CN102660053A - Carrageenan-cinnamon essential oil edible thin film and preparation method thereof - Google Patents
Carrageenan-cinnamon essential oil edible thin film and preparation method thereof Download PDFInfo
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- CN102660053A CN102660053A CN2012101508784A CN201210150878A CN102660053A CN 102660053 A CN102660053 A CN 102660053A CN 2012101508784 A CN2012101508784 A CN 2012101508784A CN 201210150878 A CN201210150878 A CN 201210150878A CN 102660053 A CN102660053 A CN 102660053A
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Abstract
The invention discloses a carrageenan-cinnamon essential oil edible thin film and a preparation method thereof. The edible thin film comprises the following components in percentage by weight: 0.5-3% of carrageenan, 0.025%-2% of cinnamon essential oil, 0.5-2% of glycerol and the balance of distilled water. The preparation method of the thin film comprises the following steps of: adding the carrageenan into the distilled water, continuously and evenly stirring, adding the glycerol, putting the mixture into a 80-95DEG C water bath kettle, heating and continuously stirring, so as to obtain a carrageenan glycerol mixed solution; cooling the carrageenan glycerol mixed solution to 50-60 DEG C, adding the cinnamon essential oil, and stirring sufficiently; and putting the carrageenan glycerol mixed solution containing cinnamon essential oil into a homogenization device so as to be homogenized, then pouring onto a glass plate, drying for 24-48 hours the temperature of 30-50DEG C, cooling to room temperature and tearing down, thus obtaining the carrageenan-cinnamon essential oil edible thin film. The carrageenan-cinnamon essential oil edible thin film is used for the package of supermarket-sold chilled pork, so that the quality guarantee period of the chilled pork can be effectively prolonged.
Description
Technical field
The present invention relates to a kind of carrageenin-cinnamon essential oil edible film and preparation method thereof.
Background technology
The food safety malignant event frequently occurs in the recent period, and NAB-365Cl incident dust is uncertain, and Carnis Bovis seu Bubali cream, dyeing steamed bun incident come one after another, and find to contain in coke coca cola carcinogenic substance recently again.Therefore, the human consumer just grows with each passing day to the demand of the food preservatives of safety, no chemicaladditives.
Meat and meat product are the important sources of human body protein, fat, indispensable amino acid, VITAMINs and other nutritive substances
[1]It is the main qualitative standard that the human consumer refuses meat product that the variation of color and luster and smell, mucous occur
[2]In the links such as processing, transportation and preservation of meat product, there are many factors can cause that meat is corrupt, wherein growing of surface microorganism is principal element.Harmful microorganism in the meat product not only feeding article industry brings enormous economic loss, also the popular health of serious harm.
Plants essential oil be from scented plants, extract have oxidation-resistance and an active secondary metabolite of natural bacteriostatic, have the potential that prolongs the food shelf-lives
[3-4]S.F.Mexis et al. (2009) just once found to use oxygen absorbent and Herba Origani Vulgaris quintessence oil can prolong the shelf-lives of rainbow trout fillet
[5]In the tradition meat product industry, also the widespread use spice plays and promotes local flavor and antibacterial effect.From plant, the essential oil that particularly extracts in the spice has attracted the sight of more and more researchers with its advantage such as safe, natural, nontoxic.The spoilage microorganisms that utilizes natural plant essential oils to suppress in the meat product is one of food biotechnology of the most potential instead of chemical sanitas.
A lot of in vitro study reports point out that essential oil can effectively suppress foodborne bacterial pathogens and putrefactive bacterium
[6-7]Make that its use properties is poor but the effective constituent of plants essential oil is volatile, different its action effects that make in the place of production, extract part and season are unstable.Therefore, the stable formulation of exploitation is the only way of realizing the plants essential oil commercial applications.
The preparation edible film is to improve the effective way that plants essential oil is prevented and treated performance.In biological packing material, edible film causes extensive concern with its numerous advantages.Research and develop the suitable preservation that can the antibacterial film of commercial edibility be used for food and be one of technology of mainly assaulting fortified position of the field of food coming years.Understand of the influence of different factors, just can prepare suitable film with specific end use and function to property of thin film
[8]The staple of edible film is protein, polysaccharide and lipid.Protein and polysaccharide films have mechanical property preferably, but because its hydrophilic characteristic makes water-permeable very strong.The lipid film then has character in contrast
[9]Therefore, make full use of the synergistic function between protein, polysaccharide and the lipid, the edibility laminated film that preparation integrates a few person's advantages becomes current research focus, has great importance for the commercial applications of film.Polysaccharide often is used to prepare edible film, and this is because Mierocrystalline cellulose, starch, sodium-alginate and their mixture have good film-forming properties.Carrageenin is the water miscible semi-lactosi polymkeric substance that from Red seaweeds, extracts.Carrageenin is widely used in food, dairy products and pharmaceutical industry as gelifying agent, emulsifying agent and stablizer.Turn the type and 3 of usefulness into according to sulfate, the distribution of 6-dehydration-D-semi-lactosi, carrageenin can be divided into several kinds of different types.Wherein, Each disaccharides of
type carrageenin has a negative charge, therefore has good gel and film forming characteristics.
Edible film is used for the fresh-keeping of meat product, has obtained some progress at laboratory stage.Thyme oil-soybean separation protein white film can reduce pseudomonas and the quantity of coliform in the hamburger patty significantly
[10], cinnamon essential oil-chitosan coat can keep the quality of rainbow trout well, and can prolong the shelf-lives of refrigeration rainbow trout
[11]These are hinting that all edible film has huge application potential at field of food.
Reference
【1】、?Wangang?Zhang,?Shan?Xiao,?Himali?Samaraweera?et?al.,?2010.?Improving?functional?value?of?meat?products.?Meat?Science?86:?15-31.
【2】、?George-John?E.?Nychas,?Panos?N.?Skandamis,?Chrysoula?C.?Tassou?et?al.,?2008.?Meat?spoilage?during?distribution.?Meat?Science?78:?77-89.
【3】、?F.Bakkali,?S.Averbeck,?DAverbeck?et?al.,?2008.?Biological?effects?of?essential?oils?-?A?review.?Food?and?Chemical?Toxicology?46:?446-475.
【4】、?F.Oroojalian,?R.Kasra-Kermanshahi,?M.Aziziet?al.,?2010.?Phytochemical?composition?of?the?essential?oils?from?three?Apiaceae?species?and?their?antibacterial?effects?on?food?-?borne?pathogens.?Food?Chemistry?120:?765-770.
【5】、?S.F.Mexis,?E.Chouliara,?M.G.Kontominas,?2009.?Combined?effect?of?an?oxygen?absorber?and?oregano?essential?oil?on?shelf?life?extension?of?rainbow?trout?fillets?stored?at?4?℃.?Food?Microbiology?26:?598-605.
【6】、?J.?Gutierrez,?C.?Barry-Ryan,?P.?Bourke,?2008.?The?antimicrobial?efficacy?of?plant?essential?oil?combinations?and?interactions?with?food?ingredients.?International?Journal?of?Food?Microbiology?124:?91-97.
【7】、?Djamel?Djenane,?Javier?Yanguela,?Luis?Montanes?et?al.,2011.?Antimicrobial?activity?of?Pistacia?lentiscus?and?Satureja?montana?essential?oils?against?Listeria?monocytogenes?CECT?935?using?laboratory?media:?Efficacy?and?synergistic?potential?in?minced?beef.?Food?Control?22:?1046-1053.
【8】、?Laura?Sanchez-Gonzalez，?Maite?Chafer,?Amparo?Chiralt?et?al.,?2010.?Physical?properties?of?edible?chitosan?films?containing?bergamot?essential?oil?and?their?inhibitory?action?on?
Penicillium?italicum.?Carbohydrate?Polymers?82:?277-283.
【9】、?Atares,?L.,?Bonilla,?J.,?Chiralt,?A.,?2010?Characterization?of?sodium?caseinate?-?based?edible?films?incorporated?with?cinnamon?or?ginger?essential?oils.?Journal?of?Food?Engineering?100:?678-687.
【10】、?Zehra?Karagoz?Emiroglu,?Gokce?Polat?Yemis,?Betul?Kodal?Coskun?et?al.,?2010.?Antimicrobial?activity?of?soy?edible?films?incorporated?with?thyme?and?oregano?essential?oils?on?fresh?ground?beef?patties.?Meat?Science?86:?283-288.
【11】、?Seyed?Mahdi?Ojagh?,?Masoud?Rezaei?,?Seyed?Hadi?Razavi?et?al.,?2010.?Effect?of?chitosan?coatings?enriched?with?cinnamon?oil?on?the?quality?of?refrigerated?rainbow?trout.?Food?Chemistry?120：?193-198。
Summary of the invention
One of the object of the invention provides a kind of carrageenin-cinnamon essential oil edible film.
Two of the object of the invention provides the preparation method of above-mentioned carrageenin-cinnamon essential oil edible film.
Technical scheme of the present invention
A kind of carrageenin-cinnamon essential oil edible film, each raw materials by weight is calculated in the described film, and its composition and content are following:
Carrageenin 0.5%～3%
Cinnamon essential oil 0.025%～2%
Glycerine 0.5%～2%
Surplus is a zero(ppm) water;
Described carrageenin is the K type.
The preparation method of above-mentioned a kind of carrageenin-cinnamon essential oil edible film comprises the steps:
(1), in zero(ppm) water, add carrageenin, after constantly stirring, add glycerine, put into 80～95 ℃ of water-baths heating, and constantly stir 30～60min, obtain carrageenin glycerine mixing solutions;
(2), the carrageenin glycerine mixing solutions with step (1) gained is cooled to 50～60 ℃, adding cinnamon essential oil, fully stirring;
(3), the mixing solutions that contains cinnamon essential oil of step (2) gained is placed in the even matter device, even matter 1～5min obtains homogeneous solution under 10000～15000rmp;
(4), the homogeneous solution of step (3) gained is poured on the sheet glass, 30～50 ℃ of down dry 24～48h tear behind the cool to room temperature, promptly get a kind of carrageenin-cinnamon essential oil edible film.
The thickness of a kind of carrageenin-cinnamon essential oil edible film of above-mentioned gained is 0.035～0.140mm, and its water-activity is on the low side, is 0.548～0.580;
The color and luster parameter L * of a kind of carrageenin-cinnamon essential oil edible film of gained is 90.85～91.75, and is comparatively transparent; B* is 2.86～9.03, and color and luster is yellow partially;
The transmittance of a kind of carrageenin-cinnamon essential oil edible film of gained increases with the increase of wavelength, and the opaqueness of a kind of carrageenin-cinnamon essential oil edible film of gained is lower, is 2.24～3.35.
A kind of carrageenin of above-mentioned gained-cinnamon essential oil edible film replaces the PE preservative film to be used for the packing that cold fresh meat is sold in the supermarket, on average can effectively prolong 1～4 day cold fresh meat quality guaranteed period.
Beneficial effect of the present invention
A kind of carrageenin of the present invention-cinnamon essential oil edible film owing to the hydrophobicity of essential oil, has remedied the deficiency of carrageenin film moistureproofness difference, makes that edibility laminated film block-water performance is good.
On the other hand; Cinnamon essential oil itself has bacteriostatic action preferably; The edibility laminated film can be so that the spoilage microorganisms of the effective constituent of cinnamon essential oil stepless action more slowly in food, and therefore edible film of the present invention can play an important role in the storage of very easily putrid meat product.
In addition, a kind of carrageenin of the present invention-cinnamon essential oil edible film, its production technique is simple, pollution-free, material source is natural, compares with the sanitas of chemosynthesis, has remarkable advantages.
Embodiment
Through embodiment the present invention is further set forth below, but do not limit the present invention.
Opaqueness (the Opacity)=A of carrageenin-cinnamon essential oil edible film
600/ X, wherein A
600Be the absorbancy of film under 600nm, X is film thickness (mm)
[12]
The transmittance T of carrageenin-cinnamon essential oil edible film (T (%)=T
r/ T
0) measure with ultraviolet-visible pectrophotometer (WFZ UV-2100 type, last sea otter Ni Ke Instr Ltd.).Film is cut into the rectangular of 1.0 * 4.0cm, is put in the cuvette, measure the transmitance (T of its light in 400-800nm down
r), the blank cuvette of not putting film is as reference, and the transmitance of its light is T
0(T
0=100)
[12]
The color of carrageenin-cinnamon essential oil edible film is measured with colour examining colour-difference-metre (WSC-S type, Shanghai Precision Scientific Apparatus Co., Ltd), and wherein the parameter of blank is L*=94.41, b*=0.61.Be placed on film on the standard white plate during measurement, read corresponding L*, the b* value
[13]
The water-activity of carrageenin-cinnamon essential oil edible film is measured with intelligent moisture activity appearance (Aw-1A type, Wuxi City bluish waves Electronic Equipment Factory).Under 20 ℃, behind the mark of saturated magnesium nitrate solution school, measure the water-activity of film
[14]
Raw material used in the various embodiments of the present invention is following: cinnamon essential oil (food grade), pick up from Shanghai Yun Feng essence and flavoring agent ltd; Carrageenin (model BLK1200) is purchased the north adhesion thing Science and Technology Ltd. in Shanghai; Glycerine (analytical pure) is purchased the medicine company limited-liability company of traditional Chinese medicines group in Shanghai.
Reference
【12】、?Sibel?Tunc,?Osman?Duman.,?2011.?Preparation?of?active?antimicrobial?methyl?cellulose/carvacrol/montmorillonite?nanocomposite?films?and?investigation?of?carvacrol?release.?LWT?-?Food?Science?and?Technology?44:?465-472.
【13】、?C.?Pires,?C.?Ramos,?G.?Teixeira?et?al.,?2011.?Characterization?of?biodegradable?films?prepared?with?hake?proteins?and?thyme?oil.?Journal?of?Food?Engineering?105：?422–428.
【14】、?Lilian?E.?Abugoch,?Cristian?Tapia,?Maria?C.?Villaman?et?al.,?2011.?Characterization?of?quinoa?protein?-?chitosan?blend?edible?films.?Food?Hydrocolloids?25:?879-886.
Embodiment 1
A kind of carrageenin-cinnamon essential oil edible film, each raw materials by weight is calculated in described carrageenin-cinnamon essential oil edible film, and its composition and content are following:
Carrageenin 0.5%
Cinnamon essential oil 0.025%
Glycerine 0.5%
Zero(ppm) water 98.975%.
The preparation method of above-mentioned a kind of carrageenin-cinnamon essential oil edible film comprises the steps:
(1), in 98.975g zero(ppm) water, add the 0.5g carrageenin, after constantly stirring, add 0.5g glycerine, put into 80 ℃ of water-baths heating, and constantly stir 60min, obtain carrageenin glycerine mixing solutions;
(2), the carrageenin glycerine mixing solutions with step (1) gained is cooled to 50 ℃, adding 0.025g cinnamon essential oil, fully stirring;
(3), the carrageenin glycerine mixing solutions that contains cinnamon essential oil of step (2) gained is placed in the even matter device, even matter 5min obtains homogeneous solution under the 10000rmp;
(4), the homogeneous solution of step (3) gained is poured on the sheet glass, 30 ℃ of dry 48h down tear behind the cool to room temperature, and promptly getting thickness is a kind of carrageenin-cinnamon essential oil edible film of 0.035mm.
The water-activity of a kind of carrageenin-cinnamon essential oil edible film of above-mentioned gained is 0.548, and water-activity is on the low side;
The color and luster parameter L * value of a kind of carrageenin-cinnamon essential oil edible film of gained is 91.10, and film is more transparent; B* is 2.90, and the film color is yellow partially.Wherein L* (Lightness values) value is represented the brightness of color and luster, and b* representes from yellow to blue scope.
Embodiment 2
A kind of carrageenin-cinnamon essential oil edible film, each raw materials by weight is calculated in described carrageenin-cinnamon essential oil edible film, and its composition and content are following:
Carrageenin 3%
Cinnamon essential oil 2%
Glycerine 2%
Zero(ppm) water 93%.
The preparation method of above-mentioned a kind of carrageenin-cinnamon essential oil edible film comprises the steps:
(1), in 93g zero(ppm) water, add the 3g carrageenin, after constantly stirring, add 2g glycerine, put into 85 ℃ of water-baths heating, and constantly stir 55min, obtain carrageenin glycerine mixing solutions;
(2), the carrageenin glycerine mixing solutions with step (1) gained is cooled to 50 ℃, adding 2g cinnamon essential oil, fully stirring;
(3), the carrageenin glycerine mixing solutions that contains cinnamon essential oil of step (2) gained is placed in the even matter device, even matter 4min obtains homogeneous solution under the 11000rmp;
(4), the homogeneous solution of step (3) gained is poured on the sheet glass, 35 ℃ of dry 48h down tear behind the cool to room temperature, and promptly getting thickness is a kind of carrageenin-cinnamon essential oil edible film of 0.140mm.
The water-activity of a kind of carrageenin-cinnamon essential oil edible film of above-mentioned gained is 0.578, and water-activity is on the low side;
The color and luster parameter L * of a kind of carrageenin-cinnamon essential oil edible film of gained is 90.85, and film is comparatively transparent; B* is 9.03, and film is yellow partially, and wherein L* (Lightness values) value is represented the brightness of color and luster, and b* representes from yellow to blue scope.
The transmittance of a kind of carrageenin-cinnamon essential oil edible film of above-mentioned gained is as shown in table 1;
The transmittance of the carrageenin of table 1, embodiment 2 gained-cinnamon essential oil edible film
| Wavelength (nm) | 400 | 500 | 600 | 700 | 800 |
| Transmittance (%) | 43.48 | 51.03 | 52.58 | 54.35 | 57.73 |
Can know that by data in the table 1 transmittance of a kind of carrageenin-cinnamon essential oil edible film of gained increases with the increase of wavelength.The opaqueness of film is 2.31, and is lower.
Replace the PE preservative film to be used for the packing that cold fresh meat is sold in the supermarket a kind of carrageenin-cinnamon essential oil edible film of above-mentioned gained, the quality guaranteed period of cold fresh meat can effectively prolong 3～4 days.
Embodiment 3
A kind of carrageenin-cinnamon essential oil edible film, each raw materials by weight is calculated in described carrageenin-cinnamon essential oil edible film, and its composition and content are following:
Carrageenin 2%
Cinnamon essential oil 0.025%
Glycerine 1%
Zero(ppm) water 96.975%.
The preparation method of above-mentioned a kind of carrageenin-cinnamon essential oil edible film comprises the steps:
(1), in 96.975g zero(ppm) water, add the 2g carrageenin, after constantly stirring, add 1g glycerine, put into 90 ℃ of water-baths heating, and constantly stir 50min, obtain carrageenin glycerine mixing solutions;
(2), the carrageenin glycerine mixing solutions with step (1) gained is cooled to 55 ℃, adding 0.025g cinnamon essential oil, fully stirring;
(3), the carrageenin glycerine mixing solutions that contains cinnamon essential oil of step (2) gained is placed in the even matter device, even matter 3min obtains homogeneous solution under the 12000rmp;
(4), the homogeneous solution of step (3) gained is poured on the sheet glass, 40 ℃ of dry 36h down tear behind the cool to room temperature, and promptly getting thickness is a kind of carrageenin-cinnamon essential oil edible film of 0.047mm.
The water-activity of a kind of carrageenin-cinnamon essential oil edible film of above-mentioned gained is 0.570, and water-activity is on the low side;
The color and luster parameter L * of a kind of carrageenin-cinnamon essential oil edible film of gained is 91.09, and film is comparatively transparent; B* is 2.86, and film is yellow partially, and wherein L* (Lightness values) value is represented the brightness of color and luster, and b* representes from yellow to blue scope.
The transmittance of a kind of carrageenin-cinnamon essential oil edible film of above-mentioned gained is as shown in table 2;
The transmittance of the carrageenin of table 2, embodiment 3 gained-cinnamon essential oil edible film
| Wavelength (nm) | 400 | 500 | 600 | 700 | 800 |
| Transmittance (%) | 71.5 | 76.1 | 78.3 | 79.7 | 80.8 |
Can find out that from table 2 transmittance of a kind of carrageenin-cinnamon essential oil edible film of gained increases along with the increase of wavelength, its opaqueness is lower, is 2.24.
Replace the PE preservative film to be used for the packing that cold fresh meat is sold in the supermarket a kind of carrageenin-cinnamon essential oil edible film of above-mentioned gained, the quality guaranteed period of cold fresh meat can effectively prolong 1～2 day.
Embodiment 4
A kind of carrageenin-cinnamon essential oil edible film, each raw materials by weight is calculated in described carrageenin-cinnamon essential oil edible film, and its composition and content are following:
Carrageenin 2%
Cinnamon essential oil 0.05%
Glycerine 1%
Zero(ppm) water 96.95%.
The preparation method of above-mentioned a kind of carrageenin-cinnamon essential oil edible film comprises the steps:
(1), in 96.95g zero(ppm) water, add the 2g carrageenin, after constantly stirring, add 1g glycerine, put into 90 ℃ of water-baths heating, and constantly stir 45min, obtain carrageenin glycerine mixing solutions;
(2), the carrageenin glycerine mixing solutions with step (1) gained is cooled to 55 ℃, adding 0.05g cinnamon essential oil, fully stirring;
(3), the carrageenin glycerine mixing solutions that contains cinnamon essential oil of step (2) gained is placed in the even matter device, even matter 2min obtains homogeneous solution under the 13000rmp;
(4), the homogeneous solution of step (3) gained is poured on the sheet glass, 45 ℃ of dry 36h down tear behind the cool to room temperature, and promptly getting thickness is a kind of carrageenin-cinnamon essential oil edible film of 0.045mm.
The water-activity of a kind of carrageenin-cinnamon essential oil edible film of above-mentioned gained is 0.573, and water-activity is on the low side;
The color and luster parameter L * of a kind of carrageenin-cinnamon essential oil edible film of gained is 91.50, and film is comparatively transparent; B* is 3.14, and film is yellow partially, and wherein L* (Lightness values) value is represented the brightness of color and luster, and b* representes from yellow to blue scope.
The transmittance of a kind of carrageenin-cinnamon essential oil edible film of above-mentioned gained is as shown in table 3;
The transmittance of the carrageenin of table 3, embodiment 4 gained-cinnamon essential oil edible film
| Wavelength (nm) | 400 | 500 | 600 | 700 | 800 |
| Transmittance (%) | 69.84 | 74.66 | 77.44 | 79.16 | 81.14 |
Can find out that from table 3 transmittance of a kind of carrageenin-cinnamon essential oil edible film of gained increases along with the increase of wavelength, its opaqueness is lower, is 2.36.
Replace the PE preservative film to be used for the packing that cold fresh meat is sold in the supermarket a kind of carrageenin-cinnamon essential oil edible film of above-mentioned gained, the quality guaranteed period of cold fresh meat can effectively prolong 1～2 day.
?
Embodiment 5
A kind of carrageenin-cinnamon essential oil edible film, each raw materials by weight is calculated in described carrageenin-cinnamon essential oil edible film, and its composition and content are following:
Carrageenin 2%
Cinnamon essential oil 0.1%
Glycerine 1%
Zero(ppm) water 96.9%.
The preparation method of above-mentioned a kind of carrageenin-cinnamon essential oil edible film comprises the steps:
(1), in 96.9g zero(ppm) water, add the 2g carrageenin, after constantly stirring, add 1g glycerine, put into 95 ℃ of water-baths heating, and constantly stir 40min, obtain carrageenin glycerine mixing solutions;
(2), the carrageenin glycerine mixing solutions with step (1) gained is cooled to 55 ℃, adding 0.1g cinnamon essential oil, fully stirring;
(3), the carrageenin glycerine mixing solutions that contains cinnamon essential oil of step (2) gained is placed in the even matter device, even matter 2min obtains homogeneous solution under the 14000rmp;
(4), the homogeneous solution of step (3) gained is poured on the sheet glass, 50 ℃ of dry 24h down tear behind the cool to room temperature, and promptly getting thickness is a kind of carrageenin-cinnamon essential oil edible film of 0.044mm.
The water-activity of a kind of carrageenin-cinnamon essential oil edible film of above-mentioned gained is 0.574, and water-activity is on the low side;
The color and luster parameter L * of a kind of carrageenin-cinnamon essential oil edible film of gained is 91.34, and film is comparatively transparent; B* is 3.57, and the film color is yellow partially, and wherein L* (Lightness values) value is represented the brightness of color and luster, and b* representes from yellow to blue scope.
The transmittance of a kind of carrageenin-cinnamon essential oil edible film of above-mentioned gained is as shown in table 4;
The transmittance of the carrageenin of table 4, embodiment 5 gained-cinnamon essential oil edible film
| Wavelength (nm) | 400 | 500 | 600 | 700 | 800 |
| Transmittance (%) | 71.1 | 74.82 | 77.72 | 79.44 | 80.64 |
Can find out that from table 4 transmittance of a kind of carrageenin-cinnamon essential oil edible film of gained increases along with the increase of wavelength, its opaqueness is lower, is 2.47.
Replace the PE preservative film to be used for the packing that cold fresh meat is sold in the supermarket a kind of carrageenin-cinnamon essential oil edible film of above-mentioned gained, the quality guaranteed period of cold fresh meat can effectively prolong 1～2 day.
Embodiment 6
A kind of carrageenin-cinnamon essential oil edible film, each raw materials by weight is calculated in described carrageenin-cinnamon essential oil edible film, and its composition and content are following:
Carrageenin 2%
Cinnamon essential oil 1%
Glycerine 1%
Zero(ppm) water 96%.
The preparation method of above-mentioned a kind of carrageenin-cinnamon essential oil edible film comprises the steps:
(1), in 96g zero(ppm) water, add the 2g carrageenin, after constantly stirring, add 1g glycerine, put into 95 ℃ of water-baths heating, and constantly stir 30min, obtain carrageenin glycerine mixing solutions;
(2), the carrageenin glycerine mixing solutions with step (1) gained is cooled to 60 ℃, adding 1g cinnamon essential oil, fully stirring;
(3), the carrageenin glycerine mixing solutions that contains cinnamon essential oil of step (2) gained is placed in the even matter device, even matter 2min obtains homogeneous solution under the 15000rmp;
(4), the homogeneous solution of step (3) gained is poured on the sheet glass, 50 ℃ of dry 24h down tear behind the cool to room temperature, and promptly getting thickness is a kind of carrageenin-cinnamon essential oil edible film of 0.059mm.
The water-activity of a kind of carrageenin-cinnamon essential oil edible film of above-mentioned gained is 0.580, and water-activity is on the low side;
The color and luster parameter L * of a kind of carrageenin-cinnamon essential oil edible film of gained is 91.75, and film is comparatively transparent; B* is 4.36, and the film color is yellow partially, and wherein L* (Lightness values) value is represented the brightness of color and luster, and b* representes from yellow to blue scope.
The transmittance of a kind of carrageenin-cinnamon essential oil edible film of above-mentioned gained is as shown in table 5;
The transmittance of the carrageenin of table 5, embodiment 6 gained-cinnamon essential oil edible film
| Wavelength (nm) | 400 | 500 | 600 | 700 | 800 |
| Transmittance (%) | 56.00 | 64.60 | 68.44 | 70.46 | 71.44 |
Can find out that from table 5 transmittance of a kind of carrageenin-cinnamon essential oil edible film of gained increases along with the increase of wavelength, its opaqueness is lower, is 2.93.
Replace the PE preservative film to be used for the packing that cold fresh meat is sold in the supermarket a kind of carrageenin-cinnamon essential oil edible film of above-mentioned gained, the quality guaranteed period of cold fresh meat can effectively prolong 2～3 days.
Embodiment 7
A kind of carrageenin-cinnamon essential oil edible film, each raw materials by weight is calculated in described carrageenin-cinnamon essential oil edible film, and its composition and content are following:
Carrageenin 2%
Cinnamon essential oil 2%
Glycerine 1%
Zero(ppm) water 95%.
The preparation method of above-mentioned a kind of carrageenin-cinnamon essential oil edible film comprises the steps:
(1), in 95g zero(ppm) water, add the 2g carrageenin, after constantly stirring, add 1g glycerine, put into 90 ℃ of water-baths heating, and constantly stir 30min, obtain carrageenin glycerine mixing solutions;
(2), the carrageenin glycerine mixing solutions with step (1) gained is cooled to 60 ℃, adding 2g cinnamon essential oil, fully stirring;
(3), the carrageenin glycerine mixing solutions that contains cinnamon essential oil of step (2) gained is placed in the even matter device, even matter 2min obtains homogeneous solution under the 15000rmp;
(4), the homogeneous solution of step (3) gained is poured on the sheet glass, 50 ℃ of dry 24h down tear behind the cool to room temperature, and promptly getting thickness is a kind of carrageenin-cinnamon essential oil edible film of 0.066mm.
The water-activity of a kind of carrageenin-cinnamon essential oil edible film of above-mentioned gained is 0.548, and water-activity is on the low side;
The color and luster parameter L * of a kind of carrageenin-cinnamon essential oil edible film of gained is 90.95, and film is comparatively transparent; B* is 8.80, and the film color is yellow partially, and wherein L* (Lightness values) value is represented the brightness of color and luster, and b* representes from yellow to blue scope.
The transmittance of a kind of carrageenin-cinnamon essential oil edible film of above-mentioned gained is as shown in table 6;
The transmittance of the carrageenin of table 6, embodiment 7 gained-cinnamon essential oil edible film
| Wavelength (nm) | 400 | 500 | 600 | 700 | 800 |
| Transmittance (%) | 52.00 | 56.30 | 60.34 | 61.06 | 62.34 |
Can find out that from table 6 transmittance of a kind of carrageenin-cinnamon essential oil edible film of gained increases along with the increase of wavelength, its opaqueness is lower, is 3.35.
Replace the PE preservative film to be used for the packing that cold fresh meat is sold in the supermarket a kind of carrageenin-cinnamon essential oil edible film of above-mentioned gained, the quality guaranteed period of cold fresh meat can effectively prolong 3～4 days.
The above content is merely the basic explanation of the present invention under conceiving, and according to any equivalent transformation that technical scheme of the present invention is done, all should belong to protection scope of the present invention.
Claims (9)
1. carrageenin-cinnamon essential oil edible film is characterized in that each raw materials by weight is calculated in described carrageenin-cinnamon essential oil edible film, and its composition and content are following:
Carrageenin 0.5%～3%
Cinnamon essential oil 0.025%～2%
Glycerine 0.5%～2%
Surplus is a zero(ppm) water;
Described carrageenin is the K type.
2. a kind of according to claim 1 carrageenin-cinnamon essential oil edible film is characterized in that each raw materials by weight is calculated in described carrageenin-cinnamon essential oil edible film, and its composition and content are following:
Carrageenin 0.5%
Cinnamon essential oil 0.025%
Glycerine 0.5%
Zero(ppm) water 98.975%.
3. a kind of according to claim 1 carrageenin-cinnamon essential oil edible film is characterized in that each raw materials by weight is calculated in described carrageenin-cinnamon essential oil edible film, and its composition and content are following:
Carrageenin 3%
Cinnamon essential oil 2%
Glycerine 2%
Zero(ppm) water 93%.
4. a kind of according to claim 1 carrageenin-cinnamon essential oil edible film is characterized in that each raw materials by weight is calculated in described carrageenin-cinnamon essential oil edible film, and its composition and content are following:
Carrageenin 2%
Cinnamon essential oil 0.025%
Glycerine 1%
Zero(ppm) water 96.975%.
5. a kind of according to claim 1 carrageenin-cinnamon essential oil edible film is characterized in that each raw materials by weight is calculated in described carrageenin-cinnamon essential oil edible film, and its composition and content are following:
Carrageenin 2%
Cinnamon essential oil 0.05%
Glycerine 1%
Zero(ppm) water 96.95%.
6. a kind of according to claim 1 carrageenin-cinnamon essential oil edible film is characterized in that each raw materials by weight is calculated in described carrageenin-cinnamon essential oil edible film, and its composition and content are following:
Carrageenin 2%
Cinnamon essential oil 0.1%
Glycerine 1%
Zero(ppm) water 96.9%.
7. a kind of according to claim 1 carrageenin-cinnamon essential oil edible film is characterized in that each raw materials by weight is calculated in described carrageenin-cinnamon essential oil edible film, and its composition and content are following:
Carrageenin 2%
Cinnamon essential oil 1%
Glycerine 1%
Zero(ppm) water 96%.
8. a kind of according to claim 1 carrageenin-cinnamon essential oil edible film is characterized in that each raw materials by weight is calculated in described carrageenin-cinnamon essential oil edible film, and its composition and content are following:
Carrageenin 2%
Cinnamon essential oil 2%
Glycerine 1%
Zero(ppm) water 95%.
9. like the preparation method of the said a kind of carrageenin of the arbitrary claim of claim 1～8-cinnamon essential oil edible film, it is characterized in that comprising the steps:
(1), in zero(ppm) water, add carrageenin, after constantly stirring, add glycerine, put into 80～95 ℃ of water-baths heating, and constantly stir 30～60min, obtain carrageenin glycerine mixing solutions;
(2), the carrageenin glycerine mixing solutions with step (1) gained is cooled to 50～60 ℃, adding cinnamon essential oil, fully stirring;
(3), the carrageenin glycerine mixing solutions that contains cinnamon essential oil of step (2) gained is placed even matter device, the control rotating speed is even matter 1～5min under 10000～15000rmp, obtains homogeneous solution;
(4), the homogeneous solution of step (3) gained is poured on the sheet glass, 30～50 ℃ of down dry 24～48h tear behind the cool to room temperature, promptly get a kind of carrageenin-cinnamon essential oil edible film.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104798867A (en) * | 2015-04-13 | 2015-07-29 | 上海应用技术学院 | Meat preservative and preparation method thereof |
| CN105111511A (en) * | 2015-07-31 | 2015-12-02 | 河南科技大学 | Antibacterial nano-composite edible film and preparation method therefor |
| EP3934434A4 (en) * | 2019-03-04 | 2022-12-07 | Lia Diagnostics, Inc. | Environmentally friendly products |
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| CN101316865A (en) * | 2004-12-03 | 2008-12-03 | 科学与工业研究委员会 | Method for preparing biological degradable membrane from semi-refined kappa carrageen glycan |
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- 2012-05-16 CN CN2012101508784A patent/CN102660053A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101316865A (en) * | 2004-12-03 | 2008-12-03 | 科学与工业研究委员会 | Method for preparing biological degradable membrane from semi-refined kappa carrageen glycan |
Non-Patent Citations (1)
| Title |
|---|
| OJAGH ET AL: "Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout", 《FOOD CHEMISTRY》, vol. 120, no. 1, 1 May 2010 (2010-05-01), XP026799340 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104798867A (en) * | 2015-04-13 | 2015-07-29 | 上海应用技术学院 | Meat preservative and preparation method thereof |
| CN104798867B (en) * | 2015-04-13 | 2018-08-28 | 上海应用技术学院 | A kind of meat preservative and preparation method thereof |
| CN105111511A (en) * | 2015-07-31 | 2015-12-02 | 河南科技大学 | Antibacterial nano-composite edible film and preparation method therefor |
| CN105111511B (en) * | 2015-07-31 | 2017-12-19 | 河南科技大学 | A kind of compound edible film of antimicrobial nano and preparation method thereof |
| EP3934434A4 (en) * | 2019-03-04 | 2022-12-07 | Lia Diagnostics, Inc. | Environmentally friendly products |
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