CN113106784B - 一种果蔬保鲜纸的制备方法 - Google Patents
一种果蔬保鲜纸的制备方法 Download PDFInfo
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- CN113106784B CN113106784B CN202110275232.8A CN202110275232A CN113106784B CN 113106784 B CN113106784 B CN 113106784B CN 202110275232 A CN202110275232 A CN 202110275232A CN 113106784 B CN113106784 B CN 113106784B
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- 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
Abstract
本发明公开了一种果蔬保鲜纸的制备方法,涉及保鲜纸制备技术领域,包括以下制备方法;(1)桂皮提取物、高良姜提取物、升麻提取物、薄荷提取物、苍术提取物复配成混合保鲜剂;(2)将多孔吸附胶囊置于去离子水中制备得到吸附溶液,将混合保鲜剂加入至吸附溶液中得到保鲜胶囊;(3)将淀粉溶于水中制备得到淀粉溶液;(4)将壳聚糖溶于乙酸水溶液中制备得到壳聚糖溶液;(5)将淀粉溶液、壳聚糖溶液、保鲜胶囊和去离子水混合制备得到喷涂液;(6)将喷涂液喷涂施胶在包装原纸表面得到果蔬保鲜纸;本发明保鲜纸能起到抑菌的效果,降低水果蔬菜代谢速度,延缓水果蔬菜脱水,保持水果蔬菜新鲜度,延长保鲜时间。
Description
技术领域
本发明涉及保鲜纸制备技术领域,尤其涉及一种果蔬保鲜纸的制备方法。
背景技术
水果蔬菜采摘下来以后,在生产、运输、储藏过程中,有很大的空间与时间鲜果蔬菜都处于常温或次常温状态下,依然在进行着生命活性运动,在这个过程中,会不断地消耗自身的水分和养分,会过快的使水果蔬菜失水干瘪,且无法控制细菌滋长,也无法控制鲜果蔬菜代谢速度,蔬果会因为季节的不同,腐烂、脱水变质速度各异;消费者在购买后,一般也是常温放置,也没有更好的保鲜措施。导致水果蔬菜腐烂和干瘪的主要原因是:1、采摘过程中水果受伤,造成细菌侵蚀而腐烂变质;2、水果蔬菜虽然采摘,但整个生命活动并没有减缓,造成水分消耗干瘪变质。因此要保鲜水果蔬菜,杀菌抑菌、减缓水果蔬菜新陈代谢是关键和有效的工作。目前市场上虽然有很多这方面的发明专利,但真正量化生产、有效的产品,方便使用的少之又少,几乎市场真空,这主要是大部分都只是找几种抗菌类的产品配成保鲜液,只对一两种菌有效果,但实际上,不同产区、不地销售地细菌种类都比较复杂,简单的考虑都是无法真正实现抑菌杀菌作用的;实际运输、储藏鲜果蔬菜过程中,需要一种可以持续发挥作用,对存在于普通鲜果蔬菜表面的细菌有很强抗菌抑菌作用,同时不影响鲜果蔬菜本身口感的产品。而现有目前行业有很多种所谓保鲜的产品,最普遍的是采用低温冷藏方法,一定程度上减缓水果蔬菜细胞活动以达到保鲜,但仍无法很好的解决运输过程中造成的损失,同时,冷藏保鲜往往需要用到保鲜剂或者消毒剂,然而保鲜剂或消毒剂的添加不但增加了成本,而且大量使用也容易对人体产生伤害。
例如,一种在中国专利文献上公开的“一种广谱、有效抑制果蔬冷藏褐变的保鲜方法”,其公告号CN101331896,其公开了一种广谱、有效抑制水果冷藏褐变的保鲜方法,本方法的主要过程包括:(1)确定在某种果蔬中使用真空渗透的真空度参数。(2)确定真空渗透中还原剂的使用浓度。(3)选取果蔬原料。(4)消毒剂浸泡消毒,蒸馏水冲洗清除果蔬表面残留的消毒剂。(5)将果蔬产品浸泡于一定浓度的还原剂中,于密闭容器中进行真空渗透,在步骤(1)中确定的真空度下维持10-15min。(6)恢复密闭容器中的气压到标准大气压。(7)常温常压晾干果蔬表面残留的液体。(8)果蔬套袋后贮藏于通常的低温冷库中。然而该保鲜方法需要进行消毒剂浸泡消毒,不但成本较高,而且大量使用也容易对人体产生伤害。
发明内容
本发明是为了克服上述问题,提出了一种果蔬保鲜纸的制备方法。
为了实现上述目的,本发明采用以下技术方案:
一种果蔬保鲜纸的制备方法,包括以下制备方法;
(1)桂皮提取物、高良姜提取物、升麻提取物、薄荷提取物、苍术提取物复配成混合保鲜剂;
(2)将多孔吸附胶囊置于去离子水中制备得到吸附溶液,将混合保鲜剂加入至吸附溶液中,搅拌后静置,随后抽滤、烘干制备得到保鲜胶囊;
(3)将淀粉溶于水中制备得到淀粉溶液;
(4)将壳聚糖溶于乙酸水溶液中制备得到壳聚糖溶液;
(5)将淀粉溶液、壳聚糖溶液、保鲜胶囊和去离子水混合制备得到喷涂液;
(6)将喷涂液喷涂施胶在包装原纸表面,烘干后制备得到果蔬保鲜纸。
本发明制备得到的果蔬保鲜纸通过多孔吸附胶囊吸附多种植物提取物,并施胶于保鲜纸表面,保鲜时能够起到缓释的效果,且缓释挥发的气体能够对水果蔬菜表面微生物形成包覆,使细菌发生溶融,起到抑菌的效果。同时挥发物内有一些成分是能有效的延缓水果蔬菜生长,降低水果蔬菜代谢速度,延缓水果蔬菜脱水,保持水果蔬菜新鲜度。
为确定保鲜成分,本发明团队通过了大量的实验总结,目前大部分鲜果蔬菜表面多为大肠肝菌、金葡球菌、黄曲霉菌、黑曲霉、橘青霉、串珠镰刀菌、交链孢霉、白地霉、酵母种类繁多,根据这些细菌抗菌特点,发明团队在分布广泛的各种食品抗菌性强的植物中,根据不同植物提取液的各项理化特性,通过对大肠肝菌、金葡球菌、黄曲霉菌、黑曲霉、橘青霉、串珠镰刀菌、交链孢霉、白地霉、酵母等细菌物测试,筛选出几种植物提取物原液,研制出出比较佳的一种组合,即采用了桂皮、高良姜、薄荷、茴香、升麻、苍术,该组合中的各类有效成分相互加强,相互促进,能够弥补单一产品性能不足不全,同时还兼顾提高鲜果蔬菜口感香味的因素,并按特定的配方比例,合理组合,达到最佳的配伍,保证在整个运输和储藏过程中一直持续不断的对水果蔬菜提供抑菌和控制生长活性,防范细菌侵蚀果体风险,减少果体水分丢失,保证水果蔬菜新鲜饱满、水分充足、口感新鲜。
其中,桂皮含用多种酚类化合物,本发明中主要采用肉桂醛这种化合物作为目标提取物,利用其杀菌,消毒,防腐的功能。肉桂醛作为食品防霉剂,对人体无毒,而对微生物的繁殖能起到较强的抑制作用,对黄曲霉、黑曲霉、橘青霉、串珠镰刀菌、交链孢霉、白地霉、酵母,均有强烈的抑菌效果。同时,肉桂醛对鲜果蔬菜有很强的抵制生长作用,与升麻中的咖啡酸类化合物一同作用,有更好的调节鲜果蔬菜代谢效果,延缓生长,调节内部二氧化碳积累量,保证鲜果蔬菜新鲜。
高良姜则主要采用黄酮类化合物作为目标提取物,对白色念珠菌、链球菌有很强抑制作用,通过一定比例与桂皮、茴香配伍,实现杀菌、抑菌、抗氧化的效果。高良姜水提取挥发物作用于瓜果蔬菜也有明显的减少水分的散失,降低霉变率,维持较高的营养成分,对瓜果蔬菜有很强的抗氧化作用。
升麻中主要成分为苯丙素、升麻酸、咖啡酸甲脂,4-乙酰基咖啡酸,芥子酸,咖啡酸,阿魏酸。苯丙素和咖啡酸类化合物对抗御病害的侵袭和植物生长的调节和有着重要机理作用,与桂皮中的肉桂酸相互作用,能很好的抑制植物生长代谢,这种调节作用是升麻特有的一种调节功能,能有效的延缓瓜果蔬菜新陈代谢,降低瓜果蔬菜水分丢失,抑制瓜果蔬菜营养散失。同时芥子酸对大肠杆菌和枯草杆菌有抑制作用。
薄荷的主要提取物为薄荷精油,在亚临界液体常温条件下是气体状态,分子扩散性能增强,传质速度快,薄荷挥发物油具有显著的抗氧化、抗菌、调味效果。
苍术的的主要成分对瓜果蔬菜霉变、抗菌都有很好的效果,与前面几种植物提取物配伍,不仅能调整保鲜剂的气味,也对整个配方有增强和补充的作用。
作为优选,步骤(1)中所述桂皮提取物、高良姜提取物、升麻提取物、薄荷提取物、苍术提取物的质量比为0.5-1:1-3:0.1-0.5:1-2:0.6-1.2:0.5-1。
作为优选,步骤(1)中所述混合保鲜剂的浓度为0.05-2wt%。
作为优选,步骤(2)中所述多孔吸附胶囊的制备方法包括以下步骤:
A:将六水硝酸锌溶于乙醇中制备得到2-3wt%锌离子溶液;
B:将质量份数为35-50份4-乙烯基-1,2-苯二甲酸和80-100份N,N-二甲基甲酰胺混合,随后加入40-60份锌离子溶液,在80-90℃下反应2-4h后加入2-4份三亚乙基二胺后,在110-130℃下反应制备得到配位体框架;
C:将甲基丙烯酸、甲基丙烯酸甲酯和偶氮二异丁腈混匀制备得到单体混合物,随后将配位体框架浸没于单体混合物中,在-70~-40kPa真空条件下吸附5-10h,取出后在80-90℃下聚合30-35h,制备得到锌/聚合物配位体;
D:将锌/聚合物配位体浸没于1-2wt%乙二胺四乙酸钠溶液中溶解,制备得到多孔吸附载体;
E:将20-30份多孔吸附载体置于150-200份水中,加入30-45份β-环糊精和1-3份1-(3-二甲基氨丙基)-3-乙基碳二胺,搅拌反应1-3h后取出烘干,制备得到多孔吸附胶囊。
本发明中多孔吸附胶囊制备过程中,首先采用六水硝酸锌制备得到锌离子溶液,随后将锌离子溶液与4-乙烯基-1,2-苯二甲酸在溶剂N,N-二甲基甲酰胺中混合,加入三亚乙基二胺后,进行配位聚合制备得到配位体框架,配位体框架中的4-乙烯基-1,2-苯二甲酸酯能够作为取代配体嵌入到配位体框架中,由此可以使得配位体框架中的锌离子相互连接;随后,将配位体框架浸没于单体混合物中,此时单体混合物能够在真空条件下充满配位体框架中,取出后,在高温下聚合反应,使得充满配位体框架中的单体聚合形成具有侧链羧基的嵌段聚合物,同时在聚合过程中,4-乙烯基-1,2-苯二甲酸酯能够与嵌段聚合物连接,制备得到锌/聚合物配位体,随后,将锌/聚合物配位体浸没于过量的乙二胺四乙酸钠溶液中将部分配位体框架进行溶解,因此制备得到的高度有序,且嵌段聚合物分子链之间相互交联的多孔吸附载体,因此具备更好的稳定性和更高的孔隙率,随后将多孔吸附载体与β-环糊精混合,此时,由于多孔吸附载体嵌段共聚物上具有羟基,β-环糊精会通过酯化反应接枝于多孔吸附载体中,从而成功制备得到多孔吸附胶囊,大大提高了其负载能力和缓释能力。
将本发明制备得到的多孔吸附胶囊进行植物提取物的吸附制备得到保鲜胶囊并混入喷涂液中用于施胶时,喷涂液中壳聚糖分子链能够嵌入多孔吸附胶囊中的多孔吸附载体上,同时,多孔吸附胶囊中的金属离子可以与壳聚糖分子链上的胺基形成配位,产生交联,施胶后成膜稳定性更好,与纸纤维之间的结合强度也更好,从而提高保鲜时间。
作为优选,所述甲基丙烯酸、甲基丙烯酸甲酯和偶氮二异丁腈按的质量比为10-15:100-130:1。
作为优选,步骤(2)中所述多孔吸附胶囊与去离子水的质量比为1:10-15;所述吸附溶液和混合保鲜剂的质量比为5-10:1。
作为优选,步骤(3)中所述淀粉溶液的浓度为5-10wt%。
作为优选,步骤(4)中所述乙酸水溶液浓度为1-2wt%,所述壳聚糖溶液浓度为1-2wt%。
作为优选,步骤(5)中所述淀粉溶液、壳聚糖溶液、保鲜胶囊的质量比为10-15:8-10:1-3;所述喷涂液保鲜胶囊浓度为1-2wt%。
作为优选,步骤(6)中每平方纸喷涂量为10-15g/m2;所述包装原纸的定量为160-170g/m2,松厚度0.3-0.5g/cm3,透气度为5000-8000CU。
因此,本发明具有如下有益效果:本发明果蔬保鲜纸通过多孔吸附胶囊吸附多种植物提取物,并施胶于保鲜纸表面,保鲜时能够起到缓释的效果,且缓释挥发的气体能够对水果蔬菜表面微生物形成包覆,使细菌发生溶融,起到抑菌的效果,能有效的延缓水果蔬菜生长,降低水果蔬菜代谢速度,延缓水果蔬菜脱水,保持水果蔬菜新鲜度,延长保鲜时间,降低损失浪费,解决了广大消费者长期以来的刚性需求。
附图说明
图1为未采用保鲜纸的草莓果体在冷藏12天前后保鲜效果形态变化。
图2为采用实施例1保鲜纸的草莓果体在冷藏12天前后保鲜效果形态变化。
具体实施方式
下面结合具体实施方式对本发明做进一步的描述。
总实施例:
一种果蔬保鲜纸的制备方法,包括以下制备方法;
(1)桂皮提取物、高良姜提取物、升麻提取物、薄荷提取物、苍术提取物按质量比0.5-1:1-3:0.1-0.5:1-2:0.6-1.2:0.5-1复配成0.05-2wt%混合保鲜剂;
(2)将多孔吸附胶囊与去离子水按质量比1:10-15混合制备得到吸附溶液,随后将吸附溶液和混合保鲜剂按质量比为5-10:1混合搅拌后静置,抽滤、烘干后制备得到保鲜胶囊;
(3)将淀粉溶于水中制备得到5-10wt%淀粉溶液;
(4)将壳聚糖溶于1-2wt%乙酸水溶液中制备得到1-2wt%壳聚糖溶液;
(5)将淀粉溶液、壳聚糖溶液和保鲜胶囊按质量比10-15:8-10:1-3与去离子水混合制备得到保鲜胶囊浓度为1-2wt%喷涂液;
(6)将喷涂液喷涂施胶在包装原纸表面,每平方纸喷涂量为10-15g/m2;其中包装原纸的定量为160-170g/m2,松厚度0.3-0.5g/cm3,透气度为5000-8000CU烘干后制备得到果蔬保鲜纸;其中,步骤(2)中所述多孔吸附胶囊的制备方法包括以下步骤:
A:将六水硝酸锌溶于乙醇中制备得到2-3wt%锌离子溶液;
B:将质量份数为35-50份4-乙烯基-1,2-苯二甲酸和80-100份N,N-二甲基甲酰胺混合,随后加入40-60份锌离子溶液,在80-90℃下反应2-4h后加入2-4份三亚乙基二胺后,在110-130℃下反应制备得到配位体框架;
C:将甲基丙烯酸、甲基丙烯酸甲酯和偶氮二异丁腈按质量比10-15:100-130:1混匀制备得到单体混合物,随后将配位体框架浸没于单体混合物中,在-70~-40kPa真空条件下吸附5-10h,取出后在80-90℃下聚合30-35h,制备得到锌/聚合物配位体;
D:将锌/聚合物配位体浸没于1-2wt%乙二胺四乙酸钠溶液中溶解,制备得到多孔吸附载体;
E:将20-30份多孔吸附载体置于150-200份水中,加入30-45份β-环糊精和1-3份1-(3-二甲基氨丙基)-3-乙基碳二胺,搅拌反应1-3h后取出烘干,制备得到多孔吸附胶囊。
实施例1:
一种果蔬保鲜纸的制备方法,包括以下制备方法;
(1)桂皮提取物、高良姜提取物、升麻提取物、薄荷提取物、苍术提取物按质量比0.8:2:0.3:1.5:0.9:0.7复配成1wt%混合保鲜剂;
(2)将多孔吸附胶囊与去离子水按质量比1:13混合制备得到吸附溶液,随后将吸附溶液和混合保鲜剂按质量比为8:1混合搅拌后静置,抽滤、烘干后制备得到保鲜胶囊;
(3)将淀粉溶于水中制备得到8wt%淀粉溶液;
(4)将壳聚糖溶于1.5wt%乙酸水溶液中制备得到1.5wt%壳聚糖溶液;
(5)将淀粉溶液、壳聚糖溶液和保鲜胶囊按质量比12:9:2与去离子水混合制备得到保鲜胶囊浓度为1.5wt%喷涂液;
(6)将喷涂液喷涂施胶在包装原纸表面,每平方纸喷涂量为12g/m2;其中包装原纸的定量为165g/m2,松厚度0.4g/cm3,透气度为6000CU烘干后制备得到果蔬保鲜纸;
其中,步骤(2)中所述多孔吸附胶囊的制备方法包括以下步骤:
A:将六水硝酸锌溶于乙醇中制备得到2.5wt%锌离子溶液;
B:将质量份数为40份4-乙烯基-1,2-苯二甲酸和90份N,N-二甲基甲酰胺混合,随后加入50份锌离子溶液,在85℃下反应3h后加入3份三亚乙基二胺后,在120℃下反应制备得到配位体框架;
C:将甲基丙烯酸、甲基丙烯酸甲酯和偶氮二异丁腈按质量比12:120:1混匀制备得到单体混合物,随后将配位体框架浸没于单体混合物中,在-60kPa真空条件下吸附8h,取出后在85℃下聚合33h,制备得到锌/聚合物配位体;
D:将锌/聚合物配位体浸没于1.5wt%乙二胺四乙酸钠溶液中溶解,制备得到多孔吸附载体;
E:将25份多孔吸附载体置于170份水中,加入40份β-环糊精和2份1-(3-二甲基氨丙基)-3-乙基碳二胺,搅拌反应2h后取出烘干,制备得到多孔吸附胶囊。
实施例2:
一种果蔬保鲜纸的制备方法,其特征在于,包括以下制备方法;
(1)桂皮提取物、高良姜提取物、升麻提取物、薄荷提取物、苍术提取物按质量比0.5:1:0.1:1:0.6:0.5复配成0.05wt%混合保鲜剂;
(2)将多孔吸附胶囊与去离子水按质量比1:10混合制备得到吸附溶液,随后将吸附溶液和混合保鲜剂按质量比为5:1混合搅拌后静置,抽滤、烘干后制备得到保鲜胶囊;
(3)将淀粉溶于水中制备得到5wt%淀粉溶液;
(4)将壳聚糖溶于1wt%乙酸水溶液中制备得到1wt%壳聚糖溶液;
(5)将淀粉溶液、壳聚糖溶液和保鲜胶囊按质量比10:8:1与去离子水混合制备得到保鲜胶囊浓度为1wt%喷涂液;
(6)将喷涂液喷涂施胶在包装原纸表面,每平方纸喷涂量为10g/m2;其中包装原纸的定量为160g/m2,松厚度0.3g/cm3,透气度为5000CU烘干后制备得到果蔬保鲜纸;
其中,步骤(2)中所述多孔吸附胶囊的制备方法包括以下步骤:
A:将六水硝酸锌溶于乙醇中制备得到2wt%锌离子溶液;
B:将质量份数为35份4-乙烯基-1,2-苯二甲酸和80份N,N-二甲基甲酰胺混合,随后加入40份锌离子溶液,在80℃下反应4h后加入2份三亚乙基二胺后,在110℃下反应制备得到配位体框架;
C:将甲基丙烯酸、甲基丙烯酸甲酯和偶氮二异丁腈按质量比10:100:1混匀制备得到单体混合物,随后将配位体框架浸没于单体混合物中,在-70kPa真空条件下吸附5h,取出后在80℃下聚合35h,制备得到锌/聚合物配位体;
D:将锌/聚合物配位体浸没于1wt%乙二胺四乙酸钠溶液中溶解,制备得到多孔吸附载体;
E:将20份多孔吸附载体置于150份水中,加入30份β-环糊精和1份1-(3-二甲基氨丙基)-3-乙基碳二胺,搅拌反应1h后取出烘干,制备得到多孔吸附胶囊。
实施例3:
一种果蔬保鲜纸的制备方法,其特征在于,包括以下制备方法;
(1)桂皮提取物、高良姜提取物、升麻提取物、薄荷提取物、苍术提取物按质量比1:3:0.5:2:1.2:1复配成2wt%混合保鲜剂;
(2)将多孔吸附胶囊与去离子水按质量比1:15混合制备得到吸附溶液,随后将吸附溶液和混合保鲜剂按质量比为10:1混合搅拌后静置,抽滤、烘干后制备得到保鲜胶囊;
(3)将淀粉溶于水中制备得到10wt%淀粉溶液;
(4)将壳聚糖溶于2wt%乙酸水溶液中制备得到2wt%壳聚糖溶液;
(5)将淀粉溶液、壳聚糖溶液和保鲜胶囊按质量比15:10:3与去离子水混合制备得到保鲜胶囊浓度为2wt%喷涂液;
(6)将喷涂液喷涂施胶在包装原纸表面,每平方纸喷涂量为15g/m2;其中包装原纸的定量为170g/m2,松厚度0.5g/cm3,透气度为8000CU烘干后制备得到果蔬保鲜纸;
其中,步骤(2)中所述多孔吸附胶囊的制备方法包括以下步骤:
A:将六水硝酸锌溶于乙醇中制备得到3wt%锌离子溶液;
B:将质量份数为50份4-乙烯基-1,2-苯二甲酸和100份N,N-二甲基甲酰胺混合,随后加入60份锌离子溶液,在90℃下反应4h后加入4份三亚乙基二胺后,在130℃下反应制备得到配位体框架;
C:将甲基丙烯酸、甲基丙烯酸甲酯和偶氮二异丁腈按质量比15:130:1混匀制备得到单体混合物,随后将配位体框架浸没于单体混合物中,在-40kPa真空条件下吸附10h,取出后在90℃下聚合35h,制备得到锌/聚合物配位体;
D:将锌/聚合物配位体浸没于2wt%乙二胺四乙酸钠溶液中溶解,制备得到多孔吸附载体;
E:将30份多孔吸附载体置于200份水中,加入45份β-环糊精和3份1-(3-二甲基氨丙基)-3-乙基碳二胺,搅拌反应3h后取出烘干,制备得到多孔吸附胶囊。
对比例1:与实施例1的区别在于,直接采用β-环糊精替代多孔吸附胶囊,一种果蔬保鲜纸的制备方法,包括以下制备方法;
(1)桂皮提取物、高良姜提取物、升麻提取物、薄荷提取物、苍术提取物按质量比0.8:2:0.3:1.5:0.9:0.7复配成1wt%混合保鲜剂;
(2)将用β-环糊精与去离子水按质量比1:13混合制备得到吸附溶液,随后将吸附溶液和混合保鲜剂按质量比为8:1混合搅拌后静置,抽滤、烘干后制备得到保鲜胶囊;
(3)将淀粉溶于水中制备得到8wt%淀粉溶液;
(4)将壳聚糖溶于1.5wt%乙酸水溶液中制备得到1.5wt%壳聚糖溶液;
(5)将淀粉溶液、壳聚糖溶液和保鲜胶囊按质量比12:9:2与去离子水混合制备得到保鲜胶囊浓度为1.5wt%喷涂液;
(6)将喷涂液喷涂施胶在包装原纸表面,每平方纸喷涂量为12g/m2;其中包装原纸的定量为165g/m2,松厚度0.4g/cm3,透气度为6000CU烘干后制备得到果蔬保鲜纸;
对比例2:与实施例1的区别在于,多孔吸附胶囊制备过程中聚合单体仅仅采用甲基丙烯酸甲酯;
多孔吸附胶囊的制备方法包括以下步骤:
A:将六水硝酸锌溶于乙醇中制备得到2.5wt%锌离子溶液;
B:将质量份数为40份4-乙烯基-1,2-苯二甲酸和90份N,N-二甲基甲酰胺混合,随后加入50份锌离子溶液,在85℃下反应3h后加入3份三亚乙基二胺后,在120℃下反应制备得到配位体框架;
C:将甲基丙烯酸甲酯和偶氮二异丁腈按质量比120:1混匀制备得到单体混合物,随后将配位体框架浸没于单体混合物中,在-60kPa真空条件下吸附8h,取出后在85℃下聚合33h,制备得到锌/聚合物配位体;
D:将锌/聚合物配位体浸没于1.5wt%乙二胺四乙酸钠溶液中溶解,制备得到多孔吸附载体;
E:将25份多孔吸附载体置于170份水中,加入40份β-环糊精和2份1-(3-二甲基氨丙基)-3-乙基碳二胺,搅拌反应2h后取出烘干,制备得到多孔吸附胶囊。
抗菌性能测试:
以大肠杆菌作为菌种,在接种培养皿中加入1%果蔬保鲜纸纸样,24h后观察细菌生长情况,计算纸样抑菌率,结果如下表所示。
项目 | 抑菌率(%) |
实施例1 | 93.5 |
实施例2 | 92.8 |
实施例3 | 94.9 |
对比例1 | 78.3 |
对比例2 | 82.1 |
从上述数据可知,本发明制备得到的果蔬保鲜纸具有良好的抑菌效果,对比例1直接采用β-环糊精,保鲜剂吸附效果较差,且β-环糊精与施胶层结合能力差,因此抗菌效果较低,对比例2在多孔吸附胶囊制备过程中聚合单体仅仅采用甲基丙烯酸甲酯,因此β-环糊精与多孔吸附载体结合能力差,影响抑菌效果。
水分控制测试:
选取相同重量、新鲜度的果体,等分成四份,其中一份不进行采用保鲜纸,分别采用实施例1、对比例1-2的保鲜纸,单独放于密闭空间中,在常温下放置一周进行水分测试,结果如下表所示。
项目 | 水分减少(%) |
实施例1 | 1.5 |
对比例1 | 2.5 |
对比例2 | 2.1 |
不妨保鲜纸 | 5 |
保鲜效果形态测试:
挑选新鲜度、果体大小、形态基本一致的草莓果体进行两等分,其中一份放有实施例1保鲜纸,另一份没有放保鲜纸,分别置于相对密封冰箱冷藏箱(4℃)内,结果如图1-2所示。
图1从左至右为未采用保鲜纸的草莓果体在冷藏12天前后保鲜效果形态变化,图中可知,未使用保鲜纸的草莓中叶枯变,果体有腐烂斑块,果体新鲜度有明显下降。
图2从左至右为采用实施例1保鲜纸的草莓果体在冷藏12天前后保鲜效果形态变化,图中可知,使用本发明保鲜纸后,草莓果体仍然保持坚实新鲜的形态,新鲜度得明显的延长。
本发明中所用原料、设备,若无特别说明,均为本领域的常用原料、设备;本发明中所用方法,若无特别说明,均为本领域的常规方法。
以上所述,仅是本发明的较佳实施例,并非对本发明作任何限制,凡是根据本发明技术实质对以上实施例所作的任何简单修改、变更以及等效变换,均仍属于本发明技术方案的保护范围。
Claims (9)
1.一种果蔬保鲜纸的制备方法,其特征在于,包括以下制备方法;
(1)桂皮提取物、高良姜提取物、升麻提取物、薄荷提取物、苍术提取物复配成混合保鲜剂;
(2)将多孔吸附胶囊置于去离子水中制备得到吸附溶液,将混合保鲜剂加入至吸附溶液中,搅拌后静置,随后抽滤、烘干制备得到保鲜胶囊;所述多孔吸附胶囊的制备方法包括以下步骤:
A:将六水硝酸锌溶于乙醇中制备得到2-3wt%锌离子溶液;
B:将质量份数为35-50份4-乙烯基-1,2-苯二甲酸和80-100份N,N-二甲基甲酰胺混合,随后加入40-60份锌离子溶液,在80-90℃下反应2-4h后加入2-4份三亚乙基二胺后,在110-130℃下反应制备得到配位体框架;
C:将甲基丙烯酸、甲基丙烯酸甲酯和偶氮二异丁腈混匀制备得到单体混合物,随后将配位体框架浸没于单体混合物中,在-70~-40 kPa真空条件下吸附5-10h,取出后在80-90℃下聚合30-35h,制备得到锌/聚合物配位体;
D:将锌/聚合物配位体浸没于1-2wt%乙二胺四乙酸钠溶液中溶解,制备得到多孔吸附载体;
E:将20-30份多孔吸附载体置于150-200份水中,加入30-45份β-环糊精和1-3份1-(3-二甲基氨丙基)-3-乙基碳二胺,搅拌反应1-3h后取出烘干,制备得到多孔吸附胶囊;
(3)将淀粉溶于水中制备得到淀粉溶液;
(4)将壳聚糖溶于乙酸水溶液中制备得到壳聚糖溶液;
(5)将淀粉溶液、壳聚糖溶液、保鲜胶囊和去离子水混合制备得到喷涂液;
(6)将喷涂液喷涂施胶在包装原纸表面,烘干后制备得到果蔬保鲜纸。
2.根据权利要求1所述的一种果蔬保鲜纸的制备方法,其特征在于,步骤(1)中所述桂皮提取物、高良姜提取物、升麻提取物、薄荷提取物、苍术提取物的质量比为0.5-1:1-3:0.1-0.5:1-2:0.6-1.2:0.5-1。
3.根据权利要求1所述的一种果蔬保鲜纸的制备方法,其特征在于,步骤(1)中所述混合保鲜剂的浓度为0.05-2wt%。
4.根据权利要求1所述的一种果蔬保鲜纸的制备方法,其特征在于,所述甲基丙烯酸、甲基丙烯酸甲酯和偶氮二异丁腈按的质量比为10-15:100-130:1。
5.根据权利要求1所述的一种果蔬保鲜纸的制备方法,其特征在于,步骤(2)中所述多孔吸附胶囊与去离子水的质量比为1:10-15;所述吸附溶液和混合保鲜剂的质量比为5-10:1。
6.根据权利要求1所述的一种果蔬保鲜纸的制备方法,其特征在于,步骤(3)中所述淀粉溶液的浓度为5-10wt%。
7.根据权利要求1所述的一种果蔬保鲜纸的制备方法,其特征在于,步骤(4)中所述乙酸水溶液浓度为1-2wt%,所述壳聚糖溶液浓度为1-2wt%。
8.根据权利要求1所述的一种果蔬保鲜纸的制备方法,其特征在于,步骤(5)中所述淀粉溶液、壳聚糖溶液、保鲜胶囊的质量比为10-15:8-10:1-3;所述喷涂液保鲜胶囊浓度为1-2wt%。
9.根据权利要求1所述的一种果蔬保鲜纸的制备方法,其特征在于,步骤(6)中每平方纸喷涂量为10-15g/m2;所述包装原纸的定量为160-170g/m2,松厚度0.3-0.5g/cm3,透气度为5000-8000CU。
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