High-temperature-resistant and oil-stain-resistant food paper bag and application thereof in packaging fried food

Abstract

The invention belongs to the technical field of paper industry manufacturing, and particularly relates to a high-temperature-resistant and oil-stain-resistant food paper bag and application of the high-temperature-resistant and oil-stain-resistant food paper bag in fried food packaging. According to the invention, the coating layer is compounded on the base paper layer, the starch component of the coating layer is modified, and meanwhile, the functional lignocellulose composite material and amino modified magnesium oxide are introduced, so that the high-temperature-resistant and oil-resistant food paper bag is prepared, the bursting strength of the food paper bag is effectively improved, the high-temperature-resistant performance is enhanced, and the service life of the food paper bag is prolonged. And meanwhile, a good oil-proof grade is obtained.

Description

Technical Field

[0001] The invention belongs to the technical field of paper manufacturing, and in particular relates to a high temperature resistant and oil stain resistant food paper bag and an application of the bag in packaging fried food. Background Art

[0002] Food bags are bags used to hold food, and are divided into paper food bags and plastic food bags based on their materials. Plastic food bags have excellent mechanical properties, corrosion resistance and waterproof properties, but they are difficult to sort and recycle, take a long time to degrade naturally, and produce toxic gases when burned. As a result, various regions have gradually banned the use of non-degradable plastic bags. Paper food bags have excellent degradability and fully meet environmental protection requirements, so they can be used on a large scale. However, due to the poor mechanical properties and moisture resistance of paper bags, they are damaged during use, which seriously affects their actual use.

[0003] A Chinese patent (publication number CN113005806A) discloses a high-strength waterproof translucent food paper bag base paper and its preparation method. The invention separately pulps coniferous wood pulp, bamboo pulp and bagasse pulp, and then mixes the coniferous wood pulp, bamboo pulp and bagasse pulp, so that the obtained mixed pulp can have both the bursting strength and transparency of coniferous wood pulp and the molding degree of bamboo pulp and bagasse pulp, so that when the bursting strength and transparency of the food paper bag base paper meet the requirements, its molding degree can also meet the requirements; and the addition of cationic starch replacement agent can improve the bursting strength of paper, and at the same time improve the retention and dehydration speed of pulp fibers on the net, reduce the loss of pulp material, and reduce production costs. However, the patent does not solve the problems of low bursting resistance, poor high temperature resistance, and low oil resistance level of food paper bags in the prior art, which seriously affects its actual use.

[0004] Therefore, there is an urgent need for a food paper bag that is resistant to high temperature and oil stains. By compounding a coating layer on the base paper layer, modifying the components of the coating layer, and introducing functional materials, the burst resistance of the food paper bag is improved, the high temperature resistance is enhanced, and a good oil resistance grade is obtained. Summary of the invention

[0005] The purpose of the present invention is to provide a high-temperature resistant and oil-resistant food paper bag and its application in packaging fried foods. A coating layer is compounded on a base paper layer, and the component starch of the coating layer is modified. At the same time, a functional lignocellulose composite material and amino-modified magnesium oxide are introduced to prepare a high-temperature resistant and oil-resistant food paper bag, which effectively improves the bursting resistance of the food paper bag, enhances the high-temperature resistance, and obtains a good oil-proof grade.

[0006] In order to achieve the above object, the present invention provides the following technical solutions: The first aspect of the present invention provides a high temperature resistant and oil stain resistant food paper bag, the high temperature resistant and oil stain resistant food paper bag comprises a base paper layer and a coating layer coated on the surface of the base paper layer, wherein: The coating layer is made by the following steps: Step S1: by weight, 2-4 parts of acetic acid are added to 180-200 parts of deionized water and mixed evenly, then 90-100 parts of modified starch are added and gelatinized for 30-40 minutes, and then steamed to obtain a paste; Step S2: adding 3 to 6 parts of glycerol, 2 to 6 parts of additives, 1 to 3 parts of ethanol, 0.4 to 0.8 parts of rosin, 1.2 to 1.8 parts of lignocellulose composite material and 1.8 to 2.4 parts of amino-modified magnesium oxide to 90 to 100 parts of the paste, mixing and stirring for 20 to 30 minutes to obtain a coating; Step S3: coating the coating on the surface of the base paper layer to form a coating layer after drying; The preparation method of the modified starch comprises: adding 10-16 parts of starch and 14-18 parts of triethanolamine to 90-100 parts of deionized water by weight, stirring for 60-80 minutes, then adding 4-8 parts of epichlorohydrin and stirring for 2-4 hours, then adding 2-6 parts of acrylic acid and 0.2-0.4 parts of ammonium persulfate and heating for reaction at 70-74° C. for 4-6 hours to obtain a starch mixture; adding 2-4 parts of 3-sulfopropyl hexadecyldimethylammonium and 0.4-0.8 parts of calcium chloride to 90-100 parts of the starch mixture for stirring reaction, filtering after the stirring reaction is completed, and drying the filter residue to obtain the modified starch.

[0007] As a preferred solution, the stirring reaction conditions include: a stirring speed of 100-200 r / min, a reaction temperature of 56-60° C., and a reaction time of 10-12 h.

[0008] As a preferred scheme, the preparation method of the lignocellulose composite material comprises: adding 2 to 6 parts of glucomannan to 280 to 300 parts of deionized water by weight, stirring for 2 to 4 hours at 56 to 60° C., then adding 8 to 12 parts of modified lignocellulose and stirring for 5 to 7 hours, and drying to obtain the lignocellulose composite material.

[0009] As a preferred scheme, the preparation method of the modified lignocellulose comprises: by weight, adding 2 to 4 parts of acetic acid to 180 to 200 parts of deionized water and mixing evenly, then adding 4 to 8 parts of chitosan and stirring at 30 to 40° C. for 2 to 4 hours, then adding 8 to 12 parts of lignocellulose and 40 to 50 parts of deionized water, stirring at 24 to 28° C. for 4 to 6 hours, and drying to obtain modified lignocellulose.

[0010] The cellulose in the cellulose composite material can improve the surface smoothness and tightness of the paper, and reduce the possibility of grease infiltration through tiny pores; glucomannan has certain barrier properties, which can enhance the oil-proof effect of paper; chitosan can form a dense film, which helps to prevent grease from penetrating into the interior of the paper; through the synergistic effect of the three, the oil-proof level of the paper bag is improved.

[0011] As a preferred solution, the preparation method of the amino-modified magnesium oxide comprises: adding 20 to 30 parts of magnesium oxide to 100 to 120 parts of isopropanol by weight and ultrasonically dispersing for 30 to 40 minutes, then adding 6 to 10 parts of 3-aminopropyltriethoxysilane, stirring for 12 hours at 66 to 70° C., centrifuging, washing with anhydrous ethanol, and vacuum drying to obtain the amino-modified magnesium oxide.

[0012] As a preferred solution, the average particle size of the magnesium oxide is 200-400 nm.

[0013] As a preferred solution, the vacuum drying conditions include: vacuum degree of 0.07-0.09 MPa, temperature of 60-70° C., and time of 20-24 h.

[0014] After amino modification, the dispersibility of amino-modified magnesium oxide can be improved to a certain extent, making it more evenly distributed between paper fibers. Combined with the good high temperature resistance of magnesium oxide itself, the high temperature resistance of food paper bags can be effectively improved.

[0015] As a preferred solution, the additive is sodium dodecylbenzene sulfonate and sodium dodecyl sulfate; the mass ratio of sodium dodecylbenzene sulfonate to sodium dodecyl sulfate in the additive is (1~2):1.

[0016] As a preferred solution, the conditions for the steaming treatment include: a steaming temperature of 70-80° C. and a steaming time of 2-4 hours.

[0017] The second aspect of the present invention provides a use of the high temperature resistant and oil stain resistant food paper bag as described in the first aspect in packaging fried foods.

[0018] Compared with the prior art, the advantages and beneficial effects of the present invention are: 1. The coating layer of the present invention is prepared by mixing modified starch with acetic acid to obtain a paste, and adding functional components such as a lignocellulose composite material and amino-modified magnesium oxide. On the one hand, the modified starch can be combined with chitosan and glucomannan in the lignocellulose composite material. The modified starch is introduced with carboxyl groups by acrylic acid and becomes an anionic material after modification. Chitosan is a cationic polysaccharide and contains amino groups, so it can be combined with the modified starch, and the hydroxyl group of glucomannan can react with the carboxyl group. On the other hand, the modified starch can react with the amino group in the amino-modified magnesium oxide through the active group carboxyl group, thereby constructing a dense network structure, significantly improving the burst resistance and high temperature resistance of the food paper bag, and obtaining a good oil-proof grade.

[0019] 2. The modified starch of the present invention can improve its dispersibility through modification. The 3-sulfopropyl hexadecyldimethylammonium added during the modification process is a zwitterionic surfactant, which can increase the electrostatic repulsion between particles by forming a stable double electric layer, prevent particle aggregation, improve dispersion stability, and avoid agglomeration between particles, so that it can better fill the fiber gaps of the paper bag and enhance the bonding force between the fibers, thereby improving the overall strength and burst resistance of the paper bag.

[0020] 3. The cellulose in the cellulose composite material of the present invention can improve the surface smoothness and tightness of paper and reduce the possibility of oil and fat infiltration through tiny pores; glucomannan has certain barrier properties and can enhance the oil-proof effect of paper; chitosan can form a dense film to help prevent oil and fat from penetrating into the interior of paper; through the synergistic effect of the three, the oil-proof grade of the paper bag is improved.

[0021] 4. After amino modification, the amino-modified magnesium oxide of the present invention can improve its dispersibility to a certain extent, making it more evenly distributed among paper fibers. Combined with the good high temperature resistance of magnesium oxide itself, the high temperature resistance of food paper bags can be effectively improved. DETAILED DESCRIPTION

[0022] The technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0023] The sources of some components in the embodiments and comparative examples are as follows: Starch, CAS number 9005-84-9, was purchased from Sinopharm Chemical Reagent Co., Ltd.; Acetic acid, CAS No. 64-19-7, was purchased from Sinopharm Chemical Reagent Co., Ltd.; Glycerol, CAS No. 56-81-5, was purchased from Shanghai MacLean Biochemical Technology Co., Ltd.; Sodium dodecylbenzenesulfonate, CAS No. 25155-30-0, was purchased from Shanghai MacLean Biochemical Technology Co., Ltd.; Sodium dodecyl sulfate, CAS No. 151-21-3, was purchased from Shanghai MacLean Biochemical Technology Co., Ltd.; Ethanol, CAS No. 64-17-5, was purchased from Sinopharm Chemical Reagent Co., Ltd.; Rosin, CAS No. 8050-09-7, was purchased from Shanghai MacLean Biochemical Technology Co., Ltd.; Lignocellulose, model PWC500, purchased from Guangdong Longhu Technology Co., Ltd.; Magnesium oxide I, product number M489765, average particle size 250 nm, purchased from Shanghai Aladdin Biochemical Technology Co., Ltd.; Magnesium oxide II, model VK-Mg30, average particle size 40 nm, purchased from Hangzhou Zhitai Purification Technology Co., Ltd.; Magnesium oxide III, model XT-MGO-04, average particle size 1 μm, purchased from Shanghai Xiangtian Nanomaterials Co., Ltd.; Triethanolamine, CAS No. 102-71-6, purchased from Sinopharm Chemical Reagent Co., Ltd.; Epichlorohydrin, CAS No. 106-89-8, was purchased from Shanghai MacLean Biochemical Technology Co., Ltd.; Acrylic acid, CAS No. 79-10-7, purchased from Shanghai MacLean Biochemical Technology Co., Ltd.; Ammonium persulfate, CAS No. 7727-54-0, was purchased from Sinopharm Chemical Reagent Co., Ltd.; 3-Sulfopropyl hexadecyldimethylammonium, CAS No. 2281-11-0, purchased from Sinopharm Chemical Reagent Co., Ltd.; Calcium chloride, CAS No. 10043-52-4, was purchased from Shanghai MacLean Biochemical Technology Co., Ltd.; Chitosan, CAS No. 9012-76-4, was purchased from Shanghai MacLean Biochemical Technology Co., Ltd.; Glucomannan, CAS No. 11078-31-2, was purchased from Shanghai MacLean Biochemical Technology Co., Ltd.; Isopropyl alcohol, CAS No. 67-63-0, was purchased from Sinopharm Chemical Reagent Co., Ltd.; 3-Aminopropyltriethoxysilane, CAS No. 919-30-2, was purchased from Shanghai MacLean Biochemical Technology Co., Ltd.

[0024] Example 1 This embodiment provides a high temperature resistant and oil stain resistant food paper bag, the high temperature resistant and oil stain resistant food paper bag comprises a base paper layer and a coating layer coated on the surface of the base paper layer, wherein: The coating layer is made by the following steps: Step S1: by weight, 4 parts of acetic acid are added to 200 parts of deionized water and mixed evenly, then 100 parts of modified starch are added and gelatinized for 40 minutes, and then steamed (cooking temperature is 80° C., cooking time is 2 hours) to obtain a paste; Step S2: adding 6 parts of glycerol, 6 parts of additives (4 parts of sodium dodecylbenzene sulfonate and 2 parts of sodium dodecyl sulfate), 3 parts of ethanol, 0.8 parts of rosin, 1.8 parts of lignocellulose composite material and 2.4 parts of amino-modified magnesium oxide to 100 parts of the paste, mixing and stirring for 30 minutes, to obtain a coating; Step S3: applying the coating on the surface of the base paper layer to form a coating layer after drying; Preparation of the modified starch: by weight, 16 parts of starch and 18 parts of triethanolamine are added to 100 parts of deionized water and stirred for 80 minutes, then 8 parts of epichlorohydrin are added and stirred for 4 hours, and then 6 parts of acrylic acid and 0.4 parts of ammonium persulfate are added and heated to react at 74° C. for 4 hours to obtain a starch mixture; 4 parts of 3-sulfopropyl hexadecyldimethylammonium and 0.8 parts of calcium chloride are added to 100 parts of the starch mixture and stirred (stirring speed is 200 r / min, reaction temperature is 60° C., reaction time is 10 hours), and after the stirring reaction is completed, filtering is performed, and the filter residue is dried to obtain the modified starch; Preparation of the wood cellulose composite material: (1) By weight, 4 parts of acetic acid are added to 200 parts of deionized water and mixed evenly, then 8 parts of chitosan are added and stirred at 40°C for 1 h, then 12 parts of wood cellulose and 50 parts of deionized water are added, stirred at 28°C for 4 h, and dried to obtain modified wood cellulose. (2) By weight, 6 parts of glucomannan are added to 300 parts of deionized water, stirred at 60°C for 2 h, then 12 parts of modified wood cellulose are added and stirred for 7 h, and dried to obtain a wood cellulose composite material; The preparation of the amino-modified magnesium oxide is as follows: by weight, 30 parts of magnesium oxide I (average particle size of 250 nm) are added to 120 parts of isopropanol and ultrasonically dispersed for 40 minutes, then 10 parts of 3-aminopropyltriethoxysilane are added, stirred at 70° C. for 12 hours, centrifuged, washed with anhydrous ethanol, and vacuum dried (vacuum degree of 0.09 MPa, temperature of 70° C., time of 20 hours) to obtain amino-modified magnesium oxide.

[0025] Example 2 This embodiment provides a high temperature resistant and oil stain resistant food paper bag, the high temperature resistant and oil stain resistant food paper bag comprises a base paper layer and a coating layer coated on the surface of the base paper layer, wherein: The coating layer is made by the following steps: Step S1: by weight, 2 parts of acetic acid are added to 180 parts of deionized water and mixed evenly, then 90 parts of modified starch are added and gelatinized for 30 minutes, and then steamed (cooking temperature is 70° C., cooking time is 4 hours) to obtain a paste; Step S2: adding 3 parts of glycerin, 2 parts of additives (1 part of sodium dodecylbenzene sulfonate and 1 part of sodium dodecyl sulfate), 1 part of ethanol, 0.4 parts of rosin, 1.2 parts of lignocellulose composite material and 1.8 parts of amino-modified magnesium oxide to 90 parts of the paste, mixing and stirring for 20 minutes to obtain a coating; Step S3: applying the coating on the surface of the base paper layer to form a coating layer after drying; Preparation of the modified starch: by weight, 10 parts of starch and 14 parts of triethanolamine are added to 90 parts of deionized water and stirred for 60 minutes, then 4 parts of epichlorohydrin are added and stirred for 2 hours, and then 2 parts of acrylic acid and 0.2 parts of ammonium persulfate are added and heated to react at 70° C. for 4 hours to obtain a starch mixture; 2 parts of 3-sulfopropyl hexadecyldimethylammonium and 0.4 parts of calcium chloride are added to 90 parts of the starch mixture and stirred (stirring speed is 100 r / min, reaction temperature is 56° C., reaction time is 12 hours), and after the stirring reaction is completed, filtering is performed, and the filter residue is dried to obtain the modified starch; Preparation of the lignocellulose composite material: (1) By weight, 2 parts of acetic acid are added to 180 parts of deionized water and mixed evenly, then 4 parts of chitosan are added and stirred at 30°C for 4 hours, then 8 parts of lignocellulose and 40 parts of deionized water are added, stirred at 24°C for 6 hours, and dried to obtain modified lignocellulose. (2) By weight, 2 parts of glucomannan are added to 280 parts of deionized water, stirred at 56°C for 4 hours, then 8 parts of modified lignocellulose are added and stirred for 5 hours, and dried to obtain a lignocellulose composite material; The preparation of the amino-modified magnesium oxide is as follows: by weight, 20 parts of magnesium oxide I (average particle size of 250 nm) are added to 100 parts of isopropanol and ultrasonically dispersed for 30 minutes, then 6 parts of 3-aminopropyltriethoxysilane are added, stirred at 66° C. for 12 hours, centrifuged, washed with anhydrous ethanol, and vacuum dried (vacuum degree of 0.07 MPa, temperature of 60° C., time of 24 hours) to obtain amino-modified magnesium oxide.

[0026] Example 3 This embodiment provides a high temperature resistant and oil stain resistant food paper bag, the high temperature resistant and oil stain resistant food paper bag comprises a base paper layer and a coating layer coated on the surface of the base paper layer, wherein: The coating layer is made by the following steps: Step S1: by weight, 3 parts of acetic acid are added to 190 parts of deionized water and mixed evenly, then 95 parts of modified starch are added and gelatinized for 35 minutes, and then steamed (cooking temperature is 75° C., cooking time is 3 hours) to obtain a paste; Step S2: by weight, 4 parts of glycerin, 5 parts of additives (3 parts of sodium dodecylbenzene sulfonate and 2 parts of sodium dodecyl sulfate), 2 parts of ethanol, 0.6 parts of rosin, 1.6 parts of lignocellulose composite material and 2.2 parts of amino-modified magnesium oxide were added to 95 parts of the paste, mixed and stirred for 25 minutes, to obtain a coating; Step S3: applying the coating on the surface of the base paper layer to form a coating layer after drying; Preparation of the modified starch: by weight, 12 parts of starch and 16 parts of triethanolamine are added to 95 parts of deionized water and stirred for 70 minutes, then 6 parts of epichlorohydrin are added and stirred for 3 hours, and then 4 parts of acrylic acid and 0.3 parts of ammonium persulfate are added and heated to react at 72° C. for 5 hours to obtain a starch mixture; 3 parts of 3-sulfopropyl hexadecyldimethylammonium and 0.6 parts of calcium chloride are added to 95 parts of the starch mixture and stirred (stirring speed is 150 r / min, reaction temperature is 58° C., reaction time is 11 hours), and after the stirring reaction is completed, filtering is performed, and the filter residue is dried to obtain the modified starch; Preparation of the lignocellulose composite material: (1) by weight, 3 parts of acetic acid are added to 190 parts of deionized water and mixed evenly, then 6 parts of chitosan are added and stirred at 35°C for 3 hours, then 10 parts of lignocellulose and 45 parts of deionized water are added, stirred at 26°C for 5 hours, and dried to obtain modified lignocellulose. (2) by weight, 4 parts of glucomannan are added to 290 parts of deionized water, stirred at 58°C for 3 hours, then 10 parts of modified lignocellulose are added and stirred for 6 hours, and dried to obtain a lignocellulose composite material; The preparation of the amino-modified magnesium oxide is as follows: by weight, 25 parts of magnesium oxide I (average particle size of 250 nm) are added to 110 parts of isopropanol and ultrasonically dispersed for 35 minutes, then 8 parts of 3-aminopropyltriethoxysilane are added, stirred at 68° C. for 12 hours, centrifuged, washed with anhydrous ethanol, and vacuum dried (vacuum degree of 0.08 MPa, temperature of 65° C., time of 22 hours) to obtain amino-modified magnesium oxide.

[0027] Comparative Example 1 The difference between this comparative example and Example 1 is that commercially available starch (CAS No. 9005-84-9, purchased from Sinopharm Chemical Reagent Co., Ltd.) is used instead of modified starch, and the rest is the same as Example 1.

[0028] Comparative Example 2 The difference between this comparative example and Example 1 is that the amount of sodium dodecylbenzene sulfonate in the additive is changed to 5 parts, the amount of sodium dodecyl sulfate is changed to 1 part, and the rest is the same as Example 1.

[0029] Comparative Example 3 The difference between this comparative example and Example 1 is that the amount of sodium dodecylbenzene sulfonate in the additive is changed to 2 parts, the amount of sodium dodecyl sulfate is changed to 4 parts, and the rest is the same as Example 1.

[0030] Comparative Example 4 The difference between this comparative example and Example 1 is that commercially available wood cellulose (model PWC500, purchased from Guangdong Longhu Technology Co., Ltd.) is used to replace the wood cellulose composite material, and the rest is the same as Example 1.

[0031] Comparative Example 5 The difference between this comparative example and Example 1 is that magnesium oxide I is used to replace amino-modified magnesium oxide, and the rest is the same as Example 1.

[0032] Comparative Example 6 The difference between this comparative example and Example 1 is that magnesium oxide II is used instead of magnesium oxide I to prepare amino-modified magnesium oxide, and the rest is the same as Example 1.

[0033] Comparative Example 7 The difference between this comparative example and Example 1 is that magnesium oxide III is used instead of magnesium oxide I to prepare amino-modified magnesium oxide, and the rest is the same as Example 1.

[0034] Performance Testing The food paper bags of the above embodiments and comparative examples were subjected to the following tests: (1) Burst strength test: Test according to the requirements of GB / T 454-2020 Determination of burst strength of paper.

[0035] (2) High temperature resistance test: After the food paper bags of the embodiment and the comparative example were placed in an oven at 80°C for continuous drying for 24 hours, it was observed whether the food paper bags were prone to rupture during the packaging process.

[0036] (3) Oil resistance test: Test according to the requirements of GB / T 22805.2-2008 Determination of oil resistance of paper and paperboard Part 2: Surface repellency method.

[0037] It can be seen from the above performance test results that the corrugated paper of Examples 1-3 has the best comprehensive effect, with a bursting strength of 441~447Kpa, good high temperature resistance, and an oil resistance grade of 7; this is mainly because a coating layer is composited on the base paper layer, and the component starch of the coating layer is modified, and a functional lignocellulose composite material and amino-modified magnesium oxide are introduced to prepare a high temperature resistant and oil-resistant food paper bag, which effectively improves the bursting strength of the food paper bag, enhances the high temperature resistance, and obtains a good oil resistance grade. The comparative example did not adopt the necessary technical solution, resulting in that the corresponding performance tests were significantly worse than those of the embodiment. Compared with Example 1, the comparative example 1 used commercially available starch (CAS No. 9005-84-9, purchased from Sinopharm Chemical Reagent Co., Ltd.) instead of modified starch, and the bursting resistance was reduced, the high temperature resistance was deteriorated, and the oil resistance grade was reduced; compared with Example 1, the amount of sodium dodecylbenzene sulfonate in the additive of comparative example 2 was changed to 5 parts, and the amount of sodium dodecyl sulfate was changed to 1 part. Due to the excessive amount of sodium dodecylbenzene sulfonate, the compounding effect was not good, the bursting resistance was reduced, the high temperature resistance was deteriorated, and the oil resistance grade was reduced; compared with Example 1, the amount of sodium dodecylbenzene sulfonate in the additive of comparative example 3 was changed to 2 parts, and the amount of sodium dodecyl sulfate was changed to 4 parts. Due to the small amount of sodium dodecylbenzene sulfonate, the compounding effect was not good, the bursting resistance was reduced, the high temperature resistance was deteriorated, and the oil resistance grade was reduced; compared with Example 1 In comparative example 4, commercially available lignocellulose (model PWC500, purchased from Guangdong Longhu Technology Co., Ltd.) was used to replace the lignocellulose composite material, and the bursting resistance was reduced, the high temperature resistance was deteriorated, and the oil resistance grade was reduced; compared with Example 1, in comparative example 5, magnesium oxide I was used to replace amino-modified magnesium oxide, and the bursting resistance was reduced, the high temperature resistance was deteriorated, and the oil resistance grade was reduced; compared with Example 1, in comparative example 6, magnesium oxide II was used to replace magnesium oxide I to prepare amino-modified magnesium oxide. Since the particle size of magnesium oxide II was too small and the modification effect was not good, the bursting resistance was reduced, the high temperature resistance was deteriorated, and the oil resistance grade was reduced; compared with Example 1, in comparative example 7, magnesium oxide III was used to replace magnesium oxide I to prepare amino-modified magnesium oxide. Since the particle size of magnesium oxide III was too large and the modification effect was not good, the bursting resistance was reduced, the high temperature resistance was deteriorated, and the oil resistance grade was reduced; the above experimental results further prove the importance of the technical scheme defined in the present invention for its technical effect.

[0038] The above is a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principles of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A high temperature resistant and oil resistant food paper bag, characterized in that: The high temperature resistant and oil stain resistant food paper bag comprises a base paper layer and a coating layer coated on the surface of the base paper layer, wherein: The coating layer is made by the following steps: Step S1: by weight, 2-4 parts of acetic acid are added to 180-200 parts of deionized water and mixed evenly, then 90-100 parts of modified starch are added and gelatinized for 30-40 minutes, and then steamed to obtain a paste; Step S2: adding 3 to 6 parts of glycerol, 2 to 6 parts of additives, 1 to 3 parts of ethanol, 0.4 to 0.8 parts of rosin, 1.2 to 1.8 parts of lignocellulose composite material and 1.8 to 2.4 parts of amino-modified magnesium oxide to 90 to 100 parts of the paste, mixing and stirring for 20 to 30 minutes to obtain a coating; Step S3: coating the coating on the surface of the base paper layer to form a coating layer after drying; The preparation method of the modified starch comprises: adding 10-16 parts of starch and 14-18 parts of triethanolamine to 90-100 parts of deionized water by weight, stirring for 60-80 minutes, then adding 4-8 parts of epichlorohydrin and stirring for 2-4 hours, then adding 2-6 parts of acrylic acid and 0.2-0.4 parts of ammonium persulfate and heating for reaction at 70-74° C. for 4-6 hours to obtain a starch mixture; adding 2-4 parts of 3-sulfopropyl hexadecyldimethylammonium and 0.4-0.8 parts of calcium chloride to 90-100 parts of the starch mixture for stirring reaction, filtering after the stirring reaction is completed, and drying the filter residue to obtain the modified starch.

2. A high temperature resistant and oil stain resistant food paper bag according to claim 1, characterized in that: The stirring reaction conditions include: a stirring speed of 100-200 r / min, a reaction temperature of 56-60° C., and a reaction time of 10-12 h.

3. A high temperature resistant and oil stain resistant food paper bag according to claim 1, characterized in that: The preparation method of the lignocellulose composite material comprises: adding 2 to 6 parts of glucomannan to 280 to 300 parts of deionized water by weight, stirring for 2 to 4 hours at 56 to 60° C., then adding 8 to 12 parts of modified lignocellulose and stirring for 5 to 7 hours, and drying to obtain the lignocellulose composite material.

4. A high temperature resistant and oil stain resistant food paper bag according to claim 3, characterized in that: The preparation method of the modified lignocellulose comprises: adding 2-4 parts of acetic acid to 180-200 parts of deionized water by weight and mixing them evenly, then adding 4-8 parts of chitosan and stirring them at 30-40° C. for 2-4 hours, then adding 8-12 parts of lignocellulose and 40-50 parts of deionized water, stirring them at 24-28° C. for 4-6 hours, and drying to obtain the modified lignocellulose.

5. A high temperature resistant and oil stain resistant food paper bag according to claim 1, characterized in that: The preparation method of the amino-modified magnesium oxide comprises: adding 20 to 30 parts of magnesium oxide to 100 to 120 parts of isopropanol by weight, ultrasonically dispersing for 30 to 40 minutes, then adding 6 to 10 parts of 3-aminopropyltriethoxysilane, stirring for 12 hours at 66 to 70° C., centrifuging, washing with anhydrous ethanol, and vacuum drying to obtain the amino-modified magnesium oxide.

6. A high temperature resistant and oil stain resistant food paper bag according to claim 5, characterized in that: The average particle size of the magnesium oxide is 200-400 nm.

7. A high temperature resistant and oil stain resistant food paper bag according to claim 5, characterized in that: The vacuum drying conditions include: vacuum degree of 0.07-0.09 MPa, temperature of 60-70° C., and time of 20-24 h.

8. The high temperature resistant and oil stain resistant food paper bag according to claim 1, characterized in that: The additives are sodium dodecylbenzene sulfonate and sodium dodecyl sulfate; the mass ratio of sodium dodecylbenzene sulfonate to sodium dodecyl sulfate in the additive is (1-2):

1.

9. A high temperature resistant and oil stain resistant food paper bag according to claim 1, characterized in that: The steaming treatment conditions include: a steaming temperature of 70-80° C. and a steaming time of 2-4 hours.

10. Use of the high temperature resistant and oil stain resistant food paper bag as claimed in any one of claims 1 to 9 in packaging fried food.

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