CN112849496A - 一种纳米涂膜结合微气孔薄膜的鲜切果菜气调包装方法 - Google Patents
一种纳米涂膜结合微气孔薄膜的鲜切果菜气调包装方法 Download PDFInfo
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Abstract
本发明公开了一种纳米涂膜结合微气孔薄膜的鲜切果菜气调包装方法,属于果蔬保鲜技术领域。本发明中,采用柠檬草精油纳米乳液涂膜与激光微气孔薄膜协同处理技术来进行鲜切果菜的保鲜。经消毒清洗风干后的鲜切果菜采用米精油涂膜溶液涂膜处理、晾干后,置于激光微气孔包装袋中,进行气调包装后封装,于4±1℃下贮藏。本发明可有效控制鲜切果菜表面的微生物总数和霉菌酵母总数,降低产品的呼吸速率;有效控制包装内气体浓度与相对湿度,延缓产品的失水和品质下降,确保产品食用的安全性,延长产品的货架期。
Description
技术领域
本发明属于果蔬保鲜技术领域,具体涉及一种纳米涂膜结合微气孔薄膜的鲜切果菜气调包装方法。
背景技术
目前,最低限度加工的水果由于具有新鲜、天然、方便即食等属性,逐渐受到广大消费者的青睐。然而,与完整水果相比,鲜切产品存在质量快速下降且保质期缩短的问题。显然,鲜切过程增强了鲜切产品的呼吸速率和机械损伤,并增加了水的流动性和酶促反应,这使得鲜切产品的物理、化学、感官和微生物等特性加速恶化,保质期大大缩短。因此,必须尽可能地探索有效的保鲜技术以提供安全、优质的鲜切产品。
气调包装技术是一种广泛用于果蔬保鲜的包装方式。目前,传统气调包装的主要问题是包装袋使用的商用薄膜透气性不足,从而造成包装袋内的缺氧环境,导致果蔬的无氧酵解产生异味,并促进一些厌氧有害微生物如肉毒梭菌等的生长繁殖,不但影响果蔬品质并有可能造成食物中毒;同时包装容器内会形成较高的相对湿度,使微生物繁殖加快,加速产品腐败变质,降低了产品的商品价值。微气孔薄膜气调包装是利用果蔬自身呼吸作用和微孔对气体和水蒸气通透性来调节包装内氧气和二氧化碳等气体组分,抑制其呼吸作用,从而达到调节果蔬生理代谢水平,延缓品质劣变,延长货架期的目的。目前微孔的加工方法有机械穿孔、电火花打孔和激光打孔等,激光加工微孔具有无接触力作用于材料、加工效率高、易于实现自动化等优点,是目前较好的加工方式。激光微气孔薄膜气调包装可以更有效地调节包装内的气体组分,促进气体和水蒸气交换,降低产生无氧环境的风险,延长果蔬的货架期。为进一步提高微气孔薄膜气调包装的包装质量,近年来,结合不同预处理的综合保鲜技术引起广泛关注。其中纳米精油涂膜预处理是较好的预处理方式。纳米精油涂膜具有非常好的抑菌效果,可有效控制好氧细菌和霉菌酵母等微生物生长的作用,同时在果蔬表面形成的薄膜还可以起到抑制果蔬的蒸腾作用、降低呼吸速率、延迟乙烯产生和抑制褐变的作用。因此,本发明探索了一种纳米涂膜结合激光微气孔薄膜气调包装延长果蔬货架期的有效方法。
李家政等(2017)公开了“一种柿子贮藏零售用气调保鲜袋及其应用”(公开号:CN106742766A),该方法在聚乙烯或聚氯乙烯薄膜上进行激光打孔,气孔孔径0.01-1m,气孔数量1-50个,用于包装柿子后冷藏,柿子贮藏3个月内硬度饱满,色泽鲜艳。范凯等(公开号:CN110810499A)采用激光打孔调节微孔结合气调包装呼吸模型来调控不同果蔬的呼吸速率,可较好地减少营养物质损失,在4℃下将鲜切果蔬的贮藏货架期延长至16-21天。与这两项专利相比,本发明增加纳米精油涂膜抑菌预处理过程,阻止了果蔬组织中的汁液外渗,并进一步降低了鲜切果蔬的呼吸速率,有效抑制了腐败微生物的增殖,有效延长了鲜切果蔬保鲜期。
沈旭等(申请号:CN201910157018.5)公开了一种加压惰性气体与新型抑菌结合气调延长鲜切土豆保鲜期的方法,该方法将鲜切土豆先用不同等级压力的氩气处理,然后在鲜切土豆表面涂上纳米氧化锌/ε-聚赖氨酸复合涂膜液,最后将鲜切土豆用充入4±1%O2,2±1%CO2,94±1%N2的尼龙/聚乙烯袋包装并低温贮藏。储藏结果显示该法不仅抑制了鲜切土豆的褐变和微生物的生长,有效延长了货架期5天以上。然而,该法中在使用低压氩气时处理时间较长(1h),而使用高压氩气处理时使用的压力过高(120MPa),这都易造成土豆组织的软化和机械性损伤,此外,该法前处理过于繁琐,涂膜液配方复杂,不利于工业化生产。与此法不同,本发明采用激光微气孔薄膜气调包装,更加有效地减少鲜切水果制备过程中的机械损伤,充分发挥调节包装内的气体组分的积极作用,改善气体和水蒸气交换从而最大限度地保持鲜切果蔬的最低呼吸速率,更加有效地延长鲜切果蔬的保质期。
王兆梅等(申请号:CN201810432833.3)公开了一种纳米精油乳液及其在鲜切果蔬保鲜中的应用,该法所述纳米精油乳液由以下质量百分含量的组分组成:0.5%-2%海藻酸钠、0.2%-2%果胶、0.02%-0.2%复方精油、0.5%-2%吐温80,其余为水。其制备方法为:将海藻酸钠与果胶加入到去离子水中溶解混合均匀后加入复方精油和吐温80,所得的混合液经高压微射流纳米均质机处理得到纳米精油乳液。该法得到的涂膜液虽然可食用,温和且抗菌性能好,鲜切果蔬储存时间长,然而其制备工艺复杂,配方成分较多且并不能有效解决鲜切果蔬水分流失的问题。本发明采用激光微气孔薄膜协同纳米精油涂膜的联合保鲜方法,在保证鲜切产品良好抑菌效果的同时还能使鲜切果蔬实现最低的有氧呼吸,极大地延缓了果蔬品质的下降,同时制备工艺简单、方便、操作时间短,且鲜切果蔬保质期较长。
余翔等(申请号:CN201710504823.1)公开了一种鲜切莲藕的保鲜方法,该法将鲜切莲藕片复配天然保剂(质量百分比浓度分别为1~2%、1~2%和2~3%的壳聚糖、迷迭香提取物和乳酸链球菌素)涂膜,而后沥干并进行低温密封冷藏。该法可有效保持鲜切莲藕的质地和色泽,减少莲藕在贮藏过程中的Vc和SSC含量的损失,有效抑制PP0活性和莲藕表面的菌落总数,降低MDA的生成和水分含量的损失,明显延缓莲藕品质下降,可延长保鲜期至12天。但该保鲜方法过于单一,保鲜期较短。而本发明采用纳米精油涂膜预处理结合激光微气孔薄膜气调包装的方法,有效限制鲜切果蔬中水的呼吸速率、酶促反应速率和致病菌类腐败性微生物生长,延缓果蔬衰老和变质,保证了安全性。
发明内容
本发明的目的是提供一种纳米精油涂膜结合微气孔薄膜的鲜切果菜气调包装方法。本发明通过纳米精油涂膜技术联合微气孔薄膜气调包装方法来抑制鲜切果菜本身的呼吸作用与蒸发作用,并进行低温气调密封储藏。通过此联合技术能有效抑制鲜切果菜表面微生物生长和呼吸作用,维持贮藏期间的营养品质,提高其保鲜效果。
本发明的技术方案:
一种纳米涂膜结合微气孔薄膜的鲜切果菜气调包装方法,其步骤为:
(1)果菜分选、预冷:对购买的果菜进行选择,挑选出新鲜、大小均匀、无明显机械伤的果菜,置于真空预冷机中进行预冷操作,预冷温度为4±1℃,预冷时间为12-24h,风机风速为3-5m/s;
(2)消毒、清洗、风干、切片:将预冷后的果菜再次挑选,剔除成熟度较高和有机械伤的果菜,将果菜浸泡至次氯酸钠溶液中,次氯酸钠溶液为50μL-1钠,pH6.5,浸泡时间为1min,再用去离子水冲洗6次,每次30s;之后进行风干,使用消毒后的切片机将果菜切片,所述果菜切片为每片1cm;
(3)纳米精油涂膜液抑菌预处理:将步骤(2)处理好的果菜切片沥干后放入纳米精油涂膜溶液中进行涂膜抑菌预处理;
(4)微气孔薄膜包装:将PET包装袋用CO2激光机打孔制备微气孔薄膜,通过Michaelis-Menten模型确定微气孔薄膜的孔径和孔数,再将步骤(3)涂膜的鲜切果菜放入微气孔薄膜中;
(5)气调包装贮藏:对步骤(4)微气孔薄膜包装的鲜切果菜用气调包装机充入氧气、二氧化碳和氮气比例分别为15%、5%和80%的气体后,用热封机进行封口并于4±1℃下贮藏。
所述步骤(1)果菜预冷过程中,预冷温度为4±1℃,预冷时间为12-24h,风机风速为3-5m/s。
所述步骤(3)中所述纳米精油涂膜液为柠檬草精油纳米乳涂膜液。
所述柠檬草精油纳米乳涂膜液的制备方法为:
(1)制备2.0%壳聚糖溶液:将2.0g壳聚糖加入到100mL1%的冰乙酸溶液中混合后再加入0.75mL甘油,并在60℃水浴锅中搅拌1h,即得质量百分比为2.0%壳聚糖溶液;
(2)制备柠檬草精油纳米乳涂膜液:将柠檬草精油、芝麻油与吐温80以5:1:6%(v/v/v)的比例加入到已制备的2.0%壳聚糖溶液中并在40℃水浴锅中搅拌2h,然后在匀浆器中搅拌5min,用300W的超声处理30分钟最终得到的柠檬草精油纳米乳涂膜液,乳液粒径尺寸为90-110nm,所述柠檬草精油纳米乳涂膜液中柠檬草精油添加量为0.3%(v/v)或0.5%(v/v)或0.8%(v/v)。
所述步骤(4)中根据PET包装袋的透气性和鲜切果菜的呼吸速率,设计的微气孔的孔径和数量分别为175μm和4-6个,PET包装袋在22±1℃和90±4%相对湿度下对水蒸气、氧气和二氧化碳的渗透率为5.4gmmm-2d-1atm-1,0.018mLm-2d-1atm-1和0.061mLm-2d-1atm-1,冷藏时的温度为4±1℃,相对湿度为90±4%RH,且包装袋的大小为200mm×300mm,厚度为0.7mnn。
鲜切果菜指鲜切黄瓜、茄子、青椒等。
本发明的有益效果:
(1)与普通的鲜切果蔬保鲜方式相比,采用本发明的纳米涂膜联合微孔包装的保鲜方法,步骤简单,不需要进行复杂的前处理步骤便可以更显著地抑制鲜切果菜微生物(好氧细菌、酵母)生长、延长货架期,可最大限度地减缓营养品质的下降,将保质期延长至18-22天。
(2)纳米精油涂膜预处理可以很好地抑制鲜切果菜的微生物生长,减少水分散失,同时抑制衰老软化,提高抗性酶活性以抑制活性氧积累,维持感官和营养品质的稳定。与常规涂膜技术相比,可以更好地起到抑菌作用,至少延长货架期三天以上,食用安全性也比较高。
(3)与普通的气调包装保鲜方法相比,使用激光微气孔薄膜气调包装的鲜切果菜在保持原有营养价值和感官品质的基础上,可以有效抑制鲜切果菜呼吸速率,使营养成分更好的保留,抑制鲜切果菜组织的酶促反应和微生物作用,极大地延长了保质期。同时直接采用微孔包装袋进行样品封装,操作简便,应用范围广,易于实现工业化生产。
具体实施方式
为了使本发明的目的、技术方案及优点更加清楚明白,以下结合实施例,对本发明进行进一步详细说明。应当理解,此处所描述的具体实施例仅用以解释本发明,并不用于限定本发明。
实施例1:0.3%柠檬草精油纳米乳涂膜联合激光微气孔薄膜气调包装鲜切果菜
调控方法:(1)挑选出新鲜、大小均匀、无明显机械伤的黄瓜和茄子,将分选后的黄瓜和茄子放入到真空预冷机中预冷(4±1℃,12-24h);(2)将黄瓜和茄子分别在次氯酸钠溶液(50μL-1钠,pH6.5)中浸泡1min,再用去离子水冲洗(30s,6次),风干后用消毒后的切片机将黄瓜和茄子分别切片(每片1cm,200±2g);(3)将鲜切黄瓜和茄子分别在0.3%柠檬草精油纳米乳(90-110nm)涂膜液(20gL-1壳聚糖溶液100mL,甘油7.5mL)中浸泡3min取出,在20℃和50±4%RH的超净工作台中将鲜切黄瓜风干30min;(4)将鲜切黄瓜和茄子分别放入PET包装袋(尺寸:200mm×300mm)中用激光打孔调节微孔孔径175μm、数量4-6个(黄瓜6个,茄子4个)来进行微孔气调包装(15%O2、5%CO2和80%N2),在4±1℃,90±4%RH条件下储藏。储藏结果表明,0.3%柠檬草精油纳米乳涂膜联合激光微气孔薄膜气调包装能够明显提高鲜切黄瓜的维生素C保留率(62.28%)和硬度保留率(66.24%),可溶性固形物下降率为25.32%,有效降低了水分失重率(2.95%),有效地抑制了好氧细菌(6.667logCFU/g)和酵母(5.593logCFU/g)的生长,使鲜切黄瓜的保质期延长至16天。同样,0.3%柠檬草精油纳米乳涂膜联合激光微气孔薄膜气调包装能够明显提高鲜切茄子的维生素C保留率(63.08%)和硬度保留率(71.63%),有效降低了水分失重率(1.68%),有效地抑制了好氧细菌(6.416logCFU/g)和酵母(5.611logCFU/g)的生长,鲜切茄子的储藏期延长至18天。不同处理方式鲜切果菜储藏终点测试指标对比分别见表1和表2。
实施例2:0.5%柠檬草精油纳米乳涂膜联合激光微气孔薄膜气调包装鲜切果菜
调控方法:(1)挑选出新鲜、大小均匀、无明显机械伤的黄瓜和茄子,将分选后的黄瓜和茄子放入到真空预冷机中预冷(4±1℃,12-24h);(2)将黄瓜和茄子分别在次氯酸钠溶液(50μL-1钠,pH6.5)中浸泡1min,再用去离子水冲洗(30s,6次),风干后用消毒后的商业切片机将黄瓜和茄子分别切片(每片1cm,200±2g);(3)将鲜切黄瓜和茄子分别在0.5%柠檬草精油纳米乳(90-110nm)涂膜液(20gL-1壳聚糖溶液100mL,甘油7.5mL)中浸泡3min取出,在20℃和50±4%RH的超净工作台中将鲜切黄瓜风干30min;(4)将鲜切黄瓜和茄子分别放入PET包装袋(尺寸:200mm×300mm)中用激光打孔调节微孔孔径175μm、数量4-6个(黄瓜6个,茄子4个)来进行微孔气调包装(15%O2、5%CO2和80%N2),在4±1℃,90±4%RH条件下储藏。储藏结果表明,0.5%柠檬草精油纳米乳涂膜联合激光微气孔薄膜气调包装能够明显提高鲜切黄瓜的维生素C(VC)保留率(66.00%)和硬度保留率(70.19%),可溶性固形物下降率为18.44%,有效降低了水分失重率(2.57%),有效地抑制了好氧细菌(6.06llogCFU/g)和酵母(5.093logCFU/g)的生长,使鲜切黄瓜的保质期延长至19天。同样,0.5%柠檬草精油纳米乳涂膜联合激光微气孔薄膜气调包装能够明显提高鲜切茄子的维生素C(VC)保留率(66.56%)和硬度保留率(73.26%),有效降低了水分失重率(1.42%),有效地抑制了好氧细菌(6.185logCFU/g)和酵母(5.251logCFU/g)的生长,使鲜切茄子的保质期延长至22天。不同处理方式鲜切果菜储藏终点测试指标对比分别见表1和表2。
实施例3:0.8%柠檬草精油纳米乳涂膜联合激光微气孔薄膜气调包装鲜切果菜
调控方法:(1)挑选出新鲜、大小均匀、无明显机械伤的黄瓜和茄子,将分选后的黄瓜和茄子放入到真空预冷机中预冷(4±1℃,12-24h);(2)将黄瓜和茄子分别在次氯酸钠溶液(50μL-1钠,pH6.5)中浸泡1min,再用去离子水冲洗(30s,6次),风干后用消毒后的切片机将黄瓜和茄子分别切片(每片1cm,200±2g);(3)将鲜切黄瓜和茄子分别在0.8%柠檬草精油纳米乳(90-110nm)涂膜液(20gL-1壳聚糖溶液100mL,甘油7.5mL)中浸泡3min取出,在20℃和50±4%RH的超净工作台中将鲜切黄瓜风干30min;(4)将鲜切黄瓜和茄子分别放入PET包装袋(尺寸:200mm×300mm)中用激光打孔调节微孔孔径175μm、数量4-6个(黄瓜6个,茄子4个)来进行微孔气调包装(15%O2、5%CO2和80%N2),在4±1℃,90±4%RH条件下储藏。储藏结束时,0.8%柠檬草精油纳米乳涂膜联合激光微气孔薄膜气调包装能够明显提高鲜切黄瓜的维生素C保留率(64.73%)和硬度保留率(68.27%),可溶性固形物下降率为22.90%,有效降低了水分失重率(2.89%),有效地抑制了好氧细菌(6.496logCFU/g)和酵母(5.381logCFU/g)的生长,鲜切黄瓜的储藏期延长至17天。同样,0.8%柠檬草精油纳米乳涂膜联合激光微气孔薄膜气调包装能够明显提高鲜切茄子的维生素C保留率(64.01%)和硬度保留率(71.79%),有效降低了水分失重率(1.57%),有效地抑制了好氧细菌(6.357logCFU/g)和酵母(5.464logCFU/g)的生长,鲜切茄子的储藏期延长至20天。不同处理方式鲜切果菜储藏终点测试指标对比分别见表1和表2。
表1不同实施例(鲜切黄瓜)储藏终点测试指标对比
表2不同实施例(鲜切茄子)储藏终点测试指标对比
Claims (7)
1.一种纳米涂膜结合微气孔薄膜的鲜切果菜气调包装方法,其特征在于,主要包括以下步骤:
(1)果菜分选、预冷:对购买的果菜进行选择,挑选出新鲜、大小均匀、无明显机械伤的果菜,置于真空预冷机中进行预冷操作;
(2)消毒、清洗、风干、切片:将预冷后的果菜再次挑选,剔除成熟度较高和有机械伤的果菜,将果菜浸泡至次氯酸钠溶液中,次氯酸钠溶液为50μL-1钠,pH6.5,浸泡时间为1min,再用去离子水冲洗6次,每次30s;之后进行风干,使用消毒后的切片机将果菜切片,所述果菜切片为每片1cm;
(3)纳米精油涂膜液抑菌预处理:将步骤(2)处理好的果菜切片沥干后放入纳米精油涂膜溶液中进行涂膜抑菌预处理;
(4)微气孔薄膜包装:将PET包装袋用CO2激光机打孔制备微气孔薄膜,通过Michaelis-Menten模型确定微气孔薄膜的孔径和孔数,再将步骤(3)涂膜的鲜切果菜放入微气孔薄膜中;
(5)气调包装贮藏:对步骤(4)微气孔薄膜包装的鲜切果菜用气调包装机充入氧气、二氧化碳和氮气比例分别为15%、5%和80%的气体后,用热封机进行封口并于4±1℃下贮藏。
2.根据权利要求1所述的一种纳米涂膜结合微气孔薄膜的鲜切果菜气调包装方法,其特征在于,步骤(1)果菜预冷过程中,预冷温度为4±1℃,预冷时间为12-24h,风机风速为3-5m/s。
3.根据权利要求1所述的一种纳米涂膜结合微气孔薄膜的鲜切果菜气调包装方法,其特征在于,步骤(3)中所述纳米精油涂膜液为柠檬草精油纳米乳涂膜液。
4.根据权利要求3所述的一种纳米涂膜结合微气孔薄膜的鲜切果菜气调包装方法,其特征在于,所述柠檬草精油纳米乳涂膜液的制备方法为:
(1)制备2.0%壳聚糖溶液:将2.0g壳聚糖加入到100mL1%的冰乙酸溶液中混合后再加入0.75mL甘油,并在60℃水浴锅中搅拌1h,即得质量百分比为2.0%壳聚糖溶液;
(2)制备柠檬草精油纳米乳涂膜液:将柠檬草精油、芝麻油与吐温80以5:1:6%(v/v/v)的比例加入到已制备的2.0%壳聚糖溶液中并在40℃水浴锅中搅拌2h,然后在匀浆器中搅拌5min,用300W的超声处理30分钟最终得到的柠檬草精油纳米乳涂膜液,乳液粒径尺寸为90-110nm。
5.根据权利要求4所述的一种纳米涂膜结合微气孔薄膜的鲜切果菜气调包装方法,其特征在于,所述柠檬草精油纳米乳涂膜液中柠檬草精油添加量为0.3%(v/v)或0.5%(v/v)或0.8%(v/v)。
6.根据权利要求1所述的一种纳米涂膜结合微气孔薄膜的鲜切果菜气调包装方法,其特征在于,步骤(4)中根据PET包装袋的透气性和鲜切果菜的呼吸速率,设计的微气孔的孔径和数量分别为175μm和4-6个。
7.根据权利要求1所述的一种纳米涂膜结合微气孔薄膜的鲜切果菜气调包装方法,其特征在于,步骤(4)中PET包装袋在22±1℃和90±4%相对湿度下对水蒸气、氧气和二氧化碳的渗透率为5.4g mm m-2d-1atm-1,0.018mL m-2d-1atm-1和0.061mL m-2d-1atm-1,冷藏时的温度为4±1℃,相对湿度为90±4%RH,包装袋的大小为200mm×300mm,厚度为0.7mnn。
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