CN104610584A - Edible chitosan-sodium caseinate composite packaging film - Google Patents
Edible chitosan-sodium caseinate composite packaging film Download PDFInfo
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- CN104610584A CN104610584A CN201510021000.4A CN201510021000A CN104610584A CN 104610584 A CN104610584 A CN 104610584A CN 201510021000 A CN201510021000 A CN 201510021000A CN 104610584 A CN104610584 A CN 104610584A
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Abstract
The invention discloses an edible chitosan-sodium caseinate composite packaging film and relates to the technical field of edible packaging films. The packaging film is prepared from raw materials in parts by mass as follows: 80-90 parts of chitosan, 40-50 parts of sodium caseinate, 20-30 parts of wheat gluten, 15-20 parts of sucrose ester, 15-20 parts of rapeseed oil, 12-15 parts of beeswax, 10-12 parts of polyvinyl alcohol, 8-10 parts of calcium citrate, 8-10 parts of FOS (fructooligosaccharide), 5-10 parts of linoleic acid, 7-9 parts of genipin, 5-8 parts of edible gelatin, 5-8 parts of konjac glucomannan, 3-5 parts of natamycin, 3-5 parts of low-methoxyl pectin, 4-6 parts of tea polyphenols, 3-5 parts of rosmarinic acid and 800-1000 parts of water. The prepared film is safe, non-toxic and capable of being eaten together with packaged foods, so that the environmental pollution is reduced; besides, the packaging film has higher penetration resistance and physical and mechanical properties, and can effectively prevent the foods from deteriorating, prolong shelf lives of the foods and guarantee storage and transportation safety of the foods.
Description
Technical field:
The present invention relates to edible film technical field, be specifically related to a kind of chitosan-sodium-caseinate compound edible film.
Background technology:
The application of plastics film in packaging widely, but because of its not recoverable, brings very large pressure to environment and society.In recent years, the research and development of edible film became a large focus.Edible film is with edible natural material for raw material, the film with porous network structure formed by differing molecular interphase interaction.Edible film can by the change stoping the migration of steam, gas and solute etc. to prevent food from occurring in local flavor, matter structure etc. in transporting procedures, ensure the quality of food, extend Food Shelf-life, and can eat together with packaged food, without any problem of environmental pollution.
Chitosan is obtained through deacetylation by chitin, becomes soluble chitin.Chitosan is because of the molecular structure of its uniqueness, it is unique a large amount of basic amine group polysaccharide existed in natural polysaccharide, it is nontoxic, good biocompatibility, biodegradable, having bacteriostasis property and good film-forming properties, is the raw material having much potentiality manufacturing edible film.But chitosan alone film is to water sensitive, choke ability is poor, therefore needs to carry out composite modified to chitosan film.
Summary of the invention:
Technical problem to be solved by this invention is to provide a kind of safety non-toxic, environment amenable chitosan-sodium-caseinate compound edible film.
Technical problem to be solved by this invention adopts following technical scheme to realize:
A kind of chitosan-sodium-caseinate compound edible film, be made up of the raw material of following mass fraction:
Chitosan 80-90 part, sodium-caseinate 40-50 part, gluten powder 20-30 part, sucrose ester 15-20 part, rapeseed oil 15-20 part, beeswax 12-15 part, polyvinyl alcohol 10-12 part, citrate of lime 8-10 part, oligofructose 8-10 part, linolenic acid 5-10 part, genipin 7-9 part, edible Gelatinum oxhide 5-8 part, Rhizoma amorphophalli glucomannan 5-8 part, tennecetin 3-5 part, low-methoxy pectin 3-5 part, tea-polyphenol 4-6 part, rosmarinic acid 3-5 part, water 800-1000 part.
A preparation method for chitosan-sodium-caseinate compound edible film, comprises the steps:
(1) in chitosan, slowly add 1% hydrochloric acid soln under stirring at room temperature to dissolve completely to chitosan, obtain chitosan salt acid solution;
(2) slowly add water respectively in sodium-caseinate and citrate of lime under room temperature, fully stir and make it dissolve completely, obtain caseinic acid sodium water solution and the citrate of lime aqueous solution;
(3) be added to the water by gluten powder under stirring, stir formation pulpous state, then use 3-5% basic solution adjust ph to 6-7 in batches, is then warming up to 80-95 DEG C and stirs 20-30min formation homogeneous paste solution;
(4) in gluten powder pasty solutions, chitosan salt acid solution is added under stirring, caseinic acid sodium water solution and the citrate of lime aqueous solution, fully mix, add polyvinyl alcohol again, sucrose ester, rapeseed oil, beeswax, linolenic acid and genipin, mixture is incubated 35-40min after being warming up to 70-80 DEG C, then edible Gelatinum oxhide is added after being cooled to 40-50 DEG C, Rhizoma amorphophalli glucomannan, low-methoxy pectin and residue water, insulation 20-25min, begin to cool down cooling subsequently, oligofructose is added after being down to room temperature, tennecetin, tea-polyphenol and rosmarinic acid, fully mix, filter and obtain film forming liquid,
(5) first by film forming liquid in 3500-4000rpm/min homogenous disperse 10-15min, then be coated on base material by film forming liquid, then dry 12-15h at 40-45 DEG C, takes off film after drying, and being kept at ambient moisture is in the encloses container of 55-60%.
Described basic solution is the one in aqueous sodium carbonate, sodium bicarbonate aqueous solution or aqueous sodium hydroxide solution.
The invention has the beneficial effects as follows:
(1) the film safety non-toxic prepared of the present invention, can eat together with packaged food, thus reduces the white pollution to environment;
(2) film that prepared by the present invention has stronger impermeabilisation ability, effectively can stop food spoilage, extends the shelf-lives of food;
(3) film that prepared by the present invention has stronger physical and mechanical properties, can fully ensure food storage and transportation safety.
Embodiment:
The technique means realized to make the present invention, creation characteristic, reaching object and effect is easy to understand, below in conjunction with specific embodiment, setting forth the present invention further.
Embodiment 1
A kind of chitosan-sodium-caseinate compound edible film, be made up of the raw material of following mass fraction:
Chitosan 80 parts, sodium-caseinate 40 parts, gluten powder 20 parts, sucrose ester 15 parts, rapeseed oil 15 parts, 12 parts, beeswax, polyvinyl alcohol 10 parts, citrate of lime 8 parts, oligofructose 8 parts, linolenic acid 5 parts, genipin 7 parts, edible Gelatinum oxhide 5 parts, Rhizoma amorphophalli glucomannan 5 parts, tennecetin 3 parts, low-methoxy pectin 3 parts, tea-polyphenol 4 parts, rosmarinic acid 3 parts, 800 parts, water.
Carry out the preparation of chitosan-sodium-caseinate compound edible film according to above-mentioned formula, concrete steps are as follows:
(1) in chitosan, slowly add 1% hydrochloric acid soln under stirring at room temperature to dissolve completely to chitosan, obtain chitosan salt acid solution;
(2) slowly add water respectively in sodium-caseinate and citrate of lime under room temperature, fully stir and make it dissolve completely, obtain caseinic acid sodium water solution and the citrate of lime aqueous solution;
(3) be added to the water by gluten powder under stirring, stir formation pulpous state, then use 3-5% aqueous sodium carbonate adjust ph to 6-7 in batches, is then warming up to 80-95 DEG C and stirs 20-30min formation homogeneous paste solution;
(4) in gluten powder pasty solutions, chitosan salt acid solution is added under stirring, caseinic acid sodium water solution and the citrate of lime aqueous solution, fully mix, add polyvinyl alcohol again, sucrose ester, rapeseed oil, beeswax, linolenic acid and genipin, mixture is incubated 35-40min after being warming up to 70-80 DEG C, then edible Gelatinum oxhide is added after being cooled to 40-50 DEG C, Rhizoma amorphophalli glucomannan, low-methoxy pectin and residue water, insulation 20-25min, begin to cool down cooling subsequently, oligofructose is added after being down to room temperature, tennecetin, tea-polyphenol and rosmarinic acid, fully mix, filter and obtain film forming liquid,
(5) first by film forming liquid in 3500-4000rpm/min homogenous disperse 10-15min, then be coated on base material by film forming liquid, then dry 12-15h at 40-45 DEG C, takes off film after drying, and being kept at ambient moisture is in the encloses container of 55-60%.
Embodiment 2
A kind of chitosan-sodium-caseinate compound edible film, be made up of the raw material of following mass fraction:
Chitosan 85 parts, sodium-caseinate 45 parts, gluten powder 25 parts, sucrose ester 18 parts, rapeseed oil 18 parts, 13 parts, beeswax, polyvinyl alcohol 11 parts, citrate of lime 9 parts, oligofructose 9 parts, linolenic acid 7 parts, genipin 8 parts, edible Gelatinum oxhide 6 parts, Rhizoma amorphophalli glucomannan 6 parts, tennecetin 4 parts, low-methoxy pectin 4 parts, tea-polyphenol 5 parts, rosmarinic acid 4 parts, 900 parts, water.
The preparation method of the present embodiment packaging film is with embodiment 1.
Embodiment 3
A kind of chitosan-sodium-caseinate compound edible film, be made up of the raw material of following mass fraction:
Chitosan 90 parts, sodium-caseinate 50 parts, gluten powder 30 parts, sucrose ester 20 parts, rapeseed oil 20 parts, 15 parts, beeswax, polyvinyl alcohol 12 parts, citrate of lime 10 parts, oligofructose 10 parts, linolenic acid 10 parts, genipin 9 parts, edible Gelatinum oxhide 8 parts, Rhizoma amorphophalli glucomannan 8 parts, tennecetin 5 parts, low-methoxy pectin 5 parts, tea-polyphenol 6 parts, rosmarinic acid 5 parts, 1000 parts, water.
The preparation method of the present embodiment packaging film is with embodiment 1.
The chitosan prepared by embodiment 1-3-sodium-caseinate compound edible film and common edible film carry out following performance test, and result is as shown in table 1.
1) tensile strength, fault growth rate, by GB/T 13022-1991 method;
2) transmittance, by GB/T 2410-2008 method;
3) rate of perviousness, by GB/T 16928-1997 method;
4) ventilation property, by GB/T 1038-2000 method;
5) nerve: packaged by film tray, is put in 8h in 3-5 DEG C of refrigerator, and observe tray surface film degree of tightness situation, surface is tight, level and smooth is excellent, stretches tight tight, has a small amount of ripple to be general.
The performance measurement result of table 1 edible film of the present invention
More than show and describe ultimate principle of the present invention and principal character and advantage of the present invention.The technician of the industry should understand; the present invention is not restricted to the described embodiments; what describe in above-described embodiment and specification sheets just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.Application claims protection domain is defined by appending claims and equivalent thereof.
Claims (3)
1. chitosan-sodium-caseinate compound edible film, is characterized in that, be made up of the raw material of following mass fraction:
Chitosan 80-90 part, sodium-caseinate 40-50 part, gluten powder 20-30 part, sucrose ester 15-20 part, rapeseed oil 15-20 part, beeswax 12-15 part, polyvinyl alcohol 10-12 part, citrate of lime 8-10 part, oligofructose 8-10 part, linolenic acid 5-10 part, genipin 7-9 part, edible Gelatinum oxhide 5-8 part, Rhizoma amorphophalli glucomannan 5-8 part, tennecetin 3-5 part, low-methoxy pectin 3-5 part, tea-polyphenol 4-6 part, rosmarinic acid 3-5 part, water 800-1000 part.
2. a preparation method for chitosan-sodium-caseinate compound edible film, is characterized in that, comprise the steps:
(1) in chitosan, slowly add 1% hydrochloric acid soln under stirring at room temperature to dissolve completely to chitosan, obtain chitosan salt acid solution;
(2) slowly add water respectively in sodium-caseinate and citrate of lime under room temperature, fully stir and make it dissolve completely, obtain caseinic acid sodium water solution and the citrate of lime aqueous solution;
(3) be added to the water by gluten powder under stirring, stir formation pulpous state, then use 3-5% basic solution adjust ph to 6-7 in batches, is then warming up to 80-95 DEG C and stirs 20-30min formation homogeneous paste solution;
(4) in gluten powder pasty solutions, chitosan salt acid solution is added under stirring, caseinic acid sodium water solution and the citrate of lime aqueous solution, fully mix, add polyvinyl alcohol again, sucrose ester, rapeseed oil, beeswax, linolenic acid and genipin, mixture is incubated 35-40min after being warming up to 70-80 DEG C, then edible Gelatinum oxhide is added after being cooled to 40-50 DEG C, Rhizoma amorphophalli glucomannan, low-methoxy pectin and residue water, insulation 20-25min, begin to cool down cooling subsequently, oligofructose is added after being down to room temperature, tennecetin, tea-polyphenol and rosmarinic acid, fully mix, filter and obtain film forming liquid,
(5) first by film forming liquid in 3500-4000rpm/min homogenous disperse 10-15min, then be coated on base material by film forming liquid, then dry 12-15h at 40-45 DEG C, takes off film after drying, and being kept at ambient moisture is in the encloses container of 55-60%.
3. the preparation method of chitosan according to claim 2-sodium-caseinate compound edible film, is characterized in that: described basic solution is the one in aqueous sodium carbonate, sodium bicarbonate aqueous solution or aqueous sodium hydroxide solution.
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| CN201510021000.4A CN104610584A (en) | 2015-01-15 | 2015-01-15 | Edible chitosan-sodium caseinate composite packaging film |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107383896A (en) * | 2017-08-09 | 2017-11-24 | 内蒙古农业大学职业技术学院 | A kind of edible food preservative film and preparation method thereof |
| CN109233001A (en) * | 2018-08-01 | 2019-01-18 | 广州唐斯科技有限公司 | A kind of edible food packaging film and preparation method thereof |
| CN109679151A (en) * | 2018-12-19 | 2019-04-26 | 仲恺农业工程学院 | Edible film, preparation method and applications |
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| CN1299238A (en) * | 1998-05-05 | 2001-06-13 | 天然聚合物国际股份有限公司 | Biodegradable protein/starch-based thermoplastic composition |
| CN101297682A (en) * | 2007-04-30 | 2008-11-05 | 刘原珊 | Edible membrane material and preparation thereof |
| CN102018030A (en) * | 2009-09-23 | 2011-04-20 | 王银华 | Eggplant preservative film |
| CN102093722A (en) * | 2011-01-17 | 2011-06-15 | 四川大学 | Edible collagen food packaging film and preparation method thereof |
| CN102336920A (en) * | 2011-05-28 | 2012-02-01 | 东华大学 | Magnetic bacterial cellulose membrane with lyophobic performance and its preparation method |
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2015
- 2015-01-15 CN CN201510021000.4A patent/CN104610584A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1299238A (en) * | 1998-05-05 | 2001-06-13 | 天然聚合物国际股份有限公司 | Biodegradable protein/starch-based thermoplastic composition |
| CN101297682A (en) * | 2007-04-30 | 2008-11-05 | 刘原珊 | Edible membrane material and preparation thereof |
| CN102018030A (en) * | 2009-09-23 | 2011-04-20 | 王银华 | Eggplant preservative film |
| CN102093722A (en) * | 2011-01-17 | 2011-06-15 | 四川大学 | Edible collagen food packaging film and preparation method thereof |
| CN102336920A (en) * | 2011-05-28 | 2012-02-01 | 东华大学 | Magnetic bacterial cellulose membrane with lyophobic performance and its preparation method |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107383896A (en) * | 2017-08-09 | 2017-11-24 | 内蒙古农业大学职业技术学院 | A kind of edible food preservative film and preparation method thereof |
| CN109233001A (en) * | 2018-08-01 | 2019-01-18 | 广州唐斯科技有限公司 | A kind of edible food packaging film and preparation method thereof |
| CN109233001B (en) * | 2018-08-01 | 2021-02-02 | 中食安泓(广东)健康产业有限公司 | Edible food packaging film and preparation method thereof |
| CN109679151A (en) * | 2018-12-19 | 2019-04-26 | 仲恺农业工程学院 | Edible film, preparation method and applications |
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