Manufacturing method of functional food packaging material with antibacterial ability

Abstract

The invention discloses a manufacturing method of a functional food packaging material with antibacterial ability, wherein the pegmatite powder particles of the food packaging material formed by mixing low-density polyethylene and pegmatite have the particle size of 2000-5000 meshes, and 5-15 units by weight of the pegmatite powder particles are added to every 100 units by weight of the low-density polyethylene. The food packaging material disclosed by the invention has the effects that far infrared rays and negative ions can be released, the adsorption capacity on heavy metals, harmful components or ethylene gas is improved, the antibacterial and antioxidant activity is enhanced, and the food storage capacity is remarkably improved.

Description

technical field [0001] The present invention relates to the related content of the manufacturing method of the functional food packaging material with antibacterial ability, and more specifically refers to the related content of the food packaging material manufactured by mixing fine powder pegmatite (PEGMATITE) with synthetic resin as the main raw material . [0002] Pegmatite mainly appears in veins containing plutonic rocks. As a coarse-grained igneous rock, its formation process is formed by the slow crystallization of volatile substances such as chlorine, fluorine, and water in the residual magma after the formation of plutonic rocks. It contains Be, U , Nb, Ta, Ce and other rare elements, especially containing physiologically essential minerals that help the human body to regenerate. [0003] Moreover, pegmatite is rich in magnesium, sodium, silicon, calcium and other components needed by the human body. It can release a large amount of negative ions, absorb harmful com...

AI Technical Summary

Problems solved by technology

In particular, fresh fruits and vegetables such as vegetables and fruits determine their storage period according to oxygen, microorganisms and moisture. So far, no effective countermeasures have been invented and only rely on artificial additives, such as preservatives, etc.

However, preservatives are harmful to the human body, not only seriously affecting health, but also affecting the inherent taste of food. Therefore, new food packaging materials have been developed one after another.

These newly developed food packaging materials add antibacterial substances such as loess, medical stone, and silver nanometers to synthetic resins, but their effects are not perfect and have not yet been fully applied to the market.

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