Controllable-respiration preservative film and preparation method thereof

Abstract

The invention discloses a controllable-respiration preservative film and a preparation method thereof. The method comprises the following steps: dissolving a water-soluble polyhydroxy plasticizer in water, adding the reaction raw material, heating until the raw material is completely dissolved in water, dispersing at high speed, and cooling to 50-70 DEG C to prepare a solution for running filming; and running the solution for running filming onto a steel belt on a running production line via a die head, and drying to obtain the controllable-respiration preservative film. The controllable-respiration preservative film is prepared from the reaction raw materials in percentage by mass: 60-80% of polyvinyl alcohol, 10-30% of water-soluble polyhydroxy plasticizer, 1-5% of moisture respiration regulator, 1-3% of compatilizer, 3-10% of water retention agent and 0.5-3% of assistant. The preservative film has high barrier property for oxygen and nitrogen sources; the bidirectional permeation exchange power for moisture can be effectively regulated and controlled through the raw material formula; and thus, the preservative film can ensure free respiration and moisture exchange of fruits and vegetables in the preservation process.

Description

technical field

[0001] The invention relates to a fresh-keeping film, in particular to a breath-controllable fresh-keeping film and a preparation method thereof. It is suitable for the preservation and storage of daily fruits, vegetables and food. Especially suitable for preservation and storage of fresh fruits and vegetables. technical background

[0002] After fresh fruits and vegetables are picked, their biological activity still exists, so they continue to grow and develop in the natural environment, which is why many fruits and vegetables will become aging after being picked and placed for a period of time. And make fruits and vegetables lose mouthfeel and nutrition; In addition, fruits and vegetables themselves have extremely rich nutrition, so they are often parasitic by microorganisms and bacteria to rot and deteriorate. The aging, rot and deterioration of fruits and vegetables are the most critical problems to be solved in fruit preservation.

[0003] The continu...

Examples

Embodiment 1

[0037] Embodiment 1 (aqueous solution casting method)

[0038]

[0039]

[0040] The above groups are measured separately, first dissolve glycerin and trimethylolpropane in water, then dissolve polyvinyl alcohol 2099 and polyvinyl alcohol 1788, propylene glycol monostearate, polyoxyethylene lauryl ether, carboxymethyl cellulose Add sodium and superfine talc powder into water, and heat to 95°C to completely dissolve in water, disperse at high speed for 30 minutes, cool to 60°C, and prepare a solution for casting film. The prepared solution is cast onto a steel belt through a casting die, and dried in a drying tunnel at 120-180° C. to form a film. 120-180°C drying tunnel drying and film formation refers to the range of segmental temperature control of the drying tunnel. The temperatures of the four drying zones are: 120°C, 150°C, 180°C and 160°C.

[0041] In the above formula, the consumption of sodium carboxymethyl cellulose is three kinds of situations, add respectively...

Embodiment 2

[0044] Embodiment 2 (aqueous solution casting method)

[0045]

[0046]

[0047] The above groups are measured separately, first dissolve glycerin, polyethylene glycol-200 and polyethylene glycol-6000 in water, then dissolve polyvinyl alcohol 1799, monoglyceride stearate, polyoxyethylene monolaurate , gelatin, and ultra-fine precipitated white carbon black were added to water, and heated to 95 ° C to completely dissolve in water, dispersed at high speed for 30 minutes, cooled to 50 ° C, and a solution for casting film was prepared. The prepared solution is cast onto a steel belt through a casting die, and dried in a drying tunnel at 120-180° C. to form a film. 120-180°C drying tunnel drying and film formation refers to the range of segmental temperature control of the drying tunnel. The temperatures of the four drying zones are: 120°C, 150°C, 180°C and 160°C.

[0048] In the above-mentioned formula, the consumption of gelatin is three kinds of situations, add respective...

Embodiment 3

[0051] Embodiment 3 (melt extrusion method)

[0052]

[0053] The above groups are measured separately, and then put into a high-speed mixer to stir and mix for 20 minutes, and then extrude and granulate through a twin-screw extruder at 160-180°C after discharge. Then it is extruded and blown into a film through an extruder at 160-180°C. Extrude and granulate through the twin-screw extruder at 160-180°C after discharging, which means that the temperature control ranges of each section of the twin-screw extruder sleeve and die head are: zone 1: 160°C; zone 2: 165°C ℃; Zone 3: 170℃; Zone 4: 175℃; Zone 5: 180℃; Zone 6: 180℃; Touch head: 170℃. The extrusion blow molding of the extruder at 160-180°C means that the temperature of the blown film extruder is divided into four stages of heating and temperature control: 160°C, 170°C, 180°C and 175°C.

[0054] Under the condition that other raw materials and the preparation method of the above formula remain unchanged, 10Kg, 16Kg an...

technical field

[0001] The invention relates to a fresh-keeping film, in particular to a breath-controllable fresh-keeping film and a preparation method thereof. It is suitable for the preservation and storage of daily fruits, vegetables and food. Especially suitable for preservation and storage of fresh fruits and vegetables. technical background

[0002] After fresh fruits and vegetables are picked, their biological activity still exists, so they continue to grow and develop in the natural environment, which is why many fruits and vegetables will become aging after being picked and placed for a period of time. And make fruits and vegetables lose mouthfeel and nutrition; In addition, fruits and vegetables themselves have extremely rich nutrition, so they are often parasitic by microorganisms and bacteria to rot and deteriorate. The aging, rot and deterioration of fruits and vegetables are the most critical problems to be solved in fruit preservation.

[0003] The continu...

Examples

Embodiment 1

[0037] Embodiment 1 (aqueous solution casting method)

[0038]

[0039]

[0040] The above groups are measured separately, first dissolve glycerin and trimethylolpropane in water, then dissolve polyvinyl alcohol 2099 and polyvinyl alcohol 1788, propylene glycol monostearate, polyoxyethylene lauryl ether, carboxymethyl cellulose Add sodium and superfine talc powder into water, and heat to 95°C to completely dissolve in water, disperse at high speed for 30 minutes, cool to 60°C, and prepare a solution for casting film. The prepared solution is cast onto a steel belt through a casting die, and dried in a drying tunnel at 120-180° C. to form a film. 120-180°C drying tunnel drying and film formation refers to the range of segmental temperature control of the drying tunnel. The temperatures of the four drying zones are: 120°C, 150°C, 180°C and 160°C.

[0041] In the above formula, the consumption of sodium carboxymethyl cellulose is three kinds of situations, add respectively...

Embodiment 2

[0044] Embodiment 2 (aqueous solution casting method)

[0045]

[0046]

[0047] The above groups are measured separately, first dissolve glycerin, polyethylene glycol-200 and polyethylene glycol-6000 in water, then dissolve polyvinyl alcohol 1799, monoglyceride stearate, polyoxyethylene monolaurate , gelatin, and ultra-fine precipitated white carbon black were added to water, and heated to 95 ° C to completely dissolve in water, dispersed at high speed for 30 minutes, cooled to 50 ° C, and a solution for casting film was prepared. The prepared solution is cast onto a steel belt through a casting die, and dried in a drying tunnel at 120-180° C. to form a film. 120-180°C drying tunnel drying and film formation refers to the range of segmental temperature control of the drying tunnel. The temperatures of the four drying zones are: 120°C, 150°C, 180°C and 160°C.

[0048] In the above-mentioned formula, the consumption of gelatin is three kinds of situations, add respective...

Embodiment 3

[0051] Embodiment 3 (melt extrusion method)

[0052]

[0053] The above groups are measured separately, and then put into a high-speed mixer to stir and mix for 20 minutes, and then extrude and granulate through a twin-screw extruder at 160-180°C after discharge. Then it is extruded and blown into a film through an extruder at 160-180°C. Extrude and granulate through the twin-screw extruder at 160-180°C after discharging, which means that the temperature control ranges of each section of the twin-screw extruder sleeve and die head are: zone 1: 160°C; zone 2: 165°C ℃; Zone 3: 170℃; Zone 4: 175℃; Zone 5: 180℃; Zone 6: 180℃; Touch head: 170℃. The extrusion blow molding of the extruder at 160-180°C means that the temperature of the blown film extruder is divided into four stages of heating and temperature control: 160°C, 170°C, 180°C and 175°C.

[0054] Under the condition that other raw materials and the preparation method of the above formula remain unchanged, 10Kg, 16Kg an...

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