CN101811596B - Edible polysaccharide-protein composite packaging film and preparation method thereof - Google Patents
Edible polysaccharide-protein composite packaging film and preparation method thereofDownload PDFInfo
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Abstract
Description
Translated fromChinese技术领域technical field
本发明属于食品、药品包装技术领域，具体是涉及一种可食性多糖-蛋白复合包装膜及其制备方法。The invention belongs to the technical field of food and medicine packaging, and in particular relates to an edible polysaccharide-protein composite packaging film and a preparation method thereof.
背景技术Background technique
目前，对于调料、速溶饮品的内包装，商业上大量使用的是合成塑料，虽然这些塑料有良好的阻隔性和加工性，但是也存在以下问题：(1)大部分塑料不易降解或降解周期长造成白色污染；(2)塑料加工中的添加剂迁移到食品中，影响食品安全；(3)塑料制造是以石油为基础，加剧了目前的石油引起的能源危机。鉴于以上问题，人们急切需要开发一种更环保、更安全的包装材料。因此用易降解的可食性包装膜代替部分合成塑料包装膜逐渐成为研究的热点。可食用膜(Edible Films)是一种利用可以食用的材料(如多糖、蛋白质、脂肪等)，经混合、加热、涂布、烘干等步骤，通过不同分子间相互作用而形成具有多孔网络结构的具有可食、保鲜、易降解等功能的包装薄膜。通过对现有技术资料的检索发现，在中国专利[CN101096236A]公开了一种可食用的方便面辅料包装袋的制备方法，其特征是以普鲁兰多糖为成膜剂，海藻酸钠和/或羧甲基纤维素钠为辅助成膜剂，配成水溶液，经制膜，热封制袋，灌装，灭菌而制得。但是膜的断裂伸长率较低，导致膜的柔韧性较差。在中国专利[CN1743379A]公开了一种由大豆分离蛋白和明胶制备得到的可食性包装膜及其制备方法和用途，制备的可食性包装膜主要含有大豆蛋白、明胶以及甘油、交联剂、碱性物质等。该膜充分利用了明胶和大豆分离蛋白的优点，使膜具有一定机械强度又比较廉价，但是专利数据显示膜的最大断裂伸长率不超过5％。在中国专利[CN1288024A]公开了一种明胶或甲基纤维素可食包装膜的制备方法，其突出特点是在赋予甲基纤维素可食性包装膜热封性时，是在制备好的一层可食包装膜上再涂布一层均匀的明胶。但是经过显微镜观察膜的表面，明胶容易形成胶粒，影响膜的强度和阻隔性。At present, for the inner packaging of seasonings and instant drinks, synthetic plastics are widely used commercially. Although these plastics have good barrier properties and processability, they also have the following problems: (1) Most plastics are not easy to degrade or have a long degradation cycle Cause white pollution; (2) Additives in plastic processing migrate to food, affecting food safety; (3) Plastic manufacturing is based on petroleum, which aggravates the current energy crisis caused by petroleum. In view of the above problems, there is an urgent need to develop a more environmentally friendly and safer packaging material. Therefore, replacing some synthetic plastic packaging films with easily degradable edible packaging films has gradually become a research hotspot. Edible Films (Edible Films) is a kind of porous network structure formed by the interaction of different molecules by using edible materials (such as polysaccharides, proteins, fats, etc.) through mixing, heating, coating, drying and other steps. A packaging film with edible, fresh-keeping and easy-to-degrade functions. Through the retrieval of prior art materials, it is found that Chinese patent [CN101096236A] discloses a preparation method of an edible instant noodle auxiliary packaging bag, which is characterized in that pullulan is used as a film-forming agent, sodium alginate and/or Sodium carboxymethyl cellulose is an auxiliary film-forming agent, prepared as an aqueous solution, film-forming, heat-sealing, bag-making, filling, and sterilization. However, the elongation at break of the film is low, resulting in poor flexibility of the film. Chinese patent [CN1743379A] discloses an edible packaging film prepared from soybean protein isolate and gelatin and its preparation method and application. The prepared edible packaging film mainly contains soybean protein, gelatin, glycerin, cross-linking agent, alkali Sexual substances, etc. The film makes full use of the advantages of gelatin and soybean protein isolate, so that the film has a certain mechanical strength and is relatively cheap, but the patent data shows that the maximum elongation at break of the film does not exceed 5%. The Chinese patent [CN1288024A] discloses a preparation method of gelatin or methylcellulose edible packaging film. On the edible packaging film, coat a layer of even gelatin again. However, after observing the surface of the film with a microscope, gelatin is easy to form colloidal particles, which affects the strength and barrier properties of the film.
综上可见，当前可食性膜研究开发中普遍存在以下几个问题：(1)机械强度不足；(2)阻隔性较差。In summary, the following problems generally exist in the current research and development of edible films: (1) Insufficient mechanical strength; (2) Poor barrier properties.
发明内容Contents of the invention
本发明的目的在于克服现有技术中的不足，提供一种能溶于水、机械性能、阻氧性好的可食性多糖-蛋白复合包装膜及其制备方法。The purpose of the present invention is to overcome the deficiencies in the prior art, and provide an edible polysaccharide-protein composite packaging film that is soluble in water, has good mechanical properties and oxygen resistance, and a preparation method thereof.
本发明可食性多糖-蛋白复合包装膜包含下列组份：其配方比例按重量份数计：The edible polysaccharide-protein composite packaging film of the present invention comprises the following components: the formula ratio is calculated in parts by weight:
海藻酸钠1～3份、羧甲基纤维素钠1～2份、明胶0.5～1份、疏水剂0.1～0.5份、阻氧剂乳清蛋白0.1～0.5份、增塑剂甘油1～3份、去离子水80份；1-3 parts of sodium alginate, 1-2 parts of sodium carboxymethyl cellulose, 0.5-1 part of gelatin, 0.1-0.5 parts of hydrophobic agent, 0.1-0.5 parts of whey protein as oxygen inhibitor, 1-3 parts of plasticizer glycerin part, 80 parts of deionized water;
所述疏水剂为蔗糖酯、硬脂酸、软脂酸、软脂酸、品秀单甘脂、橄榄油中的一种或几种混合物。The hydrophobic agent is one or more mixtures of sucrose esters, stearic acid, palmitic acid, palmitic acid, pinxiu monoglyceride and olive oil.
本发明一种可食性多糖-蛋白复合包装膜的制备方法，采用以下工艺步骤：其配方比例按重量份数计：The preparation method of an edible polysaccharide-protein composite packaging film of the present invention adopts the following process steps: the formula ratio is calculated in parts by weight:
(1)、原料称取：(1), raw material weighing:
海藻酸钠1～3份、羧甲基纤维素钠1～2份、明胶0.5～0.75份、疏水剂0.1～0.5份、阻氧剂乳清蛋白0.1～0.5份、增塑剂甘油1～3份、去离子水80份；Sodium alginate 1-3 parts, carboxymethyl cellulose sodium 1-2 parts, gelatin 0.5-0.75 parts, hydrophobic agent 0.1-0.5 parts, oxygen inhibitor whey protein 0.1-0.5 parts, plasticizer glycerin 1-3 parts part, 80 parts of deionized water;
(2)、第一混合溶液的制备：(2), the preparation of the first mixed solution:
将海藻酸钠1～3份和羧甲基纤维素钠1～2份在温度为80-120℃的干燥箱中干燥至恒重，然后转移到搅拌机中干法混合后加入去离子水40份，在40-70℃的水浴中溶解(海藻酸钠∶羧甲基纤维素钠的重量比除实施例1为1∶1外，其余实施的该配比均为3∶1)，配制成第一混合溶液；搅拌转速190～210r/min；Dry 1 to 3 parts of sodium alginate and 1 to 2 parts of sodium carboxymethyl cellulose in a drying oven at a temperature of 80-120°C to constant weight, then transfer to a mixer for dry mixing, and then add 40 parts of deionized water , dissolved in a water bath at 40-70°C (sodium alginate: the weight ratio of sodium carboxymethylcellulose is 1:1 except that in Example 1, the proportioning of the rest of the implementation is 3:1), and it is prepared into the first A mixed solution; stirring speed 190 ~ 210r/min;
(3)、第二混合溶液的制备：(3), the preparation of the second mixed solution:
将明胶0.5～0.75份加入去离子水10份中，在室温下溶胀28～32分钟，配制成明胶溶液，然后进行乳化，乳化时间4min，转速10000r/min，乳化后加入第一混合溶液并混匀，即制得第二混合溶液；Add 0.5-0.75 parts of gelatin to 10 parts of deionized water, swell at room temperature for 28-32 minutes, prepare a gelatin solution, and then emulsify. The emulsification time is 4 minutes, and the rotation speed is 10000r/min. Evenly, the second mixed solution is obtained;
(4)、总混合溶液的制备：(4), preparation of total mixed solution:
(a)疏水剂溶液的制备：将疏水剂0.1～0.5份，加入去离子水10份中，疏水剂溶解于去离子水中，经高速剪切乳化后过滤制得疏水剂溶液，乳化时间4min，转速10000r/min，用滤纸常压过滤制得疏水剂溶液；(a) Preparation of hydrophobic agent solution: add 0.1 to 0.5 parts of hydrophobic agent to 10 parts of deionized water, dissolve the hydrophobic agent in deionized water, and filter after high-speed shear emulsification to obtain a hydrophobic agent solution. The emulsification time is 4 minutes. Speed 10000r/min, filter with filter paper under normal pressure to obtain hydrophobic agent solution;
(b)阻氧剂乳清蛋白溶液的制备：将乳清蛋白0.1～0.5份加入75-90℃的去离子水10份中溶解30min，制得乳清蛋白溶液；(b) Preparation of oxygen inhibitor whey protein solution: add 0.1-0.5 parts of whey protein into 10 parts of deionized water at 75-90°C and dissolve for 30 minutes to prepare whey protein solution;
(c)增塑剂甘油溶液的制备：将甘油1～3份加入去离子水10份中，使甘油溶解混匀在去离子水中制得增塑剂甘油溶液；(c) Preparation of plasticizer glycerin solution: add 1 to 3 parts of glycerin to 10 parts of deionized water, dissolve and mix glycerin in deionized water to prepare plasticizer glycerin solution;
将配制成的疏水剂溶液、阻氧剂乳清蛋白溶液、增塑剂甘油溶液加入第二混合溶液中，充分搅拌1-5小时，即制得总混合溶液；Add the prepared hydrophobic agent solution, oxygen inhibitor whey protein solution, and plasticizer glycerin solution into the second mixed solution, and fully stir for 1-5 hours to obtain the total mixed solution;
(5)、微波交联：(5), microwave crosslinking:
将上述制得的总混合溶液进行微波交联处理；所述微波交联处理功率为200-400W，微波交联处理时间为1-3min；The total mixed solution prepared above is subjected to microwave crosslinking treatment; the microwave crosslinking treatment power is 200-400W, and the microwave crosslinking treatment time is 1-3min;
(6)、涂布成膜：(6), coating and film formation:
将微波交联处理好的溶液在压力为0.1-0.4Mpa，温度为25-60℃的条件下真空脱泡后，倒在干燥洁净的玻璃板上，用涂布辊涂布成膜，然后置于温度为50-100℃的真空干燥箱中干燥3-6小时，即可得到可食性多糖-蛋白质复合膜。After the microwave cross-linking treatment solution is degassed under the conditions of pressure of 0.1-0.4Mpa and temperature of 25-60°C, it is poured on a dry and clean glass plate, coated with a coating roller to form a film, and then placed The edible polysaccharide-protein composite film can be obtained by drying in a vacuum oven at a temperature of 50-100° C. for 3-6 hours.
所述步骤(6)中的玻璃板上预先快速涂布动植物油做脱模剂(动物油如猪油，植物油如花生油，油的温度是常温)；所述可食性多糖-蛋白复合包装膜的厚度70um。The glass plate in the described step (6) is pre-coated with animal and vegetable oil quickly as a release agent (animal oil such as lard, vegetable oil such as peanut oil, and the temperature of the oil is normal temperature); the thickness of the edible polysaccharide-protein composite packaging film 70um.
本发明与现有技术相比，有益效果是：本发明制的可食用多糖-蛋白质复合膜能克服单膜机械性能不足的缺点，以乳清蛋白代替常用的阻氧剂，给可食膜附加了营养性，并且膜在水中可溶解，方便消费者使用的同时又降低了废弃物污染，疏水剂的加入提高了膜的阻水蒸气性能又增加了膜的光亮性，使膜更加美观。Compared with the prior art, the present invention has the beneficial effects that: the edible polysaccharide-protein composite film prepared by the present invention can overcome the shortcomings of insufficient mechanical properties of a single film, replace the commonly used oxygen inhibitor with whey protein, and add an additional layer to the edible film. The nutrition is improved, and the film is soluble in water, which is convenient for consumers to use and reduces waste pollution. The addition of hydrophobic agent improves the water vapor resistance of the film and increases the brightness of the film, making the film more beautiful.
根据测试结果表明：According to the test results:
1本可食用多糖-蛋白质复合膜外观为无色透明薄膜；1 edible polysaccharide-protein composite film is a colorless transparent film;
2明胶的加入形成的胶粒贯穿与海藻酸钠和羧甲基纤维素钠的三维网状结构当中，提高可食用多糖-蛋白质复合膜的抗拉强度与断裂伸长率的同时，使膜具有优异的机械性能和柔韧性。该可食用多糖-蛋白复合膜的表面光滑均匀，不存在任何的裂隙和小孔，其截面有蜂窝状均匀结构，规整和密集，没有明显的相分离现象；其扫描电镜图见附图1、附图2。在200~400nm范围内对该可食用多糖-蛋白复合膜的紫外光吸收进行测试，发现该膜在215nm处出现最大吸收峰，在203nm处和235nm处出现肩峰(见附图3示)。说明该可食用多糖-蛋白复合膜是一种新型防紫外的可食性包装膜材料。2 The colloidal particles formed by adding gelatin run through the three-dimensional network structure of sodium alginate and sodium carboxymethyl cellulose, which improves the tensile strength and elongation at break of the edible polysaccharide-protein composite film, and makes the film have Excellent mechanical properties and flexibility. The surface of the edible polysaccharide-protein composite film is smooth and uniform, without any cracks and pores, and its cross-section has a honeycomb uniform structure, regular and dense, and has no obvious phase separation phenomenon; its scanning electron microscope picture is shown in Figure 1. Attached Figure 2. The ultraviolet light absorption of this edible polysaccharide-protein composite film was tested in the range of 200 ~ 400nm, and found that the film had a maximum absorption peak at 215nm, and shoulders at 203nm and 235nm (see accompanying drawing 3). It shows that the edible polysaccharide-protein composite film is a new type of ultraviolet-proof edible packaging film material.
3测试表明该可食用多糖-蛋白复合膜的抗张强度和断裂伸长率分别在55MPa-80MPa和32％-50％之间。3 Tests show that the tensile strength and elongation at break of the edible polysaccharide-protein composite film are between 55MPa-80MPa and 32%-50%, respectively.
4试验表明：少量疏水剂的加入明显的改善了膜的阻隔性能(见附图4示)；添加乳清蛋白能降低膜的透氧性(见附图5示)4 Tests show that the addition of a small amount of hydrophobic agent significantly improves the barrier properties of the film (see accompanying drawing 4); adding whey protein can reduce the oxygen permeability of the film (see accompanying drawing 5 showing)
附图说明Description of drawings
图1为本发明可食用多糖-蛋白复合包装膜的表面扫描电镜图。Fig. 1 is a scanning electron micrograph of the surface of the edible polysaccharide-protein composite packaging film of the present invention.
图2为本发明可食用多糖-蛋白复合包装膜的截面扫描电镜图。Fig. 2 is a scanning electron micrograph of a section of the edible polysaccharide-protein composite packaging film of the present invention.
图3为单一膜和多元共混膜的紫外吸收曲线图。Figure 3 is the UV absorption curves of a single film and a multi-component blend film.
图4为本发明采用不同疏水剂时膜的水蒸气透过率示意图。Fig. 4 is a schematic diagram of the water vapor transmission rate of the film when different hydrophobic agents are used in the present invention.
图5为本发明采用不同乳清蛋白添加量时膜的氧气透过率示意图。Fig. 5 is a schematic diagram of the oxygen transmission rate of the film when different amounts of whey protein are added in the present invention.
具体实施方式Detailed ways
下面结合具体附图和实施例对本发明做进一步说明。本发明中，搅拌操作采用上海标本模型厂制造的JB200-S数字显示转速电动搅拌机；均质乳化操作采用上海标本模型厂制造的FJ-200高速分散均质机；反应温度通过江苏省金坛市荣华仪器制造有限公司制造的YJ501超级恒温水浴锅控制；微波交联操作采用南京杰全微波设备有限公司制造的NJL07-3型实验专用微波炉；包装膜性能测试采用庆声科技股份有限公司制造的THS-AOC-100AS恒温恒湿试验机；涂布成膜操作采用上海现代环境工程技术有限公司制造的AFA-II自动涂膜器；紫外吸收测定采用尤尼柯(上海)仪器有限公司UV-2800(A)型紫外可见光分光光度计。The present invention will be further described below in conjunction with specific drawings and embodiments. In the present invention, the stirring operation adopts the JB200-S digital display speed electric mixer manufactured by Shanghai Specimen Model Factory; the homogeneous emulsification operation adopts the FJ-200 high-speed dispersion homogenizer manufactured by Shanghai Specimen Model Factory; the reaction temperature is passed by Jintan City, Jiangsu Province. Controlled by YJ501 super constant temperature water bath pot manufactured by Ronghua Instrument Manufacturing Co., Ltd.; microwave cross-linking operation adopts NJL07-3 special experimental microwave oven manufactured by Nanjing Jiequan Microwave Equipment Co., Ltd.; packaging film performance test adopts THS manufactured by Qingsheng Technology Co., Ltd. -AOC-100AS constant temperature and humidity testing machine; the coating and film forming operation adopts the AFA-II automatic film applicator manufactured by Shanghai Modern Environmental Engineering Technology Co., Ltd.; the ultraviolet absorption measurement adopts Unocal (Shanghai) Instrument Co., Ltd. UV-2800 ( A) UV-visible spectrophotometer.
实施例1Example 1
本发明一种可食性多糖-蛋白复合包装膜的制备方法，采用以下工艺步骤：The preparation method of an edible polysaccharide-protein composite packaging film of the present invention adopts the following process steps:
(1)分别将3克海藻酸钠和3克羧甲基纤维素钠在温度为80-120℃的干燥箱中干燥至恒重后分别称取1.875克海藻酸钠、1.875克羧甲基纤维素钠；再称取0.75克明胶、0.3克蔗糖酯、0.1克乳清蛋白和2.25克甘油；(1) Dry 3 grams of sodium alginate and 3 grams of sodium carboxymethyl cellulose in a drying oven at a temperature of 80-120 ° C to constant weight, respectively weigh 1.875 grams of sodium alginate and 1.875 grams of carboxymethyl cellulose Plain sodium; Then take by weighing 0.75 gram of gelatin, 0.3 gram of sucrose ester, 0.1 gram of whey protein and 2.25 gram of glycerol;
(2)将称取的海藻酸钠和羧甲基纤维素钠转移到搅拌机中干法混合后加入40毫升的去离子水，在40-70℃的水浴中溶解，充分搅拌混合液使其均匀，搅拌转速190～210r/min，制得第一混合溶液；(2) Transfer the weighed sodium alginate and sodium carboxymethyl cellulose to a blender for dry mixing, add 40 ml of deionized water, dissolve in a water bath at 40-70°C, and stir the mixture fully to make it uniform , the stirring speed is 190～210r/min, and the first mixed solution is obtained;
(3)将称取的明胶加入10毫升去离子水中，室温下溶胀30分钟左右，再用高速均质机均质乳化3分钟，均质时间4min，转速10000r/min，然后缓慢加入到所述第一混合溶液中，搅拌30分钟左右，搅拌转速190～210r/min，得到第二混合溶液；(3) Add the weighed gelatin into 10 ml of deionized water, swell for about 30 minutes at room temperature, then homogenize and emulsify with a high-speed homogenizer for 3 minutes, the homogenization time is 4 minutes, and the speed is 10000r/min, and then slowly add to the In the first mixed solution, stir for about 30 minutes at a stirring speed of 190-210r/min to obtain the second mixed solution;
(4)将称取的蔗糖酯溶于10毫升50℃的去离子水中，用高速均质机均质3分钟，均质时间4min，转速10000r/min，经过滤(用滤纸常压过滤)后，将其加入上述第二混合溶液中；(4) Dissolve the weighed sucrose ester in 10 ml of deionized water at 50°C, homogenize with a high-speed homogenizer for 3 minutes, the homogenization time is 4 minutes, and the speed is 10000r/min, after filtering (filtering with filter paper at normal pressure) , adding it to the above-mentioned second mixed solution;
(5)将称取的乳清蛋白在10毫升90℃的去离子水中溶解变性30分钟，充分搅拌并经过滤(用滤纸常压过滤)后将溶液加入到上述第二混合溶液中；(5) Dissolve and denature the weighed whey protein in 10 ml of deionized water at 90° C. for 30 minutes, stir well and filter (filter with filter paper under normal pressure), and then add the solution to the above-mentioned second mixed solution;
(6)将称取的甘油中加入去离子水10毫升，充分搅拌60分钟左右后，将其加入上述第二混合溶液中；(6) Add 10 milliliters of deionized water to the weighed glycerin, and after fully stirring for about 60 minutes, add it into the above-mentioned second mixed solution;
(7)将上述添加了明胶、蔗糖酯、乳清蛋白和甘油的第二混合溶液充分搅拌1-5小时，即制得总混合溶液；(7) fully stirring the second mixed solution added with gelatin, sucrose ester, whey protein and glycerin for 1-5 hours to obtain the total mixed solution;
(8)将上述制得的总混合溶液在微波功率200W的条件下微波交联1分钟后，再将交联完毕的总混合溶液在压力为0.1Mpa、温度为30℃的条件下真空脱泡，脱泡后的溶液用涂布辊涂布在干燥洁净的玻璃板上(先将玻璃板上预先快速涂布动植物油做脱模剂：动物油如猪油，植物油如花生油，油的温度是常温)，置于50℃的真空干燥箱中干燥8小时，制得多糖-蛋白复合包装膜，所述可食性多糖-蛋白复合包装膜的厚度70um。试验测试其抗张强度在20～51MPa、断裂伸长率在24～50％，溶解时间在125～210s之间。(8) Microwave cross-link the total mixed solution prepared above for 1 minute under the condition of microwave power 200W, and then vacuum defoam the cross-linked total mixed solution at a pressure of 0.1Mpa and a temperature of 30°C , the solution after defoaming is coated on a dry and clean glass plate with a coating roller (first, quickly coat the glass plate with animal and vegetable oil as a release agent: animal oil such as lard, vegetable oil such as peanut oil, the temperature of the oil is normal temperature ), placed in a vacuum drying oven at 50°C for 8 hours to prepare a polysaccharide-protein composite packaging film, the thickness of the edible polysaccharide-protein composite packaging film is 70um. The test shows that its tensile strength is 20-51MPa, its elongation at break is 24-50%, and its dissolution time is between 125-210s.
因此，上述制得的可食膜具有较好的机械性能和水溶性。Therefore, the edible film prepared above has better mechanical properties and water solubility.
实施例2Example 2
本发明一种可食性多糖-蛋白复合包装膜的制备方法，采用以下工艺步骤：The preparation method of an edible polysaccharide-protein composite packaging film of the present invention adopts the following process steps:
(1)分别将5克海藻酸钠和2克羧甲基纤维素钠在温度为80-120℃的干燥箱中干燥至恒重后分别称取3克海藻酸钠、1克羧甲基纤维素钠；再称取0.5克明胶、0.5克蔗糖酯、0.3克乳清蛋白和3克甘油；(1) Dry 5 grams of sodium alginate and 2 grams of sodium carboxymethyl cellulose in a drying oven at a temperature of 80-120 ° C to constant weight, then weigh 3 grams of sodium alginate and 1 gram of carboxymethyl cellulose Plain sodium; Take again 0.5 gram of gelatin, 0.5 gram of sucrose ester, 0.3 gram of whey protein and 3 gram of glycerol;
(2)将称取的海藻酸钠和羧甲基纤维素钠转移到搅拌机中干法混合后加入40毫升的去离子水，在40-70℃的水浴中溶解，充分搅拌混合液使其均匀，搅拌转速190～210r/min，制得第一混合溶液；(2) Transfer the weighed sodium alginate and sodium carboxymethyl cellulose to a blender for dry mixing, add 40 ml of deionized water, dissolve in a water bath at 40-70°C, and stir the mixture fully to make it uniform , the stirring speed is 190～210r/min, and the first mixed solution is obtained;
(3)将称取的明胶加入10毫升去离子水中，室温下溶胀30分钟左右，再用高速均质机均质乳化3分钟，均质时间4min，转速10000r/min，然后缓慢加入到所述第一混合溶液中，搅拌30分钟左右，搅拌转速190～210r/min，得到第二混合溶液；(3) Add the weighed gelatin into 10 ml of deionized water, swell for about 30 minutes at room temperature, then homogenize and emulsify with a high-speed homogenizer for 3 minutes, the homogenization time is 4 minutes, and the speed is 10000r/min, and then slowly add to the In the first mixed solution, stir for about 30 minutes at a stirring speed of 190-210r/min to obtain the second mixed solution;
(4)将称取的蔗糖酯溶于10毫升50℃的去离子水中，用高速均质机均质3分钟，均质时间4min，转速10000r/min，经过滤(用滤纸常压过滤)后，将其加入上述第二混合溶液中；(4) Dissolve the weighed sucrose ester in 10 ml of deionized water at 50°C, homogenize with a high-speed homogenizer for 3 minutes, the homogenization time is 4 minutes, and the speed is 10000r/min, after filtering (filtering with filter paper at normal pressure) , adding it to the above-mentioned second mixed solution;
(5)将称取的乳清蛋白在10毫升90℃的去离子水中溶解变性30分钟，充分搅拌并经过滤(用滤纸常压过滤)后将溶液加入到上述第二混合溶液中；(5) Dissolve and denature the weighed whey protein in 10 ml of deionized water at 90° C. for 30 minutes, stir well and filter (filter with filter paper under normal pressure), and then add the solution to the above-mentioned second mixed solution;
(6)将称取的甘油中加入去离子水10毫升，充分搅拌60分钟左右后，将其加入上述第二混合溶液中；(6) Add 10 milliliters of deionized water to the weighed glycerin, and after fully stirring for about 60 minutes, add it into the above-mentioned second mixed solution;
(7)将上述添加了明胶、蔗糖酯、乳清蛋白和甘油的第二混合溶液充分搅拌1-5小时，即制得总混合溶液；(7) fully stirring the second mixed solution added with gelatin, sucrose ester, whey protein and glycerin for 1-5 hours to obtain the total mixed solution;
(8)将上述制得的总混合溶液在微波功率300W的条件下微波交联2分钟后，再将交联完毕的总混合溶液在压力为0.2Mpa、温度为40℃的条件下真空脱泡，脱泡后的溶液用涂布辊涂布在干燥洁净的玻璃板上，置于60℃的真空干燥箱中干燥8小时，制得多糖-蛋白复合包装膜。(8) Microwave cross-link the total mixed solution prepared above under the condition of microwave power 300W for 2 minutes, and then vacuum defoam the cross-linked total mixed solution at a pressure of 0.2Mpa and a temperature of 40°C , the defoamed solution was coated on a dry and clean glass plate with a coating roller, and dried in a vacuum oven at 60°C for 8 hours to prepare a polysaccharide-protein composite packaging film.
值得注意的是合适的微波处理时间对于改善膜的机械性能至关主要，经过微波交联处理的包装膜可以用于一些对机械性能要求较高的商品。It is worth noting that proper microwave treatment time is crucial to improving the mechanical properties of the film, and packaging films that have undergone microwave crosslinking treatment can be used for some products that require high mechanical properties.
实施例3Example 3
本发明一种可食性多糖-蛋白复合包装膜的制备方法，采用以下工艺步骤：The preparation method of an edible polysaccharide-protein composite packaging film of the present invention adopts the following process steps:
(1)分别将5克海藻酸钠和2克羧甲基纤维素钠在温度为80-120℃的干燥箱中干燥至恒重后分别称取3克海藻酸钠、1克羧甲基纤维素钠；再称取0.5克明胶、0.1克蔗糖酯、0.5克乳清蛋白；(1) Dry 5 grams of sodium alginate and 2 grams of sodium carboxymethyl cellulose in a drying oven at a temperature of 80-120 ° C to constant weight, then weigh 3 grams of sodium alginate and 1 gram of carboxymethyl cellulose Vegetarian sodium; Then take by weighing 0.5 gram of gelatin, 0.1 gram of sucrose ester, 0.5 gram of whey protein;
(2)将称取的海藻酸钠和羧甲基纤维素钠转移到搅拌机中干法混合后加入50毫升的去离子水，在40-70℃的水浴中溶解，充分搅拌混合液使其均匀搅拌转速190～210r/min，制得第一混合溶液；(2) Transfer the weighed sodium alginate and sodium carboxymethyl cellulose to a blender for dry mixing, add 50 ml of deionized water, dissolve in a water bath at 40-70°C, and stir the mixture fully to make it uniform The stirring speed is 190-210r/min to prepare the first mixed solution;
(3)将称取的明胶加入10毫升去离子水中，室温下溶胀30分钟左右，再用高速均质机均质乳化3分钟，均质时间4min，转速10000r/min，然后缓慢加入到所述第一混合溶液中，搅拌30分钟左右，搅拌转速190～210r/min，得到第二混合溶液；(3) Add the weighed gelatin into 10 ml of deionized water, swell for about 30 minutes at room temperature, then homogenize and emulsify with a high-speed homogenizer for 3 minutes, the homogenization time is 4 minutes, and the speed is 10000r/min, and then slowly add to the In the first mixed solution, stir for about 30 minutes at a stirring speed of 190-210r/min to obtain the second mixed solution;
(4)将称取的蔗糖酯溶于10毫升50℃的去离子水中，用高速均质机均质3分钟，均质时间4min，转速10000r/min，经过滤(用滤纸常压过滤)后，将其加入上述第二混合溶液中；(4) Dissolve the weighed sucrose ester in 10 ml of deionized water at 50°C, homogenize with a high-speed homogenizer for 3 minutes, the homogenization time is 4 minutes, and the speed is 10000r/min, after filtering (filtering with filter paper at normal pressure) , adding it to the above-mentioned second mixed solution;
(5)将称取的乳清蛋白在10毫升90℃的去离子水中溶解变性30分钟，充分搅拌并经过滤(用滤纸常压过滤)后将溶液加入到上述第二混合溶液中；(5) Dissolve and denature the weighed whey protein in 10 ml of deionized water at 90° C. for 30 minutes, stir well and filter (filter with filter paper under normal pressure), and then add the solution to the above-mentioned second mixed solution;
(6)将上述添加了明胶、蔗糖酯和乳清蛋白的第二混合溶液充分搅拌1-5小时，即制得总混合溶液；(6) fully stirring the above-mentioned second mixed solution added with gelatin, sucrose ester and whey protein for 1-5 hours to obtain the total mixed solution;
(7)将上述制得的总混合溶液在微波功率400W的条件下微波交联3分钟后，再将交联完毕的总混合溶液在压力为0.4Mpa、温度为45℃的条件下真空脱泡，脱泡后的溶液用涂布辊涂布在干燥洁净的玻璃板上，置于70℃的真空干燥箱中干燥8小时，制得多糖-蛋白复合包装膜。(7) Microwave cross-link the total mixed solution prepared above for 3 minutes under the condition of microwave power 400W, and then vacuum defoam the cross-linked total mixed solution at a pressure of 0.4Mpa and a temperature of 45°C , the defoamed solution was coated on a dry and clean glass plate with a coating roller, and placed in a vacuum oven at 70°C for 8 hours to prepare a polysaccharide-protein composite packaging film.
本发明将主要成膜物质复合方法和微波处理相结合，采用海藻酸钠、羧甲基纤维素钠、明胶为主要成膜物质，充分利用了多糖和蛋白质的优点：海藻酸钠有良好的成膜性，成膜比较光亮，揭膜容易；羧甲基纤维素钠所成的膜的机械强度好，添加明胶并对成膜液进行均质乳化处理以增加膜的阻隔性和表面平整性。同时采用微波对成膜液处理，提高了膜的抗拉强度和断裂伸长率，减少了增塑剂用量过多所带来的负面效应。The present invention combines the composite method of main film-forming substances with microwave treatment, uses sodium alginate, sodium carboxymethyl cellulose, and gelatin as main film-forming substances, and fully utilizes the advantages of polysaccharides and proteins: sodium alginate has good Membrane properties, the film formation is relatively bright, and the film is easy to remove; the film formed by sodium carboxymethyl cellulose has good mechanical strength, and gelatin is added and the film-forming solution is homogeneously emulsified to increase the barrier and surface smoothness of the film. At the same time, the microwave is used to treat the film-forming solution, which improves the tensile strength and elongation at break of the film, and reduces the negative effect caused by the excessive amount of plasticizer.
这种综合性能好的可食性包装膜可以作为食品内包装或塑料、纸张等包材的内涂层，如冲调饮品的内包装、糖果纸的内涂层等，给消费者提供方便性的同时又减少了包装废弃物，也为食品的包装提供了一种新的、安全有效的包装形式。This kind of edible packaging film with good comprehensive performance can be used as the inner coating of food inner packaging or plastic, paper and other packaging materials, such as the inner packaging of brewed drinks, the inner coating of candy paper, etc., to provide consumers with convenience At the same time, it reduces packaging waste and provides a new, safe and effective packaging form for food packaging.
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