A manufacturing process for anti-mold food preservation paper

Abstract

This invention provides a manufacturing process for anti-mold preservation paper, aiming to prepare paper with excellent preservation and anti-mold effects through specific raw material ratios and process flows. First, high-cellulose pulp raw materials are selected, and a specific proportion of preservatives and starch are added. After washing, crushing, cooking, washing, and pulping concentration, a high-fiber, low-moisture pulp is formed. The pulp is then sieved and shaped to obtain paper. Next, a biological anti-mold agent is prepared, composed of nano-silver particles, curcumin, cinnamic acid, and other raw materials, which are freeze-dried and ground into nanoparticles. Finally, the biological anti-mold agent is evenly sprayed onto both surfaces of the preservation paper using ultrasonic atomization technology, and then subjected to heat penetration and calendering treatments to effectively penetrate and fix the anti-mold agent into the paper, thus completing the preparation of the anti-mold preservation paper. The preservation paper produced by this process has excellent preservation and anti-mold properties and can be widely used in the field of food preservation packaging.

Description

Technical Field

[0001] This invention relates to the field of food preservation packaging technology, and in particular to a manufacturing process for anti-mold preservation paper. Background Technology

[0002] In the field of food preservation, preservation paper, as an important material for extending food shelf life and improving food safety, has received widespread attention for its research and application. Traditional preservation paper mainly relies on physical barriers to slow down the growth of microorganisms and the oxidation process of food. However, with the improvement of people's living standards and consumers' increasing demands for food quality and safety, traditional preservation methods, such as refrigeration and vacuum packaging, while extending the shelf life of food to a certain extent, often only provide simple barriers and have limited effectiveness in preventing mold growth, leaving problems such as susceptibility to moisture and mold growth. Developing new types of preservation paper with anti-mold and antibacterial functions has become an urgent need. Researchers have tried adding preservatives to pulp in order to achieve anti-mold function during the papermaking process. However, this method often suffers from problems such as uneven distribution of preservatives and easy loss, resulting in unstable anti-mold effects.

[0003] In recent years, with the rapid development of nanotechnology, the application of nanomaterials in food preservation has received widespread attention. Nanomaterials possess advantages such as large specific surface area and high activity, which can significantly improve preservation effects. Therefore, applying nanomaterials to the production of food preservation paper holds promise for solving the problem of poor mold resistance in traditional food preservation paper. Summary of the Invention

[0004] In view of this, the present invention proposes a manufacturing process for anti-mildew and food preservation paper to solve the above problems.

[0005] The technical solution of this invention is implemented as follows: A manufacturing process for anti-mildew and food-preserving paper includes the following steps:

[0006] S1. Pulp preparation: Select pulp raw materials with high cellulose content, add preservatives, and after crushing and pulping, form pulp;

[0007] S2. Preparation of preservation paper: The treated pulp is sieved and then formed by a forming machine to obtain paper;

[0008] S3. Preparation of biological antifungal agents;

[0009] S4. Ultrasonic atomization: The biological anti-mold agent is sprayed into the preservation paper through ultrasonic spraying, heated to penetrate, and calendered to obtain anti-mold preservation paper.

[0010] Furthermore, the pulp in S1 comprises the following raw materials in parts by weight: 40-90 parts wood chips, 35-55 parts bagasse, 15-35 parts bamboo segments, 6-9 parts coffee grounds, 18-22 parts preservative, 12-25 parts starch, and 18-29 parts gum arabic; the wood chips and bamboo segments are agricultural and forestry processing waste, by-products, or forestry residues.

[0011] Furthermore, the pulp in S1 comprises the following raw materials in parts by weight: 65 parts wood chips, 45 parts bagasse, 25 parts bamboo segments, 7 parts coffee grounds, 20 parts preservative, 18 parts starch, and 23 parts gum arabic.

[0012] Furthermore, the preservative is succinic acid, punicin, and mangosteen shell powder in a mass ratio of (0.3-1.5):(2.9-5.5):(6.5-9.8), and the particle size of the mangosteen shell powder is 0.1-10μm.

[0013] Furthermore, the specific steps for preparing the pulp are as follows:

[0014] S11. Pretreatment: Clean the pulp raw materials to remove impurities, dirt, resin and grease;

[0015] S12. Crushing: Put wood chips, bagasse, and bamboo segments into a crusher and crush them to a particle size of 0.1-0.3cm to obtain crushed powder.

[0016] S13. Slurrying: Add sulfate to the above powder and cook. The amount of sulfate added is 25-55% of the powder weight. The cooking temperature is 50-135℃, the cooking time is 30-90 minutes, and the holding time is 40-60 minutes.

[0017] S14. Washing: The pulp after cooking needs to be washed to remove residual chemicals and impurities.

[0018] S15. Pulping and Concentration: The pulp is mechanically treated using a pulper and concentrated to a moisture content of <20%, resulting in a pulp with a fiber content of ≥91% and a viscosity of >20 mPa·s.

[0019] S16. Preparation: Add coffee grounds, preservatives, starch and gum arabic to the pulp and mix well to obtain paper pulp.

[0020] Furthermore, the biological antifungal agent in S3 comprises the following raw materials in parts by weight: 45-65 parts of nano-silver particles, 12-25 parts of curcumin, 8-12 parts of cinnamic acid, 2.5-5.5 parts of atractylodes alcohol, 3.3-8.5 parts of lectin, 1.2-3.5 parts of nisin, and 0.8-1.5 parts of β-antimicrobial peptide.

[0021] Furthermore, the preparation method of the biological antifungal agent in step S3 specifically involves dissolving nano-silver particles, curcumin, cinnamic acid, atractylodes alcohol, and lectin in an ethanol solution with a mass concentration of 50-70%, adding nisin and β-antimicrobial peptide and mixing and stirring to form a precursor solution, freezing the solution rapidly to below -18°C to form ice crystals, placing the frozen solution in a freeze dryer for drying to produce nanoparticles, grinding them to a particle size of 1-100 nm, and thus preparing the biological antifungal agent.

[0022] Furthermore, the ultrasonic atomization in step S4 includes the following specific steps:

[0023] S41. Pretreatment: Treat the biological antifungal agent with ultrasonic vibration for 5-15 minutes. The ultrasonic power is 25-55W and the ultrasonic frequency is 15-55kHz to remove air bubbles from the biological antifungal agent.

[0024] S42. Ultrasonic atomization: The pretreated biological antifungal agent is atomized on both surfaces of the preservation paper for 20-80 minutes under the action of ultrasonic vibration.

[0025] S43. Heat penetration: Heat the ultrasonically atomized preservation paper to 40-60℃, let it stand for 1-3 hours, and then calender it to obtain anti-mildew preservation paper.

[0026] Furthermore, the ultrasonic vibration frequency of S42 is 1.5-1.7MHz, and the ultrasonic atomization power is 30-50W.

[0027] Furthermore, the pressure of the calendering process is 100-120 kg / cm, and the calendering temperature is 60-90℃.

[0028] Compared with the prior art, the beneficial effects of the present invention are:

[0029] This invention relates to an anti-mold preservation paper, which, through innovative material formulation and processing, produces a paper that possesses both excellent preservation properties and highly effective inhibition of microbial growth. The process utilizes high-cellulose pulp raw materials, combined with various natural preservatives and biological anti-mold agents. Through a series of refined processing steps, including raw material pretreatment, crushing, pulping, washing, pulping and concentration, formulation, molding, and ultrasonic atomization, a preservation paper with anti-mold and antibacterial properties is produced. Particularly in the preparation of the biological anti-mold agent, this technology employs multiple natural active ingredients such as nano-silver particles, curcumin, and cinnamic acid. Through freeze-drying and ultrasonic atomization technology, the biological anti-mold agent is uniformly atomized onto both surfaces of the preservation paper, forming a protective layer with a long-lasting anti-mold effect. Furthermore, ultrasonic atomization treatment and heat penetration processes further enhance the anti-mold performance of the preservation paper, ensuring that it can effectively extend the shelf life of food and reduce food spoilage and waste in practical applications.

[0030] This patented technology not only provides a method for preparing preservation paper with anti-mold and antibacterial properties, but also meets the modern food industry's demand for efficient and green preservation materials by selecting environmentally friendly and safe raw materials and processes. It not only improves the preservation effect of food, but also extends the shelf life of food, providing new ideas and methods for the development of food preservation technology. Detailed Implementation

[0031] To better understand the technical content of this invention, specific embodiments are provided below to further illustrate the invention.

[0032] Unless otherwise specified, the experimental methods used in the embodiments of this invention are all conventional methods.

[0033] Unless otherwise specified, all materials and reagents used in the embodiments of this invention are commercially available.

[0034] Example 1

[0035] A manufacturing process for an anti-mold food preservation paper includes the following steps:

[0036] S1. Preparation of pulp: Select pulp raw materials with high cellulose content, add preservatives, and after crushing and pulping, form pulp; the pulp includes the following raw materials by weight: 40 parts wood chips, 35 parts bagasse, 15 parts bamboo segments, 6 parts coffee grounds, 18 parts preservatives, 12 parts starch, and 18 parts gum arabic; the preservatives are succinic acid, punicein, and mangosteen shell powder in a mass ratio of 0.3:2.9:6.5, and the particle size of the mangosteen shell powder is 0.1-10μm;

[0037] S11. Pretreatment: Clean the pulp raw materials to remove impurities, dirt, resin and grease;

[0038] S12. Crushing: Put wood chips, bagasse, and bamboo segments into a crusher and crush them to a particle size of 0.1-0.3cm to obtain crushed powder.

[0039] S13. Slurrying: Add sulfate to the above powder and cook. The amount of sulfate added is 25% of the weight of the powder. The cooking temperature is 50℃, the cooking time is 30 minutes, and the holding time is 40 minutes.

[0040] S14. Washing: The pulp after cooking needs to be washed to remove residual chemicals and impurities.

[0041] S15. Pulping and Concentration: The pulp is mechanically treated using a pulper and concentrated to a moisture content of <20%, resulting in a pulp with a fiber content of ≥91% and a viscosity of >20 mPa·s.

[0042] S16. Preparation: Add coffee grounds, preservative, starch and gum arabic to the pulp and stir to mix evenly to obtain paper pulp;

[0043] S2. Preparation of preservation paper: The treated pulp is sieved and then formed by a forming machine to obtain paper;

[0044] S3. Preparation of biological antifungal agent: The biological antifungal agent comprises the following raw materials in parts by weight: 45 parts of nano-silver particles, 12 parts of curcumin, 8 parts of cinnamic acid, 2.5 parts of atractylodes alcohol, 3.3 parts of lectin, 1.2 parts of nisin, and 0.8 parts of β-antimicrobial peptide; The nano-silver particles, curcumin, cinnamic acid, atractylodes alcohol, and lectin are dissolved in a 50% ethanol solution, and nisin and β-antimicrobial peptide are added and mixed and stirred to form a precursor solution. The solution is frozen and rapidly cooled to below -18°C to form ice crystals. The frozen solution is placed in a freeze dryer for drying to form nanoparticles, which are then ground to a particle size of 1-100 nm to prepare the biological antifungal agent;

[0045] S4. Specific steps for ultrasonic atomization:

[0046] S41. Pretreatment: Treat the biological antifungal agent with ultrasonic vibration for 5 minutes. The ultrasonic power is 25W and the ultrasonic frequency is 15kHz.

[0047] S42. Ultrasonic atomization: The pretreated biological antifungal agent is atomized on both surfaces of the preservation paper for 20 minutes under ultrasonic vibration. The ultrasonic vibration frequency is 1.5MHz and the ultrasonic atomization power is 30W.

[0048] S43. Heat penetration: Heat the ultrasonically atomized preservation paper to 40℃, let it stand for 1 hour, and then calender it at a pressure of 100kg / cm and a calendering temperature of 60℃ to obtain anti-mildew preservation paper.

[0049] Example 2

[0050] A manufacturing process for an anti-mold food preservation paper includes the following steps:

[0051] S1. Preparation of pulp: Select pulp raw materials with high cellulose content, add preservatives, and after crushing and pulping, form pulp; the pulp includes the following raw materials in parts by weight: 90 parts wood chips, 55 parts bagasse, 35 parts bamboo segments, 9 parts coffee grounds, 22 parts preservatives, 25 parts starch, and 29 parts gum arabic; the preservatives are succinic acid, punicin, and mangosteen shell powder in a mass ratio of 1.5:5.5:9.8, and the particle size of the mangosteen shell powder is 0.1-10μm;

[0052] S11. Pretreatment: Clean the pulp raw materials to remove impurities, dirt, resin and grease;

[0053] S12. Crushing: Put wood chips, bagasse, and bamboo segments into a crusher and crush them to a particle size of 0.1-0.3cm to obtain crushed powder.

[0054] S13. Slurrying: Add sulfate to the above powder and cook. The amount of sulfate added is 55% of the weight of the powder. The cooking temperature is 135℃, the cooking time is 90 minutes, and the holding time is 60 minutes.

[0055] S14. Washing: The pulp after cooking needs to be washed to remove residual chemicals and impurities.

[0056] S15. Pulping and Concentration: The pulp is mechanically treated using a pulper and concentrated to a moisture content of <20%, resulting in a pulp with a fiber content of ≥91% and a viscosity of >20 mPa·s.

[0057] S16. Preparation: Add coffee grounds, preservative, starch and gum arabic to the pulp and stir to mix evenly to obtain paper pulp;

[0058] S2. Preparation of preservation paper: The treated pulp is sieved and then formed by a forming machine to obtain paper;

[0059] S3. Preparation of biological antifungal agent: The biological antifungal agent comprises the following raw materials in parts by weight: 65 parts of nano-silver particles, 25 parts of curcumin, 12 parts of cinnamic acid, 5.5 parts of atractylodes alcohol, 8.5 parts of lectin, 3.5 parts of nisin, and 1.5 parts of β-antimicrobial peptide; The nano-silver particles, curcumin, cinnamic acid, atractylodes alcohol, and lectin are dissolved in a 70% ethanol solution, and nisin and β-antimicrobial peptide are added and mixed and stirred to form a precursor solution. The solution is frozen and rapidly cooled to below -18°C to form ice crystals. The frozen solution is placed in a freeze dryer for drying to form nanoparticles, which are then ground to a particle size of 1-100 nm to prepare the biological antifungal agent;

[0060] S4. Specific steps for ultrasonic atomization:

[0061] S41. Pretreatment: Treat the biological antifungal agent with ultrasonic vibration for 15 minutes. The ultrasonic power is 55W and the ultrasonic frequency is 55kHz.

[0062] S42. Ultrasonic atomization: The pretreated biological antifungal agent is atomized on both surfaces of the preservation paper for 80 minutes under ultrasonic vibration. The ultrasonic vibration frequency is 1.7MHz and the ultrasonic atomization power is 50W.

[0063] S43. Heat penetration: Heat the ultrasonically atomized preservation paper to 60℃, let it stand for 3 hours, and then calender it at a pressure of 120kg / cm and a calendering temperature of 90℃ to obtain anti-mildew preservation paper.

[0064] Example 3

[0065] A manufacturing process for an anti-mold food preservation paper includes the following steps:

[0066] S1. Preparation of pulp: Select pulp raw materials with high cellulose content, add preservatives, and after crushing and pulping, form pulp; the pulp includes the following raw materials by weight: 65 parts wood chips, 45 parts bagasse, 25 parts bamboo segments, 7 parts coffee grounds, 20 parts preservatives, 18 parts starch, and 23 parts gum arabic; the preservatives are succinic acid, punicein, and mangosteen shell powder in a mass ratio of 0.9:4.5:8.2, and the particle size of the mangosteen shell powder is 0.1-10μm;

[0067] S11. Pretreatment: Clean the pulp raw materials to remove impurities, dirt, resin and grease;

[0068] S12. Crushing: Put wood chips, bagasse, and bamboo segments into a crusher and crush them to a particle size of 0.1-0.3cm to obtain crushed powder.

[0069] S13. Slurrying: Add sulfate to the above powder and cook. The amount of sulfate added is 40% of the weight of the powder. The cooking temperature is 85℃, the cooking time is 70 minutes, and the holding time is 50 minutes.

[0070] S14. Washing: The pulp after cooking needs to be washed to remove residual chemicals and impurities.

[0071] S15. Pulping and Concentration: The pulp is mechanically treated using a pulper and concentrated to a moisture content of <20%, resulting in a pulp with a fiber content of ≥91% and a viscosity of >20 mPa·s.

[0072] S16. Preparation: Add coffee grounds, preservative, starch and gum arabic to the pulp and stir to mix evenly to obtain paper pulp;

[0073] S2. Preparation of preservation paper: The treated pulp is sieved and then formed by a forming machine to obtain paper;

[0074] S3. Preparation of biological antifungal agent: The biological antifungal agent comprises the following raw materials in parts by weight: 55 parts of nano-silver particles, 18 parts of curcumin, 10 parts of cinnamic acid, 4.0 parts of atractylodes alcohol, 5.2 parts of lectin, 2.5 parts of nisin, and 1.2 parts of β-antimicrobial peptide; The nano-silver particles, curcumin, cinnamic acid, atractylodes alcohol, and lectin are dissolved in a 60% ethanol solution, and nisin and β-antimicrobial peptide are added and mixed and stirred to form a precursor solution. The solution is frozen and rapidly cooled to below -18°C to form ice crystals. The frozen solution is placed in a freeze dryer for drying to produce nanoparticles, which are then ground to a particle size of 1-100 nm to prepare the biological antifungal agent;

[0075] S4. Specific steps for ultrasonic atomization:

[0076] S41. Pretreatment: Treat the biological antifungal agent with ultrasonic vibration for 10 minutes. The ultrasonic power is 40W and the ultrasonic frequency is 35kHz.

[0077] S42. Ultrasonic atomization: The pretreated biological antifungal agent is atomized on both surfaces of the preservation paper for 50 minutes under ultrasonic vibration. The ultrasonic vibration frequency is 1.6MHz and the ultrasonic atomization power is 40W.

[0078] S43. Heating and Penetration: The ultrasonically atomized preservation paper is heated to 50°C, left to stand for 2 hours, and then calendered at a pressure of 110 kg / cm and a calendering temperature of 70°C to obtain anti-mildew preservation paper.

[0079] Example 4

[0080] A manufacturing process for an anti-mold food preservation paper includes the following steps:

[0081] S1. Preparation of pulp: Select pulp raw materials with high cellulose content, add preservatives, and after crushing and pulping, form pulp; the pulp includes the following raw materials by weight: 40 parts wood chips, 35 parts bagasse, 15 parts bamboo segments, 6 parts coffee grounds, 18 parts preservatives, 12 parts starch, and 18 parts gum arabic; the preservatives are succinic acid, punicein, and mangosteen shell powder in a mass ratio of 0.3:2.9:6.5, and the particle size of the mangosteen shell powder is 0.1-10μm;

[0082] S11. Pretreatment: Clean the pulp raw materials to remove impurities, dirt, resin and grease;

[0083] S12. Crushing: Put wood chips, bagasse, and bamboo segments into a crusher and crush them to a particle size of 0.1-0.3cm to obtain crushed powder.

[0084] S13. Slurrying: Add sulfate to the above powder and cook. The amount of sulfate added is 40% of the weight of the powder. The cooking temperature is 85℃, the cooking time is 70 minutes, and the holding time is 50 minutes.

[0085] S14. Washing: The pulp after cooking needs to be washed to remove residual chemicals and impurities.

[0086] S15. Pulping and Concentration: The pulp is mechanically treated using a pulper and concentrated to a moisture content of <20%, resulting in a pulp with a fiber content of ≥91% and a viscosity of >20 mPa·s.

[0087] S16. Preparation: Add coffee grounds, preservative, starch and gum arabic to the pulp and stir to mix evenly to obtain paper pulp;

[0088] S2. Preparation of preservation paper: The treated pulp is sieved and then formed by a forming machine to obtain paper;

[0089] S3. Preparation of biological antifungal agent: The biological antifungal agent comprises the following raw materials in parts by weight: 45 parts of nano-silver particles, 12 parts of curcumin, 8 parts of cinnamic acid, 2.5 parts of atractylodes alcohol, 3.3 parts of lectin, 1.2 parts of nisin, and 0.8 parts of β-antimicrobial peptide; The nano-silver particles, curcumin, cinnamic acid, atractylodes alcohol, and lectin are dissolved in a 60% ethanol solution, and nisin and β-antimicrobial peptide are added and mixed and stirred to form a precursor solution. The solution is frozen and rapidly cooled to below -18°C to form ice crystals. The frozen solution is placed in a freeze dryer for drying to form nanoparticles, which are then ground to a particle size of 1-100 nm to prepare the biological antifungal agent;

[0090] S4. Specific steps for ultrasonic atomization:

[0091] S41. Pretreatment: Treat the biological antifungal agent with ultrasonic vibration for 10 minutes. The ultrasonic power is 40W and the ultrasonic frequency is 35kHz.

[0092] S42. Ultrasonic atomization: The pretreated biological antifungal agent is atomized on both surfaces of the preservation paper for 50 minutes under ultrasonic vibration. The ultrasonic vibration frequency is 1.6MHz and the ultrasonic atomization power is 40W.

[0093] S43. Heating and Penetration: The ultrasonically atomized preservation paper is heated to 50°C, left to stand for 2 hours, and then calendered at a pressure of 110 kg / cm and a calendering temperature of 70°C to obtain anti-mildew preservation paper.

[0094] Example 5

[0095] A manufacturing process for an anti-mold food preservation paper includes the following steps:

[0096] S1. Preparation of pulp: Select pulp raw materials with high cellulose content, add preservatives, and after crushing and pulping, form pulp; the pulp includes the following raw materials in parts by weight: 90 parts wood chips, 55 parts bagasse, 35 parts bamboo segments, 9 parts coffee grounds, 22 parts preservatives, 25 parts starch, and 29 parts gum arabic; the preservatives are succinic acid, punicin, and mangosteen shell powder in a mass ratio of 1.5:5.5:9.8, and the particle size of the mangosteen shell powder is 0.1-10μm;

[0097] S11. Pretreatment: Clean the pulp raw materials to remove impurities, dirt, resin and grease;

[0098] S12. Crushing: Put wood chips, bagasse, and bamboo segments into a crusher and crush them to a particle size of 0.1-0.3cm to obtain crushed powder.

[0099] S13. Slurrying: Add sulfate to the above powder and cook. The amount of sulfate added is 40% of the weight of the powder. The cooking temperature is 85℃, the cooking time is 70 minutes, and the holding time is 50 minutes.

[0100] S14. Washing: The pulp after cooking needs to be washed to remove residual chemicals and impurities.

[0101] S15. Pulping and Concentration: The pulp is mechanically treated using a pulper and concentrated to a moisture content of <20%, resulting in a pulp with a fiber content of ≥91% and a viscosity of >20 mPa·s.

[0102] S16. Preparation: Add coffee grounds, preservative, starch and gum arabic to the pulp and stir to mix evenly to obtain paper pulp;

[0103] S2. Preparation of preservation paper: The treated pulp is sieved and then formed by a forming machine to obtain paper;

[0104] S3. Preparation of biological antifungal agent: The biological antifungal agent comprises the following raw materials in parts by weight: 65 parts of nano-silver particles, 25 parts of curcumin, 12 parts of cinnamic acid, 5.5 parts of atractylodes alcohol, 8.5 parts of lectin, 3.5 parts of nisin, and 1.5 parts of β-antimicrobial peptide; The nano-silver particles, curcumin, cinnamic acid, atractylodes alcohol, and lectin are dissolved in a 60% ethanol solution, and nisin and β-antimicrobial peptide are added and mixed and stirred to form a precursor solution. The solution is frozen and rapidly cooled to below -18°C to form ice crystals. The frozen solution is placed in a freeze dryer for drying to form nanoparticles, which are then ground to a particle size of 1-100 nm to prepare the biological antifungal agent;

[0105] S4. Specific steps for ultrasonic atomization:

[0106] S41. Pretreatment: Treat the biological antifungal agent with ultrasonic vibration for 10 minutes. The ultrasonic power is 40W and the ultrasonic frequency is 35kHz.

[0107] S42. Ultrasonic atomization: The pretreated biological antifungal agent is atomized on both surfaces of the preservation paper for 50 minutes under ultrasonic vibration. The ultrasonic vibration frequency is 1.6MHz and the ultrasonic atomization power is 40W.

[0108] S43. Heating and Penetration: The ultrasonically atomized preservation paper is heated to 50°C, left to stand for 2 hours, and then calendered at a pressure of 110 kg / cm and a calendering temperature of 70°C to obtain anti-mildew preservation paper.

[0109] Comparative Example 1

[0110] The difference between this comparative example and Example 3 is that the paper is soaked in the prepared biological antifungal agent and dried at 70°C to obtain antifungal and fresh-keeping paper. The preparation method of the biological antifungal agent is as follows: nano-silver particles, curcumin, cinnamic acid, turmeric alcohol, and lectin are dissolved in a 60% ethanol solution, and lactic acid nisin and β-antimicrobial peptide are added and mixed to form a precursor solution, which is the biological antifungal agent.

[0111] Comparative Example 2

[0112] The difference between this comparative example and Example 3 is that no preservative was added to the pulp in S1.

[0113] Comparative Example 3

[0114] The difference between this comparative example and Example 3 is that the preservative used is potassium sorbate.

[0115] Comparative Example 4

[0116] The difference between this comparative example and Example 3 is that the biological antifungal agent is an equal amount of nano-silver particles.

[0117] Test Example 1 - Antibacterial Test

[0118] The anti-mold preservation paper prepared in Examples 1-5 and Comparative Examples 1-4 was tested for its antibacterial rates against Escherichia coli, Staphylococcus aureus, Candida albicans, and Aspergillus oryzae.

[0119] (1) Preparation of bacterial suspension: The above-mentioned bacterial strains were prepared into a microbial suspension using 80% physiological saline.

[0120] (2) Antibacterial test: The anti-mold preservation paper prepared in Examples 1-5 and Comparative Examples 1-4 was used as the experimental group. The preservation paper was cut into round pieces with a diameter of 1 cm, placed on a petri dish containing the above bacterial suspension, and spread evenly. A control group was set up, i.e. a petri dish without preservation paper, to compare the growth of microorganisms.

[0121] (3) Culture and observation: Place the petri dishes at 25±2℃ and 80% humidity for 24 hours, observe and record the colony growth;

[0122] (4) Measurement of the inhibition zone: Measure the diameter of the inhibition zone around the cling film;

[0123] (5) Calculate the inhibition rate: The inhibition rate is calculated by comparing the colony growth of the treatment group and the control group;

[0124]

[0125] (6) Test results:

[0126]

[0127] Results analysis: The preservation paper in the example group generally had an inhibition rate of more than 95% against Escherichia coli, Staphylococcus aureus, Candida albicans and Aspergillus oryzae, which indicates that the preservation paper has a good antibacterial effect against these common food spoilage bacteria and pathogens under multiple experimental conditions.

[0128] Comparing the examples with Comparative Example 1, it is evident that the present invention atomizes the biological antifungal agent onto both surfaces of the preservation paper under ultrasonic vibration. This allows the biological antifungal agent to be evenly covered on both surfaces, avoiding the problem of excessive or insufficient antifungal agent in localized areas. This uniform distribution contributes to a more stable and longer-lasting antifungal effect. Ultrasonic atomization allows the biological antifungal agent to adhere to the surface of the preservation paper in the form of tiny droplets, increasing the contact area between the antifungal agent and microorganisms, thereby improving the efficacy of the antifungal agent. This technology helps enhance the preservation paper's ability to inhibit food spoilage bacteria and pathogenic bacteria, extending the shelf life of food. Furthermore, the droplets used in ultrasonic atomization are extremely small and will not significantly block the pore structure of the preservation paper, thus ensuring good air permeability. This is crucial for maintaining the freshness and taste of food; simultaneously, ultrasonic atomization helps the antifungal agent adhere better to the paper fibers, enhancing its bonding force with the paper, thereby improving the durability of the antifungal effect.

[0129] Compared with Comparative Examples 2 and 3, the example group demonstrates that the preservative of the present invention can exert a synergistic preservation effect. It possesses good antibacterial and antiseptic properties due to succinic acid, antioxidant and anti-inflammatory effects due to pungent glycosides, and is rich in natural fiber and antibacterial components due to mangosteen shell powder. When these three components are mixed in a specific mass ratio, they can produce a synergistic preservation effect, jointly inhibiting the growth of food spoilage bacteria and extending the shelf life of food.

[0130] Compared with Comparative Example 4, the biological antifungal agent of the present invention, through a specific scientific formulation of raw materials, has natural antifungal properties and can inhibit the growth of various microorganisms, thereby effectively extending the shelf life of food.

[0131] Experimental Example 2 - Preservation Test

[0132] Cabbage and fish were preserved using Examples 3, Comparative Examples 1-4, and commercially available cling film, respectively; a control group was set up in which no cling film was used for preservation.

[0133] I. Cabbage Preservation Test: After packaging, the cabbage was stored for one week at 25±2℃ and 85% relative humidity, respectively. The weight loss rate, juice yield, vitamin C content, and chlorophyll content of the cabbage were measured to evaluate the effect of the preservation paper on the preservation of the nutritional value of the cabbage.

[0134] (1) Weight loss rate = (Mm) / M×100%, where M is the mass before storage and m is the mass after storage.

[0135] (2) Juice yield: Take cabbage and grind it. Centrifuge it at 1000 rpm for 10 min and take the supernatant. Juice yield = (m0-m1) / m0×100%; m0 is the mass before centrifugation and m1 is the mass after centrifugation.

[0136] (3) VC content: The VC content of Chinese cabbage was determined by ultraviolet spectrophotometer, and the change rate of VC content of Chinese cabbage before and after storage was compared by calculation.

[0137] (4) Chlorophyll: The relative chlorophyll content in cabbage leaves was determined by measuring the light transmittance of the leaves in two wavelength ranges using a chlorophyll meter, and the change rate of chlorophyll content in cabbage before and after storage was compared.

[0138] (5) Measurement results:

[0139]

[0140]

[0141] The results above show that the preservation paper significantly improves the preservation effect of cabbage. The preservation paper can effectively reduce the loss of water and juice from cabbage, maintain the structure of cabbage, and significantly slow down the loss of vitamin C and chlorophyll in cabbage, thus maintaining the nutritional value and color of cabbage. Compared with other comparative examples and commercially available preservation paper, the preservation paper of Example 3 shows better preservation effect in all indicators.

[0142] II. Fish Preservation Test: Select fresh, undamaged tilapia meat samples of similar quality, ensuring they come from the same species and similar size. Divide the fish meat samples into several groups, with an equal number in each group. After wrapping the fish meat in packaging paper, store them at 2±2℃ and 90±5% relative humidity for one week. Measure the pH value, moisture content, volatile basic nitrogen (TVB-N), and thiobarbituric acid value (TBA value) of the fish meat samples to assess the freshness and spoilage degree of the fish meat.

[0143] (1) pH value: Using a pH meter, insert the probe into the fish sample, read and record the pH value;

[0144] (2) Moisture content: The moisture content of the fish samples was determined using a rapid moisture meter;

[0145] (3) Volatile basic nitrogen: The TVB-N value of yellowfin seabream meat was determined according to the semi-micro nitrogen determination method in GB5009.228—2016 "National Food Safety Standard for Determination of Volatile Basic Nitrogen in Food"

[11] , and the results were expressed as mg / 100g.

[0146] (4) Thiobarbituric acid value: Take fish meat samples, add trichloroacetic acid solution and distilled water, homogenize and let stand, centrifuge and take the supernatant and mix it with thiobarbituric acid solution. React in boiling water bath for 20 min and use spectrophotometer to measure: measure absorbance at a wavelength of 532 nm, calculate TBA value according to absorbance value and standard curve, and calculate the change rate of fish meat before and after storage.

[0147] (5) Test results:

[0148]

[0149]

[0150] Note: Fresh fish: pH 6.5-6.8; Less fresh fish: pH 6.9-7.0; Rotten fish: pH 7.1 or higher;

[0151] The results above show that the preservation paper of Example 3 of the present invention can, to a certain extent, slow down the rise of pH value in fish, maintain moisture content, reduce TVB-N content, and reduce fat oxidation, thereby extending the shelf life of fish. Specifically, it can strongly inhibit the activity of protein-degrading enzymes, thus significantly slowing down the production of TVB-N in fish during the later stages of storage. Furthermore, using the preservation paper of the present invention under micro-freezing storage can significantly inhibit the activity of fat peroxidase in fish, thereby effectively slowing down the rate of fat oxidation and rancidity in fish and maintaining the freshness of the fish.

[0152] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A manufacturing process for anti-mildew and food-preserving paper, characterized in that: It comprises the following steps: S1, preparing pulp: selecting a paper pulp raw material with high cellulose content, adding a preservative, crushing and pulping to form a paper pulp; S2, preparing preservative paper: sieving the treated paper pulp and forming paper by a forming machine to obtain paper; S3, preparing a biological antifungal agent; S4, ultrasonic atomization: spraying the biological antifungal agent into the preservative paper by ultrasonic atomization, heating and permeating, and calendering to obtain the antifungal preservative paper; The preservative is succinic acid, punicalagin and mangosteen shell powder in a mass ratio of (0.3-1.5):(2.9-5.5):(6.5-9.8), and the particle size of the mangosteen shell powder is 0.1-10μm; The biological antifungal agent in S3 comprises the following raw materials by weight: 45-65 parts of nano-silver particles, 12-25 parts of curcumin, 8-12 parts of cinnamic acid, 2.5-5.5 parts of zizyphus jujuba mill, 3.3-8.5 parts of lectin, 1.2-3.5 parts of streptococcus lactis peptide, and 0.8-1.5 parts of β-antibacterial peptide; The ultrasonic atomization of step S4 comprises the following specific steps: S41, pretreatment: treating the biological antifungal agent with ultrasonic vibration for 5-15min, the ultrasonic power is 25-55W, and the ultrasonic frequency is 15-55kHz; S42, ultrasonic atomization: atomizing the pretreated biological antifungal agent on both surfaces of the preservative paper under the action of ultrasonic vibration for 20-80min; S43, heating and permeation: heating the ultrasonic atomized preservative paper to 40-60℃, standing for 1-3h, and then calendering to obtain the antifungal preservative paper.

2. The process for producing a mildew-proof fresh-keeping paper according to claim 1, characterized in that: The pulp in S1 comprises the following raw materials by weight: 40-90 parts of wood chips, 35-55 parts of bagasse, 15-35 parts of bamboo segments, 6-9 parts of coffee residue, 18-22 parts of preservative, 12-25 parts of starch, and 18-29 parts of gum arabic.

3. The process for making a mildew-proof fresh-keeping paper according to claim 1, characterized in that: The pulp in S1 comprises the following raw materials by weight: 65 parts of wood chips, 45 parts of bagasse, 25 parts of bamboo segments, 7 parts of coffee residue, 20 parts of preservative, 18 parts of starch, and 23 parts of gum arabic.

4. The process for making a mildew-proof fresh-keeping paper according to claim 1, characterized in that: The specific steps of preparing the pulp are as follows: S11, pretreatment: cleaning the pulp raw material to remove impurities, soil, resin and oil; S12, crushing: crushing the wood chips, bagasse and bamboo segments in a crusher to a particle size of 0.1-0.3cm to obtain crushed powder; S13, pulping: adding sulfate to the above powder for cooking, the amount of sulfate added is 25-55% of the weight of the powder, the cooking temperature is 50-135℃, the cooking time is 30-90min, and the holding time is 40-60min; S14, washing: the cooked paper pulp needs to be washed to remove residual chemicals and impurities; S15, beating and concentration: mechanically treating the paper pulp with a beater to concentrate to a water content of <20%, obtaining a pulp with a fiber content of ≥91% and a viscosity of >20mPa·s; S16, configuration: adding coffee residue, preservative, starch and gum arabic to the pulp and stirring to obtain the paper pulp.

5. The process for making a mildew-proof fresh-keeping paper according to claim 1, characterized in that: The preparation method of the step S3 biological mildew preventive is that silver nanoparticles, curcumin, cinnamic acid, zedoary alcohol and lectin are dissolved in an ethanol solution with a mass concentration of 50-70%, streptococcal peptide and beta-antibacterial peptide are added and mixed, a precursor solution is formed, the solution is rapidly cooled to below -18 DEG C by freezing to form ice crystals, the frozen solution is placed in a freeze dryer for drying, nanoparticles are prepared, and the nanoparticles are ground to a particle size of 1-100 nm to prepare the biological mildew preventive.

6. The process for making a mildew-proof fresh-keeping paper according to claim 1, characterized in that: The ultrasonic vibration frequency of the S42 is 1.5-1.7 MHz, and the ultrasonic atomization power is 30-50 W.

7. The process for making a mildew-proof fresh-keeping paper according to claim 1, characterized in that: The calendering treatment has a pressure of 100-120 kg / cm and a calendering temperature of 60-90 DEG C.

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