CN108894057B - Seaweed-based edible packaging paper processing method - Google Patents
Seaweed-based edible packaging paper processing method Download PDFInfo
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- D21H11/00—Pulp or paper, comprising cellulose or lignocellulose fibres of natural origin only
- D21H11/12—Pulp from non-woody plants or crops, e.g. cotton, flax, straw, bagasse
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- D21H21/14—Non-fibrous material added to the pulp, characterised by its function, form or properties; Paper-impregnating or coating material, characterised by its function, form or properties characterised by function or properties in or on the paper
- D21H21/36—Biocidal agents, e.g. fungicidal, bactericidal, insecticidal agents
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- D21H21/00—Non-fibrous material added to the pulp, characterised by its function, form or properties; Paper-impregnating or coating material, characterised by its function, form or properties
- D21H21/14—Non-fibrous material added to the pulp, characterised by its function, form or properties; Paper-impregnating or coating material, characterised by its function, form or properties characterised by function or properties in or on the paper
- D21H21/38—Corrosion-inhibiting agents or anti-oxidants
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Abstract
The invention belongs to the technical field of food industry, and relates to a preparation method of edible seaweed packing paper which is antibacterial, antiseptic, environment-friendly, nontoxic and environment-friendly, and does not pollute the environment, which comprises the following steps: preparing a dietary fiber layer; preparing protein liquid; preparing an antibacterial anticorrosive layer; and (4) preparing edible packaging paper. The food packaging paper does not contain high molecular compound film coating materials such as polystyrene, polyvinyl chloride, polypropylene, harmful chemical plasticizer, coloring agent and the like which are harmful to human bodies, and the raw material components adopted by the food packaging paper are environment-friendly, easy to degrade and recyclable; the antibacterial agent has better antibacterial property and good oxidation resistance; the prepared packaging paper is natural and environment-friendly. The preparation method is simple and convenient, is easy to operate and is suitable for industrial application.
Description
Technical Field
The invention belongs to the technical field of food industry, and relates to a processing method of edible seaweed-based packaging paper, which is antibacterial, antiseptic, environment-friendly, non-toxic and environment-friendly.
Background
The edible packaging paper is a thin paper formed by combining, heating, pressurizing, coating, extruding and the like edible material substances, mainly natural macromolecular substances such as lipids, proteins, polysaccharides and the like, and substances such as an edible plasticizer, a crosslinking agent and the like, through different intermolecular interactions. There is a long history of use of edible packages in food packaging. Such as the sticky rice paper used on the well-known candy wrapper, the corn baking packaging cup used for packaging ice cream, etc.; compared with synthetic packaging materials, the edible paper can be biodegraded without any pollution. With the enhancement of environmental awareness of people, the edible packaging paper rapidly becomes a research hotspot in the field of packaging, and achieves certain results.
Currently, degradable food packaging paper made of biological materials such as soybean protein, corn protein, starch, bean dregs and the like is generally used in the market, but the degradable food packaging paper does not have the antibacterial and fresh-keeping functions. The invention with application number of 201110446948.6 discloses a preparation method of bean curd residue dietary fiber edible paper, which comprises the steps of taking bean curd residue as a raw material, drying, degreasing, drying again, extracting bean curd residue dietary fiber from the bean curd residue, washing, soaking, crushing, mixing the dietary fiber with water, performing ultrasonic treatment at the temperature of 35-55 ℃, adding glycerol, dextrin, dialdehyde starch and gum into feed liquid, stirring uniformly, performing compression molding, and drying to obtain the bean curd residue dietary fiber edible paper; but its flexibility is limited.
The edible antibacterial paper is the development of natural edible paper in the antibacterial field, and is a novel packaging form for combining the edible paper and an antibacterial agent. At present, many studies are made on edible antibacterial paper, and especially, the development of antibacterial agents, the analysis of antibacterial action mechanism and the influence of the addition of antibacterial agents on the performance of edible paper are the hot points of attention. Currently, as antibacterial agents, there are 3 major classes of inorganic antibacterial agents, synthetic antibacterial agents and natural antibacterial agents. The synthetic antibacterial agent used in the food packaging material has the advantages of high sterilization speed, good mould inhibition effect and the like, but the heat resistance and the stability of the synthetic antibacterial agent are poor, and the application of the synthetic antibacterial agent in food production is limited by hidden troubles in the aspect of safety. The natural antibacterial agent has good biocompatibility, low toxicity, good environmental protection performance and no potential safety hazard problem of food. The invention patent with application number 201510279322.9 discloses a natural antiseptic edible food packaging paper and a preparation method thereof, which adopts radix isatidis, medlar, tartary buckwheat, lily, dandelion, garlic and rose as materials, the preparation process needs to be decocted in water for 8 hours, the time and labor are consumed, and the possibility of large-scale industrial application and implementation is low.
The invention patent 'edible small-cage pad film and preparation method thereof' with application number 201410355826.X takes konjac glucomannan as a raw material and other synergists as auxiliary materials, and the prepared biological film has good antibacterial property and film forming property, but the industrial dosage of antibacterial paper is very large, the yield of konjac glucomannan is limited, the price is high, and the source is also limited to a certain extent. Guar gum is widely used as a thickening agent in the food industry, and the yield of the guar gum is more than 10 times of that of konjac gum. The invention uses cheap and convenient edible guar gum to improve the folding resistance and the forming performance of the antibacterial paper, and has great industrial value.
Disclosure of Invention
The invention aims to solve the defects that the existing food packaging paper has poor antibacterial performance and pollutes the environment in the preparation process, and provides a processing method of edible seaweed-based packaging paper, which is antibacterial, antiseptic, environment-friendly, nontoxic and environment-friendly.
In order to achieve the purpose, the invention adopts the following technical scheme:
a method of processing an edible seaweed-based wrapper, the method comprising the steps of:
(1) preparing a dietary fiber layer: cleaning and drying konjac and corn as raw materials, blanching in boiling water containing organic weak acid, and cooling in ice water; then carrying out ultrasonic crushing to obtain fiber slurry; adding active polypeptide calcium-zinc chelate and seaweed extract into the fiber pulp, pulping, homogenizing, coating, and drying to obtain a dietary fiber layer;
(2) preparing protein liquid: bean dregs are used as raw materials, washed and boiled and then pasted, and protease is added for enzymolysis to obtain protein liquid;
(3) preparing an antibacterial anticorrosive layer: adding guar gum, -polylysine, lactoferrin modified beta-carotene and exopolysaccharide into the protein liquid obtained in the step (2) in an amount of 1/3-1/4 by weight, uniformly mixing, coating and drying to obtain an antibacterial anticorrosive layer;
(4) preparing the edible packaging paper: and (3) coating half of the residual protein liquid in the step (2) on the upper surface and the lower surface of the dietary fiber layer obtained in the step (1), then coating the antibacterial anticorrosive layer obtained in the step (3) on the surface of the dietary fiber layer, coating the other half of the protein liquid on the antibacterial anticorrosive layer, and drying to obtain the edible seaweed packing paper. According to the technical scheme, the antibacterial effect of the packaging paper is remarkably improved through the compounding of polylysine or polylysine salt, lactoferrin modified beta-carotene and exopolysaccharide and the synergistic effect of polylysine, lactoferrin modified beta-carotene and exopolysaccharide, the shelf life of the packaged food can be prolonged by more than 2 times, the folding resistance and the forming performance of the paper are improved through guar gum, the quality of the paper is improved, and the prepared packaging paper is natural and environment-friendly. The preparation method is simple and convenient, is easy to operate and is suitable for industrial application.
Preferably, the thickness of the dietary fiber layer is 0.8-1mm, and the thickness of the antibacterial and antiseptic layer is 0.2-0.5 mm.
Preferably, the preparation method of the active polypeptide calcium-zinc chelate in the step (1) comprises the following steps:
a) fermentation: preparing active polypeptide by fermenting the yeast of Kodaka of Ormokojiu and actinomycetes; the fermentation steps are as follows: weighing 50 parts of soybean meal, 10 parts of starch, 7 parts of yeast extract, 15 parts of sucrose, 1 part of sodium chloride, 4 parts of peptone, 20 parts of glucose, 3 parts of calcium carbonate and 1200 parts of distilled water, adjusting the pH value to 7.2-7.4, and sterilizing at 112-114 ℃ for 10-15 minutes to obtain a fermentation culture solution; inoculating 1.5 percent of Korotka kojiki yeast by mass of the fermentation culture solution and 0.5 percent of actinomycetes mother by mass of the fermentation culture solution, and fermenting for 2-4 hours at 35-37 ℃ under ventilation condition to obtain fermentation liquor;
b) and (3) purification: purifying the active polypeptide by centrifugal purification and ammonium sulfate precipitation; the purification steps are as follows: placing the fermentation liquor in a centrifuge, centrifuging for 10-15 minutes at the temperature of 35-38 ℃ under the condition of 4000-4500 r/min, and taking supernatant A; freezing and centrifuging the supernatant A at 4-6 ℃, centrifuging for 10-15 minutes at the rotating speed of 7500-8000 r/min, and taking the supernatant B; adding the ground ammonium sulfate into the supernatant B according to 55-60% of saturation, storing overnight at 4-6 ℃, centrifuging for 30-45 minutes at 9500-10000 r/min, taking the precipitate, adding 4-5 times of distilled water, and stirring to obtain an active polypeptide solution;
c) chelating: preparing active polypeptide calcium-zinc chelate; the chelating step is as follows: taking the purified active polypeptide solution, adding 6-10 times of the calcium chloride aqueous solution containing 15% of mass fraction and 1.1-1.4 times of the zinc chloride aqueous solution containing 12% of mass fraction under stirring, adjusting the pH to 7-7.2 by using hydrochloric acid and sodium hydroxide solution, and performing shake synthesis at the temperature of 33-45 ℃ for 35 minutes to obtain the active polypeptide calcium-zinc chelate.
In the technical scheme, the film can be formed on the outer surface of the dietary fiber layer, so that the exchange of internal moisture is prevented, and the moisture is prevented from permeating in the subsequent packaging of food.
Preferably, the preparation method of the seaweed extract in the step (1) comprises the following steps: cleaning fresh seaweed, crushing the seaweed, screening the seaweed by a 200-mesh screen, adding pectinase accounting for 0.75 percent of the weight of the seaweed, cellulase accounting for 1.1 percent of the weight of the seaweed, selenium-enriched yeast accounting for 0.3 percent of the weight of the seaweed and purified water accounting for 400 times of the weight of the seaweed, treating the seaweed for 1 to 3 hours by using ultrasonic waves with the frequency of 85kHz, heating the seaweed to 45 to 55 ℃ at the speed of 1 to 2 ℃/min, keeping the temperature for 10 to 30 minutes, and concentrating the seaweed until the water content is less than or equal to 5 percent to obtain the seaweed extract.
Preferably, the preparation method of the lactoferrin modified beta-carotene comprises the following steps: completely dissolving beta-carotene in MCT to obtain a beta-carotene-MCT solution with the mass fraction of 10% for later use; 20 parts of lactoferrin, 5 parts of hydrogen peroxide and 10 parts of chlorogenic acid are added into 120 parts of deionized water according to the parts by weight, and the mixture is stirred and reacts for 30min at the temperature of 50 ℃ to obtain an aqueous phase solution; slowly adding the beta-carotene-MCT solution into the aqueous phase solution in a high-speed emulsification homogenizer, stirring for 15min, and freeze-drying to obtain the lactoferrin modified beta-carotene. In the technical scheme, the beta-carotene is an antioxidant, has a detoxifying effect and is an indispensable nutrient for maintaining human health, the lactoferrin-modified beta-carotene is adopted, on one hand, lactoferrin is adopted to stabilize the beta-carotene, on the other hand, the lactoferrin not only participates in iron transportation, but also has strong biological functions of broad-spectrum antibiosis, antioxidation, anticancer, immune system regulation and the like, and is considered to be a novel antibacterial and anticancer medicine and a food and feed additive with great development potential, so that the packaging paper can have better antibacterial property and good inoxidizability after being manufactured.
Preferably, the exopolysaccharide is obtained by inoculating bacillus polymyxa on a culture medium and culturing for 36h, wherein the inoculation amount of the bacillus polymyxa is 1.5% of the mass of the culture medium, and the culture temperature is 37 ℃.
Preferably, the konjak, the corn, the active polypeptide calcium-zinc chelate and the seaweed extract in the step (1) are 50 parts by weight of konjak, 30 parts by weight of corn, 10 parts by weight of active polypeptide calcium-zinc chelate and 100 parts by weight of seaweed extract; the organic weak acid is fruit acid; in the step (2), the adding amount of the protease is 0.5 percent of the mass of the bean dregs; the addition amount of the guar gum, polylysine, lactoferrin modified beta-carotene and exopolysaccharide in the protein liquid in the step (3) is that 45 parts of guar gum, 5 parts of polylysine, 3 parts of lactoferrin modified beta-carotene and 2 parts of exopolysaccharide are added into each 100 parts of protein liquid.
The invention has the beneficial effects that: the food packaging paper does not contain high molecular compound film coating materials such as polystyrene, polyvinyl chloride, polypropylene, harmful chemical plasticizer, coloring agent and the like which are harmful to human bodies, and the raw material components adopted by the food packaging paper are environment-friendly, easy to degrade and recyclable; the antibacterial agent has better antibacterial property and good oxidation resistance; the prepared packaging paper is natural and environment-friendly. The preparation method is simple and convenient, is easy to operate and is suitable for industrial application.
Detailed Description
The invention is further explained below with reference to specific examples.
The raw materials used in the invention can be purchased from the market.
Example 1
A method of processing an edible seaweed-based wrapper, the method comprising the steps of:
(1) preparing a dietary fiber layer: taking konjak and corn as raw materials, cleaning 50 parts of konjak and 30 parts of corn, drying, placing in boiling water containing 0.5% of fruit acid by mass for blanching treatment, and then placing in ice water for cooling; then carrying out ultrasonic crushing to obtain fiber slurry; adding 10 parts of active polypeptide calcium-zinc chelate and 100 parts of seaweed extract into the fiber slurry, pulping, homogenizing, coating, and drying to obtain a dietary fiber layer;
the preparation method of the active polypeptide calcium-zinc chelate comprises the following steps:
a) fermentation: preparing active polypeptide by fermenting the yeast of Kodaka of Ormokojiu and actinomycetes; the fermentation steps are as follows: weighing 50 parts of soybean meal, 10 parts of starch, 7 parts of yeast extract, 15 parts of sucrose, 1 part of sodium chloride, 4 parts of peptone, 20 parts of glucose, 3 parts of calcium carbonate and 1200 parts of distilled water, adjusting the pH value to 7.2, and sterilizing at 112 ℃ for 10 minutes to obtain a fermentation culture solution; inoculating 1.5 percent of Korotka kojiki yeast by mass of the fermentation culture solution and 0.5 percent of actinomycetes mother by mass of the fermentation culture solution, and fermenting for 2-4 hours at 35 ℃ under ventilation condition to obtain fermentation liquor;
b) and (3) purification: purifying the active polypeptide by centrifugal purification and ammonium sulfate precipitation; the purification steps are as follows: placing the fermentation liquor in a centrifuge, centrifuging for 10 minutes at 35 ℃ under the condition of 4000r/min, and taking supernatant A; freezing and centrifuging the supernatant A at 4-6 ℃, centrifuging for 10 minutes at the rotating speed of 7500r/min, and taking the supernatant B; adding the ground ammonium sulfate into the supernatant B according to 55% of saturation, storing at 4 ℃ overnight, centrifuging at 9500r/min for 30 minutes, adding 4 times of distilled water into the precipitate, and stirring to obtain active polypeptide solution;
c) chelating: preparing active polypeptide calcium-zinc chelate; the chelating step is as follows: taking the purified active polypeptide solution, adding 6 times of calcium chloride aqueous solution containing 15% of mass fraction and 1.1 times of zinc chloride aqueous solution containing 12% of mass fraction under stirring, adjusting the pH to 7 by using hydrochloric acid and sodium hydroxide solution, and performing oscillation synthesis at the temperature of 33 ℃ for 35 minutes to obtain an active polypeptide calcium-zinc chelate;
the preparation method of the seaweed extract comprises the following steps: cleaning fresh seaweed, crushing, sieving with a 200-mesh sieve, adding pectinase 0.75% of the weight of the seaweed, cellulase 1.1%, selenium-enriched yeast 0.3% and purified water 200 times of the weight of the seaweed, treating with ultrasonic wave at 85kHz for 1 hour, heating to 45 ℃ at a speed of 1 ℃/min, keeping for 10min, and concentrating until the water content is less than or equal to 5% to obtain the seaweed extract;
(2) preparing protein liquid: cleaning bean dregs serving as a raw material, boiling, gelatinizing, adding protease for enzymolysis, wherein the adding amount of the protease is 0.5% of the mass of the bean dregs, the enzymolysis temperature is 35 ℃, and the enzymolysis time is 50min to obtain protein liquid;
(3) preparing an antibacterial anticorrosive layer: 1/3 parts by weight of the protein solution obtained in the step (2) is taken, 45 parts of guar gum, 5 parts of polylysine, 3 parts of lactoferrin modified beta-carotene and 2 parts of exopolysaccharide are added into each 100 parts of the protein solution, and after uniform mixing, the coating is dried to obtain the antibacterial anticorrosive layer;
the preparation method of the lactoferrin modified beta-carotene comprises the following steps: completely dissolving beta-carotene in MCT to obtain a beta-carotene-MCT solution with the mass fraction of 10% for later use; 20 parts of lactoferrin, 5 parts of hydrogen peroxide and 10 parts of chlorogenic acid are added into 120 parts of deionized water according to the parts by weight, and the mixture is stirred and reacts for 30min at the temperature of 50 ℃ to obtain an aqueous phase solution; slowly adding the beta-carotene-MCT solution into the water phase solution in a high-speed emulsification homogenizer, stirring for 15min, and freeze-drying to obtain lactoferrin modified beta-carotene;
the exopolysaccharide is obtained by inoculating bacillus polymyxa on a culture medium and culturing for 36h, wherein the inoculation amount of the bacillus polymyxa is 1.5% of the mass of the culture medium, and the culture temperature is 37 ℃;
(4) preparing the edible packaging paper: coating half of the residual protein liquid in the step (2) on the upper surface and the lower surface of the dietary fiber layer obtained in the step (1), then coating the antibacterial anticorrosive layer obtained in the step (3) on the surface of the dietary fiber layer, coating the other half of the protein liquid on the antibacterial anticorrosive layer, and drying to obtain edible seaweed packing paper; the thickness of the dietary fiber layer is 0.8mm, and the thickness of the antibacterial and antiseptic layer is 0.2 mm.
Example 2
A method of processing an edible seaweed-based wrapper, the method comprising the steps of:
(1) preparing a dietary fiber layer: taking konjak and corn as raw materials, cleaning 50 parts of konjak and 30 parts of corn, drying, placing in boiling water containing 0.5% of fruit acid by mass for blanching treatment, and then placing in ice water for cooling; then carrying out ultrasonic crushing to obtain fiber slurry; adding 10 parts of active polypeptide calcium-zinc chelate and 100 parts of seaweed extract into the fiber slurry, pulping, homogenizing, coating, and drying to obtain a dietary fiber layer;
the preparation method of the active polypeptide calcium-zinc chelate comprises the following steps:
a) fermentation: preparing active polypeptide by fermenting the yeast of Kodaka of Ormokojiu and actinomycetes; the fermentation steps are as follows: weighing 50 parts of soybean meal, 10 parts of starch, 7 parts of yeast extract, 15 parts of sucrose, 1 part of sodium chloride, 4 parts of peptone, 20 parts of glucose, 3 parts of calcium carbonate and 1200 parts of distilled water, adjusting the pH value to 7.3, and sterilizing at 113 ℃ for 12 minutes to obtain a fermentation culture solution; inoculating 1.5 percent of Korotka kojiki yeast by mass of the fermentation culture solution and 0.5 percent of actinomycetes mother by mass of the fermentation culture solution, and fermenting for 2-4 hours at 36 ℃ under ventilation condition to obtain fermentation liquor;
b) and (3) purification: purifying the active polypeptide by centrifugal purification and ammonium sulfate precipitation; the purification steps are as follows: placing the fermentation liquor in a centrifuge, centrifuging for 12 minutes at the temperature of 36 ℃ under the condition of 4200r/min, and taking supernatant A; freezing and centrifuging the supernatant A at 5 ℃, centrifuging for 13 minutes at the rotating speed of 7800r/min, and taking the supernatant B; adding the ground ammonium sulfate into the supernatant B according to 58% saturation, storing at 5 deg.C overnight, centrifuging at 9800r/min for 38 min, adding 4.2 times of distilled water into the precipitate, and stirring to obtain active polypeptide solution;
c) chelating: preparing active polypeptide calcium-zinc chelate; the chelating step is as follows: adding 8 times of calcium chloride aqueous solution containing 15% of mass fraction and 1.25 times of zinc chloride aqueous solution containing 12% of mass fraction into the purified active polypeptide solution under stirring, adjusting the pH to 7.1 by using hydrochloric acid and sodium hydroxide solution, and performing oscillation synthesis at 38 ℃ for 35 minutes to obtain an active polypeptide calcium-zinc chelate;
the preparation method of the seaweed extract comprises the following steps: cleaning fresh seaweed, crushing, sieving with a 200-mesh sieve, adding pectinase 0.75% of the weight of the seaweed, cellulase 1.1%, selenium-enriched yeast 0.3% and purified water 300 times of the weight of the seaweed, treating with ultrasonic wave at 85kHz for 2 hours, heating to 48 ℃ at a speed of 1.5 ℃/min, keeping for 16min, and concentrating until the water content is less than or equal to 5% to obtain the seaweed extract;
(2) preparing protein liquid: cleaning bean dregs serving as a raw material, boiling, gelatinizing, adding protease for enzymolysis, wherein the adding amount of the protease is 0.5% of the mass of the bean dregs, the enzymolysis temperature is 35 ℃, and the enzymolysis time is 50min to obtain protein liquid;
(3) preparing an antibacterial anticorrosive layer: 1/3 parts by weight of the protein solution obtained in the step (2) is taken, 45 parts of guar gum, 5 parts of polylysine, 3 parts of lactoferrin modified beta-carotene and 2 parts of exopolysaccharide are added into each 100 parts of the protein solution, and after uniform mixing, the coating is dried to obtain the antibacterial anticorrosive layer;
the preparation method of the lactoferrin modified beta-carotene comprises the following steps: completely dissolving beta-carotene in MCT to obtain a beta-carotene-MCT solution with the mass fraction of 10% for later use; 20 parts of lactoferrin, 5 parts of hydrogen peroxide and 10 parts of chlorogenic acid are added into 120 parts of deionized water according to the parts by weight, and the mixture is stirred and reacts for 30min at the temperature of 50 ℃ to obtain an aqueous phase solution; slowly adding the beta-carotene-MCT solution into the water phase solution in a high-speed emulsification homogenizer, stirring for 15min, and freeze-drying to obtain lactoferrin modified beta-carotene;
the exopolysaccharide is obtained by inoculating bacillus polymyxa on a culture medium and culturing for 36h, wherein the inoculation amount of the bacillus polymyxa is 1.5% of the mass of the culture medium, and the culture temperature is 37 ℃;
(4) preparing the edible packaging paper: coating half of the residual protein liquid in the step (2) on the upper surface and the lower surface of the dietary fiber layer obtained in the step (1), then coating the antibacterial anticorrosive layer obtained in the step (3) on the surface of the dietary fiber layer, coating the other half of the protein liquid on the antibacterial anticorrosive layer, and drying to obtain edible seaweed packing paper; the thickness of the dietary fiber layer is 0.9mm, and the thickness of the antibacterial and antiseptic layer is 0.3 mm.
Example 3
A method of processing an edible seaweed-based wrapper, the method comprising the steps of:
(1) preparing a dietary fiber layer: taking konjak and corn as raw materials, cleaning 50 parts of konjak and 30 parts of corn, drying, placing in boiling water containing 0.5% of fruit acid by mass for blanching treatment, and then placing in ice water for cooling; then carrying out ultrasonic crushing to obtain fiber slurry; adding 10 parts of active polypeptide calcium-zinc chelate and 100 parts of seaweed extract into the fiber slurry, pulping, homogenizing, coating, and drying to obtain a dietary fiber layer;
the preparation method of the active polypeptide calcium-zinc chelate comprises the following steps:
a) fermentation: preparing active polypeptide by fermenting the yeast of Kodaka of Ormokojiu and actinomycetes; the fermentation steps are as follows: weighing 50 parts of soybean meal, 10 parts of starch, 7 parts of yeast extract, 15 parts of sucrose, 1 part of sodium chloride, 4 parts of peptone, 20 parts of glucose, 3 parts of calcium carbonate and 1200 parts of distilled water, adjusting the pH value to 7.4, and sterilizing at 114 ℃ for 15 minutes to obtain a fermentation culture solution; inoculating 1.5 percent of Korotka kojiki yeast by mass of the fermentation culture solution and 0.5 percent of actinomycetes mother by mass of the fermentation culture solution, and fermenting for 4 hours at 37 ℃ under ventilation condition to obtain fermentation liquor;
b) and (3) purification: purifying the active polypeptide by centrifugal purification and ammonium sulfate precipitation; the purification steps are as follows: placing the fermentation liquor in a centrifuge, centrifuging for 15 minutes at the temperature of 38 ℃ under the condition of 4500r/min, and taking supernatant A; freezing and centrifuging the supernatant A at 6 ℃, centrifuging for 15 minutes at the rotation speed of 8000r/min, and taking the supernatant B; adding ground ammonium sulfate into the supernatant B according to 60% saturation, storing at 6 deg.C overnight, centrifuging at 10000r/min for 45 min, adding 5 times of distilled water into the precipitate, and stirring to obtain active polypeptide solution;
c) chelating: preparing active polypeptide calcium-zinc chelate; the chelating step is as follows: taking the purified active polypeptide solution, adding 10 times of calcium chloride aqueous solution containing 15% of mass fraction and 1.4 times of zinc chloride aqueous solution containing 12% of mass fraction under stirring, adjusting the pH to 7.2 by using hydrochloric acid and sodium hydroxide solution, and performing oscillation synthesis at the temperature of 45 ℃ for 35 minutes to obtain an active polypeptide calcium-zinc chelate;
the preparation method of the seaweed extract comprises the following steps: cleaning fresh seaweed, crushing, sieving with a 200-mesh sieve, adding pectinase 0.75% of the weight of the seaweed, cellulase 1.1%, selenium-enriched yeast 0.3% and purified water 400 times of the weight of the seaweed, treating with ultrasonic wave at 85kHz for 3 hours, heating to 55 ℃ at a speed of 2 ℃/min, keeping for 30min, and concentrating until the water content is less than or equal to 5% to obtain the seaweed extract;
(2) preparing protein liquid: cleaning bean dregs serving as a raw material, boiling, gelatinizing, adding protease for enzymolysis, wherein the adding amount of the protease is 0.5% of the mass of the bean dregs, the enzymolysis temperature is 35 ℃, and the enzymolysis time is 50min to obtain protein liquid;
(3) preparing an antibacterial anticorrosive layer: 1/4 parts by weight of the protein solution obtained in the step (2) is taken, 45 parts of guar gum, 5 parts of polylysine, 3 parts of lactoferrin modified beta-carotene and 2 parts of exopolysaccharide are added into each 100 parts of the protein solution, and after uniform mixing, the coating is dried to obtain the antibacterial anticorrosive layer;
the preparation method of the lactoferrin modified beta-carotene comprises the following steps: completely dissolving beta-carotene in MCT to obtain a beta-carotene-MCT solution with the mass fraction of 10% for later use; 20 parts of lactoferrin, 5 parts of hydrogen peroxide and 10 parts of chlorogenic acid are added into 120 parts of deionized water according to the parts by weight, and the mixture is stirred and reacts for 30min at the temperature of 50 ℃ to obtain an aqueous phase solution; slowly adding the beta-carotene-MCT solution into the water phase solution in a high-speed emulsification homogenizer, stirring for 15min, and freeze-drying to obtain lactoferrin modified beta-carotene;
the exopolysaccharide is obtained by inoculating bacillus polymyxa on a culture medium and culturing for 36h, wherein the inoculation amount of the bacillus polymyxa is 1.5% of the mass of the culture medium, and the culture temperature is 37 ℃;
(4) preparing the edible packaging paper: coating half of the residual protein liquid in the step (2) on the upper surface and the lower surface of the dietary fiber layer obtained in the step (1), then coating the antibacterial anticorrosive layer obtained in the step (3) on the surface of the dietary fiber layer, coating the other half of the protein liquid on the antibacterial anticorrosive layer, and drying to obtain edible seaweed packing paper; the thickness of the dietary fiber layer is 1mm, and the thickness of the antibacterial and antiseptic layer is 0.5 mm.
The rice ball was wrapped with the edible wrapping paper prepared according to the present invention and the commercially available wrapping paper, and the colony count thereof was measured, and the results are shown in table 1.
TABLE 1 bacteriostatic effect of different wrapping papers on rice ball
| Example 1 | Example 2 | Example 3 | Commercially available packing paper | |
| Shelf life of rice ball | 7 | 7 | 7 | 2 |
| Number of colonies after 5 days (cfu/g) | 2*103 | 1*103 | 4*103 | 5*106 |
| Number of colonies after 7 days (cfu/g) | 5*105 | 4*105 | 3*105 | 3*109 |
As can be seen from the table 1, the rice ball can be wrapped by the wrapping paper prepared by the method, the quality guarantee period can reach 7 days, and the number of bacterial colonies is far lower than that of the rice ball wrapped by the commercial wrapping paper.
The edible wrapping paper prepared by the invention and the commercial wrapping paper are used for wrapping fresh meat, and the colony number of the fresh meat is tested, and the result is shown in table 2.
TABLE 2 bacteriostatic effect of different wrapping papers on rice ball
| Example 1 | Example 2 | Example 3 | Commercially available packing paper | |
| Shelf life of fresh meat | 27 | 26 | 25 | 12 |
| Number of colonies after 20 days (cfu/g) | 8*103 | 7*103 | 9*103 | 5*108 |
| After 20 days Escherichia coli (MPN/100g) | 3*102 | 3*103 | 6*102 | 3*105 |
The above embodiments are preferred embodiments of the present invention, but the present invention is not limited to the above embodiments, and any other changes, modifications, substitutions, combinations, and simplifications which do not depart from the spirit and principle of the present invention should be construed as equivalents thereof, and all such changes, modifications, substitutions, combinations, and simplifications are intended to be included in the scope of the present invention.
Claims (7)
1. A processing method of edible wrapping paper based on seaweed is characterized by comprising the following steps:
(1) preparing a dietary fiber layer: cleaning and drying konjac and corn as raw materials, blanching in boiling water containing organic weak acid, and cooling in ice water; then carrying out ultrasonic crushing to obtain fiber slurry; adding active polypeptide calcium-zinc chelate and seaweed extract into the fiber pulp, pulping, homogenizing, coating, and drying to obtain a dietary fiber layer;
(2) preparing protein liquid: bean dregs are used as raw materials, washed and boiled and then pasted, and protease is added for enzymolysis to obtain protein liquid;
(3) preparing an antibacterial anticorrosive layer: adding guar gum, -polylysine, lactoferrin modified beta-carotene and exopolysaccharide into the protein liquid obtained in the step (2) in an amount of 1/3-1/4 by weight, uniformly mixing, coating and drying to obtain an antibacterial anticorrosive layer;
(4) preparing the edible packaging paper: and (3) coating half of the residual protein liquid in the step (2) on the upper surface and the lower surface of the dietary fiber layer obtained in the step (1), then coating the antibacterial anticorrosive layer obtained in the step (3) on the surface of the dietary fiber layer, coating the other half of the protein liquid on the antibacterial anticorrosive layer, and drying to obtain the edible seaweed packing paper.
2. The method for processing an edible seaweed-based wrapping paper as claimed in claim 1, wherein the thickness of the dietary fiber layer is 0.8-1mm, and the thickness of the antibacterial and antiseptic layer is 0.2-0.5 mm.
3. The method for processing edible seaweed-based packaging paper as claimed in claim 1, wherein the active polypeptide calcium-zinc chelate compound prepared in step (1) is prepared by the following steps:
a) fermentation: preparing active polypeptide by fermenting the yeast of Kodaka of Ormokojiu and actinomycetes; the fermentation steps are as follows: weighing 50 parts of soybean meal, 10 parts of starch, 7 parts of yeast extract, 15 parts of sucrose, 1 part of sodium chloride, 4 parts of peptone, 20 parts of glucose, 3 parts of calcium carbonate and 1200 parts of distilled water, adjusting the pH value to 7.2-7.4, and sterilizing at 112-114 ℃ for 10-15 minutes to obtain a fermentation culture solution; inoculating 1.5 percent of Korotka kojiki yeast by mass of the fermentation culture solution and 0.5 percent of actinomycetes mother by mass of the fermentation culture solution, and fermenting for 2-4 hours at 35-37 ℃ under ventilation condition to obtain fermentation liquor;
b) and (3) purification: purifying the active polypeptide by centrifugal purification and ammonium sulfate precipitation; the purification steps are as follows: placing the fermentation liquor in a centrifuge, centrifuging for 10-15 minutes at the temperature of 35-38 ℃ under the condition of 4000-4500 r/min, and taking supernatant A; freezing and centrifuging the supernatant A at 4-6 ℃, centrifuging for 10-15 minutes at the rotating speed of 7500-8000 r/min, and taking the supernatant B; adding the ground ammonium sulfate into the supernatant B according to 55-60% of saturation, storing overnight at 4-6 ℃, centrifuging for 30-45 minutes at 9500-10000 r/min, taking the precipitate, adding 4-5 times of distilled water, and stirring to obtain an active polypeptide solution;
c) chelating: preparing active polypeptide calcium-zinc chelate; the chelating step is as follows: taking the purified active polypeptide solution, adding 6-10 times of the calcium chloride aqueous solution containing 15% of mass fraction and 1.1-1.4 times of the zinc chloride aqueous solution containing 12% of mass fraction under stirring, adjusting the pH to 7-7.2 by using hydrochloric acid and sodium hydroxide solution, and performing shake synthesis at the temperature of 33-45 ℃ for 35 minutes to obtain the active polypeptide calcium-zinc chelate.
4. The method for processing an edible wrapping paper based on seaweed as claimed in claim 1, wherein the seaweed extract of step (1) is prepared by: cleaning fresh seaweed, crushing the seaweed, screening the seaweed by a 200-mesh screen, adding pectinase accounting for 0.75 percent of the weight of the seaweed, cellulase accounting for 1.1 percent of the weight of the seaweed, selenium-enriched yeast accounting for 0.3 percent of the weight of the seaweed and purified water accounting for 400 times of the weight of the seaweed, treating the seaweed for 1 to 3 hours by using ultrasonic waves with the frequency of 85kHz, heating the seaweed to 45 to 55 ℃ at the speed of 1 to 2 ℃/min, keeping the temperature for 10 to 30 minutes, and concentrating the seaweed until the water content is less than or equal to 5 percent to obtain the seaweed extract.
5. The method for processing edible seaweed-based wrapping paper according to claim 1, wherein the lactoferrin-modified β -carotene is prepared by: completely dissolving beta-carotene in MCT to obtain a beta-carotene-MCT solution with the mass fraction of 10% for later use; 20 parts of lactoferrin, 5 parts of hydrogen peroxide and 10 parts of chlorogenic acid are added into 120 parts of deionized water according to the parts by weight, and the mixture is stirred and reacts for 30min at the temperature of 50 ℃ to obtain an aqueous phase solution; slowly adding the beta-carotene-MCT solution into the aqueous phase solution in a high-speed emulsification homogenizer, stirring for 15min, and freeze-drying to obtain the lactoferrin modified beta-carotene.
6. The method for processing edible seaweed-based packaging paper as claimed in claim 1, wherein the exopolysaccharide is extracted from Bacillus polymyxa inoculated on a culture medium for 36h, the inoculation amount of the Bacillus polymyxa is 1.5% of the mass of the culture medium, and the culture temperature is 37 ℃.
7. The method for processing edible seaweed-based packaging paper as claimed in claim 1, 2, 3, 4, 5 or 6, wherein the parts by weight of the konjac, the corn, the active polypeptide calcium-zinc chelate and the seaweed extract in step (1) are 50 parts of konjac, 30 parts of corn, 10 parts of active polypeptide calcium-zinc chelate and 100 parts of seaweed extract; the organic weak acid is fruit acid; in the step (2), the adding amount of the protease is 0.5 percent of the mass of the bean dregs; the addition amount of the guar gum, polylysine, lactoferrin modified beta-carotene and exopolysaccharide in the protein liquid in the step (3) is that 45 parts of guar gum, 5 parts of polylysine, 3 parts of lactoferrin modified beta-carotene and 2 parts of exopolysaccharide are added into each 100 parts of protein liquid.
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