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A food adsorption antibacterial pad and preparation method thereof

A food and antibacterial layer technology is applied in the field of adsorption antibacterial pads for fresh meat preservation on trays and the field of preparation thereof, and achieves the effects of reducing bacteria and peculiar smells, being convenient to operate, and reducing relative humidity.

Active Publication Date: 2016-05-11
SHANGHAI OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is no report on the adsorption antibacterial pad applied to the packaging of cold fresh meat in trays.

Method used

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  • A food adsorption antibacterial pad and preparation method thereof
  • A food adsorption antibacterial pad and preparation method thereof
  • A food adsorption antibacterial pad and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Embodiment 1: Food adsorption antibacterial pad and preparation method thereof

[0033] Please see figure 1 , figure 1 It is a structural schematic diagram of a food adsorption antibacterial pad of the present invention. First dissolve 2g of nisin, 2g of cinnamon essential oil, 1g of chitosan, 1g of lysozyme, and 1g of green tea extract in 20% ethanol solution, then add 180g of EVA emulsion adhesive, and then stir for 60 minutes at room temperature to obtain a well-mixed Antimicrobial coating solution.

[0034] Cut the first non-woven fabric 231 of 140mm*80mm, and then use an automatic film coating machine to evenly coat 40g of antibacterial coating solution on the upper surface of the first non-woven fabric 231, and finally dry it in a constant temperature drying oven at 60°C After 5 hours, the first nonwoven fabric 231 containing the antibacterial coating 21 was obtained.

[0035] Cut the second non-woven fabric 232 of 140mm*80mm, evenly coat a layer of adhesive o...

Embodiment 2

[0037] Embodiment 2: food adsorption antibacterial pad and preparation method thereof

[0038] Please see figure 1 , figure 1 It is a structural schematic diagram of a food adsorption antibacterial pad of the present invention. First dissolve 5g of nisin, 4g of cinnamon essential oil, 2g of chitosan, 3g of lysozyme, and 1g of green tea extract in 20% ethanol solution, then add 160g of EVA emulsion adhesive, and then stir for 50 minutes at room temperature to obtain a well-mixed Antimicrobial coating solution.

[0039] Cut the first non-woven fabric 231 of 140mm*80mm, and then use an automatic film coating machine to evenly coat 30g of antibacterial coating solution on the upper surface of the first non-woven fabric 231, and finally dry it in a constant temperature drying oven at 60°C After 4 hours, the first nonwoven fabric 231 containing the antibacterial coating 21 was obtained.

[0040] Cut the second non-woven fabric 232 of 140mm*80mm, evenly coat a layer of adhesive o...

Embodiment 3

[0042] Embodiment 3: Food adsorption antibacterial pad and preparation method thereof

[0043] Please see figure 1 , figure 1 It is a structural schematic diagram of a food adsorption antibacterial pad of the present invention. First dissolve 10g of nisin, 10g of cinnamon essential oil, 3g of chitosan, 5g of lysozyme, and 2g of green tea extract in 20% ethanol solution, then add 130g of EVA emulsion adhesive, and then stir at room temperature for 50 minutes to obtain a well-mixed Antimicrobial coating solution.

[0044] Cut the first non-woven fabric 231 of 180mm*120mm, and then use an automatic film coating machine to evenly coat 25g of antibacterial coating solution on the upper surface of the first non-woven fabric 231, and finally dry it in a constant temperature drying oven at 60°C After 3 hours, the first non-woven fabric 231 containing the antibacterial coating 21 was obtained.

[0045] Cut the second non-woven fabric 232 of 180mm*120mm, evenly coat a layer of adhes...

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Abstract

The invention provides a food adsorption and antibacterial pad. The food adsorption and antibacterial pad is composed of a low-density polyethylene plastic film and an inner adsorption antibacterial layer, wherein fine holes are punched in the upper surface of the low-density polyethylene plastic film; the inner adsorption antibacterial layer is composed of an antibacterial coating and an adsorption layer; the antibacterial coating is fitted on the upper surface of a first non-woven fabric in a coating manner; the adsorption layer is uniformly sealed between the lower surface of the first non-woven fabric and the upper surface of a second non-woven fabric. The food adsorption and antibacterial pad has the advantages that the design is ingenious; the food adsorption and antibacterial pad has three functions of absorbing water, adsorbing objectionable odor and resisting bacteria, and can be used for absorbing liquid oozed by chilled fresh meat which is stored for a long time; the relative humidity in packages is reduced and the bacteria and the peculiar smell are reduced; the guarantee period of the chilled fresh meat on a tray is prolonged; the preparation method has a simple process and is convenient to operate.

Description

technical field [0001] The invention relates to a food adsorption antibacterial mat and a preparation method thereof, in particular to an adsorption antibacterial mat suitable for keeping fresh meat on trays and a preparation method thereof. Background technique [0002] The proportion of fresh meat on pallets in domestic supermarkets is increasing year by year. During the storage and sales process of chilled meat on pallets, a large amount of juice will be leached with the increase of storage time, which will reduce the sensory quality of chilled meat and make it The increase of the relative humidity in the packaging causes a large amount of liquid to accumulate on the surface of the chilled meat and the so-called "sweating" phenomenon occurs. At the same time, it is easy to promote the growth of microorganisms, shorten the shelf life of the chilled meat, and seriously affect the commercial value of the chilled meat. [0003] Chinese patent document CN201310709419.X, the ap...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): B32B27/06
Inventor 陈晨伟于荣荣殷军段恒杜应香邬怡颖黄璐鲍乐乐杨福馨
Owner SHANGHAI OCEAN UNIV
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