CN103589173A - Edible red bean film - Google Patents

Abstract

The invention provides an edible red bean film. The edible red bean film comprises the components in parts by weight as follows: 6-10 parts of sorbitol, 5-7 parts of gelatin, 2-4 parts of instant red bean powder, 0.6-1 part of gulcomannan, 0.08-0.1 part of protamine and 85-95 parts of water. The invention also provides a preparation method of the edible red bean film. The prepared EPF for the red beans can be used for packing food which can be eaten directly, such as conserves, reconstituted food, candies and the like. The edible red bean film has the flavor of red beans and is light pink in appearance, the convenience of eating packed food is increased, and the eating interestingness is also increased.

Description

Red bean edible film

Technical field

The invention belongs to food processing field, relate to packing film, relate in particular to a kind of red bean 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 red bean 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 red bean edible film is also provided simultaneously.

An edible film, its weight part is composed as follows: Sorbitol Powder 6～10, gelatin 5～7, instant red bean powder 2～4, konjac glucomanna 0.6～1, protamine 0.08～0.1, water 85～95.

Described gelatin is through pulverizing, cross the gelatin of 160 mesh sieves.

A kind of preparation method of red bean 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 Sorbitol Powder, gelatin, the instant red bean powder 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 red bean 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 the outward appearance of local flavor and the pale pink of red bean, can increase the edible temperament and interest of packaged food.

Four, specific embodiment

Embodiment 1

Formula rate (weight part)

Sorbitol Powder 8, gelatin 6, instant red bean powder 3, konjac glucomanna 0.8, protamine 0.09, water 90.

The preparation method of red bean edible film:

(1) weigh 8 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 80 grams of Sorbitol Powders, 60 grams of gelatin, 30 grams of instant red bean powders, 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 red bean edible film.

Embodiment 2

Formula rate (weight part)

Sorbitol Powder 10, gelatin 7, instant red bean powder 4, konjac glucomanna 1, protamine 0.1, water 95.

The preparation method of red bean 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 100 grams of Sorbitol Powders, 70 grams of gelatin, 40 grams of instant red bean powders, 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 red bean 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 red bean edible film, its weight part is composed as follows: Sorbitol Powder 6～10, gelatin 5～7, instant red bean powder 2～4, konjac glucomanna 0.6～1, protamine 0.08～0.1, water 85～95.

2. a kind of preparation method of red bean 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 Sorbitol Powder, gelatin, the instant red bean powder 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.