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3D bacteriostatic absorbent aerogel for cold fresh meat palletizing and preparation method and application of 3D bacteriostatic absorbent aerogel

A chilled meat and aerogel technology, applied in rayon manufacturing, textile and papermaking, fiber chemical characteristics, etc., can solve the problems of easy volatility, reduced essential oil utilization, and difficulty in dissolving, and achieves high recognition and functionality. Excellent, low production cost effect

Active Publication Date: 2020-02-28
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because cinnamaldehyde is volatile in the air and difficult to dissolve in water, the utilization rate of essential oil is greatly reduced.

Method used

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  • 3D bacteriostatic absorbent aerogel for cold fresh meat palletizing and preparation method and application of 3D bacteriostatic absorbent aerogel
  • 3D bacteriostatic absorbent aerogel for cold fresh meat palletizing and preparation method and application of 3D bacteriostatic absorbent aerogel
  • 3D bacteriostatic absorbent aerogel for cold fresh meat palletizing and preparation method and application of 3D bacteriostatic absorbent aerogel

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Embodiment Construction

[0017] (1) Preparation of cinnamaldehyde solution: Add 0 g, 0.08 g, 0.16 g, 0.24 g, 0.32 g, and 0.40 g of cinnamaldehyde into 2 mL of absolute ethanol, stir until completely dissolved, and set aside.

[0018] (2) Preparation of polyvinyl alcohol solution: respectively add citric acid and polyvinyl alcohol into double distilled water and heat in a water bath at 90°C for 1 hour, then magnetically stir until the polyvinyl alcohol is completely dissolved, and the prepared polyvinyl alcohol solution contains polyethylene The mass fraction percentage of alcohol is 7.5%, and the mass fraction percentage of citric acid is 0.6%.

[0019] (3) Preparation of electrospinning solution: the cinnamaldehyde solution prepared in step (1) is added dropwise in the polyvinyl alcohol solution in step (2), wherein the mass fraction percentage of polyvinyl alcohol is 7.5%, citric acid The mass fraction percentage is 0.6%, and the electrospinning solution is prepared by magnetic stirring for 12 hours...

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Abstract

The invention discloses a 3D bacteriostatic absorbent aerogel for cold fresh meat palletizing and a preparation method of the 3D bacteriostatic absorbent aerogel. The method comprises the following steps: adding a cinnamaldehyde ethanol solution into a mixed solution of polyvinyl alcohol and citric acid, preparing a polyvinyl alcohol-based bacteriostatic water absorption pad through an electrostatic spinning technology, and then heating, homogenizing and freeze-drying the polyvinyl alcohol nanofiber pad to become a hydrophobic polyvinyl alcohol-based bacteriostatic water absorption pad. The nanofiber pad prepared according to the invention has high water absorption and antibacterial properties, and is superior to an existing cold fresh meat water absorption pad in functionality, and a newidea is provided for active packaging of foods. In addition, polyvinyl alcohol can be completely degraded, is an environment-friendly packaging material, and accords with the development trend of green ecology. The hydrophobic polyvinyl alcohol-based bacteriostatic food water absorption pad prepared by the invention can be used in a packaging box for fresh meat, the sensory characteristics of thecold fresh meat can be improved, and furthermore, an effect of prolonging the shelf life can be achieved.

Description

technical field [0001] The invention relates to a 3D antibacterial water-absorbing airgel for packaging chilled fresh meat trays, a preparation method and application thereof, and belongs to the field of food packaging. Background technique [0002] Along with the day by day development of national economy, the people's living standard improves constantly, the chilled fresh meat of refined packaging is more and more subject to people's favor. However, the water and blood of chilled meat will flow out during transportation, storage, and sales, which seriously affects the sensory quality of chilled meat. At present, the composite absorbent pad of non-woven fabric and cotton cloth is mostly used on the market to absorb the water and blood flowing out of cold fresh meat, but the water absorption capacity of this absorbent pad is insufficient and cannot inhibit the growth and reproduction of microorganisms. Therefore developing a kind of food absorbent pad with antibacterial eff...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): D01D5/00D01F1/10D01F6/50D04H1/4326D04H1/728
CPCD04H1/4326D04H1/728D01D5/003D01D5/0092D01F6/50D01F1/10D01F1/103
Inventor 刘骞于栋孔保华冯旸旸徐敬欣王浩张宏伟
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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