CN111728191A - 一种黑皮鸡枞可食用纸及其制备方法与应用 - Google Patents
一种黑皮鸡枞可食用纸及其制备方法与应用 Download PDFInfo
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- CN111728191A CN111728191A CN202010534791.1A CN202010534791A CN111728191A CN 111728191 A CN111728191 A CN 111728191A CN 202010534791 A CN202010534791 A CN 202010534791A CN 111728191 A CN111728191 A CN 111728191A
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- edible paper
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- termitomyces albuminosus
- essential oil
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Abstract
本发明公开了一种黑皮鸡枞可食用纸及其制备方法与应用,该可食用纸以黑皮鸡枞菌根粉为主要原料,通过黑皮鸡枞菌根粉与糯米粉、葛根粉复配,再结合钙盐、海藻酸钠、壳聚糖等成分,使得本发明方案的可食用纸具有良好的机械强度(如韧性、延展性等);黑皮鸡枞菌根粉、菊粉、壳聚糖及食用植物精油等均具有一定的抗菌性能,能够有效地抑制微生物侵入,使得本发明方案的可食用纸具有良好的稳定性,同时,黑皮鸡枞菌根粉、葛根粉及壳聚糖还具有良好的保健作用;此外,菊粉还具有维持肠道健康,提高肠道消化功能等作用,提升人体对可食用纸等的消化吸收作用;添加食用植物精油,植物精油不仅有杀菌驱虫等作用,还具有提升可食用纸香味的作用,避免添加香精。
Description
技术领域
本发明涉及可食用纸技术领域,具体涉及一种黑皮鸡枞可食用纸及其制备方法与应用。
背景技术
包装是在流通过程中保护产品、方便储运、促进销售等,按一定的技术方法所用的容器、材料和辅助物等的总称。商业上传统使用的包装器材采用聚合物制备而成,然而由于这类包装物的可降解性差,长期存留引起环境污染,因此,近年来人们不断开发新的材料制备包装器材。可食用纸是一类以天然生物材料(主要包括蔬菜、蛋白质等)制成的可食用包装材料,与合成包装材料相比,该类材料能被生物降解,无任何污染,还可作为食品风味料、营养强化剂等,因此,近年来逐渐成为了研究热点。
蔬菜纸最早起源于日本,国内也有一些学者致力于此,该类纸张的制备原料易得,配方简单,其成品基本能保持原有的色泽、味道及营养成分,但纸张成品强度较低,脆性大,不宜久置。目前,国内已有用菠菜、芹菜、胡萝卜、番茄、南瓜等,但均存在成型效果不理想,揭膜难等问题,使得其应用受到极大的限制。蛋白膜纸具有较高的营养价值,口感好且透性小,具有较好的阻氧效果,是食品保鲜技术中较为理想的包装材料,然而,这类材料的阻氧性受环境湿度影响大且机械强度不足。
近年来,由于黑皮鸡枞鲜嫩醇香,肉质细嫩,口感独特,受到越来越多人的喜爱。黑皮鸡枞,学名卵孢小奥德蘑(Oudemansiella raphanipes),不仅含有丰富的氨基酸、维生素、醇类物质和多种生物酶,还含有多酚、多糖及黄酮等多种生物活性成分,具有较高的营养价值。黑皮鸡枞作为一种长根菌,其根部长度约15-20cm,子实体表层呈黑褐色,而子实体内层和菌根呈白色。由于根部纤维含量相对较高,影响口感,因此,通常作为废弃物被遗弃,造成了极大的资源浪费,还造成环境污染。
目前尚未有将黑皮鸡枞菌应用于可食用纸的制备中的相关报道,若能将其应用于可食用纸的制备中,尤其是将黑皮鸡枞菌根应用于该可食用纸的制备中将既可解决黑皮鸡枞菌根的废物回收利用,又能将其制备成机械性能好且性能稳定的可食纸。
发明内容
本发明旨在至少解决现有技术中存在的技术问题之一。为此,本发明提出一种黑皮鸡枞可食用纸,能够较好的实现黑皮鸡枞菌根的回收利用,该可食用纸具有较好的机械性能,同时还具有良好的稳定性。
本发明还提出一种上述可食用纸的制备方法。
本发明还提出一种上述可食用纸的应用。
根据本发明的第一方面实施例的可食用纸,包括以下组量份的制备原料:
黑皮鸡枞菌根粉 80~130份
糯米粉 20~30份
葛根粉 15~20份
菊粉 2~8份
壳聚糖 2~5份
明胶 2~8份
钙盐 1~5份
海藻酸钠 1~10份
食用植物精油 0.01~0.08份。
根据本发明的一些实施方式,所述制备原料的重量份如下:
黑皮鸡枞菌根粉 100~130份
糯米粉 20~25份
葛根粉 18~20份
菊粉 2~5份
壳聚糖 2~4份
明胶 2~6份
钙盐 1~3份
海藻酸钠 2~6份
食用植物精油 0.01~0.05份。
根据本发明的一些实施方式,所述制备原料的重量份如下:
黑皮鸡枞菌根粉 120份
糯米粉 25份
葛根粉 20份
菊粉 4份
壳聚糖 3份
明胶 4份
钙盐 2份
海藻酸钠 4份
食用植物精油 0.02份。
根据本发明的一些实施方式,所述食用植物精油选自柠檬精油、肉桂精油、姜精油、薄荷精油或玫瑰精油中的至少一种。
根据本发明的一些实施方式,所述钙盐选自氯化钙、硝酸钙或有机酸钙盐中至少一种。
根据本发明的一些实施方式,所述制备原料还包括黄秋葵多糖,所述黄秋葵多糖与壳聚糖的重量比为1~2:1。添加黄秋葵多糖,其具有良好的成膜性,提升可食用纸的成膜效果。
根据本发明实施例的可食用纸,至少具有如下有益效果:本发明方案的可食用纸以黑皮鸡枞菌根粉为主原料,制得的可食用纸呈白色,黑色鸡枞菌根中纤维含量相对较高,能够较好地提升可食用纸的机械性能和稳定性,同时,其还含有黑皮鸡枞的同样的生物活性成分,使得可食用纸还能同时具有一定的营养价值;各组分均为对人体健康的成分,对人体无毒无害作用,避免了传统包装材料对环境造成污染的问题;通过黑皮鸡枞菌根粉与糯米粉、葛根粉复配,再结合钙盐、海藻酸钠、壳聚糖等成分,使得本发明方案的可食用纸具有良好的机械强度(如韧性、延展性等);黑皮鸡枞菌根粉、菊粉、壳聚糖及食用植物精油等均具有一定的抗菌性能,能够有效地抑制微生物侵入,使得本发明方案的可食用纸具有良好的稳定性,同时,黑皮鸡枞菌根粉、葛根粉及壳聚糖还具有良好的保健作用(如提升免疫力等);此外,菊粉还具有维持肠道健康,提高肠道消化功能等作用,提升人体对可食用纸等的消化吸收作用;添加食用植物精油,植物精油不仅有杀菌驱虫等作用,还具有提升可食用纸香味的作用,避免添加香精;本发明方案将原本被大量废弃的黑皮鸡枞菌根变废为宝,制备成具有较高营养价值和应用前景的可食用纸,产生了巨大的经济价值,具有良好的工业应用前景。
根据本发明的第二方面实施例的制备方法,包括以下步骤:
S1、称取各制备原料,备用;
S2、将糯米粉和葛根粉混合后,加入其总质量2~3倍的热水搅拌糊化15~20min;加入除钙盐和海藻酸钠外的其他原料并加水搅拌,制成质量分数为5~8%的混合溶液,其中,所述热水的温度为70~80℃;
S3、将混合溶液降温至35℃以下,加入钙盐和海藻酸钠,搅拌后,对混合溶液进行均质、超声处理后,再经流延成膜、烘干和揭膜后即得成品。
根据本发明的一些实施方式,所述超声处理的时间为15~30min,超声功率为1000~1500W。
根据本发明的一些实施方式,所述成膜厚度为0.3~0.5mm。
根据本发明的一些实施方式,烘干温度为80~90℃,时间为2~3h。
根据本发明的一些实施方式,所述步骤S3中冷却后的温度为20~35℃。
根据本发明实施例的制备方法,至少具有如下有益效果:本发明方案的制备方法操作简便,不需要特殊设备,适用于工业化大规模生产。
根据本发明的第三方面实施例的应用,上述可食用纸在食品或药品包装中的应用;优选地,所述食品选自糖果、咖啡、茶叶或卷烟。
根据本发明实施例的应用,至少具有如下有益效果:本发明方案的可食用纸在食品包装中具有广泛的应用前景,其不仅具有良好的机械强度,还具有优良的稳定性;同时,还具有一定程度的保健作用,可作为绿色包装纸在食品、药材等领域中广泛应用,无需二次回收。
本发明的附加方面和优点将在下面的描述中部分给出,部分将从下面的描述中变得明显,或通过本发明的实践了解到。
具体实施方式
为详细说明本发明的技术内容、所实现目的及效果,以下结合实施方式予以说明。
本发明的实施例一为:一种黑皮鸡枞可食用纸,由以下组量份的制备原料制备而成:
黑皮鸡枞菌根粉 130份
糯米粉 30份
葛根粉 20份
菊粉 8份
壳聚糖 5份
明胶 8份
钙盐 5份
海藻酸钠 10份
食用植物精油 0.08份。
本发明的实施例二为:一种黑皮鸡枞可食用纸,由以下组量份的制备原料制备而成:
黑皮鸡枞菌根粉 80份
糯米粉 20份
葛根粉 15份
菊粉 2份
壳聚糖 2份
明胶 2份
钙盐 1份
海藻酸钠 1份
食用植物精油 0.01份。
本发明的实施例三为:一种黑皮鸡枞可食用纸,由以下组量份的制备原料制备而成:
黑皮鸡枞菌根粉 120份
糯米粉 25份
葛根粉 20份
菊粉 4份
壳聚糖 3份
明胶 4份
钙盐 2份
海藻酸钠 4份
食用植物精油 0.02份。
本发明的实施例四为:一种黑皮鸡枞可食用纸,由以下组量份的制备原料制备而成:
黑皮鸡枞菌根粉 120份
糯米粉 25份
葛根粉 20份
菊粉 4份
黄秋葵多糖 3份
壳聚糖 3份
明胶 4份
钙盐 2份
海藻酸钠 4份
食用植物精油 0.02份。
本发明对比例一为:一种黑皮鸡枞可食用纸,其与实施例三的区别在于:不含黑皮鸡枞菌根粉。
本发明对比例二为:一种黑皮鸡枞可食用纸,其与实施例三的区别在于:不含钙盐。
本发明对比例三为:一种黑皮鸡枞可食用纸,其与实施例三的区别在于:不含海藻酸钠。
本发明对比例四为:一种黑皮鸡枞可食用纸,其与实施例三的区别在于:不含葛根粉。
本发明对比例五为:市购普通保鲜膜(聚乙烯膜)。
上述实施例1~4和对比例1~4的可食用纸的制备方法如下:
S1、称取各制备原料,备用;
S2、将糯米粉和葛根粉混合后,加入其总质量2.5倍的热水搅拌糊化20min;加入除钙盐和海藻酸钠外的其他原料并加水搅拌,制成质量分数为6%的混合溶液,其中,所述热水的温度为75℃;
S3、将混合溶液降温至30℃,加入钙盐和海藻酸钠,搅拌后,对混合溶液进行均质、超声(1500W,20min)处理后,再经流延成膜、烘干(90℃,2h)和揭膜后即得成品。
取上述操作制得的可食用纸进行性能检测,具体如下:
1)抗菌性能
以包覆冷鲜猪肉为对象,测定包覆后一个月内置于4℃环境下的菌落情况,统计三个星期后的菌落信息如下表1所示:
表1
从上表可以看出,本发明实施例方案具有显著的抑菌效果,且添加黄秋葵多糖的可食用纸,可进一步提升其抑菌性能。
2)感官评价
对上述食用纸的成型性等品质进行感官评价,结果统计如下表2所示:
表2
上述表格中的分值最低为零分,最高为5分,感官评价标准如下:
1、成型性:成纸完整,无碎片且易揭纸;
2、质感:致密,均匀度
3、口感:是否有胶质感
4、色泽:视觉满意度及色泽均一性,各产品均呈白色。
3)机械性能
参照《GB/T12914-2008纸和纸板抗张强度测定》对纸张的抗张强度进行测试,将制得的可食用纸裁取成宽度为15mm,长度为180mm的条带,通过恒速(200mm/min±1mm/min)拉伸法进行检测,结果如下表3所示:
表3
从上表可以看出,本发明实施例方案制得的纸张具有良好的强度及韧性,改善了传统可食用纸脆性大等缺陷,可以作为包装纸使用。
4)抗氧化性能
DPPH(1,1-二苯基-2-三硝基苯肼)清除率的测定:在10mL比色管中依次加入4.0mLDPPH溶液和4.0mL含食用纸溶液(0.05g/ml,静置3min后,迅速过滤,滤液在8000*g,4℃下离心5min),再分别加入无水乙醇至刻度,混匀立即用1cm比色皿在517nm波长处测吸光值(A),吸光值记为Ai,再在温室避光保存30min后测吸光值,记为Aj,对照试验为只加DPPH的乙醇溶液,其吸光值记为Ac。按下式计算自由基清除率(K):
K(%)=[1-(Ai-Aj)/Ac]*100%
试验重复三次,取其平均值作为最后结果,如下表4所示。
表4
实施例1 | 实施例2 | 实施例3 | 实施例4 | 对照例1 | 对照例2 | 对照例3 | 对照例4 | |
K(%) | 95 | 96 | 97 | 94 | 55 | 79 | 78 | 49 |
从上表可以看出,本发明实施例制得的可食用纸具有良好的抗氧化性能。
5)防褐变性能
将上述食用纸同等条件下存储6个月后进行防褐变测试,具体为取食用纸溶于水(0.05g/ml)中,静置3min后,迅速过滤,滤液在8000*g,4℃下离心5min,得食用纸滤液。所得上清液在室温下放置10min后在415nm处测定吸光度值,用A表示结果,平行测定3次取平均值。测定时以未经存储的同浓度食用纸滤液为参比,用A0表示结束。各实施例和对照例的褐变度如下表5所示:
表5
实施例1 | 实施例2 | 实施例3 | 实施例4 | 对照例1 | 对照例2 | 对照例3 | 对照例4 | |
褐变级别 | 0 | 0 | 0 | 0 | 2 | 1 | 0 | 2 |
注:上表中褐变级别的评价标准是:以R=(A-A0)/A0计,若R=0,则定义为0级;若0<R≤0.5,则定义为1级;若0.5<R≤1,则定义为2级;若1<R,则定义为3级。
从上表中数据可以看出,本发明实施例方案制得的可食用纸具有良好的抗褐变性能,而未添加黑皮鸡枞菌根粉及葛根粉的可食用纸则出现较为严重的褐变。
以上所述仅为本发明的实施例,并非因此限制本发明的专利范围,凡是利用本发明说明书内容所作的等同变换,或直接或间接运用在相关的技术领域,均同理包括在本发明的专利保护范围内。
Claims (10)
4.根据权利要求1所述的黑皮鸡枞可食用纸,其特征在于:所述食用植物精油选自柠檬精油、肉桂精油、姜精油、薄荷精油或玫瑰精油中的至少一种。
5.根据权利要求1所述的黑皮鸡枞可食用纸,其特征在于:所述钙盐选自氯化钙、硝酸钙或有机酸钙盐中至少一种。
6.根据权利要求1所述的黑皮鸡枞可食用纸,其特征在于:所述制备原料还包括黄秋葵多糖,所述黄秋葵多糖与壳聚糖的重量比为1~2:1。
7.根据权利要求1至6任一项所述的黑皮鸡枞可食用纸的制备方法,其特征在于:包括以下步骤:
S1、称取各制备原料,备用;
S2、将糯米粉和葛根粉混合后,加入其总质量2~3倍的热水搅拌糊化15~20min;加入除钙盐和海藻酸钠外的其他原料并加水搅拌,制成质量分数为5~8%的混合溶液,其中,所述热水的温度为70~80℃;
S3、将混合溶液降温至35℃以下,加入钙盐和海藻酸钠,搅拌后,对混合溶液进行均质、超声处理后,再经流延成膜、烘干和揭膜后即得成品。
8.根据权利要求7所述的黑皮鸡枞可食用纸的制备方法,其特征在于:所述步骤S3中冷却后的温度为20~35℃。
9.如权利要求1至6任一项所述的可食用纸在食品或药品包装中的应用。
10.根据权利要求9所述的应用,其特征在于:所述食品选自糖果、咖啡、茶叶或卷烟。
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