CN110279080A - 一种可食用抗菌糖果包装纸的制备方法 - Google Patents
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Abstract
本发明提供了一种可食用抗菌糖果包装纸的制备方法,属于食品技术领域。本发明以甘蔗渣与蔬菜制备纤维,再添加淀粉、葡甘聚糖、壳聚糖、金银花多糖、磷脂制备糖果包装纸,该包装纸可与糖果直接食用,改善糖果咀嚼粘牙的不良影响,且各原料均可调节身体机能,食用具有增强机体免疫、改善便秘等保健作用;壳聚糖、金银花多糖作为抗菌剂抑制微生物污染,提高产品质量稳定性,延长货架期。
Description
技术领域
本发明涉及一种可食用抗菌糖果包装纸的制备方法,属于食品技术领域。
背景技术
糖果包装纸是一种薄型纸张,用作包糖使用,长期以来糖果的包装都是采用传统的包装材料,随着绿色包装的兴起,食用包装纸作为新型产品具有极大的市场潜力。食用包装纸是以天然可食性物质(如多糖、纤维、淀粉等)为原料,以包装形式覆盖于食品表面,控制水气、氧气或各种溶质的渗透,起保护作用的薄层,可食性包装纸可以有效阻隔食品与微生物的接触,同时调节食品包装内的微环境,能够保存食品的风味,延长食品的货架期。
甘蔗渣是制糖的一种副产品,每生产出1吨的蔗糖就会产生约1吨的蔗渣,甘蔗渣中含有大量的纤维素、木质素、半纤维素等天然高分子物质。目前这些甘蔗渣除少量用于造纸外,绝大部分被烧掉或废弃,不仅造成资源浪费,还严重污染环境,因此,如果能从甘蔗渣中提取出优质的纤维素应用于工业生产将会产生巨大的经济效益和生态效益。
发明内容
本发明的目的在于解决现有技术的不足,提供了一种可食用抗菌糖果包装纸的制备方法,充分利用资源,提高产品质量稳定性,改善糖果咀嚼粘牙的不良影响,开发新型具有保健作用的糖果包装纸。
为了实现上述发明目的,本发明提供如下技术方案:
一种可食用抗菌糖果包装纸的制备方法,其特征在于包括以下步骤:
(1)以甘蔗渣为原料,用蒸馏水冲洗,烘干,粉碎过40目,加甲苯和乙醇混合液于沸水浴中处理5~6h;然后乙醇洗涤、抽滤,置于0.1mol/L盐酸溶液中,85℃水浴加热处理1h,抽滤;滤渣加蒸馏水于80℃水浴中加热搅拌2h,抽滤,干燥;将干燥甘蔗渣粉末加入H2O2和NaOH的混合溶液中,在80~90℃下搅拌4h,抽滤,干燥;将干燥粉末加入乙酸和NaClO2混合溶液中,在75℃下处理1h,再用蒸馏水洗涤至中性,烘干,得到甘蔗渣纤维素;
(2)选用新鲜、组织致密、色泽好,无虫害的青菜、芹菜为原料,去除根杂和泥土烫漂;分别将青菜、芹菜切成菜丁,放入含0.5%的碳酸氢钠的沸水锅中,烫漂到柔软、不变黄,取出挤去多余水分,用冷水浸漂、沥水;将沥水后的青菜与芹菜放入打浆机中打浆;再分别加入壳聚糖和金银花多糖,搅拌均匀,得混合蔬菜浆,备用;
(3)将淀粉和等量甘蔗纤维加50~55℃的温水搅拌,水添加量为淀粉和纤维总量的5~8倍,再水浴加热至85~90℃搅拌煮浆1小时,最后分别加入葡甘聚糖、磷脂充分搅拌0.5~1h,得混合浆液;浆液降温至65℃时加入混合蔬菜浆搅拌均匀,胶体磨研磨、过滤;将浆液平铺于不锈钢筛中, 厚度约为4mm成膜,将成膜的不锈钢筛放入干燥箱中在75℃条件下干燥3~5h,即得包装纸。
优选的,所述步骤(1)中甲苯和乙醇混合液体积比为2:1。
优选的,所述步骤(1)中H2O2和NaOH混合溶液中H2O2和NaOH的浓度分别为0.7~0.9%和4~6%,混合溶液添加量为按料液比1:30g/mL。
优选的,所述步骤(1)中乙酸和NaClO2混合溶液中乙酸含量30mL/L、NaClO2含量为9.5g/L,混合溶液添加量为按料液比1:30g/mL。
优选的,所述步骤(2)中青菜与芹菜打浆添加比例为1:5。
优选的,所述步骤(2)中壳聚糖、金银花多糖添加量分别为蔬菜浆重量的8~10%和10~15%。
优选的,所述步骤(3)中葡甘聚糖、磷脂添加量分别为浆液重量的3~5%和0.5~1%。
优选的,所述步骤(3)中混合浆液与混合蔬菜浆配比为1:2。
与现有技术相比,本发明所述一种可食用抗菌糖果包装纸的制备方法具有以下有益效果:采用甘蔗渣与蔬菜制备纤维,用于生产包装纸,提高资源利用率,减少环境污染;采用壳聚糖、金银花多糖作为抗菌剂抑制微生物污染,提高产品质量稳定性;适量添加磷脂有助于纸张分离,还可防止纸张的粘结;产品中所用的原料不仅可提高糖果质量稳定性,延长货架期,同时食用包装纸还可调节身体机能,具有增强机体免疫、改善便秘等保健作用;该包装纸可与糖果直接食用,改善糖果咀嚼粘牙的不良影响。
具体实施方式
【实施例1】
一种可食用抗菌糖果包装纸的制备方法,包括以下步骤:
(1)以甘蔗渣为原料,用蒸馏水冲洗,烘干,粉碎过40目,加甲苯和乙醇(v:v=2:1)混合液于沸水浴中处理5h;然后乙醇洗涤、抽滤,置于0.1mol/L盐酸溶液中,85℃水浴加热处理1h,抽滤;滤渣加蒸馏水于80℃水浴中加热搅拌2h,抽滤,干燥;将干燥甘蔗渣粉末按料液比1:30加入浓度分别为0.7%H2O2和4%NaOH的混合溶液中,在80℃下搅拌4h,抽滤,干燥;将干燥粉末按料液比1:30加入30mL/L乙酸和9.5g/L NaClO2混合溶液中,在75℃下处理1h,再用蒸馏水洗涤至中性,烘干,得到甘蔗渣纤维素;
(2)选用新鲜、组织致密、色泽好,无虫害的青菜、芹菜为原料,去除根杂和泥土烫漂;分别将青菜、芹菜切成菜丁,放入含0.5%的碳酸氢钠的沸水锅中,烫漂到柔软、不变黄,取出挤去多余水分,用冷水浸漂、沥水;将沥水后的青菜与芹菜以1:5的比例放入打浆机,打浆;再分别按蔬菜浆重量的8%和15%加入壳聚糖和金银花多糖,搅拌均匀,得混合蔬菜浆,备用;
(3)将淀粉和等量甘蔗纤维加50℃的温水搅拌,水添加量为淀粉和纤维总量的5倍,再水浴加热至85℃搅拌煮浆1小时,最后分别按浆液重量的3%和0.5%加入葡甘聚糖、磷脂充分搅拌0.5h,得混合浆液;浆液降温至65℃时加入混合蔬菜浆,配比为1:2,搅拌均匀,胶体磨研磨、过滤;将浆液平铺于不锈钢筛中,厚度约为4mm成膜,将成膜的不锈钢筛放入干燥箱中在75℃条件下干燥3h,即得包装纸。
【实施例2】
一种可食用抗菌糖果包装纸的制备方法,包括以下步骤:
(1)以甘蔗渣为原料,用蒸馏水冲洗,烘干,粉碎过40目,加甲苯和乙醇(v:v=2:1)混合液于沸水浴中处理6h;然后乙醇洗涤、抽滤,置于0.1mol/L盐酸溶液中,85℃水浴加热处理1h,抽滤;滤渣加蒸馏水于80℃水浴中加热搅拌2h,抽滤,干燥;将干燥甘蔗渣粉末按料液比1:30,加入浓度分别为0.9%H2O2和6%NaOH的混合溶液中,在90℃下搅拌4h,抽滤,干燥;将干燥粉末按料液比1:30加入30mL/L乙酸和9.5g/L NaClO2混合溶液中,在75℃下处理1h,再用蒸馏水洗涤至中性,烘干,得到甘蔗渣纤维素;
(2)选用新鲜、组织致密、色泽好,无虫害的青菜、芹菜为原料,去除根杂和泥土烫漂;分别将青菜、芹菜切成菜丁,放入含0.5%的碳酸氢钠的沸水锅中,烫漂到柔软、不变黄,取出挤去多余水分,用冷水浸漂、沥水;将沥水后的青菜与芹菜以1:5的比例放入打浆机,打浆;再分别按蔬菜浆重量的10%和10%加入壳聚糖和金银花多糖,搅拌均匀,得混合蔬菜浆,备用;
(3)将淀粉和等量甘蔗纤维加55℃的温水搅拌,水添加量为淀粉和纤维总量的8倍,再水浴加热至90℃搅拌煮浆1小时,最后分别按浆液重量的5%和1%加入葡甘聚糖、磷脂充分搅拌1h,得混合浆液;浆液降温至65℃时加入混合蔬菜浆,配比为1:2,搅拌均匀,胶体磨研磨、过滤;将浆液平铺于不锈钢筛中,厚度约为4mm成膜,将成膜的不锈钢筛放入干燥箱中在75℃条件下干燥5h,即得包装纸。
【实施例3】
一种可食用抗菌糖果包装纸的制备方法,包括以下步骤:
(1)以甘蔗渣为原料,用蒸馏水冲洗,烘干,粉碎过40目,加甲苯和乙醇(v:v=2:1)混合液于沸水浴中处理5h;然后乙醇洗涤、抽滤,置于0.1mol/L盐酸溶液中,85℃水浴加热处理1h,抽滤;滤渣加蒸馏水于80℃水浴中加热搅拌2h,抽滤,干燥;将干燥甘蔗渣粉末按料液比1:30,加入浓度分别为0.8%H2O2和5%NaOH的混合溶液中,在85℃下搅拌4h,抽滤,干燥;将干燥粉末按料液比1:30加入30mL/L乙酸和9.5g/L NaClO2混合溶液中,在75℃下处理1h,再用蒸馏水洗涤至中性,烘干,得到甘蔗渣纤维素;
(2)选用新鲜、组织致密、色泽好,无虫害的青菜、芹菜为原料,去除根杂和泥土烫漂;分别将青菜、芹菜切成菜丁,放入含0.5%的碳酸氢钠的沸水锅中,烫漂到柔软、不变黄,取出挤去多余水分,用冷水浸漂、沥水;将沥水后的青菜与芹菜以1:5的比例放入打浆机,打浆;再分别按蔬菜浆重量的9%和13%加入壳聚糖和金银花多糖,搅拌均匀,得混合蔬菜浆,备用;
(3)将淀粉和等量甘蔗纤维加55℃的温水搅拌,水添加量为淀粉和纤维总量的6倍,再水浴加热至90℃搅拌煮浆1小时,最后分别按浆液重量的4%和0.8%加入葡甘聚糖、磷脂充分搅拌1h,得混合浆液;浆液降温至65℃时加入混合蔬菜浆,配比为1:2,搅拌均匀,胶体磨研磨、过滤;将浆液平铺于不锈钢筛中,厚度约为4mm成膜,将成膜的不锈钢筛放入干燥箱中在75℃条件下干燥4h,即得包装纸。
对于本领域的普通技术人员而言,具体实施例只是对本发明进行了示例性描述,显然本发明具体实现并不受上述方式的限制,只要采用了本发明的方法构思和技术方案进行的各种非实质性的改进,或未经改进将本发明的构思和技术方案直接应用于其它场合的,均在本发明的保护范围之内。
Claims (8)
1.一种可食用抗菌糖果包装纸的制备方法,其特征在于包括以下步骤:
(1)以甘蔗渣为原料,用蒸馏水冲洗,烘干,粉碎过40目,加甲苯和乙醇混合液于沸水浴中处理5~6h;然后乙醇洗涤、抽滤,置于0.1mol/L盐酸溶液中,85℃水浴加热处理1h,抽滤;滤渣加蒸馏水于80℃水浴中加热搅拌2h,抽滤,干燥;将干燥甘蔗渣粉末加入H2O2和NaOH的混合溶液中,在80~90℃下搅拌4h,抽滤,干燥;将干燥粉末加入乙酸和NaClO2混合溶液中,在75℃下处理1h,再用蒸馏水洗涤至中性,烘干,得到甘蔗渣纤维素;
(2)选用新鲜、组织致密、色泽好,无虫害的青菜、芹菜为原料,去除根杂和泥土烫漂;分别将青菜、芹菜切成菜丁,放入含0.5%的碳酸氢钠的沸水锅中,烫漂到柔软、不变黄,取出挤去多余水分,用冷水浸漂、沥水;将沥水后的青菜与芹菜放入打浆机中打浆;再分别加入壳聚糖和金银花多糖,搅拌均匀,得混合蔬菜浆,备用;
(3)将淀粉和等量甘蔗纤维加50~55℃的温水搅拌,水添加量为淀粉和纤维总量的5~8倍,再水浴加热至85~90℃搅拌煮浆1小时,最后分别加入葡甘聚糖、磷脂充分搅拌0.5~1h,得混合浆液;浆液降温至65℃时加入混合蔬菜浆搅拌均匀,胶体磨研磨、过滤;将浆液平铺于不锈钢筛中,厚度约为4mm成膜,将成膜的不锈钢筛放入干燥箱中在75℃条件下干燥3~5h,即得包装纸。
2.如权利要求1所述一种可食用抗菌糖果包装纸的制备方法,其特征在于,所述步骤(1)中甲苯和乙醇混合液体积比为2:1。
3.如权利要求1所述一种可食用抗菌糖果包装纸的制备方法,其特征在于,所述步骤(1)中H2O2和NaOH混合溶液中H2O2和NaOH的浓度分别为0.7~0.9%和4~6%,混合溶液添加量为按料液比1:30g/mL。
4.如权利要求1所述一种可食用抗菌糖果包装纸的制备方法,其特征在于,所述步骤(1)中乙酸和NaClO2混合溶液中乙酸含量30mL/L、NaClO2含量为9.5g/L,混合溶液添加量为按料液比1:30g/mL。
5.如权利要求1所述一种可食用抗菌糖果包装纸的制备方法,其特征在于,所述步骤(2)中青菜与芹菜打浆添加比例为1:5。
6.如权利要求1所述一种可食用抗菌糖果包装纸的制备方法,其特征在于,所述步骤(2)中所述壳聚糖、金银花多糖添加量分别为蔬菜浆重量的8~10%和10~15%。
7.如权利要求1所述一种可食用抗菌糖果包装纸的制备方法,其特征在于,所述步骤(3)中葡甘聚糖、磷脂添加量分别为浆液重量的3~5%和0.5~1%。
8.如权利要求1所述一种可食用抗菌糖果包装纸的制备方法,其特征在于,所述步骤(3)中混合浆液与混合蔬菜浆配比为1:2。
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