CN115368641A - Fresh-cut fruit preservative film, preparation thereof and application thereof in fresh keeping of fresh-cut apples - Google Patents
Fresh-cut fruit preservative film, preparation thereof and application thereof in fresh keeping of fresh-cut apples Download PDFInfo
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- CN115368641A CN115368641A CN202211029837.XA CN202211029837A CN115368641A CN 115368641 A CN115368641 A CN 115368641A CN 202211029837 A CN202211029837 A CN 202211029837A CN 115368641 A CN115368641 A CN 115368641A
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- 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
- C08J5/00—Manufacture of articles or shaped materials containing macromolecular substances
- C08J5/18—Manufacture of films or sheets
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D65/00—Wrappers or flexible covers; Packaging materials of special type or form
- B65D65/38—Packaging materials of special type or form
- B65D65/46—Applications of disintegrable, dissolvable or edible materials
- B65D65/466—Bio- or photodegradable packaging materials
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- 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
- C08J2305/02—Dextran; Derivatives thereof
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- 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
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- 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
- C08J2491/00—Characterised by the use of oils, fats or waxes; Derivatives thereof
- C08J2491/06—Waxes
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08K—Use of inorganic or non-macromolecular organic substances as compounding ingredients
- C08K5/00—Use of organic ingredients
- C08K5/04—Oxygen-containing compounds
- C08K5/05—Alcohols; Metal alcoholates
- C08K5/053—Polyhydroxylic alcohols
Abstract
The invention provides a fresh-cut fruit preservative film which comprises the following components: pullulan, carrageenan, liquid paraffin, tween and glycerol. The preservative film has the characteristics of high mechanical property, good stability and strong hydrophobicity, can keep the color, flavor and quality of fresh-cut fruits during storage, effectively relieves the problems of browning, mildew and the like, slows down the reduction of titratable acid and the increase of soluble solid matters, and relieves the weight loss, the reduction of the content of vitamin C and the increase of Malondialdehyde (MDA). Meanwhile, the used raw materials meet the requirements of food additives, and the food additive has high food safety. Can be used as an outer package of food to replace non-degradable plastic package, reduces white pollution and has great significance for human health and environmental protection.
Description
Technical Field
The invention belongs to the technical field of fresh-keeping of fruit and vegetable products, and particularly relates to preparation of a fresh-cut fruit preservative film and application of the fresh-cut fruit preservative film in fresh-keeping of fresh-cut apples.
Background
The fresh-cut fruit is an instant or ready-to-use fruit product which is sold after a series of treatments such as cleaning, trimming, peeling, cutting, fresh keeping and the like by taking fresh fruits as raw materials, can meet the requirements of people on aspects such as pursuing convenient and fast-paced life style, consumption fashion and the like, and is deeply loved by consumers. Thus, the consumption and research of fresh cut fruits have been on the global growth trend in recent years.
However, unlike the fruit raw materials, the mechanical damage caused by the cutting process destroys the original pericarp as a natural protective barrier, can cause a series of physiological and biochemical changes of the fresh-cut fruits, such as browning, tissue softening, cut surface drying, nutrient value reduction, flavor loss and deterioration caused by microorganism infection, seriously shortens the quality guarantee period of the fresh-cut fruits and vegetables, and greatly restricts the development of the fresh-cut fruit industry.
At present, the preservation of fresh-cut fruits mainly depends on physical and chemical preparations for preservation. The physical fresh-keeping generally uses a plastic preservative film to package fresh-cut fruits, and the preservative film is not easy to degrade and can bring pollution to the environment. Although the problems of browning, mildewing and the like of fresh-cut fruits can be controlled by the chemical agent for preservation, the original flavor of the fruits can be changed, and the great problem of food safety is brought. Therefore, it is urgently needed to develop a new fresh-keeping product to solve the problems of browning of fresh-cut fruits, softening of tissues, drying of cut noodles, loss of flavor, mildew and the like.
Disclosure of Invention
Aiming at the problems, the invention provides the fresh-cut fruit preservative film which is low in raw material cost, simple to prepare, convenient to apply, safe to eat, green, environment-friendly and good in effect. The preservative film has the characteristics of high mechanical property, good stability and strong hydrophobicity, can keep the color, flavor and quality of fresh-cut fruits during storage, effectively relieves the problems of browning, mildew and the like, slows down the reduction of titratable acid and the increase of soluble solid, and relieves the weight loss, the reduction of the content of vitamin C and the increase of Malonaldehyde (MDA). Meanwhile, the used raw materials meet the requirements of food additives, and the food safety is high. Can be used as an external package of food to replace non-degradable plastic packages, reduces white pollution and has great significance for human health and environmental protection.
The invention provides a fresh-cut fruit preservative film which comprises the following components: pullulan, carrageenan, liquid paraffin, tween and glycerol. Wherein, the weight ratio of pullulan: has good film forming property. The prepared film has good gloss and transparency, good toughness, extremely stable temperature change, good heat sealing property, gas barrier property, fragrance retention property and safety, and can prevent (or reduce) moisture and gas (O) 2 、CO 2 ) Or migration of solutes, preventing microbial contamination. Carrageenin: as a film forming agent, the pullulan film forming agent is used together with pullulan, and has good synergistic effect. Inhibit physiological metabolism of fruits and vegetables, reduce respiratory intensity, and reduce loss of nutrients and rot and deterioration of fruits and vegetables. Liquid paraffin: as a mold release agent. Prevent the adhesion of the film forming agent and the mould so that the preservative film can be easily released from the mould and the integrity of the film is ensured. Glycerin: can be used as plasticizer to increase the flexibility of the film. Tween:as a surfactant. The preservative film prepared by adding the preservative film can prevent the fruits and vegetables from dewing and forming water drops on the surface of the film due to the action of transpiration, influence the permeability of the preservative film and promote the propagation of microorganisms.
In the invention, the combined use of the pullulan and the carrageenan further improves the performance of the preservative film, and is more beneficial to the preservation of fresh-cut fruits. When the carrageenan is used independently, the gel formed by the carrageenan has poor transparency, and the defect of easy dehydration shrinkage after cooling is caused. When the pullulan and the carrageenan are jointly used, the polyhydroxy structure of the pullulan generates better adsorption force on water, and the transparency and the light transmittance of the carrageenan gel can be increased and the water holding capacity of the carrageenan gel can be increased along with the increase of the concentration of the pullulan. Certain interaction can be generated between the pullulan and the carrageenan, so that the network structure of the carrageenan gel is more compact, and the dehydration shrinkage degree of the carrageenan gel is reduced.
The pure pullulan film has low oxygen transmission rate, but the hydroxyl contained in the pure pullulan film can cause the water content of the film to be increased, the compactness to be reduced and the water vapor transmission rate to be high. The addition of the carrageenan and the pullulan form stronger intermolecular interaction force, the compactness of the membrane is increased to a certain extent, meanwhile, the formation of a gel network structure enables pores in the membrane to become more tortuous, the diffusion of water molecules in the membrane is hindered to a certain extent, and the water vapor transmission rate of the composite membrane is reduced. The viscosity of the pullulan aqueous solution is low, and the addition of the carrageenan can increase the viscosity of the solution, thereby being beneficial to film formation.
According to the invention, the composite membrane prepared from pullulan and carrageenan can make up for the defects of two independent membrane forming methods, so that the membrane forming property and the barrier property are better.
Preferably, the preservative film comprises the following components in percentage by mass: 0.5 to 5 percent of pullulan polysaccharide, 0.1 to 2 percent of carrageenan, 0.1 to 2 percent of liquid paraffin, 0.1 to 1 percent of tween-80, 0.1 to 1 percent of glycerol and the balance of water.
Any one of the above preferable, the preservative film comprises the following components in percentage by mass: 0.5 to 3 percent of pullulan polysaccharide, 0.1 to 1 percent of carrageenan, 0.1 to 1 percent of liquid paraffin, 0.1 to 0.6 percent of tween-80, 0.1 to 0.5 percent of glycerol and the balance of water. Further, the proportion of pullulan is preferably 0.5%, 1%, 1.5%, 2%, 2.5%, 3%, 4%, 5%; the proportion of carrageenan is preferably: 0.1%, 0.3%, 0.7%, 1%, 1.5%, 2%; the proportion of the liquid paraffin is preferably: 0.1%, 0.3%, 0.6%, 0.9%, 1%, 1.3%, 1.7%, 2%; the proportion of tween-80 is preferably 0.1%, 0.3%, 0.6%, 0.8%, 1%; the proportion of glycerol is preferably: 0.1%, 0.3%, 0.5%, 0.7%, 1%.
The invention also provides a preparation method of the preservative film for fresh-cut fruits, which is used for preparing the preservative film, and comprises the following steps:
step 1: weighing carrageenan powder, pullulan powder, liquid paraffin, tween-80 and glycerol, mixing, adding into distilled water, dissolving completely and fixing the volume;
step 2: homogenizing and emulsifying the solution obtained in the step (1), and then performing vacuum negative pressure degassing treatment to obtain a composite film forming solution;
and step 3: and (3) pouring the composite film forming solution obtained in the step (2) into an acrylic mold, carrying out warm drying, carrying out crosslinking treatment by using CaCl2 before film uncovering, drying and uncovering the film, and obtaining a composite film, namely the fresh-cut fruit preservative film.
Any one of the above preferable ones is that step 1 is to weigh 1g to 10g of carrageenan powder, 5g to 30g of pullulan powder, 1g to 10g of liquid paraffin, 1g to 6g of tween-80 and 1g to 5g of glycerol, mix and add into a proper amount of distilled water, stir until completely dissolved, and fix the volume to 1L.
Any of the above is preferred, in step 2, the high shear dispersing emulsifier is used for homogenizing emulsification for 10min.
In any of the above-mentioned cases, in step 3, 25ml of the composite deposition solution is poured into an acrylic mold having a specification of 11cm × 11cm × 1 cm.
Preferably, in any of the above steps 3, the CaCl2 is 1% CaCl2.
The invention also provides application of the preservative film in preservation of fresh-cut fruits.
The invention also provides application of the method in fresh-keeping of fresh-cut fruits.
The invention also provides the preservative film and the application method of the method in apple preservation, which comprise the following steps: taking fresh apples without disease damage, peeling, removing kernels, cutting into slices with the same size, placing the slices in a preservation box, sealing the preservative film, and storing the preservative film in a refrigerator at 4 ℃.
In a preferred embodiment of the present invention, the preparation method of the plastic wrap comprises:
weighing 1g-10g of carrageenan powder, 5g-30g of pullulan powder, 1g-10g of liquid paraffin, 1g-6g of tween-80 and 1g-5g of glycerol, mixing, adding into a proper amount of distilled water, stirring until the mixture is completely dissolved, and fixing the volume to 1L;
step two, homogenizing and emulsifying for 10min by using a high-shear dispersion emulsifying machine, and then performing vacuum negative-pressure degassing treatment to avoid bubbles in a formed composite membrane sample;
pouring a proper amount (25 ml) of the composite film forming solution into an acrylic mold with a proper specification (11 cm multiplied by 1 cm), drying at room temperature for 36h, performing crosslinking treatment by using 1% CaCl2 before film uncovering, drying and uncovering the film to obtain the composite film, namely the preservative film.
In a preferred embodiment of the invention, the application of the preservative film in the preservation of fresh-cut apples is also provided, and the method comprises the following steps:
taking fresh apples without disease damage, peeling and removing kernels on a workbench, cutting the apples into slices with the same size, placing the slices in a preservation box, sealing the slices by using the prepared preservative film, and storing the slices in a refrigerator at about 4 ℃.
Drawings
FIG. 1 is a graph showing the effect of preservative films of different embodiments of preferred embodiments 1-4 of the present invention on the weight loss of fresh-cut apples.
FIG. 2 is a graph showing the effect of preservative films of different embodiments of the preferred embodiments 1-4 of the present invention on the soluble solids content of fresh-cut apples.
FIG. 3 is a graph showing the effect of preservative films according to various embodiments of the preferred embodiments 1 to 4 of the present invention on the titratable acid content of fresh-cut apples.
FIG. 4 is a graph showing the effect of preservative films according to different embodiments of the preferred embodiments 1-4 of the present invention on the vitamin C content of fresh-cut apples.
FIG. 5 is a graph showing the effect of preservative films according to different embodiments of the preferred embodiments 1 to 4 of the present invention on the Malondialdehyde (MDA) content of fresh-cut apples.
Fig. 6 is a graph showing the effect of preservative films according to different embodiments of the preferred embodiments 1-4 of the present invention on the browning level of fresh-cut apples.
Names in the drawings:
CK is example 1; p is example 2; K/P is example 3; S/K/P is example 4.
Detailed Description
The present invention will be more clearly and completely described in the following embodiments, but the described embodiments are only a part of the embodiments of the present invention, and not all of them. The examples are provided to aid understanding of the present invention and should not be construed as limiting the scope of the present invention.
Example 1
Taking fresh apples without disease and damage, peeling and removing kernels on a workbench, cutting into slices with the same size, placing the slices in a preservation box without film coating treatment, and storing the slices in a refrigerator at about 4 ℃. This example serves as a control experiment.
Example 2
A preparation method of a fresh-cut fruit preservative film comprises the following steps:
step one, weighing 20g of pullulan powder, adding the pullulan powder into a proper amount of distilled water, stirring until the pullulan powder is completely dissolved, and fixing the volume to 1L;
step two, homogenizing and emulsifying for 10min by using a high-shear dispersion emulsifying machine, and then performing vacuum negative-pressure degassing treatment to avoid bubbles in a formed composite membrane sample;
pouring a proper amount (25 ml) of the composite film forming solution into an acrylic mold with a proper specification (11 cm multiplied by 1 cm), drying at room temperature for 36h, and using 1% CaCl before film uncovering 2 Performing crosslinking treatment, drying and uncovering the film to obtain the preservative film。
The application of the preservative film in the preservation of fresh-cut apples comprises the following steps:
taking fresh apples without disease and damage, peeling and removing kernels on a workbench, cutting into slices with the same size, placing the slices in a preservation box, sealing by using the prepared preservative film, and storing in a refrigerator at about 4 ℃.
Example 3
A preparation method of a fresh-cut fruit preservative film comprises the following steps:
step one, weighing 5g of carrageenan and 20g of pullulan powder, adding the carrageenan and the pullulan powder into a proper amount of distilled water, stirring until the carrageenan and the pullulan powder are completely dissolved, and fixing the volume to 1L by using a volumetric flask;
step two, homogenizing and emulsifying for 10min by using a high-shear dispersing and emulsifying machine, and then performing vacuum negative pressure degassing treatment to avoid bubbles in a formed composite membrane sample;
pouring a proper amount (25 ml) of composite film forming liquid into an acrylic mold with proper specification (11 cm multiplied by 1 cm), drying at room temperature for 36h, and using 1% CaCl before film uncovering 2 And (4) carrying out crosslinking treatment, drying and uncovering the film to obtain the preservative film.
The application of the preservative film in the preservation of fresh-cut apples comprises the following steps:
taking fresh apples without disease damage, peeling and removing kernels on a workbench, cutting the apples into slices with the same size, placing the slices in a preservation box, sealing the slices by using the prepared preservative film, and storing the slices in a refrigerator at about 4 ℃.
Example 4
A preparation method of a fresh-cut fruit preservative film comprises the following steps:
step one, weighing 5g of carrageenan, 20g of pullulan powder, 5g of liquid paraffin, 3g of tween-80 and 3g of glycerol, adding the carrageenan, the pullulan powder, the liquid paraffin, the tween-80 and the glycerol into a proper amount of distilled water, stirring until the carrageenan, the pullulan powder, the liquid paraffin, the tween-80 and the glycerol are completely dissolved, and fixing the volume to 1L by using a volumetric flask;
step two, homogenizing and emulsifying for 10min by using a high-shear dispersing and emulsifying machine, and then performing vacuum negative pressure degassing treatment to avoid bubbles in a formed composite membrane sample;
step three, adding a proper amount ofPouring (25 ml) the composite film-forming solution into an acrylic mold with proper specification (11 cm multiplied by 1 cm), drying at room temperature for 36h, and using 1% CaCl before film stripping 2 And (4) carrying out crosslinking treatment, drying and uncovering the film to obtain the preservative film.
The application of the preservative film in the preservation of fresh-cut apples comprises the following steps:
taking fresh apples without disease damage, peeling and removing kernels on a workbench, cutting the apples into slices with the same size, placing the slices in a preservation box, sealing the slices by using the prepared preservative film, and storing the slices in a refrigerator at about 4 ℃.
Examples 1 to 4 analysis of results
The influence of the preservative films of different examples on the weight loss rate of fresh-cut apples is shown in the reference 1. Research shows that the weight loss rate of each group of fresh-cut apples is in an ascending trend. Wherein, the weight loss rate of the fresh-cut apples of the control group is increased rapidly, and the weight loss rate of the fresh-cut apples of each treatment group is increased slowly (P is less than 0.05), which indicates that the water loss of the fresh-cut apples is slowed down obviously by the film covering treatment. When the apple is stored for 8 days, the weight loss rate of the apples in the control group is 19.78 percent, which is obviously higher than that of the apples in the other three groups. The weight loss rate of the apples in the embodiment 2 is 8.21%, the weight loss rate of the apples in the embodiment 3 is 6.91%, and the weight loss rate of the apples in the embodiment 4 is the lowest and 6.03%, so that the preservative film prepared in the embodiment 4 is good in compactness, low in water vapor transmission rate and capable of reducing the weight loss rate of the fresh-cut apples.
The effect of the preservative film of the different examples on the soluble solids content of fresh-cut apples is shown in fig. 2. Research shows that the content of soluble solids of the fresh-cut apples in the control group is linearly and rapidly increased, and the main reasons are that the apples are not covered by the film, the water loss of the apples is serious, and substances such as starch consumed by the apples in respiration are changed into soluble substances, so that the soluble solids are increased. In other examples, the curve of the increase in soluble solids content of the fresh-cut apples was relatively slow compared to the control, especially in example 4, the increase in soluble solids content of the fresh-cut apples was more gradual and was gradually smoothed over a period of 4-8 d. The coating treatment can well reduce the respiration and water loss of the apples and plays a certain role in the fresh-keeping treatment. The soluble solid content in each example was 22.15, 19.1, 18.27, 16.9, respectively, at 8 days of storage. Increases of 69.08%, 45.80%, 39.47% and 29.01% respectively relative to the initial.
The effect of the preservative films of the different examples on the titratable acid content of fresh-cut apples is shown in figure 3. The studies showed that the titratable acid content of the fresh cut apples in each example generally showed a decreasing trend with increasing days of storage, probably because the respiration of the apples consumed the organic acid. The control group has the fastest descending trend, and the content of the titrated acid in each example is respectively reduced by 46.05 percent, 39.52 percent, 35.56 percent and 29.33 percent compared with the initial value at 8 d. After the fresh-keeping treatment of the composite membrane, the drop of the titratable acid content is obviously inhibited (P < 0.05), and the drop of the composite membrane treatment of the example 4 is smaller than that of other three groups (P < 0.05). Therefore, the composite membrane treatment of the embodiment 4 can delay the aging of the fresh-cut apple tissues, slow down the reduction of the titratable acid content and has obvious fresh-keeping effect.
The effect of the preservative films of the different examples on the vitamin C content of the fresh-cut apples is shown in figure 4. Research shows that the Vc content in each of the 2-8d embodiments shows a decreasing trend, wherein the control group has the fastest decreasing rate and obvious difference (P < 0.05). At 8d, the examples showed 60.49%, 38.27%, 33.02% and 25.31% reductions compared to the initial values, respectively. The film covering can slow down the reduction of Vc content in fresh-cut apples and reduce the oxidation rate of apples. The composite film in example 4 has a quite obvious effect on maintaining the Vc content of the fresh-cut apples, and is far superior to other treatment groups.
The effect of the preservative films of the different examples on the Malondialdehyde (MDA) content of fresh-cut apples is shown in fig. 5. The study showed that at 8d, the control MDA content increased by 0.92. Mu. Mol. L-1, while the membrane-treated MDA values increased by 0.64. Mu. Mol. L-1, 0.535. Mu. Mol. L-1, 0.45. Mu. Mol. L-1, respectively. It can be seen that the coverage of the film on the fresh-cut apples inhibits the increase of the MDA content, wherein the inhibition of the composite film treatment of the example 4 on the MDA content is more obvious (P is less than 0.05), the aging of the fresh-cut apples is delayed, and the fresh-keeping effect is achieved to a certain degree.
The effect of the preservative film of the different examples on the browning degree of the fresh-cut apples is shown in fig. 6. Research shows that the browning degree of each group is increased on the whole as the result of the influence of different film treatments on the browning degree of the fresh-cut apples is shown, the browning degree of a control group is most obvious, and the browning degree is increased by 250.79% compared with the initial browning degree at 8 d. The browning level of the fresh-cut apples treated in example 2 also increased faster than the initial value by 169.1% at 8d, while the browning level curve of the fresh-cut apples treated with the composite film in example 4 increased slowly, indicating that the composite film significantly inhibited the oxidative browning of the apples and only increased by 97.67% at 8 d.
Claims (10)
1. A fresh-cut fruit preservative film comprises the following components: pullulan, carrageenan, liquid paraffin, tween and glycerol.
2. The preservative film according to claim 1, which comprises the following components in percentage by mass: 0.5 to 5 percent of pullulan polysaccharide, 0.1 to 2 percent of carrageenan, 0.1 to 2 percent of liquid paraffin, 0.1 to 1 percent of tween-80, 0.1 to 1 percent of glycerol and the balance of water.
3. The preservative film according to claim 2, which comprises the following components in percentage by mass: 0.5 to 3 percent of pullulan polysaccharide, 0.1 to 1 percent of carrageenan, 0.1 to 1 percent of liquid paraffin, 0.1 to 0.6 percent of tween-80, 0.1 to 0.5 percent of glycerol and the balance of water.
4. A method for preparing a preservative film for fresh-cut fruits, for preparing the preservative film according to any one of claims 1 to 3, comprising the steps of:
step 1: weighing carrageenan powder, pullulan powder, liquid paraffin, tween-80 and glycerol, mixing, adding into distilled water, dissolving completely and fixing the volume;
step 2: homogenizing and emulsifying the solution obtained in the step (1), and then performing vacuum negative pressure degassing treatment to obtain a composite film forming solution;
and 3, step 3: pouring the composite film-forming solution obtained in the step 2 into an acrylic mold, drying at room temperature, and before film uncovering, using CaCl 2 Performing a crosslinking treatmentAnd drying and uncovering the film to obtain the composite film, namely the fresh-cut fruit preservative film.
5. The method of claim 4, wherein step 1 is to weigh 1g to 10g of carrageenan powder, 5g to 30g of pullulan powder, 1g to 10g of liquid paraffin, 1g to 6g of tween-80 and 1g to 5g of glycerin, mix and add into a proper amount of distilled water, stir until completely dissolved, and fix the volume to 1L.
6. The method of claim 4, wherein the homogenizing emulsification in step 2 is performed using a high shear dispersing emulsifier for 10min.
7. The method according to claim 4, wherein 25ml of the composite deposition solution is poured into an acrylic mold having a gauge of 11cm x 1cm in step 3.
8. The method of claim 4, wherein in step 3, the CaCl is 2 1% of CaCl 2 。
9. Use of the preservative film according to any one of claims 1 to 3 and the method according to any one of claims 4 to 8 for preserving fresh cut fruit.
10. The preservative film according to any one of claims 1 to 3 and the method according to any one of claims 4 to 8 for use in preserving apples, comprising the steps of: taking fresh apples without disease damage, peeling and removing kernels, cutting the apples into slices with the same size, placing the slices in a preservation box, sealing the preservative film, and storing the slices in a refrigerator at 4 ℃.
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| 常帆;贾凤安;吕睿;上官亦卿;: "高分子量普鲁兰多糖保鲜复合膜的制备及性能研究", 食品科技 * |
| 李欣欣;马中苏;杨圣岽;: "可食膜的研究与应用进展", 安徽农业科学 * |
| 陈妮娜 等: "海藻酸钠-果胶改性复合膜的制备及表征", 中国食品添加剂 * |
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