CN111011474A - Antibacterial pad for storage and preservation of fresh-cut fruits and vegetables and manufacturing method thereof - Google Patents
Antibacterial pad for storage and preservation of fresh-cut fruits and vegetables and manufacturing method thereof Download PDFInfo
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- CN111011474A CN111011474A CN201911201614.5A CN201911201614A CN111011474A CN 111011474 A CN111011474 A CN 111011474A CN 201911201614 A CN201911201614 A CN 201911201614A CN 111011474 A CN111011474 A CN 111011474A
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- Prior art keywords
- layer
- fresh
- sodium alginate
- woven fabric
- vegetables
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- 241000366676 Justicia pectoralis Species 0.000 title claims abstract description 64
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- 238000004519 manufacturing process Methods 0.000 title abstract description 6
- 239000004745 nonwoven fabric Substances 0.000 claims abstract description 62
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 51
- 239000000661 sodium alginate Substances 0.000 claims abstract description 51
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 51
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 51
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims abstract description 42
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 42
- 239000004698 Polyethylene Substances 0.000 claims abstract description 39
- 229920000573 polyethylene Polymers 0.000 claims abstract description 39
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- 238000010521 absorption reaction Methods 0.000 claims abstract description 3
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- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 27
- 238000003756 stirring Methods 0.000 claims description 25
- 238000002360 preparation method Methods 0.000 claims description 22
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- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 18
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 18
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- 238000001035 drying Methods 0.000 claims description 15
- 238000000034 method Methods 0.000 claims description 15
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- 239000001585 thymus vulgaris Substances 0.000 claims description 10
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- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
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- 239000011734 sodium Substances 0.000 claims description 5
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- 238000001291 vacuum drying Methods 0.000 claims description 5
- 235000013311 vegetables Nutrition 0.000 claims description 5
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- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 2
- 239000000741 silica gel Substances 0.000 claims description 2
- 229910002027 silica gel Inorganic materials 0.000 claims description 2
- HUAUNKAZQWMVFY-UHFFFAOYSA-M sodium;oxocalcium;hydroxide Chemical compound [OH-].[Na+].[Ca]=O HUAUNKAZQWMVFY-UHFFFAOYSA-M 0.000 claims description 2
- 239000003344 environmental pollutant Substances 0.000 claims 1
- 231100000719 pollutant Toxicity 0.000 claims 1
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- 244000061456 Solanum tuberosum Species 0.000 description 2
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- GEHJYWRUCIMESM-UHFFFAOYSA-L sodium sulfite Chemical compound [Na+].[Na+].[O-]S([O-])=O GEHJYWRUCIMESM-UHFFFAOYSA-L 0.000 description 2
- 241000195493 Cryptophyta Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- VGGSQFUCUMXWEO-UHFFFAOYSA-N Ethene Chemical compound C=C VGGSQFUCUMXWEO-UHFFFAOYSA-N 0.000 description 1
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- 150000004676 glycans Chemical class 0.000 description 1
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Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B32—LAYERED PRODUCTS
- B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
- B32B27/00—Layered products comprising a layer of synthetic resin
- B32B27/06—Layered products comprising a layer of synthetic resin as the main or only constituent of a layer, which is next to another layer of the same or of a different material
- B32B27/10—Layered products comprising a layer of synthetic resin as the main or only constituent of a layer, which is next to another layer of the same or of a different material of paper or cardboard
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B32—LAYERED PRODUCTS
- B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
- B32B27/00—Layered products comprising a layer of synthetic resin
- B32B27/32—Layered products comprising a layer of synthetic resin comprising polyolefins
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B32—LAYERED PRODUCTS
- B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
- B32B29/00—Layered products comprising a layer of paper or cardboard
- B32B29/06—Layered products comprising a layer of paper or cardboard specially treated, e.g. surfaced, parchmentised
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B32—LAYERED PRODUCTS
- B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
- B32B33/00—Layered products characterised by particular properties or particular surface features, e.g. particular surface coatings; Layered products designed for particular purposes not covered by another single class
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B32—LAYERED PRODUCTS
- B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
- B32B37/00—Methods or apparatus for laminating, e.g. by curing or by ultrasonic bonding
- B32B37/06—Methods or apparatus for laminating, e.g. by curing or by ultrasonic bonding characterised by the heating method
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B32—LAYERED PRODUCTS
- B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
- B32B37/00—Methods or apparatus for laminating, e.g. by curing or by ultrasonic bonding
- B32B37/10—Methods or apparatus for laminating, e.g. by curing or by ultrasonic bonding characterised by the pressing technique, e.g. using action of vacuum or fluid pressure
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B32—LAYERED PRODUCTS
- B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
- B32B37/00—Methods or apparatus for laminating, e.g. by curing or by ultrasonic bonding
- B32B37/14—Methods or apparatus for laminating, e.g. by curing or by ultrasonic bonding characterised by the properties of the layers
- B32B37/24—Methods or apparatus for laminating, e.g. by curing or by ultrasonic bonding characterised by the properties of the layers with at least one layer not being coherent before laminating, e.g. made up from granular material sprinkled onto a substrate
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B32—LAYERED PRODUCTS
- B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
- B32B38/00—Ancillary operations in connection with laminating processes
- B32B38/08—Impregnating
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B32—LAYERED PRODUCTS
- B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
- B32B38/00—Ancillary operations in connection with laminating processes
- B32B38/16—Drying; Softening; Cleaning
- B32B38/162—Cleaning
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B32—LAYERED PRODUCTS
- B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
- B32B5/00—Layered products characterised by the non- homogeneity or physical structure, i.e. comprising a fibrous, filamentary, particulate or foam layer; Layered products characterised by having a layer differing constitutionally or physically in different parts
- B32B5/02—Layered products characterised by the non- homogeneity or physical structure, i.e. comprising a fibrous, filamentary, particulate or foam layer; Layered products characterised by having a layer differing constitutionally or physically in different parts characterised by structural features of a fibrous or filamentary layer
- B32B5/022—Non-woven fabric
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B32—LAYERED PRODUCTS
- B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
- B32B2260/00—Layered product comprising an impregnated, embedded, or bonded layer wherein the layer comprises an impregnation, embedding, or binder material
- B32B2260/04—Impregnation, embedding, or binder material
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B32—LAYERED PRODUCTS
- B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
- B32B2307/00—Properties of the layers or laminate
- B32B2307/70—Other properties
- B32B2307/714—Inert, i.e. inert to chemical degradation, corrosion
- B32B2307/7145—Rot proof, resistant to bacteria, mildew, mould, fungi
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B32—LAYERED PRODUCTS
- B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
- B32B2307/00—Properties of the layers or laminate
- B32B2307/70—Other properties
- B32B2307/726—Permeability to liquids, absorption
Landscapes
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Zoology (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Physics & Mathematics (AREA)
- Fluid Mechanics (AREA)
- Textile Engineering (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
An antibacterial pad for storing and preserving fresh-cut fruits and vegetables and a manufacturing method thereof belong to the technical field of food preservation. The invention relates to an antibacterial pad for storage and fresh keeping of fresh-cut fruits and vegetables, which is formed by sequentially laying a sodium alginate layer, a polyethylene film layer, a carbon dioxide release layer, a cellulose film layer, a food water absorbent layer and a non-woven fabric layer from top to bottom, wherein through holes are uniformly formed in the surfaces of the polyethylene film layer and the sodium alginate layer, and the through holes penetrate through the two layers. The antibacterial pad is prepared by superposing a sodium alginate layer, a polyethylene film layer, a carbon dioxide release layer, a cellulose film layer, a food water absorbent layer and a non-woven fabric layer together and carrying out hot pressing. The antibacterial pad also has the water absorption and retention performances, can absorb the redundant juice exuded by the fresh-cut fruits and vegetables, can keep the original water in the fresh-cut fruits and vegetables, and ensures the cleanness of the package and the appearance quality of the fresh-cut fruits and vegetables.
Description
Technical Field
The invention belongs to the technical field of food preservation, and particularly relates to an antibacterial pad for storage and preservation of fresh-cut fruits and vegetables and a manufacturing method thereof.
Background
The fresh-cut fruits and vegetables are also called semi-processed fruits and vegetables or lightly processed fruits and vegetables, and are subjected to program processing such as cleaning, peeling and denucleating, cutting, fresh keeping, packaging and the like, so that the fresh-cut fruits and vegetables become fresh, nutritional, convenient, quick, green and healthy instant products. The fresh-cut fruits and vegetables are popular with consumers due to the characteristics of freshness, convenience, quickness and the like, and are widely supplied to catering industry and retail industry in the global range at present. However, a large amount of juice can be exuded from the cut fruits and vegetables along with the increase of the storage time in the storage and sale processes, the juice exuded from the fruits and vegetables can not only reduce the sensory quality of the fresh-cut fruits and vegetables, but also contain a large amount of nutrient substances, and can easily promote the growth and the propagation of microorganisms, so that the shelf life of the fresh-cut fruits and vegetables is shortened, and the commercial value of the fresh-cut fruits and vegetables is seriously influenced. Therefore, aiming at the problem, the development of the green, healthy, natural and environment-friendly fresh-cut fruit and vegetable antibacterial pad is urgent.
At present, the most commonly used fresh-keeping agents for fresh-cut fruits and vegetables are chemical fresh-keeping agents, such as calcium chloride, sodium sulfite and the like, and the fresh-cut fruits and vegetables are easy to remain on the surfaces of the fresh-cut fruits and vegetables after being used, so that the fresh-keeping agents are not good for the physical health of consumers and can also influence the sensory quality of the fresh-cut fruits and vegetables. Therefore, the development of the natural environment-friendly preservative reduces the preservation cost and is beneficial to the healthy development of the fresh-cut fruit and vegetable industry. The plant essential oil is a pure natural plant antibacterial agent, has obvious inhibition effect on the growth and the reproduction of microorganisms in the environment, has comfortable smell and no harm to human bodies, and belongs to a broad-spectrum and high-efficiency antibacterial agent. However, the fresh-keeping of the plant essential oil can affect the fruit fragrance of the fruits and vegetables due to the smell of the plant essential oil, and most of the existing fresh-keeping agents for the fresh-cut fruits and vegetables are liquid fresh-keeping agents and are inconvenient to transport, store and use.
Therefore, the multifunctional fresh-cut fruit and vegetable antibacterial pad is developed and has important market application value. The antibacterial pad can well inhibit the growth and reproduction of microorganisms in the storage and sale processes of the fresh-cut fruits and vegetables, absorb juice exuded by the fresh-cut fruits and vegetables and prolong the shelf life, which is a problem to be solved in the market circulation of the fresh-cut fruits and vegetables.
Disclosure of Invention
Aiming at the defects, the invention provides the antibacterial pad for storage and preservation of the fresh-cut fruits and vegetables and the manufacturing method thereof, and the antibacterial pad can well inhibit the growth and reproduction of microorganisms in the storage and sale process of the fresh-cut fruits and vegetables, absorb the juice exuded by the microorganisms and prolong the shelf life.
The utility model provides an antibiotic pad that is used for fresh-keeping of fresh-cut fruit vegetables to store, this antibiotic pad is laid according to sodium alginate layer, polyethylene film layer, carbon dioxide release layer, cellulose film layer, food water absorbent layer and non-woven fabrics layer from top to bottom in order and is formed, and wherein polyethylene film layer and sodium alginate layer surface evenly are equipped with the through-hole, and the through-hole runs through two-layerly.
A method for preparing an antibacterial pad for storing and refreshing fresh-cut fruits and vegetables comprises the following steps:
(1) cleaning the non-woven fabric: soaking the non-woven fabric in acetone for 2h at room temperature to remove contaminants on the surface of the non-woven fabric, taking out the non-woven fabric from the acetone, repeatedly washing with distilled water for 2-4 times, and drying in a drying oven to obtain dry and clean non-woven fabric for later use.
(2) Preparation of sodium alginate solution: weighing 4-12g of sodium alginate, adding into 400ml of ultrapure water, stirring and dissolving at 70 ℃ in a constant-temperature water bath until a transparent and clear solution is obtained, performing ultrasonic dispersion for 10min, adding 6-8ml of glycerol, stirring uniformly, cooling to room temperature, adding 0.2-2.6ml of thyme natural plant essential oil, and mixing uniformly to obtain a sodium alginate essential oil mixed solution. Preparation of calcium chloride solution: weighing 8-12g of calcium chloride, 4g of ascorbic acid and 4g of citric acid, adding into 400ml of ultrapure water at room temperature, uniformly stirring, sealing with a preservative film, shading and storing for later use.
(3) Preparation of sodium alginate-polyethylene layer: cutting a polyethylene film with the thickness of 100mm multiplied by 40mm, soaking the polyethylene film in the prepared sodium alginate essential oil mixed solution, stirring for 2min, taking out, draining, soaking the polyethylene film in a calcium chloride solution, stirring for 2min, taking out, draining, putting into a vacuum drying oven, and drying at 50 ℃ for 60 min to obtain a polyethylene film layer with the surface layer coated with a sodium alginate film layer;
(4) preparation of carbon dioxide release layer material: cutting a cellulose tissue with the thickness of 100mm multiplied by 40mm, uniformly spraying an adhesive on the upper surface and the lower surface of the cellulose tissue, and respectively and uniformly dispersing 1 to 1.5g of citric acid powder and 0.5 to 1g of sodium bicarbonate powder on the upper surface and the lower surface to obtain a carbon dioxide release layer material layer taking the cellulose tissue as a substrate.
(5) Preparation of the water-absorbing layer-non-woven fabric layer: cutting 100mm × 40mm dry clean non-woven fabric, uniformly spraying adhesive on the surface of the non-woven fabric, and uniformly dispersing 0.2g of food-grade water absorbent on the upper surface of the non-woven fabric to obtain a non-woven fabric layer with a food water absorbent layer covered on the surface.
(6) And finally, superposing the sodium alginate layer, the polyethylene film layer, the carbon dioxide release layer, the cellulose film layer, the food water absorbent layer and the non-woven fabric layer together, and preparing the final fresh-cut fruit and vegetable storage and preservation antibacterial pad in a hot-pressing mode.
Further, the food water absorbent is soda lime or silica gel.
The principle is as follows: the sodium alginate contained in the invention is a natural polysaccharide substance extracted from algae, can form an edible film, and has the characteristics of high strength, good isolation and the like. The preservative has good solubility, film forming property, isolation and bacteriostasis, is a safe, environment-friendly and natural food preservative, has been widely used in the field of vegetable, fruit, meat and marine product preservation due to low cost and capability of obviously reducing the respiration and browning reaction of food.
The ascorbic acid, namely vitamin C, added in the invention is a micromolecular water-soluble vitamin which is widely present in plant tissues and is an indispensable nutrient for human bodies. The ascorbic acid has strong oxidation resistance, and can effectively protect cell membranes and delay cell aging. The antioxidant can effectively inhibit the browning reaction of fresh-cut fruits and vegetables when being added into the antibacterial pad, and is a nontoxic and harmless antioxidant.
The thyme essential oil added in the invention has excellent antiseptic effect in plant essential oil, and can resist bacteria and viruses and effectively inhibit the growth of germs, bacteria and other microorganisms. In addition, the thyme essential oil also has the advantages of high content, good quality, no residue, resistance to drugs and the like, so the essential oil has wide application prospect in the food industry.
Has the advantages that: compared with the commonly used fresh-cut fruit and vegetable preservative, the fresh-cut fruit and vegetable antibacterial pad provided by the technical scheme does not need to be in direct contact with the fresh-cut fruits and vegetables, but uniformly and effectively covers the bacteriostatic active ingredients of the plant essential oil on the surfaces of the fresh-cut fruits and vegetables through the space diffusion effect of gas, so that the growth and the propagation of microorganisms are inhibited to a certain extent, and a safer preservative is provided.
The antibacterial pad can also control CO in the packaging box by adjusting the adding amount of citric acid and sodium bicarbonate2Thereby regulating CO in the package2And (4) concentration. CO increase2The concentration can weaken the fermentation and decay of the fresh-cut fruits and vegetables caused by respiration, and simultaneously reduce the growth and propagation speed of microorganisms and the generation amount of ethylene, thereby achieving the purpose of prolonging the shelf life of the fresh-cut fruits and vegetables.
The antibacterial pad also has the water absorption and retention performances, can absorb the redundant juice exuded by the fresh-cut fruits and vegetables, can keep the original water in the fresh-cut fruits and vegetables, and ensures the cleanness of the package and the appearance quality of the fresh-cut fruits and vegetables.
The antibacterial pad disclosed by the invention adopts natural plant essential oil as an antibacterial agent, has broad-spectrum and efficient antibacterial action, is comfortable in smell, safe and non-toxic, and can well prolong the shelf life of fresh-cut fruits and vegetables.
Drawings
FIG. 1 is a schematic view of an antibacterial pad for storing and refreshing fresh-cut fruits and vegetables;
FIG. 2 is a sectional view of an antibacterial pad for storing and keeping fresh of fresh-cut fruits and vegetables;
as shown in figure 1, a polyethylene film layer, 2 a cellulose film layer, 3 a non-woven fabric layer, 4 a sodium alginate layer, 5 through holes, 6 a carbon dioxide release layer and 7 a food water absorbent layer.
Detailed Description
The present invention is further illustrated by the following examples, in which the starting materials are commercially available unless otherwise specified.
Example 1
(1) Cleaning the non-woven fabric: soaking the non-woven fabric in acetone for 2h at room temperature to remove contaminants on the surface of the non-woven fabric, taking out the non-woven fabric from the acetone, repeatedly washing with distilled water for 2-4 times, and drying in a drying oven to obtain dry and clean non-woven fabric for later use.
(2) Preparation of sodium alginate solution: weighing 4g of sodium alginate, adding the sodium alginate into 400ml of ultrapure water, stirring and dissolving the sodium alginate in constant-temperature water bath at 70 ℃ until the solution is transparent and clear, performing ultrasonic dispersion for 10min, adding 6ml of glycerol, stirring the mixture uniformly, cooling the mixture to room temperature, adding 0.2ml of thyme natural plant essential oil, and uniformly mixing the thyme natural plant essential oil and the sodium alginate essential oil to obtain a sodium alginate essential oil mixed solution. Preparation of calcium chloride solution: weighing 8g of calcium chloride, 4g of ascorbic acid and 4g of citric acid, adding into 400ml of ultrapure water at room temperature, uniformly stirring, sealing by using a preservative film, shading and storing for later use.
(3) Preparation of sodium alginate-polyethylene layer: cutting a polyethylene film with the thickness of 100mm multiplied by 40mm, soaking the polyethylene film in the prepared sodium alginate essential oil mixed solution, stirring for 2min, taking out, draining, soaking the polyethylene film in a calcium chloride solution, stirring for 2min, taking out, draining, putting into a vacuum drying oven, and drying at 50 ℃ for 60 min to obtain a polyethylene film layer with the surface layer coated with a sodium alginate film layer;
(4) preparation of carbon dioxide release layer material: cutting a cellulose tissue with the size of 100mm multiplied by 40mm, uniformly spraying an adhesive on the upper surface and the lower surface of the cellulose tissue, and uniformly dispersing 1g of citric acid powder and 0.5g of sodium bicarbonate powder on the upper surface and the lower surface respectively to obtain a carbon dioxide release layer material layer taking the cellulose tissue as a substrate.
(5) Preparation of the water-absorbing layer-non-woven fabric layer: cutting 100mm × 40mm dry clean non-woven fabric, uniformly spraying adhesive on the surface of the non-woven fabric, and uniformly dispersing 0.2g of food-grade water absorbent on the upper surface of the non-woven fabric to obtain a non-woven fabric layer with a food water absorbent layer covered on the surface.
(6) And finally, superposing the sodium alginate layer, the polyethylene film layer, the carbon dioxide release layer, the cellulose film layer, the food water absorbent layer and the non-woven fabric layer together, and preparing the final fresh-cut fruit and vegetable storage and preservation antibacterial pad in a hot-pressing mode.
Example 2
(1) Cleaning the non-woven fabric: soaking the non-woven fabric in acetone for 2h at room temperature to remove contaminants on the surface of the non-woven fabric, taking out the non-woven fabric from the acetone, repeatedly washing with distilled water for 2-4 times, and drying in a drying oven to obtain dry and clean non-woven fabric for later use.
(2) Preparation of sodium alginate solution: weighing 8g of sodium alginate, adding the sodium alginate into 400ml of ultrapure water, stirring and dissolving the sodium alginate in constant-temperature water bath at 70 ℃ until the solution is transparent and clear, performing ultrasonic dispersion for 10min, adding 8ml of glycerol, stirring the mixture uniformly, cooling the mixture to room temperature, adding 1.4ml of thyme natural plant essential oil, and uniformly mixing the thyme natural plant essential oil and the sodium alginate essential oil to obtain a sodium alginate essential oil mixed solution. Preparation of calcium chloride solution: 12g of calcium chloride, 4g of ascorbic acid and 4g of citric acid are weighed and added into 400ml of ultrapure water at room temperature, and after uniform stirring, the mixture is sealed by a preservative film and is stored in a dark mode for later use.
(3) Preparation of sodium alginate-polyethylene layer: cutting a polyethylene film with the thickness of 100mm multiplied by 40mm, soaking the polyethylene film in the prepared sodium alginate essential oil mixed solution, stirring for 2min, taking out, draining, soaking the polyethylene film in a calcium chloride solution, stirring for 2min, taking out, draining, putting into a vacuum drying oven, and drying at 50 ℃ for 60 min to obtain a polyethylene film layer with the surface layer coated with a sodium alginate film layer;
(4) preparation of carbon dioxide release layer material: cutting a cellulose tissue with the size of 100mm multiplied by 40mm, uniformly spraying an adhesive on the upper surface and the lower surface of the cellulose tissue, and uniformly dispersing 1.5g of citric acid powder and 1g of sodium bicarbonate powder on the upper surface and the lower surface respectively to obtain a carbon dioxide release layer material layer taking the cellulose tissue as a substrate.
(5) Preparation of the water-absorbing layer-non-woven fabric layer: cutting 100mm × 40mm dry clean non-woven fabric, uniformly spraying adhesive on the surface of the non-woven fabric, and uniformly dispersing 0.2g of food-grade water absorbent on the upper surface of the non-woven fabric to obtain a non-woven fabric layer with a food water absorbent layer covered on the surface.
(6) And finally, superposing the sodium alginate layer, the polyethylene film layer, the carbon dioxide release layer, the cellulose film layer, the food water absorbent layer and the non-woven fabric layer together, and preparing the final fresh-cut fruit and vegetable storage and preservation antibacterial pad in a hot-pressing mode.
Example 3
(1) Cleaning the non-woven fabric: soaking the non-woven fabric in acetone for 2h at room temperature to remove contaminants on the surface of the non-woven fabric, taking out the non-woven fabric from the acetone, repeatedly washing with distilled water for 2-4 times, and drying in a drying oven to obtain dry and clean non-woven fabric for later use.
(2) Preparation of sodium alginate solution: weighing 12g of sodium alginate, adding the sodium alginate into 400ml of ultrapure water, stirring and dissolving the sodium alginate in constant-temperature water bath at 70 ℃ until the solution is transparent and clear, performing ultrasonic dispersion for 10min, adding 6ml of glycerol, stirring the mixture uniformly, cooling the mixture to room temperature, adding 2.6ml of thyme natural plant essential oil, and uniformly mixing the thyme natural plant essential oil to obtain a sodium alginate essential oil mixed solution. Preparation of calcium chloride solution: weighing 8g of calcium chloride, 4g of ascorbic acid and 4g of citric acid, adding into 400ml of ultrapure water at room temperature, uniformly stirring, sealing by using a preservative film, shading and storing for later use.
(3) Preparation of sodium alginate-polyethylene layer: cutting a polyethylene film with the thickness of 100mm multiplied by 40mm, soaking the polyethylene film in the prepared sodium alginate essential oil mixed solution, stirring for 2min, taking out, draining, soaking the polyethylene film in a calcium chloride solution, stirring for 2min, taking out, draining, putting into a vacuum drying oven, and drying at 50 ℃ for 60 min to obtain a polyethylene film layer with the surface layer coated with a sodium alginate film layer;
(4) preparation of carbon dioxide release layer material: cutting a cellulose tissue with the thickness of 100mm multiplied by 40mm, uniformly spraying an adhesive on the upper surface and the lower surface of the cellulose tissue, and uniformly dispersing 1.5g of citric acid powder and 0.5g of sodium bicarbonate powder on the upper surface and the lower surface respectively to obtain a carbon dioxide release layer material layer taking the cellulose tissue as a substrate.
(5) Preparation of the water-absorbing layer-non-woven fabric layer: cutting 100mm × 40mm dry clean non-woven fabric, uniformly spraying adhesive on the surface of the non-woven fabric, and uniformly dispersing 0.2g of food-grade water absorbent on the upper surface of the non-woven fabric to obtain a non-woven fabric layer with a food water absorbent layer covered on the surface.
(6) And finally, superposing the sodium alginate layer, the polyethylene film layer, the carbon dioxide release layer, the cellulose film layer, the food water absorbent layer and the non-woven fabric layer together, and preparing the final fresh-cut fruit and vegetable storage and preservation antibacterial pad in a hot-pressing mode.
Example 4
The utility model provides an antibiotic pad that is used for fresh-keeping of fresh-cut fruit vegetables to store, this antibiotic pad is laid according to sodium alginate layer 4, polyethylene film layer 1, carbon dioxide release layer 6, cellulose film layer 2, food water absorbent layer 7 and non-woven fabrics layer 3 from top to bottom in order and is formed, and wherein polyethylene film layer 1 and sodium alginate layer 4 surface evenly are equipped with through-hole 5, and through-hole 5 runs through two-layerly.
The antibacterial pad prepared by the invention is applied to the fresh-keeping of the fresh-cut apples, and comprises the following specific steps: fresh apples are cleaned by deionized water, peeled, cut into blocks with uniform size, respectively placed into fresh cut fruit and vegetable packaging boxes containing the antibacterial mats prepared in examples 1-3, sealed by preservative films and stored in a freezer at 4 ℃, and relevant indexes including color difference, weight loss rate, hardness and sensory quality of the fresh cut apples and vegetables are periodically measured. The control group is fresh-cut apples without the antibacterial pad in the packaging box, and the other storage conditions are the same.
The weight loss ratio was measured by a weight method, and W ═ m 1-m 2)/m1 × 100, where W represents the weight loss ratio (%) of the sample, m1 represents the mass (g) before storage, and m2 represents the mass (g) after storage. The weight loss ratio is shown in table 1:
TABLE 1 weight loss ratio COMPARATIVE TABLE
| Control | Example 1 | Example 2 | Example 3 | |
| Store to 4d | 1.45 | 0.56 | 0.60 | 0.59 |
Color: performing L on the 0d and 4d of fresh-cut fruits and vegetables by using a CR400/CR410 type color difference meter*Measurement of values, the measured values are shown in table 2:
TABLE 2 color comparison Table
| Control | Example 1 | Example 2 | Example 3 | |
| Process 0d | 84.01 | 83.77 | 83.64 | 82.01 |
| Store to 4d | 65.86 | 73.57 | 74.97 | 72.63 |
Hardness: the hardness of fresh-cut potatoes was measured using a ta.xt texture analyzer, a P5 probe was selected, the peeled fruit was pierced 5mm and the maximum force (N), i.e. hardness, was measured, the values for the test are shown in table 3:
TABLE 3 hardness comparison table
| Control | Example 1 | Example 2 | Example 3 | |
| Process 0d | 12.26 | 13.09 | 12.20 | 14.46 |
| Store to 4d | 10.33 | 11.56 | 12.09 | 14.27 |
Sensory evaluation, adopting 9-point system to evaluate the sensory indexes of the fresh-cut apple sample: color, appearance, odor, texture, and overall acceptability, the sensory panel consisted of 20 food professional related members. The samples were subjected to sensory evaluation at 4 d. Sensory evaluation criteria for fresh-cut potatoes were as follows: 9-point hedonic scale method: 9 is very favorite; 8 is highly preferred; 7 is moderate; 6 is slightly favored; 5 is neutral; 4, mild aversion; 3-moderate aversion; 2-high aversion; 1-very dislike, the scores are shown in table 4:
TABLE 4 sensory evaluation Table
| Control | Example 1 | Example 2 | Example 3 | |
| Colour(s) | 3 | 5 | 8 | 7 |
| Appearance of the |
3 | 5 | 8 | 6 |
| Smell(s) | 4 | 6 | 7 | 7 |
| Texture of | 2 | 4 | 8 | 7 |
| |
3 | 6 | 8 | 8 |
Total bacteria (log cfu/g): 10g of each sample treated in the embodiment 1-3 of the invention is taken and put into a sterile homogenizing bag for storage at 4 ℃, fresh-cut apples without an antibacterial pad in a packaging box are taken as a control, taken out at 0 and 4d, added with 90 mL0.1% (w/v) sterile peptone water, and homogenized for 1min at 8times/s on a beating type homogenizer. And (3) taking 1mL of supernatant bacterial suspension by using a 1mL sterile pipette for gradient dilution, and taking bacterial liquid with appropriate dilution and counting viable bacteria colony number by using a plate inversion method. The cells were inverted and incubated at 37 ℃ for 24 hours in an incubator, and then counted on a Plate count agar medium (Plate Countagar, PCA) and the bacterial count was as shown in Table 5:
TABLE 5 bacteria comparison Table
| Control | Example 1 | Example 2 | Example 3 | |
| Process 0d | 3.62 | 3.37 | 3.32 | 3.33 |
| Store to 4d | 4.95 | 4.15 | 4.11 | 4.36 |
In conclusion, the antibacterial pad for storage and preservation of the fresh-cut fruits and vegetables provided by the embodiment of the invention can reduce the water loss of the fresh-cut apples to a great extent, delay the browning degree of the fresh-cut apples, better keep the texture and sensory quality of the fresh-cut apples, and simultaneously effectively reduce the growth speed of the total number of bacteria, thereby prolonging the shelf life of the fresh-cut fruits and vegetables. The antibacterial pad is convenient to manufacture, convenient to use, transport and store, and has good development and application prospects.
The foregoing examples are provided for illustration and description of the invention only and are not intended to limit the invention to the scope of the described examples. Furthermore, it will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, and that many variations and modifications may be made in accordance with the teachings of the present invention, which variations and modifications are within the scope of the present invention as claimed.
Claims (7)
1. The utility model provides an antibiotic pad that is used for fresh-keeping of fresh-cut fruit vegetables to store, its characterized in that, this antibiotic pad is laid according to sodium alginate layer (4), polyethylene film layer (1), carbon dioxide release layer (6), cellulose film layer (2), food water absorbent layer (7) and non-woven fabrics layer (3) from top to bottom in order and is formed, and wherein polyethylene film layer (1) and sodium alginate layer (4) surface evenly are equipped with through-hole (5), and through-hole (5) run through two-layerly.
2. A preparation method of an antibacterial pad for storage and fresh keeping of fresh-cut fruits and vegetables is characterized by comprising the following steps:
s1, cleaning of non-woven fabrics: soaking the non-woven fabric in acetone for 2h at room temperature to remove pollutants on the surface of the non-woven fabric, taking out the non-woven fabric from the acetone, repeatedly washing with distilled water for 2-4 times, and drying in a drying oven to obtain a dry and clean non-woven fabric for later use;
s2, preparing a sodium alginate solution: weighing sodium alginate, adding into ultrapure water, stirring and dissolving at 70 deg.C in thermostatic water bath to obtain transparent and clear solution, ultrasonically dispersing for 10min, adding glycerol, stirring, cooling to room temperature, adding natural plant essential oil of herba Thymi, and mixing to obtain sodium alginate essential oil mixed solution; preparation of calcium chloride solution: weighing calcium chloride, ascorbic acid and citric acid, adding into ultrapure water at room temperature, stirring, sealing with preservative film, shading, and storing;
s3, preparing a sodium alginate-polyethylene layer: soaking a polyethylene film in the prepared sodium alginate essential oil mixed solution, stirring for 2min, taking out, draining, soaking in a calcium chloride solution, stirring for 2min, taking out, draining, putting into a vacuum drying oven, and drying at 50 ℃ for 60 min to obtain a polyethylene film layer (1) with the surface layer coated with a sodium alginate film layer (4);
s4, preparing a carbon dioxide release layer material: uniformly spraying an adhesive on the upper surface and the lower surface of the cellulose tissue, and uniformly dispersing 1-1.5g of citric acid powder and 0.5-1g of sodium bicarbonate powder on the upper surface and the lower surface respectively to obtain a carbon dioxide release layer material layer taking the cellulose tissue as a substrate;
s5, preparing a water absorption layer-non-woven fabric layer: taking dry clean non-woven fabric, uniformly spraying an adhesive on the surface of the dry clean non-woven fabric, and uniformly dispersing 0.2g of food-grade water absorbent with a certain mass on the upper surface of the non-woven fabric to obtain a non-woven fabric layer (3) with a food water absorbent layer (7) coated on the surface;
and S6, finally, superposing the sodium alginate layer (4), the polyethylene film layer (1), the carbon dioxide release layer (6), the cellulose film layer (2), the food water absorbent layer (7) and the non-woven fabric layer (3) together, and preparing the final fresh-cut fruit and vegetable storage, preservation and antibacterial pad in a hot-pressing mode.
3. The method as claimed in claim 2, wherein the amount of sodium alginate added in step S2 is 4-12g, the amount of glycerol added is 6-8ml, the amount of thyme natural plant essential oil added is 0.2-2.6ml, the amount of calcium chloride added is 8-12g, the amount of ascorbic acid and citric acid added is 4g, and the amount of ultrapure water in sodium alginate solution and calcium chloride solution is 400 ml.
4. The method as claimed in claim 2, wherein the citric acid powder is added in an amount of 1 to 1.5 and the sodium bicarbonate powder is added in an amount of 0.5 to 1g in the step S4.
5. The method as claimed in claim 2, wherein the food grade water absorbent is added in an amount of 0.2g in the step S5.
6. The method as claimed in claim 2, wherein the polyethylene film, cellulose tissue and nonwoven fabric of the steps S3, S4 and S5 have a size of 100mm x 40 mm.
7. The method as claimed in claim 2, wherein the food water absorbent is one of soda lime and silica gel.
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| CN114304257A (en) * | 2021-12-21 | 2022-04-12 | 广西东鸣现代农业发展有限公司 | Method for preserving kumquats in winter through long-distance transportation |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105638851A (en) * | 2016-01-12 | 2016-06-08 | 上海海洋大学 | Food preservation pad and preparation method thereof |
| CN108514026A (en) * | 2018-04-16 | 2018-09-11 | 齐鲁工业大学 | A kind of fresh-cut fruit and vegetable composite preservative and its application method |
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| CN105638851A (en) * | 2016-01-12 | 2016-06-08 | 上海海洋大学 | Food preservation pad and preparation method thereof |
| CN108514026A (en) * | 2018-04-16 | 2018-09-11 | 齐鲁工业大学 | A kind of fresh-cut fruit and vegetable composite preservative and its application method |
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| CN114304257A (en) * | 2021-12-21 | 2022-04-12 | 广西东鸣现代农业发展有限公司 | Method for preserving kumquats in winter through long-distance transportation |
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