CN106117998A - 一种活性果蔬保鲜膜及其制备方法 - Google Patents

一种活性果蔬保鲜膜及其制备方法 Download PDF

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CN106117998A
CN106117998A CN201610499748.XA CN201610499748A CN106117998A CN 106117998 A CN106117998 A CN 106117998A CN 201610499748 A CN201610499748 A CN 201610499748A CN 106117998 A CN106117998 A CN 106117998A
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郭庆平
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Abstract

本发明涉及保鲜包装材料技术领域，具体涉及一种活性果蔬保鲜膜，以及它的制备方法。所述保鲜膜由如下重量份的原料组成：聚3‑羟基丁酸酯和聚羟基戊酸酯共聚物50份，山梨糖醇酐硬脂酸酯0.5‑1.5份，硬脂酸单甘油酯1‑3份，沸石2‑5份，方英石0.5‑2份，天然活性陶土1‑3份，二月桂酸二丁基锡0.25‑0.5份，茶多酚0.5‑1份，炭黑1‑2份，甘油3‑5份。本发明提供的保鲜膜透气性、耐温性好，能有效延长保鲜时间，提高保鲜质量。

Description

一种活性果蔬保鲜膜及其制备方法
技术领域
本发明涉及保鲜包装材料技术领域，具体涉及一种活性果蔬保鲜膜，以及它的制备方法。
背景技术
果蔬保鲜不易，果蔬呼吸作用会造成内部成分消耗、肉质软化、营养价值降低；乙烯气体能促进果蔬老化，并使呼吸作用加快；果蔬中水分含量高达85％～95％，如果水分损失量达到5％，外观就会蔫萎，降低商品价值；如果变黄，VC的含量就会降低。可见，呼吸作用是影响果蔬鲜度的主要因素。另外，病原微生物的腐蚀作用是引起蔬菜鲜度降低的另一个因素。
果蔬保鲜膜是人们用来包装果蔬食品，减少果蔬的蒸腾作用，降低萎蔫，延长果蔬保鲜时间，提高保鲜质量的包装制品，现在人们日常生活中很多地方都离不开它。现有果蔬保鲜膜包装果蔬时，果蔬水分流失严重，保鲜时间短。
发明内容
针对现有技术的不足，本发明提供了一种透气性、耐温性好，能有效延长保鲜时间，提高保鲜质量的活性果蔬保鲜膜，以及它的制备方法。
为实现以上目的，本发明通过以下技术方案予以实现：
一种活性果蔬保鲜膜，由如下重量份的原料组成：聚3-羟基丁酸酯和聚羟基戊酸酯共聚物50份，山梨糖醇酐硬脂酸酯0.5-1.5份，硬脂酸单甘油酯1-3份，沸石2-5份，方英石0.5-2份，天然活性陶土1-3份，二月桂酸二丁基锡0.25-0.5份，茶多酚0.5-1份，炭黑1-2份，甘油3-5份。
进一步的，所述的活性果蔬保鲜膜，由如下重量份的原料组成：聚3-羟基丁酸酯和聚羟基戊酸酯共聚物50份，山梨糖醇酐硬脂酸酯0.8-1.2份，硬脂酸单甘油酯1-2份，沸石3-4份，方英石1-2份，天然活性陶土1-2份，二月桂酸二丁基锡0.25-0.5份，茶多酚0.5-1份，炭黑1-2份，甘油3-4份。
进一步的，所述的活性果蔬保鲜膜，由如下重量份的原料组成：聚3-羟基丁酸酯和聚羟基戊酸酯共聚物50份，山梨糖醇酐硬脂酸酯1.2份，硬脂酸单甘油酯1份，沸石4份，方英石1份，天然活性陶土2份，二月桂酸二丁基锡0.25份，茶多酚1份，炭黑1份，甘油4份。
进一步的，所述聚3-羟基丁酸酯和聚羟基戊酸酯共聚物中聚3-羟基丁酸酯的含量为55-58％。
进一步的，，所述沸石和方英石的粒径为0.1-0.5um。
进一步的，所述的活性果蔬保鲜膜的制备方法，步骤如下：按重量份称取各原料后，将其依次加入到高速混合机中，混合均匀，再加入到塑料挤出造粒机中，加工过程中温度为135-144℃，得到活性果蔬保鲜膜，再进一步吹塑薄膜。
本发明的有益效果为：
1.透气性高，比普通保鲜膜高出3-6倍，可广泛应用于纸箱内袋，货柜覆盖，超市保鲜袋，食品包装内袋等；此外，本发明提供的果蔬保鲜膜具有强大的抗雾、结霜功能，抑制各种菌落生成，能有效防止果蔬和袋壁接触而引起腐烂，可以用于有机产品包装。
2.本发明提供的保鲜膜耐高温，能在160℃下不变形，180℃下不熔化。
3.采用分子透气工艺，可调节气体平衡：抑制果蔬的呼吸作用，减少蒸腾作用，使得包装后水分流失不到普通包装的30％；能够排放成熟的果蔬所释放的乙烯气体，从而能有效延长保鲜时间，提高保鲜质量。
具体实施方式
为使本发明实施例的目的、技术方案和优点更加清楚，下面将结合本发明的实施例，对本发明实施例中的技术方案进行清楚、完整地描述。基于本发明中的实施例，本领域普通技术人员在没有作出创造性劳动前提下所获得的所有其他实施例，都属于本发明保护的范围。
实施例1：
一种活性果蔬保鲜膜，由如下重量份的原料组成：聚3-羟基丁酸酯和聚羟基戊酸酯共聚物50份，其中，聚3-羟基丁酸酯的含量为56.4％；山梨糖醇酐硬脂酸酯1.2份，硬脂酸单甘油酯1份，粒径为0.1-0.5um的沸石4份，粒径为0.1-0.5um的方英石1份，天然活性陶土2份，二月桂酸二丁基锡0.25份，茶多酚1份，炭黑1份，甘油4份。
其制备方法为，步骤如下：按重量份称取各原料后，将其依次加入到高速混合机中，混合均匀，再加入到塑料挤出造粒机中，加工过程中温度为135-144℃，得到活性果蔬保鲜膜，再进一步吹塑薄膜。
实施例2：
一种活性果蔬保鲜膜，由如下重量份的原料组成：聚3-羟基丁酸酯和聚羟基戊酸酯共聚物50份，其中，聚3-羟基丁酸酯的含量为55％；山梨糖醇酐硬脂酸酯0.8份，硬脂酸单甘油酯2份，粒径为0.1-0.5um的沸石3份，粒径为0.1-0.5um的方英石2份，天然活性陶土1-2份，二月桂酸二丁基锡0.5份，茶多酚0.5份，炭黑2份，甘油3份。
其制备方法同实施例1。
实施例3：
一种活性果蔬保鲜膜，由如下重量份的原料组成：聚3-羟基丁酸酯和聚羟基戊酸酯共聚物50份，其中，聚3-羟基丁酸酯的含量为58％；山梨糖醇酐硬脂酸酯0.5份，硬脂酸单甘油酯3份，粒径为0.1-0.5um的沸石2份，粒径为0.1-0.5um的方英石2份，天然活性陶土1份，二月桂酸二丁基锡0.5份，茶多酚0.5份，炭黑2份，甘油3份。
其制备方法同实施例1。
实施例4：
一种活性果蔬保鲜膜，由如下重量份的原料组成：聚3-羟基丁酸酯和聚羟基戊酸酯共聚物50份，其中，聚3-羟基丁酸酯的含量为57％；山梨糖醇酐硬脂酸酯1.5份，硬脂酸单甘油酯1份，沸石5份，方英石0.5份，天然活性陶土3份，二月桂酸二丁基锡0.25份，茶多酚1份，炭黑1份，甘油5份。
其制备方法同实施例1。
随机取实施例1-4生产出来的果蔬保鲜膜各10份，对其进行性能测试，测试平均结果如下表所示：
本发明的有益效果为：
1.透气性高，比普通保鲜膜高出3-6倍，可广泛应用于纸箱内袋，货柜覆盖，超市保鲜袋，食品包装内袋等；此外，本发明提供的果蔬保鲜膜具有强大的抗雾、结霜功能，抑制各种菌落生成，能有效防止果蔬和袋壁接触而引起腐烂，可以用于有机产品包装。
2.本发明提供的保鲜膜耐高温，能在160℃下不变形，180℃下不熔化。
3.采用分子透气工艺，可调节气体平衡：抑制果蔬的呼吸作用，减少蒸腾作用，使得包装后水分流失不到普通包装的30％；能够排放成熟的果蔬所释放的乙烯气体，从而能有效延长保鲜时间，提高保鲜质量。
此外，本发明提供的果蔬保鲜膜具有抗雾、结霜功能，可以用于有机产品包装。
以上实施例仅用以说明本发明的技术方案，而非对其限制；尽管参照前述实施例对本发明进行了详细的说明，本领域的普通技术人员应当理解：其依然可以对前述各实施例所记载的技术方案进行修改，或者对其中部分技术特征进行等同替换；而这些修改或者替换，并不使相应技术方案的本质脱离本发明各实施例技术方案的精神和范围。

Claims (6)

1.一种活性果蔬保鲜膜，其特征在于，由如下重量份的原料组成：聚3-羟基丁酸酯和聚羟基戊酸酯共聚物50份，山梨糖醇酐硬脂酸酯0.5-1.5份，硬脂酸单甘油酯1-3份，沸石2-5份，方英石0.5-2份，天然活性陶土1-3份，二月桂酸二丁基锡0.25-0.5份，茶多酚0.5-1份，炭黑1-2份，甘油3-5份。
2.如权利要求1所述的活性果蔬保鲜膜，其特征在于，由如下重量份的原料组成：聚3-羟基丁酸酯和聚羟基戊酸酯共聚物50份，山梨糖醇酐硬脂酸酯0.8-1.2份，硬脂酸单甘油酯1-2份，沸石3-4份，方英石1-2份，天然活性陶土1-2份，二月桂酸二丁基锡0.25-0.5份，茶多酚0.5-1份，炭黑1-2份，甘油3-4份。
3.如权利要求2所述的活性果蔬保鲜膜，其特征在于，由如下重量份的原料组成：聚3-羟基丁酸酯和聚羟基戊酸酯共聚物50份，山梨糖醇酐硬脂酸酯1.2份，硬脂酸单甘油酯1份，沸石4份，方英石1份，天然活性陶土2份，二月桂酸二丁基锡0.25份，茶多酚1份，炭黑1份，甘油4份。
4.如权利要求3所述的活性果蔬保鲜膜，其特征在于，所述聚3-羟基丁酸酯和聚羟基戊酸酯共聚物中聚3-羟基丁酸酯的含量为55-58％。
5.如权利要求3所述的活性果蔬保鲜膜，其特征在于，所述沸石和方英石的粒径为0.1-0.5um。
6.如权利要求1所述的活性果蔬保鲜膜的制备方法，其特征在于，步骤如下：按重量份称取各原料后，将其依次加入到高速混合机中，混合均匀，再加入到塑料挤出造粒机中，加工过程中温度为135-144℃，得到活性果蔬保鲜膜，再进一步吹塑薄膜。
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CN109354704A (zh) * 2018-09-10 2019-02-19 龙泽慧丰农业科技有限公司 一种保鲜膜
CN115039805A (zh) * 2022-06-20 2022-09-13 东北农业大学 一种壳聚糖涂膜降低冷冻调理鱼丸冰霜生成量的方法

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