CN111320786A - Chilled fresh meat preservative film pad and preparation method and application thereof - Google Patents
Chilled fresh meat preservative film pad and preparation method and application thereof Download PDFInfo
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- CN111320786A CN111320786A CN202010214378.7A CN202010214378A CN111320786A CN 111320786 A CN111320786 A CN 111320786A CN 202010214378 A CN202010214378 A CN 202010214378A CN 111320786 A CN111320786 A CN 111320786A
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- preservative film
- fresh meat
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- 235000013372 meat Nutrition 0.000 title claims abstract description 52
- 239000003755 preservative agent Substances 0.000 title claims abstract description 34
- 230000002335 preservative effect Effects 0.000 title claims abstract description 34
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 33
- 229920000642 polymer Polymers 0.000 claims abstract description 31
- 238000006243 chemical reaction Methods 0.000 claims abstract description 28
- MUBZPKHOEPUJKR-UHFFFAOYSA-N Oxalic acid Chemical compound OC(=O)C(O)=O MUBZPKHOEPUJKR-UHFFFAOYSA-N 0.000 claims abstract description 24
- 239000000243 solution Substances 0.000 claims abstract description 21
- 229920002310 Welan gum Polymers 0.000 claims abstract description 18
- 238000001035 drying Methods 0.000 claims abstract description 17
- 238000000034 method Methods 0.000 claims abstract description 17
- 229920000615 alginic acid Polymers 0.000 claims abstract description 15
- 235000010443 alginic acid Nutrition 0.000 claims abstract description 15
- 239000000783 alginic acid Substances 0.000 claims abstract description 15
- 229960001126 alginic acid Drugs 0.000 claims abstract description 15
- 150000004781 alginic acids Chemical class 0.000 claims abstract description 14
- 239000003431 cross linking reagent Substances 0.000 claims abstract description 12
- 239000003513 alkali Substances 0.000 claims abstract description 10
- WYYQVWLEPYFFLP-UHFFFAOYSA-K chromium(3+);triacetate Chemical compound [Cr+3].CC([O-])=O.CC([O-])=O.CC([O-])=O WYYQVWLEPYFFLP-UHFFFAOYSA-K 0.000 claims abstract description 10
- 239000003054 catalyst Substances 0.000 claims abstract description 8
- 239000003999 initiator Substances 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims abstract description 8
- 235000006408 oxalic acid Nutrition 0.000 claims abstract description 8
- 229920001661 Chitosan Polymers 0.000 claims abstract description 6
- 239000011259 mixed solution Substances 0.000 claims abstract description 6
- 230000008961 swelling Effects 0.000 claims abstract description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 18
- 239000004033 plastic Substances 0.000 claims description 10
- 229920001542 oligosaccharide Polymers 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 6
- JOXIMZWYDAKGHI-UHFFFAOYSA-N p-toluenesulfonic acid Substances CC1=CC=C(S(O)(=O)=O)C=C1 JOXIMZWYDAKGHI-UHFFFAOYSA-N 0.000 claims description 6
- 229920002959 polymer blend Polymers 0.000 claims description 6
- 239000002250 absorbent Substances 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 238000003825 pressing Methods 0.000 claims description 3
- 238000009958 sewing Methods 0.000 claims description 3
- 125000005489 p-toluenesulfonic acid group Chemical group 0.000 claims description 2
- JRKICGRDRMAZLK-UHFFFAOYSA-L persulfate group Chemical group S(=O)(=O)([O-])OOS(=O)(=O)[O-] JRKICGRDRMAZLK-UHFFFAOYSA-L 0.000 claims description 2
- 238000010521 absorption reaction Methods 0.000 abstract description 19
- 229920001282 polysaccharide Polymers 0.000 abstract description 7
- 239000005017 polysaccharide Substances 0.000 abstract description 7
- 150000004804 polysaccharides Chemical class 0.000 abstract description 7
- 125000003178 carboxy group Chemical group [H]OC(*)=O 0.000 abstract description 4
- 238000005886 esterification reaction Methods 0.000 abstract description 3
- 238000004132 cross linking Methods 0.000 abstract description 2
- 238000003756 stirring Methods 0.000 description 18
- 238000002791 soaking Methods 0.000 description 10
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 9
- 230000000844 anti-bacterial effect Effects 0.000 description 9
- 206010016807 Fluid retention Diseases 0.000 description 7
- RQFQJYYMBWVMQG-IXDPLRRUSA-N chitotriose Chemical compound O[C@@H]1[C@@H](N)[C@H](O)O[C@H](CO)[C@H]1O[C@H]1[C@H](N)[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)N)[C@@H](CO)O1 RQFQJYYMBWVMQG-IXDPLRRUSA-N 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 230000006196 deacetylation Effects 0.000 description 4
- 238000003381 deacetylation reaction Methods 0.000 description 4
- USHAGKDGDHPEEY-UHFFFAOYSA-L potassium persulfate Chemical compound [K+].[K+].[O-]S(=O)(=O)OOS([O-])(=O)=O USHAGKDGDHPEEY-UHFFFAOYSA-L 0.000 description 4
- GNCGTEQGBYYYBX-UHFFFAOYSA-M sodium;4-methylbenzoate Chemical compound [Na+].CC1=CC=C(C([O-])=O)C=C1 GNCGTEQGBYYYBX-UHFFFAOYSA-M 0.000 description 4
- 241000191967 Staphylococcus aureus Species 0.000 description 3
- 230000002745 absorbent Effects 0.000 description 3
- 239000003242 anti bacterial agent Substances 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 238000011056 performance test Methods 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 238000011161 development Methods 0.000 description 2
- 230000014759 maintenance of location Effects 0.000 description 2
- 239000011148 porous material Substances 0.000 description 2
- LCPVQAHEFVXVKT-UHFFFAOYSA-N 2-(2,4-difluorophenoxy)pyridin-3-amine Chemical compound NC1=CC=CN=C1OC1=CC=C(F)C=C1F LCPVQAHEFVXVKT-UHFFFAOYSA-N 0.000 description 1
- WDJHALXBUFZDSR-UHFFFAOYSA-N acetoacetic acid Chemical compound CC(=O)CC(O)=O WDJHALXBUFZDSR-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000006065 biodegradation reaction Methods 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 239000008367 deionised water Substances 0.000 description 1
- 229910021641 deionized water Inorganic materials 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 239000002504 physiological saline solution Substances 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- CHQMHPLRPQMAMX-UHFFFAOYSA-L sodium persulfate Substances [Na+].[Na+].[O-]S(=O)(=O)OOS([O-])(=O)=O CHQMHPLRPQMAMX-UHFFFAOYSA-L 0.000 description 1
- KVCGISUBCHHTDD-UHFFFAOYSA-M sodium;4-methylbenzenesulfonate Chemical compound [Na+].CC1=CC=C(S([O-])(=O)=O)C=C1 KVCGISUBCHHTDD-UHFFFAOYSA-M 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L5/00—Compositions of polysaccharides or of their derivatives not provided for in groups C08L1/00 or C08L3/00
-
- 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
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- 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
- B32B29/00—Layered products comprising a layer of paper or cardboard
- B32B29/04—Layered products comprising a layer of paper or cardboard next to a particulate layer
-
- 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
- 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
- B32B5/16—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 features of a layer formed of particles, e.g. chips, powder or granules
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
- C08J3/00—Processes of treating or compounding macromolecular substances
- C08J3/24—Crosslinking, e.g. vulcanising, of macromolecules
-
- 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
-
- 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
-
- 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
- B32B2307/716—Degradable
- B32B2307/7163—Biodegradable
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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
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
- C08J2305/00—Characterised by the use of polysaccharides or of their derivatives not provided for in groups C08J2301/00 or C08J2303/00
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
- C08J2405/00—Characterised by the use of polysaccharides or of their derivatives not provided for in groups C08J2401/00 or C08J2403/00
- C08J2405/04—Alginic acid; Derivatives thereof
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
- C08J2405/00—Characterised by the use of polysaccharides or of their derivatives not provided for in groups C08J2401/00 or C08J2403/00
- C08J2405/08—Chitin; Chondroitin sulfate; Hyaluronic acid; Derivatives thereof
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L2203/00—Applications
- C08L2203/16—Applications used for films
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L2205/00—Polymer mixtures characterised by other features
- C08L2205/03—Polymer mixtures characterised by other features containing three or more polymers in a blend
Abstract
The invention relates to a cold fresh meat preservative film pad and a preparation method and application thereof, and a preparation method of a corresponding mixed polymer for the cold fresh meat preservative film pad, wherein the method comprises the following steps: (1) dispersing the welan gum and alginic acid in water, fully swelling, adding a cross-linking agent and an initiator for reaction, and preparing a gel I; (2) dispersing chitooligosaccharide into oxalic acid solution, and fully dissolving; (3) dispersing the gel I into the mixed solution in the step (2), and adding a catalyst to react to form a gel II; (4) mixing the gel II with alkali liquor for reaction; (5) and drying and crushing after reaction to prepare the mixed polymer for the chilled fresh meat preservative film pad. The method comprises the following steps of firstly, performing crosslinking reaction on carboxyl of biological polysaccharide by using a crosslinking agent (chromium acetate) to form a complete network structure; and then, the esterification reaction is catalyzed by adopting a catalyst, so that the stability of the three-dimensional network structure is further improved, and the pressurizing water absorption performance is more excellent.
Description
Technical Field
The invention relates to a chilled meat preservative film pad and a preparation method and application thereof.
Background
The information in this background section is disclosed only to enhance an understanding of the general background of the disclosure and is not necessarily to be construed as an admission or any form of suggestion that this information forms the prior art that is already known to a person of ordinary skill in the art.
With the development of national economy and the improvement of the living standard of people, people have more and more demands on meat, namely, chilled fresh meat, chilled meat, acid-removed meat and frozen fresh meat, and the meat is accurately called chilled acid-removed meat. The method is characterized in that a veterinary quarantine system is strictly executed, slaughtered livestock carcasses are rapidly cooled, the carcass temperature (the center of the later leg meat is a measuring point) is reduced to 0-4 ℃ within 24 hours, and fresh meat within the range of 0-4 ℃ is always kept in the subsequent processing, circulation and sale processes. However, the cold fresh meat is inevitably subjected to juice outflow during storage and transportation, and the outflow juice not only affects the appearance and sense of the cold fresh meat product, but also can cause secondary pollution, thereby seriously affecting the commercial value of the cold fresh meat.
The prior aquatic product is widely applied by synthetic super absorbent resin, which can meet the basic requirement of water absorption, but has the problems of difficult degradation, environmental pollution, poor antibacterial performance and the like.
Disclosure of Invention
In view of the background technologies, the present disclosure provides a mixed polymer for a chilled fresh meat preservative film pad, a preservative film pad and a preparation method thereof, wherein the mixed polymer not only has a large water absorption amount, but also has the advantages of excellent antibacterial performance, easy biodegradation and the like.
Specifically, the following technical scheme is adopted in the disclosure:
in a first aspect, there is provided a method for preparing a mixed polymer for a chilled fresh meat preservative film mat, the method comprising the steps of:
(1) dispersing the welan gum and alginic acid in water, fully swelling, adding a cross-linking agent and an initiator for reaction, and preparing a gel I;
(2) dispersing chitooligosaccharide into oxalic acid solution, and fully dissolving;
(3) dispersing the gel I into the mixed solution in the step (2), and adding a catalyst to react to form a gel II;
(4) mixing the gel II with alkali liquor for reaction;
(5) and drying and crushing after reaction to prepare the mixed polymer for the chilled fresh meat preservative film pad.
In the step (1), biological polysaccharide is selected as a polymerization substrate, so that the biological polysaccharide is easy to degrade and more environment-friendly; based on the aspect of strong water retention performance, the gel I with more excellent water absorption and water retention performance can be obtained by selecting the welan gum with a network structure of hydroxyl and carboxyl as a main polymer and the multi-carboxyl alginic acid as an auxiliary polymer, and the two are cooperated to act, and the usage amount of the cross-linking agent can be reduced. The molecular mass of the welan gum is 50-150 KDa, and the molecular mass of the alginic acid is 200-300 KDa.
By adjusting the usage amount of the thermal wheel gel, the alginic acid and the cross-linking agent, a more compact three-dimensional network structure is obtained, and the effects of water absorption and water retention are better exerted. In some embodiments of the present disclosure, the mass ratio of the materials of the welan gum, the alginic acid and the cross-linking agent is 1: 0.1-0.5: 0.01-0.05, the mass concentration of the welan gum after being dispersed in water is 1-10%, and the amount of the initiator is 0.1-0.5% of the mass of the welan gum.
The chromium acetate is selected as a cross-linking agent, and the gel strength of the gel I prepared by using the chromium acetate is higher from the viewpoint that the obtained product has higher water absorption capacity.
The reaction conditions are as follows: reacting at 60-80 ℃ for 20-40 min, preferably 30 min.
The persulfate is selected as the initiator, and the reaction can be carried out at normal temperature.
In the step (2), the chitosan oligosaccharide is selected as the antibacterial agent, so that the antibacterial agent not only has better antibacterial capability, but also can further improve the water absorption and retention capability of the product.
Preferably, the molecular mass of the chito-oligosaccharide is 1000-2000 Da. Tests prove that the chitosan oligosaccharide in the range has good antibacterial performance, and low-molecular chitosan can easily enter pores of a three-dimensional grid structure of the gel I, so that a more compact three-dimensional network structure is formed. And the oxalic acid is selected, so that the steric hindrance is small, the esterification reaction in the third step is facilitated, and the conversion rate is high.
The mass ratio of the chitosan to the oxalic acid solution to the rubber is (0.1-0.5) g: (50-80) mL: 1g, wherein the mass concentration of the oxalic acid solution is 5-15%.
In the step (3), the reaction conditions are as follows: heating to 70-90 ℃ and reacting for 4-6 h.
The catalyst is p-toluenesulfonic acid, and the using amount of the catalyst is 0.2-0.5% of the mass of the gel.
In the step (4), the p-toluenesulfonic acid is neutralized by alkali liquor to form sodium p-toluenesulfonate, and after drying, the water absorption is good.
The alkali liquor is sodium hydroxide solution, and the mass concentration of the alkali liquor is 2-8%.
The mass ratio of the gel II to the alkali liquor is 1g (1-1.5) mL.
The reaction conditions are as follows: and reacting at room temperature for 20-40 min.
In the step (5), the drying temperature is 100-200 ℃ and the time is 8-14 h.
In a second aspect, the mixed polymer for the chilled fresh meat preservative film pad prepared by the method is provided.
The third aspect provides a cold fresh meat plastic wrap pad, cold fresh meat plastic wrap pad includes 5 layers at least, includes in proper order: the cold fresh meat preservative film pad comprises a breathable film layer, a water absorbing paper layer, a polymer mixture layer for the cold fresh meat preservative film pad, a water absorbing paper layer and a breathable film layer.
In a fourth aspect, a method for preparing a preservative film pad for chilled fresh meat is provided, which comprises the following steps:
and arranging the breathable film layer, the water absorbing paper layer, the polymer mixture layer for the cold fresh meat preservative film pad, the water absorbing paper layer and the breathable film layer in sequence, pressing and sewing to obtain the cold fresh meat preservative film pad. The amount of the mixed polymer layer for the chilled fresh meat preservative film pad is added according to actual conditions.
Compared with the related technology known by the inventor, one technical scheme of the present disclosure has the following beneficial effects:
(1) according to the method, biological polysaccharide warm wheel gum with a network structure is used as a main polymer, and the prepared product is excellent in water absorption and water retention performance; alginic acid rich in carboxyl groups is used as a polymer aid, so that the water absorption and water retention of the product are further enhanced, and the use amount of a cross-linking agent and an initiator can be effectively reduced; the chitosan oligosaccharide is used as an antibacterial agent, so that the antibacterial property is excellent, and the chitosan oligosaccharide can enter pores of gel, so that the water absorption and water retention of the product are further improved.
(2) The biological polysaccharide is used as a main raw material, and the prepared product has the advantages of good comprehensive performance, excellent antibacterial performance, high water absorption and retention performance, excellent pressurized water absorption, biodegradability and high environmental friendliness.
(3) The method comprises the following steps of firstly, performing crosslinking reaction on carboxyl of biological polysaccharide by using a crosslinking agent (chromium acetate) to form a complete network structure; and then, the esterification reaction is catalyzed by adopting a catalyst, so that the stability of the three-dimensional network structure is further improved, and the pressurizing water absorption performance is more excellent.
(4) The polymer mixture for the chilled fresh meat preservative film pad provided by the disclosure reduces the generation of peculiar smell and harmful microorganisms.
(5) The cold fresh meat preservative film pad further provided by the disclosure can automatically absorb redundant blood and juice, so that meat can keep fresh appearance for a long time, and a displayed refrigerator can be clean.
Detailed Description
It should be noted that the following detailed description is exemplary and is intended to provide further explanation of the disclosure. Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this disclosure belongs.
It is noted that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of example embodiments according to the present disclosure. As used herein, the singular forms "a", "an" and "the" are intended to include the plural forms as well, and it should be understood that when the terms "comprises" and/or "comprising" are used in this specification, they specify the presence of the stated features, steps, operations, and/or combinations thereof, unless the context clearly indicates otherwise.
In order to make the technical solutions of the present disclosure more clearly understood by those skilled in the art, the technical solutions of the present disclosure will be described in detail below with reference to specific embodiments.
Example 1
A preparation method of a mixed polymer for a chilled fresh meat preservative film pad comprises the following steps:
(1) dispersing 1g of welan gum (50-150 KDa) and 0.5g of alginic acid (200-300 KDa) in 40mL of water, continuously stirring to fully swell the whole system, then adding 0.02g of chromium acetate and 0.002g of potassium persulfate, stirring and mixing uniformly, and reacting at 70 ℃ for 30min to prepare gel I;
(2) 0.2g of chito-oligosaccharide (1000-2000 Da, deacetylation degree > 55%) is dispersed into 50mL of 10% oxalic acid solution and fully dissolved;
(3) soaking the gel I in the step (1) in the mixed solution in the step (2), fully stirring, adding 0.09g of sodium p-toluate, uniformly stirring, heating to 80 ℃, and reacting for 5 hours to obtain a gel II;
(4) soaking the gel II in the step (3) in 50mL of sodium hydroxide solution with the mass concentration of 5%, and reacting for 20mmin at room temperature;
(5) and (4) after the reaction in the step (4) is finished, drying the reaction system at 160 ℃ for 10h, and crushing after the drying is finished to obtain the white granular mixed polymer for the chilled fresh meat preservative film pad.
Example 2
A preparation method of a mixed polymer for a chilled fresh meat preservative film pad comprises the following steps:
(1) dispersing 1g of welan gum (50-150 KDa) and 0.4g of alginic acid (200-300 KDa) in 30mL of water, continuously stirring to fully swell the whole system, then adding 0.03g of chromium acetate and 0.001g of potassium persulfate, stirring and mixing uniformly, and reacting at 65 ℃ for 40min to prepare a gel I;
(2) 0.3g of chito-oligosaccharide (1000-2000 Da, deacetylation degree > 55%) is dispersed into 50mL of acetic acid solution with mass concentration of 10%, and the mixture is stirred continuously to fully dissolve the chito-oligosaccharide;
(3) soaking the gel I in the step (1) in the mixed solution in the step (2), fully stirring, adding 0.1g of sodium p-toluate, uniformly stirring, heating to 90 ℃, and reacting for 4.5 hours to obtain a gel II;
(4) soaking the gel II in the step (3) in 40mL of sodium hydroxide solution with the mass concentration of 4%, and reacting for 30min at room temperature;
(5) and (4) after the reaction in the step (4) is finished, drying the reaction system at 180 ℃ for 8h, and crushing after the drying is finished to obtain the white granular mixed polymer for the chilled fresh meat preservative film pad.
Example 3
A preparation method of a mixed polymer for a chilled fresh meat preservative film pad comprises the following steps:
(1) dispersing 1g of welan gum (50-150 KDa) and 0.3g of alginic acid (200-300 KDa) in 25mL of water, continuously stirring to fully swell the whole system, then adding 0.03g of chromium acetate and 0.004g of sodium persulfate, stirring and mixing uniformly, and reacting at 80 ℃ for 30min to prepare gel I;
(2) 0.5g of chito-oligosaccharide (1000-2000 Da, deacetylation degree > 55%) is dispersed into 50mL of acetic acid solution with mass concentration of 10%, and the mixture is stirred continuously to fully dissolve the chito-oligosaccharide;
(3) soaking the gel I in the step (1) in the mixed solution in the step (2), fully stirring, adding 0.15g of sodium p-toluate, uniformly stirring, heating to 85 ℃, and reacting for 6 hours to obtain a gel II;
(4) soaking the gel II in the step (3) in 40mL of sodium hydroxide solution with the mass concentration of 4%, and reacting for 30min at room temperature;
(5) and (4) after the reaction in the step (4) is finished, drying the reaction system at 160 ℃ for 10h, and crushing after the drying is finished to obtain the white granular mixed polymer for the chilled fresh meat preservative film pad.
Example 4
The utility model provides a cold bright meat plastic wrap pad, cold bright meat plastic wrap pad includes 5 layers, includes in proper order: the environment-friendly plastic breathable film layer, the water-absorbing paper layer, the polymer mixture layer for the chilled fresh meat preservative film pad, the water-absorbing paper layer and the environment-friendly plastic breathable film layer. The environment-friendly plastic breathable film layer and the water-absorbing paper layer can effectively load the mixed polymer, so that the leakage of the mixed polymer is prevented, and the chilled meat is prevented from being polluted.
The preparation method comprises the following steps: the mixed polymer in the embodiment 1, the embodiment 2 or the embodiment 3 is placed between two layers of flexible absorbent paper, the dispersed mixture is uniform, then plastic breathable film layers are placed on two sides of the absorbent paper, and the chilled fresh meat preservative film pad is prepared by adopting pressing and sewing technologies.
Comparative example 1
The differences from example 1 are: the xanthan gum is replaced by the welan gum, and other steps and conditions are unchanged.
The performance test results are shown in Table 1, and compared with examples 1-3, the water absorption performance is lower and far inferior to examples 1-3. In the development process, other various microbial polysaccharides are tested, but the water absorption performance is not as excellent as that of the welan gum.
Comparative example 2
A method of preparing a mixed polymer, the method comprising the steps of:
(1) dispersing 1g of welan gum (50-150 KDa) and 0.5g of alginic acid (200-300 KDa) in 40mL of water, continuously stirring to fully swell the whole system, then adding 0.02g of chromium acetate and 0.002g of potassium persulfate, stirring and mixing uniformly, and reacting at 70 ℃ for 30min to prepare gel I;
(2) soaking the gel I in the step (1) in 50mL of diacetic acid, fully stirring, adding 0.09g of sodium p-toluate, uniformly stirring, heating to 80 ℃, and reacting for 5 hours to obtain a gel II;
(3) soaking the gel II in the step (2) in 50mL of sodium hydroxide solution with the mass concentration of 5%, and reacting for 20mmin at room temperature;
(4) and (4) after the reaction in the step (3) is finished, drying the reaction system at 160 ℃ for 10h, and crushing after the drying is finished to obtain the mixed polymer.
The performance test results are shown in Table 1, and compared with the examples 1-3, the antibacterial performance is lower and far inferior to the examples 1-3.
Comparative example 3
A method of preparing a mixed polymer, the method comprising the steps of:
(1) dispersing 1g of welan gum (50-150 KDa) and 0.5g of alginic acid (200-300 KDa) in 40mL of water, continuously stirring to fully swell the whole system, then adding 0.02g of chromium acetate and 0.002g of potassium persulfate, stirring and mixing uniformly, and reacting at 70 ℃ for 30min to prepare gel I;
(2) 0.2g of chito-oligosaccharide (1000-2000 Da, deacetylation degree > 55%) is dispersed into 50mL of acetic acid solution with mass concentration of 10%, and fully dissolved;
(3) soaking the gel I in the step (1) in the mixed liquid in the step (2) for 5 hours;
(4) and (3) drying the reaction system at 160 ℃ for 10h after soaking, and crushing after drying to obtain the mixed polymer.
As shown in Table 1, although the antibacterial properties were more excellent than those of examples 1 to 3, the pressure absorption was much lower than those of examples 1 to 3.
And (3) performance testing:
the products of examples 1 to 3 and comparative examples 1 to 3 were tested as follows:
multiple of absorbed deionized water (g/g): refer to the agricultural industry Standard of the people's republic of China;
physiological saline absorption amount (g/g): refer to the national Standard of the people's republic of China (GB/T22905-2008);
water retention capacity (g/g): refer to the national Standard of the people's republic of China (GB/T22905-2008);
absorption under pressure (g/g): refer to the national Standard of the people's republic of China (GB/T22905-2008);
and (3) determination of antibacterial performance: dissolving 1g of the product in 5mL of 10%3And (3) culturing the staphylococcus aureus in cfu/mL staphylococcus aureus solution at the constant temperature of 37 ℃ for 24 hours, and detecting the concentration of the staphylococcus aureus.
The test results are shown in table 1.
TABLE 1 Performance test Table
The above embodiments are preferred embodiments of the present disclosure, but the embodiments of the present disclosure are not limited to the above embodiments, and any other changes, modifications, substitutions, combinations, and simplifications which do not depart from the spirit and principle of the present disclosure should be regarded as equivalent replacements within the scope of the present disclosure.
Claims (10)
1. A preparation method of a mixed polymer for a chilled fresh meat preservative film pad is characterized by comprising the following steps:
(1) dispersing the welan gum and alginic acid in water, fully swelling, adding a cross-linking agent and an initiator for reaction, and preparing a gel I;
(2) dispersing chitooligosaccharide into oxalic acid solution, and fully dissolving;
(3) dispersing the gel I into the mixed solution in the step (2), and adding a catalyst to react to form a gel II;
(4) mixing the gel II with alkali liquor for reaction;
(5) and drying and crushing after reaction to prepare the mixed polymer for the chilled fresh meat preservative film pad.
2. The mixed polymer as claimed in claim 1, wherein in step (1), the molecular mass of said welan gum is 50 to 150kDa, and the molecular mass of alginic acid is 200 to 300 kDa;
the feeding mass ratio of the welan gum to the alginic acid to the cross-linking agent is 1: 0.1-0.5: 0.01-0.05;
preferably, the mass concentration of the welan gum dispersed in water is 1-10%;
preferably, the using amount of the initiator is 0.1-0.5% of the mass of the rubber for the temperature wheel;
preferably, the cross-linking agent is chromium acetate;
preferably, the initiator is a persulfate.
3. The interpolymer of claim 1 wherein in step (1), the reaction conditions are: reacting at 60-80 ℃ for 20-40 min, preferably 30 min.
4. The mixed polymer according to claim 1, wherein in step (2), the chito-oligosaccharide has a molecular mass of 1000 to 2000 Da;
the mass ratio of the chitosan to the oxalic acid solution to the rubber is (0.1-0.5) g: (50-80) mL: 1g of the total weight of the composition.
5. The interpolymer of claim 1 wherein in step (3) the reaction conditions are: heating to 70-90 ℃ and reacting for 4-6 h;
preferably, the catalyst is p-toluenesulfonic acid, and the using amount of the p-toluenesulfonic acid is 0.2-0.5% of the mass of the gel.
6. The mixed polymer as claimed in claim 1, wherein in the step (4), the alkali solution is a sodium hydroxide solution, and the mass concentration of the alkali solution is 2-8%;
preferably, the mass ratio of the gel II to the alkali liquor is 1g (1-1.5) mL;
preferably, the reaction conditions are: and reacting at room temperature for 20-40 min.
7. The composition of claim 1, wherein in step (5), the drying temperature is 100 to 200 ℃ and the drying time is 8 to 14 hours.
8. The mixed polymer for the chilled fresh meat preservative film pad prepared by the method of any one of claims 1 to 7.
9. The utility model provides a cold bright meat plastic wrap pad, characterized by, cold bright meat plastic wrap pad includes 5 layers at least, includes in proper order: a breathable film layer, a water-absorbent paper layer, the polymer mixture layer for a chilled meat preservative film pad of claim 8, the water-absorbent paper layer and the breathable film layer.
10. The method for preparing a chilled meat preservative film mat as set forth in claim 9, which comprises the steps of:
and arranging the breathable film layer, the water absorbing paper layer, the polymer mixture layer for the cold fresh meat preservative film pad, the water absorbing paper layer and the breathable film layer in sequence, pressing and sewing to obtain the cold fresh meat preservative film pad.
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