CN108265564A - Fruit freshness preserving nanometer paper and preparation method thereof - Google Patents
Fruit freshness preserving nanometer paper and preparation method thereof Download PDFInfo
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- CN108265564A CN108265564A CN201711339754.XA CN201711339754A CN108265564A CN 108265564 A CN108265564 A CN 108265564A CN 201711339754 A CN201711339754 A CN 201711339754A CN 108265564 A CN108265564 A CN 108265564A
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 65
- 238000002360 preparation method Methods 0.000 title claims description 7
- 238000000576 coating method Methods 0.000 claims abstract description 42
- 239000011248 coating agent Substances 0.000 claims abstract description 41
- 239000010410 layer Substances 0.000 claims abstract description 33
- 230000004888 barrier function Effects 0.000 claims abstract description 32
- 229920000126 latex Polymers 0.000 claims abstract description 19
- 229920001046 Nanocellulose Polymers 0.000 claims abstract description 16
- 238000004519 manufacturing process Methods 0.000 claims abstract description 14
- 239000004816 latex Substances 0.000 claims abstract description 12
- 229920001131 Pulp (paper) Polymers 0.000 claims abstract description 10
- 239000011247 coating layer Substances 0.000 claims abstract description 6
- 238000010438 heat treatment Methods 0.000 claims abstract description 4
- 229920002472 Starch Polymers 0.000 claims description 46
- 239000008107 starch Substances 0.000 claims description 46
- 235000019698 starch Nutrition 0.000 claims description 46
- 239000000835 fiber Substances 0.000 claims description 30
- 229920003043 Cellulose fiber Polymers 0.000 claims description 21
- 229920002678 cellulose Polymers 0.000 claims description 20
- 239000001913 cellulose Substances 0.000 claims description 20
- 241000196324 Embryophyta Species 0.000 claims description 18
- 230000003647 oxidation Effects 0.000 claims description 17
- 238000007254 oxidation reaction Methods 0.000 claims description 17
- 239000000126 substance Substances 0.000 claims description 16
- 235000013339 cereals Nutrition 0.000 claims description 14
- 230000004048 modification Effects 0.000 claims description 13
- 238000012986 modification Methods 0.000 claims description 13
- 230000004913 activation Effects 0.000 claims description 12
- 108010059892 Cellulase Proteins 0.000 claims description 11
- 238000006243 chemical reaction Methods 0.000 claims description 9
- 239000006185 dispersion Substances 0.000 claims description 9
- 238000007720 emulsion polymerization reaction Methods 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 108090000790 Enzymes Proteins 0.000 claims description 6
- 102000004190 Enzymes Human genes 0.000 claims description 6
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 claims description 6
- 239000003153 chemical reaction reagent Substances 0.000 claims description 6
- 229940088598 enzyme Drugs 0.000 claims description 6
- MWUXSHHQAYIFBG-UHFFFAOYSA-N nitrogen oxide Inorganic materials O=[N] MWUXSHHQAYIFBG-UHFFFAOYSA-N 0.000 claims description 6
- JHJLBTNAGRQEKS-UHFFFAOYSA-M sodium bromide Chemical compound [Na+].[Br-] JHJLBTNAGRQEKS-UHFFFAOYSA-M 0.000 claims description 6
- JQWHASGSAFIOCM-UHFFFAOYSA-M sodium periodate Chemical compound [Na+].[O-]I(=O)(=O)=O JQWHASGSAFIOCM-UHFFFAOYSA-M 0.000 claims description 6
- 229940106157 cellulase Drugs 0.000 claims description 5
- 238000002203 pretreatment Methods 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 5
- 235000007164 Oryza sativa Nutrition 0.000 claims description 4
- 235000009566 rice Nutrition 0.000 claims description 4
- -1 2,2,6,6- tetramethyl piperidines nitrogen oxides Chemical class 0.000 claims description 3
- 244000025254 Cannabis sativa Species 0.000 claims description 3
- 229920002261 Corn starch Polymers 0.000 claims description 3
- 229920000742 Cotton Polymers 0.000 claims description 3
- GUBGYTABKSRVRQ-CUHNMECISA-N D-Cellobiose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-CUHNMECISA-N 0.000 claims description 3
- 240000003183 Manihot esculenta Species 0.000 claims description 3
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 3
- 239000005708 Sodium hypochlorite Substances 0.000 claims description 3
- 239000007853 buffer solution Substances 0.000 claims description 3
- 238000007385 chemical modification Methods 0.000 claims description 3
- 239000008120 corn starch Substances 0.000 claims description 3
- 229940099112 cornstarch Drugs 0.000 claims description 3
- 238000004132 cross linking Methods 0.000 claims description 3
- 239000000839 emulsion Substances 0.000 claims description 3
- 230000032050 esterification Effects 0.000 claims description 3
- 238000005886 esterification reaction Methods 0.000 claims description 3
- 229920000578 graft copolymer Polymers 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 239000003999 initiator Substances 0.000 claims description 3
- 230000007246 mechanism Effects 0.000 claims description 3
- 239000008104 plant cellulose Substances 0.000 claims description 3
- 229920001592 potato starch Polymers 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 230000035484 reaction time Effects 0.000 claims description 3
- 229940100486 rice starch Drugs 0.000 claims description 3
- 239000004576 sand Substances 0.000 claims description 3
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 claims description 3
- 240000007594 Oryza sativa Species 0.000 claims 2
- 101710112457 Exoglucanase Proteins 0.000 claims 1
- OEMUKJZHMHTYSL-UHFFFAOYSA-N [Na].OCl=O Chemical compound [Na].OCl=O OEMUKJZHMHTYSL-UHFFFAOYSA-N 0.000 claims 1
- 239000004744 fabric Substances 0.000 claims 1
- 238000010422 painting Methods 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 7
- 238000001704 evaporation Methods 0.000 abstract description 5
- 230000008020 evaporation Effects 0.000 abstract description 5
- 235000021022 fresh fruits Nutrition 0.000 abstract description 4
- 230000015572 biosynthetic process Effects 0.000 abstract description 3
- 235000013311 vegetables Nutrition 0.000 description 9
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 6
- 239000001301 oxygen Substances 0.000 description 6
- 229910052760 oxygen Inorganic materials 0.000 description 6
- 230000029058 respiratory gaseous exchange Effects 0.000 description 5
- 238000003860 storage Methods 0.000 description 5
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 4
- VGGSQFUCUMXWEO-UHFFFAOYSA-N Ethene Chemical compound C=C VGGSQFUCUMXWEO-UHFFFAOYSA-N 0.000 description 4
- 239000005977 Ethylene Substances 0.000 description 4
- 239000007789 gas Substances 0.000 description 4
- 230000035699 permeability Effects 0.000 description 4
- 230000008569 process Effects 0.000 description 3
- BZSXEZOLBIJVQK-UHFFFAOYSA-N 2-methylsulfonylbenzoic acid Chemical compound CS(=O)(=O)C1=CC=CC=C1C(O)=O BZSXEZOLBIJVQK-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- 229920001503 Glucan Polymers 0.000 description 2
- 241000209094 Oryza Species 0.000 description 2
- 241000607479 Yersinia pestis Species 0.000 description 2
- 230000009471 action Effects 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 238000009395 breeding Methods 0.000 description 2
- 230000001488 breeding effect Effects 0.000 description 2
- 239000001569 carbon dioxide Substances 0.000 description 2
- 229910002092 carbon dioxide Inorganic materials 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 239000008199 coating composition Substances 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 239000004519 grease Substances 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000000178 monomer Substances 0.000 description 2
- 239000003973 paint Substances 0.000 description 2
- RMAQACBXLXPBSY-UHFFFAOYSA-N silicic acid Chemical compound O[Si](O)(O)O RMAQACBXLXPBSY-UHFFFAOYSA-N 0.000 description 2
- 235000012239 silicon dioxide Nutrition 0.000 description 2
- 230000005476 size effect Effects 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 206010021143 Hypoxia Diseases 0.000 description 1
- 206010024642 Listless Diseases 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007797 corrosion Effects 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 208000018875 hypoxemia Diseases 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 244000000010 microbial pathogen Species 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 230000000241 respiratory effect Effects 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- D—TEXTILES; PAPER
- D21—PAPER-MAKING; PRODUCTION OF CELLULOSE
- D21H—PULP COMPOSITIONS; PREPARATION THEREOF NOT COVERED BY SUBCLASSES D21C OR D21D; IMPREGNATING OR COATING OF PAPER; TREATMENT OF FINISHED PAPER NOT COVERED BY CLASS B31 OR SUBCLASS D21G; PAPER NOT OTHERWISE PROVIDED FOR
- D21H27/00—Special paper not otherwise provided for, e.g. made by multi-step processes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Paper (AREA)
Abstract
The invention discloses fruit freshness preserving nanometer paper and production methods, and including paper layer and nanometer barrier coating, the inner surface of paper layer is formed with nanometer barrier coating by coated form；It is 30~80 microns of body paper first with 100% bleached wood pulp thickness of manufacturing paper with pulp out during making；Then being coated on one side to body paper, coating are nanocrystalline cellulose enhancement type nanometer latex, and one layer of nanometer barrier coating is formed after Hot-blast Heating is dried, and nanometer barrier coating layer thickness is 5~30 microns.By being coated with one layer of nanometer barrier coating on the inner surface of paper layer (one side being in direct contact with fruit), after the fruit freshness preserving nanometer paper of formation wraps fruit, extraneous heat intrusion can be obstructed, the evaporation or loss of the moisture of fresh fruit are reduced, can achieve the effect that extend the freshness date of fruit, convenient for storing and transport.
Description
Technical field
The present invention relates to a kind of fruit freshness preserving nanometer papers and preparation method thereof.
Background technology
The vegetables and fruits picked if placed at room temperature too long, will soon rot, and lose due value and cause
Therefore waste loss, needs to carry out Preservation Treatment to fruit in fruit storage and transport process, to extend the fresh-keeping of fruit as much as possible
Phase.
Vegetable and fruit sustains life in storage by respiration.In respiratory, vegetable and fruit inspiration
Oxygen gives off carbon dioxide, and generates ethylene gas, and reduce moisture.Respiration can cause internal consumption, meat softening,
Nutritive value reduces；Ethylene gas can promote vegetable and fruit aging, and accelerate respiration；The content of moisture in vegetable and fruit
Up to 85-95%, if loss of water amount reaches 5%, appearance listless will be withered, and reduce commodity value；If turned yellow, vitamin C
Content will reduce.It can be seen that respiration is to influence the principal element of vegetable and fruit freshness.In addition, the corrosion of pathogenic microorganism
Effect is another factor that vegetables freshness is caused to reduce.
The respiration of vegetable and fruit and the proliferation of microorganism are all related with the temperature of storage, humidity, gas componant.Generally
In fact, low temperature, high humility, hypoxemia, high carbon dioxide, low ethylene, sterile environmental benefits are in the fresh-keeping of vegetable and fruit, therefore protect
Fresh main method is to maintain low temperature, control moisture evaporation, adjusts gaseous environment, removes ethylene gas, sterilization and antibacterial etc..
Invention content
The purpose of the present invention is overcoming the shortcomings of the prior art, a kind of fruit freshness preserving nanometer paper and its making side are provided
Method.
The purpose of the present invention is achieved through the following technical solutions：
Fruit freshness preserving nanometer paper, feature are：Including paper layer and nanometer barrier coating, the inner surface of the paper layer, which is formed with, to be received
Rice barrier coat.
Further, above-mentioned fruit freshness preserving nanometer paper, wherein, the paper layer for the interior table that is in direct contact with fruit
Face is formed with nanometer barrier coating.
Further, above-mentioned fruit freshness preserving nanometer paper, wherein, the inner surface of the paper layer is formed with by coated form
Nanometer barrier coating.
Further, above-mentioned fruit freshness preserving nanometer paper, wherein, the nanometer barrier coating enhances for nanocrystalline cellulose
Type nano rubber latex coating.
Further, above-mentioned fruit freshness preserving nanometer paper, wherein, the thickness of the nanometer barrier coating is 5~30 microns.
Further, above-mentioned fruit freshness preserving nanometer paper, wherein, the paper layer is wood pulp cellulose paper, and the thickness of paper layer is
30~80 microns.
The production method of fruit freshness preserving nanometer paper of the present invention manufactures paper with pulp out thickness as 30 with 100% bleached wood pulp first
~80 microns of body paper；Then being coated on one side to body paper, coating is nanocrystalline cellulose enhancement type nanometer latex, through heat
One layer of nanometer barrier coating is formed after wind heat drying, nanometer barrier coating layer thickness is 5~30 microns.
Further, the production method of above-mentioned fruit freshness preserving nanometer paper, wherein, the nanocrystalline cellulose is enhanced
The preparation method step of nano rubber latex is：(1) using starch, plant fiber cellulose fiber as raw material, pass through enzymolysis, chemical oxygen respectively
Change pretreatment and mechanical treatment, prepare nanocrystalline starch and nano-cellulose；(2) the nanocrystalline shallow lake for preparing step (1)
Powder, nano-cellulose are mixed with natural non-grain degradable starch, are made into uniform dispersion, are then carried out activation modification processing；Most
Emulsion polymerization is carried out to activation modification treated dispersion again afterwards, be finally made nano-cellulose, nanocrystalline starch with
Non- grain degradable starch emulsion graft copolymer, i.e. nanocrystalline cellulose enhancement type nanometer latex.
Further, the production method of above-mentioned fruit freshness preserving nanometer paper, wherein,
The starch is one or more in cornstarch, tapioca, potato starch, rice starch；
The plant fiber cellulose fiber is one kind in lumber fibre, grass fiber, cotton fiber, flaxen fiber, pulp fibers
It is or a variety of；
Enzymolysis processing in step (1) using complex cellulase, contains endoglucanase (EG), circumscribed glucan
Enzyme (CBH), cellobiose enzyme (BG)；Enzymolysis processing technique is：First, water is added in retort；Then, weigh starch and
Fibrous raw material is added in retort, is made into the mixed liquor of 1~10% concentration, stirring；Then, add in 1.0~10.0FPU/g's
Complex cellulase, the pH value for adding in buffer solution control mixed liquor reaction system is 5.0 ± 0.2, controls temperature of reaction system
It it is 40~60 DEG C, the reaction time is 1~3h.Starch, plant fiber cellulose fiber absolute dry mass ratio be (1~30):1；
Chemical oxidation pre-treatment in step (1) is in starch, plant cellulose fiber enzymolysis treated reaction system
Chemical oxidation reagent is added in, is at least up to the carboxyl-content of the starch after oxidation and plant fiber cellulose fiber mixed liquor
0.80mmol/g and more than；
Chemical oxidation reagent is 2,2,6,6- tetramethyl piperidines nitrogen oxides, sodium bromide, sodium metaperiodate, sodium hypochlorite, Asia
Sodium chlorate or hydrogen peroxide；
Mechanical treatment in step (1) is thin using high pressure homogenizer, grinding and crushing machine, sand mill, ball mill, ultrasonic wave
It is one or more in born of the same parents' pulverizer, to being mixed respectively by the starch and plant fiber cellulose fiber of enzymolysis and chemical oxidation treatment
It closes liquid and applies mechanism, obtain the nanocrystalline starch and nano-cellulose with nano-scale；Wherein, the grain of nanocrystalline starch
Diameter is less than 100nm, and the fibril width of nano-cellulose is less than 100nm.
Further, the production method of above-mentioned fruit freshness preserving nanometer paper, wherein, starch and plant are fine in step (2)
The absolute dry mass ratio of cellulose fiber mixed liquor and natural non-grain degradable starch is (1~10):100；
Activation modification processing is one or more chemical modification processing in etherificate, esterification, crosslinking in step (2)；
Emulsion polymerization is that initiator is added in into activation modification treated dispersion in step (2), causes double bond
The emulsion polymerization of class monomer.
The present invention has significant advantages and beneficial effects compared with prior art, embodies in the following areas：
1. fruit freshness preserving nanometer paper of the present invention on the inner surface of paper layer (one side being in direct contact with fruit) by being coated with
One layer of nanometer barrier coating and formed；Fruit is wrapped with the fruit freshness preserving nanometer paper, the external world can be obstructed in storage and transport process
The intrusion of heat reduces moisture evaporation or the loss of fresh fruit；
2. coating composition is nanocrystalline cellulose enhancement type nanometer latex, the grain size of nano rubber latex is less than 100 nanometers, is formed
Coating structure be fine and close nanometer network structure, and by silicic acid anhydride, coating has pole to water, water vapour, grease
High iris action；The nanostructured and nanometer size effect of coating, to preventing the intrusion of external heat, inhibiting bacteria and disease pest
Harmful derivative breeding has good effect；
3. the oxygen permeability (OTR) of fruit freshness preserving nanometer paper is less than 5.0mlmm/m2Day0.1MPa, rate of perviousness
(WVP) less than 3.0x10-7g/m·s·Pa；Make freshness date, the effect convenient for storing and transporting that simply, can reach and extend fruit
Fruit, application easy to spread.
Description of the drawings
Fig. 1：The cross section structure schematic diagram of the present invention.
Specific embodiment
For a clearer understanding of the technical characteristics, objects and effects of the present invention, specific implementation is now described in detail
Scheme.
The present invention provides a kind of fruit freshness preserving nanometer paper, passes through the inner surface (one side being in direct contact with fruit) in paper layer
One layer of nanometer barrier coating of upper coating, after the fruit freshness preserving nanometer paper of formation wraps fruit, the heat that can obstruct the external world invades,
Reduce the evaporation or loss of the moisture of fresh fruit.
As shown in Figure 1, fruit freshness preserving nanometer paper, including paper layer 1 and nanometer barrier coating 2, being used for for paper layer 1 is straight with fruit
The inner surface of contact is formed with nanometer barrier coating 2 by coating method.Nanometer barrier coating 2 enhances for nanocrystalline cellulose
Type nano rubber latex coating, the thickness of nanometer barrier coating 2 is 5~30 microns.Paper layer 1 is wood pulp cellulose paper, and the thickness of paper layer 1 is
30~80 microns.
The production method of fruit freshness preserving nanometer paper of the present invention manufactures paper with pulp out thickness as 30 with 100% bleached wood pulp first
~80 microns of body paper；Then being coated on one side to body paper, coating is nanocrystalline cellulose enhancement type nanometer latex, through heat
One layer of nanometer barrier coating is formed after wind heat drying, nanometer barrier coating layer thickness is 5~30 microns.
The preparation method of nanocrystalline cellulose enhancement type nanometer latex is：(1) using starch, plant fiber cellulose fiber as former material
Material respectively by enzymolysis, chemical oxidation pre-treatment and mechanical treatment, prepares nanocrystalline starch and nano-cellulose；(2) will
Nanocrystalline starch, the nano-cellulose of step (1) preparation are mixed with natural non-grain degradable starch, are made into uniform dispersion, are connect
Carry out activation modification processing；Emulsion polymerization is finally carried out to activation modification treated dispersion again, final be made is received
Rice cellulose, nanocrystalline starch and non-grain degradable starch emulsion graft copolymer, i.e. nanocrystalline cellulose enhancement type nanometer latex；
Wherein, starch is one or more in cornstarch, tapioca, potato starch, rice starch.Plant is fine
Cellulose fiber is one or more in lumber fibre, grass fiber, cotton fiber, flaxen fiber, pulp fibers.
Enzymolysis processing in step (1) using complex cellulase, contains endoglucanase (EG), circumscribed glucan
Enzyme (CBH), cellobiose enzyme (BG)；Enzymolysis processing technique is：First, water is added in retort；Then, weigh starch and
Fibrous raw material is added in retort, is made into the mixed liquor of 1~10% concentration, stirring；Then, add in 1.0~10.0FPU/g's
Complex cellulase, the pH value for adding in buffer solution control mixed liquor reaction system is 5.0 ± 0.2, controls temperature of reaction system
It it is 40~60 DEG C, the reaction time is 1~3h.Starch, plant fiber cellulose fiber absolute dry mass ratio be (1~30):1.
Chemical oxidation pre-treatment in step (1) is in starch, plant cellulose fiber enzymolysis treated reaction system
Chemical oxidation reagent is added in, is at least up to the carboxyl-content of the starch after oxidation and plant fiber cellulose fiber mixed liquor
0.80mmol/g and more than.
Chemical oxidation reagent is 2,2,6,6- tetramethyl piperidines nitrogen oxides, sodium bromide, sodium metaperiodate, sodium hypochlorite, Asia
Sodium chlorate or hydrogen peroxide.
Mechanical treatment in step (1) is thin using high pressure homogenizer, grinding and crushing machine, sand mill, ball mill, ultrasonic wave
It is one or more in born of the same parents' pulverizer, to being mixed respectively by the starch and plant fiber cellulose fiber of enzymolysis and chemical oxidation treatment
It closes liquid and applies mechanism, obtain the nanocrystalline starch and nano-cellulose with nano-scale；Wherein, the grain of nanocrystalline starch
Diameter is less than 100nm, and the fibril width of nano-cellulose is less than 100nm.
The absolute dry mass ratio of starch and plant fiber cellulose fiber mixed liquor and natural non-grain degradable starch is (1 in step (2)
~10):100.
Activation modification processing is one or more chemical modification processing in etherificate, esterification, crosslinking in step (2).
Emulsion polymerization is that initiator is added in into activation modification treated dispersion in step (2), causes double bond
The emulsion polymerization of class monomer.
Paper layer 1 is wood pulp cellulose paper.The thickness of paper layer is 30~80 microns.
Embodiment 1
It is 45 microns of body paper first with 100% bleached wood pulp thickness of manufacturing paper with pulp out；Then the one side of body paper is carried out
Coating, paint ingredient is nanocrystalline cellulose nano rubber latex, and solid content 48% forms one layer of nanometer after Hot-blast Heating is dried
Barrier coat, coating layer thickness are 15 microns.The overall thickness of the fruit freshness preserving nanometer paper of making is 60 microns, oxygen permeability
(OTR)2.15ml·mm/m2Day (0.1MPa), rate of perviousness (WVP) 2.4x10-7g/m·s·Pa。
Embodiment 2
It is 50 microns of body paper first with 100% bleached wood pulp thickness of manufacturing paper with pulp out；Then the one side of body paper is carried out
Coating, paint ingredient is nanocrystalline cellulose nano rubber latex, and solid content 48% forms one layer of nanometer after Hot-blast Heating is dried
Barrier coat, coating layer thickness are 10 microns.The overall thickness of the fruit freshness preserving nanometer paper of making is 60 microns, oxygen permeability
(OTR)4.6ml·mm/m2Day (0.1MPa), rate of perviousness (WVP) 2.1x10-7g/m·s·Pa。
In conclusion fruit freshness preserving nanometer paper of the present invention passes through the inner surface (one side being in direct contact with fruit) in paper layer
It is upper to be coated with one layer of nanometer barrier coating and formed；Fruit is wrapped with the fruit freshness preserving nanometer paper, can be hindered in storage and transport process
Every the intrusion of external heat, moisture evaporation or the loss of fresh fruit are reduced.
Coating composition is nanocrystalline cellulose enhancement type nanometer latex, and the grain size of nano rubber latex is less than 100 nanometers, formation
Coating structure is fine and close nanometer network structure, and by silicic acid anhydride, and coating has water, water vapour, grease high
Iris action；The nanostructured and nanometer size effect of coating, to preventing the intrusion of external heat, inhibiting bacteria and pest and disease damage
Derivative breeding have good effect.
The oxygen permeability (OTR) of fruit freshness preserving nanometer paper is less than 5.0mlmm/m2Day0.1MPa, rate of perviousness
(WVP) less than 3.0x10-7g/m·s·Pa；Make freshness date, the effect convenient for storing and transporting that simply, can reach and extend fruit
Fruit, application easy to spread.
It should be noted that：The foregoing is merely the preferred embodiment of the present invention, are not limited to the power of the present invention
Sharp range；Description above simultaneously, should can understand and implement for the special personage of correlative technology field, thus it is other without departing from
The equivalent change or modification completed under disclosed spirit, should be included in claim.
Claims (10)
1. fruit freshness preserving nanometer paper, it is characterised in that：Including paper layer and nanometer barrier coating, the inner surface of the paper layer is formed with
Nanometer barrier coating.
2. fruit freshness preserving nanometer paper according to claim 1, it is characterised in that：The paper layer is used to directly connect with fruit
Tactile inner surface is formed with nanometer barrier coating.
3. fruit freshness preserving nanometer paper according to claim 1 or 2, it is characterised in that：The inner surface of the paper layer passes through painting
Cloth form is formed with nanometer barrier coating.
4. fruit freshness preserving nanometer paper according to claim 1 or 2, it is characterised in that：The nanometer barrier coating is nanometer
Crystalline cellulose enhancement type nanometer latex coating.
5. fruit freshness preserving nanometer paper according to claim 1 or 2, it is characterised in that：The thickness of the nanometer barrier coating
It is 5~30 microns.
6. fruit freshness preserving nanometer paper according to claim 1, it is characterised in that：The paper layer be wood pulp cellulose paper, thickness
It is 30~80 microns.
7. the production method of fruit freshness preserving nanometer paper described in claim 1, it is characterised in that：First with 100% bleached chemical
Wood pulp thickness of manufacturing paper with pulp out is 30~80 microns of body paper；Then being coated on one side to body paper, coating is nanocrystalline cellulose
Enhancement type nanometer latex, forms one layer of nanometer barrier coating after Hot-blast Heating is dried, and nanometer barrier coating layer thickness is micro- for 5~30
Rice.
8. the production method of fruit freshness preserving nanometer paper according to claim 7, it is characterised in that：The nanocrystalline cellulose
The preparation method step of enhancement type nanometer latex is：(1) using starch, plant fiber cellulose fiber as raw material, respectively by enzymolysis,
Chemical oxidation pre-treatment and mechanical treatment prepare nanocrystalline starch and nano-cellulose；(2) it is received prepared by step (1)
The brilliant starch of rice, nano-cellulose are mixed with natural non-grain degradable starch, are made into uniform dispersion, are then carried out at activation modification
Reason；Emulsion polymerization finally is carried out to activation modification treated dispersion again, nano-cellulose, nanocrystalline shallow lake is finally made
Powder and non-grain degradable starch emulsion graft copolymer, i.e. nanocrystalline cellulose enhancement type nanometer latex.
9. the production method of fruit freshness preserving nanometer paper according to claim 8, it is characterised in that：
The starch is one or more in cornstarch, tapioca, potato starch, rice starch；
The plant fiber cellulose fiber is one kind or more in lumber fibre, grass fiber, cotton fiber, flaxen fiber, pulp fibers
Kind；
Enzymolysis processing in step (1) using complex cellulase, contains endoglucanase (EG), exoglucanase
(CBH), cellobiose enzyme (BG)；Enzymolysis processing technique is：First, water is added in retort；Then, starch and fibre are weighed
Dimension raw material is added in retort, is made into the mixed liquor of 1~10% concentration, is stirred；Then, answering for 1.0~10.0FPU/g is added in
Condensating fiber element enzyme, the pH value for adding in buffer solution control mixed liquor reaction system is 5.0 ± 0.2, and control temperature of reaction system is
40~60 DEG C, the reaction time is 1~3h.Starch, plant fiber cellulose fiber absolute dry mass ratio be (1~30):1；
Chemical oxidation pre-treatment in step (1) is added in starch, plant cellulose fiber enzymolysis treated reaction system
Chemical oxidation reagent makes the starch after oxidation and the carboxyl-content of plant fiber cellulose fiber mixed liquor be at least up to 0.80mmol/g
More than and；
Chemical oxidation reagent is 2,2,6,6- tetramethyl piperidines nitrogen oxides, sodium bromide, sodium metaperiodate, sodium hypochlorite, chlorous acid
Sodium or hydrogen peroxide；
Mechanical treatment in step (1) is using high pressure homogenizer, grinding and crushing machine, sand mill, ball mill, supersonic cell powder
It is one or more in broken machine, to respectively by enzymolysis and the starch of chemical oxidation treatment and plant fiber cellulose fiber mixed liquor
Apply mechanism, obtain the nanocrystalline starch and nano-cellulose with nano-scale；Wherein, the grain size of nanocrystalline starch is small
In 100nm, the fibril width of nano-cellulose is less than 100nm.
10. the production method of fruit freshness preserving nanometer paper according to claim 8, it is characterised in that：
In step (2) the absolute dry mass ratio of starch and plant fiber cellulose fiber mixed liquor and natural non-grain degradable starch for (1~
10):100；
Activation modification processing is one or more chemical modification processing in etherificate, esterification, crosslinking in step (2)；
Emulsion polymerization is that initiator is added in into activation modification treated dispersion in step (2), causes double bond class list
The emulsion polymerization of body.
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