CN107936311A - It is a kind of to praise cross-linking modified edible film of glue and its preparation method and application based on three - Google Patents

Abstract

The invention discloses an edible film based on the cross-linking and modification of Sanzan Gum. Joint agent 0.05-1 part, plasticizer 0-2 part. The edible film of the present invention is formed by using Sanzan gum as the main film-forming material, blending with starch and sodium alginate, cross-linking with a cross-linking agent, adding plasticizers such as glycerin and sorbitol, and forming after pouring and drying An edible film, the edible film has excellent mechanical properties and low water vapor transmission rate, due to the safety and biodegradability of the film material components, it can be used as the outer packaging of food. Delay product deterioration and prolong shelf life.

Description

A kind of edible film based on Sanzan gum cross-linking modification and its preparation method and application

technical field

The invention belongs to the field of food technology, in particular to an edible film based on the cross-linking modification of Sanzan gum and its preparation method and application.

Background technique

Edible film is an edible film made of edible materials such as polysaccharides, proteins, fats, etc., which can keep food fresh and has the function of packaging protection. Covering the surface (or inside) of food by wrapping, coating, microcapsules, etc., can block the penetration of water vapor, other gases or various solutes, and play a protective role to ensure the quality of food and extend the shelf life of food. The edible polysaccharide film is a film with a network structure formed by dissolving polysaccharide macromolecules in a solvent through intramolecular and intermolecular forces. Sanzan gum is a new type of microbial metabolic glue, which has good thickening, pseudoplasticity, gelling and emulsifying properties, and can be extracted by acid precipitation. Compared with other polysaccharide products, it has obvious price advantages.

At present, most of the widely used food packaging materials are chemical products, which cause the unsafety of packaged food, and at the same time cannot degrade and increase environmental pollution. The glutinous rice paper used, but because of its poor mechanical properties, has affected further applications; and other polysaccharide edible films have high cost due to the high extraction cost of the polysaccharide itself, and cannot be widely used and promoted.

By searching, no patent publications related to the present invention have been found yet.

Contents of the invention

The purpose of the present invention is to overcome the deficiencies of the prior art and provide an edible film based on Sanzan gum cross-linking modification and its preparation method and application. The edible film has excellent mechanical properties and low water vapor transmission rate. Due to the safety and biodegradability of film components, using it as the outer packaging of food can delay product deterioration and extend shelf life.

The technical scheme that the present invention solves technical problem adopts is:

An edible film based on Sanzan gum cross-linking modification, its composition and parts by weight are as follows:

Sanzan gum 0.2-2 parts, starch 0-2.5 parts, sodium alginate 0-2 parts, crosslinking agent 0.05-1 part, plasticizer 0-2 parts.

Moreover, the starch is one or a mixture of sweet potato starch, corn starch, mung bean starch or modified starch.

Moreover, the crosslinking agent is one or a mixture of calcium chloride, sodium citrate or sodium trimetaphosphate.

Moreover, the plasticizer is one or a mixture of glycerin, polyethylene glycol, propylene glycol, and sorbitol.

A method for preparing an edible film based on Sanzan gum cross-linking modification as described above, the steps are as follows:

(1) Dissolution: Weigh Sanzan gum, add water, and stir magnetically at 50°C for more than 12 hours to fully dissolve Sanzan gum to obtain Sanzan gum solution; weigh sodium alginate, add water, and magnetically stir to fully dissolve it. Obtain sodium alginate solution; weigh starch, add water to boil and dissolve to obtain starch solution;

(2) Cross-linking: Add the cross-linking agent into the Sanzan gum solution, shake and mix at 25-75°C, the cross-linking pH is 7.5-8, and the cross-linking time is 0.5-3h, to obtain the cross-linked modified Sanzan gum solution ;

(3) Blending: After mixing the cross-linked modified sanzan gum solution with sodium trehalate solution and the dissolved starch solution, add a plasticizer to form a sanzan gum film-forming solution;

(4) Laying film: Shake and mix the above-mentioned Sanzan glue film-forming solution for 0.5-1h, remove air bubbles by ultrasonic, take Sanzan glue film-forming solution and cast it on a PVC board to form a film, dry it at 40-60°C, and peel off the film , that is, the edible film based on the cross-linking modification of Sanzan gum was obtained.

The application of the edible film based on the cross-linking modification of Sanzan gum as mentioned above in food production.

Advantage and positive effect that the present invention obtains are:

1. The edible film of the present invention utilizes Sanzan Gum as the main film-forming material, blends with starch and sodium alginate, cross-links with a cross-linking agent, is equipped with plasticizers such as glycerin and sorbitol, and is poured and dried. An edible film formed after the film has excellent mechanical properties and low water vapor transmission rate. Due to the safety and biodegradability of the film material components, it can be used as the outer packaging of food. Play a role in delaying product deterioration and prolonging shelf life.

2. The edible film of the present invention is applied in food production, which can make the food packaging film safe, edible and degradable, increase the safety of food outer packaging, reduce environmental pollution, and reduce the cost of the polysaccharide edible film at the same time. The cost of film production, the edible film based on the cross-linking modification of Sanzan gum has good light transmission and water resistance, good mechanical properties such as tensile strength and elongation at break, and has an ideal effect on keeping pork fresh.

3. The crosslinking agent used for modification in the edible film of the present invention is a mixture of one or two of calcium chloride, sodium citrate, and sodium trimetaphosphate, and the plasticizer is glycerin, polyethylene glycol, One or two mixtures of propylene glycol and sorbitol, after cross-linking modification and heat treatment, the film liquid forms an irreversible gel network structure; in addition, Sanzan gum is a new type of microbial polysaccharide, regarding its edible film The application is still blank.

Description of drawings

Fig. 1 is the figure of influence of cross-linking agent sodium trimetaphosphate on the rheological properties of Sanzan gum solution among the present invention;

Fig. 2 is the surface scanning electron micrograph of the Sanzan film surface of cross-linking modification in the present invention (A is the surface of the Sanzan film of blank, B is the surface of the Sanzan film after sodium trimetaphosphate crosslinking);

Fig. 3 is the change figure of volatile basic nitrogen in the pork cold storage process after covering film among the present invention;

Fig. 4 is the variation of the total bacterial colonies in the cold storage process of pork after coating in the present invention.

Detailed ways

In order to further understand the content, characteristics and effects of the present invention, the following examples are given, and detailed descriptions are given below with reference to the accompanying drawings. It should be noted that this embodiment is descriptive, not restrictive, and cannot thereby limit the protection scope of the present invention.

Example 1

An edible film based on Sanzan gum cross-linking modification, its composition and parts by weight are as follows:

1 part of Sanzan gum, 0 part of starch, 1 part of sodium alginate, 0.1 part of crosslinking agent, and 0.7 part of plasticizer.

The preparation method of the above-mentioned edible film based on the cross-linking modification of Sanzan gum is as follows:

Sanzan gum was added into water at a mass volume percentage of 1%, and magnetically stirred for 12 hours at 50°C; the rheological properties of the Sanzan gum solution could be improved after adding the crosslinking agent sodium trimetaphosphate (as shown in Figure 1), Add 0.1% sodium trimetaphosphate solution, and then cross-link at 25°C and pH 7.5 for 1 hour; add an equal amount of 1% sodium alginate solution and 0.7% glycerin to the cross-linked modified Sanzan gum solution, which is swollen for 12 hours, Shake and mix for 0.5h to obtain the Sanzan glue film-forming solution; after ultrasonically removing air bubbles in the Sanzan glue film-forming solution, take a certain amount of the film solution and cast it on a PVC board to form a film, dry it at 55°C, and peel off the film , that is, the edible film based on the cross-linking modification of Sanzan gum is obtained, its properties are shown in Table 1, and the scanning electron microscope structure of the film is shown in Figure 2.

The above percentages are mass volume percentages, and the solvent is water.

Example 2

An edible film based on Sanzan gum cross-linking modification, its composition and parts by weight are as follows:

1 part of Sanzan gum, 0.5 part of starch, 0.5 part of sodium alginate, 0.1 part of crosslinking agent, and 0.9 part of plasticizer.

The preparation method of the above-mentioned edible film based on the cross-linking modification of Sanzan gum is as follows:

Add Sanzan gum to water at a mass volume percentage of 1%, and stir magnetically at 50°C for 12 hours; add 0.1% sodium trimetaphosphate at 50°C and pH 7.5 to cross-link for 1 hour; cross-link the modified Sanzan gum solution Add an equal amount of 0.5% sodium alginate solution swollen for 12 hours, 0.5% sweet potato starch solution now dissolved, and 0.9% sorbitol, and shake and mix for 0.5 hours to obtain Sanzan gum film-forming liquid; After the bubbles were removed by liquid ultrasonication, a certain amount of film liquid was cast on a PVC board to form a film, dried at 55°C, and the film was peeled off to obtain an edible film based on Sanzan glue cross-linking modification, and its properties are shown in Table 1. shown.

The above percentages are mass volume percentages, and the solvent is water.

Example 3

An edible film based on Sanzan gum cross-linking modification, its composition and parts by weight are as follows:

0.5 part of Sanzan gum, 0 part of starch, 0.5 part of sodium alginate, 0.05 part of crosslinking agent, and 0.3 part of plasticizer.

The preparation method of the above-mentioned edible film based on the cross-linking modification of Sanzan gum is as follows:

Add Sanzan gum to water at a mass volume percentage of 0.5%, and stir magnetically at 50°C for 12 hours; add 0.05% calcium chloride and cross-link at 70°C and pH 7.5 for 3 hours; add the cross-linked modified Sanzan gum solution Swell the same amount of 0.5% sodium alginate solution and 0.3% glycerin for 12 hours, shake and mix for 0.5 hours to obtain the Sanzan glue film-forming solution; after ultrasonically removing bubbles from the Sanzan glue film-forming solution, take a certain amount of film solution Cast a film on a PVC board, dry it at 55°C, and peel off the film to obtain an edible film based on the cross-linking modification of Sanzan glue, and its properties are shown in Table 1.

The above percentages are mass volume percentages, and the solvent is water.

Example 4

An edible film based on Sanzan gum cross-linking modification, its composition and parts by weight are as follows:

0.5 part of Sanzan gum, 0 part of starch, 0.5 part of sodium alginate, 0.05 part of crosslinking agent, and 0.3 part of plasticizer.

The preparation method of the above-mentioned edible film based on the cross-linking modification of Sanzan gum is as follows:

Add Sanzan gum to water at a mass volume percentage of 0.5%, magnetically stir at 50°C for 12 hours; add 0.05% sodium citrate at 65°C and pH 8.0 for 2 hours; add the cross-linked modified Sanzan gum solution Swell the same amount of 0.5% sodium alginate solution and 0.3% glycerin for 12 hours, shake and mix for 0.5 hours to obtain the Sanzan glue film-forming solution; after ultrasonically removing bubbles from the Sanzan glue film-forming solution, take a certain amount of film solution Cast a film on a PVC board, dry it at 55°C, and peel off the film to obtain an edible film based on the cross-linking modification of Sanzan glue, and its properties are shown in Table 1. Put 20g of cut pork into a beaker, seal it with the film, and store it at 4°C. Compared with the control without film, the volatile basic nitrogen and the total number of bacterial colonies were reduced by 17.5% and 91.9%, respectively. The results are shown in the figure 3. As shown in Figure 4.

The above percentages are mass volume percentages, and the solvent is water.

Example 5

An edible film based on Sanzan gum cross-linking modification, its composition and parts by weight are as follows:

0.5 part of Sanzan gum, 1 part of starch, 0.5 part of sodium alginate, 0.05 part of crosslinking agent, and 0.9 part of plasticizer.

The preparation method of the above-mentioned edible film based on the cross-linking modification of Sanzan gum is as follows:

Add Sanzan gum to water at a mass volume percentage of 0.5%, magnetically stir at 50°C for 12 hours; add 0.05% sodium trimetaphosphate at 75°C and pH 8.0 for cross-linking for 2 hours; cross-link modified Sanzan gum solution Add an equal amount of 0.5% sodium alginate solution swollen for 12 hours, 1% denatured starch solution now dissolved, and 0.9% glycerin, and shake and mix for 0.5 hours to obtain Sanzan gum film-forming solution; Sanzan gum film-forming solution After ultrasonically removing air bubbles, a certain amount of film solution was cast on a PVC board to form a film, dried at 55°C, and the film was peeled off to obtain an edible film modified by cross-linking with Sanzan glue. Its properties are shown in Table 1. Show. Put 20g of cut pork into a beaker, seal it with the film, and store it at 4°C. Compared with the control without film, the volatile basic nitrogen and the total number of bacterial colonies were reduced by 7.9% and 89.6%, respectively. The results are shown in the figure 3. As shown in Figure 4.

The above percentages are mass volume percentages, and the solvent is water.

Table 1 Membrane characteristics and mechanical properties table

Claims (6)

1. a kind of praise the cross-linking modified edible film of glue based on three, it is characterised in that：Its constituent and parts by weight are as follows：

Three praise 0.2-2 parts of glue, 0-2.5 parts of starch, 0-2 parts of sodium alginate, 0.05-1 parts of crosslinking agent, 0-2 parts of plasticizer.

2. according to claim 1 praise the cross-linking modified edible film of glue based on three, it is characterised in that：The starch is red The mixture of one or both of sweet potato starch, cornstarch, green starch or converted starch.

3. according to claim 1 praise the cross-linking modified edible film of glue based on three, it is characterised in that：The crosslinking agent is The mixture of one or both of calcium chloride, sodium citrate or sodium trimetaphosphate.

4. according to claim 1 praise the cross-linking modified edible film of glue based on three, it is characterised in that：The plasticizer is The mixture of one or both of glycerine, polyethylene glycol, propane diols, sorbierite.

5. it is a kind of if Claims 1-4 any one of them is based on three preparation methods for praising the cross-linking modified edible film of glue, its It is characterized in that：Step is as follows：

(1) dissolve：Weigh three and praise glue, add water, more than magnetic agitation 12h under the conditions of 50 DEG C, makes three to praise glue and fully dissolve, obtain three Praise sol solution；Sodium alginate is weighed, adds water, magnetic agitation makes it fully dissolve, obtains sodium alginate soln；Starch is weighed, is added The boil-off solution of boiling, obtains starch solution；

(2) it is crosslinked：Crosslinking agent addition three is praised in sol solution, vibrates and mixes under the conditions of 25-75 DEG C, crosslinking pH is 7.5-8, crosslinking Time 0.5-3h, obtains cross-linking modified three and praises sol solution；

(3) it is blended：Sol solution is praised with after extra large bath acid sodium solution, the starch solution mixing now dissolved, adding and increasing by cross-linking modified three Agent is moulded, three is formed and praises glue into film liquid；

(4) plastic film mulch：Glue is praised by above-mentioned three and shakes mixing 0.5-1h into film liquid, and ultrasound removes bubble, takes three to praise glue into film liquid in PVC Casting film-forming on plate, dries under the conditions of 40-60 DEG C, takes off film, up to the cross-linking modified edible film of glue is praised based on three.

6. such as Claims 1-4 any one of them praises the cross-linking modified edible film of glue answering in food production based on three With.