CN104691976A - Powdered sugar packaging body - Google Patents
Powdered sugar packaging body Download PDFInfo
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- CN104691976A CN104691976A CN201510094106.7A CN201510094106A CN104691976A CN 104691976 A CN104691976 A CN 104691976A CN 201510094106 A CN201510094106 A CN 201510094106A CN 104691976 A CN104691976 A CN 104691976A
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- icing sugar
- packaging body
- cavity volume
- powdered sugar
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Abstract
The invention discloses a powdered sugar packaging body which comprises a body, wherein the body comprises a plurality of connected single bodies; a containing chamber used for containing powdered sugar is formed in each single body, the shape of the containing chamber is larger in upper part and smaller in lower part from a port to the bottom, and the wall width is decreased progressively; a sealing film for sealing the containing chambers is arranged on the upper surface of the body. The packaging body is sequentially provided with an outer layer, a damp-proof layer, a thermal-insulation layer, an antibacterial layer and a sticking preventing layer from the outside to the inside, and the opening of the containing chamber of each single body takes the shape of a rounded rectangle or rounded square. The powdered sugar packaging body can effectively prevent moisture, heat and bacteria in storage environment from entering the containing chambers for containing powdered sugar, so that the expiration date of powdered sugar is prolonged, and the appearance, flavor and quality of powdered sugar are better kept. A consumer can easily extrude the powdered sugar from each containing chamber due to the sticking preventing layer during use, and taking and eating are convenient. As the opening end of the containing chamber of each single body, namely the consumer eating side, takes the shape of the rounded rectangle or rounded square, the consumer can be effectively protected and cannot be harmed by sharp corners.
Description
Technical field
The present invention relates to Icing Sugar packaging field, particularly relate to a kind of Icing Sugar packaging body.
Background technology
Keep the outward appearance of Icing Sugar, local flavor and quality to be very important within a certain period of time, and this depend on the packaging of Icing Sugar to a great extent.Icing Sugar will pay special attention to following problem in storage process: 1, in Icing Sugar owing to being easy to containing reducing sugar absorb the moisture in air, and Icing Sugar crystal grain is tiny, water suction will be lumpd, Icing Sugar is caused to lose original mouthfeel, to the antihygienic impression of customer, and the as easy as rolling off a log Icing Sugar that makes is corrupt, rotten.2, Icing Sugar is easy to absorb extraneous heat energy and cannot release, thus causes interior green-house effect, very easily causes Icing Sugar to rot, goes bad.3, the as easy as rolling off a log bacterial contamination be subject to from storage environment and packaging itself of Icing Sugar, causes the shelf-life to shorten.4, Icing Sugar is a kind of candy of powder bulk, and it is easily attached on the packaging body of accommodating Icing Sugar, and the Icing Sugar be attached on surface of package is not easy to be eaten, and causes the edible difficulty of customer and waste.In addition, the eater of Icing Sugar is children mostly, and eating method is after taking sealed membrane apart mostly, is directly extruded by Icing Sugar along the edge of packaging and pours in mouth.Therefore the packaging of Icing Sugar must consider safety, avoids customer's packaged injury in edible process as far as possible.
Summary of the invention
A kind of Icing Sugar packaging body, comprise a body, described body comprises several monomers be connected, described monomer is provided with the cavity volume for accommodating Icing Sugar, described cavity volume shape presents up big and down small from port to bottom, and wall thickness tapers off, and described body upper surface is provided with and cavity volume can be made by the sealed membrane sealed, described packaging body is provided with skin, moisture proof barrier, thermal insulation layer, antibiotic layer and adherent layer from outside to inside successively, and the shape of described monomer in one end of cavity volume opening is round rectangle or rounded square.
Conventional art avoids Icing Sugar to make moist by placing desiccant in the cavity of accommodating Icing Sugar, the defect of this technology is: desiccant and Icing Sugar are placed on same space, also namely moisture has entered the space of accommodating Icing Sugar, and Icing Sugar packaging body provided by the invention is by arranging moisture proof barrier at packaging body inside face, moisture penetration in effective obstruct air is in the space of accommodating Icing Sugar, thus be conducive to avoiding Icing Sugar to make moist, ensure the quality of Icing Sugar.Again, Icing Sugar packaging body of the present invention is provided with thermal insulation layer, serves the effect of sealing, heat insulation, resistance light, thus causes a good internal environment to depositing food in the inner.Again, Icing Sugar packaging body of the present invention is also provided with antibiotic layer, effectively can prevent the bacterial contamination that Icing Sugar is subject to from storage environment and packaging itself, extend the shelf-life of Icing Sugar.Last Icing Sugar packaging body of the present invention is also provided with adherent layer, Icing Sugar effectively can be prevented to be attached on cavity volume inside face, make customer can be extruded from cavity volume by Icing Sugar easily when edible.In addition, monomer cavity volume open end and customer take food end be arranged to round rectangle or rounded square can available protecting customer, it can not be injured by wedge angle.
The material that traditional candy wrapping uses maybe cannot degrade or degradation effect not good, and packaging body of the present invention is prepared by modified butanediol ester poly succinic acid except sealed membrane, moisture proof barrier, thermal insulation layer, antibiotic layer and adherent layer.This modified butanediol ester poly succinic acid degraded is easily, environmentally friendly.
The preparation method of described modified butanediol ester poly succinic acid is as follows:
S1: by 1, 4-succinic acid and BDO under the catalysis of catalyst Ti acid esters, 2 ~ 3h is reacted, described 1, 4-succinic acid and 1 at 120 ~ 180 DEG C, the mass ratio of 4-butylene glycols is 1:1.3 ~ 1.5, and described titanate esters and the mass ratio of 1, 4-succinic acid are 0.03 ~ 0.08:100;
S2: after step S1 reaction finishes, then continue to react under the condition being placed in 300 ~ 350 DEG C and 50 ~ 100Pa;
S3: after step S2 reacts 0.5h, add acetic anhydride in reactant, the mass ratio of acetic anhydride and 1, 4-succinic acid is 0.3 ~ 0.6:1, continues reaction 2 ~ 3h and obtains poly butylene succinate;
S4: poly butylene succinate above-mentioned steps prepared and stalk and cotton are placed in 150 ~ 200 DEG C of melting mixings, rear cooling extruded.Each feed composition mass ratio is: poly butylene succinate: stalk: cotton=100 ~ 150:10 ~ 15:10 ~ 13, and described stalk and cotton need before mixing to be ground into Powdered.
In step S1, succinic acid and butylene glycols carry out esterification, form hydroxyl terminated prepolymer; The diatomic alcohol of reactant is sloughed in step S2; Need constantly to discharge small-molecule substance in synthetic reaction process, to obtain the polyester of required relative molecular mass, and in course of reaction, inevitably there is the side reaction such as decarboxylation, heat degradation, have impact on the raising of relative molecular mass, the reactive group of the acetic anhydride added in step S3 and terminal hydroxy group react the relative molecular mass improving polyester.
The shortcomings such as process are unfavorable for greatly because pure poly butylene succinate exists barrier properties for gases difference, viscosity, the stalk powder added can fill the tiny micropore between poly butylene succinate, increase its barrier properties for gases, and cotton powder contains a large amount of celluloses due to it, the tensile property of poly butylene succinate and elasticity can be made to be enhanced.The speed that traditional poly butylene succinate is decomposed by realm of nature is slower, and the stalk added and cotton can accelerate the decomposition rate of poly butylene succinate, than fast 3 ~ 5 times traditional of decomposition poly butylene succinate speed, after the plastics of this modification are abandoned, under the existence of the condition such as germ, warmed moist, plastic product will break and be decomposed, and this condition be decomposed adapts to most natural environment, therefore abandons in a large number and also can not cause environmental pollution to realm of nature.
As preferably, described moisture proof barrier is activated carbon coating.
Moisture barrier material is a lot, and active carbon can not only absorb from the moisture in air, and can absorb the peculiar smell of packing generation, therefore, can activated carbon coating be preferably moisture proof barrier.
As preferably, described antibiotic layer is chitosan film antibiotic layer, and the preparation method of described chitosan film antibiotic layer is as follows:
S11: shitosan being dissolved in volume fraction is be mixed with the solution that mass concentration is 0.7 ~ 1.0% in the acetum of 0.3 ~ 0.7%;
S22: the solution in step 1 adds glycerine, the volume ratio of glycerine and solution is 0.01 ~ 0.03:1, stirs;
S33: the solution in step S22 being placed in pressure is that under 0.02 ~ 0.06MPa pressure, 10 ~ 30min obtains shitosan masking liquid;
S44: the shitosan masking liquid in step S33 is coated on poly butylene succinate on the surface, 30 ~ 50 DEG C of dryings chitosan anti-bacteria layer.
In step S22, glycerine is by shitosan emulsification, in order to remove the gas in solution in step S33, is conducive to provide the gas barrier property of chitosan film.
As preferably, described adherent layer is modified polypropene film.
Described modified polypropene film comprises the raw material of following weight portion: food-grade polypropylene 200 ~ 280 parts, edible gelatin 30 ~ 40 parts, peanut shell 10 ~ 23 parts, glycerine 16 ~ 21 parts.
Preparation method is as follows:
S11: peanut hull meal is ground into powdery, adds the water of 1 ~ 1.2 times of weight, regulates pH to 6.5 ~ 7.0, then obtains drying peanut shell powder after drying at 80 ~ 110 DEG C;
S22: glycerine and edible gelatin are at the uniform velocity stirred at 70 ~ 100 DEG C, stir speed (S.S.) is 1000 ~ 1300rpm;
S33: the peanut hull meal prepared by step S11 and step S22 mixed glycerin-gelatin mixed liquor and polypropylene mixing 5 ~ 7h at 170 ~ 200 DEG C, through extruding, curtain coating obtains modified polypropene film.
The elasticity of peanut hull meal energy RPP, pH is adjusted to 6.5 ~ 7, can suppress the saponin in peanut hull meal, prevents from mixing process, occur that bubble causes occurring open texture in polypropylene; Gelatin can increase polyacrylic surface smoothness, enhances anti-adhesive properties, and the mixing energy of glycerine and gelatin improve gelatin and polypropylene mixing time disperse bad defect, improve polyacrylic elasticity, and the mixing time can be reduced, energy efficient.
In order to be broken down from body by monomer easily, be provided with cut channel between the monomer be connected, the correspondence position of sealed membrane is also provided with cut channel.
Eat for the ease of customer, the port diameter of described cavity volume is set between 15mm to 20mm.
Because Icing Sugar is the powder blocks with certain viscosity, need time edible to be extruded from the bottom of cavity volume, therefore conveniently Icing Sugar can be extruded by customer smoothly from cavity volume, and the degree of depth of preferred cavity volume is not more than 10mm.
Also for ease of and Icing Sugar can be ejected smoothly, the wall thickness of preferred cavity volume is 0.1mm to 0.6mm, and successively decreases to bottom from end, makes cavity volume have lower soft hard feature.
Beneficial effect of the present invention: Icing Sugar of the present invention packaging physical efficiency effectively intercepts the cavity volume that moisture in storage environment, heat and bacterium enter accommodating Icing Sugar, extends the shelf-life of Icing Sugar, keeps the outward appearance of Icing Sugar, local flavor and quality better.Icing Sugar can be extruded easily by the ingenious customer of being arranged so that of adherent layer and cavity volume when edible from cavity volume, conveniently takes food.Monomer cavity volume open end and customer take food end be arranged to round rectangle or rounded square can available protecting customer, it can not be injured by wedge angle.
Accompanying drawing explanation
Fig. 1 is structural representation of the present invention.
Detailed description of the invention
Below in conjunction with the drawings and specific embodiments, the invention will be further elaborated.
Embodiment:
As shown in Figure 1, a kind of Icing Sugar packaging body, comprise a body 1, body 1 comprises the monomer 5 that two in one end shape of cavity volume opening are rounded square, described monomer 5 is provided with the cavity volume 2 that port diameter is 17mm, the degree of depth is 8mm, bottom wall thickness is 0.3mm, described cavity volume 2 shape presents up big and down small from port to bottom, and wall thickness tapers off.Described body 1 upper surface is provided with and cavity volume 2 can be made by the sealed membrane 3 sealed.Between two monomers 5 and position of sealed membrane 3 correspondence is provided with cut channel 4, and described packaging body is provided with skin, activated carbon coating, thermal insulation layer, chitosan film antibiotic layer and modified polypropene layer from outside to inside successively.
Further, described packaging body is prepared by modified butanediol ester poly succinic acid except sealed membrane, moisture proof barrier, thermal insulation layer, antibiotic layer and adherent layer.This modified butanediol ester poly succinic acid degraded is easily, environmentally friendly.
The preparation method of described modified butanediol ester poly succinic acid is as follows:
S1: by 1, 4-succinic acid and BDO under the catalysis of catalyst Ti acid esters, 2 ~ 3h is reacted, described 1, 4-succinic acid and 1 at 120 ~ 180 DEG C, the mass ratio of 4-butylene glycols is 1:1.3 ~ 1.5, and described titanate esters and the mass ratio of 1, 4-succinic acid are 0.03 ~ 0.08:100;
S2: after step S1 reaction finishes, then continue to react under the condition being placed in 300 ~ 350 DEG C and 50 ~ 100Pa;
S3: after step S2 reacts 0.5h, add acetic anhydride in reactant, the mass ratio of acetic anhydride and 1, 4-succinic acid is 0.3 ~ 0.6:1, continues reaction 2 ~ 3h and obtains poly butylene succinate;
S4: poly butylene succinate above-mentioned steps prepared and stalk and cotton are placed in 150 ~ 200 DEG C of melting mixings, rear cooling extruded.Each feed composition mass ratio is: poly butylene succinate: stalk: cotton=100 ~ 150:10 ~ 15:10 ~ 13, and described stalk and cotton need before mixing to be ground into Powdered.
Further, the preparation method of described chitosan film antibiotic layer is as follows:
S11: shitosan being dissolved in volume fraction is be mixed with the solution that mass concentration is 0.7 ~ 1.0% in the acetum of 0.3 ~ 0.7%;
S22: the solution in step 1 adds glycerine, the volume ratio of glycerine and solution is 0.01 ~ 0.03:1, stirs;
S33: the solution in step S22 being placed in pressure is that under 0.02 ~ 0.06MPa pressure, 10 ~ 30min obtains shitosan masking liquid;
S44: the shitosan masking liquid in step S33 is coated on poly butylene succinate on the surface, 30 ~ 50 DEG C of dryings chitosan anti-bacteria layer.
Further, described adherent layer is modified polypropene film.
Described modified polypropene film comprises the raw material of following weight portion: food-grade polypropylene 200 ~ 280 parts, edible gelatin 30 ~ 40 parts, peanut shell 10 ~ 23 parts, glycerine 16 ~ 21 parts.
Preparation method is as follows:
S11: peanut hull meal is ground into powdery, adds the water of 1 ~ 1.2 times of weight, regulates pH to 6.5 ~ 7.0, then obtains drying peanut shell powder after drying at 80 ~ 110 DEG C;
S22: glycerine and edible gelatin are at the uniform velocity stirred at 70 ~ 100 DEG C, stir speed (S.S.) is 1000 ~ 1300rpm;
S33: the peanut hull meal prepared by step S11 and step S22 mixed glycerin-gelatin mixed liquor and polypropylene mixing 5 ~ 7h at 170 ~ 200 DEG C, through extruding, curtain coating obtains modified polypropene film.
Claims (9)
1. an Icing Sugar packaging body, comprise a body, described body comprises several monomers be connected, described monomer is provided with the cavity volume for accommodating Icing Sugar, described cavity volume shape presents up big and down small from port to bottom, and wall thickness tapers off, described body upper surface is provided with and cavity volume can be made by the sealed membrane sealed, it is characterized in that, described packaging body is provided with skin, moisture proof barrier, thermal insulation layer, antibiotic layer and adherent layer from outside to inside successively, and the shape of described monomer in one end of cavity volume opening is round rectangle or rounded square.
2. a kind of Icing Sugar packaging body according to claim 1, is characterized in that, described moisture proof barrier is activated carbon coating.
3. a kind of Icing Sugar packaging body according to claim 1, is characterized in that, described antibiotic layer is chitosan film antibiotic layer.
4. a kind of Icing Sugar packaging body according to claim 1, is characterized in that, described adherent layer is modified polypropene film, described modified polypropene film comprises each raw material of following weight portion: food-grade polypropylene 200 ~ 280 parts, edible gelatin 30 ~ 40 parts, peanut shell 10 ~ 23 parts, glycerine 16 ~ 21 parts.
5. a kind of Icing Sugar packaging body according to claim 4, is characterized in that, the preparation method of described modified polypropene film comprises the following steps:
S11: peanut hull meal is ground into powdery, adds the water of 1 ~ 1.2 times of weight, regulates pH to 6.5 ~ 7.0, then obtains drying peanut shell powder after drying at 80 ~ 110 DEG C;
S22: glycerine and edible gelatin are at the uniform velocity stirred at 70 ~ 100 DEG C, stir speed (S.S.) is 1000 ~ 1300rpm;
S33: the peanut hull meal prepared by step S11 and step S22 mixed glycerin-gelatin mixed liquor and polypropylene mixing 5 ~ 7h at 170 ~ 200 DEG C, through extruding, curtain coating obtains modified polypropene film.
6. a kind of Icing Sugar packaging body according to claim 1 to 5 any one, is characterized in that, be provided with cut channel between described connected monomer, the correspondence position of sealed membrane is also provided with cut channel.
7. a kind of Icing Sugar packaging body according to claim 6 any one, is characterized in that, the port diameter of described cavity volume is 15mm to 20mm.
8. a kind of Icing Sugar packaging body according to claim 7, is characterized in that, the port of described cavity volume is not more than 10mm to the degree of depth of bottom.
9. a kind of Icing Sugar packaging body according to claim 8, is characterized in that, the wall thickness of described cavity volume is 0.1mm to 0.6mm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510094106.7A CN104691976A (en) | 2015-03-03 | 2015-03-03 | Powdered sugar packaging body |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510094106.7A CN104691976A (en) | 2015-03-03 | 2015-03-03 | Powdered sugar packaging body |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104691976A true CN104691976A (en) | 2015-06-10 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510094106.7A Pending CN104691976A (en) | 2015-03-03 | 2015-03-03 | Powdered sugar packaging body |
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| Country | Link |
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| CN (1) | CN104691976A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109304918A (en) * | 2018-11-14 | 2019-02-05 | 重庆瑞霆塑胶有限公司 | Seasoning bag material film and production method |
| CN109605896A (en) * | 2019-02-25 | 2019-04-12 | 深圳德宝天成科技有限公司 | A kind of packaging membrane material and application |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN2736297Y (en) * | 2004-09-03 | 2005-10-26 | 爱芬食品(北京)有限公司 | Chocolate package device capable of direct injection formation of chocolate |
| EP2588387A1 (en) * | 2010-06-29 | 2013-05-08 | Albert-Ludwigs-Universität Freiburg | Package and packaging unit |
| CN103205024A (en) * | 2013-04-17 | 2013-07-17 | 湖北工程学院 | Edible food packaging film with Chinese chestnut and chitosan as matrixes and preparation method of edible food packaging film |
-
2015
- 2015-03-03 CN CN201510094106.7A patent/CN104691976A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN2736297Y (en) * | 2004-09-03 | 2005-10-26 | 爱芬食品(北京)有限公司 | Chocolate package device capable of direct injection formation of chocolate |
| EP2588387A1 (en) * | 2010-06-29 | 2013-05-08 | Albert-Ludwigs-Universität Freiburg | Package and packaging unit |
| CN103205024A (en) * | 2013-04-17 | 2013-07-17 | 湖北工程学院 | Edible food packaging film with Chinese chestnut and chitosan as matrixes and preparation method of edible food packaging film |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109304918A (en) * | 2018-11-14 | 2019-02-05 | 重庆瑞霆塑胶有限公司 | Seasoning bag material film and production method |
| CN109605896A (en) * | 2019-02-25 | 2019-04-12 | 深圳德宝天成科技有限公司 | A kind of packaging membrane material and application |
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Application publication date: 20150610 |