CN105859968A - Fruit/vegetable packaging bag and preparation method thereof - Google Patents
Fruit/vegetable packaging bag and preparation method thereof Download PDFInfo
- Publication number
- CN105859968A CN105859968A CN201610268078.0A CN201610268078A CN105859968A CN 105859968 A CN105859968 A CN 105859968A CN 201610268078 A CN201610268078 A CN 201610268078A CN 105859968 A CN105859968 A CN 105859968A
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- parts
- packaging bag
- vegetable
- fruit
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Classifications
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08F—MACROMOLECULAR COMPOUNDS OBTAINED BY REACTIONS ONLY INVOLVING CARBON-TO-CARBON UNSATURATED BONDS
- C08F251/00—Macromolecular compounds obtained by polymerising monomers on to polysaccharides or derivatives thereof
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08K—Use of inorganic or non-macromolecular organic substances as compounding ingredients
- C08K3/00—Use of inorganic substances as compounding ingredients
- C08K3/18—Oxygen-containing compounds, e.g. metal carbonyls
- C08K3/20—Oxides; Hydroxides
- C08K3/22—Oxides; Hydroxides of metals
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08K—Use of inorganic or non-macromolecular organic substances as compounding ingredients
- C08K3/00—Use of inorganic substances as compounding ingredients
- C08K3/34—Silicon-containing compounds
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08K—Use of inorganic or non-macromolecular organic substances as compounding ingredients
- C08K3/00—Use of inorganic substances as compounding ingredients
- C08K3/34—Silicon-containing compounds
- C08K3/36—Silica
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08K—Use of inorganic or non-macromolecular organic substances as compounding ingredients
- C08K3/00—Use of inorganic substances as compounding ingredients
- C08K3/18—Oxygen-containing compounds, e.g. metal carbonyls
- C08K3/20—Oxides; Hydroxides
- C08K3/22—Oxides; Hydroxides of metals
- C08K2003/2217—Oxides; Hydroxides of metals of magnesium
- C08K2003/2224—Magnesium hydroxide
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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Medicinal Chemistry (AREA)
- Polymers & Plastics (AREA)
- Organic Chemistry (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)
Abstract
The invention discloses a fruit/vegetable packaging bag and a preparation method thereof. The fruit/vegetable packaging bag comprises the following raw materials in parts by weight: 40-80 parts of quartz sand, 40-90 parts of triethyl citrate, 50-100 parts of acetylacetonate, 20-30 parts of guar gum, 40-120 parts of isoborneol acrylate, 10-60 parts of methyl acrylate, 20-30 parts of magnesium hydroxide and 30-60 parts of sodium silicate. The preparation method comprises the following steps: mixing the quartz sand, triethyl citrate, acetylacetonate and guar gum, heating to 600-700 DEG C, keeping the temperature for 15-30 minutes, and cooling to obtain a mixture 1; mixing the rest components, heating to 700-800 DEG C, keeping the temperature for 60-100 minutes, and cooling to obtain a mixture 2; and mixing the mixture 1 and mixture 2, heating to 200-300 DEG C, keeping the temperature for 30-60 minutes, and carrying out extrusion blow molding. The fruit/vegetable packaging bag has low light transmittance, thereby greatly prolonging the storage time of the fruit/vegetable.
Description
Technical field
Packaging bag field of the present invention, particularly relates to a kind of vegetable and fruit packaging bag and preparation method thereof.
Background technology
In 10 years of past, the change of people life style is out and away beyond our expectation.Meanwhile, food is not only
A kind of fundamental need, and be the standard weighing living standard.Nowadays, consumer pays much attention to the pure of perishable items
Taste, long shelf-life and attractive appearance packaging.Therefore, the new Food Packaging technology of food industry exploitation meets client
Demand.Due to development and client's demand ever-increasing to high-quality of society, use improvement gas packed packaging fruit and vegerable etc. perishable
Food develops into a market trend.
The Chinese patent application of Application No. CN201510211359.8 discloses a kind of environment-protective food package bag and system thereof
Making technique, described food pack is made up of according to weight ratio following component: Herba Oenanthes Javanicae slag and bagasse 100-150 part, Semen Maydis
Starch 50-80 part, propylene glycol 8-10 part, water repellent agent 2-4 part, oil-proof composition 1-3 part, precipitant 2-8 part.The present invention is a kind of ring
Protecting food pack and processing technology thereof, in food processing, dead meal Herba Oenanthes Javanicae slag and bagasse are as primary raw material, are aided with other
Dispensing produces enviroment protective packing bag, creates social value, save social resources, safety while making garbage be fully used
Environmental protection, will not cause any pollution after discarding to environment, can be further used as livestock feed or naturally be dropped by microorganism
Solve.But this packaging bag can not extend the freshness date of food.
Summary of the invention
The present invention is directed to the deficiencies in the prior art, it is provided that a kind of vegetable and fruit packaging bag and preparation method thereof, light transmittance is low.
The present invention is by the following technical solutions:
Vegetable and fruit packaging bag, including the raw material of following weight portion meter: quartz sand 40～80 parts, Fructus Citri Limoniae triethyl 40～90 parts, acetyl
Acetone salt 50～100 parts, guar gum 20～30 parts, isobornyl acrylate 40～120 parts, acrylic acid methyl ester. 10～60 parts, hydrogen
Magnesium oxide 20～30 parts, sodium silicate 30～60 parts.
As preferably, vegetable and fruit packaging bag, including the raw material of following weight portion meter: quartz sand 50 parts, Fructus Citri Limoniae triethyl 70 parts,
Acetylacetonate 80 parts, guar gum 25 parts, isobornyl acrylate 80 parts, acrylic acid methyl ester. 40 parts, 25 parts of magnesium hydroxide, silicic acid
50 parts of sodium.
As preferably, vegetable and fruit packaging bag, including the raw material of following weight portion meter: quartz sand 40 parts, Fructus Citri Limoniae triethyl 40 parts,
Acetylacetonate 50 parts, guar gum 20 parts, isobornyl acrylate 40 parts, acrylic acid methyl ester. 10 parts, 20 parts of magnesium hydroxide, silicic acid
30 parts of sodium.
As preferably, vegetable and fruit packaging bag, including the raw material of following weight portion meter: quartz sand 80 parts, Fructus Citri Limoniae triethyl 90 parts,
Acetylacetonate 100 parts, guar gum 30 parts, isobomyl acrylate 120 parts, acrylic acid methyl ester. 60 parts, 30 parts of magnesium hydroxide, silicic acid
60 parts of sodium.
The preparation method of above-mentioned vegetable and fruit packaging bag, comprises the following steps: by quartz sand, Fructus Citri Limoniae triethyl, acetylacetonate,
Guar gum mix, be warming up to 600～700 DEG C insulation 15～30min, obtain mixture one after cooling, by isobornyl acrylate,
Acrylic acid methyl ester., magnesium hydroxide, sodium silicate mix, and are warming up to 700～800 DEG C of insulations 60～100min, are mixed after cooling
Thing two, after mixture one and mixture two being mixed, is warming up to 200～300 DEG C of insulations 30～60min, and then extrusion-blown modling becomes
Type.
As preferably, extrusion temperature is 100～200 DEG C.
Beneficial effect
The vegetable and fruit packaging bag light transmittance of the present invention is low, reduces the external illumination impact on fruit and vegerable, substantially prolongs the storage of fruit and vegerable
Time, extend the shelf-life of food.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is further described in detail.
Embodiment 1
Vegetable and fruit packaging bag, including the raw material of following weight portion meter: quartz sand 50 parts, Fructus Citri Limoniae triethyl 70 parts, acetylacetonate 80
Part, guar gum 25 parts, isobornyl acrylate 80 parts, acrylic acid methyl ester. 40 parts, 25 parts of magnesium hydroxide, sodium silicate 50 parts.
The preparation method of above-mentioned vegetable and fruit packaging bag, comprises the following steps: by quartz sand, Fructus Citri Limoniae triethyl, acetylacetonate,
Guar gum mix, be warming up to 600～700 DEG C insulation 15～30min, obtain mixture one after cooling, by isobornyl acrylate,
Acrylic acid methyl ester., magnesium hydroxide, sodium silicate mix, and are warming up to 700～800 DEG C of insulations 60～100min, are mixed after cooling
Thing two, after mixture one and mixture two being mixed, is warming up to 200～300 DEG C of insulations 30～60min, and then extrusion-blown modling becomes
Type.Extrusion temperature is 100～200 DEG C.
Embodiment 2
Vegetable and fruit packaging bag, including the raw material of following weight portion meter: quartz sand 40 parts, Fructus Citri Limoniae triethyl 40 parts, acetylacetonate 50
Part, guar gum 20 parts, isobornyl acrylate 40 parts, acrylic acid methyl ester. 10 parts, 20 parts of magnesium hydroxide, sodium silicate 30 parts.
The preparation method of above-mentioned vegetable and fruit packaging bag, comprises the following steps: by quartz sand, Fructus Citri Limoniae triethyl, acetylacetonate,
Guar gum mix, be warming up to 600～700 DEG C insulation 15～30min, obtain mixture one after cooling, by isobornyl acrylate,
Acrylic acid methyl ester., magnesium hydroxide, sodium silicate mix, and are warming up to 700～800 DEG C of insulations 60～100min, are mixed after cooling
Thing two, after mixture one and mixture two being mixed, is warming up to 200～300 DEG C of insulations 30～60min, and then extrusion-blown modling becomes
Type.Extrusion temperature is 100～200 DEG C.
Embodiment 3
Vegetable and fruit packaging bag, including the raw material of following weight portion meter: quartz sand 80 parts, Fructus Citri Limoniae triethyl 90 parts, acetylacetonate 100
Part, guar gum 30 parts, isobomyl acrylate 120 parts, acrylic acid methyl ester. 60 parts, 30 parts of magnesium hydroxide, sodium silicate 60 parts.
The preparation method of above-mentioned vegetable and fruit packaging bag, comprises the following steps: by quartz sand, Fructus Citri Limoniae triethyl, acetylacetonate,
Guar gum mix, be warming up to 600～700 DEG C insulation 15～30min, obtain mixture one after cooling, by isobornyl acrylate,
Acrylic acid methyl ester., magnesium hydroxide, sodium silicate mix, and are warming up to 700～800 DEG C of insulations 60～100min, are mixed after cooling
Thing two, after mixture one and mixture two being mixed, is warming up to 200～300 DEG C of insulations 30～60min, and then extrusion-blown modling becomes
Type.Extrusion temperature is 100～200 DEG C.
Comparative example 1
Same as in Example 1, difference is: be not added with sodium silicate.
Performance test
To embodiment 1～4 and the product of comparative example 1 carry out performance test, with the Fructus Lycopersici esculenti that packaging bags is fresh, detect light transmittance
1 is the results are shown in Table with observing deteriorating time.
Table 1
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative example 1 | |
| Light transmittance | 14 | 15 | 15 | 25 |
| Deteriorating time | 15 | 14 | 15 | 8 |
Conclusion: the vegetable and fruit packaging bag light transmittance of the present invention is low, reduces the external illumination impact on fruit and vegerable, substantially prolongs fruit and vegerable
Storage time, extends the shelf-life of food.
Claims (6)
1. vegetable and fruit packaging bag, it is characterised in that include the raw material of following weight portion meter: quartz sand 40～80 parts, Fructus Citri Limoniae triethyl
40～90 parts, acetylacetonate 50～100 parts, guar gum 20～30 parts, isobornyl acrylate 40～120 parts, acrylic acid first
Ester 10～60 parts, magnesium hydroxide 20～30 parts, sodium silicate 30～60 parts.
Vegetable and fruit packaging bag the most according to claim 1, it is characterised in that include the raw material of following weight portion meter: quartz sand
50 parts, Fructus Citri Limoniae triethyl 70 parts, acetylacetonate 80 parts, guar gum 25 parts, isobornyl acrylate 80 parts, acrylic acid methyl ester. 40
Part, 25 parts of magnesium hydroxide, sodium silicate 50 parts.
Vegetable and fruit packaging bag the most according to claim 1, it is characterised in that include the raw material of following weight portion meter: quartz sand
40 parts, Fructus Citri Limoniae triethyl 40 parts, acetylacetonate 50 parts, guar gum 20 parts, isobornyl acrylate 40 parts, acrylic acid methyl ester. 10
Part, 20 parts of magnesium hydroxide, sodium silicate 30 parts.
Vegetable and fruit packaging bag the most according to claim 1, it is characterised in that include the raw material of following weight portion meter: quartz sand
80 parts, Fructus Citri Limoniae triethyl 90 parts, acetylacetonate 100 parts, guar gum 30 parts, isobomyl acrylate 120 parts, acrylic acid methyl ester. 60
Part, 30 parts of magnesium hydroxide, sodium silicate 60 parts.
5. preparation method based on the vegetable and fruit packaging bag described in claim 1, it is characterised in that comprise the following steps: by quartz
Sand, Fructus Citri Limoniae triethyl, acetylacetonate, guar gum mix, and are warming up to 600～700 DEG C of insulations 15～30min, obtain after cooling
Mixture one, by isobornyl acrylate, acrylic acid methyl ester., magnesium hydroxide, sodium silicate mixing, is warming up to 700～800 DEG C of insulations
60～100min, obtain mixture two after cooling, after mixture one and mixture two being mixed, be warming up to 200～300 DEG C of insulations
30～60min, then extrusion and blow molding.
6. the preparation method of the vegetable and fruit packaging bag described in claim 5, it is characterised in that extrusion temperature is 100～200 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610268078.0A CN105859968A (en) | 2016-04-27 | 2016-04-27 | Fruit/vegetable packaging bag and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610268078.0A CN105859968A (en) | 2016-04-27 | 2016-04-27 | Fruit/vegetable packaging bag and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105859968A true CN105859968A (en) | 2016-08-17 |
Family
ID=56628460
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610268078.0A Pending CN105859968A (en) | 2016-04-27 | 2016-04-27 | Fruit/vegetable packaging bag and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105859968A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1397591A (en) * | 2002-08-15 | 2003-02-19 | 上海交通大学 | Process for preparing photodegradable antibacterial polyolefine plastics |
| CN1515605A (en) * | 2003-01-10 | 2004-07-28 | 广州卓德嘉薄膜有限公司 | Antibacterial fiml and its preparation method |
| CN105400030A (en) * | 2015-11-25 | 2016-03-16 | 阜南县胜天新能源开发有限公司 | Packing bag made of crop stalk finished product |
-
2016
- 2016-04-27 CN CN201610268078.0A patent/CN105859968A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1397591A (en) * | 2002-08-15 | 2003-02-19 | 上海交通大学 | Process for preparing photodegradable antibacterial polyolefine plastics |
| CN1515605A (en) * | 2003-01-10 | 2004-07-28 | 广州卓德嘉薄膜有限公司 | Antibacterial fiml and its preparation method |
| CN105400030A (en) * | 2015-11-25 | 2016-03-16 | 阜南县胜天新能源开发有限公司 | Packing bag made of crop stalk finished product |
Non-Patent Citations (2)
| Title |
|---|
| 张明森，等: "《精细有机化工中间体全书》", 31 October 2007, 化学工业出版社 * |
| 张玉龙，等: "《环境友好塑料制备与应用技术》", 31 May 2008, 中国石化出版社 * |
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| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160817 |
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| RJ01 | Rejection of invention patent application after publication |