CN106905566A - 一种水果抗菌保鲜包装膜 - Google Patents
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Abstract
本发明公开了一种水果抗菌保鲜包装膜,涉及水果包装膜技术领域,其成分包括:低密度聚乙烯60‑100份、羧甲基壳聚糖50‑150份、环氧大豆油15‑30份、海藻酸钠15‑30份、聚甘油脂肪酸酯2‑10份、单硬脂酸甘油酯2‑10份、聚合氧化铝2‑10份、萜烯树脂5‑20份、沸石粉2‑10份、秸秆粉2‑10份、溶菌酶5‑20份、山梨酸钾2‑10份、甘油2‑8份、玉米糖浆2‑10份、去离子水10‑100份。该包装膜高效防污染、抗菌、保持水分等,且无毒、安全、制备方法简单;水果使用包装膜后可以延长保存期,且可以减少水果腐烂比例,以此减少经济损失,具有很好的市场应用前景。
Description
技术领域:
本发明涉及食品包装膜制备技术领域,具体涉及一种水果抗菌保鲜包装膜及其制备方法。
背景技术:
市场经常看到很多水果放置一段时间就会腐烂而变质或水分蒸发而萎蔫,极度影响水果的质量,从而也带来经济上损失。因此食品包装薄膜对水果是很重要的,包装膜包裹在水果表面,主要用以隔离分解微生物细菌和外来污染物的进入,防止食品变质。包装膜对水果来说是最有益,它不仅可以通过抗菌和抗氧化作用保证食品的安全,延长食品的货架寿命,还可以控制水分活性,水分活性也是影响微生物和组织败坏的一个主要因素,特别是水果类均含有较高的水分,高水分使这些食品湿润,柔嫩和有嚼劲,但是如果水分蒸发或不期下降,食品将变的粗硬而走味。因此制备能够抗菌保鲜的保鲜膜,既可以避免微生物对水果等的污染而腐败,又可以保持水果高水分特质,满足人们的品质生活需求。
本发明所要解决的技术问题在于提供一种具有高效防污染、抗菌、保持水分等,且无毒、安全、制备方法简单的水果包装膜。
本发明所要解决的技术问题采用以下技术方案来实现:
一种水果抗菌保鲜包装膜,包括以下份数的原料:
低密度聚乙烯60-100份、羧甲基壳聚糖50-150份、环氧大豆油15-30份、海藻酸钠15-30份、聚甘油脂肪酸酯2-10份、单硬脂酸甘油酯2-10份、聚合氧化铝2-10份、萜烯树脂5-20份、沸石粉2-10份、秸秆粉2-10份、溶菌酶5-20份、山梨酸钾2-10份、甘油2-8份、玉米糖浆2-10份、去离子水10-100份。
其制备方法如下:
(1)将低密度聚乙烯、环氧大豆油、聚甘油脂肪酸酯、单硬脂酸甘油酯和山梨酸钾在30-50℃高速搅拌下溶解并混合均匀,于微波频率为2450MHz、功率800w下微波处理10-30min,混合均匀后即得物料Ⅰ;
(2)将羧甲基壳聚糖加入到5倍水中,室温静置8-24h使其溶胀,得到羧甲基壳聚糖悬液,再将海藻酸钠、萜烯树脂、沸石粉、甘油、玉米糖浆加入羧甲基壳聚糖悬液,在30-50℃条件高速搅拌混合均匀,于微波频率为2450MHz、功率800w下微波处理10-30min,混合均匀后即得物料Ⅱ;
(3)将聚合氧化铝、溶菌酶、秸秆粉加入到去离子水中,混合均匀作为混合液Ⅲ;
(4)将物料Ⅰ和物料Ⅱ混合,升温至40-60℃充分搅拌15-60min,再加入酸或碱物质调节PH值至5.5-7.5,再100-500rpm/min 20-40℃保温搅拌20-40min,后静置室温冷却,得到混合溶液;将混合物料加入密炼机,密炼机10-30min后转入挤出机中,于150-200℃下熔融挤出薄膜,最后经自然冷却至室温。
(5)将混合液Ⅲ通过用氮气作载流气体的喷枪,将配制好的混合液Ⅲ喷涂到薄膜,薄膜静置至室温即得抗菌保鲜膜。
所述酸或碱性物质:酸物质为稀盐酸溶液、醋酸溶液、碳酸溶液中的一种或一种以上;碱性物质为碳酸钠、碳酸氢钠或氢氧化钠中的一种或一种以上。
本发明的有益效果是:本发明制备的食品包装膜是一种具有高效防污染、抗菌、保持水分等,且无毒、安全、制备方法简单的水果包装膜。包装膜安全无毒,包装膜有韧性,不易撕裂破损。
具体实施方式:
为了使本发明实现的技术手段、创作特征、达成目的与功效易于明白了解,下面结合具体实施例,进一步阐述本发明。
实施例1:
低密度聚乙烯60份、羧甲基壳聚糖80份、环氧大豆油15份、海藻酸钠15份、聚甘油脂肪酸酯5份、单硬脂酸甘油酯6份、聚合氧化铝3份、萜烯树脂6份、沸石粉4份、秸秆粉3份、溶菌酶16份、山梨酸钾4份、甘油3份、玉米糖浆4份、去离子水10份。
其制备方法如下:
(1)将低密度聚乙烯、环氧大豆油、聚甘油脂肪酸酯、单硬脂酸甘油酯和山梨酸钾在30℃高速搅拌下溶解并混合均匀,于微波频率为2450MHz、功率800w下微波处理10min,混合均匀后即得物料Ⅰ;
(2)将羧甲基壳聚糖加入到5份水中,室温静置24h使其溶胀,得到羧甲基壳聚糖悬液,再将海藻酸钠、萜烯树脂、沸石粉、甘油、玉米糖浆加入羧甲基壳聚糖悬液,在35℃条件高速搅拌混合均匀,于微波频率为2450MHz、功率800w下微波处理10min,混合均匀后即得物料Ⅱ;
(3)将聚合氧化铝、溶菌酶、秸秆粉加入到去离子水中,混合均匀作为混合液Ⅲ;
(4)将物料Ⅰ和物料Ⅱ混合,升温至40℃充分搅拌20min,再加入酸或碱物质调节PH值至7,再300rpm/min 20℃保温搅拌40min,后静置室温冷却,得到混合溶液;将混合物料加入密炼机,密炼机10min后转入挤出机中,于150℃下熔融挤出薄膜,最后经自然冷却至室温。
(5)将混合液Ⅲ通过用氮气作载流气体的喷枪,将配制好的混合液Ⅲ喷涂到薄膜,薄膜静置至室温即得抗菌保鲜膜。
所述酸物质为稀盐酸溶液、醋酸溶液;碱性物质为氢氧化钠溶液。
对本发明提供的实施例中分别进行试验应用,实验中设置两组:
A组:使用喷涂层薄膜;
B组:使用无喷涂层薄膜;
C组:未使用包装膜
实验1:上述实验分组分别对苹果、橙子、圣女果进行试验研究,分别对各组在相同保存时间内水果口感、水分、水果腐败率进行考察。
实验方法:选取质量外观,新鲜度一样各水果,每种水果各90个,每组A、B、C每组各30个,A组每种水果使用有喷涂的薄膜,B组每种水果使用无喷涂层薄膜,C组未使用包装膜。每组水果各存储60天,分别考察水果口感、水分、水果腐败率。
实验结果:60天后考察结果
结论:由上述实验结果可知:具有涂层的薄膜比没有涂层的薄膜对水果的保鲜和抑菌效果好,且有薄膜保存的水果比没有薄膜保存的水果水分蒸发丢失少,腐烂水果个数少,因此水果使用包装膜后可以延长保存期,且可以减少水果腐烂比例,以此减少经济损失。
以上显示和描述了本发明的基本原理和主要特征和本发明的优点。本行业的技术人员应该了解,本发明不受上述实施例的限制,上述实施例和说明书中描述的只是说明本发明的原理,在不脱离本发明精神和范围的前提下,本发明还会有各种变化和改进,这些变化和改进都落入要求保护的本发明范围内。本发明要求保护范围由所附的权利要求书及其等效物界定。
Claims (3)
1.一种水果抗菌保鲜包装膜,其特征在于:包括以下份数数的原料:
低密度聚乙烯60-100份、羧甲基壳聚糖50-150份、环氧大豆油15-30份、海藻酸钠15-30份、聚甘油脂肪酸酯2-10份、单硬脂酸甘油酯2-10份、聚合氧化铝2-10份、萜烯树脂5-20份、沸石粉2-10份、秸秆粉2-10份、溶菌酶5-20份、山梨酸钾2-10份、甘油2-8份、玉米糖浆2-10份、去离子水10-100份。
2.根据权利要求1所述的水果抗菌保鲜包装膜,其特征在于:制备方法如下:
(1)将低密度聚乙烯、环氧大豆油、聚甘油脂肪酸酯、单硬脂酸甘油酯和山梨酸钾在30-50℃高速搅拌下溶解并混合均匀,于微波频率为2450MHz、功率800w下微波处理10-30min,混合均匀后即得物料Ⅰ;
(2)将羧甲基壳聚糖加入到5倍水中,室温静置8-24h使其溶胀,得到羧甲基壳聚糖悬液,再将海藻酸钠、萜烯树脂、沸石粉、甘油、玉米糖浆加入羧甲基壳聚糖悬液,在30-50℃条件高速搅拌混合均匀,于微波频率为2450MHz、功率800w下微波处理10-30min,混合均匀后即得物料Ⅱ;
(3)将聚合氧化铝、溶菌酶、秸秆粉加入到去离子水中,混合均匀作为混合液Ⅲ;
(4)将物料Ⅰ和物料Ⅱ混合,升温至40-60℃充分搅拌15-60min,再加入酸或碱物质调节PH值至5.5-7.5,再100-500rpm/min 20-40℃保温搅拌20-40min,后静置室温冷却,得到混合溶液;将混合物料加入密炼机,密炼机10-30min后转入挤出机中,于150-200℃下熔融挤出薄膜,最后经自然冷却至室温。
(5)将混合液Ⅲ通过用氮气作载流气体的喷枪,将配制好的混合液Ⅲ喷涂到薄膜,薄膜静置至室温即得抗菌保鲜膜。
3.根据权利要求2所述的水果抗菌保鲜包装膜,其特征在于:所述酸或碱性物质:酸物质为稀盐酸溶液、醋酸溶液、碳酸溶液中的一种或一种以上;碱性物质为碳酸钠、碳酸氢钠或氢氧化钠中的一种或一种以上。
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CN107326745A (zh) * | 2017-07-29 | 2017-11-07 | 马鞍山市康辉纸箱纸品有限公司 | 一种抗菌包装纸 |
CN109054159A (zh) * | 2018-08-08 | 2018-12-21 | 界首市王集镇顺义家庭农场 | 一种新型果蔬保鲜膜及其制备方法 |
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