CN107216674A - 一种蔬菜基安全环保食品用包装纸的制备方法 - Google Patents

一种蔬菜基安全环保食品用包装纸的制备方法 Download PDF

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CN107216674A
CN107216674A CN201710561560.8A CN201710561560A CN107216674A CN 107216674 A CN107216674 A CN 107216674A CN 201710561560 A CN201710561560 A CN 201710561560A CN 107216674 A CN107216674 A CN 107216674A
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毕全中
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Chuzhou Haichuan Printing Packaging Co Ltd
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Abstract

本发明公开了一种蔬菜基安全环保食品用包装纸的制备方法，本发明采用新鲜包菜与新鲜芹菜搅碎加水制成浆料，加入适量的红薯淀粉、魔芋胶等成分，通过超声波振荡形成造纸浆料，与普通机械搅拌方式相比，超声波技术工艺简单便于操作，提高了打浆的效率且降低了生产能耗，同时制得的浆料具有优良的强度以及力学性能；本发明还通过一系列的处理方法将肉桂醛与壳聚糖等复配制成混合填料添加到纸浆中，能够显著提高了制成纸张的抑菌性，且均为纯天然成分，安全可靠。本发明方法生产的包装纸采用安全可靠的成分，制成的纸品结实耐用、强度好，且对人体安全，可直接用于食品的包装。

Description

一种蔬菜基安全环保食品用包装纸的制备方法
技术领域
本发明涉及包装纸技术领域，尤其涉及一种蔬菜基安全环保食品用包装纸的制备方法。
背景技术
随着人民生活水平得到了极大的提升，食品包装从起初的便利方向逐渐向今天的美观、吸引顾客的方向发展。包装对于人身的健康和安全越来越重要，直接接触食品的包装如塑料袋等，但随着五彩缤纷的食品包装映入眼帘的同时，也不可忽视包装带来的人身健康的食品安全问题，如塑化剂可由包装内膜少量渗入到食品中，长期使用对人体健康不利，利用普通的纸张对食品进行就行直接接触包装，由于普通纸张在制造过程中也采用施胶剂，对人体也会存在一定的影响这就需要生产一种专门针对食品包装的安全性包装纸。
魔芋作为经济型农作物，魔芋提取物具有良好的水溶性、增稠性，目前广泛应用于石油、医药、化工等行业。但经过前期学者的研究，魔芋提取物在水溶液中适当条件下可以成膜，因此本研究据此利用魔芋胶作为纸质包装的涂膜剂并完全替代塑料膜，开发出一包装纸全部采用绿色农产品作为天然原料，不会造成污染。但是单纯的利用魔芋胶造纸，会造成纸张的强度低，容易破损，这就需要对造纸工艺及配方进行适当的调整，以求达到最好的强度同时安全无毒。
发明内容
本发明目的就是为了弥补已有技术的缺陷，提供一种蔬菜基安全环保食品用包装纸的制备方法。
本发明是通过以下技术方案实现的：
一种蔬菜基安全环保食品用包装纸的制备方法，包括以下具体步骤：
（1）将新鲜包菜去除菜根，将菜叶切成0.5-1毫米的小块待用；将新鲜芹菜去跟切成0.5-1毫米的小段后与包菜块一同放入水中，加热至煮沸10-12分钟，捞出后冷却，放入搅拌机中以一定的速度进行打浆，加入适量的水，控制浆料浓度3-5%；
（2）将浆料中加入适量的红薯淀粉、羧甲基纤维素钠、魔芋胶，接入超声波发生器，进行超声振荡30-40分钟后静置60-90分钟后进行均质、脱气；
（3）将纳米蒙脱土加入20-25倍量去离子水中搅拌分散均匀形成混悬液，室温下磁力搅拌30-40分钟后进行超声振荡15-20分钟后升温至50-55℃，加入适量的壳聚糖，搅拌反应90-120分钟后加入适量的肉桂醛，以1000-1200转/分的速度高速搅拌15-20分钟后进行喷雾干燥，得到混合填料；
（4）将步骤（2）得到的浆料中加入适量的步骤（3）得到的混合填料，加热至45-50℃，搅拌均匀后进行流延成膜，最后放入干燥成型箱中以70-80℃进行干燥，最后剪切成合适的尺寸即可。
一种蔬菜基安全环保食品用包装纸的制备方法，步骤（1）中所述的以一定的速度进行搅拌是指以600-800转/分的速度进行搅拌。
一种蔬菜基安全环保食品用包装纸的制备方法，步骤（2）中所述的红薯淀粉的添加量为浆料的10-12%，羧基及纤维素的添加量为浆料的1.5-2%，魔芋胶的添加量为浆料的3.5-4%。
一种蔬菜基安全环保食品用包装纸的制备方法，步骤（2）（3）中所述的超声振荡的频率为50赫兹，功率为600W。
一种蔬菜基安全环保食品用包装纸的制备方法，步骤（3）中所述的纳米蒙脱土、壳聚糖、肉桂醛的添加量比值为10:3:1。
一种蔬菜基安全环保食品用包装纸的制备方法，步骤（4）中所述的混合填料的添加量为浆料的3-3.5%。
本发明的优点是：本发明采用新鲜包菜与新鲜芹菜搅碎加水制成浆料，加入适量的红薯淀粉、魔芋胶等成分，通过超声波振荡形成造纸浆料，与普通机械搅拌方式相比，超声波技术工艺简单便于操作，提高了打浆的效率且降低了生产能耗，同时制得的浆料具有优良的强度以及力学性能；本发明还通过一系列的处理方法将肉桂醛与壳聚糖等复配制成混合填料添加到纸浆中，能够显著提高了制成纸张的抑菌性，且均为纯天然成分，安全可靠。
本发明通过科学合理的成分配比以及适当的工艺改性，利用新鲜蔬菜配合魔芋提取的魔芋胶等天然成分，制成工艺简单，便于操作的包装纸，该包装纸采用安全可靠的成分，制成的纸品结实耐用、强度好，且对人体安全，可直接用于食品的包装。
具体实施方式
一种蔬菜基安全环保食品用包装纸的制备方法，包括以下具体步骤：
（1）将新鲜包菜去除菜根，将菜叶切成0.5毫米的小块待用；将新鲜芹菜去跟切成0.5毫米的小段后与包菜块一同放入水中，加热至煮沸10分钟，捞出后冷却，放入搅拌机中以600转/分的速度进行打浆，加入适量的水，控制浆料浓度3%；
（2）将浆料中加入适量的红薯淀粉、羧甲基纤维素钠、魔芋胶，接入超声波发生器，控制超声波频率为50赫兹，功率为600W进行超声振荡30分钟后静置60分钟后进行均质、脱气；
（3）将纳米蒙脱土加入20倍量去离子水中搅拌分散均匀形成混悬液，室温下磁力搅拌30分钟后进行超声振荡15分钟后升温至50℃，加入适量的壳聚糖，搅拌反应90分钟后加入适量的肉桂醛，以1000转/分的速度高速搅拌15分钟后进行喷雾干燥，得到混合填料；
（4）将步骤（2）得到的浆料中加入适量的步骤（3）得到的混合填料，加热至45℃，搅拌均匀后进行流延成膜，最后放入干燥成型箱中以70℃进行干燥，最后剪切成合适的尺寸即可。
一种蔬菜基安全环保食品用包装纸的制备方法，步骤（2）中所述的红薯淀粉的添加量为浆料的10%，羧基及纤维素的添加量为浆料的1.5%，魔芋胶的添加量为浆料的3.5%。
一种蔬菜基安全环保食品用包装纸的制备方法，步骤（3）中所述的纳米蒙脱土、壳聚糖、肉桂醛的添加量比值为10:3:1。
一种蔬菜基安全环保食品用包装纸的制备方法，步骤（4）中所述的混合填料的添加量为浆料的3%。

Claims (6)

1.一种蔬菜基安全环保食品用包装纸的制备方法，其特征在于，包括以下具体步骤：
（1）将新鲜包菜去除菜根，将菜叶切成0.5-1毫米的小块待用；将新鲜芹菜去跟切成0.5-1毫米的小段后与包菜块一同放入水中，加热至煮沸10-12分钟，捞出后冷却，放入搅拌机中以一定的速度进行打浆，加入适量的水，控制浆料浓度3-5%；
（2）将浆料中加入适量的红薯淀粉、羧甲基纤维素钠、魔芋胶，接入超声波发生器，进行超声振荡30-40分钟后静置60-90分钟后进行均质、脱气；
（3）将纳米蒙脱土加入20-25倍量去离子水中搅拌分散均匀形成混悬液，室温下磁力搅拌30-40分钟后进行超声振荡15-20分钟后升温至50-55℃，加入适量的壳聚糖，搅拌反应90-120分钟后加入适量的肉桂醛，以1000-1200转/分的速度高速搅拌15-20分钟后进行喷雾干燥，得到混合填料；
（4）将步骤（2）得到的浆料中加入适量的步骤（3）得到的混合填料，加热至45-50℃，搅拌均匀后进行流延成膜，最后放入干燥成型箱中以70-80℃进行干燥，最后剪切成合适的尺寸即可。
2.根据权利要求1所述的一种蔬菜基安全环保食品用包装纸的制备方法，其特征在于，步骤（1）中所述的以一定的速度进行搅拌是指以600-800转/分的速度进行搅拌。
3.根据权利要求1所述的一种蔬菜基安全环保食品用包装纸的制备方法，其特征在于，步骤（2）中所述的红薯淀粉的添加量为浆料的10-12%，羧基及纤维素的添加量为浆料的1.5-2%，魔芋胶的添加量为浆料的3.5-4%。
4.根据权利要求1所述的一种蔬菜基安全环保食品用包装纸的制备方法，其特征在于，步骤（2）（3）中所述的超声振荡的频率为50赫兹，功率为600W。
5.根据权利要求1所述的一种蔬菜基安全环保食品用包装纸的制备方法，其特征在于，步骤（3）中所述的纳米蒙脱土、壳聚糖、肉桂醛的添加量比值为10:3:1。
6.根据权利要求1所述的一种蔬菜基安全环保食品用包装纸的制备方法，其特征在于，步骤（4）中所述的混合填料的添加量为浆料的3-3.5%。
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