CN109811590A - A kind of preparation method of grease proofing food wrapper resistant to high temperature - Google Patents
A kind of preparation method of grease proofing food wrapper resistant to high temperature Download PDFInfo
- Publication number
- CN109811590A CN109811590A CN201910301537.4A CN201910301537A CN109811590A CN 109811590 A CN109811590 A CN 109811590A CN 201910301537 A CN201910301537 A CN 201910301537A CN 109811590 A CN109811590 A CN 109811590A
- Authority
- CN
- China
- Prior art keywords
- parts
- grease proofing
- body paper
- resistant
- coating
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
Landscapes
- General Preparation And Processing Of Foods (AREA)
Abstract
The invention discloses a kind of preparation methods of grease proofing food wrapper resistant to high temperature, include the following steps: (1) suffocating treatment；(2) primary coating；(3) freezing processing；(5) secondary coating；(6) curing process.Finally food wrapper oil resistant rouge effect obtained is fabulous by the present invention, its kit rating is in safe range, safety and environmental protection, and tensile index, folding strength and tear index are obviously improved compared to packaging body paper, the comprehensive performance of wrapping paper is splendid, with good heat-resisting quantity and stability, great marketing application value.
Description
Technical field
The invention belongs to food wrapper technical fields, and in particular to a kind of preparation of grease proofing food wrapper resistant to high temperature
Method.
Background technique
With economic development and improvement of living standards, the also sharp increase of demand of the people to food wrapper, simultaneously
Also increasingly pay attention to safety, functionality and the environment friendly of these wrapping papers, assign the conventional method of paper oil preventing performance
It is to apply the continuous fine and close macromolecule membrane such as a layer polypropylene acid esters, polyethylene in paper surface, but the coating of this paper is very
Hardly possible is degraded in nature, is easily caused environmental pollution and is had transport phenomena.Chitosan is compounded with sodium alginate to paper into
The anti-oil processing of row, although solving the problems, such as degradation and recycling, the expensive price of chitosan and sodium alginate, and processed
Viscosity is excessively high in journey, is unfavorable for actual production.Meanwhile many food need the place by high temperature during production now
Reason, therefore in the preparation process of wrapping paper, the heat-resisting quantity for improving wrapping paper is also to be badly in need of the problem to be solved.
" a kind of grease proofing food wrapper of high-temp resisting high-humidity resisting " (application No. is 201711296579.0) discloses a kind of resistance to
The grease proofing food wrapper of high temperature and humidity.By being coated with investment precoat in body paper in the present invention, stone wherein is aoxidized in investment precoat
Black alkene and carboxy nitrile rubber latex polymerization, can stablize and be attached to body paper surface, have excellent grease proofness, while can keep away
Exempt from volatile substance in body paper to evaporate on food through coating, ensure that the fresh and safe of food, while packaging can be increased
The toughness of body paper, coating has preferable stability under conditions of high temperature and humidity.Although the application using graphene oxide with
Carboxy nitrile rubber latex polymerization can be stablized and be attached to body paper surface, but in practical applications, it is found that since packaging is former
Hard copy body performance is unstable, and easily causing coating, there is a phenomenon where slight cracks to fall off.
Summary of the invention
The purpose of the present invention is being directed to existing problem, a kind of preparation side of grease proofing food wrapper resistant to high temperature is provided
Method.
The present invention is achieved by the following technical solutions:
A kind of preparation method of grease proofing food wrapper resistant to high temperature, includes the following steps:
(1) suffocating treatment:
Body paper will be packed under conditions of 88 ~ 98 DEG C, fumigated with special essential oil, after fumigating 14 ~ 20min, be placed on ventilation
It is spare that naturally dry is carried out in environment；
(2) primary coating:
First the surface of the packaging body paper after suffocating treatment uniformly coats one layer of grease proofing high-temperature resistant coating in step (1), grease proofing resistance to
The coating thickness of high-temperature coatings is pack body paper original thickness 1/6 ~ 1/3, after room temperature stands 20 ~ 30min, in 50 ~ 60 DEG C of item
The coating on drying and packaging body paper surface under part；
(3) freezing processing:
Packaging body paper after a coating process in step (2) is put into 40 ~ 60min of standing in -8 ~ -4 DEG C of environment；
(4) polishing, rolling processing:
Packaging body paper after freezing processing in step (3) is successively polished, rolling processing, it is spare；
(5) secondary coating:
Step (4) polishing, rolling treated packaging body paper surface uniformly coat one layer of grease proofing high-temperature resistant coating, it is grease proofing resistance to
The coating thickness of high-temperature coatings be pack body paper original thickness 1/3 ~ 1/2, room temperature stand 10 ~ 20min after it is spare；
(6) curing process:
Packaging body paper resulting after secondary coating process in step (5) is put into uv curing machine and carries out ultra-violet curing processing i.e.
It can.
Further, in the step (1) special essential oil preparation, include the following steps:
(1) 10 ~ 14 parts of German chamomile, 4 ~ 9 parts of the citrus, 2 ~ 4 parts of celery, 4 ~ 6 parts of dill, Caraway of corresponding parts by weight are weighed
1 ~ 2 part spare；
(2) limb of all raw materials weighed in step (1) and blade are separated spare；
(3) stem obtained in step (2) is cut into the segment that length is 2 ~ 4cm, is then added 7 ~ 8 times of stem total weight parts
Stem and sterile water are added in microjet high pressure homogenizer jointly and carry out homogenization, after 3 ~ 5min of homogenization by sterile water
It is spare to obtain slurries；
(4) Angel wine yeast of 0.03 ~ 0.05g/mL is added into step (3) resulting slurries, is uniformly mixed, 34 ~
Ferment 3 ~ 4d under conditions of 38 DEG C, then by tunning 10 ~ 15min is centrifuged with the revolving speed of 6000 ~ 7000rpm, take supernatant,
Obtain fermentation liquid；
(5) will blade obtained in step (2) crush after put into soxhlet extraction device, by step (4) resulting fermentation liquid and
Dehydrated alcohol is that 6 ~ 7:2 ~ 3 is mixed as digestion agent according to volume ratio, extracts 3 ~ 5 times, collects repeatedly under conditions of 85 ~ 95 DEG C
Extract product.
Further, the German chamomile in the step (1), citrus, celery, dill, Caraway are that maturation is not opened
The colored plant with branches and leaves.
Further, the operating pressure of microjet high pressure homogenizer is 80 ~ 90MPa in the step (3).
Further, in the step (2) or step (5) grease proofing high-temperature resistant coating preparation, include the following steps:
(1) weighing 0.1 ~ 0.2 part of montmorillonite and putting into parts by weight is 6 ~ 8 parts, in the acetum that mass fraction is 4 ~ 6%, microwave
It is spare to be thermally formed montmorillonite suspension liquid:
(2) 3 ~ 4 parts of 8 ~ 12 parts of fruit wax, polyethylene glycol, the double starch adipates 0.6 ~ 0.7 of acetylation of corresponding parts by weight are weighed
Part, 2 ~ 4 parts of starch, enzymatic hydrolysis of soybean phosphatidase 1 ~ 3 part, 0.5 ~ 0.7 part of calcium stearate are put into agitator tank jointly, at 100 ~ 120 DEG C
Under conditions of 30 ~ 50min of stir process；
(3) resulting cover of 0.8 ~ 0.9 part of nettle oil, 80 ~ 90 parts of deionized water and step (1) for weighing corresponding parts by weight takes off
Native suspension is put into jointly in the agitator tank of step (2), obtains mixture after 1 ~ 2h of stir process under conditions of 70 ~ 78 DEG C；
(4) by step (3) resulting mix products through Fruit storage.
Further, the power of microwave heating is 800 ~ 900W in the step (1), and the time of heating is 5 ~ 7min.
Further, the vacuum degree in the step (4) when vacuum outgas is 0.07 ~ 0.09MPa.
Further, ultraviolet wavelength is 300 ~ 360nm when ultra-violet curing is handled in the step (6).
The present invention existing food wrapper there are aiming at the problem that, provide a kind of grease proofing food wrapper resistant to high temperature
Preparation method method, first with the stifling packaging body paper of special essential oil, suffocating treatment can not only soften packaging body paper, after being
The adherency of continuous coating lays the foundation, moreover it is possible to and bacterium that may be present in packaging body paper is killed, the anti-microbial property of packaging body paper is improved,
And the chemical property of its volatile oil can be utilized, the preliminary grease resistance for improving packaging body paper, the special essential oil of the present invention is by German ocean
Camomile, citrus, celery, dill, Caraway progress are reasonably combined, due to containing a large amount of cellulose in the stem of raw material, in essence
The leaching of effective component can be hindered in the preparation process of oil, therefore the stem of raw material is placed in microjet high pressure homogenizer and is carried out
Homogenization, the structure of high pressure action breaks down fiber discharge small molecule compound, system by the fermentation of Angel wine yeast
The alcohol solution containing volatile oil component is obtained, resulting solution and dehydrated alcohol are used to extract blade according to suitable volumes proportion
Contained in extract, recovery rate is high, and the bioavilability of raw material is high.And then a coating process is carried out, coating is close
On packaging body paper after being integrated to softening, the performances such as grease resistance, the heat-resisting quantity of packaging body paper are improved, in wrapping paper preparation now
Coating comprehensive performance it is poor, improved measure is usually that inorganic filler components are added in coating, but inorganic constituents
There are incompatibilities between high-molecular compound, cause paint adhesion low, caducous phenomenon, in the present invention in coating
Acylated double starch adipates, starch, enzymatic hydrolysis of soybean phosphatide are the material compositions of food-grade, and safety and environmental protection utilizes montmorillonite
The comprehensive performance of coating is promoted, montmorillonite is immersed in acetic acid, K, Na under the booster action of microwave between cheating engaging layer,
The cation such as Ca, Mg is changed into the solubility salt of acid and dissolves out, to weaken the binding force of original interlayer, makes interlayer lattice
It splits, interlamellar spacing expands, and specific surface area increases, its degree of combining closely between other material compositions is effectively enhanced,
And then promote the comprehensive performance of wrapping paper.Wrapping paper after primary coating is subjected to freezing processing, under low temperature environment appropriate,
The coating being once coated with forms faint crack on the surface of wrapping paper, and generates slight texturing, by polishing, rolling processing
Afterwards, then secondary coating is carried out, coating immerses in crack, promotes coating even closer in conjunction with packaging body paper, improves coating to packet
The persistence for filling body paper effect, finally carries out ultra-violet curing, also for the combination journey for further strengthening coating and packaging body paper
Degree, the stability of protective packing paper.
The present invention has the advantage that compared with prior art
Finally food wrapper oil resistant rouge effect obtained is fabulous by the present invention, kit rating in safe range, safety and environmental protection,
And tensile index, folding strength and tear index are obviously improved compared to packaging body paper, the comprehensive performance pole of wrapping paper
It is good, there is good heat-resisting quantity and stability, great marketing application value.
Specific embodiment
Embodiment 1
A kind of preparation method of grease proofing food wrapper resistant to high temperature, includes the following steps:
(1) suffocating treatment:
Body paper will be packed under conditions of 88 DEG C, fumigated with special essential oil, after fumigating 14min, be placed in the environment of ventilation
It is spare to carry out naturally dry；
(2) primary coating:
First the surface of the packaging body paper after suffocating treatment uniformly coats one layer of grease proofing high-temperature resistant coating in step (1), grease proofing resistance to
The coating thickness of high-temperature coatings is pack body paper original thickness 1/6, and after room temperature stands 20min, packet is dried under conditions of 50 DEG C
Fill the coating on body paper surface；
(3) freezing processing:
Packaging body paper after a coating process in step (2) is put into -8 DEG C of environment and stands 40min；
(4) polishing, rolling processing:
Packaging body paper after freezing processing in step (3) is successively polished, rolling processing, it is spare；
(5) secondary coating:
Step (4) polishing, rolling treated packaging body paper surface uniformly coat one layer of grease proofing high-temperature resistant coating, it is grease proofing resistance to
The coating thickness of high-temperature coatings be pack body paper original thickness 1/3, room temperature stand 10min after it is spare；
(6) curing process:
Packaging body paper resulting after secondary coating process in step (5) is put into uv curing machine and carries out ultra-violet curing processing i.e.
It can.
Further, in the step (1) special essential oil preparation, include the following steps:
(1) weigh 10 parts of the German chamomiles of corresponding parts by weight, 4 parts of citrus, 2 parts of celery, 4 parts of dill, 1 part of Caraway it is spare；
(2) limb of all raw materials weighed in step (1) and blade are separated spare；
(3) stem obtained in step (2) is cut into the segment that length is 2cm, then 7 times of stem total weight parts of addition is sterile
Stem and sterile water are added in microjet high pressure homogenizer jointly and carry out homogenization by water, and slurries are obtained after homogenization 3min
It is spare；
(4) Angel wine yeast of 0.03g/mL is added into step (3) resulting slurries, is uniformly mixed, in 34 DEG C of item
Ferment 3d under part, then by tunning 10min is centrifuged with the revolving speed of 6000rpm, take supernatant, obtain fermentation liquid；
(5) will blade obtained in step (2) crush after put into soxhlet extraction device, by step (4) resulting fermentation liquid and
Dehydrated alcohol is that 6:2 is mixed as digestion agent according to volume ratio, extracts 3 times repeatedly under conditions of 85 DEG C, collects extraction product
?.
Further, the German chamomile in the step (1), citrus, celery, dill, Caraway are that maturation is not opened
The colored plant with branches and leaves.
Further, the operating pressure of microjet high pressure homogenizer is 80MPa in the step (3).
Further, in the step (2) or step (5) grease proofing high-temperature resistant coating preparation, include the following steps:
(1) weighing 0.1 part of montmorillonite and putting into parts by weight is 6 parts, and in the acetum that mass fraction is 4%, microwave heating is formed
Montmorillonite suspension liquid is spare:
(2) weigh 3 parts of 8 parts of fruit wax, the polyethylene glycol of corresponding parts by weight, double 0.6 part of the starch adipates of acetylation, 2 parts of starch,
In enzymatic hydrolysis of soybean phosphatidase 1 part, 0.5 part of calcium stearate common investment agitator tank, stir process 30min under conditions of 100 DEG C；
(3) 0.8 part of nettle oil, 80 parts of deionized water and step (1) resulting montmorillonite suspension liquid of corresponding parts by weight are weighed
In the agitator tank of common investment step (2), mixture is obtained after stir process 1h under conditions of 70 DEG C；
(4) by step (3) resulting mix products through Fruit storage.
Further, the power of microwave heating is 800W in the step (1), and the time of heating is 5min.
Further, the vacuum degree in the step (4) when vacuum outgas is 0.07MPa.
Further, ultraviolet wavelength is 300nm when ultra-violet curing is handled in the step (6).
Embodiment 2
A kind of preparation method of grease proofing food wrapper resistant to high temperature, includes the following steps:
(1) suffocating treatment:
Body paper will be packed under conditions of 94 DEG C, fumigated with special essential oil, after fumigating 17min, be placed in the environment of ventilation
It is spare to carry out naturally dry；
(2) primary coating:
First the surface of the packaging body paper after suffocating treatment uniformly coats one layer of grease proofing high-temperature resistant coating in step (1), grease proofing resistance to
The coating thickness of high-temperature coatings is pack body paper original thickness 1/4, and after room temperature stands 25min, packet is dried under conditions of 55 DEG C
Fill the coating on body paper surface；
(3) freezing processing:
Packaging body paper after a coating process in step (2) is put into -6 DEG C of environment and stands 50min；
(4) polishing, rolling processing:
Packaging body paper after freezing processing in step (3) is successively polished, rolling processing, it is spare；
(5) secondary coating:
Step (4) polishing, rolling treated packaging body paper surface uniformly coat one layer of grease proofing high-temperature resistant coating, it is grease proofing resistance to
The coating thickness of high-temperature coatings be pack body paper original thickness 5/12, room temperature stand 15min after it is spare；
(6) curing process:
Packaging body paper resulting after secondary coating process in step (5) is put into uv curing machine and carries out ultra-violet curing processing i.e.
It can.
Further, in the step (1) special essential oil preparation, include the following steps:
(1) weigh 12 parts of the German chamomiles of corresponding parts by weight, 6.5 parts of citrus, 3 parts of celery, 5 parts of dill, 1.5 parts of Caraway it is standby
With；
(2) limb of all raw materials weighed in step (1) and blade are separated spare；
(3) stem obtained in step (2) is cut into the segment that length is 3cm, 7.5 times of stem total weight parts of nothing is then added
Stem and sterile water are added in microjet high pressure homogenizer jointly and carry out homogenization, must starch after homogenization 4min by bacterium water
Liquid is spare；
(4) Angel wine yeast of 0.04g/mL is added into step (3) resulting slurries, is uniformly mixed, in 36 DEG C of item
Ferment 3.5d under part, then by tunning 12.5min is centrifuged with the revolving speed of 6500rpm, take supernatant, obtain fermentation liquid；
(5) will blade obtained in step (2) crush after put into soxhlet extraction device, by step (4) resulting fermentation liquid and
Dehydrated alcohol is that 6.5:2.5 is mixed as digestion agent according to volume ratio, extracts 4 times repeatedly under conditions of 90 DEG C, collects extraction
Product.
Further, the German chamomile in the step (1), citrus, celery, dill, Caraway are that maturation is not opened
The colored plant with branches and leaves.
Further, the operating pressure of microjet high pressure homogenizer is 85MPa in the step (3).
Further, in the step (2) or step (5) grease proofing high-temperature resistant coating preparation, include the following steps:
(1) weighing 0.15 part of montmorillonite and putting into parts by weight is 7 parts, in the acetum that mass fraction is 5%, microwave heating shape
It is spare at montmorillonite suspension liquid:
(2) 3.5 parts of 10 parts of fruit wax, polyethylene glycol, acetylation double 0.65 part of the starch adipates, starch of corresponding parts by weight are weighed
3 parts, enzymatic hydrolysis of soybean phosphatidase 2 part, in the common investment agitator tank of 0.6 part of calcium stearate, stir process under conditions of 110 DEG C
40min；
(3) 0.85 part of nettle oil, 85 parts of deionized water and the resulting montmorillonite of step (1) for weighing corresponding parts by weight suspend
Liquid is put into jointly in the agitator tank of step (2), obtains mixture after stir process 1.5h under conditions of 74 DEG C；
(4) by step (3) resulting mix products through Fruit storage.
Further, the power of microwave heating is 850W in the step (1), and the time of heating is 6min.
Further, the vacuum degree in the step (4) when vacuum outgas is 0.08MPa.
Further, ultraviolet wavelength is 330nm when ultra-violet curing is handled in the step (6).
Embodiment 3
A kind of preparation method of grease proofing food wrapper resistant to high temperature, includes the following steps:
(1) suffocating treatment:
Body paper will be packed under conditions of 98 DEG C, fumigated with special essential oil, after fumigating 20min, be placed in the environment of ventilation
It is spare to carry out naturally dry；
(2) primary coating:
First the surface of the packaging body paper after suffocating treatment uniformly coats one layer of grease proofing high-temperature resistant coating in step (1), grease proofing resistance to
The coating thickness of high-temperature coatings is pack body paper original thickness 1/3, and after room temperature stands 30min, packet is dried under conditions of 60 DEG C
Fill the coating on body paper surface；
(3) freezing processing:
Packaging body paper after a coating process in step (2) is put into -4 DEG C of environment and stands 60min；
(4) polishing, rolling processing:
Packaging body paper after freezing processing in step (3) is successively polished, rolling processing, it is spare；
(5) secondary coating:
Step (4) polishing, rolling treated packaging body paper surface uniformly coat one layer of grease proofing high-temperature resistant coating, it is grease proofing resistance to
The coating thickness of high-temperature coatings be pack body paper original thickness 1/2, room temperature stand 20min after it is spare；
(6) curing process:
Packaging body paper resulting after secondary coating process in step (5) is put into uv curing machine and carries out ultra-violet curing processing i.e.
It can.
Further, in the step (1) special essential oil preparation, include the following steps:
(1) weigh 14 parts of the German chamomiles of corresponding parts by weight, 9 parts of citrus, 4 parts of celery, 6 parts of dill, 2 parts of Caraway it is spare；
(2) limb of all raw materials weighed in step (1) and blade are separated spare；
(3) stem obtained in step (2) is cut into the segment that length is 4cm, then 8 times of stem total weight parts of addition is sterile
Stem and sterile water are added in microjet high pressure homogenizer jointly and carry out homogenization by water, and slurries are obtained after homogenization 5min
It is spare；
(4) Angel wine yeast of 0.05g/mL is added into step (3) resulting slurries, is uniformly mixed, in 38 DEG C of item
Ferment 4d under part, then by tunning 15min is centrifuged with the revolving speed of 7000rpm, take supernatant, obtain fermentation liquid；
(5) will blade obtained in step (2) crush after put into soxhlet extraction device, by step (4) resulting fermentation liquid and
Dehydrated alcohol is that 7:3 is mixed as digestion agent according to volume ratio, extracts 5 times repeatedly under conditions of 95 DEG C, collects extraction product
?.
Further, the German chamomile in the step (1), citrus, celery, dill, Caraway are that maturation is not opened
The colored plant with branches and leaves.
Further, the operating pressure of microjet high pressure homogenizer is 90MPa in the step (3).
Further, in the step (2) or step (5) grease proofing high-temperature resistant coating preparation, include the following steps:
(1) weighing 0.2 part of montmorillonite and putting into parts by weight is 8 parts, and in the acetum that mass fraction is 6%, microwave heating is formed
Montmorillonite suspension liquid is spare:
(2) 4 parts of 12 parts of fruit wax, polyethylene glycol, acetylation double 0.7 part of the starch adipates, starch 4 of corresponding parts by weight are weighed
Part, enzymatic hydrolysis of soybean phosphatidase 3 part, 0.7 part of calcium stearate are put into agitator tank jointly, stir process under conditions of 120 DEG C
50min；
(3) 0.9 part of nettle oil, 90 parts of deionized water and step (1) resulting montmorillonite suspension liquid of corresponding parts by weight are weighed
In the agitator tank of common investment step (2), mixture is obtained after stir process 2h under conditions of 78 DEG C；
(4) by step (3) resulting mix products through Fruit storage.
Further, the power of microwave heating is 900W in the step (1), and the time of heating is 7min.
Further, the vacuum degree in the step (4) when vacuum outgas is 0.09MPa.
Further, ultraviolet wavelength is 360nm when ultra-violet curing is handled in the step (6).
Comparative example 1
This comparative example 1 compared with Example 2, saves the whole process of step (1) suffocating treatment, method and step in addition to this
It is all the same.
Comparative example 2
This comparative example 2 compared with Example 2, saves the whole process that step (2) is once coated with, method and step in addition to this
It is all the same.
Comparative example 3
This comparative example 3 compared with Example 2, saves the whole process of step (3) freezing processing, method and step in addition to this
It is all the same.
Comparative example 4
This comparative example 4 compared with Example 2, while save step (1) suffocating treatment and step (2) be once coated with it is entire
Process, method and step in addition to this are all the same.
Comparative example 5
This comparative example 5 compared with Example 2, while save step (2) once coating and step (3) freezing processing it is entire
Process, method and step in addition to this are all the same.
Comparative example 6
This comparative example 6 compared with Example 2, saves the whole process of step (5) secondary coating, method and step in addition to this
It is all the same.
Control group
Application No. is: a kind of grease proofing food wrapper of high-temp resisting high-humidity resisting disclosed in 201711296579.0.
In order to compare effect of the present invention, the packaging body paper for the same lot number produced with a batch is chosen, is randomly divided into 8
Then group is implemented with embodiment 2, comparative example 1, comparative example 2, comparative example 3, comparative example 4, comparison respectively
Then every group of example 5, comparative example 6, the method alignment processing of control group packaging body paper use " oil-drop experiment (Oil Kit
559 pm-96 of Test-TAPPI T) " international testing method measure the grease resistance energy of every group of wrapping paper, specific Experimental Comparison
Data are as shown in table 1 below；Again respectively according to the method pair of GB/T 12914-2008, GB/T 457-2002, GB/T 455-2002
Tensile index, folding strength, the tearability of every group of wrapping paper should be measured, specific Experimental Comparison data are as shown in table 2 below.
The kit rating of 1 every group of wrapping paper of table
| Kit rating (grade) | |
| Embodiment 2 | 8 |
| Comparative example 1 | 7 |
| Comparative example 2 | 5 |
| Comparative example 3 | 8 |
| Comparative example 4 | 2 |
| Comparative example 5 | 3 |
| Comparative example 6 | 5 |
| Control group | 5 |
The final obtained food wrapper of the present invention has good grease proofness it can be seen from upper table 1, guarantee that can be permanent
The quality and safety of food.
The performance of 2 every groups of wrapping papers of table
| Tensile index (Nmg-1) | Folding strength (secondary) | Tear index (mNm2·g-1) | |
| Embodiment 2 | 98.4 | 603 | 24.7 |
| Comparative example 1 | 96.2 | 589 | 22.5 |
| Comparative example 2 | 89.5 | 498 | 127.6 |
| Comparative example 3 | 97.5 | 598 | 24.3 |
| Comparative example 4 | 83.6 | 386 | 15.7 |
| Comparative example 5 | 81.7 | 409 | 16.2 |
| Comparative example 6 | 92.3 | 532 | 19.4 |
| Control group | 82.4 | 421 | 16.8 |
Note: it is 79.6Nmg that the properties of measurement packaging body paper, which are respectively as follows: tensile index, before treatment-1, folding strength
It is 105 times, tear index 14.3mNm2·g-1。
The present invention final food wrapper tensile index, folding strength and the tear index phase obtained it can be seen from upper table 2
It is obviously improved compared with packaging body paper, the comprehensive performance of wrapping paper is splendid, and there is good heat-resisting quantity and performance to stablize
Property, great marketing application value.
Claims (8)
1. a kind of preparation method of grease proofing food wrapper resistant to high temperature, which comprises the steps of:
(1) suffocating treatment:
Body paper will be packed under conditions of 88 ~ 98 DEG C, fumigated with special essential oil, after fumigating 14 ~ 20min, be placed on ventilation
It is spare that naturally dry is carried out in environment；
(2) primary coating:
First the surface of the packaging body paper after suffocating treatment uniformly coats one layer of grease proofing high-temperature resistant coating in step (1), grease proofing resistance to
The coating thickness of high-temperature coatings is pack body paper original thickness 1/6 ~ 1/3, after room temperature stands 20 ~ 30min, in 50 ~ 60 DEG C of item
The coating on drying and packaging body paper surface under part；
(3) freezing processing:
Packaging body paper after a coating process in step (2) is put into 40 ~ 60min of standing in -8 ~ -4 DEG C of environment；
(4) polishing, rolling processing:
Packaging body paper after freezing processing in step (3) is successively polished, rolling processing, it is spare；
(5) secondary coating:
Step (4) polishing, rolling treated packaging body paper surface uniformly coat one layer of grease proofing high-temperature resistant coating, it is grease proofing resistance to
The coating thickness of high-temperature coatings be pack body paper original thickness 1/3 ~ 1/2, room temperature stand 10 ~ 20min after it is spare；
(6) curing process:
Packaging body paper resulting after secondary coating process in step (5) is put into uv curing machine and carries out ultra-violet curing processing i.e.
It can.
2. a kind of preparation method of grease proofing food wrapper resistant to high temperature according to claim 1, which is characterized in that the step
Suddenly in (1) special essential oil preparation, include the following steps:
(1) 10 ~ 14 parts of German chamomile, 4 ~ 9 parts of the citrus, 2 ~ 4 parts of celery, 4 ~ 6 parts of dill, Caraway of corresponding parts by weight are weighed
1 ~ 2 part spare；
(2) limb of all raw materials weighed in step (1) and blade are separated spare；
(3) stem obtained in step (2) is cut into the segment that length is 2 ~ 4cm, is then added 7 ~ 8 times of stem total weight parts
Stem and sterile water are added in microjet high pressure homogenizer jointly and carry out homogenization, after 3 ~ 5min of homogenization by sterile water
It is spare to obtain slurries；
(4) Angel wine yeast of 0.03 ~ 0.05g/mL is added into step (3) resulting slurries, is uniformly mixed, 34 ~
Ferment 3 ~ 4d under conditions of 38 DEG C, then by tunning 10 ~ 15min is centrifuged with the revolving speed of 6000 ~ 7000rpm, take supernatant,
Obtain fermentation liquid；
(5) will blade obtained in step (2) crush after put into soxhlet extraction device, by step (4) resulting fermentation liquid and
Dehydrated alcohol is that 6 ~ 7:2 ~ 3 is mixed as digestion agent according to volume ratio, extracts 3 ~ 5 times, collects repeatedly under conditions of 85 ~ 95 DEG C
Extract product.
3. a kind of preparation method of grease proofing food wrapper resistant to high temperature according to claim 2, which is characterized in that the step
Suddenly the German chamomile in (1), citrus, celery, dill, Caraway are the mature plant with branches and leaves not bloomed.
4. a kind of preparation method of grease proofing food wrapper resistant to high temperature according to claim 2, which is characterized in that the step
Suddenly the operating pressure of microjet high pressure homogenizer is 80 ~ 90MPa in (3).
5. a kind of preparation method of grease proofing food wrapper resistant to high temperature according to claim 1, which is characterized in that the step
Suddenly in (2) or step (5) grease proofing high-temperature resistant coating preparation, include the following steps:
(1) weighing 0.1 ~ 0.2 part of montmorillonite and putting into parts by weight is 6 ~ 8 parts, in the acetum that mass fraction is 4 ~ 6%, microwave
It is spare to be thermally formed montmorillonite suspension liquid:
(2) 3 ~ 4 parts of 8 ~ 12 parts of fruit wax, polyethylene glycol, the double starch adipates 0.6 ~ 0.7 of acetylation of corresponding parts by weight are weighed
Part, 2 ~ 4 parts of starch, enzymatic hydrolysis of soybean phosphatidase 1 ~ 3 part, 0.5 ~ 0.7 part of calcium stearate are put into agitator tank jointly, at 100 ~ 120 DEG C
Under conditions of 30 ~ 50min of stir process；
(3) resulting cover of 0.8 ~ 0.9 part of nettle oil, 80 ~ 90 parts of deionized water and step (1) for weighing corresponding parts by weight takes off
Native suspension is put into jointly in the agitator tank of step (2), obtains mixture after 1 ~ 2h of stir process under conditions of 70 ~ 78 DEG C；
(4) by step (3) resulting mix products through Fruit storage.
6. a kind of preparation method of grease proofing food wrapper resistant to high temperature according to claim 5, which is characterized in that the step
Suddenly the power of microwave heating is 800 ~ 900W in (1), and the time of heating is 5 ~ 7min.
7. a kind of preparation method of grease proofing food wrapper resistant to high temperature according to claim 5, which is characterized in that the step
Suddenly the vacuum degree in (4) when vacuum outgas is 0.07 ~ 0.09MPa.
8. a kind of preparation method of grease proofing food wrapper resistant to high temperature according to claim 1, which is characterized in that the step
Suddenly ultraviolet wavelength is 300 ~ 360nm when ultra-violet curing is handled in (6).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910301537.4A CN109811590A (en) | 2019-04-16 | 2019-04-16 | A kind of preparation method of grease proofing food wrapper resistant to high temperature |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910301537.4A CN109811590A (en) | 2019-04-16 | 2019-04-16 | A kind of preparation method of grease proofing food wrapper resistant to high temperature |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109811590A true CN109811590A (en) | 2019-05-28 |
Family
ID=66611764
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910301537.4A Withdrawn CN109811590A (en) | 2019-04-16 | 2019-04-16 | A kind of preparation method of grease proofing food wrapper resistant to high temperature |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109811590A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115246744A (en) * | 2021-12-29 | 2022-10-28 | 浙江理工大学 | Preparation method of refractory heat-insulating silicon carbide nanofiber-montmorillonite ceramic non-woven fabric |
-
2019
- 2019-04-16 CN CN201910301537.4A patent/CN109811590A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115246744A (en) * | 2021-12-29 | 2022-10-28 | 浙江理工大学 | Preparation method of refractory heat-insulating silicon carbide nanofiber-montmorillonite ceramic non-woven fabric |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103319735B (en) | Konjac glucomannan antibacterial preservative film | |
| CN102926287A (en) | Preparation method for chitosan fruit moistureproof freshness protection package | |
| Silva et al. | Biodegradable and bioactive CGP/PVA film for fungal growth inhibition | |
| CN106368079B (en) | A kind of preparation method of degradable anti-curd food wrapping paper | |
| Pan et al. | Assessment of the physical, mechanical, and moisture-retention properties of pullulan-based ternary co-blended films | |
| CN108822458B (en) | Preparation method of composite active packaging film for meat product preservation | |
| KR101805171B1 (en) | Biocellulose paper and manufacturing method thereof | |
| CN104610760A (en) | Peanut protein isolate and chitosan compounded fruit and vegetable packaging film | |
| CN102492162A (en) | Epsilon-polylysine and polyvinyl alcohol composite biological antibacterial film and its preparation method | |
| CN108029755A (en) | A kind of method of the wrinkle resistant color protection of passion fruit | |
| CN109811590A (en) | A kind of preparation method of grease proofing food wrapper resistant to high temperature | |
| KR101371379B1 (en) | Manifacturing method of dried bio-cellulose | |
| CN109265752A (en) | A kind of antibacterial and biodegradable food package box and preparation method thereof | |
| Deng et al. | Multifunctional sodium alginate-based self-healing edible cross-linked coating for banana preservation | |
| Chen et al. | Effect of tannin on the bonding performance and mildew resistance of soybean meal-based adhesive | |
| CN102415997A (en) | Biological cellulose aerosol | |
| CN102850562B (en) | Preparation method of edible casein preservative film and application in fresh keeping of barbecue | |
| CN107788106A (en) | A kind of nonwoven fabric base composite fresh-keeping material and preparation method thereof | |
| CN103416704B (en) | Method for optimization of quality of soft saline fermentation radish cans in shelf life | |
| CN110483843A (en) | A kind of preparation method of grease proofing heatproof food package film | |
| CN109868687A (en) | A kind of loofah fiber antibacterial wrapping paper and preparation method | |
| CN109169876A (en) | Flue fresh-keeping agent of fruits and preparation method thereof | |
| CN105944938B (en) | A kind for the treatment of process on the plug surface of natural cork | |
| CN109394567A (en) | A kind of preparation method and quality testing standard of multifunctional transparent matter acid liposome | |
| CN107030848A (en) | A kind of preparation method of environment protecting fiber board fungus resistant coating |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20190528 |