Edible membrane with biological activity and preparation method thereof
A bioactive, edible film technology, applied in the field of food packaging materials, can solve the problems of high film cost, weak mechanical properties, lack of tensile strength, etc., to reduce drying temperature and speed, improve compatibility and uniformity , the effect of simple preparation process
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Embodiment 1
[0032] Embodiment 1 potato starch base film
[0033] With stirring, add 2g of potato starch into 15mL of distilled water within 30 seconds, then add 33mL of water, 0.5mL of glycerin and 0.1g of solid powdery bioactive functional additives, then heat to 75°C until the liquid is transparent, vacuum degass, and spread The film dries.
Embodiment 2
[0034] Embodiment 2 soybean starch base film
[0035] Under stirring, add 2g of potato starch into 15mL of distilled water within 30 seconds, then add 33mL of water, 0.5mL of glycerin and 0.05g of biologically active functional additives, then heat to 85°C until the liquid is transparent, and vacuum degassing. The film thickness is 0.05mm, the tensile strength is 39MPa, and the elongation is 4%.
Embodiment 3
[0036] Embodiment 3 methyl cellulose base film
[0037] Add 2g of methylcellulose into 24mL of a 1:1 mixture of distilled water and 95% ethanol under stirring, stir for 1-2 minutes, then add 33mL of water, 2mL of glycerin and 0.05g of bioactive functional additives, and then heat to 80°C for 30 minutes, and degassed by centrifugation. The membrane solution is filtered with a polyester material with a pore size of 20 μm and cooled to 30°C, then spread the film on a stainless steel plate with a 700mm scraper, and dried at 50°C for 4 hours to obtain a thickness of 0.04mm, a tensile strength of 47MPa, and an elongation of 9% edible film.
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