WO2018227656A1

WO2018227656A1 - Edible film forming liquid and preparation method therefor, and edible film and preparation method therefor

Info

Publication number: WO2018227656A1
Application number: PCT/CN2017/090429
Authority: WO
Inventors: 王喆; 户帅锋; 王怀雨
Original assignee: 深圳先进技术研究院
Priority date: 2017-06-15
Filing date: 2017-06-28
Publication date: 2018-12-20
Also published as: CN107254182A

Abstract

Disclosed are an edible film forming liquid and a preparation method therefor, and an edible film and a preparation method therefor. The edible film forming liquid comprises 8-22 parts by mass of solute and 78-92 parts by mass of distilled water. The solute comprises marine polysaccharides, fish collagen protein, and glycerol. The raw materials above are natural and non-toxic and have abundant sources. A prepared edible film can be applied to food packaging, and medicine and cosmetic packaging. The tensile strength, the breaking elongation, and the water vapor transmission coefficient of the edible film can meet requirements of food, medicine, and cosmetic packaging for packaging materials; the edible film can be stably stored in an environment with humidity of 30%-80%.

Description

Edible film forming liquid, preparation method thereof and edible film and preparation method thereof

Technical field

The invention relates to the technical field of packaging materials, in particular to a edible film forming liquid, a preparation method thereof and an edible film and a preparation method thereof.

Background technique

In recent years, with the increasing awareness of environmental protection and the improvement of food quality requirements, the use of edible film packaging to replace plastic packaging has become a new trend in the development of food packaging. The edible film is easily degraded by microorganisms in the natural environment, and can reduce environmental pollution. Using food raw materials as the substrate, the edible film has the characteristics of safe, non-toxic and edible, and can be widely used in food packaging, pharmaceutical packaging and cosmetics, especially for children's food, convenience food, beverage or pharmaceutical powder packaging and skin care products. In the product packaging.

The edible film can be classified into a polysaccharide edible film, a protein edible film, a lipid edible film, or a plurality of materials to prepare a composite edible film according to different film forming substrates. At present, the formula of edible film is various, but there are problems of too long preparation time. Generally, only the process of coating film formation in the preparation process requires drying for several hours, the production efficiency is very low, and it cannot be used for edible film. Large-scale industrial preparation.

Summary of the invention

The technical problem to be solved by the present invention is to provide an edible film which is rapid in film formation and can be efficiently produced, and a preparation method thereof.

The technical solution adopted by the present invention is:

A edible film forming solution comprising 8-22 parts by mass of solute and 78-92 parts by mass of distilled water, the solute comprising the following components marine polysaccharide, fish gelatin, glycerin, wherein marine polysaccharide: fish gelatin : The mass ratio of glycerol is (1-8): (5-15): (0.5-2.5).

In some preferred embodiments, the marine polysaccharide is at least one of sodium alginate, carrageenan, agar, chitosan, and carboxymethyl chitosan.

In some preferred embodiments, the edible film forming solution is a pseudoplastic fluid.

In some preferred embodiments, the sodium alginate: fish gelatin: glycerol mass ratio is (1-2.5): (5-10): (0.5-2.5), the carboxymethyl chitosan: The mass ratio of fish gelatin:glycerol is (3-5): (5-12): (0.5-2.5).

The invention also provides a preparation method of the edible film forming liquid solution as described above, comprising the following steps:

Taking marine polysaccharide dissolved in distilled water to obtain a hydrogel;

The fish gelatin protein is dissolved in distilled water to obtain a fish gelatin protein solution;

The fish gelatin solution and glycerin were added to the hydrogel and stirred and mixed.

In some preferred embodiments, the step of agitating and mixing further comprises the step of vacuum degassing.

In some preferred embodiments, the vacuum degassing time is from 0.5 to 2 h.

In some preferred embodiments, the agitation mixing time is 15-45 min.

The present invention also provides an edible film prepared from the edible film forming solution as described above.

In some preferred embodiments, the edible film has a thickness of from 10 to 60 μm.

The present invention also provides a method for preparing an edible film as described above, comprising the steps of:

Preparing a film forming liquid for edible film;

Preheating a heating zone of the film forming machine, pouring the edible film forming liquid into a film forming tank of the film forming machine, casting the edible film forming liquid, and forming the edible film into The film solution is uniformly coated and dried by heating to form an edible film.

In some preferred embodiments, the film forming machine is a drum casting machine or a steel belt casting machine.

In some preferred embodiments, the drying time is > 15 min; preferably, the drying time is 30 min.

In some preferred embodiments, the heating zone of the preheating film forming machine is preheated to 50-80 °C.

In some preferred embodiments, the edible film forming solution is cast, and the step of coating the edible film forming solution uniformly is to cast the edible film forming solution on a drum or steel On the belt, the edible film forming solution was uniformly coated using a doctor blade.

In a further preferred embodiment, a gap between the scraper and the drum or the steel strip is 1-5 mm, and a gap between the scraper and the drum or the steel strip is formed and edible The thickness of the film is related.

The beneficial effects of the invention are:

The invention provides a film forming liquid for edible film, a preparation method thereof and an edible film and a preparation method thereof. First, a film forming substrate involved in a film forming liquid of a edible film is marine polysaccharide and fish collagen derived from the sea. Food raw materials such as protein, natural non-toxic, rich in source, can achieve efficient use of marine resources, and the edible film can be widely used in food packaging, cosmetics and cosmetic packaging; in the present invention, by studying the ratio of each component, A new method for preparing an edible film forming liquid and a new film forming method are proposed, so that the film forming speed of the edible film is greatly improved, and the demand for large-scale industrial production can be satisfied; the edible film tensile resistance of the present invention The strength, elongation at break, and water vapor transmission coefficient can meet the packaging material requirements of food packaging, pharmaceutical packaging, and cosmetic packaging. In addition, the edible film of the present invention can be stably stored in a humidity environment of 30%-80%. .

The invention provides a basic formula of a film forming liquid of an edible film, and can also add different functional additives on the basis of the formula, so that the edible film has various specific functions.

detailed description

Example 1:

(1) 4 g of sodium alginate was added to a certain amount of distilled water, and mechanically stirred at 60 ° C for 30 minutes to obtain a sodium alginate hydrogel having a mass fraction of 4%.

(2) 20 g of fish gelatin was added to a certain amount of distilled water and stirred for 10 minutes to obtain a fish gelatin solution having a mass fraction of 20%.

(3) 500 mL of a 4% sodium alginate hydrogel and 500 mL of a 20% aqueous solution of fish gelatin, blended with 20 mL of glycerol and stirred at 60 ° C for 30 minutes to obtain total dry matter. 12% of the edible film forming solution, the edible film forming liquid is a pseudoplastic fluid. The fish gelatin protein is evenly distributed in the network structure formed by sodium alginate hydrogel, and a certain force is also formed between the sodium alginate molecule and the fish gelatin protein molecule, so that the film forming liquid system remains stable. Glycerin is added as a plasticizer to maintain a certain flexibility after the film-forming liquid is dried to form a film.

(4) The edible film forming solution was degassed in a vacuum atmosphere for 30 minutes.

(5) preheating the heating zone of the roller casting machine, pouring the edible film forming liquid into the film forming tank of the roller casting machine, and casting the edible film forming liquid on the drum by using a doctor blade The gap between the scraper and the drum is set to 3 mm, the temperature of the heating zone is set to 50-80 ° C, dried to form a edible film, the film-forming knife is filmed, and the film is automatically wound up and stored at 30%. -80% humidity in the environment.

(6) The above-mentioned edible film forming liquid was poured into a plexiglass container, and dried in a blast drying oven at 60 ° C, and the formed film was used as a control group to compare the forming of the film processed by two different film forming methods. Time and thickness.

The thickness, tensile properties, transparency, and haze of the edible film were measured.

The thickness detection method is to randomly select 10 points on the edible film, measure with a vernier caliper, and take the arithmetic mean. The tensile property testing method refers to GB13022-91 to cut the film into a strip shape of 15 mm width. The clamping distance was set to 50 mm and the stretching rate was 50 mm/min. The test was carried out by an XLW intelligent electronic tensile testing machine. The measurement result was 10 times or more. Calculate the tensile strength according to the following formula:

Where: Ts is the tensile strength (MPa); F is the maximum tension (N) that the sample is subjected to when fractured; S is the cross-sectional area (m ² ) of the sample.

The light transmittance and haze of the film were tested by a WGT-S transmittance/haze meter. Film samples were tested more than 8 times.

The water vapor transmission coefficient was measured by a PERMATRAN-W1/5 moisture permeability meter at a relative humidity of 100% and a temperature of 37.8 ° C. Each sample was measured 6 times and averaged. The water vapor transmission coefficient formula is calculated as:

PV=WVTR×n/Δp

Where PV is the water vapor transmission coefficient g / (m · s · Pa); WVTR is the water vapor transmission rate of the film (g / (m ² · d)), measured by the instrument; n is the thickness of the film ( Mm); Δp is the test pressure (about 0.2 MPa).

The film was prepared by a roller casting machine, and the film formation liquid from the above edible film was introduced into the heating zone to form a edible film. After drying for 15 minutes, the thickness of the edible film was 35±2 μm, and the tensile strength Ts was 21.35 MPa. The elongation EB was 22.32%, the light transmittance was 92%, and the water vapor transmission coefficient was 8.47 × 10 ^-10 g/m·s·Pa.

In the control group, the same edible film forming solution was poured into a plexiglass container, and it took 4 hours from the blast drying oven at 60 ° C to the formation of the edible film, and the film thickness was 110 μm. It can be seen that, compared with the conventional laboratory oven blast drying method, the method of the invention greatly reduces the formation time of the edible film, enables the film to be produced in a large-scale pipeline, and the thickness after film formation is thinner and more Meet the needs of food packaging.

At room temperature conditions with an ambient humidity of 50%, the edible film was stored for 16 weeks without significant changes in performance. After being sterilized by ultraviolet sterilization, the edible film was stored for 40 weeks under the condition of room temperature of 50%, and the performance did not change significantly.

Example 2:

(1) 10 g of carboxymethyl chitosan was added to a certain amount of distilled water, and mechanically stirred at 60 ° C for 30 minutes to obtain a carboxymethyl chitosan hydrogel having a mass fraction of 10%.

(2) 16 g of fish gelatin was added to a certain amount of distilled water and stirred for 10 minutes to obtain a fish gelatin solution having a mass fraction of 20%.

(3) 500 mL of a 10% carboxymethyl chitosan hydrogel and 500 mL of a 16% by mass aqueous solution of fish gelatin, blended with 20 mL of glycerol and stirred at 60 ° C for 30 minutes to obtain total dryness. A edible film forming solution having a substance content of 13%, and the edible film forming liquid is a pseudoplastic fluid.

(4) The above edible film forming solution was degassed in a vacuum atmosphere for 30 minutes.

(5) preheating the heating zone of the steel strip casting machine, pouring the edible film forming liquid into the film forming tank of the steel strip casting machine, and casting the edible film forming liquid by a doctor blade On the steel strip, the gap between the scraper and the steel strip is set to 2 mm, the temperature of the heating zone is set to 50-70 ° C, and the edible film is formed by drying, the filming knife is filmed, and the film is automatically wound up and stored in 30%-80% humidity in the environment.

The film formation liquid from the above edible film enters the heating zone of the steel strip casting machine to form an edible film, and is dried for 30 minutes. The thickness of the edible film was measured to be 40±2 μm, the tensile strength Ts was 31.35 MPa, the elongation at break EB was 42.32%, the light transmittance was 95%, and the water vapor transmission coefficient was 9.61×10 ^-10 g/m. · s·Pa. In the control group, the forming time of the edible film required 5 hours and the film thickness was 92.3 μm.

At room temperature conditions with an ambient humidity of 50%, the edible film was stored for 26 weeks with no significant change in performance. After being sterilized by ultraviolet sterilization, the edible film was stored for 40 weeks under the condition of room temperature of 50%, and the performance did not change significantly.

Example 3:

(1) 2 g of sodium alginate and 4 g of carboxymethyl chitosan were added to a certain amount of distilled water, and mechanically stirred at 60 ° C for 30 minutes to obtain a mixed hydrogel having a mass fraction of 6%.

(3) 500 mL of a hydrogel of 6% by mass and 500 mL of a 20% by mass aqueous solution of fish gelatin, and after adding 20 mL of glycerin, stirring at 60 ° C for 15 minutes to obtain a dry matter content of 13%. A film forming solution which is a pseudoplastic fluid.

(5) preheating the heating zone of the roller casting machine, pouring the edible film forming liquid into the film forming tank of the roller casting machine, and casting the edible film forming liquid on the drum by using a doctor blade The gap between the scraper and the roller is set to 2 mm, the temperature of the heating zone is set to 50-80 ° C, and the edible film is formed by drying, the filming knife is filmed, and the film is automatically wound up and stored in an environment of 30%-80% humidity. in.

(6) The above-mentioned edible film forming liquid was poured into a plexiglass container, and dried in a blast drying oven at 70 ° C, and the formed film was used as a control group to compare the forming of the film processed by two different film forming methods. Time and thickness.

From the above-mentioned edible film forming solution, the heating zone was introduced into the edible film to form a drying time of about 30 minutes. The thickness of the edible film was measured to be 30±2 μm, the tensile strength Ts was 31.35 MPa, the elongation at break EB was 42.32%, the light transmittance was 95%, and the water vapor transmission coefficient was 9.61×10 ^-10 g/m. · s·Pa. In the control group, the forming time of the edible film required 7 hours, and the film thickness was 86.7 μm.

At room temperature conditions with an ambient humidity of 50%, the edible film was stored for 20 weeks without significant changes in performance. After being sterilized by ultraviolet sterilization, the edible film was stored for 40 weeks under the condition of room temperature of 50%, and the performance did not change significantly.

Example 4:

(1) 8 g of carrageenan was added to a certain amount of distilled water, and mechanically stirred at 80 ° C for 30 minutes to obtain a carrageenan hydrogel having a mass fraction of 4%.

(3) 500 mL of carrageenan hydrogel with a mass fraction of 8% and 500 mL of a 20% by mass aqueous solution of fish gelatin, and after adding 20 mL of glycerin, stirring at 60 ° C for 45 minutes to obtain a total dry matter content of 14%. The edible film forming solution is a pseudoplastic fluid.

(4) The above-mentioned edible film-forming liquid was degassed in a vacuum atmosphere for 2 hours.

(5) preheating the heating zone of the steel strip casting machine, pouring the edible film forming liquid into the film forming tank of the steel strip casting machine, and casting the edible film forming liquid by a doctor blade On the steel strip, the distance between the scraper and the steel strip is set to 2 mm, the temperature of the heating zone is set to 50-70 ° C, and the edible film is formed by drying, the film is creased, and the film is automatically wound up and stored at 30%-80. % humidity in the environment.

From the above-mentioned edible film forming solution, the heating zone was introduced into the edible film to form a drying time of about 30 minutes. The thickness of the edible film was measured to be 30±2 μm, the tensile strength Ts was 31.35 MPa, the elongation at break EB was 42.32%, the light transmittance was 95%, and the water vapor transmission coefficient was 9.61×10 ^-10 g/m. · s·Pa. In the control group, the forming time of the edible film was 5.7 hours, and the film thickness was 86.7 μm.

At room temperature conditions with an ambient humidity of 50%, the edible film was stored for 14 weeks without significant changes in performance. After being sterilized by ultraviolet sterilization, the edible film was stored for 40 weeks under the condition of room temperature of 50%, and the performance did not change significantly.

Example 5:

(1) 4 g of carrageenan and 4 g of sodium alginate were added to a certain amount of distilled water, and mechanically stirred at 80 ° C for 30 minutes to obtain a mixed hydrogel having a mass fraction of 8%.

(2) 14 g of fish gelatin was added to a certain amount of distilled water and stirred for 10 minutes to obtain a fish gelatin solution having a mass fraction of 14%.

(3) 800 mL of a mass fraction of 8% hydrogel and 400 mL of a 14% by mass aqueous solution of fish gelatin were blended, and after adding 20 mL of glycerin, the mixture was stirred at 60 ° C for 30 minutes. An edible film forming solution having a total dry matter content of 10% was obtained.

From the above-mentioned edible film forming solution, the heating zone was introduced into the edible film to form a drying time of about 35 minutes. The thickness of the edible film was measured to be 30±2 μm, the tensile strength Ts was 36.35 MPa, the elongation at break EB was 52.85%, the light transmittance was 91%, and the water vapor transmission coefficient was 1.03×10 ^-10 g/m. · s·Pa. In the control group, the forming time of the edible film was 6.2 hours, and the film thickness was 123.4 μm.

Example 6

(1) 4 g of sodium alginate and 6 g of chitosan were added to a certain amount of 1% acetic acid solution, and mechanically stirred at 80 ° C for 30 minutes to obtain a mixed hydrogel having a mass fraction of 4%.

(2) 16 g of fish gelatin was added to a certain amount of distilled water and stirred for 10 minutes to obtain a fish gelatin solution having a mass fraction of 16%.

(3) 500 mL of a 10% mixed hydrogel and 500 mL of a 16% aqueous solution of fish gelatin, blended with 20 mL of glycerol and stirred at 60 ° C for 30 minutes to obtain a total dry matter content of 13 % of the edible film forming solution, the edible film forming liquid is a pseudoplastic fluid.

(5) preheating the heating zone of the steel strip casting machine, pouring the edible film forming liquid into the film forming tank of the steel strip casting machine, and casting the edible film forming liquid by a doctor blade On the steel strip, the distance between the scraper and the steel strip is set to 2 mm, the temperature of the heating zone is set to 50-70 ° C, and the drying is performed for 30 min to form a edible film. The film is creased and automatically wound up and stored at 30%. -80% humidity in the environment.

From the above-mentioned edible film forming solution, the heating zone was introduced into the edible film to form a drying time of about 26 minutes. The thickness of the edible film was measured to be 37±2 μm, the tensile strength Ts was 38.74 MPa, the elongation at break EB was 55.31%, the light transmittance was 88%, and the water vapor transmission coefficient was 1.21×10 ^-10 g/m. · s·Pa. In the control group, the forming time of the edible film was 5.6 hours, and the film thickness was 90.7 μm.

Example 7

(1) 10 g of agar was added to water, and mechanically stirred at 80 ° C for 30 minutes to obtain a mixed hydrogel having a mass fraction of 10%.

(2) 10 g of fish gelatin was added to a certain amount of distilled water and stirred for 10 minutes to obtain a fish gelatin solution having a mass fraction of 10%.

(3) 500 mL of a 10% mixed hydrogel and 500 mL of a 10% by mass aqueous solution of fish gelatin, blended with 20 mL of glycerin and stirred at 60 ° C for 30 minutes to obtain a total dry matter content of 10 % of the edible film forming solution, the edible film forming liquid is a pseudoplastic fluid.

(5) preheating the heating zone of the steel strip casting machine, pouring the edible film forming liquid into the film forming tank of the steel strip casting machine, and casting the edible film forming liquid by a doctor blade On the steel strip, the distance between the scraper and the steel strip is set to 2 mm, and the heating zone temperature The degree is set to 50-70 ° C, dried to form a edible film, the filming knife is filmed, automatically wound up, and stored in an environment of 30%-80% humidity.

From the above-mentioned edible film forming solution, the heating zone was introduced into the edible film to form a drying time of about 30 minutes. The thickness of the edible film was measured to be 29±1 μm, the tensile strength Ts was 28.93 MPa, the elongation at break EB was 43.25%, the light transmittance was 93%, and the water vapor transmission coefficient was 7.29×10 ^-9 g/m· s·Pa. In the control group, the forming time of the edible film was 6.5 hours, and the film thickness was 110.3 μm.

At room temperature conditions with an ambient humidity of 50%, the edible film was stored for 13 weeks without significant changes in performance. After being sterilized by ultraviolet sterilization, the edible film was stored for 40 weeks under the condition of room temperature of 50%, and the performance did not change significantly.

Example 8

(1) 4 g of carboxymethyl chitosan, 4 g of carrageenan and 4 g of sodium alginate were added to a certain amount of distilled water, and mechanically stirred at 80 ° C for 30 minutes to obtain a mixed hydrogel having a mass fraction of 12%.

(3) 500 mL of a 12% hydrogel and 500 mL of a 10% by mass aqueous solution of fish gelatin were blended, and after adding 20 mL of glycerin, the mixture was stirred at 60 ° C for 30 minutes. An edible film forming solution having a total dry matter content of 11% was obtained, and the edible film forming liquid was a pseudoplastic fluid.

(5) preheating the heating zone of the roller casting machine, pouring the edible film forming liquid into the film forming tank of the steel strip casting machine, and casting the edible film forming liquid on the drum by using a doctor blade Upper, the distance between the scraper and the roller is set to 2mm, the temperature of the heating zone is set to 50-70 ° C, and the edible film is formed by drying, the filming knife is filmed, and the film is automatically wound up and stored at 30%-80% humidity. Environment.

From the above-mentioned edible film forming solution, the heating zone was introduced into the edible film to form a drying time of about 40 minutes. The thickness of the edible film was measured to be 33±2 μm, the tensile strength Ts was 38.35 MPa, the elongation at break EB was 62.85%, the light transmittance was 85%, and the water vapor transmission coefficient was 1.28×10 ^-10 g/m. · s·Pa. In the control group, the forming time of the edible film was 5.6 hours, and the film thickness was 90.7 μm.

At room temperature conditions with an ambient humidity of 50%, the edible film was stored for 18 weeks with no significant change in performance. After being sterilized by ultraviolet sterilization, the edible film was stored for 40 weeks under the condition of room temperature of 50%, and the performance did not change significantly.

Comparative example 1:

1% acetic acid solution is prepared into a 3% chitosan solution, poured on the steel strip of the casting film forming machine, and part of the solution flows out of the steel strip. It is not suitable to form a film. Because the dry matter content is low, the viscosity of the solution is not enough. During the movement of the steel strip, the solution flows and can only form a film in the flat container.

Claims

A film forming solution for edible film, comprising: 8-22 parts by mass of solute and 78-92 parts by mass of distilled water, the solute comprising the following components marine polysaccharide, fish gelatin, glycerin, wherein, marine polysaccharide : The mass ratio of fish gelatin: glycerol is (1-8): (5-15): (0.5-2.5).
The edible film forming solution according to claim 1, wherein the marine polysaccharide is at least one of sodium alginate, carrageenan, agar, chitosan, and carboxymethyl chitosan.
The edible film forming solution according to claim 1 or 2, wherein the edible film forming liquid is a pseudoplastic fluid.
The method for preparing a film-forming liquid of a edible film according to any one of claims 1 to 3, comprising the steps of:

Taking marine polysaccharide dissolved in distilled water to obtain a hydrogel;

The fish gelatin protein is dissolved in distilled water to obtain a fish gelatin protein solution;

The fish gelatin solution and glycerin were added to the hydrogel and stirred and mixed.
The method for preparing a film-forming liquid of a edible film according to claim 4, further comprising the step of vacuum degassing after said stirring and mixing.
The method of preparing a film-forming liquid of a edible film according to claim 5, wherein the vacuum degassing time is 0.5-2 h.
The method for preparing a film-forming liquid of a edible film according to any one of claims 4 to 6, wherein the stirring and mixing time is 15 to 45 minutes.
An edible film obtained by the edible film forming solution according to any one of claims 1 to 3.
The edible film according to claim 8, wherein the edible film has a thickness of 10 to 60 μm.
A method of preparing an edible film according to claim 8 or 9, comprising the steps of:

Preparing a film forming liquid for edible film;

Preheating a heating zone of the film forming machine, pouring the edible film forming liquid into a film forming tank of the film forming machine, casting the edible film forming liquid, and forming the edible film into The film solution is uniformly coated and dried by heating to form an edible film.
The method of preparing an edible film according to claim 10, wherein the film forming machine is a drum casting machine or a steel belt casting machine.
The method of preparing an edible film according to claim 10, wherein the drying time is ≥ 15 min.
The method of preparing an edible film according to any one of claims 10 to 12, wherein the heating zone of the preheating film forming machine preheats it to 50-80 °C.
The method of preparing an edible film according to claim 10, wherein the step of coating the edible film forming solution to uniformly coat the edible film forming liquid is to treat the edible film The film-forming liquid is cast on a drum or a steel strip, and the edible film-forming liquid is uniformly coated using a doctor blade.
The method of producing an edible film according to claim 14, wherein a gap between the doctor blade and the drum or the steel strip is 1-5 mm.