CN104877355A - Low-oxygen permeability high-water-tightness whey protein eatable film and preparation method thereof - Google Patents
Low-oxygen permeability high-water-tightness whey protein eatable film and preparation method thereof Download PDFInfo
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- CN104877355A CN104877355A CN201510270175.9A CN201510270175A CN104877355A CN 104877355 A CN104877355 A CN 104877355A CN 201510270175 A CN201510270175 A CN 201510270175A CN 104877355 A CN104877355 A CN 104877355A
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02W—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO WASTEWATER TREATMENT OR WASTE MANAGEMENT
- Y02W90/00—Enabling technologies or technologies with a potential or indirect contribution to greenhouse gas [GHG] emissions mitigation
- Y02W90/10—Bio-packaging, e.g. packing containers made from renewable resources or bio-plastics
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Abstract
The invention discloses a low-oxygen permeability high-water-tightness whey protein eatable film and a preparation method thereof. The eatable film comprises the following constituents by mass: 15 to 30 parts of whey protein, 3 to 5 parts of isomaltitol, 2 to 6 parts of stevioside, 2 to 6 parts of cyclohexyl sodium sulfamate, 3 to 8 parts of glycerol trioleate, 1 to 4 parts of acetic acid, 5 to 10 parts of gelatin, 4 to 8 parts of pectin, 1 to 3 parts of agar, 10 to 15 parts of polyatomic alcohol, 2 to 8 parts of sorbic acid, 2 to 4 parts of wax, 1 to 4 parts of gallic acid, 2 to 6 parts of malic acid, and 1 to 4 parts of licorice powder, wherein whey protein is taken as a main film forming substrate; a small quantity of polyose, as well as preservatives and animal and plant glue is added. The whey protein eatable film prepared according to the preparation method is high in stretchability and film strength, low in water permeability and oxygen permeability, and high in transparency.
Description
Technical field
The invention belongs to food preservative technology field, be specifically related to a kind of low oxygen flow high water resistance Whey Protein Edible Film and preparation method thereof.
Background technology
Whey-protein is primarily of compositions such as ALA, beta-lactoglobulin, bovine serum albumin, immunoglobulin (Ig)s, also containing some, there is bioactive trace ingredients in addition, comprise lactoferrin, lactoperoxidase, N,O-Diacetylmuramidase, CMP, fat globule membrane proteins, somatomedin etc.In the 90's, due to the progress of membrane separation technique and ion exchange technique and the raising to whey-protein understanding, people recognize that whey-protein has the functional performance of many uniquenesses gradually.Whey-protein, under the condition not having thermally denature, goes out good solubility and dispersiveness at larger pH value range performance.The whey protein concentrate solution of 10% can keep its solvability and dispersiveness under normal product pH value even pH 2.0 condition.Whey-protein can form one deck interfacial film between Oil globule and water droplet, thus prevents creaming and coagulative precipitation, has good emulsifying.There is after whey protein gelation good gelation and retentiveness, and after gel, range of application is wider, can be made into the product of the variforms such as heat resistant type, granule type, low calcium type, hydrolysis-type.Under suitable heat-treat condition, lactoalbumin soln can form thermally denature irreversible gel.Because whey-protein better gel formation performance makes it have good film-forming properties, can be widely used in food system.As being used to do capsule membrane, and whey-protein is also successfully applied to emulsion system, protects the oil droplet particle to pH sensitivity, prevents it from various disadvantageous biology change occurring.
Edible film is mainly by the polymkeric substance of high molecular, and solvent (as: water or alcohol) or softening agent and other additives etc. are mixed.And the adding mainly in order to improve the physical property of edible film and functional of softening agent and other additive.Edible film roughly can be divided into following four large classes according to its source: polyose edible film; Protein-based edible film; Lipid edible film (as: lipid acid, wax) and compound edible film.In general, polyose edible film effectively can reduce the rate of permeation of oxygen and other gas and grease, and has good mechanical property and water-soluble; Current many edible polysaccharide membranes (as: sodium alginate film, carrageenin film, cellulose membrane, pectin film, starch and derivatives membrane thereof) have been used in the quality aspect increasing meat product.Protein-based film has good mechanical stability, and certain nutritive validity; Lipid edible film has lower water vapor transmission rate (WVTR), and can increase the gloss of food.Though Whey Protein Edible Film has good application characteristic, still there is certain defect in it, such as film toughness is lower, and the shelf time is short, easy microbiological contamination etc.
Summary of the invention
The invention provides a kind of low oxygen flow high water resistance Whey Protein Edible Film and preparation method thereof, be main film forming matrix with whey-protein, be equipped with a small amount of polysaccharide, add sanitas, natural glue simultaneously, obtained Whey Protein Edible Film stretchiness is good, film toughness is high, has permeable, that oxygen transmission rate is low, the transparency is good feature.
To achieve these goals, the technical solution used in the present invention is:
Low oxygen flow high water resistance Whey Protein Edible Film, component and each constituent mass number as follows: whey-protein 15 ~ 30 parts, hydroxyl isomaltulose 3 ~ 5 parts, Steviosides 2 ~ 6 parts, Sugaron 2 ~ 6 parts, triolein 3 ~ 8 parts, acetic acid 1 ~ 4 part, 5 ~ 10 parts, gelatin, pectin 4 ~ 8 parts, 1 ~ 3 part, agar, polyvalent alcohol 10 ~ 15 parts, Sorbic Acid 2 ~ 8 parts, 2 ~ 4 parts, wax, gallic acid 1 ~ 4 part, oxysuccinic acid 2 ~ 6 parts, licorice powder 1 ~ 4 part.
Described polyvalent alcohol is glycerol or butyleneglycol.
Described wax is paraffin or beeswax.
Described low oxygen flow high water resistance Whey Protein Edible Film, component and each constituent mass number as follows: whey-protein 24 parts, hydroxyl isomaltulose 4 parts, Steviosides 4 parts, Sugaron 5 parts, triolein 6 parts, acetic acid 2 parts, 8 parts, gelatin, pectin 6 parts, 2 parts, agar, polyvalent alcohol 13 parts, Sorbic Acid 5 parts, 3 parts, wax, gallic acid 2 parts, oxysuccinic acid 4 parts, licorice powder 2 parts.
The preparation method of described low oxygen flow high water resistance Whey Protein Edible Film, comprises the steps:
1) whey-protein, hydroxyl isomaltulose, Steviosides, Sugaron and triolein are mixed in mass parts ratio, join in polyvalent alcohol, be heated to 40 ~ 60 DEG C, stir 60 ~ 90min;
2) in the mixture of step 1), add gelatin, pectin and agar, holding temperature, at 40 ~ 60 DEG C, continues stirring 30 ~ 50min, adds Sorbic Acid, gallic acid and oxysuccinic acid;
3) remaining components is mixed, joins step 2) mixed solution in, be heated to 30 ~ 40 DEG C, stir 50 ~ 80min, obtain film liquid;
4) the film liquid pour mask on glass plate step 3) obtained, 60 ~ 80 DEG C of dryings, take off film, then in relative humidity are to preserve 35 ~ 50h in the climatic chamber of 50 ~ 70%, obtain low oxygen flow high water resistance Whey Protein Edible Film.
Be heated to 50 DEG C in step 1), stir 80min.
Step 2) middle holding temperature is at 45 DEG C, and 40min is stirred in continuation.
Be heated to 35 DEG C in step 3), stir 60min.
In step 4), the relative humidity of climatic chamber is 60%.
Beneficial effect:
The invention provides a kind of low oxygen flow high water resistance Whey Protein Edible Film, be main film forming matrix with whey-protein, be equipped with a small amount of polysaccharide, add sanitas, natural glue simultaneously, obtained Whey Protein Edible Film stretchiness is good, film toughness is high, has permeable, that oxygen transmission rate is low, the transparency is good feature.The preparation method of this film is simple to operation, without pyroprocessing, saves running cost.
Embodiment
Embodiment 1
Low oxygen flow high water resistance Whey Protein Edible Film, component and each constituent mass number as follows: whey-protein 15 parts, hydroxyl isomaltulose 3 parts, Steviosides 2 parts, Sugaron 2 parts, triolein 3 parts, acetic acid 1 part, 5 parts, gelatin, pectin 4 parts, 1 part, agar, glycerol 10 parts, Sorbic Acid 2 parts, 2 parts, beeswax, gallic acid 1 part, oxysuccinic acid 2 parts, licorice powder 1 part.
Preparation method, comprises the steps:
1) whey-protein, hydroxyl isomaltulose, Steviosides, Sugaron and triolein are mixed in mass parts ratio, join in polyvalent alcohol, be heated to 50 DEG C, stir 80min;
2) in the mixture of step 1), add gelatin, pectin and agar, holding temperature, at 45 DEG C, continues to stir 40min, adds Sorbic Acid, gallic acid and oxysuccinic acid;
3) remaining components is mixed, joins step 2) mixed solution in, be heated to 35 DEG C, stir 60min, obtain film liquid;
4) the film liquid pour mask on glass plate step 3) obtained, 70 DEG C of dryings, take off film, then in relative humidity are to preserve 40h in the climatic chamber of 60%, obtain low oxygen flow high water resistance Whey Protein Edible Film.
Embodiment 2
Low oxygen flow high water resistance Whey Protein Edible Film, component and each constituent mass number as follows: whey-protein 30 parts, hydroxyl isomaltulose 5 parts, Steviosides 6 parts, Sugaron 6 parts, triolein 8 parts, acetic acid 4 parts, 10 parts, gelatin, pectin 8 parts, 3 parts, agar, glycerol 15 parts, Sorbic Acid 8 parts, 4 parts, beeswax, gallic acid 4 parts, oxysuccinic acid 6 parts, licorice powder 4 parts.
Preparation method, comprises the steps:
1) whey-protein, hydroxyl isomaltulose, Steviosides, Sugaron and triolein are mixed in mass parts ratio, join in polyvalent alcohol, be heated to 50 DEG C, stir 80min;
2) in the mixture of step 1), add gelatin, pectin and agar, holding temperature, at 45 DEG C, continues to stir 40min, adds Sorbic Acid, gallic acid and oxysuccinic acid;
3) remaining components is mixed, joins step 2) mixed solution in, be heated to 35 DEG C, stir 60min, obtain film liquid;
4) the film liquid pour mask on glass plate step 3) obtained, 70 DEG C of dryings, take off film, then in relative humidity are to preserve 40h in the climatic chamber of 60%, obtain low oxygen flow high water resistance Whey Protein Edible Film.
Embodiment 3
Low oxygen flow high water resistance Whey Protein Edible Film, component and each constituent mass number as follows: whey-protein 24 parts, hydroxyl isomaltulose 4 parts, Steviosides 4 parts, Sugaron 5 parts, triolein 6 parts, acetic acid 2 parts, 8 parts, gelatin, pectin 6 parts, 2 parts, agar, butyleneglycol 13 parts, Sorbic Acid 5 parts, 3 parts, paraffin, gallic acid 2 parts, oxysuccinic acid 4 parts, licorice powder 2 parts.
Preparation method, comprises the steps:
1) whey-protein, hydroxyl isomaltulose, Steviosides, Sugaron and triolein are mixed in mass parts ratio, join in polyvalent alcohol, be heated to 50 DEG C, stir 80min;
2) in the mixture of step 1), add gelatin, pectin and agar, holding temperature, at 45 DEG C, continues to stir 40min, adds Sorbic Acid, gallic acid and oxysuccinic acid;
3) remaining components is mixed, joins step 2) mixed solution in, be heated to 35 DEG C, stir 60min, obtain film liquid;
4) the film liquid pour mask on glass plate step 3) obtained, 70 DEG C of dryings, take off film, then in relative humidity are to preserve 40h in the climatic chamber of 60%, obtain low oxygen flow high water resistance Whey Protein Edible Film.
Reference examples 1:
Low oxygen flow high water resistance Whey Protein Edible Film, component and each constituent mass number as follows: whey-protein 24 parts, Sugaron 5 parts, triolein 6 parts, acetic acid 2 parts, 8 parts, gelatin, pectin 6 parts, 2 parts, agar, butyleneglycol 13 parts, Sorbic Acid 5 parts, 3 parts, paraffin, gallic acid 2 parts, oxysuccinic acid 4 parts.(same embodiment 3 of filling a prescription, removes hydroxyl isomaltulose, Steviosides and licorice powder)
Preparation method's reference example 3.
The Whey Protein Edible Film that embodiment 1 ~ 3 and reference examples 1 prepare is carried out performance tests test method as follows:
Tensile strength and elongation at break:
According to GB/T13022-1991, the Whey Protein Edible Film cutter of preparation is made dumbbell shape rectangular, measure thickness and the width of film with vernier callipers, with the tensile strength during film fracture of tensile testing machine mensuration and elongation, condition determination is 40mm/min; Test result is in table 1.
The mensuration of oxygen transmission rate:
The salad oil taking about 20ml is placed in vinyon cup, and with the Whey Protein Edible Film sealing of preparation, periphery paraffin seals.Be placed in 50 DEG C of thermostat containers, after ten days, take off the peroxide value (POV value) that film measures oil sample.In contrast with uncovered oil sample simultaneously.POV values determination method is according to GB/T5538-1995.Test result is in table 1.
The mensuration of moisture permeable coefficient
Adopt ASTM (the American Society for Testing and Materials) method revised to measure, the results are shown in Table 1, moisture permeable coefficient unit is (gmm)/(mhkPa).
The mensuration of film transmittance:
Film is cut into 5x3cm size, is attached to the side of cuvette (1cm), under 500nm, measure its light absorption value, do blank with empty ware.Can use formula below that absorbance is converted into transmittance:
%T=10
2-light absorption value, the results are shown in Table 1.
Table 1:
Claims (9)
1. low oxygen flow high water resistance Whey Protein Edible Film, it is characterized in that component and each constituent mass number as follows: whey-protein 15 ~ 30 parts, hydroxyl isomaltulose 3 ~ 5 parts, Steviosides 2 ~ 6 parts, Sugaron 2 ~ 6 parts, triolein 3 ~ 8 parts, acetic acid 1 ~ 4 part, 5 ~ 10 parts, gelatin, pectin 4 ~ 8 parts, 1 ~ 3 part, agar, polyvalent alcohol 10 ~ 15 parts, Sorbic Acid 2 ~ 8 parts, 2 ~ 4 parts, wax, gallic acid 1 ~ 4 part, oxysuccinic acid 2 ~ 6 parts, licorice powder 1 ~ 4 part.
2. low oxygen flow high water resistance Whey Protein Edible Film according to claim 1, is characterized in that: described polyvalent alcohol is glycerol or butyleneglycol.
3. low oxygen flow high water resistance Whey Protein Edible Film according to claim 1, is characterized in that: described wax is paraffin or beeswax.
4. low oxygen flow high water resistance Whey Protein Edible Film according to claim 1, it is characterized in that component and each constituent mass number as follows: whey-protein 24 parts, hydroxyl isomaltulose 4 parts, Steviosides 4 parts, Sugaron 5 parts, triolein 6 parts, acetic acid 2 parts, 8 parts, gelatin, pectin 6 parts, 2 parts, agar, polyvalent alcohol 13 parts, Sorbic Acid 5 parts, 3 parts, wax, gallic acid 2 parts, oxysuccinic acid 4 parts, licorice powder 2 parts.
5. the preparation method of low oxygen flow high water resistance Whey Protein Edible Film described in claim 1, is characterized in that comprising the steps:
1) whey-protein, hydroxyl isomaltulose, Steviosides, Sugaron and triolein are mixed in mass parts ratio, join in polyvalent alcohol, be heated to 40 ~ 60 DEG C, stir 60 ~ 90min;
2) in the mixture of step 1), add gelatin, pectin and agar, holding temperature, at 40 ~ 60 DEG C, continues stirring 30 ~ 50min, adds Sorbic Acid, gallic acid and oxysuccinic acid;
3) remaining components is mixed, joins step 2) mixed solution in, be heated to 30 ~ 40 DEG C, stir 50 ~ 80min, obtain film liquid;
4) the film liquid pour mask on glass plate step 3) obtained, 60 ~ 80 DEG C of dryings, take off film, then in relative humidity are to preserve 35 ~ 50h in the climatic chamber of 50 ~ 70%, obtain low oxygen flow high water resistance Whey Protein Edible Film.
6. the preparation method of low oxygen flow high water resistance Whey Protein Edible Film according to claim 5, is characterized in that: be heated to 50 DEG C in step 1), stirs 80min.
7. the preparation method of low oxygen flow high water resistance Whey Protein Edible Film according to claim 5, is characterized in that: step 2) in holding temperature at 45 DEG C, continue to stir 40min.
8. the preparation method of low oxygen flow high water resistance Whey Protein Edible Film according to claim 5, is characterized in that: be heated to 35 DEG C in step 3), stirs 60min.
9. the preparation method of low oxygen flow high water resistance Whey Protein Edible Film according to claim 5, is characterized in that: in step 4), the relative humidity of climatic chamber is 60%.
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Cited By (1)
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| CN105440701A (en) * | 2016-01-21 | 2016-03-30 | 江南大学 | Preparation method of edible egg white protein nanometer film |
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| CN102532569A (en) * | 2012-01-20 | 2012-07-04 | 甘肃华羚生物技术研究中心 | Preparation method of yak milk casein edible film |
| CN104610759A (en) * | 2015-01-15 | 2015-05-13 | 安徽巢湖南方膜业有限责任公司 | Edible whey protein concentrate-cellulose composite packaging film for foods |
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Patent Citations (3)
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| CN101496559A (en) * | 2008-01-31 | 2009-08-05 | 李柯庆 | Edible packaging film and preparation method thereof |
| CN102532569A (en) * | 2012-01-20 | 2012-07-04 | 甘肃华羚生物技术研究中心 | Preparation method of yak milk casein edible film |
| CN104610759A (en) * | 2015-01-15 | 2015-05-13 | 安徽巢湖南方膜业有限责任公司 | Edible whey protein concentrate-cellulose composite packaging film for foods |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105440701A (en) * | 2016-01-21 | 2016-03-30 | 江南大学 | Preparation method of edible egg white protein nanometer film |
| CN105440701B (en) * | 2016-01-21 | 2018-08-07 | 江南大学 | A kind of preparation method of edibility albumen nanometer film |
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Application publication date: 20150902 |