CN114907601B - Polysaccharide-cellulose composite edible heat-seal packaging paper and preparation method thereof - Google Patents
Polysaccharide-cellulose composite edible heat-seal packaging paper and preparation method thereof Download PDFInfo
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- CN114907601B CN114907601B CN202210479102.0A CN202210479102A CN114907601B CN 114907601 B CN114907601 B CN 114907601B CN 202210479102 A CN202210479102 A CN 202210479102A CN 114907601 B CN114907601 B CN 114907601B
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- flammulina velutipes
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- 238000004806 packaging method and process Methods 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 239000001913 cellulose Substances 0.000 title claims abstract description 8
- 229920002678 cellulose Polymers 0.000 title claims abstract description 8
- 239000002131 composite material Substances 0.000 title claims abstract description 8
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 51
- 235000017784 Mespilus germanica Nutrition 0.000 claims abstract description 37
- 244000182216 Mimusops elengi Species 0.000 claims abstract description 37
- 235000000560 Mimusops elengi Nutrition 0.000 claims abstract description 37
- 235000007837 Vangueria infausta Nutrition 0.000 claims abstract description 37
- 240000006499 Flammulina velutipes Species 0.000 claims abstract description 36
- 235000016640 Flammulina velutipes Nutrition 0.000 claims abstract description 36
- 235000011187 glycerol Nutrition 0.000 claims abstract description 17
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims abstract description 13
- 229920002752 Konjac Polymers 0.000 claims abstract description 13
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 13
- 235000010418 carrageenan Nutrition 0.000 claims abstract description 13
- 239000000679 carrageenan Substances 0.000 claims abstract description 13
- 229920001525 carrageenan Polymers 0.000 claims abstract description 13
- 229940113118 carrageenan Drugs 0.000 claims abstract description 13
- 235000013312 flour Nutrition 0.000 claims abstract description 13
- 235000009566 rice Nutrition 0.000 claims abstract description 13
- 239000000600 sorbitol Substances 0.000 claims abstract description 13
- 235000010356 sorbitol Nutrition 0.000 claims abstract description 13
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims abstract description 13
- 235000010485 konjac Nutrition 0.000 claims abstract description 12
- HDSBZMRLPLPFLQ-UHFFFAOYSA-N Propylene glycol alginate Chemical compound OC1C(O)C(OC)OC(C(O)=O)C1OC1C(O)C(O)C(C)C(C(=O)OCC(C)O)O1 HDSBZMRLPLPFLQ-UHFFFAOYSA-N 0.000 claims abstract description 11
- 229920002494 Zein Polymers 0.000 claims abstract description 11
- 239000000770 propane-1,2-diol alginate Substances 0.000 claims abstract description 11
- 235000010409 propane-1,2-diol alginate Nutrition 0.000 claims abstract description 11
- 239000005019 zein Substances 0.000 claims abstract description 11
- 229940093612 zein Drugs 0.000 claims abstract description 11
- 244000241838 Lycium barbarum Species 0.000 claims abstract description 9
- 235000015459 Lycium barbarum Nutrition 0.000 claims abstract description 9
- 235000015468 Lycium chinense Nutrition 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 239000000252 konjac Substances 0.000 claims abstract description 6
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims abstract description 5
- 244000247812 Amorphophallus rivieri Species 0.000 claims abstract description 5
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims abstract description 5
- 229920002581 Glucomannan Polymers 0.000 claims abstract description 5
- 229940046240 glucomannan Drugs 0.000 claims abstract description 5
- 240000007594 Oryza sativa Species 0.000 claims abstract 3
- 238000001035 drying Methods 0.000 claims description 24
- 238000007789 sealing Methods 0.000 claims description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 19
- 239000007788 liquid Substances 0.000 claims description 17
- 238000003756 stirring Methods 0.000 claims description 16
- 238000001816 cooling Methods 0.000 claims description 13
- 238000007872 degassing Methods 0.000 claims description 12
- 238000010438 heat treatment Methods 0.000 claims description 12
- 239000011259 mixed solution Substances 0.000 claims description 11
- 238000002156 mixing Methods 0.000 claims description 11
- 238000009447 edible packaging Methods 0.000 claims description 10
- 239000002002 slurry Substances 0.000 claims description 10
- 238000002791 soaking Methods 0.000 claims description 10
- 239000011268 mixed slurry Substances 0.000 claims description 9
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims description 7
- 108010073771 Soybean Proteins Proteins 0.000 claims description 7
- FLISWPFVWWWNNP-BQYQJAHWSA-N dihydro-3-(1-octenyl)-2,5-furandione Chemical compound CCCCCC\C=C\C1CC(=O)OC1=O FLISWPFVWWWNNP-BQYQJAHWSA-N 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 7
- 235000019710 soybean protein Nutrition 0.000 claims description 7
- 238000004140 cleaning Methods 0.000 claims description 6
- 229960005150 glycerol Drugs 0.000 claims description 6
- 238000000227 grinding Methods 0.000 claims description 6
- 238000001879 gelation Methods 0.000 claims description 5
- 230000007935 neutral effect Effects 0.000 claims description 5
- 229960002920 sorbitol Drugs 0.000 claims description 5
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 4
- 102000011632 Caseins Human genes 0.000 claims description 3
- 108010076119 Caseins Proteins 0.000 claims description 3
- 229940080237 sodium caseinate Drugs 0.000 claims description 3
- 238000004321 preservation Methods 0.000 claims description 2
- 150000004676 glycans Chemical class 0.000 abstract description 10
- 229920001282 polysaccharide Polymers 0.000 abstract description 10
- 239000005017 polysaccharide Substances 0.000 abstract description 10
- 235000013305 food Nutrition 0.000 abstract description 9
- 235000013325 dietary fiber Nutrition 0.000 abstract description 5
- 230000000813 microbial effect Effects 0.000 abstract description 3
- 230000002195 synergetic effect Effects 0.000 abstract description 2
- 241000209094 Oryza Species 0.000 description 10
- 230000001105 regulatory effect Effects 0.000 description 7
- 230000035699 permeability Effects 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 4
- 238000001514 detection method Methods 0.000 description 2
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- 239000002985 plastic film Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 235000012970 cakes Nutrition 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000005611 electricity Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000000383 hazardous chemical Substances 0.000 description 1
- 231100000206 health hazard Toxicity 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 235000019823 konjac gum Nutrition 0.000 description 1
- 239000008518 lycium barbarum polysaccharide Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000005022 packaging material Substances 0.000 description 1
- 229920006255 plastic film Polymers 0.000 description 1
- 230000003068 static effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000009864 tensile test Methods 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- 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
-
- 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
- C09—DYES; PAINTS; POLISHES; NATURAL RESINS; ADHESIVES; COMPOSITIONS NOT OTHERWISE PROVIDED FOR; APPLICATIONS OF MATERIALS NOT OTHERWISE PROVIDED FOR
- C09D—COATING COMPOSITIONS, e.g. PAINTS, VARNISHES OR LACQUERS; FILLING PASTES; CHEMICAL PAINT OR INK REMOVERS; INKS; CORRECTING FLUIDS; WOODSTAINS; PASTES OR SOLIDS FOR COLOURING OR PRINTING; USE OF MATERIALS THEREFOR
- C09D189/00—Coating compositions based on proteins; Coating compositions based on derivatives thereof
-
- C—CHEMISTRY; METALLURGY
- C09—DYES; PAINTS; POLISHES; NATURAL RESINS; ADHESIVES; COMPOSITIONS NOT OTHERWISE PROVIDED FOR; APPLICATIONS OF MATERIALS NOT OTHERWISE PROVIDED FOR
- C09D—COATING COMPOSITIONS, e.g. PAINTS, VARNISHES OR LACQUERS; FILLING PASTES; CHEMICAL PAINT OR INK REMOVERS; INKS; CORRECTING FLUIDS; WOODSTAINS; PASTES OR SOLIDS FOR COLOURING OR PRINTING; USE OF MATERIALS THEREFOR
- C09D7/00—Features of coating compositions, not provided for in group C09D5/00; Processes for incorporating ingredients in coating compositions
- C09D7/40—Additives
- C09D7/60—Additives non-macromolecular
- C09D7/63—Additives non-macromolecular organic
-
- C—CHEMISTRY; METALLURGY
- C09—DYES; PAINTS; POLISHES; NATURAL RESINS; ADHESIVES; COMPOSITIONS NOT OTHERWISE PROVIDED FOR; APPLICATIONS OF MATERIALS NOT OTHERWISE PROVIDED FOR
- C09D—COATING COMPOSITIONS, e.g. PAINTS, VARNISHES OR LACQUERS; FILLING PASTES; CHEMICAL PAINT OR INK REMOVERS; INKS; CORRECTING FLUIDS; WOODSTAINS; PASTES OR SOLIDS FOR COLOURING OR PRINTING; USE OF MATERIALS THEREFOR
- C09D7/00—Features of coating compositions, not provided for in group C09D5/00; Processes for incorporating ingredients in coating compositions
- C09D7/40—Additives
- C09D7/65—Additives macromolecular
-
- 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
- C08J2401/00—Characterised by the use of cellulose, modified cellulose or cellulose derivatives
- C08J2401/02—Cellulose; Modified cellulose
-
- 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
-
- 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
- C08J2489/00—Characterised by the use of proteins; Derivatives thereof
-
- 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)
- Organic Chemistry (AREA)
- Materials Engineering (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicinal Chemistry (AREA)
- Manufacturing & Machinery (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Health & Medical Sciences (AREA)
- Mechanical Engineering (AREA)
- Jellies, Jams, And Syrups (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
The invention belongs to the technical field of food packaging, and particularly relates to polysaccharide-cellulose composite edible heat-seal packaging paper and a preparation method thereof. The packaging paper is prepared from the following raw materials in parts by weight: 5-10 parts of medlar homogenate, 20-30 parts of flammulina velutipes homogenate, 20-30 parts of glutinous rice flour, 1-2 parts of konjac glucomannan, 1-2 parts of carrageenan, 3-5 parts of glycerol, 3-5 parts of sorbitol, 2-3 parts of zein and 1-2 parts of propylene glycol alginate. According to the preparation method provided by the invention, the wolfberry polysaccharide and the flammulina velutipes polysaccharide are crosslinked with the dietary fiber to form a stable network structure, so that the toughness of the packaging paper is improved under the synergistic effect of the raw materials, the folding endurance can be improved to more than 60 times, and the microbial stability is enhanced.
Description
Technical Field
The invention belongs to the technical field of food packaging, and particularly relates to polysaccharide-cellulose composite edible heat-seal packaging paper and a preparation method thereof.
Background
With the growing awareness of health hazards to paper-based aids, colorants, and other packaging papers, packaging paper food safety has become a major concern, especially for packaging papers that are in direct contact with food. The edible paper is an edible paper-based product which is prepared by using food raw materials rich in dietary fibers, such as vegetables and pomace, and auxiliary addition of edible adhesives such as food colloid. Because of its shape similar to paper, it is also called paper dish. The edible packaging paper can be used as a food safety packaging material, can be used for inner and outer packaging of foods such as instant foods, fast food, cakes, seasonings and the like, and has great social and market demands.
The medlar is a common nourishing medicinal material in traditional Chinese medicine, and the medlar polysaccharide is the most main active component in the medlar and also the main component for playing the efficacy of the medlar, and has various biological activities, so that the medlar polysaccharide has good market prospect. In addition, compared with other components in the wolfberry, the wolfberry polysaccharide has larger molecular weight and more stable chemical property, and has stronger water solubility and mechanical property besides stable structure, low oxygen permeability and low oil permeability. Needle mushrooms contain amino acids necessary for human bodies, especially lysine necessary for growth and development of children, so the needle mushrooms are called as "intelligent mushroom" in foreign countries, are famous medical and edible fungi in the world, have higher nutritive value and medicinal value, and have wide development prospect. The flammulina velutipes has high dietary fiber content and is not easy to digest.
With the increase of environmental protection demands, the edible packaging paper prepared from the polysaccharide or the dietary fiber has wide development prospect. However, the content of polysaccharide and fiber in the edible packaging paper prepared at present needs to be further improved, and the performance of the edible packaging paper needs to be further improved due to the high water permeability, so that the microbial stability, the paper toughness and the like are poor. Therefore, developing an edible heat-seal packaging paper with good wrapping property, good stability and economy becomes a problem to be solved.
Disclosure of Invention
Aiming at the problems in the prior art, the invention provides edible heat-sealing packaging paper prepared from Lycium barbarum polysaccharide and flammulina velutipes.
The invention also provides a preparation method of the edible heat-seal packaging paper.
The technical scheme adopted by the invention for achieving the purpose is as follows:
the invention provides polysaccharide-cellulose composite edible heat-seal packaging paper which is prepared from the following raw materials in parts by weight: 5-10 parts of medlar homogenate, 20-30 parts of flammulina velutipes homogenate, 20-30 parts of glutinous rice flour, 1-2 parts of konjac glucomannan, 1-2 parts of carrageenan, 3-5 parts of glycerol, 3-5 parts of sorbitol, 2-3 parts of zein and 1-2 parts of propylene glycol alginate.
The invention also provides a preparation method of the polysaccharide-cellulose composite edible heat-seal packaging paper, which comprises the following steps:
(1) Homogenizing: selecting fresh medlar or flammulina velutipes, cleaning, adding water, and carrying out wet superfine grinding to 100 meshes to obtain medlar homogenate and flammulina velutipes homogenate respectively;
(2) Mixing the medlar homogenate and the flammulina velutipes homogenate in parts by weight, adding a small amount of octenyl succinic anhydride and propylene glycol alginate into the mixed slurry, regulating the pH to 8.5-9, heating, preserving heat and stirring, then cooling to room temperature, and regulating the pH to be neutral to obtain treated slurry for later use;
(3) Uniformly mixing glutinous rice flour, konjak gum, carrageenan, glycerol, sorbitol and zein in parts by weight, adding treatment slurry, stirring, heating, and carrying out heat preservation treatment to obtain uniform mixed solution;
(4) Pre-drying after degassing: paving the deaerated mixed solution into a thin layer for pre-drying;
(5) Low temperature gelation: cooling and gelatinizing after predrying;
(6) Soaking the heat sealing liquid: soaking the gelled medlar packaging paper in the heat sealing liquid, and then fishing out and draining;
(7) And (5) drying and forming: and drying with hot air to obtain the wolfberry/flammulina velutipes edible packaging paper.
Further, in the step (1), the water is 3-5 times of the weight of the medlar or the flammulina velutipes.
Further, in the step (2), the addition amount of the octenyl succinic anhydride is 2-3% of the total weight of the mixed slurry.
Further, in the step (2), the heat-preserving stirring is carried out at 40-42 ℃ for 5 hours.
Further, in the step (3), the temperature is heated to 100-110 ℃ and kept for 10-15min.
Further, in the step (4), the degassing is ultrasonic degassing for 2-3 hours; the thin layer is 0.8-1.2cm; the pre-drying is drying at 50-55deg.C for 15-20min.
Further, in the step (5), the gel is cooled to 2-8 ℃ and kept for 8-10h.
The heat sealing liquid used in the invention is prepared by the following steps: and (3) homogenizing 25 parts of soybean protein, 80 parts of water, 4 parts of CMC, 3 parts of glycerol and 0.5 part of sodium caseinate under high pressure, heating to 80-85 ℃ while stirring, keeping the temperature for 50-60min until uniform, and then cooling to 50-60 ℃ to obtain the soybean protein heat sealing liquid.
The beneficial effects of the invention are as follows:
(1) The stability of the edible heat-seal packaging paper prepared by the invention is improved, the interface relation of the raw materials is regulated under the interaction of hydrophobic interaction, hydrogen bond and static electricity, the hydrophilic performance of medlar, flammulina velutipes polysaccharide and the like is greatly improved, and the interface stability is improved;
(2) According to the preparation method provided by the invention, the wolfberry polysaccharide and the flammulina velutipes polysaccharide are crosslinked with the dietary fiber to form a stable network structure, so that the toughness of the packaging paper is improved under the synergistic effect of the raw materials, the folding endurance can be improved to more than 60 times, and the microbial stability is enhanced.
Detailed Description
The technical scheme of the invention is further explained and illustrated by specific examples.
Example 1
The formula comprises the following components: 8 parts of medlar homogenate, 16 parts of flammulina velutipes homogenate, 24 parts of glutinous rice flour, 1 part of konjak gum, 2 parts of carrageenan, 4 parts of glycerol, 3 parts of sorbitol, 3 parts of zein and 2 parts of propylene glycol alginate.
The preparation method comprises the following steps:
(1) Homogenizing: selecting fresh medlar or flammulina velutipes, cleaning, respectively adding 3 times of water by weight, and carrying out wet superfine grinding to 100 meshes to obtain medlar homogenate and flammulina velutipes homogenate respectively;
(2) Mixing the medlar homogenate and the flammulina velutipes homogenate in parts by weight, adding octenyl succinic anhydride and propylene glycol alginate accounting for 2% of the total weight of the mixed slurry into the mixed slurry, regulating the pH to 8.5, stirring for 5 hours at 40-42 ℃, then cooling to room temperature, regulating the pH to be neutral, and obtaining treated slurry for standby;
(3) Uniformly mixing glutinous rice flour, konjak gum, carrageenan, glycerol, sorbitol and zein in parts by weight, adding the treatment slurry, stirring, heating to 100 ℃, and preserving heat for 15min to obtain uniform mixed solution;
(4) Pre-drying after degassing: ultrasonic degassing for 2.5h, spreading the degassed mixed solution into a thin layer of 0.8-1.2cm, and drying at 55deg.C for 15min;
(5) Low temperature gelation: cooling to 2 ℃ after predrying, and keeping for 10 hours;
(6) Soaking the heat sealing liquid: soaking the gelled medlar packaging paper in the heat sealing liquid for 1min, and then fishing out and draining;
the heat sealing liquid is specifically prepared by the following steps: homogenizing 25 parts of soybean protein, 80 parts of water, 4 parts of CMC, 3 parts of glycerol and 0.5 part of sodium caseinate under high pressure, heating to 85 ℃ while stirring, keeping the temperature for 50min until uniform, and then cooling to 50 ℃ to obtain soybean protein heat sealing liquid;
(7) And (5) drying and forming: and (5) drying with hot air until the water content is 14%, and obtaining the wolfberry/flammulina velutipes edible packaging paper.
Example 2
The formula comprises the following components: 5 parts of medlar homogenate, 30 parts of flammulina velutipes homogenate, 22 parts of glutinous rice flour, 2 parts of konjac glucomannan, 2 parts of carrageenan, 3 parts of glycerol, 4 parts of sorbitol, 2 parts of zein and 2 parts of propylene glycol alginate.
The preparation method is the same as in example 1.
Example 3
The formula comprises the following components: 10 parts of medlar homogenate, 20 parts of flammulina velutipes homogenate, 28 parts of glutinous rice flour, 2 parts of konjac glucomannan, 1 part of carrageenan, 5 parts of glycerol, 3 parts of sorbitol, 2 parts of zein and 1 part of propylene glycol alginate.
The preparation method is the same as in example 1.
Example 4
The formulation was the same as in example 1.
The preparation method comprises the following steps:
(1) Homogenizing: selecting fresh medlar or flammulina velutipes, cleaning, respectively adding 3 times of water by weight, and carrying out wet superfine grinding to 100 meshes to obtain medlar homogenate and flammulina velutipes homogenate respectively;
(2) Uniformly mixing medlar homogenate, flammulina velutipes homogenate, glutinous rice flour, konjak gum, carrageenan, glycerol, sorbitol, octenyl succinic anhydride, zein and propylene glycol alginate, stirring, heating to 100 ℃, and preserving heat for 15min to obtain uniform mixed solution;
(3) The other steps are the same as in example 1.
Comparative example 1
The formula comprises the following components: 8 parts of medlar homogenate, 16 parts of flammulina velutipes homogenate, 24 parts of glutinous rice flour, 1 part of konjak gum, 2 parts of carrageenan, 4 parts of glycerol and 3 parts of sorbitol.
The preparation method comprises the following steps:
(1) Homogenizing: selecting fresh medlar or flammulina velutipes, cleaning, respectively adding 3 times of water by weight, and carrying out wet superfine grinding to 100 meshes to obtain medlar homogenate and flammulina velutipes homogenate respectively;
(2) Mixing the medlar homogenate and the flammulina velutipes homogenate in parts by weight, adding octenyl succinic anhydride accounting for 2% of the total weight of the mixed slurry into the mixed slurry, regulating the pH to 8.5, stirring for 5 hours at 40-42 ℃, then cooling to room temperature, and regulating the pH to be neutral to obtain treated slurry for later use;
(3) Uniformly mixing glutinous rice flour, konjac gum, carrageenan, glycerol and sorbitol in parts by weight, adding the treatment slurry, stirring, heating to 100 ℃, and preserving heat for 15min to obtain uniform mixed solution;
(4) Pre-drying after degassing: ultrasonic degassing for 2.5h, spreading the degassed mixed solution into a thin layer of 0.8-1.2cm, and drying at 55deg.C for 15min;
(5) Low temperature gelation: cooling to 2 ℃ after predrying, and keeping for 10 hours;
(6) Soaking the heat sealing liquid: soaking the gelled medlar packaging paper in a heat sealing liquid (same as in example 1) for 1min, and then fishing out and draining;
(7) And (5) drying and forming: and (5) drying with hot air until the water content is 14%, and obtaining the wolfberry/flammulina velutipes edible packaging paper.
Comparative example 2
The formula comprises the following components: as in example 1.
The preparation method comprises the following steps:
(1) Homogenizing: selecting fresh medlar or flammulina velutipes, cleaning, respectively adding 3 times of water by weight, and carrying out wet superfine grinding to 100 meshes to obtain medlar homogenate and flammulina velutipes homogenate respectively;
(2) Mixing the medlar homogenate and the flammulina velutipes homogenate in parts by weight, adding propylene glycol alginate into the mixed slurry, adjusting the pH to 8.5, stirring for 5 hours at 40-42 ℃, then cooling to room temperature, and adjusting the pH to be neutral to obtain treated slurry for standby;
(3) Uniformly mixing glutinous rice flour, konjak gum, carrageenan, glycerol, sorbitol and zein in parts by weight, adding the treatment slurry, stirring, heating to 100 ℃, and preserving heat for 15min to obtain uniform mixed solution;
(4) Pre-drying after degassing: ultrasonic degassing for 2.5h, spreading the degassed mixed solution into a thin layer of 0.8-1.2cm, and drying at 55deg.C for 15min;
(5) Low temperature gelation: cooling to 2 ℃ after predrying, and keeping for 10 hours;
(6) Soaking the heat sealing liquid: soaking the gelled medlar packaging paper in a heat sealing liquid (same as in example 1) for 1min, and then fishing out and draining;
(7) And (5) drying and forming: and (5) drying with hot air until the water content is 14%, and obtaining the wolfberry/flammulina velutipes edible packaging paper.
Effect example 1
The edible heat-seal packaging paper prepared in the examples and the comparative examples is subjected to mechanical property detection by an electronic tensile testing machine, and the transverse tensile strength, the breaking elongation (transverse) and the heat-seal strength (the heat-seal condition is that the temperature is 110 ℃, the pressure is 30N, the sealing time is 6s, and the paper is kept stand for 4h at room temperature after sealing), and each test is repeated for 10 times; detecting the water vapor permeability of the paper (see test method for water vapor permeability of plastic film and sheet); the specific results are shown in Table 1.
TABLE 1
Meanwhile, the inventor finds that when the heat sealing liquid adopts 25 parts of soybean protein, 80 parts of water, 4 parts of CMC and 3 parts of glycerol in practical experiments, the heat sealing strength of the prepared edible packaging paper is lower than that provided by the invention, and the heat sealing strength is found to be only 155.6 through detection.
Effect example two
The edible heat-seal wrapping papers prepared in examples and comparative examples were subjected to folding endurance test (the wrapping papers were reciprocally folded at 180 ℃ C. Until the number of folds experienced before breaking), and specific results are shown in Table 2.
TABLE 2
Meanwhile, the paper prepared by the method has smooth and flat surface.
Claims (6)
1. The preparation method of the polysaccharide-cellulose composite type edible heat-seal packaging paper is characterized in that the polysaccharide-cellulose composite type edible heat-seal packaging paper is prepared from the following raw materials in parts by weight: 5-10 parts of medlar homogenate, 20-30 parts of flammulina velutipes homogenate, 20-30 parts of glutinous rice flour, 1-2 parts of konjac glucomannan, 1-2 parts of carrageenan, 3-5 parts of glycerol, 3-5 parts of sorbitol, 2-3 parts of zein and 1-2 parts of propylene glycol alginate;
the method specifically comprises the following steps:
(1) Homogenizing: selecting fresh medlar or flammulina velutipes, cleaning, adding water, and carrying out wet superfine grinding to 100 meshes to obtain medlar homogenate and flammulina velutipes homogenate respectively;
(2) Mixing the medlar homogenate and the flammulina velutipes homogenate in parts by weight, adding octenyl succinic anhydride and propylene glycol alginate into the mixed slurry, adjusting the pH to 8.5-9, heating, preserving heat and stirring, then cooling to room temperature, and adjusting the pH to be neutral to obtain treated slurry for later use;
(3) Uniformly mixing glutinous rice flour, konjak gum, carrageenan, glycerol, sorbitol and zein in parts by weight, adding treatment slurry, stirring, heating, and carrying out heat preservation treatment to obtain uniform mixed solution;
(4) Pre-drying after degassing: paving the deaerated mixed solution into a thin layer for pre-drying;
(5) Low temperature gelation: cooling and gelatinizing after predrying;
(6) Soaking the heat sealing liquid: soaking the gelled medlar packaging paper in the heat sealing liquid, and then fishing out and draining;
(7) And (5) drying and forming: drying with hot air to obtain edible packaging paper of fructus Lycii/needle mushroom;
in the step (2), the addition amount of the octenyl succinic anhydride accounts for 2-3% of the total weight of the mixed slurry;
the heat sealing liquid is specifically prepared by the following steps: and (3) homogenizing 25 parts of soybean protein, 80 parts of water, 4 parts of CMC, 3 parts of glycerol and 0.5 part of sodium caseinate under high pressure, heating to 80-85 ℃ while stirring, keeping the temperature for 50-60min until uniform, and then cooling to 50-60 ℃ to obtain the soybean protein heat sealing liquid.
2. The method according to claim 1, wherein in the step (1), the water is 3 to 5 times by weight of the wolfberry or flammulina velutipes.
3. The method according to claim 1 or 2, wherein in the step (2), the stirring at the temperature of 40 to 42 ℃ is performed for 5 hours.
4. The method according to claim 1, wherein in the step (3), the heating is performed to 100 to 110 ℃ and the temperature is kept for 10 to 15 minutes.
5. The method according to claim 1, wherein in the step (4), the degassing is ultrasonic degassing for 2 to 3 hours; the thin layer is 0.8-1.2cm; the pre-drying is drying at 50-55deg.C for 15-20min.
6. The method according to claim 1, wherein in step (5), the gelling is carried out at a temperature of 2 to 8 ℃ for 8 to 10 hours.
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| CN101580595A (en) * | 2009-06-18 | 2009-11-18 | 沈阳农业大学 | Method for preparing edible composite protein film |
| CN104928988A (en) * | 2015-05-28 | 2015-09-23 | 句容市茂源织造厂 | Natural preservative edible food packaging paper and preparation method thereof |
| CN105670047A (en) * | 2016-01-07 | 2016-06-15 | 南京财经大学 | Flammulina velutipes polysaccharide edible film for improving intestinal microorganisms |
| CN110353252A (en) * | 2019-07-19 | 2019-10-22 | 太湖县嘉鹰特种纸有限公司 | A kind of novel edible paper and preparation method thereof |
| WO2021211995A1 (en) * | 2020-04-16 | 2021-10-21 | Akorn Technology, Inc. | Edible films and coatings employing water soluble corn prolamin and other functional ingredients |
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| CN101580595A (en) * | 2009-06-18 | 2009-11-18 | 沈阳农业大学 | Method for preparing edible composite protein film |
| CN104928988A (en) * | 2015-05-28 | 2015-09-23 | 句容市茂源织造厂 | Natural preservative edible food packaging paper and preparation method thereof |
| CN105670047A (en) * | 2016-01-07 | 2016-06-15 | 南京财经大学 | Flammulina velutipes polysaccharide edible film for improving intestinal microorganisms |
| CN110353252A (en) * | 2019-07-19 | 2019-10-22 | 太湖县嘉鹰特种纸有限公司 | A kind of novel edible paper and preparation method thereof |
| WO2021211995A1 (en) * | 2020-04-16 | 2021-10-21 | Akorn Technology, Inc. | Edible films and coatings employing water soluble corn prolamin and other functional ingredients |
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