Freshness keeping film

A fresh-keeping film and xylan technology, applied in the field of fresh-keeping, can solve the problems of less emphasis on antibacterial and mildew prevention, and achieve the effects of prolonging storage period, high tensile strength and reducing mold rate.

Inactive Publication Date: 2014-08-20
ANHUI NINGGUO MINGHAO PACKAGING MATERIALS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing plastic wraps seldom pay attention to antibacterial and anti-mildew aspects, which provides an opportunity and direction for us to develop a plastic wrap with antibacterial properties

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] (1) Add 5% chitosan to 5% acetic acid, stir well to dissolve, then add 1% glycerol and 0.1% liquid paraffin, stir well, and let stand for 10 hours;

[0014] (2) Then add xylan 5%, mannan 5%, polyethersulfone 0.5%, polyethylene 30% and deionized water 48.4% to the mixture obtained in step (1), stir evenly, and let stand for 12 hours , vacuum degassing, pour the film, make it cast on the film laying tool, place the film in a drying box, dry it at 70°C for 7 hours, take it out, and cool it naturally. When the fresh-keeping film of the present invention is used for fresh-keeping strawberries, none of the strawberries is mouldy after 4 days of storage, and the mouldy rate of strawberries is only 0.8% after 6 days of storage.

Embodiment 2

[0016] (1) Add 3% of chitosan to 2% of acetic acid, fully stir to dissolve, then add 0.8% of glycerol and 0.05% of liquid paraffin, stir well, and let stand for 8 hours;

[0017] (2) Then add xylan 3.5%, mannan 3.5%, polyethersulfone 0.25%, polyethylene 20% and deionized water 66.9% to the mixture obtained in step (1), stir evenly, and let stand for 10 hours , vacuum degassing, pour the film, make it cast on the film laying tool, place the film in a drying box, dry it at 50°C for 6 hours, take it out, and cool it naturally. When the fresh-keeping film of the invention is used for fresh-keeping mangoes, none of them becomes moldy after 4 days of storage, and the rate of moldy mangoes is only 0.9% after 7 days of storage.

Embodiment 3

[0019] (1) Add 4% chitosan to 4% acetic acid, stir well to dissolve it, then add 0.9% glycerol and 0.09% liquid paraffin, stir well, and let stand for 9 hours;

[0020] (2) Then add xylan 4%, mannan 4%, polyethersulfone 0.4%, polyethylene 25% and deionized water 57.61% to the mixture obtained in step (1), stir evenly, and let stand for 11 hours , vacuum degassing, pour the film, make it cast on the film laying tool, place the film in a drying box, dry it at 60°C for 6.5 hours, take it out, and cool it naturally. When the fresh-keeping film of the invention is used for fresh-keeping bean sprouts, none of the bean sprouts is moldy after 4 days of storage, and the moldy rate of the bean sprouts is only 0.8% after 6 days of storage.

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PUM

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Abstract

The invention relates to the technical filed of freshness keeping, and discloses a freshness keeping film. The freshness keeping film comprises 2.5-5wt% of xylan, 2.5-5wt% of mannan, 1-5wt% of chitosan, 0.1-0.5wt% of polyethersulfone, 15-30wt% of polyethylene, 0.5-1wt% of glycerin, 1-5wt% of acetic acid, 0.05-0.15wt% of liquid paraffin, and the balance deionized water. In the invention, chitosan is dissolved in acetic acid, so the film has a large tensile strength, good oil and oxygen resistances, good elasticity and good thermoplasticity; and raw materials used in the invention are degradable, have no damages to human bodies, reduce the water loss, the decay rate and the mildew rate of freshness kept articles, and can well keep nutrients in the freshness kept articles in order to prolong the storage period of the freshness kept articles.

Description

technical field [0001] The invention relates to the technical field of fresh-keeping, in particular to a fresh-keeping film. Background technique [0002] In today's increasingly developed material civilization, the use of plastic wrap has entered thousands of households and has become a must-have product at home. The commercially available plastic wrap products are all based on ethylene masterbatch. According to the different types of vinyl masterbatch, the plastic wrap can be divided into three categories, namely PE plastic wrap, PVC plastic wrap and PVDC plastic wrap. Among them, PE and PVDC are safe to the human body and can be used with confidence, while PVC is very harmful to the human body. The plasticizer in it will dissolve and migrate when it is preheated with oil, and enter the human body with food. Human body causes carcinogenic effects. Therefore, the state clearly prohibits the use of PVC plastic wrap for hot food, cooked food and heating in microwave ovens. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08L23/06C08L5/00C08L5/08C08L81/06
CPCC08L23/06C08J5/18C08J2323/06C08J2405/00C08J2405/08C08L2201/06C08L2201/08C08L2203/16C08L2205/025C08L2205/035C08L5/00C08L5/08C08L81/06C08L91/06C08K5/053
Inventor 王浩
Owner ANHUI NINGGUO MINGHAO PACKAGING MATERIALS
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