccinic acid, stir to obtain mixed solution;
2) remaining ingredient is mixed, join in the mixed solution of step 1), be heated to 160 DEG C, stir 30min, obtain film liquid;
3) by step 2) film liquid pour mask on glass plate of obtaining, 90 DEG C of dryings, take off film, then in relative humidity are to preserve 50h in the climatic chamber of 30%, obtain heat resistant type polysaccharide protein composite membrane.
Edible film embodiment 1 ~ 3 prepared carries out performance test, and testing method is as follows:
Tensile strength and elongation at break:
According to GB/T13022-1991, the edible film cutter of preparation is made dumbbell shape rectangular, measure thickness and the width of film with vernier callipers, with the tensile strength during film fracture of tensile testing machine mensuration and elongation, condition determination is 40mm/min; Test result is in table 1.
The mensuration of oxygen transmission rate:
The salad oil taking about 20ml is placed in vinyon cup, and with the film sealing of preparation, periphery paraffin seals.Be placed in 50 DEG C of thermostat containers, after ten days, take off the peroxide value (POV value) that film measures oil sample.In contrast with uncovered oil sample simultaneously.POV values determination method is according to GB/T5538-1995.Test result is in table 1.
Fried performance
The composite membrane that embodiment 1 ~ 3 prepares is cut into some pieces of 4 × 4cm size, be wrapped in potato surface respectively and carry out fried 8min, investigate fried oil consumption, surperficial brown stain situation and free fatty acid content, with non-wrap film in contrast, observations is in table 2.
Table 1:
| Test event | Tensile strength | Elongation at break | Oxygen transmission rate |
| Embodiment 1 | 30 MPa | 131% | 12.8% |
| Embodiment 2 | 33 MPa | 129% | 15.2% |
| Embodiment 3 | 41 MPa | 136% | 10.6% |
Table 2:
| Test event | Oil consumption (mg/g) | Surface brown stain | Free fatty acid content (mg/g) |
| Embodiment 1 | 3.7 | Nothing | 0.55 |
| Embodiment 2 | 3.5 | Nothing | 0.49 |
| Embodiment 3 | 2.2 | Nothing | 0.26 |
| Contrast | 15.7 | Brown stain | 1.38 |
Claims (7)
1. heat resistant type polysaccharide protein composite membrane, it is characterized in that component and each constituent mass number as follows: W-Gum 10 ~ 20 parts, whey-protein 3 ~ 8 parts; wheat starch 5 ~ 15 parts, acetylize mono-glycerides 3 ~ 6 parts, erythrose alcohol 1 ~ 2 part; acetate starch 3 ~ 7 parts, aceto-glyceride 2 ~ 5 parts, pectin 3 ~ 7 parts; 4 ~ 10 parts, agar, dihydro carvone 2 ~ 5 parts, oxysuccinic acid 1 ~ 3 part; 1 ~ 5 part, L-glutamic acid; quillaja-saponin 1 ~ 3 part, 1 ~ 4 part, Yelkin TTS, emulsifying agent 2 ~ 6 parts.
2. heat resistant type polysaccharide protein composite membrane according to claim 1, is characterized in that: described emulsifying agent is Tripolyglycerol monostearates.
3. heat resistant type polysaccharide protein composite membrane according to claim 1, it is characterized in that component and each constituent mass number as follows: W-Gum 15 parts, whey-protein 6 parts; wheat starch 10 parts, acetylize mono-glycerides 4 parts, erythrose alcohol 1.5 parts; acetate starch 5 parts, aceto-glyceride 3.5 parts, pectin 5 parts; 7 parts, agar, dihydro carvone 3 parts, oxysuccinic acid 2 parts; 3 parts, L-glutamic acid; quillaja-saponin 2 parts, 3 parts, Yelkin TTS, emulsifying agent 4 parts.
4. the preparation method of heat resistant type polysaccharide protein composite membrane described in claim 1, is characterized in that comprising the steps:
1) W-Gum, whey-protein, wheat starch, acetylize mono-glycerides, erythrose alcohol and acetate starch are mixed in mass parts ratio, be heated to 80 ~ 120 DEG C, stir 10 ~ 40min, be then cooled to 60 ~ 70 DEG C, add dihydro carvone and oxysuccinic acid, stir to obtain mixed solution;
2) remaining ingredient is mixed, join in the mixed solution of step 1), be heated to 150 ~ 170 DEG C, stir 20 ~ 40min, obtain film liquid;
3) by step 2) film liquid pour mask on glass plate of obtaining, 80 ~ 100 DEG C of dryings, take off film, then in relative humidity are to preserve 30 ~ 60h in the climatic chamber of 20 ~ 40%, obtain heat resistant type polysaccharide protein composite membrane.
5. the preparation method of heat resistant type polysaccharide protein composite membrane according to claim 4, is characterized in that: be heated to 100 DEG C in step 1), stirs 30min, is then cooled to 65 DEG C.
6. the preparation method of heat resistant type polysaccharide protein composite membrane according to claim 4, is characterized in that: step 2) in be heated to 160 DEG C, stir 30min.
7. the preparation method of heat resistant type polysaccharide protein composite membrane according to claim 4, is characterized in that: in step 3), the relative humidity of climatic chamber is 30%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510270327.5A CN104893431A (en) | 2015-05-25 | 2015-05-25 | Heat-resistant polysaccharide protein composite film and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510270327.5A CN104893431A (en) | 2015-05-25 | 2015-05-25 | Heat-resistant polysaccharide protein composite film and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104893431A true CN104893431A (en) | 2015-09-09 |
Family
ID=54026410
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510270327.5A Pending CN104893431A (en) | 2015-05-25 | 2015-05-25 | Heat-resistant polysaccharide protein composite film and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104893431A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109705732A (en) * | 2018-11-30 | 2019-05-03 | 杨佳意 | A kind of children's wooden toy blue paste and production method |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2003043659A1 (en) * | 2001-11-16 | 2003-05-30 | Givaudan Sa | Edible film |
| CN103588997A (en) * | 2013-11-15 | 2014-02-19 | 福州西城食品有限公司 | Edible film preparation method based on compound of protein and polysaccharide |
| CN103613939A (en) * | 2013-12-10 | 2014-03-05 | 湖北工业大学 | Polysaccharide-protein composite membrane 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 |
-
2015
- 2015-05-25 CN CN201510270327.5A patent/CN104893431A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2003043659A1 (en) * | 2001-11-16 | 2003-05-30 | Givaudan Sa | Edible film |
| CN103588997A (en) * | 2013-11-15 | 2014-02-19 | 福州西城食品有限公司 | Edible film preparation method based on compound of protein and polysaccharide |
| CN103613939A (en) * | 2013-12-10 | 2014-03-05 | 湖北工业大学 | Polysaccharide-protein composite membrane 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 |
Non-Patent Citations (1)
| Title |
|---|
| 刘亚伟: "《淀粉基食品添加剂》", 31 January 2008 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109705732A (en) * | 2018-11-30 | 2019-05-03 | 杨佳意 | A kind of children's wooden toy blue paste and production method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Rojas-Graü et al. | Using polysaccharide-based edible coatings to maintain quality of fresh-cut Fuji apples | |
| Das et al. | Development of a rice starch-based coating with antioxidant and microbe-barrier properties and study of its effect on tomatoes stored at room temperature | |
| Zhong et al. | Physicochemical properties of edible and preservative films from chitosan/cassava starch/gelatin blend plasticized with glycerol | |
| CN102388957B (en) | Lichee natural coating antistaling agent and its preparation method | |
| CN103588997A (en) | Edible film preparation method based on compound of protein and polysaccharide | |
| CN104877354A (en) | Edible antibacterial film and preparation method thereof | |
| Vishwasrao et al. | Delayed post‐harvest ripening‐associated changes in Manilkara zapota L. var. Kalipatti with composite edible coating | |
| CN104877353A (en) | Oxygen and carbon dioxide resisting compound edible film and preparation method thereof | |
| Adjouman et al. | Effect of edible coating based on improved cassava starch on post-harvest quality of fresh tomatoes (Solanum lycopersicum L.) | |
| TW201434398A (en) | Emulsified seasoning | |
| Kurek et al. | The influence of edible coatings and natural antioxidants on fresh-cut potato quality, stability and oil uptake after deep fat frying | |
| Luciano et al. | Starch‐based coatings for food preservation: A review | |
| CH714769A2 (en) | A process for improving the taste and texture of rice after high temperature and high pressure. | |
| RU2532180C1 (en) | Edible film coating | |
| CN104877180A (en) | Water-soluble food packaging film and preparation method thereof | |
| CN104893431A (en) | Heat-resistant polysaccharide protein composite film and preparation method thereof | |
| Márquez Cardozo et al. | Effect of cassava-starch coatings with ascorbic acidic and N-acetylcysteine on the quality of harton plantain (Musa paradisiaca) | |
| Santacruz Terán | Edible coatings based on cassava starch, salicylic acid and essential oils for preservation of fresh-cut mango | |
| RU2655740C1 (en) | Edible food film | |
| CN102742762A (en) | Edible anti-hardening syrup and preparation method thereof | |
| KR20170070366A (en) | Natural curing solution, and method for processing raw meats using same | |
| US20180184694A1 (en) | Preparation method of noodle with enhanced cooking convenience | |
| KR20190087167A (en) | Deep-fat fried snack using dried agricultural products and manufacturing method thereof | |
| JP2019208400A (en) | Acidic liquid seasoning | |
| Sabularse et al. | Preparation of nata de coco-based carboxymethylcellulose coating and its effect on the post-harvest life of bell pepper (Capsicum annuum L.) fruits |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150909 |