CN105714611A - Antibacterial food packaging paper - Google Patents
Antibacterial food packaging paper Download PDFInfo
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- CN105714611A CN105714611A CN201610177936.0A CN201610177936A CN105714611A CN 105714611 A CN105714611 A CN 105714611A CN 201610177936 A CN201610177936 A CN 201610177936A CN 105714611 A CN105714611 A CN 105714611A
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Classifications
-
- D—TEXTILES; PAPER
- D21—PAPER-MAKING; PRODUCTION OF CELLULOSE
- D21H—PULP COMPOSITIONS; PREPARATION THEREOF NOT COVERED BY SUBCLASSES D21C OR D21D; IMPREGNATING OR COATING OF PAPER; TREATMENT OF FINISHED PAPER NOT COVERED BY CLASS B31 OR SUBCLASS D21G; PAPER NOT OTHERWISE PROVIDED FOR
- D21H27/00—Special paper not otherwise provided for, e.g. made by multi-step processes
- D21H27/10—Packing paper
-
- D—TEXTILES; PAPER
- D21—PAPER-MAKING; PRODUCTION OF CELLULOSE
- D21H—PULP COMPOSITIONS; PREPARATION THEREOF NOT COVERED BY SUBCLASSES D21C OR D21D; IMPREGNATING OR COATING OF PAPER; TREATMENT OF FINISHED PAPER NOT COVERED BY CLASS B31 OR SUBCLASS D21G; PAPER NOT OTHERWISE PROVIDED FOR
- D21H11/00—Pulp or paper, comprising cellulose or lignocellulose fibres of natural origin only
- D21H11/12—Pulp from non-woody plants or crops, e.g. cotton, flax, straw, bagasse
-
- D—TEXTILES; PAPER
- D21—PAPER-MAKING; PRODUCTION OF CELLULOSE
- D21H—PULP COMPOSITIONS; PREPARATION THEREOF NOT COVERED BY SUBCLASSES D21C OR D21D; IMPREGNATING OR COATING OF PAPER; TREATMENT OF FINISHED PAPER NOT COVERED BY CLASS B31 OR SUBCLASS D21G; PAPER NOT OTHERWISE PROVIDED FOR
- D21H17/00—Non-fibrous material added to the pulp, characterised by its constitution; Paper-impregnating material characterised by its constitution
- D21H17/03—Non-macromolecular organic compounds
-
- D—TEXTILES; PAPER
- D21—PAPER-MAKING; PRODUCTION OF CELLULOSE
- D21H—PULP COMPOSITIONS; PREPARATION THEREOF NOT COVERED BY SUBCLASSES D21C OR D21D; IMPREGNATING OR COATING OF PAPER; TREATMENT OF FINISHED PAPER NOT COVERED BY CLASS B31 OR SUBCLASS D21G; PAPER NOT OTHERWISE PROVIDED FOR
- D21H17/00—Non-fibrous material added to the pulp, characterised by its constitution; Paper-impregnating material characterised by its constitution
- D21H17/20—Macromolecular organic compounds
- D21H17/21—Macromolecular organic compounds of natural origin; Derivatives thereof
- D21H17/24—Polysaccharides
- D21H17/28—Starch
Abstract
The invention discloses antibacterial food packaging paper. The paper is characterized by being prepared from rosin, red-knees herb, persicaria lapathifolia, chenopodium glaucum, a metroxylon sagu starch and green bean starch mixture and citrate. The food packaging paper is an environment-friendly safe food packaging supply. The raw materials are easy to obtain, operation is simple, the cost is low and the paper is economical and environmentally friendly. The red-knees herb, the persicaria lapathifolia and the chenopodium glaucum are processed and the metroxylon sagu starch and green bean starch mixture is processed to prepare pulp raw materials, and the pulp raw materials are used for preparing the packaging paper. The finished paper is high in strength, good in flexibility, good in shearing resistance, not prone to breakage, wide in application range, high in smoothness and printing adaptability, capable of being inked more evenly, applicable to various kinds of surface printing, and capable of being completely degraded; due to the fact that processed honeysuckle flowers and herba pteridis multifidae are added, the antibacterial effect of the paper can be greatly improved, and the toughness and smootheness of the paper can also be improved. The packaging paper is excellent in moisture resistance.
Description
Technical field
The present invention relates to paper and make field, particularly relate to a kind of antibacterial food wrapper.
Background technology
Development along with food service industry, food wrapper kind is day by day various, relatively common has cake paper, candy wrapper, fine dried noodles carton, bakers paper, cookies carton, ice-cream outer package paper using, wherein waterproof and oilproof type food wrapper gains great popularity, but most all with macromolecular compounds such as polystyrene, polrvinyl chloride, polypropylene for covering material, simultaneously these materials have not degradable, recovery difficult big, burn and produce toxic gas and endanger the features such as ecological environment.Additionally, in process of production, the chemicals such as the permeability-reducing admixture, sizing agent, bleach, stain, stabilizer, UV absorbent and the plasticizer that add in paper pulp.The harmful components generation migration under hot and humid environment of part chemicals makes food be contaminated.In a word, food wrapper endangers the physical and mental health of people to a certain extent and brings adverse effect to ecological environment.Paper for packaging for foodstuff also requires health, aseptic, pollution-free impurity etc..
Summary of the invention
It is an object of the invention to provide a kind of antibacterial food wrapper.
The present invention is achieved through the following technical solutions:
A kind of antibacterial food wrapper, is made up of following component, Colophonium 6 parts, Herba polygoni hydropiperis 28 parts, pale persicaria 30 parts, chenopodium glaucum linn 26 parts, sago palm starch and 32 parts of green starch mixture, citrate 4 parts by weight；It is made up of following making step:
1) Herba polygoni hydropiperis, pale persicaria and chenopodium glaucum linn are cleaned it is placed in the sodium carbonate liquor that mass fraction is 8% and soaks after 1-2 days, filter, clean, add 150-200 part water, 5 parts of sodium sulfate; after stirring; after carrying out decoction 1-1.5 hour, cease fire, be cooled to room temperature；
2) to 1) the middle enzymolysis solution adding 0.1 part, uniform stirring 3-4 hour, described enzymolysis solution is containing 0.2% alkaline protease and 0.1% Carboxypeptidase A, protein in mixture is hydrolyzed, remaining part can improve the flocculation ability making paper pulp, improve the utilization rate making paper pulp, strengthen toughness and the shear resistant of making paper；
3) Flos Lonicerae and Herba Pteridis Multifidae are put in water, boil to boiling, after keeping boiling 30 minutes, carry out solid-liquid separation, again Flos Lonicerae and Herba Pteridis Multifidae are placed in the sulfurous acid solution that mass fraction is 0.1%-0.2%, soaking temperature is 45-48 DEG C, after soaking 4-5 hour, filter, clean, mash, be combineding with each other of the antibiotic substance in Flos Lonicerae and the antibiotic substance in Herba Pteridis Multifidae can be promoted, add in the paper pulp of preparation, the fungistatic effect making paper can be improved, Flos Lonicerae combines with other fiber making paper pulp with the fiber of Herba Pteridis Multifidae itself, toughness can be strengthened, and the smoothness of paper can be improved；
4) to sago palm starch and 60 parts of water of interpolation in green starch mixture, 1 part of sodium hydroxide and 5 parts of sodium chloride, after stirring, add the sodium alkyl benzene sulfonate of 0.5 part and 1 part of Pulvis Talci, at 35 DEG C, hermetic container 1-1.5 hour, change the structure of sago palm starch and green starch mixture, improve the function of sago palm starch and green starch mixture, improve its acid resistance and ageing resistance, adhesive tension is strong, used by the combination of sago palm starch with green starch, improve its stickiness, reduce water absorption, thus improve the moisture resistance making paper；
5) by 2), 3) and 4) in gained admixed together, carry out physics making beating after Homogeneous phase mixing, beater is tentatively pulled an oar with 1200r/min speed, time is 2 hours, first adopt low speed tentatively to pull an oar so that each composition tentatively mixes, prepare for the making beating of follow-up secondary；
6) paper pulp is centrifuged separating treatment, decontamination, obtains high concentration paper pulp, adds Colophonium and citrate, stir, carrying out making beating again to process, beater rotating speed is 2000r/min, and the time is 3 hours, paper pulp is bleached, secondary is making beating at a high speed, improves the uniformity of each composition mixing, it is possible to increase make uniformity and the fineness of paper；
7) by 6) Raw utilizes paper machine to be copied into page, and carries out dehydration, then squeeze, and removes 75%～85% moisture content, then carries out drying and processing, and the temperature of drying is set to 30 DEG C～35 DEG C, and drying time is 2.3 hours；
8) paper of drying is carried out cutting, arrangement, packing, storage, namely obtain finished product food wrapper.
Further, described sago palm starch is with green starch mixture, and sago palm starch and green starch mix in 5:1 ratio.
The invention has the beneficial effects as follows, compared with prior art:
1, wrapping paper of the present invention possess raw material extensively, reaction temperature and, the advantage such as asepsis environment-protecting, meet the theory of " Green Chemistry " of modern requirements.
2, food wrapper provided by the invention packaging for foodstuff articles for use to be a kind of green safety completely, raw material is easy to get, simple to operate, with low cost, economic and environment-friendly.By to Herba polygoni hydropiperis, the process of pale persicaria and chenopodium glaucum linn and the paper pulp raw material processing making to sago palm starch with green starch mixture, with this wrapping paper made, paper strength is high, pliability is good, shear resistant is good, not broken, applied widely and its smoothness is high with printing adaptability, wrapping paper inking can be made more uniform, suitable in various surface printings, can be degradable, by adding Flos Lonicerae after treatment and Herba Pteridis Multifidae, the fungistatic effect of paper can not only be promoted greatly, toughness and the smoothness of paper can also be improved, wrapping paper moisture resistance of the present invention is superior.
Detailed description of the invention
A kind of antibacterial food wrapper, is made up of following component, Colophonium 6 parts, Herba polygoni hydropiperis 28 parts, pale persicaria 30 parts, chenopodium glaucum linn 26 parts, sago palm starch and 32 parts of green starch mixture, citrate 4 parts by weight；It is made up of following making step:
1) Herba polygoni hydropiperis, pale persicaria and chenopodium glaucum linn are cleaned it is placed in the sodium carbonate liquor that mass fraction is 8% and soaks after 1-2 days, filter, clean, add 150-200 part water, 5 parts of sodium sulfate; after stirring; after carrying out decoction 1-1.5 hour, cease fire, be cooled to room temperature；
2) to 1) the middle enzymolysis solution adding 0.1 part, uniform stirring 3-4 hour, described enzymolysis solution is containing 0.2% alkaline protease and 0.1% Carboxypeptidase A, protein in mixture is hydrolyzed, remaining part can improve the flocculation ability making paper pulp, improve the utilization rate making paper pulp, strengthen toughness and the shear resistant of making paper；
3) Flos Lonicerae and Herba Pteridis Multifidae are put in water, boil to boiling, after keeping boiling 30 minutes, carry out solid-liquid separation, again Flos Lonicerae and Herba Pteridis Multifidae are placed in the sulfurous acid solution that mass fraction is 0.1%-0.2%, soaking temperature is 45-48 DEG C, after soaking 4-5 hour, filter, clean, mash, be combineding with each other of the antibiotic substance in Flos Lonicerae and the antibiotic substance in Herba Pteridis Multifidae can be promoted, add in the paper pulp of preparation, the fungistatic effect making paper can be improved, Flos Lonicerae combines with other fiber making paper pulp with the fiber of Herba Pteridis Multifidae itself, toughness can be strengthened, and the smoothness of paper can be improved；
4) to sago palm starch and 60 parts of water of interpolation in green starch mixture, 1 part of sodium hydroxide and 5 parts of sodium chloride, after stirring, add the sodium alkyl benzene sulfonate of 0.5 part and 1 part of Pulvis Talci, at 35 DEG C, hermetic container 1-1.5 hour, change the structure of sago palm starch and green starch mixture, improve the function of sago palm starch and green starch mixture, improve its acid resistance and ageing resistance, adhesive tension is strong, used by the combination of sago palm starch with green starch, improve its stickiness, reduce water absorption, thus improve the moisture resistance making paper；
5) by 2), 3) and 4) in gained admixed together, carry out physics making beating after Homogeneous phase mixing, beater is tentatively pulled an oar with 1200r/min speed, time is 2 hours, first adopt low speed tentatively to pull an oar so that each composition tentatively mixes, prepare for the making beating of follow-up secondary；
6) paper pulp is centrifuged separating treatment, decontamination, obtains high concentration paper pulp, adds Colophonium and citrate, stir, carrying out making beating again to process, beater rotating speed is 2000r/min, and the time is 3 hours, paper pulp is bleached, secondary is making beating at a high speed, improves the uniformity of each composition mixing, it is possible to increase make uniformity and the fineness of paper；
7) by 6) Raw utilizes paper machine to be copied into page, and carries out dehydration, then squeeze, and removes 75%～85% moisture content, then carries out drying and processing, and the temperature of drying is set to 30 DEG C～35 DEG C, and drying time is 2.3 hours；
8) paper of drying is carried out cutting, arrangement, packing, storage, namely obtain finished product food wrapper.
By test comparison wrapping paper of the present invention and general wrapping paper:
| Tensile strength kgf/15mm | Tearability/g | Folding strength/time | Smoothness/s | Printing adaptability | Fungistatic effect | |
| Wrapping paper of the present invention | 1.8 | 28 | 8 | 110.2 | Excellent | Excellent |
| General wrapping paper | 1.3 | 20 | 5 | 60.5 | Generally | Nothing |
Table 1
By table 1 can be seen that wrapping paper of the present invention compared with existing wrapping paper not only in tensile strength, tearability and there is in the performance in folding strength advantage, and also there is great advantage in paper surface smoothness and printing adaptability.
Claims (2)
1. an antibacterial food wrapper, it is characterized in that, it is made up of following component by weight, Colophonium 6 parts, Herba polygoni hydropiperis 28 parts, pale persicaria 30 parts, chenopodium glaucum linn 26 parts, Flos Lonicerae 3 parts, Herba Pteridis Multifidae 2 parts, sago palm starch and 32 parts of green starch mixture, citrate 4 parts；It is made up of following making step:
1) Herba polygoni hydropiperis, pale persicaria and chenopodium glaucum linn are cleaned it is placed in the sodium carbonate liquor that mass fraction is 8% and soaks after 1-2 days, filter, clean, add 150-200 part water, 5 parts of sodium sulfate; after stirring; after carrying out decoction 1-1.5 hour, cease fire, be cooled to room temperature；
2) to 1) the middle enzymolysis solution adding 0.1 part, uniform stirring 3-4 hour, described enzymolysis solution is containing 0.2% alkaline protease and 0.1% Carboxypeptidase A；
3) Flos Lonicerae and Herba Pteridis Multifidae are put in water, boil to boiling, after keeping boiling 30 minutes, carry out solid-liquid separation, Flos Lonicerae and Herba Pteridis Multifidae being placed in the sulfurous acid solution that mass fraction is 0.1%-0.2%, soaking temperature is 45-48 DEG C, after soaking 4-5 hour again, filter, clean, mash；
4) in sago palm starch and green starch mixture, add 60 parts of water, 1 part of sodium hydroxide and 5 parts of sodium chloride, after stirring, add the sodium alkyl benzene sulfonate of 0.5 part and 1 part of Pulvis Talci, at 35 DEG C, hermetic container 1-1.5 hour；
5) by 2), 3) and 4) in gained admixed together, carry out physics making beating after Homogeneous phase mixing, beater is tentatively pulled an oar with 1200r/min speed, and the time is 2 hours；
6) paper pulp being centrifuged separating treatment, decontamination, obtain high concentration paper pulp, add Colophonium and citrate, stir, carry out making beating again and process, beater rotating speed is 2000r/min, and the time is 3 hours, and paper pulp is bleached；
7) by 6) Raw utilizes paper machine to be copied into page, and carries out dehydration, then squeeze, and removes 75%～85% moisture content, then carries out drying and processing, and the temperature of drying is set to 30 DEG C～35 DEG C, and drying time is 2.3 hours；
8) paper of drying is carried out cutting, arrangement, packing, storage, namely obtain finished product food wrapper.
2. the antibacterial food wrapper of one according to claim 1, it is characterised in that described sago palm starch is with green starch mixture, and sago palm starch and green starch mix in 5:1 ratio.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610177936.0A CN105714611A (en) | 2016-03-24 | 2016-03-24 | Antibacterial food packaging paper |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610177936.0A CN105714611A (en) | 2016-03-24 | 2016-03-24 | Antibacterial food packaging paper |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105714611A true CN105714611A (en) | 2016-06-29 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610177936.0A Pending CN105714611A (en) | 2016-03-24 | 2016-03-24 | Antibacterial food packaging paper |
Country Status (1)
| Country | Link |
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| CN (1) | CN105714611A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106436438A (en) * | 2016-11-04 | 2017-02-22 | 张日龙 | Mould-proof antibacterial food packaging paper and preparation method thereof |
| CN108071037A (en) * | 2017-11-28 | 2018-05-25 | 安徽比伦生活用纸有限公司 | A kind of napkin paper with good dry and wet intensity |
Citations (6)
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|---|---|---|---|---|
| US7608166B2 (en) * | 2003-09-17 | 2009-10-27 | International Paper Company | Papers having borate-based complexing and method of making same |
| CN104861213A (en) * | 2015-05-06 | 2015-08-26 | 金东纸业（江苏）股份有限公司 | Method for preparing complex starch |
| CN105064136A (en) * | 2015-08-13 | 2015-11-18 | 合肥龙发包装有限公司 | Antibacterial packing paper |
| CN105088853A (en) * | 2015-08-13 | 2015-11-25 | 合肥龙发包装有限公司 | Production technology for manufacturing edible packing paper by taking banana peels as raw materials |
| CN105133432A (en) * | 2015-08-13 | 2015-12-09 | 合肥龙发包装有限公司 | Novel packaging paper |
| CN105178106A (en) * | 2015-08-13 | 2015-12-23 | 合肥龙发包装有限公司 | Starch packing paper |
-
2016
- 2016-03-24 CN CN201610177936.0A patent/CN105714611A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7608166B2 (en) * | 2003-09-17 | 2009-10-27 | International Paper Company | Papers having borate-based complexing and method of making same |
| CN104861213A (en) * | 2015-05-06 | 2015-08-26 | 金东纸业（江苏）股份有限公司 | Method for preparing complex starch |
| CN105064136A (en) * | 2015-08-13 | 2015-11-18 | 合肥龙发包装有限公司 | Antibacterial packing paper |
| CN105088853A (en) * | 2015-08-13 | 2015-11-25 | 合肥龙发包装有限公司 | Production technology for manufacturing edible packing paper by taking banana peels as raw materials |
| CN105133432A (en) * | 2015-08-13 | 2015-12-09 | 合肥龙发包装有限公司 | Novel packaging paper |
| CN105178106A (en) * | 2015-08-13 | 2015-12-23 | 合肥龙发包装有限公司 | Starch packing paper |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106436438A (en) * | 2016-11-04 | 2017-02-22 | 张日龙 | Mould-proof antibacterial food packaging paper and preparation method thereof |
| CN108071037A (en) * | 2017-11-28 | 2018-05-25 | 安徽比伦生活用纸有限公司 | A kind of napkin paper with good dry and wet intensity |
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Application publication date: 20160629 |