Unlock instant, AI-driven research and patent intelligence for your innovation.

A temperature-sensitive slow-release gas-phase fresh-keeping composite film for baked food and its preparation method

A baked food and temperature-sensitive technology, which is applied in the field of temperature-sensitive slow-release gas-phase fresh-keeping composite film and its preparation, can solve the problems of restricting baked food, unsatisfactory anti-corrosion and fresh-keeping effects, and strict hygienic conditions, so as to achieve extended shelf life and good quality. Fresh-keeping effect, effect of inhibiting microbial growth

Active Publication Date: 2015-12-02
SOUTH CHINA UNIV OF TECH
View PDF5 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Since most preservatives are currently used under harsh conditions (low pH and non-high temperature), while baked products are used near neutral and high temperature conditions, there are problems such as unsatisfactory antiseptic and fresh-keeping effects, poor stability, high residues and safety.
However, the deoxidizer method has problems such as high packaging cost, strict sanitary conditions, and air leakage.
Therefore, issues such as anti-corrosion and additive safety, high efficiency, stability and long-term effectiveness in the production process of baked products have become bottlenecks restricting the development of the baked food industry.

Method used

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
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • A temperature-sensitive slow-release gas-phase fresh-keeping composite film for baked food and its preparation method
  • A temperature-sensitive slow-release gas-phase fresh-keeping composite film for baked food and its preparation method
  • A temperature-sensitive slow-release gas-phase fresh-keeping composite film for baked food and its preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] 1mol of polycaprolactone (PCL, Mw=3000), 2mol of 4,4'-diphenylmethane diisocyanate (MDI), 700g of N,N-dimethylformamide (DMF) solvent, react at 70°C 1.5h, the formation of soft segment phase. Then add metered BDO and MDI and react at 70°C for 1.5h to form hard segments, and the soft and hard segments alternately form block polymers; during the reaction, keep the molar ratio of -NCO and -OH groups at 1:1, use DMF regulates the viscosity change in the reaction system, and the solid content of the temperature-sensitive polyurethane solution is controlled at 25wt%. Further use DMF to adjust the solid content to be 15wt%, place it on the polytetrafluoroethylene template, and evaporate the DMF solvent at 60°C to obtain a temperature-sensitive polyurethane film. On the obtained polyurethane film, brush for Antibacterial agent (carvacrol) with 2% film weight, the treated polyurethane film and nylon are bonded with a hot press at a temperature of 90°C, a pressure of 0.2MPa, and...

Embodiment 2

[0031] 2mol polycaprolactone (PCL, Mw=4000), 3.5mol4,4'-diphenylmethane diisocyanate (MDI), 1200g of N,N-dimethylformamide (DMF) solvent, at 75°C After 1 hour of reaction, a soft segment phase was formed. Then add metered BDO and MDI and react at 80°C for 1.5h to form hard segments, and the soft and hard segments alternately form block polymers; during the reaction, keep the molar ratio of -NCO and -OH groups at 1:1, use DMF regulates the viscosity change in the reaction system, and the solid content of the temperature-sensitive polyurethane solution is controlled at 45wt%. Further use DMF to adjust the solid content to be 25wt%, place it on the polytetrafluoroethylene template, and evaporate the DMF solvent at 75°C to obtain a temperature-sensitive polyurethane film. On the obtained polyurethane film, brush for Antibacterial agent (cinnamaldehyde) with 2% film weight, the treated polyurethane film and nylon are bonded with a hot press at a temperature of 90°C, a pressure of ...

Embodiment 3

[0033]0.2mol polycaprolactone (PCL, Mw=8000), 0.5mol4,4'-diphenylmethane diisocyanate (MDI), 400g of N,N-dimethylformamide (DMF) solvent, at 80°C Under reaction for 2h, a soft segment phase is formed. Then add metered BDO and MDI and react at 80°C for 2 hours to form hard segments, and the soft and hard segments alternately form block polymers; during the reaction, keep the molar ratio of -NCO and -OH groups at 1:1, use DMF Adjust the viscosity change in the reaction system, and control the solid content of the temperature-sensitive polyurethane solution to 30wt%. Further use DMF to adjust the solid content to 20wt%, place it on a polytetrafluoroethylene template, and evaporate the DMF solvent at 70°C to obtain a temperature-sensitive polyurethane film. agent (1% carvacrol + 1% cinnamaldehyde), the treated polyurethane film and nylon are bonded with a hot press at a temperature of 120°C, a pressure of 0.1MPa, and a time of 2s to obtain a temperature-sensitive anti-corrosion ...

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

PUM

No PUM Login to View More

Abstract

The invention discloses a temperature-sensitive type gas phase sustained-release preservation composite film of baked food and a preparation method thereof. The preparation method comprises the steps of reacting polycaprolactone and 4,4'-diphenyl methane diisocyanate for 1-2 hours at 70-90 DEG C; then adding 1,4-butanediol and 4,4'-diphenyl methane diisocyanate, reacting for 1.5-2.5 hours at 70-90 DEG C to obtain a temperature-sensitive polyurethane solution; controlling the content of solids in the temperature-sensitive polyurethane solution to be 12-25wt%, placing the solution on a polytetrafluoroethylene mould forming plate and volatilizing out a DMF (Dimethyl Formamide) solvent to obtain a temperature-sensitive polyurethane film; coating the film with an antibacterial agent, bonding the film and a high-barrier polymer material together by using a hot press to prepare a preservation composite film. The composite film is capable of controlling release of gas phase preservation components by changing temperatures, retaining a good preservation effect, reducing usage amounts of preservatives and antioxidant and prolonging quality guarantee period by more than two times.

Description

technical field [0001] The invention relates to the preparation technology of an intelligent food packaging film, and mainly relates to a temperature-sensitive slow-release gas-phase fresh-keeping composite film for baked food and a preparation method thereof. Background technique [0002] Packaging plays an irreplaceable role in protecting food, preventing food from being contaminated by external microorganisms or other substances, preventing or reducing food oxidation and other reactions, and is an important means of food preservation. Traditional food packaging materials mainly achieve the purpose of maintaining quality and taste by passively blocking the penetration of gas, water and microorganisms. However, with the improvement of people's living standards, the demand for fresh and healthy food is also increasing day by day. Food storage and consumption in different places pose new challenges to packaging materials. [0003] Active packaging can adjust the environment ...

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

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): B32B37/06B32B27/06B32B27/16B32B27/40B32B27/34C08J7/06C08L75/06C08G18/66C08G18/42B65D65/40
Inventor 肖凯军詹婷朱良银玉容申益
Owner SOUTH CHINA UNIV OF TECH