CN113815271B - 一种冷冻水产保鲜膜及其保鲜工艺 - Google Patents
一种冷冻水产保鲜膜及其保鲜工艺 Download PDFInfo
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Abstract
本发明涉及保鲜膜技术领域,具体涉及一种冷冻水产保鲜膜及其保鲜工艺,包括气泡膜、密封膜、PE树脂55~60份、超细蒙脱土5~9份、碳酸钙5~13份、超细高岭土3~6份,低分子聚乙烯1~2份,所述PE树脂和低分子聚乙烯充分混合后采用挤出机造粒,再使用牵引机将混合物挤出成气泡膜和密封膜;本发明通过设置气泡,通过保鲜膜对水产品进行包裹时,通过气泡对没有气泡的薄膜进行支撑,使得水产品划伤有气泡的薄膜时,没有气泡的薄膜仍然能够实现对水产品的密封,从而防止水产品的腥味散发出来,优化冷冻环境,防止保鲜膜破漏,提高保鲜效果,防止水产品串味,保持冷冻水产品的口感。
Description
技术领域
本发明涉及保鲜膜技术领域,具体涉及一种冷冻水产保鲜膜及其保鲜工艺。
背景技术
保鲜膜是一种塑料包装制品,通常以乙烯为母料通过聚合反应制成,保鲜膜可分为三大类:第一种是聚乙烯,简称PE;第二种是聚氯乙烯,简称PVC;第三种是聚偏二氯乙烯,简称PVDC。微波炉食品加热、冰箱食物保存、生鲜及熟食包装等场合,在家庭生活、超市卖场、宾馆饭店及工业生产的食品包装领域都有广泛应用;现有的冷冻水产保鲜工艺中,对水产品进行冷冻保鲜前需采用保鲜膜对水产品进行包裹。
如申请号为CN201520254914.0的一项中国专利公开了一种保鲜膜,主要由膜面和缠绕膜面的卷筒组成,所述膜面由至少两个方形膜片连接组成,其连接处有撕痕,同时在方形膜片上截取圆形膜片,其截取处有撕痕;该技术方案对冷冻水产品进行保鲜时,由于水产品的外形不规则,容易将保鲜膜划破,使水产品的腥味散发出来,影响冷冻环境,尤其是龙虾螃蟹这种外壳坚硬且粗糙的水产品,更容易造成保鲜膜破损,降低保鲜效果,并且在冷冻库内冷冻时食品种类繁多,还会导致水产品串味,降低水产品的口感。
鉴于此,本发明提出了一种冷冻水产保鲜膜及其保鲜工艺,解决了上述技术问题。
发明内容
为了弥补现有技术的不足,本发明提出了一种冷冻水产保鲜膜及其保鲜工艺,通过设置气泡,通过保鲜膜对水产品进行包裹时,通过气泡对密封膜进行支撑,使得水产品划伤气泡膜时,密封膜仍然能够实现对水产品的密封,从而防止水产品的腥味散发出来,优化冷冻环境,防止保鲜膜破漏,提高保鲜效果,防止水产品串味,保持冷冻水产品的口感。
本发明所述的一种冷冻水产保鲜膜,包括气泡膜、密封膜、PE树脂55~60份、超细蒙脱土5~9份、碳酸钙5~13份、超细高岭土3~6份,低分子聚乙烯1~2份,所述PE树脂和低分子聚乙烯充分混合后采用挤出机造粒,再使用牵引机将混合物挤出成气泡膜和密封膜;所述气泡膜和密封膜热压贴合组成保鲜膜,其中气泡膜上在热压贴合前通过模具吹制有气泡;所述气泡膜在吹制形成的开口处通过热压贴合后的密封膜进行密封,气泡均匀分布在气泡膜上,且气泡占气泡膜面积的75%~85%;
现有技术中,使用保鲜膜对冷冻水产品进行保鲜时,由于水产品的外形不规则,容易将保鲜膜划破,使水产品的腥味散发出来,影响冷冻环境,尤其是龙虾螃蟹这种外壳坚硬且粗糙的水产品,更容易造成保鲜膜破损,降低保鲜效果,并且在冷冻库内冷冻时食品种类繁多,还会导致水产品串味,降低水产品的口感;
据此本发明通过设置气泡膜,通过保鲜膜对水产品进行包裹时,气泡膜上的气泡与水产品直接接触,通过气泡对密封膜进行支撑,使得密封膜不与水产品直接接触,使得水产品划伤有气泡膜上的气泡时,背划破的气泡仍然能够对密封膜进行支撑,使得密封膜不与水产品接触,从而密封膜不会被刺破,从而密封膜仍然能够实现对水产品的密封,从而防止水产品的腥味散发出来,优化冷冻环境,防止保鲜膜破漏,提高保鲜效果,防止水产品串味,保持冷冻水产品的口感,同时通过气泡与水产品接触,减少保鲜膜与水产品的接触面积,使得在冷冻后容易将保鲜膜从水产品上揭下来,防止保鲜膜在冷冻后与水产品粘结紧密,难以分离,通过PE树脂作为主要成分,使得保鲜膜更好拉伸,便于操作,透湿率更低,更有利于水份的保持,提高保鲜效果。
作为本发明的一种实施方式,所述气泡由氮气吹制形成,气泡吹制完成后通过热压贴合密封膜使气泡密封;工作时,由于氮气是一种惰性抑菌气体,能够抑制细菌生长繁殖,从而延缓水产品细胞的新陈代谢过程,从而达到保鲜的目的,通过氮气对气泡进行填充,防止在气泡破损时,气泡内的空气与水产品接触,导致水产品表面的细菌生长繁殖,影响保鲜效果。
作为本发明的一种实施方式,所述气泡在吹入氮气的同时带入酒精,气泡的容积为1ml~1.5ml,酒精的浓度为75%~80%,酒精占气泡容积的45%~50%;工作时,将保鲜膜从水产品上取下时,先将气泡挤破,使气泡内的酒精流入保鲜膜与水产品之间,使得保鲜膜更容易从水产品上揭下来,防止揭膜时保鲜膜与水产品粘结在一块,同时酒精能够对水产品的表面的细菌进行灭杀,防止水产品在运输时沾染上致病菌,酒精占气泡容积的45%~50%,给填充在气泡内的氮气留有足够的空间,同时在冷冻时气泡会收缩,填充过量的酒精会使得气泡胀裂,酒精的浓度为75%~80%,能够有效的对多种细菌进行灭杀,从而提高水产品的品质,食用更加健康。
作为本发明的一种实施方式,所述密封膜的厚度高于气泡膜的厚度;工作时,由于密封膜较厚,使得在对气泡进行挤压时,气泡膜会先破损,密封膜不会破损,防止挤压气泡时导致密封膜破损,导致气泡内的酒精无法流入保鲜膜与水产品之间,致使揭保鲜膜效率降低,致使对水产品的杀菌效果降低。
本发明所述的一种冷冻水产保鲜工艺,该种冷冻水产保鲜膜保鲜工艺适用于上述的冷冻水产保鲜膜,该工艺步骤如下:
S1、加入色素:将保鲜膜张开,然后将保鲜膜带有气泡的一面朝上放置,使用轻质毛刷在保鲜膜将于水产品直接接触的部分涂覆一层食用色素,然后在室温条件下使食用色素在保鲜膜上自然晾干,由于保鲜膜是透明的,在色素的作用下能够更加清楚的看到保鲜膜覆盖的地方,能够更好的对食品进行密封,在揭开保鲜膜时同样能够清楚的看到保鲜膜是否残留;
S2、包裹产品:将保鲜膜涂覆食用色素的一面紧贴水产品对水产品进行包裹,对水产品上至少包裹两层保鲜膜,使保鲜膜对水产品进行密封,然后将包裹在水产品上的保鲜膜分割下来,包裹完成后再使用胶带对保鲜膜进行缠绕,使保鲜膜与水产品更加贴合;
S3、入库冷冻:将包裹保鲜膜后的水产品放入冷冻库内进行冷冻保存,存放时将水产品整齐的摆放在货架上,避免堆叠,防止挤压使水产品受损,同时防止保鲜膜上气泡被压破,冷冻库内温度保持在-18℃~-25℃之间;
S4、出库解冻:需取用水产品时,先将水产品从冷库内取出,在室温下进行解冻,解冻后揭开保鲜膜。
作为本发明的一种实施方式,解冻后需将气泡挤破,其出库解冻工艺的步骤如下:
I、盐水解冻:将水产品放入水盆内,在水盆内加入水产品体积三倍的清水,清水的温度为室温,在清水内加入8%~10%食用盐,将水产品浸泡在盐水内25min~30min使水产品解冻,盐水能够加速水产品解冻,提高水产品的保鲜效果;
II、去保鲜膜:解冻后将水产品从盐水内取出,将保鲜膜上直接与水产品接触的气泡至少挤破30%,使气泡内的酒精流入水产品与保鲜膜之间,挤破足量的气泡使得酒精足够对水产品表面进行杀菌,依次揭开胶带和保鲜膜,然后将水产品放入步骤I中的清水内进行清洗。
本发明的有益效果如下:
1.本发明通过设置气泡,通过保鲜膜对水产品进行包裹时,通过气泡对密封膜进行支撑,使得水产品划伤气泡膜时,密封膜仍然能够实现对水产品的密封,从而防止水产品的腥味散发出来,优化冷冻环境,防止保鲜膜破漏,提高保鲜效果,防止水产品串味,保持冷冻水产品的口感。
2.本发明通过设置酒精,使得保鲜膜更容易从水产品上揭下来,防止保鲜膜在冷冻后与水产品粘结在一块,同时酒精能够对水产品的表面的细菌进行灭杀,防止水产品在运输时沾染上致病菌,从而提高水产品的品质,食用更加健康。
附图说明
下面结合附图和实施方式对本发明进一步说明。
图1是本发明中保鲜膜的剖视图;
图2是本发明中保鲜膜保鲜工艺的流程图;
图3是本发明中水产品解冻工艺的流程图。
具体实施方式
为了使本发明实现的技术手段、创作特征、达成目的与功效易于明白了解,下面结合具体实施方式,进一步阐述本发明。
如图1至图3所示,本发明所述的一种冷冻水产保鲜膜,包括气泡膜、密封膜、PE树脂55~60份、超细蒙脱土5~9份、碳酸钙5~13份、超细高岭土3~6份,低分子聚乙烯1~2份,所述PE树脂和低分子聚乙烯充分混合后采用挤出机造粒,再使用牵引机将混合物挤出成气泡膜和密封膜;所述气泡膜和密封膜热压贴合组成保鲜膜,其中气泡膜上在热压贴合前通过模具吹制有气泡;所述气泡膜在吹制形成的开口处通过热压贴合后的密封膜进行密封,气泡均匀分布在气泡膜上,且气泡占气泡膜面积的75%~85%;
现有技术中,使用保鲜膜对冷冻水产品进行保鲜时,由于水产品的外形不规则,容易将保鲜膜划破,使水产品的腥味散发出来,影响冷冻环境,尤其是龙虾螃蟹这种外壳坚硬且粗糙的水产品,更容易造成保鲜膜破损,降低保鲜效果,并且在冷冻库内冷冻时食品种类繁多,还会导致水产品串味,降低水产品的口感;
据此本发明通过设置气泡膜,通过保鲜膜对水产品进行包裹时,气泡膜上的气泡与水产品直接接触,通过气泡对密封膜进行支撑,使得密封膜不与水产品直接接触,使得水产品划伤有气泡膜上的气泡时,背划破的气泡仍然能够对密封膜进行支撑,使得密封膜不与水产品接触,从而密封膜不会被刺破,从而密封膜仍然能够实现对水产品的密封,从而防止水产品的腥味散发出来,优化冷冻环境,防止保鲜膜破漏,提高保鲜效果,防止水产品串味,保持冷冻水产品的口感,同时通过气泡与水产品接触,减少保鲜膜与水产品的接触面积,使得在冷冻后容易将保鲜膜从水产品上揭下来,防止保鲜膜在冷冻后与水产品粘结紧密,难以分离,通过PE树脂作为主要成分,使得保鲜膜更好拉伸,便于操作,透湿率更低,更有利于水份的保持,提高保鲜效果。
作为本发明的一种实施方式,所述气泡由氮气吹制形成,气泡吹制完成后通过热压贴合密封膜使气泡密封;工作时,由于氮气是一种惰性抑菌气体,能够抑制细菌生长繁殖,从而延缓水产品细胞的新陈代谢过程,从而达到保鲜的目的,通过氮气对气泡进行填充,防止在气泡破损时,气泡内的空气与水产品接触,导致水产品表面的细菌生长繁殖,影响保鲜效果。
作为本发明的一种实施方式,所述气泡在吹入氮气的同时带入酒精,气泡的容积为1ml~1.5ml,酒精的浓度为75%~80%,酒精占气泡容积的45%~50%;工作时,将保鲜膜从水产品上取下时,先将气泡挤破,使气泡内的酒精流入保鲜膜与水产品之间,使得保鲜膜更容易从水产品上揭下来,防止揭膜时保鲜膜与水产品粘结在一块,同时酒精能够对水产品的表面的细菌进行灭杀,防止水产品在运输时沾染上致病菌,酒精占气泡容积的45%~50%,给填充在气泡内的氮气留有足够的空间,同时在冷冻时气泡会收缩,填充过量的酒精会使得气泡胀裂,酒精的浓度为75%~80%,能够有效的对多种细菌进行灭杀,从而提高水产品的品质,食用更加健康。
作为本发明的一种实施方式,所述密封膜的厚度高于气泡膜的厚度;工作时,由于密封膜较厚,使得在对气泡进行挤压时,气泡膜会先破损,密封膜不会破损,防止挤压气泡时导致密封膜破损,导致气泡内的酒精无法流入保鲜膜与水产品之间,致使揭保鲜膜效率降低,致使对水产品的杀菌效果降低。
本发明所述的一种冷冻水产保鲜工艺,该种冷冻水产保鲜膜保鲜工艺适用于上述的冷冻水产保鲜膜,该工艺步骤如下:
S1、加入色素:将保鲜膜张开,然后将保鲜膜带有气泡的一面朝上放置,使用轻质毛刷在保鲜膜将于水产品直接接触的部分涂覆一层食用色素,然后在室温条件下使食用色素在保鲜膜上自然晾干,由于保鲜膜是透明的,在色素的作用下能够更加清楚的看到保鲜膜覆盖的地方,能够更好的对食品进行密封,在揭开保鲜膜时同样能够清楚的看到保鲜膜是否残留;
S2、包裹产品:将保鲜膜涂覆食用色素的一面紧贴水产品对水产品进行包裹,对水产品上至少包裹两层保鲜膜,使保鲜膜对水产品进行密封,然后将包裹在水产品上的保鲜膜分割下来,包裹完成后再使用胶带对保鲜膜进行缠绕,使保鲜膜与水产品更加贴合;
S3、入库冷冻:将包裹保鲜膜后的水产品放入冷冻库内进行冷冻保存,存放时将水产品整齐的摆放在货架上,避免堆叠,防止挤压使水产品受损,同时防止保鲜膜上气泡被压破,冷冻库内温度保持在-18℃~-25℃之间;
S4、出库解冻:需取用水产品时,先将水产品从冷库内取出,在室温下进行解冻,解冻后揭开保鲜膜。
作为本发明的一种实施方式,解冻后需将气泡挤破,其出库解冻工艺的步骤如下:
I、盐水解冻:将水产品放入水盆内,在水盆内加入水产品体积三倍的清水,清水的温度为室温,在清水内加入8%~10%食用盐,将水产品浸泡在盐水内25min~30min使水产品解冻,盐水能够加速水产品解冻,提高水产品的保鲜效果;
II、去保鲜膜:解冻后将水产品从盐水内取出,将保鲜膜上直接与水产品接触的气泡至少挤破30%,使气泡内的酒精流入水产品与保鲜膜之间,挤破足量的气泡使得酒精足够对水产品表面进行杀菌,依次揭开胶带和保鲜膜,然后将水产品放入步骤I中的清水内进行清洗。
具体工作流程如下:
通过保鲜膜对水产品进行包裹时,带气泡膜与水产品直接接触,通过气泡对密封膜进行支撑,使得密封膜不与水产品直接接触,使得水产品划伤气泡膜时,密封膜仍然能够实现对水产品的密封,同时通过气泡与水产品接触,减少保鲜膜与水产品的接触面积,使得在冷冻后容易将保鲜膜从水产品上揭下来,防止保鲜膜在冷冻后与水产品粘结在一块,由于氮气是一种惰性抑菌气体,能够抑制细菌生长繁殖,从而延缓储藏物细胞的新陈代谢过程,从而达到保鲜的目的,通过氮气对气泡进行填充,防止在气泡破损时,气泡内的空气与水产品接触,导致水产品表面的细菌生长繁殖,影响保鲜效果,将保鲜膜从水产品上取下时,先将气泡挤破,使气泡内的酒精流入保鲜膜与水产品之间,使得保鲜膜更容易从水产品上揭下来,防止保鲜膜在冷冻后与水产品粘结在一块,同时酒精能够对水产品的表面的细菌进行灭杀,防止水产品在运输时沾染上致病菌,由于密封膜较厚,使得在对气泡进行挤压时,气泡膜会先破损,密封膜不会破损,防止挤压气泡时导致密封膜破损,导致气泡内的酒精无法流入保鲜膜与水产品之间。
为验证本发明中冷冻水产保鲜膜及其保鲜工艺的使用效果,做出以下实验:
采用本发明的保鲜膜与市购的保鲜膜在相同的冷冻环境下对水产品进行冷冻实验,保鲜膜一为本发明的保鲜膜,保鲜膜二为本发明中没有通入酒精和氮气的保鲜膜,保鲜膜三为本发明中没有涂覆使用色素的保鲜膜,保鲜膜四和保鲜膜五为市购的两种保鲜膜,采用这五种保鲜膜分别进行冻存一个月、冻存三个月和冻存一年的实验,其结果如下表所示:
其中,揭膜时间为将人工祛除水产品上保鲜膜的用时,保鲜膜残留为揭膜完成后水产品表面粘连的保鲜膜碎片数量,通过气味检测仪水产品表面气体浓度是否正常,通过异味和菌群数量综合评判保鲜膜的保鲜效果;
实验组1、冻存一个月:
实验组2、冻存三个月:
实验组3、冻存一年:
由上述实验组可知,本发明的保鲜膜保鲜效果优于市购的保鲜膜;
实验组一、实验组二和实验组三中,在祛除了酒精和氮气的保鲜膜杀菌效果大大降低,不利于对水产品进行保鲜,祛除了食用色素的保鲜膜不能有效的进行揭膜,使得保鲜膜残留;
综上所述,能够发现本发明的保鲜膜在使用色素时能够防止其揭膜后保鲜膜的残留,通入氮气和酒精能够有效减少揭膜后的菌群数,大大提高了保鲜膜的保鲜效果,能够对细菌进行有效的灭杀,同时不易与水产品粘结,便于进行揭膜,揭膜完成后不会有保鲜膜残留,提高水产品的保存品质。
以上显示和描述了本发明的基本原理、主要特征和优点。本行业的技术人员应该了解,本发明不受上述实施例的限制,上述实施例和说明书中描述的只是说明本发明的原理,在不脱离本发明精神和范围的前提下,本发明还会有各种变化和改进,这些变化和改进都落入要求保护的本发明范围内。本发明要求保护范围由所附的权利要求书及其等效物界定。
Claims (5)
1.一种冷冻水产保鲜膜,其特征在于:包括气泡膜、密封膜,所述保鲜膜包括PE树脂55~60份、超细蒙脱土5~9份、碳酸钙5~13份、超细高岭土3~6份、低分子聚乙烯1~2份,其充分混合后采用挤出机造粒,再使用牵引机将混合物挤出成气泡膜和密封膜;所述气泡膜和密封膜热压贴合组成保鲜膜,其中气泡膜上在热压贴合前通过模具吹制有气泡;所述气泡膜在吹制形成的开口处通过热压贴合后的密封膜进行密封,气泡均匀分布在气泡膜上,且气泡占气泡膜面积的75%~85%;
所述气泡由氮气吹制形成,气泡吹制完成后通过热压贴合密封膜使气泡密封。
2.根据权利要求1所述的一种冷冻水产保鲜膜,其特征在于:所述气泡在吹入氮气的同时带入酒精,气泡的容积为1ml~1.5ml,酒精的浓度为75%~80%,酒精占气泡容积的45%~50%。
3.根据权利要求2所述的一种冷冻水产保鲜膜,其特征在于:所述密封膜的厚度高于气泡膜的厚度。
4.一种冷冻水产保鲜工艺,其特征在于:该种冷冻水产保鲜工艺适用于权利要求1-3中任一项所述的冷冻水产保鲜膜,该工艺步骤如下:
S1、加入色素:将保鲜膜张开,然后将保鲜膜带有气泡的一面朝上放置,使用轻质毛刷在保鲜膜将于水产品直接接触的部分涂覆一层食用色素,然后在室温条件下使食用色素在保鲜膜上自然晾干;
S2、包裹产品:将保鲜膜涂覆食用色素的一面紧贴水产品对水产品进行包裹,对水产品上至少包裹两层保鲜膜,使保鲜膜对水产品进行密封,然后将包裹在水产品上的保鲜膜分割下来,包裹完成后再使用胶带对保鲜膜进行缠绕,使保鲜膜与水产品更加贴合;
S3、入库冷冻:将包裹保鲜膜后的水产品放入冷冻库内进行冷冻保存,存放时将水产品整齐的摆放在货架上,避免堆叠,冷冻库内温度保持在-18℃~-25℃之间;
S4、出库解冻:需取用水产品时,先将水产品从冷库内取出,在室温下进行解冻,解冻后揭开保鲜膜。
5.根据权利要求4所述的一种冷冻水产保鲜工艺,其特征在于:解冻后需将气泡挤破,其出库解冻工艺的步骤如下:I、盐水解冻:将水产品放入水盆内,在水盆内加入清水,清水的温度为室温,在清水内加入食用盐,将水产品浸泡在盐水内25min~30min使水产品解冻;
II、去保鲜膜:解冻后将水产品从盐水内取出,将保鲜膜上直接与水产品接触的气泡至少挤破30%,依次揭开胶带和保鲜膜,然后将水产品放入步骤I中的清水内进行清洗。
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