An antibacterial food freshness indicator material capable of detecting carbon dioxide and its preparation method

Abstract

The invention discloses an antibacterial food freshness indicator material capable of detecting carbon dioxide, comprising: the indicator material passes through membrane liquid A, membrane liquid B, and membrane liquid C according to the weight ratio of 2:1-1.5:0.1- 0.3 After blending, ultrasonication and heat treatment, spread on the carrier, and then perform vacuum drying operation to remove the film; wherein, the film liquid A is composed of the following raw materials: starch, titanium dioxide dispersion, calcium hydroxide, glycerine Alcohol, urea, xanthan gum, water; the membrane solution B is composed of the following raw materials: polyvinyl alcohol solution; the membrane solution C is composed of the following raw materials: methyl red solution, bromothymol blue solution. This material can inhibit the growth of bacteria in food and detect the freshness of food. The invention also provides a preparation method of an antibacterial food freshness indicator material capable of detecting carbon dioxide.

Description

technical field

[0001] The invention relates to an antibacterial food freshness indicator material capable of detecting carbon dioxide and a preparation method thereof, belonging to the field of food packaging. Background technique

[0002] Ensure food safety and build a powerful economy. Every year around the world, countless wastes are caused by food spoilage. The growth and reproduction of microorganisms is not only an important reason for the decline in food freshness, but also some microorganisms can cause great harm to the human body. The freshness of food is affected by various factors such as irregular packaging and storage of food, and it often occurs that food deteriorates during the shelf life. In the initial stage of food freshness decline, it is difficult for people to judge the freshness of food through sensory analysis. In addition, many packaged foods are not eaten once after opening, and are often stored in refrigeration. In this case, the freshness of th...

Examples

preparation example Construction

[0053] The present invention also provides a method for preparing an antibacterial food freshness indicating material capable of detecting carbon dioxide, comprising the following steps:

[0054] Step 1. According to parts by weight, 2-6 parts of starch, 0.1-0.5 parts of titanium dioxide dispersion, 1-5 parts of calcium hydroxide, 1-4 parts of glycerol, 1-3 parts of urea, and 0.05 parts of xanthan gum -0.2 parts, 80-90 parts of water, after mixing, stirring and ultrasonic treatment, heating at 70-90°C to obtain film solution A;

[0055] Step 2. According to parts by weight, mix 3-8 parts of polyvinyl alcohol and 85-95 parts of water, stir after mixing, and heat at 80-100°C to obtain film solution B;

[0056] Step 3, according to parts by weight, 1-3 parts of methyl red solution with a concentration of 0.05%-0.25%, 2-6 parts of bromothymol blue solution with a concentration of 0.1%-0.25%, the two are according to the ratio of parts After mixing 1:2~2.5, carry out stirring and ...

Embodiment 1

[0064] In this embodiment, the antibacterial food freshness indicating material capable of detecting carbon dioxide is composed of the following raw materials:

[0065] Membrane solution A: 2 parts of starch, 0.1 part of titanium dioxide dispersion, 1 part of calcium hydroxide, 1 part of glycerol, 1 part of urea, 0.05 parts of xanthan gum, 80 parts of water; Membrane solution B: 3 parts of polyvinyl alcohol solution ; Membrane solution C: 1 part of methyl red solution with a concentration of 0.05%, and 2 parts of bromothymol blue solution with a concentration of 0.1%.

[0066] The preparation method includes as follows:

[0067] Step 1. According to parts by weight, mix 2 parts of starch, 0.1 part of titanium dioxide dispersion, 1 part of calcium hydroxide, 1 part of glycerol, 1 part of urea, 0.05 part of xanthan gum, and 80 parts of water, mix and stir and ultrasonic treatment, heated at 70°C to obtain membrane solution A;

[0068] Step 2. According to parts by weight, mix ...

Embodiment 2

[0072] In this embodiment, the antibacterial food freshness indicating material capable of detecting carbon dioxide is composed of the following raw materials:

[0073] Membrane solution A: 4 parts of starch, 0.3 parts of titanium dioxide dispersion, 3 parts of calcium hydroxide, 2 parts of glycerin, 2 parts of urea, 0.12 parts of xanthan gum, 85 parts of water; Membrane solution B: 6 parts of polyvinyl alcohol solution Membrane solution C: 2 parts of methyl red solution with a concentration of 0.09%, and 4.6 parts of bromothymol blue solution with a concentration of 0.18%.

[0074] The preparation method is as follows:

[0075] Step 1. According to parts by weight, mix 4 parts of starch, 0.3 parts of titanium dioxide dispersion, 3 parts of calcium hydroxide, 2 parts of glycerol, 2 parts of urea, 0.12 parts of xanthan gum, and 85 parts of water, mix and stir and ultrasonic treatment, heated at 80°C to obtain membrane solution A;

[0076] Step 2. According to parts by weight,...

technical field

[0001] The invention relates to an antibacterial food freshness indicator material capable of detecting carbon dioxide and a preparation method thereof, belonging to the field of food packaging. Background technique

[0002] Ensure food safety and build a powerful economy. Every year around the world, countless wastes are caused by food spoilage. The growth and reproduction of microorganisms is not only an important reason for the decline in food freshness, but also some microorganisms can cause great harm to the human body. The freshness of food is affected by various factors such as irregular packaging and storage of food, and it often occurs that food deteriorates during the shelf life. In the initial stage of food freshness decline, it is difficult for people to judge the freshness of food through sensory analysis. In addition, many packaged foods are not eaten once after opening, and are often stored in refrigeration. In this case, the freshness of th...

Examples

preparation example Construction

[0053] The present invention also provides a method for preparing an antibacterial food freshness indicating material capable of detecting carbon dioxide, comprising the following steps:

[0054] Step 1. According to parts by weight, 2-6 parts of starch, 0.1-0.5 parts of titanium dioxide dispersion, 1-5 parts of calcium hydroxide, 1-4 parts of glycerol, 1-3 parts of urea, and 0.05 parts of xanthan gum -0.2 parts, 80-90 parts of water, after mixing, stirring and ultrasonic treatment, heating at 70-90°C to obtain film solution A;

[0055] Step 2. According to parts by weight, mix 3-8 parts of polyvinyl alcohol and 85-95 parts of water, stir after mixing, and heat at 80-100°C to obtain film solution B;

[0056] Step 3, according to parts by weight, 1-3 parts of methyl red solution with a concentration of 0.05%-0.25%, 2-6 parts of bromothymol blue solution with a concentration of 0.1%-0.25%, the two are according to the ratio of parts After mixing 1:2~2.5, carry out stirring and ...

Embodiment 1

[0064] In this embodiment, the antibacterial food freshness indicating material capable of detecting carbon dioxide is composed of the following raw materials:

[0065] Membrane solution A: 2 parts of starch, 0.1 part of titanium dioxide dispersion, 1 part of calcium hydroxide, 1 part of glycerol, 1 part of urea, 0.05 parts of xanthan gum, 80 parts of water; Membrane solution B: 3 parts of polyvinyl alcohol solution ; Membrane solution C: 1 part of methyl red solution with a concentration of 0.05%, and 2 parts of bromothymol blue solution with a concentration of 0.1%.

[0066] The preparation method includes as follows:

[0067] Step 1. According to parts by weight, mix 2 parts of starch, 0.1 part of titanium dioxide dispersion, 1 part of calcium hydroxide, 1 part of glycerol, 1 part of urea, 0.05 part of xanthan gum, and 80 parts of water, mix and stir and ultrasonic treatment, heated at 70°C to obtain membrane solution A;

[0068] Step 2. According to parts by weight, mix ...

Embodiment 2

[0072] In this embodiment, the antibacterial food freshness indicating material capable of detecting carbon dioxide is composed of the following raw materials:

[0073] Membrane solution A: 4 parts of starch, 0.3 parts of titanium dioxide dispersion, 3 parts of calcium hydroxide, 2 parts of glycerin, 2 parts of urea, 0.12 parts of xanthan gum, 85 parts of water; Membrane solution B: 6 parts of polyvinyl alcohol solution Membrane solution C: 2 parts of methyl red solution with a concentration of 0.09%, and 4.6 parts of bromothymol blue solution with a concentration of 0.18%.

[0074] The preparation method is as follows:

[0075] Step 1. According to parts by weight, mix 4 parts of starch, 0.3 parts of titanium dioxide dispersion, 3 parts of calcium hydroxide, 2 parts of glycerol, 2 parts of urea, 0.12 parts of xanthan gum, and 85 parts of water, mix and stir and ultrasonic treatment, heated at 80°C to obtain membrane solution A;

[0076] Step 2. According to parts by weight,...

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