CN107987293B - Preparation method of natural antibacterial edible film - Google Patents
Preparation method of natural antibacterial edible film Download PDFInfo
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- CN107987293B CN107987293B CN201810044209.6A CN201810044209A CN107987293B CN 107987293 B CN107987293 B CN 107987293B CN 201810044209 A CN201810044209 A CN 201810044209A CN 107987293 B CN107987293 B CN 107987293B
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Abstract
The invention discloses a preparation method of a natural antibacterial edible film. Meanwhile, the preparation method adopts edible materials as base materials, and finally prepares the antibacterial edible packaging film containing the probiotics and the fermentation components thereof through the working procedures of dissolution, degassing, film making, drying and the like. The method has simple preparation process, the used antibacterial agent is prepared by pure natural fermentation of microorganisms, not only can provide the antibacterial function of the edible film, but also the probiotics can increase the health care effect of the edible film, and the edible film is the pure natural edible film with the antibacterial and probiotic functions.
Description
Technical Field
The invention belongs to the technical field of edible film processing, and particularly relates to a preparation method of a natural antibacterial edible film.
Background
With the safety problem of food and the environmental problem caused by packaging, the edible film is widely concerned by people, and becomes a hotspot of research in the field of food packaging due to the advantages of safety, easy degradation, no environmental pollution, capability of being used as a nutrition enhancer, an antibacterial agent carrier and the like. The edible film is a thin layer which takes natural edible substances (such as protein, polysaccharide or lipid and the like) as raw materials, covers the surface of food in the form of packaging or coating and the like, controls the permeation of water vapor, oxygen or various solutes and plays a role in protection. The edible film is rich in nutrition and easy to breed microorganisms, and the quality of the product such as mechanical property, barrier property and the like is reduced in the preservation process. Therefore, the antibacterial agent is added in the preparation process of the edible film, the antibacterial function of the edible film is strengthened, and the food and the film can be prevented from being polluted by microorganisms, so that the shelf life of the food is prolonged.
Currently, inorganic antibacterial agents, synthetic antibacterial agents and natural antibacterial agents are mainly used as antibacterial agents in edible films. Natural antimicrobial agents have been the focus of research because of their unique safety advantages. Such as Ramos, lactic acid and propionic acid are added into whey protein isolate membrane to prepare the antibacterial edible membrane (Ramos) capable of effectively inhibiting escherichia coli, staphylococcus aureus and saccharomycetes
Silva SI,Soares JC,et al.Features and performance of edible films,obtained from whey protein isolate formulated with antimicrobial compounds[J].Food research international,2012,45(1):351-361)；
Adding Lactobacillus plantarum thallus into edible film preparation to obtain antibacterial edible film capable of inhibiting Listeria
L,Quintero Saavedra JI,Chiralt A.Physical properties and antilisterial activity of bioactive edible films containing Lactobacillus plantarum[J]Food Hydrocolloids,2013,33(1): 92-98). Although a small amount of probiotics are integrated into the edible film at present, the probiotics are separated from the fermentation liquor, freeze-dried and then added into the edible film matrix, the edible film is mainly used as a carrier carrying the probiotics, the preparation process is complicated,and it only exerts a single probiotic effect and does not have an antibacterial effect. Traditionally, in order to produce an antibacterial effect, an antibacterial agent such as an organic acid is usually added to the edible film, and the edible film only exerts a single antibacterial effect and does not have a probiotic effect. So far, no research has been found on preparing a pure natural edible film with antibacterial and probiotic functions by directly using a fermentation liquid containing probiotics as an antibacterial factor and integrating the antibacterial factor into the edible film.
Disclosure of Invention
In view of the above, the present invention aims to provide a method for preparing an antibacterial edible film containing probiotics, wherein the prepared edible film has both antibacterial function and health care effect (i.e. probiotic function).
In order to achieve the purpose, the technical scheme of the invention is as follows:
a preparation method of a natural antibacterial edible film comprises the following steps:
(1) inoculating lactobacillus probiotics with probiotic activity into a fermentation culture medium for culturing for 12-48 h to prepare corresponding lactobacillus probiotic fermentation liquor;
(2) adding an edible film substrate and a plasticizer into distilled water, and stirring for 2-4 hours under an aseptic condition at room temperature to prepare a base film liquid, wherein the weight ratio of the edible film substrate is 1-15%, and the weight ratio of the plasticizer is 0.05-0.5%;
(3) adding 1/10-1 time of lactobacillus fermentation liquor of the base membrane liquid into the base membrane liquid prepared in the step (2), stirring for 5-30 min under aseptic condition at room temperature, mixing uniformly, and then carrying out vacuum degassing to prepare edible membrane forming liquid containing lactobacillus probiotic fermentation liquor;
(4) pouring the edible film forming solution containing the lactobacillus probiotic fermentation broth prepared in the step (3) on a smooth polypropylene flat plate for film forming, and drying in vacuum at 0-37 ℃ for 24-48h after forming to obtain the natural antibacterial edible film containing the probiotic fermentation broth components.
Further, the edible film substrate is a polysaccharide and/or a protein.
Further, the polysaccharide comprises starch, cellulose derivatives and algal polysaccharides, the protein comprises plant protein, collagen and whey protein, and the edible film substrate adopts one or more of the starch, the cellulose derivatives, the algal polysaccharides, the plant protein, the collagen and the whey protein.
Further, the starch is corn starch, rice starch, potato starch, tapioca starch or starch derivatives, and the starch is a mixture of multiple kinds of the corn starch, the rice starch, the potato starch, the tapioca starch and the starch derivatives or one of the corn starch, the rice starch, the potato starch, the tapioca starch and the starch derivatives.
Further, the cellulose derivative comprises sodium cellulose sulfate, methyl cellulose, carboxymethyl cellulose, hydroxypropyl cellulose and hydroxypropyl methyl cellulose, and the cellulose derivative adopts one or more of the mixture of the sodium cellulose sulfate, the methyl cellulose, the carboxymethyl cellulose, the hydroxypropyl cellulose and the hydroxypropyl methyl cellulose.
Furthermore, the algal polysaccharide is a mixture of agar, sodium alginate and chitosan or one of agar, sodium alginate and chitosan.
Further, the vegetable protein is a mixture of several of soybean protein, corn protein and peanut protein or one of the soybean protein, the corn protein and the peanut protein.
Further, the plasticizer is water, glycerol, propylene glycol, sorbitol, xylitol, mannitol, ethylene glycol, glucose, fructose, sucrose and citric acid, or one of the water, the glycerol, the propylene glycol, the sorbitol, the xylitol, the mannitol, the ethylene glycol, the glucose, the fructose, the sucrose and the citric acid.
Furthermore, the lactobacillus probiotics is fermentation broth of one or more of lactobacillus reuteri, lactobacillus acidophilus, lactobacillus plantarum and other probiotics.
After the technical scheme is adopted, the preparation method of the natural antibacterial edible film has the following beneficial effects: probiotic bacteria in lactobacillus fermentation broth, and their metabolites organic acids (acetic acid, lactic acid) and bacteriocins, their metabolites are well known effective antibacterial substances. The lactobacillus fermentation liquor (including probiotic bacteria and metabolites thereof) is directly added into the edible film substrate, so that harmful microorganisms causing food spoilage are effectively inhibited or killed, the addition of chemical preservatives is reduced, the film preparation process is greatly simplified (the steps of separating, freezing, drying and the like of probiotic bacteria in the traditional technology are reduced), and meanwhile, compared with a single antibacterial or single probiotic substance, the edible film prepared by the invention not only has an antibacterial effect, but also can exert the probiotic function of probiotics. According to the invention, the lactobacillus probiotic fermentation liquor is added in the preparation process, so that the preparation process is simple, the antibacterial function of the edible film can be enhanced, the health care effect of the edible film can be increased, and the market popularization of the edible film is facilitated.
Detailed Description
In order to further explain the technical solution of the present invention, the present invention is explained in detail by the following specific examples.
The invention uses lactobacillus probiotic fermentation liquor approved by FDA (American food and drug administration) or national ministry of health as an antibacterial factor. The lactobacillus probiotics is selected from a strain list which is issued by Ministry of agriculture and can be used for food, such as mixed fermentation liquor of one or more probiotics, such as lactobacillus reuteri, lactobacillus acidophilus, lactobacillus plantarum and the like.
The polysaccharide used in the invention comprises starch, cellulose derivative and algal polysaccharide, the protein comprises plant protein, collagen and whey protein, and the edible film substrate adopts one or more of the starch, the cellulose derivative, the algal polysaccharide, the plant protein, the collagen and the whey protein.
The cellulose derivative comprises sodium cellulose sulfate, methyl cellulose, carboxymethyl cellulose, hydroxypropyl cellulose and hydroxypropyl methyl cellulose, and the cellulose derivative adopts one or more of the mixture of the sodium cellulose sulfate, the methyl cellulose, the carboxymethyl cellulose, the hydroxypropyl cellulose and the hydroxypropyl methyl cellulose. The algal polysaccharide is a mixture of agar, sodium alginate and chitosan or one of agar, sodium alginate and chitosan. The vegetable protein is a mixture of soybean protein, corn protein and peanut protein or one of the soybean protein, the corn protein and the peanut protein.
The plasticizer used in the invention adopts one or more of water, glycerol, propylene glycol, sorbitol, xylitol, mannitol, ethylene glycol, glucose, fructose, sucrose and citric acid.
Example 1:
the preparation method of the natural antibacterial edible film comprises the following steps:
(1) inoculating Lactobacillus acidophilus with probiotic activity into a fermentation culture medium according to the inoculation amount of 1% (v/v), and culturing at constant temperature of 37 deg.C for 24h to obtain Lactobacillus acidophilus fermentation liquid with final concentration of (0.5-5) × 109CFU/ml; the mixture is uniformly mixed, and the mixture can be uniformly mixed through the operation of shaking the bottle;
(2) adding 2g of cellulose sodium sulfate powder and 0.3g of glycerol into 85ml of distilled water, and stirring for 2 hours under the aseptic condition and at room temperature to obtain a cellulose sodium sulfate solution serving as a basic membrane liquid; in the base film liquid, the weight ratio of the cellulose sodium sulfate (namely, edible film substrate) is 2.3 percent, and the weight ratio of the glycerol (namely, the plasticizer) is 0.34 percent;
(3) adding 0.25 volume time of the evenly mixed lactobacillus acidophilus fermentation broth of the basic membrane liquid into the cellulose sodium sulfate solution prepared in the step (2), stirring for 10min under the aseptic condition and the room temperature condition, and then carrying out vacuum degassing to prepare a cellulose sodium sulfate film forming solution containing lactobacillus acidophilus fermentation broth; in this example, the amount of lactobacillus acidophilus fermented liquid added was 15 mL;
(4) pouring the cellulose sodium sulfate film forming solution prepared in the step (3) on a smooth polypropylene plastic plate for film forming, and drying at the constant temperature of 35 ℃ for 30 hours after forming to obtain the natural antibacterial edible film with the thickness of 38 mu m. It should be noted that the thickness of the edible film is closely related to the amount of the sodium cellulose sulfate film forming solution. The adaptability can be adjusted according to the actual requirement;
the results of the antimicrobial testing of the edible films are given in the following table:
it is emphasized that "0" and "0.25" in the first column of the table are the volume ratios of broth to basement membrane liquid. As can be seen from the data in the table, the natural antibacterial edible film has obvious effect of resisting escherichia coli (e.coli) and staphylococcus aureus (s.aureus) due to the lactobacillus acidophilus fermentation broth component.
Example 2:
(1) inoculating Lactobacillus acidophilus with probiotic activity into a fermentation culture medium according to the inoculation amount of 1% (v/v), and culturing at constant temperature of 37 deg.C for 24h to obtain Lactobacillus acidophilus fermentation liquid with final concentration of (0.5-5) × 109CFU/ml, and mixing uniformly through shaking operation;
(2) adding 2g of carboxymethyl cellulose powder and 0.3g of glycerol into 80ml of distilled water, and stirring for 2 hours under the aseptic condition and the room temperature condition to obtain a carboxymethyl cellulose solution which is taken as a basic membrane liquid; in the base membrane liquid, the weight ratio of carboxymethyl cellulose (namely, edible membrane substrate) is 2.4%, and the weight ratio of glycerin (namely, plasticizer) is 0.36%;
(3) adding 0.25 volume time of the base membrane liquid of the uniformly mixed lactobacillus acidophilus fermentation liquid into the carboxymethyl cellulose solution prepared in the step (2), stirring for 10min under the aseptic condition and at room temperature, and then carrying out vacuum degassing to prepare a carboxymethyl cellulose membrane forming liquid containing the lactobacillus acidophilus fermentation liquid; in this example, the amount of lactobacillus acidophilus fermented liquid added was 20 ml;
(4) pouring the carboxymethyl cellulose film-forming solution prepared in the step (3) on a smooth polypropylene plastic plate for film forming, drying at a constant temperature of 4 ℃ for 48 hours after forming, and preparing the natural antibacterial edible film containing the lactobacillus acidophilus fermentation liquid components, which has the thickness of 42 mu m and can resist escherichia coli and staphylococcus aureus.
The results of the antimicrobial testing of the edible films are given in the following table:
example 3:
(1) inoculating lactobacillus reuteri with probiotic activity into a fermentation culture medium according to the inoculation amount of 1% (v/v), and culturing at the constant temperature of 37 ℃ for 24h to obtain lactobacillus reuteri fermentation liquor, wherein the final bacterial concentration is (0.8-9) multiplied by 109CFU/ml, and mixing uniformly through shaking operation;
(2) adding 2g of cellulose sodium sulfate powder and 0.3g of glycerol into 85ml of distilled water, and stirring for 2 hours under the aseptic condition at room temperature to obtain a cellulose sodium sulfate solution; in the base film liquid, the weight ratio of the cellulose sodium sulfate (namely, edible film substrate) is 2.3 percent, and the weight ratio of the glycerol (namely, the plasticizer) is 0.34 percent;
(3) adding 0.17 volume times of the uniformly mixed lactobacillus reuteri fermentation liquor of the basic membrane liquid into the cellulose sodium sulfate solution prepared in the step (2), stirring for 10min under the aseptic condition and at room temperature, and then carrying out vacuum degassing to prepare a cellulose sodium sulfate film-forming solution containing the lactobacillus reuteri fermentation liquor; in this example, the amount of lactobacillus reuteri fermentation broth added was 15 mL.
(4) Pouring the cellulose sodium sulfate film-forming solution prepared in the step (3) on a smooth polypropylene plastic plate for film forming, drying at a constant temperature of 30 ℃ for 48 hours after forming, and preparing the natural antibacterial edible film containing the lactobacillus reuteri fermentation liquid components, which has the thickness of 40 mu m and can resist escherichia coli and staphylococcus aureus.
The results of the antimicrobial testing of the edible films are given in the following table:
example 4:
(1) inoculating lactobacillus reuteri with probiotic activity into a fermentation culture medium according to the inoculation amount of 1% (v/v), and culturing at the constant temperature of 37 ℃ for 24h to obtain lactobacillus reuteri fermentation liquor, wherein the final bacterial concentration is (0.8-9) multiplied by 109CFU/ml, and mixing uniformly through shaking operation;
(2) adding 2g of methylcellulose powder and 0.3g of glycerol into 80ml of distilled water, and stirring for 2 hours under the aseptic condition at room temperature to obtain a methylcellulose solution serving as a basic membrane liquid; in the base film liquid, the weight ratio of methyl cellulose (namely, edible film substrate) is 2.4%, and the weight ratio of glycerin (namely, plasticizer) is 0.36%;
(3) adding 0.37 volume times of the uniformly mixed lactobacillus reuteri fermentation liquor of the base membrane solution into the methyl cellulose solution prepared in the step (2), stirring for 10min under the aseptic condition and at room temperature, and then carrying out vacuum degassing to prepare a methyl cellulose membrane forming solution containing the lactobacillus reuteri fermentation liquor; in this example, the amount of lactobacillus reuteri fermentation broth added was 30 ml.
Pouring the methylcellulose film-forming solution prepared in the step (3) on a smooth polypropylene plastic plate for film forming, drying at a constant temperature of 4 ℃ for 48 hours after forming, and preparing the natural antibacterial edible film containing the lactobacillus reuteri fermentation liquid components, which has the thickness of 44 mu m and is resistant to escherichia coli and staphylococcus aureus.
The results of the antimicrobial testing of the edible films are given in the following table:
example 5:
(1) inoculating lactobacillus reuteri with probiotic activity into a fermentation culture medium according to the inoculation amount of 1% (v/v), and culturing at the constant temperature of 37 ℃ for 24h to obtain lactobacillus reuteri fermentation liquor, wherein the final bacterial concentration is (0.8-9) multiplied by 109CFU/ml, and mixing uniformly through shaking operation;
(2) adding 6g of corn starch and 0.3g of glycerol into 50ml of distilled water, and stirring for 2 hours under the conditions of sterility and room temperature to prepare a corn starch solution serving as a basic membrane solution; in the basic membrane liquid, the weight ratio of corn starch (namely edible membrane substrate) is 10.6 percent, and the weight ratio of glycerin (namely plasticizer) is 0.36 percent;
(3) adding 0.5 times volume of the uniformly mixed lactobacillus reuteri fermentation liquor of the basic membrane liquor into the corn starch solution prepared in the step (2), stirring for 10min under the aseptic condition and at room temperature, and then carrying out vacuum degassing to prepare a corn starch film forming liquor containing the lactobacillus reuteri fermentation liquor; in this example, the amount of lactobacillus reuteri fermentation broth added was 25 ml;
(4) pouring the corn starch film forming solution prepared in the step (3) on a smooth polypropylene plastic plate for film forming, drying at a constant temperature of 30 ℃ for 48 hours after forming, and preparing the natural antibacterial edible film containing the lactobacillus reuteri fermentation liquid components, which has the thickness of 40 mu m and can resist escherichia coli and staphylococcus aureus.
The results of the antimicrobial testing of the edible films are given in the following table:
example 6:
(1) inoculating lactobacillus reuteri with probiotic activity into a fermentation culture medium according to the inoculation amount of 1% (v/v), and culturing at the constant temperature of 37 ℃ for 24h to obtain lactobacillus reuteri fermentation liquor, wherein the final bacterial concentration is (0.8-9) multiplied by 109CFU/ml, and mixing uniformly through shaking operation;
(2) adding agar 2g and glycerol 0.3g into 70ml distilled water, and stirring at room temperature for 2 hr under aseptic condition to obtain agar solution as basic membrane solution; in the basic membrane liquid, the weight ratio of agar (namely edible membrane substrate) is 2.8%, and the weight ratio of glycerol (namely plasticizer) is 0.41%;
(3) adding 0.43 times volume of the well-mixed lactobacillus reuteri fermentation liquor of the basic membrane solution into the agar solution prepared in the step (2), stirring for 30min under the aseptic condition and at room temperature, and then carrying out vacuum degassing to prepare agar membrane forming solution containing lactobacillus reuteri fermentation liquor; in this example, the amount of lactobacillus reuteri fermentation broth added was 30 ml;
(4) pouring the agar film-forming solution prepared in the step (3) on a smooth polypropylene plastic plate to prepare a film, drying at a constant temperature of 30 ℃ for 48 hours after molding, and preparing the natural antibacterial edible film containing the lactobacillus reuteri fermentation liquid components, which has the thickness of 40 mu m and can resist escherichia coli and staphylococcus aureus.
The results of the antimicrobial testing of the edible films are given in the following table:
example 7:
(1) inoculating lactobacillus reuteri with probiotic activity into a fermentation culture medium according to the inoculation amount of 1% (v/v), and culturing at the constant temperature of 37 ℃ for 24h to obtain lactobacillus reuteri fermentation liquor, wherein the final bacterial concentration is (0.8-9) multiplied by 109CFU/ml, and mixing uniformly through shaking operation;
(2) adding 2g of sodium alginate and 0.3g of glycerol into 85ml of distilled water, and stirring for 2 hours under the conditions of sterility and room temperature to prepare a sodium alginate solution which is a basic membrane solution; in the basic membrane liquid, the weight ratio of sodium alginate (namely, edible membrane substrate) is 2.3 percent, namely, the weight ratio of glycerol (plasticizer) is 0.34 percent;
(3) adding 0.17 times volume of the uniformly mixed lactobacillus reuteri fermentation liquor of the basic membrane liquid into the sodium alginate solution prepared in the step (2), stirring for 10min under the aseptic condition and at room temperature, and then carrying out vacuum degassing to prepare a sodium alginate membrane forming solution containing the lactobacillus reuteri fermentation liquor; in this example, the amount of lactobacillus reuteri fermentation broth added was 15 ml;
(4) pouring the sodium alginate film forming solution prepared in the step (3) on a smooth polypropylene plastic plate for film forming, drying at a constant temperature of 30 ℃ for 48 hours after forming, and preparing the natural antibacterial edible film containing the lactobacillus reuteri fermentation liquid components, which has the thickness of 40 mu m and can resist escherichia coli and staphylococcus aureus.
The results of the antimicrobial testing of the edible films are given in the following table:
example 8:
(1) inoculating lactobacillus reuteri with probiotic activity into a fermentation culture medium according to the inoculation amount of 1% (v/v), and culturing at the constant temperature of 37 ℃ for 24h to obtain lactobacillus reuteri fermentation liquor, wherein the final bacterial concentration is (0.8-9) multiplied by 109CFU/ml, and mixing uniformly through shaking operation;
(2) adding 2g chitosan powder and 0.3g glycerol into 85ml distilled water (pH is adjusted to 5 with hydrochloric acid), and stirring at room temperature for 2h under aseptic condition to obtain chitosan solution as basic membrane solution; in the basic membrane liquid, the weight ratio of chitosan (namely, edible membrane substrate) is 2.3%, and the weight ratio of glycerol (namely, plasticizer) is 0.34%;
(3) adding 0.17 volume times of the base membrane liquid into the chitosan solution prepared in the step (2), stirring for 10min under the aseptic and room temperature condition, and then carrying out vacuum degassing to prepare a chitosan membrane forming liquid containing the lactobacillus reuteri fermentation liquid; in this example, the amount of lactobacillus reuteri fermentation broth added was 15 ml;
(4) pouring the chitosan film-forming solution prepared in the step (3) on a smooth polypropylene plastic plate for film forming, drying at a constant temperature of 30 ℃ for 48 hours after forming, and preparing the natural antibacterial edible film containing the lactobacillus reuteri fermentation liquid components, which has the thickness of 40 mu m and can resist escherichia coli and staphylococcus aureus.
The results of the antimicrobial testing of the edible films are given in the following table:
example 9:
(1) inoculating lactobacillus reuteri with probiotic activity into a fermentation culture medium according to the inoculation amount of 1% (v/v) and 1% (v/v) of lactobacillus casei, and culturing at the constant temperature of 37 ℃ for 24h to obtain mixed bacteria fermentation liquor, wherein the final bacteria concentration is (0.8-9) × 109CFU/ml, and mixing uniformly through shaking operation;
(2) adding 2g of cellulose sodium sulfate powder and 0.3g of glycerol into 85ml of distilled water, and stirring for 2 hours under the aseptic condition and at room temperature to obtain a cellulose sodium sulfate solution serving as a basic membrane liquid; in the base film liquid, the weight ratio of the cellulose sodium sulfate (namely, edible film substrate) is 2.3 percent, and the weight ratio of the glycerol (namely, the plasticizer) is 0.34 percent;
(3) adding 0.17 volume times of mixed fermentation liquor of lactobacillus reuteri and lactobacillus casei which is uniformly mixed and is 0.17 volume times of the volume of the basic membrane liquid into the cellulose sodium sulfate solution prepared in the step (2), stirring for 10min under the conditions of sterility and room temperature, and then carrying out vacuum degassing to prepare cellulose sodium sulfate film-forming solution containing the mixed fermentation liquor; in this example, the amount of the mixed fermentation broth added was 15 ml.
(4) Pouring the cellulose sodium sulfate film-forming solution prepared in the step (3) on a smooth polypropylene plastic plate for film forming, drying at a constant temperature of 30 ℃ for 48 hours after forming, and preparing the natural antibacterial edible film which is 40 mu m thick and can resist escherichia coli and staphylococcus aureus and contains lactobacillus reuteri and lactobacillus casei fermentation liquid components.
The results of the antimicrobial testing of the edible films are given in the following table:
example 10:
(1) inoculating lactobacillus reuteri with probiotic activity into a fermentation culture medium according to the inoculation amount of 1% (v/v), and culturing at the constant temperature of 37 ℃ for 24h to obtain lactobacillus reuteri fermentation liquor, wherein the final bacterial concentration is (0.8-9) multiplied by 109CFU/ml, and mixing well, canUniformly mixing through a shake flask operation;
(2) adding 2g of cellulose sodium sulfate powder, 2g of cassava starch and 0.25g of glycerol into 50ml of distilled water, and stirring for 2 hours under the aseptic condition and at room temperature to prepare a cellulose sodium sulfate solution as a basic membrane liquid; in the basic membrane liquid, the weight ratio of the cellulose sodium sulfate (namely the edible membrane substrate) is 3.7 percent, and the weight ratio of the cassava starch (namely the plasticizer) is 0.46 percent;
(3) adding 1 volume time of the uniformly mixed lactobacillus reuteri fermentation liquor of the basic membrane liquid into the cellulose sodium sulfate solution prepared in the step (2), stirring for 10min under the aseptic condition and at room temperature, and then carrying out vacuum degassing to prepare a cellulose sodium sulfate film forming solution containing the lactobacillus reuteri fermentation liquor; in this example, the amount of lactobacillus reuteri fermentation broth added was 50 ml;
(4) pouring the cellulose sodium sulfate film-forming solution prepared in the step (3) on a smooth polypropylene plastic plate for film forming, drying at a constant temperature of 30 ℃ for 48 hours after forming, and preparing the natural antibacterial edible film containing the lactobacillus reuteri fermentation liquid components, which has the thickness of 40 mu m and can resist escherichia coli and staphylococcus aureus.
The results of the antimicrobial testing of the edible films are given in the following table:
the fermentation media in the above 1 to 10 examples are all common knowledge in the industry and are not described in detail herein.
According to the preparation method of the natural antibacterial edible film, the lactobacillus probiotic fermentation liquor is added into the edible film substrate as an antibacterial factor, and thalli and metabolites (organic acid and bacteriocin) in the fermentation liquor are utilized to effectively inhibit or kill harmful microorganisms causing food spoilage, so that the aims of reducing the addition of chemical preservatives and prolonging the shelf life of food are fulfilled. The lactobacillus is used as the probiotic bacteria, and the fermentation product of the lactobacillus can be directly used as a food additive, so that the problem of food safety does not exist, meanwhile, the probiotic bacteria can improve the micro-ecological balance in a human body, inhibit the growth of pathogenic bacteria, improve the immunity and the health level of people, and the health care effect of the edible film can be improved by adding the probiotic bacteria into the edible film, thereby being beneficial to the market popularization of the edible film. The edible film prepared based on the invention can be used as edible packaging films for food, sugar products, medicines and the like.
The above embodiments are not intended to limit the form and style of the present invention, and any suitable changes or modifications made by those skilled in the art should be considered as not departing from the scope of the present invention.
Claims (9)
1. A preparation method of a natural antibacterial edible film is characterized by comprising the following steps:
(1) inoculating lactobacillus probiotics with probiotic activity into a fermentation culture medium for culturing for 12-48 h to prepare corresponding lactobacillus probiotic fermentation liquor;
(2) adding an edible film substrate and a plasticizer into distilled water, and stirring for 2-4 hours under an aseptic condition at room temperature to prepare a base film liquid, wherein the weight ratio of the edible film substrate is 1-15%, and the weight ratio of the plasticizer is 0.05-0.50%;
(3) adding 1/10-1 time of lactobacillus fermentation liquor of the base membrane liquid into the base membrane liquid prepared in the step (2), stirring for 5-30 min under aseptic condition at room temperature, mixing uniformly, and then carrying out vacuum degassing to prepare edible membrane forming liquid containing lactobacillus probiotic fermentation liquor;
(4) pouring the edible film forming solution containing the lactobacillus probiotic fermentation broth prepared in the step (3) on a smooth polypropylene flat plate for film forming, and drying in vacuum at 0-37 ℃ for 24-48h after forming to obtain the natural antibacterial edible film containing the probiotic fermentation broth components.
2. The method of making a natural, antimicrobial, edible film according to claim 1, wherein: the edible film substrate is a polysaccharide and/or a protein.
3. The method of making a natural, antimicrobial, edible film according to claim 2, wherein: the polysaccharide comprises starch, cellulose derivatives and algal polysaccharide, the protein comprises plant protein, collagen and whey protein, and the edible film substrate adopts one or more of the starch, the cellulose derivatives, the algal polysaccharide, the plant protein, the collagen and the whey protein.
4. A method of making a natural antimicrobial edible film according to claim 3, wherein: the starch is selected from corn starch, rice starch, potato starch, tapioca starch, or starch derivatives.
5. A method of making a natural antimicrobial edible film according to claim 3, wherein: the cellulose derivative is prepared by mixing or mixing one of sodium cellulose sulfate, methylcellulose, carboxymethyl cellulose, hydroxypropyl cellulose and hydroxypropyl methyl cellulose.
6. The method of making a natural, antimicrobial, edible film according to claim 5, wherein: the algal polysaccharide is a mixture of agar, sodium alginate and chitosan or one of agar, sodium alginate and chitosan.
7. A method of making a natural antimicrobial edible film according to claim 3, wherein: the vegetable protein is selected from soybean protein, zein and peanut protein.
8. The method of making a natural, antimicrobial, edible film according to claim 1, wherein: the plasticizer is one or more of water, glycerol, propylene glycol, sorbitol, xylitol, mannitol, ethylene glycol, glucose, fructose, sucrose and citric acid.
9. The method of making a natural, antimicrobial, edible film according to claim 1, wherein: the lactobacillus probiotics is one or a mixture of several of lactobacillus reuteri, lactobacillus acidophilus and lactobacillus plantarum probiotics.
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| CN109105836A (en) * | 2018-10-09 | 2019-01-01 | 安徽铜陵天门白姜食品有限责任公司 | A kind of method for salting retaining fresh ginger nutrition |
| CN109122837A (en) * | 2018-10-09 | 2019-01-04 | 安徽铜陵天门白姜食品有限责任公司 | A kind of marinated ginger green preservatives and preparation method thereof |
| CN109535491A (en) * | 2018-11-29 | 2019-03-29 | 广东石油化工学院 | A kind of preparation method of two-dimensional nano piece modified starch base biological degradation activity packaging material |
| CN109627500A (en) * | 2018-12-18 | 2019-04-16 | 王浚杰 | A kind of anti-oxidant antibacterial fully bio-degradable novel foodstuff packaging film based on organic acid |
| CN110483842A (en) * | 2019-08-12 | 2019-11-22 | 广东美士达药包材料股份有限公司 | A kind of preparation process of Environmentally-frieantibacterial antibacterial pharmaceutical packaging composite membrane |
| CN111533957A (en) * | 2020-06-08 | 2020-08-14 | 东莞职业技术学院 | Environment-friendly biodegradable food package box |
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