CN112552542A - Preparation method of intelligent indicating edible film - Google Patents

Preparation method of intelligent indicating edible film Download PDF

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Publication number
CN112552542A
CN112552542A CN202110019075.4A CN202110019075A CN112552542A CN 112552542 A CN112552542 A CN 112552542A CN 202110019075 A CN202110019075 A CN 202110019075A CN 112552542 A CN112552542 A CN 112552542A
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starch
mass
base material
film
protein
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CN202110019075.4A
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Chinese (zh)
Inventor
何芸
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Shunde Polytechnic
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Shunde Polytechnic
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Priority to CN202110019075.4A priority Critical patent/CN112552542A/en
Publication of CN112552542A publication Critical patent/CN112552542A/en
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    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
    • C08J7/00—Chemical treatment or coating of shaped articles made of macromolecular substances
    • C08J7/04—Coating
    • C08J7/0427—Coating with only one layer of a composition containing a polymer binder
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D65/00—Wrappers or flexible covers; Packaging materials of special type or form
    • B65D65/38—Packaging materials of special type or form
    • B65D65/46—Applications of disintegrable, dissolvable or edible materials
    • B65D65/463—Edible packaging materials
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
    • C08J5/00—Manufacture of articles or shaped materials containing macromolecular substances
    • C08J5/18—Manufacture of films or sheets
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
    • C08J2303/00—Characterised by the use of starch, amylose or amylopectin or of their derivatives or degradation products
    • C08J2303/02—Starch; Degradation products thereof, e.g. dextrin
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
    • C08J2389/00—Characterised by the use of proteins; Derivatives thereof
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
    • C08J2401/00—Characterised by the use of cellulose, modified cellulose or cellulose derivatives
    • C08J2401/08—Cellulose derivatives
    • C08J2401/26—Cellulose ethers
    • C08J2401/28—Alkyl ethers
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
    • C08J2403/00—Characterised by the use of starch, amylose or amylopectin or of their derivatives or degradation products
    • C08J2403/02—Starch; Degradation products thereof, e.g. dextrin
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
    • C08J2405/00—Characterised by the use of polysaccharides or of their derivatives not provided for in groups C08J2401/00 or C08J2403/00
    • C08J2405/04—Alginic acid; Derivatives thereof
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
    • C08J2471/00—Characterised by the use of polyethers obtained by reactions forming an ether link in the main chain; Derivatives of such polymers
    • C08J2471/02—Polyalkylene oxides
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08K—Use of inorganic or non-macromolecular organic substances as compounding ingredients
    • C08K5/00—Use of organic ingredients
    • C08K5/04—Oxygen-containing compounds
    • C08K5/09—Carboxylic acids; Metal salts thereof; Anhydrides thereof
    • C08K5/092—Polycarboxylic acids
    • 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
    • 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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  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Medicinal Chemistry (AREA)
  • Polymers & Plastics (AREA)
  • Organic Chemistry (AREA)
  • Manufacturing & Machinery (AREA)
  • Materials Engineering (AREA)
  • Mechanical Engineering (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

The invention discloses preparation of an intelligent indicating edible film. The intelligent indicating edible film is a starch/protein double-layer edible film formed by adding a layer of protein film on a dried starch film, wherein the starch film takes starch as a base material, a cross-linking agent accounting for 2.5% of the mass of the starch base material, an reinforcing agent accounting for 1.4% of the mass of the starch base material, a plasticizer accounting for 0.6% of the mass of the starch base material and a natural acid-base indicator accounting for 1.5% of the mass of the starch base material are added, and the protein film takes protein as a base material, and a plasticizer accounting for 0.3% of the mass of the protein base material and a humectant accounting for 0.15% of the. The prepared starch/protein double-layer edible film is safe to use, good in physical performance and has an intelligent indicating function.

Description

Preparation method of intelligent indicating edible film
Technical Field
The invention relates to the technical field of functional food film preparation, in particular to a preparation method of an intelligent indicating edible film.
Background
The dairy products and the vegetable protein beverage are rich in nutritive value, are popular with people and gradually become popular drinks. In the processes of production, transportation and storage, compared with other beverages, dairy products and vegetable protein beverages are easy to deteriorate, and in the process, the change of the pH value is accompanied, so that whether the beverage is deteriorated or not can be judged by measuring the pH value. However, the pH test paper cannot be used for detection by an instrument in life, but the pH test paper contains toxic substances, and the use safety problem exists when the pH test paper is used for detection. Under the environment of high concern about food safety and environmental protection, it has become a current trend to replace the conventional plastic film with the edible film, and therefore, it is of great practical significance to develop an edible film having an intelligent indication function.
Disclosure of Invention
The invention aims to provide a preparation method of an intelligent indicating edible film. The method utilizes the characteristics of the starch film and the protein film, and optimizes the process by screening a proper base material and an edible natural acid-base indicator, thereby improving the physical property of the material and endowing the material with an intelligent indicating function so as to overcome the defects in the prior art.
The technical scheme for solving the technical problem is as follows: the preparation method of the intelligent indicating edible film is characterized in that the intelligent indicating edible film is a starch/protein double-layer edible film which is formed by adding a layer of protein film on a dried starch film, wherein the starch film takes starch as a base material, a cross-linking agent accounting for 2.5% of the mass of the starch base material, an reinforcing agent accounting for 1.4% of the mass of the starch base material, a plasticizer accounting for 0.6% of the mass of the starch base material and a natural acid-base indicator accounting for 1.5% of the mass of the starch base material are added, the protein film takes protein as a base material, a plasticizer accounting for 0.3% of the mass of the protein base material and a humectant accounting for 0.15% of the mass of the protein base material are added; the preparation method comprises the following steps:
1) preparation of purple sweet potato pigment
Cleaning purple sweet potatoes, slicing, drying at 60 ℃ to constant weight, grinding into powder at high speed by a grinder, and sieving for later use; extracting the obtained powder with 75% ethanol at 60 deg.C, mixing the raw materials and solvent at a solid-to-liquid ratio of 1:10g/mL, extracting in a water bath for 3h, vacuum filtering the obtained extractive solution, removing ethanol from the filtrate in dark condition, and vacuum freeze drying to obtain purple sweet potato pigment powder.
2) Preparation of corn-wheat starch film-forming solution
Respectively sieving oxidized corn starch and wheat starch, adding deionized water according to a certain mass ratio to prepare a solution of 60g/L, adding sorbitol accounting for 0.6% of the mass of a starch base material, sodium carboxymethylcellulose and sodium alginate accounting for 1:1 of 1.4% of the mass of the starch base material and citric acid accounting for 2.5% of the mass of the starch base material to homogenate, rotating at 550r/min, and gelatinizing at 75 ℃ for 30min to obtain the corn-wheat starch film forming solution.
3) Adding natural acid-base indicator
Adding purple sweet potato pigment powder with the mass of 1.5% of that of the starch substrate into the obtained solution, uniformly stirring, adjusting the pH to 7-9 by using a sodium hydroxide solution with the pH =13-14, and defoaming for 10min in ultrasonic equipment.
4) Preparation of zein film forming solution
Weighing a certain mass of zein, preparing a solution with the mass fraction of protein being about 6% by taking ethanol with the volume fraction of 95% as a solvent, stirring for 3min, adding glycerol with the mass of 0.3% of the mass of a protein base material and polyethylene glycol-400 with the mass of 0.15% of the mass of the protein base material after the zein is fully dissolved, continuing stirring for 20min, standing at 85 ℃ and performing water bath heat treatment for 15min to obtain the zein film forming solution.
5) Production of intelligent indicating edible film on inner wall of straw
Coating the corn-wheat starch film forming solution added with the purple sweet potato pigment on the inner wall of the straw, forming a film at 45 ℃, drying, coating the zein film forming solution on the corn-wheat starch film, standing for 30min, and performing forced air drying at 60 ℃ for 2h to obtain the finished product of the intelligent straw.
The starch substrate is oxidized corn starch and wheat starch, and the protein substrate is zein.
The cross-linking agent is citric acid.
The reinforcing agent is sodium carboxymethylcellulose and sodium alginate.
The plasticizer is one of sorbitol and glycerol.
The humectant is polyethylene glycol-400.
The invention has the beneficial effects that:
the invention utilizes the characteristics of the starch film and the protein film to prepare the starch/protein double-layer edible film through function complementation, so that the double-layer edible film has good physical properties, and a natural acid-base indicator is added to endow the edible film with an intelligent indicating function. All the materials are safe and edible materials and can be biologically degraded.
Detailed Description
Reference will now be made in detail to embodiments of the present invention, examples of which are illustrated in the accompanying drawings, wherein like reference numerals refer to the same or similar elements or elements having the same or similar functions throughout. The embodiments described below by reference are exemplary only for the purpose of explaining the present invention, and are not to be construed as limiting the present invention.
1) Preparation of purple sweet potato pigment
Cleaning purple sweet potatoes, slicing, drying at 60 ℃ to constant weight, grinding into powder at high speed by a grinder, and sieving for later use; extracting the obtained powder with 75% ethanol at 60 deg.C, mixing the raw materials and solvent at a solid-to-liquid ratio of 1:10g/mL, extracting in a water bath for 3h, vacuum filtering the obtained extractive solution, removing ethanol from the filtrate in dark condition, and vacuum freeze drying to obtain purple sweet potato pigment powder.
2) Preparation of corn-wheat starch film-forming solution
Respectively sieving oxidized corn starch and wheat starch, adding deionized water according to a certain mass ratio to prepare a solution of 60g/L, adding sorbitol accounting for 0.6% of the mass of a starch base material, sodium carboxymethylcellulose and sodium alginate accounting for 1:1 of 1.4% of the mass of the starch base material and citric acid accounting for 2.5% of the mass of the starch base material to homogenate, rotating at 550r/min, and gelatinizing at 75 ℃ for 30min to obtain the corn-wheat starch film forming solution.
3) Adding natural acid-base indicator
Adding purple sweet potato pigment powder with the mass of 1.5% of that of the starch substrate into the obtained solution, uniformly stirring, adjusting the pH to 7-9 by using a sodium hydroxide solution with the pH =13-14, and defoaming for 10min in ultrasonic equipment.
4) Preparation of zein film forming solution
Weighing a certain mass of zein, preparing a solution with the mass fraction of protein being about 6% by taking ethanol with the volume fraction of 95% as a solvent, stirring for 3min, adding glycerol with the mass of 0.3% of the mass of a protein base material and polyethylene glycol-400 with the mass of 0.15% of the mass of the protein base material after the zein is fully dissolved, continuing stirring for 20min, standing at 85 ℃ and performing water bath heat treatment for 15min to obtain the zein film forming solution.
5) Production of intelligent indicating edible film on inner wall of straw
Coating the corn-wheat starch film forming solution added with the purple sweet potato pigment on the inner wall of the straw, forming a film at 45 ℃, drying, coating the zein film forming solution on the corn-wheat starch film, standing for 30min, and performing forced air drying at 80 ℃ for 1.5h to obtain the finished product of the intelligent straw.
The following is an illustration of the mass ratio of oxidized corn starch to wheat starch:
ratio one Ratio two
Oxidized corn starch 40 50
Wheat starch 60 50
The intelligent indicating edible film has smooth and uniform surface, and the test shows that the average tensile strength of the intelligent indicating edible film is 9.60MPa and the average elongation at break is 75.15%.
While embodiments of the present invention have been shown and described, it will be understood by those of ordinary skill in the art that: various changes, modifications, substitutions and alterations can be made to the embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the claims and their equivalents, and all changes that come within the meaning and range of equivalency of the claims are to be embraced within their scope.

Claims (6)

1. The preparation method of the intelligent indicating edible film is characterized in that the intelligent indicating edible film is a starch/protein double-layer edible film with a layer of protein film added on a dry starch film, the starch film takes starch as a base material, a cross-linking agent accounting for 2.5% of the mass of the starch base material, an enhancer accounting for 1.4% of the mass of the starch base material, a plasticizer accounting for 0.6% of the mass of the starch base material and a natural acid-base indicator accounting for 1.5% of the mass of the starch base material are added, the protein film takes protein as a base material, a plasticizer accounting for 0.3% of the mass of the protein base material and a humectant accounting for 0.15% of the mass of the protein base material are added, and the natural acid-base indicator is; the preparation method comprises the following steps:
1) cleaning purple sweet potatoes, slicing, drying at 60 ℃ to constant weight, grinding into powder at high speed by a grinder, and sieving for later use; extracting the obtained powder with 75% ethanol at 60 deg.C, mixing the raw materials and solvent at a solid-to-liquid ratio of 1:10g/mL, extracting in a water bath for 3h, vacuum filtering the obtained extractive solution, removing ethanol from the filtrate in the dark, and vacuum freeze drying to obtain purple sweet potato pigment powder;
2) sieving oxidized corn starch and wheat starch respectively, adding deionized water according to a certain mass ratio to prepare a solution of 60g/L, adding sorbitol accounting for 0.6% of the mass of a starch base material, sodium carboxymethylcellulose and sodium alginate accounting for 1:1 of 1.4% of the mass of the starch base material and citric acid accounting for 2.5% of the mass of the starch base material to homogenate, rotating at 550r/min, and gelatinizing at 75 ℃ for 30min to obtain a corn-wheat starch film forming solution;
3) adding purple sweet potato pigment powder with the mass of 1.5% of that of the starch substrate into the obtained solution, uniformly stirring, adjusting the pH to 7-9 by using a sodium hydroxide solution with the pH =13-14, and defoaming for 10min in ultrasonic equipment;
4) weighing a certain mass of zein, preparing a solution with the mass fraction of protein being about 6% by taking ethanol with the volume fraction of 95% as a solvent, stirring for 3min, adding glycerol with the mass of 0.3% of that of a protein base material and polyethylene glycol-400 with the mass of 0.15% of that of the protein base material after the zein is fully dissolved, continuing stirring for 20min, standing at 85 ℃ and performing water bath heat treatment for 15min to obtain a zein film forming solution;
5) coating the corn-wheat starch film forming solution added with the purple sweet potato pigment on the inner wall of the straw, forming a film at 45 ℃, drying, coating the zein film forming solution on the corn-wheat starch film, standing for 30min, and performing forced air drying at 60 ℃ for 2h to obtain the finished product of the intelligent straw.
2. The method of making an edible film according to claim 1, wherein the starch substrate is oxidized corn starch and wheat starch and the protein substrate is zein.
3. The method of making a smart indicating edible film of claim 2, wherein the cross-linking agent is citric acid.
4. The method of manufacturing an edible film according to claim 3, wherein the enhancer is sodium carboxymethylcellulose and sodium alginate.
5. The method of claim 4, wherein the plasticizer is one of sorbitol and glycerol.
6. The method of making the edible film according to claim 5, wherein the humectant is polyethylene glycol-400.
CN202110019075.4A 2018-10-30 2018-10-30 Preparation method of intelligent indicating edible film Withdrawn CN112552542A (en)

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CN111011874A (en) * 2020-01-03 2020-04-17 广州绿徽新材料研究院有限公司 Natural biodegradable composite edible tubular product and preparation method thereof
CN114989465A (en) * 2022-06-09 2022-09-02 东北农业大学 Preparation method of sodium alginate-purple sweet potato peel anthocyanin intelligent indicating film for monitoring freshness of chicken

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CN109369942B (en) 2021-03-26
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