Degradable waterproof thermal-insulation antibacterial meal box and preparation method thereof

Abstract

The invention provides a degradable waterproof thermal-insulation antibacterial lunch box and a preparation method thereof, and relates to the field of lunch boxes. The organic fertilizer is prepared from the following raw materials in parts by weight: 20 to 30 parts of wheat straw, 20 to 30 parts of corn straw, 10 to 20 parts of triarrhena sacchariflora, 10 to 20 parts of cork wood and 5 to 10 parts of starch glue. According to the degradable waterproof thermal-insulation antibacterial lunch box, the wheat straw, the corn straw, the silvergrass, the cork and the starch glue are adopted as raw materials, so that the waterproof, degradable, thermal-insulation and antibacterial functions can be achieved on the premise of ensuring the normal use strength, and the environment cannot be polluted; wherein the cork not only brings a good waterproof effect to the meal box, but also can effectively isolate the external temperature and keep the temperature of food due to the unique structure of the cork; the triarrhena sacchariflora and the cork wood also have natural antibacterial and mildew-proof effects, so that the freshness, sanitation and safety of the food can be effectively kept.

Description

Technical Field

[0001] The present application relates to the field of lunch boxes, and in particular to a degradable, waterproof, heat-insulating and antibacterial lunch box and a preparation method thereof. Background Art

[0002] Straw refers to the stalk part of crops remaining in the field after harvesting, mainly composed of the stems and leaves of crops such as rice straw, wheat straw, and corn stalks. According to statistics from the Ministry of Agriculture and Rural Affairs, the national straw production of major crops such as corn, rice, wheat, rapeseed, soybeans, and cotton is 865 million tons, and the collectible amount is 731 million tons. Most of the straw is randomly piled, discarded or burned, causing environmental and land pollution. The emergence of crop straw disposable lunch boxes not only solves the rapidly growing demand for disposable lunch boxes in my country, but also solves the environmental pollution problem caused by a large amount of straw.

[0003] However, the disposable lunch boxes made of crop straw on the market often have poor waterproof properties and need to be waterproofed. Although adding resin can improve the waterproof performance of straw lunch boxes, the production process of these synthetic resins is very complicated, and a large amount of harmful gases and liquids will be emitted during the production process. The synthetic resins left in the lunch boxes will not be degraded and will also cause environmental pollution. The chemical grafting modification method will consume certain chemical raw materials and energy, and will produce a large amount of waste and by-products during the production process, which not only damages the environment, but also increases resource consumption and increases costs.

[0004] In summary, the existing technologies all have the problems of causing pollution and damage to the environment, being unable to degrade or increasing the degradation time, and having complex manufacturing processes and high production costs, and cannot rule out the possibility of causing harm to the human body. Summary of the invention

[0005] The purpose of the present application is to provide a degradable, waterproof, heat-insulating and antibacterial lunch box and a preparation method thereof to solve the above-mentioned problems.

[0006] To achieve the above objectives, the first aspect of the present application provides a degradable, waterproof, heat-insulating and antibacterial lunch box, the raw materials of which, by weight, include:

[0007] 20-30 parts of wheat straw, 20-30 parts of corn straw, 10-20 parts of reed, 10-20 parts of cork, and 5-10 parts of starch glue.

[0008] The second aspect of the present application provides a method for preparing the degradable, waterproof, heat-insulating and antibacterial lunch box, comprising:

[0009] The wheat straw, the corn straw, the reed and the starch glue are mixed to obtain a mixed material;

[0010] The mixed material is subjected to hot pressing and molding, and then cooled and demoulded to obtain the degradable, waterproof, heat-insulating and antibacterial lunch box.

[0011] Optionally, the wheat straw and the corn straw are first cooked before use.

[0012] Optionally, the temperature of the first steaming is 100°C-120°C, the time is 0.5h-1.0h, and the pressure is 0.4Mpa-0.6Mpa.

[0013] Optionally, the cork is subjected to a second cooking and a first crushing in sequence before use.

[0014] Optionally, the temperature of the second steaming is 100°C-120°C, and the time is 1.0h-1.5h.

[0015] Optionally, the particle size of the cork after the first crushing is 0.25cm-0.425cm.

[0016] Optionally, the preparation method of the degradable, waterproof, heat-insulating and antibacterial lunch box meets at least one of the following conditions:

[0017] A. The reed grass is crushed for the second time before use;

[0018] B. The beating degree of the mixed material is 23°SR-26°SR.

[0019] Optionally, the particle size of the reed grass after the second crushing is 0.355cm-0.425cm.

[0020] Optionally, the temperature of the hot pressing molding is 130°C-150°C, and the time is 2min-3min.

[0021] Compared with the prior art, the beneficial effects of this application include:

[0022] The degradable, waterproof, heat-insulating and antibacterial lunch box provided by the present application adopts wheat straw, corn straw, reed, cork and starch glue as raw materials, and does not use any waterproof additives. Under the premise of ensuring the normal usage strength, it can also achieve the functions of waterproof, degradable, heat-insulating and antibacterial, and will not cause pollution to the environment; among them, cork not only brings good waterproof effect to the lunch box, but its unique structure can effectively isolate the external temperature and maintain the temperature of food; reed and cork also have natural antibacterial and anti-mildew effects, which can effectively maintain the freshness and hygienic safety of food; it also solves the problem of large-scale accumulation and inutility of materials such as wheat straw, corn straw and reed, and is suitable for large-scale production and promotion.

[0023] The preparation method of the degradable, waterproof, heat-insulating and antibacterial lunch box provided in the present application has a simple process and low production cost. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] In order to more clearly illustrate the technical solutions of the embodiments of the present application, the drawings required for use in the embodiments will be briefly introduced below. It should be understood that the following drawings only show certain embodiments of the present application and therefore should not be regarded as limiting the scope of the present application.

[0025] Figure 1 This is a real picture of the degradable, waterproof, heat-insulating and antibacterial lunch box prepared in Example 1. DETAILED DESCRIPTION

[0026] As used herein:

[0027] "Prepared from" is synonymous with "comprising." As used herein, the terms "comprising," "including," "having," "containing," or any other variation thereof, are intended to cover a non-exclusive inclusion. For example, a composition, process, method, article, or apparatus that comprises the listed elements is not necessarily limited to only those elements but may include other elements not expressly listed or inherent to such composition, process, method, article, or apparatus.

[0028] The conjunction "consisting of excludes any unspecified element, step, or component. If used in a claim, this phrase renders the claim closed-ended so that it does not include materials other than those described, except for conventional impurities associated therewith. When the phrase "consisting of" appears in a clause of the body of a claim rather than immediately following the subject matter, it limits only the elements described in that clause; other elements are not excluded from the claim as a whole.

[0029] When an amount, concentration, or other value or parameter is expressed as a range, a preferred range, or a range defined by a series of upper preferred values ​​and lower preferred values, this should be understood as specifically disclosing all ranges formed by any pairing of any range upper limit or preferred value with any range lower limit or preferred value, regardless of whether the range is disclosed separately. For example, when a range of "1 to 5" is disclosed, the described range should be interpreted as including ranges "1 to 4", "1 to 3", "1 to 2", "1 to 2 and 4 to 5", "1 to 3 and 5", etc. When a numerical range is described in this article, unless otherwise stated, the range is intended to include its end values ​​and all integers and fractions within the range.

[0030] In these examples, parts and percentages are by mass unless otherwise indicated.

[0031] "Parts by mass" refers to the basic unit of measurement for expressing the mass ratio of multiple components. 1 part can represent any unit mass, such as 1g or 2.689g. If we say that the mass of component A is a parts and the mass of component B is b parts, it means the ratio of the mass of component A to the mass of component B is a:b. Alternatively, it means that the mass of component A is aK and the mass of component B is bK (K is an arbitrary number, indicating a multiple factor). It should not be misunderstood that, unlike the mass parts, the sum of the mass of all components is not limited to 100 parts.

[0032] "And / or" is used to indicate that one or both of the stated situations may occur, for example, A and / or B includes (A and B) and (A or B).

[0033] The first aspect of the present application provides a degradable, waterproof, heat-insulating and antibacterial lunch box, the raw materials of which, by weight, include:

[0034] 20-30 parts of wheat straw, 20-30 parts of corn straw, 10-20 parts of reed, 10-20 parts of cork, and 5-10 parts of starch glue.

[0035] Optionally, the raw materials of the degradable waterproof, heat-insulating and antibacterial lunch box are measured by weight: wheat straw can be 20 parts, 21 parts, 22 parts, 23 parts, 24 parts, 25 parts, 26 parts, 27 parts, 28 parts, 29 parts, 30 parts or any value between 20 parts and 30 parts; corn straw can be 20 parts, 21 parts, 22 parts, 23 parts, 24 parts, 25 parts, 26 parts, 27 parts, 28 parts, 29 parts, 30 parts or any value between 20 parts and 30 parts; reed grass can be The amount of the present invention can be 10 parts, 11 parts, 12 parts, 13 parts, 14 parts, 15 parts, 16 parts, 17 parts, 18 parts, 19 parts, 20 parts or any value between 10 parts and 20 parts; the amount of the cork can be 10 parts, 11 parts, 12 parts, 13 parts, 14 parts, 15 parts, 16 parts, 17 parts, 18 parts, 19 parts, 20 parts or any value between 10 parts and 20 parts; the amount of the starch glue can be 5 parts, 6 parts, 7 parts, 8 parts, 9 parts, 10 parts or any value between 5 parts and 10 parts.

[0036] It should be noted that the cork cell wall is composed of a layer of suberin, a middle thin layer containing cellulose, and a thicker thin layer composed of suberin and cork wax. Suberin is a complex composite mixture of fatty acids and organic alcohols. It is also the basic substance that prevents gases and liquids from penetrating the cork. Therefore, cork has excellent waterproof properties and a very low water absorption rate. In addition, cork has a honeycomb structure with cavities inside, which can delay the diffusion of heat from the inside to the outside of the material, so that cork can not only slow down the loss of internal heat, but also delay the infiltration of external energy, which can bring good thermal insulation and heat protection functions to the biodegradable, waterproof, thermal insulation and antibacterial lunch boxes. When the lunch box is placed in a cold source for ten minutes, the temperature only drops by 8°C, and when the lunch box is placed in a heat source, the temperature only rises by 7°C. The nearly closed structure of the cork cell structure gives the material extremely low hygroscopicity, coupled with the antibacterial activity of the main chemical component, suberin, makes cork have excellent mildew resistance.

[0037] It should also be noted that reed is a perennial herb of the genus Miscanthus in the Poaceae family. There is a mineral layer on the outer surface of the reed stems. Silica is the main component of this mineral layer and is non-polar, so this mineral layer is hydrophobic. In addition, this mineral layer on the outer surface of the reed stems also has the conditions to shield a part of the hydroxyl groups, so that the reed can act as a waterproof agent. In addition, the outer surface of the reed contains a large amount of hydrocarbons such as fatty acids, fats and waxes, and its cellulose and hemicellulose content is very low, which gives it a natural waterproof advantage. The surface of the reed is rough and well ventilated. The silicon element contained in its stems and leaves has the effect of inhibiting the growth of mold and bacteria. The silicon dioxide in the reed dissolves to form a silicic acid solution in water, which also has a certain killing effect on mold and bacteria.

[0038] The second aspect of the present application provides a method for preparing the degradable, waterproof, heat-insulating and antibacterial lunch box, comprising:

[0039] The wheat straw, the corn straw, the reed and the starch glue are mixed to obtain a mixed material;

[0040] The mixed material is subjected to hot pressing and molding, and then cooled and demoulded to obtain the degradable, waterproof, heat-insulating and antibacterial lunch box.

[0041] In some embodiments, wheat straw dry material and corn straw dry material are used as raw materials. The dry materials can be soaked before use to make them soft and plastic, and dust and impurities can be removed.

[0042] In some embodiments, the wheat straw and the corn straw are first cooked before use.

[0043] It should be noted that the cellulose in the straw is surrounded by lignin and hemicellulose, and the cellulose spatial structure is complex and difficult to dissolve in water. The first cooking of wheat straw and corn straw can effectively extract the cellulose in the straw, increase the utilization rate of cellulose, enhance toughness, make it easier to plasticize, and shape it for convenient subsequent processing.

[0044] In some embodiments, the temperature of the first steaming is 100° C.-120° C., the time is 0.5 h-1.0 h, and the pressure is 0.4 MPa-0.6 MPa.

[0045] Optionally, the temperature of the first steaming can be 100°C, 110°C, 120°C or any value between 100°C and 120°C, the time can be 0.5h, 0.6h, 0.7h, 0.8h, 0.9h, 1.0h or any value between 0.5h and 1.0h, and the pressure can be 0.4Mpa, 0.5Mpa, 0.6Mpa or any value between 0.4Mpa and 0.6Mpa.

[0046] In some embodiments, the cork is sequentially subjected to a second cooking and a first crushing before use.

[0047] It should be noted that after the second steaming treatment, the surface impurities and water-soluble substances of the cork can be effectively removed, and the cork becomes smoother, which is conducive to subsequent processing. In addition, since the pores on the surface of the cork are a lens-shaped channel, it is the main way for water to enter the cork. Cork with large porosity usually has a higher water absorption rate, which is not conducive to the application of the cork. The porosity of the cork surface after the steaming treatment is reduced, which can effectively improve the waterproof performance.

[0048] It should also be noted that after the cork is steamed, the cork cell structure is almost completely closed, and the extremely low hygroscopicity makes the cork have excellent mildew and antibacterial properties; the pores on the surface of the cork are a lens-shaped channel, which is the main way for water to enter the cork. Cork with large porosity usually has a higher water absorption rate, which is not conducive to the application of cork. The porosity of the cork is significantly reduced after the steaming treatment, which is very helpful for improving the waterproof performance. In addition, the volume of the cork expands after steaming, which enhances its elasticity and flexibility, can remove impurities, and is conducive to processing and utilization.

[0049] It should also be noted that crushing the cork can make it more evenly distributed in the straw matrix, ensuring that the waterproof performance is improved throughout the lunch box. In addition, crushing it into small particles can increase its surface area, making the cork and straw more tightly combined, improving integrity, and improving mechanical properties.

[0050] In some embodiments, the second steaming is performed at a temperature of 100° C.-120° C. and for a time of 1.0 h-1.5 h.

[0051] Optionally, the temperature of the second steaming can be 100°C, 110°C, 120°C or any value between 100°C and 120°C, and the time can be 1h, 1.1h, 1.2h, 1.3h, 1.4h, 1.5h or any value between 1.0h and 1.5h.

[0052] It should be noted that the surface porosity of the cork after the second steaming is reduced by about 30%, which can effectively improve the waterproof performance.

[0053] In some embodiments, the particle size of the cork after the first crushing is 0.25 cm-0.425 cm.

[0054] Optionally, the particle size of the cork after the first crushing can be 0.25 cm, 0.3 cm, 0.4 cm, 0.425 cm or any value between 0.25 cm and 0.425 cm.

[0055] It should be noted that the cork particles should be kept within a reasonable range so that they have good mechanical properties and appearance texture. When the cork particles are 0.25cm-0.425cm, the surface of the lunch box is smooth and flat, with a delicate texture. The bending resistance and impact toughness of the material show a trend of first increasing and then decreasing as the cork particles decrease. The particles kept within this range have excellent mechanical properties, and the lunch boxes made from them have good results in the load-bearing test according to the standard.

[0056] In some embodiments, the method for preparing the degradable, waterproof, heat-insulating and antibacterial lunch box satisfies at least one of the following conditions:

[0057] A. The reed grass is crushed for the second time before use;

[0058] B. The beating degree of the mixed material is 23°SR-26°SR.

[0059] Optionally, the beating degree of the mixed material can be 23°SR, 24°SR, 25°SR, 26°SR or any value between 23°SR and 26°SR.

[0060] In some embodiments, the particle size of the reed after the second crushing is 0.355 cm-0.425 cm.

[0061] Optionally, the particle size of the reed after the second crushing can be 0.355 cm, 0.4 cm, 0.425 cm or any value between 0.355 cm and 0.425 cm.

[0062] It should be noted that when the particle size of the grass is 0.355cm-0.425cm, keeping the grass particles within this range can maintain good waterproof and mechanical properties, making the surface of the lunch box smoother and providing a better user experience. Keeping it within this particle size can achieve the best fiber extraction rate.

[0063] In some embodiments, the temperature of the hot pressing molding is 130° C.-150° C., and the time is 2 min-3 min.

[0064] Optionally, the temperature of the hot pressing molding can be 130° C., 140° C., 150° C. or any value between 130° C. and 150° C., and the time can be 2 min, 2.5 min, 3 min or any value between 2 min and 3 min.

[0065] It should be noted that when the hot pressing molding temperature is 130℃-150℃ and the time is 2min-3min, the decomposition rate of cork is greatly accelerated, and hydrophobic phenolic substances are decomposed, which significantly enhances the water resistance.

[0066] The embodiments of the present application will be described in detail below in conjunction with specific examples, but it will be appreciated by those skilled in the art that the following examples are only used to illustrate the present application and should not be considered as limiting the scope of the present application. If specific conditions are not specified in the examples, they are carried out according to normal conditions or the conditions recommended by the manufacturer. If the manufacturer is not specified for the reagents or instruments used, they are all conventional products that can be purchased commercially.

[0067] Example 1

[0068] This embodiment provides a degradable, waterproof, heat-insulating and antibacterial lunch box, and the raw materials, measured by weight, include:

[0069] 20 parts of wheat straw, 20 parts of corn straw, 10 parts of reed, 10 parts of cork, and 5 parts of starch glue.

[0070] This embodiment provides a method for preparing a degradable, waterproof, heat-insulating and antibacterial lunch box, comprising:

[0071] S1: Soak the wheat straw dry material, corn straw dry material and reed dry material for 6 hours to make them soft and plastic and remove dust and impurities;

[0072] S2: putting the soaked wheat straw and corn straw into a pressure cooker, and steaming them at a pressure of 0.4 MPa, a temperature of 120° C., and a time of 0.5 h to obtain the treated wheat straw and corn straw;

[0073] S3: The naturally dried cork is placed in an electric constant temperature stainless steel water bath for steaming, the temperature is set to 100°C, the time is 1.0h, and the treated cork is obtained;

[0074] S4: The treated cork is broken into small pieces with a soft texture, and then put into a grinder to grind it into particles with a particle size of 0.425 cm;

[0075] S5: crushing and grinding the reed grass to a particle size of 0.425 cm;

[0076] S6: fully mixing the processed wheat straw, corn straw, crushed cork and reed, and adding starch glue to bond the raw materials together to obtain a mixed material, wherein the beating degree of the mixed material is 25°SR;

[0077] S7: putting the mixed material into the mold of the molding hot pressing shaping equipment, setting the hot pressing temperature to 150° C. and the hot pressing time to 2 min;

[0078] S8: After the hot pressing is completed, the mold is removed by cooling in a natural state to obtain a degradable, waterproof, heat-insulating and antibacterial lunch box.

[0079] The degradable waterproof, heat-insulating and antibacterial lunch box is Figure 1 shown.

[0080] Example 2

[0081] This embodiment provides a degradable, waterproof, heat-insulating and antibacterial lunch box, and the raw materials, measured by weight, include:

[0082] 30 parts of wheat straw, 30 parts of corn straw, 20 parts of reed grass, 20 parts of cork, and 10 parts of starch glue.

[0083] This embodiment provides a method for preparing a degradable, waterproof, heat-insulating and antibacterial lunch box, comprising:

[0084] S1: Soak the wheat straw dry material, corn straw dry material and reed dry material for 6 hours to make them soft and plastic and remove dust and impurities;

[0085] S2: putting the soaked wheat straw and corn straw into a pressure cooker, and steaming them at a pressure of 0.4 MPa, a temperature of 100° C., and a time of 1 h to obtain the treated wheat straw and corn straw;

[0086] S3: The naturally dried cork is placed in an electric constant temperature stainless steel water bath for steaming, the temperature is set to 100°C, the time is 1 hour, and the treated cork is obtained;

[0087] S4: The treated cork is broken into small pieces with a soft texture, and then put into a grinder to grind it into particles with a particle size of 0.355 cm;

[0088] S5: crushing and grinding the reed grass to a particle size of 0.355 cm;

[0089] S6: fully mixing the processed wheat straw, corn straw, crushed cork and reed, and adding starch glue to bond the raw materials together to obtain a mixed material, wherein the beating degree of the mixed material is 25°SR;

[0090] S7: putting the mixed material into the mold of the molding hot pressing shaping equipment, setting the hot pressing temperature to 150° C. and the hot pressing time to 2 min;

[0091] S8: After the hot pressing is completed, the mold is removed by cooling in a natural state to obtain a degradable, waterproof, heat-insulating and antibacterial lunch box.

[0092] Example 3

[0093] This embodiment provides a degradable, waterproof, heat-insulating and antibacterial lunch box, and the raw materials, measured by weight, include:

[0094] 25 parts of wheat straw, 25 parts of corn straw, 15 parts of reed, 15 parts of cork, and 5 parts of starch glue.

[0095] This embodiment provides a method for preparing a degradable, waterproof, heat-insulating and antibacterial lunch box, comprising:

[0096] S1: Wheat straw, corn straw, cork and reed are fully mixed and starch glue is added to make the raw materials bond together to obtain a mixed material, and the beating degree of the mixed material is 23°SR;

[0097] S2: Put the mixed material into the mold of the molding hot pressing shaping equipment, set the hot pressing temperature to 150°C and the hot pressing time to 2 minutes;

[0098] S3: After the hot pressing is completed, the mold is removed by cooling in a natural state to obtain a degradable, waterproof, heat-insulating and antibacterial lunch box.

[0099] Comparative Example 1

[0100] This comparative example provides a lunch box and a preparation method thereof, which is different from Example 1 in that wheat straw is not added in this comparative example, and other conditions are consistent with Example 1.

[0101] Comparative Example 2

[0102] This comparative example provides a lunch box and a preparation method thereof, which is different from Example 1 in that corn stalks are not added in this comparative example, and other conditions are consistent with Example 1.

[0103] Comparative Example 3

[0104] This comparative example provides a lunch box and a preparation method thereof, which is different from Example 1 in that no reed grass is added in this comparative example, and other conditions are consistent with Example 1.

[0105] Comparative Example 4

[0106] This comparative example provides a lunch box and a preparation method thereof, which is different from Example 1 in that no cork is added in this comparative example, and other conditions are consistent with Example 1.

[0107] Comparative Example 5

[0108] This comparative example provides a lunch box and a preparation method thereof, which is different from Example 1 in that starch glue is not added in this comparative example, and other conditions are consistent with Example 1.

[0109] Comparative Example 6

[0110] This comparative example provides a lunch box and a preparation method thereof, which is different from Example 1 in that the raw materials of this comparative example, measured by weight, include: 15g wheat straw, 15g corn straw, 5g reed, 10g cork, and 5g starch glue. The preparation method of this comparative example is consistent with that of Example 1.

[0111] Comparative Example 7

[0112] This comparative example provides a lunch box and a preparation method thereof, which is different from Example 1 in that the temperature of the hot pressing molding in this comparative example is 100° C. and the time is 1 min.

[0113] The lunch boxes prepared in the above Examples 1-3 and Comparative Examples 1-7 were subjected to waterproof, heat preservation, antibacterial and degradability tests.

[0114] Waterproof test: Water absorption test: Put warm water at 25℃±1℃ in the lunch box and place it in a constant temperature incubator for 1 hour. Test its weight before and after the water absorption test.

[0115] The water absorption rate is calculated by the formula:

[0116] WA=(m2-m1) / m1;

[0117] WA is the water absorption rate (%), m1 is the mass of the lunch box before putting it in water (kg), and m2 is the mass of the lunch box after putting it in water (kg).

[0118] Heat preservation test: Place the lunch box in a cold environment (10℃±1℃) for 10 minutes, and use a thermometer to detect the initial surface temperature and the temperature after the change. Place the lunch box in a hot environment (50℃±1℃) for 10 minutes, and use a thermometer to detect the initial surface temperature and the temperature after the change.

[0119] Antibacterial test: Cut the lunch box into small pieces suitable for testing, sterilize it with high temperature and high pressure, and inoculate the corresponding bacteria on the surface of the sterilized sample. Place the inoculated sample in a culture dish and place it at a suitable temperature for 24 hours. Observe the infected area on the surface of the specimen and assess its damage value. The victim assessment criteria are shown in Table 1.

[0120] Table 1 Victim Assessment Criteria

[0121] Victim value Specimen infection area 0 Surface free of sterile mycelium spots 1 Less than 25% of the surface area is infected 2 The surface infection area is greater than or equal to 25% and less than 50% 3 The surface infection area is greater than or equal to 50% and less than or equal to 75% 4 Surface infection area is greater than 75%

[0122] Degradability test: Test the weight change of the lunch box in the soil and record the weight loss rate from the 7th day to the 21st day.

[0123] The test results of the above waterproof, heat preservation, antibacterial and biodegradable tests are shown in Table 2.

[0124] Table 2 Performance test

[0125]

[0126]

[0127] It can be seen from the above test results that the degradable, waterproof, heat-insulating and antibacterial lunch boxes prepared in Examples 1-3 of the present application use natural materials, are green and pollution-free, and can be biodegraded in nature; they meet the requirements of "GB / T 18006.3-2020 General Technical Requirements for Disposable Degradable Tableware", and the lunch box can be soaked in hot water at 95℃±5℃ for 30 minutes without deformation, peeling, wrinkling, etc.

[0128] In comparative example 1-2, the reduction of water-absorbing substances reduces the water absorption rate. The presence of cork and reed does not change the temperature and antibacterial conditions much. The reduction of materials increases the degree of degradability.

[0129] In Comparative Example 3, no reed is added, and the water absorption rate increases. However, since the cork is still present, the increase in the water absorption rate is limited. This indicates that the waterproof effect of cork is better than that of reed, but there is a difference with the numerical value of Example 1, which shows that the addition of reed can further enhance the waterproof effect. For temperature, cork still maintains a good thermal insulation and heat-proof effect. The absence of reed causes a slight increase in temperature changes. The absence of reed makes the antibacterial effect worse, and the reduction of materials increases the degree of degradability.

[0130] In comparative example 4, no cork is added, and the water absorption rate increases significantly. Only the reed has a waterproof effect, and the temperature rises and falls significantly. This is because cork is the main thermal insulation material for lunch boxes, and the damage value is 1, and the antibacterial effect becomes worse. Both cork and reed have anti-mildew effects, and the degree of degradation is increased.

[0131] In Comparative Example 5, no starch glue was added, and the starch glue mainly played an adhesive role. The lunch box in Comparative Example 5 was soaked in hot water at 95°C±5°C for 30 minutes, and peeling and wrinkling occurred.

[0132] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present application, rather than to limit it. Although the present application has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or replace some or all of the technical features therein with equivalents. However, these modifications or replacements do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of the present application.

[0133] In addition, those skilled in the art will appreciate that, although some embodiments herein include certain features included in other embodiments but not other features, the combination of features of different embodiments is meant to be within the scope of the present application and form different embodiments. For example, in the above claims, any one of the claimed embodiments may be used in any combination. The information disclosed in this background technology section is intended only to deepen the understanding of the overall background technology of the present application and should not be regarded as an admission or in any form of implication that the information constitutes prior art known to those skilled in the art.

Claims

1. A degradable, waterproof, heat-insulating and antibacterial lunch box, characterized in that: The raw materials include, by weight: 20-30 parts of wheat straw, 20-30 parts of corn straw, 10-20 parts of reed, 10-20 parts of cork, and 5-10 parts of starch glue.

2. A method for preparing the degradable, waterproof, heat-insulating and antibacterial lunch box according to claim 1, characterized in that: include: The wheat straw, the corn straw, the reed and the starch glue are mixed to obtain a mixed material; The mixed material is subjected to hot pressing and molding, and then cooled and demoulded to obtain the degradable, waterproof, heat-insulating and antibacterial lunch box.

3. The method for preparing the degradable, waterproof, heat-insulating and antibacterial lunch box according to claim 2, characterized in that: The wheat straw and the corn straw are first cooked before use.

4. The method for preparing the degradable, waterproof, heat-insulating and antibacterial lunch box according to claim 3, characterized in that: The temperature of the first steaming is 100° C.-120° C., the time is 0.5 h-1.0 h, and the pressure is 0.4 Mpa-0.6 Mpa.

5. The method for preparing the degradable, waterproof, heat-insulating and antibacterial lunch box according to claim 2, characterized in that: The cork is sequentially subjected to a second steaming and a first crushing before use.

6. The method for preparing the degradable, waterproof, heat-insulating and antibacterial lunch box according to claim 5, characterized in that: The temperature of the second steaming is 100° C.-120° C., and the time is 1.0 h-1.5 h.

7. The method for preparing the degradable, waterproof, heat-insulating and antibacterial lunch box according to claim 5, characterized in that: The particle size of the cork after the first crushing is 0.25 cm-0.425 cm.

8. The method for preparing the degradable, waterproof, heat-insulating and antibacterial lunch box according to claim 2, characterized in that: At least one of the following conditions is met: A. The reed grass is crushed for the second time before use; B. The beating degree of the mixed material is 23°SR-26°SR.

9. The method for preparing the degradable, waterproof, heat-insulating and antibacterial lunch box according to claim 8, characterized in that: After the second crushing, the particle size of the reed grass is 0.355cm-0.425cm.

10. The method for preparing the degradable, waterproof, heat-insulating and antibacterial lunch box according to any one of claims 2 to 9, characterized in that: The temperature of the hot pressing molding is 130° C.-150° C., and the time is 2 min-3 min.

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