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Edible film preparation method based on compound of protein and polysaccharide

A protein and polysaccharide technology, applied in the direction of sustainable manufacturing/processing, transportation and packaging, climate sustainability, etc., to achieve the effect of easy promotion and application, simple operation, and good moisture resistance

Inactive Publication Date: 2014-02-19
FUZHOU WEST FOOD LIMITED
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to overcome the defects of the existing edible film, the present invention relates to a preparation method of edible film based on the compounding of protein and polysaccharide, which has the advantages of simple process operation, low production cost, high safety, and can significantly improve the storage period.

Method used

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Examples

Experimental program
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Effect test

preparation example Construction

[0018] A method for preparing an edible film based on protein and polysaccharide compounding, comprising the following steps:

[0019] (1) Dissolve the polysaccharide in water and bath it in 70-90℃ water until it is completely gelatinized;

[0020] (2) Add plasticizer and emulsifier to the solution in step (1);

[0021] (3) After cooling to 55°C-70°C, slowly add protein while stirring;

[0022] (4) Stir for 1-3 hours at 55°C to 70°C;

[0023] (4) After cooling to room temperature, the edible film solution is obtained.

[0024] Calcium chloride may be added to the solution formed in step (4) as a cell permeabilizing agent.

[0025] Further, the protein is zein, whey protein, soybean protein isolate, ovalbumin, peanut protein or wheat gluten, and the mass percentage of protein is 1-5%.

[0026] Further, the polysaccharide is corn starch, sodium carboxymethylcellulose and its derivative chitosan, vegetable gum or xanthan gum, and the mass percentage of the polysaccharide is 1...

Embodiment 1

[0030] The polysaccharide in the edible preservative film liquid is corn starch, the protein is soybean protein isolate, the emulsifier is sucrose fatty acid ester, the plasticizer is glycerin, and the cell penetrating agent is anhydrous calcium chloride.

[0031] Dissolve cornstarch in water, add 5% in water bath at 80°C until complete gelatinization, add 2% glycerin and 1% sucrose fatty acid ester, then cool to 60°C and slowly add 1% soybean under stirring Isolate the protein, stir in a water bath at 58°C for 2 hours, add anhydrous calcium chloride according to the amount of 1%, and cool to room temperature to obtain an edible plastic wrap solution. Soak the fresh tomatoes in the edible film solution for 2-5 minutes, take them out, and quickly dry them in cold air to form a plastic wrap.

Embodiment 2

[0033] The polysaccharide in the edible preservative film liquid is corn starch, the protein is soybean protein isolate, the emulsifier is sucrose fatty acid ester, the plasticizer is glycerin, and the cell penetrating agent is anhydrous calcium chloride.

[0034] Dissolve cornstarch in water, add 3% in water bath at 80°C until completely gelatinized, add 4% glycerin and 1% sucrose fatty acid ester, then cool to 60°C and slowly add 2% soybean under stirring Isolate the protein, stir in a water bath at 65°C for 2 hours, add anhydrous calcium chloride in an amount of 2%, and cool to room temperature to obtain an edible plastic wrap solution. Soak the fresh tomatoes in the edible film solution for 2-5 minutes, take them out, and quickly dry them in cold air to form a plastic wrap.

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PUM

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Abstract

The invention relates to an edible film preparation method based on compound of protein and polysaccharide. The edible film is prepared by components in percentage by mass as follows: 1%-5% of polysaccharide, 1%-3% of a plasticizer, 0.5%-2% of an emulsifier and 1%-5% of protein. According to the edible film preparation method based on compound of protein and polysaccharide, protein and polysaccharide are creatively compounded, preparation agents of the emulsifier, the plasticizer, the cell permeable agent and the like are added, so that the formed preservative film has good air and moisture resistance and is transparent and glossy, and the storage period can be remarkably improved; and raw materials for forming the film are edible, thus, the formed edible film is safe, non-toxic and pollution-free; and moreover, the method is simple in operation, low in cost and easy to popularize and apply, and has a very broad application prospect.

Description

technical field [0001] The invention relates to a method for preparing an edible film based on compounding of protein and polysaccharide. Background technique [0002] Edible film refers to a film formed of edible materials, which mainly ensures the quality of food and prolongs the shelf life of food by preventing the migration of gas, water vapor and solute. As a new type of packaging material, edible film has the advantages of environmental protection, biodegradation, non-toxic and harmless, and can increase the shelf life of food and improve the quality of food. In recent years, more and more researches on edible film have been made at home and abroad. At present, the basic raw materials for film formation researched at home and abroad are polysaccharides, proteins and lipids. The films formed by various single edible materials have different advantages and disadvantages. Several different types of ingredients are used to make composite edible films. Membranes can make u...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08L3/02C08L1/28C08L5/08C08L5/00C08L89/00C08K5/053C08K5/103C08K5/521C08J5/18B65D65/46
CPCY02A40/90Y02W90/10
Inventor 余兆洋汪少芸刘文平
Owner FUZHOU WEST FOOD LIMITED
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