The Study On Preparation And Application Of Soy Sauce Residue Starch Composite Film

China has huge yield of soy sauce slag production,but low use radio.Soy sauce slag contains a lot of dietary fiber with many physiological functions,it also contains protein and inorganic substance.Edible films have acquired good sized interest in recent years due to their benefits over artificial films and promising results in food preservation.Because starch and cellulose have the same repeating structure,interaction will happen when mixture of two substances.In this paper,preparation of soy sauce residue starch composite films are studied,glycerol as a plasticizer,mechanical properties as a reference,the response surface method was used to analyze the optimization of the preparation process to achieve the maximum tensile strength.When drying temperature 76 ?,starch content 6.5%,soy sauce slag content 1.5%,glycerol content 27%,the tensile strength was the maximum(14.26 MPa),elongation at break 7.82%.The characterization of film's structure been study.The SEM micrographs showed that films were orderly and densely packed with smooth surface.The peak type and peak position of Fourier transform infrared spectroscopy(FTIR)map showed that soy sauce slag cellulose can affect the peak position and intensity.Thermogravimetric(TG)and differential scanning calorimetry(DSC)results showed that soy sauce residue can improve thermal stability of films.X-ray diffraction results showed that soy sauce residue can improve crystallinity of the films.The effects of different temperatures,times and pressures on the heat seal strength of films were studied.Through the orthogonal experiments,the optimal conditions of the heat sealing performance was determined as follows: sealing temperature 160 ?,sealing time 5 s,sealing pressure 0.6 MPa,sealing strength was the maximum(3.05 N/15mm).Starch solution was use to glue films together,the effect of the three methods which are natural drying,pressure drying and heating pressure drying on sealing strength was studied,the results show that heating pressure works best.Use single factor experiments to determine bonding process conditions,temperature 100 ?,time 3 s,pressure 0.4 MPa.Based on the index of oil resistance and thermal solubility,the feasibility of using composite membrane as a convenient food seasoning packaging material was discussed.The oil-resistance test results show that the mass loss of the composite film packaging bag only slightly increases with time,and the mass loss is 16.8 mg after 15 days;the results of the thermal solubility test show that the packaging bag can absorb water swelling in hot water.It can be easily punctured by chopsticks.After 2.5 minutes,the solubility reaches 32.12%.The package made by composite film contains rich dietary fiber,and has the advantages of edible,instant and free-disassembly,and has a promising market application prospect.