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Tea polyphenol-containing carrageenan-based edible anti-oxidation membrane and preparation method thereof

An anti-oxidative film and tea polyphenol technology, applied in the field of food packaging, can solve the problems such as troublesome removal of packaging, difficult decomposition, waste, etc., and achieve the effects of broad market prospects, alleviation of environmental pollution, and improvement of high heat.

Inactive Publication Date: 2019-05-10
CHINA PHARM UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, instant noodle seasoning packaging mainly adopts plastic packaging, which has many disadvantages, such as easy to produce harmful gas and peculiar smell, and it is not easy to decompose when discarded in the environment after use, which is an important source of environmental pollution in modern society; it is too troublesome to remove the packaging when eating, and the materials stick to the packaging will also cause waste
In addition, various processing aids are added to these plastic packages during the production process, which poses a threat to food safety

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] According to the formula of 2%: 1.5%: 0.04%: 2%, k-carrageenan, sodium alginate, tea polyphenols, glycerin, etc. were weighed for later use. Dissolve κ-carrageenan in hot water at 90°C, heat and stir for 30 minutes, add glycerin; add tea polyphenols and sodium alginate fully dissolved in warm water at 40°C, and continue heating and stirring for 1 hour. After the prepared mixed solution was defoamed by an ultrasonic machine for 3 minutes, about 15 mL of the solution was poured into a clean glass dish of 5 cm*5 cm. After allowing the film to roughly form in the oven, soak in a low-concentration calcium chloride solution for 10 minutes, discarding excess liquid. Finally, the film was dried in an oven at 60°C until it was completely dry.

[0050] In terms of the performance of the film, the thickness of the prepared edible film was measured to be 70mm, and the water permeability was 0.810×10 -4 kg·mm(k·Pa·h·m 2 ), the oxygen permeability rate is 0.750×10 -14 cm 3 cm / (s...

Embodiment 2

[0052] According to the formula of 1%: 1%: 0.04%: 1%, k-carrageenan, sodium alginate, tea polyphenols, glycerin, etc. were weighed for later use. Dissolve κ-carrageenan in hot water at 90°C, heat and stir for 30 minutes, add glycerin; add tea polyphenols and sodium alginate fully dissolved in warm water at 40°C, and continue heating and stirring for 1 hour. After degassing the prepared mixed solution with an ultrasonic machine for 3 minutes, take about 15mL and pour it into a clean glass dish of 5cm*5cm. After allowing the film to roughly form in the oven, soak in a low-concentration calcium chloride solution for 10 minutes, discarding excess liquid. Finally, the film was dried in an oven at 60°C until it was completely dry.

[0053] In terms of the performance of the film, the thickness of the prepared edible film was measured to be 58mm, and the water permeability was 0.760×10 -4 kg·mm(k·Pa·h·m 2 ), the oxygen permeability rate is 0.680×10 -14 cm 3 cm / (s Pa), solubility...

Embodiment 3

[0055] According to the formula of 1%: 1.5%: 0.02%: 1%, k-carrageenan, sodium alginate, tea polyphenols, glycerin, etc. were weighed for later use. Dissolve carrageenan in hot water at 90°C and heat and stir for 30 minutes, then add glycerin; add tea polyphenols and sodium alginate fully dissolved in warm water at 40°C, and continue heating and stirring for 1 hour. After degassing the prepared mixed solution with an ultrasonic machine for 3 minutes, take about 15mL and pour it into a clean glass dish of 5cm*5cm. After allowing the film to roughly form in the oven, soak in a low-concentration calcium chloride solution for 10 minutes, discarding excess liquid. Finally, the film was dried in an oven at 60°C until it was completely dry.

[0056] In terms of film performance, the thickness of the prepared edible film was measured to be 50mm, and the water permeability was 0.800×10 -4 kg·mm(k·Pa·h·m 2 ), the oxygen permeability rate is 0.800×10 -14 cm 3 cm / (s Pa), solubility in...

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Abstract

The invention discloses a tea polyphenol-containing carrageenan-based edible anti-oxidation membrane and a preparation method thereof. The tea polyphenol-containing carrageenan-based edible anti-oxidation membrane is composed of raw materials of k-carrageenan, sodium alginate, tea polyphenol and glycerol. The preparation method of the tea polyphenol-containing carrageenan-based edible anti-oxidation membrane comprises dissolving, heating and mixing the k-carrageenan in water, then pouring in the glycerol, adding in the mixed solution of the tea polyphenol and the sodium alginate, continuing toheat and mix the mixture, ultrasonic-defoaming and then pouring the mixed solution into a forming mold, after a membrane is formed, performing crosslinked membrane forming with calcium chloride solution, and then performing drying and demolding to obtain the tea polyphenol-containing carrageenan-based edible anti-oxidation membrane. By preparing fibrous edible macromolecular substances into the edible membrane and adding functional active materials into the edible membrane, nutrients of instant noodles can be enriched, digestion can be promoted, application of potential hazardous substances can be reduced, and application of plastic products can be reduced to a certain degree.

Description

technical field [0001] The invention belongs to the technical field of food packaging, and in particular relates to a carrageenan-based edible antioxidant film containing tea polyphenols and a preparation method thereof. Background technique [0002] Innovation in the current food industry is mainly reflected in the food itself. Taking instant noodles as an example, although major manufacturers try to produce a variety of delicious or novel flavors to increase sales and meet the needs of consumers, they seldom choose to solve the problem of high calories and high fat in instant noodles. [0003] At present, instant noodle seasoning packaging mainly adopts plastic packaging, which has many disadvantages, such as easy to produce harmful gas and peculiar smell, and it is not easy to decompose when discarded in the environment after use, which is an important source of environmental pollution in modern society; it is too troublesome to remove the packaging when eating, and the m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08L5/00C08L5/04C08K5/053C08K5/1545C08J7/14C08J5/18
Inventor 曹崇江韩建楠袁彪曹宇璇唐琦袁子琪任佳乐艾宗华黄德春
Owner CHINA PHARM UNIV
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