CN107383400B - Preparation method of edible salt packaging material - Google Patents
Preparation method of edible salt packaging material Download PDFInfo
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- CN107383400B CN107383400B CN201710518862.7A CN201710518862A CN107383400B CN 107383400 B CN107383400 B CN 107383400B CN 201710518862 A CN201710518862 A CN 201710518862A CN 107383400 B CN107383400 B CN 107383400B
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L97/00—Compositions of lignin-containing materials
- C08L97/02—Lignocellulosic material, e.g. wood, straw or bagasse
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
- C08J5/00—Manufacture of articles or shaped materials containing macromolecular substances
- C08J5/18—Manufacture of films or sheets
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
- C08J2397/00—Characterised by the use of lignin-containing materials
- C08J2397/02—Lignocellulosic material, e.g. wood, straw or bagasse
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
- C08J2403/00—Characterised by the use of starch, amylose or amylopectin or of their derivatives or degradation products
- C08J2403/02—Starch; Degradation products thereof, e.g. dextrin
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L2201/00—Properties
- C08L2201/14—Gas barrier composition
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L2203/00—Applications
- C08L2203/16—Applications used for films
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- Health & Medical Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Medicinal Chemistry (AREA)
- Polymers & Plastics (AREA)
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- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)
Abstract
The invention relates to a preparation method of an environment-friendly edible salt packaging material, which comprises the following steps: (1) naturally drying the kidney bean shells; (2) soaking the pickled vegetable bean shells by using a sodium sulfite solution, then blanching, taking out after the bean shells are soft, cutting into blocks and pulping; (3) adding sorbitol and corn starch into the slurry obtained in the step (2); (4) emulsifying the product obtained in the step (3) to obtain an emulsified membrane liquid, and degassing the membrane liquid; (5) and (4) carrying out tape casting on the film liquid obtained in the step (4), drying, and then uncovering the film to obtain the edible salt packaging material. The edible salt packaging material prepared by the method has the characteristics of environmental protection, has excellent mechanical properties and better barrier property, is not easy to damage water molecules in the air and enter salt crystals in the transportation process, and effectively reduces the caking rate of the salt.
Description
Technical Field
The invention relates to the technical field of food packaging material preparation, in particular to a preparation method of an environment-friendly edible salt packaging material.
Background
In recent years, domestic food problems are increasingly prominent, the destructiveness of extrusion or deterioration and the like caused in the processes of food storage and transportation is larger, and food packaging technology is increasingly developed, but still in a high-speed development stage. Wherein edible salt is storing and transportation in-process, adopts plastic packaging material to transport mostly, and plastic packaging material has the difficult degradation, is difficult to retrieve, causes the pollution to the environment easily, and has potential food safety hidden danger, in addition owing to adopt plastics to carry out the mode of packing for plastic packaging bag's mechanical properties is poor, the separation performance is not strong, causes the damage very easily in the transportation, leads to salt granule to leak, and the product receives the loss.
Due to environmental concerns, the use of plastic packaging bags for storing and transporting food products has been gradually abandoned in developed countries, such as the world food export in italy, which has basically replaced plastic packaging with other materials.
Common salt is an indispensable seasoning in daily diet of people, and during production and transportation, the common salt has moisture among crystals, is easy to migrate and evaporate with water molecules in the air, and forms new crystals among salt particles, so that the common salt is easy to agglomerate and deteriorate. How to improve salt packaging material, make it effectively solve environmental problem and the food safety problem that plastic packaging bag brought to and can not improve salt packaging material's mechanical strength and barrier property problem, make the wrapping bag not fragile in the transportation, the hydrone is difficult to see through the wrapping bag and takes place the migration, effectively reduces the caking phenomenon of salt, becomes the major technical problem that scientific research personnel faced.
Disclosure of Invention
The invention aims to solve the technical problems, and provides a preparation method of an environment-friendly edible salt packaging material, the edible salt packaging material prepared by the method has the characteristic of environmental protection, can well replace plastic packaging bags for packaging and transporting edible salt, has excellent mechanical properties and good barrier property, is not easy to damage in the transportation process and not easy to leak salt, and water molecules in the air are not easy to enter salt crystals, so that the caking rate of the salt is effectively reduced.
In order to solve the technical problems, the technical scheme adopted by the invention is as follows:
a preparation method of an environment-friendly edible salt packaging material comprises the following steps:
(1) selecting fresh and intact kidney beans, peeling the kidney beans, collecting the kidney bean shells, cleaning, and then hanging the kidney beans outdoors for natural drying;
(2) soaking the kidney bean shells obtained in the step (1) for 1-2min by adopting a sodium sulfite solution with the mass fraction of 5%, then putting the kidney bean shells into hot water for blanching treatment for 7-10min, taking out the kidney bean shells after the kidney bean shells are soft, cutting the kidney bean shells into pieces and pulping the kidney bean shells;
(3) adding sorbitol and corn starch into the slurry obtained in the step (2), wherein the mass ratio of the sorbitol to the kidney bean hull slurry is 1.0-1.2: 100, and the mass ratio of the corn starch to the kidney bean hull slurry is 3.5-4.2: 100;
(4) emulsifying the product obtained in the step (3) to obtain an emulsified membrane liquid, and degassing the membrane liquid;
(5) pouring the film liquid obtained in the step (4) into a film forming device-glass plate, carrying out tape casting, drying, and then uncovering the film, thus obtaining the environment-friendly edible salt packaging material.
The edible salt packaging film material adopts the phaseolus vulgaris husks as the film forming material, because the phaseolus vulgaris husks contain rich plant fibers, the surfaces of the phaseolus vulgaris husks are short and soft or have no hair, the length can reach 15-18 cm, and the color of the phaseolus vulgaris husks is green, the phaseolus vulgaris husks are made into the film material to be used for packaging food, so that the film material has the characteristics of green and environment-friendly, and the whole material is formed by a large amount of plant fibers and has good mechanical strength and barrier property. The packaging film material made of the kidney bean shells has the characteristics of no pollution, easy decomposition and edibility, and well solves the problems of potential food safety hazards and environmental pollution caused by plastic packaging materials.
The invention selects the kidney bean shells as the film forming material, because the packaging film prepared by most of the existing food film forming raw materials has poor mechanical property and barrier property, and water vapor and oxygen can easily permeate the packaging film, so the packaging film is not suitable for being used as the packaging material of edible salt.
Preferably, the preparation method of the present invention is dried in the step (1) until the moisture content of the hull of the kidney bean is 60 to 65%. Too high water content is not beneficial to the subsequent blanching and soaking treatment, and too low water content can affect the barrier property after film forming.
Preferably, the temperature of the hot water for the blanching treatment in the step (2) is 90-95 ℃. Blanching treatment is carried out at the temperature, the kidney bean shells can be rapidly softened, and fiber substances on the surfaces of the kidney bean shells can be kept complete and are not easy to be damaged, so that a better separation effect is achieved.
Preferably, the beating operation is as follows: stirring at room temperature with a beater to make pulp for 5-10 min.
Preferably, in the step (4), the product obtained in the step (3) is emulsified by using a high-shear homogeneous emulsifier.
Preferably, the emulsification treatment is performed by: the rotation speed is 8000-. By adopting the emulsification operation mode, the obtained membrane liquid has the advantages of uniform and compact fiber density, good surface connection performance of the membrane liquid, difficulty in breaking, and increased barrier performance and mechanical strength of the membrane.
Preferably, the degassing treatment is performed by: and placing the membrane liquid into a vacuum degassing machine for degassing for 12-15min, wherein the degassing vacuum degree is-0.075-0.085 MPa. By adopting the degassing operation, residual air on the surface and inside of the membrane liquid can be completely discharged, so that the membrane liquid is tightly connected, and no air holes are formed.
Preferably, the casting process is as follows: the size of the film forming device-glass plate is 30cm multiplied by 45cm, and the thickness of the film liquid is 2-3 mm.
Preferably, the drying temperature in the step (5) is 30-35 ℃, and the drying time is 8-10 h.
The invention has the beneficial effects that:
(1) the invention provides a method for forming a film by using bean shells, the used film forming raw materials are green and environment-friendly, have no influence on human health and food safety, and fully utilize the existing resources;
(2) the packaging film material obtained by the method can be well used for packaging edible salt, has the characteristics of high mechanical strength and good barrier property, is not easy to damage in the storage and transportation processes of the edible salt, is not easy to permeate the packaging film by water vapor and oxygen, and can effectively reduce the caking rate of the edible salt;
(3) the preparation method is simple, the performance of the film after film forming is good, and the film has edibility.
Detailed Description
The principles and features of this invention are described in detail below with reference to preferred embodiments, which are intended to be illustrative only and are not intended to be limiting.
Example 1
A preparation method of an environment-friendly edible salt packaging material comprises the following steps:
(1) selecting fresh and intact kidney beans, peeling the kidney beans, collecting and cleaning the kidney bean shells, and then hanging the kidney beans outdoors for natural drying until the water content of the kidney bean shells is 60%;
(2) soaking the kidney bean shells obtained in the step (1) for 1min by adopting a sodium sulfite solution with the mass fraction of 5%, then putting the kidney bean shells into hot water with the temperature of 90 ℃ for blanching treatment for 7min, taking out the kidney bean shells after the kidney bean shells are soft, and pulping the kidney bean shells at room temperature by a brow head pulping machine after the kidney bean shells are cut into pieces;
(3) adding sorbitol and corn starch into the slurry obtained in the step (2), wherein the mass ratio of the sorbitol to the kidney bean hull slurry is 1.0:100, and the mass ratio of the corn starch to the kidney bean hull slurry is 3.5: 100;
(4) emulsifying the product obtained in the step (3) by using a high-shear homogeneous emulsifying instrument, wherein the rotating speed of the emulsifying treatment is 8000r/min, the treatment time is 6min, so as to obtain an emulsified membrane liquid, and degassing the membrane liquid in a vacuum degassing machine for 12min, wherein the degassing vacuum degree is-0.075 MPa;
(5) pouring the film liquid obtained in the step (4) into a film forming device-glass plate, wherein the size of the film forming device-glass plate is 30cm multiplied by 45cm, the thickness of the film liquid is 2mm, carrying out tape casting, then drying at 30 ℃ for 8h, and uncovering the film after drying to obtain the edible salt packaging film material.
Example 2
A preparation method of an environment-friendly edible salt packaging material comprises the following steps:
(1) selecting fresh and intact kidney beans, peeling the kidney beans, collecting and cleaning the kidney bean shells, and then hanging the kidney beans outdoors for natural drying until the water content of the kidney bean shells is 65%;
(2) soaking the kidney bean shells obtained in the step (1) for 2min by adopting a sodium sulfite solution with the mass fraction of 5%, then putting the kidney bean shells into hot water with the temperature of 95 ℃ for blanching treatment for 10min, taking out the kidney bean shells after the kidney bean shells are soft, and pulping the kidney bean shells at room temperature by a brow head pulping machine for 10min after the kidney bean shells are cut into pieces;
(3) adding sorbitol and corn starch into the slurry obtained in the step (2), wherein the mass ratio of the sorbitol to the kidney bean hull slurry is 1.2:100, and the mass ratio of the corn starch to the kidney bean hull slurry is 4.2: 100;
(4) emulsifying the product obtained in the step (3) by using a high-shear homogeneous emulsifying instrument, wherein the rotation speed of the emulsifying treatment is 10000r/min, the treatment time is 8min, so as to obtain an emulsified membrane liquid, and degassing the membrane liquid in a vacuum degassing machine for 15min, wherein the degassing vacuum degree is-0.085 MPa;
(5) pouring the film liquid obtained in the step (4) into a film forming device-glass plate, wherein the size of the film forming device-glass plate is 30cm multiplied by 45cm, the thickness of the film liquid is 3mm, carrying out tape casting, then drying at 35 ℃ for 10h, and uncovering the film after drying to obtain the edible salt packaging film material.
Example 3
A preparation method of an environment-friendly edible salt packaging material comprises the following steps:
(1) selecting fresh and intact kidney beans, peeling the kidney beans, collecting and cleaning the kidney bean shells, and then hanging the kidney beans outdoors for natural drying until the water content of the kidney bean shells is 62%;
(2) soaking the kidney bean shells obtained in the step (1) for 1.5min by adopting a sodium sulfite solution with the mass fraction of 5%, then putting the kidney bean shells into hot water with the temperature of 92 ℃ for blanching treatment for 9 min, taking out the kidney bean shells after the kidney bean shells are soft, and pulping the kidney bean shells for 8min at room temperature by using a brow beater after the kidney bean shells are cut into pieces;
(3) adding sorbitol and corn starch into the slurry obtained in the step (2), wherein the mass ratio of the sorbitol to the kidney bean hull slurry is 1.1:100, and the mass ratio of the corn starch to the kidney bean hull slurry is 4.0: 100;
(4) emulsifying the product obtained in the step (3) by using a high-shear homogeneous emulsifying instrument, wherein the rotating speed of the emulsifying treatment is 9000r/min, the processing time is 7min, so as to obtain an emulsified membrane liquid, and degassing the membrane liquid in a vacuum degassing machine for 14min, wherein the degassing vacuum degree is-0.081 MPa;
(5) pouring the film liquid obtained in the step (4) into a film forming device-glass plate, wherein the size of the film forming device-glass plate is 30cm multiplied by 45cm, the thickness of the film liquid is 2mm, carrying out tape casting, then drying at 32 ℃ for 9h, and uncovering the film after drying to obtain the edible salt packaging film material.
Example 4
A preparation method of an environment-friendly edible salt packaging material comprises the following steps:
(1) selecting fresh and intact kidney beans, peeling the kidney beans, collecting the kidney bean shells, cleaning, and then hanging the kidney beans outdoors for natural drying until the water content of the kidney bean shells is 64%;
(2) soaking the kidney bean shells obtained in the step (1) for 2min by adopting a sodium sulfite solution with the mass fraction of 5%, then placing the kidney bean shells into hot water with the temperature of 94 ℃ for blanching treatment for 8min, taking out the kidney bean shells after the kidney bean shells are soft, and pulping the kidney bean shells at room temperature by a brow head pulping machine for 6min after the kidney bean shells are cut into pieces;
(3) adding sorbitol and corn starch into the slurry obtained in the step (2), wherein the mass ratio of the sorbitol to the kidney bean hull slurry is 1.0:100, and the mass ratio of the corn starch to the kidney bean hull slurry is 3.8: 100;
(4) emulsifying the product obtained in the step (3) by using a high-shear homogeneous emulsifying instrument, wherein the rotating speed of the emulsifying treatment is 8500r/min, the processing time is 6min, so as to obtain an emulsified membrane liquid, and degassing the membrane liquid in a vacuum degassing machine for 13min, wherein the degassing vacuum degree is-0.078 MPa;
(5) pouring the film liquid obtained in the step (4) into a film forming device-glass plate, wherein the size of the film forming device-glass plate is 30cm multiplied by 45cm, the thickness of the film liquid is 3mm, carrying out tape casting, then drying at 33 ℃ for 8h, and uncovering the film after drying to obtain the edible salt packaging film material.
Application example 1
The edible salt packaging materials prepared in the embodiments 1 to 4 of the invention are tested for tensile strength and elongation at break, and the moisture permeability and the oxygen permeability are measured, and the tensile strength and the elongation at break are measured according to GB/T1040.3-2006; moisture permeability was measured according to GB/T16928-1997; the oxygen permeability is measured according to GB/T1038-:
TABLE 1
As can be seen from Table 1, the packaging film material obtained by the preparation method of the embodiments 1-4 of the invention has the characteristic of good mechanical property, wherein the tensile strength can reach 25.46MPa, and the elongation at break is 22.15%; and the packaging film material has good barrier property, and can effectively prevent water vapor and oxygen from permeating the film material, thereby effectively preventing the salt from caking.
Application example 2
The edible salt packaging material prepared in the embodiment 1-4 is packaged in salt and placed in a humid environment for placing, after 2 months, the phenomenon that the salt stored by adopting the packaging film material of the embodiment 1-4 does not cake basically, but the phenomenon that the salt placed by adopting a plastic bag with an opening cakes seriously, is found, and the caking rate of the salt stored by adopting the packaging film material of the embodiment 1-4 is reduced by 60 percent.
Claims (8)
1. The preparation method of the edible salt packaging material is characterized by comprising the following steps:
(1) selecting fresh and intact kidney beans, peeling the kidney beans, collecting the kidney bean shells, cleaning, and then hanging the kidney beans outdoors for natural drying until the water content is 60-65%;
(2) soaking the kidney bean shells obtained in the step (1) for 1-2min by adopting a sodium sulfite solution with the mass fraction of 5%, then putting the kidney bean shells into hot water for blanching treatment for 7-10min, taking out the kidney bean shells after the kidney bean shells are soft, cutting the kidney bean shells into pieces and pulping the kidney bean shells;
(3) adding sorbitol and corn starch into the slurry obtained in the step (2), wherein the mass ratio of the sorbitol to the kidney bean hull slurry is 1.0-1.2: 100, and the mass ratio of the corn starch to the kidney bean hull slurry is 3.5-4.2: 100;
(4) emulsifying the product obtained in the step (3) to obtain an emulsified membrane liquid, and degassing the membrane liquid;
(5) pouring the film liquid obtained in the step (4) into a film forming device-glass plate, carrying out tape casting, drying, and then uncovering the film, thus obtaining the environment-friendly edible salt packaging material.
2. The method for preparing an edible salt packaging material as claimed in claim 1, wherein the hot water temperature of the blanching treatment in step (2) is 90-95 ℃.
3. The method for preparing an edible salt packaging material as claimed in claim 1, wherein the beating operation is: stirring at room temperature with a beater to make pulp for 5-10 min.
4. The method for producing an edible salt packaging material as claimed in claim 1, wherein the substance obtained in the step (3) is emulsified in the step (4) by using a high shear homogeneous emulsifier.
5. The method for preparing an edible salt packaging material as claimed in claim 1, wherein the emulsifying treatment is performed by: the rotation speed is 8000-.
6. The method for preparing an edible salt packaging material as claimed in claim 1, wherein the degassing treatment is performed by: and placing the membrane liquid into a vacuum degassing machine for degassing for 12-15min, wherein the degassing vacuum degree is-0.075-0.085 MPa.
7. The method for producing an edible salt packaging material as claimed in claim 1, wherein the casting is performed by: the size of the film forming device-glass plate is 30cm multiplied by 45cm, and the thickness of the film liquid is 2-3 mm.
8. The method for preparing an edible salt packaging material as claimed in claim 1, wherein the drying temperature in the step (5) is 30-35 ℃ and the drying time is 8-10 h.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105088872A (en) * | 2015-08-13 | 2015-11-25 | 合肥龙发包装有限公司 | Production technology for manufacturing edible packing paper by taking bean dregs as raw materials |
| CN105192615A (en) * | 2015-11-09 | 2015-12-30 | 河南工业大学 | Preparation method of shepherd's-purse edible film |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR100877474B1 (en) * | 2007-06-27 | 2009-01-07 | 씨제이제일제당 (주) | Preparation method of cooked rice with barley in aseptic packing system |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105088872A (en) * | 2015-08-13 | 2015-11-25 | 合肥龙发包装有限公司 | Production technology for manufacturing edible packing paper by taking bean dregs as raw materials |
| CN105192615A (en) * | 2015-11-09 | 2015-12-30 | 河南工业大学 | Preparation method of shepherd's-purse edible film |
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