CN103589170A - Edible chocolate film - Google Patents
Edible chocolate film Download PDFInfo
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- CN103589170A CN103589170A CN201310561611.9A CN201310561611A CN103589170A CN 103589170 A CN103589170 A CN 103589170A CN 201310561611 A CN201310561611 A CN 201310561611A CN 103589170 A CN103589170 A CN 103589170A
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- film
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- chocolate
- food
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Abstract
The invention provides an edible chocolate film which comprises components in parts by weight as follows: 0.5-1 part of gulcomannan, 0.5-1 parts of instant cocoa powder, 6-8 parts of sorbitol, 5-7 parts of gelatin, 0.08-0.1 parts of protamine and 85-95 parts of water. As the same time, the invention further provides a preparation method of the edible chocolate film. The prepared edible chocolate film can be used for packaging directly edible food such as preserved fruits, reconstituted food, candies and the like. The edible packaging film has chocolate flavor, the eating convenience of the packaged food is increased, and the eating interest is added.
Description
Technical field
The invention belongs to food processing field, relate to packing film, relate in particular to a kind of chocolate edible film.
Background technology
Edible packing membrane (EPF), is called for short edible film, is that a kind of to take edible natural material (as polysaccharide, protein etc.) be raw material, the film with porous network structure forming by differing molecular interphase interaction.Edible film have easy degraded, edible, easy to use, environment is not produced to the advantages such as pollution, be a kind of packaging material for food of great exploitation potential for its, have good development prospect.At present, edible film widespread use in food product pack, but the kind of edible film is too single, is all colourless, tasteless, transparent film conventionally, can not meet the needs of diversified food, differentiation package.
Summary of the invention
The invention provides a kind of chocolate edible film, can be used for the packing of ready-to-eat foods, as preserved fruit, brew food, candy etc., when edible, no longer need to remove packing, can edible film is edible together with packaged food, increased edible convenience.
A kind of preparation method of chocolate edible film is also provided simultaneously.
An edible film, its weight part is composed as follows: konjac glucomanna 0.5～1, instant cocoa drink powder 1～2, Sorbitol Powder 6～8, gelatin 5～7, protamine 0.08～0.1, water 85～95.
A kind of preparation method of chocolate edible film comprises the following steps:
(1) by weight that konjac glucomanna is soluble in water, at 15 ℃ ± 2 ℃ temperature, soak 12 hours;
(2), to the instant cocoa drink powder, Sorbitol Powder, the gelatin that add weight ratio in konjac glucomanna solution, at 60 ℃ ± 2 ℃ temperature and under 600～800rpm speed, stir 20-30 minute, then be heated to 90 ℃ ± 2 ℃, insulation 6-8 minute;
(3) with 10% food phosphates sodium solution adjust pH to 8.0-8.5, add protamine, after stirring, standing 2-3 hour, is film-forming soln;
(4) film-forming soln is inclined to flat board above, by knifing, made its formation have certain thickness and uniform film, dry at 60 ℃ ± 2 ℃ temperature, demoulding obtains chocolate edible film.
Protamine is a kind of alkaline protein, it to Bacillus subtilus, bacillus megaterium, bacillus licheniformis, solidify genus bacillus, Lactobacillus plantarum, lactobacterium casei, streptococcus faecium etc. and all have stronger restraining effect, the antibacterial effect in neutral and alkaline medium is more remarkable.
Principal feature of the present invention: the supplementary material that (1) prepares edible film is food raw material, has improved the edible safety of edible film; (2) added protamine, the effect that it has natural anticorrosion, has guaranteed that edible film is in use difficult for microbial contamination, also can effectively prevent the corruption, rotten of packaged food simultaneously, extends effective period of food quality; (3) this edible packing membrane has chocolate local flavor, can increase the edible temperament and interest of packaged food.
Four, specific embodiment
Embodiment 1
Formula rate (weight part)
Konjac glucomanna 0.6, instant cocoa drink powder 1.5, Sorbitol Powder 7, gelatin 6, protamine 0.09, water 90.
The preparation method of chocolate edible film:
(1) weigh 6 grams of konjac glucomannas and be dissolved in 900 grams of water, at 15 ℃ ± 2 ℃ temperature, soak 12 hours;
(2) in konjac glucomanna solution, add 15 grams of instant cocoa drink powder, 70 grams of Sorbitol Powders, 60 grams of gelatin, at 60 ℃ ± 2 ℃ temperature and under 600～800rpm speed, stir 20-30 minute, then be heated to 90 ℃ ± 2 ℃, insulation 6-8 minute;
(3) with 10% food phosphates sodium solution adjust pH to 8.0-8.5, add 0.9 gram of protamine, after stirring, standing 2-3 hour, is film-forming soln;
(4) film-forming soln is inclined to flat board above, by knifing, made its formation have certain thickness and uniform film, dry at 60 ℃ ± 2 ℃ temperature, demoulding obtains chocolate edible film.
Embodiment 2
Formula rate (weight part)
Konjac glucomanna 1, instant cocoa drink powder 2, Sorbitol Powder 8, gelatin 7, protamine 0.1, water 95.
The preparation method of chocolate edible film:
(1) weigh 10 grams of konjac glucomannas and be dissolved in 950 grams of water, at 15 ℃ ± 2 ℃ temperature, soak 12 hours;
(2) in konjac glucomanna solution, add 20 grams of instant cocoa drink powder, 80 grams of Sorbitol Powders, 70 grams of gelatin, at 60 ℃ ± 2 ℃ temperature and under 600～800rpm speed, stir 20-30 minute, then be heated to 90 ℃ ± 2 ℃, insulation 6-8 minute;
(3) with 10% food phosphates sodium solution adjust pH to 8.0-8.5, add 1 gram of protamine, after stirring, standing 2-3 hour, is film-forming soln;
(4) film-forming soln is inclined to flat board above, by knifing, made its formation have certain thickness and uniform film, dry at 60 ℃ ± 2 ℃ temperature, demoulding obtains chocolate edible film.
More than describe embodiments of the present invention in detail, but this example of just lifting for the ease of understanding should not be considered to be limitation of the scope of the invention.Equally, any those skilled in the art all can, according to the description of technical scheme of the present invention and preferred embodiment thereof, make various possible being equal to and change or replace.
Claims (2)
1. a chocolate edible film, its weight part is composed as follows: konjac glucomanna 0.5～1, instant cocoa drink powder 1～2, Sorbitol Powder 6～8, gelatin 5～7, protamine 0.08～0.1, water 85～95.
2. a kind of preparation method of chocolate edible film claimed in claim 1 comprises the following steps:
(1) by weight that konjac glucomanna is soluble in water, at 15 ℃ ± 2 ℃ temperature, soak 12 hours;
(2), to the instant cocoa drink powder, Sorbitol Powder, the gelatin that add weight ratio in konjac glucomanna solution, at 60 ℃ ± 2 ℃ temperature and under 600～800rpm speed, stir 20-30 minute, then be heated to 90 ℃ ± 2 ℃, insulation 6-8 minute;
(3) with 10% food phosphates sodium solution adjust pH to 8.0-8.5, add protamine, after stirring, standing 2-3 hour, is film-forming soln;
(4) film-forming soln is inclined to flat board above, by knifing, made its formation there is certain thickness and uniform film, dry at 60 ℃ ± 2 ℃ temperature.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310561611.9A CN103589170A (en) | 2013-11-13 | 2013-11-13 | Edible chocolate film |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310561611.9A CN103589170A (en) | 2013-11-13 | 2013-11-13 | Edible chocolate film |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103589170A true CN103589170A (en) | 2014-02-19 |
Family
ID=50079504
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310561611.9A Pending CN103589170A (en) | 2013-11-13 | 2013-11-13 | Edible chocolate film |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103589170A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH10215840A (en) * | 1997-02-03 | 1998-08-18 | Akita Pref Gov | Coated food |
| CN1585650A (en) * | 2001-11-16 | 2005-02-23 | 吉万奥丹股份有限公司 | Edible film |
-
2013
- 2013-11-13 CN CN201310561611.9A patent/CN103589170A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH10215840A (en) * | 1997-02-03 | 1998-08-18 | Akita Pref Gov | Coated food |
| CN1585650A (en) * | 2001-11-16 | 2005-02-23 | 吉万奥丹股份有限公司 | Edible film |
Non-Patent Citations (1)
| Title |
|---|
| 彭述辉等: "多功能生物保鲜膜的成膜特性及抑菌效果的研究", 《河南工业大学学报（自然科学版）》, vol. 26, no. 6, 31 December 2005 (2005-12-31) * |
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Application publication date: 20140219 |