CN108482851B - Antibacterial fruit pomace paper type edible packaging film - Google Patents
Antibacterial fruit pomace paper type edible packaging film Download PDFInfo
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Images
Classifications
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D65/00—Wrappers or flexible covers; Packaging materials of special type or form
- B65D65/38—Packaging materials of special type or form
- B65D65/46—Applications of disintegrable, dissolvable or edible materials
- B65D65/463—Edible packaging materials
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- 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
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
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- 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
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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
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L99/00—Compositions of natural macromolecular compounds or of derivatives thereof not provided for in groups C08L89/00 - C08L97/00
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- 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
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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
- C08J2399/00—Characterised by the use of natural macromolecular compounds or of derivatives thereof not provided for in groups C08J2301/00 - C08J2307/00 or C08J2389/00 - C08J2397/00
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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
- 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
- C08J2405/06—Pectin; Derivatives thereof
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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
- C08J2489/00—Characterised by the use of proteins; Derivatives thereof
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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
- C08L2205/00—Polymer mixtures characterised by other features
- C08L2205/03—Polymer mixtures characterised by other features containing three or more polymers in a blend
- C08L2205/035—Polymer mixtures characterised by other features containing three or more polymers in a blend containing four or more polymers in a blend
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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
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- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
The invention discloses an antibacterial pomace paper type edible packaging film, and belongs to the technical field of food packaging. The method comprises the steps of taking more than two kinds of fruit residues as raw materials under the condition of not adding any chemical preservative and bacteriostatic agent, blending, pulping, homogenizing, degassing, forming a film and drying to obtain a finished product. According to the invention, the difference of functional components in more than two types of fruit residues is compounded and mixed, the canna edulis ker powder and the modified wheat gluten protein are used as forming agents, the nylon filter cloth is used as a film forming medium, the antibacterial property and the edibility of the paper type packaging film for the fruit residues are improved on the basis of ensuring the good film uncovering capability of the paper type packaging film for the fruit residues, the problems that the existing paper type edible packaging film for the fruit residues cannot be stored for a long time due to poor antibacterial property and the shelf life is short are solved, and the pollution of waste of the fruit residues to the environment is reduced.
Description
Technical Field
The invention belongs to the technical field of food packaging, and particularly relates to an antibacterial pomace paper type edible packaging film.
Background
With the explosion of the juice beverage market, a large number of by-products including pomace, seeds, peels, pulp, unused pulp and rind are also produced. The residues still contain abundant nutrients such as vitamins, minerals, organic acids, pectin and dietary fiber, and are indispensable food in human diet. But at present, most of the disposal modes of the residues by enterprises are abandoned or used as cheap feed. It is estimated that 30-6700 million tons of fruit and vegetable waste will be produced worldwide each year. Therefore, the method has higher economic benefit for further developing and utilizing the fruit and vegetable residues, and can reduce the harm of the waste to the environment. At present, fruit residues are mainly utilized by developing the paper-type fruit residue food. The pomace paper-type food is prepared by taking pomace obtained after juicing fruits as a raw material, adding auxiliary materials such as a forming agent, a plasticizer, a flavoring agent and the like, and performing film-forming drying. The shape of the fruit is as thin as paper, the fruit is convenient to carry, the flavor and nutrient substances of the original fruit are retained, the fruit is particularly suitable for disaster relief, field operation and daily leisure consumption, the fruit is convenient for special people, and the fruit has wide market prospect.
The patent (CN 103202444A) proposes a method for improving the film peeling performance of pomace paper-type food, which takes pomace as a raw material, and the raw material is subjected to pretreatment such as fine cutting, debitterizing, color protection and the like, then mixed with a forming agent, a plasticizer, a flavoring agent and water, pulped, homogenized, degassed, formed into a film, dried for the first time, peeled, cut, dried for the second time and packaged to obtain the pomace paper-type food. Although the product prepared by the method has proper mouthfeel, the antibacterial property of the product is weak, the problems of storage, shelf life and the like of the food are caused, and the application of the pomace paper type edible film in the field of packaging is also limited.
Disclosure of Invention
The invention aims to provide an antibacterial pomace paper-type edible packaging film which can solve the problem that the existing pomace paper-type edible packaging film is not suitable for long-time storage of packaged food due to poor antibacterial performance.
In order to achieve the purpose, the invention adopts the following technical scheme:
an antibacterial fruit pomace paper-type edible packaging film is prepared by selecting more than two kinds of fruit pomace obtained after juicing fruits with antibacterial components, high fiber and high pectin as raw materials, finely cutting the raw materials, mixing the finely cut raw materials with water to obtain a pomace wet material, adding a forming agent, a plasticizer and a flavoring agent, blending, pulping and homogenizing the mixture, degassing, forming a film, drying and cutting the film to obtain the antibacterial fruit pomace paper-type edible packaging film; the method specifically comprises the following steps:
(1) pre-treating the pomace raw material (the treatment process at least comprises one step of the following steps):
① selecting more than two kinds of fruits with antibacterial components, high fiber and high pectin content, which have full grains and no rot or insect pest;
② cleaning, namely, pre-cleaning by adopting water jet to remove pesticides, dust and sundries on the surface of the fruit, and then pouring the fruit into a brush cleaning machine for cleaning for 2-3 times;
③ juicing, namely respectively crushing the fruits by a squirrel-cage crusher until the granularity is 3-4 cm, and then juicing by a squeezer;
④ chopping, namely cutting the squeezed fruit residues into fine pieces by a shredder;
(2) preparing the pomace slurry:
mixing the pomace obtained in the step (1) and water into pomace wet materials according to the mass ratio of 1: 0.5-0.8, and then adding the following auxiliary materials in percentage by mass of the pomace wet materials for blending: 0.9-2.0% of forming agent, 0.5-3% of plasticizer and 1-5% of flavoring agent; stirring for 30-40 min at the rotating speed of 1050r/min by adopting a beater, and homogenizing the prepared pomace pulp by using a colloid mill to ensure that the average particle size of pomace fiber molecules reaches 50-100 mu M;
(3) degassing: degassing the pomace pulp prepared in the step (2) by using a continuous vacuum degassing method, wherein the vacuum degree is 0.01-0.03 MPa, and the degassing time is 20-25 min;
(4) film forming: uniformly coating the de-aerated pomace pulp obtained in the step (3) on a nylon filter clothThe amount of the coating film is 1.5 to 5.0kg/m2And scraping the mixture evenly by a scraper;
(5) and (3) drying: putting the fruit residue slurry coated in the step (4) and the nylon filter cloth into a drying oven, and drying for 2.5-3.5 h at the temperature of 60-80 ℃;
(6) uncovering the film: and (5) uncovering the paper type film dried in the step (5) to obtain the antibacterial pomace paper type edible packaging film.
Wherein the pomace is selected from blueberry pomace, citrus pomace, navel orange pomace, carambola pomace, raspberry pomace, pomegranate pomace, olive pomace, apple pomace, pineapple pomace, longan pomace and pear pomace.
The forming agent is prepared by mixing canna edulis ker powder and modified wheat gluten protein according to the mass ratio of 1-5: 1.
The plasticizer is glycerol or monoglyceride.
The flavoring agent is one or more of sucrose, citric acid, salt and five spice powder.
The invention has the outstanding advantages that:
(1) the invention uses more than two kinds of pomace with high antibacterial component content and high fiber and pectin content to be mixed, and obviously improves the antibacterial performance of the pomace paper-type film under the condition of not adding any chemical bacteriostatic agent, thereby prolonging the shelf life and the storage time of pomace paper-type film packaged food.
(2) The canna edulis ker powder and the modified wheat gluten which has good water solubility and protein molecules are not deeply hydrolyzed are taken as main film forming agents, wherein the canna edulis ker powder has very large particle size and molecular weight and good hydration because the bond force between straight chain and branched chain in the starch molecules is weak, so that the obtained pomace paper type film has good film uncovering performance on the premise of antibacterial property.
(3) Various flavoring agents are added in the preparation of the pomace paper-type film, so that the pomace paper-type film has good sensory property, is crispy and pleasant in taste, and is an edible packaging material with market prospect.
Drawings
FIG. 1 shows a pulp of citrus/olive pomace (A) andcomparison of inhibition zones of citrus pulp and olive pulp, wherein the sample number is parallel measurement sample number 10-3、10-4The concentration is the diluted concentration of the pomace pulp.
Detailed Description
In order to make the present invention more comprehensible, the technical solutions of the present invention are further described below with reference to specific embodiments, but the present invention is not limited thereto.
The first embodiment is as follows: preparation of paper-type film of citrus/olive pomace
(1) Respectively selecting fresh oranges and olives which are full in particles and free of insect damage and rotten signs, pre-cleaning the oranges and the olives by adopting water jet to remove pesticides, dust and sundries on the surfaces of the fruits, and then cleaning the fruits for 2-3 times in a brush cleaning machine; crushing by using a squirrel cage crusher until the granularity is 3-4 cm, and juicing by using a squeezer; finely cutting the squeezed fruit residues by using a shredder;
(2) putting 200g of the two fruit residues obtained in the step (1) into a pulping machine, sequentially adding 200g of deionized water, 8g of sucrose, 1.2g of salt, 0.8g of five-spice powder, 3.6g of canna edulis ker powder, 2.4g of modified wheat gluten protein, 1.6g of citric acid and 5g of glycerol, pulping at room temperature at a rotating speed of 1050r/min for 35min, homogenizing twice through a colloid mill to enable the average particle size of fiber molecules of the fruit residues to reach 50-100 mu M, and preparing mixed fruit residue pulp for later use;
(3) degassing the mixed pomace slurry obtained in the step (2) by using a continuous vacuum degassing method, wherein the vacuum degree is 0.02MPa, and the degassing time is 25 min;
(4) uniformly coating the de-aerated pomace pulp obtained in the step (3) on a nylon filter cloth, wherein the coating amount is 3.0 kg/m2And scraping the mixture evenly by a scraper;
(5) putting the mixed pomace slurry coated in the step (4) and the nylon filter cloth into a drying oven, and drying for 3 hours at 70 ℃;
(6) and (5) uncovering the film of the dried semi-finished product in the step (5) to obtain a finished product of the edible film.
Example two: preparation of navel orange/apple/snow pear residue paper type film
(1) Respectively selecting fresh navel oranges, apples and snow pears which are full in particles and free of insect damage and rotten signs, pre-cleaning the navel oranges, the apples and the snow pears by adopting water jet, removing pesticides, dust and impurities on the surfaces of the fruits, and then cleaning the fruits for 2-3 times in a brush cleaning machine; crushing by using a squirrel cage crusher until the granularity is 3-4 cm, and juicing by using a squeezer; finely cutting the squeezed fruit residues by using a shredder;
(2) taking 50g of each of the three fruit residues obtained in the step (1) into a pulping machine, sequentially adding 75g of deionized water, 4g of sucrose, 0.6g of salt, 0.7g of five-spice powder, 1.3g of canna edulis ker powder, 1.1g of modified wheat gluten protein, 0.6g of citric acid and 2.1g of glycerol, pulping at room temperature at a rotating speed of 1050r/min for 35min, homogenizing twice through a colloid mill to enable the average particle size of fiber molecules of the fruit residues to reach 50-100 mu M, and preparing mixed fruit residue pulp for later use;
(3) degassing the mixed pomace slurry obtained in the step (2) by using a continuous vacuum degassing method, wherein the vacuum degree is 0.02MPa, and the degassing time is 25 min;
(4) uniformly coating the de-aerated pomace pulp obtained in the step (3) on a nylon filter cloth, wherein the coating amount is 2.5 kg/m2And scraping the mixture evenly by a scraper;
(5) putting the mixed pomace slurry coated in the step (4) and the nylon filter cloth into a drying oven, and drying for 2.5 hours at 70 ℃;
(6) and (5) uncovering the film of the dried semi-finished product in the step (5) to obtain a finished product of the edible film.
Comparative example 1
The citrus pulp paper-type film is prepared by using single citrus pulp as a raw material according to the preparation method in patent CN 103202444A.
Comparative example No. two
The apple pomace paper-type film is prepared by taking single apple pomace as a raw material according to the preparation method in patent CN 103202444A.
Comparative example No. three
The olive pomace paper-type film is prepared by taking single olive pomace as a raw material according to the preparation method in patent CN 103202444A.
1. And (3) antibacterial property measurement: taking filter paper with the diameter of 10mm, soaking the prepared mixed pomace slurry, sterilizing and placing the filter paper into a colony culture dish; culturing Escherichia coli and Staphylococcus aureus in 37 deg.C incubator for 24h, culturing Penicillium and Aspergillus niger in 30 deg.C incubator for 72h, observing, and selecting plate with obvious inhibition zone to determine the diameter of the inhibition zone. The judgment standard of the bacteriostatic zone experiment result is as follows: the diameter of the inhibition zone is more than 15mm, the sensitivity is most sensitive, the sensitivity is moderate when the diameter is 10-15mm, the sensitivity is low when the diameter is 0-10mm, and the sensitivity is not sensitive when the diameter is not. The diameter of the inhibition zone is mm as a measurement unit.
TABLE 1 comparison of the antibacterial Properties of pomace pulps prepared by different methods
2. Sensory evaluation: the product is comprehensively scored from the aspects of appearance structure, taste, color, smell and film uncovering difficulty, 10 food professionals (20-40 years old, 5 men and 5 women) evaluate the finished product, and finally, the average is taken out and divided.
TABLE 2 sensory evaluation criteria Table
The tests show that compared with the first, second and third comparative examples prepared from single fruit, the first, second and third examples have stronger inhibition capability to escherichia coli and staphylococcus aureus, have good film forming property, bright color and appropriate flavor, are rich in dietary fibers and proteins, and are ideal leisure health-care food.
The above description is only a preferred embodiment of the present invention, and all equivalent changes and modifications made in accordance with the claims of the present invention should be covered by the present invention.
Claims (1)
1. A preparation method of an antibacterial pomace paper type edible packaging film is characterized by comprising the following steps of: the method comprises the following steps:
(1) respectively selecting fresh oranges and olives which are full in particles and free of insect damage and rotten signs, pre-cleaning the oranges and the olives by adopting water jet to remove pesticides, dust and sundries on the surfaces of the fruits, and then cleaning the fruits for 2-3 times in a brush cleaning machine; crushing by using a squirrel cage crusher until the granularity is 3-4 cm, and juicing by using a squeezer; finely cutting the squeezed fruit residues by using a shredder;
(2) putting 200g of the two fruit residues obtained in the step (1) into a pulping machine, sequentially adding 200g of deionized water, 8g of sucrose, 1.2g of salt, 0.8g of five-spice powder, 3.6g of canna edulis ker powder, 2.4g of modified wheat gluten protein, 1.6g of citric acid and 5g of glycerol, pulping at room temperature at a rotating speed of 1050r/min for 35min, homogenizing twice through a colloid mill to enable the average particle size of fiber molecules of the fruit residues to reach 50-100 mu M, and preparing mixed fruit residue pulp for later use;
(3) degassing the mixed pomace slurry obtained in the step (2) by using a continuous vacuum degassing method, wherein the vacuum degree is 0.02MPa, and the degassing time is 25 min;
(4) uniformly coating the de-aerated pomace pulp obtained in the step (3) on a nylon filter cloth, wherein the coating amount is 3.0 kg/m2And scraping the mixture evenly by a scraper;
(5) putting the mixed pomace slurry coated in the step (4) and the nylon filter cloth into a drying oven, and drying for 3 hours at 70 ℃;
(6) and (5) uncovering the film of the dried semi-finished product in the step (5) to obtain a finished product of the citrus/olive pomace paper type film.
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| CN109938239A (en) * | 2019-04-12 | 2019-06-28 | 倪震丹 | Apple pomace is preparing application and a kind of preparation method of fruit-vegetable paper in fruit-vegetable paper |
| CN109874961A (en) * | 2019-04-12 | 2019-06-14 | 倪震丹 | A kind of citrus fruit paper and preparation method thereof |
| WO2021053475A1 (en) * | 2019-09-18 | 2021-03-25 | Petrini Angelo | Improved capsule for the infusion of drinks |
| CN115594889B (en) * | 2022-10-28 | 2024-01-30 | 湖南农业大学 | Hot-pressed food packaging film prepared based on thorn grape wine residues |
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| US20040096569A1 (en) * | 2002-11-15 | 2004-05-20 | Barkalow David G. | Edible film products and methods of making same |
| CN1284463C (en) * | 2004-06-02 | 2006-11-15 | 杨福顺 | Fresh fruit granular food and its production |
| CN101152017A (en) * | 2006-09-29 | 2008-04-02 | 杨福根 | Multi-layer combined multifunctional food antiseptic agent, antiseptic method and products thereof |
| KR101046957B1 (en) * | 2009-06-08 | 2011-07-08 | 공주대학교 산학협력단 | Edible alginate film having antibacterial activity, including ginseng extract, and preparation method thereof |
| CN103202444B (en) * | 2013-04-28 | 2014-03-12 | 福州大学 | Method for improving film uncovering property of pomace papier-mache food |
| CN105124449A (en) * | 2015-07-24 | 2015-12-09 | 青岛文创科技有限公司 | Nutritional vegetable paper |
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