CN102071591B - Method for preparing edible, preservative and antibacterial paper - Google Patents

Abstract

The invention relates to a method for preparing edible, preservative and antibacterial paper. The method comprises the following steps of: washing fresh and non-degenerative kiwi fruits clean with clear water; removing kiwi fruit seeds and draining dry; scalding for 5-8 minutes in boiling water at 95-100 DEG C and then pulping for 8-10 minutes; adding carrageenan, glycerol and chitosan to obtain pulp; and die pressing and molding. The preservative and antibacterial paper prepared by using the method has the advantages of fine texture, deep green color, special fresh aromatic smell of the kiwi fruits and certain suppression effect on bacteria and can be used for prolonging the shelf life of packaged foods and used as internal and external packages of leisure foods and other foods.

Description

A kind of preparation method of edible fresh-keeping antibacterial paper

technical field

The invention relates to a preparation method of fresh-keeping antibacterial paper, in particular to a preparation method of edible fresh-keeping antibacterial paper.

Background technique

One of the ways for humans to infect bacteria is through the food of the population, and food packaging materials are generally in direct contact with food, and the rich nutrients in food become the source of nutrients for the growth and reproduction of microorganisms in the high-temperature packaging internal environment. It is very important to develop food packaging materials with antibacterial and fresh-keeping functions. At present, there are many kinds of antibacterial materials, which generally include antibacterial plastics, antibacterial fibers and fabrics, antibacterial ceramics and antibacterial metals. The production of antibacterial materials generally involves adding antibacterial agents to the substrate or coating the surface of the substrate in an appropriate manner. Therefore, it can be said that the quality of antibacterial materials ultimately depends on the development of antibacterial agents. Although there are many kinds of antibacterial agents and they are widely used, the disinfectants used in daily life can only produce short-term effects and are harmful to human health. Therefore, the development of new antibacterial materials has never stopped. The requirements for antibacterial agents are not only non-toxic, harmless and long-lasting, but also have health functions, which is also an important development trend.

Antimicrobial packaging is very useful for food preservation and protection from external contamination. Antibacterial materials are divided into organic antibacterial materials, inorganic antibacterial materials and natural antibacterial materials. Organic antibacterial materials are harmful to the environment and human body and have a short service life, and the operating temperature is lower than 300°C. Inorganic antibacterial agents overcome the above shortcomings. The application of antibacterial materials can prevent microorganisms such as mildew from invading fruits and vegetables, and obtain a better fresh-keeping effect.

As food packaging materials, the selection of antibacterial agents must be harmless to the human body, and the use of antibacterial agents with acute toxicity, chronic toxicity, strong odor, and skin irritation should be avoided. From this point of view, the use of organic antibacterial agents has great limitations, while inorganic antibacterial agents and natural antibacterial agents have become the focus of application because of their safety.

Natural raw materials are used as antibacterial agents, mainly chitosan, sorbic acid, etc., and chitosan is currently being studied a lot. Chitosan is the deacetylation product of chitin and is a kind of polyglucosamine. Chitosan has good film-forming properties, permeability and antibacterial properties. Its antibacterial mechanism is generally considered to be completed by two steps: first, under acidic conditions, _-NH2 in the chitosan molecule combines with the anions dissociated from the silicic acid and phospholipids contained in the bacterial cell wall, making the bacteria The free movement of the bacteria is hindered, thereby hindering the massive reproduction of bacteria. Then, chitosan is further low-molecularized, and enters the cells of bacteria through cells, hindering the transformation process of genetic factors from DNA to RNA, resulting in the inability of bacteria to reproduce. The natural antibacterial agent is rich in sources, and can also be used alone for coating film packaging, with broad application prospects.

Kiwi fruit is rich in nutrients. Its soluble solid content is 14%-20%; it contains 17 kinds of amino acids, including 7 kinds of amino acids necessary for the human body except tryptophan, and every 100 grams of pulp contains 27mg of calcium, 26mg of phosphorus, 12mg of magnesium, 144mg of potassium, iron 1.2mg, selenium 0.28mg; other ingredients include carotene and chlorophyll; citric acid, quinic acid and malic acid are the main acids in kiwifruit; it also contains a lot of sugars, mainly glucose, fructose, sucrose, polysaccharides and uronic acid In addition, kiwi fruit also contains dietary fiber and unsaturated fatty acids; kiwi fruit vitamin C content is particularly high, with a maximum content of 420 mg per 100 grams of fruit.

Contents of the invention

The purpose of the present invention is to provide a preparation method of edible fresh-keeping antibacterial paper. The edible wrapping paper prepared by this method is fine in texture, dark green in color, has the special fresh and fragrant smell of kiwi fruit, and has a certain inhibitory effect on bacteria. , and can prolong the shelf life of the packaged food, and can be used as the inner and outer packaging of snack food, convenience food, fast food, pastry, condiment and other foods.

In order to achieve the above object, the present invention adopts the following technical scheme: a preparation method of edible fresh-keeping antibacterial paper, which is characterized in that fresh, non-deteriorated kiwi fruit is selected, and after being washed with clear water, the kiwi fruit seeds are removed and drained. , blanching in boiling water at 95-100°C for 5-8 minutes and then beating for 8-10 minutes; add 3-6% (w/v) carrageenan and 1-3% (v/v) glycerin to the slurry, mix well and add 0.4- 0.6% (w/v) chitosan, obtained edible fresh-keeping antibacterial paper after compression molding.

Choose fresh, non-deteriorated kiwi fruit, wash it with water, remove the kiwi fruit seeds, drain, blanch in boiling water at 95-100°C for 5-8 minutes, and then beat for 8-10 minutes.

3-6% (w/v) carrageenan is added to the kiwi pulp.

1-3% (v/v) glycerol is added to the kiwi fruit slurry added with carrageenan.

After mixing uniformly, 0.4-0.6% (w/v) chitosan is added, and molded.

Detailed ways

Embodiment 1: Select fresh, non-deteriorated kiwi fruit, after washing with clear water, remove the kiwi fruit seeds, drain, blanch in boiling water at 95°C for 8 minutes, and beat for 10 minutes; add 4% (w/v) carrageenan in the slurry, 1% (v/v) glycerin, after mixing evenly, add 0.5% (w/v) chitosan, obtain edible fresh-keeping antibacterial paper after compression molding.

Embodiment 2: select fresh, non-deteriorated kiwi fruit, after washing with clear water, remove the kiwi fruit seeds, drain, blanch in boiling water at 100°C for 7 minutes and then beating for 9 minutes; add 6% (w/v) carrageenan in the slurry, 3% (v/v) glycerin, after mixing evenly, add 0.6% (w/v) chitosan, obtain edible fresh-keeping antibacterial paper after compression molding.

Embodiment 3: select fresh, non-deteriorated kiwi fruit, after washing with clear water, remove the kiwi fruit seeds, drain, and beat for 8 minutes after blanching in boiling water at 100°C for 6 minutes; add 5% (w/v) carrageenan in the slurry, 2% (v/v) glycerin, after mixing evenly, add 0.4% (w/v) chitosan, obtain edible fresh-keeping antibacterial paper after compression molding.

Claims (1)

1. the preparation method of an edible fresh-keeping antibiotic paper is characterized in that, it is characterized in that, selects fresh, the rotten Kiwi fruit of nothing for use, after cleaning with clear water, removes Chinese gooseberry seed, drains, and 8～10min pulls an oar behind blanching 5～8min in 95～100 ℃ of boiling water; Add 3～6% (w/v) carragheen in the slurries, 1～3% (v/v) glycerine mixes the back and adds 0.4～0.6% (w/v) shitosan, obtains edible fresh-keeping antibiotic paper after the moulded section.