CN107856982B - Chinese chive fresh-keeping packaging film - Google Patents

Chinese chive fresh-keeping packaging film Download PDF

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CN107856982B
CN107856982B CN201711124382.9A CN201711124382A CN107856982B CN 107856982 B CN107856982 B CN 107856982B CN 201711124382 A CN201711124382 A CN 201711124382A CN 107856982 B CN107856982 B CN 107856982B
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film
fresh
keeping
day
chinese chives
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CN107856982A (en
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廖瑞娟
李东立
许文才
曹国荣
石佳子
付亚波
王纪刚
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Beijing Institute of Graphic Communication
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    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D65/00—Wrappers or flexible covers; Packaging materials of special type or form
    • B65D65/02—Wrappers or flexible covers
    • B65D65/22—Details
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D65/00—Wrappers or flexible covers; Packaging materials of special type or form
    • B65D65/38—Packaging materials of special type or form
    • B65D65/46—Applications of disintegrable, dissolvable or edible materials
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D85/00—Containers, packaging elements or packages, specially adapted for particular articles or materials
    • B65D85/50—Containers, packaging elements or packages, specially adapted for particular articles or materials for living organisms, articles or materials sensitive to changes of environment or atmospheric conditions, e.g. land animals, birds, fish, water plants, non-aquatic plants, flower bulbs, cut flowers or foliage
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
    • C08J5/00—Manufacture of articles or shaped materials containing macromolecular substances
    • C08J5/18—Manufacture of films or sheets
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
    • C08J2301/00—Characterised by the use of cellulose, modified cellulose or cellulose derivatives
    • C08J2301/02—Cellulose; Modified cellulose
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
    • C08J2323/00—Characterised by the use of homopolymers or copolymers of unsaturated aliphatic hydrocarbons having only one carbon-to-carbon double bond; Derivatives of such polymers
    • C08J2323/02—Characterised by the use of homopolymers or copolymers of unsaturated aliphatic hydrocarbons having only one carbon-to-carbon double bond; Derivatives of such polymers not modified by chemical after treatment
    • C08J2323/04—Homopolymers or copolymers of ethene
    • C08J2323/06—Polyethene
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
    • C08J2323/00—Characterised by the use of homopolymers or copolymers of unsaturated aliphatic hydrocarbons having only one carbon-to-carbon double bond; Derivatives of such polymers
    • C08J2323/02—Characterised by the use of homopolymers or copolymers of unsaturated aliphatic hydrocarbons having only one carbon-to-carbon double bond; Derivatives of such polymers not modified by chemical after treatment
    • C08J2323/10—Homopolymers or copolymers of propene
    • C08J2323/12—Polypropene
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
    • C08J2401/00—Characterised by the use of cellulose, modified cellulose or cellulose derivatives
    • C08J2401/02—Cellulose; Modified cellulose
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
    • C08J2423/00—Characterised by the use of homopolymers or copolymers of unsaturated aliphatic hydrocarbons having only one carbon-to-carbon double bond; Derivatives of such polymers
    • C08J2423/02—Characterised by the use of homopolymers or copolymers of unsaturated aliphatic hydrocarbons having only one carbon-to-carbon double bond; Derivatives of such polymers not modified by chemical after treatment
    • C08J2423/04—Homopolymers or copolymers of ethene
    • C08J2423/08—Copolymers of ethene
    • C—CHEMISTRY; METALLURGY
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    • C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
    • C08J2429/00—Characterised by the use of homopolymers or copolymers of compounds having one or more unsaturated aliphatic radicals, each having only one carbon-to-carbon double bond, and at least one being terminated by an alcohol, ether, aldehydo, ketonic, acetal, or ketal radical; Hydrolysed polymers of esters of unsaturated alcohols with saturated carboxylic acids; Derivatives of such polymer
    • C08J2429/02—Homopolymers or copolymers of unsaturated alcohols
    • C08J2429/04—Polyvinyl alcohol; Partially hydrolysed homopolymers or copolymers of esters of unsaturated alcohols with saturated carboxylic acids
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    • C08J2497/00—Characterised by the use of lignin-containing materials
    • C08J2497/02—Lignocellulosic material, e.g. wood, straw or bagasse

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  • Storage Of Fruits Or Vegetables (AREA)

Abstract

A Chinese chive preservative packaging film belongs to the technical field of films, and adopts a mode of AA film and D film paster, namely, two A films form a preservative bag, a square hole is formed in one A film, then a D film is attached to the square hole, the position of the square hole is located at the root position of the Chinese chive, and the D film is parallel to the Chinese chive; d, the film patch accounts for 3.0-3.5% of the total area of the preservative packaging film; wherein the film A is a fruit fresh-keeping green packaging material film with the function of adsorbing ethylene, and WVTR 10g/m 2Day, oxygen transmission rate of 1300 to 4600ml/day m 2(ii) a The D film is a high moisture-permeable fresh-keeping film with the oxygen transmission rate of 1 multiplied by 10 4‑1×10 5ml/m 2Day. atm, the water vapor transmission rate is 100-300g/m 2Day. Can keep the fresh of the Chinese chives for 4 days.

Description

Chinese chive fresh-keeping packaging film
Technical Field
The invention relates to a fresh-keeping packaging film for Chinese chives, and belongs to the technical field of films.
Technical Field
The low-temperature storage calculation is a preservation scheme which is easy to realize at present, and when the whole logistics path flows according to a production place, a transportation place, a supermarket and a user, the low-temperature preservation can be realized at the stage of the supermarket; but if the logistics path is taken according to the production place-transportation-new place-retailer wholesale-retail store-user, the low temperature to the retailer level is difficult to realize. Although the mechanical refrigeration method is a low-temperature fresh-keeping means which is actively developed at present, the mechanical refrigeration method needs larger early-stage cost investment, and the mechanical refrigeration method is not developed and matured in the market at present and is not widely applied.
The influence of the temperature on the preservation of the Chinese chives can be summarized in a sentence, namely the preservation of the Chinese chives is not facilitated by high temperature and low temperature, but the preservation effect of the Chinese chives is good in the low-temperature environment (0-5 ℃) on the whole. Specifically, under a high-temperature environment, the Chinese chives lose water seriously and are easy to wilt, leaves have no moisture when kneaded, the color gradually changes from green to yellow, and the stems have no hardness when kneaded; the temperature is too low, so that the Chinese chives are easily subjected to cold damage and are not beneficial to the fresh keeping of the Chinese chives; the respiration of the leeks is inhibited in a low-temperature environment (0-5 ℃), the leeks basically do not lose water, and the kneading water of the leaves is sufficient. Therefore, in the low-temperature preservation process of the Chinese chives, the Chinese chives need to be kept at a stable low temperature on the premise of not causing cold damage so as to prolong the storage period of the Chinese chives as much as possible [6]。
The low-temperature storage method is a common fresh-keeping method with simple technical requirements in various fresh-keeping methods, and the biological principle of the method is that the water loss speed is reduced and the fresh weight is inhibited from decreasing by reducing the air hole opening degree of the Chinese chives at low temperature so as to inhibit the respiration rate of the Chinese chives after being picked.
According to the research of von Shuangqing, the leeks are pre-cooled to 0 ℃ within 24 hours after being harvested, then are placed in an environment of 0-5 ℃ for low-temperature preservation, the commodity rate can reach 84.6% -90.3% after being refrigerated for seven days, the sensory properties are not obviously different from those of the leeks just placed in the leeks, and the effect is better; the Chinese chives are picked and placed in the environment of 15 ℃ for 1 day, and then placed in the environment of 0 ℃ for preservation for 7 days, the commodity rate can reach 89%, and the preservation effect is good even by referring to the former method; the Chinese chives are purchased at 15 ℃ and 2 natural, placed at 20 ℃ for fresh-keeping for 1 day or 2 days, then placed at any fresh-keeping temperature for fresh-keeping, and rottenThe score is severe, so that the preservation effect of the method is basically 0; in addition, the ice added into the Chinese chives has certain effect on reducing water loss and lowering the temperature, but has no obvious effect on relieving the rot of the Chinese chives [7]。
Controlled atmosphere preservation is the most common and most advanced preservation means with the highest input-output ratio in developed countries, the controlled atmosphere storage is vigorously developed in China at present, and controlled atmosphere storage is built in various places like bamboo shoots in spring after rain, but the controlled atmosphere storage still can not meet social requirements far enough [4]。
This is the fruit and vegetable respiration reaction formula:
C 6H 12O 6+6H 2O+6O 2→6CO 2+12H 2o + heat + ethylene
It is known that respiration causes the temperature inside the package to rise, and that both ethylene gas and ambient temperature rise accelerate ripening of fruits and vegetables. The action principle of the modified atmosphere preservation of the Chinese chives is that O is contained in the preservation atmosphere 2And CO 2The proportion is changed to achieve the purposes that the respiration rate of the Chinese chives is restrained and the respiration intensity is reduced, so that the commodity rate of the Chinese chives in unit storage time is increased and the fresh-keeping storage is prolonged. By modified atmosphere preservation, the respiratory activity of the Chinese chives is obviously weakened, the fresh weight loss is reduced, the deterioration speed of the sensory quality is reduced to the lowest speed, and meanwhile, the nutritional value of the Chinese chives is not influenced. The advanced fruit and vegetable fresh-keeping mode is non-toxic and pollution-free, and is an advanced fresh-keeping technology at home and abroad at present [9]。
Artificial modified atmosphere and spontaneous modified atmosphere are two methods for modified atmosphere preservation. Firstly, the principle of artificial air-conditioning preservation is that a closed storage warehouse is manufactured by utilizing a mechanical refrigeration technology in low-temperature preservation, and meanwhile, air-conditioning regulating equipment and refrigeration equipment are used in a matching manner, so that oxygen and temperature in the storage warehouse are kept in a low state, an appropriate carbon dioxide concentration is kept, and then gas which is not beneficial to preservation of the Chinese chives in the storage warehouse is periodically removed. [7]By adopting the measures, the respiration intensity of the Chinese chives can be effectively controlled, so that the commodity rate per unit time is improved, and the shelf life is prolongedLong ultimate goal. The fresh-keeping method practically and comprehensively uses a plurality of technologies of temperature reduction, ventilation, oxygen reduction, carbon dioxide control in a proper range and the like.
Next, we will see modified atmosphere preservation, which belongs to one kind of reduced pressure modified atmosphere preservation. Taking leeks as an example, the leeks are placed in a freshness protection bag of a single package, and if necessary, a vacuumizing method is used to reduce the air pressure in the package. The fresh-keeping principle is that the pressure of the air in the package is greatly reduced, so that the oxygen content in the air in the bag is greatly reduced, and the respiratory intensity of the Chinese chives is weakened, and because of the reduced pressure, the process of synthesizing ethylene by respiration is inhibited, so that the quality degradation of the Chinese chives is delayed.
Its advantages are no production of fresh-keeping gas, and low cost.
According to the research, under the condition of controlling other variables, the fresh-keeping effect of the Chinese chives using the modified atmosphere packaging is much better than that of the Chinese chives not used, and the specific expression is as follows:
firstly, the dropping speed of the fresh weight of the Chinese chives is much slower than that of the fresh weight of the Chinese chives in the same time when the modified atmosphere packaging is used;
and secondly, in the sense quality, compared with the non-used leaf blade which turns yellow in unit time, the modified atmosphere packaging is used, the kneading moisture is more sufficient, and the stem hardness is higher.
According to the test result of Malvafeng, the freshness date of the Chinese chives packaged by the polyethylene plastic bags with holes (8 holes with the diameter of 7 mm) is about 3 days below 20 ℃, 4-5 days at 10 ℃ and 11-12 days at 0 ℃; the preservation period of the non-porous 0.025 mm thick polyethylene bag sealed package is 4-5 days at 20 ℃, 8-9 days at 10 ℃ and about 14 days at 0 DEG C [4]。
The last fresh-keeping method is a fresh-keeping agent dipping method, taking Chinese chives as an example, and the method is a chemical method for treating the surfaces of the Chinese chives by using chemical agents to achieve the fresh-keeping effect. At present, the antistaling agent used for keeping fruits and vegetables fresh is generally divided into two types of antiseptic and bactericide and growth inhibitor.
Although both the two preservatives are used for soaking, the preservation mechanism is different. Taking leeks as an example, the main reason for the deterioration and even the decay of the sensory quality of leeks is microbial infection, and the most effective method is to use an antiseptic preservative to kill microbial diseases on the surfaces of fruits and vegetables. Because the microorganisms are different, the used antiseptic bactericides are different, and under the common condition, the surfaces of the Chinese chives have a plurality of harmful pathogenic bacteria, so that the antiseptic bactericides capable of killing a plurality of pathogenic bacteria are preferably matched for use in order to achieve the fresh-keeping effect. The growth inhibitor inhibits the synthesis of ethylene in the Chinese chives by reducing the respiratory intensity of the Chinese chives, thereby achieving the purposes of prolonging the shelf life of the Chinese chives and improving the commodity rate in unit time.
At present, gibberellin and salicylic acid are two commonly used growth inhibitors in the fresh-keeping process of Chinese chives, and as briefly introduced below, gibberellin can reduce the degradation speed of chlorophyll in the Chinese chives, so that the green color can be kept for a longer time; and the formation of anthocyanin can be inhibited to a certain extent, the yellow color is less generated, simultaneously, the hardness of leaves and stems can be improved, and the ethylene synthesis rate can be reduced, so that the shelf life of the Chinese chives is prolonged. Salicylic acid can improve the capability of the leeks against microbial pathogen infection.
According to the tension of the blood cell, 100ppm of GA is used before storage at 0 DEG C 3Soaking the roots for 15 minutes, draining, wrapping with fire-absorbing paper, putting into a plastic bag, storing at O ℃, and keeping fresh for 47 days.
In addition, other methods of preservation have been discovered by some researchers, and are shown below:
the film coating preservation method is characterized in that a layer of wax, oil or other materials is coated on the surface of the fruits and vegetables, after the fruits and vegetables are coated, the fruits and vegetables are air-dried to form a colorless and transparent semipermeable membrane, the membrane can seal air holes on the surface of the fruits and vegetables, and further the fruits and vegetables are difficult to permeate water and other substances, so that the respiration intensity of the fruits and vegetables is reduced, the respiration rate is reduced, the evaporation of the water in the fruits and vegetables is reduced, and the purposes of prolonging the shelf life of the fruits and vegetables and improving the commodity rate are finally achieved. In addition, because a semi-permeable membrane is formed on the surface of the fruit and vegetable, the surface of the fruit and vegetable is bright in color and luster when viewed from the outside, the looks are better sold, and the commodity value is also improved.
The research of the Yan-Ming team discovers that when a preservative film is used and different types of Chinese chives are treated at different temperatures (5,10,20 and 25 ℃) and humidity (90 percent and normal humidity), the influence of the preservative film on the preservation effect of 3 Chinese chives is observed. The experimental result shows that the difference of the fresh-keeping effect of the Chinese chives among the treatments is obvious after the Chinese chives are treated for 7 days by different fresh-keeping measures. The fresh-keeping effect of the Chinese chives is the best by using the 5 ℃ normal humidity + polyethylene film and the 10 ℃ 90% humidity + polyethylene film, and the Chinese chives have the lowest rotting rate, normal color and flavor and the lowest fresh weight loss; secondly, a polyethylene film is coated at 5 ℃, a polyethylene film is coated at normal humidity and at normal temperature, a polyethylene film is coated at 10 ℃, a polyethylene film is coated at normal humidity and at 10 ℃, and a polyethylene film is coated at 90%; the leeks are rotten and deteriorated no matter whether the leeks are wrapped with polyethylene films or not at normal temperature [5]。
The research on the construction of the weather shows that the HDPE and the CaC0 are stored at the temperature of 2 DEG C 3Or the HDPE + molecular sieve and the GBXZ plastic freshness protection package are not packaged in a sealing way, so that the storage period of the Chinese chives can reach 15 days, the dehydration rate is about l percent, and the Chinese chives are hardly rotten.
For modified atmosphere preservation, the preservation bag material mainly used in the market at present is Polyethylene (PE), and the material has the advantages of no toxicity, no odor, good chemical stability and resistance to most of acid and alkali corrosion. As a fresh-keeping package of the Chinese chives, the defects of poor water permeability and easy dewing are mainly that the Chinese chives are easily infected by bacteria and then easily rotten. Therefore, the storage period of the leeks cannot be prolonged well at normal temperature.
The active air-conditioning preservation has high requirement on the air tightness of the storehouse body, a plurality of devices related to the coordinated air conditioning are required to be arranged in the storehouse at the same time, the requirement on the technical and automatic cooperative work is high, in addition, the facility cost is very expensive, the cost is high, and the adverse factors limit the large-scale expansion and application of the active air conditioning.
As proved by investigation, the Polyethylene (PE) freshness protection package is the main freshness protection package used in the current market. The PE fresh-keeping bag has high oxygen permeability, and the oxygen permeability of the PE film with the thickness of about 10 microns can reach tens of thousands of ml/(m) 2Day) to completely satisfy the aerobic condition of leek in the freshness protection packageThe need for breathing. However, the moisture permeability of such films is very low, generally less than 20 g/(m) 2Day), moisture generated by the respiration of the Chinese chives cannot be quickly removed from the freshness protection package, moisture accumulation is easily caused, the RH exceeds 100%, further, the condensation phenomenon appears on the surface of the film, the breeding rate of bacteria is greatly improved in the high-humidity environment, and the Chinese chives are easy to rot in the environment. Although the PE preservative film can effectively prevent the water loss of the Chinese chives and keep fresh weight and better properties, the PE preservative film also brings about the problem of rotting, so that other preservative films with stronger functions are selected to complete the experiment.
The investigation finds that the functional film with proper oxygen permeability and high-efficiency water permeability can solve the problem of fresh-keeping of the Chinese chives. The functional freshness-retaining package is a freshness-retaining packaging material which is added with a freshness-retaining agent on the basis of common package or is endowed with multiple functions through special processing treatment. The measures adopted at present mainly improve the water permeability, the air permeability and other properties of the preservative film by physical means, and improve the preservation capability of the preservative film.
Disclosure of Invention
The invention aims to explore a novel effective normal-temperature preservation method, prolong the preservation period of the Chinese chives at normal temperature and simultaneously ensure that the Chinese chives have good sensory quality. And simultaneously solves the problem of condensation of the freshness protection package.
Firstly, in order to ensure that the screening result is accurate and reliable, an observation stage is set for preliminary screening and membrane function verification before formal screening; in the observation stage, a pen person selects AE and DE series films as observation objects; in the formal membrane selection stage, firstly, a writer makes an AE series functional membrane; then, the inventor also made screening experiments of two series of freshness protection packages of DV films and AA films and D films.
The experimental operation of each group of laboratories is similar, and by taking AE series as an example, the area of the needed two functional films E and A is calculated by utilizing a self-made high oxygen permeable functional film E and a high moisture permeable film A according to the respiration rate at normal temperature and the multifunctional integrated design theory provided by us, N groups of EA dual-functional integrated freshness protection bags are thermally spliced, and compared with a naked group, the freshness protection effect of the dual-functional integrated freshness protection bags on the chives is evaluated.
To achieve the above object, the present invention proposes to solve this problem by using 2 methods of functional thin film integration.
The invention relates to a fresh-keeping packaging film for Chinese chives, which is characterized in that a fresh-keeping bag is formed by an AA film and a D film, wherein the AA film and the D film are pasted on the A film, a square hole is formed in one A film, then the D film is pasted on the square hole, the square hole is positioned at the root position of the Chinese chives, and the D film is parallel to the Chinese chives. The D film patch accounts for 3.0-3.5% of the total area of the preservative packaging film.
Wherein the film A is a fruit fresh-keeping green packaging material film with the function of adsorbing ethylene, and WVTR 10g/m 2Day, oxygen transmission rate of 1300 to 4600ml/day m 2(ii) a The preparation of the compound can be seen in patent ZL 2010105224424. The preparation method comprises the following steps:
(1) and preparing the molecular sieve: adding pseudo-boehmite into water at room temperature, and stirring and mixing uniformly; then adding a template agent (generally used, diethylamine, triethylamine and the like) and silica sol until gel is formed; putting the gel into a stainless steel autoclave, heating to 200-250 ℃ in a sealed manner, and crystallizing for 48 hours at a constant temperature under the self pressure; after crystallization is completed, washing with deionized water and drying; and finally, roasting for 4-6 hours at 500-700 ℃ to completely remove the template agent, and crushing to 5-100 micron particles to obtain the molecular sieve raw powder, wherein the Si/Al (molar ratio) in the molecular sieve is 5-100. (2) And preparing a film: after 100-90 parts of polyethylene or polypropylene resin and 0.5-10 parts of molecular sieve are uniformly mixed, the mixture is melted and blended on a double-screw extruder, and then the mixture is blown into a film.
The film D is a high moisture-permeable fresh-keeping film, and is composed of dry raw materials including loofah sponge fiber, natural cellulose powder, polyvinyl alcohol and EVA, and the mass ratios (dry weight) of the dry raw materials in the packaging material are 5-50%, 40-85%, 0-5% (preferably 1-5%) and 5-15%, respectively. Having an oxygen transmission rate of 1X 10 4-1×10 5ml/m 2Day. atm, the water vapor transmission rate is 100-300g/m 2Day. The preparation can be found in ZL 2014102260959. Dissolving polyvinyl alcohol and EVA resin in water, wherein the amount of water is the total mass of the polyvinyl alcohol and the EVA resin40-60 times of the amount of the antibacterial cellulose-based packaging material, adding loofah sponge fiber and natural cellulose powder, soaking and swelling for 10-24 hours, treating for 5-10 hours by using a ball mill or a colloid mill to enable the fiber length of the loofah sponge fiber and the natural fiber to be 1-10 microns of suspension, and casting on casting molding equipment to obtain the completely-degradable cellulose-based packaging material with the antibacterial property.
Not any film can achieve the object of the present invention. In order to ensure that the screening result is accurate and reliable, an observation stage is set for preliminary screening and membrane function verification before formal screening; in the observation stage, AE, DE series films are selected as objects to be observed; in the formal film selection stage, two series of fresh-keeping bags of AE films, DV films and AA film and D film patches are screened.
The experimental operation of each group of laboratories is similar, firstly, the areas of two functional films E and A are calculated according to the respiration rate at normal temperature and the proposed multifunctional integrated design theory, N groups of EA dual-functional integrated freshness protection bags are formed by hot splicing, and the freshness protection effect of the dual-functional integrated freshness protection bags on the chives is evaluated by comparing with a naked group.
Drawings
Fig. 1 is a structural view of the appearance of the packaged leek of the present invention.
Detailed Description
The present invention will be further illustrated with reference to the following examples, but the present invention is not limited to the following examples.
Example 1
The OTR of the A membrane material is 1300ml/M2.day. atm, and WVTR is 10g/M2. day.
D, preparation of a film: WVTR50g/M2.day, OTR 10 4ml/M2.day.atm。
AA + D film patch series (two large A films are firstly pasted together to form a bag, then a hole is cut on the bag, the D film is pasted, and the total area of the two A films is 500cm 2The area of the patch D is 16cm 2(ii) a The leek weighed approximately 150g of one sample. The appearance structure is shown in figure 1.
The AA film and the 4 x 4cm D film patch are the most suitable air-conditioning fresh-keeping bag for keeping the Chinese chives fresh, wherein the AA film accounts for 96.9 percent of the total area, and the 4 x 4cm D film patch accounts for 3.1 percent of the total area.
The fresh-keeping package can make the normal-temperature shelf life of the Chinese chives reach 4 days, the Chinese chives are still fresh after being kept fresh for 4 days, the leaves do not turn yellow obviously, the kneading moisture is sufficient, the stem hardness is sufficient, and the water loss rate is lower than 12.8%.
In terms of sensory quality, the film D is higher than the film A in high moisture permeability, so that water in all bags is easier to discharge, leeks are not easy to seep and rot when being placed in the film D, but fresh weight is obviously reduced due to water loss, the whole leaves are dried up and dehydrated, the hardness of stems on the sensory quality is reduced, and no water exists when the leaves are kneaded. Although the film A also has high moisture permeability, the film A is much poorer than the film D, so that the leeks are not dehydrated. From the data, the multifunctional film with the A film is better in fresh weight maintenance. Because of the properties of high oxygen permeability and high carbon dioxide permeability of the E film, the concentration of the carbon dioxide in the freshness protection package with the E film is kept at a very low standard.
Other proportion of D film test chart (headspace and weightlessness)
Figure BDA0001468081220000061

Claims (1)

1. A Chinese chive preservative packaging film is characterized in that a form of AA film and D film paster is adopted, namely a preservative bag is composed of two films A, a square hole is formed in one film A, then a film D is attached to the square hole, the position of the square hole is located at the root position of the Chinese chive, and the film D is parallel to the Chinese chive; d, the film patch accounts for 3.0-3.5% of the total area of the preservative packaging film;
wherein the film A is a fruit fresh-keeping green packaging material film with the function of adsorbing ethylene, and WVTR 10g/m 2Day, oxygen transmission rate of 1300 to 4600ml/day m 2(ii) a The D film is a high moisture-permeable fresh-keeping film with the oxygen transmission rate of 1 multiplied by 10 4-1×10 5ml/m 2Day. atm, the water vapor transmission rate is 100-300g/m 2.day；
The preparation method of the film A comprises the following steps:
(1) and preparing the molecular sieve: adding pseudo-boehmite into water at room temperature, and stirring and mixing uniformly; then adding template agents of diethylamine or triethylamine and silica sol until gel is formed; putting the gel into a stainless steel autoclave, heating to 200-250 ℃ in a sealed manner, and crystallizing for 48 hours at a constant temperature under the self pressure; after crystallization is completed, washing with deionized water and drying; finally, roasting for 4-6 hours at 500-700 ℃ to completely remove the template agent, and crushing to 5-100 micron particles to obtain raw powder of the molecular sieve, wherein the Si/Al molar ratio in the molecular sieve is 5-100;
(2) and preparing a film: uniformly mixing 100-90 parts of polyethylene or polypropylene resin and 0.5-10 parts of molecular sieve, then carrying out melt blending on a double-screw extruder, and blowing to form a film;
the film D is a high moisture-permeable fresh-keeping film, which comprises dry raw materials of loofah sponge fiber, natural cellulose powder, polyvinyl alcohol and EVA, and the mass ratios of the raw materials in the packaging material are respectively 5-50%, 40-85%, 0-5% and 5-15%; dissolving polyvinyl alcohol and EVA resin in water, wherein the amount of water is 40-60 times of the total mass of the polyvinyl alcohol and the EVA resin, then adding loofah sponge fiber and natural cellulose powder, soaking and swelling for 10-24 hours, then treating for 5-10 hours by using a ball mill or a colloid mill, so that the fiber length of the loofah sponge fiber and the natural fiber is 1-10 microns of suspension, and casting on casting molding equipment to obtain the cellulose-based packaging material with antibacterial property and complete degradation.
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