CN1760247A - Food wrap film of collagen and preparation method - Google Patents
Food wrap film of collagen and preparation method Download PDFInfo
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- CN1760247A CN1760247A CN 200510021781 CN200510021781A CN1760247A CN 1760247 A CN1760247 A CN 1760247A CN 200510021781 CN200510021781 CN 200510021781 CN 200510021781 A CN200510021781 A CN 200510021781A CN 1760247 A CN1760247 A CN 1760247A
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Abstract
A collagen film for packing food is prepared through proportionally dissolving collagen in deionized water, stirring, adding glutaraldhyde solution and starch to obtain composite liquid, proportionally loading carboxymethyl cellulose and deionized water into reactor, stirring, adding said composite liquid, stirring, adding sodium alginate to obtain paste, regulating pH=6-8, vacuum degassing, moulding and drying.
Description
One, technical field
The present invention relates to a kind of collagen film and preparation method thereof, particularly relate to a kind of food wrap film of collagen that is used for food product pack and preparation method thereof.
Two, technical background
Packaging waste is a worldwide environmental protection difficult problem to the pollution of environment, especially the food product pack waste is great source of pollution in wrapping material, thereby develops the big focus that the edible packaging product made from natural biologic material has become the food product pack area research.Packing film is to be main matrix with the biomacromolecule material, is aided with softening agent, makes between each membrane-forming molecule by certain treatment process to interact, and makes it to form after drying a kind of film that has certain mechanical property and select the compact structure of perviousness.Packing film mainly is to avoid packaged food that the variation of aspects such as local flavor, matter structure takes place in transporting procedures by the migration that prevents gas, steam, solute and fragrance ingredient etc., thereby plays the quality that guarantees food, the effect that prolongs its quality guaranteed period.
The application of edible packaging in food product pack has long history.China just applies orange, lemon with wax as far back as 12nd to 13 century, to delay their dehydration weightlessness, prolongs the fruits and vegetables shelf-life; The Englishman used and has been coated with the dehydration that oil process slows down food in 16th century; The existing people of 19 th century later proposes to use gelatin film to prevent the corruption of food.In decades, the wafer that uses on the candy wrapping that everybody knows is packed ice-cream corn baking and is burnt packaging cup, and the skin of soya-bean milk that packing meat dish is used and the casing of packing meat stuffing etc. all are typical edible packagings.And the real research of edible packing membrane is started from twentieth century five, the sixties.The purposes of edible packing membrane in foodstuffs industry is quite extensive, is mainly used in the processing and the preservation of preserving fruit and vegetable utilizing, meat product and fishery products, and the packing of convenient and snack food product etc.How to prepare edible packing membrane, the development " Green Packaging " be an important technology need greatly developing.With vegetable polysaccharides or animal polysaccharide is that the edible packaging of matrix mainly contains starch film, modified-cellulose film, animals and plants glued membrane, chitosan film etc.The starch edible packing membrane is a research and development type the earliest in the edible packing membrane.Abroad at twentieth century five, existing bibliographical information of the sixties, domestic research is then later.
In recent years, obtained impressive progress in research application facet such as film forming material and technology and softening agent, countries in the world are very paid attention to the research and development of modified-cellulose edible packing membrane.With vegetable fibre through chemical modification, as with methylcellulose gum, HYDROXY PROPYL METHYLCELLULOSE, hydroxy propyl cellulose, materials such as carboxymethyl cellulose are raw material, be softening agent, make edible packing membrane translucent, soft, smooth, just melt in the mouth with stearic acid, Palmiticacid, beeswax and agar, it has than high tensile, the characteristics of less wet, ventilation property are used for numerous food product to intercept water, oxygen and grease.(" food science and technology ", " progress of edible packing membrane ", 2002 the 4th phases, Wang Xuerong etc. work) summary that a literary composition is comparatively detailed edible packing membrane progress at home and abroad.
Collagen protein is as a kind of good film forming material, and it has the characteristics of organic solvent-resistant, excellent biological compatibility and stable physico-chemical property, is with a wide range of applications at present.The goods that are used to make the makeup aspect such as collagen protein are preserved moisture and are improved looks skin, as the patent No.: ZL02113697.1, and title: collagen protein face paper and preparation method thereof; In addition, collagen protein is also as food adhesive synthon film, as the wrapping paper of meat, fish etc.; Collagen protein has oxidation-resistance as the food protection layer, can keep the color of meat product vivid.Collagen protein also is used to make fibrous casing and substitutes natural casing, and to alleviate the underproduce problem of natural casing goods, made casing has characteristics such as mouthfeel is good, transparency is good, and is very popular with users, has good DEVELOPMENT PROSPECT in China.But collagem membrane is as a kind of microbial film, and its thermotolerance is the biggest obstacle of its widespread use, and physical strength is also relatively poor.
Three, summary of the invention
The objective of the invention is to propose a kind of on the basis that keeps the original biocompatibility of its collagen film, physical and chemical stability, improved the food wrap film of collagen of physical strength; And provide a kind of have simple to operate, the preparation method of the food wrap film of collagen of advantages such as no waste discharge.
Basic thought of the present invention is to be main raw material with the collagen protein, is auxiliary material with starch, handles by modification, and adding can improve the high molecular degradable biomaterial of food packaging film physical strength, a kind of food wrap film of collagen product of preparation.
To achieve these goals, the present invention is realized by the technical scheme that following measure constitutes:
Food wrap film of collagen of the present invention, its composition of raw materials component by weight and/or volume metering be:
4～30 parts of collagen proteins
0.5～10 part of carboxymethyl cellulose
5～60 parts of 2% glutaraldehyde solutions
0.5～10 part of starch
5～30 parts of sodium alginates
Deionized water 40-150 part
The preparation method of food wrap film of collagen of the present invention is a main raw material with the collagen protein, is auxiliary material with starch, and this method mainly comprises following processing step:
(1) 4～30 weight part collagen proteins is dissolved in 40～150 parts by volume deionized waters, stir under 20～30 ℃ of temperature, with 2% glutaraldehyde solution of 5～60 parts by volume, 0.5～10 weight part starch adds in the collagen solution, stirring is fully dissolved it, and it is standby to be mixed with complex liquid;
(2) with 0.5～10 weight part carboxymethyl cellulose, put into the reaction flask that has agitator and thermometer, add 40～150 parts of deionized waters, under 20～30 ℃ of temperature, stir it is fully dissolved after, the complex liquid that will prepare mixes with cmc soln again, continue to stir 15～30 minutes, it is standby to be mixed with the solution mixed solution;
(3) in the solution mixed solution that has prepared, add 5～30 weight part sodium alginates, under 20～30 ℃ of temperature, stir the pasty state mixed solution, the pH value of control pasty state mixed solution is between 6～8, be to outgas under 0.4～0.9 the condition the pasty state mixed solution in vacuum tightness, 0.5～2 hour degassing time, pour moulding in the film tool then into, be 50～110 ℃ of dryings down in temperature, 7～20 hours time of drying, take off film and promptly obtain the food wrap film of collagen product.
In such scheme, the pH value of control pasty state mixed solution, employing concentration are that 5～10% sodium carbonate solution and/or the acetum of 0.5mol/L are regulated.
The present invention has following characteristics and positively effect:
1, food packaging film of the present invention is made by natural animal and plant and polymer substance, and is nontoxic, tasteless, non-stimulated, have no side effect.
2, food packaging film of the present invention not only keeps its original biocompatibility, physical and chemical stability, and has improved physical strength.
3, to have preparation technology simple, easy to operate for food product pack membrane preparation method of the present invention, and the no waste discharge pollution on the environment plays the effect of protection environment.
Four, embodiment
Below in conjunction with embodiment the present invention is carried out concrete description, but content of the present invention is not limited only to content related among the described embodiment.
Embodiment one
Collagen protein 4 gram is dissolved in 50 ml deionized water, make its dissolving in stirring under 30 ℃ of the temperature after, in collagen solution, add 10 milliliter 2% glutaraldehyde solution and 3 gram starch, stirring is mixed with complex liquid; Carboxymethyl cellulose 2 grams are put into the reaction flask that has agitator and thermometer, add 50 ml deionized water, stir under 30 ℃ it is fully dissolved after, the complex liquid that will prepare mixes with abundant dissolved cmc soln again, continue to stir 20 minutes, be mixed with the solution mixed solution; In this solution mixed solution, add 1.5 grams sodium alginates the pasty state mixed solution, after stirring, regulate the pH value of pasty state mixed solution with the acetum of the sodium carbonate solution of concentration 5% and 0.5mol/L, the pH value is controlled to be 8, be the degassing 0.5 hour under 0.4 the condition then with the pasty state mixed solution in vacuum tightness, pour moulding in the film tool again into, descended dry 11 hours, take off film and promptly obtain the food wrap film of collagen product in 60 ℃ of temperature.
Embodiment two
Collagen protein 4 gram is dissolved in 100 ml deionized water, make its dissolving in stirring under 25 ℃ of the temperature after, in collagen solution, add 15 milliliter 2% glutaraldehyde solution and 4 gram starch, stirring is mixed with complex liquid; Carboxymethyl cellulose 1.5 grams are put into the reaction flask that has agitator and thermometer, add 50 ml deionized water, in 25 ℃ stir it is fully dissolved after, again the complex liquid for preparing is mixed with abundant dissolved cmc soln, continue to stir 25 minutes, be mixed with the solution mixed solution; The sodium alginate that adds 2 grams in this solution mixed solution is made the pasty state mixed solution, after stirring, regulate the pH value of pasty state mixed solution with the acetum of the sodium carbonate solution of concentration 6% and 0.5mol/L, pH is controlled to be 6, be the degassing 1 hour under 0.6 the condition again with the pasty state mixed solution in vacuum tightness, pour die for molding into, descended dry 9 hours, take off film and promptly obtain the food wrap film of collagen product in 70 ℃ of temperature.
Embodiment three
Collagen protein 10 gram being dissolved in 150 milliliters the deionized water, is to stir under 30 ℃ the condition in temperature, makes its dissolving, adds 10 milliliter 2% glutaraldehyde solution and 5 gram starch in collagen solution, and stirring is mixed with complex liquid; Carboxymethyl cellulose 4 grams are put into the reaction flask that has agitator and thermometer, add 80 ml deionized water, make its dissolving in 30 ℃ of stirrings, the complex liquid for preparing is mixed with abundant dissolved cmc soln again, the continuation stirring was mixed with the solution mixed solution in 30 minutes; Adding 10 gram sodium alginates in this solution mixed solution stirs, make the pasty state mixed solution, regulate the pH value of pasty state mixed solution again with the acetum of the sodium carbonate solution of concentration 7% and 0.5mol/L, with pH regulator is 7, be the degassing 1.5 hours under 0.9 the condition then with the pasty state mixing solutions in vacuum tightness, pour moulding in the film tool again into, descended dry 9 hours, take off film and promptly get the food wrap film of collagen product 80 ℃ of temperature.
Embodiment four
Collagen protein 10 gram is dissolved in 120 ml deionized water, temperature stir for 20 ℃ make its dissolving after, in collagen solution, add 15 milliliter 2% glutaraldehyde solution and 8 gram starch, stirring is mixed with complex liquid; Carboxymethyl cellulose 5 grams are put into the reaction flask that has agitator and thermometer, and add in 100 ml deionized water, in 20 ℃ of stirrings it is fully dissolved, the dissolved cmc soln with after above-mentioned complex liquid mixes, is continued to stir and made the solution mixed solution in 15 minutes; Adding 10 gram sodium alginates stir and make the pasty state mixed solution in this mixed solution; Regulate the pH value of pasty state mixed solution with the acetum of the sodium carbonate solution of concentration 8% and 0.5mol/L, with pH regulator is 7, 's the degassing 2 hours under 0.9 the condition with the pasty state mixed solution in vacuum tightness, pour die for molding then into, 90 ℃ of dryings of temperature 8 hours, take off film and promptly get the food wrap film of collagen product.
Embodiment five
Collagen protein 30 gram is dissolved in 150 ml deionized water, in temperature stir for 25 ℃ make its dissolving after, in collagen solution, add 60 milliliter 2% glutaraldehyde solution, 10 gram starch, stirring in 25 ℃ is mixed with complex liquid; Carboxymethyl cellulose 10 grams are put into the reaction flask that has agitator and thermometer, add 150 ml deionized water, stir and it fully dissolved, again with the dissolved cmc soln with after above-mentioned complex liquid mixes, continue to stir and made the solution mixed solution in 30 minutes; Adding 5 gram sodium alginates stir and make the pasty state mixed solution in this solution mixed solution, the pH value of regulating the pasty state mixed solution with the acetum of the solution of concentration 9% and 0.5mol/L is 7, be the degassing after 1.5 hours under 0.9 the condition again with the pasty state mixed solution in vacuum tightness, pour moulding in the film tool into, in the baking oven of 90 ℃ of temperature dry 9 hours, promptly get collagen protein packing film product after taking off film.
Embodiment six
Collagen protein 15 gram is dissolved in 100 ml deionized water, is evenly to stir under 25 ℃ the condition it is fully dissolved in temperature, adds 20 milliliter 2% glutaraldehyde solution in collagen solution, 10 gram starch, and stirring is mixed with complex liquid; 4 gram carboxymethyl celluloses are put into the reaction flask that has agitator and thermometer, add 100 ml deionized water, restir evenly and it is fully dissolved, again with the dissolved cmc soln with after above-mentioned complex liquid mixes, continuing stirring 25 minutes must the solution mixed solution; In this solution mixed solution, add 15 gram sodium alginates, stir and make the pasty state mixed solution, the pH value of regulating the pasty state mixed solution with the acetum of the sodium carbonate solution of concentration 10% and 0.5mol/L is 8, 's the degassing after 2 hours under 0.7 the condition with the pasty state mixed solution in vacuum tightness, pour moulding in the film tool into, 70 ℃ of dryings of temperature were taken off film and are obtained the food wrap film of collagen product after 13 hours in baking oven.
Claims (3)
1, a kind of food wrap film of collagen, it is characterized in that its composition of raw materials component by weight and/or volume metering be:
4～30 parts of collagen proteins
0.5～10 part of carboxymethyl cellulose
5～60 parts of 2% glutaraldehyde solutions
0.5～10 part of starch
5～30 parts of sodium alginates
40～150 parts of deionized waters
2,, it is characterized in that comprising following processing step according to the preparation method of the described food wrap film of collagen of claim 1:
(1) 4～30 weight part collagen proteins is dissolved in 40～150 parts by volume deionized waters, stir under 20～30 ℃ of temperature, with 2% glutaraldehyde solution of 5～60 parts by volume, 0.5～10 weight part starch adds in the collagen solution, stirring is fully dissolved it, and it is standby to be mixed with complex liquid;
(2) with 0.5～10 weight part carboxymethyl cellulose, put into the reaction flask that has agitator and thermometer, add deionized water 40～150 parts by volume, under 20～30 ℃ of temperature, stir it is fully dissolved after, the complex liquid that will prepare mixes with cmc soln again, continue to stir 15～30 minutes, it is standby to be mixed with the solution mixed solution;
(3) in the solution mixed solution that has prepared, add 5～30 weight part sodium alginates, under 20～30 ℃ of temperature, stir the pasty state mixed solution, the pH value of control pasty state mixed solution is between 6～8, be to outgas under 0.4～0.9 the condition the pasty state mixed solution in vacuum tightness, 0.5～2 hour degassing time, pour moulding in the film tool then into, be 50～110 ℃ of dryings down in temperature, 7～20 hours time of drying, take off film and promptly obtain the food wrap film of collagen product.
3, in accordance with the method for claim 2, it is characterized in that controlling the pH value of pasty state mixed solution, adopting concentration is that 5～10% sodium carbonate solution and/or the acetum of 0.5mol/L are regulated.
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| CNB2005100217813A CN100392009C (en) | 2005-09-30 | 2005-09-30 | Food wrap film of collagen and preparation method |
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| CNB2005100217813A CN100392009C (en) | 2005-09-30 | 2005-09-30 | Food wrap film of collagen and preparation method |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101787214A (en) * | 2010-03-08 | 2010-07-28 | 四川大学 | Edible membrane by taking proanthocyanidins crosslinked with collagen as matrix and preparation method thereof |
| CN104610761A (en) * | 2015-01-15 | 2015-05-13 | 安徽巢湖南方膜业有限责任公司 | Edible package film for packaging meat food |
| CN105348819A (en) * | 2015-11-25 | 2016-02-24 | 荣成广润水产食品有限公司 | Preparation method for tilapia skin collagen edible film |
| CN109105753A (en) * | 2018-10-29 | 2019-01-01 | 铜陵美子园农特产品加工有限公司 | A kind of long-term fermented soya bean preparation method for keeping full flavour |
| CN109123535A (en) * | 2018-10-29 | 2019-01-04 | 铜陵美子园农特产品加工有限公司 | A kind of long-term instant ginger preparation method for keeping mouthfeel |
| CN109123428A (en) * | 2018-10-29 | 2019-01-04 | 铜陵美子园农特产品加工有限公司 | The suitable fermented soya bean preparation method of mouthfeel after a kind of long-term placement |
| CN112493309A (en) * | 2020-11-25 | 2021-03-16 | 山东海奥斯生物科技有限公司 | Preparation method of collagen preservative film |
| CN116285683A (en) * | 2023-04-07 | 2023-06-23 | 齐鲁工业大学(山东省科学院) | High heat seal strength and high barrier property coating and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JPS5198759A (en) * | 1975-02-27 | 1976-08-31 | Shinsekihonyoru himakuseizoyokoraagensoseibutsu | |
| JPS55166000A (en) * | 1979-06-12 | 1980-12-24 | Kureha Chemical Ind Co Ltd | Pretreatment in producing collagen molded article |
| ES2001839T3 (en) * | 1986-04-18 | 1992-04-16 | Naturin Gmbh & Co | EDIBLE SHEET BASED ON COLLAGEN. |
| CN1011189B (en) * | 1987-05-14 | 1991-01-16 | 丹东市新技术开发研究所 | Method for manufacturing artificial sea cucumber |
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2005
- 2005-09-30 CN CNB2005100217813A patent/CN100392009C/en not_active Expired - Fee Related
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101787214A (en) * | 2010-03-08 | 2010-07-28 | 四川大学 | Edible membrane by taking proanthocyanidins crosslinked with collagen as matrix and preparation method thereof |
| CN104610761A (en) * | 2015-01-15 | 2015-05-13 | 安徽巢湖南方膜业有限责任公司 | Edible package film for packaging meat food |
| CN105348819A (en) * | 2015-11-25 | 2016-02-24 | 荣成广润水产食品有限公司 | Preparation method for tilapia skin collagen edible film |
| CN109105753A (en) * | 2018-10-29 | 2019-01-01 | 铜陵美子园农特产品加工有限公司 | A kind of long-term fermented soya bean preparation method for keeping full flavour |
| CN109123535A (en) * | 2018-10-29 | 2019-01-04 | 铜陵美子园农特产品加工有限公司 | A kind of long-term instant ginger preparation method for keeping mouthfeel |
| CN109123428A (en) * | 2018-10-29 | 2019-01-04 | 铜陵美子园农特产品加工有限公司 | The suitable fermented soya bean preparation method of mouthfeel after a kind of long-term placement |
| CN112493309A (en) * | 2020-11-25 | 2021-03-16 | 山东海奥斯生物科技有限公司 | Preparation method of collagen preservative film |
| CN116285683A (en) * | 2023-04-07 | 2023-06-23 | 齐鲁工业大学(山东省科学院) | High heat seal strength and high barrier property coating and preparation method thereof |
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| CN100392009C (en) | 2008-06-04 |
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