Preservative film for low-temperature preservation of non-staple food, fruits and vegetables

Abstract

The invention discloses a preservative film for low-temperature preservation of non-staple food, fruits and vegetables, and relates to the technical field of preservative films. The preparation process of the preservative film comprises the following steps of: 1) preparing microcapsules; 2) carbonizing kapok fibers; 3) pretreating the carbonized kapok fibers; 4) preparing a carbonized kapok fibercompound; and 5) blending gelatin composite liquid and a polyvinyl alcohol aqueous solution, adding the carbonized kapok fiber compound, performing curtain casting to form a film, drying and curing the film to obtain the preservative film. According to the preservative film provided by the invention, at the early stage of the preservation of fruits and vegetables, the air permeability of the preservative film can enable carbon dioxide generated by breathing of the fruits and vegetables to be discharged in time, so that the early-stage preservation of the fruits and vegetables is facilitated, and the external air is not easy to enter the preservative film along with the absorption of moisture in the preservative film and the improvement of the compactness; the low-oxygen and low-carbon dioxide environment in the preservative film is maintained, so that the later preservation of the fruits and vegetables is facilitated, the preservation period of the fruits and vegetables is prolonged, and the long-acting preservation of the fruits and vegetables is realized.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping film, and in particular relates to a fresh-keeping film used for low-temperature preservation of non-staple food, fruits and vegetables. Background technique [0002] Non-staple food refers to refined food, including sugar, candy, canned food, tea, condiments, cakes, etc. These non-staple foods are prone to mildew and deterioration during transportation and storage, and non-staple food mildew and deterioration are the main reasons for the shelf life of non-staple foods. short root cause. For example, the humidity, temperature, cleanliness and oxygen concentration of the non-staple food storage environment are the main factors causing the non-staple food to rot. The worse the cleanliness, the greater the oxygen concentration, and the faster the non-staple food will rot. Therefore, in order to extend the fresh-keeping period of non-staple food, it is necessary to take fresh-keeping measures ...

AI Technical Summary

Problems solved by technology

For example, Chinese patent CN2015103987857 discloses a preservative film, its preparation and application. The technical solution discloses a preservative film with a certain air permeability. The moisture and carbon dioxide produced by the respiration of fruits and vegetables in the early stage can be removed in time by utilizing the air permeability of the preservative film. In order to realize the preservation of fruits and vegetables, but due to the certain permeability of the fresh-keeping film, in the later stage of fresh-keeping, the outside air is easy to enter into the fresh-keeping film, thus destroying the best and suitable low-oxygen and low-carbon dioxide environment for fruits and vegetables in the fresh-keeping film, which is not conducive to Post-preservation of fruits and vegetables; for example, Chinese patent CN2017108232250 discloses a preservative film and a preparation method thereof. The technical solution discloses a dense preservative film, which can keep fruits and vegetables fresh by blocking outside air and moisture from entering the preservative film, but Due to the excellent compactness of the plastic wrap, the water and carbon dioxide produced by the respiration of fruits and vegetables cannot be eliminated in the early stage of preservation, resulting in the enrichment of water and carbon dioxide in the plastic wrap, resulting in the formation of a high humidity and high carbon dioxide concentration environment in the plastic wrap. Fruits and vegetables are more likely to breed bacteria, and promote the rot and browning of fruits and vegetables, which is not conducive to the long-term preservation of fruits and vegetables