Starch-based foaming poultry egg preservation material, poultry egg preservation box and preparation method of poultry egg preservation box

Abstract

The invention relates to a starch-based foaming poultry egg fresh-keeping material, a poultry egg fresh-keeping box and a preparation method thereof. The starch-based foaming poultry egg fresh-keeping material comprises the following raw materials in parts by weight: 40-60 parts of starch, 20-30 parts of plant fiber powder, 3-5 parts of bionic water channel material powder, 3-5 parts of a foaming agent, 3-5 parts of a surfactant, 0.3-0.5 part of a nucleating agent, 1-3 parts of an adhesive and 20-30 parts of water. The preparation method of the bionic water channel material powder comprises the following steps: adding carbon nanotubes into a polyvinyl alcohol aqueous solution, uniformly stirring and mixing, then adding cyclodextrin, uniformly stirring, and spray-drying, so that the bionic water channel material powder can be obtained, bacterial breeding on the surfaces of poultry eggs can be inhibited, and the preservation time of the poultry eggs can be prolonged.

Description

Technical Field

[0001] The invention belongs to the technical field of starch foaming materials, and in particular relates to a starch-based foaming poultry egg fresh-keeping material, a poultry egg fresh-keeping box and a preparation method thereof. Background Art

[0002] Poultry eggs, especially chicken eggs, can only be kept fresh for a short time at room temperature. The main reason is that bacteria on the surface of the eggs enter the inside of the eggs, causing the eggs to deteriorate. Effective methods to extend the shelf life of poultry eggs include: low temperature storage to reduce bacterial activity, vacuuming to prevent bacterial reproduction, etc. There are many types of existing poultry egg packaging boxes, such as breathable poultry egg boxes pressed from biomass materials, which cannot block air from entering and cannot extend the shelf life of poultry eggs. Plastic packaging boxes have slightly better sealing properties, and less air enters the egg box, but have poor cooling performance. The temperature difference between the inside and outside of plastic packaging boxes is not much, and the temperature inside is even higher than the outside temperature. In addition, moisture is not easy to discharge from the egg box. The evaporated moisture from the eggs may accumulate on the surface of the eggs, moistening the eggs and causing bacteria to enter the eggs. Summary of the invention

[0003] The first object of the present invention is to provide a starch-based foamed egg fresh-keeping material, which has the properties of being water-permeable and air-tight.

[0004] The second object of the present invention is to provide a method for preparing a starch-based foamed egg fresh-keeping material.

[0005] The third object of the present invention is to provide an egg preservation box.

[0006] In order to achieve the above purpose, the technical solution adopted by the present invention is:

[0007] The starch-based foamed egg preservative material comprises the following raw materials in parts by weight: 40-60 parts of starch, 20-30 parts of plant fiber powder, 3-5 parts of bionic water channel material powder, 3-5 parts of foaming agent, 3-5 parts of surfactant, 0.3-0.5 parts of nucleating agent, 1-3 parts of adhesive and 20-30 parts of water. The preparation method of the bionic water channel material powder comprises the following steps: adding carbon nanotubes into a polyvinyl alcohol aqueous solution and stirring and mixing evenly, then adding cyclodextrin and stirring evenly and spray drying to obtain the preservative material.

[0008] Furthermore, the weight ratio of the carbon nanotubes to the polyvinyl alcohol in the polyvinyl alcohol aqueous solution is 1:0.2 to 1:0.5.

[0009] Furthermore, the weight ratio of the carbon nanotubes to cyclodextrin is 1:0.2 to 1:0.5.

[0010] Furthermore, the mass concentration of the polyvinyl alcohol aqueous solution is 30 to 40 mg.L -1 .

[0011] Furthermore, the surfactant is sodium dodecylbenzene sulfonate or sodium dodecyl sulfate aqueous solution, and the mass concentration of the surfactant is 10 to 20 g.L -1 .

[0012] Furthermore, the adhesive is polycaprolactone, the foaming agent is sodium bicarbonate, and the nucleating agent is calcium carbonate.

[0013] Furthermore, the starch is one or more of native starch, oxidized starch, esterified starch and cross-linked starch.

[0014] The preparation method of the starch-based foamed egg fresh-keeping material comprises the following steps:

[0015] S1: adding carbon nanotubes to a polyvinyl alcohol aqueous solution and stirring to mix evenly, then adding cyclodextrin and stirring to mix evenly, and then spray drying to obtain a bionic water channel material powder;

[0016] S2: Mix the formulated amount of surfactant with the bionic water channel material powder to obtain a mixed solution.

[0017] S3: Evenly mix the formulated amounts of starch, plant fiber powder, nucleating agent, foaming agent and adhesive, add the formulated amount of water, pre-foam for 10 to 15 minutes while stirring, then add the mixed solution in step S2, continue stirring to form a dough, hot-press the dough to obtain a starch-based foamed egg preservative material.

[0018] Furthermore, the temperature of the hot pressing molding is 180-210°C.

[0019] A poultry egg preservation box made of a starch-based foamed poultry egg preservation material, and a box body made of the starch-based foamed poultry egg preservation material.

[0020] Furthermore, water is applied to the edge of the box opening, and after the water dries, the upper and lower parts of the box are bonded together to form a sealed box to isolate the air.

[0021] Beneficial effects of the present invention:

[0022] The starch-based foamed poultry egg preservation material of the present invention can achieve water permeability and airtightness by adding bionic water channel material powder. The poultry egg preservation box made of the material can achieve self-sealing after being coated with water. After self-sealing, the water evaporated from the poultry eggs can be discharged and will not remain on the surface of the poultry eggs to breed bacteria, thereby improving the preservation effect. After self-sealing, oxygen in the outside air cannot enter the poultry egg preservation box, thereby inhibiting bacterial reproduction.

[0023] The starch-based foamed egg preservation material of the present invention has water permeability in itself, and carbon nanotubes, polyvinyl alcohol, and cyclodextrin are combined with starch to form water channels, which enhance the water permeability of starch, so that water can be timely penetrated, avoid excessive water content in the egg preservation box, and inhibit bacterial growth on the surface of the eggs. The addition of surfactant makes the foaming more uniform, the bubble wall is thin, and the water permeability is improved. At the same time, the heat preservation performance is enhanced, and the heat transfer from the outside of the egg preservation box to the inside is reduced, so that the inside of the egg preservation box remains cool, the bacterial growth on the surface of the eggs is inhibited, and the storage time of the eggs is extended. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] Figure 1 This is the state of fresh eggs that have been laid for 5 days;

[0025] Figure 2 The state of fresh eggs laid for 5 days after being placed in the poultry egg preservation box of Example 1 for 30 days;

[0026] Figure 3 The state of fresh eggs laid for 5 days after being put into the egg preservation box of Comparative Example 1 for 30 days;

[0027] Figure 4 The state of fresh eggs laid for 5 days after being put into the egg preservation box of Comparative Example 2 for 30 days;

[0028] Figure 5 The state of fresh eggs that were laid for 5 days after being placed in a regular plastic egg preservation box for 30 days. DETAILED DESCRIPTION

[0029] The present invention will be further described below in conjunction with the embodiments of the present invention and the accompanying drawings.

[0030] Example 1

[0031] The starch-based foamed egg preservative material of this embodiment includes the following raw materials: 50 kg of native starch, 25 kg of plant fiber powder, 5 kg of bionic water channel material powder, 4 kg of foaming agent, 3 kg of surfactant, 0.4 kg of nucleating agent, 2 kg of adhesive and 28 kg of water.

[0032] The preparation method of bionic water channel material powder comprises the following steps: adding carbon nanotubes to polyvinyl alcohol aqueous solution and stirring and mixing evenly, then adding cyclodextrin and stirring evenly and spray drying to obtain the powder. The weight ratio of carbon nanotubes to polyvinyl alcohol in the polyvinyl alcohol aqueous solution is 1:0.2. The weight ratio of carbon nanotubes to cyclodextrin is 1:0.2. The mass concentration of polyvinyl alcohol aqueous solution is 30 mg.L -1 .

[0033] The surfactant is sodium dodecylbenzene sulfonate aqueous solution, and the mass concentration of the surfactant is 20g.L -1 .

[0034] The adhesive is polycaprolactone, the foaming agent is sodium bicarbonate, the nucleating agent is calcium carbonate, and the plant fiber powder is bamboo powder, which is a powder that passes through a 300-mesh sieve.

[0035] The preparation method of the starch-based foamed egg preservative material of the present embodiment comprises the following steps:

[0036] S1: adding carbon nanotubes to a polyvinyl alcohol aqueous solution and stirring to mix evenly, then adding cyclodextrin and stirring to mix evenly, and then spray drying to obtain a bionic water channel material powder;

[0037] S2: Mix the formulated amount of surfactant with the bionic water channel material powder to obtain a mixed solution.

[0038] S3: Evenly mix the starch, plant fiber powder, nucleating agent, foaming agent and adhesive in the formula amount, add the water in the formula amount, pre-foam for 10 minutes while stirring, then add the mixed solution in step S2, continue stirring to form a dough, and hot-press the dough to obtain a starch-based foamed poultry egg fresh-keeping material. The hot-pressing temperature is 180°C.

[0039] The poultry egg preservation box made of starch-based foamed poultry egg preservation material of this embodiment has a box body made of starch-based foamed poultry egg preservation material. After the poultry eggs are put into the box, the edge of the box opening is coated with water, and after the water dries, the upper and lower parts of the box body are bonded to form a sealed box body to isolate the air.

[0040] Example 2

[0041] The starch-based foamed egg preservative material of this embodiment includes the following raw materials: 40 kg of oxidized starch, 30 kg of plant fiber powder, 4 kg of bionic water channel material powder, 3 kg of foaming agent, 4 kg of surfactant, 0.5 kg of nucleating agent, 3 kg of adhesive and 30 kg of water.

[0042] The preparation method of bionic water channel material powder comprises the following steps: adding carbon nanotubes to polyvinyl alcohol aqueous solution and stirring and mixing evenly, then adding cyclodextrin and stirring evenly and spray drying to obtain the powder. The weight ratio of carbon nanotubes to polyvinyl alcohol in the polyvinyl alcohol aqueous solution is 1:0.3. The weight ratio of carbon nanotubes to cyclodextrin is 1:0.5. The mass concentration of polyvinyl alcohol is 30 mg.L -1 .

[0043] The surfactant is sodium dodecylbenzene sulfonate, and the mass concentration of the surfactant is 20 g.L -1 .

[0044] The adhesive is polycaprolactone, the foaming agent is sodium bicarbonate, the nucleating agent is calcium carbonate, and the plant fiber powder is straw powder, which is a powder that passes through a 300-mesh sieve.

[0045] The preparation method of the starch-based foamed egg preservative material of the present embodiment comprises the following steps:

[0046] S1: adding carbon nanotubes to a polyvinyl alcohol aqueous solution and stirring to mix evenly, then adding cyclodextrin and stirring to mix evenly, and then spray drying to obtain a bionic water channel material powder;

[0047] S2: Mix the formulated amount of surfactant with the bionic water channel material powder to obtain a mixed solution.

[0048] S3: Evenly mix the starch, plant fiber powder, nucleating agent, foaming agent and adhesive in the formula amount, add the water in the formula amount, pre-foam for 12 minutes while stirring, then add the mixed solution in step S2, continue stirring to form a dough, and hot press the dough to obtain a starch-based foamed poultry egg fresh-keeping material. The hot pressing temperature is 200°C.

[0049] The poultry egg preservation box made of starch-based foamed poultry egg preservation material of this embodiment has a box body made of starch-based foamed poultry egg preservation material. After the poultry eggs are put into the box, the edge of the box opening is coated with water, and after the water dries, the upper and lower parts of the box body are bonded to form a sealed box body to isolate the air.

[0050] Example 3

[0051] The starch-based foamed egg preservative material of this embodiment includes the following raw materials: 60 kg of cross-linked starch, 20 kg of plant fiber powder, 3 kg of bionic water channel material powder, 5 kg of foaming agent, 5 kg of surfactant, 0.3 kg of nucleating agent, 2 kg of adhesive and 20 kg of water.

[0052] The preparation method of bionic water channel material powder comprises the following steps: adding carbon nanotubes to polyvinyl alcohol aqueous solution and stirring and mixing evenly, then adding cyclodextrin and stirring evenly and spray drying to obtain the powder. The weight ratio of carbon nanotubes to polyvinyl alcohol in the polyvinyl alcohol aqueous solution is 1:0.5. The weight ratio of carbon nanotubes to cyclodextrin is 1:0.3. The mass concentration of polyvinyl alcohol is 40 mg.L -1 .

[0053] The surfactant is sodium dodecyl sulfate aqueous solution, and the mass concentration of the surfactant is 15g.L -1 .

[0054] The adhesive is polycaprolactone, the foaming agent is sodium bicarbonate, the nucleating agent is calcium carbonate, and the plant fiber powder is straw powder, which is a powder that passes through a 300-mesh sieve.

[0055] The preparation method of the starch-based foamed egg preservative material of the present embodiment comprises the following steps:

[0056] S1: adding carbon nanotubes to a polyvinyl alcohol aqueous solution and stirring to mix evenly, then adding cyclodextrin and stirring to mix evenly, and then spray drying to obtain a bionic water channel material powder;

[0057] S2: Mix the formulated amount of surfactant with the bionic water channel material powder to obtain a mixed solution.

[0058] S3: Evenly mix the starch, plant fiber powder, nucleating agent, foaming agent and adhesive in the formula amount, add the water in the formula amount, pre-foam for 15 minutes while stirring, then add the mixed solution in step S2, continue stirring to form a dough, and hot press the dough to obtain a starch-based foamed poultry egg fresh-keeping material. The hot pressing temperature is 210°C.

[0059] The poultry egg preservation box made of starch-based foamed poultry egg preservation material of this embodiment has a box body made of starch-based foamed poultry egg preservation material. After the poultry eggs are put into the box, the edge of the box opening is coated with water, and after the water dries, the upper and lower parts of the box body are bonded to form a sealed box body to isolate the air.

[0060] Comparative Example 1

[0061] The starch-based foamed egg preservative material of this comparative example comprises the following raw materials: 50 kg of native starch, 25 kg of plant fiber powder, 4 kg of foaming agent, 3 kg of surfactant, 0.4 kg of nucleating agent, 2 kg of adhesive and 28 kg of water.

[0062] The surfactant is sodium dodecylbenzene sulfonate aqueous solution, and the mass concentration of the surfactant is 20g.L -1 .

[0063] The adhesive is polycaprolactone, the foaming agent is sodium bicarbonate, the nucleating agent is calcium carbonate, and the plant fiber powder is bamboo powder, which is a powder that passes through a 300-mesh sieve.

[0064] The preparation method of the starch-based foamed egg preservative material of the present embodiment comprises the following steps:

[0065] S1: Evenly mix the starch, plant fiber powder, nucleating agent, foaming agent and adhesive in the formula amount, add the water in the formula amount, pre-foam for 10 minutes while stirring, then add the surfactant solution in the step, continue stirring to form a dough, and hot press the dough to obtain a starch-based foamed poultry egg fresh-keeping material. The hot pressing temperature is 180°C.

[0066] The poultry egg preservation box made of starch-based foamed poultry egg preservation material of this embodiment has a box body made of starch-based foamed poultry egg preservation material. After the poultry eggs are put into the box, the edge of the box opening is coated with water, and after the water dries, the upper and lower parts of the box body are bonded to form a sealed box body to isolate the air.

[0067] Comparative Example 2

[0068] The starch-based foamed egg preservative material of this embodiment includes the following raw materials: 50 kg of native starch, 25 kg of plant fiber powder, 5 kg of bionic water channel material powder, 4 kg of foaming agent, 0.4 kg of nucleating agent, 2 kg of adhesive and 28 kg of water.

[0069] The preparation method of bionic water channel material powder comprises the following steps: adding carbon nanotubes to polyvinyl alcohol aqueous solution and stirring and mixing evenly, then adding cyclodextrin and stirring evenly and spray drying to obtain the powder. The weight ratio of carbon nanotubes to polyvinyl alcohol in the polyvinyl alcohol aqueous solution is 1:0.2. The weight ratio of carbon nanotubes to cyclodextrin is 1:0.2. The mass concentration of polyvinyl alcohol aqueous solution is 30 mg.L -1 .

[0070] The adhesive is polycaprolactone, the foaming agent is sodium bicarbonate, the nucleating agent is calcium carbonate, and the plant fiber powder is bamboo powder, which is a powder that passes through a 300-mesh sieve.

[0071] The preparation method of the starch-based foamed egg preservative material of the present embodiment comprises the following steps:

[0072] S1: adding carbon nanotubes to a polyvinyl alcohol aqueous solution and stirring to mix evenly, then adding cyclodextrin and stirring to mix evenly, and then spray drying to obtain a bionic water channel material powder;

[0073] S3: Evenly mix the starch, plant fiber powder, nucleating agent, foaming agent, adhesive and bionic water channel material powder in the formula amount, add the water in the formula amount, stir and pre-foam for 10 minutes, continue to stir to form a dough, and hot press the dough to obtain a starch-based foamed egg fresh-keeping material. The hot pressing temperature is 180°C.

[0074] The poultry egg preservation box made of starch-based foamed poultry egg preservation material of this embodiment has a box body made of starch-based foamed poultry egg preservation material. After the poultry eggs are put into the box, the edge of the box opening is coated with water, and after the water dries, the upper and lower parts of the box body are bonded to form a sealed box body to isolate the air.

[0075] Test Example 1

[0076] Fresh eggs laid for 5 days were placed in conventional plastic egg boxes, egg preservation boxes of Example 1, and egg preservation boxes of Comparative Examples 1 and 2 at room temperature. The conventional plastic egg box containing eggs was sample group 1, the egg preservation box of Example 1 containing eggs was sample group 2, the egg preservation box of Comparative Example 1 containing eggs was sample group 3, and the egg preservation box of Comparative Example 2 containing eggs was sample group 4. After the eggs were placed, the upper and lower boxes of the conventional egg box were fastened, and the edges of the egg boxes of Example 1 and Comparative Examples 1 and 2 were wetted with water and then sealed. Sample groups 1 to 4 were stored at room temperature for up to 30 days. During this period, the storage environment of sample groups 1 to 4 was kept consistent, that is, the temperature and humidity of sample groups 1 to 4 were kept consistent. After 30 days, each egg box was opened to observe the freshness of the eggs. The results were as follows: Figure 1-Figure 5 As shown. Figure 1 It can be seen from the figure that the yolk of fresh eggs laid for 5 days is round and full. Figure 5 It can be seen that the yolk of eggs packed in conventional plastic egg boxes has lost its shape. Figure 2 It can be seen that the yolk of the eggs in the poultry egg preservation box of Example 1 is not as round and full as the fresh eggs laid for 5 days, and it is somewhat collapsed, but it is still a complete yolk and is in an edible state. Figure 3 and Figure 4 It can be seen that the yolks of the eggs packed in the egg preservation boxes of Comparative Examples 1 and 2 are slightly better than the yolks of the eggs packed in the conventional plastic egg boxes, but the yolks are also broken.

[0077] Test Example 2

[0078] A humidity sensor and a group of fresh eggs laid for 5 days are placed in a conventional plastic egg box, the egg preservation box of Example 1, and the egg preservation boxes of Comparative Examples 1 and 2. After the eggs are placed, the upper and lower box bodies of the conventional egg box are fastened, and the edges of the egg boxes of Example 1, Comparative Examples 1 and 2 are wetted and sealed. The conventional plastic egg box equipped with the humidity sensor and a group of fresh eggs laid for 5 days is sample group 1, the egg preservation box of Example 1 equipped with the humidity sensor and a group of fresh eggs laid for 5 days is sample group 2, the egg preservation box of Comparative Example 1 equipped with the humidity sensor and a group of fresh eggs laid for 5 days is sample group 3, and the egg preservation box of Comparative Example 2 equipped with the humidity sensor and a group of fresh eggs laid for 5 days is sample group 4. Sample groups 1 to 4 are stored at room temperature for 7 days. During this period, the storage environment of sample groups 1 to 4 is kept consistent, and the humidity of the environment does not change much. The changes of the humidity sensor are remotely monitored. The results are shown in Table 1.

[0079] Table 1 Relative humidity changes of sample groups 1 to 4

[0080]

[0081]

[0082] As can be seen from Table 1, under this environment, the humidity in the egg box increases first and then slightly decreases. The increase in humidity is caused by the evaporation of water in the eggs. The subsequent evaporated water gradually decreases, and the increase in humidity is not obvious. Sample Group 1 is a conventional plastic egg box with poor water permeability. Water easily accumulates in the box body and the humidity is relatively high. Sample Group 2 is the egg box of Example 1. The water content in the box body does not change much and is basically consistent with the external humidity. The water permeability of Comparative Examples 2 and 3 is slightly poor, and the humidity in the box body increases. After the humidity increases, the water is attached to the eggs, which easily breeds bacteria, causing the eggs to deteriorate and reducing the storage period of the eggs.

Claims

1. A starch-based foamed egg preservative material, characterized in that: The invention comprises the following raw materials in parts by weight: 40-60 parts of starch, 20-30 parts of plant fiber powder, 3-5 parts of bionic water channel material powder, 3-5 parts of foaming agent, 3-5 parts of surfactant, 0.3-0.5 parts of nucleating agent, 1-3 parts of adhesive and 20-30 parts of water; the preparation method of the bionic water channel material powder comprises the following steps: adding carbon nanotubes into polyvinyl alcohol aqueous solution, stirring and mixing evenly, then adding cyclodextrin, stirring and mixing evenly, and then spray drying to obtain the bionic water channel material powder.

2. The starch-based foamed egg preservative material according to claim 1, characterized in that: The weight ratio of the carbon nanotubes to the polyvinyl alcohol in the polyvinyl alcohol aqueous solution is 1:0.2 to 1:0.

5.

3. The starch-based foamed egg preservative material according to claim 1, characterized in that: The weight ratio of the carbon nanotubes to cyclodextrin is 1:0.2 to 1:0.

5.

4. The starch-based foamed egg preservative material according to claim 1 or 2, characterized in that: The mass concentration of the polyvinyl alcohol aqueous solution is 30 to 40 mg.L -1 .

5. The starch-based foamed egg preservative material according to claim 1, characterized in that: The surfactant is sodium dodecylbenzene sulfonate or sodium dodecyl sulfate aqueous solution, and the mass concentration of the surfactant is 10-20 g.L -1 .

6. The starch-based foamed egg preservative material according to claim 1, characterized in that: The adhesive is polycaprolactone, the foaming agent is sodium bicarbonate, and the nucleating agent is calcium carbonate.

7. The method for preparing the starch-based foamed egg preservative material according to claim 1, characterized in that: The following steps are involved: S1: adding carbon nanotubes to a polyvinyl alcohol aqueous solution and stirring to mix evenly, then adding cyclodextrin and stirring to mix evenly, and then spray drying to obtain a bionic water channel material powder; S2: Mix the formulated amount of surfactant with the bionic water channel material powder to obtain a mixed solution. S3: Evenly mix the formulated amounts of starch, plant fiber powder, nucleating agent, foaming agent and adhesive, add the formulated amount of water, pre-foam for 10 to 15 minutes while stirring, then add the mixed solution in step S2, continue stirring to form a dough, hot-press the dough to obtain a starch-based foamed egg preservative material.

8. The method for preparing the starch-based foamed egg preservative material according to claim 7, characterized in that: The temperature of the hot pressing molding is 180-210°C.

9. The poultry egg preservation box made of the starch-based foamed poultry egg preservation material according to claim 1, characterized in that: A box body made of the starch-based foamed egg fresh-keeping material.

10. The poultry egg preservation box made of the starch-based foamed poultry egg preservation material according to claim 9, characterized in that: The edge of the box opening is coated with water, and after the water dries, a sealed box is formed to isolate the air.

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