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A kind of cheese stick and its production technology

A cheese, cross-linking modification technology, applied in the field of cheese sticks and its production technology, can solve problems such as cheese stick breakage, achieve the effect of improving low-temperature toughness and mechanical properties

Active Publication Date: 2022-04-01
嘉兴市海诺科贸有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, when the cheese with cheese sticks inserted is stored in the refrigerator, the cheese sticks are prone to breakage due to the low temperature of refrigeration or freezing

Method used

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  • A kind of cheese stick and its production technology
  • A kind of cheese stick and its production technology
  • A kind of cheese stick and its production technology

Examples

Experimental program
Comparison scheme
Effect test

preparation example 1

[0046] The preparation of cross-linked modified carbon nanotubes specifically includes the following steps:

[0047] S11, the preparation of acid-treated modified multi-walled carbon nanotubes, after immersing 0.3kg multi-walled carbon nanotubes in 2L of mixed acid solution at 25°C for 6h, ultrasonically dispersed at 55°C at a frequency of 40kHz for 24h, and the ultrasonically dispersed The multi-walled carbon nanotubes were cooled at 25°C for 1 hour and then centrifuged to remove the mixed acid solution. The centrifuged multi-walled carbon nanotubes were washed 4 times with distilled water, and the washed multi-walled carbon nanotubes were placed in a vacuum drying oven at 40 After drying at ℃ for 2 hours, acid-treated modified multi-walled carbon nanotubes were prepared, wherein the mixed acid solution was prepared by mixing concentrated sulfuric acid with a mass concentration of 98% and concentrated nitric acid with a mass concentration of 50% in a volume ratio of 3:1. beco...

preparation example 2

[0051] The preparation of cross-linked modified carbon nanotubes specifically includes the following steps:

[0052] S11, the preparation of acid-treated modified multi-walled carbon nanotubes, after immersing 0.3kg multi-walled carbon nanotubes in 2L of mixed acid solution at 25°C for 6h, ultrasonically dispersed at 55°C at a frequency of 40kHz for 24h, and the ultrasonically dispersed The multi-walled carbon nanotubes were cooled at 25°C for 1 hour and then centrifuged to remove the mixed acid solution. The centrifuged multi-walled carbon nanotubes were washed 4 times with distilled water, and the washed multi-walled carbon nanotubes were placed in a vacuum drying oven at 40 After drying at ℃ for 2 hours, acid-treated modified multi-walled carbon nanotubes were prepared, wherein the mixed acid solution was prepared by mixing concentrated sulfuric acid with a mass concentration of 98% and concentrated nitric acid with a mass concentration of 50% in a volume ratio of 3:1. beco...

preparation example 3

[0056] The preparation of cross-linked modified carbon nanotubes specifically includes the following steps:

[0057] S11, preparation of modified multi-walled carbon nanotubes by acid treatment, immerse 0.3kg multi-walled carbon nanotubes in 2L of concentrated nitric acid solution with a mass concentration of 50% at 25°C for 6h, and then ultrasonically disperse at 55°C at a frequency of 40kHz After 24 hours, the multi-walled carbon nanotubes after ultrasonic dispersion were cooled at 25°C for 1 hour, then centrifuged to remove the mixed acid solution, and the centrifuged multi-walled carbon nanotubes were washed 4 times with distilled water, and the washed multi-walled carbon nanotubes were After drying in a vacuum oven at 40°C for 2 hours, the acid-treated modified multi-walled carbon nanotubes were prepared;

[0058] S12, preparing treatment liquid A, adding 0.6 kg of polyether-modified polydimethylsiloxane to ethanol aqueous solution A and mixing and stirring for 30 minutes...

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Abstract

The application relates to the field of polymer material processing, and specifically discloses a cheese stick and a production process thereof. A cheese stick is made from the following raw materials: impact-resistant copolymerized modified polypropylene, isotactic polypropylene, toughening agent, filler, wherein the impact-resistant copolymerized modified polypropylene is formed by copolymerization of ethylene-propylene rubber and polypropylene Its production process includes the following steps: S1, 70-80% of the weight of the impact-resistant copolymerized modified polypropylene, 75-80% of the weight of the isotactic polypropylene and all the toughening aids are evenly stirred and then extruded into pellets Obtain granules A; S2, add maleic anhydride grafted ethylene copolymer to the remaining impact-resistant copolymerized modified polypropylene and the remaining isotactic polypropylene, mix and stir evenly, then add fillers, mix and stir evenly, and then extrude and granulate Granules B are obtained; S3, after mixing and stirring the granules A and B evenly, melt injection molding to obtain cheese sticks. The product of the present application has the advantage of low temperature impact resistance.

Description

technical field [0001] This application relates to the field of polymer material processing, more specifically, it relates to a cheese stick and its production process. Background technique [0002] Cheese is a kind of milk product prepared by condensing and fermenting milk. It is generally stored in the direction of refrigeration or freezing. Cheese includes many types, such as semi-hard cheese that can be eaten directly. Cheese products made from milk and other substances. [0003] In order to make edible cheese products more hygienic, manufacturers usually insert cheese sticks into the cheese products so that the eaters can hold them. Cheese sticks are generally made of polypropylene materials, and cheese sticks are generally inserted into the cheese when the cheese products are not solidified. After cooling and setting. [0004] However, when the cheese with the cheese stick inserted is stored in the refrigerator, the cheese stick is prone to breakage due to the low te...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C08L23/12C08L87/00C08L51/06C08K9/06C08K3/36C08K5/20C08K3/26C08K3/04C08K9/02C08K13/06
CPCC08L23/12C08K2201/011C08K2003/265C08L2205/24C08L87/005C08L51/06C08K9/06C08K3/36C08K5/20C08K3/26C08K3/041C08K9/02C08K9/08C08K13/06
Inventor 王晓峰
Owner 嘉兴市海诺科贸有限公司
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