CN108003393A - 一种玫瑰花香型食品包装材料及其制备方法 - Google Patents
一种玫瑰花香型食品包装材料及其制备方法 Download PDFInfo
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Abstract
本发明涉及一种玫瑰花香型食品包装材料,包括以下重量份的原料:菱角淀粉65‑85份、羧甲基纤维素7‑15份、甘露糖醇2‑5份、谷朊粉3‑6份、葡甘聚糖1‑3份、海藻酸钠3‑5份、壳聚糖4‑7份、茶多酚2‑5份、蓖麻油0.5‑1.5份、鱼皮胶原蛋白0.5‑1.5份、红麻纤维0‑1份、魔芋溶胶0.1‑1份、β‑胡萝卜素0‑0.3份、玫瑰花精油0.1‑0.5份、佛手柑精油0.01‑0.05份。本发明的包装材料所采用的原料绿色环保,可降解,通过加入玫瑰花精油使得具有玫瑰花的香气,不仅机械性能好,而且抗菌性好,非常适合用于食品的包装。
Description
技术领域
本发明涉及包装材料领域,具体涉及一种玫瑰花香型食品包装材料及其制备方法。
背景技术
随着人们生活水平的不断提高,对包装材料的环保意识越来越强,尤其是食品包装材料。目前食品包装材料采用聚苯乙烯等塑料为基材,由于它难以在自然环境中分解,用后成为废弃物堆积,成为城市生产生活环境的主要污染源之一,已引起各国的重视。
发明内容
本发明的目的在于:提供一种玫瑰花香型食品包装材料及其制备方法。
为了实现上述目的,本发明提供如下技术方案:
一种玫瑰花香型食品包装材料,包括以下重量份的原料:
菱角淀粉65-85份、羧甲基纤维素7-15份、甘露糖醇2-5份、谷朊粉3-6份、葡甘聚糖1-3份、海藻酸钠3-5份、壳聚糖4-7份、茶多酚2-5份、蓖麻油0.5-1.5份、鱼皮胶原蛋白0.5-1.5份、红麻纤维0-1份、魔芋溶胶0.1-1份、β-胡萝卜素0-0.3份、玫瑰花精油0.1-0.5份、佛手柑精油0.01-0.05份。
优选地,一种玫瑰花香型食品包装材料,包括以下重量份的原料:
菱角淀粉70份、羧甲基纤维素10份、甘露糖醇4份、谷朊粉5份、葡甘聚糖2份、海藻酸钠4份、壳聚糖6份、茶多酚4份、蓖麻油1份、鱼皮胶原蛋白1份、红麻纤维0.5份、魔芋溶胶0.5份、β-胡萝卜素0.2份、玫瑰花精油0.4份、佛手柑精油0.02份。
优选地,一种玫瑰花香型食品包装材料,包括以下重量份的原料:
菱角淀粉80份、羧甲基纤维素8份、甘露糖醇3份、谷朊粉4份、葡甘聚糖2.5份、海藻酸钠3.5份、壳聚糖5份、茶多酚3份、蓖麻油0.8份、鱼皮胶原蛋白0.8份、红麻纤维0.3份、魔芋溶胶0.3份、β-胡萝卜素0.1份、玫瑰花精油0.2份、佛手柑精油0.03份。
一种玫瑰花香型食品包装材料的制备方法,具体步骤如下:
(1)在菱角淀粉中加水到完全溶解,在50-90℃下搅拌20-40min至溶解糊化,保湿;
(2)按照配方用量加入其他原料组分,在2000-3000r/min时均质2-5分钟;
(3)在真空度为0.08-0.09Mpa时真空脱气;
(4)在不锈钢制膜器中制膜,然后在80-110℃下,干燥50-90min钟,揭膜;
(5)揭膜后,150-200℃条件下用连续式热封包装机封口,制成包装。
本发明的有益效果在于:本发明的包装材料所采用的原料绿色环保,可降解,通过加入玫瑰花精油使得具有玫瑰花的香气,不仅机械性能好,而且抗菌性好,非常适合用于食品的包装。
具体实施方式
实施例1
一种玫瑰花香型食品包装材料,包括以下重量份的原料:
菱角淀粉65份、羧甲基纤维素7份、甘露糖醇2份、谷朊粉3份、葡甘聚糖1份、海藻酸钠3份、壳聚糖4份、茶多酚2份、蓖麻油0.5份、鱼皮胶原蛋白0.5份、红麻纤维0.1份、魔芋溶胶0.1份、β-胡萝卜素0.1份、玫瑰花精油0.1份、佛手柑精油0.01份。
上述玫瑰花香型食品包装材料的制备方法,具体步骤如下:
(1)在菱角淀粉中加水到完全溶解,在50-90℃下搅拌20-40min至溶解糊化,保湿;
(2)按照配方用量加入其他原料组分,在2000-3000r/min时均质2-5分钟;
(3)在真空度为0.08-0.09Mpa时真空脱气;
(4)在不锈钢制膜器中制膜,然后在80-110℃下,干燥50-90min钟,揭膜;
(5)揭膜后,150-200℃条件下用连续式热封包装机封口,制成包装。
实施例2
一种玫瑰花香型食品包装材料,包括以下重量份的原料:
菱角淀粉70份、羧甲基纤维素10份、甘露糖醇4份、谷朊粉5份、葡甘聚糖2份、海藻酸钠4份、壳聚糖6份、茶多酚4份、蓖麻油1份、鱼皮胶原蛋白1份、红麻纤维0.5份、魔芋溶胶0.5份、β-胡萝卜素0.2份、玫瑰花精油0.4份、佛手柑精油0.02份。
上述玫瑰花香型食品包装材料的制备方法,具体步骤如下:
(1)在菱角淀粉中加水到完全溶解,在50-90℃下搅拌20-40min至溶解糊化,保湿;
(2)按照配方用量加入其他原料组分,在2000-3000r/min时均质2-5分钟;
(3)在真空度为0.08-0.09Mpa时真空脱气;
(4)在不锈钢制膜器中制膜,然后在80-110℃下,干燥50-90min钟,揭膜;
(5)揭膜后,150-200℃条件下用连续式热封包装机封口,制成包装。
实施例3
一种玫瑰花香型食品包装材料,包括以下重量份的原料:
菱角淀粉80份、羧甲基纤维素8份、甘露糖醇3份、谷朊粉4份、葡甘聚糖2.5份、海藻酸钠3.5份、壳聚糖5份、茶多酚3份、蓖麻油0.8份、鱼皮胶原蛋白0.8份、红麻纤维0.3份、魔芋溶胶0.3份、β-胡萝卜素0.1份、玫瑰花精油0.2份、佛手柑精油0.03份。
上述玫瑰花香型食品包装材料的制备方法,具体步骤如下:
(1)在菱角淀粉中加水到完全溶解,在50-90℃下搅拌20-40min至溶解糊化,保湿;
(2)按照配方用量加入其他原料组分,在2000-3000r/min时均质2-5分钟;
(3)在真空度为0.08-0.09Mpa时真空脱气;
(4)在不锈钢制膜器中制膜,然后在80-110℃下,干燥50-90min钟,揭膜;
(5)揭膜后,150-200℃条件下用连续式热封包装机封口,制成包装。
实施例4
一种玫瑰花香型食品包装材料,包括以下重量份的原料:
菱角淀粉85份、羧甲基纤维素15份、甘露糖醇5份、谷朊粉6份、葡甘聚糖3份、海藻酸钠5份、壳聚糖7份、茶多酚5份、蓖麻油1.5份、鱼皮胶原蛋白1.5份、红麻纤维1份、魔芋溶胶1份、β-胡萝卜素0.3份、玫瑰花精油0.5份、佛手柑精油0.05份。
上述玫瑰花香型食品包装材料的制备方法,具体步骤如下:
(1)在菱角淀粉中加水到完全溶解,在50-90℃下搅拌20-40min至溶解糊化,保湿;
(2)按照配方用量加入其他原料组分,在2000-3000r/min时均质2-5分钟;
(3)在真空度为0.08-0.09Mpa时真空脱气;
(4)在不锈钢制膜器中制膜,然后在80-110℃下,干燥50-90min钟,揭膜;
(5)揭膜后,150-200℃条件下用连续式热封包装机封口,制成包装。
Claims (4)
1.一种玫瑰花香型食品包装材料,其特征在于:包括以下重量份的原料:
菱角淀粉65-85份、羧甲基纤维素7-15份、甘露糖醇2-5份、谷朊粉3-6份、葡甘聚糖1-3份、海藻酸钠3-5份、壳聚糖4-7份、茶多酚2-5份、蓖麻油0.5-1.5份、鱼皮胶原蛋白0.5-1.5份、红麻纤维0-1份、魔芋溶胶0.1-1份、β-胡萝卜素0-0.3份、玫瑰花精油0.1-0.5份、佛手柑精油0.01-0.05份。
2.根据权利要求1所述的玫瑰花香型食品包装材料,其特征在于:包括以下重量份的原料:
菱角淀粉70份、羧甲基纤维素10份、甘露糖醇4份、谷朊粉5份、葡甘聚糖2份、海藻酸钠4份、壳聚糖6份、茶多酚4份、蓖麻油1份、鱼皮胶原蛋白1份、红麻纤维0.5份、魔芋溶胶0.5份、β-胡萝卜素0.2份、玫瑰花精油0.4份、佛手柑精油0.02份。
3.根据权利要求1所述的玫瑰花香型食品包装材料,其特征在于:包括以下重量份的原料:
菱角淀粉80份、羧甲基纤维素8份、甘露糖醇3份、谷朊粉4份、葡甘聚糖2.5份、海藻酸钠3.5份、壳聚糖5份、茶多酚3份、蓖麻油0.8份、鱼皮胶原蛋白0.8份、红麻纤维0.3份、魔芋溶胶0.3份、β-胡萝卜素0.1份、玫瑰花精油0.2份、佛手柑精油0.03份。
4.一种玫瑰花香型食品包装材料的制备方法,其特征在于:具体步骤如下:
(1)在菱角淀粉中加水到完全溶解,在50-90℃下搅拌20-40min至溶解糊化,保湿;
(2)按照配方用量加入其他原料组分,在2000-3000r/min时均质2-5分钟;
(3)在真空度为0.08-0.09Mpa时真空脱气;
(4)在不锈钢制膜器中制膜,然后在80-110℃下,干燥50-90min钟,揭膜;
(5)揭膜后,150-200℃条件下用连续式热封包装机封口,制成包装。
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