CN101786526A - Preparation method of packing material used for food fresh keeping - Google Patents
Preparation method of packing material used for food fresh keeping Download PDFInfo
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- CN101786526A CN101786526A CN200910214488A CN200910214488A CN101786526A CN 101786526 A CN101786526 A CN 101786526A CN 200910214488 A CN200910214488 A CN 200910214488A CN 200910214488 A CN200910214488 A CN 200910214488A CN 101786526 A CN101786526 A CN 101786526A
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Abstract
The invention discloses a preparation method of packing material used for food fresh keeping, which comprises: an antibacterial agent and resin are uniformly mixed, wherein the antibacterial agent is 0.05-0.1% of the resin by weight percent; the mixture is poured into an extrusion film-blowing machine for 20-30s at the temperature of 170-180 DEG C at the rotating speed of 60-80r/min; and then the mixture is stretched to form holes, so as to form the packing material. The packing material prepared by the method can slowly release the antibacterial material, and the average release rate is 0.8-1.7% everyday, therefore, the gaseous environment with a certain concentration of the antibacterial material is formed, so as to inhibit or kill the surface polluted microorganism of food in a pertinence way, so that the quality guarantee period of Cantonese moon cakes can be prolonged from about 30 days to more than 3 months, thereby realizing the aim of the food fresh keeping by the slow release of the antibacterial material.
Description
Technical field
The invention belongs to food keeping technology field, is specifically related to a kind of preparation method who is used for the packing of food fresh keeping.
Background technology
Moon cake is the traditional food of China, also is the rarity of oriental food.Moon cake originates in the Tang Dynasty, is prevailed in the Song dynasty, becomes to hold a memorial ceremony for moon offerings and spread very wide cuisines, also becomes the sign of the reunion of the whole family.Therefore, moon cake is the middle and folks of china origin stream length of the descendants of the Yellow in overseas, passes on so far, and is flourishing long time.Guang-type moon cake is a kind of oil-containing and all soft baked goods of sugar, skin and filling, and soft cunning is good to eat, flavour is fragrant.At present, gradually to giftization and superior development, property in season is strong, consumption is big in guang-type moon cake market.Yet because guang-type moon cake is subject to the influence of germ and moldy metamorphism, not anti-storage causes producing and demand conflicts.Therefore, the mildew-resistant of carrying out guang-type moon cake is guaranteed the quality and is even more important.
Be packaged in to food protection is provided, prevent food be subjected to external microbe or other material pollution, prevent or reduce Food Oxidation and there is irreplaceable effect other reaction aspect, be the important means of food preservation.The traditional food packing mainly reach the purpose of the flavor of guaranteeing the quality by seeing through of passive obstruct gas, water and germ etc.But along with the raising of people's living standard, to fresh, the demand of healthy food also increases day by day, the storage of food, and long-distance consumings etc. have proposed new challenge to packing.
Active packing is along with the customer grows up to the continuous increase of food quality and food security demand, it is by regulating the mutual action between packing and packaging body gas inside and the food, thereby prolong the shelf life of food effectively, keep the quality and the nutritive value of food to greatest extent.Common active packing mainly contains oxygen scavenging packaging, CO2 removing/generation packing, the wet packing of moisture absorption/control, removes several classes such as ethene packing, enzymatic activity packing, antimicrobial packaging, its way normally with active substance such as antioxidant, antiseptic isoreactivity material with the paper tape encapsulation after, join in the packing of product again.The shortcoming of this way is that active substance leaks easily, pollutes packed article; Secondly eaten by mistake easily, caused safety problem; The 3rd, increased productive costs, some active substances also may influence the metering accuracy (as some metallic oxide deoxidizers) of baling line.
Antimicrobial packaging is in the packages sealed container, encloses the parcel of energy delivery of antimicrobials or utilizes the packing of energy delivery of antimicrobials to come connection with wrapping of piece, reaches antibiotic anticorrosion purpose, makes packed article can be able to a kind of packing technique of long period preservation.The germ of food surface is one of principal element that influences food shelf life and safety, in order to suppress the growth of spoilage organisms in the food, adopt antibiotic packaging material, it can kill or suppress the germ on food surface in processing, accumulating and treating process, so antimicrobial packaging can prolong the shelf life and the safety of food effectively.With the combination of packing and anti fouling composition, the poly-mer of packing is carried out methods such as radiation treatment or air flow jetting can make packing have antibiotic property.After using antibiotic packaging material, need not as conventional procedure, add a large amount of anti fouling composition in the food processing and production process, effectively avoid the excessive absorption of anti fouling composition, with the using and pack two flow processs and unite two into one of anti fouling composition, also simplified processing technology greatly simultaneously.Therefore, antibiotic packaging material is just towards safety, direction develops efficiently.
At present, guang-type moon cake mainly adopts puts into deoxidation reagent in the packing, utilize the high barrier compound package material to seal.But the method is for the sealing requirements height of packing, not only process operation and detection of complex, and increased cost, usually gas leakage easily causes the moon cake moldy metamorphism.
Summary of the invention
The objective of the invention is to overcome the shortcoming of prior art, a kind of preparation method who is used for the packing of food fresh keeping is provided.The present invention is by polymer blended-forming process, active substance with antibacterial functions is added in the conventional plastic packing, thereby make it to have certain anti-microbial property, can kill or suppress the germ on food surface in processing, accumulating and treating process, the shelf life and the safety that prolong food effectively.Simultaneously, behind the use antibiotic packaging material, need not as conventional procedure, add a large amount of anti fouling composition in the food processing and production process, effectively avoid the excessive absorption of anti fouling composition, increase the safety of food.
The present invention is directed in the guang-type moon cake production process that anticorrosion and additive result of use is poor, instability, subject word is short and security problems, from food additives safety and fresh-keeping long-lasting, develop the controlled atmosphere technology that a kind of slow release by antiseptic prolongs the moon cake shelf-life.This technology is
The object of the invention is achieved through the following technical solutions:
A kind of preparation method who is used for the packing of food fresh keeping, may further comprise the steps: antiseptic and mixed with resin is even, wherein antiseptic accounts for resin 0.05%～0.1% weight, pour into and extrude in the inflation film manufacturing machine, at 170～180 ℃, rotating speed 60～80r/min, length of the halt 20～30s is drawn into the hole and forms packing of the present invention.
Described antiseptic is for having volatile antiseptic.
The preferred vanillic aldehyde of described antiseptic, Tea Polyphenols or sorbic acid.
Described resin comprises in ldpe resin or the low density polypropylene one or both compound.
Technical solution of the present invention has following characteristics;
(1) utilizes the volatility of antibacterial material, suppress or killing microorganisms, solve guang-type moon cake moldy metamorphism problem by gas phase state.
(2) the present invention adopts and to have certain volatile antibacterial material and be mixed with into packing film, the packing with nanometer micropore formed by stretching with ldpe resin or the medium food stage packing of low density polypropylene.Release rate every day of the antibacterial material of packing is 0.8-1.7%
(3) antibacterial material has certain volatility, for example vanillic aldehyde, Tea Polyphenols, sorbic acid etc.; Packing are the semipermeable polymer polymeric membrane with 20-500nm aperture, for example low density polyethylene polymer, low density polypropylene poly-mer, low density polypropylene and polyethylene blend.
(4) contain the packing with certain air permeability of antibacterial material, in clean environment, be prepared into the packaging bag of three side sealing mouth, guang-type moon cake is put into the antimicrobial packaging bag, seal and preserve.
The present invention is with respect to advantage and beneficial effect that prior art had:
(1) the slow control techniques of gas phase is used for moon cake, can be by the slow release of antiseptic, effectively suppress breeding and the pollution of germ, solve guang-type moon cake moldy metamorphism problem, every day, average release rate was 0.8-1.7% in 3 months, and the guang-type moon cake shelf-life was extended to more than 3 months by original about 30 days.
(2) antiseptic is added in the packing, avoided the deoxidation reagent, antiseptic etc. of paper bag encapsulation in the past leakage, pollute or eat by mistake and the safety issue that causes, and reduced cost;
(3) the slow control techniques of gas phase has been simplified technological process greatly with the using and pack two flow processs and unite two into one of anti fouling composition;
(4) the use antibiotic packaging material prolongs the shelf-life of moon cake, with minimizing or replacement add the method that salt, sugar or anti fouling composition etc. extend the shelf life in moon cake gradually.Add a large amount of anti fouling composition need not be in the traditional mode of production course of processing, effectively avoided the excessive absorption of anti fouling composition, increased the safety of food, also more help customer's health.
The specific embodiment
Embodiment 1
Each 0.5g of seven kinds of antiseptics of weighing (vanillic aldehyde, Tea Polyphenols, sorbic acid, rosemary,, nisin, Natamycin, shitosan), respectively with the ldpe resin (LDPE of 1kg, model: 2426H, operative norm: Q/SHMMYX800-2007, China Petroleum ﹠ Chemical Co., Ltd. Maoming Branch) mix, pour into and extrude in the inflation film manufacturing machine, at 170 ℃, rotating speed 60r/min, length of the halt 20s, the stretching pore-forming obtains packing of the present invention.
Seven kinds of packing are prepared into the packaging bag of three side sealing mouth in clean environment, seven kinds of Different Package bags making are respectively charged into each 20 of just baked red bean paste moon cakes, wherein 10 are exposed in the air, and other 10 are stored in the can.Other gets commercially available back bag (not containing deoxidation reagent) and does blank.Place under 30 ℃, survey its microbiological indicator every other month: total number of bacteria, mould, Escherichia coli, pathogenic bacteria.Experimental result such as table 1 antibiotic packaging material are to the influence of red bean paste moon cake germ.
Utilize bad anti-biotic material of volatility (for example nisin, Natamycin, shitosan etc.) and volatility good, but the material of antibiotic property difference (for example rosemary, etc.) is the contrast experiment,
The microbioassay method is with reference to GB4789.3-2005, and according to GB GB7099-2003 regulation, requires total plate count cfu/g≤1500, Escherichia coli MPN/100g≤30, and mould cfu/g≤100, pathogenic bacteria must not detect."-" expression does not detect
Table 1
By experimental result as can be known, no matter be to be exposed in the air, still deposit in the moon cake in the can, various antiseptics are identical to its microbial action rule; Be put in the moon cake in the can, the mushroom growth rate is slow.
Vanillic aldehyde, Tea Polyphenols, these three kinds of volatility antiseptics of sorbic acid have bacterium and suppress effect preferably.In initial one month, the release gradually along with antiseptic has the obvious suppression effect to bacterium; Along with the prolongation of time, the concentration of package interior antiseptic is come height more then, and fungistatic effect is healed obvious showing.But along with the volatilization of antiseptic, the reduction of spatial concentration, total number of bacteria is gone up gradually.These three kinds of volatility antiseptics can make the guang-type moon cake shelf-life extend to 3 months by original about 30 days.All the other four kinds of antiseptics do not have obvious inhibition effect to bacterium.
For mould, vanillic aldehyde, Tea Polyphenols, these three kinds of volatility antiseptics of sorbic acid are the growth and breeding of mould fungus inhibition equally effectively, and just rule is different.Along with the prolongation of time, fungistatic effect weakens gradually.
Do not detect Escherichia coli and pathogenic bacteria in the red bean paste moon cake.
Embodiment 2
Each 1g of seven kinds of antiseptics of weighing (vanillic aldehyde, Tea Polyphenols, sorbic acid, rosemary,, nisin, Natamycin, shitosan), respectively with the ldpe resin (LDPE of 1kg, model 2426H, operative norm: Q/SHMMYX800-2007, China Petroleum ﹠ Chemical Co., Ltd. Maoming Branch) mix, pour into and extrude in the inflation film manufacturing machine, at 180 ℃, rotating speed 80r/min, length of the halt 30s, the stretching pore-forming obtains packing of the present invention.
Seven kinds of packing are prepared into the packaging bag of three side sealing mouth in clean environment, seven kinds of Different Package bags making are respectively charged into each 20 on just baked white lotus moon cake, and wherein 10 are exposed in the air, and other 10 are stored in the can.Other gets commercially available back bag (not containing deoxidation reagent) and does blank.Place under 30 ℃, survey its microbiological indicator every other month: total number of bacteria, mould, Escherichia coli, pathogenic bacteria.Experimental result is as shown in table 2, and antibiotic packaging material is to shown in the influence of yolk white lotus moon cake germ.
Utilize bad anti-biotic material of volatility (for example nisin, Natamycin, shitosan etc.) and volatility good, but the material of antibiotic property difference (for example rosemary, etc.) is the contrast experiment.
The microbioassay method is with reference to GB4789.3-2005, and according to GB GB7099-2003 regulation, requires total plate count cfu/g≤1500, Escherichia coli MPN/100g≤30, and mould cfu/g≤100, pathogenic bacteria must not detect."-" expression does not detect.
By table 2 antibiotic packaging material to yolk white lotus moon cake germ influence experimental result as can be known, various antiseptics are similar substantially to red bean paste moon cake to the antibacterial rule of yolk white lotus moon cake.Contrast both, can find that the total number of bacteria of red bean paste moon cake and mould number average are more than yolk white lotus moon cake, this mainly is because the red bean paste moon cake moisture than higher, is a relative mouldy moon cake kind more apt to deteriorate in the actual production process.
From to the experimental result of above-mentioned two kinds of moon cakes research as can be known, the packing that contain vanillic aldehyde, Tea Polyphenols, sorbic acid can play fungistatic effect preferably to moon cake, three's no significant difference.These three kinds of volatility antiseptics can make the guang-type moon cake shelf-life extend to 3 months by original about 30 days.
Table 2
Embodiment 3
The mensuration of this antibacterial activity packing release rate
Get respectively and add each 5 of the packaging bags that antiseptic among the embodiment 1 is vanillic aldehyde, Tea Polyphenols, sorbic acid and rosemary,, measure its mass change with the close analysis balance every other month, measure the release rate of antiseptic with this, the measurement result of control release antibacterial activity packing release rate is as shown in table 3.The computing formula of release rate is:
Release rate=(m
1-m
2)/m
0
In the formula, m
1---initial packaging bag quality; m
2---the packaging bag quality after the volatilization; m
0---antiseptic quality initial in the packaging bag (can be by m
1The concentration that multiply by antiseptic is tried to achieve), "-" represents not have volatility
Table 3
As shown in Table 3, the evaporation rate of rosemary, is the fastest, and Tea Polyphenols, vanillic aldehyde, sorbic acid take second place.In initial one month, because antiseptic concentration is all than higher in the packing, rate of volatilization is very fast, and second month release rate reduces slightly, and by three month, it was not obvious to volatilize.In 3 months, every day, average release rate was 0.8-1.7%.This further soluble embodiment 1 initial two months tangible phenomenon of antibacterial effect.
Claims (4)
1. preparation method who is used for the packing of food fresh keeping, it is characterized in that, antiseptic and mixed with resin is even, wherein antiseptic accounts for 0.05%～0.1% weight of resin, pour into and extrude in the inflation film manufacturing machine, at 170～180 ℃, rotating speed 60～80r/min, length of the halt 20～30s is drawn into the hole and forms packing of the present invention.
2. preparation method according to claim 1 is characterized in that, described antiseptic is for having volatile antiseptic.
3. preparation method according to claim 2 is characterized in that, described antiseptic is vanillic aldehyde, Tea Polyphenols or sorbic acid.
4. preparation method according to claim 1 is characterized in that described resin comprises in ldpe resin or the low density polypropylene one or both compound.
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| CN200910214488A CN101786526A (en) | 2009-12-31 | 2009-12-31 | Preparation method of packing material used for food fresh keeping |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103509334A (en) * | 2013-07-24 | 2014-01-15 | 桐城运城制版有限公司 | Preparation method of food package material |
| CN104757693A (en) * | 2015-03-19 | 2015-07-08 | 王俐帧 | Moon cake preservative |
| CN104829930A (en) * | 2015-05-18 | 2015-08-12 | 上海海洋大学 | Preparation method of bacteriostatic preservative package film and application thereof |
| CN106188772A (en) * | 2016-08-09 | 2016-12-07 | 叶剑 | A kind of polyethylene master batch for packaging bag and preparation method thereof |
| WO2018129780A1 (en) * | 2017-01-13 | 2018-07-19 | 杭州星庐科技有限公司 | Antibacterial packaging film and processing method |
-
2009
- 2009-12-31 CN CN200910214488A patent/CN101786526A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103509334A (en) * | 2013-07-24 | 2014-01-15 | 桐城运城制版有限公司 | Preparation method of food package material |
| CN104757693A (en) * | 2015-03-19 | 2015-07-08 | 王俐帧 | Moon cake preservative |
| CN104829930A (en) * | 2015-05-18 | 2015-08-12 | 上海海洋大学 | Preparation method of bacteriostatic preservative package film and application thereof |
| CN106188772A (en) * | 2016-08-09 | 2016-12-07 | 叶剑 | A kind of polyethylene master batch for packaging bag and preparation method thereof |
| WO2018129780A1 (en) * | 2017-01-13 | 2018-07-19 | 杭州星庐科技有限公司 | Antibacterial packaging film and processing method |
| CN108299711A (en) * | 2017-01-13 | 2018-07-20 | 杭州星庐科技有限公司 | A kind of anti-bacterial packaging film and processing method |
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Open date: 20100728 |