Cereal powder dual-coated multi-preventive biological fresh keeping film and preparation method thereof

Abstract

The invention relates to a cereal powder dual-coated multi-preventive biological fresh keeping film and a preparation method thereof. The inner layer of the film is composed of the following components in parts by weight: 80 to 100 parts of microencapsulated plant essential oil insect-proof mildew preventive, 5 to 10 parts of mildew-proof film forming agent, 2 to 5 parts of antioxidant, and 75 to 84 parts of dispersant. The middle support layer of the film is composed of the following components in parts by weight: 20 to 35 parts of low density polyethylene resin, 70 to 100 parts of low density linear polyethylene resin, and 1 to 3 parts of mildew preventive. The outer coating is composed of the following components in parts by weight: 10 to 15 parts of microencapsulation agent of garlicin and capsaicin, and 5 to 8 parts of adhesive. The inner layer and the outer coating are sprayed on the middle support layer to prepare the cereal powder dual-coated multi-preventive biological fresh keeping film. The biocontrol mechanism is utilized, biological source fresh keeping materials are used to prepare the dual-coated film with a mildew-proof function, the oxidation and slow release problems of the coating functional material are solved by a microencapsulation treatment; the activity of fatty acid oxidase is inhibited for a long time; and the film can prevent insects, mold, aging, and mice and can delay the rancidity of cereals.

Description

technical field [0001] The invention belongs to the field of packaging, and in particular relates to a two-way coated multi-anti-biological fresh-keeping film for whole grain powder and a preparation method thereof. Background technique [0002] The whole grain flour is obtained by grinding and then refined. The fat decomposition partially inhibited by the physical separation in the original grain composition is broken, the increase of free fatty acid accelerates the oxidation of fatty acid, and the automatic decomposition of peroxidized fatty acid further accelerates the deterioration of the product; And the interaction between peroxidized fatty acid and protein and other components makes the nutritional composition change. Black sesame, soybeans, black beans, walnuts and other nutritious mature powders are often added to the whole grain powder to achieve nutritional optimization. The fat content is higher than that of ordinary rice flour, which is more prone to oxidation a...

AI Technical Summary

Problems solved by technology

[0003] Whole grain powder is convenient and practical, rich in nutrition, and the addition of functional ingredients makes it widely available in the market. However, it is difficult to ensure high-quality industrial sales due to easy mildew and oxidation during storage.

At present, sales methods such as fresh mills cannot solve the problem of long-term freshness preservation after people carry it around

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