CN107337880A - 一种具有抗菌功能的食品包装膜及其制备方法 - Google Patents
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Abstract
本发明涉及高分子材料技术领域,具体涉及一种具有抗菌功能的食品包装膜及其制备方法;所述食品包装膜包括如下重量份数的原料,从内到外依次包括:抗菌层:聚偏二氯乙烯40‑50份、茂金属聚乙烯15‑30份、防雾剂0.1‑1份、复合抗菌剂1‑10份、乙撑双硬脂酰胺0.1‑3份;保鲜层:低密度聚乙烯20‑40份、偏氯乙烯‑氯乙烯共聚物20‑40份、贝壳粉5‑15份、硬脂酸0.5‑2份;阻隔层:乙烯/乙烯醇共聚物40‑50份、高密度聚乙烯20‑30份、引发剂0.1‑0.5份、防雾剂0.1‑2份、抗氧化剂0.1‑3份本发明提供的食品包装膜具有良好的抗菌性能。
Description
技术领域
本发明属于高分子材料技术领域,具体涉及一种具有抗菌功能的食品包装膜及其制备方法。
背景技术
食品包装薄膜是用来包裹在食品表面,主要用以隔离分解微生物细菌和外来污染物的进入,防止食品变质或延长变质时间的高聚物材料。近年来,食品塑料包装材料逐步向高阻隔、无毒、抗老化、高强度、共挤膜、复合膜、环保型方向发展,如目前在国内用量最大的食品复合包装膜,采用bopp膜和pp膜复合而成。然而,由于bopp膜和pp膜本身存在着的微量透气性和透水性,对于存放时间较长的食品,有很大隐患,容易使之受到霉菌和微生物的侵蚀,难以满足食品包装膜对抗菌性能的需求。
发明内容
本发明的目的在于提供一种具有良好抗菌性能的食品包装膜,以及它的制备方法。
为实现上述目的,本发明采用的技术方案是:
一种具有抗菌功能的食品包装膜的制备方法,特征在于包括如下步骤:
(1)按重量计,分别称取纳米氧化银、植物抗菌剂、有机抗菌剂混合混匀制得复合抗菌剂;
(2)按重量计,分别称取聚偏二氯乙烯40-50份、茂金属聚乙烯15-30份、防雾剂0.1-1份、复合抗菌剂1-10份、乙撑双硬脂酰胺0.1-3份作为抗菌层原料备用;
(3)按重量计,分别称取低密度聚乙烯20-40份、 偏氯乙烯-氯乙烯共聚物20-40份、贝壳粉5-15份、硬脂酸0.5-2份作为保鲜层原料备用;
(4)按重量计,分别称取乙烯/乙烯醇共聚物40-50份、高密度聚乙烯20-30份、引发剂0.1-0.5份、防雾剂0.1-2份、抗氧化剂0.1-3份作为阻隔层原料备用;
(5)将各层原料分别混合均匀后,加入对应的料斗,经多层共挤出机熔融挤出,然后进入环形共挤模头形成三层薄膜挤出,冷却后通过薄膜旋转牵引装置,将薄膜经空转导辊引至收卷机,经检测后得即抗菌功能的食品包装膜并包装入库。
进一步的,步骤(1)中所述的植物抗菌剂选自丁香油、甲壳素、芥末、蓖麻油、山葵中的任意一种。
进一步的,步骤(1)中所述的有机抗菌剂选自香草醛或乙基香草醛类化合物中的任意一种。
进一步的,步骤(1)中所述的复合抗菌剂包括如下重量份数的原料:纳米氧化银10-20份、植物抗菌剂80-90份、有机抗菌剂1-5份。
进一步的, 步骤(2)中所述茂金属聚乙烯为茂金属聚乙烯1018HA、茂金属聚乙烯1018CA、茂金属聚乙烯1018D、茂金属聚乙烯1018LA、茂金属聚乙烯1018FA中的任意一种。
进一步的,步骤(2)、(4)所述防雾剂为甘油单篦麻醇酸酯或山梨糖醇酐单酸酯。
进一步的,步骤(4)所述抗氧化剂为茶多酚棕榈酸酯。
进一步的,步骤(5)中所的述食品包装膜的膜厚为25-50um,抗菌层、保鲜层和阻隔层的膜厚比例为1-2:4-6:4-6。
本发明的一种具有抗菌功能的食品包装膜,由上述的制备方法所制备。
上述技术方案产生的有益效果在于:本发明设计一种多层复合食品包装膜,其中,与食品直接接触的内层膜中添加的复合抗菌剂具有良好的抑菌作用,能有效抑制细菌、微生物的生长与繁殖,大大延长了生鲜/熟食的保质期,降低了食品的腐败损失率。保鲜层中的贝壳粉能调节湿度,提高保鲜性能及膜内气体的换气率。阻隔层具有优良的隔氧气、油、水性能,进一步延长了食品的保质期,此外,阻隔层还具有良好的机械强度和韧性,制得的产品使用寿命长。
具体实施方式
以下通过3个实施例来进一步公开本发明。
实施例1
(1)按重量计,分别称取纳米氧化银15份、丁香油82份、有机乙烯香草醛3份混合混匀制得复合抗菌剂;(2)按重量计,分别称取聚偏二氯乙烯42份、茂金属聚乙烯1018HA 24份、甘油单篦麻醇酸酯0.4份、复合抗菌剂4份、乙撑双硬脂酰胺1.2份作为抗菌层原料备用;(3)按重量计,分别称取低密度聚乙烯28份、 偏氯乙烯-氯乙烯共聚物32份、贝壳粉8份、硬脂酸1份作为保鲜层原料备用;(4)按重量计,分别称取乙烯/乙烯醇共聚物46份、高密度聚乙烯24份、引发剂0.3份、甘油单篦麻醇酸酯0.6份、茶多酚棕榈酸酯1.5份作为阻隔层原料备用;(5)将各层原料分别混合均匀后,加入对应的料斗,经多层共挤出机熔融挤出,然后进入环形共挤模头形成三层薄膜挤出,冷却后通过薄膜旋转牵引装置,将薄膜经空转导辊引至收卷机,经检测后得即抗菌层、保鲜层和阻隔层的膜厚比例为1:4:4抗菌功能的食品包装膜并包装入库。
实施例2
(1)按重量计,分别称取纳米氧化银15份、甲壳素8份、有机乙烯香草醛2份混合混匀制得复合抗菌剂;(2)按重量计,分别称取聚偏二氯乙烯45份、茂金属聚乙烯1018LA 25份、甘油单篦麻醇酸酯0.5份、复合抗菌剂3份、乙撑双硬脂酰胺0.5份作为抗菌层原料备用;(4)按重量计,分别称取乙烯/乙烯醇共聚物45份、高密度聚乙烯25份、引发剂0.2份、甘油单篦麻醇酸酯2份、茶多酚棕榈酸酯3份作为阻隔层原料备用;(5)将各层原料分别混合均匀后,加入对应的料斗,经多层共挤出机熔融挤出,然后进入环形共挤模头形成三层薄膜挤出,冷却后通过薄膜旋转牵引装置,将薄膜经空转导辊引至收卷机,经检测后得即抗菌层、保鲜层和阻隔层的膜厚比例为2:5:5抗菌功能的食品包装膜并包装入库。
实施例3
(1)按重量计,分别称取纳米氧化银18份、芥末80份、有机乙烯香草醛2份混合混匀制得复合抗菌剂;(2)按重量计,分别称取聚偏二氯乙烯40份、茂金属聚乙烯1018D 20份、山梨糖醇酐单酸酯0.6份、复合抗菌剂6份、乙撑双硬脂酰胺2份作为抗菌层原料备用;(2)按重量计,分别称取低密度聚乙烯20份、 偏氯乙烯-氯乙烯共聚物40份、贝壳粉5份、硬脂酸2份作为保鲜层原料备用;(3)按重量计,分别称取低密度聚乙烯25份、 偏氯乙烯-氯乙烯共聚物25份、贝壳粉8份、硬脂酸0.8份(4)按重量计,分别称取乙烯/乙烯醇共聚物42份、高密度聚乙烯24份、引发剂0.1份、山梨糖醇酐单酸酯0.5份、茶多酚棕榈酸酯1份作为阻隔层原料备用;(5)将各层原料分别混合均匀后,加入对应的料斗,经多层共挤出机熔融挤出,然后进入环形共挤模头形成三层薄膜挤出,冷却后通过薄膜旋转牵引装置,将薄膜经空转导辊引至收卷机,经检测后得即抗菌层、保鲜层和阻隔层的膜厚比例为1.5:4:6抗菌功能的食品包装膜并包装入库。
Claims (9)
1.一种具有抗菌功能的食品包装膜的制备方法,其特征在于包括如下步骤
(1)按重量计,分别称取纳米氧化银、植物抗菌剂、有机抗菌剂混合混匀制得复合抗菌剂;
(2)按重量计,分别称取聚偏二氯乙烯40-50份、茂金属聚乙烯15-30份、防雾剂0.1-1份、复合抗菌剂1-10份、乙撑双硬脂酰胺0.1-3份作为抗菌层原料备用;
(3)按重量计,分别称取低密度聚乙烯20-40份、 偏氯乙烯-氯乙烯共聚物20-40份、贝壳粉5-15份、硬脂酸0.5-2份作为保鲜层原料备用;
(4)按重量计,分别称取乙烯/乙烯醇共聚物40-50份、高密度聚乙烯20-30份、引发剂0.1-0.5份、防雾剂0.1-2份、抗氧化剂0.1-3份作为阻隔层原料备用;
(5)将各层原料分别混合均匀后,加入对应的料斗,经多层共挤出机熔融挤出,然后进入环形共挤模头形成三层薄膜挤出,冷却后通过薄膜旋转牵引装置,将薄膜经空转导辊引至收卷机,经检测后得即抗菌功能的食品包装膜并包装入库。
2.如权利要求1所述的具有抗菌功能的食品包装膜的制备方法,其特征在于步骤(1)中所述的植物抗菌剂选自丁香油、甲壳素、芥末、蓖麻油、山葵中的任意一种。
3.如权利要求1所述的具有抗菌功能的食品包装膜的制备方法,其特征在于步骤(1)中所述的有机抗菌剂选自香草醛或乙基香草醛类化合物中的任意一种。
4.如权利要求1所述的具有抗菌功能的食品包装膜的制备方法,其特征在于步骤(1)中所述的复合抗菌剂包括如下重量份数的原料:纳米氧化银10-20份、植物抗菌剂80-90份、有机抗菌剂1-5份。
5.如权利要求1所述的具有抗菌功能的食品包装膜的制备方法,其特征在于步骤(2)中所述茂金属聚乙烯为茂金属聚乙烯1018HA、茂金属聚乙烯1018CA、茂金属聚乙烯1018D、茂金属聚乙烯1018LA、茂金属聚乙烯1018FA中的任意一种。
6.如权利要求1所述的具有抗菌功能的食品包装膜的制备方法,其特征在于步骤(2)、(4)所述防雾剂为甘油单篦麻醇酸酯或山梨糖醇酐单酸酯。
7.如权利要求1所述的具有抗菌功能的食品包装膜的制备方法,其特征在于步骤(4)所述抗氧化剂为茶多酚棕榈酸酯。
8.如权利要求1所述的具有抗菌功能的食品包装膜的制备方法,其特征在于步骤(5)中所的述食品包装膜的膜厚为25-50um,抗菌层、保鲜层和阻隔层的膜厚比例为1-2:4-6:4-6。
9.一种具有抗菌功能的食品包装膜,其特征在于,由上述权利要求1至6中任意一项的制备方法所制备。
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CN114474650A (zh) * | 2021-12-23 | 2022-05-13 | 镇江现代包装有限公司 | 一种绿色环保包装膜的制备工艺 |
CN115736176A (zh) * | 2022-11-28 | 2023-03-07 | 榆林市农业科学研究院 | 一种黄米馍馍及其生产工艺 |
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