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Cinnamon essential oil based antibacterial packaging paper manufacturing method

A production method and technology of wrapping paper are applied in the field of wrapping paper, the preparation of the antibacterial wrapping paper, and the field of food antibacterial wrapping paper, which can solve the problems of less natural antibacterial agents and the like, and achieve the effects of low cost, good combination effect and simple production process.

Active Publication Date: 2016-07-13
NANJING AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most of the antibacterial agents used in various packaging are organic antibacterial agents and inorganic antibacterial agents, and there are few studies on adding natural antibacterial agents.

Method used

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  • Cinnamon essential oil based antibacterial packaging paper manufacturing method
  • Cinnamon essential oil based antibacterial packaging paper manufacturing method
  • Cinnamon essential oil based antibacterial packaging paper manufacturing method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] An antibacterial wrapping paper comprises the following raw materials: cinnamon essential oil 8.0%, distilled water 83.5%.

[0017] A preparation method for antibacterial wrapping paper, comprising the following steps:

[0018] (1) According to the mass fraction, add different proportions of components to configure the coating solution, that is, 83.5% distilled water, 8% cinnamon essential oil, 3.0% hydrophilic nano silicon dioxide, 2.0% pullulan, 1.5% konjac glucomannan , 0.2% Tween 20; then fully stir to form a coating solution;

[0019] (2) Use internal sizing kraft paper to cut into rectangular sheets of 55 cm x 33 cm, and fix them on the operating platform of the paper coating machine;

[0020] (3) Turn on the multifunctional coating machine, inject an appropriate amount of coating solution into the contact between the roller and kraft paper with a syringe, and use the "200" roller to coat at a speed of 10 meters per minute;

[0021] (4) Turn on the blast drying ...

Embodiment 2

[0023] An antibacterial wrapping paper comprises the following raw materials in parts by weight: 10.0% of cinnamon essential oil and 81.5% of distilled water.

[0024] A preparation method for antibacterial wrapping paper, comprising the following steps:

[0025] (1) According to the mass fraction, add different proportions of components to configure the coating solution, that is, 81.5% distilled water, 10% cinnamon essential oil, 3.0% hydrophilic nano-silicon dioxide, 2.0% pullulan, 1.5% konjac glucomannan , 0.2% Tween 20; then fully stir to form a coating solution;

[0026] (2) Use internal sizing kraft paper to cut into rectangular sheets of 55 cm x 33 cm, and fix them on the operating platform of the paper coating machine;

[0027] (3) Turn on the multifunctional coating machine, inject an appropriate amount of coating solution into the contact between the roller and kraft paper with a syringe, and use the "200" roller to coat at a speed of 10 meters per minute;

[0028]...

Embodiment 3

[0030] An antibacterial wrapping paper comprises the following raw materials in parts by weight: 12.0% of cinnamon essential oil and 79.5% of distilled water.

[0031] A preparation method for antibacterial wrapping paper, comprising the following steps:

[0032] (1) According to the mass fraction, different proportions of components are added to configure the coating solution, that is, 79.5% distilled water, 12% cinnamon essential oil, 3.0% hydrophilic nano-silicon dioxide, 2.0% pullulan, 1.5% konjac glucomannan , 0.2% Tween 20; then fully stir to form a coating solution;

[0033] (2) Use internal sizing kraft paper to cut into rectangular sheets of 55 cm x 33 cm, and fix them on the operating platform of the paper coating machine;

[0034] (3) Turn on the multifunctional coating machine, inject an appropriate amount of coating solution into the contact between the roller and kraft paper with a syringe, and use the "200" roller to coat at a speed of 10 meters per minute;

...

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Abstract

The invention belongs to the technical field of packaging material design and discloses a cinnamon essential oil based antibacterial packaging paper manufacturing method.The surface of kraft paper is coated with a natural antibacterial agent and various auxiliary materials to form food antibacterial packaging paper.The method is technically simple and convenient, low in cost and high in operability.By the antibacterial packaging paper, the problem of microbial contamination of food in storage and transportation can be effectively relieved to decrease food quality deterioration rate, and the problem of harmfulness of foodborne microorganisms to human health is avoided; in addition, shelf life of food packaged with the antibacterial packaging paper can be prolonged to increase commercial value of the food.

Description

technical field [0001] The invention discloses a wrapping paper, specifically, an antibacterial wrapping paper for food. The invention also relates to a preparation method of the antibacterial wrapping paper, which belongs to the technical field of food wrapping material design. Background technique [0002] Good food packaging can guarantee food quality, prevent food from being contaminated by microorganisms or other substances in the process of production, transportation, storage, sales, etc., reduce the incidence of food oxidation and other reactions, and extend the shelf life. At the same time, it also plays the role of decoration, publicity, beautification and value-added. In recent years, the development and application of new materials and technologies for food packaging has been increasing day by day, and people's requirements for food packaging have also increased. Consumers generally hope to buy food with good taste, safe quality and no preservatives. Therefore, t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): D21H19/12D21H27/10
CPCD21H19/12D21H27/10
Inventor 屠康束浩渊汪明佳徐苗
Owner NANJING AGRICULTURAL UNIVERSITY