CN111204099A - 一种普鲁兰多糖高阻隔性食品包装膜及其制备方法 - Google Patents

一种普鲁兰多糖高阻隔性食品包装膜及其制备方法 Download PDF

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CN111204099A
CN111204099A CN202010016800.8A CN202010016800A CN111204099A CN 111204099 A CN111204099 A CN 111204099A CN 202010016800 A CN202010016800 A CN 202010016800A CN 111204099 A CN111204099 A CN 111204099A
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pullulan
film
food packaging
layer
packaging film
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杨伟
王正海
许君尉
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Jiangyin Sunrise Packaging Material Co ltd
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Jiangyin Sunrise Packaging Material Co ltd
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Abstract

本发明涉及一种普鲁兰多糖高阻隔性食品包装膜，包括共挤膜，所述共挤膜从上至下依次包括外层、上粘合剂层、阻隔层、下粘合剂层、内层；可食用热封层，采用普鲁兰多糖成膜液通过涂布的方式涂覆在共挤膜的内层的表面，经固化、熟化而成。本发明的食品包装膜，其热封层采用普鲁兰多糖、***明胶、甘油制成，充分利用了普鲁兰多糖和***明胶各自成膜时的优点，互相弥补改进各自成膜时的缺陷，使得本发明的食品包装膜兼具优异的机械性能、阻隔性能和热封性能的同时，而且作为与食品直接接触的内层，受热不会产生有害物质，更加绿色安全。

Description

一种普鲁兰多糖高阻隔性食品包装膜及其制备方法
技术领域
本发明涉及食品包装技术领域，特别涉及一种普鲁兰多糖高阻隔性食品包装膜及其制备方法。
背景技术
市场上现有的食品包装膜，与实物接触的最内层一般是采用普通的食品级聚乙烯(PE)材质制成，由于PE的耐热性不强，超过100℃就是会热熔，特别是被包装的食物中含有大量油脂、水和醋，那么膜中的有害物质经高温会溶解出来，对人体造成伤害，随着人们物质生活的不断丰富，更加追求安全食品的背景下，这种安全无毒的膜将有很大的市场潜力。
因此，有必要通过研究改进现有的食品包装膜，以解决上述问题。
发明内容
本发明的第一个目的在于提供一种普鲁兰多糖高阻隔性食品包装膜。
本发明的第二个目的在于提供一种上述普鲁兰多糖高阻隔性食品包装膜的制备方法。
为达到上述发明的目的，本发明的技术方案如下：
本发明的第一个方面提供了一种普鲁兰多糖高阻隔性食品包装膜，包括共挤膜，所述共挤膜从上至下依次包括外层、上粘合剂层、阻隔层、下粘合剂层、内层；可食用热封层，采用普鲁兰多糖成膜液通过涂布的方式涂覆在共挤膜的内层的表面，经固化、熟化而成。
进一步地，所述外层和内层均采用LDPE制成，厚度为12-50μm；
所述上粘合剂层和下粘合剂层均采用马来酸酐改性聚乙烯制成，厚度为9-24μm；
所述阻隔层采用乙烯-乙烯醇共聚物制成，厚度为3-12μm。
进一步地，所述普鲁兰多糖成膜液主要成分为普鲁兰多糖、***胶和甘油。
更进一步地，所述普鲁兰多糖、***胶和甘油的质量比为(1-2):(2.5-5):1。
再进一步地，所述普鲁兰多糖、***胶和甘油的质量比为2:5:1。
本发明的第二个方面提供了一种上述普鲁兰多糖高阻隔性食品包装膜的制备方法，包括如下步骤：
S1、共挤膜的制备
将上述原料根据外层、上粘合剂层、阻隔层、下粘合剂层、内层从上至下的顺序加入挤出机的加料斗内，在160-280℃熔融温度下，将各层树脂熔融后挤入料斗对应的流道中，并从挤出机挤出坯管，经冷却处理、二次吹胀、定型得所述共挤膜；
S2、普鲁兰多糖成膜液的制备
将普鲁兰多糖溶于蒸馏水中，搅拌至完全溶解，得普鲁兰多糖溶液；取***胶溶于蒸馏水中，于85-100℃搅拌2-3h，冷却后加入普鲁兰多糖水溶液，同时加入甘油，混合均匀，并将混合液在0-4℃下静置12小时消除气泡，即得普鲁兰多糖成膜液；
S3、涂布
将步骤S1所制备的共挤膜放置在聚乙烯平板上，且所述共挤膜的内层朝上放置，将步骤S2所制备的普鲁兰多糖成膜液采用涂布的的方式涂覆在的共挤膜的内层上，经固化形成可食用热封层，即得食品包装膜半成品；
S4、熟化
将步骤S3的所述食品包装膜半成品置于湿度为40-50％的环境下熟化30-80h，即得食品包装膜成品。
进一步地，所述步骤S1中，二次吹胀的吹胀比为1.5-4。
进一步地，所述步骤S3中，涂布的量为12-49g/m2。
进一步地，所述步骤S3中，固化的方式为紫外光固化或烘箱烘干固化。
本发明跟现有技术相比，其优势和有益效果在于：
本发明的食品包装膜，其热封层采用普鲁兰多糖、***明胶、甘油制成，充分利用了普鲁兰多糖和***明胶各自成膜时的优点，互相弥补改进各自成膜时的缺陷，使得本发明的食品包装膜兼具优异的机械性能、阻隔性能和热封性能的同时，而且作为与食品直接接触的内层，受热不会产生有害物质，更加绿色安全。
具体实施方式
以下结合具体实施例，对本发明做进一步说明。
实施例1
一种普鲁兰多糖高阻隔性食品包装膜，包括共挤膜，所述共挤膜从上至下依次包括外层、上粘合剂层、阻隔层、下粘合剂层、内层；可食用热封层，采用普鲁兰多糖成膜液通过涂布的方式涂覆在共挤膜的内层的表面，经固化、熟化而成。
进一步地，所述外层和内层均采用LDPE制成，厚度为12μm；
所述上粘合剂层和下粘合剂层均采用马来酸酐改性聚乙烯制成，厚度为9μm；
所述阻隔层采用乙烯-乙烯醇共聚物制成，厚度为3μm。
进一步地，所述普鲁兰多糖成膜液主要成分为普鲁兰多糖、***胶和甘油。
一种上述普鲁兰多糖高阻隔性食品包装膜的制备方法，包括如下步骤：
S1、共挤膜的制备
将原料根据外层、上粘合剂层、阻隔层、下粘合剂层、内层从上至下的顺序加入挤出机的加料斗内，在200℃熔融温度下，将各层树脂熔融后挤入料斗对应的流道中，并从挤出机挤出坯管，经冷却处理、二次吹胀、定型得所述共挤膜；其中，二次吹胀的吹胀比为2。
S2、普鲁兰多糖成膜液的制备
称取1g普鲁兰多糖，溶于100ml蒸馏水中，进行搅拌5分钟，即得普鲁兰多糖水溶液，称取5g***胶，溶于90℃100ml蒸馏水中，搅拌2.5h，冷却后与普鲁兰多糖水溶液，加入1g甘油，将混合液在0-4℃下静置12小时消除气泡，即得普鲁兰多糖成膜液。
S3、涂布
将步骤S1所制备的共挤膜放置在聚乙烯平板上，且所述共挤膜的内层朝上放置，将步骤S2所制备的普鲁兰多糖成膜液采用涂布的的方式涂覆在的共挤膜的内层上，放入40℃的烘箱中，10小时后取出，形成可食用热封层，即得食品包装膜半成品。
S4、熟化
将步骤S3的所述食品包装膜半成品置于湿度为45％的环境下熟化30h，即得食品包装膜成品。
实施例2
相较于实施例1的区别仅在于：称取2g普鲁兰多糖，其余均同实施例1。
实施例3
相较于实施例1的区别仅在于：称取2.5g***胶，其余均同实施例1。
实施例4
相较于实施例1的区别仅在于：称取2g普鲁兰多糖，加入2g甘油，其余均同实施例1。
对比例1
为实施例1中所制得的共挤膜。
性能检测
将上述实施例1-4与对比例1分别进行如下测试：
(1)拉伸强度及断裂伸长率测试：按照ASTM D882-2012《薄塑料板的抗拉特性的标准试验方法》试样采用长150mm，宽15mm的长条形，夹具间距离为50mm，拉伸速度300mm/min，分别测试纵向、横向试样各3条。
(2)氧气透过率：按照ASTM D3985《使用电量计传感器测量氧气通过塑料膜及薄板的传递速率的标准试验方法》的标准进行测试。
(3)油脂透过率：按照GB/T16929-1997《包装材料试验方法透油性》的标准进行测试。
(4)水蒸气透过率：按照ASTM F1249《标准测试方法水蒸气透过率透过塑料薄膜和薄片使用调制红外传感器》的标准进行测试。
(5)透光率：按照GB/T 2410《透明塑料透光率和雾度试验方法》的标准进行测试。
(6)融水时间：取3cm×3cm的样品，放入盛有90℃蒸馏水的容器中，观察表面可食用层的溶于水的时间，此时间就为融水时间。
上述测试均是利用千分尺取40±3um厚度的样品在23±2℃，50±10％RH条件下放置0-5h后进行检测，检测数据如下表1所示：
表1
实施例1 实施例2 实施例3 实施例4 对比例1
抗拉强度(Mpa) 21.88 24.14 23.56 18.53 18
断裂伸长率(％) 309.96 309.46 306.51 310.81 300
氧气透过率(ml/m<sup>2</sup>·d) 1.93 0.28 0.20 2.35 2.5
油脂透过率(g/m<sup>2</sup>·d) - - - - -
水蒸气透过率(g/m<sup>2</sup>·d) 179.70 202.93 91.84 207 250
透光率(％) 89.89 90.16 90.29 86.66 95
融水时间(s) 7 15.33 20.67 12 -
从实施例1和2可以看出，随着普鲁兰多糖添加量的增加，包装膜的水蒸气透过率和抗拉强度小幅上升；热封层的溶于水的时间也逐渐增长；断裂伸长率和透光率几乎不变；氧气透过率降幅较大；而油脂透过率都未检测出，这是由于普鲁兰多糖和***胶两种聚合物的致密结构和亲水性所决定的。
从实施例2和3可以看出，随着***胶的添加量的增加，包装膜的水蒸气透过率降幅较大，氧气透过率和断裂伸长率有所降低，热封层的溶于水的时间有所增长，透过率和抗拉强度几乎无变化，油脂透过率依然未检出。
从实施例2和4可以看出，随着甘油添加量的逐渐增多，包装膜的热封层溶于水的时间减少，水蒸气透过率增加，这一方面是由于复合膜成膜原料都为亲水性物质，另一方面是甘油也亲水，会降低聚合物链间的分子间力，增加自由体积，使水蒸气透过率增加；甘油量的增加也使包装膜的抗拉强度降低，断裂伸长率升高，这是塑化剂甘油的加入会增加膜的柔韧性。
从对比例1和实施例1可以看出，未经过普鲁兰多糖成膜液处理的共挤膜，其抗拉强度、断裂伸长率、氧气透过率、水蒸气透过率、透光率均较为逊色。
综上所述，本发明的普鲁兰多糖成膜液中，普鲁兰多糖、***胶、甘油的质量比为2:5:1时，获得的包装膜的机械性能、阻隔性能最佳。
上已对本发明创造的较佳实施例进行了具体说明，但本发明创造并不仅限于所述的的实施例，熟悉本领域的技术人员在不违背本发明创造精神的前提下还可以作出种种的等同的变型或替换，这些等同变型或替换均包含在本申请权利要求所限定的范围内。

Claims (9)

1.一种普鲁兰多糖高阻隔性食品包装膜，其特征在于，包括共挤膜，所述共挤膜从上至下依次包括外层、上粘合剂层、阻隔层、下粘合剂层、内层；可食用热封层，采用普鲁兰多糖成膜液通过涂布的方式涂覆在共挤膜的内层的表面，经固化、熟化而成。
2.根据权利要求1所述的一种普鲁兰多糖高阻隔性食品包装膜，其特征在于，所述外层和内层均采用LDPE制成，厚度为12-50μm；
所述上粘合剂层和下粘合剂层均采用马来酸酐改性聚乙烯制成，厚度为9-24μm；
所述阻隔层采用乙烯-乙烯醇共聚物制成，厚度为3-12μm。
3.根据权利要求1所述的一种普鲁兰多糖高阻隔性食品包装膜，其特征在于，所述普鲁兰多糖成膜液主要成分为普鲁兰多糖、***胶和甘油。
4.根据权利要求3所述的一种普鲁兰多糖高阻隔性食品包装膜，其特征在于，所述普鲁兰多糖、***胶和甘油的质量比为(1-2):(2.5-5):1。
5.根据权利要求4所述的一种普鲁兰多糖高阻隔性食品包装膜，其特征在于，所述普鲁兰多糖、***胶和甘油的质量比为2:5:1。
6.根据权利要求1-5任意一项所述的一种普鲁兰多糖高阻隔性食品包装膜的制备方法，其特征在于，包括如下步骤：
S1、共挤膜的制备
将原料根据外层、上粘合剂层、阻隔层、下粘合剂层、内层从上至下的顺序加入挤出机的加料斗内，在160-280℃熔融温度下，将各层树脂熔融后挤入料斗对应的流道中，并从挤出机挤出坯管，经冷却处理、二次吹胀、定型得所述共挤膜；
S2、普鲁兰多糖成膜液的制备
将普鲁兰多糖溶于蒸馏水中，搅拌至完全溶解，得普鲁兰多糖溶液；取***胶溶于蒸馏水中，于85-100℃搅拌2-3h，冷却后加入普鲁兰多糖水溶液，同时加入甘油，混合均匀，并将混合液在0-4℃下静置12小时消除气泡，即得普鲁兰多糖成膜液；
S3、涂布
将步骤S1所制备的共挤膜放置在聚乙烯平板上，且所述共挤膜的内层朝上放置，将步骤S2所制备的普鲁兰多糖成膜液采用涂布的的方式涂覆在的共挤膜的内层上，经固化形成可食用热封层，即得食品包装膜半成品；
S4、熟化
将步骤S3的所述食品包装膜半成品置于湿度为40-50％的环境下熟化30-80h，即得食品包装膜成品。
7.根据权利要求6所述的一种普鲁兰多糖高阻隔性食品包装膜的制备方法，其特征在于，所述步骤S1中，二次吹胀的吹胀比为1.5-4。
8.根据权利要求6所述的一种普鲁兰多糖高阻隔性食品包装膜的制备方法，其特征在于，所述步骤S3中，涂布的量为12-49g/m2。
9.根据权利要求6所述的一种普鲁兰多糖高阻隔性食品包装膜的制备方法，其特征在于，所述步骤S3中，固化的方式为紫外光固化或烘箱烘干固化。
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