Preparation method of denatured starch special for preservative material

Abstract

The invention discloses a preparation method of denatured starch special for a preservative material. The preparation method comprises the following steps: by taking starch as a raw material, carrying out oxidation reaction; then adding an unsaturated organic acid monomer or chitin and a derivative thereof for grafting and crosslinking reaction so as to introduce a group with a preservative function, so that the denatured starch, which has the characteristics of good antibiotic property, film-forming property, low gelatinization temperature and the like, special for the preservative material is obtained. According to the invention, the content of the preservative functional group of the denatured starch is more than 2%, the moisture absorption and preservation property of the denatured starch is more than 20%, and the minimum inhibitory concentration (MIC) of the denatured starch is less than 0.1%. A preservative flexible package material produced by using the denatured starch can give the characteristics of antibiotic property, wettability, water resistance, air permeability and the like to a flexible package material, is environmentally-friendly and is used for preservation of lychee and other fruits and vegetables, the preservative period is prolonged by 4-6 days, and good fruit rate is improved by 20-30%. The preparation method is suitable for production of denatured starch special for preservative materials based on the original wetting method or semi-dry method process route and equipment.

Description

technical field

[0001] The invention belongs to the technical fields of starch denaturation and fruit fresh-keeping, and relates to a method for preparing modified starch special for fresh-keeping materials. Background technique

[0002] Fruits and vegetables contain a variety of nutrients needed by human life, and are indispensable food in people's life. However, the seasonality and regionality of fruit and vegetable production are strong, and they are extremely perishable and cause losses. Therefore, relying on advanced science and technology, it is very important to prolong or maintain the natural quality and characteristics of fruits and vegetables as much as possible. At present, my country basically uses mechanical low-temperature storage and chemical agents to preserve fresh fruits and vegetables. However, low-temperature storage is costly, consumes a lot of energy, and the quality is unstable; chemical treatment will bring health hazards and environmental pollution...