Antifog preservative film and preparation method thereof

Abstract

The invention discloses an antifog preservative film and a preparation method thereof. The antifog preservative film consists of the components in parts by mass: 2-5 parts of polyvinyl alcohol, 8-12 parts of soybean separation proteins, 0.3-0.8 part of polyhydric alcohol, 1.5-1.8 parts of glutaraldehyde, 0.3-0.5 part of acetic acid and 80-90 parts of water. The polyhydric alcohol is polyethylene glycol or glycerin. The preparation method for the antifog preservative film comprises the steps of dissolving the acetic acid into water, then adding the soybean separation proteins, heating to temperature of 70-80 DEG C, stirring until the soybean separation proteins are completely dissolved, adding and stirring the polyvinyl alcohol, the polyhydric alcohol and the glutaraldehyde to obtain sticky sol, pouring the sticky sol into a double-screw extruder, and performing extrusion, plastication and film blowing. An antifog agent is added in a film forming material preparation process, so that a single-molecule layer is formed on the surface of the thin film, and water released by fruits and vegetables is condensed in the surface of the thin film; therefore, the surface of the thin film is uniformly wetted, and a water film is formed; the storage life of fruits and vegetables can be prolonged; the preparation technology is simple and feasible.

Description

technical field [0001] The invention belongs to the technical field of packaging materials, and in particular relates to an anti-fog fresh-keeping film and a preparation method thereof. Background technique [0002] In recent years, with the adjustment of the agricultural structure, my country's fruit and vegetable production has developed rapidly, and the market supply is sufficient. Many fruit and vegetable products have developed from insufficient supply to relative surplus. Therefore, a large number of fruits and vegetables need to have suitable preservation methods to avoid rot. The post-production loss rate reaches 20%~30%, and about 80 million tons of fruits and vegetables rot every year, causing nearly 80 billion yuan in economic losses. At present, the commonly used fresh-keeping methods of fruits and vegetables mainly include refrigeration preservation method, modified atmosphere preservation method, radiation preservation method and ordinary plastic wrap preser...

AI Technical Summary

Problems solved by technology

[0003] However, during the packaging and storage process, the water vapor produced by the metabolism of fruits and vegetables will fog when the temperature fluctuates, and the moisture released by fruits and vegetables will condense on the surface of the film, coalesce and then form water droplets to drip on the fruits and vegetables, which will accelerate the spoilage of fruits and vegetables. There is an urgent need to research and develop plastic wrap with anti-fog function