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Active packaging film for chilled meat and preparation method of the active packaging film

A technology for packaging film and chilled meat, applied in the field of active packaging film and its preparation, can solve the problems that the growth of chilled meat cannot be inhibited, cannot be naturally degraded, has no biological activity, etc. Delicate and fresh-keeping effect

Active Publication Date: 2012-07-25
HUNAN NEW WELLFUL CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] These packaging materials themselves do not have antibacterial properties, and cannot inhibit the growth of microorganisms during storage of chilled fresh meat. Moreover, most of these packaging materials are inert packaging materials based on plastics, and these materials themselves do not have any biological activity. , but mainly through physical means to make the packaged food relatively isolated from the outside world to maintain food quality
At the same time, the residues of these materials after use are discarded and accumulated in farmland and the environment, because they cannot be degraded naturally, which can easily cause "white pollution"
[0005] With people's attention to health and the continuous improvement of food quality requirements, they hope to reduce chemical additives as much as possible in food processing, so this poses new challenges to the safety and quality of food storage from the processing origin to the sales market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] Preparation of sustained-release microcapsules:

[0041] Weigh a certain amount of 8g β-cyclodextrin, add 64ml of deionized water in a weight ratio of 1:8, heat, and after the β-cyclodextrin dissolves, add clove essential oil, the amount of which is the weight of β-cyclodextrin 1 / 6 of that, wherein the essential oil is dissolved in ethanol with a mass concentration of 70% in advance, and the ratio of essential oil to ethanol is 1:10. Take out the β-cyclodextrin solution added with essential oil at 70°C and 700r / min for 1-1.5h, then take it out, cool it to room temperature, put it in a refrigerator at 5°C for 24h, vacuum filter, and remove the filter residue Rinse with 20ml each of deionized water and ethanol. The filter residue was collected and dried in a blast drying oven at 50°C to constant weight to obtain sustained-release microcapsules.

[0042] Preparation of active antibacterial film for chilled meat:

[0043] Take 40g of PVA, 1g of SDS and 8ml of ethylene gl...

Embodiment 2

[0052] The preparation of slow-release microcapsules: with embodiment 1.

[0053] Preparation of active antibacterial film for chilled meat:

[0054] Take 40g of PVA, 1g of SDS and 8ml of ethylene glycol in a 500ml beaker, add 250ml of water. The beaker was placed in a constant temperature water bath and heated to 60°C under low-speed stirring to obtain dispersion A. Weigh 4g of microcapsules into a 250ml beaker, add 50ml of water, and place the beaker in an ultrasonic oscillator for 15 minutes until the microcapsules are more evenly dispersed in water to obtain dispersion B. Slowly add dispersion B to dispersion A to obtain dispersion C. Continue to heat the dispersion C to 95°C-100°C under low-speed stirring until the PVA is completely melted, take it out and cool it to about 60°C. Weigh 10g PLA and dissolve it in 200ml DMSO to obtain solution D, add solution D to solution C, mix well and defoam in vacuum to obtain solution E. Pour liquid E into the hopper of the cast fi...

Embodiment 3

[0060] The preparation of slow-release microcapsules: with embodiment 1.

[0061] Preparation of active antibacterial film for chilled fresh meat:

[0062] Take 40g of PVA, 1g of SDS and 8ml of ethylene glycol in a 500ml beaker, add 250ml of water. The beaker was placed in a constant temperature water bath and heated to 60°C under low-speed stirring to obtain dispersion A. Weigh 4g of microcapsules into a 250ml beaker, add 50ml of water, and place the beaker in an ultrasonic oscillator for 15 minutes until the microcapsules are more evenly dispersed in water to obtain dispersion B. Slowly add dispersion B to dispersion A to obtain dispersion C. Continue to heat the dispersion C to 95°C-100°C under low-speed stirring until the PVA is completely melted, take it out and cool it to about 60°C. Weigh 8g PLA and dissolve it in 200ml DMSO to obtain solution D, add solution D to solution C, mix well and defoam in vacuum to obtain solution E. Pour liquid E into the hopper of the ca...

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Abstract

The invention relates to an active packaging film for chilled meat and a preparation method of the active packaging film. The active packaging film employs polyvinyl acetate (PVA) and polylactic acid (PLA) as film-forming materials and sustained-release microcapsules as an active antimicrobial agent. The natural antimicrobial agent is slowly released from the microcapsules, migrates in the film and finally reaches the surface of the chilled meat to achieve antimicrobial and fresh-keeping effects. Meanwhile, as PVA has a good gas barrier property, good chilled meat packaging atmosphere conditions can be kept. PLA has a good water vapor barrier property, and can effectively reduce the moisture loss of the chilled meat during storage. The active packaging film for the chilled meat provided by the invention is a colorless transparent film with a smooth and uniform surface without visible air bubbles, and mechanical properties of the film can meet the mechanical requirements of chilled meat packaging.

Description

technical field [0001] The invention relates to an active packaging film and a preparation method thereof, in particular to an active packaging film used for chilled fresh meat packaging and a preparation method thereof. technical background [0002] Chilled fresh meat, also known as chilled meat or water fresh meat, refers to the strict implementation of the veterinary quarantine system, and the rapid cooling of the slaughtered animal carcasses, so that the temperature of the carcass (the center of the hind leg meat is the measurement point) drops to 100% within 24 hours. 0-4°C, and keep fresh meat within the range of 0-4°C during subsequent processing, distribution and sales. Developed countries began to promote chilled meat as early as the 1920s and 1930s, and chilled meat has accounted for about 90% of the fresh meat they currently consume. Cold fresh meat overcomes the deficiencies and defects in the quality of hot fresh meat and frozen meat. In addition, cold fresh me...

Claims

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Application Information

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IPC IPC(8): C08L29/04C08L67/04C08K9/10B01J13/02C08J5/18B65D65/38A23B4/00
CPCY02W90/10
Inventor 邓靖汤建新周庆华胡舜钦李文
Owner HUNAN NEW WELLFUL CO LTD
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