CN110343281A - 一种可食用抗菌糖果包装纸的制备方法 - Google Patents
一种可食用抗菌糖果包装纸的制备方法 Download PDFInfo
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Abstract
本发明涉及食品行业技术领域,尤其是涉及一种可食用抗菌糖果包装纸的制备方法。本发明首先利用尿素水溶液联合高速匀质以及高温蒸煮法制备得到天然植物纤维;然后将壳聚糖溶液与天然抗氧化剂混合后得处理液;最后将天然植物纤维、β‑葡聚糖、淀粉、羟甲基纤维素、蜂蜡混合制备成膜液,经流延,静置,干燥成膜并利用处理液涂布得可食用抗菌糖果包装纸。经本发明备的食品包装纸安全性高,抗菌效果好,可直接食用,能有效延长糖果的货架期。
Description
技术领域
本发明涉及食品行业技术领域,尤其是涉及一种可食用抗菌糖果包装纸的制备方法。
背景技术
糖果包装纸是一种薄型纸张,用作包糖使用,长期以来糖果的包装都是采用传统的包装材料。随着绿色包装的兴起,食用包装纸作为新型产品具有极大的市场潜力。食用包装纸是以天然可食性物质(如多糖、纤维、淀粉等)为原料,以包装形式覆盖于食品表面,控制水气、氧气或各种溶质的渗透,起保护作用的薄层。可食性包装纸可以有效阻隔食品与微生物的接触,同时调节食品包装内的微环境,能够保存食品的风味,延长食品的货架期。因此,开发可食用抗菌糖果包装纸具有巨大的市场应用前景。
发明内容
本发明的目的在于解决现有技术的不足,提供一种可食用抗菌糖果包装纸的制备方法,制备的食品包装纸安全性高,抗菌效果好,可直接食用,能有效延长糖果的货架期。
为了实现上述发明目的,本发明提供如下技术方案:
一种可食用抗菌糖果包装纸的制备方法,其特征在于包括以下步骤:
(1)天然植物纤维的制备:将甘蔗渣与蔬菜叶冷冻干燥后粉碎得甘蔗粉末与蔬菜叶粉末,将甘蔗粉末与蔬菜叶粉末按1:0.5-2质量比混合后,得混合植物粉末,将其与尿素水溶液混合后,超声20-30min混合均匀,于12000-15000rpm条件下高速剪切10-20min后,在80-95℃条件下煮2-3h,冷却,过滤,用水洗涤3-5次后,冷冻干燥得天然植物纤维;
(2)处理液的制备:将壳聚糖溶于乙酸溶液中制得浓度为3-5%(m/v)的壳聚糖溶液,向壳聚糖溶液中加入壳聚糖质量0.05-0.1倍的天然抗氧化剂后,将壳聚糖溶液在-0.01-0.05Mpa, 60-70℃条件下浓缩,将乙酸挥发后得处理液;
(3)抗菌糖果包装纸的制备:将天然植物纤维分散于水中得浓度为6-8%纤维素分散液,将其加热至80-90℃后依次加入β-葡聚糖、淀粉、羟甲基纤维素、蜂蜡,搅拌混合均匀后,脱气得膜液,将成膜液在玻璃板上流延,使膜液的厚度在2-3mm之间,静置,使膜液冷却至室温干燥成膜,即得糖果包装纸;
(4)后处理:将步骤(2)所得的处理液涂覆在步骤(3)所得的糖果包装纸上,控制处理液液膜的厚度在1-2mm之间,干燥即得可食用抗菌糖果包装纸。
进一步的,步骤(1)中所述的尿素水溶液中尿素的浓度为1-1.5mol/L。
进一步的,步骤(1)中所述的混合植物粉末与尿素水溶液混合时的固液比为1:20-30。
进一步的,步骤(2)中所述的天然抗氧化剂为虾青素与金银花多糖按1:1的质量比混合而成。
进一步的,步骤(2)中所述的处理液的pH在6-7之间。
进一步的,步骤(2)中所述的糖果包装纸中天然植物纤维、β-葡聚糖、淀粉、羟甲基纤维素、蜂蜡按质量百份数算分别为40-55份、2-4份、15-30份、15-30份、10-15份。
现有技术相比,本发明所述的一种可食用抗菌糖果包装纸的制备方法具有以下有益效果:采用甘蔗渣与蔬菜叶制备纤维,用于生产包装纸,提高食物可利用率,减少环境污染;(2)采用壳聚糖、金银花多糖作为抗菌剂,提高产品质量稳定性,减少微生物污染;(3)产品以甘蔗纤维、蔬菜纤维、葡聚糖、淀粉、壳聚糖、金银花多糖为原料,添加适量辅料制备抗菌糖果包装纸,不仅可提高糖果质量稳定性,延长货架期,食用包装纸还可调节身体机能,具有保健作用。(4)该包装纸可与糖果直接食用,改善糖果咀嚼粘牙的不良影响。
具体实施方式
【实施例1】
一种可食用抗菌糖果包装纸的制备方法,其特征在于包括以下步骤:
(1)天然植物纤维的制备:将甘蔗渣与蔬菜叶冷冻干燥后粉碎得甘蔗粉末与蔬菜叶粉末,将甘蔗粉末与蔬菜叶粉末按1:1质量比混合后,得混合植物粉末,将其与1.5mol/L尿素水溶液混合后,超声25min混合均匀,于13000rpm条件下高速剪切15min,再在90℃条件下煮3h,冷却,过滤,用水洗涤4次后,冷冻干燥得天然植物纤维;
(2)处理液的制备:将壳聚糖溶于乙酸溶液中制得浓度为4%(m/v)的壳聚糖溶液,向壳聚糖溶液中加入壳聚糖质量0.025倍的虾青素和0.025倍的金银花多糖后,将壳聚糖溶液在0.01 Mpa, 65℃条件下浓缩,将乙酸挥发后得处理液;
(3)抗菌糖果包装纸的制备:将45份天然植物纤维分散于水中得浓度为8%纤维素分散液,将其加热至90℃后依次加入3份β-葡聚糖、20份淀粉、20份羟甲基纤维素、12份蜂蜡,搅拌混合均匀后,脱气得膜液,将成膜液在玻璃板上流延,使膜液的厚度在2-3mm之间,静置,使膜液冷却至室温干燥成膜,即得糖果包装纸;
(4)后处理:将步骤(2)所得的处理液涂覆在步骤(3)所得的糖果包装纸上,控制处理液液膜的厚度在1-2mm之间,干燥即得可食用抗菌糖果包装纸。
【实施例2】
一种可食用抗菌糖果包装纸的制备方法,其特征在于包括以下步骤:
(1)天然植物纤维的制备:将甘蔗渣与蔬菜叶冷冻干燥后粉碎得甘蔗粉末与蔬菜叶粉末,将甘蔗粉末与蔬菜叶粉末按1:0.8质量比混合后,得混合植物粉末,将其与1.3 mol/L尿素水溶液混合后,超声30 min混合均匀,于14000rpm条件下高速剪切22 min,再在85℃条件下煮2.5 h,冷却,过滤,用水洗涤5次后,冷冻干燥得天然植物纤维;
(2)处理液的制备:将壳聚糖溶于乙酸溶液中制得浓度为4%(m/v)的壳聚糖溶液,向壳聚糖溶液中加入壳聚糖质量0.03倍的虾青素和0.03倍的金银花多糖后,将壳聚糖溶液在0.03 Mpa, 70℃条件下浓缩,将乙酸挥发后得处理液;
(3)抗菌糖果包装纸的制备:将50份天然植物纤维分散于水中得浓度为8%纤维素分散液,将其加热至90℃后依次加入4份β-葡聚糖、15份淀粉、21份羟甲基纤维素、10份蜂蜡,搅拌混合均匀后,脱气得膜液,将成膜液在玻璃板上流延,使膜液的厚度在2-3mm之间,静置,使膜液冷却至室温干燥成膜,即得糖果包装纸;
(4)后处理:将步骤(2)所得的处理液涂覆在步骤(3)所得的糖果包装纸上,控制处理液液膜的厚度在1-2mm之间,干燥即得可食用抗菌糖果包装纸。
【实施例3】
一种可食用抗菌糖果包装纸的制备方法,其特征在于包括以下步骤:
(1)天然植物纤维的制备:将甘蔗渣与蔬菜叶冷冻干燥后粉碎得甘蔗粉末与蔬菜叶粉末,将甘蔗粉末与蔬菜叶粉末按1:1.2质量比混合后,得混合植物粉末,将其与1 mol/L尿素水溶液混合后,超声30 min混合均匀,于15000rpm条件下高速剪切25min,再在80℃条件下煮3 h,冷却,过滤,用水洗涤5次后,冷冻干燥得天然植物纤维;
(2)处理液的制备:将壳聚糖溶于乙酸溶液中制得浓度为4%(m/v)的壳聚糖溶液,向壳聚糖溶液中加入壳聚糖质量0.04倍的虾青素和0.04倍的金银花多糖后,将壳聚糖溶液在0.05 Mpa, 70℃条件下浓缩,将乙酸挥发后得处理液;
(3)抗菌糖果包装纸的制备:将48份天然植物纤维分散于水中得浓度为8%纤维素分散液,将其加热至90℃后依次加入3份β-葡聚糖、14份淀粉、22份羟甲基纤维素、13份蜂蜡,搅拌混合均匀后,脱气得膜液,将成膜液在玻璃板上流延,使膜液的厚度在2-3mm之间,静置,使膜液冷却至室温干燥成膜,即得糖果包装纸;
(4)后处理:将步骤(2)所得的处理液涂覆在步骤(3)所得的糖果包装纸上,控制处理液液膜的厚度在1-2mm之间,干燥即得可食用抗菌糖果包装纸。
对于本领域的普通技术人员而言,具体实施例只是对本发明进行了示例性描述,显然本发明具体实现并不受上述方式的限制,只要采用了本发明的方法构思和技术方案进行的各种非实质性的改进,或未经改进将本发明的构思和技术方案直接应用于其它场合的,均在本发明的保护范围之内。
Claims (6)
1.一种可食用抗菌糖果包装纸的制备方法,其特征在于包括以下步骤:
(1)天然植物纤维的制备:将甘蔗渣与蔬菜叶冷冻干燥后粉碎得甘蔗粉末与蔬菜叶粉末,将甘蔗粉末与蔬菜叶粉末按1:0.5-2质量比混合后,得混合植物粉末,将其与尿素水溶液混合后,超声20-30min混合均匀,于12000-15000rpm条件下高速剪切10-20min后,在80-95℃条件下煮2-3h,冷却,过滤,用水洗涤3-5次后,冷冻干燥得天然植物纤维;
(2)处理液的制备:将壳聚糖溶于乙酸溶液中制得浓度为3-5%(m/v)的壳聚糖溶液,向壳聚糖溶液中加入壳聚糖质量0.05-0.1倍的天然抗氧化剂后,将壳聚糖溶液在-0.01-0.05Mpa, 60-70℃条件下浓缩,将乙酸挥发后得处理液;
(3)抗菌糖果包装纸的制备:将天然植物纤维分散于水中得浓度为6-8%纤维素分散液,将其加热至80-90℃后依次加入β-葡聚糖、淀粉、羟甲基纤维素、蜂蜡,搅拌混合均匀后,脱气得膜液,将成膜液在玻璃板上流延,使膜液的厚度在2-3mm之间,静置,使膜液冷却至室温干燥成膜,即得糖果包装纸;
(4)后处理:将步骤(2)所得的处理液涂覆在步骤(3)所得的糖果包装纸上,控制处理液液膜的厚度在1-2mm之间,干燥即得可食用抗菌糖果包装纸。
2.根据权利要求1所述的一种可食用抗菌糖果包装纸的制备方法,其特征在于,步骤(1)中所述的尿素水溶液中尿素的浓度为1-1.5mol/L。
3.根据权利要求1所述的一种可食用抗菌糖果包装纸的制备方法,其特征在于,步骤(1)中所述的混合植物粉末与尿素水溶液混合时的固液比为1:20-30。
4.根据权利要求1所述的一种可食用抗菌糖果包装纸的制备方法,其特征在于,步骤(2)中所述的天然抗氧化剂为虾青素与金银花多糖按1:1的质量比混合而成。
5.根据权利要求1所述的一种可食用抗菌糖果包装纸的制备方法,其特征在于,步骤(2)中所述的处理液的pH在6-7之间。
6.根据权利要求1所述的一种可食用抗菌糖果包装纸的制备方法,其特征在于,步骤(2)中所述的糖果包装纸中天然植物纤维、β-葡聚糖、淀粉、羟甲基纤维素、蜂蜡按质量百份数算分别为40-55份、2-4份、15-30份、15-30份、10-15份。
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