CN112293478A - 一种紫苏叶保鲜纸袋的制备及其应用 - Google Patents
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Abstract
本发明公开了一种紫苏叶保鲜纸袋的制作及其应用,属于食品保鲜包装技术领域。紫苏保鲜纸袋由基纸和涂布液制成,其中基纸为8K120g/100张的牛皮纸,涂布液主要由以下浓度的原料制成:壳聚糖浓度(w/v)0.5%~2.5%、抗坏血酸浓度(w/v)0.5%~0.25%、茶多酚浓度(w/v)0.05%~0.35%、氯化钙浓度(w/v)0.2%~1.0%。将制成的涂布液均匀涂布于牛皮纸上,形成连续的保鲜液涂布层,制成新型紫苏叶保鲜纸袋。所述紫苏叶保鲜纸袋成本低廉、制作方便,延长了紫苏鲜叶的货架期3‑5天。实现了远距离运输销售,符合现代绿色环保的包装理念。
Description
技术领域
一种紫苏叶保鲜纸袋的制备及其应用,属于食品保鲜包装技术领域,具体涉及到可延长紫苏叶贮藏期的保鲜纸袋加工技术。利用天然动植物提取成分制备涂布液,最终获得成本低廉、制作方便并能有效延长紫苏叶贮藏期的保鲜纸袋,为紫苏鲜叶的贮藏提供了一种新型保鲜方式,也为环保新型果蔬保鲜纸袋的研发和应用奠定了理论基础。
背景技术
紫苏(Perilla frutescens(L.)Birtton)别名桂荏、苏子等,为唇形科紫苏属一年生草本植物,具有特殊的芳香气味,栽培历史达到两千多年,药用价值也有一千七百多年,是我国传统的药食、油料作物。2015年版《中国药典》记载紫苏籽、梗、叶均可入药,具有解表散寒、降气化痰、止咳平喘等功效,可用于风寒感冒、咳嗽呕恶、降气化痰等。紫苏叶亦可被制作成紫苏咸菜、紫苏茶、紫苏酒等,广受人们喜爱。
保鲜纸是一种在造纸过程中加入防腐剂,或在纸上涂布防腐剂、杀菌剂制成附着有保鲜剂的保鲜包装纸。保鲜纸可覆盖叶片表面,其内侧的药物将直接与叶片表面接触,达到抑制微生物生长的作用,此外,由于纸张有不同程度的阻气性、隔湿性,可在一定程度上达到气调、保湿效果,有效地延长货架期,提高产品在储存、运输过程和零售市场中的质量。
采收后的紫苏叶片仍然是有生命的活体,不断进行着生理活动。同时紫苏鲜叶由于表面积大、含水量高、组织脆嫩等特点,新陈代谢尤为强烈,采后由于呼吸作用和蒸腾作用旺盛,极易脱绿黄化并腐烂变质。目前紫苏等叶用蔬菜大多就是采用瓦楞纸箱、泡沫箱或保鲜膜进行运输贮藏。但这类包装只能减轻机械损伤,对于细菌等微生物的污染以及箱内的温湿度控制效果并不明显。本专利在新式纸袋包装技术的基础上,尝试将其与保鲜技术相结合,利用壳聚糖、抗坏血酸等植物天然提取成分研制新型紫苏保鲜纸袋,既有效延长了紫苏鲜叶的货架期,实现远距离运输销售,又符合现代绿色环保的包装理念,为紫苏等叶用类蔬菜的贮藏保鲜提供了一种新思路。
发明内容
本发明目的:提供一种紫苏叶保鲜纸袋的制备方法,在绿色环保的同时又可有效延长紫苏鲜叶货架期。
技术方案:紫苏叶保鲜纸袋,由基纸和涂布液组成,其中基纸为牛皮纸;涂布液由以下浓度的原料制备而成:壳聚糖浓度(w/v)0.5%~2.5%、抗坏血酸浓度(w/v)0.5%~0.25%、茶多酚浓度(w/v)0.05%~0.35%、氯化钙浓度(w/v)0.2%~1.0%。紫苏叶保鲜纸袋的制备方法,具体包括如下步骤:
(1)步骤1:选择采收色泽正常、叶片完整、无机械损伤、无虫害、无异味的紫苏叶片,将挑选后的的紫苏鲜叶用无菌水进行清洗,甩去表面水珠后,置于通风处沥干;
(2)步骤2:取一定体积1%的乙酸溶液于烧杯中,并依次添加一定量食品级壳聚糖、抗坏血酸、茶多酚粉末以及氯化钙固体颗粒,置于磁力搅拌机上搅拌均匀,继续放置于60℃恒温水浴锅中磁力搅拌30min,直至完全溶解;
(3)步骤3:将制得的初步溶液从水浴锅中取出,并于60℃条件下超声20min进行消泡处理,取出晾凉后即得到紫苏保鲜纸袋涂布液;
(4)步骤4:用滴管吸取适量涂布液于牛皮纸表面,可采用涂布机或毛刷使得涂料被均匀覆盖在基纸表面,形成连续的保鲜液涂布层。本专利采用单面涂布,涂料涂布面为牛皮纸正面。
(5)步骤5:将涂布完成的保鲜纸立即放入一定温度条件下的干燥箱中进行干燥,一段时间后取出;
(6)步骤6:将步骤5得到的保鲜纸进行折叠、贴压制成纸袋,并将紫苏鲜叶平整装入保鲜纸袋,进行贮藏保鲜。
本发明的有益效果:
本发明利用壳聚糖、抗坏血酸等植物天然提取成分研制新型紫苏保鲜纸袋,安全环保、制作简便且成本低廉;同时纸袋内侧的药物可直接与叶片表面接触,达到抑制微生物生长的作用;并且由于纸张有不同程度的阻气性、隔湿性,可在一定程度上达到气调、保湿效果;可有效延长紫苏货架期,提高紫苏鲜叶在储存、运输和零售过程中的质量。
附图说明
图1为涂布液中不同浓度壳聚糖对紫苏叶保鲜效果的影响
图2为涂布液中不同浓度抗坏血酸对紫苏叶保鲜效果的影响
图3为涂布液中不同浓度茶多酚对紫苏叶保鲜效果的影响
图4为涂布液中不同浓度氯化钙对紫苏叶保鲜效果的影响
具体实施方式
下面结合具体实施例进一步阐明本发明,本具体实施方式在以本发明技术方案为前提下进行实施,应理解这些方式仅用于说明本发明而不用于限制本发明的范围。
具体实施例1:
原料:8K牛皮纸120g/100张;紫苏鲜叶;食品级壳聚糖;食品级抗坏血酸;食品级茶多酚;食品级氯化钙。
(1)步骤1:挑选色泽正常、叶片完整、无机械损伤、无虫害、无异味的紫苏叶片,并将挑选后的的紫苏鲜叶用无菌水进行清洗,甩去表面水珠后,置于通风处沥干;
(2)步骤2:取100ml浓度为1%的乙酸溶液于烧杯中,并依次添加1.5g食品级壳聚糖、2.0g抗坏血酸、0.2g茶多酚粉末以及0.6g氯化钙固体颗粒,置于磁力搅拌机上搅拌均匀,继续放置于60℃恒温水浴锅中磁力搅拌30min,直至完全溶解;
(3)步骤3:将制得的初步溶液从水浴锅中取出,并于60℃条件下超声20min进行消泡处理,取出晾凉后即得到紫苏保鲜纸袋涂布液;
(4)步骤4:用滴管按照涂布量为20g/m2吸取适量涂布液于牛皮纸表面,可采用涂布机或毛刷使得涂料被均匀覆盖在基纸表面,形成连续的保鲜液涂布层。本专利采用单面涂布,涂料涂布面为牛皮纸正面;
(5)步骤5:将涂布完成的保鲜纸立即放入温度条件为50℃的干燥箱中,干燥0.5h后取出;
(6)步骤6:将步骤5得到的保鲜纸进行折叠、贴压制成纸袋,并将紫苏鲜叶平整装入保鲜纸袋,进行贮藏保鲜。
(7)步骤7:测得贮藏3天后紫苏鲜叶的感官评分为89分,失重率为9.91%,抗坏血酸含量为71.17mg/100g,综合评分为84.09。
具体实施例2:
原料:8K牛皮纸120g/100张;紫苏鲜叶;食品级壳聚糖;食品级抗坏血酸;食品级茶多酚;食品级氯化钙。
(1)步骤1:挑选色泽正常、叶片完整、无机械损伤、无虫害、无异味的紫苏叶片,并将挑选后的的紫苏鲜叶用无菌水进行清洗,甩去表面水珠后,置于通风处沥干;
(2)步骤2:取100ml浓度为1%的乙酸溶液于烧杯中,并依次添加2.0g食品级壳聚糖、1.5g抗坏血酸、0.25g茶多酚粉末以及0.5g氯化钙固体颗粒,置于磁力搅拌机上搅拌均匀,继续放置于60℃恒温水浴锅中磁力搅拌30min,直至完全溶解;
(3)步骤3:将制得的初步溶液从水浴锅中取出,并于60℃条件下超声20min进行消泡处理,取出晾凉后即得到紫苏保鲜纸袋涂布液;
(4)步骤4:用滴管按照涂布量为20g/m2吸取适量涂布液于牛皮纸表面,可采用涂布机或毛刷使得涂料被均匀覆盖在基纸表面,形成连续的保鲜液涂布层。本专利采用单面涂布,涂料涂布面为牛皮纸正面;
(5)步骤5:将涂布完成的保鲜纸立即放入温度条件为50℃的干燥箱中,干燥0.5h后取出;
(6)步骤6:将步骤5得到的保鲜纸进行折叠、贴压制成纸袋,并将紫苏鲜叶平整装入保鲜纸袋,进行贮藏保鲜。
(7)步骤7:测得贮藏3天后紫苏鲜叶的感官评分为81.5分,失重率为12.64%,抗坏血酸含量为42.71mg/100g,综合评分为72.21。
具体实施例3:
原料:8K牛皮纸120g/100张;紫苏鲜叶;食品级壳聚糖;食品级抗坏血酸;食品级茶多酚;食品级氯化钙。
(1)步骤1:挑选色泽正常、叶片完整、无机械损伤、无虫害、无异味的紫苏叶片,并将挑选后的的紫苏鲜叶用无菌水进行清洗,甩去表面水珠后,置于通风处沥干;
(2)步骤2:取100ml浓度为1%的乙酸溶液于烧杯中,并依次添加1.0g食品级壳聚糖、2.0g抗坏血酸、0.15g茶多酚粉末以及0.7g氯化钙固体颗粒,置于磁力搅拌机上搅拌均匀,继续放置于60℃恒温水浴锅中磁力搅拌30min,直至完全溶解;
(3)步骤3:将制得的初步溶液从水浴锅中取出,并于60℃条件下超声20min进行消泡处理,取出晾凉后即得到紫苏保鲜纸袋涂布液;
(4)步骤4:用滴管按照涂布量为20g/m2吸取适量涂布液于牛皮纸表面,可采用涂布机或毛刷使得涂料被均匀覆盖在基纸表面,形成连续的保鲜液涂布层。本专利采用单面涂布,涂料涂布面为牛皮纸正面;
(5)步骤5:将涂布完成的保鲜纸立即放入温度条件为50℃的干燥箱中,干燥0.5h后取出;
(6)步骤6:将步骤5得到的保鲜纸进行折叠、贴压制成纸袋,并将紫苏鲜叶平整装入保鲜纸袋,进行贮藏保鲜。
(7)步骤7:测得贮藏3天后紫苏鲜叶的感官评分为71.5分,失重率为10.70%,抗坏血酸含量为34.96mg/100g,综合评分为67.74。
以上所述实施例仅是为了便于理解举的实例,应当指出的是,对于本技术领域的技术人员来说,在不脱离本发明原理的前提下,可根据本发明的技术方案及其实施例的描述做出若干改进,这些改进也应属于本发明的保护范围。
Claims (4)
1.一种紫苏叶保鲜纸袋的制备及其应用,其特征在于,纸袋涂布液各成分浓度为壳聚糖浓度(w/v)0.5%~2.5%、抗坏血酸浓度(w/v)0.5%~0.25%、茶多酚浓度(w/v)0.05%~0.35%、氯化钙浓度(w/v)0.2%~1.0%。
2.一种如权利要求1中所述的紫苏叶保鲜纸袋的制备方法,其特征在于,包括如下步骤:
(1)挑选色泽正常、叶片完整、无机械损伤、无虫害、无异味的紫苏叶片,并将挑选后的紫苏鲜叶用无菌水进行清洗,甩去表面水珠后,置于通风处沥干;
(2)取100ml浓度为1%的乙酸溶液于烧杯中,并依次添加1.5g食品级壳聚糖、2.0g抗坏血酸、0.2g茶多酚粉末以及0.6g氯化钙固体颗粒,置于磁力搅拌机上搅拌均匀,继续放置于60℃恒温水浴锅中磁力搅拌30min,直至完全溶解;
(3)将制得的初步溶液从水浴锅中取出,并于60℃条件下超声20min进行消泡处理,取出晾凉后即得到紫苏保鲜纸袋涂布液;
(4)用滴管按照涂布量为20g/m2吸取适量涂布液于牛皮纸表面,可采用涂布机或毛刷使得涂料被均匀覆盖在基纸表面,形成连续的保鲜液涂布层。本专利采用单面涂布,涂料涂布面为牛皮纸正面;
(5)将涂布完成的保鲜纸立即放入温度条件为50℃的干燥箱中,干燥0.5h后取出;
(6)将步骤5得到保鲜纸进行折叠、贴压制成纸袋,并将紫苏鲜叶平整装入保鲜纸袋,进行贮藏保鲜。
3.根据权利要求2所述的紫苏叶保鲜纸袋的制备方法,其特征在于,所述步骤(2)中涂布液各组分浓度为紫苏叶保鲜纸袋的最佳添加浓度,此条件下紫苏鲜叶贮藏效果综合评价最优。
4.根据权利要求2所述的紫苏叶保鲜纸袋的制备方法,其特征在于,所述步骤(4)中要保证涂布均匀,使得牛皮纸正面形成连续的保鲜液涂布层,保鲜效果最佳。
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