CN107011544A - 一种淀粉基可食膜的制备方法 - Google Patents
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Abstract
本发明公开了一种淀粉基可食膜的制备方法,先将玉米淀粉、纤维素、甘油加至水中,升温至40‑50℃保温,得到混合液A;再将结冷胶、海藻酸钠、柠檬酸钠加至水中,升温至40‑50℃保温,得到混合液B;然后将混合液B加至混合液A中,调节pH为6.0‑7.0,加入有机酸、硬脂酸、卵磷脂、乳糖,继续搅拌,高压均质,最后将所得混合膜液脱气后进行流延制膜,干燥,即得。本发明的淀粉基可食膜在外观上接近于塑料薄膜,质地细腻、透明,机械性能较优,耐折性好,阻氧性能优,制膜工艺简单。
Description
技术领域
本发明属于食品包装材料技术领域,具体涉及一种淀粉基可食膜的制备方法。
背景技术
近年来,利用天然高分子合成的环境友好性生物聚合材料越来越受到重视。其中,可食性包装膜以其原料来源广泛、可食、无污染等优越性,成为食品、药品和包装等领域研究的一大热点。可食性包装膜符合食品包装向无公害发展的趋势,是一种理想的食品内包装材料,其优点如下:(1)成本低、质量高,可对内包装物实现既无资源浪费,又无环境污染的“零度包装”;(2)应用于塑料包装的内层,减少和防止塑料中有害残留物向食品迁移;(3)作为食品功能因子的新型载体,可以减少生产工艺对产品质量的影响,促进新产品的开发;(4)可实现智能化和活性包装,从而加强对包装物质量的保护和监控。
淀粉基可食膜是可食性包装材料中研究较早的类型,在其组分、工艺、设备及膜的性质和应用等方面均进行了广泛的研究,并取得了一系列的进展。淀粉膜的强度与刚性较高,但韧弹性较低,而且由于天然的可食性高分子材料本身具有亲水性,在工业化生产中受到一定的限制。
发明内容
解决的技术问题:本发明的目的是提供一种淀粉基可食膜的制备方法
技术方案: 一种淀粉基可食膜的制备方法,包括以下步骤:
步骤1,以重量份计,将玉米淀粉20-30份、纤维素3-8份、甘油1-3份加至水20-30份中,升温至40-50℃,保温2-3h,得到混合液A;
步骤2,以重量份计,将结冷胶5-10份、海藻酸钠5-10份、柠檬酸钠0.5-1.2份加至水20-30份中,升温至40-50℃,保温2-3h,得到混合液B;
步骤3,将步骤2所得混合液B加至步骤1所得混合液A中,调节pH为6.0-7.0,边搅拌边加入有机酸0.5-1.2份、硬脂酸0.4-1份、卵磷脂0.3-0.9份、乳糖0.2-0.7份,继续搅拌30-40min,高压均质,得到膜液;
步骤4,将步骤3所得膜液脱气后进行流延制膜,干燥,即得。
优选地,所述纤维素为羟乙基纤维素、羟丙基纤维素或羧甲基纤维素中的一种。
优选地,所述有机酸为苹果酸或酒石酸。
优选地,步骤3中高压均质的压力为180-200MPa、时间为3-5min。
优选地,步骤4中流延制膜的固定条件为60-70℃、10-15min。
优选地,步骤4中干燥条件为600-800W、5-10min。
有益效果:本发明的淀粉基可食膜在外观上接近于塑料薄膜,质地细腻、透明,机械性能较优,耐折性好,阻氧性能优,制膜工艺简单。可用于包装方便面等半加工配餐食品中的调料或豆(奶)粉的分袋包装,可随同食品一起食用。
具体实施方式
实施例1
一种淀粉基可食膜的制备方法,包括以下步骤:
步骤1,以重量份计,将玉米淀粉20份、纤维素3份、甘油1份加至水20份中,升温至40℃,保温3h,得到混合液A;
步骤2,以重量份计,将结冷胶5份、海藻酸钠5份、柠檬酸钠0.5份加至水20份中,升温至40℃,保温3h,得到混合液B;
步骤3,将步骤2所得混合液B加至步骤1所得混合液A中,调节pH为6.0-7.0,边搅拌边加入有机酸0.5份、硬脂酸0.4份、卵磷脂0.3份、乳糖0.2份,继续搅拌30-40min,高压均质,得到膜液;
步骤4,将步骤3所得膜液脱气后进行流延制膜,干燥,即得。
其中,所述纤维素为羟乙基纤维素;所述有机酸为苹果酸。
步骤3中高压均质的压力为180MPa、时间为5min;步骤4中流延制膜的固定条件为60℃、15min,干燥条件为600W、10min。
所得淀粉基可食膜的抗张强度为17.35MPa,断裂伸长率为43.59%,透明度为79.2%,透氧率为1.45cm3/m2·24h·0.1 MPa。
实施例2
一种淀粉基可食膜的制备方法,包括以下步骤:
步骤1,以重量份计,将玉米淀粉23份、纤维素4份、甘油2份加至水25份中,升温至45℃,保温3h,得到混合液A;
步骤2,以重量份计,将结冷胶7份、海藻酸钠8份、柠檬酸钠0.9份加至水25份中,升温至40℃,保温2h,得到混合液B;
步骤3,将步骤2所得混合液B加至步骤1所得混合液A中,调节pH为6.0-7.0,边搅拌边加入有机酸0.7份、硬脂酸0.8份、卵磷脂0.5份、乳糖0.4份,继续搅拌30-40min,高压均质,得到膜液;
步骤4,将步骤3所得膜液脱气后进行流延制膜,干燥,即得。
其中,所述纤维素为羟乙基纤维素;所述有机酸为苹果酸。
步骤3中高压均质的压力为200MPa、时间为5min;步骤4中流延制膜的固定条件为70℃、15min,干燥条件为600W、10min。
所得淀粉基可食膜的抗张强度为18.19MPa,断裂伸长率为44.19%,透明度为77.2%,透氧率为1.32cm3/m2·24h·0.1 MPa。
实施例3
一种淀粉基可食膜的制备方法,包括以下步骤:
步骤1,以重量份计,将玉米淀粉27份、纤维素6份、甘油1份加至水28份中,升温至50℃,保温3h,得到混合液A;
步骤2,以重量份计,将结冷胶8份、海藻酸钠9份、柠檬酸钠1份加至水28份中,升温至50℃,保温3h,得到混合液B;
步骤3,将步骤2所得混合液B加至步骤1所得混合液A中,调节pH为6.0-7.0,边搅拌边加入有机酸0.9份、硬脂酸0.7份、卵磷脂0.5份、乳糖0.5份,继续搅拌30-40min,高压均质,得到膜液;
步骤4,将步骤3所得膜液脱气后进行流延制膜,干燥,即得。
其中,所述纤维素为羧甲基纤维素;所述有机酸为酒石酸。
步骤3中高压均质的压力为180MPa、时间为5min;步骤4中流延制膜的固定条件为60℃、15min,干燥条件为700W、10min。
所得淀粉基可食膜的抗张强度为16.92MPa,断裂伸长率为41.78%,透明度为76.9%,透氧率为1.38cm3/m2·24h·0.1 MPa。
实施例4
一种淀粉基可食膜的制备方法,包括以下步骤:
步骤1,以重量份计,将玉米淀粉30份、纤维素8份、甘油3份加至水30份中,升温至50℃,保温2h,得到混合液A;
步骤2,以重量份计,将结冷胶10份、海藻酸钠10份、柠檬酸钠1.2份加至水30份中,升温至50℃,保温2h,得到混合液B;
步骤3,将步骤2所得混合液B加至步骤1所得混合液A中,调节pH为6.0-7.0,边搅拌边加入有机酸1.2份、硬脂酸1份、卵磷脂0.9份、乳糖0.7份,继续搅拌30-40min,高压均质,得到膜液;
步骤4,将步骤3所得膜液脱气后进行流延制膜,干燥,即得。
其中,所述纤维素为羟丙基纤维素;所述有机酸为苹果酸。
步骤3中高压均质的压力为200MPa、时间为3min;步骤4中流延制膜的固定条件为70℃、10min,干燥条件为800W、5min。
所得淀粉基可食膜的抗张强度为19.17MPa,断裂伸长率为45.23%,透明度为78.5%,透氧率为1.35cm3/m2·24h·0.1 MPa。
Claims (6)
1.一种淀粉基可食膜的制备方法,其特征在于:包括以下步骤:
步骤1,以重量份计,将玉米淀粉20-30份、纤维素3-8份、甘油1-3份加至水20-30份中,升温至40-50℃,保温2-3h,得到混合液A;
步骤2,以重量份计,将结冷胶5-10份、海藻酸钠5-10份、柠檬酸钠0.5-1.2份加至水20-30份中,升温至40-50℃,保温2-3h,得到混合液B;
步骤3,将步骤2所得混合液B加至步骤1所得混合液A中,调节pH为6.0-7.0,边搅拌边加入有机酸0.5-1.2份、硬脂酸0.4-1份、卵磷脂0.3-0.9份、乳糖0.2-0.7份,继续搅拌30-40min,高压均质,得到膜液;
步骤4,将步骤3所得膜液脱气后进行流延制膜,干燥,即得。
2.根据权利要求1所述的淀粉基可食膜的制备方法,其特征在于:所述纤维素为羟乙基纤维素、羟丙基纤维素或羧甲基纤维素中的一种。
3.根据权利要求1所述的淀粉基可食膜的制备方法,其特征在于:所述有机酸为苹果酸或酒石酸。
4.根据权利要求1所述的淀粉基可食膜的制备方法,其特征在于:步骤3中高压均质的压力为180-200MPa、时间为3-5min。
5.根据权利要求1所述的淀粉基可食膜的制备方法,其特征在于:步骤4中流延制膜的固定条件为60-70℃、10-15min。
6.根据权利要求1所述的淀粉基可食膜的制备方法,其特征在于:步骤4中干燥条件为600-800W、5-10min。
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CN101718059A (zh) * | 2009-12-24 | 2010-06-02 | 浙江科技学院 | 新型可食用纸及其生产工艺 |
CN101899173A (zh) * | 2010-07-16 | 2010-12-01 | 山东农业大学 | 一种可食性淀粉基食品包装膜及其制备方法 |
CN101906220A (zh) * | 2010-07-16 | 2010-12-08 | 山东农业大学 | 一种淀粉基可食性膜及其制备方法 |
CN104151623A (zh) * | 2014-07-29 | 2014-11-19 | 石芬 | 一种可食性速溶营养调料包装膜及其制备方法 |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
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CN113698643A (zh) * | 2021-10-27 | 2021-11-26 | 中国农业大学 | 淀粉-脂肪酸复合生物膜及其制备方法 |
CN113698643B (zh) * | 2021-10-27 | 2024-02-20 | 中国农业大学 | 淀粉-脂肪酸复合生物膜及其制备方法 |
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