Active packing material, preparation method and application thereof

Abstract

The invention discloses an active packing material, a preparation method and application thereof, and belongs to the field of packing materials. The active packing material is prepared mainly through mixing main materials with an adhesive, and carrying out molding, wherein the main materials comprise the following components by mass percent: 30% to 60% of orange peel residues, 5% to 35% of indocalamus leaves, 5% to 30% of phyllostachys edulis and 5% to 25% of licorice extract; and the mass ratio of the main materials to the adhesive is 1 to (0.15 to 5). The preparation method comprises the steps of mixing the orange peel residues, the indocalamus leaves, the phyllostachys edulis and the licorice extract according to the mass percent to obtain the main materials, adding water into the main materials, pulping, and carrying out finish grinding to obtain main material slurry; adding the adhesive into the main material slurry, and stirring till uniform dissolution to obtain a mixture; and carrying out molding on the mixture to obtain the active packing material. The active packing material has antibacterial property, oxidation resistance, water absorption and water-retaining property, is easily decomposed after being discarded, and can be used for storing cold fresh meat.

Description

technical field [0001] The invention belongs to the field of packaging materials, and relates to an active packaging material and its preparation method and application, in particular to an active packaging material containing citrus peel, its preparation method and its application in cold fresh meat storage. Background technique [0002] Chilled fresh meat refers to the strict implementation of the veterinary quarantine system, the rapid cooling of the carcasses after slaughter, so that the temperature of the carcasses can be reduced to 0-4°C within 24 hours, and it is always kept at 0-4°C during subsequent processing, distribution and sales. Fresh meat within 4°C. Cold fresh meat overcomes the defects in the quality of hot fresh meat and frozen meat; in addition, cold fresh meat has undergone a full maturation process, and its texture is soft and elastic, with a good taste and delicious taste. Chilled meat has almost reached 100% market share in western developed countrie...

AI Technical Summary

Problems solved by technology

[0004] The trays used in the above-mentioned packaging methods do not have antibacterial properties, and cannot effectively inhibit the growth of microorganisms on chilled meat during storage, especially the growth and reproduction of some anaerobic bacteria, making it difficult for chilled meat to achieve the desired effect. Storage effect; the above-mentioned packaging materials are mostly inert packaging materials based on plastics, which do not have any biological activity, but maintain food quality by physically insulating the packaged food from the outside world, because of its low air permeability, cold and fresh Meat is difficult to combine with oxygen, resulting in poor color of chilled fresh meat; at the same time, the residues of the above-mentioned packaging materials after use are abandoned and accumulated in the farmland or the environment, because they cannot be degraded naturally, it is easy to cause "white pollution", the above-mentioned packaging materials do not have Good water absorption characteristics, the blood water produced by chilled meat during transportation and storage cannot be absorbed, which makes bacteria more likely to breed and affects the appearance