Vegetable and fruit antibacterial fresh-keeping wrapping paper

A fresh-keeping packaging, vegetable and fruit technology, applied in the field of vegetable and fruit packaging, can solve the problems of poor fresh-keeping effect, fresh-keeping packaging materials are not healthy and environmentally friendly, etc., to achieve good plant sterilization inhibition, inhibition of bacterial growth and prevention, good antibacterial effect effect

Inactive Publication Date: 2018-12-18
郴州国盛新材科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is to overcome the shortcomings of the existing fresh-keeping packaging materials that are not healthy and environmentally friendly, and the fresh-keeping effect is not good, and to provide an antibacterial and fresh-keeping wrapping paper for vegetables and fruits

Method used

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  • Vegetable and fruit antibacterial fresh-keeping wrapping paper
  • Vegetable and fruit antibacterial fresh-keeping wrapping paper
  • Vegetable and fruit antibacterial fresh-keeping wrapping paper

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1～10

[0028] An antibacterial and fresh-keeping wrapping paper for vegetables and fruits, which is prepared from the following components by mass, and the specific components and contents are shown in Table 1 below. The fiber pulp includes coniferous wood pulp and secondary fibers, and the mass ratio of coniferous wood pulp and secondary fibers is 20:10.

[0029] The preparation steps of the vegetable and fruit antibacterial and fresh-keeping wrapping paper are:

[0030] Mix and beat the raw material fibers until the freeness of the pulp is 250-280CSF, raise the temperature to 80°C, add auxiliary agents, and send them to the headbox after deslagging, dispersing and screening, and form them through the forming net;

[0031] After the slurry forming net is formed, the antibacterial agent is added by coating method between front and rear drying, and fresh-keeping wrapping paper is obtained after drying and calendering.

[0032] Table 1

[0033]

Embodiment 15～23

[0035] A vegetable and fruit antibacterial and fresh-keeping packaging paper, its component raw materials and preparation method are the same as in Example 1, wherein the preparation method of graphene oxide / fluorine-containing acrylate modified cellulose in the antibacterial agent is as follows:

[0036] S1. Preparation of fluorine-containing acrylate modified cellulose: Mix emulsifier, water and fluorine-containing acrylate monomer to pre-emulsify, add cellulose solution and initiator under inert gas conditions, polymerize and synthesize modified cellulose, and polymerize The temperature is 60°C, the polymerization time is 6 hours, the emulsifier is sodium lauryl sulfate, and the initiator is potassium persulfate;

[0037] S2. Preparation of graphene oxide / fluorine-containing acrylate modified cellulose: Prepare a mixed solution of strong alkali, urea and thiourea, cool to -10~-20°C, stir and add the modified cellulose in S1 and evenly dispersed Graphene oxide solution, keep...

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PUM

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Abstract

The invention discloses a vegetable and fruit antibacterial fresh-keeping wrapping paper. The vegetable and fruit antibacterial fresh-keeping wrapping paper comprises the following components in partsby mass: 55-75 parts of pulp fiber, 8-15 parts of adjuvant, and 3-8 parts of an antibacterial agent; and the antibacterial agent is a mixture of a dandelion extract, a wormwood extract, and grapheneoxide/fluorine-containing acrylate-modified cellulose. The anti-bacterial agent obtained by mixing a plant antibacterial extract and graphene/modified cellulose is added to the graphene oxide fresh-keeping wrapping material and has good plant sterilization inhibition effect, the graphene/modified cellulose has hydrophobic and oleophobic performance, can further inhibit the growth and prevention ofbacteria, and has a good antibacterial effect on Escherichia coli and Staphylococcus aureus. The preparation method is simple, and can be widely used for the fields of fruit and vegetable package.

Description

technical field [0001] The invention relates to the technical field of fruit and vegetable packaging, and more specifically, to an antibacterial and fresh-keeping wrapping paper for fruits and vegetables. Background technique [0002] The development of modern information technology has made people's lives faster and more convenient. More and more transactions can be realized on the Internet. But it is precisely because of the convenience of the Internet that online shopping products often need to cross a long actual distance, and the logistics route is relatively long, taking days or even a week to arrive. The time consumed in the transportation process directly affects the freshness of fruits and vegetables. After being transported to the destination, more than half of the fruits and vegetables are rotten or have poor taste. In the traditional packaging industry, wrapping paper only plays the role of ordinary packaging, or has a simple advertising function, and cannot ach...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): D21H27/10D21H21/36D21H21/14D21H21/16D21H11/00D21H11/14D21H21/38D21H21/12C08F251/02C08F220/22A23B7/154
CPCA23B7/154C08F251/02D21H11/00D21H11/14D21H21/12D21H21/14D21H21/16D21H21/36D21H21/38D21H27/10C08F220/22
Inventor 李丽萍
Owner 郴州国盛新材科技有限公司
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