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Tea aroma paper and preparation method thereof

A tea-scented paper and tea-scented technology, applied in paper, papermaking, wrapping paper, etc., can solve problems such as monotonous color, and achieve the effect of improving added value and market competitiveness

Inactive Publication Date: 2012-09-12
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Due to the strict hygienic requirements of the paper used for food packaging, the use of dyes is strictly prohibited, so most of the food packaging paper currently used uses bleached wood pulp as raw material, and the finished paper is white and the color is relatively monotonous.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The raw tea leaves are extracted with hot water at 90°C, and the solid-to-liquid ratio is controlled to be 1:5 by mass, and then the extract is concentrated to 50% solid content (mass) by a rotary evaporator at 70°C, and stored for later use .

[0022] Dilute polyvinyl alcohol with cold water to a mass concentration of 7.0%, soak for 4 hours, stir at a speed of 600r / min, then heat up to 95°C for boiling, keep warm for 2 hours, add water to dilute to 3% mass concentration, and store at 80°C insulation.

[0023] The extract that is 8% relative to the mass percentage of polyvinyl alcohol is mixed with polyvinyl alcohol solution to form a sizing material, and the solid content of the sizing material is 1%, and the sizing machine on the surface of the paper machine is used for sizing to obtain tea-flavored paper. The amount of glue is 2g / m 2 , the basis weight of the paper is 80g / m 2 , the mass content of tea extract in the paper is 0.2% (the percentage of tea extract = s...

Embodiment 2

[0026] The raw tea leaves were extracted with hot water at 95°C, with a solid-to-liquid ratio of 1:8 by mass, and then the extract was concentrated to 50% solid content by a rotary evaporator at 70°C, and stored for later use. Dilute polyvinyl alcohol with cold water to a mass concentration of 7.0%, soak for 4 hours, stir at a speed of 600r / min, then heat up to 95°C for boiling, keep warm for 2 hours, then dilute with water to a concentration of 2.5%, and keep warm at 75°C .

[0027] The extract that is 6% relative to the mass percentage of polyvinyl alcohol is mixed with polyvinyl alcohol solution to form a sizing material, the sizing material has a solid content of 1%, and sizing is carried out on a paper machine surface sizing machine to obtain tea-flavored paper. The amount of glue is 4g / m 2 , the basis weight of the paper is 40g / m 2 , the content of tea extract in the paper is 0.60% (the percentage of tea extract = sizing amount × extract and polyvinyl alcohol percentag...

Embodiment 3

[0029] The raw tea leaves were extracted with hot water at 90°C, with a solid-to-liquid ratio of 1:10, and then the extract was concentrated to 50% solid content by a rotary evaporator at 70°C, and stored for later use. Dilute polyvinyl alcohol with cold water to a mass concentration of 8.0%, soak for 4 hours, stir at a speed of 800r / min, then heat up to 95°C for boiling, keep warm for 2 hours, add water to dilute to 2.0% concentration, and keep warm at 70°C .

[0030] With respect to polyvinyl alcohol mass percentage is 10% extractant and polyvinyl alcohol solution are mixed and made into sizing material, and sizing material solid content is 1%, carries out sizing on paper machine surface sizing machine to obtain tea fragrance paper, sizing The amount of glue is 4g / m 2 , the basis weight of the copied paper is 40g / m 2 , the content of tea extract in the paper is 1% (the percentage of tea extract = sizing amount x extract and polyvinyl alcohol percentage ÷ quantitative x 100...

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PUM

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Abstract

The invention discloses a preparation method of tea aroma paper for food packaging. Mass content of tea extractive in the tea aroma paper is 0.2%-1.0%, and the tea aroma paper is naturally green and has tea aroma. The preparation method of the tea aroma paper comprises the following steps of: extracting tea raw materials with hot water, wherein the extracting temperature is 70-95 DEG C, the solid-to-liquid ratio is 1:(3-1):15 by mass; concentrating leaching liquor to reach solid content of 35wt%-60wt%, diluting polyvinyl alcohol with cold water to reach the mass concentration of 7.0%-8.0%, soaking for 2-5 hours, stirring, and then warming by use of steam to reach the temperature of 90-95 DEG C to boil, keeping the temperature for 0.5-2 hours, and then adding water to dilute; mixing the leaching liquor and a polyvinyl alcohol solution to prepare a sizing material, wherein the mass percent of the leaching liquor is 5%-20% relative to that of the polyvinyl alcohol; and finally, sizing on the surface of a paper machine by virtue of a sizing machine to obtain the tea aroma paper, wherein the amount of sizing is 2-10 g / m<2>. The tea aroma paper prepared by the invention is green, and has tea aroma and oil resistance.

Description

technical field [0001] The invention relates to paper for food packaging, in particular to a tea-flavored paper and a preparation method thereof. The tea-flavored paper is used for food packaging. Background technique [0002] Over the years, people have widely used old newspapers and plastic bags to package vegetables, candies, snacks and other foods. However, old newspapers are inevitably contaminated with a lot of bacteria and dust during a series of processes such as printing and delivery, and the ink on the paper will stain Food, anti-oil effect is also poor. Plastic bags are generally recycled plastic products made of polyvinyl chloride and polystyrene, which are likely to contain various bacteria and carcinogens, and are difficult to degrade naturally, thus causing serious pollution to the natural environment. In foreign countries, some cities have begun to stipulate that retailers such as supermarkets and pharmacies can only provide customers with paper bags, cloth ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): D21H27/10D21H21/14D21H17/36
Inventor 杨飞陈克复李军杨仁党莫立焕冯郁成徐峻
Owner SOUTH CHINA UNIV OF TECH
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