CN111410772A - Edible packaging material and preparation method thereof - Google Patents
Edible packaging material and preparation method thereof Download PDFInfo
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- CN111410772A CN111410772A CN202010329938.3A CN202010329938A CN111410772A CN 111410772 A CN111410772 A CN 111410772A CN 202010329938 A CN202010329938 A CN 202010329938A CN 111410772 A CN111410772 A CN 111410772A
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L5/00—Compositions of polysaccharides or of their derivatives not provided for in groups C08L1/00 or C08L3/00
- C08L5/02—Dextran; Derivatives thereof
-
- 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
- B65D65/00—Wrappers or flexible covers; Packaging materials of special type or form
- B65D65/38—Packaging materials of special type or form
- B65D65/46—Applications of disintegrable, dissolvable or edible materials
- B65D65/463—Edible packaging materials
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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
- B65D65/00—Wrappers or flexible covers; Packaging materials of special type or form
- B65D65/38—Packaging materials of special type or form
- B65D65/46—Applications of disintegrable, dissolvable or edible materials
- B65D65/466—Bio- or photodegradable packaging materials
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08K—Use of inorganic or non-macromolecular organic substances as compounding ingredients
- C08K2201/00—Specific properties of additives
- C08K2201/014—Additives containing two or more different additives of the same subgroup in C08K
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L2201/00—Properties
- C08L2201/06—Biodegradable
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L2205/00—Polymer mixtures characterised by other features
- C08L2205/02—Polymer mixtures characterised by other features containing two or more polymers of the same C08L -group
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L2205/00—Polymer mixtures characterised by other features
- C08L2205/02—Polymer mixtures characterised by other features containing two or more polymers of the same C08L -group
- C08L2205/025—Polymer mixtures characterised by other features containing two or more polymers of the same C08L -group containing two or more polymers of the same hierarchy C08L, and differing only in parameters such as density, comonomer content, molecular weight, structure
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L2205/00—Polymer mixtures characterised by other features
- C08L2205/03—Polymer mixtures characterised by other features containing three or more polymers in a blend
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L2205/00—Polymer mixtures characterised by other features
- C08L2205/03—Polymer mixtures characterised by other features containing three or more polymers in a blend
- C08L2205/035—Polymer mixtures characterised by other features containing three or more polymers in a blend containing four or more polymers in a blend
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02W—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO WASTEWATER TREATMENT OR WASTE MANAGEMENT
- Y02W90/00—Enabling technologies or technologies with a potential or indirect contribution to greenhouse gas [GHG] emissions mitigation
- Y02W90/10—Bio-packaging, e.g. packing containers made from renewable resources or bio-plastics
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Abstract
The invention discloses an edible packaging material which comprises the following components in parts by weight: 50-100 parts of edible molding base material, 1-30 parts of edible molding auxiliary agent, 5-20 parts of edible toughening agent, 1-10 parts of nano liposome, 1-30 parts of starch, 1-20 parts of edible antioxidant, 0-10 parts of natural preservative and 0-10 parts of natural pigment. The packaging material of the invention is edible, nutritious, easy to digest, non-toxic and harmless to human body, and very convenient to use, can be degraded quickly, avoids the pollution of the traditional packaging bag to the environment, and has the characteristics of good mechanical property, oil resistance, gas barrier property, heat sealing, printing, adjustable color and the like; the preparation method of the packaging material is simple, the raw materials are easy to obtain, the cost is low, and the packaging material is suitable for industrial mass production.
Description
Technical Field
The invention relates to the technical field of food packaging, in particular to an edible packaging material and a preparation method thereof.
Background
With the acceleration of the pace of life of people, social life is developing towards convenience and sanitation. In order to meet such demands, disposable foam lunch boxes, plastic bags, chopsticks, water cups, etc. have started to frequently enter people's daily lives. The appearance of the packaging materials with convenient use and low price brings great convenience to the life of people. On the other hand, these packaging materials are often discarded after use, causing "white pollution", creating environmental hazards, and posing a significant environmental problem. White Pollution (White Pollution) is an image name for the phenomenon of environmental Pollution caused by waste plastics, and refers to the Pollution to ecological environment and landscape caused by random and random throwing and difficult degradation treatment of plastic products such as packaging bags, agricultural mulching films, disposable tableware, plastic bottles and the like made of high-molecular compounds such as polystyrene, polypropylene, polyvinyl chloride and the like which are discarded into solid waste after being used.
White contaminated waste is usually disposed of in landfills or incinerated. A large amount of toxic gas is generated by burning to cause secondary pollution. The landfill occupies a large space, and the natural degradation of the white polluted garbage requires more than one hundred years, and additive can be separated out to pollute soil, underground water and the like. Therefore, the development trend of the white polluted garbage treatment technology is recycling, but the recycling and recycling rate of the white polluted garbage is low. The reason is that the problems in the aspects of living habits, management and recovery links exist, but more importantly, the recovery and utilization technology is not perfect.
The main sources of white pollution are food packaging, foam plastic filling packaging, snack boxes, agricultural mulching films and the like. Therefore, in the face of the increasingly severe environmental pollution problem, a feasible solution for eliminating the white pollution must be sought.
The edible package is a film material with the functions of packaging and fresh-keeping, which is prepared by using edible raw materials, such as mixing, heating, coating, drying and the like, and can be divided into a polysaccharide film, a protein film, a lipid film and a composite film of the polysaccharide film, the protein film and the lipid film according to the sources. The film with the porous network formed by the interaction between the different film matrixes can effectively protect the quality of food.
Disclosure of Invention
In view of the problems of the prior art, it is an object of the present invention to provide an edible packaging material.
Another object of the present invention is to provide a method for preparing an edible packaging material.
It is a further object of the present invention to provide the use of an edible packaging material.
The invention adopts the following technical scheme:
The edible packaging material comprises the following components in parts by weight:
Optionally, the edible packaging material comprises the following components in parts by weight:
Further, the edible shaped substrate comprises 50-100 parts, such as 50, 51, 52, 53, 54, 55, 56, 57, 58, 59, 60, 61, 62, 63, 64, 65, 66, 67, 68, 69, 70, 71, 72, 73, 74, 75, 76, 77, 78, 79, 80, 81, 82, 83, 84, 85, 86, 87, 88, 89, 90, 91, 92, 93, 94, 95, 96, 97, 98, 99 or 100 parts.
In particular, the edible forming substrate comprises pullulan.
Further, the edible forming aid comprises 1-30 parts, such as 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29 or 30 parts.
Specifically, the edible forming auxiliary agent comprises at least one of pectin, gelatin, locust bean gum, xanthan gum, arabic gum, guar gum, carrageenan, curdlan, seaweed gum, gellan gum, tragacanth gum, tara gum, tamarind gum, fenugreek gum, carob gum, carrageenan sodium, methyl cellulose and hydroxypropyl methyl cellulose.
Further, the edible toughening agent accounts for 5-20 parts, such as 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19 or 20 parts.
Specifically, the edible toughening agent comprises at least one of glucose, fructose and sucrose.
Further, the nanoliposome accounts for 1-10 parts, such as 1, 2, 3, 4, 5, 6, 7, 8, 9 or 10 parts.
Specifically, the particle size of the nanoliposome is 1nm to 500nm, such as 1nm to 10nm, 10nm to 50nm, 50nm to 100nm, 100nm to 150nm, 150nm to 200nm, 200nm to 250nm, 250nm to 300nm, 300nm to 350nm, 350nm to 400nm, 400nm to 450nm, and 450nm to 500 nm.
Further, the starch comprises 1-30 parts, such as 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29 or 30 parts.
Specifically, the starch comprises at least one of wheat starch, corn starch, potato starch, cassava starch, purple sweet potato starch, water chestnut starch, kudzu root starch, lotus root starch, mung bean starch and water caltrop starch.
Further, the edible antioxidant comprises 1-20 parts, such as 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19 or 20 parts.
Specifically, the edible antioxidant comprises at least one of tea polyphenol, vitamin E, vitamin C and sodium citrate.
Further, the natural preservative is 0-10 parts, such as 0 (i.e. no natural preservative), 1, 2, 3, 4, 5, 6, 7, 8, 9 or 10 parts.
Specifically, the natural preservative comprises at least one of clove leaf oil, chitosan and p-anisic acid.
Further, the natural pigment is 0-10 parts, such as 0 (i.e. no natural pigment), 1, 2, 3, 4, 5, 6, 7, 8, 9 or 10 parts.
Specifically, the natural pigment includes at least one of mustard red pigment, gardenia yellow pigment, gardenia blue pigment, safflower yellow pigment, citrus yellow pigment, lutein, riboflavin, curcumin, sorghum red pigment, radish red pigment, grape skin red pigment, cabbage red pigment, mulberry red pigment, indigo honeysuckle pigment, cocoa shell pigment, chrysanthemum yellow pigment, tea green pigment, tea yellow pigment, persimmon leaf melanin and walnut melanin.
In various embodiments, the method of preparing the edible packaging material comprises the steps of:
(1) Adding the edible molding base material into a proper amount of water (for example, the weight ratio of the edible molding base material to the water is 1: 0.5-3), heating (the heating temperature is 40-60 ℃ (for example, 40 ℃, 41 ℃, 42 ℃, 43 ℃, 44 ℃, 45 ℃, 46 ℃, 47 ℃, 48 ℃, 49 ℃, 50 ℃, 51 ℃, 52 ℃, 53 ℃, 54 ℃, 55 ℃, 56 ℃, 57 ℃, 58 ℃, 59 ℃ or 60 ℃)) and stirring until the edible molding base material is completely dissolved to obtain an edible molding base material solution;
(2) Adding an edible forming aid, an edible toughening agent and a nanoliposome into a proper amount of water (for example, the weight ratio of the total weight of the edible forming aid, the edible toughening agent and the nanoliposome to the water is 1: 0.5-3), stirring, and simultaneously performing ultrasound (the ultrasound power is 500-1000W (for example, 500W, 600W, 700W, 800W, 900W or 1000W)) to obtain a mixture A;
(3) Mixing the edible molding base material solution with the mixture A, adding starch, edible antioxidant, natural antiseptic, and natural pigment, stirring well to obtain packaging material solution, placing the packaging material solution in a mold, and oven drying at 50-70 deg.C (such as 50 deg.C, 51 deg.C, 52 deg.C, 53 deg.C, 54 deg.C, 55 deg.C, 56 deg.C, 57 deg.C, 58 deg.C, 59 deg.C, 60 deg.C, 61 deg.C, 62 deg.C, 63 deg.C, 64 deg.C, 65 deg.C, 66 deg.C, 67 deg..
By way of example, the packaging material is used for the packaging of biscuits, potato chips, oatmeal, instant pasta cakes, instant pasta seasonings, tea, laver, mustard tuber, peanuts, melon seeds, peas, gluten, oil, ham, fish, pork, beef, mutton, chicken.
As an alternative example, the packaging material is used for packaging in direct contact with biscuits, chips, cereal, instant pasta sauce, tea, laver, mustard tuber, peanuts, melon seeds, peas, gluten, oil, ham, fish, pork, beef, mutton, chicken.
Preferably, the packaging material according to the present invention is free or free of added chemical (synthetic) preservatives, such as benzoic acid and its salts, such as sodium benzoate, sorbic acid and its salts, such as potassium sorbate, propyl p-hydroxybenzoate, sodium dehydroacetate, calcium propionate, sodium diacetate, and the like, parabens, and the like, specifically, such as methyl hydroxybenzoate, propyl hydroxybenzoate, phenoxyethanol, benzyl alcohol, phenethyl alcohol, bis (hydroxymethyl) imidazolidinyl urea, chlorphenesin, and the like.
Preferably, the packaging material of the present invention is free of polyethylene, polypropylene, high density polyethylene, low density polyethylene, polyvinyl chloride, polystyrene, styrene-acrylonitrile copolymer, acrylonitrile-butadiene-styrene copolymer, polymethacrylate, ethylene-vinyl acetate copolymer, polyethylene terephthalate, polybutylene terephthalate, polyurethane, polyamide, polycarbonate, polyoxymethylene resin, polyphenylene ether, polyphenylene sulfide, polyurethane, thermoplastic polyester, ultra-high molecular weight polyethylene, methylpentene polymer, vinyl alcohol copolymer, polysulfone, polyethersulfone, polyimide, polyetheretherketone, polytetrafluoroethylene, polyvinylidene chloride, polyacrylonitrile, and mixtures thereof.
Further, the packaging material does not contain or is not added with dioxane, silicone oil (polydimethylsiloxane), sodium lauryl sulfate, sodium laureth sulfate, sodium trideceth sulfate, ammonium lauryl sulfate, ammonium laureth sulfate, styrene-acrylamide copolymer, diethanolamide coconut oil, monoethanolamide coconut oil, cetearyl olivinoleate, polysorbate-60, polysorbate-80, sorbitan olivinoleate, methylgluco sesquistearate, PEG-20 methylgluco sesquistearate, PEG-40 hydrogenated castor oil, PPG-26-butanolpolyether-26, PEG-4 polyglycerol-2 stearate, PEG-60 hydrogenated castor oil, steareth-2, steareth-21, polysorbates, and mixtures thereof, PPG-13-decyltetradecyltetraeth-24, cetearyl glucoside, PEG-100 stearate, glyceryl stearate, cocoyl glucoside, ceteareth-25, PEG-40 stearate, glyceryl stearate citrate, polyglyceryl-3-methylglucose distearate, polyglyceryl-10 stearate, polyglyceryl-10 myristate, polyglyceryl-10 dioleate, polyglyceryl-10 laurate, polyglyceryl-10 isostearate, polyglyceryl-10 oleate, polyglyceryl-10 diisostearate, polyglyceryl-6 laurate, polyglyceryl-6 myristate, sucrose stearate, sucrose polystearate, and the like.
The raw materials used in the present invention are generally commercially available unless otherwise specified.
As used herein, "and/or" includes any and all combinations of one or more of the associated listed items. The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. As used herein, the singular forms "a", "an" and "the" are intended to include the plural forms as well, unless the context clearly indicates otherwise. It will be further understood that the terms "comprises" and/or "comprising," when used in this specification, specify the presence of stated features, integers, steps, operations, elements, and/or components, but do not preclude the presence or addition of one or more other features, integers, steps, operations, elements, components, and/or groups thereof.
Unless defined otherwise, all terms (including technical and scientific terms) used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. It will be further understood that terms, such as those defined in commonly used dictionaries, should be interpreted as having a meaning that is consistent with their meaning in the context of the relevant art and will not be interpreted in an idealized or overly formal sense unless expressly so defined herein.
The exemplary invention described herein may suitably lack any one or more of the element limitations, which are not specifically disclosed herein. Thus, the terms "comprising," "including," "containing," and the like are to be construed broadly and in a non-limiting sense. Furthermore, the terms used herein are used as terms of description and not of limitation, and there is no intention in the use of such terms to describe only some of their characteristics but, in the light of the claims, various modifications are possible within the scope of the invention. Thus, while the present invention has been particularly disclosed in terms of preferred embodiments and optional features, modification of the invention herein disclosed to embody it may be noted by those skilled in the art, and such modifications and variations are considered to be within the scope of the invention.
Compared with the prior art, the invention has the beneficial effects that:
(1) The packaging material of the invention is edible, nutritious, easy to digest, nontoxic and harmless to human body, and very convenient to use, can be degraded quickly, and avoids the pollution of the traditional packaging bag to the environment;
(2) The packaging material has the characteristics of good mechanical property, oil resistance, gas barrier property, heat sealing, printing, adjustable color and the like;
(3) The preparation method of the packaging material is simple, the raw materials are easy to obtain, the cost is low, and the packaging material is suitable for industrial mass production.
Detailed Description
For better explanation of the present invention, the following specific examples are further illustrated, but the present invention is not limited to the specific examples.
Example 1
An edible packaging material comprises the following components in parts by weight:
The edible molding base material is pullulan; the edible forming auxiliary agent is seaweed gel; the edible toughening agent is sucrose; the starch is corn starch; the edible antioxidant is tea polyphenol; the particle size of the nano liposome is 100 nm-500 nm.
The preparation method of the edible packaging material comprises the following steps:
(1) Adding the edible forming base material into a proper amount of water, heating and stirring at 50 ℃ until the edible forming base material is completely dissolved to obtain an edible forming base material solution;
(2) Adding the edible forming aid, the edible toughening agent and the nano liposome into a proper amount of water, stirring, and simultaneously carrying out ultrasonic treatment (the ultrasonic power is 800W) to obtain a mixture A;
(3) Mixing the edible molding base material solution with the mixture A, adding starch, edible antioxidant, natural preservative and natural pigment, stirring uniformly to obtain packaging material solution, placing the packaging material solution in a mold, and drying at 60 deg.C to obtain the final product.
Example 2
An edible packaging material comprises the following components in parts by weight:
The edible molding base material is pullulan; the edible forming auxiliary agent comprises 15 parts of seaweed gel and 15 parts of methyl cellulose; the edible toughening agent comprises 5 parts of fructose and 10 parts of sucrose; the starch is 20 parts of wheat starch and 10 parts of potato starch; the edible antioxidant is tea polyphenol; the preservative is clove leaf oil; the particle size of the nano liposome is 100 nm-300 nm.
The preparation method of the edible packaging material comprises the following steps:
(1) Adding the edible forming base material into a proper amount of water, heating and stirring at 60 ℃ until the edible forming base material is completely dissolved to obtain an edible forming base material solution;
(2) Adding edible forming aid, edible toughening agent and nano liposome into a proper amount of water, stirring, and simultaneously carrying out ultrasonic treatment (the ultrasonic power is 1000W) to obtain a mixture A;
(3) Mixing the edible molding base material solution with the mixture A, adding starch, edible antioxidant, natural preservative and natural pigment, stirring well to obtain packaging material solution, placing the packaging material solution in a mold, and drying at 70 deg.C to obtain the final product.
Example 3
An edible packaging material comprises the following components in parts by weight:
The edible molding base material is pullulan; the edible forming auxiliary agent comprises 10 parts of carob bean gum and 10 parts of hydroxypropyl methyl cellulose; the edible toughening agent comprises 5 parts of glucose and 5 parts of cane sugar; the starch is 20 parts of wheat starch; the edible antioxidant is vitamin C; the preservative is p-anisic acid; the particle size of the nano liposome is 100 nm-200 nm.
The preparation method of the edible packaging material comprises the following steps:
(1) Adding the edible forming base material into a proper amount of water, heating and stirring at 40 ℃ until the edible forming base material is completely dissolved to obtain an edible forming base material solution;
(2) Adding the edible forming aid, the edible toughening agent and the nano liposome into a proper amount of water, stirring, and simultaneously carrying out ultrasonic treatment (the ultrasonic power is 600W) to obtain a mixture A;
(3) Mixing the edible molding base material solution with the mixture A, adding starch, edible antioxidant, natural preservative and natural pigment, stirring uniformly to obtain packaging material solution, placing the packaging material solution in a mold, and drying at 50 deg.C to obtain the final product.
Example 4
An edible packaging material comprises the following components in parts by weight:
The edible molding base material is pullulan; the edible forming auxiliary agent is 3 parts of methyl cellulose; the edible toughening agent is 5 parts of cane sugar; the starch is 5 parts of wheat starch; the edible antioxidant is vitamin E; the preservative is chitosan; the particle size of the nano liposome is 10 nm-100 nm.
The preparation method of the edible packaging material comprises the following steps:
(1) Adding the edible forming base material into a proper amount of water, heating and stirring at 55 ℃ until the edible forming base material is completely dissolved to obtain an edible forming base material solution;
(2) Adding the edible forming aid, the edible toughening agent and the nano liposome into a proper amount of water, stirring, and simultaneously carrying out ultrasonic treatment (the ultrasonic power is 800W) to obtain a mixture A;
(3) Mixing the edible molding base material solution with the mixture A, adding starch, edible antioxidant, natural preservative and natural pigment, stirring uniformly to obtain packaging material solution, placing the packaging material solution in a mold, and drying at 65 ℃ to obtain the product.
Example 5
An edible packaging material comprises the following components in parts by weight:
The edible molding base material is pullulan; the edible forming auxiliary agent comprises 5 parts of locust bean gum and 10 parts of methyl cellulose; the edible toughening agent is 2 parts of fructose and 10 parts of sucrose; the starch is 10 parts of wheat starch and 2 parts of kudzu root starch; the edible antioxidant sodium citrate; the preservative is chitosan; the particle size of the nano liposome is 50 nm-200 nm.
The preparation method of the edible packaging material comprises the following steps:
(1) Adding the edible forming base material into a proper amount of water, heating and stirring at 50 ℃ until the edible forming base material is completely dissolved to obtain an edible forming base material solution;
(2) Adding the edible forming aid, the edible toughening agent and the nano liposome into a proper amount of water, stirring, and simultaneously carrying out ultrasonic treatment (the ultrasonic power is 500W) to obtain a mixture A;
(3) Mixing the edible molding base material solution with the mixture A, adding starch, edible antioxidant, natural preservative and natural pigment, stirring uniformly to obtain packaging material solution, placing the packaging material solution in a mold, and drying at 55 deg.C to obtain the final product.
Example 6
An edible packaging material comprises the following components in parts by weight:
The edible molding base material is pullulan; the edible forming auxiliary agent comprises 5 parts of guar gum, 5 parts of methylcellulose and 5 parts of hydroxypropyl methylcellulose; the edible toughening agent comprises 3 parts of fructose and 5 parts of sucrose; the starch is 10 parts of wheat starch and 10 parts of lotus root starch; the edible antioxidant is vitamin C; the preservative is chitosan; the particle size of the nano liposome is 100 nm-300 nm.
The preparation method of the edible packaging material comprises the following steps:
(1) Adding the edible forming base material into a proper amount of water, heating and stirring at 50 ℃ until the edible forming base material is completely dissolved to obtain an edible forming base material solution;
(2) Adding edible forming aid, edible toughening agent and nano liposome into a proper amount of water, stirring, and simultaneously carrying out ultrasonic treatment (the ultrasonic power is 1000W) to obtain a mixture A;
(3) Mixing the edible molding base material solution with the mixture A, adding starch, edible antioxidant, natural preservative and natural pigment, stirring uniformly to obtain packaging material solution, placing the packaging material solution in a mold, and drying at 60 deg.C to obtain the final product.
Comparative example 1
The composition of comparative example 1 did not contain nanoliposomes, and the rest was the same as in example 2.
As a result of preparing the films of examples 1 to 6 and comparative example 1 to be 80 μm thick, it was found that the films of examples 1 to 6 were excellent in airtightness, good in flexibility, and uniform in overall distribution of hardness, while the film of comparative example 1 was poor in airtightness and flexibility, and had some soft portions, some hard portions, and uneven overall distribution. It can be seen that the properties of the packaging material of the present invention can be significantly changed by the specific addition sequence of the nanoliposome.
The above description is only exemplary of the present invention and is not intended to limit the scope of the present invention, which is defined by the claims appended hereto, as well as the appended claims.
Claims (10)
1. The edible packaging material is characterized by comprising the following components in parts by weight:
2. An edible packaging material as claimed in claim 1 wherein the edible shaped substrate comprises pullulan; the edible toughening agent comprises at least one of glucose, fructose and sucrose.
3. An edible packaging material as claimed in claim 1 wherein the edible forming aids comprise at least one of pectin, gelatin, locust bean gum, xanthan gum, gum arabic, guar gum, carrageenan, curdlan, algin, gellan gum, tragacanth gum, tara gum, tamarind gum, fenugreek gum, carob bean gum, sodium carrageenan, methyl cellulose, hydroxypropyl methyl cellulose.
4. Edible packaging material according to claim 1, wherein the nanoliposome has a particle size of 1nm to 500 nm.
5. An edible packaging material as claimed in claim 1, wherein the starch comprises at least one of wheat starch, corn starch, potato starch, tapioca starch, purple potato starch, sweet potato starch, water chestnut starch, kudzu root starch, lotus root starch, mung bean starch, water chestnut starch.
6. Edible packaging material as claimed in claim 1 wherein said edible antioxidant comprises at least one of tea polyphenols, vitamin E, vitamin C, sodium citrate.
7. Edible packaging material as claimed in claim 1, characterised in that the natural preservatives comprise at least one of clove leaf oil, chitosan, p-anisic acid.
8. The edible packaging material as in claim 1, wherein the natural pigment comprises at least one of mustard red pigment, gardenia yellow pigment, gardenia blue pigment, safflower yellow pigment, citrus yellow pigment, lutein, riboflavin, curcumin, sorghum red pigment, radish red pigment, grape skin red pigment, cabbage red pigment, mulberry red pigment, indigo fruit pigment, cocoa shell pigment, chrysanthemum yellow pigment, tea green pigment, tea yellow pigment, persimmon leaf melanin, walnut melanin.
9. A method of preparing an edible packaging material as claimed in any one of claims 1 to 8, characterised by the steps of:
(1) Adding the edible forming base material into a proper amount of water, heating and stirring until the edible forming base material is completely dissolved to obtain an edible forming base material solution;
(2) Adding the edible forming aid, the edible toughening agent and the nano liposome into a proper amount of water, stirring, and performing ultrasonic treatment to obtain a mixture A;
(3) Mixing the edible molding base material solution with the mixture A, adding starch, edible antioxidant, natural preservative and natural pigment, uniformly stirring to obtain a packaging material solution, then placing the packaging material solution in a mold, and drying at 50-70 ℃ to obtain the composite material.
10. Use of an edible packaging material as claimed in any one of claims 1 to 8, characterised in that the packaging material is used for the packaging of biscuits, potato chips, oatmeal, instant pasta cakes, instant pasta seasonings, tea, laver, mustard tuber, peanuts, melon seeds, peas, gluten, oil, ham, fish, pork, beef, mutton or chicken.
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| CN202010329938.3A CN111410772A (en) | 2020-04-24 | 2020-04-24 | Edible packaging material and preparation method thereof |
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| CN202010329938.3A CN111410772A (en) | 2020-04-24 | 2020-04-24 | Edible packaging material and preparation method thereof |
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| US20080286549A1 (en) * | 2006-08-04 | 2008-11-20 | Evgueni Pinkhassik | Nanothin polymer films with selective pores and method of use thereof |
| CN102702579A (en) * | 2012-05-30 | 2012-10-03 | 江南大学 | Potato starch-based edible composite food packaging film and preparation method thereof |
| CN106633209A (en) * | 2016-10-13 | 2017-05-10 | 湖北科亿华科技有限公司 | Edible film and industrial preparation method thereof |
| CN107298789A (en) * | 2017-08-22 | 2017-10-27 | 安徽华猫软包装有限公司 | A kind of fresh-keeping use degradable plastic film and preparation method thereof |
| CN108623852A (en) * | 2018-04-24 | 2018-10-09 | 黄正农 | A kind of edible package of instant food and preparation method thereof |
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2020
- 2020-04-24 CN CN202010329938.3A patent/CN111410772A/en not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20080286549A1 (en) * | 2006-08-04 | 2008-11-20 | Evgueni Pinkhassik | Nanothin polymer films with selective pores and method of use thereof |
| CN102702579A (en) * | 2012-05-30 | 2012-10-03 | 江南大学 | Potato starch-based edible composite food packaging film and preparation method thereof |
| CN106633209A (en) * | 2016-10-13 | 2017-05-10 | 湖北科亿华科技有限公司 | Edible film and industrial preparation method thereof |
| CN107298789A (en) * | 2017-08-22 | 2017-10-27 | 安徽华猫软包装有限公司 | A kind of fresh-keeping use degradable plastic film and preparation method thereof |
| CN108623852A (en) * | 2018-04-24 | 2018-10-09 | 黄正农 | A kind of edible package of instant food and preparation method thereof |
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Application publication date: 20200714 |