阅读说明：本技术 一种高抗拉强度的复合多糖可食膜及其制备方法 (High-tensile-strength composite polysaccharide edible film and preparation method thereof ) 是由 何宛宸 姜淑娟 牟光庆 妥彦峰 钱方 朱雪梅 于 2020-06-08 设计创作，主要内容包括：本发明公开了一种高抗拉强度的复合多糖可食膜及其制备方法,属于可降解、可食用包装材料领域。所述复合多糖可食膜包括以下原料：干基马铃薯淀粉、海藻酸钠、羧甲基纤维素钠、琥珀酸酐和去离子水。本发明首先用干基马铃薯淀粉和去离子水制作马铃薯糊化淀粉,然后加入海藻酸钠、羧甲基纤维素钠、琥珀酸酐调成糊浆,最后使用超声仪将糊浆超声后放入成膜模具中制得终产品。本发明在马铃薯淀粉制膜过程中加入了琥珀酸酐,海藻酸钠和羧甲基纤维素钠,海藻酸钠、羧甲基纤维素钠和琥珀酸酐的混合溶液加热混匀后,稠度相对较低,无气泡。而且使得制膜工艺的时间大大的缩减。不仅提升了制膜的工艺,而且其力学性能抗拉强度显著提高。(The invention discloses a composite polysaccharide edible film with high tensile strength and a preparation method thereof, belonging to the field of degradable and edible packaging materials. The composite polysaccharide edible film comprises the following raw materials: dry-base potato starch, sodium alginate, sodium carboxymethylcellulose, succinic anhydride and deionized water. The method comprises the steps of firstly preparing potato gelatinized starch from dry potato starch and deionized water, then adding sodium alginate, sodium carboxymethyl cellulose and succinic anhydride to prepare paste, and finally placing the paste into a film forming die after ultrasonic treatment by using an ultrasonic instrument to prepare the final product. In the invention, succinic anhydride, sodium alginate and sodium carboxymethylcellulose are added in the film preparation process of potato starch, and after the mixed solution of sodium alginate, sodium carboxymethylcellulose and succinic anhydride is heated and uniformly mixed, the consistency is relatively low and no bubbles are generated. And greatly shortens the time of the film-making process. Not only improves the film preparation process, but also obviously improves the mechanical property and tensile strength.)

1. The high-tensile-strength composite polysaccharide edible film is characterized by comprising the following components in parts by weight: 0.5-3 parts of dry-based potato starch, 0.3-3 parts of sodium alginate, 0.5-3 parts of sodium carboxymethylcellulose, 0.2-2 parts of succinic anhydride and 70-95 parts of water, wherein the high tensile strength is that the tensile strength is greater than 48 MPa.

2. The composite polysaccharide edible film of claim 1, wherein the water comprises deionized water.

3. A preparation method of a composite polysaccharide edible film with high tensile strength is characterized by comprising the following steps:

(1) uniformly mixing 0.5-3 parts of dry-base potato starch and 70-95 parts of water, and stirring for reaction to prepare potato gelatinized starch;

(2) adding 0.3-3 parts of sodium alginate, 0.5-3 parts of sodium carboxymethylcellulose and 0.2-2 parts of succinic anhydride into the gelatinized starch prepared in the step (1) to prepare paste, and heating and stirring the paste until the paste is dissolved;

(3) carrying out ultrasonic treatment on the solution obtained in the step (2) until the solution is viscous, bubble-free and uniform in film formation;

(4) and (4) pouring the uniform bubble-free film forming solution prepared in the step (3) into a film forming mold for baking to obtain the composite polysaccharide edible film.

4. The preparation method according to claim 3, wherein the stirring speed in the step (1) is 300-700 r/min, the reaction temperature is 70-95 ℃, and the reaction time is 20-50 min.

5. The method according to claim 3, wherein the heating temperature in the step (2) is 30 to 60 ℃ and the stirring speed is 300 to 700 r/min.

6. The preparation method according to claim 3, wherein the ultrasonic time in the step (3) is 0.5-2 h.

7. The preparation method according to claim 3, wherein the baking in the step (4) is performed under the conditions of 20-60 ℃ and 30-70% of relative humidity RH for 24-60 h.

Technical Field

The invention relates to a composite polysaccharide edible film with high tensile strength and a preparation method thereof, belonging to the field of degradable and edible packaging materials.

Background

The edible film is a film with a compact network structure formed by utilizing edible macromolecular substances, adding edible auxiliary materials and performing intermolecular interaction, and can protect food from being damaged by mechanical, physical, chemical and microbial activities. The edible film is expected to replace traditional plastics from petroleum products, and solves the resource problem of increasingly exhausted petroleum raw materials and the environmental problem of plastic waste pollution. The polysaccharide edible film is edible and degradable due to wide sources, belongs to an environment-friendly packaging material, and plays an increasingly important role in the processes of storage, logistics transportation and sale of foods.

The existing polysaccharide edible film is mainly researched by a starch film, and although natural starch has a plurality of advantages, the natural starch has a plurality of defects in practical production application. Native starch is insoluble in cold water, starch pastes are prone to aging, retrogradation occurs at low temperatures, film forming properties are poor, and its properties of low shear, heat resistance, thermal decomposition and high renewability limit its application in the food industry. Therefore, in the modern starch processing industry, starch is often subjected to certain treatments by physical or chemical methods, etc., to change the structure of the starch, thereby changing the properties of the starch and enabling the starch to have better quality. However, the comprehensive performance of the film can not meet the actual use requirement, and the film needs to be further modified to meet various use requirements so as to improve the mechanical property and strength of the starch film and expand the application range.

Disclosure of Invention

In view of the above-mentioned disadvantages, the present invention provides an edible film having excellent mechanical properties and strength, which satisfies the needs of practical use, and a method for preparing the same.

In order to improve the performance of the porous starch, the porous starch is subjected to esterification modification by succinic anhydride, the substitution degree of the succinic anhydride starch ester is linearly increased along with the increase of the molar ratio of the succinic anhydride to the porous starch, and the water absorption capacity, the oil absorption capacity and the methylene blue absorption capacity of the succinic anhydride are also remarkably increased. Meanwhile, the edible film is compounded with other polysaccharides, the advantages are complementary, and the mechanical property of the edible film is hopefully improved.

The invention provides a composite polysaccharide edible film with high tensile strength, which comprises the following raw materials in parts by weight: 0.5-3 parts of dry-based potato starch, 0.3-3 parts of sodium alginate, 0.5-3 parts of sodium carboxymethylcellulose, 0.2-2 parts of succinic anhydride and 70-95 parts of water, wherein the high tensile strength is that the tensile strength is greater than 48 MPa. Further, in the above technical solution, the water includes deionized water.

The invention also provides a preparation method of the high-tensile-strength composite polysaccharide edible film, which comprises the following steps:

(1) uniformly mixing 0.5-3 parts of dry-base potato starch and 70-95 parts of water, and stirring for reaction to prepare potato gelatinized starch;

(2) adding 0.3-3 parts of sodium alginate, 0.5-3 parts of sodium carboxymethylcellulose and 0.2-2 parts of succinic anhydride into the gelatinized starch prepared in the step (1) to prepare paste, and heating and stirring the paste until the paste is dissolved;

(3) carrying out ultrasonic treatment on the solution obtained in the step (2) until the solution is viscous, bubble-free and uniform in film formation;

(4) and (4) pouring the uniform bubble-free film forming solution prepared in the step (3) into a film forming mold for baking to obtain the composite polysaccharide edible film.

Further, in the technical scheme, the rotating speed of the stirring in the step (1) is 300-700 r/min, the reaction temperature is 70-95 ℃, and the reaction time is 20-50 min.

Further, in the technical scheme, the heating temperature in the step (2) is 30-60 ℃, and the stirring speed is 300-700 r/min.

Further, in the technical scheme, the ultrasonic time in the step (3) is 0.5-2 hours.

Further, in the technical scheme, the drying condition in the step (4) is 20-60 ℃, the relative humidity RH is 30-70%, and the drying time is 24-60 h.

According to the invention, the polysaccharide and the succinic acid glycoside are scientifically mixed to prepare the edible film with high tensile strength, so that the practical application capability is improved.

According to the preparation method of the high-tensile-strength composite polysaccharide edible film, a proper amount of succinic anhydride is added to improve the film forming uniformity. In the process of preparing the film from the potato starch, the mixed solution of sodium alginate and sodium carboxymethyl cellulose is viscous, and a large number of large and small bubbles which cannot be left stand exist after the mixed solution is completely dissolved by heating; after the succinic anhydride is added, the mixed solution of the sodium alginate, the sodium carboxymethylcellulose and the succinic anhydride is heated and uniformly mixed, and the consistency is relatively low and no air bubbles exist. And the time of the film making process is greatly shortened, and the mechanical property and tensile strength are obviously improved.

Detailed Description

The following non-limiting examples will allow one of ordinary skill in the art to more fully understand the present invention, but are not intended to limit the invention in any way.