Three-layer composite fresh-keeping film, and preparation method and application thereof

A technology of preservative film and layer compounding, which is applied in the field of packaging materials, can solve the problems that the preservation effect of the preservative film cannot be guaranteed, and the preservation effect cannot be guaranteed, and achieve the effects of maintaining the original flavor and nutritional value, inhibiting the loss of juice, and delaying growth and reproduction

Pending Publication Date: 2017-09-15
INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] The biggest disadvantage of the above preservative film is: the fresh-keeping effect cannot be guaranteed
[0010] The reason is analyzed as follows: The main active ingredient in mustard oil is allyl isothiocyanate, and the boiling point of this substance is 151°C. The resin substrates used for the plastic wrap include high-

Method used

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  • Three-layer composite fresh-keeping film, and preparation method and application thereof
  • Three-layer composite fresh-keeping film, and preparation method and application thereof
  • Three-layer composite fresh-keeping film, and preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0068] (1) The active ingredients chitosan, tea polyphenols, ginkgo biloba extract, wisteria flower extract, sage extract and LDPE resin (dried in an oven at 60°C in advance) were mixed thoroughly and evenly stirred. The twin-screw extruder is heated, sheared, extruded, and pelletized to prepare modified LDPE resin;

[0069] The weight ratio of chitosan, tea polyphenols, ginkgo biloba extract, wisteria flower extract, and sage extract is 1:1:1:1:1; the total weight of active ingredients accounts for LDPE of the inner film 1%;

[0070] The extrusion conditions of the twin-screw extruder are as follows: among the 7 heating zones of the extruder, the heating temperature of Zone 1 is 165 °C, the heating temperature of Zone 2 is 170 °C, the heating temperature of Zone 3 is 175 °C, and the heating temperature of Zone 4 is 180 ℃, the heating temperature of zone 5 is 180 ℃, the heating temperature of zone 6 is 175 ℃, and the heating temperature of zone 7 is 170 ℃;

[0071] The screw...

Embodiment 2

[0077] (1) The active ingredients chitosan, tea polyphenols, ginkgo biloba extract, wisteria flower extract, sage extract and LDPE resin (dried in a 60°C oven in advance) were fully mixed and stirred evenly, and the The twin-screw extruder is heated, sheared, extruded, and pelletized to prepare modified LDPE resin;

[0078] The weight ratio of chitosan, tea polyphenols, ginkgo biloba extract, wisteria flower extract, and sage extract is 3:1:5:5:1; the total weight of active ingredients accounts for 5% of the total weight of LDPE resin The condition of twin-screw extrusion is the same as in Example 1 (the condition of twin-screw extrusion in Example 3 is also the same as in Example 1);

[0079] (2) Then the PET resin, EVA resin and the prepared modified LDPE resin were passed through a multi-layer co-casting device to prepare a three-layer composite mutton cling film B. Tested by the gas permeation instrument, the oxygen transmission rate of the three-layer composite mutton pl...

Embodiment 3

[0083] (1) The active ingredients chitosan, tea polyphenols, ginkgo biloba extract, wisteria flower extract, sage extract and LDPE resin (dried in a 60°C oven in advance) were fully mixed and stirred evenly, and the The twin-screw extruder is heated, sheared, extruded, and pelletized to prepare modified LDPE resin;

[0084] The weight ratio of chitosan, tea polyphenols, ginkgo biloba extract, wisteria flower extract, and sage extract is 3:1:5:5:1 in sequence;

[0085] The total weight of active components accounts for 3% of the total weight of LDPE resin; (the conditions of twin-screw extrusion in embodiment 3 are also the same as embodiment 1);

[0086] (2) Then PET resin, EVA resin and the prepared modified LDPE resin were passed through a multi-layer co-casting device to prepare a three-layer composite mutton cling film C. Tested by the gas permeation instrument, the oxygen transmission rate of the three-layer composite mutton plastic wrap C is 8.80±0.16e -2 (Cm 3 / m 2 ...

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Abstract

The invention belongs to the field of packaging materials, and specifically relates to a three-layer composite fresh-keeping film, and a preparation method and an application for the above-mentioned fresh-keeping film. The three-layer composite fresh-keeping film provided by the invention comprises a resin base film and active ingredients, wherein the resin base film is a three-layer composite film composed of an outer-layer film, a middle-layer film and an inner-layer film; and the active ingredients comprise at least one selected from the group consisting of chitosan, tea polyphenol, a ginkgo leaf extract, a wisteria extract and a sage extract. The fresh-keeping film provided by the invention is reasonable and safe in material selection, can effectively retard oxidation of preserved food and growth and reproduction of surface microorganisms by combining a manner of modified atmosphere packaging under a refrigeration condition of 0 to 4 DEG C, can effectively prolong the storage time of chilled fresh mutton, and maximally maintains original flavor and nutritional values of fresh food.

Description

technical field [0001] The invention belongs to the field of packaging materials, and in particular relates to a three-layer composite plastic wrap, a method for preparing the above-mentioned plastic wrap, and an application of the above-mentioned plastic wrap. Background technique [0002] At present, the fresh-keeping technology and standardized technology for food, especially meat products, are relatively low, and some food or meat products need a longer shelf life when sold, and the storage temperature is higher than that of frozen meat products, which may be affected by some spoilage bacteria. , thereby reducing the nutritional value of meat products and affecting the original flavor. [0003] Generally, the traditional fresh-keeping technology mainly adds preservatives (preservatives) directly to food or sprays or soaks preservatives on its surface, which not only affects the original flavor of meat products, but also brings food safety issues. The development of effi...

Claims

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Application Information

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IPC IPC(8): C08L23/06C08L5/08C08K5/00C08J5/18B32B27/36B32B27/30B32B27/32B32B27/08B32B27/18B29D7/01
CPCC08J5/18C08L23/06B29D7/01B32B27/08B32B27/18B32B27/306B32B27/32B32B27/36C08L2207/066C08J2323/06C08L5/08C08K5/00
Inventor 王易芬杨春香陈蕾蕾赵言元周庆新王维婷王军华杨金玉张翔
Owner INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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