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PE (polyethylene) plastic wrap and preparation method thereof

A kind of fresh-keeping film and polyethylene technology, applied in the direction of coating, etc., to achieve the effect of long preservation time, strong anti-oxidation ability and antibacterial property, and good effect

Inactive Publication Date: 2018-05-01
LUOYANG MINGLI TECH DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The object of the invention is to propose a kind of PE cling film and preparation method thereof to solve existing deficiencies

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] (1) Mix 15% polyethylene, 1% polylactic acid, 1% chitosan, 1% xylan, 1% glacial acetic acid, 0.5% white pigment and deionized water into a blender and stir, then add glycerin 1 %, 4% gum arabic was added and continued to fully stir, put into the mold and let stand for 12 hours.

[0016] (2) 0.5% of antioxidant, 0.5% of preservative, and 0.5% of antibacterial agent were mixed and stirred for 30 minutes and left to stand for 12 hours.

[0017] (3) The mixture in step (1) is blown into a film in a vacuum environment, and placed in a drying oven to dry for 3 hours and taken out.

[0018] (4) Spread the mixture in step (2) evenly on any film surface of step (3), and let it stand in a dry environment at room temperature for 12 hours.

[0019] It is verified by experiments that when the fresh-keeping film of the present invention is used for fresh-keeping stir-fried vegetables, there is still no abnormal mouthfeel and no mildew phenomenon after 24 hours. For fresh strawberri...

Embodiment 2

[0021] (1) 25% polyethylene, 3% polylactic acid, 3% chitosan, 3% xylan, 3% glacial acetic acid, 0.75% white pigment and deionized water are mixed and stirred in a blender, and then glycerin 2 %, 6% gum arabic was added and continued to stir fully, put into the mold and let stand for 15 hours.

[0022] (2) 0.75% of antioxidant, 0.75% of preservative and 0.75% of antibacterial agent were mixed and stirred for 30 minutes and left to stand for 15 hours.

[0023] (3) The mixture in step (1) is blown into a film under a vacuum environment, and placed in a drying oven to dry for 4.5 hours and taken out.

[0024] (4) Spread the mixture in step (2) evenly on any film surface of step (3), and let it stand in a dry environment at room temperature for 15 hours.

[0025] It is verified by experiments that when the fresh-keeping film of the present invention is used for fresh-keeping stir-fried shredded pork with green peppers, there is still no abnormal taste and no mildew phenomenon afte...

Embodiment 3

[0027] (1) 35% polyethylene, 5% polylactic acid, 5% chitosan, 5% xylan, 5% glacial acetic acid, 1% white pigment and deionized water are mixed and stirred in a blender, and then glycerin 3 %, 8% gum arabic was added and continued to stir fully, put into the mold and let stand for 18 hours.

[0028] (2) 1% of antioxidant, 1% of preservative, and 1% of antibacterial agent were mixed and stirred for 30 minutes and left to stand for 18 hours.

[0029] (3) The mixture in step (1) is blown into a film under a vacuum environment, and placed in a drying oven to dry for 6 hours and taken out.

[0030] (4) Spread the mixture in step (2) evenly on any film surface of step (3), and let it stand in a dry environment at room temperature for 18 hours.

[0031] It has been verified by experiments that when the fresh-keeping film of the present invention is used for fresh-keeping boiled meat slices, there is still no abnormal mouthfeel and no mildew phenomenon after 24 hours. For fresh straw...

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PUM

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Abstract

The invention proposes a PE (polyethylene) plastic wrap, which is prepared from the following materials in parts by weight: 15 to 35 percent of polyethylene, 4 to 8 percent of Arabic gum, 1 to 5 percent of polylactic acid, 1 to 6 percent of glycerol, 1 to 5 percent of chitosan, 1 to 5 percent of xylan, 1 to 5 percent of glacial acetic acid, 0.5 to 1 percent of white pigment, 0.5 to 1 percent of antioxidant, 0.5 to 1 percent of preservative and the balance of deionized water. The PE plastic wrap proposed by the invention has the advantages of long preservation time, good effect, high oxidationresistance and antibacterial property, full degradability and the like.

Description

technical field [0001] The invention relates to the field of plastic wrap materials, in particular to a PE plastic wrap and a preparation method thereof. Background technique [0002] In daily life, it is inevitable that there will be fruits and vegetables leftovers that are too late to eat. The plastic wrap can prolong its eating time and protect it from excessive bacterial fungi that will deteriorate and become moldy. Preservative film has been favored by people for its convenience, economy and attractive appearance. There are a lot of cling film products on the market, but some substances in many cling film products will produce harmful substances when heated or frozen, and the antibacterial and fresh-keeping effects are average. Contents of the invention [0003] The object of the invention is to propose a kind of PE plastic wrap and preparation method thereof to solve existing deficiencies. [0004] Purpose of the present invention and its technical problem of solv...

Claims

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Application Information

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IPC IPC(8): C08L23/06C08L5/00C08L67/04C08L5/08C08L5/14C08K5/053C08K5/09C08J7/06C08J5/18
CPCC08J7/06C08J5/18C08J2323/06C08J2405/00C08K5/053C08K5/09
Inventor 孙琼珂周军州刘天辉
Owner LUOYANG MINGLI TECH DEV