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Method for preparing edible, preservative and antibacterial paper

An antibacterial paper and fresh technology, which is applied in the field of preparation of edible fresh-keeping antibacterial paper, can solve the problems such as the inability of bacteria to multiply and the blocking of the transformation process.

Inactive Publication Date: 2011-05-25
HENAN UNIVERSITY OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Then, chitosan is further low-molecularized, and enters the bacterial cell through the cell, hindering the transformation process of genetic factors from DNA to RNA, resulting in the inability of bacteria to reproduce

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] 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

[0014] 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

[0015] 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.

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PUM

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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

technical field [0001] 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 [0002] 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 ...

Claims

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Application Information

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IPC IPC(8): D21H27/00D21H17/00
Inventor 王岸娜吴立根王晓曦竹建德
Owner HENAN UNIVERSITY OF TECHNOLOGY
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