油炸薯条防软抗菌包装材料与技术研究
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摘要
针对油炸薯条在贮藏过程中易吸收包装内外部环境的水分导致变软、变质的现象,利用山梨酸钾(PS)、脱氢乙酸钠(SD)对聚乙烯醇(PVA)进行改性,再将改性聚乙烯醇涂布到无纺布表面得到内包装材料,并以KPET/PA/NTPE复合膜、PVDC/PE复合膜为外包装材料,对薯条进行密封包装;其后,对贮藏过程中油炸薯条的硬度、菌落总数、失重及感官评定等进行测定,从而得到最佳的包装参数。结果表明:以KPET/PA/NTPE复合膜为外包装,SD添加质量分数为3%的改性无纺布为内包装,薯条的保鲜效果最好。
In view of the phenomenon of softening and deterioration of French fries caused by the likely absorbance of water inside and outside the package during the storage process, the polyvinyl alcohol(PVA) was modified with potassium sorbate(PS) and sodium dehydroacetate(SD). The modified PVA was applied to the surface of the non-woven fabric to obtain the inner packaging material. The KPET/PA/NTPE composite film and the PVDC/PE composite film were used as the outer packaging materials, and French fries were sealed and packaged. The performance indexes of French fries in the storage process, such as hardness, total number of colonies, weightlessness and sensory evaluation were tested and analyzed to obtain the optimal packaging parameters. The results showed that the best fresh-keeping effect of French fries was using(3%) sodium dehydroacetate-polyvinyl alcohol modified non-woven fabric(3%SD-PVA/NWF) as the inner packaging and PVDC/PE composite film as the outer packaging.
In view of the phenomenon of softening and deterioration of French fries caused by the likely absorbance of water inside and outside the package during the storage process, the polyvinyl alcohol(PVA) was modified with potassium sorbate(PS) and sodium dehydroacetate(SD). The modified PVA was applied to the surface of the non-woven fabric to obtain the inner packaging material. The KPET/PA/NTPE composite film and the PVDC/PE composite film were used as the outer packaging materials, and French fries were sealed and packaged. The performance indexes of French fries in the storage process, such as hardness, total number of colonies, weightlessness and sensory evaluation were tested and analyzed to obtain the optimal packaging parameters. The results showed that the best fresh-keeping effect of French fries was using(3%) sodium dehydroacetate-polyvinyl alcohol modified non-woven fabric(3%SD-PVA/NWF) as the inner packaging and PVDC/PE composite film as the outer packaging.
引文
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[4]陈晨伟,符凯嘉,马亚蕊,等.绿茶提取物对聚乙烯醇/微晶纤维素薄膜性能的影响[J].包装学报,2017,9(5):1-6.CHEN Chenwei,FU Kaijia,MA Yarui,et al.Effect of Green Tea Extract on the Properties of Poly(Vinyl Alcohol)/Microcrystalline Cellulose Film[J].Packaging Journal,2017,9(5):1-6.
[5]李志嘉,陈曦,林新土,等.国内食品领域聚酰胺薄膜的发展现状[J].食品安全质量检测学报,2018,9(12):3034-3039.LI Zhijia,CHEN Xi,LIN Xintu,et al.Development of Polyamide Film in Domestic Food Industry[J].Journal of Food Safety and Quality,2018,9(12):3034-3039.
[6]马春平,谢高艺,张敏敏,等.可降解聚乙烯材料的研究进展[J].塑料科技,2017,45(3):95-98.MA Chunping,Xie Gaoyi,Zhang Minmin,et al.Research Progress of Degradable Polyethylene Materials[J].Plastics Science and Technology,2017,45(3):95-98.
[7]李娜.涂层技术制备高阻隔性PET瓶的应用研究[J].包装学报,2017,9(3):58-64.LI Na.Application of Coating Technology in Preparation High-Barrier PET Bottles[J].Packaging Journal,2017,9(3):58-64.
[8]陈基玉.聚乙烯醇改性无纺布抗菌复合膜的制备及其对干鱼片抗菌保脆效果的研究[D].上海:上海海洋大学,2017.CHEN Jiyu.Research on Preparation of Polyvinyl Alcohol Modified Non-Woven Fabric Antibacterial Composite Membrane and Its Anti-Bacterial and FragilityMaintaining Properties on Dried Fish[D].Shanghai:Shanghai Ocean University,2017.
[9]中华人民共和国卫生部.食品安全国家标准食品微生物学检验菌落总数测定:GB/T 4789.2-2016[S].北京:中国标准出版社,2016:2-13.The Ministry of Health of People’s Republic of China.National Food Safety Standard Microbiological Examination:GB/T 4789.2-2016[S].Beijing:Standard Press of China,2016:2-13.
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