Study On The Preparation Process And Performance Of Edible Honey Package

Honey is a natural food with a complex chemical composition,which has the functions of antibacterial,antioxidant,regulating gastrointestinal tract and assisting the treatment of neurological diseases.Traditional bottled(glass or plastic bottle)honey packages of hundreds of grams per bottle make consumers feel that the packaging is too large and inconvenient to carry.Repeated opening and taking can easily cause secondary pollution.This topic is to bring consumers a better feeding experience,change the form of traditional honey packaging,pack honey in edible materials,and make a sip of honey edible packaging,which can be easily carried and eaten without causing secondary pollution of honey.Choose edible materials to pack honey,and explore the adaptability of packaging materials and honey physicochemical properties in the packaging process to achieve complementary effects.Glass bottles are large and fragile,with high transportation and filling costs,poor impact resistance,and complicated molding processes;long-term storage of plastic bottles will cause honey to deteriorate and smell,and harmful substances will decompose into honey.Good for health.Honey packed in plastic bags,honey will stick to the wall of the packaging bag during consumption,causing waste.The plastic bags or plastic bottles discarded after the honey is consumed cannot be degraded for a long time,affecting the sustainable use of land,which is not in line with today 's Environmental protection requirements.Edible packaging has important environmental protection and economic value,and replacing it with traditional plastic packaging has become one of the popular technologies in the packaging industry.This article is divided into two ideas to prepare edible packaging for honey:Idea 1: freeze quantitative honey into solid,prepare edible packaging film,pack solid honey into bags,seal and wrap,focus on the preparation process of suitable packaging film: this article prepared edible sodium alginate/starch packaging film,through a single factor Inquiry and optimization were carried out with the response surface test,and the best ratio with better film performance was obtained.Idea Two: Take quantitative liquid honey as an object to prepare a one-shot honey packaging ball: The preliminary experiment explored the four preparation methods of honey packaging ball separately,and finally selected the preparation process combining anti-drop method and molecular cuisine.Through single factor and orthogonal experiments,the influence of relevant factors on the performance of honey packaging balls under different packaging materials was studied,and sensory evaluation,infrared spectrum analysis,light transmittance test and scanning electron microscopy were respectively analyzed.The test process and results are as follows:The preparation and performance study of calcium alginate honey packaging balls in one bite: It is prepared by the combination of reverse drip method and positive spheroidization of molecular cooking.The concentration of sodium alginate solution,calcium chloride solution concentration and crosslinking time will all The performance of calcium acid honey packaging balls has an impact;the order of impact on hardness and chewability is as follows: sodium alginate solution concentration> calcium chloride solution concentration> crosslinking time;sodium alginate solution concentration has a significant effect.The best preparation process parameters are: the mass fraction of sodium alginate solution is 4%,the calcium chloride solution is 9%,and the cross-linking time is 3 min.Preparation and performance study of a bite-size casein/calcium alginate honey packaging ball: To improve the mechanical properties of a bite-size honey packaging ball,a bite-size casein/calcium alginate honey packaging ball was prepared using casein as an additive.As the concentration of casein solution increases,the color of the packaging balls gradually deepens,and the light transmittance decreases.The concentration of sodium alginate,calcium chloride and casein all have an effect on the hardness,elasticity,chewability,water retention and organoleptic properties of the packaging balls.In terms of hardness,the degree of influence is from large to small: casein solution concentration> sodium alginate solution concentration> calcium chloride solution concentration;casein solution concentration and sodium alginate solution concentration have very significant effects,and calcium chloride solution concentration has a significant effect In terms of chewability,the degree of influence is from large to small: sodium alginate solution concentration>casein solution concentration>calcium chloride solution concentration;the three influencing factors are not significant.The best preparation process parameters are: the mass fraction of sodium alginate solution is 4%,the calcium chloride solution is 5%,the mass fraction of casein solution is 3%,and the cross-linking time is 3 min.One-shot preparation and performance study of chitosan/calcium alginate honey packaging balls: use chitosan instead of casein to improve the color of honey packaging balls.After the casein was replaced with a chitosan solution,the color of the honey packaging balls improved,but the hardness,chewability,and elasticity decreased.The concentration of sodium alginate,calcium chloride and chitosan solution will affect the hardness,elasticity,chewability,water holding capacity and light transmittance of the packaging balls.For hardness and chewability,the degree of influence is: sodium alginate solution concentration> chitosan solution concentration> calcium chloride solution concentration;sodium alginate solution concentration has reached a significant level in terms of hardness and chewability,chitosan The concentration reached a significant level in terms of chewability.The best preparation process parameters are: the mass fraction of sodium alginate solution is 4%,the calcium chloride solution is 7%,the mass fraction of chitosan solution is 1.25%,and the cross-linking time is 3 min.The performance of the decline in mechanical strength will be improved in the next chapter.The experiment found that the honey balls prepared according to the second idea are more in line with the characteristics and requirements of the instant honey packaging in terms of packaging effect,preparation process,and appearance.As mentioned above,a casein/chitosan/calcium alginate honey packaging ball with good mechanical properties and sensory properties was successfully prepared.The experiment found that: within 7 days after preparation of the honey packaging ball,its color slightly deepened with time.,Good light transmittance.