CN114479249A - 一种果蔬防腐保鲜膜及其制备方法 - Google Patents
一种果蔬防腐保鲜膜及其制备方法 Download PDFInfo
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Abstract
本发明涉及保鲜包装材料技术领域，特别涉及一种果蔬防腐保鲜膜，以及它的制备方法。由包含以下组分制作而成：塑料颗粒、拉伸剂、保鲜剂、抗菌剂、防霉剂、防雾剂、抗黏连剂。制备方法包括混料、上料、熔融挤出、造粒、吹塑成膜得成品。本发明保鲜膜定型好，透明度高，不拉伸，不易破，不起雾，对果蔬具有优良的抗菌和抑菌作用，能有效延长保鲜时间，常温包装水果和蔬菜7‑8天不腐烂。
Description
技术领域
本发明涉及保鲜包装材料技术领域，特别涉及一种果蔬防腐保鲜膜，以及它的制备方法。
背景技术
生鲜水果和蔬菜在采摘下来后，自然状态下储存放置一定时间后其风味、口感会降低，甚至出现纤维化、老化等现象，这主要是果蔬的养份通过呼吸被转化成能量消耗掉了，使果蔬的养份大幅降低。再加上生鲜果蔬本身具有极其丰富的营养，也很容易被微生物侵蚀、寄生而出现腐烂、变质；所以，生鲜果蔬的老化、营养流失、腐烂和变质是整个种植、采收、储运保鲜产业链中的痛点和瓶颈。果蔬保鲜膜是人们用来包装果蔬食品，减少果蔬的蒸腾作用，降低萎蔫，延长果蔬保鲜时间，提高保鲜质量的包装制品，现有果蔬保鲜膜普遍存在包装果蔬时，果蔬水分流失严重，保鲜时间短、易腐烂变质等难题，因此如何延长果蔬的保鲜期、减少乙烯气体的释放、保持果蔬的自然硬度和口感、延缓叶绿素的下降速速成为果蔬保鲜技术研究的热点。
发明内容
本发明的目的在于克服现有果蔬保鲜膜包装果蔬时保鲜期短、易氧化褐变、易腐烂变质、水分蒸发快以及硬度口感变差等缺陷和不足，提供一种定型好，透明度高，不拉伸，不易破，不起雾，对果蔬抗菌和抑菌作用优良，能有效延长果蔬保鲜时间的新型果蔬防腐保鲜膜及其制备方法。
具体而言，本发明的技术方案是这样实现的：
本发明果蔬防腐保鲜膜由如下原料制备而成：塑料颗粒、拉伸剂、保鲜剂、抗菌剂、防霉剂、防雾剂、抗黏连剂；
具体地由如下质量百分比的原料制备而成：塑料颗粒75-90％、拉伸剂3-9％、保鲜剂2-8％、抗菌剂1-5％、防霉剂0.5-4％、防雾剂0.5-4％、抗黏连剂0.1-1％。
进一步地优选地，本发明所述的果蔬防腐保鲜膜，由如下质量百分比的原料制备而成：塑料颗粒80-85％、拉伸剂5-7％、保鲜剂4-6％、抗菌剂3-4％、防霉剂1-2％、防雾剂1-2％、抗黏连剂0.4-0.8％。
再进一步地优选地，本发明所述的果蔬防腐保鲜膜，由如下质量百分比的原料制备而成：塑料颗粒82％、拉伸剂6％、保鲜剂5％、抗菌剂3.5％、防霉剂1.5％、防雾剂1.5％、抗黏连剂0.5％。
进一步地，上述原料中，所述塑料颗粒为低密度聚乙烯(LDPE)和高密度聚乙烯(HDPE)的混合物；所述拉伸剂为碳酸钙和壳聚糖的混合物；所述保鲜剂为茶多酚、鼠尾草酚和丁基羟基茴香醚的混合物；所述抗菌剂为纳米二氧化钛；所述防霉剂为沸石、聚乙二醇、硬脂酸的混合物；所述防雾剂为聚甘油脂肪酸酯、山梨糖醇酐脂肪酸酯、羧甲基纤维素钠的混合物；所述抗黏连剂为磷酸氢钙。
进一步地，为了更好地实现本发明的技术方案，所述低密度聚乙烯(LDPE)和高密度聚乙烯(HDPE)的混合比例为4：1；所述碳酸钙和壳聚糖的混合比例为2:1；所述茶多酚、鼠尾草酚、丁基羟基茴香醚的混合比例为2:1:2；所述沸石、聚乙二醇、硬脂酸的混合比例为1:2:2；所述聚甘油脂肪酸酯、山梨糖醇酐脂肪酸酯、羧甲基纤维素钠的混合比例为1:1:1。
本发明还提供了一种果蔬防腐保鲜膜的制备方法，具体包括以下步骤：
(1)混料：将塑料颗粒、拉伸剂、保鲜剂、抗菌剂、防霉剂、防雾剂、抗黏连剂按比例称重后倒入混料机，混料机密闭运行，常温下高速混合10-15分钟，使原料充分混和均匀。
(2)上料：混和均匀的原料经混料机排料口排出，经螺杆上料机密闭管道输送至双螺杆挤出机。
(3)熔融挤出：原料在双螺杆挤出机中进行熔融、共混和挤出，其中双螺杆挤出机各加热区域的温度如下：前部温度为185-190℃，中部温度为180-185℃，后部温度为165-170℃，射嘴温度195-200℃。
(4)造粒：挤出的物料用造粒机进行造粒，造粒颗粒粒径约为2mm，温度控制150-160℃之间。
(5)吹塑成膜：将造粒颗粒用吹膜机吹塑成膜，制成薄厚均匀，宽度一致的，厚度约为0.03mm的薄膜。
(6)成品：薄膜经冷却、牵引、卷曲后得果蔬防腐保鲜膜成品。
与现有的果蔬保鲜膜及其制备方法相比，本发明技术方案具有如下有益效果：
1、选用合适配比的低密度聚乙烯和高密度聚乙烯混合物作为保鲜膜的基料，使保鲜膜同时具备优良的强度和抗冲击能力，包装果蔬柔软不易破；
2、摒弃常用的化学增塑剂和拉伸剂，添加碳酸钙和壳聚糖，对人体无毒副作用，保鲜膜韧性增强且具有选择透气性，有效的阻止氧气的大量吸入从而减少果蔬乙烯气体的产生数量，减缓果蔬氧化褐变的速率。
3、本发明技术通过控制水果蔬菜的呼吸，使果蔬处于休眠状态，降低果蔬衰老速度，抑制原果胶酶的活性，延缓果蔬的软化，实现延长果蔬保鲜期的作用制备而成，常温包装水果和蔬菜7-8天不腐烂。
4、本发明技术可有效抑制各种菌落生成，防止果蔬和袋壁接触而引起腐烂，具有将细菌及其残骸以及分泌的毒素一起杀灭清除的能力，并兼具即效性好、持久稳定、安全无毒等优点。
5、本发明技术可有效抑制霉菌、真菌、酵母菌的生长和繁殖。本发明技术通过以合适配比制备而成，防霉广谱性和即效性好，而且能使保鲜膜捕捉果蔬释放的乙稀气体，降低霉变速度。
6、本发明技术能使果蔬凝结的水滴扩散，在保鲜膜表面形成水膜并顺表面流下，并防止保鲜膜结露而降低其透光性。本发明技术通过原料合理配伍可产生协同防雾效果，减少果蔬表面凝结水含量，降低细菌霉菌等微生物生长繁殖速度，减缓果蔬的腐败速度。
7、本发明技术能有效地降低保鲜膜的粘连力，在其表面形成均匀爽滑膜，降低摩擦系数，使用更方便。本发明技术使保鲜膜表面产生凹凸面，降低粘连性，且安全无毒，可放心用于果蔬保鲜储存。
8、本发明技术制备方法简单易操作，适合大规模工业生产。
综上，本发明技术生产的果蔬防腐保鲜膜具有抗菌、抑菌、防霉、保鲜、防雾等功能，包装后的水果和蔬菜无需特别的冷藏条件就可以达到很长的保鲜保质时间；常温包装水果和蔬菜7-8天不腐烂，适用于日常水果和蔬菜的保鲜储存。所用原料安全无毒，使用方便和安全卫生，制作方法简单易行，是一种绿色环保的保鲜膜。
具体实施方式
下面通过具体实施例进一步说明，本领域技术人员应该能够知晓，本发明的保护范围包括但不限于以下实施例，基于本发明中的实施例，本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例，都属于本发明保护的范围。
实施例1：
一种果蔬防腐保鲜膜，按如下质量百分比对原料进行称重：低密度聚乙烯65.6％、高密度聚乙烯16.4％、碳酸钙4％、壳聚糖2％、茶多酚2％、鼠尾草酚1％、丁基羟基茴香醚2％、纳米二氧化钛3.5％、沸石0.3％、聚乙二醇0.6％、硬脂酸0.6％、聚甘油脂肪酸酯0.5％、山梨糖醇酐脂肪酸酯0.5％、羧甲基纤维素钠0.5％、磷酸氢钙0.5％。
将以上原料按以下步骤进行操作：原料倒入混料机，混料机密闭运行，常温下高速混合10-15分钟，使原料充分混和均匀后经混料机排料口排出；经螺杆上料机密闭管道输送至双螺杆挤出机，原料在双螺杆挤出机中进行熔融、共混和挤出，其中双螺杆挤出机各加热区域的温度为前部温度185-190℃，中部维度180-185℃，后部温度165-170℃，射嘴温度195-200℃；挤出的物料用造粒机进行造粒，造粒颗粒粒径约为2mm，温度控制150-160℃之间；将造粒颗粒用吹膜机吹塑成膜，制成薄厚均匀，宽度一致的，厚度约为0.03mm的薄膜；薄膜经冷却、牵引、卷曲后得本发明果蔬防腐保鲜膜。
实施例2：
实施例2的操作步骤与实施例1基本相同，不同之处在于各原料按如下质量百分比进行称重：低密度聚乙烯64％、高密度聚乙烯16％、碳酸钙6％、壳聚糖1.5％、茶多酚1.4％、鼠尾草酚0.7％、丁基羟基茴香醚1.4％、纳米二氧化钛4％、沸石0.5％、聚乙二醇1％、硬脂酸1％、聚甘油脂肪酸酯0.7％、山梨糖醇酐脂肪酸酯0.7％、羧甲基纤维素钠0.7％、磷酸氢钙0.4％。
实施例3：
实施例3的操作步骤与实施例1基本相同，不同之处在于各原料按如下质量百分比进行称重：低密度聚乙烯72％、高密度聚乙烯18％、碳酸钙2％、壳聚糖1％、茶多酚1％、鼠尾草酚0.5％、丁基羟基茴香醚1％、纳米二氧化钛1％、沸石0.2％、聚乙二醇0.4％、硬脂酸0.4％、聚甘油脂肪酸酯0.5％、山梨糖醇酐脂肪酸酯0.5％、羧甲基纤维素钠0.5％、磷酸氢钙1％。
实施例4：
实施例4的操作步骤与实施例1基本相同，不同之处在于各原料按如下质量百分比进行称重：低密度聚乙烯60％、高密度聚乙烯15％、碳酸钙6％、壳聚糖3％、茶多酚3％、鼠尾草酚1.5％、丁基羟基茴香醚3％、纳米二氧化钛1.8％、沸石0.4％、聚乙二醇0.8％、硬脂酸0.8％、聚甘油脂肪酸酯1.3％、山梨糖醇酐脂肪酸酯1.3％、羧甲基纤维素钠1.3％、磷酸氢钙0.8％。
对比例1：
对比例1的操作步骤与实施例1基本相同，不同之处在于各原料按如下质量百分比进行称重：低密度聚乙烯69.6％、高密度聚乙烯17.4％、碳酸钙4％、壳聚糖2％、纳米二氧化钛3.5％、沸石0.3％、聚乙二醇0.6％、硬脂酸0.6％、聚甘油脂肪酸酯0.5％、山梨糖醇酐脂肪酸酯0.5％、羧甲基纤维素钠0.5％、磷酸氢钙0.5％。
对比例2：
对比例2的操作步骤与实施例1基本相同，不同之处在于各原料按如下质量百分比进行称重：低密度聚乙烯68.4％、高密度聚乙烯17.1％、碳酸钙4％、壳聚糖2％、茶多酚2％、鼠尾草酚1％、丁基羟基茴香醚2％、沸石0.3％、聚乙二醇0.6％、硬脂酸0.6％、聚甘油脂肪酸酯0.5％、山梨糖醇酐脂肪酸酯0.5％、羧甲基纤维素钠0.5％、磷酸氢钙0.5％。
对比例3：
对比例3的操作步骤与实施例1基本相同，不同之处在于各原料按如下质量百分比进行称重：低密度聚乙烯66.8％、高密度聚乙烯16.7％、碳酸钙4％、壳聚糖2％、茶多酚2％、鼠尾草酚1％、丁基羟基茴香醚2％、纳米二氧化钛3.5％、聚甘油脂肪酸酯0.5％、山梨糖醇酐脂肪酸酯0.5％、羧甲基纤维素钠0.5％、磷酸氢钙0.5％。
对比例4：
对比例4的操作步骤与实施例1基本相同，不同之处在于各原料按如下质量百分比进行称重：低密度聚乙烯66.8％、高密度聚乙烯16.7％、碳酸钙4％、壳聚糖2％、茶多酚2％、鼠尾草酚1％、丁基羟基茴香醚2％、纳米二氧化钛3.5％、沸石0.3％、聚乙二醇0.6％、硬脂酸0.6％、磷酸氢钙0.5％。
实验例1：
将新采摘的成熟度为70％的香蕉，各取3kg，分别用上述实施例1至实施例4、对比例1至对比例4中相同规格的本发明制备的保鲜膜以及某市售保鲜膜A和B进行包装，在常温(18-22℃)下储存，测试时间10天，判断指标为：好果率％(饱满无瑕疵)、腐烂率％(轻度腐烂不影响食用)、不可实用率％(腐烂变质不可食用)结果见表1。
表1香蕉常温保鲜效果
实验例2：
取大小均匀、无病虫害、无机械损伤且成熟度相近的苹果各3kg，分别用上述实施例1至实施例4、对比例1至对比例4中相同规格的本发明制备的保鲜膜以及某市售保鲜膜A和B进行包装，在常温(20-25℃)下储存，测试时间20天，判断指标为：好果率％(饱满无瑕疵)、腐烂率％(轻度腐烂不影响食用)、不可实用率％(腐烂变质不可食用)结果见表1。
表2苹果常温保鲜效果
实验例3：
取新鲜采摘的芹菜各2kg，分别用上述实施例1至实施例4、对比例1至对比例4中相同规格的本发明制备的保鲜膜以及某市售保鲜膜A和B进行包装，在常温(18-22℃)下储存，测试时间10天，判断指标为：新鲜率％(鲜绿饱满)、褐变率％(发黄褐变不影响食用)、不可实用率％(严重萎缩霉变不可食用)结果见表1。
表3芹菜常温保鲜效果
实验例4：
取新鲜采摘的西葫各2kg，分别用上述实施例1至实施例4、对比例1至对比例4中相同规格的本发明制备的保鲜膜以及某市售保鲜膜A和B进行包装，在常温(20-25℃)下储存，测试时间15天，判断指标为：新鲜率％(鲜绿饱满)、褐变率％(发黄褐变不影响食用)、不可实用率％(严重萎缩霉变不可食用)结果见表1。
表4西葫常温保鲜效果
综上可知，在本发明保鲜膜的原料配方中，分别去掉任何一类原料之后，保鲜膜的保鲜效果明显下降；采用本发明保鲜膜对果蔬的保鲜效果要远远优于某市售普通保鲜膜。
Claims (9)
1.一种果蔬防腐保鲜膜，其特征在于，由如下原料制备而成：塑料颗粒、拉伸剂、保鲜剂、抗菌剂、防霉剂、防雾剂、抗黏连剂。
2.如权利要求1所述的果蔬防腐保鲜膜，其特征在于，由如下质量百分比的原料制备而成：
塑料颗粒75-90%、拉伸剂3-9%、保鲜剂2-8%、抗菌剂1-5%、防霉剂0.5-4%、防雾剂0.5-4%、抗黏连剂0.1-1%，
优选地，由如下质量百分比的原料制备而成：
塑料颗粒80-85%、拉伸剂5-7%、保鲜剂4-6%、抗菌剂3-4%、防霉剂1-2%、防雾剂1-2%、抗黏连剂0.4-0.8%；
最优选地，由如下质量百分比的原料制备而成：
塑料颗粒82%、拉伸剂6%、保鲜剂5%、抗菌剂3.5%、防霉剂1.5%、防雾剂1.5%、抗黏连剂0.5%。
3.如权利要求2所述的果蔬防腐保鲜膜，其特征在于，所述塑料颗粒为低密度聚乙烯和高密度聚乙烯的混合物。
4.如权利要求3所述的果蔬防腐保鲜膜，其特征在于，所述拉伸剂为碳酸钙和壳聚糖的混合物。
5.如权利要求4所述的果蔬防腐保鲜膜，其特征在于，所述保鲜剂为茶多酚、鼠尾草酚和丁基羟基茴香醚的混合物。
6.如权利要求5所述的果蔬防腐保鲜膜，其特征在于，所述防霉剂为沸石、聚乙二醇、硬脂酸的混合物。
7.如权利要求6所述的果蔬防腐保鲜膜，其特征在于，所述防雾剂为聚甘油脂肪酸酯、山梨糖醇酐脂肪酸酯、羧甲基纤维素钠的混合物；所述抗菌剂为纳米二氧化钛，所述抗黏连剂为磷酸氢钙。
8.权利要求1至7中所述的一种果蔬防腐保鲜膜，其特征在于，所述低密度聚乙烯和高密度聚乙烯的混合质量比为4：1；所述碳酸钙和壳聚糖的混合质量比为2:1；所述茶多酚、鼠尾草酚、丁基羟基茴香醚的混合质量比为2:1:2；所述沸石、聚乙二醇、硬脂酸的混合质量比为1:2:2；所述聚甘油脂肪酸酯、山梨糖醇酐脂肪酸酯、羧甲基纤维素钠的混合质量比为1:1:1。
9.权利要求1至8中所述的一种果蔬防腐保鲜膜的制备方法，其特征在于，包括以下步骤：
（1）混料：将塑料颗粒、拉伸剂、保鲜剂、抗菌剂、防霉剂、防雾剂、抗黏连剂按比例称重后倒入混料机，混料机密闭运行，常温下高速混合10-15分钟，使原料充分混和均匀。
（2）上料：混和均匀的原料经混料机排料口排出，经螺杆上料机密闭管道输送至双螺杆挤出机。
（3）熔融挤出：原料在双螺杆挤出机中进行熔融、共混和挤出，其中双螺杆挤出机各加热区域的温度如下：前部温度为185-190℃，中部温度为180-185℃，后部温度为165-170℃，射嘴温度195-200℃。
（4）造粒：挤出的物料用造粒机进行造粒，造粒颗粒粒径约为2mm，温度控制150-160℃之间。
（5）吹塑成膜：将造粒颗粒用吹膜机吹塑成膜，制成薄厚均匀，宽度一致的，厚度约为0.03mm的薄膜。
成品：薄膜经冷却、牵引、卷曲后得果蔬防腐保鲜膜成品。
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