CN106349512A - Dessert package material and preparation method thereof - Google Patents
Dessert package material and preparation method thereof Download PDFInfo
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- CN106349512A CN106349512A CN201610712895.0A CN201610712895A CN106349512A CN 106349512 A CN106349512 A CN 106349512A CN 201610712895 A CN201610712895 A CN 201610712895A CN 106349512 A CN106349512 A CN 106349512A
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L1/00—Compositions of cellulose, modified cellulose or cellulose derivatives
- C08L1/08—Cellulose derivatives
- C08L1/26—Cellulose ethers
- C08L1/28—Alkyl ethers
- C08L1/284—Alkyl ethers with hydroxylated hydrocarbon radicals
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L2203/00—Applications
- C08L2203/16—Applications used for films
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L2205/00—Polymer mixtures characterised by other features
- C08L2205/02—Polymer mixtures characterised by other features containing two or more polymers of the same C08L -group
- C08L2205/025—Polymer mixtures characterised by other features containing two or more polymers of the same C08L -group containing two or more polymers of the same hierarchy C08L, and differing only in parameters such as density, comonomer content, molecular weight, structure
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L2205/00—Polymer mixtures characterised by other features
- C08L2205/03—Polymer mixtures characterised by other features containing three or more polymers in a blend
- C08L2205/035—Polymer mixtures characterised by other features containing three or more polymers in a blend containing four or more polymers in a blend
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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)
- Confectionery (AREA)
Abstract
The invention discloses a dessert package material and a preparation method thereof. The dessert package material is prepared from the following raw materials in parts by weight: 8 to 16 parts of arrowroot, 10 to 20 parts of sorghum starch, 6 to 13 parts of yam starch, 36 to 46 parts of hydroxypropyl methylcellulose, 5 to 10 parts of chitosan, 0.5 to 1.8 parts of zinc oxide, 1.5 to 5 parts of sucrose, 5 to 10 parts of glycerol, 0.7 to 1.6 parts of flaxseed gum, 9 to 15 parts of konjak sol, 1.5 to 4.5 parts of pullulan, 2 to 6 parts of carrot juice, 3 to 8 parts of natural resin glue and 1 to 2 parts of preservatives. The dessert package material provided by the invention has the edibility; package does not need to be peeled away when people eat dessert; the eating is convenient and fast.
Description
Technical field
The invention belongs to field of packaging material, particularly to a kind of dessert packaging material and preparation method thereof.
Background technology
Traditional packaging material generally with polyethylene, polypropylene as primary raw material, the low price of these packaging material, system
Standby more convenient, but because these materials are difficult to degraded, thus leading to serious problem of environmental pollution, as " white is dirty
Dye ", the body also giving people while pollution environment brings potentially hazardous.
In recent years, developing rapidly due to packing technique, edible packing material as environmentally friendly packing material a member
It is widely applied.So-called edible packing material, that is, after the packaging function of material is realized, when being changed into " garbage ", can
Use as a kind of edible raw material, so that the functional realiey of packaging material is made the transition, the feature of edible packing material be light weight,
Health, nonpoisonous and tasteless, can guarantee the quality directly against food Package, fresh-keeping effect preferable.
Content of the invention
It is an object of the invention to provide a kind of dessert packaging material and preparation method thereof, described dessert packaging material are edible
With, and low raw-material cost, preparation method are simple.
For achieving the above object, the following technical scheme of present invention offer:
A kind of dessert packaging material include the raw material of following parts by weight: Amylum Puerariae Radicis 8-16 part, sorghum starch 10-20 part, mountain
Medicine starch 6-13 part, hydroxypropyl methyl cellulose 36-46 part, chitosan 5-10 part, zinc oxide 0.5-1.8 part, sucrose
1.5-5 part, glycerol 5-10 part, Semen Lini glue 0.7-1.6 part, konjac sol 9-15 part, pullulan 1.5-4.5 part, Radix Dauci Sativae
Juice 2-6 part, natural resin glue 3-8 part, preservative 1-2 part.
Preferably, described dessert packaging material include the raw material of following parts by weight: 12 parts of Amylum Puerariae Radicis, sorghum starch 18
Part, 10 parts of Rhizoma Dioscoreae starch, 38 parts of hydroxypropyl methyl cellulose, 7 parts of chitosan, 1 part of zinc oxide, 2.8 parts of sucrose, the third three
8 parts of alcohol, 1.3 parts of Semen Lini glue, 11 parts of konjac sol, 3.2 parts of pullulan, 3.5 parts of Radix Dauci Sativae juice, 7 parts of natural resin glue, prevent
1.3 parts of rotten agent.
Preferably, described dessert packaging material include the raw material of following parts by weight: 11 parts of Amylum Puerariae Radicis, sorghum starch 15
Part, 11 parts of Rhizoma Dioscoreae starch, 40 parts of hydroxypropyl methyl cellulose, 8 parts of chitosan, 1.2 parts of zinc oxide, 4.2 parts of sucrose, third
9 parts of triol, 1.5 parts of Semen Lini glue, 14 parts of konjac sol, 3 parts of pullulan, 4 parts of Radix Dauci Sativae juice, 6 parts of natural resin glue, anti-corrosion
1 part of agent.
Preferably, described dessert packaging material include the raw material of following parts by weight: 9 parts of Amylum Puerariae Radicis, 18 parts of sorghum starch,
9 parts of Rhizoma Dioscoreae starch, 45 parts of hydroxypropyl methyl cellulose, 6 parts of chitosan, 1.5 parts of zinc oxide, 3.6 parts of sucrose, glycerol
8 parts, 1.4 parts of Semen Lini glue, 100 parts of konjac sol, 3 parts of pullulan, 3 parts of Radix Dauci Sativae juice, 4 parts of natural resin glue, preservative
1.4 part.
The preparation method of described dessert packaging material, comprises the following steps:
(1) each raw material components are weighed according to above-mentioned ratio of weight and number；
(2) hydroxypropyl methyl cellulose, chitosan, glycerol and Semen Lini glue is equal under the conditions of 36-40 DEG C
Even mixing, obtains mixture；
(3) add appropriate 28-30 DEG C of water in Amylum Puerariae Radicis, sorghum starch, Rhizoma Dioscoreae starch, add sucrose, konjac sol, grow sturdily
Mould polysaccharide and natural resin glue, uniformly mix, obtain mixture；
(4) mixture in mixture in step (2), step (3) is put in reactor and uniformly mix, add oxygen
After changing zinc, Radix Dauci Sativae juice and preservative mix homogeneously, pour film in transparent plastic thin, at temperature 60-63 DEG C, 5.5-6h is dried
Afterwards, you can obtain dessert packaging material finished product.
Compared with prior art, the invention has the beneficial effects as follows:
Dessert packaging material in the present invention have edibility, and people do not need to peel off packaging, on dessert when eating dessert
Oils and fatss do not stick on hand, instant, quick；In addition, the good environmental protection of this dessert packaging material, do not result in any
Pollution.
Specific embodiment
Describe technical scheme in detail with reference to embodiment, but protection domain is not limited thereto.
Embodiment one:
A kind of dessert packaging material include the raw material of following parts by weight: 15 parts of Amylum Puerariae Radicis, 11 parts of sorghum starch, Rhizoma Dioscoreae starch
8 parts, 42 parts of hydroxypropyl methyl cellulose, 6 parts of chitosan, 0.8 part of zinc oxide, 3.4 parts of sucrose, 9 parts of glycerol, Caulis et Folium Lini
1.3 parts of seed glue, 10 parts of konjac sol, 3.6 parts of pullulan, 4 parts of Radix Dauci Sativae juice, 7 parts of natural resin glue, 1 part of preservative.
The preparation method of described dessert packaging material, comprises the following steps:
(1) each raw material components are weighed according to above-mentioned ratio of weight and number；
(2) hydroxypropyl methyl cellulose, chitosan, glycerol and Semen Lini glue is equal under the conditions of 36-40 DEG C
Even mixing, obtains mixture；
(3) add appropriate 28-30 DEG C of water in Amylum Puerariae Radicis, sorghum starch, Rhizoma Dioscoreae starch, add sucrose, konjac sol, grow sturdily
Mould polysaccharide and natural resin glue, uniformly mix, obtain mixture；
(4) mixture in mixture in step (2), step (3) is put in reactor and uniformly mix, add oxygen
After changing zinc, Radix Dauci Sativae juice and preservative mix homogeneously, pour film in transparent plastic thin, at temperature 60-63 DEG C, 5.5-6h is dried
Afterwards, you can obtain dessert packaging material finished product.
Embodiment two:
A kind of dessert packaging material include the raw material of following parts by weight: 10 parts of Amylum Puerariae Radicis, 15 parts of sorghum starch, Rhizoma Dioscoreae starch
12 parts, 45 parts of hydroxypropyl methyl cellulose, 9 parts of chitosan, 1.1 parts of zinc oxide, 2.3 parts of sucrose, 9 parts of glycerol, sub-
0.9 part of numb seed glue, 10 parts of konjac sol, 3.5 parts of pullulan, 5 parts of Radix Dauci Sativae juice, 5 parts of natural resin glue, 1.8 parts of preservative.
The preparation method of described dessert packaging material, comprises the following steps:
(1) each raw material components are weighed according to above-mentioned ratio of weight and number；
(2) hydroxypropyl methyl cellulose, chitosan, glycerol and Semen Lini glue is equal under the conditions of 36-40 DEG C
Even mixing, obtains mixture；
(3) add appropriate 28-30 DEG C of water in Amylum Puerariae Radicis, sorghum starch, Rhizoma Dioscoreae starch, add sucrose, konjac sol, grow sturdily
Mould polysaccharide and natural resin glue, uniformly mix, obtain mixture；
(4) mixture in mixture in step (2), step (3) is put in reactor and uniformly mix, add oxygen
After changing zinc, Radix Dauci Sativae juice and preservative mix homogeneously, pour film in transparent plastic thin, at temperature 60-63 DEG C, 5.5-6h is dried
Afterwards, you can obtain dessert packaging material finished product.
Embodiment three:
A kind of dessert packaging material include the raw material of following parts by weight: 14 parts of Amylum Puerariae Radicis, 14 parts of sorghum starch, Rhizoma Dioscoreae starch
7 parts, 38 parts of hydroxypropyl methyl cellulose, 8 parts of chitosan, 1.7 parts of zinc oxide, 4.6 parts of sucrose, 5 parts of glycerol, Caulis et Folium Lini
1.5 parts of seed glue, 13 parts of konjac sol, 2.6 parts of pullulan, 3 parts of Radix Dauci Sativae juice, 4 parts of natural resin glue, 1.2 parts of preservative.
The preparation method of described dessert packaging material, comprises the following steps:
(1) each raw material components are weighed according to above-mentioned ratio of weight and number；
(2) hydroxypropyl methyl cellulose, chitosan, glycerol and Semen Lini glue is equal under the conditions of 36-40 DEG C
Even mixing, obtains mixture；
(3) add appropriate 28-30 DEG C of water in Amylum Puerariae Radicis, sorghum starch, Rhizoma Dioscoreae starch, add sucrose, konjac sol, grow sturdily
Mould polysaccharide and natural resin glue, uniformly mix, obtain mixture；
(4) mixture in mixture in step (2), step (3) is put in reactor and uniformly mix, add oxygen
After changing zinc, Radix Dauci Sativae juice and preservative mix homogeneously, pour film in transparent plastic thin, at temperature 60-63 DEG C, 5.5-6h is dried
Afterwards, you can obtain dessert packaging material finished product.
Example IV:
A kind of dessert packaging material include the raw material of following parts by weight: 12 parts of Amylum Puerariae Radicis, 18 parts of sorghum starch, Rhizoma Dioscoreae starch
10 parts, 38 parts of hydroxypropyl methyl cellulose, 7 parts of chitosan, 1 part of zinc oxide, 2.8 parts of sucrose, 8 parts of glycerol, Caulis et Folium Lini
1.3 parts of seed glue, 11 parts of konjac sol, 3.2 parts of pullulan, 3.5 parts of Radix Dauci Sativae juice, 7 parts of natural resin glue, 1.3 parts of preservative.
The preparation method of described dessert packaging material, comprises the following steps:
(1) each raw material components are weighed according to above-mentioned ratio of weight and number；
(2) hydroxypropyl methyl cellulose, chitosan, glycerol and Semen Lini glue is equal under the conditions of 36-40 DEG C
Even mixing, obtains mixture；
(3) add appropriate 28-30 DEG C of water in Amylum Puerariae Radicis, sorghum starch, Rhizoma Dioscoreae starch, add sucrose, konjac sol, grow sturdily
Mould polysaccharide and natural resin glue, uniformly mix, obtain mixture；
(4) mixture in mixture in step (2), step (3) is put in reactor and uniformly mix, add oxygen
After changing zinc, Radix Dauci Sativae juice and preservative mix homogeneously, pour film in transparent plastic thin, at temperature 60-63 DEG C, 5.5-6h is dried
Afterwards, you can obtain dessert packaging material finished product.
Embodiment five:
A kind of dessert packaging material include the raw material of following parts by weight: 11 parts of Amylum Puerariae Radicis, 15 parts of sorghum starch, Rhizoma Dioscoreae starch
11 parts, 40 parts of hydroxypropyl methyl cellulose, 8 parts of chitosan, 1.2 parts of zinc oxide, 4.2 parts of sucrose, 9 parts of glycerol, sub-
1.5 parts of numb seed glue, 14 parts of konjac sol, 3 parts of pullulan, 4 parts of Radix Dauci Sativae juice, 6 parts of natural resin glue, 1 part of preservative.
The preparation method of described dessert packaging material, comprises the following steps:
(1) each raw material components are weighed according to above-mentioned ratio of weight and number；
(2) hydroxypropyl methyl cellulose, chitosan, glycerol and Semen Lini glue is equal under the conditions of 36-40 DEG C
Even mixing, obtains mixture；
(3) add appropriate 28-30 DEG C of water in Amylum Puerariae Radicis, sorghum starch, Rhizoma Dioscoreae starch, add sucrose, konjac sol, grow sturdily
Mould polysaccharide and natural resin glue, uniformly mix, obtain mixture；
(4) mixture in mixture in step (2), step (3) is put in reactor and uniformly mix, add oxygen
After changing zinc, Radix Dauci Sativae juice and preservative mix homogeneously, pour film in transparent plastic thin, at temperature 60-63 DEG C, 5.5-6h is dried
Afterwards, you can obtain dessert packaging material finished product.
Embodiment six:
A kind of dessert packaging material include the raw material of following parts by weight: 9 parts of Amylum Puerariae Radicis, 18 parts of sorghum starch, Rhizoma Dioscoreae starch 9
Part, 45 parts of hydroxypropyl methyl cellulose, 6 parts of chitosan, 1.5 parts of zinc oxide, 3.6 parts of sucrose, 8 parts of glycerol, Caulis et Folium Lini
1.4 parts of seed glue, 100 parts of konjac sol, 3 parts of pullulan, 3 parts of Radix Dauci Sativae juice, 4 parts of natural resin glue, 1.4 parts of preservative.
The preparation method of described dessert packaging material, comprises the following steps:
(1) each raw material components are weighed according to above-mentioned ratio of weight and number；
(2) hydroxypropyl methyl cellulose, chitosan, glycerol and Semen Lini glue is equal under the conditions of 36-40 DEG C
Even mixing, obtains mixture；
(3) add appropriate 28-30 DEG C of water in Amylum Puerariae Radicis, sorghum starch, Rhizoma Dioscoreae starch, add sucrose, konjac sol, grow sturdily
Mould polysaccharide and natural resin glue, uniformly mix, obtain mixture；
(4) mixture in mixture in step (2), step (3) is put in reactor and uniformly mix, add oxygen
After changing zinc, Radix Dauci Sativae juice and preservative mix homogeneously, pour film in transparent plastic thin, at temperature 60-63 DEG C, 5.5-6h is dried
Afterwards, you can obtain dessert packaging material finished product.
Embodiment seven:
A kind of dessert packaging material include the raw material of following parts by weight: 10 parts of Amylum Puerariae Radicis, 17 parts of sorghum starch, Rhizoma Dioscoreae starch
10 parts, 40 parts of hydroxypropyl methyl cellulose, 7 parts of chitosan, 1.2 parts of zinc oxide, sucrose 1.5-5 part, 8 parts of glycerol,
0.8 part of Semen Lini glue, 11 parts of konjac sol, 3.8 parts of pullulan, 5 parts of Radix Dauci Sativae juice, 4.5 parts of natural resin glue, preservative 2
Part.
The preparation method of described dessert packaging material, comprises the following steps:
(1) each raw material components are weighed according to above-mentioned ratio of weight and number；
(2) hydroxypropyl methyl cellulose, chitosan, glycerol and Semen Lini glue is equal under the conditions of 36-40 DEG C
Even mixing, obtains mixture；
(3) add appropriate 28-30 DEG C of water in Amylum Puerariae Radicis, sorghum starch, Rhizoma Dioscoreae starch, add sucrose, konjac sol, grow sturdily
Mould polysaccharide and natural resin glue, uniformly mix, obtain mixture；
(4) mixture in mixture in step (2), step (3) is put in reactor and uniformly mix, add oxygen
After changing zinc, Radix Dauci Sativae juice and preservative mix homogeneously, pour film in transparent plastic thin, at temperature 60-63 DEG C, 5.5-6h is dried
Afterwards, you can obtain dessert packaging material finished product.
Embodiment eight:
A kind of dessert packaging material include the raw material of following parts by weight: 11 parts of Amylum Puerariae Radicis, 13 parts of sorghum starch, Rhizoma Dioscoreae starch
12 parts, 45 parts of hydroxypropyl methyl cellulose, 6 parts of chitosan, 1.6 parts of zinc oxide, 3.2 parts of sucrose, 8 parts of glycerol, sub-
1.3 parts of numb seed glue, 13 parts of konjac sol, 4.2 parts of pullulan, 5.5 parts of Radix Dauci Sativae juice, 6 parts of natural resin glue, preservative 1.5
Part.
The preparation method of described dessert packaging material, comprises the following steps:
(1) each raw material components are weighed according to above-mentioned ratio of weight and number；
(2) hydroxypropyl methyl cellulose, chitosan, glycerol and Semen Lini glue is equal under the conditions of 36-40 DEG C
Even mixing, obtains mixture；
(3) add appropriate 28-30 DEG C of water in Amylum Puerariae Radicis, sorghum starch, Rhizoma Dioscoreae starch, add sucrose, konjac sol, grow sturdily
Mould polysaccharide and natural resin glue, uniformly mix, obtain mixture；
(4) mixture in mixture in step (2), step (3) is put in reactor and uniformly mix, add oxygen
After changing zinc, Radix Dauci Sativae juice and preservative mix homogeneously, pour film in transparent plastic thin, at temperature 60-63 DEG C, 5.5-6h is dried
Afterwards, you can obtain dessert packaging material finished product.
Finally illustrate, above example only in order to technical scheme to be described and unrestricted, although with reference to relatively
Good embodiment has been described in detail to the present invention, it will be understood by those within the art that, can be to the skill of the present invention
Art scheme is modified or equivalent, the objective without deviating from the technical program and scope, and it all should be covered in the present invention
Right in the middle of.
Claims (5)
1. a kind of dessert packaging material are it is characterised in that include the raw material of following parts by weight: Amylum Puerariae Radicis 8-16 part, sorghum starch
10-20 part, Rhizoma Dioscoreae starch 6-13 part, hydroxypropyl methyl cellulose 36-46 part, chitosan 5-10 part, zinc oxide 0.5-
1.8 parts, sucrose 1.5-5 part, glycerol 5-10 part, Semen Lini glue 0.7-1.6 part, konjac sol 9-15 part, pullulan 1.5-
4.5 parts, Radix Dauci Sativae juice 2-6 part, natural resin glue 3-8 part, preservative 1-2 part.
2. dessert packaging material according to claim 1 are it is characterised in that include the raw material of following parts by weight: Amylum Puerariae Radicis
12 parts, 18 parts of sorghum starch, 10 parts of Rhizoma Dioscoreae starch, 38 parts of hydroxypropyl methyl cellulose, 7 parts of chitosan, zinc oxide 1
Part, 2.8 parts of sucrose, 8 parts of glycerol, 1.3 parts of Semen Lini glue, 11 parts of konjac sol, 3.2 parts of pullulan, 3.5 parts of Radix Dauci Sativae juice,
7 parts of natural resin glue, 1.3 parts of preservative.
3. dessert packaging material according to claim 1 are it is characterised in that include the raw material of following parts by weight: Amylum Puerariae Radicis
11 parts, 15 parts of sorghum starch, 11 parts of Rhizoma Dioscoreae starch, 40 parts of hydroxypropyl methyl cellulose, 8 parts of chitosan, zinc oxide 1.2
Part, 4.2 parts of sucrose, 9 parts of glycerol, 1.5 parts of Semen Lini glue, 14 parts of konjac sol, 3 parts of pullulan, 4 parts of Radix Dauci Sativae juice, natural
6 parts of resin glue, 1 part of preservative.
4. dessert packaging material according to claim 1 are it is characterised in that include the raw material of following parts by weight: Amylum Puerariae Radicis 9
Part, 18 parts of sorghum starch, 9 parts of Rhizoma Dioscoreae starch, 45 parts of hydroxypropyl methyl cellulose, 6 parts of chitosan, 1.5 parts of zinc oxide,
3.6 parts of sucrose, 8 parts of glycerol, 1.4 parts of Semen Lini glue, 100 parts of konjac sol, 3 parts of pullulan, 3 parts of Radix Dauci Sativae juice, natural tree
4 parts of fat glue, 1.4 parts of preservative.
5. the preparation method of the dessert packaging material according to any one of claim 1-4 is it is characterised in that include following
Step:
(1) each raw material components are weighed according to above-mentioned ratio of weight and number；
(2) hydroxypropyl methyl cellulose, chitosan, glycerol and Semen Lini glue are uniformly mixed under the conditions of 36-40 DEG C
Close, obtain mixture；
(3) add appropriate 28-30 DEG C of water in Amylum Puerariae Radicis, sorghum starch, Rhizoma Dioscoreae starch, add sucrose, konjac sol, grow sturdily mould many
Sugar and natural resin glue, uniformly mix, obtain mixture；
(4) mixture in mixture in step (2), step (3) is put in reactor and uniformly mixes, add zinc oxide,
After Radix Dauci Sativae juice and preservative mix homogeneously, pour film in transparent plastic thin, after 5.5-6h being dried at temperature 60-63 DEG C, that is,
Dessert packaging material finished product can be obtained.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610712895.0A CN106349512A (en) | 2016-08-24 | 2016-08-24 | Dessert package material and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610712895.0A CN106349512A (en) | 2016-08-24 | 2016-08-24 | Dessert package material and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
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| CN106349512A true CN106349512A (en) | 2017-01-25 |
Family
ID=57843879
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| Application Number | Title | Priority Date | Filing Date |
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| CN201610712895.0A Pending CN106349512A (en) | 2016-08-24 | 2016-08-24 | Dessert package material and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107312203A (en) * | 2017-08-24 | 2017-11-03 | 安徽省天乐塑业有限公司 | A kind of antimicrobial form starchiness packaging material and its processing method |
| CN107573543A (en) * | 2017-09-29 | 2018-01-12 | 安徽同利塑胶彩印有限公司 | A kind of edible food packaging film and preparation method thereof |
| CN109265844A (en) * | 2018-08-06 | 2019-01-25 | 徐州奥博包装制品有限公司 | A kind of edible cake packaging material |
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| CN101496559A (en) * | 2008-01-31 | 2009-08-05 | 李柯庆 | Edible packaging film and preparation method thereof |
| CN104725671A (en) * | 2015-04-14 | 2015-06-24 | 苏州靖羽新材料有限公司 | Edible composite film packing material with healthcare function |
| CN105131339A (en) * | 2015-08-18 | 2015-12-09 | 南宁市聚祥塑料制品有限责任公司 | Novel edible packaging material |
| CN105131338A (en) * | 2015-08-18 | 2015-12-09 | 南宁市聚祥塑料制品有限责任公司 | Edible packing material |
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2016
- 2016-08-24 CN CN201610712895.0A patent/CN106349512A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101496559A (en) * | 2008-01-31 | 2009-08-05 | 李柯庆 | Edible packaging film and preparation method thereof |
| CN104725671A (en) * | 2015-04-14 | 2015-06-24 | 苏州靖羽新材料有限公司 | Edible composite film packing material with healthcare function |
| CN105131339A (en) * | 2015-08-18 | 2015-12-09 | 南宁市聚祥塑料制品有限责任公司 | Novel edible packaging material |
| CN105131338A (en) * | 2015-08-18 | 2015-12-09 | 南宁市聚祥塑料制品有限责任公司 | Edible packing material |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107312203A (en) * | 2017-08-24 | 2017-11-03 | 安徽省天乐塑业有限公司 | A kind of antimicrobial form starchiness packaging material and its processing method |
| CN107573543A (en) * | 2017-09-29 | 2018-01-12 | 安徽同利塑胶彩印有限公司 | A kind of edible food packaging film and preparation method thereof |
| CN109265844A (en) * | 2018-08-06 | 2019-01-25 | 徐州奥博包装制品有限公司 | A kind of edible cake packaging material |
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