A kind of PVDC composition and preparation method thereof for cooked food product packaging

Abstract

The invention discloses a PVDC compound for packaging cooked products. The PVDC compound is prepared from the following raw materials in parts by weight: 100 parts of PVDC resin, 3-5 parts of isobutene and isoprene copolymer, 3-6 parts of naphthenic oil, 2-4 parts of epoxidized soybean oil, 1-2 parts of stearic acid, 0.2-1 part of sodium alginate, 2-3 parts of magnesium oxide, 5-8 parts of modified imvite, 1-2 parts of talcum powder, 0.1-0.3 part of p-benzoquionone dixoime and 0.2-0.5 part of 2,2'-dithio bisbenzothiazole. The invention provides a preparation method. The invention has the beneficial effects that the modified polymer and auxiliaries are added for modifying PVDC and a special preparation method is adopted for preparing the PVDC compound; compared with a traditional PVDC film,a packaging film prepared according to the method has the advantages that the mechanical properties are promoted to a certain extent and the barrier property thereof is also obviously improved; the guarantee period of the cooked products packaged with the packaging film made from the PVDC compound disclosed by the invention is obviously prolonged.

Description

technical field [0001] The invention relates to the field of food packaging materials, in particular to a PVDC composition used for packaging cooked food products and a preparation method thereof. Background technique [0002] Cooked food is a dish made from processed or blanched raw materials through prepared marinade, red oil cold salad, smoked roasting, deep-frying, etc. At present, the output and consumption of cooked food products in my country are very huge, but there are some problems in the storage and sales of such products: the shelf life of the products is short, the sales radius is small, and most smoked and barbecued meat products have almost no packaging, which is only suitable for local production and local sales, sales are regional and lack market competitiveness; the packaging of cooked food products is not targeted, and the packaging materials are selected regardless of raw and cooked, which is not targeted and scientific, and even damages the original flavo...

AI Technical Summary

Problems solved by technology

At present, the output and consumption of cooked food products in my country are very huge, but there are some problems in the storage and sales of such products: the shelf life of the products is short, the sales radius is small, and most smoked and barbecued meat products have almost no packaging, which is only suitable for local production and local sales, sales are regional and lack market competitiveness; the packaging of cooked food products is not targeted, and the packaging materials are selected regardless of raw and cooked, which is not targeted and scientific, and even damages the original flavor of the product. And there are very few packaging materials specially used for smoked barbecue products

Cooked food products, especially cooked meat products, have high oil content, and the existing PVDC materials have poor mechanical ductility at low temperatures. The longer the cooked food products are stored, the barrier properties of the packaging materials will gradually decrease, resulting in less deterioration of cooked food products. quick

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