CN108260784B - 可食膜的生产方法及利用可食膜生产含馅料食品的方法 - Google Patents
可食膜的生产方法及利用可食膜生产含馅料食品的方法 Download PDFInfo
- Publication number
- CN108260784B CN108260784B CN201810101326.1A CN201810101326A CN108260784B CN 108260784 B CN108260784 B CN 108260784B CN 201810101326 A CN201810101326 A CN 201810101326A CN 108260784 B CN108260784 B CN 108260784B
- Authority
- CN
- China
- Prior art keywords
- film
- edible film
- edible
- producing
- stuffing
- 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.)
- Active
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 18
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 15
- 239000011248 coating agent Substances 0.000 claims abstract description 20
- 238000000576 coating method Methods 0.000 claims abstract description 20
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims abstract description 17
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 16
- 108010010803 Gelatin Proteins 0.000 claims abstract description 16
- 239000000661 sodium alginate Substances 0.000 claims abstract description 16
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 16
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 16
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 15
- 229920002752 Konjac Polymers 0.000 claims abstract description 12
- 238000001035 drying Methods 0.000 claims abstract description 12
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 12
- 239000002131 composite material Substances 0.000 claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 11
- 229910000831 Steel Inorganic materials 0.000 claims abstract description 10
- 235000013312 flour Nutrition 0.000 claims abstract description 10
- 235000010485 konjac Nutrition 0.000 claims abstract description 10
- 239000010959 steel Substances 0.000 claims abstract description 10
- 244000247812 Amorphophallus rivieri Species 0.000 claims abstract description 8
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims abstract description 8
- 239000000252 konjac Substances 0.000 claims abstract description 8
- 239000002985 plastic film Substances 0.000 claims abstract description 5
- 229920006255 plastic film Polymers 0.000 claims abstract description 5
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 25
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 15
- 239000008213 purified water Substances 0.000 claims description 14
- 239000012528 membrane Substances 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 10
- 238000002360 preparation method Methods 0.000 claims description 10
- 230000008961 swelling Effects 0.000 claims description 10
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 238000010438 heat treatment Methods 0.000 claims description 9
- 238000004806 packaging method and process Methods 0.000 claims description 8
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 6
- 229920001328 Polyvinylidene chloride Polymers 0.000 claims description 5
- 108060008539 Transglutaminase Proteins 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 238000007710 freezing Methods 0.000 claims description 5
- 230000008014 freezing Effects 0.000 claims description 5
- 239000004033 plastic Substances 0.000 claims description 5
- 239000005033 polyvinylidene chloride Substances 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 102000003601 transglutaminase Human genes 0.000 claims description 5
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 3
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 3
- 235000015278 beef Nutrition 0.000 claims description 3
- 239000001630 malic acid Substances 0.000 claims description 3
- 235000011090 malic acid Nutrition 0.000 claims description 3
- 235000015277 pork Nutrition 0.000 claims description 3
- 235000014102 seafood Nutrition 0.000 claims description 3
- 235000013611 frozen food Nutrition 0.000 claims description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract description 5
- 239000007788 liquid Substances 0.000 abstract description 3
- 235000008378 frozen soup Nutrition 0.000 abstract description 2
- 239000000243 solution Substances 0.000 description 34
- 238000011049 filling Methods 0.000 description 9
- 239000000047 product Substances 0.000 description 8
- 235000014347 soups Nutrition 0.000 description 8
- 230000007935 neutral effect Effects 0.000 description 5
- 239000007864 aqueous solution Substances 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 3
- 229920000159 gelatin Polymers 0.000 description 3
- 239000008273 gelatin Substances 0.000 description 3
- 235000019322 gelatine Nutrition 0.000 description 3
- 235000011852 gelatine desserts Nutrition 0.000 description 3
- 238000007602 hot air drying Methods 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 229940001941 soy protein Drugs 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 2
- 230000002378 acidificating effect Effects 0.000 description 2
- 229920005615 natural polymer Polymers 0.000 description 2
- 239000002861 polymer material Substances 0.000 description 2
- 239000002253 acid Substances 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 108010025899 gelatin film Proteins 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/115—Konjak; Konntaku
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/045—Organic compounds containing nitrogen as heteroatom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
-
- 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
-
- 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
- C08J7/00—Chemical treatment or coating of shaped articles made of macromolecular substances
- C08J7/04—Coating
- C08J7/0427—Coating with only one layer of a composition containing a polymer binder
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
- C08J2389/00—Characterised by the use of proteins; Derivatives thereof
-
- 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
- C08J2405/00—Characterised by the use of polysaccharides or of their derivatives not provided for in groups C08J2401/00 or C08J2403/00
- C08J2405/02—Dextran; Derivatives thereof
-
- 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
- C08J2405/00—Characterised by the use of polysaccharides or of their derivatives not provided for in groups C08J2401/00 or C08J2403/00
- C08J2405/04—Alginic acid; Derivatives thereof
Landscapes
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Manufacturing & Machinery (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Medicinal Chemistry (AREA)
- Organic Chemistry (AREA)
- Molecular Biology (AREA)
- Materials Engineering (AREA)
- General Preparation And Processing Of Foods (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
本发明公开了一种可食膜的生产方法及利用可食膜生产含馅料食品的方法，技术工艺包括在光滑的钢带或PET塑料膜上先涂上一层明胶蛋白和海藻酸钠调制的pH为3.5‑4.5的膜液，干燥成膜，再在第一层膜上覆盖一层大豆分离蛋白和魔芋粉调制的pH为8.5‑9.5的膜液，干燥成复合膜，最后利用臭氧进行处理，制备成pH为6.0‑7.0、在高温蒸汽下不会溶解的可食膜，并将可食膜用于生产皮薄汁多的冷冻灌汤包产品。本发明技术充分利用了明胶蛋白、大豆分离蛋白、海藻酸钠和魔芋粉的成膜特征，可以生产出具有良好的机械性能和耐高温蒸汽性能的可食膜，进而扩大可食膜的应用范围。
Description
技术领域
本发明涉及一种可食膜的生产及其产品开发的技术，具体地说涉及一种可食膜的生产方法及利用可食膜生产含馅料食品的方法，以明胶蛋白、大豆分离蛋白、海藻酸钠和魔芋粉为主，通过流延方法制备可食膜，并利用生产的可食膜制备冷冻灌汤包等食品的技术。
背景技术
随着人们对生态环境保护意识的加强，利用天然高分子材料制备可食膜越来越受到重视。其中，明胶蛋白、海藻酸钠在酸性条件下成膜性能较好，而大豆分离蛋白和魔芋粉在碱性条件下成膜性能较好。然而，单一的高分子蛋白或多糖组分形成的可食膜会存在一定机械强度弱、耐水性能阻水性能差等缺点。因此，有必要通过双层涂膜方式制备可食膜，既可以使各种成分成膜优势互补，还可以使可食膜的pH为中性，扩大应用范围。为了提高可食膜的耐水性能，中国专利(CN106589433A)公开一种水难溶性鱼明胶蛋白膜的制备方法，在鱼明胶膜上浇注海藻酸钠膜制备双层膜，获得的膜虽然在常温水中不易溶解，但在高温蒸汽下还是会发生溶解。另一方面，灌汤包是我国的一种传统特色小吃，俗称灌浆馒头或灌汤包子。由于灌汤包含有较多的汤汁，为了避免汁液在保存中渗透面皮，甚至导致灌汤包面皮破裂，生产企业常常将面皮制作很厚，这不仅影响产品口感，也会失去灌汤包应用的风味。因此，本发明充分利用明胶蛋白、海藻酸钠、大豆分离蛋白和魔芋粉的成膜特性，先让明胶蛋白和海藻酸钠在酸性条件下成膜，而大豆分离蛋白和魔芋粉在碱性条件下成膜，两种膜经复合形成的复合膜呈中性，并在高温蒸汽下不易溶解，利用它可以生产出皮薄味鲜，油汁充足的速冻灌汤包制品。
发明内容
本发明的一个目的在于提供一种适用范围广、高温蒸汽不易溶解的可食膜的生产方法，并将可食膜应用于灌汤包等食品上。
本发明的另一个目的在于提供一种口感更好的可食膜生产含馅料食品的方法。
为了实现上述目的，本发明的技术方案是：
本发明是一种可食膜的生产方法，包括以下步骤：(1) 第一层膜的制备：明胶蛋白和海藻酸钠用纯净水溶胀，制成蛋白多糖溶液A，升温至60-80℃溶解后，用酸度调节剂将蛋白多糖溶液A的pH调整至3.5-4.5后，加入蛋白多糖溶液质量2-9%(w/w)的甘油，混合均匀、脱泡，调制成膜液，均匀地涂在光滑的钢带或PET塑料膜上，通过60-90℃干燥形成第一层膜；(2) 第二层膜的制备：大豆分离蛋白和魔芋粉用纯净水溶胀后，制成蛋白多糖溶液B，用氢氧化钠溶液将制成蛋白多糖溶液B的pH调整至8.5-9.5后，升温至60-80℃溶解，加入制成蛋白多糖溶液质量2-9%(w/w)的甘油，混合均匀、脱泡，调制成膜液，均匀地涂在步骤(1)制备的第一层膜上并干燥成膜，制备成双层复合膜；(3) 膜的调制：将步骤(2)干燥好的膜冷却至15-25℃，利用含有臭氧的干燥空气处理2-4 min后再揭膜，制得可食膜；(4) 可食膜的包装、保存：将步骤(3)揭下来的可食膜用PVDC高阻湿的塑料袋包装好，保存温度为4-25℃。
在步骤(1)中，所述的蛋白多糖溶液A中：明胶蛋白的质量百分数为20-30%，海藻酸钠的质量百分数为1-3%，其余为纯净水。
在步骤(1)中，酸度调节剂为盐酸、柠檬酸或苹果酸等中的一种。
在步骤(2)中，所述的蛋白多糖溶液B中：大豆分离蛋白的质量百分数为5-10%，魔芋粉的质量百分数为0.1-0.5%；其余为纯净水。
在步骤(3)中，含有臭氧的干燥空气为：臭氧浓度为10-30 mg/m3，空气相对湿度为20-40%，空气温度为15-25℃。
本发明是一种可食膜生产含馅料食品的方法，其特征在于：先用可食膜包食品的馅料，在可食膜的粘合处涂上10-15%谷氨酰胺转胺酶溶液，再用面皮包可食膜包好的馅料，最后进行冷冻，制备成冷冻食品。
所述的食品为灌汤包馅料，该灌汤包馅料为猪肉馅、牛肉馅和海鲜馅中的一种。
采用上述方案后，由于本发明充分利用明胶蛋白、大豆分离蛋白、海藻酸钠和魔芋粉在不同pH下成膜特征，先让明胶蛋白和海藻酸钠在酸性条件下成膜，再在该膜上覆盖上碱性的大豆分离蛋白和魔芋粉膜液，通过干燥形成中性复合膜，最后还利用臭氧杀菌氧化处理，使膜不易吸潮，而且在高温蒸汽下不会溶解。故，本发明具有以下优点：
1、本发明制备的可食膜pH为中性，适用范围广。
2、本发明制备的可食膜在高温蒸汽下不会溶解，可以扩大可食膜的应用范围。
3、本发明利用臭氧处理，既可以对可食膜进行杀菌，还可以通过氧化提高膜的机械性能。
4、利用本发明制备的可食膜生产的冷冻灌汤包皮薄汁多，口感更好。
下面结合附表和具体实施例对本发明作进一步的说明。
附表说明
表1为可食膜的理化性质；
表2为灌汤包的感官评价。
具体实施方式
实施例1
膜的制备：在1L纯净水中加入200g明胶和30g的海藻酸钠，制成蛋白多糖溶液A，放在室温下溶胀后，通过60℃水浴加热3h使其溶解，用食品级盐酸将蛋白多糖溶液A的pH调整至3.5，加入20g甘油，混合均匀、脱泡，调制成膜液，均匀地涂在光滑的钢带上，通过60℃热风干燥形成第一层膜；在1L纯净水中加入50g大豆分离蛋白和5g魔芋粉，制成蛋白多糖溶液B，放在室温下溶胀后，通过60℃水浴加热3h使其溶解，用食品级氢氧化钠将蛋白多糖溶液B的pH调整至9.5，加入5.5g甘油，混合均匀、脱泡，调制成膜液，均匀地涂在钢带上干燥好的第一层膜上，通过60℃热风干燥形成复合膜，冷却至15℃后，利用臭氧浓度为10mg/m3、相对湿度为20%、温度为15℃的空气对膜处理4min后，将膜从钢带上揭下来，制得可食膜，将可食膜用高阻湿的PVDC塑料袋包装好，保存温度为4℃。
冷冻灌汤包产品的制作：用可食膜包灌汤包的猪肉馅，在可食膜的粘合处涂上10%(w/v)谷氨酰胺转胺酶水溶液，再用面皮包可食膜包好的馅料，最后进行冷冻，制备成冷冻灌汤包。
实施例2
膜的制备：在1L纯净水中加入250g明胶和20g的海藻酸钠，制成蛋白多糖溶液A，放在室温下溶胀后，通过75℃水浴加热2h使其溶解，用食品级柠檬酸将制成蛋白多糖溶液A的pH调整至4.0，加入55g甘油，混合均匀、脱泡，调制成膜液，均匀地涂在光滑的钢带上，通过75℃热风干燥形成第一层膜；在1L纯净水中加入75g大豆分离蛋白和2.5g魔芋粉，制成蛋白多糖溶液B，放在室温下溶胀后，通过75℃水浴加热2h使其溶解，用食品级氢氧化钠将蛋白多糖溶液B的pH调整至9.0，加入15.5g甘油，混合均匀、脱泡，调制成膜液，均匀地涂在钢带上干燥好的第一层膜上，通过75℃热风干燥形成复合膜，冷却至20℃后，利用臭氧浓度为20mg/m3、相对湿度为30%、温度为20℃的空气对膜处理3min后，将膜从钢带上揭下来，制得可食膜，将可食膜用高阻湿的PVDC塑料袋包装好，保存温度为15℃。
冷冻灌汤包产品的制作：用可食膜包灌汤包的牛肉馅，在可食膜的粘合处涂上12.5% (w/v)谷氨酰胺转胺酶水溶液，再用面皮包可食膜包好的馅料，最后进行冷冻，制备成冷冻灌汤包。
实施例3
膜的制备：在1L纯净水中加入300g明胶和10g的海藻酸钠，制成蛋白多糖溶液A，放在室温下溶胀后，通过90℃水浴加热1h使其溶解，用食品级苹果酸将蛋白多糖溶液A的pH调整至4.5，加入90g甘油，混合均匀、脱泡，调制成膜液，均匀地涂在光滑的PET塑料膜上，通过90℃热风干燥形成第一层膜；在1L纯净水中加入100g大豆分离蛋白和1g魔芋粉，制成蛋白多糖溶液B，放在室温下溶胀后，通过90℃水浴加热1h使其溶解，用食品级氢氧化钠将蛋白多糖溶液B的pH调整至8.5，加入30.3g甘油，混合均匀、脱泡，调制成膜液，均匀地涂在钢带上干燥好的第一层膜上，通过90℃热风干燥形成复合膜，冷却至25℃后，利用臭氧浓度为30mg/m3、相对湿度为40%、温度为25℃的空气对膜处理2min后，将膜从PET塑料膜上揭下来，制得可食膜，将可食膜用高阻湿的PVDC塑料袋包装好，保存温度为25℃。
冷冻灌汤包产品的制作：用可食膜包灌汤包的海鲜馅，在可食膜的粘合处涂上15%(w/v)谷氨酰胺转胺酶水溶液，再用面皮包可食膜包好的馅料，最后进行冷冻，制备成冷冻灌汤包。
本发明制备的复合可食膜放在蒸馏水溶解捣碎后，水溶液的pH为6.5左右(表1)，用于包装食品不会影响产品的品质。膜利用质构仪进行检测，发现膜经过臭氧处理后机械强度都得到显著的提高(表1)。而且，未经臭氧处理的可食膜放在105℃蒸汽下蒸10min后会出现一定程度的破损，而经臭氧处理的可食膜都没有发生破损(表1)。这些结果表明，各种天然高分子材料在最适的pH下进行成膜，经过复合后可食膜的pH为中性，再利用臭氧处理，可以提高膜的机械性能和耐高温蒸汽的性能。
利用可食膜包装灌汤包馅料制备成冷冻灌汤包，冷冻灌汤包蒸后，感官评定结果发现，未经可食膜包装馅料的灌汤包包子内皮较湿、外皮会出现一定程度的破裂，口感和品质较差，而利用可食膜包装馅料的灌汤包包子内皮较干、外皮不会出现破裂，馅中的汁明显较多，口感和品质都较好，容易受到消费者的欢迎。
综上所述，本发明利用明胶蛋白、大豆分离蛋白、海藻酸钠和魔芋粉制备成复合可食膜，并利用臭氧对可食膜杀菌和氧化处理，使膜的机械性能和耐高温蒸汽性能均得到改良，并利用可食膜开发皮薄汁多的冷冻灌汤包产品，为可食膜的应用开辟新的途径。
上述仅为本发明的具体实施例，但本发明的设计构思并不局限于此，凡利用此构思对本发明进行非实质性的改动，均应属于侵犯本发明保护范围的行为。
表1可食膜的理化性质
表2 灌汤包的感官评价
Claims (7)
1.一种可食膜的生产方法，其特征在于：包括以下步骤：(1) 第一层膜的制备：明胶蛋白和海藻酸钠用纯净水溶胀，制成蛋白多糖溶液A，升温至60-80℃溶解后，用酸度调节剂将蛋白多糖溶液A的pH调整至3.5-4.5后，加入蛋白多糖溶液质量2-9%(w/w)的甘油，混合均匀、脱泡，调制成膜液，均匀地涂在光滑的钢带或PET塑料膜上，通过60-90℃干燥形成第一层膜；(2) 第二层膜的制备：大豆分离蛋白和魔芋粉用纯净水溶胀后，制成蛋白多糖溶液B，用氢氧化钠溶液将制成蛋白多糖溶液B的pH调整至8.5-9.5后，升温至60-80℃溶解，加入制成蛋白多糖溶液质量2-9%(w/w)的甘油，混合均匀、脱泡，调制成膜液，均匀地涂在步骤(1)制备的第一层膜上并干燥成膜，制备成双层复合膜；(3) 膜的调制：将步骤(2)干燥好的膜冷却至15-25℃，利用含有臭氧的干燥空气处理2-4 min后再揭膜，制得可食膜；(4) 可食膜的包装、保存：将步骤(3)揭下来的可食膜用PVDC高阻湿的塑料袋包装好，保存温度为4-25℃。
2.如权利要求1所述的可食膜的生产方法，其特征在于：在步骤(1)中，所述的蛋白多糖溶液A中：明胶蛋白的质量百分数为20-30%，海藻酸钠的质量百分数为1-3%，其余为纯净水。
3.如权利要求1所述的可食膜的生产方法，其特征在于：在步骤(1)中，酸度调节剂为盐酸、柠檬酸或苹果酸中的一种。
4.如权利要求1所述的可食膜的生产方法，其特征在于：在步骤(2)中，所述的蛋白多糖溶液B中：大豆分离蛋白的质量百分数为5-10%，魔芋粉的质量百分数为0.1-0.5%；其余为纯净水。
5.如权利要求1所述的可食膜的生产方法，其特征在于：在步骤(3)中，含有臭氧的干燥空气为：臭氧浓度为10-30 mg/m3，空气相对湿度为20-40%，空气温度为15-25℃。
6.一种利用权利要求1所述的可食膜的生产方法制备的可食膜生产含馅料食品的方法，其特征在于：先用可食膜包食品的馅料，在可食膜的粘合处涂上10-15%w/v谷氨酰胺转胺酶溶液，再用面皮包可食膜包好的馅料，最后进行冷冻，制备成冷冻食品。
7.如权利要求6所述的可食膜生产含馅料食品的方法，其特征在于：所述的可食膜包食品的馅料为灌汤包馅料，该灌汤包馅料为猪肉馅、牛肉馅和海鲜馅中的一种。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810101326.1A CN108260784B (zh) | 2018-02-01 | 2018-02-01 | 可食膜的生产方法及利用可食膜生产含馅料食品的方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810101326.1A CN108260784B (zh) | 2018-02-01 | 2018-02-01 | 可食膜的生产方法及利用可食膜生产含馅料食品的方法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN108260784A CN108260784A (zh) | 2018-07-10 |
| CN108260784B true CN108260784B (zh) | 2021-05-14 |
Family
ID=62777313
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810101326.1A Active CN108260784B (zh) | 2018-02-01 | 2018-02-01 | 可食膜的生产方法及利用可食膜生产含馅料食品的方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108260784B (zh) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110731500A (zh) * | 2019-10-15 | 2020-01-31 | 厦门众银润博生物科技有限公司 | 可食膜的生产方法及可食膜生产含馅料油炸食品 |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104140543B (zh) * | 2013-05-10 | 2017-06-13 | 天津科技大学 | 一种利用天然产物提高可食膜机械强度的方法 |
| CN103613939A (zh) * | 2013-12-10 | 2014-03-05 | 湖北工业大学 | 一种多糖-蛋白复合膜及其制备方法 |
| RU2604223C1 (ru) * | 2015-06-04 | 2016-12-10 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Национальный исследовательский Мордовский государственный университет им. Н.П. Огарёва" | Способ получения белково-полисахаридной биоразлагаемой пленки |
| CN106589433B (zh) * | 2016-11-22 | 2022-02-22 | 集美大学 | 水难溶性鱼明胶蛋白膜的制备方法 |
-
2018
- 2018-02-01 CN CN201810101326.1A patent/CN108260784B/zh active Active
Also Published As
| Publication number | Publication date |
|---|---|
| CN108260784A (zh) | 2018-07-10 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US6730340B1 (en) | Edible casing film formulation | |
| US4851394A (en) | Glucomannan/polyhydric alcohol composition and film prepared therefrom | |
| US4196220A (en) | Smoke colored food casing and method of producing same by use of liquid smoke and an albumin | |
| CA2036201C (en) | Method of preparing shelf stable, filled dough food products | |
| CA2638594C (en) | Casings for foodstuffs | |
| US2517595A (en) | Coating of foods with pectinate films | |
| US6596331B1 (en) | Methods of producing long-life fresh pasta products | |
| US6613370B1 (en) | Breadcrumb coating for food products | |
| CN105166877B (zh) | 一种黑木耳即食食品的制备方法及应用 | |
| CN107242454B (zh) | 一种冷冻预油炸食品用裹粉、冷冻预油炸食品及其制备方法 | |
| CN108260784B (zh) | 可食膜的生产方法及利用可食膜生产含馅料食品的方法 | |
| NZ237638A (en) | Rice pasta. | |
| AU644902B2 (en) | Shelf-stable proteinaceous products and processes for their production | |
| KR101842881B1 (ko) | 반숙란의 제조방법 | |
| CN109864258A (zh) | 雕花装饰可食用纸 | |
| JPH0956350A (ja) | 保存性の高い生麺類及びその製造方法 | |
| JP2004350555A (ja) | 加熱調理不要の包装茹で冷しそばの製造方法 | |
| CN111034993B (zh) | 可食膜的生产方法及利用可食膜生产火锅料食品的方法 | |
| CN109601886A (zh) | 一种夹心即食肉丸及其制备方法 | |
| KR101098311B1 (ko) | 곤약이 첨가된 대왕 오징어 어묵의 제조방법 | |
| US2060160A (en) | Art of sausage manufacture | |
| CN112890124A (zh) | 一种复合蛋白鱼糜制品的制备方法 | |
| Kannaiyan et al. | Edible packaging from fishery waste: a future prospective | |
| KR101245663B1 (ko) | 함수 실곤약의 제조방법 | |
| KR100515645B1 (ko) | 조미곤약 및 그의 제조방법 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20231101 Address after: Room 201, Building 1, No. 177 Meiheqi Road, Tong'an District, Xiamen City, Fujian Province, 361109 Patentee after: Xiamen Blue Sea Algae Membrane Biotechnology Co.,Ltd. Address before: 2nd Floor, West Side, Building 1, No. 177 Meihe Qi Road, Tong'an District, Xiamen City, Fujian Province, 361109 Patentee before: XIAMEN ZHONGYIN RUNBO BIOTECHNOLOGY Co.,Ltd. |