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Fresh-keeping oil-proof food wrapping paper and preparation method thereof

A technology for food wrapping paper and a production method, which is applied in directions such as wrapping paper, wrapping paper, packaging, etc., can solve the problems of non-degradable plastic products and aluminum products, environmental pollution, etc., so as to cover up bad flavor and color, and the production method is simple and easy to implement. , the effect of reducing the dosage of additives

Active Publication Date: 2019-01-22
临朐玉龙造纸有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Moreover, plastic products and aluminum products are not easy to degrade, causing environmental pollution

Method used

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  • Fresh-keeping oil-proof food wrapping paper and preparation method thereof
  • Fresh-keeping oil-proof food wrapping paper and preparation method thereof
  • Fresh-keeping oil-proof food wrapping paper and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] After mixing coniferous wood pulp, neutral sizing agent AKD and cationic starch glue in a weight ratio of 100:1:4, the basis weight of the paper is 80g / m by fourdrinier multi-cylinder paper machine 2 base paper. Wherein, the refining concentration of the softwood pulp is 4%, the beating degree is 30°SR, and the wet weight is 8g.

[0049] Mix 4 parts by weight of thyme essential oil, 4 parts by weight of sodium diacetate, 1 part by weight of monoglyceride laurate, 4 parts by weight of nisin and 84 parts by weight of deionized water to obtain a preservative.

[0050] The antistaling agent and the mixed solution of chitosan and sodium alginate were mixed and reacted at a weight ratio of 2.5:1 at a temperature of 60° C. to obtain fresh-keeping microcapsules with a pH value of 6.

[0051] Add the fresh-keeping microcapsules into the solution containing 5wt% sodium carboxymethyl cellulose, and mix to obtain the fresh-keeping solution containing 18wt% fresh-keeping microcapsu...

Embodiment 2

[0055] After mixing coniferous wood pulp, neutral sizing agent AKD and cationic starch glue at a weight ratio of 100:3:2, the paper is made with a fourdrinier multi-cylinder paper machine to obtain a paper with a basis weight of 80g / m 2 base paper. Wherein, the refining concentration of the softwood pulp is 6%, the beating degree is 34°SR, and the wet weight is 10g.

[0056] Mix 6 parts by weight of thyme essential oil, 2 parts by weight of sodium diacetate, 2 parts by weight of monoglyceride laurate, 3 parts by weight of nisin and 90 parts by weight of deionized water to obtain a preservative.

[0057] The antistaling agent and the mixed solution of chitosan and sodium alginate were mixed and reacted at a weight ratio of 3.5:1 at a temperature of 70° C. to obtain fresh-keeping microcapsules with a pH value of 9.

[0058] Add the fresh-keeping microcapsules into the solution containing 7wt% sodium carboxymethyl cellulose, and mix to obtain a fresh-keeping solution containing ...

Embodiment 3

[0062] After mixing coniferous wood pulp, neutral sizing agent AKD and cationic starch glue at a weight ratio of 100:2:2.5, the basis weight of paper is 80g / m by fourdrinier multi-cylinder paper machine. 2 base paper. Wherein, the refining concentration of the softwood pulp is 5%, the beating degree is 32°SR, and the wet weight is 9g.

[0063] 5 parts by weight of thyme essential oil, 3 parts by weight of sodium diacetate, 1.5 parts by weight of monoglyceride laurate, 3.5 parts by weight of nisin and 87 parts by weight of deionized water were mixed to obtain a preservative.

[0064] The antistaling agent and the mixed solution of chitosan and sodium alginate were mixed and reacted at a weight ratio of 3:1 at a temperature of 65° C. to obtain fresh-keeping microcapsules with a pH value of 7.5.

[0065] Add the fresh-keeping microcapsules into the solution containing 6wt% sodium carboxymethyl cellulose, and mix to obtain a fresh-keeping liquid containing 20wt% fresh-keeping mic...

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Abstract

The invention relates to fresh-keeping and oil-proofing food wrap paper and a production method thereof, belonging to the paper field. The production method comprises the following steps: adding a fresh-keeping microcapsule into a solution containing 5wt%-7wt% of sodium carboxymethylcellulose, so as to obtain fresh-keeping liquid; mixing an oil-proofing agent, carboxymethyl cellulose sodium and water in a weight ratio of (8-12) to (1-3) to (3-5), so as to obtain oil-proofing liquid; and respectively coating two surfaces of raw paper with the fresh-keeping liquid and the oil-proofing liquid. The production method is simple, feasible, relatively low in cost and good in finished product quality; and by utilizing a microcapsule manner, the release speed of a core material can be controlled, a controlled release effect is achieved, and the fresh-keeping time of warped foods is prolonged. The fresh-keeping and oil-proofing food wrap paper produced by virtue of the production method has good fresh-keeping and oil-proofing effects, is harmless to a human body, can be recycled, is safe and environment-friendly and has relatively good application prospects.

Description

technical field [0001] The invention relates to the field of paper, and in particular to a fresh-keeping and oil-proof food wrapping paper and a manufacturing method thereof. Background technique [0002] With the continuous improvement of people's living standards, the pace of life of urban people is also constantly accelerating. People's time in the kitchen is getting shorter and shorter, and the demand for cooked meat products is increasing. Safety, hygiene and nutrition are people's basic requirements for food. Among them, foodborne diseases and food spoilage caused by microorganisms are the most important factors affecting food safety. In the production of meat and meat products industry, meat and meat products will inevitably be polluted by microorganisms in various links such as processing, storage, transportation and sales, which will make meat and meat products lose their edible value and commodity value. [0003] Some pathogenic microorganisms such as Salmonella,...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): D21H27/10D21H19/84D21H21/14D21H21/54D21H19/14D21H19/34D21H19/20
CPCD21H19/14D21H19/20D21H19/34D21H19/84D21H21/14D21H21/54D21H27/10
Inventor 袁麟尹培农吴少河钱学仁王世清
Owner 临朐玉龙造纸有限公司
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