CN107805970A - 食品包装纸的制备方法 - Google Patents
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Abstract
本发明公开了一种食品包装纸的制备方法,包括:制备甘蔗纤维原浆;向甘蔗纤维原浆中加入抑菌颗粒,混合均匀后,磨浆,抄造成型,得底层,其中,所述抑菌颗粒是将0.1‑0.5重量份的纳米二氧化钛、3‑4重量份的海藻糖、8‑10重量份的环糊精和100重量份的水混合均匀后,再将所得混合液喷雾干燥制得;向甘蔗纤维原浆中加入纤维改性剂,混合均匀后,磨浆,抄造成型,得面层;将底层和面层复合、干燥,得食品包装纸。本发明的制备方法通过向浆料中添加外加添加剂,改善了浆料的性能,解决了甘蔗渣在造纸时不能单独使用的难题,且制得的食品包装纸的性能和卫生指标均符合相关标准规定。
Description
技术领域
本发明涉及食品包装纸制备领域。更具体地说,本发明涉及一种食品包装纸的制备方法。
背景技术
甘蔗渣是甘蔗榨糖后的副产物,甘蔗渣中约含有50%的纤维可以用于造纸,但由于其纤维形态不及木纤维和竹纤维,造纸时需要加入部分木浆或竹浆来改善浆料性能。食品包装纸由于其直接接触食品,对其原料、添加剂和卫生要求较高,一般采用原木浆制作。以甘蔗渣为原料制作食品包装纸还未见报道。
发明内容
本发明的一个目的是解决至少上述问题,并提供至少后面将说明的优点。
本发明还有一个目的是提供一种食品包装纸的制备方法,该方法以甘蔗渣制浆,通过对外加添加剂对浆料进行改性,提高了浆料的性能,使制得的食品包装纸性能优良,符合国家标准规定。
为了实现根据本发明的这些目的和其它优点,提供了一种食品包装纸的制备方法,包括:
步骤一、将甘蔗渣经粉碎、过滤、蒸煮、脱胶后,加水磨浆至叩解度为30-35°SR,得甘蔗纤维原浆;
步骤二、取100重量份的甘蔗纤维原浆,加入2-3重量份的抑菌颗粒,混合均匀后,磨浆至叩解度为40°SR,抄造成型,得底层,其中,所述抑菌颗粒是将0.1-0.5重量份的纳米二氧化钛、3-4重量份的海藻糖、8-10重量份的环糊精和100重量份的水混合均匀后,再将所得混合液喷雾干燥制得;
步骤三、取100重量份的甘蔗纤维原浆,加入0.5-1重量份的纤维改性剂,混合均匀后,磨浆至叩解度为50°SR,抄造成型,得面层,其中,所述纤维改性剂是将0.5-1重量份的纳米氧化锌、3-5重量份的十二烷基硫酸钠、6-8重量份的亚硫酸钙和6-8重量份的三乙醇胺混合后,放入磁感应强度为1.2-1.5T的磁场中磁化2-3h制得;
步骤四、在所述底层的上表面喷涂施胶剂后,将底层、施胶剂层和面层依次放置,经压榨、干燥,得食品包装纸。
优选的是,所述的食品包装纸的制备方法,所述蒸煮具体为:将所得滤上物于100℃下蒸制2-3h,再加入以绝干浆计3-5%的质量分数为8%的氢氧化钠溶液和以绝干浆计3-5%的质量分数为25%的过氧化氢溶液,混合均匀后,于80-90℃下保温反应1-2h,再置于100℃下蒸制2-3h。
优选的是,所述的食品包装纸的制备方法,所述脱胶具体为:向所得蒸煮物中加入以绝干浆计25-30%的冰醋酸,混合均匀后,于120℃下反应1-2h,冷却后,水洗至中性。
优选的是,所述的食品包装纸的制备方法,所述甘蔗纤维原浆中的绝干浆含量为10-12%。
优选的是,所述的食品包装纸的制备方法,所述施胶剂由聚乙烯醇、羧甲基纤维素钠和麦芽糊精按重量比1:2:2制成。
优选的是,所述的食品包装纸的制备方法,所述施胶剂的喷涂量2-3g/m2,喷涂压力为0.12-0.15MPa、喷涂速度为150-160m/min。
优选的是,所述的食品包装纸的制备方法,所述压榨采用上下双辊挤压方式进行,并控制挤压力为130-135kN/m。
优选的是,所述的食品包装纸的制备方法,所述干燥具体为:将经压榨后的牛皮纸置于40-45℃下风干至含水量为7%。
本发明至少包括以下有益效果:
第一、本发明的底层用于直接接触食品,通过在底层浆料中添加抑菌颗粒,一方面可使底层具有优良的抑菌性能,净化食品所处的微环境,延长食品的保质期,另一方面,可适当提高底层的强度,使其耐水、防油;面层用于提高包装纸的性能,通过在面层浆料中添加纤维改性剂,可软化甘蔗纤维,促进甘蔗纤维的活性,提高甘蔗纤维的强度和聚合度,使面层的结构更致密;
第二、通过将所得滤上物先于100℃下蒸制再加入氢氧化钠和过氧化氢保温反应,有利于破坏甘蔗纤维细胞结构,使甘蔗纤维松散,加速氢氧化钠和过氧化氢的反应速度,有效去除甘蔗纤维中的杂质,保温反应后再于100℃下蒸制,可使反应更充分,提高甘蔗纤维的浮力度;
第三、本发明的制备方法以甘蔗渣为原料制备食品包装纸,通过向浆料中添加外加添加剂,改善了浆料的性能,解决了甘蔗渣在造纸时不能单独使用的难题,且制得的食品包装纸的性能和卫生指标均符合相关标准规定。
本发明的其它优点、目标和特征将部分通过下面的说明体现,部分还将通过对本发明的研究和实践而为本领域的技术人员所理解。
具体实施方式
下面结合实施例对本发明做进一步的详细说明,以令本领域技术人员参照说明书文字能够据以实施。
需要说明的是,下述实施例中所述实验方法,如无特殊说明,均为常规方法,所述试剂和材料,如无特殊说明,均可从商业途径获得。
实施例1:
一种食品包装纸的制备方法,包括:
步骤一、将甘蔗渣经粉碎、过滤、蒸煮、脱胶后,加水磨浆至叩解度为30°SR,得甘蔗纤维原浆;
步骤二、取100重量份的甘蔗纤维原浆,加入2重量份的抑菌颗粒,混合均匀后,磨浆至叩解度为40°SR,抄造成型,得底层,其中,所述抑菌颗粒是将0.1重量份的纳米二氧化钛、3重量份的海藻糖、8重量份的环糊精和100重量份的水混合均匀后,再将所得混合液喷雾干燥制得;
步骤三、取100重量份的甘蔗纤维原浆,加入0.5重量份的纤维改性剂,混合均匀后,磨浆至叩解度为50°SR,抄造成型,得面层,其中,所述纤维改性剂是将0.5重量份的纳米氧化锌、3重量份的十二烷基硫酸钠、6重量份的亚硫酸钙和6重量份的三乙醇胺混合后,放入磁感应强度为1.2T的磁场中磁化2h制得;
步骤四、在所述底层的上表面喷涂施胶剂后,将底层、施胶剂层和面层依次放置,经压榨、干燥,得食品包装纸。
所述的食品包装纸的制备方法,所述蒸煮具体为:将所得滤上物于100℃下蒸制2h,再加入以绝干浆计3%的质量分数为8%的氢氧化钠溶液和以绝干浆计3%的质量分数为25%的过氧化氢溶液,混合均匀后,于80℃下保温反应1h,再置于100℃下蒸制2h。
所述的食品包装纸的制备方法,所述脱胶具体为:向所得蒸煮物中加入以绝干浆计25%的冰醋酸,混合均匀后,于120℃下反应1h,冷却后,水洗至中性。
所述的食品包装纸的制备方法,所述甘蔗纤维原浆中的绝干浆含量为10%。
所述的食品包装纸的制备方法,所述施胶剂由聚乙烯醇、羧甲基纤维素钠和麦芽糊精按重量比1:2:2制成。
所述的食品包装纸的制备方法,所述施胶剂的喷涂量2g/m2,喷涂压力为0.12MPa、喷涂速度为150m/min。
所述的食品包装纸的制备方法,所述压榨采用上下双辊挤压方式进行,并控制挤压力为130kN/m。
所述的食品包装纸的制备方法,所述干燥具体为:将经压榨后的牛皮纸置于40℃下风干至含水量为7%。
经测试,制得的食品包装纸的定量为40.5g/m2,耐破指数为2.55kPa.m2/g,抗张指数(纵横平均)32.7N.m/g,吸水性24.3g/m2,铅(以Pb计)3.8mg/kg,砷(以As计)0.8mg/kg,荧光性物质254nm及365nm和脱色试验(水、正己烷)均为阴性,大肠菌群<30个/100g,致病菌未检出。
实施例2:
一种食品包装纸的制备方法,包括:
步骤一、将甘蔗渣经粉碎、过滤、蒸煮、脱胶后,加水磨浆至叩解度为35°SR,得甘蔗纤维原浆;
步骤二、取100重量份的甘蔗纤维原浆,加入3重量份的抑菌颗粒,混合均匀后,磨浆至叩解度为40°SR,抄造成型,得底层,其中,所述抑菌颗粒是将0.5重量份的纳米二氧化钛、4重量份的海藻糖、10重量份的环糊精和100重量份的水混合均匀后,再将所得混合液喷雾干燥制得;
步骤三、取100重量份的甘蔗纤维原浆,加入1重量份的纤维改性剂,混合均匀后,磨浆至叩解度为50°SR,抄造成型,得面层,其中,所述纤维改性剂是将1重量份的纳米氧化锌、5重量份的十二烷基硫酸钠、8重量份的亚硫酸钙和8重量份的三乙醇胺混合后,放入磁感应强度为1.5T的磁场中磁化3h制得;
步骤四、在所述底层的上表面喷涂施胶剂后,将底层、施胶剂层和面层依次放置,经压榨、干燥,得食品包装纸。
所述的食品包装纸的制备方法,所述蒸煮具体为:将所得滤上物于100℃下蒸制3h,再加入以绝干浆计5%的质量分数为8%的氢氧化钠溶液和以绝干浆计5%的质量分数为25%的过氧化氢溶液,混合均匀后,于90℃下保温反应2h,再置于100℃下蒸制3h。
所述的食品包装纸的制备方法,所述脱胶具体为:向所得蒸煮物中加入以绝干浆计30%的冰醋酸,混合均匀后,于120℃下反应2h,冷却后,水洗至中性。
所述的食品包装纸的制备方法,所述甘蔗纤维原浆中的绝干浆含量为12%。
所述的食品包装纸的制备方法,所述施胶剂由聚乙烯醇、羧甲基纤维素钠和麦芽糊精按重量比1:2:2制成。
所述的食品包装纸的制备方法,所述施胶剂的喷涂量3g/m2,喷涂压力为0.15MPa、喷涂速度为160m/min。
所述的食品包装纸的制备方法,所述压榨采用上下双辊挤压方式进行,并控制挤压力为135kN/m。
所述的食品包装纸的制备方法,所述干燥具体为:将经压榨后的牛皮纸置于45℃下风干至含水量为7%。
经测试,制得的食品包装纸的定量为40.2g/m2,耐破指数为2.58kPa.m2/g,抗张指数(纵横平均)32.3N.m/g,吸水性24.0g/m2,铅(以Pb计)3.7mg/kg,砷(以As计)0.8mg/kg,荧光性物质254nm及365nm和脱色试验(水、正己烷)均为阴性,大肠菌群<30个/100g,致病菌未检出。
实施例3:
一种食品包装纸的制备方法,包括:
步骤一、将甘蔗渣经粉碎、过滤、蒸煮、脱胶后,加水磨浆至叩解度为33°SR,得甘蔗纤维原浆;
步骤二、取100重量份的甘蔗纤维原浆,加入2.5重量份的抑菌颗粒,混合均匀后,磨浆至叩解度为40°SR,抄造成型,得底层,其中,所述抑菌颗粒是将0.3重量份的纳米二氧化钛、3.5重量份的海藻糖、9重量份的环糊精和100重量份的水混合均匀后,再将所得混合液喷雾干燥制得;
步骤三、取100重量份的甘蔗纤维原浆,加入0.8重量份的纤维改性剂,混合均匀后,磨浆至叩解度为50°SR,抄造成型,得面层,其中,所述纤维改性剂是将0.8重量份的纳米氧化锌、4重量份的十二烷基硫酸钠、7重量份的亚硫酸钙和7重量份的三乙醇胺混合后,放入磁感应强度为1.3T的磁场中磁化2.5h制得;
步骤四、在所述底层的上表面喷涂施胶剂后,将底层、施胶剂层和面层依次放置,经压榨、干燥,得食品包装纸。
所述的食品包装纸的制备方法,所述蒸煮具体为:将所得滤上物于100℃下蒸制2.5h,再加入以绝干浆计4%的质量分数为8%的氢氧化钠溶液和以绝干浆计4%的质量分数为25%的过氧化氢溶液,混合均匀后,于85℃下保温反应1.5h,再置于100℃下蒸制2.5h。
所述的食品包装纸的制备方法,所述脱胶具体为:向所得蒸煮物中加入以绝干浆计28%的冰醋酸,混合均匀后,于120℃下反应1.5h,冷却后,水洗至中性。
所述的食品包装纸的制备方法,所述甘蔗纤维原浆中的绝干浆含量为11%。
所述的食品包装纸的制备方法,所述施胶剂由聚乙烯醇、羧甲基纤维素钠和麦芽糊精按重量比1:2:2制成。
所述的食品包装纸的制备方法,所述施胶剂的喷涂量2.5g/m2,喷涂压力为0.13MPa、喷涂速度为155m/min。
所述的食品包装纸的制备方法,所述压榨采用上下双辊挤压方式进行,并控制挤压力为133kN/m。
所述的食品包装纸的制备方法,所述干燥具体为:将经压榨后的牛皮纸置于42℃下风干至含水量为7%。
经测试,制得的食品包装纸的定量为40.5g/m2,耐破指数为2.62kPa.m2/g,抗张指数(纵横平均)33.5N.m/g,吸水性24.0g/m2,铅(以Pb计)3.8mg/kg,砷(以As计)0.8mg/kg,荧光性物质254nm及365nm和脱色试验(水、正己烷)均为阴性,大肠菌群<30个/100g,致病菌未检出。
对比例1:
在实施例3的基础上,步骤二、取100重量份的甘蔗纤维原浆,磨浆至叩解度为40°SR,抄造成型,得底层;步骤三、取100重量份的甘蔗纤维原浆,加入0.8重量份的纤维改性剂,混合均匀后,磨浆至叩解度为50°SR,抄造成型,得面层,其中,所述纤维改性剂是将0.8重量份的纳米氧化锌、4重量份的十二烷基硫酸钠、7重量份的亚硫酸钙和7重量份的三乙醇胺混合后,放入磁感应强度为1.3T的磁场中磁化2.5h制得;其余步骤同实施例3。
经测试,制得的食品包装纸的定量为41.0g/m2,耐破指数为2.02kPa.m2/g,抗张指数(纵横平均)31.5N.m/g,吸水性28.3g/m2,铅(以Pb计)3.8mg/kg,砷(以As计)0.8mg/kg,荧光性物质254nm及365nm和脱色试验(水、正己烷)均为阴性,大肠菌群<30个/100g,致病菌未检出。
对比例2:
在实施例3的基础上,步骤二、取100重量份的甘蔗纤维原浆,加入2.5重量份的抑菌颗粒,混合均匀后,磨浆至叩解度为40°SR,抄造成型,得底层,其中,所述抑菌颗粒是将0.3重量份的纳米二氧化钛、3.5重量份的海藻糖、9重量份的环糊精和100重量份的水混合均匀后,再将所得混合液喷雾干燥制得;步骤三、取100重量份的甘蔗纤维原浆,磨浆至叩解度为50°SR,抄造成型,得面层;其余步骤同实施例3。
经测试,制得的食品包装纸的定量为40.0g/m2,耐破指数为1.98kPa.m2/g,抗张指数(纵横平均)29.6N.m/g,吸水性35.8g/m2,铅(以Pb计)3.9mg/kg,砷(以As计)0.9mg/kg,荧光性物质254nm及365nm和脱色试验(水、正己烷)均为阴性,大肠菌群<30个/100g,致病菌未检出。
对比例3:(无保温)
在实施例3的基础上,所述蒸煮具体为:将所得滤上物于100℃下蒸制2.5h,再加入以绝干浆计4%的质量分数为8%的氢氧化钠溶液和以绝干浆计4%的量分数为25%的过氧化氢溶液,混合均匀后,再置于100℃下蒸制4h;其余步骤同实施例3。
经测试,制得的食品包装纸的定量为40.5g/m2,耐破指数为2.15kPa.m2/g,抗张指数(纵横平均)32.1N.m/g,吸水性29.5g/m2,铅(以Pb计)3.8mg/kg,砷(以As计)0.8mg/kg,荧光性物质254nm及365nm和脱色试验(水、正己烷)均为阴性,大肠菌群<30个/100g,致病菌未检出。
对比例4:(一步蒸制)
在实施例3的基础上,所述蒸煮具体为:向所得滤上物中加入以绝干浆计4%的质量分数为8%的氢氧化钠溶液和以绝干浆计4%的量分数为25%的过氧化氢溶液,混合均匀后,置于100℃下蒸制6.5h。
经测试,制得的食品包装纸的定量为41.8g/m2,耐破指数为2.02kPa.m2/g,抗张指数(纵横平均)31.5N.m/g,吸水性30.0g/m2,铅(以Pb计)3.8mg/kg,砷(以As计)0.8mg/kg,荧光性物质254nm及365nm和脱色试验(水、正己烷)均为阴性,大肠菌群<30个/100g,致病菌未检出。
尽管本发明的实施方案已公开如上,但其并不仅仅限于说明书和实施方式中所列运用,它完全可以被适用于各种适合本发明的领域,对于熟悉本领域的人员而言,可容易地实现另外的修改,因此在不背离权利要求及等同范围所限定的一般概念下,本发明并不限于特定的细节。
Claims (8)
1.一种食品包装纸的制备方法,其特征在于,包括:
步骤一、将甘蔗渣经粉碎、过滤、蒸煮、脱胶后,加水磨浆至叩解度为30-35°SR,得甘蔗纤维原浆;
步骤二、取100重量份的甘蔗纤维原浆,加入2-3重量份的抑菌颗粒,混合均匀后,磨浆至叩解度为40°SR,抄造成型,得底层,其中,所述抑菌颗粒是将0.1-0.5重量份的纳米二氧化钛、3-4重量份的海藻糖、8-10重量份的环糊精和100重量份的水混合均匀后,再将所得混合液喷雾干燥制得;
步骤三、取100重量份的甘蔗纤维原浆,加入0.5-1重量份的纤维改性剂,混合均匀后,磨浆至叩解度为50°SR,抄造成型,得面层,其中,所述纤维改性剂是将0.5-1重量份的纳米氧化锌、3-5重量份的十二烷基硫酸钠、6-8重量份的亚硫酸钙和6-8重量份的三乙醇胺混合后,放入磁感应强度为1.2-1.5T的磁场中磁化2-3h制得;
步骤四、在所述底层的上表面喷涂施胶剂后,将底层、施胶剂层和面层依次放置,经压榨、干燥,得食品包装纸。
2.如权利要求1所述的食品包装纸的制备方法,其特征在于,所述蒸煮具体为:将所得滤上物于100℃下蒸制2-3h,再加入以绝干浆计3-5%的质量分数为8%的氢氧化钠溶液和以绝干浆计3-5%的质量分数为25%的过氧化氢溶液,混合均匀后,于80-90℃下保温反应1-2h,再置于100℃下蒸制2-3h。
3.如权利要求1所述的食品包装纸的制备方法,其特征在于,所述脱胶具体为:向所得蒸煮物中加入以绝干浆计25-30%的冰醋酸,混合均匀后,于120℃下反应1-2h,冷却后,水洗至中性。
4.如权利要求1所述的食品包装纸的制备方法,其特征在于,所述甘蔗纤维原浆中的绝干浆含量为10-12%。
5.如权利要求1所述的食品包装纸的制备方法,其特征在于,所述施胶剂由聚乙烯醇、羧甲基纤维素钠和麦芽糊精按重量比1:2:2制成。
6.如权利要求1所述的食品包装纸的制备方法,其特征在于,所述施胶剂的喷涂量2-3g/m2,喷涂压力为0.12-0.15MPa、喷涂速度为150-160m/min。
7.如权利要求1所述的食品包装纸的制备方法,其特征在于,所述压榨采用上下双辊挤压方式进行,并控制挤压力为130-135kN/m。
8.如权利要求1所述的食品包装纸的制备方法,其特征在于,所述干燥具体为:将经压榨后的牛皮纸置于40-45℃下风干至含水量为7%。
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CN116876255A (zh) * | 2023-07-10 | 2023-10-13 | 福建星城纸业有限公司 | 一种防油性半透明纸的制备工艺 |
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CN116876255A (zh) * | 2023-07-10 | 2023-10-13 | 福建星城纸业有限公司 | 一种防油性半透明纸的制备工艺 |
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