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

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.

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...

AI Technical Summary

Problems solved by technology

The above situations happen in many occasions, which not only affect the original taste of the ingredients, but also cause waste due to quality variation and discarding, and pollute the environment

[0003] In order to improve the above phenomenon, a very small number of enterprises have adopted methods such as release paper for food materials, but it is difficult to have an effective way to improve the above phenomenon in an all-round way. At the same time, because the materials used are not professional closed production, the source is out of control, and there is no strict The process control is difficult to guarantee in terms of hygiene

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