CN108586865B - Food packaging box and preparation method thereof - Google Patents
Food packaging box and preparation method thereof Download PDFInfo
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- CN108586865B CN108586865B CN201810345085.5A CN201810345085A CN108586865B CN 108586865 B CN108586865 B CN 108586865B CN 201810345085 A CN201810345085 A CN 201810345085A CN 108586865 B CN108586865 B CN 108586865B
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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
- C08L23/00—Compositions of homopolymers or copolymers of unsaturated aliphatic hydrocarbons having only one carbon-to-carbon double bond; Compositions of derivatives of such polymers
- C08L23/02—Compositions of homopolymers or copolymers of unsaturated aliphatic hydrocarbons having only one carbon-to-carbon double bond; Compositions of derivatives of such polymers not modified by chemical after-treatment
- C08L23/04—Homopolymers or copolymers of ethene
- C08L23/06—Polyethene
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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
- C08L2201/00—Properties
- C08L2201/08—Stabilised against heat, light or radiation or oxydation
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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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- Health & Medical Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Medicinal Chemistry (AREA)
- Polymers & Plastics (AREA)
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- Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
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Abstract
The invention belongs to the technical field of food packaging, particularly relates to a food packaging box with antibacterial, moistureproof and heat insulation effects, and further discloses a preparation method of the food packaging box. According to the food packaging box, the plastic sheet prepared by the compounding coordination of the raw material components has good heat resistance and antibacterial performance, and can be used as the food packaging box to effectively prolong the shelf life of food, particularly help to prolong the shelf life of the food under the strong illumination condition, and has a good food preservation effect.
Description
Technical Field
The invention belongs to the technical field of food packaging, particularly relates to a food packaging box with antibacterial, moistureproof and heat insulation effects, and further discloses a preparation method of the food packaging box.
Background
The food industry is one of the main pillars for the development of national economy, and with the rapid development of the food industry, foods without added preservatives become the most popular category in the current food industry. The product solves the problem of hidden danger of food additives worried by people, but the problem of how to effectively store the food in the processes of packaging, transporting and storing follows.
The food package is an important component of food commodity, and the food package box is used for protecting food, so that the food can be prevented from being damaged by biological, chemical and physical external factors in the process of circulation from a factory to a consumer, and also has the function of keeping the stable quality of the food, is convenient for eating the food, firstly shows the appearance of the food, attracts the image of consumption, and has value beyond material cost. However, in the prior art, the food packaging box usually only plays a role in obvious identification and publicity, and cannot play an effective role in preventing and improving the possible problems of deterioration, tainting of flavor and dampness in the food preservation process. Especially, the packaging box made of the commonly adopted transparent plastic material has poor temperature resistance and antibacterial performance, so that the shelf life of the product is extremely limited. Moreover, the shelf-sold food is usually kept under strong light for a long time, and the shelf life of the product is also influenced to a certain extent. Therefore, the development of the food packaging box with antibacterial, moisture-proof and heat-resistant effects is of great significance.
Disclosure of Invention
Therefore, the technical problem to be solved by the invention is to provide a food packaging box to solve the problem that the food packaging box in the prior art does not have the effects of bacteriostasis, moisture absorption and odor removal.
In order to solve the technical problem, the food packaging box provided by the invention is prepared from the following materials: 30-50 parts of PE resin, 12-25 parts of water-soluble epoxy resin, 10-15 parts of polylactic acid, 10-15 parts of chitosan phosphate, 8-15 parts of food-grade paraffin, 8-20 parts of L-arginine nitrate, 3-8 parts of sorbitan fatty acid ester, 10-15 parts of 1-methyl-3-propanesulfonic acid imidazole hydrogen sulfate, 3-8 parts of isophorone diisocyanate and plant zymolyte.
Preferably, the preparation material of the packaging box comprises: 40 parts of PE resin, 18 parts of water-soluble epoxy resin, 12 parts of polylactic acid, 12 parts of chitosan phosphate, 12 parts of food-grade paraffin, 15 parts of L-arginine nitrate, 5 parts of sorbitan fatty acid ester, 12 parts of 1-methyl-3-propanesulfonic acid imidazole hydrogen sulfate, 5 parts of isophorone diisocyanate and plant zymolyte.
The plant zymolyte is zymolyte of water chestnut, sweet potato and/or burdock.
The plant zymolyte is obtained by taking water chestnuts, sweet potatoes and/or burdock as raw materials and adding glucose isomerase and cellulase for enzymolysis.
The plant zymolyte is prepared according to the following steps: taking 12-30 parts by weight of the water chestnuts, the sweet potatoes and/or the burdock, adding water with equal weight for pulping, and adding glucose isomerase and cellulase into the obtained pulp for enzymolysis; and after enzymolysis is finished, inactivating enzyme, carrying out solid-liquid separation on the obtained enzymolysis liquid, collecting filtrate, and concentrating under reduced pressure to obtain clear paste, namely the required plant zymolyte.
The adding amount of the glucose isomerase and the cellulase accounts for 10-20 wt% of the total amount of the water chestnuts, the sweet potatoes and/or the burdock.
The dosage ratio of the glucose isomerase to the cellulase is 1: 2.
the using amount ratio of the water chestnuts, the sweet potatoes and the burdock is 1: 1: 1.
the invention also discloses a method for preparing the food packaging box, which comprises the following steps:
(1) uniformly mixing a selected amount of the water-soluble epoxy resin with 1-methyl-3-propanesulfonic acid imidazole bisulfate, adding the plant enzymolysis liquid, polylactic acid and L-arginine nitrate, and uniformly mixing to obtain a component A;
(2) heating a selected amount of food-grade paraffin to a molten state, adding a selected amount of the PE resin, the chitosan phosphate, the sorbitan fatty acid ester and the isophorone diisocyanate while the paraffin is hot, and uniformly mixing to obtain a component B;
(3) mixing the component A and the component B at 70-80 deg.C;
(4) placing the obtained mixture in an extruder for extrusion, controlling the melting temperature at 160-;
(5) the obtained plastic sheet is processed into a food packaging box with a required shape according to the conventional process of the prior art.
The method for preparing the food packaging box further comprises the following steps of: taking 12-30 parts by weight of the water chestnuts, the sweet potatoes and/or the burdock, adding water with equal weight for pulping, and adding glucose isomerase and cellulase which account for 10-20 wt% of the total weight of the water chestnuts, the sweet potatoes and/or the burdock into the obtained pulp for enzymolysis; and after enzymolysis is finished, inactivating enzyme, carrying out solid-liquid separation on the obtained enzymolysis liquid, collecting filtrate, and concentrating under reduced pressure to obtain clear paste, namely the required plant zymolyte.
The food packaging box disclosed by the invention takes PE resin, water-soluble epoxy resin, polylactic acid, chitosan phosphate, food-grade paraffin, L-arginine nitrate, sorbitan fatty acid ester, 1-methyl-3-propanesulfonic acid imidazole bisulfate, isophorone diisocyanate and plant zymolyte as raw materials, and preferably the plant zymolyte is obtained by taking water chestnuts, sweet potatoes and/or burdock as raw materials and adding glucose isomerase and cellulase for enzymolysis.
Detailed Description
Example 1
The food packaging box comprises the following raw materials: 30kg of PE resin, 25kg of water-soluble epoxy resin, 10kg of polylactic acid, 15kg of chitosan phosphate, 8kg of food-grade paraffin, 20kg of L-arginine nitrate, 3kg of sorbitan fatty acid ester, 15kg of 1-methyl-3-propanesulfonic acid imidazole hydrogen sulfate, 3kg of isophorone diisocyanate and plant zymolyte.
The plant zymolyte is prepared by the following steps: taking 30kg of mixture of water chestnuts and sweet potatoes (the mass ratio is 1: 1), adding water with equal weight, uniformly mixing, pulping, adding glucose isomerase and cellulase (the mass ratio is 1: 2) which account for 20 wt% of the total amount of the water chestnuts and the sweet potatoes into the obtained pulp, and carrying out enzymolysis treatment at normal temperature; and after enzymolysis is finished, inactivating enzyme at low temperature, performing solid-liquid separation on the obtained enzymolysis liquid, collecting filtrate, and concentrating under reduced pressure to obtain clear paste, namely the required plant zymolyte.
The preparation method of the food packaging box comprises the following steps:
(1) uniformly mixing a selected amount of the water-soluble epoxy resin with 1-methyl-3-propanesulfonic acid imidazole bisulfate, adding the plant enzymolysis liquid, polylactic acid and L-arginine nitrate, and uniformly mixing to obtain a component A;
(2) heating a selected amount of food-grade paraffin to a molten state, adding a selected amount of the PE resin, the chitosan phosphate, the sorbitan fatty acid ester and the isophorone diisocyanate while the paraffin is hot, and uniformly mixing to obtain a component B;
(3) mixing the component A and the component B at 70-80 deg.C;
(4) placing the obtained mixture in an extruder for extrusion, controlling the melting temperature at 160-;
(5) the obtained plastic sheet is processed into a food packaging box with a required shape according to the conventional process of the prior art.
Example 2
The food packaging box comprises the following raw materials: 50kg of PE resin, 12kg of water-soluble epoxy resin, 15kg of polylactic acid, 10kg of chitosan phosphate, 15kg of food-grade paraffin, 8kg of L-arginine nitrate, 8kg of sorbitan fatty acid ester, 10kg of 1-methyl-3-propanesulfonic acid imidazole hydrogen sulfate, 8kg of isophorone diisocyanate and plant zymolyte.
The plant zymolyte is prepared by the following steps: taking 12kg of a mixture of burdock and sweet potato (the mass ratio is 1: 1), adding water with equal weight, mixing uniformly, pulping, adding glucose isomerase and cellulase (the mass ratio is 1: 2) which account for 10 wt% of the total amount of the water chestnuts and the sweet potatoes into the obtained pulp, and carrying out enzymolysis treatment at normal temperature; and after enzymolysis is finished, inactivating enzyme at low temperature, performing solid-liquid separation on the obtained enzymolysis liquid, collecting filtrate, and concentrating under reduced pressure to obtain clear paste, namely the required plant zymolyte.
The preparation method of the food packaging box in the embodiment is the same as that of the embodiment 1.
Example 3
The food packaging box comprises the following raw materials: 40kg of PE resin, 18kg of water-soluble epoxy resin, 12kg of polylactic acid, 12kg of chitosan phosphate, 12kg of food-grade paraffin, 15kg of L-arginine nitrate, 5kg of sorbitan fatty acid ester, 12kg of 1-methyl-3-propanesulfonic acid imidazole hydrogen sulfate, 5kg of isophorone diisocyanate and plant zymolyte.
The plant zymolyte is prepared by the following steps: taking 21kg of mixture of water chestnuts, sweet potatoes and burdock (the mass ratio is 1: 1: 1), adding water with equal weight, uniformly mixing, pulping, adding glucose isomerase and cellulase (the mass ratio is 1: 2) which account for 15 wt% of the total amount of the water chestnuts and the sweet potatoes into the obtained pulp, and carrying out enzymolysis treatment at normal temperature; and after enzymolysis is finished, inactivating enzyme at low temperature, performing solid-liquid separation on the obtained enzymolysis liquid, collecting filtrate, and concentrating under reduced pressure to obtain clear paste, namely the required plant zymolyte.
The preparation method of the food packaging box in the embodiment is the same as that of the embodiment 1.
Example 4
The food packaging box comprises the following raw materials: 35kg of PE resin, 21kg of water-soluble epoxy resin, 11kg of polylactic acid, 13kg of chitosan phosphate, 10kg of food-grade paraffin, 18kg of L-arginine nitrate, 4kg of sorbitan fatty acid ester, 14kg of 1-methyl-3-propanesulfonic acid imidazole hydrogen sulfate, 4kg of isophorone diisocyanate and plant zymolyte.
The plant zymolyte is prepared by the following steps: taking 24kg of mixture of water chestnuts, sweet potatoes and burdock (the mass ratio is 1: 1: 1), adding water with equal weight, uniformly mixing, pulping, adding glucose isomerase and cellulase (the mass ratio is 1: 2) which account for 18 wt% of the total amount of the water chestnuts and the sweet potatoes into the obtained pulp, and carrying out enzymolysis treatment at normal temperature; and after enzymolysis is finished, inactivating enzyme at low temperature, performing solid-liquid separation on the obtained enzymolysis liquid, collecting filtrate, and concentrating under reduced pressure to obtain clear paste, namely the required plant zymolyte.
The preparation method of the food packaging box in the embodiment is the same as that of the embodiment 1.
Example 5
The food packaging box comprises the following raw materials: 45kg of PE resin, 15kg of water-soluble epoxy resin, 14kg of polylactic acid, 11kg of chitosan phosphate, 13kg of food-grade paraffin, 12kg of L-arginine nitrate, 6kg of sorbitan fatty acid ester, 11kg of 1-methyl-3-propanesulfonic acid imidazole hydrogen sulfate, 65kg of isophorone diisocyanate and plant zymolyte.
The plant zymolyte is prepared by the following steps: taking 16kg of mixture of water chestnuts and burdock (the mass ratio is 1: 1), adding water with equal weight, mixing uniformly, pulping, adding glucose isomerase and cellulase (the mass ratio is 1: 2) which account for 12 wt% of the total amount of the water chestnuts and the sweet potatoes into the obtained pulp, and carrying out enzymolysis treatment at normal temperature; and after enzymolysis is finished, inactivating enzyme at low temperature, performing solid-liquid separation on the obtained enzymolysis liquid, collecting filtrate, and concentrating under reduced pressure to obtain clear paste, namely the required plant zymolyte.
The preparation method of the food packaging box in the embodiment is the same as that of the embodiment 1.
Examples of the experiments
1. Experiment for inhibiting bacteria
And (3) antibacterial testing: the plastic sheets obtained in examples 1 to 5 were prepared into samples of 50 mm. times.50 mm. times.4 mm by a conventional method, respectively, and subjected to an antibacterial test according to the test method and standard specified in QB/T2591-2003, test species being: escherichia coli ATCC25922, Staphylococcus aureus ATCC6538, Bacillus subtilis and Listeria monocytogenes, and the results of the bacteriostasis rate test are shown in Table 1 below.
TABLE 1 results of the bacteriostasis test%
| Numbering | Escherichia coli/%) | Staphylococcus aureus/%) | Bacillus subtilis/% | L. by Listeria monocytogenes/% |
| Example 1 | 99.6 | 99.6 | 99.5 | 99.4 |
| Example 2 | 99.6 | 99.7 | 99.4 | 99.5 |
| Example 3 | 99.8 | 99.8 | 99.7 | 99.7 |
| Example 4 | 99.7 | 99.6 | 99.6 | 99.6 |
| Example 5 | 99.7 | 99.7 | 99.6 | 99.6 |
As can be seen from the data in the above table 1, the plastic sheet prepared by the invention has better antibacterial performance. 2. Heat resistance test
The plastic sheets obtained in examples 1 to 5 were subjected to a high temperature resistance test, in which the plastic sheets were placed at a high temperature of 800 ℃ for 48 hours, and the deformation of each sample was observed, and compared with conventional PE plastic packaging in the prior art, and recorded in table 2 below.
TABLE 2 Heat resistance test results
| Numbering | Condition of deformation |
| Example 1 | Without change |
| Example 2 | Without change |
| Example 3 | Without change |
| Example 4 | Without change |
| Example 5 | Without change |
| Comparative example | Great variability |
Therefore, the food packaging box has better high-temperature resistance and is not easy to deform at high temperature.
3. Toxicity testing
Acute toxicity tests show that the food packaging boxes prepared in the examples 1-5 have LD50 of more than 10000mg/kg for mice, and are actual nontoxic substances.
4. Shelf life test at ambient temperature
The plastic sheets prepared in the above examples 1-5 of the present invention were machined according to prior art methods into conventional square food packaging boxes for baked cookies packaging, and compared with conventional PE plastics.
The experimental result shows that compared with the existing plastic packaging box, the food packaging box can effectively prolong the shelf life of the product by 10-15 days.
5. Shelf life test under intense illumination
The plastic sheets prepared in the above examples 1-5 of the present invention were machined according to prior art methods into conventional square food packaging boxes for baked cookies packaging, and compared with conventional PE plastics.
The food packaging box is stored and sold under the condition of strong light, and the experimental result shows that compared with the existing plastic packaging box, the food packaging box can effectively prolong the shelf life of the product for 5-10 days under the condition of strong light.
In conclusion, the food packaging box has good antibacterial performance, and the shelf life of products can be effectively prolonged.
It should be understood that the above examples are only for clarity of illustration and are not intended to limit the embodiments. Other variations and modifications will be apparent to persons skilled in the art in light of the above description. And are neither required nor exhaustive of all embodiments. And obvious variations or modifications therefrom are within the scope of the invention.
Claims (7)
1. The food packaging box is characterized in that the preparation material of the packaging box consists of the following components: 30-50 parts of PE resin, 12-25 parts of water-soluble epoxy resin, 10-15 parts of polylactic acid, 10-15 parts of chitosan phosphate, 8-15 parts of food-grade paraffin, 8-20 parts of L-arginine nitrate, 3-8 parts of sorbitan fatty acid ester, 10-15 parts of 1-methyl-3-propanesulfonic acid imidazole hydrogen sulfate, 3-8 parts of isophorone diisocyanate and plant zymolyte;
the plant zymolyte is obtained by taking water chestnuts, sweet potatoes and/or burdock as raw materials and adding glucose isomerase and cellulase for enzymolysis;
the plant zymolyte is prepared according to the following steps: taking 12-30 parts by weight of the water chestnuts, the sweet potatoes and/or the burdock, adding water with equal weight for pulping, and adding glucose isomerase and cellulase into the obtained pulp for enzymolysis; and after enzymolysis is finished, inactivating enzyme, carrying out solid-liquid separation on the obtained enzymolysis liquid, collecting filtrate, and concentrating under reduced pressure to obtain clear paste, namely the required plant zymolyte.
2. The food package of claim 1, wherein the package is made of a material consisting of: 40 parts of PE resin, 18 parts of water-soluble epoxy resin, 12 parts of polylactic acid, 12 parts of chitosan phosphate, 12 parts of food-grade paraffin, 15 parts of L-arginine nitrate, 5 parts of sorbitan fatty acid ester, 12 parts of 1-methyl-3-propanesulfonic acid imidazole hydrogen sulfate, 5 parts of isophorone diisocyanate and plant zymolyte.
3. The food packaging box of claim 1, wherein the glucose isomerase and cellulase are added in an amount of 10-20 wt% based on the total amount of the chufa, sweet potato and/or burdock.
4. The food packaging box of claim 3, wherein the glucose isomerase and cellulase are used in a ratio of 1: 2.
5. the food packaging box of claim 4, wherein the ratio of the water chestnuts, the sweet potatoes and the burdock is 1: 1: 1.
6. a method for preparing a food package according to any one of claims 1 to 5, comprising the steps of:
(1) uniformly mixing a selected amount of the water-soluble epoxy resin with 1-methyl-3-propanesulfonic acid imidazole bisulfate, adding the plant enzymolysis liquid, polylactic acid and L-arginine nitrate, and uniformly mixing to obtain a component A;
(2) heating a selected amount of food-grade paraffin to a molten state, adding a selected amount of the PE resin, the chitosan phosphate, the sorbitan fatty acid ester and the isophorone diisocyanate while the paraffin is hot, and uniformly mixing to obtain a component B;
(3) mixing the component A and the component B at 70-80 deg.C;
(4) placing the obtained mixture in an extruder for extrusion, controlling the melting temperature at 160-;
(5) the obtained plastic sheet is processed into a food packaging box with a required shape according to the conventional process of the prior art.
7. The method of preparing a food package according to claim 6, further comprising the step of preparing the plant hydrolysate: taking 12-30 parts by weight of the water chestnuts, the sweet potatoes and/or the burdock, adding water with equal weight for pulping, and adding glucose isomerase and cellulase which account for 10-20 wt% of the total weight of the water chestnuts, the sweet potatoes and/or the burdock into the obtained pulp for enzymolysis; and after enzymolysis is finished, inactivating enzyme, carrying out solid-liquid separation on the obtained enzymolysis liquid, collecting filtrate, and concentrating under reduced pressure to obtain clear paste, namely the required plant zymolyte.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102886950A (en) * | 2012-09-24 | 2013-01-23 | 天津捷东保鲜技术生产力促进中心 | Anti-mildew modified atmosphere packaging film for fruits and vegetables and preparation method for mildew-proof modified atmosphere packaging film |
| CN105566728A (en) * | 2016-03-04 | 2016-05-11 | 江苏红贵纺实业有限公司 | Preservative film with antibacterial function and preparation method thereof |
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| US8759446B2 (en) * | 2008-06-30 | 2014-06-24 | Fina Technology, Inc. | Compatibilized polypropylene and polylactic acid blends and methods of making and using same |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102886950A (en) * | 2012-09-24 | 2013-01-23 | 天津捷东保鲜技术生产力促进中心 | Anti-mildew modified atmosphere packaging film for fruits and vegetables and preparation method for mildew-proof modified atmosphere packaging film |
| CN105566728A (en) * | 2016-03-04 | 2016-05-11 | 江苏红贵纺实业有限公司 | Preservative film with antibacterial function and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 低密度聚乙烯袋保鲜竹笋的研究;陈金凤等;《中国食品学报》;20101231;第10卷(第6期);132-137 * |
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