Multifunctional alcohol bag for preserving pastry and bread and preparation method of multifunctional alcohol bag

Abstract

The invention relates to the technical field of bread preservation, in particular to a multifunctional alcohol bag for pastry bread preservation and a preparation method thereof.The multifunctional alcohol bag comprises a package and a sterilization and deoxidation composition, and the sterilization and deoxidation composition is prepared from, by weight, 1%-6% of a deoxidizing agent, 0.1%-1% of a catalyst, 0.1%-2% of a stabilizer, 5%-20% of a temperature-sensitive agent and 25%-50% of water; according to the formula, the alcohol concentration in a package can be maintained within an effective antibacterial range for a long time through the synergistic effect of all the components, the preservation period of bread and cakes is prolonged to 15 days or above, and the traditional shelf life limit of 3-7 days is broken through so that the long-period circulation requirement can be met; the temperature-sensitive agent is matched with other components, so that the sensitivity of alcohol volatilization to temperature can be obviously reduced, the alcohol concentration can stably reach an antibacterial threshold value in multi-temperature-zone scenes such as high temperature in summer, cold in winter and different climate zones in south and north, and the problem of unstable fresh-keeping effect caused by temperature fluctuation in cross-regional transportation is effectively solved.

Description

Technical Field

[0001] This application relates to the field of bread preservation technology, and more specifically, to a multifunctional alcohol pack for preserving pastries and bread and its preparation method. Background Technology

[0002] Bread, pastries, cakes, and other foods are rich in starch, water, and oil, making them highly susceptible to mold contamination and rancidity due to oil oxidation. They are also rich in carbohydrates, water, and nutrients, making them prone to spoilage and deterioration due to the growth of microorganisms such as mold. Oxidation also leads to flavor deterioration and aging of taste. Their shelf life is generally only 3-7 days, which severely restricts the market radius and sales cycle of the products.

[0003] To address the problem of mold growth and spoilage in bread and pastries, existing technologies primarily employ a two-pronged approach: isolating oxygen and inhibiting microorganisms. Among these, alcohol-based preservatives, utilizing alcohol evaporation for preservation, are widely used in the bread and pastry industry due to their ease of use, low cost, and relatively high safety. These products typically adsorb edible alcohol onto carrier materials such as silica or starch, encapsulate it in breathable individual packaging bags, and place it together with the food being preserved in a sealed container. During storage, alcohol molecules continuously evaporate through the micropores of the packaging material, creating a certain concentration of gaseous alcohol environment within the headspace. This environment inhibits the proliferation of spoilage bacteria such as mold and yeast by disrupting microbial cell membrane structures and inhibiting enzyme activity, thereby extending the shelf life of the food.

[0004] However, this preservation method, which relies solely on alcohol evaporation, exhibits significant limitations in practical applications. Firstly, its preservation duration and effectiveness are highly dependent on the alcohol evaporation rate and the ability to maintain alcohol concentration within the packaging. For alcohol packets, the initial alcohol release rate is rapid, the concentration is high, and the antibacterial effect is relatively significant; however, as storage time increases, the total alcohol content is continuously consumed, and the concentration gradually decreases below the effective threshold, leading to a decline in antibacterial efficacy. For bread and pastries requiring long-term storage or long-distance transportation, especially given the significant temperature differences between north and south, existing alcohol preservation technologies struggle to provide continuous and stable antibacterial protection, resulting in limited shelf-life extension and often failing to meet the demands of large-scale, long-cycle distribution in modern food supply chains.

[0005] Meanwhile, the volatility of alcohol preservatives is extremely sensitive to temperature changes, further exacerbating the uncertainty of their preservation effect. The saturated vapor pressure of alcohol increases exponentially with rising temperature, leading to a significantly faster evaporation rate; conversely, the evaporation rate decreases sharply at low temperatures. This characteristic results in significant differences in the actual performance of alcohol packages across different seasons, regions, and transportation and storage stages: during high-temperature summers or transport in tropical regions, alcohol may be released and excessively consumed in a short period, leading to insufficient concentration later; in cold winters or under refrigeration conditions, the evaporation rate may not reach the effective antibacterial threshold. This temperature dependence not only causes instability in preservation effects but also makes it difficult to precisely match the alcohol dosage to the preservation needs of different temperature zones. Especially for cross-regional distribution and long-term storage and transportation across north-south climate zones, temperature fluctuations further amplify the limitations of preservation time.

[0006] Therefore, there is an urgent need in this field for a new preservation solution that can overcome the shortcomings of existing alcohol preservation technology, reduce temperature sensitivity while solving the problem of alcohol concentration decay, and achieve long-term stable preservation of bread and pastries in complex circulation processes. Summary of the Invention

[0007] To address the prominent issues of limited preservation efficacy, short duration of action, single function, and temperature sensitivity of alcohol preservation packets, this application provides a multifunctional alcohol packet for preserving pastries and bread, and its preparation method.

[0008] In a first aspect, this application provides a multifunctional alcohol pack for preserving pastries and bread, employing the following technical solution: A multifunctional alcohol pack for preserving pastries and bread includes a packaging and sterilization / deoxygenation composition, said sterilization / deoxygenation composition being prepared from the following raw materials in parts by weight: oxygen absorber 1-6% Catalyst 0.1-1% Stabilizer 0.1-2% Thermosensitive agent 5-20% Water 25-50% The remainder is alcohol.

[0009] By adopting the above technical solutions, not only can the synergistic effect of various components maintain the alcohol concentration within the effective antibacterial range for a long time, extending the shelf life of bread and pastries to more than 15 days, breaking through the traditional 3-7 day shelf life limitation to meet the needs of long-term circulation, but also the combination of temperature-sensitive agents and other components can reduce the sensitivity of alcohol evaporation to temperature, ensuring that the alcohol concentration can stably reach the antibacterial threshold in various temperature zones, such as high temperatures in summer, cold winters, and different climate zones in the north and south. This effectively solves the problem of unstable preservation effect caused by temperature fluctuations during cross-regional transportation. At the same time, this alcohol pack breaks through the limitation of existing products that only inhibit bacteria. By combining the antibacterial effect of alcohol with the oxygen removal function of deoxygenating agents, it has the triple effects of sterilization, deoxygenation, and anti-oxidation. It can inhibit the proliferation of spoilage bacteria such as mold and yeast, prevent the oxidation and rancidity of oils and the deterioration of flavor, and delay the aging of taste, thus comprehensively improving the preservation quality. Ultimately, it meets the complex circulation needs of bread and pastries such as cross-climate transportation and long-term storage, effectively expanding the market coverage radius and sales cycle of the product.

[0010] The alcohol, as the main antibacterial component, creates a gaseous alcohol environment through evaporation that can disrupt the cell membrane structure and enzyme activity of microorganisms. Meanwhile, the 1-6% oxygen absorber rapidly consumes oxygen within the packaging, eliminating the oxygen conditions necessary for microbial growth and creating a dual protection against both direct antibacterial action and growth inhibition. This also inhibits the oxidation and rancidity of oils, overcoming the limitations of a single alcohol package. The 5-20% thermosensitive agent is crucial for regulating the alcohol evaporation rate. At high temperatures, its physicochemical properties inhibit excessive alcohol consumption, while at low temperatures, it promotes evaporation. Combined with 0.1-2% stabilizer, it can fix the alcohol dispersion state and enhance... The strong temperature-sensitive agent ensures stable temperature response, and the combination of the two ensures that the alcohol concentration remains stable at the effective threshold across the entire temperature range. 0.1-1% catalyst accelerates the deoxygenation reaction of the deoxidizer, optimizes the temperature-sensitive agent's regulation efficiency, and reduces interference between components, ensuring the system takes effect quickly and continuously. Water, accounting for 25-80%, serves as a dispersion medium, ensuring uniform distribution of components and sufficient contact. At the same time, by adjusting the physical environment of the system, the stabilizer helps maintain stable alcohol concentration. Ultimately, through multi-layered synergy of antibacterial core, environmental optimization, rate regulation, efficiency improvement, and carrier protection, the components achieve a long-lasting and stable compound preservation effect.

[0011] Preferably, the temperature-sensitive agent includes poloxamer and / or poly(N-isopropylacrylamide).

[0012] By employing the above technical solution, poloxamer can form a gel-like structure through phase transition at high temperatures, hindering the rapid diffusion of alcohol molecules. Poly(N-isopropylacrylamide) undergoes a hydrophilic-hydrophobic conformational change with temperature. When used alone or synergistically, both can precisely inhibit the rapid evaporation of alcohol in high-temperature summer or tropical transport environments to avoid insufficient concentration later. In cold winter or refrigerated conditions, they promote alcohol release through conformational expansion or gel dissociation to ensure an effective antibacterial threshold is reached. This, combined with the oxygen-removing and antioxidant effects of deoxygenating agents, the dispersing and stabilizing effects of stabilizers, and the synergistic effect of catalysts, further enhances the antibacterial effect. Its function is to maintain the alcohol concentration within the effective antibacterial range during long-term storage of more than 15 days and temperature changes across multiple climate zones in the north and south. This not only strengthens the continuous inhibition of spoilage bacteria such as mold and yeast, but also effectively delays the oxidation and rancidity of oils and the aging of taste. It completely solves the problems of concentration decay and temperature dependence of traditional alcohol preservatives. Furthermore, its precise and controllable temperature-sensitive regulation performance improves the stability and reliability of the preservation effect, further adapting to the long-term and cross-regional circulation needs of the modern food supply chain, and helping bread and pastries to significantly expand their market radius and extend their sales cycle.

[0013] Preferably, the temperature-sensitive agent is composed of poloxamer 188, poloxamer 407 and poly-N-isopropylacrylamide in a weight ratio of (1-3):(3-6):1.

[0014] By adopting the above technical solution, while maintaining the core advantages of long-lasting antibacterial effect and low temperature sensitivity, the synergistic effect of the three components achieves precise control of alcohol evaporation rate and stable compatibility across the entire temperature range: Poloxamer 407, with the highest proportion, acts as the core temperature-sensitive regulator. At high temperatures, it can quickly form a dense gel network to hinder the diffusion of alcohol molecules, while at low temperatures it rapidly dissociates to restore alcohol permeability; Poloxamer 188, in a 1-3 ratio, assists in regulating the cross-linking density of the gel, avoiding insufficient alcohol release due to excessive gel density at high temperatures, while also improving the system's dispersibility; Poly-N-isopropylacrylamide, in a 1 ratio, precisely complements the temperature-sensitive regulation effect of the former two through a temperature-induced hydrophilic-hydrophobic conformational change, further enhancing the alcohol release dynamics in the medium and low temperature ranges. The three components work synergistically in a specific ratio. Combined with an oxygen absorber for efficient oxygen removal, a stabilizer to maintain system stability, and a catalyst to accelerate reaction efficiency, the alcohol package can reduce the alcohol evaporation rate by more than 30% during high-temperature transportation in summer to prevent premature consumption, and increase the alcohol evaporation rate to an effective threshold under refrigerated conditions in winter. This ensures that the alcohol concentration inside the package remains stable within the optimal antibacterial range of 0.8%-1.2% during temperature transitions across multiple climate zones, increasing the inhibition rate against mold and yeast to over 95% and effectively delaying the rate of oil oxidation and rancidity by up to 40%, thus solving the problems of temperature dependence and concentration decay of traditional alcohol preservatives.

[0015] Preferably, the deoxidizing agent includes at least one of sodium isoascorbate, sodium ascorbate, and tea polyphenols.

[0016] By adopting the above technical solutions, sodium isoascorbate and sodium ascorbate, as highly efficient food-grade deoxygenating components, can reduce the oxygen concentration in the packaging to below 0.5% within 30 minutes, quickly eliminating the oxygen environment for microbial growth. Together with the gas-phase antibacterial effect of alcohol, they form a dual protection of environmental inhibition and direct action. Tea polyphenols not only have excellent deoxygenating capabilities, but their phenolic hydroxyl structure can also synergistically enhance the antibacterial effect with alcohol. At the same time, they effectively remove free radicals generated by oil oxidation, and together with alcohol, inhibit the deterioration of the flavor of bread and pastries.

[0017] Preferably, the deoxidizer is composed of sodium isoascorbate, gallic acid, sodium ascorbate and tea polyphenols in a weight ratio of (1-3):(1-2):0.5.

[0018] By employing the above technical solution, the main oxygen-removing component, sodium isoascorbate, works synergistically with sodium ascorbate to reduce the oxygen concentration in the packaging to below 0.3% within one hour, rapidly eliminating the oxygen-inducing factors for microbial growth and oil oxidation. Tea polyphenols, precisely supplemented at a ratio of 0.5, enhance oxygen removal efficiency with their phenolic hydroxyl groups and synergistically destroy microbial cell membranes with alcohol, resulting in a mold inhibition rate of over 98%. Combined with a specific temperature-sensitive agent system for precise control of alcohol evaporation, the alcohol concentration within the packaging is maintained within the antibacterial range of 0.8%-1.2% across the entire temperature spectrum, reducing the rate of oil oxidation by 50% during 15 days of storage.

[0019] Preferably, the stabilizer includes at least one of methylcellulose, hydroxypropyl methylcellulose, sodium carboxymethylcellulose, and hydroxyethylcellulose.

[0020] By employing the aforementioned stabilizer, components such as alcohol and compound oxygen absorbers are uniformly fixed, preventing system stratification or localized concentration imbalances. This improves alcohol dispersion uniformity by 40%. Combined with a specific thermosensitive agent to regulate the evaporation rate, it further ensures stable alcohol concentration within the 0.8%-1.2% range. Simultaneously, the stabilizer enhances the temperature response durability of the thermosensitive agent, preventing its regulatory failure due to repeated temperature changes. This keeps alcohol evaporation rate fluctuations within 10% at high temperatures and increases the evaporation rate compliance rate to 99% at low temperatures. Its water-retention and dispersing properties also improve the oxygen removal efficiency of the oxygen absorber, ensuring the packaged oxygen concentration stably drops below 0.3% within one hour. The synergistic antibacterial system formed with alcohol and tea polyphenols maintains a stable mold inhibition rate of over 98%. During 15 days of storage, the bread's fat oxidation rate decreases by 55%, and the soft texture retention rate reaches 90%.

[0021] Preferably, the stabilizer is composed of hydroxypropyl methylcellulose and sodium carboxymethyl cellulose in a weight ratio of (1-3):1.

[0022] By employing the above technical solution, hydroxypropyl methylcellulose constructs a three-dimensional network structure to anchor components, while sodium carboxymethyl cellulose enhances dispersion and water retention. Together, they prevent the separation of alcohol and oxygen absorbers, improving alcohol uniformity by 50%. Combined with a specific temperature-sensitive agent, the alcohol concentration fluctuates within the 0.8%-1.2% range by ≤5%, enhancing temperature-sensitive regulation durability. It helps the compounded oxygen absorber reduce the oxygen concentration to below 0.3% within one hour, achieving a mold inhibition rate of over 98% in synergy with alcohol. During 15 days of storage, the bread's fat oxidation rate decreases by 58%, while retaining 92% of its softness.

[0023] Preferably, the catalyst comprises at least one selected from ferrous sulfate, ferrous chloride, cuprous chloride, copper sulfate, and potassium chloride.

[0024] By employing the above technical solution, the catalyst can activate the deoxygenation reaction of the compound deoxidizer, shortening the time to reduce the oxygen concentration to below 0.3% to within 40 minutes. Simultaneously, it optimizes the temperature response speed of the thermosensitive agent, reducing the lag in alcohol evaporation rate regulation by 60%. It also promotes the synergistic effect of alcohol and tea polyphenols, enhancing the destructive effect on microbial cell membranes, with a stable mold inhibition rate exceeding 99%. With specific stabilizers and thermosensitive agents, the alcohol concentration fluctuates within the 0.8%-1.2% range by ≤3%. During 15 days of storage, the bread's fat oxidation rate decreases by 60%, while retaining 93% of its softness.

[0025] Preferably, the sterilization and deoxygenation composition is made from the following raw materials in weight percentages: Water 51.5% Stabilizer 0.50% Copper sulfate 0.06% Ferrous sulfate 0.18% Potassium chloride 0.49% Sodium isoascorbate 5.27% Thermosensitive agent 5.3% 95% alcohol 36.7%.

[0026] By employing the above technical solutions, the preservation efficiency of alcohol-based bread packaging is optimized. Copper sulfate, ferrous sulfate, and potassium chloride synergistically catalyze the process, reducing the oxygen concentration in the packaging to below 0.3% within 40 minutes. A thermosensitive agent stabilizes alcohol evaporation, and a stabilizer ensures that the alcohol concentration fluctuates within the 0.8%-1.2% range by ≤3%. Sodium isoascorbate synergistically inhibits mold growth with alcohol, achieving a mold inhibition rate of over 99%. During 15 days of storage, the rate of fat oxidation in the bread decreases by 62%, while retaining 94% of its softness.

[0027] Secondly, this application provides a method for preparing a multifunctional alcohol packet for preserving pastries and bread, using the following technical solution: A method for preparing a multifunctional alcohol packet for preserving pastries and bread includes the following preparation steps: S1. Add the stabilizer to water and stir to dissolve. Then add the thermosensitive agent and stir to dissolve. Continue to add the deoxidizer and catalyst and stir until completely dissolved. Add alcohol and mix well to obtain a mixed solution. S2. Seal the mixed solution in a breathable packaging bag to make a multifunctional alcohol pack.

[0028] By employing the above technical solution, the stabilizer is first dissolved in water to pre-construct a uniform dispersion system, preventing subsequent component aggregation and improving the uniformity of functional component dispersion by 60%. Thermosensitive agents, deoxidizers, and catalysts are added sequentially, ensuring complete dissolution and uniform component distribution, guaranteeing precise control of the alcohol evaporation rate. Alcohol is added last to avoid high concentrations interfering with the dissolution of other components. Sealed, breathable bags maintain the alcohol concentration at 0.8%-1.2% over a long period. The process is simple to operate, ensuring an alcohol-based mold inhibition rate of over 99%, and reducing the bread fat oxidation rate by 62% after 15 days of storage, providing reliable support for large-scale production and long-term preservation.

[0029] In summary, this application has the following beneficial effects: 1. Significantly extended shelf life: By combining alcohol and deoxidizer, a dual protection mechanism is built to directly inhibit bacteria and eliminate the breeding environment, extending the shelf life of bread to more than 15 days, breaking through the traditional 3-7 day shelf life limit and meeting the needs of long-term circulation.

[0030] 2. Achieve stable preservation across all temperature zones: The temperature-sensitive agent, as the core regulating ingredient, inhibits the rapid evaporation of alcohol at high temperatures and promotes evaporation at low temperatures. Combined with the stabilizer, it fixes the alcohol dispersion state, ensuring that the alcohol concentration remains stable at the antibacterial threshold in both northern and southern climate zones and under extreme summer and winter temperatures, thus solving the problem of preservation failure caused by temperature fluctuations during cross-regional transportation. Detailed Implementation Example The alcohol used in this application has a mass fraction of 95%.

[0031] Example 1 A multifunctional alcohol packet for preserving pastries and bread is prepared by the following method: S1. Add 0.1g of stabilizer (methylcellulose) to 25g of water and stir to dissolve. Then add 5g of thermosensitive agent (poloxam 188) and stir to dissolve. Continue to add 1g of deoxidizer (sodium isoascorbate) and 0.1g of catalyst (ferrous sulfate), and stir until completely dissolved. Add 68.8g of alcohol and mix well to obtain a mixed solution. S2. Seal the mixed solution in a breathable packaging bag to make a multifunctional alcohol pack.

[0032] Example 2 A multifunctional alcohol packet for preserving pastries and bread is prepared by the following method: S1. Add 1g of stabilizer (hydroxyethyl cellulose) to 40g of water and stir to dissolve. Then add 15g of thermosensitive agent (poloxam 407) and stir to dissolve. Continue to add 3g of deoxidizer (gallic acid) and 0.5g of catalyst (ferrous chloride) and stir until completely dissolved. Add 40.5g of alcohol and mix well to obtain a mixed solution. S2. Seal the mixed solution in a breathable packaging bag to make a multifunctional alcohol pack.

[0033] Example 3 A multifunctional alcohol packet for preserving pastries and bread is prepared by the following method: S1. Add 2g of stabilizer (hydroxypropyl methylcellulose) to 50g of water and stir to dissolve. Then add 20g of thermosensitive agent (poly(N-isopropylacrylamide)) and stir to dissolve. Continue to add 5g of deoxidizer (tea polyphenols) and 1g of catalyst (cuprous chloride), and stir until completely dissolved. Add 22g of alcohol and mix well to obtain a mixed solution. S2. Seal the mixed solution in a breathable packaging bag to make a multifunctional alcohol pack.

[0034] Example 4 A multifunctional alcohol pack for preserving pastries and bread. The difference between this embodiment and Embodiment 1 is that the temperature-sensitive agent is composed of poloxamer 188, poloxamer 407 and poly-N-isopropylacrylamide in a weight ratio of 1:3:1.

[0035] Example 5 A multifunctional alcohol pack for preserving pastries and bread. The difference between this embodiment and Embodiment 1 is that the temperature-sensitive agent is composed of poloxamer 188, poloxamer 407 and poly-N-isopropylacrylamide in a weight ratio of 3:6:1.

[0036] Example 6 A multifunctional alcohol pack for preserving pastries and bread. The difference between this embodiment and Embodiment 1 is that the deoxidizer is composed of sodium isoascorbate, sodium ascorbate and tea polyphenols in a weight ratio of 1:1:0.5.

[0037] Example 7 A multifunctional alcohol pack for preserving pastries and bread. The difference between this embodiment and embodiment 5 is that the deoxidizer is composed of sodium isoascorbate, sodium ascorbate and tea polyphenols in a weight ratio of 1:1:0.5.

[0038] Example 8 A multifunctional alcohol pack for preserving pastries and bread. The difference between this embodiment and Embodiment 1 is that the stabilizer is composed of hydroxypropyl methylcellulose and sodium carboxymethyl cellulose in a weight ratio of 1:1.

[0039] Example 9 A multifunctional alcohol pack for preserving pastries and bread. The difference between this embodiment and Embodiment 7 is that the stabilizer is composed of hydroxypropyl methylcellulose and sodium carboxymethyl cellulose in a weight ratio of 3:1.

[0040] Example 10 A multifunctional alcohol pack for preserving pastries and bread, the difference between this embodiment and Embodiment 1 is: S1. Add 0.5g of stabilizer (methylcellulose) to 52g of water and stir to dissolve. Then add 5.3g of thermosensitive agent (poloxam 188) and stir to dissolve. Continue to add 5.27g of deoxidizer (sodium isoascorbate) and 0.73g of catalyst (0.06g of copper sulfate, 0.18g of ferrous sulfate, and 0.49g of potassium chloride), and stir until completely dissolved. Add 36.7g of alcohol and mix well to obtain a mixed solution. S2. Seal the mixed solution in a breathable packaging bag to make a multifunctional alcohol pack.

[0041] Comparative Example Comparative Example 1 A multifunctional alcohol pack for preserving pastries and bread. The difference between this comparative example and Example 1 is that the temperature-sensitive agent is replaced with polyethylene glycol 4000.

[0042] Comparative Example 2 A multifunctional alcohol pack for preserving pastries and bread. The difference between this comparative example and Example 1 is that: in step S1, 0.1g of stabilizer (methylcellulose) is added to 30g of water and stirred to dissolve. 1g of deoxidizer (sodium isoascorbate) and 0.1g of catalyst (ferrous sulfate) are added and stirred until completely dissolved. 68.8g of alcohol is added and mixed evenly to obtain a mixed solution.

[0043] Comparative Example 3 A multifunctional alcohol pack for preserving pastries and bread. The difference between this comparative example and Example 1 is that in step S1, 0.1g of stabilizer (methylcellulose) is added to 26g of water and stirred to dissolve, 5g of thermosensitive agent (poloxam 188) is added and stirred to dissolve, 0.1g of catalyst (ferrous sulfate) is added and stirred until completely dissolved, and 68.8g of alcohol is added and mixed evenly to obtain a mixed solution.

[0044] Comparative Example 4 A multifunctional alcohol pack for preserving pastries and bread. The difference between this comparative example and Example 1 is that in step S1, 25.1g of water and 5g of temperature-sensitive agent (poloxam 188) are mixed and stirred to dissolve. 1g of deoxidizer (sodium isoascorbate) and 0.1g of catalyst (ferrous sulfate) are added and stirred until completely dissolved. 68.8g of alcohol is added and mixed evenly to obtain a mixed solution.

[0045] Detection methods / test methods Shelf life test: The multi-purpose alcohol to be tested was packaged in a KOP bag, one slice of toast was placed inside, and the bag was sealed. It was then placed at room temperature, and the mold growth on the toast surface was observed after 15 days. The experimental data are shown in Table 1. Table 1. Experimental data of Examples 1-10 and Comparative Examples 1-4

[0046] Examples 1-10 showed no mold spots within their shelf life, while all comparative examples 1-4 showed mold spots, indicating that the multifunctional alcohol pack system of this application has a definite inhibitory effect on bread mold growth. Although Example 1 uses a basic formula, it can achieve antibacterial effect through the synergistic effect of alcohol and a single oxygen absorber. Alcohol antibacterial effect relies on temperature-sensitive controlled release to maintain an effective concentration, on oxygen absorbers to eliminate the microbial growth environment, and on stabilizers to ensure long-term dispersion. Only the coupling of these three factors can achieve a mold-free guarantee of more than 15 days. The absence of any single mechanism will disrupt the balance and cause antibacterial failure.

[0047] Oxygen and alcohol content detection: The multifunctional alcohols to be tested in Examples 1, 4, 7, 9, 10, and Comparative Examples 1, 3, and 4 were packaged into KOP bags, filled with 150 mL of air, and sealed. The KOP bags were placed at 3°C, and the oxygen and alcohol content inside the bags were measured every 5 days using a multifunctional gas detector. Data were recorded at 5, 10, and 15 days. The experimental data are shown in Table 2. Table 2 Experimental data for Examples 1, 4, 7, 9, 10 and Comparative Examples 1, 3, 4

[0048] Example 1 (Single thermosensitive agent): The alcohol concentration difference between 25℃ and 3℃ after 15 days was 3000 ppm (6500 vs 3500), indicating that the low-temperature evaporation was insufficient to reach the effective threshold (<8000 ppm), resulting in a high risk of antibacterial failure. Example 4 (Combined thermosensitive agent): Under the same temperature difference, the concentration difference decreased to 1500 ppm (8500 vs 7000), and the alcohol remained stable within the antibacterial range in both high and low temperature environments. Comparative Example 1 (No thermosensitive agent, polyethylene glycol substitute): The alcohol concentration at 25℃ plummeted to 2000 ppm after 15 days, completely losing its antibacterial ability. This demonstrates that the thermosensitive agent reduces the temperature dependence of alcohol evaporation rate by more than 60% through a synergistic mechanism of high-temperature gelation inhibition and low-temperature conformational change. Without the thermosensitive agent, alcohol is consumed exponentially too quickly, failing to meet the requirements for long-term preservation.

[0049] Example 4 (single deoxygenating agent sodium isoascorbate): oxygen content decreased to 0.2% (25°C) and 0.3% (3°C) after 15 days.

[0050] Example 7 (Compound deoxidizer): Oxygen content was further reduced to 0.1% (25℃) and 0.2% (3℃), with a 30% increase in deoxygenation rate. Comparative Example 3 (Completely without deoxidizer): After 15 days, the oxygen content reached as high as 19.2%, with almost no oxygen consumption. The alcohol concentration remained at only 2500 ppm. Mold spots appeared during the shelf-life test, indicating that the compound deoxidizer (sodium isoascorbate:sodium ascorbate:tea polyphenols = 1-3:1-2:0.5) synergistically with the catalyst can reduce the oxygen concentration to below 0.3%. The deoxidizer not only eliminates the environment for microbial growth but also synergistically inhibits oil oxidation with alcohol, achieving dual protection of "antibacterial + antioxidant". Without a deoxidizer, oxygen is continuously present, and even if some alcohol evaporates, it cannot inhibit mold growth.

[0051] Example 7 (compound thermosensitive agent + deoxidizer): The alcohol concentration fluctuated from 9500 to 8000 ppm (3℃) over 15 days, with a decrease of 16%. Example 9 (addition of compound stabilizer): Under the same conditions, the concentration stabilized at 9500 to 8500 ppm, the decrease was reduced to 11%, and the high and low temperature concentration difference was further reduced to 1000 ppm. Comparative Example 4 (no stabilizer): The alcohol concentration was only maintained at 1800 ppm (25℃) over 15 days. System stratification led to excessively low local alcohol concentrations, and mold spots appeared during shelf-life testing. This indicates that the compound of hydroxypropyl methylcellulose and sodium carboxymethyl cellulose can construct a three-dimensional network structure, improving the uniformity of alcohol dispersion by 50% and preventing component sedimentation. The stabilizer can also enhance the response durability of the thermosensitive agent, ensuring that the regulation does not fail after multiple temperature changes. Without the stabilizer, uneven alcohol distribution leads to local concentration imbalances. Even if the total evaporation meets the standard, mold may still grow in the local microenvironment.

[0052] The preferred formulation in Example 10 achieves optimal synergy among the components, ensuring stable alcohol concentration, continuous oxygen elimination, and long-lasting antibacterial efficacy during long-term transportation (over 15 days) and across climate zones.

[0053] In summary, the ability to maintain alcohol content gradually improved in the optimization path from Example 1 to Example 10. Combined with oxygen concentration data, it was confirmed that the compound system can achieve a mold inhibition rate of over 99% and a reduction in oil oxidation rate of 62%.

[0054] This specific embodiment is merely an explanation of this application and is not intended to limit it. After reading this specification, those skilled in the art can make modifications to this embodiment without contributing any inventive step, but such modifications are protected by patent law as long as they fall within the scope of the claims of this application.

Claims

1. A multifunctional alcohol pack for preserving pastries and bread, comprising a packaging and sterilization / deoxygenation composition, characterized in that, The sterilization and deoxygenation composition is prepared from the following raw materials in parts by weight: oxygen absorber 1-6% Catalyst 0.1-1% Stabilizer 0.1-2% Thermosensitive agent 5-20% Water 25-50% The remainder is alcohol.

2. The method for preparing a multifunctional alcohol packet for preserving pastries and bread according to claim 1, characterized in that: The thermosensitive agent includes poloxamer and / or poly(N-isopropylacrylamide).

3. The method for preparing a multifunctional alcohol packet for preserving pastries and bread according to claim 2, characterized in that: The thermosensitive agent is composed of poloxamer 188, poloxamer 407 and poly-N-isopropylacrylamide in a weight ratio of (1-3):(3-6):

1.

4. The method for preparing a multifunctional alcohol packet for preserving pastries and bread according to claim 1, characterized in that: The deoxidizing agent includes at least one of sodium isoascorbate, gallic acid, sodium ascorbate, and tea polyphenols.

5. The method for preparing a multifunctional alcohol packet for preserving pastries and bread according to claim 4, characterized in that: The deoxidizer is composed of sodium isoascorbate, sodium ascorbate and tea polyphenols in a weight ratio of (1-3):(1-2):0.

5.

6. The method for preparing a multifunctional alcohol packet for preserving pastries and bread according to claim 1, characterized in that: The stabilizer includes at least one of methylcellulose, hydroxypropyl methylcellulose, sodium carboxymethylcellulose, and hydroxyethylcellulose.

7. The method for preparing a multifunctional alcohol packet for preserving pastries and bread according to claim 6, characterized in that: The stabilizer is composed of hydroxypropyl methylcellulose and sodium carboxymethyl cellulose in a weight ratio of (1-3):

1.

8. The method for preparing a multifunctional alcohol packet for preserving pastries and bread according to claim 1, characterized in that: The catalyst includes at least one of ferrous sulfate, ferrous chloride, cuprous chloride, copper sulfate, and potassium chloride.

9. The method for preparing a multifunctional alcohol packet for preserving pastries and bread according to claim 1, characterized in that: The sterilization and deoxygenation composition is made from the following raw materials in weight percentages: Water 51.5% Stabilizer 0.50% Copper sulfate 0.06% Ferrous sulfate 0.18% Potassium chloride 0.49% Sodium isoascorbate 5.27% Thermosensitive agent 5.3% Alcohol content: 36.7%.

10. A method for preparing a multifunctional alcohol packet for preserving pastries and bread as described in any one of claims 1-9, characterized in that, The preparation steps include the following: S1. Add the stabilizer to water and stir to dissolve. Then add the thermosensitive agent and stir to dissolve. Continue to add the deoxidizer and catalyst and stir until completely dissolved. Add alcohol and mix well to obtain a mixed solution. S2. Seal the mixed solution in a breathable packaging bag to make a multifunctional alcohol pack.

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