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Preparation method of antibacterial preservative paper as well as product and application thereof

A technology of fresh-keeping paper and natamycin, which is applied in application, layered products, fresh-keeping of fruits and vegetables, etc., can solve the problems of hard-to-dry fruits, affect the appearance of fruits, and fruit rot and deterioration, so as to increase the quantity and surface area, and keep good Bacteria and isolation effect, slow softening effect

Active Publication Date: 2021-06-29
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, most fruit and vegetable preservatives are treated by spraying before picking and soaking after picking, but large-scale pre-harvest spraying is prone to unevenness and high labor costs; soaking fruits after harvest is not easy to air-dry, accelerates fruit softening, and is more prone to fruit rot and deterioration; After soaking, the fluff on the skin of the peaches appears lodging, which seriously affects the appearance of the fruit

Method used

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  • Preparation method of antibacterial preservative paper as well as product and application thereof
  • Preparation method of antibacterial preservative paper as well as product and application thereof
  • Preparation method of antibacterial preservative paper as well as product and application thereof

Examples

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preparation example Construction

[0031] The preparation method of antibacterial fresh-keeping paper of the present invention, comprises the following steps:

[0032] Soak polypropylene non-woven fabric in natamycin aqueous solution, dry at low temperature, and then compound it with polypropylene non-woven fabric not soaked in natamycin solution to obtain antibacterial fresh-keeping paper . Here, low temperature means 40-50 degreeC.

[0033] The volume fraction of natamycin in the natamycin aqueous solution is 0.1-0.3%.

[0034] The polypropylene non-woven non-woven fabric is sterilized by ultraviolet light irradiation for more than 20 minutes before soaking.

[0035] The time for soaking the polypropylene non-woven non-woven fabric in the natamycin aqueous solution is not less than 5 minutes.

[0036] The configuration method of natamycin aqueous solution is as follows: add distilled water to the concentrated solution of natamycin with a volume fraction of 5%, and dissolve with stirring or ultrasonic assis...

Embodiment 1

[0041] Prepare antibacterial fresh-keeping paper by following steps:

[0042] 1. Preparation of fresh-keeping solution: Add distilled water to 5% natamycin concentrate at a volume ratio of 1:49, and stir well to prepare a 0.1% natamycin aqueous solution.

[0043] 2. Making fresh-keeping paper: Polypropylene non-woven non-woven fabric is sterilized by ultraviolet light for 20 minutes, soaked in the fresh-keeping solution for 5 minutes, drained and dried at low temperature, and laminated with a layer of non-woven fabric by hot-melt pressing. Polypropylene nonwoven fabric impregnated with natamycin solution.

Embodiment 2

[0045] Prepare antibacterial fresh-keeping paper by following steps:

[0046] 1. Preparation of fresh-keeping solution: add distilled water to 5% natamycin concentrate at a volume ratio of 1:24, and stir well to prepare a 0.2% natamycin aqueous solution.

[0047] 2. Make fresh-keeping paper: Polypropylene non-woven non-woven fabric is sterilized by ultraviolet light for 20 minutes, soaked in fresh-keeping solution for 5 minutes, drained and air-dried naturally, and combined with a layer of unsoaked by hot-melt pressing Polypropylene non-woven non-woven fabric of natamycin solution.

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Abstract

The invention discloses a preparation method of antibacterial preservative paper, which comprises the following steps: soaking a polypropylene non-woven fabric in a natamycin aqueous solution, drying, and then compounding the polypropylene non-woven fabric with the polypropylene non-woven fabric which is not soaked in the natamycin aqueous solution to obtain the antibacterial preservative paper. The volume fraction of natamycin in the natamycin aqueous solution is 0.1-0.3%. The preparation method further comprises the following steps: completely soaking non-woven fabric in the natamycin solution, then leaching the non-woven fabric and drying. The preparation method has the advantages of simplicity and good preservation effect. The invention further discloses the antibacterial preservative paper and a juicy peach preservation method. The antibacterial preservative paper is wrapped on the outer surface of juicy peaches. The juicy peach preservation method has the beneficial effects of preventing moisture loss of juicy peaches, slowing down fruit softening, preventing fruit rot, performing controlled atmosphere preservation and protecting appearance quality.

Description

technical field [0001] The invention relates to the technical field of storage and preservation of agricultural products. More specifically, the present invention relates to a preparation method of an antibacterial fresh-keeping paper and its products and applications. Background technique [0002] Peach is a drupe fruit tree of Rosaceae (Rosaceae) Prunus (Prunus) subgenus (Amygdalus), and it is one of the main fruit species in my country. Peach fruit is sweet in taste, fragrant in flavor, rich in nutrition, rich in various sugars, acids, proteins, crude fibers, minerals, vitamin C, B vitamins and other essential nutrients for human body. Juicy peaches belong to soft soluble peaches, which are deeply loved by consumers for their sweet and delicate taste and strong flavor. The flesh of peaches is soft, the skin is thin and juicy, and it is vulnerable to mechanical damage. In addition, the harvest period of peaches coincides with the high-temperature and high-humidity season...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/155A23B7/04A23B7/148B32B27/02B32B27/32B32B27/12B32B3/24B32B33/00B65D65/38B65D81/34
CPCA23B7/155A23B7/04A23B7/148B32B5/022B32B5/26B32B3/266B32B33/00B65D65/38B65D81/34B32B2260/021B32B2307/7145
Inventor 段玉权凌建刚齐淑宁崔燕林琼赵垚垚朱麟宋丛丛唐继兴
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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