Konjac glucomannan antibacterial preservative film

A technology of konjac glucomannan and plastic wrap, which is applied in the fields of fruit and vegetable preservation, food preservation, food science, etc., can solve the problems of unsolved light resistance, many swelling steps of raw materials, limited antibacterial ability, etc., and achieves water reduction. Efficacy of loss, suppression of deterioration, and overcoming antibacterial properties

Active Publication Date: 2015-06-03
陕西开吉艾沐生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method can prevent the film from cracking and obtain a high-strength packaging film with oil resistance, oxygen resistance and water resistance, but it does not solve the problem of light resistance, and the antibacterial ability is also limited. In addition, there are many swelling steps of raw materials in the preparation, which takes a long time

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A kind of konjac glucomannan antibacterial preservative film is prepared through the following steps:

[0025] 1) According to the mass ratio of 2:100, slowly add konjac glucomannan into distilled water at 70°C under stirring, then stir at 70°C until the konjac glucomannan is completely swollen, then pour it into a colloid mill and grind until uniform , no coagulated gel, then filter with a 200-mesh filter cloth, collect the filtrate, and the filtrate is the konjac glucomannan solution;

[0026] 2) Add nano-titanium dioxide powder into distilled water at a mass ratio of 1:100, and ultrasonically oscillate for 30 minutes to obtain nano-titanium dioxide suspension;

[0027] 3) In parts by mass, add 1 part of nano-titanium dioxide suspension to 200 parts of konjac glucomannan solution and stir for 20 minutes to obtain a mixed solution;

[0028] 4) Add 2 parts of glycerin to the mixed solution, stir for 15 minutes, adjust the pH value to 11 with sodium hydroxide solution, ...

Embodiment 2

[0033] A kind of konjac glucomannan antibacterial preservative film is prepared through the following steps:

[0034] 1) According to the mass ratio of 2:100, slowly add konjac glucomannan into distilled water at 70°C under stirring, then stir at 70°C until the konjac glucomannan is completely swollen, then pour it into a colloid mill and grind until uniform , no coagulated gel, then filter with a 180-mesh filter cloth, collect the filtrate, and the filtrate is the konjac glucomannan solution;

[0035] 2) Add nano-titanium dioxide powder into distilled water at a mass ratio of 1:100, and ultrasonically oscillate for 30 minutes to obtain nano-titanium dioxide suspension;

[0036] 3) In parts by mass, 10 parts of nano-titanium dioxide suspension was added to 400 parts of konjac glucomannan solution and stirred for 20 minutes to obtain a mixed solution;

[0037] 4) Add 5 parts of glycerin to the mixed solution, stir for 15 minutes, adjust the pH value to 10 with sodium hydroxide...

Embodiment 3

[0042] A kind of konjac glucomannan antibacterial preservative film is prepared through the following steps:

[0043] 1) According to the mass ratio of 2:100, slowly add konjac glucomannan into distilled water at 70°C under stirring, then stir at 70°C until the konjac glucomannan is completely swollen, then pour it into a colloid mill and grind until uniform , no coagulated gel, then filter with a 220-mesh filter cloth, collect the filtrate, and the filtrate is the konjac glucomannan solution;

[0044] 2) Add nano-titanium dioxide powder into distilled water at a mass ratio of 1:100, and ultrasonically oscillate for 30 minutes to obtain nano-titanium dioxide suspension;

[0045] 3) Add 60 parts of nano-titanium dioxide suspension to 800 parts of konjac glucomannan solution and stir for 20 minutes in parts by mass to obtain a mixed solution;

[0046] 4) Add 7 parts of glycerin to the mixed solution, stir for 15 minutes, adjust the pH value to 9 with sodium hydroxide solution, ...

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PUM

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Abstract

The invention discloses a konjac glucomannan antibacterial preservative film which is prepared through the steps that: 1-100 parts by mass of a nano-grade titanium oxide suspension liquid is added into 200-800 parts by mass of a konjac glucomannan solution; the mixture is stirred for 20min, such that a mixed liquid is obtained; 2-10 parts by mass of glycerin is added into the mixed liquid; the mixture is stirred for 15min, and is regulated to alkaline by using a sodium hydroxide solution; the mixture is vacuumed and degassed, such that a preservative liquid is obtained; the preservative liquid is uniformly coated on the surface of a carrier, and is dried under a temperature of 65 DEG C; and the film is peeled from the carrier, such that the konjac glucomannan antibacterial preservative film is prepared. The preservative film provided by the invention has good antibacterial, light-blocking, and moisture-blocking effects, and is suitable to be applied in fruit and vegetable packages for prolonging the shelf lives of the fruits and vegetables.

Description

technical field [0001] The invention relates to a fruit and vegetable fresh-keeping film, in particular to a konjac glucomannan antibacterial fresh-keeping film. Background technique [0002] Fruits and vegetables have become an indispensable part of the modern human diet and an important basis for maintaining human health. However, due to the significant seasonality and regionality of its production, a large part of fruit and vegetable products are spoiled and deteriorated during storage and transportation, which affects people's diet quality and causes great waste. There are two main factors that lead to this decay: microbial and metabolic activities. Fruits and vegetables must be polluted by bacteria, molds, yeasts and other microorganisms in the process of picking, storage and transportation. Under certain conditions of temperature, humidity and oxygen, microorganisms will multiply, causing rapid decay and mildew of fruits and vegetables , coupled with the higher water...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C08J5/18C08L5/00C08K3/22A23B7/00
Inventor 李彦军王勇马小燕朱佳凤
Owner 陕西开吉艾沐生物科技有限公司
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