A high-temperature-resistant and oil-resistant food paper bag and its application in packaging fried foods

Abstract

The present invention belongs to the field of paper manufacturing technology, specifically relating to a high-temperature and oil-resistant food paper bag and its use in packaging fried foods. This invention prepares a high-temperature and oil-resistant food paper bag by laminating a coating layer on a base paper layer, modifying the starch component of the coating layer, and introducing a functional lignocellulose composite material and amino-modified magnesium oxide. This effectively improves the food paper bag's burst resistance, enhances its high-temperature resistance, and achieves a good oil-proof rating.

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-resistant food paper bag and an application thereof in packaging fried foods. 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 classify and recycle, take a long time to degrade naturally, and produce toxic gases when burned. As a result, various places 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 and its preparation method. This invention separately beats softwood pulp, bamboo pulp, and bagasse pulp, then blends the softwood, bamboo, and bagasse pulps. The resulting mixed pulp combines the bursting strength and transparency of softwood pulp with the formability of bamboo and bagasse pulps. This results in a food paper bag base that meets the required bursting strength and transparency while also achieving the required formability. The addition of a cationic starch substitute enhances the paper's bursting strength, improves pulp fiber retention on the web, and improves dehydration speed, reducing pulp loss and lowering production costs. However, this patent fails to address existing issues with food paper bags, such as low bursting strength, poor high-temperature resistance, and low oil resistance, which significantly impacts their practical use.

[0004] Therefore, there is an urgent need for a food paper bag that is resistant to high temperatures 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 starch component 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 burst 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:

[0007] The first aspect of the present invention provides a high-temperature resistant and oil-resistant food paper bag, the high-temperature resistant and oil-resistant food paper bag comprising a base paper layer and a coating layer coated on the surface of the base paper layer, wherein:

[0008] The coating layer is made by the following steps:

[0009] Step S1: adding 2 to 4 parts of acetic acid to 180 to 200 parts of deionized water, mixing them uniformly, then adding 90 to 100 parts of modified starch and gelatinizing for 30 to 40 minutes, and then steaming to obtain a paste;

[0010] Step S2: adding, by weight, 3 to 6 parts of glycerin, 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;

[0011] Step S3: applying the coating on the surface of the base paper layer and forming a coating layer after drying;

[0012] The preparation method of the modified starch comprises: adding 10-16 parts of starch and 14-18 parts of triethanolamine, by weight, to 90-100 parts of deionized water and 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 the mixture at 70-74° C. for reaction for 4-6 hours to obtain a starch mixture; and 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 and stirring the mixture; filtering the mixture after the stirring reaction is completed, and drying the filter residue to obtain the modified starch.

[0013] As a preferred solution, the stirring reaction conditions include: stirring speed of 100-200 r / min, reaction temperature of 56-60° C., and reaction time of 10-12 h.

[0014] As a preferred solution, the preparation method of the lignocellulose composite material comprises: adding 2 to 6 parts of glucomannan to 280 to 300 parts of deionized water, stirring at 56 to 60°C for 2 to 4 hours, then adding 8 to 12 parts of modified lignocellulose and stirring for 5 to 7 hours, and drying to obtain the lignocellulose composite material.

[0015] As a preferred solution, the preparation method of the modified lignocellulose comprises: adding 2 to 4 parts of acetic acid to 180 to 200 parts of deionized water, mixing uniformly, 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.

[0016] The cellulose in the cellulose composite material can improve the surface smoothness and tightness of the paper, reducing the possibility of grease penetrating through tiny pores; glucomannan has certain barrier properties, which can enhance the oil-proof effect of the 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.

[0017] 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 at 66 to 70° C. for 12 hours, centrifuging, washing with anhydrous ethanol, and vacuum drying to obtain the amino-modified magnesium oxide.

[0018] As a preferred solution, the average particle size of the magnesium oxide is 200-400 nm.

[0019] 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.

[0020] After amino modification, amino-modified magnesium oxide can improve its dispersibility to a certain extent, making it more evenly distributed between paper fibers. Combined with the good high-temperature resistance of magnesium oxide itself, it effectively improves the high-temperature resistance of food paper bags.

[0021] As a preferred solution, the additive is sodium dodecylbenzenesulfonate and sodium dodecyl sulfate; the mass ratio of sodium dodecylbenzenesulfonate to sodium dodecyl sulfate in the additive is (1~2):1.

[0022] As a preferred solution, the steaming treatment conditions include: a steaming temperature of 70-80° C. and a steaming time of 2-4 hours.

[0023] The second aspect of the present invention provides a use of the high-temperature-resistant and oil-resistant food paper bag as described in the first aspect in packaging fried foods.

[0024] Compared with the prior art, the advantages and beneficial effects of the present invention are:

[0025] 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 combine with chitosan and glucomannan in the lignocellulose composite material. Carboxyl groups are introduced into the modified starch through acrylic acid, and the modified starch becomes an anionic material after modification. Chitosan is a cationic polysaccharide containing amino groups and can therefore combine with the modified starch, while the hydroxyl groups of glucomannan can react with carboxyl groups. On the other hand, the modified starch can react with the amino groups in the amino-modified magnesium oxide through the active carboxyl groups, thereby constructing a dense network structure, significantly improving the burst resistance and high temperature resistance of the food paper bag, and at the same time obtaining a good oil resistance grade.

[0026] 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 that 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, thereby better filling the fiber gaps of the paper bag and enhancing the bonding force between the fibers, thereby improving the overall strength and burst resistance of the paper bag.

[0027] 3. The cellulose in the cellulose composite material of the present invention can improve the surface smoothness and tightness of paper, reducing 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.

[0028] 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 between paper fibers. Combined with the good high-temperature resistance of magnesium oxide itself, it effectively improves the high-temperature resistance of food paper bags. DETAILED DESCRIPTION

[0029] The following is a clear and complete description of the technical solutions in the embodiments of the present invention. Obviously, the embodiments described are only some embodiments of the present invention, not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making any creative efforts are within the scope of protection of the present invention.

[0030] The sources of some components in the Examples and Comparative Examples are as follows:

[0031] Starch, CAS number 9005-84-9, was purchased from Sinopharm Chemical Reagent Co., Ltd.

[0032] Acetic acid, CAS No. 64-19-7, was purchased from Sinopharm Chemical Reagent Co., Ltd.;

[0033] Glycerol, CAS No. 56-81-5, was purchased from Shanghai MacLean Biochemical Technology Co., Ltd.;

[0034] Sodium dodecylbenzenesulfonate, CAS No. 25155-30-0, was purchased from Shanghai MacLean Biochemical Technology Co., Ltd.;

[0035] Sodium lauryl sulfate, CAS No. 151-21-3, was purchased from Shanghai MacLean Biochemical Technology Co., Ltd.;

[0036] Ethanol, CAS No. 64-17-5, was purchased from Sinopharm Chemical Reagent Co., Ltd.;

[0037] Rosin, CAS No. 8050-09-7, was purchased from Shanghai MacLean Biochemical Technology Co., Ltd.;

[0038] Lignocellulose, model PWC500, was purchased from Guangdong Longhu Technology Co., Ltd.;

[0039] Magnesium oxide I, product number M489765, average particle size 250 nm, was purchased from Shanghai Aladdin Biochemical Technology Co., Ltd.;

[0040] Magnesium oxide II, model VK-Mg30, average particle size 40 nm, purchased from Hangzhou Zhitai Purification Technology Co., Ltd.;

[0041] Magnesium oxide III, model XT-MGO-04, average particle size 1 μm, purchased from Shanghai Xiangtian Nanomaterials Co., Ltd.;

[0042] Triethanolamine, CAS number 102-71-6, was purchased from Sinopharm Chemical Reagent Co., Ltd.

[0043] Epichlorohydrin, CAS No. 106-89-8, was purchased from Shanghai MacLean Biochemical Technology Co., Ltd.;

[0044] Acrylic acid, CAS No. 79-10-7, was purchased from Shanghai MacLean Biochemical Technology Co., Ltd.;

[0045] Ammonium persulfate, CAS No. 7727-54-0, was purchased from Sinopharm Chemical Reagent Co., Ltd.

[0046] 3-Sulfopropyl hexadecyldimethylammonium, CAS No. 2281-11-0, was purchased from Sinopharm Chemical Reagent Co., Ltd.;

[0047] Calcium chloride, CAS No. 10043-52-4, was purchased from Shanghai MacLean Biochemical Technology Co., Ltd.;

[0048] Chitosan, CAS No. 9012-76-4, was purchased from Shanghai MacLean Biochemical Technology Co., Ltd.;

[0049] Glucomannan, CAS No. 11078-31-2, was purchased from Shanghai MacLean Biochemical Technology Co., Ltd.;

[0050] Isopropyl alcohol, CAS No. 67-63-0, was purchased from Sinopharm Chemical Reagent Co., Ltd.;

[0051] 3-Aminopropyltriethoxysilane, CAS No. 919-30-2, was purchased from Shanghai MacLean Biochemical Technology Co., Ltd.

[0052] Example 1

[0053] This embodiment provides a high-temperature resistant and oil-resistant food paper bag, which comprises a base paper layer and a coating layer coated on the surface of the base paper layer.

[0054] The coating layer is made by the following steps:

[0055] Step S1: 4 parts by weight of acetic acid were added to 200 parts of deionized water and mixed evenly, and then 100 parts of modified starch was added and gelatinized for 40 minutes, followed by steaming (cooking temperature of 80° C., cooking time of 2 hours) to obtain a paste;

[0056] Step S2: adding, by weight, 6 parts of glycerin, 6 parts of additives (4 parts of sodium dodecylbenzenesulfonate and 2 parts of sodium lauryl 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;

[0057] Step S3: applying the coating on the surface of the base paper layer and forming a coating layer after drying;

[0058] Preparation of the modified starch: 16 parts of starch and 18 parts of triethanolamine, by weight, are added to 100 parts of deionized water and stirred for 80 minutes, followed by adding 8 parts of epichlorohydrin and stirring for 4 hours, and then adding 6 parts of acrylic acid and 0.4 parts of ammonium persulfate and heating 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 for reaction (stirring speed of 200 r / min, reaction temperature of 60°C, reaction time of 10 hours), filtering after completion of the stirring reaction, and drying the filter residue to obtain the modified starch;

[0059] Preparation of the lignocellulose composite material: (1) By weight, 4 parts of acetic acid were added to 200 parts of deionized water and mixed uniformly, then 8 parts of chitosan were added and stirred at 40°C for 1 hour, then 12 parts of lignocellulose and 50 parts of deionized water were added, stirred at 28°C for 4 hours, and dried to obtain modified lignocellulose. (2) By weight, 6 parts of glucomannan were added to 300 parts of deionized water, stirred at 60°C for 2 hours, then 12 parts of modified lignocellulose were added and stirred for 7 hours, and dried to obtain a lignocellulose composite material.

[0060] The amino-modified magnesium oxide is prepared by adding 30 parts by weight of magnesium oxide I (average particle size of 250 nm) to 120 parts of isopropanol and ultrasonically dispersing the mixture for 40 minutes. Then, 10 parts of 3-aminopropyltriethoxysilane are added, and the mixture is 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 the amino-modified magnesium oxide.

[0061] Example 2

[0062] This embodiment provides a high-temperature resistant and oil-resistant food paper bag, which comprises a base paper layer and a coating layer coated on the surface of the base paper layer.

[0063] The coating layer is made by the following steps:

[0064] Step S1: 2 parts by weight of acetic acid were added to 180 parts of deionized water and mixed evenly, and then 90 parts of modified starch were added and gelatinized for 30 minutes, followed by steaming (cooking temperature of 70°C, cooking time of 4 hours) to obtain a paste;

[0065] Step S2: adding, by weight, 3 parts of glycerin, 2 parts of additives (1 part of sodium dodecylbenzenesulfonate and 1 part of sodium lauryl 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;

[0066] Step S3: applying the coating on the surface of the base paper layer and forming a coating layer after drying;

[0067] Preparation of the modified starch: 10 parts by weight of starch and 14 parts of triethanolamine are added to 90 parts of deionized water and stirred for 60 minutes, followed by adding 4 parts of epichlorohydrin and stirring for 2 hours, and then adding 2 parts of acrylic acid and 0.2 parts of ammonium persulfate and heating 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: 100 r / min, reaction temperature: 56°C, reaction time: 12 hours), filtering after completion of the stirring reaction, and drying the filter residue to obtain the modified starch;

[0068] Preparation of the lignocellulose composite material: (1) By weight, 2 parts of acetic acid were added to 180 parts of deionized water and mixed uniformly, then 4 parts of chitosan were added and stirred at 30°C for 4 hours, then 8 parts of lignocellulose and 40 parts of deionized water were added, stirred at 24°C for 6 hours, and dried to obtain modified lignocellulose. (2) By weight, 2 parts of glucomannan were added to 280 parts of deionized water, stirred at 56°C for 4 hours, then 8 parts of modified lignocellulose were added and stirred for 5 hours, and dried to obtain a lignocellulose composite material;

[0069] The amino-modified magnesium oxide is prepared by adding 20 parts by weight of magnesium oxide I (average particle size of 250 nm) to 100 parts of isopropanol and ultrasonically dispersing the mixture for 30 minutes. Six parts of 3-aminopropyltriethoxysilane are then added, followed by stirring at 66° C. for 12 hours, centrifugation, washing with anhydrous ethanol, and vacuum drying (vacuum degree of 0.07 MPa, temperature of 60° C., and time of 24 hours) to obtain the amino-modified magnesium oxide.

[0070] Example 3

[0071] This embodiment provides a high-temperature resistant and oil-resistant food paper bag, which comprises a base paper layer and a coating layer coated on the surface of the base paper layer.

[0072] The coating layer is made by the following steps:

[0073] Step S1: 3 parts by weight of acetic acid were added to 190 parts of deionized water and mixed evenly, and then 95 parts of modified starch were added and gelatinized for 35 minutes, followed by steaming (cooking temperature of 75°C, cooking time of 3 hours) to obtain a paste;

[0074] Step S2: adding, by weight, 4 parts of glycerin, 5 parts of additives (3 parts of sodium dodecylbenzenesulfonate and 2 parts of sodium lauryl 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 to 95 parts of the paste, mixing and stirring for 25 minutes to obtain a coating;

[0075] Step S3: applying the coating on the surface of the base paper layer and forming a coating layer after drying;

[0076] Preparation of the modified starch: 12 parts of starch and 16 parts of triethanolamine, by weight, are added to 95 parts of deionized water and stirred for 70 minutes, followed by the addition of 6 parts of epichlorohydrin and stirring for 3 hours, followed by the addition of 4 parts of acrylic acid and 0.3 parts of ammonium persulfate, and the mixture is heated at 72° C. for reaction 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 for reaction (stirring speed: 150 r / min, reaction temperature: 58° C., reaction time: 11 hours), and after the stirring reaction is completed, the mixture is filtered, and the filter residue is dried to obtain the modified starch;

[0077] Preparation of the lignocellulose composite material: (1) By weight, 3 parts of acetic acid were added to 190 parts of deionized water and mixed uniformly, then 6 parts of chitosan were added and stirred at 35°C for 3 hours, then 10 parts of lignocellulose and 45 parts of deionized water were added, stirred at 26°C for 5 hours, and dried to obtain modified lignocellulose. (2) By weight, 4 parts of glucomannan were added to 290 parts of deionized water, stirred at 58°C for 3 hours, then 10 parts of modified lignocellulose were added and stirred for 6 hours, and dried to obtain a lignocellulose composite material;

[0078] The amino-modified magnesium oxide is prepared by adding 25 parts by weight of magnesium oxide I (average particle size of 250 nm) to 110 parts of isopropanol and ultrasonically dispersing the mixture for 35 minutes. 8 parts of 3-aminopropyltriethoxysilane are then added, followed by stirring at 68° C. for 12 hours, centrifugation, washing with anhydrous ethanol, and vacuum drying (vacuum degree of 0.08 MPa, temperature of 65° C., and time of 22 hours) to obtain the amino-modified magnesium oxide.

[0079] Comparative Example 1

[0080] 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.

[0081] Comparative Example 2

[0082] The difference between this comparative example and Example 1 is that the amount of sodium dodecylbenzenesulfonate in the additive is changed to 5 parts, and the amount of sodium lauryl sulfate is changed to 1 part. Other aspects are the same as Example 1.

[0083] Comparative Example 3

[0084] The difference between this comparative example and Example 1 is that the amount of sodium dodecylbenzenesulfonate in the additive is changed to 2 parts, and the amount of sodium lauryl sulfate is changed to 4 parts. Other aspects are the same as Example 1.

[0085] Comparative Example 4

[0086] The difference between this comparative example and Example 1 is that commercially available lignocellulose (model PWC500, purchased from Guangdong Longhu Technology Co., Ltd.) is used instead of the lignocellulose composite material, and the rest is the same as Example 1.

[0087] Comparative Example 5

[0088] The difference between this comparative example and Example 1 is that magnesium oxide I is used instead of amino-modified magnesium oxide, and the rest is the same as Example 1.

[0089] Comparative Example 6

[0090] 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.

[0091] Comparative Example 7

[0092] 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.

[0093] Performance Testing

[0094] The food paper bags of the above examples and comparative examples were subjected to the following tests:

[0095] (1) Burst strength test: Test according to the requirements of GB / T 454-2020 Paper - Determination of burst strength.

[0096] (2) High temperature resistance test: The food paper bags of the embodiment and the comparative example were placed in an oven at 80°C and dried continuously for 24 hours. The food paper bags were observed to see whether they were prone to rupture during the packaging process.

[0097] (3) Oil resistance test: Test in accordance with the requirements of GB / T 22805.2-2008 Paper and board - Determination of fat resistance - Part 2: Surface repulsion method.

[0098]

[0099] From the above performance test results, it can be seen 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 starch component of the coating layer is modified. At the same time, functional wood cellulose composite materials and amino-modified magnesium oxide are introduced to prepare high-temperature resistant and oil-resistant food paper bags, which effectively improve the bursting strength of the food paper bags, enhance the high temperature resistance, and obtain a good oil resistance grade.

[0100] The comparative example did not adopt the necessary technical solution, resulting in that it was significantly worse than the embodiment in the corresponding performance test. Compared with Example 1, Comparative Example 1 used commercially available starch (CAS No. 9005-84-9, purchased from Sinopharm Chemical Reagent Co., Ltd.) instead of modified starch, so the bursting resistance was reduced, the high temperature resistance deteriorated, and the oil resistance grade decreased; compared with Example 1, the amount of sodium dodecylbenzenesulfonate in the additive of Comparative Example 2 was changed to 5 parts, and the amount of sodium dodecyl sulfate was changed to 1 part. Since the amount of sodium dodecylbenzenesulfonate was too much, the compounding effect was not good, so the bursting resistance was reduced, the high temperature resistance deteriorated, and the oil resistance grade decreased; compared with Example 1, the amount of sodium dodecylbenzenesulfonate in the additive of Comparative Example 3 was changed to 2 parts, and the amount of sodium dodecyl sulfate was changed to 4 parts. Since the amount of sodium dodecylbenzenesulfonate was too little, the compounding effect was not good, so the bursting resistance was reduced, the high temperature resistance deteriorated, and the oil resistance grade decreased; compared with Example 1 In comparative example 4, commercially available wood cellulose (model PWC500, purchased from Guangdong Longhu Technology Co., Ltd.) is used to replace the wood cellulose composite material, and the bursting resistance is reduced, the high temperature resistance deteriorates, and the oil resistance grade is reduced; compared with Example 1, comparative example 5 uses magnesium oxide I to replace amino-modified magnesium oxide, and the bursting resistance is reduced, the high temperature resistance deteriorates, and the oil resistance grade is reduced; compared with Example 1, comparative example 6 uses magnesium oxide II to replace magnesium oxide I to prepare amino-modified magnesium oxide. Since the particle size of magnesium oxide II is too small, the modification effect is not good, the bursting resistance is reduced, the high temperature resistance deteriorates, and the oil resistance grade is reduced; compared with Example 1, comparative example 7 uses magnesium oxide III to replace magnesium oxide I to prepare amino-modified magnesium oxide. Since the particle size of magnesium oxide III is too large, the modification effect is not good, the bursting resistance is reduced, the high temperature resistance deteriorates, and the oil resistance grade is reduced. The above experimental results further prove the importance of the technical scheme defined in the present invention for its technical effect.

[0101] 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 within the scope of protection of the present invention.

Claims

1. A high temperature resistant and oil resistant food paper bag, characterized in that: The invention comprises a base paper layer and a coating layer coated on the surface of the base paper layer, wherein the coating layer is prepared by the following steps: S1: Add 2-4 parts of acetic acid to 180-200 parts of deionized water and mix well, add 90-100 parts of modified starch and gelatinize for 30-40 minutes, and then steam to obtain a paste; S2: adding 3-6 parts of glycerin, 2-6 parts of additives, 1-3 parts of ethanol, 0.4-0.8 parts of rosin, 1.2-1.8 parts of lignocellulose and 1.8-2.4 parts of magnesium oxide to 90-100 parts of the paste, mixing and stirring for 20-30 minutes to obtain a coating; S3: applying 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, stirring for 60-80 minutes, adding 4-8 parts of epichlorohydrin, stirring for 2-4 hours, and then adding 2-6 parts of acrylic acid and 0.2-0.4 parts of ammonium persulfate, heating and reacting 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, stirring and reacting, filtering after the stirring reaction is completed, and drying the filter residue to obtain the modified starch; The lignocellulose is a lignocellulose composite material, and the preparation method comprises: adding 2 to 6 parts of glucomannan to 280 to 300 parts of deionized water, stirring at 56 to 60° C. for 2 to 4 hours, adding 8 to 12 parts of modified lignocellulose, stirring for 5 to 7 hours, and drying to obtain the product; The preparation method of the modified lignocellulose comprises: adding 2-4 parts of acetic acid to 180-200 parts of deionized water and mixing them uniformly; 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 and stirring them at 24-28°C for 4-6 hours; and drying the mixture to obtain the modified lignocellulose. The magnesium oxide is amino-modified magnesium oxide, and the preparation method comprises the following steps: adding 20 to 30 parts of magnesium oxide to 100 to 120 parts of isopropyl alcohol, ultrasonically dispersing the mixture for 30 to 40 minutes, adding 6 to 10 parts of 3-aminopropyltriethoxysilane, stirring the mixture at 66 to 70° C. for 12 hours, centrifuging the mixture, washing with anhydrous ethanol, and vacuum drying the mixture to obtain the magnesium oxide.

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 average particle size of the magnesium oxide is 200-400 nm.

4. A high temperature resistant and oil stain resistant food paper bag according to claim 1, 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.

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

1.

6. 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.

7. Use of the high-temperature-resistant and oil-resistant food paper bag according to any one of claims 1 to 6 in packaging fried foods.

Images