CN106065139A - 一种菌菇类食品保鲜包装材料及其制备方法 - Google Patents

一种菌菇类食品保鲜包装材料及其制备方法 Download PDF

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CN106065139A
CN106065139A CN201610478062.2A CN201610478062A CN106065139A CN 106065139 A CN106065139 A CN 106065139A CN 201610478062 A CN201610478062 A CN 201610478062A CN 106065139 A CN106065139 A CN 106065139A
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顾建芳
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Tripartite Confrontation Packing Co Ltd Of Suzhou City
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Abstract

本发明公开了一种菌菇类食品保鲜包装材料及其制备方法,组分及各组分的质量份数如下:聚氯乙烯 30~50份,聚乙烯15~30份,环氧大豆油 5~10份,氯化石蜡 1~6份,环氧胡麻油 2~6份,纳米二氧化硅 5~10份,亚硫酸氢钠 0.1~0.8份,邻苯二甲酸二辛酯 0.5~2.5份,季戊四醇 6~12份,偶联剂 2~6份,稳定剂 1~5份。该包装材料提高了菇体体内防御系统的能力,诱导保护酶系统的启动,清除多余的自由基,从而抑制膜脂过氧化,保护膜结构的完整性,进而延缓了菌菇的衰老。该包装材料能够抑制细菌、霉菌等腐败微生物的产生,从而保证了菇体的品质质量,达到保鲜目的。

Description

一种菌菇类食品保鲜包装材料及其制备方法
技术领域
本发明属于包装材料技术领域,具体涉及一种菌菇类食品保鲜包装材料及其制备方法。
背景技术
食用菌(是指可供使用的一类大型真菌,它们肉眼可见、徒手可采,并具有不同形状的子实体。这些子实体一般生于地上的倒木树桩、粪草土壤、植物根莲上面或者生于地下土壤中。随着人们经济和生活水平的日益提高,对食品营养的要求也越来越高。食用菌营养丰富,含有很高的蛋白质、多种氨基酸、维生素、多糖、矿物质等营养成分,且脂肪含量低。并且食用菌还具有抗肿瘤、免疫调节、抗病毒等保健功能,已成为人们公认的“健康食品”。新鲜的食用菌含水量很高,通常为90%左右。采收后,菇体呼吸作用及蒸腾作用旺盛,很容易使水分散失,导致萎蔫和皱缩,从而使鲜度和风味发生变化。因此,食用菌保鲜过程中,首要防止的是水分的损失。其次,大部分食用菌采后藏过程中褐变较为明显,其褐变主要以酶促褐变为主。采收后,食用菌体内的五色酚类物质被氧化成赤褐色的醌和水,醌经过氧化、聚合形成黑褐色物质,导致菇体颜色的改变。同时,食用菌采收后,仍有生命活动,呼吸作用十分强烈,不断消耗菌体内的营养物质,其颜色、重量、品质、香味都会发生变化。最后,刚采摘的食用菌菇体,细嫩多汁,营养丰富,是微生物(如细菌、霉菌、酵母菌等)生长和繁殖的有利基质,容易造成有害微生物的侵染,从而导致菇体的生理病害而变质腐败。
目前食用菌保鲜主要有冷藏保鲜、气调保鲜、辐射保鲜、臭氧保鲜、高压电场保鲜、化学保鲜、负离子保鲜、生物保鲜技术等诸多保鲜方法,不同的保鲜方法有其各自的特点,大多不易操作或存在食品安全风险。气调保鲜结合冷藏技术是目前使用较广泛且效果较好的保藏方法。但是,普通包装膜功能单一,需要打孔、涂膜、添加保鲜剂等措施才能得到较好的效果,不仅加大了燕农人力、财力的负担也给消费者的食用安全带来了隐患。
发明内容
本发明提供一种菌菇类食品保鲜包装材料及其制备方法,具有较高的机械性能、优异的物理化学性能、优良的加工性能以及较好的生态性能,提高了菇体体内防御系统的能力,诱导保护酶系统的启动,清除多余的自由基,从而抑制膜脂过氧化,保护膜结构的完整性,进而延缓了菌菇的衰老。该包装材料能够抑制细菌、霉菌等腐败微生物的产生,从而保证了菇体的品质质量,达到保鲜目的。
为了实现上述目的,本发明采用的技术方案为:
一种菌菇类食品保鲜包装材料,组分及各组分的质量份数如下:聚氯乙烯 30~50份,聚乙烯15~30份,环氧大豆油 5~10份,氯化石蜡 1~6份,环氧胡麻油 2~6份,纳米二氧化硅 5~10份,亚硫酸氢钠 0.1~0.8份,邻苯二甲酸二辛酯 0.5~2.5份,季戊四醇 6~12份,偶联剂 2~6份,稳定剂 1~5份。
所述偶联剂为三氧化二铝。
所述稳定剂为二月桂酸二丁基锡。
所述的一种菌菇类食品保鲜包装材料,组分及各组分的质量份数如下:聚氯乙烯35~45份,聚乙烯20~26份,环氧大豆油 6~8份,氯化石蜡 2~5份,环氧胡麻油 3~5份,纳米二氧化硅 6~8份,亚硫酸氢钠 0.3~0.6份,邻苯二甲酸二辛酯 1.2~1.8份,季戊四醇 8~10份,偶联剂 3~5份,稳定剂 2~4份。
所述的一种菌菇类食品保鲜包装材料,组分及各组分的质量份数如下:聚氯乙烯40份,聚乙烯23份,环氧大豆油 7份,氯化石蜡 3.5份,环氧胡麻油4份,纳米二氧化硅 7份,亚硫酸氢钠 0.5份,邻苯二甲酸二辛酯 1.5份,季戊四醇 9份,偶联剂 4份,稳定剂 3份。
所述的一种菌菇类食品保鲜包装材料的制备方法,包括如下步骤:
1)、按照质量比将聚氯乙烯、聚乙烯、环氧大豆油、氯化石蜡、环氧胡麻油和纳米二氧化硅经高速混匀1~3小时后在同向双螺杆挤出机中捏合挤出、经冷水槽冷却后切割得到母料;
2)、加入剩余组分,在70~90℃下充分混匀后用塑料挤出机吹膜行成纳米包装薄膜;用高速平口、背心制袋机制成不同规格的菌菇类食品保鲜包装袋。
步骤1)中所述高速混匀的转速为12000~15000rpm。
步骤2)中在80℃下混合均匀。
有益效果:
本发明提供的提供一种菌菇类食品保鲜包装材料,具有较高的机械性能、优异的物理化学性能、优良的加工性能以及较好的生态性能,提高了菇体体内防御系统的能力,诱导保护酶系统的启动,清除多余的自由基,从而抑制膜脂过氧化,保护膜结构的完整性,进而延缓了菌菇的衰老。该包装材料能够抑制细菌、霉菌等腐败微生物的产生,从而保证了菇体的品质质量,达到保鲜目的。制备方法简单,适合工业生产。
具体实施方式
实施例1
一种菌菇类食品保鲜包装材料,组分及各组分的质量份数如下:聚氯乙烯 30份,聚乙烯15份,环氧大豆油 5份,氯化石蜡 1份,环氧胡麻油 2份,纳米二氧化硅 5份,亚硫酸氢钠0.1份,邻苯二甲酸二辛酯 0.5份,季戊四醇 6份,偶联剂三氧化二铝 2份,稳定剂二月桂酸二丁基锡 1份。
制备方法,包括如下步骤:
1)、按照质量比将聚氯乙烯、聚乙烯、环氧大豆油、氯化石蜡、环氧胡麻油和纳米二氧化硅经高速混匀1~3小时后在同向双螺杆挤出机中捏合挤出、经冷水槽冷却后切割得到母料;高速混匀的转速为13000rpm;
2)、加入剩余组分,在80℃下充分混匀后用塑料挤出机吹膜行成纳米包装薄膜;用高速平口、背心制袋机制成不同规格的菌菇类食品保鲜包装袋。
实施例2
一种菌菇类食品保鲜包装材料,组分及各组分的质量份数如下:聚氯乙烯 50份,聚乙烯30份,环氧大豆油 10份,氯化石蜡 6份,环氧胡麻油6份,纳米二氧化硅 10份,亚硫酸氢钠 0.8份,邻苯二甲酸二辛酯 2.5份,季戊四醇 12份,偶联剂三氧化二铝 6份,稳定剂二月桂酸二丁基锡 5份。
制备方法,包括如下步骤:
1)、按照质量比将聚氯乙烯、聚乙烯、环氧大豆油、氯化石蜡、环氧胡麻油和纳米二氧化硅经高速混匀1~3小时后在同向双螺杆挤出机中捏合挤出、经冷水槽冷却后切割得到母料;高速混匀的转速为13000rpm;
2)、加入剩余组分,在80℃下充分混匀后用塑料挤出机吹膜行成纳米包装薄膜;用高速平口、背心制袋机制成不同规格的菌菇类食品保鲜包装袋。
实施例3
一种菌菇类食品保鲜包装材料,组分及各组分的质量份数如下:聚氯乙烯 35份,聚乙烯20份,环氧大豆油 6份,氯化石蜡 2份,环氧胡麻油 3份,纳米二氧化硅 6份,亚硫酸氢钠0.3份,邻苯二甲酸二辛酯 1.2份,季戊四醇 8份,偶联剂三氧化二铝 3份,稳定剂二月桂酸二丁基锡2份。
制备方法,包括如下步骤:
1)、按照质量比将聚氯乙烯、聚乙烯、环氧大豆油、氯化石蜡、环氧胡麻油和纳米二氧化硅经高速混匀1~3小时后在同向双螺杆挤出机中捏合挤出、经冷水槽冷却后切割得到母料;高速混匀的转速为13000rpm;
2)、加入剩余组分,在80℃下充分混匀后用塑料挤出机吹膜行成纳米包装薄膜;用高速平口、背心制袋机制成不同规格的菌菇类食品保鲜包装袋。
实施例4
一种菌菇类食品保鲜包装材料,组分及各组分的质量份数如下:聚氯乙烯 45份,聚乙烯26份,环氧大豆油 8份,氯化石蜡 5份,环氧胡麻油 5份,纳米二氧化硅 8份,亚硫酸氢钠0.6份,邻苯二甲酸二辛酯 1.8份,季戊四醇10份,偶联剂三氧化二铝 5份,稳定剂二月桂酸二丁基锡4份。
制备方法,包括如下步骤:
1)、按照质量比将聚氯乙烯、聚乙烯、环氧大豆油、氯化石蜡、环氧胡麻油和纳米二氧化硅经高速混匀1~3小时后在同向双螺杆挤出机中捏合挤出、经冷水槽冷却后切割得到母料;高速混匀的转速为13000rpm;
2)、加入剩余组分,在80℃下充分混匀后用塑料挤出机吹膜行成纳米包装薄膜;用高速平口、背心制袋机制成不同规格的菌菇类食品保鲜包装袋。
实施例5
一种菌菇类食品保鲜包装材料,组分及各组分的质量份数如下:聚氯乙烯 40份,聚乙烯23份,环氧大豆油 7份,氯化石蜡 3.5份,环氧胡麻油4份,纳米二氧化硅 7份,亚硫酸氢钠 0.5份,邻苯二甲酸二辛酯 1.5份,季戊四醇 9份,偶联剂三氧化二铝 4份,稳定剂二月桂酸二丁基锡3份。
制备方法,包括如下步骤:
1)、按照质量比将聚氯乙烯、聚乙烯、环氧大豆油、氯化石蜡、环氧胡麻油和纳米二氧化硅经高速混匀1~3小时后在同向双螺杆挤出机中捏合挤出、经冷水槽冷却后切割得到母料;高速混匀的转速为13000rpm;
2)、加入剩余组分,在80℃下充分混匀后用塑料挤出机吹膜行成纳米包装薄膜;用高速平口、背心制袋机制成不同规格的菌菇类食品保鲜包装袋。
实施例1~5的包装材料的性能测试方法:
物理性能包括氧气和二氧化碳透过量、水蒸气透过量和纵向拉伸强度,测试标准分别依据GB/T 1038塑料薄膜和薄片气体透过性实验方法、GB/T 1037塑料薄膜和薄片透水蒸气性实验方法和GB/T 1040.3塑料薄膜拉伸性能实验方法进行测定。
测试结果见表1。
表1
分别采用实施例1-5得到的包装材料包装杏鲍菇和金针菇,普通包装材料组的杏鲍菇和金针菇颜色明显整体发暗,褐变严重;其燕盖开伞严重,内部变成褐色,燕柄颜色变深,薛柄横切截面变深褐色;燕盖出现大量破膜现象,少量水渍状斑块,发生了细胞的自溶;菌体失水较严重,菌体质地绵软,菌柄易脱落。与之相比,实施例1-5包装的杏鲍菇和金针菇颜色未发生明显变化,燕盖表面白嫩、光洁,质地硬脆,开伞现象不明显,菌柄色白且不易脱落,较好的保持了贮藏前的品质。延长商品货架期有非常显著的作用。

Claims (8)

1.一种菌菇类食品保鲜包装材料,其特征在于,组分及各组分的质量份数如下:聚氯乙烯 30~50份,聚乙烯15~30份,环氧大豆油 5~10份,氯化石蜡 1~6份,环氧胡麻油 2~6份,纳米二氧化硅 5~10份,亚硫酸氢钠 0.1~0.8份,邻苯二甲酸二辛酯 0.5~2.5份,季戊四醇 6~12份,偶联剂 2~6份,稳定剂 1~5份。
2.根据权利要求1所述的一种菌菇类食品保鲜包装材料,其特征在于,所述偶联剂为三氧化二铝。
3.根据权利要求1所述的一种菌菇类食品保鲜包装材料,其特征在于,所述稳定剂为二月桂酸二丁基锡。
4.根据权利要求1所述的一种菌菇类食品保鲜包装材料,其特征在于,组分及各组分的质量份数如下:聚氯乙烯 35~45份,聚乙烯20~26份,环氧大豆油 6~8份,氯化石蜡 2~5份,环氧胡麻油 3~5份,纳米二氧化硅 6~8份,亚硫酸氢钠 0.3~0.6份,邻苯二甲酸二辛酯 1.2~1.8份,季戊四醇 8~10份,偶联剂 3~5份,稳定剂 2~4份。
5.根据权利要求1所述的一种菌菇类食品保鲜包装材料,其特征在于,组分及各组分的质量份数如下:聚氯乙烯 40份,聚乙烯23份,环氧大豆油 7份,氯化石蜡 3.5份,环氧胡麻油4份,纳米二氧化硅 7份,亚硫酸氢钠 0.5份,邻苯二甲酸二辛酯 1.5份,季戊四醇 9份,偶联剂 4份,稳定剂 3份。
6.权利要求1至5中任意一项所述的一种菌菇类食品保鲜包装材料的制备方法,其特征在于包括如下步骤:
1)、按照质量比将聚氯乙烯、聚乙烯、环氧大豆油、氯化石蜡、环氧胡麻油和纳米二氧化硅经高速混匀1~3小时后在同向双螺杆挤出机中捏合挤出、经冷水槽冷却后切割得到母料;
2)、加入剩余组分,在70~90℃下充分混匀后用塑料挤出机吹膜行成纳米包装薄膜;用高速平口、背心制袋机制成不同规格的菌菇类食品保鲜包装袋。
7.根据权利要求6所述的一种菌菇类食品保鲜包装材料的制备方法,其特征在于,步骤1)中所述高速混匀的转速为12000~15000rpm。
8.根据权利要求6所述的一种菌菇类食品保鲜包装材料的制备方法,其特征在于,步骤2)中在80℃下混合均匀。
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