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
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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。
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