CN114031904A - 一种抑菌气调保鲜降解水果网套及其制备方法 - Google Patents
一种抑菌气调保鲜降解水果网套及其制备方法 Download PDFInfo
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- A—HUMAN NECESSITIES
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- 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
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Abstract
一种抑菌气调保鲜降解水果网套及其制备方法,由降解网套母粒和抑菌气调保鲜母粒组成,降解网套母粒由聚乙醇酸、聚己二酸‑对苯二甲酸丁二酯、交联剂、抗静电剂、填充料、抗氧剂制成;抑菌气调保鲜母粒由抑菌保鲜剂、润滑剂、脱模剂、聚乙醇酸、聚己二酸‑对苯二甲酸丁二酯、交联剂制成;其制备方法是,按照重量百分含量配比称降解网套母粒料于高速搅拌机中搅拌均匀后造粒;按照重量百分含量配比称降解网套母粒料于高速搅拌机中搅拌均匀后造粒。该发明正常套上保鲜网套即可延长保鲜期,使用效果好,有效降低运输和保藏的成本,抑菌保鲜剂分散于降解材料中,不会残留在水果表面,安全无毒,废弃后可生物降解,绿色环保,应用于果蔬保鲜技术领域中。
Description
技术领域
本发明涉及果蔬保鲜技术领域中的一种抑菌气调保鲜降解水果网套及其制备方法。
背景技术
随着时代的发展,在水果方面,表现为人们对水果的要求已经从“保质”开始向“保鲜”方向转变。在采摘后,果实仍然是一个活的生命体,持续进行生理代谢,完成自身的后熟过程。在一系列生理代谢中,果实呼吸作用释放乙烯不断催熟自身,在加速成熟的同时也意味着加速腐烂,微生物亦容易滋生并大量繁殖,侵染果实出现病害。
目前吸收水果释放的乙烯主要是使用药包放置于水果箱内,有效成分为高锰酸钾。高锰酸钾氧化乙烯的效果虽然较好,但易溶解于环境水分,使果实染色。二氧化氯与高锰酸钾效用类似,具有强氧化性,可有效清除乙烯,但不会使果实表面染色,且具有抑制微生物繁殖的功效。固体二氧化氯缓释剂可添加入直接接触果实表面的材料中,与果实蒸腾的水分结合后缓慢释放气态二氧化氯,清除包装环境内的乙烯,延缓果实的后熟进程。
果蔬贮运时,来自于种植环境和后处理环境中的微生物会不断增殖,侵染果蔬使之加速腐烂。目前主流解决方式还是化学药剂,而近年来,人们对食品中化学成分残留问题越发敏感,加之国内外对农药残留标准逐渐收紧,直接用于果蔬的杀菌剂受到限制。在包装的形式中,果套是外包装中接触果实表面最紧密的,且结构也方便在其中集成有杀菌效果的物质。纳米银是一种接触杀菌剂,它的作用过程为:带有正电荷的纳米银与带有负电荷的细菌细胞壁互相吸引,接触后纳米银破坏了细胞壁的完整性,纳米银进入细胞后,形成低分子量聚集体,细菌的细胞壁与细胞膜分离,在生理反应下,松弛的细菌DNA聚集浓缩,导致复制中断,导致细菌繁殖中断。此外,纳米银还可与巯基结合,使含巯基集团酶失活,影响细菌正常生理代谢,最终导致微生物凋亡。
专利号201611051630.7公开了一种双组份协同抗菌气调保鲜功能膜及其制备方法,该专利所用母料为低密度聚乙烯,降解困难,本发明专利使用的母料为聚乙醇酸与聚己二酸-对苯二甲酸丁二酯,可生物降解,降解率可达90%以上。
专利号 201710719489.1 公开了一种抑菌透气的果蔬保鲜膜及其制备方法,该专利存在的问题是使用涂布法进行纳米氧化锌的固化,易出现成品分布不匀等情况,且与本发明的区别是发明重点不同,该专利主要方向为使用小麦秸秆制可降解膜。
专利号 201810160503.3 公开了一种安全抑菌环保果蔬保鲜膜及其制备方法,该专利存在的问题是复配多酚的加入可能导致膜成品在电晕处理后可能出现黄变现象,且与本发明的区别是两者包装形式不同,本发明无需考虑透气性问题,更适用于呼吸跃变型果实等呼吸量较大的水果。
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专利号202010453601.3公开了一种防霉抗菌气调保鲜盒及其制备方法及,该专利采用肉桂醛、丁香酚与挥发抑制剂结合,涂布在薄膜上在贴附搭配保鲜盒中,所使用的的挥发抑制剂、薄膜、保鲜盒均不可降解,且可能影响果蔬采后包装效率,本发明专利采用可生物降解材料,绿色环保,且无需改变采后包装工艺流程,通用性强。
此外,随着鲜果销售行业不断发展,果品的包装越发精致,导致保鲜袋、果套等包装废弃物数量不断增加,加重了环境负担,因此全面换用降解材料制作果品包装是必然的趋势。聚乙醇酸(PGA)是一种单元碳数最少、可完全降解、降解速度最快的脂肪族聚酯类高分子材料,其强度较高,且具有生物降解诱发剂,与聚己二酸-对苯二甲酸丁二酯(PBAT)共混使用可使产品获得优秀的综合性能,降解性能也较纯PBAT产品更强。因此,研制开发一种抑菌气调保鲜降解水果网套及其制备方法一直是急待解决的新课题。
发明内容
本发明的目的在于提供一种抑菌气调保鲜降解水果网套及其制备方法,该发明在降解果套的基础上,通过调整配方,加入抑菌保鲜母粒,赋予其分解乙烯与抑制微生物繁殖两种功效,无需改变原有作业方式即可运用至水果贮运保鲜,功能有分解乙烯、抑制微生物繁殖,有效延长呼吸跃变型果实货架期。
本发明的目的是这样实现的:一种抑菌气调保鲜降解水果网套,所述的一种抑菌气调保鲜降解水果网套由降解网套母粒和抑菌气调保鲜母粒组成,抑菌气调保鲜母粒由以下各组分重量份配比原料制成:抑菌保鲜剂5-15份、润滑剂0.3-3份、脱模剂0.03-0.5份、聚乙醇酸 20-50份、聚己二酸-对苯二甲酸丁二酯 40-80份、交联剂0.1-0.5份;
所述的抑菌保鲜剂为纳米银降解母料、固体二氧化氯缓释剂,配制比例为4:1;
所述的纳米银降解母料为添加了纳米银浓缩液制得的聚己二酸-对苯二甲酸丁二酯/淀粉抑菌生物降解母料,有效浓度为100ppm;
所述的交联剂为过氧化特戊酸特戊酯、1,4双叔丁基过氧异丙基苯、异丙苯过氧化氢中的一种或几种;
所述的一种抑菌气调保鲜降解水果网套的制备方法,具体步骤如下:
(1)抑菌气调保鲜母粒:按照重量百分含量配比称取一定量的抑菌保鲜剂、润滑剂、脱模剂、交联剂、聚乙醇酸、聚己二酸-对苯二甲酸丁二酯于高速搅拌机中搅拌均匀,所得混合料于密炼机中混炼,转速50-100rpm/min,均匀后造粒;
(2)降解网套母粒:按照重量百分含量配比称取一定量的聚乙醇酸、聚己二酸-对苯二甲酸丁二酯、抗静电剂、交联剂、填充料于高速搅拌机中搅拌均匀,均匀后造粒;
(3)抑菌气调保鲜降解水果网套的制备:将抑菌气调保鲜母粒按一定比例添加入降解网套母粒中,混合均匀后使用网套机制备即得抑菌气调保鲜降解水果网套;其中,抑菌气调保鲜母粒占比在35-50份。
本发明的要点在于它的产品配方及制备方法。
一种抑菌气调保鲜降解水果网套及其制备方法与现有技术相比,具有制备方法操作简单,制备得到的保鲜果套使用方便,正常套上保鲜网套即可延长保鲜期,使用效果好,有效降低运输和保藏的成本,抑菌保鲜剂分散于降解材料中,不会残留在水果表面,安全无毒,废弃后可生物降解,绿色环保等优点,将广泛地应用于果蔬保鲜技术领域中。
具体实施方式
下面结合具体实施例对本发明进行详细说明。
一种抑菌气调保鲜降解水果网套,所述的一种抑菌气调保鲜降解水果网套由降解网套母粒和抑菌气调保鲜母粒组成,抑菌气调保鲜母粒由以下各组分重量份配比原料制成:抑菌保鲜剂5-15份、润滑剂0.3-3份、脱模剂0.03-0.5份、聚乙醇酸 20-50份、聚己二酸-对苯二甲酸丁二酯 40-80份、交联剂0.1-0.5份。
所述的抑菌保鲜剂为纳米银降解母料、固体二氧化氯缓释剂,配制比例为4:1。
所述的纳米银降解母料为添加了纳米银浓缩液制得的聚己二酸-对苯二甲酸丁二酯/淀粉抑菌生物降解母料,有效浓度为100ppm。
所述的交联剂为过氧化特戊酸特戊酯、1,4双叔丁基过氧异丙基苯、异丙苯过氧化氢中的一种或几种。
所述的一种抑菌气调保鲜降解水果网套的制备方法,具体步骤如下:
(1)抑菌气调保鲜母粒:按照重量百分含量配比称取一定量的抑菌保鲜剂、润滑剂、脱模剂、交联剂、聚乙醇酸、聚己二酸-对苯二甲酸丁二酯于高速搅拌机中搅拌均匀,所得混合料于密炼机中混炼,转速50-100rpm/min,均匀后造粒;
(2)降解网套母粒:按照重量百分含量配比称取一定量的聚乙醇酸、聚己二酸-对苯二甲酸丁二酯、抗静电剂、交联剂、填充料于高速搅拌机中搅拌均匀,均匀后造粒;
(3)抑菌气调保鲜降解水果网套的制备:将抑菌气调保鲜母粒按一定比例添加入降解网套母粒中,混合均匀后使用网套机制备即得抑菌气调保鲜降解水果网套;其中,抑菌气调保鲜母粒占比在35-50份。
所述的润滑剂为单硬脂酸甘油酯、聚乙烯蜡,起到促进添加剂在基体中的分散的作用,降低加工阻力。
所述的脱模剂为硬脂酸锌,起到保证制品顺利脱出模具的作用。
所述的交联剂为过氧化特戊酸特戊酯、1,4双叔丁基过氧异丙基苯、异丙苯过氧化氢中的一种或几种。
所述的抗氧剂为抗氧剂168、抗氧剂1010、抗氧剂BHT、抗氧剂1076中的一种或几种。
所述的抗静电剂为乙氧基化烷基胺、甘油-硬脂酸酯、十八烷二甲基羟乙基季铵硝酸盐中的一种或几种,起到加工过程中或后续使用中防静电的作用。
所述的填充剂为滑石粉,起到提髙制品的刚性、尺寸稳定性,防止蠕变,改善润滑性的作用。
所述的润滑剂为聚乙烯蜡、单硬脂酸甘油酯,起到促进添加剂在在基体中的分散的作用。
抑菌保鲜剂5-15份、润滑剂0.3-3份、脱模剂0.03-0.5份、聚乙醇酸 20-50份、聚己二酸-对苯二甲酸丁二酯 40-80份、交联剂0.1-0.5份。
实施例一
一种抑菌气调保鲜降解水果网套的制备方法,所述的抑菌气调保鲜降解水果网套是先制备抑菌气调保鲜母粒,然后将抑菌气调保鲜母粒添加入降解网套母粒中,充分混合,经网套机制备而成。所述抑菌气调保鲜母粒包括以下重量百分含量的原料:抑菌保鲜剂15份(固体二氧化氯缓释剂3份,纳米银降解母料12份),润滑剂2份(聚乙烯蜡0.4份,单硬脂酸甘油酯1.6份),脱模剂硬脂酸锌0.1份,交联剂过氧化特戊酸特戊酯0.3份,聚乙醇酸 20份、聚己二酸-对苯二甲酸丁二酯 62.6份。按照比例称取上述原料于高速搅拌机中搅拌均匀,所得混合料于密炼机120℃中混炼,转速50rpm/min,均匀后造粒。所诉降解网套母粒包括以下重量百分含量的原料:聚乙醇酸 25份、聚己二酸-对苯二甲酸丁二酯 70.9份,交联剂过氧化特戊酸特戊酯0.5份,抗静电剂十八烷二甲基羟乙基季铵硝酸盐0.5份、填充料滑石粉3份,抗氧剂0.1份(抗氧剂168为 0.05份,抗氧剂1010为0.05份)。按照比例称取上述原料于高速搅拌机中搅拌均匀,均匀后造粒。取抑菌气调保鲜母粒35份,加入降解网套母粒65份中,混合均匀,使用网套机制备即得抑菌气调保鲜降解水果网套,所用发泡剂为丁烷气。
实施例二
一种抑菌气调保鲜降解水果网套的制备方法,所述的抑菌气调保鲜降解水果网套是先制备抑菌气调保鲜母粒,然后将抑菌气调保鲜母粒添加入降解网套母粒中,充分混合,经网套机制备而成。所述抑菌气调保鲜母粒包括以下重量百分含量的原料:抑菌保鲜剂18份(固体二氧化氯缓释剂3.6份,纳米银降解母料14.4份),润滑剂1.5份(聚乙烯蜡0.3份,单硬脂酸甘油酯1.2份),脱模剂硬脂酸锌0.1份,交联剂异丙苯过氧化氢0.1份,聚乙醇酸 30份、聚己二酸-对苯二甲酸丁二酯 50.3份。按照比例称取上述原料于高速搅拌机中搅拌均匀,所得混合料于密炼机120℃中混炼,转速50rpm/min,均匀后造粒。所诉降解网套母粒包括以下重量百分含量的原料:聚乙醇酸 55.1份、聚己二酸-对苯二甲酸丁二酯 40份,交联剂过氧化特戊酸特戊酯0.3份,抗静电剂甘油-硬脂酸酯0.4份、填充料滑石粉4份,抗氧剂BHT 0.2份。按照比例称取上述原料于高速搅拌机中搅拌均匀,均匀后造粒。按照比例称取上述原料于高速搅拌机中搅拌均匀,均匀后造粒。取抑菌气调保鲜母粒40份,加入降解网套母粒60份中,混合均匀,使用网套机制备即得抑菌气调保鲜降解水果网套,所用发泡剂为丁烷气。
实施例三
一种抑菌气调保鲜降解水果网套的制备方法,所述的抑菌气调保鲜降解水果网套是先制备抑菌气调保鲜母粒,然后将抑菌气调保鲜母粒添加入降解网套母粒中,充分混合,经网套机制备而成。所述抑菌气调保鲜母粒包括以下重量百分含量的原料:抑菌保鲜剂10份(固体二氧化氯缓释剂2份,纳米银降解母料8份),润滑剂2份(聚乙烯蜡0.4份,单硬脂酸甘油酯1.6份),脱模剂硬脂酸锌0.1份,交联剂1,4双叔丁基过氧异丙基苯0.2份,聚乙醇酸32.7份、聚己二酸-对苯二甲酸丁二酯 55份。按照比例称取上述原料于高速搅拌机中搅拌均匀,所得混合料于密炼机120℃中混炼,转速50rpm/min,均匀后造粒。所诉降解网套母粒包括以下重量百分含量的原料:聚乙醇酸 35份、聚己二酸-对苯二甲酸丁二酯 60.3份,交联剂过氧化特戊酸特戊酯0.3份,抗静电剂乙氧基化烷基胺0.2份、填充料滑石粉4份,抗氧剂1076 0.2份。按照比例称取上述原料于高速搅拌机中搅拌均匀,均匀后造粒。按照比例称取上述原料于高速搅拌机中搅拌均匀,均匀后造粒。取抑菌气调保鲜母粒37份,加入降解网套母粒63份中,混合均匀,使用网套机制备即得抑菌气调保鲜降解水果网套,所用发泡剂为丁烷气。
试验效果:
以李子为受试样品,本发明制得的抑菌气调保鲜降解水果网套对其保鲜试验情况如下:李子品种为大红袍,产地营口大石桥市周家镇,树龄9年生,取无机械伤害、无病害虫害、果重相近的四批各2.5kg李子,分别套上实施例一、实施例二、实施例三及市售普通PE网套,做然后统一以0.02mm 聚己二酸-对苯二甲酸丁二酯/淀粉降解包装袋加塑料网箱形式包装入库预冷,预冷结束后存入0±0.5℃冷库进行冷藏保存,各试验组作3次重复,每周定期取样观察,结果如下:
(1)普通PE网套组第4轮观察(28天)起即已出现霉变果实,4、5、6轮霉变率分别为2.9%、12.3%、24.5%,至第7轮观察(49天)时霉变果实大幅增长,霉变率为79.2%(以上均为重量比),组内未发霉李子也均出现褐变、裂果情况,整体已不可继续保存。
(2)至第7轮观察(49天)时,实施例3组李子开始出现霉变果实,实施例一、二、三组霉变率分别为0%、0%、4.6%;至第8轮观察(56天)时,实施例一、二、三组霉变率分别为1.6%,2.9%,7.6%;至第9轮观察(63天)时,实施例一、二、三组霉变率6.1%,7.4%,10.7%,但各组内果实普遍开始出现褐变现象,贮藏寿命已接近极限,实验终止。
(3)对比试验结果表明,以霉变率低于3%为标准,实施例三较普通PE网套可延长保鲜期14天以上、实施例一、二较普通PE网套可延长保鲜期28天。
结果表明,采用本发明制备的抑菌气调保鲜降解水果网套可有效降低果实霉变率,延长水果保鲜期。
Claims (5)
1.一种抑菌气调保鲜降解水果网套,其特征在于:所述的一种抑菌气调保鲜降解水果网套由降解网套母粒和抑菌气调保鲜母粒组成,抑菌气调保鲜母粒由以下各组分重量份配比原料制成:抑菌保鲜剂5-15份、润滑剂0.3-3份、脱模剂0.03-0.5份、聚乙醇酸 20-50份、聚己二酸-对苯二甲酸丁二酯 40-80份、交联剂0.1-0.5份。
2.根据权利要求1所述的一种抑菌气调保鲜降解水果网套,其特征在于:所述的抑菌保鲜剂为纳米银降解母料、固体二氧化氯缓释剂,配制比例为4:1。
3.根据权利要求2所述的一种抑菌气调保鲜降解水果网套,其特征在于:所述的纳米银降解母料为添加了纳米银浓缩液制得的聚己二酸-对苯二甲酸丁二酯/淀粉抑菌生物降解母料,有效浓度为100ppm。
4.根据权利要求1所述的一种抑菌气调保鲜降解水果网套,其特征在于:所述的交联剂为过氧化特戊酸特戊酯、1,4双叔丁基过氧异丙基苯、异丙苯过氧化氢中的一种或几种。
5.根据权利要求1所述的一种抑菌气调保鲜降解水果网套的制备方法,其特征在于:所述的一种抑菌气调保鲜降解水果网套的制备方法,具体步骤如下:
(1)抑菌气调保鲜母粒:按照重量百分含量配比称取一定量的抑菌保鲜剂、润滑剂、脱模剂、交联剂、聚乙醇酸、聚己二酸-对苯二甲酸丁二酯于高速搅拌机中搅拌均匀,所得混合料于密炼机中混炼,转速50-100rpm/min,均匀后造粒;
(2)降解网套母粒:按照重量百分含量配比称取一定量的聚乙醇酸、聚己二酸-对苯二甲酸丁二酯、抗静电剂、交联剂、填充料于高速搅拌机中搅拌均匀,均匀后造粒;
(3)抑菌气调保鲜降解水果网套的制备:将抑菌气调保鲜母粒按一定比例添加入降解网套母粒中,混合均匀后使用网套机制备即得抑菌气调保鲜降解水果网套;其中,抑菌气调保鲜母粒占比在35-50份。
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