可食包装膜的制膜工艺研究
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摘要
可食包装膜是指以天然可食性物质(如多糖、蛋白质等)为原料，添加增塑剂、交联剂等物质，通过不同分子间的相互作用而形成的薄膜。由于可食包装膜可与被包装食品一起食用，因此不会造成环境污染。近年来，国内外许多研究者均对可食包装膜进行了大量深入细致的研究，并已取得了一定成果，但对可食包装膜的制膜工艺的研究，国内外均没有系统的报道。本论文分别以交联淀粉、大豆分离蛋白、海藻酸钠为成膜主料，研究了可食包装膜实验室和工业化制膜的工艺及其参数，并将实验室所制成的膜与工业化生产的膜作了比较。主要研究结果如下：
1 通过试验确定了多糖类可食包装膜实验室制膜的最佳工艺及其参数。以交联淀粉膜为例，其实验室制膜最佳工艺和参数为：交联淀粉加水溶解，加热，同时采取框式搅拌，搅拌速度为180r／min，在真空度为0.095MPa下脱气15min，在镀铬钢板上刮板成膜，在50℃下恒温干燥6h，均湿，揭膜，贮存。
2 通过试验确定了蛋白质类可食包装膜实验室制膜的最佳工艺及其参数。以大豆分离蛋白膜为例，其实验室制膜最佳工艺和参数为：大豆分离蛋白加水溶解，加热，同时采取桨式搅拌，搅拌速度为180r／min，加0.06％食用消泡剂对膜液进行消泡，在涂有0.05mL／100cm~2吐温80的不锈钢板上刮板成膜，在60℃下热风干燥2.0h，均湿，揭膜，贮存。
3 通过试验确定了复合可食包装膜实验室制膜的最佳工艺及其参数。以海藻酸钠复合膜为例，其实验室制膜最佳工艺和参数为：将质量百分比为1.5％∶1.5％的海藻酸钠与明胶加水溶解，加热，同时采取框式搅拌，搅拌速度为180r／min，在真空度为0.095MPa下脱气25min，在不锈钢板上刮板成膜后在45℃下热风干燥6.5h，均湿，揭膜，贮存。
4 通过中试确定了多糖类可食包装膜工业化制膜的最佳工艺及其参数。以交联淀粉膜为例，其工业化制膜最佳工艺和参数为：交联淀粉在夹层锅中加水溶解，加热，同时搅拌，搅拌速度为40r／min，在紫铜带上成膜，紫铜带转速为1.0r／min，烘缸中通入蒸汽加热，蒸汽压力为0.20MPa(表压)，卷膜，包装，贮存。该工艺已中试成功，可扩大生产。
5 通过中试确定了蛋白质类可食包装膜工业化制膜的最佳工艺及其参数。以大豆分离蛋白膜为例，其工业化制膜最佳工艺和参数为：大豆分离蛋白在夹层锅中加水溶解，加热，同时搅拌，搅拌速度为30r／min，在紫铜带上成膜，紫铜带转速为1.5r／min，烘缸中通入蒸汽加热，蒸汽压力为0.25MPa(表压)，卷膜，包装，贮存。该工艺已中试成功，可扩大生产。
6 通过中试确定了复合可食包装膜工业化制膜的最佳工艺及其参数。以海藻酸钠复合膜为例，其工业化制膜最佳工艺和参数为：将质量百分比为1.5％∶1.5％的海藻酸钠与明胶在夹层锅中加水溶解，加热，同时搅拌，搅拌速度为50r／min，在紫铜带上成膜，紫铜带转速为1.0r／min，
西南农业大学硕士学位论文
中文摘要
烘缸中通入蒸汽加热，蒸汽压力为0.20MPa(表压)，卷膜，包装，贮存。该l_艺已中试成功，
可扩大生产。
7比较了实验室制膜与_!二业化制膜的膜综合性质。实验室所制成的膜的机械性质和通透
性质均优于工业化所制膜的膜。工业化制膜生产线经适当改进后，可使膜综合性能接近于实
验室所制成的膜。
(全文包含图11个，表20个，参考文献85篇)
〔本文为国家高技术研究发展计划(863)项目一“完全生物降解型绿色高分子材料开发”和
重庆市科委攻关项目一“环保型可食包装膜的工业化制膜技术的研究”的部分研究内容)
Edible packaging film is defined as membrane,which is formed by interacting between different molecules and come from natural and edible materials such as polysaccharide,protein,etc.,adding plasticizers and crosslinking agents. Edible packaging film can be eaten together with food packaged with it. So it can't bring about environment pollution. In recent years, edible packaging film was studied thoroughly by many researchers at home and abroad and gained some positive results. But there aren't system reports at home and abroad about the studies on manufacture technology of edible packaging film. With the main materials of filming like cross-linking starch.soy protein isolated and sodium alginate,the technology and referance data of laboratory and industrialized manufacture on edible packaging film was studied in this article,and two kinds of films made in laboratory and in industry were compared.The main results indicated:
1 Through repeated experiments,the best technology and referance data of laboratory manufacture on polysaccharide edible packaging film was confirmed.Take cross-linking starch film for example.its best technology and referance data are:dissolving cross-linking starch in water,heating it,meanwhile stirring in the frame way with the speed of 180r/min,degassing 15 minutes under the vacuum of 0.095MPa,scraping to film on the chrome-plating-steel board,then drying it 6 hours under the constant temperature of 50℃,drenching with water evenly,taking off the film and keeping in reserve.
2 Through repeated experiments,the best technology and referance data of laboratory manufacture on protein edible packaging film was confirmed. Take soy protein isolated film for example.its best technology and referance data are:dissolving soy protein isolated in water,heating it,meanwhile stirring in the oar way with the speed of 180r/min,antifoaming the film liquid by adding 0.06% edible antifoaming agent,scraping to film on the staingless steel board coated with 0.05mL/100cm tween80, drying it 2 hours under the hot wind of 60℃, drenching with water evenly.taking off the film and keeping in reserve,
3 Through repeated experiments,the best technology and referance data of laboratory manufacture on compound edible packaging film was confirmed. Take compound sodium alginate film for example,its best technology and referance data are: dissolving sodium alginate and gelatin in water with the percentage 1.5% : 1.5%,heating them, meanwhile stirring in the frame way with the speed of 180r/min, degassing 25 minutes under the vacuum of 0.095MPa,scraping to film on the staingless steel board, drying it 6.5 hours under the hot wind of 45℃, drenching with water evenly,taking off the film and keeping in reserve.
4 Through repeated experiments.the best technology and referance data of industrialized manufacture on polysaccharide edible packaging film was confirmed.Take cross-linking starch film for examplejts best technology and referance data are:dissolving cross-linking starch in water in double layer pot,heating it,meanwhile stirring with the speed of 40r/min,scraping to film on the red copper belt and its speed is lr/min,then ventilating water vapor to heat in dryer,with the water vapor pressure of 0.20MPa(surface pressure),rolling up the film packaging it and keeping in reserve.This technology has been tested successfully and can be applied in expanding production.
5 Through repeated experiments,the best technology and referance data of industrialized manufacture on protein edible packaging film was confirmed.Take soy protein isolated film for example.its best technology and referance data are:dissolving soy protein isolated in water in double layer pot,heating it,meanwhile stirring with the speed of 30r/min,scraping to film on the red copper belt and its speed is 1.5r/min,then ventilating water vapor to heat in dryer,with the water vapor pressure of 0.25MPa(surface pressure),rolling up the film packaging it and keeping in reserve.This technology has been tested s
1 通过试验确定了多糖类可食包装膜实验室制膜的最佳工艺及其参数。以交联淀粉膜为例，其实验室制膜最佳工艺和参数为：交联淀粉加水溶解，加热，同时采取框式搅拌，搅拌速度为180r／min，在真空度为0.095MPa下脱气15min，在镀铬钢板上刮板成膜，在50℃下恒温干燥6h，均湿，揭膜，贮存。
2 通过试验确定了蛋白质类可食包装膜实验室制膜的最佳工艺及其参数。以大豆分离蛋白膜为例，其实验室制膜最佳工艺和参数为：大豆分离蛋白加水溶解，加热，同时采取桨式搅拌，搅拌速度为180r／min，加0.06％食用消泡剂对膜液进行消泡，在涂有0.05mL／100cm~2吐温80的不锈钢板上刮板成膜，在60℃下热风干燥2.0h，均湿，揭膜，贮存。
3 通过试验确定了复合可食包装膜实验室制膜的最佳工艺及其参数。以海藻酸钠复合膜为例，其实验室制膜最佳工艺和参数为：将质量百分比为1.5％∶1.5％的海藻酸钠与明胶加水溶解，加热，同时采取框式搅拌，搅拌速度为180r／min，在真空度为0.095MPa下脱气25min，在不锈钢板上刮板成膜后在45℃下热风干燥6.5h，均湿，揭膜，贮存。
4 通过中试确定了多糖类可食包装膜工业化制膜的最佳工艺及其参数。以交联淀粉膜为例，其工业化制膜最佳工艺和参数为：交联淀粉在夹层锅中加水溶解，加热，同时搅拌，搅拌速度为40r／min，在紫铜带上成膜，紫铜带转速为1.0r／min，烘缸中通入蒸汽加热，蒸汽压力为0.20MPa(表压)，卷膜，包装，贮存。该工艺已中试成功，可扩大生产。
5 通过中试确定了蛋白质类可食包装膜工业化制膜的最佳工艺及其参数。以大豆分离蛋白膜为例，其工业化制膜最佳工艺和参数为：大豆分离蛋白在夹层锅中加水溶解，加热，同时搅拌，搅拌速度为30r／min，在紫铜带上成膜，紫铜带转速为1.5r／min，烘缸中通入蒸汽加热，蒸汽压力为0.25MPa(表压)，卷膜，包装，贮存。该工艺已中试成功，可扩大生产。
6 通过中试确定了复合可食包装膜工业化制膜的最佳工艺及其参数。以海藻酸钠复合膜为例，其工业化制膜最佳工艺和参数为：将质量百分比为1.5％∶1.5％的海藻酸钠与明胶在夹层锅中加水溶解，加热，同时搅拌，搅拌速度为50r／min，在紫铜带上成膜，紫铜带转速为1.0r／min，
西南农业大学硕士学位论文
中文摘要
烘缸中通入蒸汽加热，蒸汽压力为0.20MPa(表压)，卷膜，包装，贮存。该l_艺已中试成功，
可扩大生产。
7比较了实验室制膜与_!二业化制膜的膜综合性质。实验室所制成的膜的机械性质和通透
性质均优于工业化所制膜的膜。工业化制膜生产线经适当改进后，可使膜综合性能接近于实
验室所制成的膜。
(全文包含图11个，表20个，参考文献85篇)
〔本文为国家高技术研究发展计划(863)项目一“完全生物降解型绿色高分子材料开发”和
重庆市科委攻关项目一“环保型可食包装膜的工业化制膜技术的研究”的部分研究内容)
Edible packaging film is defined as membrane,which is formed by interacting between different molecules and come from natural and edible materials such as polysaccharide,protein,etc.,adding plasticizers and crosslinking agents. Edible packaging film can be eaten together with food packaged with it. So it can't bring about environment pollution. In recent years, edible packaging film was studied thoroughly by many researchers at home and abroad and gained some positive results. But there aren't system reports at home and abroad about the studies on manufacture technology of edible packaging film. With the main materials of filming like cross-linking starch.soy protein isolated and sodium alginate,the technology and referance data of laboratory and industrialized manufacture on edible packaging film was studied in this article,and two kinds of films made in laboratory and in industry were compared.The main results indicated:
1 Through repeated experiments,the best technology and referance data of laboratory manufacture on polysaccharide edible packaging film was confirmed.Take cross-linking starch film for example.its best technology and referance data are:dissolving cross-linking starch in water,heating it,meanwhile stirring in the frame way with the speed of 180r/min,degassing 15 minutes under the vacuum of 0.095MPa,scraping to film on the chrome-plating-steel board,then drying it 6 hours under the constant temperature of 50℃,drenching with water evenly,taking off the film and keeping in reserve.
2 Through repeated experiments,the best technology and referance data of laboratory manufacture on protein edible packaging film was confirmed. Take soy protein isolated film for example.its best technology and referance data are:dissolving soy protein isolated in water,heating it,meanwhile stirring in the oar way with the speed of 180r/min,antifoaming the film liquid by adding 0.06% edible antifoaming agent,scraping to film on the staingless steel board coated with 0.05mL/100cm tween80, drying it 2 hours under the hot wind of 60℃, drenching with water evenly.taking off the film and keeping in reserve,
3 Through repeated experiments,the best technology and referance data of laboratory manufacture on compound edible packaging film was confirmed. Take compound sodium alginate film for example,its best technology and referance data are: dissolving sodium alginate and gelatin in water with the percentage 1.5% : 1.5%,heating them, meanwhile stirring in the frame way with the speed of 180r/min, degassing 25 minutes under the vacuum of 0.095MPa,scraping to film on the staingless steel board, drying it 6.5 hours under the hot wind of 45℃, drenching with water evenly,taking off the film and keeping in reserve.
4 Through repeated experiments.the best technology and referance data of industrialized manufacture on polysaccharide edible packaging film was confirmed.Take cross-linking starch film for examplejts best technology and referance data are:dissolving cross-linking starch in water in double layer pot,heating it,meanwhile stirring with the speed of 40r/min,scraping to film on the red copper belt and its speed is lr/min,then ventilating water vapor to heat in dryer,with the water vapor pressure of 0.20MPa(surface pressure),rolling up the film packaging it and keeping in reserve.This technology has been tested successfully and can be applied in expanding production.
5 Through repeated experiments,the best technology and referance data of industrialized manufacture on protein edible packaging film was confirmed.Take soy protein isolated film for example.its best technology and referance data are:dissolving soy protein isolated in water in double layer pot,heating it,meanwhile stirring with the speed of 30r/min,scraping to film on the red copper belt and its speed is 1.5r/min,then ventilating water vapor to heat in dryer,with the water vapor pressure of 0.25MPa(surface pressure),rolling up the film packaging it and keeping in reserve.This technology has been tested s
引文
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44 Perez, M.B. and Krochta, J.M. Denaturation time and temperature effects on solubility tensile properties, and oxygen permeability of whey protein edible films. J. Food Sci.,2001 (66):705-710
45 王若兰，卞科，许时婴．微波处理对植物蛋白基可食膜特件改善效果的研究．食品科学，2002，23(11)：93-97
46 Gennadios, A. et al. water vapor permeability of wheat gluten and soy protein isolate films.Ind.Crops Prod., 1994(2): 189
47 Gennadios, A. et al. Temperature effect on oxygen permeability of edible protein-based films. J.Food Sci.,1993(58):212-214
48 蔡静平，石贵龙，陶自配等．果蔬的复合涂膜保鲜研究．食品科学，1994(9)：62-64
49 郑学勤，宫明波，位绍文．海产果蔬涂膜保鲜剂的研制．天津农业科学．1996，2(3)：24
50 于兹东．张声辉，潘应元等．壳聚糖制作果蔬涂膜保鲜剂的研究．广西轻工业，1998(1)：27-28
51 王光华，张燕婉．脱乙酰壳多糖醋酸混合液对含氧包装鲜猪肉中细菌生长的影响．食品与发酵工业，1992(2)：1-8
52 王光华，乔晓玲．壳聚糖醋酸混合液对30℃贮藏的鲜猪肉上各种腐败苗生长的影响．食品与发酵工业，1993(3)：45-50
53 曹同雪，邱宁，刁泓．GNa液对鲜猪肉的保鲜试验研究．肉品卫生，1994(3)：6-9
54 南庆贤等．肉类保鲜技术的研究．肉类工业，1996(12)：10-16
55 吉伟之．熊何建．马志春等．壳聚糖对猪肉保鲜效果的研究．食品工业科技，2000，21(3)：13-15
56 段静芸，徐幸莲，周光宏．壳聚糖在冷却猪肉保鲜中的应用研究．食品工业科技．2001，22(4)：26-25
57 段静芸，徐幸莲，周光宏．壳聚糖和气调包装在冷却肉保鲜中的应用．食品科学，2002．23(2)：138-142
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59 吕跃钢，顾天成．张培．可食性涂膜对熟肉制品保鲜作用的初步研究．北京轻工业学院学报．2000，18(3)：16-20
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61 倪世杰，柳卫东，张传兵等．鸡蛋涂膜保鲜的效果．中国家禽．1991(4)：17-18
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45 王若兰，卞科，许时婴．微波处理对植物蛋白基可食膜特件改善效果的研究．食品科学，2002，23(11)：93-97
46 Gennadios, A. et al. water vapor permeability of wheat gluten and soy protein isolate films.Ind.Crops Prod., 1994(2): 189
47 Gennadios, A. et al. Temperature effect on oxygen permeability of edible protein-based films. J.Food Sci.,1993(58):212-214
48 蔡静平，石贵龙，陶自配等．果蔬的复合涂膜保鲜研究．食品科学，1994(9)：62-64
49 郑学勤，宫明波，位绍文．海产果蔬涂膜保鲜剂的研制．天津农业科学．1996，2(3)：24
50 于兹东．张声辉，潘应元等．壳聚糖制作果蔬涂膜保鲜剂的研究．广西轻工业，1998(1)：27-28
51 王光华，张燕婉．脱乙酰壳多糖醋酸混合液对含氧包装鲜猪肉中细菌生长的影响．食品与发酵工业，1992(2)：1-8
52 王光华，乔晓玲．壳聚糖醋酸混合液对30℃贮藏的鲜猪肉上各种腐败苗生长的影响．食品与发酵工业，1993(3)：45-50
53 曹同雪，邱宁，刁泓．GNa液对鲜猪肉的保鲜试验研究．肉品卫生，1994(3)：6-9
54 南庆贤等．肉类保鲜技术的研究．肉类工业，1996(12)：10-16
55 吉伟之．熊何建．马志春等．壳聚糖对猪肉保鲜效果的研究．食品工业科技，2000，21(3)：13-15
56 段静芸，徐幸莲，周光宏．壳聚糖在冷却猪肉保鲜中的应用研究．食品工业科技．2001，22(4)：26-25
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59 吕跃钢，顾天成．张培．可食性涂膜对熟肉制品保鲜作用的初步研究．北京轻工业学院学报．2000，18(3)：16-20
60 王南舟，刘志平，莫冰等EEP对鸡蛋的涂膜保鲜试验．肉禽蛋，1991(2)：10-12
61 倪世杰，柳卫东，张传兵等．鸡蛋涂膜保鲜的效果．中国家禽．1991(4)：17-18
62 赵进沛，王育才，李清亚．鸡蛋涂膜保鲜法的研究与筛选．食品科技，1995(6)：14
63 王益，黄文．壳聚糖对鸡蛋涂膜保鲜的研究．食品科学，1999(10)：68-70
64 齐欣，熊何建，张峻等．壳聚糖制备及其对鸡蛋保鲜效果的研究．食品科学，2000，21(5)：64-66
65 王嘉祥．刘庆慧，滕瑜．冷冻贻贝肉被膜剂的研究．食品科学．1994(2)：70-72
66 Krochta, J.M. Edible and biodegradable polymer films:Challerges and opportunities. Food Tech., 1997, 51 (2):61-74
67 Holownia, K.I.,Chinnan,M.S. Quality evaluation of edible film-coated chicken strips and frying oils.J.Food Sci.,2000(65): 1087-1090
68 Holownia, K.I.Tocopherol losses in peanut oil during pressure frying of marinated chicken strips coated with edible films. Food Research International,2001 (34):77-80
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80 Park, J.W.,Testin, R.F.,Park, H.J. et al. Fatty acid concentration effect on tensile strength, Elongtion, and water vapor permeability of laminated edible films. J. Food Sci.,1994,59(4):916-919
81 李升锋．周瑞，曾庆孝．含脂大豆分离蛋白复合膜研究．山地农业生物学报，2001，20(5)：353-356
82 李志达，朱秋享．陈为旭等．可食性淀粉薄膜材料与性能研究(Ⅰ)．中国粮油学报．1997，12(3)：28-30
83 Gennadios, A., Brandenburg, A.H., and Weller, C.L., et al. Effect of pH on properties of wheat gluten and soy proteinisolate films. J. Agric. Food Chem., 1993,41(11):1835-1839
84 李文渊译．明胶的科学与工艺学．北京：中国轻工业出版社，1982
85 刘程，周汝忠．食品添加剂实用大全．北京：北京工业大学出版社，1994