A kind of preparation method of chromogenic antibacterial pork wrapping paper

Abstract

The invention discloses a preparation method of a color-developable antimicrobial pork wrapping paper. The preparation method comprises the following steps: release of a large amount of micronomicin sulfate at pH>=6.7 can be realized through preparation of micronomicin sulfate nanometer microcapsules; then the micronomicin sulfate nanometer microcapsules and congo red are loaded into channels of porous silicon dioxide particles; and finally the micronomicin sulfate nanometer microcapsule / congo red / porous silicon dioxide particles and tea polyphenols are distributed uniformly into bacterial cellulose and sodium alginate to obtain a gel liquid, and the gel liquid is used to coat base paper so as to obtain the color-developable antimicrobial pork wrapping paper. The wrapping paper prepared bythe method can realize identification and indication of pork spoilage, and meanwhile the wrapping paper has antibacterial and anti-oxidation functions, thereby preventing pork from spoilage effectively, prolonging storage time, and enabling pork to maintain an original color and nutrition level for a long time.

Description

technical field [0001] The invention belongs to the technical field of preparation methods of food wrapping paper, in particular to a preparation method of color-developing and antibacterial pork wrapping paper. Background technique [0002] The consumption of pork in my country is far greater than that of other livestock and poultry meats, and China has become the largest pork production and consumption country in the world. Pork is rich in protein, fat, inorganic salts, vitamins and other nutrients, and the fibrous tissue and connective tissue are tender and soft. The rich nutrients in pork are suitable for the growth and reproduction of microorganisms and are easily polluted. The protein, sugar and fat in pork are decomposed under the action of enzymes and bacteria to produce alkaline nitrogen-containing substances such as ammonia and amines, which are volatile and toxic. , the quality and color of the pork will change and be accompanied by peculiar smells such as fishy ...

AI Technical Summary

Problems solved by technology

[0003] In people's daily life, it is essential to pack and refrigerate pork, but it is difficult to identify the spoilage of pork

Eaters generally judge whether the pork has deteriorated by smelling the smell or observing the color change of the pork before eating, but the subjective factors are relatively heavy, and different people have different sensitivity to smell and color, which may easily lead to eating spoiled pork Pork, causing physical discomfort, serious and even poisoning

At present, there is no better method to facilitate consumers to identify spoiled pork in daily life

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