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Fruit and vegetable preservative film and preparation method thereof
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A technology for preserving freshness of fruits and vegetables and herbs, applied in the field of plastic wrap, can solve problems such as affecting the freshness of food
Inactive Publication Date: 2018-05-04
ANHUI YUEERWEI PLASTIC MACHINE CO LTD
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Problems solved by technology
Especially in summer, germs are easy to breed. The storage of many foods in family life depends on the intervention of plastic wrap and refrigerators, especially the preservation of fruits and vegetables depends on plastic wrap, but the quality of plastic wrap will also directly affect the quality of food. Freshness
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
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preparation example Construction
[0015] The present invention provides a preparation method of antibacterial plastics, comprising: polyvinyl acetate, low-density polyethylene resin, bacteriostatic filler, ethyl acetate, vinyltrimethoxysilane, tricresyl phosphate and the grade KH550 The silanecoupling agent is mixed to obtain colloids; the colloids are added to the extruder and extruded to obtain the antibacterial plastic; wherein, the antibacterial filler is composed of herbal plants, chitosansugar, seaweed fiber, attapulgite, calciumstearate, sodium alginate, montmorillonite, iron stearate and siliconoxide; the extruder includes a feeding section, a middle section and an extruder head connected in sequence , and the working temperature of the extruder is: feeding section 90-100°C, middle section 110-115°C, extruder head 165-175°C.
[0016] In the above technical solution, the mixing conditions can be selected in a wide range, but in order to improve the mixing effect, preferably, the mixing at least meet...
preparation example 1
[0032] The mixture M1 was prepared by stirring and mixing Ophiopogon japonicus, chitosan, seaweed fiber and attapulgite at 3000 rpm for 1.5 h, and heat-treated at 100 °C for 6 h;
[0033] Calcium stearate, sodium alginate, montmorillonite, iron stearate and siliconoxide were added to the mixture M1, stirred and mixed at 3000rpm for 1.5h, heat-treated at 160°C for 2h, dried, ground and sieved to obtain The antibacterial filler is denoted as W1;
[0036] The mixture M1 was prepared by stirring and mixing Folium Folium Folium, chitosan, seaweed fiber and attapulgite at 4000 rpm for 1.2 h, and heat-treating at 105 °C for 5 h;
[0037] Add calcium stearate, sodium alginate, montmorillonite, iron stearate and silicon oxide to the mixture M1, stir and mix at 4000rpm for 1.2h, heat treat at 160°C for 1.5h, dry, grind and sieve Obtain the antibacterial filler, denoted as W2;
[0038] Wherein, the weight ratio of the Folium Folium Folium, chitosan, seaweed fiber, attapulgite, calcium stearate, sodium alginate, montmorillonite, iron stearate and silicon oxide is 100:8:13:10 :13:4:2:2:3.
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
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PUM
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Abstract
The invention discloses a fruit and vegetable preservative film and a preparation method thereof. The preparation method comprises the following steps: mixing low-density polyethylene resin, polyvinylacetate, bacteriostatic stuffing, ethyl acetate, vinyl trimethoxy silane, tricresyl phosphate and a silanecoupling agent with a trademark of KH550 to prepare colloidal particles; adding the colloidal particles into an extruder to extrude and form to prepare the fruit and vegetable preservative film; the bacteriostatic stuffing is prepared from herbaceous plant, chitosan, alginate fibers, attapulgite, calciumstearate, sodium alginate, montmorillonoid, iron stearate and siliconoxide; the extruder comprises a charging section, a middle section and an extruder head which are sequentially connected; and a working temperature of the extruder is as follows: 90-100 DEG C for the feeding section, 110-115 DEG C for the middle section and 165-175 DEG C for the extruder head. The fruit and vegetable preservative film is high in mechanical strength, and can effectively restrain bacteria breeding to improve the preservation effect of fruits and vegetables.
Description
technical field [0001] The invention relates to the field of fresh-keeping film, in particular to a fruit and vegetable fresh-keeping film and a preparation method thereof. Background technique [0002] Cling film is a kind of plastic packaging product. Cling film is a kind of plastic packaging product, usually made of ethylene as the masterbatch through polymerization reaction. The cling film can be divided into three categories: the first is polyethylene, referred to as PE; The first is polyvinyl chloride, referred to as PVC; the third is polyvinylidene chloride, referred to as PVDC. [0003] Microwave food heating, refrigerator food preservation, fresh and cooked food packaging and other occasions are widely used in family life, supermarkets, hotels and restaurants, and food packaging in industrial production. [0004] Preservative film is widely favored by consumers for its advantages of convenience, economy and beauty. However, with the frequency and scope of use of p...
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
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Application Information
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