CN106633127B - A kind of bacteria cellulose-application of the tea polyphenols composite membrane in food fresh keeping - Google Patents
A kind of bacteria cellulose-application of the tea polyphenols composite membrane in food fresh keeping Download PDFInfo
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- C08J5/18—Manufacture of films or sheets
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D65/00—Wrappers or flexible covers; Packaging materials of special type or form
- B65D65/38—Packaging materials of special type or form
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- B65D65/466—Bio- or photodegradable packaging materials
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Abstract
The invention discloses a kind of bacteria cellulose-application of the tea polyphenols composite membrane in food fresh keeping, a period of time is cultivated on bacterium to culture medium it is characterized in that connecing using acetobacter xylinum as strain, obtain bacteria cellulose aquagel, hydrogel is purified and handled, hydrogel is immersed in certain density tea polyphenols solution again, bacteria cellulose-tea polyphenols composite membrane can be obtained using drying.Because bacteria cellulose have the characteristics that it is degradable, nontoxic, possess good filming, composite membrane-forming is carried out with the natural bacteriostatic agent tea polyphenols with broad-spectrum bactericidal action, prepare a kind of packaging film with antibacterial action be applied to cold fresh meat it is fresh-keeping in, to meet the market demand.
Description
Technical field
The present invention relates to a kind of bacteria cellulose-application of the tea polyphenols composite membrane in food fresh keeping, belong to food packaging
Film manufacture field.
Background technique
Food packaging is the important component of food goods, it is ensured that food is in processing, transport and sales process
In from foeign element damage, food initial quality quality can be maintained, guarantee its economic value.Food packaging applications make at present
With it is most commonly used be plastic products, it is poisonous and harmful there are environmental pollution, energy consumption and to human body the problems such as, obtain
People widely pay attention to.Therefore it studies the nontoxic active packing with antibiotic property of one kind and substitutes original plastics package as not
Come the main direction of development studied.This experiment according to bacteria cellulose have it is degradable, nontoxic, possess good filming etc.
Feature carries out composite membrane-forming with the natural bacteriostatic agent tea polyphenols with broad-spectrum bactericidal action, prepares a kind of with antibacterial action
Packaging film is to meet the market demand.
The three-dimensional that bacteria cellulose film refers to that the cellulosic polymer of the acetic acid Pseudomonas such as acetobacter xylinum secretion is cross-linked to form is vertical
Body reticular structure.Bacteria cellulose film has preferable tensile strength, natural film forming, retentiveness and good bio-compatible
Property and biodegradability.Since these exclusive properties are widely applied it in field of biomedicine.Bacterium simultaneously
Cellulose membrane is also more in the research of papermaking, field of acoustics.Currently, bacteria cellulose is in field of food mainly as a kind of food
And food additives, the research as a kind of food packaging are also less at present.
The more traditional Fresh meat of cold fresh meat and chilled meat, which are compared, has the advantages such as in good taste, nutritive value is high, closely becomes
The development trend of fresh meat.The packaging of cold fresh meat sales section is mostly just covered on tray surface using plastic film, this
The problems such as mode not only makes shelf life shorter, exists simultaneously plasticizer dissolution and environmental pollution.This experimental study composite membrane
To the influence in cold fresh meat preservation process, a possibility that it replaces traditional packing film is probed into, there is antibacterial and degradable for production
The active packing of property proposes guidance.
Summary of the invention
The object of the present invention is to provide a kind of bacteria cellulose-application of the tea polyphenols composite membrane in food fresh keeping, this hairs
It is bright using acetobacter xylinum as strain connect on bacterium to culture medium cultivate a period of time, obtain bacteria cellulose aquagel, by hydrogel into
Row purifying and processing, then hydrogel is immersed in certain density tea polyphenols solution, bacterium fibre can be obtained using drying
Element-tea polyphenols composite membrane is tieed up, probes into composite membrane to cold fresh meat in the influence of storage period, obtained bacteria cellulose-tea is more
For phenol composite membrane compared with other films and without coating, cold fresh meat has better freshness and better organoleptic attribute, has more
Long storage period.
The purpose of the present invention is achieved through the following technical solutions:
A kind of application of bacteria cellulose-tea polyphenols composite membrane in cold fresh meat is fresh-keeping, comprising the following steps: bacterial fibers
The preparation of hydrogel；The purifying and processing of bacteria cellulose aquagel；The preparation of bacteria cellulose film；Bacteria cellulose-
The preparation of tea polyphenols composite membrane
The present invention has probed into Different Package film to cold fresh meat in the qualitative effects of storage period, probes into non-coating, PE film, carefully
The influence of fungin film and bacteria cellulose-tea polyphenols composite membrane to cold fresh meat pH, TVB-N, total plate count and aesthetic quality.
It is obtained by single factor experiment, bacteria cellulose film and bacteria cellulose-tea polyphenols composite membrane group are each in storage period
Item index is below other three groups, can effectively extend the shelf life of product.Bacteria cellulose-tea polyphenols composite membrane has nontoxic nothing
Harmful, degradable, effect is better than traditional PE packaging film, has a vast market foreground.
Detailed description of the invention
The variation of the cold fresh meat pH of Fig. 1 storage period；
The variation of the cold fresh meat Volatile Base Nitrogen (TVB-N) of Fig. 2 storage period；
The variation of Fig. 3 storage period chilled meat total plate count；
Specific embodiment
Further description of the technical solution of the present invention with reference to the accompanying drawing, and however, it is not limited to this, all to this
Inventive technique scheme is modified or replaced equivalently, and without departing from the spirit and scope of the technical solution of the present invention, should all be covered
Within the protection scope of the present invention.
One, the preparation of bacteria cellulose aquagel
The acetobacter xylinum of freezen protective is inoculated on new inclined-plane solid medium, 30 DEG C of constant temperature incubations are for 24 hours.Picking is oblique
The new colony inoculation grown on face is into liquid seed culture medium, constant temperature stationary culture 12h, accesses fermentation with 4% inoculum concentration
In culture medium, 30 DEG C constant temperature static gas wave refrigerator one week.
Two, the purifying and processing of bacteria cellulose aquagel
By bacteria cellulose aquagel deionized water repeated flushing, to remove its culture medium and impurity remained on surface.
It is immersed in the NaOH solution that concentration is 1% afterwards, 80 DEG C of water bath with thermostatic control 2h, and continuing immersion makes hydrogel at colorless and transparent
Shape uses low-concentration acetic acid to handle it and causes pH for neutrality, obtains testing required bacteria cellulose aquagel.
Three, the preparation of bacteria cellulose film
Bacteria cellulose aquagel needed for obtained experiment is freezed into a night in -20 DEG C of refrigerator, under the conditions of -60 DEG C
It is freeze-dried using freeze dryer.
Four, bacteria cellulose-tea polyphenols composite membrane preparation
Obtained bacteria cellulose aquagel is cut into the square of 20cm × 20cm, being soaked in concentration is 0.2%
It in tea polyphenols solution, is taken out after 4h, is put into 1-2s in the plasticizer (glycerol) that concentration is 15% and drains surface after taking out rapidly
Surplus liquid is placed in the dry cause constant weight of 50 DEG C of constant temperature ovens.
1, single factor experiment designs
Investigating different films, (control, PE film, bacteria cellulose film, bacteria cellulose film and bacteria cellulose-tea polyphenols are compound
Film) influence to cold fresh meat pH, TVB-N, total plate count, aesthetic quality.
Seven, experiment of single factor
1, the variation of cold fresh meat storage period pH
It will be seen from figure 1 that the pH value of each group sample is risen in storage period, blank control group is upper with PE group
Increasing degree degree is larger, and bacteria cellulose film group and bacteria cellulose-tea polyphenols film group ascensional range are smaller.The rising of pH value
Amplitude is directly related with the upgrowth situation of putrefactive microorganisms.In storage, pork gradually appears the case where oozing out moisture, empty
Moisture content is higher in white control group and PE group, provides strong environment for the growth of microorganism, and bacteria cellulose has
There are certain water absorbing properties, the moisture of exudation can be absorbed, effectively inhibit the growth of microorganism.
Opposite blank group, PE film, bacteria cellulose film, in the pH value of the cold fresh meat of bacteria cellulose-tea polyphenols film packaging
The amplitude risen is minimum.
2, the variation of cold fresh meat storage period Volatile Base Nitrogen (TVB-N)
TVB-N value is lower, and to represent meat products fresher.From figure 2 it can be seen that the TVB-N value of four groups of samples is in that rising becomes
Gesture.The value rising of blank group is most fast, and the 6th day in storage is just putrid and deteriorated.PE group has reached putrid and deteriorated at the 8th day and has faced
Dividing value.Bacteria cellulose film group at the 8th day close to putrid and deteriorated critical value, duration in the 10th day significantly more than
25mg/100g.For bacteria cellulose-tea polyphenols group at the 10th day, value approached 25mg/100g, at the 12nd day
It is putrid and deteriorated.
Opposite blank group, PE film, bacteria cellulose film, bacteria cellulose-tea polyphenols composite membrane can effectively extend meat products
Freshness, can extend 3-4 days compared with PE group, can extend 5-6 days compared with blank group.
3, the variation of cold fresh meat storage period total plate count
From figure 3, it can be seen that the total plate count of blank group obviously rises, rate of change during 2-8 days at the 2nd day
Slow down.But duration in the 8th day is more than 6lg cfu/g, it is putrid and deteriorated.The total plate count of PE group is also in rising trend, from the 4th
It rises, and total plate count is significantly higher than other three groups (P < 0.05), and the 6th day has just been more than later putrid and deteriorated limiting value.PE
The moisture evaporation that the presence of film oozes out pork is slower, provides strong environment for the growth of microorganism.Bacteria cellulose group
More slow with the rising of bacteria cellulose-tea polyphenols processing group total plate count value, bacteria cellulose group was more than at the 10th day
6lg cfu/g, bacteria cellulose-tea polyphenols processing group are more than corrupt limiting value in the 12nd talent.This is mainly attributed to bacterium
The distinctive water imbibition of cellulose can effectively absorb the moisture of storage period pork exudation, it is suppressed that effective growth of microorganism.Simultaneously
The biocidal property for the wide spectrum that tea polyphenols have can effectively inhibit the growth and breeding of microorganism.
Therefore, opposite blank group, PE film, bacteria cellulose film, bacteria cellulose-tea polyphenols processing group total plate count value
It is constantly in minimum.Experiments have shown that bacteria cellulose-tea polyphenols composite membrane can effectively inhibit the life of chilled meat storage period microorganism
Long breeding.4, the variation of cold fresh meat storage period organoleptic quality
The variation of the cold fresh meat total plate count of 1 storage period of table
Note: a~d same column marks different alphabet sample product, and there are significant difference (P < 0.05)；Same letter indicates
Difference is not significant (P > 0.05)
As can be known from Table 1, with the extension of time.Downward trend is presented in the sensory evaluation scores of chilled pork.Blank control
Group sensory evaluation decline is most fast.At the 6th day, the meat of blank control group at this point, color burnt hair, finger pressure elasticity have been lost, compared with
Firmly, more dry, there are apparent tapinoma-odours, and meat soup is muddy, and sensory evaluation is less than 4, and blank control group has been at this time
Through putrid and deteriorated.PE group is at the 8th day close to putrid and deteriorated.Meat color at this time in PE group is dark red, the soft couch of meat, elasticity funeral
It loses, there is more viscous hand juice on surface, has the appearance of acid smell, there is the appearance of flocculent substance in meat soup.Bacteria cellulose group and
Bacteria cellulose-tea polyphenols group reaches putrid and deteriorated sensory evaluation value in the 10th and the 12nd talent.At the 10th day, bacterial fibers
Element group is yellowish pink partially dark, and meat is more compact, sour appearance, and meat soup is muddy.Bacteria cellulose-tea polyphenols group was at the 12nd day
When, yellowish pink inclined powder shows drying, and slightly tart flavour occurs, and it is unobvious to boil rear meat soup peculiar smell.
Bacteria cellulose has stronger water absorbing properties, can have improvement pork in storage the phenomenon that dehydration.
The growth and breeding of microorganism is not only hindered, while meat also being made to maintain good structural state.Tea polyphenols have spectrum simultaneously
Biocidal property, can effectively inhibit pork in the growth and breeding of storage period microorganism, can effectively extend the shelf life of pork.Bacterium
Tea polyphenols molecule in cellulose-tea polyphenols composite membrane can be combined with ferric ion, weaken iron ion to metmyoglobin
The facilitation of generation, so that color-protecting function becomes apparent.In conclusion bacteria cellulose-tea polyphenols composite membrane is to storage period
The protective effect of the organoleptic properties of pork is significantly better than other three groups.
By conclusion early period, opposite blank group, PE film, bacteria cellulose film, either pH, TVB-N, total plate count, also
It is organoleptic properties, bacteria cellulose-tea polyphenols processing group is all relatively preferable in the holding of the quality of storage period for cold fresh meat,
And its storage period can be extended.
Claims (5)
1. a kind of bacteria cellulose-tea polyphenols composite membrane preparation method, which is characterized in that the method comprises the following steps: step
One: the preparation of bacteria cellulose aquagel: the acetobacter xylinum strain of freezen protective being inoculated on new inclined-plane solid medium,
30 DEG C of constant temperature incubations are for 24 hours；The new colony inoculation grown on picking inclined-plane is into liquid seed culture medium, constant temperature stationary culture 12h,
With 4% inoculum concentration access fermentation medium in, 30 DEG C constant temperature static gas wave refrigerator one week；Step 2: bacteria cellulose aquagel
Purifying and processing: the bacteria cellulose aquagel that step 1 is obtained deionized water repeated flushing, it is residual to remove its surface
The culture medium and impurity stayed；It is immersed in NaOH solution afterwards, 80 DEG C of water bath with thermostatic control 2h, and continuing immersion makes hydrogel at nothing
Color transparence uses low-concentration acetic acid to handle it and causes pH for neutrality, obtains testing required bacteria cellulose aquagel；Step 3:
The preparation of bacteria cellulose film: bacteria cellulose aquagel needed for experiment that step 2 obtains is freezed in -20 DEG C of refrigerator
One night was freeze-dried under the conditions of -60 DEG C using freeze dryer；Step 4: bacteria cellulose-tea polyphenols composite membrane system
Standby: the bacteria cellulose aquagel that step 2 is obtained is cut into the square of 20cm × 20cm, and being soaked in concentration is 0.2%
It in tea polyphenols solution, is taken out after impregnating 4h, is put into 1-2s in the plasticizer glycerol that concentration is 15%, after taking out rapidly, drains
Excess surface liquid is placed in the dry cause constant weight of 50 DEG C of constant temperature ovens.
2. preparation method described in accordance with the claim 1, it is characterised in that inclined-plane solid medium described in step 1 is Portugal
Grape sugar 40g/L, yeast extract 10g/L, agar 15g/L, pH4.5.
3. preparation method described in accordance with the claim 1, it is characterised in that liquid seed culture medium described in step 1 is Portugal
Grape sugar 40g/L, yeast extract 10g/L, pH4.5.
4. preparation method described in accordance with the claim 1, it is characterised in that fermentation medium described in step 1 is glucose
40g/L, yeast extract 10g/L, pH4.5.
5. preparation method described in accordance with the claim 1, it is characterised in that NaOH concentration described in step 2 is 1%.
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| CN108841049B (en) * | 2018-06-05 | 2021-02-23 | 东北林业大学 | Straw cellulose antibacterial preservative film and preparation method thereof |
| CN109652489B (en) * | 2018-12-21 | 2020-12-22 | 华南协同创新研究院 | Method for producing full-fermentation bacterial cellulose membrane containing mushroom fermentation extract by one-step method |
| CN109757283A (en) * | 2019-03-20 | 2019-05-17 | 贵州中志浩宝枫健康产业技术开发有限公司 | The organic implantation methods of acer truncatum |
| CN112136874B (en) * | 2020-09-01 | 2022-11-01 | 浙江大学舟山海洋研究中心 | Modified protocatechuic acid liposome for storage and preservation of shrimps and crabs as well as preparation method and application of modified protocatechuic acid liposome |
| CN115381016A (en) * | 2021-05-25 | 2022-11-25 | 钟春燕 | Fresh-keeping method for frozen fresh food |
| CN115505174A (en) * | 2022-10-19 | 2022-12-23 | 上海应用技术大学 | Bacteriostatic water absorption pad for fresh meat preservation and preparation method thereof |
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| CN101973781A (en) * | 2010-10-09 | 2011-02-16 | 华东理工大学 | Surface finishing method of silicate reinforced material by using microbial fermentation |
| CN102212209A (en) * | 2011-04-29 | 2011-10-12 | 钟春燕 | Packaging film for refrigerated foods and preparation method thereof |
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| CN101973781A (en) * | 2010-10-09 | 2011-02-16 | 华东理工大学 | Surface finishing method of silicate reinforced material by using microbial fermentation |
| CN102212209A (en) * | 2011-04-29 | 2011-10-12 | 钟春燕 | Packaging film for refrigerated foods and preparation method thereof |
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| Title |
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