Preparation method of composite functional fresh-keeping paper based material with enhanced slow release function

A base material and fresh-keeping paper technology, applied in the field of packaging paper, can solve the problems of uneven distribution of antifungal agents and easy loss of active ingredients, and achieve the effects of prolonging the storage period of fruits and vegetables, enhancing the slow-release effect, and protecting active ingredients

Active Publication Date: 2019-07-26
ZHEJIANG UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

In this patent, through simple spraying, the antifungal agent canno

Method used

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  • Preparation method of composite functional fresh-keeping paper based material with enhanced slow release function
  • Preparation method of composite functional fresh-keeping paper based material with enhanced slow release function
  • Preparation method of composite functional fresh-keeping paper based material with enhanced slow release function

Examples

Experimental program
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Effect test

Embodiment 1

[0033] (1) Weigh 100g of β-cyclodextrin, dissolve it in 400ml of deionized water and stir thoroughly to prepare a saturated cyclodextrin aqueous solution. Then weigh 7g of cinnamon essential oil and 3g of peppermint essential oil, and dissolve them in 100g of absolute ethanol at a mass ratio of 1:10 to obtain an essential oil solution. Slowly pour 50g of essential oil solution into 250g of saturated cyclodextrin solution at a uniform speed, stir at 45°C for 4h, take it out, cool to room temperature, and put it in a refrigerator at 4°C for 24h. After taking it out, vacuum filter it, dry it in a 50°C drying oven to constant weight, and the obtained white powdery substance is the essential oil microcapsule;

[0034] (2) Mix 5 g of essential oil microcapsules and 5 g of mesoporous molecular sieves according to a mass ratio of 1:1, add 90 g of water, and vibrate at a high speed of 800 rpm for 10 minutes to prepare molecular sieves loaded with essential oil microcapsules;

[0035](...

Embodiment 2

[0040] (1) Weigh 100 g of β-cyclodextrin, dissolve it in 450 ml of deionized water and stir thoroughly to prepare a saturated cyclodextrin aqueous solution. Then weigh 5g of cinnamon essential oil and 5g of clove essential oil and mix them, and dissolve them in 150g of absolute ethanol at a mass ratio of 1:15 to obtain an essential oil solution. Slowly pour 50g of essential oil solution into 300g of saturated cyclodextrin solution at a uniform speed, stir at 50°C for 5h, take it out, cool to room temperature, and put it in a refrigerator at 4°C for 36h. After taking it out, vacuum filter it, dry it in a 60°C drying oven to constant weight, and the white powdery substance obtained is the essential oil microcapsule;

[0041] (2) Mix 6.7g of essential oil microcapsules and 3.3g of mesoporous molecular sieve according to the mass ratio of 2:1, add 90g of water, shake at a high speed of 900rpm for 12min, and prepare the molecular sieve loaded with essential oil microcapsules;

[0...

Embodiment 3

[0047] (1) Weigh 100 g of β-cyclodextrin, dissolve it in 500 ml of deionized water and stir thoroughly to prepare a saturated cyclodextrin aqueous solution. Then weigh 4g of cinnamon essential oil, 3g of oregano essential oil and 3g of tea tree essential oil and mix them, and dissolve them in 100g of absolute ethanol at a mass ratio of 1:10. Slowly pour 50g of essential oil solution into 350g of saturated cyclodextrin solution at a uniform speed, stir at 45°C for 6h, take it out, cool to room temperature, and put it in a refrigerator at 4°C for 24h. After taking it out, vacuum filter it, dry it in a 50°C drying oven to constant weight, and the obtained white powdery substance is the essential oil microcapsule;

[0048] (2) Mix 6 g of essential oil microcapsules and 4 g of mesoporous molecular sieves according to the mass ratio of 3:2, add 90 g of water, shake at a high speed of 1000 rpm for 15 minutes, and obtain molecular sieves loaded with essential oil microcapsules;

[00...

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Abstract

The invention discloses a preparation method of a composite functional fresh-keeping paper based material with enhanced slow release function. The preparation method comprises following steps: 1, beta-cyclodextrin and essential oil are weighed to prepare essential oil microcapsules; 2, the essential oil microcapsules and a mesoporous molecular sieve are mixed, water is added, and high speed oscillation treatment is carried out so as to obtain a molecular sieve loaded with the essential oil microcapsules; 4, the molecular sieve loaded with the essential oil microcapsules, a starch solution, a chitosan solution, and an inorganic salt solution are mixed and stirred at a ratio, deionized water is added to adjust the solid content to be 5 to 10% so as to obtain a coating solution; 5, the surface of food package body paper is uniformly coated with the coating solution; and 6, the coated paper is dried fully at room temperature so as to obtain the functional fresh-keeping paper based material. The fresh-keeping paper prepared using the above preparation method is capable of prolonging the storage period of packaged products, and the service life of the fresh-keeping paper can be prolongedat the same time.

Description

[0001] (1) Technical field [0002] The invention belongs to the technical field of wrapping paper, and in particular relates to a preparation method of a composite reinforced slow-release fresh-keeping paper base material. [0003] (2) Technical background [0004] my country is a big fruit and vegetable producing country, but the loss rate in fruit and vegetable storage and preservation has reached 25%-30% every year, causing serious economic losses. At present, plastic film is the most common packaging material for fresh-keeping fruits and vegetables. It is widely used in the market due to its advantages of transparency, low price, and convenience. Oxygen deficiency and carbon dioxide poisoning lead to peculiar smell and rot of fruits and vegetables; the water vapor permeability of the film is poor, and the evaporation of water in fruits and vegetables will cause condensation inside the packaging, causing microbial contamination and causing rot and deterioration; plastic fil...

Claims

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Application Information

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IPC IPC(8): D21H27/10D21H21/54D21H21/14D21H19/10D21H17/66D21H17/28D21H17/00D21H17/24B01J13/06
CPCD21H27/10D21H21/54D21H21/14D21H19/10D21H17/74D21H17/66D21H17/28D21H17/00D21H17/24B01J13/06
Inventor 邵平于江黄小雷陈杭君
Owner ZHEJIANG UNIV OF TECH
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