CN105696403A - 一种保鲜食品的淀粉包装纸的制备方法 - Google Patents

一种保鲜食品的淀粉包装纸的制备方法 Download PDF

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CN105696403A
CN105696403A CN201610059422.5A CN201610059422A CN105696403A CN 105696403 A CN105696403 A CN 105696403A CN 201610059422 A CN201610059422 A CN 201610059422A CN 105696403 A CN105696403 A CN 105696403A
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starch
packaging paper
corn starch
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张玉华
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Guangxi University
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    • D—TEXTILES; PAPER
    • D21—PAPER-MAKING; PRODUCTION OF CELLULOSE
    • D21H—PULP COMPOSITIONS; PREPARATION THEREOF NOT COVERED BY SUBCLASSES D21C OR D21D; IMPREGNATING OR COATING OF PAPER; TREATMENT OF FINISHED PAPER NOT COVERED BY CLASS B31 OR SUBCLASS D21G; PAPER NOT OTHERWISE PROVIDED FOR
    • D21H13/00—Pulp or paper, comprising synthetic cellulose or non-cellulose fibres or web-forming material
    • D—TEXTILES; PAPER
    • D21—PAPER-MAKING; PRODUCTION OF CELLULOSE
    • D21H—PULP COMPOSITIONS; PREPARATION THEREOF NOT COVERED BY SUBCLASSES D21C OR D21D; IMPREGNATING OR COATING OF PAPER; TREATMENT OF FINISHED PAPER NOT COVERED BY CLASS B31 OR SUBCLASS D21G; PAPER NOT OTHERWISE PROVIDED FOR
    • D21H17/00—Non-fibrous material added to the pulp, characterised by its constitution; Paper-impregnating material characterised by its constitution
    • D21H17/02—Material of vegetable origin
    • D—TEXTILES; PAPER
    • D21—PAPER-MAKING; PRODUCTION OF CELLULOSE
    • D21H—PULP COMPOSITIONS; PREPARATION THEREOF NOT COVERED BY SUBCLASSES D21C OR D21D; IMPREGNATING OR COATING OF PAPER; TREATMENT OF FINISHED PAPER NOT COVERED BY CLASS B31 OR SUBCLASS D21G; PAPER NOT OTHERWISE PROVIDED FOR
    • D21H17/00—Non-fibrous material added to the pulp, characterised by its constitution; Paper-impregnating material characterised by its constitution
    • D21H17/03—Non-macromolecular organic compounds
    • D21H17/05—Non-macromolecular organic compounds containing elements other than carbon and hydrogen only
    • D21H17/06—Alcohols; Phenols; Ethers; Aldehydes; Ketones; Acetals; Ketals
    • D—TEXTILES; PAPER
    • D21—PAPER-MAKING; PRODUCTION OF CELLULOSE
    • D21H—PULP COMPOSITIONS; PREPARATION THEREOF NOT COVERED BY SUBCLASSES D21C OR D21D; IMPREGNATING OR COATING OF PAPER; TREATMENT OF FINISHED PAPER NOT COVERED BY CLASS B31 OR SUBCLASS D21G; PAPER NOT OTHERWISE PROVIDED FOR
    • D21H21/00—Non-fibrous material added to the pulp, characterised by its function, form or properties; Paper-impregnating or coating material, characterised by its function, form or properties
    • D21H21/14—Non-fibrous material added to the pulp, characterised by its function, form or properties; Paper-impregnating or coating material, characterised by its function, form or properties characterised by function or properties in or on the paper
    • D21H21/38—Corrosion-inhibiting agents or anti-oxidants
    • D—TEXTILES; PAPER
    • D21—PAPER-MAKING; PRODUCTION OF CELLULOSE
    • D21H—PULP COMPOSITIONS; PREPARATION THEREOF NOT COVERED BY SUBCLASSES D21C OR D21D; IMPREGNATING OR COATING OF PAPER; TREATMENT OF FINISHED PAPER NOT COVERED BY CLASS B31 OR SUBCLASS D21G; PAPER NOT OTHERWISE PROVIDED FOR
    • D21H27/00—Special paper not otherwise provided for, e.g. made by multi-step processes
    • D21H27/10—Packing paper

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  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)

Abstract

本发明公开了一种保鲜食品的淀粉包装纸的制备方法，属于纸张制备领域，本发明以玉米淀粉为原料，经过糊化、离心处理、超声波处理、加入含特丁基对苯二酚的植物油、打浆、抄纸干燥等工序制成。本发明原料安全、反应温和、无毒环保，同时原料可降解、制作工艺不破坏环境，对环境保护起到良好作用；本发明防腐抑菌效果显著，具有强抗氧化能力，使食品更易于贮存和运输，同时热稳定性强，更安全。

Description

一种保鲜食品的淀粉包装纸的制备方法
技术领域
本发明涉及纸张制备领域，特别是一种用于保鲜食品的抗菌抑菌淀粉包装纸的制备方法。
背景技术
传统包装纸已经带来不少问题，不仅丢弃易造成环境污染，制作工艺更破坏生态环境，同时无法达到长期保持食品新鲜不腐败的特点，已经越来越被人们所诟病。寻找更环保、安全、有效的可降解包装成为目前发展包装材料的重点，但由于技术和原料的原因，目前的可降解材料多出现成本过高的问题。
淀粉包装材料由天然可食用淀粉组成，可完全讲解，进入人体也不会对人的健康造成危害，是可降解食品材料的一个良好的方向。但淀粉淀粉包装材料本身并不具备抗菌抗氧化作用，无法长期保存食品的信息，对于食品加工、运输和贮存等食品工业的需求无法满足，不利于食品的销售和保存。
而目前正在着力研制开发中的特丁基对苯二酚是抗氧化效果较好的新合成的抗氧化剂，其抗氧化性能优越，比二叔丁基甲基苯酚、丁基羟基茴香醚、没食子酸丙脂和VE具有更强的抗氧化能力；可有效抑制枯草芽孢杆菌，金黄色葡萄球菌，大肠杆菌，产气短杆菌等细菌以及黑曲菌、杂色曲霉、黄曲霉等微生物生长。
尤为适用于植物油抗氧化，特丁基对苯二酚作为国际上公认最好的食品抗氧化剂之一，已在几十个国家和地区广泛应用于油脂和含油脂食品工业中，并且迅速取代了传统的抗氧化剂。
发明内容
本发明的目的在于针对目前的技术问题和需要，提供一种用于保鲜食品的抗菌抑菌淀粉包装纸的制备方法。
为实现上述目的，本发明提供了一种用于保鲜食品的抗菌抑菌淀粉包装纸的制备方法。
包括以下技术步骤：
(1)将高直链玉米淀粉分散于去离子水中，制成0.3-0.7g/l的高直链玉米淀粉浆，并在50℃沸水浴中，用玻棒不断搅拌糊化25-30min；
(2)对糊化的淀粉糊进行离心分离处理，去除杂质；
(3)将去除杂质后的淀粉糊置于超声细胞破碎仪中，将探头侵入淀粉糊内，以500W的功率超声18-23min；
(4)在超声处理后的淀粉糊中缓慢加入含0.04g/kg特丁基对苯二酚的植物油，并搅拌均匀；
(5)用打浆机对淀粉糊进行打浆处理，以转速为1000r/min打浆2-2.5h；
(6)利用抄纸机将纸浆炒成纸页，并进行压榨脱水，去除60％-70％水分后，以30-35℃烘干2h。
进一步，所述含特丁基对苯二酚的植物油的重量占包装纸重量的25-40％，使特丁基对苯二酚的量为玉米淀粉干重的0.4％-2％。
特丁基对苯二酚是抗氧化效果较好的新合成的抗氧化剂，其抗氧化性能优越，比二叔丁基甲基苯酚、丁基羟基茴香醚、没食子酸丙脂和VE具有更强的抗氧化能力；可有效抑制枯草芽孢杆菌，金黄色葡萄球菌，大肠杆菌，产气短杆菌等细菌以及黑曲菌、杂色曲霉、黄曲霉等微生物生长。
尤为适用于植物油抗氧化，特丁基对苯二酚作为国际上公认最好的食品抗氧化剂之一，已在几十个国家和地区广泛应用于油脂和含油脂食品工业中，并且迅速取代了传统的抗氧化剂。
特丁基对苯二酚抗氧化效果十分理想，比二叔丁基甲基苯酚、丁基羟基茴香醚、没食子酸丙脂强5～7倍。适用于动植物脂肪和富脂食品，特别适用于植物油中，能有效延缓油脂氧化，提高食品的稳定性，显著地延长油脂及富脂食品的货架期。
特丁基对苯二酚耐高温，可用于方便面、糕点及其它油炸食品，最高承受温度可达230℃以上。特丁基对苯二酚可以一剂多能，能有效抑制细菌及霉菌生长。在添加应用范围内，能抑制几乎所有细菌和酵母菌生长，对黄曲霉等危害人体健康的霉菌有很好的抑制作用。
本发明的有益效果为：
1、本发明原料安全、反应温和、无毒环保，作为食品包装纸不会危害人体健康。
2、本发明可降解、制作工艺不破坏环境，对环境保护起到良好作用，符合绿色经济和绿色生活的要求。
3、本发明抑菌效果显著，具有强抗氧化能力，使食品更易于贮存和运输，同时热稳定性强，延缓特丁基对苯二酚从包装材料中释放的速率，更安全。
具体实施方式
实施例1
一种保鲜食品的淀粉包装纸的制备方法，包括以下步骤：
(1)将高直链玉米淀粉分散于去离子水中，制成0.4g/l的高直链玉米淀粉浆，并在50℃沸水浴中，用玻棒不断搅拌糊化25min；
(2)对糊化的淀粉糊进行离心分离处理，去除杂质；
(3)将去除杂质后的淀粉糊置于超声细胞破碎仪中，将探头侵入淀粉糊内，以500W的功率超声20min；
(4)在超声处理后的淀粉糊中缓慢加入含0.04g/kg特丁基对苯二酚的植物油，并搅拌均匀；
(5)用打浆机对淀粉糊进行打浆处理，以转速为1000r/min打浆2h；
(6)利用抄纸机将纸浆炒成纸页，并进行压榨脱水，去除60％水分后，以30℃烘干2h。
含特丁基对苯二酚的植物油的重量占包装纸重量的30％，使特丁基对苯二酚的量为玉米淀粉干重的1％。
实施例2
(1)将高直链玉米淀粉分散于去离子水中，制成0.6g/l的高直链玉米淀粉浆，并在50℃沸水浴中，用玻棒不断搅拌糊化28min；
(2)对糊化的淀粉糊进行离心分离处理，去除杂质；
(3)将去除杂质后的淀粉糊置于超声细胞破碎仪中，将探头侵入淀粉糊内，以500W的功率超声19min；
(4)在超声处理后的淀粉糊中缓慢加入含0.04g/kg特丁基对苯二酚的植物油，并搅拌均匀；
(5)用打浆机对淀粉糊进行打浆处理，以转速为1000r/min打浆2.5h；
(6)利用抄纸机将纸浆炒成纸页，并进行压榨脱水，去除70％水分后，以33℃烘干2h。
进一步，所述含特丁基对苯二酚的植物油的重量占包装纸重量的34％，使特丁基对苯二酚的量为玉米淀粉干重的0.7％。
将制好的香肠放在10x3x0.5xm的纸页状包装纸上，完整包裹住香肠，要求包装纸紧贴香肠表面，在4℃～10℃的温度下冷藏，食品可保持一个月新鲜，且有效抑制细菌的生长。

Claims (2)

1.一种保鲜食品的淀粉包装纸的制备方法，其特征在于，包括以下步骤：
(1)将高直链玉米淀粉分散于去离子水中，制成0.3-0.7g/l的高直链玉米淀粉浆，并在50℃沸水浴中不断搅拌糊化25-30min；
(2)对糊化的淀粉糊进行离心分离处理，去除杂质；
(3)将去除杂质后的淀粉糊置于超声细胞破碎仪中，以500W的功率超声18-23min；
(4)在超声处理后的淀粉糊中缓慢加入含0.04g/kg特丁基对苯二酚的植物油，并搅拌均匀；
(5)用打浆机对淀粉糊进行打浆处理，以转速为1000r/min打浆2-2.5h；
(6)利用抄纸机将纸浆抄成纸页，并进行压榨脱水，去除60％-70％水分后，以30-35℃烘干2h。
2.根据权利要求1所述的一种保鲜食品的淀粉包装纸的制备方法，其特征在于，所述植物油的重量占包装纸重量的25-40％。
CN201610059422.5A 2016-01-28 2016-01-28 一种保鲜食品的淀粉包装纸的制备方法 Pending CN105696403A (zh)

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101886356A (zh) * 2010-07-16 2010-11-17 江南大学 一种抑菌淀粉包装纸的制备方法
CN104213473A (zh) * 2014-09-05 2014-12-17 浙江华川实业集团有限公司 一种防霉抗菌食品包装纸及其制备方法
CN104817708A (zh) * 2015-04-17 2015-08-05 江南大学 一种可改善微波加热的淀粉包装纸及其制备方法
CN105178106A (zh) * 2015-08-13 2015-12-23 合肥龙发包装有限公司 一种淀粉包装纸

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101886356A (zh) * 2010-07-16 2010-11-17 江南大学 一种抑菌淀粉包装纸的制备方法
CN104213473A (zh) * 2014-09-05 2014-12-17 浙江华川实业集团有限公司 一种防霉抗菌食品包装纸及其制备方法
CN104817708A (zh) * 2015-04-17 2015-08-05 江南大学 一种可改善微波加热的淀粉包装纸及其制备方法
CN105178106A (zh) * 2015-08-13 2015-12-23 合肥龙发包装有限公司 一种淀粉包装纸

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Application publication date: 20160622