CN108570156B - 蔬菜味细菌纤维素基可食用调料包装膜及其制备方法和应用 - Google Patents
蔬菜味细菌纤维素基可食用调料包装膜及其制备方法和应用 Download PDFInfo
- Publication number
- CN108570156B CN108570156B CN201810263293.0A CN201810263293A CN108570156B CN 108570156 B CN108570156 B CN 108570156B CN 201810263293 A CN201810263293 A CN 201810263293A CN 108570156 B CN108570156 B CN 108570156B
- Authority
- CN
- China
- Prior art keywords
- bacterial cellulose
- vegetable
- film
- packaging film
- based edible
- 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.)
- Expired - Fee Related
Links
- 229920002749 Bacterial cellulose Polymers 0.000 title claims abstract description 76
- 239000005016 bacterial cellulose Substances 0.000 title claims abstract description 76
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 38
- 229920006280 packaging film Polymers 0.000 title claims abstract description 38
- 239000012785 packaging film Substances 0.000 title claims abstract description 38
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 13
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 25
- 229920002472 Starch Polymers 0.000 claims abstract description 20
- 239000008107 starch Substances 0.000 claims abstract description 20
- 235000019698 starch Nutrition 0.000 claims abstract description 20
- 235000015192 vegetable juice Nutrition 0.000 claims abstract description 18
- 238000001035 drying Methods 0.000 claims abstract description 12
- 235000013311 vegetables Nutrition 0.000 claims abstract description 9
- 238000009835 boiling Methods 0.000 claims abstract description 8
- 238000005266 casting Methods 0.000 claims abstract description 6
- 235000013305 food Nutrition 0.000 claims abstract description 6
- 239000006185 dispersion Substances 0.000 claims description 28
- 239000007788 liquid Substances 0.000 claims description 28
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 21
- 239000000243 solution Substances 0.000 claims description 14
- 238000003756 stirring Methods 0.000 claims description 13
- 238000000034 method Methods 0.000 claims description 12
- 238000004537 pulping Methods 0.000 claims description 11
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims description 7
- 238000010438 heat treatment Methods 0.000 claims description 7
- 239000000600 sorbitol Substances 0.000 claims description 7
- 238000005406 washing Methods 0.000 claims description 7
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 239000011259 mixed solution Substances 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 241000894006 Bacteria Species 0.000 claims description 4
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims description 4
- 235000009337 Spinacia oleracea Nutrition 0.000 claims description 4
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims description 3
- 229960000583 acetic acid Drugs 0.000 claims description 3
- 239000012362 glacial acetic acid Substances 0.000 claims description 3
- 230000008569 process Effects 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 235000001270 Allium sibiricum Nutrition 0.000 claims description 2
- 238000006243 chemical reaction Methods 0.000 claims description 2
- 238000000227 grinding Methods 0.000 claims description 2
- 238000007709 nanocrystallization Methods 0.000 claims description 2
- 238000004806 packaging method and process Methods 0.000 claims description 2
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims 3
- 229920002678 cellulose Polymers 0.000 claims 3
- 239000001913 cellulose Substances 0.000 claims 3
- 244000016163 Allium sibiricum Species 0.000 claims 1
- 240000003768 Solanum lycopersicum Species 0.000 claims 1
- 244000300264 Spinacia oleracea Species 0.000 claims 1
- 239000000203 mixture Substances 0.000 claims 1
- 238000004321 preservation Methods 0.000 claims 1
- 239000012528 membrane Substances 0.000 abstract description 7
- 239000012153 distilled water Substances 0.000 abstract description 6
- 239000000463 material Substances 0.000 abstract description 4
- BFKJFAAPBSQJPD-UHFFFAOYSA-N tetrafluoroethene Chemical group FC(F)=C(F)F BFKJFAAPBSQJPD-UHFFFAOYSA-N 0.000 abstract description 4
- 230000036541 health Effects 0.000 abstract description 3
- 239000002699 waste material Substances 0.000 abstract description 3
- 239000000835 fiber Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 239000000725 suspension Substances 0.000 abstract 2
- 238000007865 diluting Methods 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 8
- 238000000605 extraction Methods 0.000 description 4
- 239000001963 growth medium Substances 0.000 description 4
- 241000227653 Lycopersicon Species 0.000 description 3
- 241000219315 Spinacia Species 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
- 230000035699 permeability Effects 0.000 description 3
- 230000008859 change Effects 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 238000004090 dissolution Methods 0.000 description 2
- 238000009447 edible packaging Methods 0.000 description 2
- 239000008157 edible vegetable oil Substances 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000006467 substitution reaction Methods 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 241001280436 Allium schoenoprasum Species 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 230000001133 acceleration Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011230 binding agent Substances 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000002270 dispersing agent Substances 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 108010025899 gelatin film Proteins 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 210000004907 gland Anatomy 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 238000004154 testing of material Methods 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
Classifications
-
- 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
-
- 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
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/24—Cellulose or derivatives thereof
-
- 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
-
- 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
- C08J2303/00—Characterised by the use of starch, amylose or amylopectin or of their derivatives or degradation products
- C08J2303/02—Starch; Degradation products thereof, e.g. dextrin
-
- 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
- C08J2401/00—Characterised by the use of cellulose, modified cellulose or cellulose derivatives
- C08J2401/02—Cellulose; Modified cellulose
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08K—Use of inorganic or non-macromolecular organic substances as compounding ingredients
- C08K2201/00—Specific properties of additives
- C08K2201/014—Additives containing two or more different additives of the same subgroup in C08K
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08K—Use of inorganic or non-macromolecular organic substances as compounding ingredients
- C08K5/00—Use of organic ingredients
- C08K5/04—Oxygen-containing compounds
- C08K5/05—Alcohols; Metal alcoholates
- C08K5/053—Polyhydroxylic alcohols
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02W—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO WASTEWATER TREATMENT OR WASTE MANAGEMENT
- Y02W90/00—Enabling technologies or technologies with a potential or indirect contribution to greenhouse gas [GHG] emissions mitigation
- Y02W90/10—Bio-packaging, e.g. packing containers made from renewable resources or bio-plastics
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Mycology (AREA)
- Manufacturing & Machinery (AREA)
- Materials Engineering (AREA)
- Botany (AREA)
- Medicinal Chemistry (AREA)
- Organic Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Molecular Biology (AREA)
- Mechanical Engineering (AREA)
- Wrappers (AREA)
- General Preparation And Processing Of Foods (AREA)
- Seasonings (AREA)
Abstract
本发明公开了一种蔬菜味细菌纤维素基可食用调料包装膜及其制备方法和应用。所述的制备方法包括以下步骤：先将蔬菜榨汁后用蒸馏水稀释得到蔬菜汁，再把纯化细菌纤维素在蔬菜汁中分散以得到稳定的悬浮液，之后将淀粉加入上述悬浮液中糊化制成成膜液，把成膜液流延至四氟乙烯模具中，干燥成膜。本发明提供的调料包装膜以淀粉和细菌纤维素为主要材料，得到的包装膜可食用，且在沸水中具有一定的溶解性，使用时可直接放入沸水中，减少了调料的浪费。加入蔬菜能够改善膜的风味，使其具有蔬菜口感，营养美味。此外，细菌纤维素是纳米级材料，可以改善膜的强度性能，并且是一种具有保健功能的健康纤维食品。
Description
技术领域
本发明涉及一种包装膜，具体涉及一种蔬菜味细菌纤维素基可食用调料包装膜及其制备方法和应用。
背景技术
随着人们生活节奏的不断加快，速食食品以其方便、快捷的特点越来越受到消费者的青睐。该类食品的调料包一般采用分包包装，在撕开后通常还会有部分残留，造成浪费，并且该类包装一般为塑料材质，不仅影响人体健康，从长远来看还会造成“白色污染”，破坏环境。目前，调料包装膜的研究主要集中在可食用包装膜的开发，使用较多的原料为淀粉和明胶。淀粉膜制作的调料包可以直接放入汤中，避免了撕开的步骤和调料的浪费，但是膜的韧性较差；明胶膜的性能较好，但是成本太高。此外，目前研究较多的可食用包装膜一般都保持原味，很容易引起味觉疲劳。因此，开发一种可食用、可溶、口感好且强度较高的调料包装膜具有非常重要的现实意义。
发明内容
为了解决现有技术的缺点和不足，本发明的首要目的在于提供一种蔬菜味细菌纤维素基可食用调料包装膜的制备方法。
本发明的另一目的在于提供一种由上述制备方法制得的蔬菜味细菌纤维素基可食用调料包装膜。
本发明的再一目的在于提供上述蔬菜味细菌纤维素基可食用调料包装膜的应用。
本发明的目的通过以下技术方案实现：
一种蔬菜味细菌纤维素基可食用调料包装膜的制备方法，包括以下步骤：
(1)提取蔬菜汁：将蔬菜洗净、剁碎后，榨汁，过滤后加入水得到蔬菜汁；
(2)细菌纤维素分散液的制备：将纯化好的细菌纤维素加入步骤(1)的蔬菜汁中，分散一段时间后得到稳定的细菌纤维素分散液；
(3)成膜液的制备：加淀粉到反应装置中，再加入步骤(2)得到的细菌纤维素分散液；之后加热并搅拌糊化，待混合液糊化完成呈均匀透明状后，加入甘油和山梨醇，搅拌混合均匀后得到成膜液；
(4)成膜：将成膜液流延至模具中，干燥后揭膜，控制成膜厚度，得到所述蔬菜味细菌纤维素基可食用调料包装膜。
优选的，步骤(1)中所述的蔬菜是指菠菜、番茄或者香葱，蔬菜汁的体积浓度为10～20％。
优选的，步骤(2)中分散细菌纤维素的设备为纳米化磨浆机，分散过程为：先在0～10bar压力下疏解分散10～40min，再在50～100bar压力下分散30～60min，最后在200～1000bar压力下磨浆30～60min。
优选的，步骤(2)中所述细菌纤维素分散液的浓度为0.25～1.5g/100mL(即细菌纤维素的用量为0.25-1.5g/100mL细菌纤维素分散液)。
优选的，步骤(3)中加热到90℃，在300～500r/min转速下搅拌糊化。
优选的，步骤(3)中所述的淀粉用量为2～8g/100mL细菌纤维素分散液，更优选为3～5g/100mL细菌纤维素分散液；甘油和山梨醇的用量均为淀粉质量的5％～15％，更优选为10％～15％。
优选的，步骤(4)中所述的干燥为在40～65℃的水浴下干燥或在40～60℃的烘箱内干燥；成膜厚度控制在0.05～0.5mm。
优选的，步骤(2)中所述细菌纤维素的纯化步骤如下：
将细菌纤维素用水多次冲洗，除去表面残留的培养基和杂质；再将其浸泡于0.1～2.0mol/L的Na OH溶液中，加热煮沸30～90min，以洗出内部残留的菌体和培养基；之后用0.1％～1％(v/v)的冰醋酸冲洗细菌纤维素，再用水多次冲洗至pH为7.2左右。
一种蔬菜味细菌纤维素基可食用调料包装膜，由以上方法制备得到，可用于食品包装或保鲜。
与现有技术相比，本发明具有以下优点及有益效果：
本发明提供的调料包装膜以淀粉和细菌纤维素为主要材料，得到的包装膜可食用，且在沸水中具有一定的溶解性，使用时可直接放入沸水中，减少了调料的浪费。加入蔬菜能够改善膜的风味，使其具有蔬菜口感，营养美味。此外，细菌纤维素是纳米级材料，具有良好的亲水性、持水性和强度性能，常被用作增稠剂、分散剂和结合剂，可以改善膜的强度性能，并且它对人体具有很多独特的功能，能够促进肠道蠕动，预防便秘，调节腺体功能，还可以杀菌、消炎，且不被人体吸收，是一种很具有吸引力的健康纤维食品。
具体实施方式
下面结合实施例对本发明作进一步详细的描述，但本发明的实施方式不限于此。
以下实施例所使用的细菌纤维素的纯化步骤如下：
将市购的细菌纤维素用蒸馏水多次冲洗，除去表面残留的培养基和杂质；再将其浸泡于0.1mol/L的Na OH溶液中，加热煮沸60min，以洗出内部残留的菌体和培养基；之后用0.5％(v/v)的冰醋酸冲洗细菌纤维素，再用蒸馏水多次冲洗至pH为7.2左右。
实施例1
一种蔬菜味细菌纤维素基可食用调料包装膜的制备方法，包括以下步骤：
(1)提取蔬菜汁：将菠菜洗净、剁碎后，放入榨汁机中榨汁，过滤后加入蒸馏水配成体积浓度为10％的蔬菜汁；
(2)细菌纤维素分散液的制备：将纯化好的细菌纤维素加入步骤(1)的蔬菜汁中，用纳米化磨浆机磨浆，先在0bar下疏解分散30min，再在100bar压力下分散45min，最后在280bar压力下磨浆60min，得到稳定的细菌纤维素分散液，其中细菌纤维素的用量为0.5g/100mL细菌纤维素分散液；
(3)成膜液的制备：加淀粉到两口烧瓶中，再加入步骤(2)得到的细菌纤维素分散液，淀粉的用量为3g/100mL细菌纤维素分散液。之后将烧瓶置于90℃的水浴锅中，在500r/min转速下搅拌糊化，待混合液糊化完成呈均匀透明状后，加入10％淀粉质量的甘油和10％淀粉质量的山梨醇，搅拌混合均匀后得到成膜液。
(4)成膜：将成膜液流延至四氟乙烯模具中，在50℃水浴下干燥后揭膜，控制成膜的厚度0.18mm。
实施例2
一种蔬菜味细菌纤维素基可食用调料包装膜的制备方法，包括以下步骤：
(1)提取蔬菜汁：将番茄洗净、剁碎后，放入榨汁机中榨汁，过滤后加入蒸馏水配成体积浓度为15％的蔬菜汁；
(2)细菌纤维素分散液的制备：将纯化好的细菌纤维素加入步骤(1)的蔬菜汁中，用纳米化磨浆机磨浆，先在0bar下疏解分散20min，再在120bar压力下分散30min，最后在380bar压力下磨浆60min，得到稳定的细菌纤维素分散液，其中细菌纤维素的用量为0.5g/100mL细菌纤维素分散液；
(3)成膜液的制备：加淀粉到两口烧瓶中，再加入步骤(2)得到的细菌纤维素分散液，淀粉的用量为4g/100mL细菌纤维素分散液。之后将烧瓶置于90℃的水浴锅中，在500r/min转速下搅拌糊化，待混合液糊化完成呈均匀透明状后，加入15％淀粉质量的甘油和15％淀粉质量的山梨醇，搅拌混合均匀后得到成膜液。
(4)成膜：将成膜液流延至四氟乙烯模具中，在45℃水浴下干燥后揭膜，控制膜的厚度0.18mm。
实施例3
一种蔬菜味细菌纤维素基可食用调料包装膜的制备方法，包括以下步骤：
(1)提取蔬菜汁：将菠菜洗净、剁碎后，放入榨汁机中榨汁，过滤后加入蒸馏水配成体积浓度为10％的蔬菜汁；
(2)细菌纤维素分散液的制备：将纯化好的细菌纤维素加入步骤(1)的蔬菜汁中，用纳米化磨浆机磨浆，先在0bar下疏解分散30min，再在150bar压力下分散30min，最后在500bar压力下磨浆60min，得到稳定的细菌纤维素分散液，其中细菌纤维素的用量为1g/100mL细菌纤维素分散液；
(3)成膜液的制备：加淀粉到两口烧瓶中，再加入步骤(2)得到的细菌纤维素分散液，淀粉的用量为5g/100mL细菌纤维素分散液。之后将烧瓶置于90℃的水浴锅中，在500r/min转速下搅拌糊化，待混合液糊化完成呈均匀透明状后，加入15％淀粉质量的甘油和15％淀粉质量的山梨醇，搅拌混合均匀后得到成膜液。
(4)成膜：将成膜液流延至四氟乙烯模具中，在50℃水浴下干燥后揭膜，控制膜的厚度0.18mm。
对比例1
本对比例制备蔬菜味细菌纤维素基可食用调料包装膜，其中细菌纤维素的分散液通过疏解机疏解20000r制得，其余工艺步骤和参数与实施例1相同。
对比例2
本对比例制备蔬菜味细菌纤维素基可食用调料包装膜，其中细菌纤维素的分散液通过疏解机疏解20000r制得，其余工艺步骤和参数与实施例2相同。
对比例3
本对比例制备蔬菜味细菌纤维素基可食用调料包装膜，其中细菌纤维素的分散液通过疏解机疏解20000r制得，其余工艺步骤和参数与实施例3相同。
对实施例1～3及对比例1～3制得的蔬菜味细菌纤维素基可食用调料包装膜的抗拉强度、伸长率、溶解时间和透油系数进行检测，结果如表1所示。其中，对比例1～3细菌纤维素的分散液通过疏解机疏解20000r制得，其他工艺分别与实施例1～3相同。抗拉强度和伸长率用拉伸压缩材料试验机测试，拉伸速度为20mm/min；溶解时间的测定方法是：将0.5g膜放入100mL的沸水中，快速搅拌至膜破碎，记录所用时间；透油系数的测定方法是：将5mL食用油倒入试管中，用本发明制备的膜封口，倒置于滤纸上，放置2d，测滤纸的质量变化，透油系数PO((g.mm)/(m2.d))的计算公式为PO＝(△m.δ)/(s.t)，其中，△m为滤纸的质量变化(g)，δ为膜的厚度(mm)，s为膜的面积(m2)，t为放置时间(d)。
表1包装膜性能检测结果
上述实施例为本发明较佳的实施方式，但本发明的实施方式并不受上述实施例的限制，其他的任何未背离本发明的精神实质与原理下所作的改变、修饰、替代、组合、简化，均应为等效的置换方式，都包含在本发明的保护范围之内。
Claims (7)
1.一种蔬菜味细菌纤维素基可食用调料包装膜的制备方法，其特征在于，包括以下步骤：
(1)将蔬菜洗净、剁碎后，榨汁，过滤后加入水得到蔬菜汁；
(2)将纯化好的细菌纤维素加入步骤(1)的蔬菜汁中，分散一段时间后得到稳定的细菌纤维素分散液；分散细菌纤维素的设备为纳米化磨浆机，分散过程为：先在0～10bar压力下疏解分散10～40min，再在50～100bar压力下分散30～60min，最后在200～1000bar压力下磨浆30～60min；所述细菌纤维素分散液的浓度为0.25～1.5g/100mL；
(3)加淀粉到反应装置中，再加入步骤(2)得到的细菌纤维素分散液；之后加热并搅拌糊化，待混合液糊化完成呈均匀透明状后，加入甘油和山梨醇，搅拌混合均匀后得到成膜液；所述的淀粉用量为2～8g/100mL细菌纤维素分散液；甘油和山梨醇的用量均为淀粉质量的5％～15％；
(4)将成膜液流延至模具中，干燥后揭膜，控制成膜厚度，得到所述蔬菜味细菌纤维素基可食用调料包装膜。
2.根据权利要求1所述的一种蔬菜味细菌纤维素基可食用调料包装膜的制备方法，其特征在于，步骤(1)中所述的蔬菜是指菠菜、番茄或者香葱，蔬菜汁的体积浓度为10～20％。
3.根据权利要求1所述的一种蔬菜味细菌纤维素基可食用调料包装膜的制备方法，其特征在于，步骤(3)中加热到90℃，在300～500r/min转速下搅拌糊化。
4.根据权利要求1所述的一种蔬菜味细菌纤维素基可食用调料包装膜的制备方法，其特征在于，步骤(4)中所述的干燥为在40～65℃的水浴下干燥或在40～60℃的烘箱内干燥；成膜厚度控制在0.05～0.5mm。
5.根据权利要求1所述的一种蔬菜味细菌纤维素基可食用调料包装膜的制备方法，其特征在于，步骤(2)中所述细菌纤维素的纯化步骤如下：
将细菌纤维素用水多次冲洗；再将其浸泡于0.1～2.0mol/L的NaOH溶液中，加热煮沸30～90min；之后用0.1％～1％(v/v)的冰醋酸冲洗细菌纤维素，再用水多次冲洗至pH为7.2。
6.一种蔬菜味细菌纤维素基可食用调料包装膜，其特征在于，其由权利要求1至5任一项所述的一种蔬菜味细菌纤维素基可食用调料包装膜的制备方法制得。
7.权利要求6所述的一种蔬菜味细菌纤维素基可食用调料包装膜在食品包装和保鲜中的应用。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810263293.0A CN108570156B (zh) | 2018-03-28 | 2018-03-28 | 蔬菜味细菌纤维素基可食用调料包装膜及其制备方法和应用 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810263293.0A CN108570156B (zh) | 2018-03-28 | 2018-03-28 | 蔬菜味细菌纤维素基可食用调料包装膜及其制备方法和应用 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN108570156A CN108570156A (zh) | 2018-09-25 |
| CN108570156B true CN108570156B (zh) | 2020-11-24 |
Family
ID=63574092
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810263293.0A Expired - Fee Related CN108570156B (zh) | 2018-03-28 | 2018-03-28 | 蔬菜味细菌纤维素基可食用调料包装膜及其制备方法和应用 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108570156B (zh) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111471199A (zh) * | 2020-04-20 | 2020-07-31 | 上海交通大学 | 基于细菌纳米纤维素的食品包装膜的制备方法 |
| CN112471209B (zh) * | 2020-11-26 | 2022-07-12 | 上海丽昆楼食品有限公司 | 吐司面包的制备方法 |
| CN112812338A (zh) * | 2020-12-31 | 2021-05-18 | 上海交通大学 | 一种复合电磁屏蔽薄膜及其制备方法 |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105567760A (zh) * | 2016-01-13 | 2016-05-11 | 山东贝诺医药生物科技有限公司 | 一种细菌纤维素复合改性膜的制备方法 |
| CN107365421A (zh) * | 2017-09-05 | 2017-11-21 | 天津科技大学 | 细菌纤维素/pva可生物降解复合塑料薄膜的制备方法 |
-
2018
- 2018-03-28 CN CN201810263293.0A patent/CN108570156B/zh not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105567760A (zh) * | 2016-01-13 | 2016-05-11 | 山东贝诺医药生物科技有限公司 | 一种细菌纤维素复合改性膜的制备方法 |
| CN107365421A (zh) * | 2017-09-05 | 2017-11-21 | 天津科技大学 | 细菌纤维素/pva可生物降解复合塑料薄膜的制备方法 |
Non-Patent Citations (2)
| Title |
|---|
| "Improving the barrier properties of thermoplastic corn starch-based films containing bacterial cellulose nanowhiskers by means of PHA electrospun coatings of interest in food packaging";Maria Jose Fabra, et. al;《Food Hydrocolloids》;20160524;第61卷;第262页左栏第2段、第2.2.1、2.2.2节 * |
| Maria Jose Fabra, et. al."Improving the barrier properties of thermoplastic corn starch-based films containing bacterial cellulose nanowhiskers by means of PHA electrospun coatings of interest in food packaging".《Food Hydrocolloids》.2016,第61卷第262页左栏第2段、第2.2.1、第2.2.2节. * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN108570156A (zh) | 2018-09-25 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN108570156B (zh) | 蔬菜味细菌纤维素基可食用调料包装膜及其制备方法和应用 | |
| CN101880615B (zh) | 黑果枸杞果酒制备方法 | |
| CN108541847A (zh) | 一种富集花青素的生榨功能饮料及制备方法 | |
| CN104232426A (zh) | 一种蓝莓酒的制作方法 | |
| CN104774707B (zh) | 一种玫瑰花客家酒娘及其酿造方法 | |
| CN104987516A (zh) | 一种纳米纤维素增强塔拉胶基质pH智能响应膜的制备方法 | |
| CN106805176A (zh) | 秋葵多糖保健果冻及其制备方法 | |
| CN107446752A (zh) | 一种纯天然果酒的快速酿造方法 | |
| CN103609998A (zh) | 魔芋鲜花糕产品及其生产工艺 | |
| CN103053888B (zh) | 一种莲雾果冻的制作方法 | |
| CN107603238A (zh) | 一种可食性水果保鲜液/保鲜膜及其制备方法和应用 | |
| CN109315646A (zh) | 一种制备枸杞原浆果汁的方法 | |
| KR20100042194A (ko) | 숙취해소 기능을 갖는 기능성음료의 제조방법 | |
| CN109112041A (zh) | 一种桑葚果酒的酿制方法 | |
| CN110613069B (zh) | 一种用甘薯粉制作苹果复合混浊汁饮料的方法 | |
| CN107043670A (zh) | 一种黄桃酒的制备方法 | |
| CN106758443A (zh) | 一种无毒高黄酮含量的银杏叶可食包装纸及其制备方法 | |
| CN110432338A (zh) | 一种新型多糖自凝胶豆腐加工方法 | |
| CN101307189B (zh) | 一种红棕色素的制备方法及其红棕色素制品 | |
| CN110250371A (zh) | 一种莲藕复合饮品及其制备方法 | |
| CN107397095A (zh) | 一种清汁型蓝莓汁的制备方法 | |
| KR20010000470A (ko) | 오가피 추출액 가공방법 | |
| JP2001253807A (ja) | パック剤 | |
| CN108991103A (zh) | 保鲜液、制备方法及在罐头加工中的应用 | |
| CN107034115A (zh) | 五味子栝楼保健醋的制作方法 |
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 | ||
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20201124 |