A slow-release food anti-oxidation packaging film and preparation method thereof

An anti-oxidation and packaging film technology, which is applied in the field of food packaging materials, can solve the problems of incomplete removal of oxygen inside the packaging, low antioxidant retention rate, and difficult anti-oxidation protection, so as to ensure reliability and good effectiveness, and promote Electron transfer, strong antioxidant effect

Active Publication Date: 2015-08-19
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Adding antioxidants directly to food can prolong the shelf life of packaged products, but consumers prefer green foods without additives; active packaging such as vacuum packaging or modified atmosphere packaging can limit the oxygen content inside the packaging, but because some oxygen will dissolve in the Therefore, the oxygen inside the packaging cannot be completely removed; the purpose of anti-oxidation packaging c

Method used

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  • A slow-release food anti-oxidation packaging film and preparation method thereof
  • A slow-release food anti-oxidation packaging film and preparation method thereof
  • A slow-release food anti-oxidation packaging film and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] The preparation steps of the packaging film of this example (without the addition of slow-release agent diatomaceous earth) are as follows:

[0032] (1) Weigh quercetin (product of Sinopharm Group Chemical Reagent Co., Ltd.) 1.5g, HDPE masterbatch (DGDA6098, product of Qilu Petrochemical) 100g, EVA masterbatch (14-2, product of Beijing Organic Chemical Factory) 100g, first Mix the two masterbatches evenly, set the temperature of the front roller of the plasticizing machine to 140°C, and the temperature of the rear roller to 130°C, place the mixed masterbatch in the double-roller plasticizing machine, and smelt for 5 minutes until the plasticization is uniform and good;

[0033] (2) Add quercetin evenly to the well-plasticized masterbatch in step (1), and smelt for 6 minutes until the quercetin is evenly mixed in the masterbatch;

[0034] (3) After the blended flakes of HDPE, EVA and quercetin are rolled well, unroll the flakes, spread them on a flat plate in a sin...

Embodiment 2

[0038] The preparation steps of the packaging film of this example (without the addition of slow-release agent diatomaceous earth) are as follows:

[0039] (1) Weigh 1.5g of quercetin (same as above), 130g of HDPE masterbatch (same as above), 70g of EVA masterbatch (same as above), first mix the two masterbatches evenly, set the temperature of the front roller of the plastic refining machine to 142°C, The temperature of the rear roller is 132°C, and the mixed masterbatch is placed in a double-roller plastic refining machine, and the plastic is refined for 6 minutes until the plasticization is uniform and good;

[0040] (2) Add quercetin evenly to the well-plasticized masterbatch in step (1), and smelt for 7 minutes until the quercetin is evenly mixed in the masterbatch;

[0041] (3) After the blended flakes of HDPE, EVA and quercetin are rolled well, unroll the flakes, spread them on a flat plate in a single layer, and cut them into 2cm×2cm squares after cooling for 15 m...

Embodiment 3

[0045] Example packaging film (without adding slow-release agent diatomaceous earth) preparation steps are as follows:

[0046] (1) Weigh 1.5g of quercetin (same as above), 160g of HDPE masterbatch (same as above), and 40g of EVA masterbatch (same as above). The temperature of the rear roller is 135°C, and the mixed masterbatch is placed in a double-roller plastic refining machine, and the plastic is refined for 8 minutes until the plasticization is uniform and good;

[0047] (2) Add quercetin evenly to the well-plasticized masterbatch in step (1), and knead for 8 minutes until the quercetin is evenly mixed in the masterbatch;

[0048] (3) After the blended flakes of HDPE, EVA and quercetin are rolled well, unroll the flakes, spread them on a flat plate in a single layer, and cut them into 2cm×2cm squares after cooling for 20 minutes;

[0049] (4) Preheat the metal platen, weigh 6.2g of the thin slice obtained in step (3), place it between two metal platens, and pla...

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Abstract

The invention relates to a slow-release food anti-oxidation packaging film and a preparation method thereof. The packaging film film substrate is blended by 50-80 parts by weight of HDPE and 20-50 parts by weight of EVA, and is added with 5-12.5 parts by weight of diatomite and 0.75-1.25 parts of quercetin. The method is as follows: (1) mix HDPE and EVA masterbatch evenly, and smelt; (2) sprinkle diatomaceous earth on the blended sheet covered with rolls, smelt for 6-8 minutes, sprinkle quercetin, and smelt for 6 minutes. ~8min; (3) Take off the roll, lay a single layer on a flat plate, and cut after cooling; (4) Hot pressing; (5) Pressure forming, that is to say. The packaging film of the present invention has antioxidant slow-release performance, can significantly improve the effective utilization rate of antioxidants, and has good mechanical properties and moisture and oxygen resistance properties at the same time. The packaging film prepared by the method of the present invention can ensure Has a high antioxidant retention rate.

Description

Technical field [0001] The present invention involves food antioxidant packaging materials, especially a food antioxidant packaging film and its preparation methods with slow -release performance, which belongs to the field of food packaging materials. Background technique [0002] The people use food as the sky, and food provides all kinds of nutrition and energy necessary for human beings. It occupies a very important position in people's lives. On the basis of solving food and clothing, people's requirements for food quality, such as nutrition, taste, and color.It also puts forward higher requirements.Fat is the main nutritional element of storage and supply energy, but these lipid substances are very sensitive to the external environment. During the storage and transportation process, it is vulnerable to microorganisms, air, and packaging.Oxidation will not only deteriorate the fat in food, destroy vitamins, but also cause color and fade food, which seriously affects the colo...

Claims

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Application Information

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IPC IPC(8): C08L23/06C08L23/08C08K3/34C08K5/1545B29D7/01
Inventor 卢立新韩甜甜蔡莹
Owner JIANGNAN UNIV
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