A kind of preparation method of bacteriocin preservative film

Abstract

The invention relates to a preparation method of a bacteriocin biological fresh-keeping film, and is suitable for the field of fresh-keeping packaging of low-temperature foods. The preparation method comprises the following steps of using lactobacillus plantarum subsp.plantarum Zhang-LL (CGMCC No. 6936), activating, expanding and culturing, centrifuging to obtain a suspension, settling ammonium sulfate, dialyzing, and concentrating, so as to obtain a lactobacillus plantarum subsp.plantarum Zhang-LL solution; uniformly mixing the lactobacillus plantarum subsp.plantarum Zhang-LL solution and absolute ethyl alcohol, so as to obtain a coating solution; coating by a coating tester (ZY-TB), and naturally drying, so as to obtain the bacteriocin biological fresh-keeping film. The bacteriocin biological fresh-keeping film prepared by the preparation method has the advantages that the storage stability is good, and the bacteriostatic activity is at least maintained for six months or longer under the normal-temperature storage condition; the technology is simple, the cost is low, any toxic or side effect is avoided, the bacteria inhibiting effect is good, and the bacteriocin biological fresh-keeping film is suitable for industrial production.

Description

technical field [0001] The invention relates to a preparation method of a bacteriocin fresh-keeping film, belonging to the technical field of food packaging materials. Background technique [0002] The materials used to prepare food cling film are all made of ethylene masterbatch. According to the difference of ethylene masterbatch, cling film can be divided into three categories: polyethylene (PE), polyvinyl chloride (PVC) and polyvinylidene chloride Ethylene (PVDC). Polyethylene (PE) can be divided into two categories: high polyethylene (HDPE) and low polyethylene (LDPE). However, the use of plastic wrap tends to increase the microbial contamination of food. Food antibacterial plastic wrap The preparation of the preservative film has a certain antibacterial property, which can increase the shelf life of food. Patent CN103319735B discloses a preparation method of konjac glucomannan antibacterial preservative film, mixing nano-titanium dioxide and konjac glucomannan solution...

AI Technical Summary

Problems solved by technology

[0002] The materials used to prepare food cling film are all made of ethylene masterbatch. According to the difference of ethylene masterbatch, cling film can be divided into three categories: polyethylene (PE), polyvinyl chloride (PVC) and polyvinylidene chloride Ethylene (PVDC). Polyethylene (PE) can be divided into two categories: high polyethylene (HDPE) and low polyethylene (LDPE). However, the use of plastic wrap tends to increase the microbial contamination of food. Food antibacterial plastic wrap The preparation of the preservative film has a certain antibacterial property, which can increase the shelf life of food. Patent CN103319735B discloses a preparation method of konjac glucomannan antibacterial preservative film, mixing nano-titanium dioxide and konjac glucomannan solution, adding glycerin Then adjust it to alkaline to obtain the preservative solution; apply the preservative solution evenly on the surface of the carrier, and dry it at 65°C to form a film. The preservative film can be used for the packaging of fruits and vegetables, and prolong the fresh-keeping period of fruits and vegetables. Produced by Juxiang, Nanning City "An antibacterial fresh-keeping film" (public number: CN105086305A) applied by Wei Chunxiang and Wei Decheng of Plastic Products Co., Ltd. uses a large number of chemical reagents. The effect is general. In "A Preservative Film for Traditional Chinese Medicine Fruits and Vegetables with Polyvinyl Alcohol as a Carrier" (public number CN10496101A) by Xie Ling of Hunan Agricultural University, it is reported that the fruit can be stored at room temperature for up to 7 days by coating the film.

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