Antibacterial antiseptic food preservation film

A food preservation, antibacterial and antiseptic technology, applied in food preservation, food science, application, etc., can solve the problems of single antibacterial effect of plastic wrap, poor fresh-keeping effect, and unsatisfactory antibacterial effect

Inactive Publication Date: 2014-04-02
栾晓健
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The second type of polyvinyl chloride, referred to as PVC, is popular because of its low price, but the antibacterial effect of traditional PVC cling film is not ideal, making its fresh-keeping effect not good. In addition, it contains carcinogens that will cause certain harm to the human body. Therefore, the scope of application of PVC plastic wrap is limited to a certain extent.
The traditional plastic wrap only has a single antibacterial effect, and the antiseptic effect is not obvious

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0008] Embodiment 1: a kind of antibacterial and antisepsis food fresh-keeping film, is configured by the following parts by weight, it is characterized in that: 90 parts of low-density polyethylene resins, 0.05 parts of ethyl vanillin, 0.05 parts of potassium sorbate, 5 parts of calcium carbonate 0.5 parts, 0.5 parts of antioxidant, 0.5 parts of sodium alginate, 4 parts of epoxy octyl stearate, 4 parts of epoxy soybean oil.

Embodiment 2

[0009] Embodiment 2: a kind of antibacterial and antiseptic food preservation film, is configured by following weight and number ratio, is characterized in that: 100 parts of low-density polyethylene resins, 0.05 parts of ethyl vanillin, 1-part of potassium sorbate, calcium carbonate 10 parts, 0.5 parts of antioxidant, 1 part of sodium alginate, 8 parts of epoxy octyl stearate, 8 parts of epoxy soybean oil.

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PUM

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Abstract

The invention belongs to the technical field of preservation tools, and particularly relates to an antibacterial antiseptic food preservation film which is characterized by being prepared from the following components in parts by weight: 90-100 parts of low-density polyethylene resin, 0.05-0.1 part of ethyl vanillin, 0.05-1 part of potassium sorbate, 5-10 parts of calcium carbonate, 0.5-1 part of antioxidant, 0.5-1 part of sodium alginate, 4-8 parts of epoxy octyl stearate and 4-8 parts of epoxidized soybean oil. By adding the ethyl vanillin and potassium sorbate, the antibacterial antiseptic food preservation film provided by the invention has an antibacterial antiseptic effect, and no toxic and side effect and any harm to a human body.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping utensils, and in particular relates to an antibacterial and antiseptic food fresh-keeping film. Background technique [0002] As an indispensable packaging material for people's daily fresh-keeping food, plastic wrap has more and more attention for its fresh-keeping function and its own safety. Most of the cling film and commonly used plastic bags currently on the market are made of vinyl masterbatch. According to the different types of vinyl masterbatch, cling film can be divided into three categories. The first is polyethylene, referred to as PE. This material is mainly used for food packaging. The film we usually buy for fruits and vegetables, including semi-finished products purchased in supermarkets, is made of this material; the second The first is polyvinyl chloride, referred to as PVC, this material can also be used in food packaging, but it has a certain impact on the safety of the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3481
CPCC08L23/06C08J5/18C08J2323/06C08J2405/04C08K2201/014C08L2203/16C08L2207/066
Inventor 栾晓健
Owner 栾晓健
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