CN109535739A - 一种可食用保鲜膜的制备方法及该膜在物质保鲜方面的应用 - Google Patents
一种可食用保鲜膜的制备方法及该膜在物质保鲜方面的应用 Download PDFInfo
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- CN109535739A CN109535739A CN201710858141.0A CN201710858141A CN109535739A CN 109535739 A CN109535739 A CN 109535739A CN 201710858141 A CN201710858141 A CN 201710858141A CN 109535739 A CN109535739 A CN 109535739A
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Abstract
本发明提供一种可食用保鲜膜的制备方法及该膜在物质保鲜方面的应用。该可食用保鲜膜采用胶原蛋白‑壳聚糖作为膜基质,将山茶油、奶粉等保健物质加入提高膜的营养价值,添加甘油、京尼平、蔗糖酯等具有药用功效的成膜促进剂,有效提高了膜的保健价值和力学能力,延长保鲜实时间,具有多功能、环保等效果,该膜可应用于食品、保健品、药品、饲料等各种物料包装,同时该膜可与其包装物料一起食用,起到保健效果。
Description
技术领域
本发明涉及一种可食用保健膜的制备方法及其在物质保鲜方面的应用,属于天然材料膜的制备及食品包装领域。
背景技术
近年来,人们随着环保意识的增强,越来越关注塑料包装材料造成的环境污染和食品安全问题,对食品包装材料有更高的要求。因此,利用天然生物材料为原料制备的可降解可食用受到人们的高度关注。可降解可食用膜是一种既可以涂膜保鲜又可以加工成袋、盒等包装形式代替塑料等传统合成包装材料的新型包装材料,同时它还可以是食品的一个组成部分,并为食品增添色香味和营养价值。但目前市场上的食用膜大多数功能单一,难以满足人们对食用品的需求。
现有技术中,发明专利CN201610945107.2一种可食用食品包装膜的制备方法,公开了由桐油、猪皮胶原蛋白与壳聚糖复合配得到包装膜,该包装膜解决了透湿性、气体阻隔性和抗菌性差、脆性大的问题,抑制食品微生物的生长,延长食品保质期至原来的1~2倍;发明专利CN201611135218.3一种高韧性胶原蛋白食品保鲜膜的制备方法,公开了由蜘蛛丝、胶原蛋白、壳聚糖复合制备而成的保鲜膜,该膜机械强度大,抗拉抗斯能力强,具有保鲜抗菌功能。
利用单一材料制备而成的可食用膜,力学性能低,阻油阻水阻气效果不佳,功能单一,不能满足人们对食品的各方面需求。现有技术中食用膜多用于保鲜作用,但是膜本身食用价值并不高。
发明内容
本发明就现有技术基础上,提供一种可食用保鲜膜的制备方法及该膜在物质保鲜方面的应用。制备得到的膜具有多种保健功能,可与保鲜物质一起食用。该膜的稳定性高、抗拉伸强度大和断裂伸长率高,同时具有很好的抑菌、阻气、阻湿、阻氧作用,膜不易被破坏,保质期长,保鲜效果好等特点。
本发明是通过以下技术方案实现的:一种可食用保鲜膜的制备方法及该膜在物质保鲜方面的应用,包含以下重量份数比的原料:改性壳聚糖粉末2~4份,鱼皮胶原蛋白6~8份,蔗糖酯3~5份,谷氨酰胺转胺酶0.3~0.6份,改性剂4~6份,甘油0.3~0.6份,麦芽糊精4~6份,山茶油2~4份,奶粉2~4份,乳化剂6~8份,柠檬酸0.5~1份,交联剂3~4份。
作为本发明进一步改进,以上所述改性壳聚糖与胶原蛋白分数比为(2~4):(6~8),总份数为10份。
作为本发明的进一步改进,上述改性壳聚糖制备方法为:取壳聚糖粉末,溶于10倍体积醋酸钠缓冲溶液中制得壳聚糖反应液,加入阿魏酸粉末,于45~55℃水浴振荡器内,120rpm搅拌5min后,加入漆酶溶液,放置于微波加速反应装置中,反应4~6h;待反应结束后,120rpm离心5min除去杂质,加入1mol/L的NaOH溶液至上清液中沉淀不再增加。用大量蒸馏水离心洗涤沉淀物10~15min,再用甲醇抽提10~12h除去未完全反应的酚,用蒸馏水洗去甲醇后,进行冷冻干燥,得到漆酶改性的壳聚糖粉末。
以10份壳聚糖计,阿魏酸加入量为10份,漆酶加入量为0.3份;所述醋酸钠pH为4.0~5.0;所述漆酶活力为500~1000u/g;所述微波加热温度为65~75℃,微波功率为280~320w,反应时间10~15min。
一种可食用保鲜膜的制备方法,由以下步骤制备而得:
(1)取2~4份改性壳聚糖粉末,溶于其质量10~20倍的0.05~0.1mol/L醋酸制备成壳聚糖溶液,加入3~5份蔗糖酯,60~70℃水浴加热30~40min,得到混合液1;
(2)取鱼皮胶原蛋白溶液6~8份,加入谷氨酰胺转胺酶0.3~0.6份,加入4~6份改性剂,搅拌均匀得到混合液2,反应40~60min后,与混合液1混合,水浴加热,得到混合液3;
(3)取麦芽糊精4~6份,加入山茶油2~4份、奶粉2~4份,与80~100份纯净水混合,加入6~8份乳化剂混合10~15min后,水浴加热,得到混合液4;
(4)将混合液3与混合液4混合均匀,加入0.5~1份柠檬酸,静置60min得到膜液;
(5)取6~8份交联剂Ⅰ加入到80~100份纯净水中混合均匀,得到钙液;
(6)将胶液、钙液在0.1MPa下真空脱气1~2h,然后将钙液均匀涂抹于玻璃平板上,将胶液进行倒膜,55~60℃干燥,揭膜;
(7)将步骤(6)所得膜在相对湿度为60~70%的恒温恒湿箱中保存5~10小时,取出放入交联剂Ⅱ中,保存10~30min,取出用水清洗,即可得到可食用保鲜膜。
作为本发明的进一步改进,步骤(2)所述谷氨酰胺转胺酶活力为3~6u/g;
作为本发明的进一步改进,上述步骤(2)所述水浴加热为先在45~50℃水浴中搅拌加热20~30min,加入0.3~0.6份甘油,然后将水浴温度提高至65~70℃加热10min;
作为本发明的进一步改进,所述改性剂为柠檬酸、京尼平、茶多酚1:1:1混合液;
作为本发明的进一步改进,所述乳化剂为月桂酸单甘油脂、份单辛酸甘油脂和蔗糖酯1:1:2混合液;
作为本发明的进一步改进,上述步骤(3)所述水浴加热为先于40~50℃水浴搅拌加热20~30min,然后将水浴温度提高至55~60℃加热10~15min;
作为本发明的进一步改进,所述交联剂Ⅰ为氯化钙、乳酸钙与柠檬酸钠(1~2):(1~2):(0.5~1)混合溶液;
作为本发明的进一步改进,所述交联剂Ⅱ为柠檬酸5~6份、京尼平5~6份、茶多酚5~6份中一种或一种以上组合;
作为本发明的进一步改进,该可食用保鲜膜在物质保鲜方面应用方法为:膜液与需要保鲜的物质混合均匀,然后放入钙液中,30~60min后于55~60℃干燥,即可得到膜包裹的保鲜物质,然后将所得膜包裹的保鲜物质进行步骤(7)所述的反应;
作为本发明的进一步改进,所述的保鲜物质可为固体、液体;
作为本发明的进一步改进,若所述保鲜物质为液体,则胶液与液体混合后,需通过设有旋塞的管将胶液-液体混合液滴入到钙液中进行成膜反应;
本发明实现的技术原理是:改性壳聚糖-胶原蛋白添加山茶油、奶粉、麦芽糊精制备成膜液,柠檬酸、氯化钙、乳酸钙制备成钙液,根据静电作用聚电解质的原理,将膜液与钙液混合制备成具有保健功效的膜;将交联剂与改性剂、增塑剂同时添加到膜液中进行共混改性,不仅提高了膜的性能,还缩短了成膜时间。
将漆酶与阿魏酸接枝壳聚糖制备成改性壳聚糖,增加了壳聚糖分子主链上的吸附位点,对溶液中的山茶油、奶粉中的物质能更好的包埋,阿魏酸提高膜的抗氧化性;蔗糖酯能更好的分散月桂酸单甘油脂和单辛酸甘油脂,提高乳化能力,降低各物质之间的表面张力,使各物质更容易结合成膜,同时蔗糖酯还起到了抗菌作用,增加了膜的保质时间;京尼平是胶原蛋白-壳聚糖最好的交联剂,京尼平中含有羟基等活性官能团,能与柠檬酸相互作用,提高分子交联能力;梯度水浴加热方式溶解成膜材料,让各助剂在最适温度发挥最大的作用,提高了各材料对成膜性能的效果,使得膜性能更好;柠檬酸、京尼平、茶多酚作为组合改性剂,提高胶原蛋白的交联强度,提高胶原蛋白的生物相容性,又不引入毒害物质,茶多酚不仅提高膜的性能,同时防止山茶油中不饱和脂肪酸氧化,保护其他维生素等保健成分不会被破坏,达到保鲜防腐的作用,柠檬酸是很好的抗氧化物质,同时能使胶原蛋白中更多巯基暴露,利于膜分子结合,提高膜的致密度从而提高膜的拉伸强度。
本技术方案有以下优点:
(1)利用丰富的壳聚糖、胶原蛋白天然物质材料,制备新型可食用保健膜,满足人们对新型食品与保健品的需求。
(2)山茶油、奶粉、麦芽糊精不仅具有保健效果,同时也是提高成膜的均匀性、结合强度、透明度和膜的光泽的助剂,这种天然助剂使得膜更加环保绿色与健康。
(3)所添加的改性剂、交联剂、乳化剂均具有营养物质与各种保健功效,都是天然绿色、易得的物质,制备的膜符合绿色环保的理念。
(4)本发明制得的膜力学性能均很出色,抗拉伸强度最高达47.42MPa,断裂伸长率最高达310.84%,水蒸气透过率最低达0.35g.mm/h.m2Kpa,溶解度最低为6%,保质期最高为183天,便于保存,不易破坏。
(5)作为食品保鲜膜,可直接将需要保鲜的物质与膜液混合,再与钙液混合制备成包裹在物质外面的保鲜膜,二次交联进一步增强了膜的强度和抗菌性,不需要更多的加工,工艺简单。同时该膜可用于大多数固体、液体物质保鲜,实用性广。
具体实施方式
实施例1
本实施例的壳聚糖粉末脱乙酰度为94%,粘度为88mPa·s,水分为7%。
(1)取7份壳聚糖粉末,溶于10倍体积醋酸钠缓冲溶液中制得壳聚糖反应液,加入7份阿魏酸粉末,于50℃水浴振荡器内,120rpm搅拌5min后,加入0.21份漆酶溶液,放置于微波加速反应装置中,反应5h;待反应结束后,120rpm离心5min除去杂质,加入1mol/L的NaOH溶液至上清液中沉淀不再增加。用大量蒸馏水离心洗涤沉淀物15min,再用甲醇抽提12h除去未完全反应的酚,用蒸馏水洗去甲醇后,进行冷冻干燥,得到漆酶改性的壳聚糖粉末;
所述醋酸钠pH为5.0;所述漆酶活力为800u/g;所述微波加热温度为70℃,微波功率为300w,反应时间10min;
(2)取2份改性壳聚糖粉末,溶于其质量10倍的0.05mol/L醋酸制备成壳聚糖溶液,加入3份蔗糖酯,60℃水浴加热30min,得到混合液1;
(3)取鱼皮胶原蛋白溶液8份,加入酶活力为3u/g的谷氨酰胺转胺酶0.6份,加入6份柠檬酸、京尼平、茶多酚1:1:1混合液,搅拌均匀得到混合液2,反应60min后,与混合液1混合,先在45℃水浴中搅拌加热20min,加入0.3份甘油,然后将水浴温度提高至65℃加热10min;得到混合液3;
(4)取麦芽糊精4份,加入山茶油2份、奶粉2份,与80份纯净水混合,加入6份月桂酸单甘油脂、份单辛酸甘油脂和蔗糖酯1:1:2混合液混合10min后,先于40℃水浴搅拌加热20min,然后将水浴温度提高至55℃加热10min;得到混合液4;
(5)将混合液3与混合液4混合均匀,加入0.5份柠檬酸,静置60min得到胶液;然后取6份氯化钙、乳酸钙与柠檬酸钠1:1:0.5混合溶液加入到80份纯净水中混合均匀,得到钙液;
(6)将胶液、钙液在0.05MPa下真空脱气1h,然后将胶液均匀涂抹于猪肉上,然后将涂抹胶液的猪肉放入胶液中,30min后于55℃干燥;
(7)将(6)所得附有保鲜膜猪肉在相对湿度为60%的恒温恒湿箱中保存1小时后,取出放入柠檬酸5~6份、茶多酚5~6份组合的交联剂Ⅱ中,保存30min后,取出用水清洗,即可得到可食用保鲜膜保鲜的猪肉;
猪肉可连同保鲜膜一起进行烹饪,膜具有许多保健营养物质。
实施例2
(1)取10份上述壳聚糖粉末,溶于10倍体积醋酸钠缓冲溶液中制得壳聚糖反应液,加入10份阿魏酸粉末,于55℃水浴振荡器内,120rpm搅拌5min后,加入0.3份漆酶溶液,放置于微波加速反应装置中,反应6h;待反应结束后,120rpm离心5min除去杂质,加入1mol/L的NaOH溶液至上清液中沉淀不再增加。用大量蒸馏水离心洗涤沉淀物10~15min,再用甲醇抽提12h除去未完全反应的酚,用蒸馏水洗去甲醇后,进行冷冻干燥,得到漆酶改性的壳聚糖粉末;
所述醋酸钠pH为5.0;所述漆酶活力为1000u/g;所述微波加热温度为75℃,微波功率为320w,反应时间15min;
(2)取4份改性壳聚糖粉末,溶于其质量20倍的醋酸制备成壳聚糖溶液,加入5份蔗糖酯,70℃水浴加热40min,得到混合液1;
(3)取鱼皮胶原蛋白溶液6份,加入酶活力为6u/g的谷氨酰胺转胺酶0.3份,加入4份柠檬酸、京尼平、茶多酚1:1:1混合液,搅拌均匀得到混合液2,反应40min后,与混合液1混合,先在50℃水浴中搅拌加热30min后,加入0.6份甘油,然后将水浴温度提高至70℃加热10min,得到混合液3;
(4)取麦芽糊精6份,加入山茶油4份、奶粉4份,与100份纯净水混合,加入8份月桂酸单甘油脂、份单辛酸甘油脂和蔗糖酯1:1:2混合液混合15min后,先于50℃水浴搅拌加热30min,然后将水浴温度提高至60℃加热15min,得到混合液4;
(5)将混合液3与混合液4混合均匀,加入1份柠檬酸,静置60min得到胶液;然后取8份氯化钙、乳酸钙与柠檬酸钠2:2:1混合溶液加入到100份纯净水中混合均匀,得到钙液;
(6)将胶液、钙液在0.08MPa下真空脱气2h,然后将胶液与汤水混合,装入一定容积的具有旋塞的管中,滴入钙液中,60min后于60℃干燥,得到包裹汤水的保鲜膜水球;
(7)将(6)所得保鲜膜水球在相对湿度为70%的恒温恒湿箱中保存2小时后,取出放入柠檬酸5~6份、京尼平5~6份组合的交联剂Ⅱ溶液中,保存20min后,取出用水清洗,即可得到保鲜汤水水球。
食用时直接戳破水球,汤水与膜一起食用,膜中保健物质与汤水起到更好的效果。
实施例3
(1)取7份壳聚糖粉末,溶于10倍体积醋酸钠缓冲溶液中制得壳聚糖反应液,加入7份阿魏酸粉末,于50℃水浴振荡器内,120rpm搅拌5min后,加入0.21份漆酶溶液,放置于微波加速反应装置中,反应5h;待反应结束后,120rpm离心5min除去杂质,加入1mol/L的NaOH溶液至上清液中沉淀不再增加。用大量蒸馏水离心洗涤沉淀物15min,再用甲醇抽提12h除去未完全反应的酚,用蒸馏水洗去甲醇后,进行冷冻干燥,得到漆酶改性的壳聚糖粉末;
所述醋酸钠pH为5.0;所述漆酶活力为800u/g;所述微波加热温度为70℃,微波功率为300w,反应时间10min;
(2)取3份改性壳聚糖粉末,溶于其质量15倍的醋酸制备成壳聚糖溶液,加入4份蔗糖酯,65℃水浴加热35min,得到混合液1;
(3)取鱼皮胶原蛋白溶液7份,加入酶活力为5u/g的谷氨酰胺转胺酶0.5份,加入5份柠檬酸、京尼平、茶多酚1:1:1混合液,搅拌均匀得到混合液2,反应50min后,与混合液1混合,先在50℃水浴中搅拌加热25min后,加入0.5份甘油,然后将水浴温度提高至65℃加热10min,得到混合液3;
(4)取麦芽糊精5份,加入山茶油3份、奶粉3份,与100份纯净水混合,加入7份月桂酸单甘油脂、份单辛酸甘油脂和蔗糖酯1:1:2混合液混合15min后,先于50℃水浴搅拌加热25min,然后将水浴温度提高至60℃加热15min,得到混合液4;
(5)将混合液3与混合液4混合均匀,加入1份柠檬酸,静置60min得到胶液;然后取7份氯化钙、乳酸钙与柠檬酸钠2:2:1混合溶液加入到100份纯净水中混合均匀,得到钙液;
(6)将胶液、钙液在0.06MPa下真空脱气1.5h,然后将胶液与纯净水混合,装入具有旋塞的管中,滴入到钙液中,40min后于58℃干燥,得到外层膜包裹的水球;
(7)将(6)所得水球在相对湿度为65%的恒温恒湿箱中保存1小时后,取出放入柠檬酸5~6份、京尼平5~6份、茶多酚5~6份组合的交联剂Ⅱ中,保存10min,即可得到可食用保鲜膜水球。
水球方便携带,膜与膜中水一起使用,起到保健效果。
由以上实施例测得保鲜膜各项参数如表1:
表1 各实施例保健膜各项参数
本发明上述实施例方案仅是对本发明的说明而不能限制本发明,权利要求中指出了本发明产品组成成分、成分用量范围、制备方法参数的范围,而上述的说明并未指出本发明参数的范围,因此,在与本发明的权利要求书相当的含义和范围内的任何改变,都应当认为是包括在权利要求书的范围内。
Claims (9)
1.一种可食用保鲜膜的制备方法,其特征在于,包括以下重量份数比的原料:
改性壳聚糖粉末2~4份,鱼皮胶原蛋白6~8份,蔗糖酯3~5份,谷氨酰胺转胺酶0.3~0.6份,改性剂4~6份,甘油0.3~0.6份,麦芽糊精4~6份,山茶油2~4份,奶粉2~4份,乳化剂6~8份,柠檬酸0.5~1份,交联剂3~4份;
由以下步骤制备而得:
(1)取2~4份改性壳聚糖粉末,溶于其质量10~20倍的醋酸制备成改性壳聚糖溶液,加入3~5份蔗糖酯,60~70℃水浴加热30~40min,得到混合液1;
(2)取鱼皮胶原蛋白溶液6~8份,加入谷氨酰胺转胺酶0.3~0.6份,加入4~6份改性剂,搅拌均匀得到混合液2,反应40~60min后,与混合液1混合,水浴加热,得到混合液3;
所述改性剂为柠檬酸、京尼平、茶多酚1:1:1混合液;
所述水浴加热为先在45~50℃水浴中搅拌加热20~30min后,加入0.3~0.6份甘油,然后将水浴温度提高至65~70℃加热10min;
(3)取麦芽糊精4~6份,加入山茶油2~4份、奶粉2~4份,与80~100份纯净水混合,加入6~8份乳化剂混合10~15min后,水浴加热,得到混合液4;
所述乳化剂为月桂酸单甘油脂、单辛酸甘油脂和蔗糖酯1:1:2混合溶液;
所述水浴加热为先于40~50℃水浴搅拌加热20~30min,然后将水浴温度提高至55~60℃加热10~15min;
(4)将混合液3与混合液4混合均匀,加入0.5~1份柠檬酸,静置60min得到膜液;
(5)取3~4份交联剂加入到40~50份纯净水中混合均匀,得到钙液;
所述交联剂Ⅰ为氯化钙、乳酸钙与柠檬酸钠(1~2):(1~2):(0.5~1)混合溶液;
(6)将膜液、钙液在0.1MPa下真空脱气1~2h,然后将钙液均匀涂抹于玻璃平板上,将胶液进行倒膜,55~60℃干燥,揭膜;
(7)将步骤(6)所得膜在相对湿度为60~70%的恒温恒湿箱中保存5~10小时,取出放入交联剂Ⅱ中,保存10~30min,取出用水清洗,即可得到可食用保鲜膜;
所述交联剂Ⅱ为柠檬酸5~6份、京尼平5~6份、茶多酚5~6份中一种或一种以上组合。
2.根据权利要求1所述的一种可食用保鲜膜的制备方法,其特征在于,所述改性壳聚糖制备方法如下:
取壳聚糖粉末,溶于10倍体积醋酸钠缓冲溶液中制得壳聚糖反应液,加入阿魏酸粉末,于45~55℃水浴振荡器内,120rpm搅拌5min后,加入漆酶溶液,放置于微波加速反应装置中,反应4~6h;待反应结束后,120rpm离心5min除去杂质,加入1mol/L的NaOH溶液至上清液中沉淀不再增加;用大量蒸馏水离心洗涤沉淀物10~15min,再用甲醇抽提10~12h除去未完全反应的酚,用蒸馏水洗去甲醇后,进行冷冻干燥,得到漆酶改性的壳聚糖粉末;
以10份壳聚糖计,阿魏酸加入量为10份,漆酶加入量为0.3份。
3.根据权利要求1所述的一种可食用保鲜膜的制备方法,其特征在于:所述醋酸浓度为0.05~0.1mol/L;所述谷氨酰胺转胺酶活力为3~6u/g;所述麦芽糊精DE值为8~10;所述鱼皮胶原蛋白与改性壳聚糖溶液体积比为(2~4):(6~8),总份数为10份。
4.根据权利要求1所述的一种可食用保健膜的制备方法,其特征在于:所述膜液与钙液份数比为1:(2~3)。
5.根据权利要求2所述的一种可食用保健膜的制备方法,其特征在于:所述壳聚糖粉末脱乙酰度为93~96%,粘度为85~90mPa·s,水分为6~8%。
6.根据权利要求2所述的一种可食用保健膜的制备方法,其特征在于:所述醋酸钠pH为4.0~5.0;所述漆酶活力为500~1000u/g;所述微波加热温度为65~75℃,微波功率为280~320w,反应时间10~15min。
7.一种根据权利要求1~6任一所述制备方法制备而得的可食用保鲜膜。
8.一种根据权利要求7所述的可食用保鲜膜,其特征在于,应用方法如下:将膜液与需保鲜的物质混合均匀,然后放入钙液中进行成膜反应,30~60min后于55~60℃干燥,即可得到膜包裹的保鲜物质。
9.根据权利要求8所述的可食用保鲜膜的应用方法,其特征在于:所述保鲜物质可为固体、液体;若所述保鲜物质为液体,则胶液与液体混合后,需通过设有旋塞的管将胶液-液体混合液滴入到钙液中进行成膜反应。
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