Fresh-keeping bacteriostatic lyophobic porous film for juicy food and preparation technology thereof

A technology of porous film and preparation process, applied in the fields of food preservation, food science, application, etc., can solve the problems of quality variation, waste, source out of control, etc., and achieve the effect of blocking bacterial invasion and growth, prolonging shelf life, and preventing qualitative change.
CN102334720AInactive Publication Date: 2012-02-01杭州全兴塑业有限公司
8 Cites 2 Cited by

Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
杭州全兴塑业有限公司
Publication Date
2012-02-01
Estimated Expiration
Not applicable · inactive patent

Smart Images

  • Figure 1
    Figure 1
  • Figure 2
    Figure 2
  • Figure 3
    Figure 3
Patent Text Reader

Abstract

A fresh-keeping bacteriostatic lyophobic porous film for juicy food and a preparation technology thereof. The porous film has a microstructural single layer or multiple layers, wherein each single layer comprises a contact layer, an interface layer and a back side layer. The preparation technology comprises raw material proportioning, one-step or two-step vacuum pore-forming by pore-forming method and machinery pore-forming, wherein the raw materials contain 0-100% of PE, 100-0% of PP, 0-10% of a bacteriostatic agent and 0-10% of other components (such as a hydrophilizing agent, a pigment and the like); the vacuum pore-forming refers to plastic raw material technological film forming as well as pore forming by negative pressure suction; one step method refers to online film-forming and pore-forming by one step; two step method refers to film forming and pore forming respectively completed on two equipment; and the machinery pore-forming refers to pore forming by knife mold extruding, shearing and penetrating under the action of mechanical force. The porous film, which is prepared by the preparation technology and has a porous structure, has food fresh-keeping, bacteriostatic and anti-seepage effects.
Need to check novelty before this filing date? Find Prior Art

Description

【Technical field】

[0001] The invention relates to a food antibacterial and fresh-keeping porous film and a preparation process thereof, in particular to a juice-containing food preservation antibacterial and liquid-repellent porous film and a preparation process thereof. 【Background technique】

[0002] In our daily life, we often encounter raw and cooked ingredients with high juicy (water) content, such as fresh fish, cold cooked vegetables, fresh fruits, etc. During their storage and use, the ingredients will come into contact with a large area The surface of flat and dense packaging, containers, etc., due to the secretion of ingredients or the local accumulation of liquid contained in them, will cause changes in vision, taste and even texture between ingredients and their contact surfaces, seriously affecting the quality of ingredients. The above situations occur in many occasions, which not only affect the original taste of the ingredients, but also cause waste due to qua...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More