Insulating packaging material for fresh food and preparation method thereof

Abstract

The invention discloses an insulating packaging material for fresh food and a preparation method thereof. The packaging material comprises a four-layered structure which successively comprises an antibacterial layer, a shock absorbing layer, an insulating layer and a protecting layer, wherein the antibacterial layer is prepared from 1-5 parts of lysozyme, 1-3 parts of chlorogenic acid, 3-5 parts of tea polyphenol, 10-15 parts of a tourmaline powder, 3-7 parts of microcrystalline graphene and 30-50 parts of chitosan. The shock absorbing layer is prepared from 20-25 parts of a modified wheat straw powder, 20-30 parts of waste paper pulp, 10-15 parts of linen fibers, 5-10 arts of aluminum borate crystal whiskers, 4-6 parts of diethyl azobarboxylate, 30-40 parts of a vinyl-vinyl acetate copolymer and 1-2 parts of a silane coupling agent. The insulating layer is prepared from 15-25 parts of diatom ooze, 5-15 parts of sepiolite amianthine, 15-20 parts of a silicon dioxide aerogel and 30-40 parts of a silica sol. The packaging material plays roles of being antibacterial and sterilizing, buffering and absorbing shock, insulating and isolating heat, and being waterproof and dampproof simultaneously, so that the preservation time and the goods shelf supply period of fresh food are prolonged greatly.

Description

technical field [0001] The invention belongs to the technical field of food packaging materials, and in particular relates to a thermal insulation packaging material for fresh food and a preparation method thereof. Background technique [0002] Fresh food refers to the general term for on-site processed products such as bread and cooked food, which are sold on shelves without further processing such as cooking and making, and only need to be fresh-keeping and simply sorted out. At present, fresh food mainly includes fruits, vegetables, meat, milk, eggs, aquatic products, dry goods and daily ingredients, cooked food and pastries, etc. [0003] During the process of loading, unloading, transportation and circulation of fresh food, different degrees of collision and extrusion will occur. When the mechanical damage is serious, it will cause rapid deterioration and decay of food, especially fruits and vegetables and poultry and eggs. In addition, , most of the fresh food has rel...

AI Technical Summary

Problems solved by technology

[0004] Existing fresh food packaging materials only consider antibacterial and breathable aspects, such as the patent application number CN201610925416.3, which discloses anti-mold and anti-bacterial packaging materials and their applications, and prevents mold and bacteria by reducing the oxygen content in the packaging materials; For example, the patent application number CN201610734957.8 discloses a preparation method of edible fresh food packaging materials, which uses the antibacterial properties of naringin-grafted chitosan to prolong the storage time of fresh food; for example, the application number is CN201710893790 .4 patent, which discloses a moisture-proof and low-temperature resistant fresh food packaging material, which uses the bacteriostasis of antibacterial agents to prolong the preservation time of fresh food, but at the same time starts from the ideas of shock absorption, heat preservation, and bacteriostasis, and develops a high-efficiency There are no relevant patents or literature reports on packaging materials for fresh food

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