Bean dreg nano-adsorption freshness protection bag with antibacterial function and preparation method thereof

A nano-adsorption and fresh-keeping bag technology, applied in the field of materials, can solve the problems of low extraction rate of soluble bean dregs fiber, low utilization rate of bean dregs and CS, and low degree of development and utilization of bean dregs, so as to save raw materials and costs, improve air permeability, and absorb The effect of pesticide residues

Active Publication Date: 2021-11-05
SICHUAN AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

my country produces a large amount of bean dregs every year, but the degree of development and utilization of bean dregs in our country is low, and the soluble dietary fiber in bean dregs has a good adsorption capacity for pesticides, which can effectively adsorb pesticide residues on the surface of fruits and vegetables
However, the low extraction rate of soluble okara fiber and the insoluble properties of CS lead to low utilization of okara and CS. Only using CS will reduce the mechanical properties of the material. CS has weak antibacterial activity against Escherichia coli and Staphylococcus aureus. Problems such as high bacterial concentration limit the application of bean dregs and CS

Method used

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  • Bean dreg nano-adsorption freshness protection bag with antibacterial function and preparation method thereof
  • Bean dreg nano-adsorption freshness protection bag with antibacterial function and preparation method thereof

Examples

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Comparison scheme
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Embodiment 1

[0034] A method for preparing a bean dregs nano-adsorption fresh-keeping bag with antibacterial function, the specific operations are as follows:

[0035] (1) After drying and degreasing the bean dregs, use 1.0% high temperature-resistant α-amylase, 2.0% glucoamylase Glucoamylase, and 2.0% pepsin mixed enzyme preparation (mass ratio to the dried degreased bean dregs) at a constant temperature of 35°C After 6 days of fermentation with bean dregs, dry at 100°C and pass through a 120-mesh sieve, soak bean dregs with ether for 8 hours (V 乙醚 :V 豆渣 =6:1) for degreasing treatment, then washed with water to remove the organic solvent, and then dried at 80°C; added pure water to the dried bean dregs at a material-to-liquid mass ratio of 25:1, adjusted the pH of the solution to 6, added and dried The mass percentage of defatted bean dregs is 4% papain, 50°C water bath, ultrasonic power 150W, synergistic enzymolysis for 60min, then adjust the solution pH=5, add 1% glucoamylase, 50°C wat...

Embodiment 2

[0044] A method for preparing a bean dregs nano-adsorption fresh-keeping bag with antibacterial function, the specific operations are as follows:

[0045] (1) After drying and degreasing the bean dregs, use 1.0% high temperature-resistant α-amylase, 2.0% glucoamylase Glucoamylase, and 2.0% pepsin mixed enzyme preparation (mass ratio to the dried degreased bean dregs) at a constant temperature of 35°C After fermenting with bean dregs for 6 days, dry the bean dregs at 100°C and pass through a 120-mesh sieve, soak the bean dregs with ether for 8 hours (V 乙醚 :V 豆渣 =6:1) for degreasing treatment, then washed with water to remove the organic solvent, and then dried at 80°C; added pure water to the dried bean dregs at a material-to-liquid mass ratio of 25:1, adjusted the pH of the solution to 6, added and dried The mass percentage of defatted bean dregs is 4% papain, 50°C water bath, ultrasonic power 150W, synergistic enzymolysis for 60min; then adjust the pH of the solution to 5, a...

Embodiment 3

[0054] A method for preparing a bean dregs nano-adsorption fresh-keeping bag with antibacterial function, the specific operations are as follows:

[0055] (1) After drying and degreasing the bean dregs, use 1.0% high temperature-resistant α-amylase, 2.0% glucoamylase Glucoamylase, and 2.0% pepsin mixed enzyme preparation (mass ratio to the dried degreased bean dregs) at a constant temperature of 35°C After fermenting with bean dregs for 6 days, dry the bean dregs at 100°C, pass through a 120-mesh sieve, soak the bean dregs in ether for 8 hours (V 乙醚 :V 豆渣 =6:1) for degreasing treatment, then washed with water to remove the organic solvent, and then dried at 80°C; added pure water to the dried bean dregs at a material-to-liquid mass ratio of 25:1, adjusted the pH of the solution to 6, added and dried The mass percentage of defatted bean dregs is 4% papain, 50°C water bath, ultrasonic power 150W, synergistic enzymolysis for 60min; then adjust the pH of the solution to 5, add 1%...

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Abstract

The invention belongs to the technical field of materials, and discloses a bean dreg nano-adsorption freshness protection bag with an antibacterial function and a preparation method thereof. The preparation method comprises the following steps: (1) extracting soluble dietary fibers from bean dregs; (2) preparing nano chitosan; (3) preparing a material liquid: dissolving nano silicon aerogel in glacial acetic acid, adding distilled water, then adding nano chitosan, bean dreg dietary fibers, nano silver particles, glycerol and calcium chloride, heating, and stirring at a constant temperature; (4) adding N-methyl pyrrolidone into the feed liquid prepared in the step (3), stirring at room temperature, heating, and uniformly mixing; and (5) adding the mixture in the step (4) into a twin-screw extruder, extruding into particles, and preparing the obtained particles into the bacteriostatic fresh-keeping bag. The obtained fresh-keeping bag is wide in application range, is applied to fruit and vegetable fresh keeping, shelf life prolonging and surface pesticide residue adsorption, can improve fruit and vegetable quality and food safety, and realizes resource utilization of wastes.

Description

technical field [0001] The invention relates to the technical field of materials, in particular to a bean dregs nano-adsorption fresh-keeping bag with antibacterial function and a preparation method thereof. Background technique [0002] With the improvement of people's living standards, people have higher and higher requirements for the safety and quality of fruits and vegetables. Due to their basic characteristics, fruits and vegetables are prone to spoilage and deterioration under long-term natural storage, resulting in a reduction in the nutritional value of food, which not only affects its taste and flavor, but also causes serious health and safety problems. At the same time, in the process of growing fruits and vegetables, in order to increase production and prevent pests and diseases, it is inevitable to use pesticides, and it is common for pesticide residues in fruits and vegetables to exceed the standard. At present, there are no reports on materials that can prolo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08L99/00C08L5/08C08K5/09C08K5/053C08K3/08C08K3/16C08K7/26C08J9/28C08J5/18
CPCC08J9/28C08J5/18C08J2399/00C08J2405/08C08K2003/0806C08K2003/162C08K7/26C08K2201/011C08K5/09C08K5/053
Inventor 陈奕宏林德荣陈聃聃陈雨竹方楠心钟聪健王艺菲邱钰婷马惠纹黄小双秦文张清陈洪刘书香颜静李素清刘耀文
Owner SICHUAN AGRI UNIV
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