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Preparation method of degradable food packaging film

A food packaging film, ultrasonic cleaning technology, applied in the field of packaging film, can solve the problems of white pollution, and difficult degradation, loss, etc., to achieve the effect of smooth packaging surface, good aesthetics, good antibacterial and anti-oxidative properties

Inactive Publication Date: 2018-11-23
HEFEI HUAGAI BIOTECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the biodegradability of the polyethylene material used in the material of the present invention is poor, easily causes white pollution
[0005] Chinese patent CN103012827B announces a preparation method of chitosan-PE double-layer antibacterial fresh-keeping film, which belongs to the technical field of agricultural product preservation. The invention fully dissolves acid-soluble chitosan in acetic acid solution, and then adds Span40, glycerin and oregano oil respectively. , stirred evenly, homogenized, and vacuum degassed to obtain a chitosan film liquid; the chitosan film liquid was uniformly cast on the film-forming medium covered with PE cling film, and the coating amount was 3-4mL / cm2; The film-forming medium coated with chitosan film solution is placed in an oven to dry, and when the moisture content of the chitosan film reaches 8-10%, the film is peeled off to obtain a chitosan-PE double-layer antibacterial fresh-keeping film; The chitosan-PE double-layer antibacterial fresh-keeping film produced by the present invention can alleviate the microbial pollution and water loss in the process of meat processing, transportation and storage, but there are also problems of difficult post-processing and degradation of waste films

Method used

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  • Preparation method of degradable food packaging film

Examples

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Effect test

Embodiment 1

[0031] A preparation method of degradable food packaging film, comprising the following steps:

[0032] (1) Ultrasonic cleaning is carried out on the tea stems, the ultrasonic cleaning power is 300W, and the cleaning time is 4 minutes. After vacuum drying at 60 degrees Celsius, put it into a pulverizer for pulverization, and pass through an 80-mesh sieve to obtain tea powder;

[0033] (2) adding tea powder to 65% ethanol aqueous solution with a mass fraction of 10 times its weight, stirring and mixing evenly, soaking for 1 hour, putting into an ultrasonic extractor and extracting for 80 minutes, filtering to obtain filtrate and filter residue, Repeat the above steps of ultrasonic extraction for the filter residue to extract 2 more times, and combine the filtrates;

[0034] (3) The combined filtrate in step (2) is vacuum-concentrated at 0.06 MPa until the solid content of the concentrated liquid is 35%, then spray-dried, pulverized and passed through a 150-mesh sieve to obtain ...

Embodiment 2

[0048] A preparation method of degradable food packaging film, comprising the following steps:

[0049] (1) Ultrasonic cleaning is performed on the tea stems, the ultrasonic cleaning power is 400W, and the cleaning time is 7 minutes. After vacuum drying at 60 degrees Celsius, put it into a pulverizer for pulverization, and pass through a 150-mesh sieve to obtain tea powder;

[0050](2) adding the tea powder to 65% ethanol aqueous solution with a mass fraction of 15 times its weight, stirring and mixing evenly, soaking for 1 hour, putting it into an ultrasonic extractor and extracting for 90 minutes, filtering to obtain filtrate and filter residue, The filter residue was extracted 4 times by repeating the above steps of ultrasonic extraction, and the filtrate was combined;

[0051] (3) The combined filtrate in step (2) is vacuum-concentrated at 0.08 MPa until the solid content of the concentrated liquid is 42%, then spray-dried, pulverized and passed through a 300-mesh sieve to...

Embodiment 3

[0065] A preparation method of degradable food packaging film, comprising the following steps:

[0066] (1) Ultrasonic cleaning is performed on the tea stalks, the ultrasonic cleaning power is 360W, and the cleaning time is 5 minutes. After vacuum drying at 60 degrees Celsius, put it into a pulverizer for pulverization, and pass through a 100-mesh sieve to obtain tea powder;

[0067] (2) adding the tea powder to 65% ethanol aqueous solution with a mass fraction of 13 times its weight, stirring and mixing evenly, soaking for 1 hour, putting it into an ultrasonic extractor and extracting for 86 minutes, filtering to obtain filtrate and filter residue, The filter residue was repeated for 3 times by repeating the above steps of ultrasonic extraction, and the filtrate was combined;

[0068] (3) The combined filtrate in step (2) is vacuum-concentrated at 0.07 MPa until the solid content of the concentrated liquid is 40%, then spray-dried, pulverized and passed through a 200-mesh sie...

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Abstract

The invention discloses a preparation method of a degradable food packaging film, and relates to the field of packaging films. The preparation method comprises the following steps of (1) crushing teastems; (2) extracting tea polyphenols; (3) concentrating, spraying and drying; (4) dissolving by polylactic acid; (5) mixing the raw materials; (6) removing the bubbles in the mixture; (7) preparing the biodegradable food packaging film. The preparation method has the advantages that the tea polyphenols and chitosan are extracted from the discarded tea stems and are added into the solution of polylactic acid, so that the prepared material has good antibacterial and anti-oxidizing properties; the material is degradable, green and non-toxic; after the air bubbles can be removed, the surface of the prepared package is flat, and the appearance is attractive.

Description

technical field [0001] The invention relates to the field of packaging films, in particular to a preparation method of degradable food packaging films. Background technique [0002] Fruits and vegetables are important foods that provide vitamins, minerals and organic acids for the human body and ensure people's health. However, the production of fruits and vegetables is highly seasonal and regional, and they tend to lose water, wilt, rot and deteriorate during storage, transportation and sales. Therefore, for the storage and preservation of fruits and vegetables, it is very important to ensure that they will not rot in peak seasons and continue in off-seasons. [0003] At present, the research on fruit and vegetable preservation technology mainly focuses on two aspects: one is to use various means to inhibit the metabolic activities of fruits and vegetables, slow down various physiological and biochemical processes inside, and maintain the flavor and quality of fruits and v...

Claims

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Application Information

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IPC IPC(8): C08L67/04C08L5/08C08K5/13C08J5/18B65D65/46
CPCB65D65/466C08J5/18C08J2367/04C08J2405/08C08K5/13Y02W90/10Y02A40/90
Inventor 张安育
Owner HEFEI HUAGAI BIOTECH CO LTD
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