CN110589255B - Packaging water and preparation method thereof - Google Patents

Packaging water and preparation method thereof Download PDF

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Publication number
CN110589255B
CN110589255B CN201910887258.0A CN201910887258A CN110589255B CN 110589255 B CN110589255 B CN 110589255B CN 201910887258 A CN201910887258 A CN 201910887258A CN 110589255 B CN110589255 B CN 110589255B
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China
Prior art keywords
water
calcium
film
mixture
mass ratio
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CN201910887258.0A
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CN110589255A (en
Inventor
李腾观
武成远
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Suzhou Nuta Food Technology Co ltd
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Suzhou Nuta Food Technology Co ltd
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Priority to CN201910887258.0A priority Critical patent/CN110589255B/en
Priority to PCT/CN2019/127041 priority patent/WO2021051692A1/en
Publication of CN110589255A publication Critical patent/CN110589255A/en
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    • 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
    • B65D1/00—Containers having bodies formed in one piece, e.g. by casting metallic material, by moulding plastics, by blowing vitreous material, by throwing ceramic material, by moulding pulped fibrous material, by deep-drawing operations performed on sheet material
    • 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
    • B65D1/00—Containers having bodies formed in one piece, e.g. by casting metallic material, by moulding plastics, by blowing vitreous material, by throwing ceramic material, by moulding pulped fibrous material, by deep-drawing operations performed on sheet material
    • B65D1/02—Bottles or similar containers with necks or like restricted apertures, designed for pouring contents
    • B65D1/0207—Bottles or similar containers with necks or like restricted apertures, designed for pouring contents characterised by material, e.g. composition, physical features
    • 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
    • B65D85/00—Containers, packaging elements or packages, specially adapted for particular articles or materials
    • B65D85/70—Containers, packaging elements or packages, specially adapted for particular articles or materials for materials not otherwise provided for
    • B65D85/72—Containers, packaging elements or packages, specially adapted for particular articles or materials for materials not otherwise provided for for edible or potable liquids, semiliquids, or plastic or pasty materials

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  • Engineering & Computer Science (AREA)
  • Mechanical Engineering (AREA)
  • Ceramic Engineering (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

A method of preparing packaged water comprising the steps of: step 1: mixing sodium alginate, rhizoma Amorphophalli powder, xanthan gum, carrageenan and potassium sorbate uniformly, adding into water, and stirring at 90 deg.C to obtain mixed solution; step 2: mixing gelatin and water, placing in an ice-water bath for 4 hours, heating to 120 ℃, adding the mixture, and uniformly stirring to obtain a wall material solution; the mixture is prepared by dissolving soluble protein in water; and step 3: adding the wall material solution into a mould, cooling to 50 ℃ to form a layer of film, contacting one side of the film with the calcified material, forming a drinking water containing bag on the other side of the film, injecting the drinking water into the bag, and sealing to obtain the packaging water. The whole packaged water can be eaten, so that the plastic garbage is avoided.

Description

Packaging water and preparation method thereof
Technical Field
The invention belongs to the technical field of food processing, and relates to a preparation method of packaging water.
Background
In China, bottled water has been developed for over seventy years since the last twenty years. At present, the bottled water industry becomes one of the subsidiary industries with the largest income scale in the soft drink industry in China, and the income brought by the industry accounts for about 20 percent of the income of the soft drink industry in China. In 2016, the retail quantity of bottled water in China reaches 420.64 hundred million liters; the retail amount reaches 1378.55 billion yuan. However, the plastic waste produced after drinking mineral water is very environmentally unfriendly, and therefore, it is necessary to design a packaged water and a preparation method thereof.
Disclosure of Invention
The invention aims to provide a preparation method of packaging water.
In order to achieve the above objects and other related objects, the present invention provides the following technical solutions: a method of preparing packaged water comprising the steps of:
step 1: mixing sodium alginate, rhizoma Amorphophalli powder, xanthan gum, carrageenan and potassium sorbate uniformly, adding into water, and stirring at 85-95 deg.C to obtain mixture;
step 2: mixing gelatin and water, placing in an ice-water bath for 3.5-4.5 hours, heating to 115-125 ℃, adding the mixture, and uniformly stirring to obtain a wall material solution; the mixture is prepared by dissolving soluble collagen in water;
and step 3: adding the wall material solution into a mold, cooling to 48-52 deg.C to form a film, contacting one side of the film with the calcified material, forming a drinking water-containing bag on the other side of the film, injecting drinking water into the bag, and sealing to obtain the final product.
The preferable technical scheme is as follows: the soluble calcium source is at least one of calcium chloride, calcium nitrate, calcium acetate, calcium lactate, calcium gluconate, calcium formate, calcium malate, calcium propionate, calcium butyrate, calcium bicarbonate, calcium glycerophosphate, and calcium ascorbate.
The preferable technical scheme is as follows: the mass ratio of the sodium alginate to the konjac flour to the xanthan gum to the carrageenan to the potassium sorbate is as follows: 0.4-0.6: 0.15-0.25: 0.15-0.25: 0.08-0.12: 0.08-0.12.
The preferable technical scheme is as follows: the mass ratio of the mixture of sodium alginate, konjac flour, xanthan gum, carrageenan and potassium sorbate to water is 1.6-2.0: 300.
the preferable technical scheme is as follows: the mass ratio of gelatin to water is 1: 2.4-2.6.
The preferable technical scheme is as follows: the mass ratio of the soluble calcium source to the water is 4-6: 1000.
due to the application of the technical scheme, compared with the prior art, the invention has the advantages that:
the whole packaged water can be eaten, so that the plastic garbage is avoided.
Detailed Description
The following description of the embodiments of the present invention is provided for illustrative purposes, and other advantages and effects of the present invention will become apparent to those skilled in the art from the present disclosure.
Example 1: preparation method of packaging water
A method of preparing packaged water comprising the steps of:
step 1: mixing sodium alginate, konjac flour, xanthan gum, carrageenan and potassium sorbate uniformly, adding into water, and stirring uniformly at 90 ℃ to obtain a wall material solution;
step 2: mixing gelatin and water, placing in ice-water bath for 4 hours, heating to 120 ℃, adding the mixture, and uniformly stirring to obtain a calcified material; the mixture is prepared by dissolving a soluble calcium source in water;
and step 3: adding the wall material solution into a mould, cooling to 50 ℃ to form a layer of film, contacting one side of the film with the calcified material, forming a drinking water containing bag on the other side of the film, injecting the drinking water into the bag, and sealing to obtain the packaging water.
The preferred embodiment is: the soluble calcium source is at least one of calcium chloride, calcium nitrate, calcium acetate, calcium lactate, calcium gluconate, calcium formate, calcium malate, calcium propionate, calcium butyrate, calcium bicarbonate, calcium glycerophosphate, and calcium ascorbate.
The preferred embodiment is: the mass ratio of the sodium alginate to the konjac flour to the xanthan gum to the carrageenan to the potassium sorbate is as follows: 0.5: 0.2: 0.2: 0.1: 0.1.
the preferred embodiment is: the mass ratio of the mixture of sodium alginate, konjac flour, xanthan gum, carrageenan and potassium sorbate to water is 1.8: 300.
the preferred embodiment is: the mass ratio of gelatin to water is 1: 2.5.
the preferred embodiment is: the mass ratio of the soluble calcium source to the water is 5: 1000.
example 2: making method of low-oil-content potato chips
A method of preparing packaged water comprising the steps of:
step 1: mixing sodium alginate, konjac flour, xanthan gum, carrageenan and potassium sorbate uniformly, adding into water, and stirring uniformly at 85 deg.C to obtain wall material solution;
step 2: mixing gelatin and water, placing in ice-water bath for 3.5 hours, heating to 115 ℃, adding the mixture, and uniformly stirring to obtain a calcified material; the mixture is prepared by dissolving a soluble calcium source in water;
and step 3: adding the wall material solution into a mould, cooling to 48 ℃ to form a layer of film, contacting one side of the film with the calcified material, forming a drinking water containing bag on the other side of the film, injecting the drinking water into the bag, and sealing to obtain the packaging water.
The preferred embodiment is: the soluble calcium source is at least one of calcium chloride, calcium nitrate, calcium acetate, calcium lactate, calcium gluconate, calcium formate, calcium malate, calcium propionate, calcium butyrate, calcium bicarbonate, calcium glycerophosphate, and calcium ascorbate.
The preferred embodiment is: the mass ratio of the sodium alginate to the konjac flour to the xanthan gum to the carrageenan to the potassium sorbate is as follows: 0.4: 0.15: 0.15: 0.08: 0.08.
the preferred embodiment is: the mass ratio of the mixture of sodium alginate, konjac flour, xanthan gum, carrageenan and potassium sorbate to water is 1.6: 300.
the preferred embodiment is: the mass ratio of gelatin to water is 1: 2.4.
the preferred embodiment is: the mass ratio of the soluble calcium source to the water is 4: 1000.
example 3: making method of low-oil-content potato chips
A method of preparing packaged water comprising the steps of:
step 1: mixing sodium alginate, konjac flour, xanthan gum, carrageenan and potassium sorbate uniformly, adding into water, and stirring uniformly at 95 ℃ to obtain a wall material solution;
step 2: mixing gelatin and water, placing in ice-water bath for 4.5 hours, heating to 125 ℃, adding the mixture, and uniformly stirring to obtain a calcified material; the mixture is prepared by dissolving a soluble calcium source in water;
and step 3: adding the wall material solution into a mould, cooling to 52 ℃ to form a layer of film, contacting one side of the film with the calcified material, forming a drinking water containing bag on the other side of the film, injecting the drinking water into the bag, and sealing to obtain the packaging water.
The preferred embodiment is: the soluble calcium source is at least one of calcium chloride, calcium nitrate, calcium acetate, calcium lactate, calcium gluconate, calcium formate, calcium malate, calcium propionate, calcium butyrate, calcium bicarbonate, calcium glycerophosphate, and calcium ascorbate.
The preferred embodiment is: the mass ratio of the sodium alginate to the konjac flour to the xanthan gum to the carrageenan to the potassium sorbate is as follows: 0.6: 0.25: 0.25: 0.12: 0.12.
The preferred embodiment is: the mass ratio of the mixture of sodium alginate, konjac flour, xanthan gum, carrageenan and potassium sorbate to water is 2.0: 300.
the preferred embodiment is: the mass ratio of gelatin to water is 1: 2.6.
The preferred embodiment is: the mass ratio of the soluble calcium source to the water is 6: 1000.
the foregoing is illustrative of the preferred embodiment of the present invention and is not to be construed as limiting thereof in any way, and any modifications or variations thereof that fall within the spirit of the invention are intended to be included within the scope thereof.

Claims (5)

1. A preparation method of packaging water is characterized by comprising the following steps: comprises the following steps:
step 1: mixing sodium alginate, konjac flour, xanthan gum, carrageenan and potassium sorbate uniformly, adding into water, and stirring uniformly at 85-95 deg.C to obtain wall material solution;
step 2: mixing gelatin and water, placing in ice-water bath for 3.5-4.5 hours, heating to 115-125 ℃, adding the mixture, and uniformly stirring to obtain a calcified material; the mixture is prepared by dissolving a soluble calcium source in water;
and step 3: adding the wall material solution into a mould, cooling to 48-52 ℃ to form a layer of film, then contacting one side surface of the film with the calcification material, forming a bag for containing drinking water on the other side surface of the film, injecting the drinking water into the bag, and sealing to obtain the packaging water;
the soluble calcium source is at least one of calcium chloride, calcium nitrate, calcium acetate, calcium lactate, calcium gluconate, calcium formate, calcium malate, calcium propionate, calcium butyrate, calcium bicarbonate, calcium glycerophosphate, and calcium ascorbate.
2. The method of preparing packaged water according to claim 1, wherein: the mass ratio of the sodium alginate to the konjac flour to the xanthan gum to the carrageenan to the potassium sorbate is as follows: 0.4-0.6: 0.15-0.25: 0.15-0.25: 0.08-0.12: 0.08-0.12.
3. The method of preparing packaged water according to claim 1, wherein: the mass ratio of the mixture of sodium alginate, konjac flour, xanthan gum, carrageenan and potassium sorbate to water is 1.6-2.0: 300.
4. the method of preparing packaged water according to claim 1, wherein: the mass ratio of gelatin to water is 1: 2.4-2.6.
5. The method of preparing packaged water according to claim 1, wherein: the mass ratio of the soluble calcium source to the water is 4-6: 1000.
CN201910887258.0A 2019-09-19 2019-09-19 Packaging water and preparation method thereof Active CN110589255B (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
CN201910887258.0A CN110589255B (en) 2019-09-19 2019-09-19 Packaging water and preparation method thereof
PCT/CN2019/127041 WO2021051692A1 (en) 2019-09-19 2019-12-20 Packaged water and preparation method therefor

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Application Number Priority Date Filing Date Title
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CN110589255B true CN110589255B (en) 2021-03-16

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Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111466473A (en) * 2020-05-22 2020-07-31 苏州纽特食品科技有限公司 Preparation method of DHA (docosahexaenoic acid) tabletted candy

Citations (6)

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WO2000033673A1 (en) * 1998-12-08 2000-06-15 Csir Microparticles and process for making microparticles
CN1398163A (en) * 1999-12-17 2003-02-19 通用工厂公司 Gel products fortified with calcium and method of preparation
CN1687203A (en) * 2005-04-07 2005-10-26 天津大学 Vegetable capsule of starch composition and preparation method
CN103918960A (en) * 2014-05-06 2014-07-16 宜兰食品工业股份有限公司 Jelly and preparation method thereof
CN109315636A (en) * 2018-09-11 2019-02-12 大唐环境产业集团股份有限公司 A kind of production method of edible water polo
CN110495547A (en) * 2018-05-16 2019-11-26 天津科技大学 It can drinking water pearl and preparation method thereof

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US20070292481A1 (en) * 2006-06-16 2007-12-20 Hoffman Andrew J Packaging of Food Products with Pullulan Films
CN104260983A (en) * 2014-09-12 2015-01-07 辛秋朋 Beverage box with edible film
CN107163267A (en) * 2017-05-25 2017-09-15 句容市兴武包装有限公司 A kind of preparation method of polysaccharide edible packaging film
CN107880281B (en) * 2017-12-17 2019-07-23 华中科技大学 A kind of cellulose gel of beverage packing and preparation method thereof
US11795305B2 (en) * 2017-12-29 2023-10-24 DisSolves, Inc. Packaging films
CN108576527A (en) * 2018-03-30 2018-09-28 青岛明月海藻集团有限公司 A kind of beverage and preparation method thereof using edible package bag
CN109605714A (en) * 2018-11-30 2019-04-12 众智汇（厦门）生物科技有限公司 The edible environmentally friendly beverage bottle of one kind and its manufacture craft

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2000033673A1 (en) * 1998-12-08 2000-06-15 Csir Microparticles and process for making microparticles
CN1398163A (en) * 1999-12-17 2003-02-19 通用工厂公司 Gel products fortified with calcium and method of preparation
CN1687203A (en) * 2005-04-07 2005-10-26 天津大学 Vegetable capsule of starch composition and preparation method
CN103918960A (en) * 2014-05-06 2014-07-16 宜兰食品工业股份有限公司 Jelly and preparation method thereof
CN110495547A (en) * 2018-05-16 2019-11-26 天津科技大学 It can drinking water pearl and preparation method thereof
CN109315636A (en) * 2018-09-11 2019-02-12 大唐环境产业集团股份有限公司 A kind of production method of edible water polo

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WO2021051692A1 (en) 2021-03-25

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