CN109988354A - A kind of fruits and vegetables antimicrobial preservative film and preparation method thereof - Google Patents
A kind of fruits and vegetables antimicrobial preservative film and preparation method thereof Download PDFInfo
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- CN109988354A CN109988354A CN201910275052.2A CN201910275052A CN109988354A CN 109988354 A CN109988354 A CN 109988354A CN 201910275052 A CN201910275052 A CN 201910275052A CN 109988354 A CN109988354 A CN 109988354A
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
- C08J9/00—Working-up of macromolecular substances to porous or cellular articles or materials; After-treatment thereof
- C08J9/0066—Use of inorganic compounding ingredients
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
- C08J2323/00—Characterised by the use of homopolymers or copolymers of unsaturated aliphatic hydrocarbons having only one carbon-to-carbon double bond; Derivatives of such polymers
- C08J2323/02—Characterised by the use of homopolymers or copolymers of unsaturated aliphatic hydrocarbons having only one carbon-to-carbon double bond; Derivatives of such polymers not modified by chemical after treatment
- C08J2323/04—Homopolymers or copolymers of ethene
- C08J2323/06—Polyethene
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
- C08J2323/00—Characterised by the use of homopolymers or copolymers of unsaturated aliphatic hydrocarbons having only one carbon-to-carbon double bond; Derivatives of such polymers
- C08J2323/02—Characterised by the use of homopolymers or copolymers of unsaturated aliphatic hydrocarbons having only one carbon-to-carbon double bond; Derivatives of such polymers not modified by chemical after treatment
- C08J2323/04—Homopolymers or copolymers of ethene
- C08J2323/08—Copolymers of ethene
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
- C08J2423/00—Characterised by the use of homopolymers or copolymers of unsaturated aliphatic hydrocarbons having only one carbon-to-carbon double bond; Derivatives of such polymers
- C08J2423/02—Characterised by the use of homopolymers or copolymers of unsaturated aliphatic hydrocarbons having only one carbon-to-carbon double bond; Derivatives of such polymers not modified by chemical after treatment
- C08J2423/04—Homopolymers or copolymers of ethene
- C08J2423/06—Polyethene
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
- C08J2423/00—Characterised by the use of homopolymers or copolymers of unsaturated aliphatic hydrocarbons having only one carbon-to-carbon double bond; Derivatives of such polymers
- C08J2423/02—Characterised by the use of homopolymers or copolymers of unsaturated aliphatic hydrocarbons having only one carbon-to-carbon double bond; Derivatives of such polymers not modified by chemical after treatment
- C08J2423/04—Homopolymers or copolymers of ethene
- C08J2423/08—Copolymers of ethene
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
- C08J2491/00—Characterised by the use of oils, fats or waxes; Derivatives thereof
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Abstract
The invention discloses a kind of fruits and vegetables antimicrobial preservative films in Fruits Fresh-keeping Packaging Technology field and preparation method thereof, the fruits and vegetables antimicrobial preservative film includes following constituent: basic magnesium hypochlorite, plasticizer, low density polyethylene (LDPE), linear low density polyethylene and pore-foaming agent, mixing: basic magnesium hypochlorite and plasticizer are mixed according to weight equal portions, grinding: mixed basic magnesium hypochlorite and plasticizer are put on grinder or sand mill and ground, the modification basic magnesium hypochlorite of miniaturization is made, stirring: low density polyethylene (LDPE) and linear low density polyethylene equal portions by weight are mixed, it is stirred by blender, solves basic magnesium hypochlorite modification technology problem, it is easy to implement low cost, process simplification, production scale；Modified basic magnesium hypochlorite fungicide realizes uniform dispersion and good stability in preservative film during blown film.
Description
Technical field
The present invention relates to Fruits Fresh-keeping Packaging Technology field, specially a kind of fruits and vegetables antimicrobial preservative film and preparation method thereof.
Background technique
Common polythene (PE) film in daily life uses in packaging fruit vegetables storing transportational process, obstructs air
In dust and bacterium；However being adsorbed on the bacterium on fruit and vegetable surfaces can grow and breed in a short time, promote bacterium and its
Secretion moves to food surface, so that food spoilage.In addition fruits and vegetables itself also can respiratory metabolism, lead to disorder, cause
Corruption and quality decline.Antibacterial PE film can initiatively inhibit the growth and breeding of the bacterium for being adsorbed on fruit and vegetable surfaces, more preferably
Ground plays preserving fruit and vegetable utilizing effect.Exploitation antibacterial PE film and be applied to Fresh-keeping Packaging for Fruits and Vegetables be function packaging key technology it
One, the main preparation methods that antibacterial agent is current antibacterial film are added in the film.Antibacterial agent is that a kind of have to bacterium, mould
The chemical substance of the multiple-microorganisms high susceptibility such as bacterium, fungi is able to suppress microorganism growth and breeding, even kills micro- life
Object.More antibacterial agent is studied, mainly there is the precious metal elements antibacterial agent such as nano-Ag, nano-ZnO and nano-TiO2, but
It is preparation cost height, inconvenience is heavily used for preparation antibacterial PE film；Or organic matter is used, such as potassium sorbate, volatile oil, season
The fungicide such as ammonium salt reach " contact is dead " bactericidal effect by its migration.Fruits and vegetables are living body, except the corruption that itself is carried after adopting
Outside microorganism, vital signs itself is still had, respiration, transpiration and metabolism, fresh-keeping difficulty is big.By packaging
Relative humidity is big in packaging bag afterwards, gas composition is unfavorable for the gases such as fresh-keeping, ethylene and promotes after-ripening, aggravates quality decline.
" Packaging Engineering ", 2016,37 (05): 20-23+49 delivers the article of Deng Jing et al., and " basic magnesium hypochlorite is to fresh-cut
Water chestnut keeping fresh and protecting color effect disquisition ".Fresh-cut water chestnut is subjected to palletisation packaging, and is put into BMH small package bag in packaging, is passed through
The yellow situation of fresh-cut water chestnut is observed to study BMH to the effect of color protection of fresh-cut water chestnut.As a result when the quality of BMH parcel is 4g
When, the xanthate ratio of fresh-cut water chestnut is lower；The moisture on control fresh-cut water chestnut surface is also beneficial to inhibit yellow；Favors low temperature is in fresh-cut
Guarantor's color of water chestnut, but BMH can be seen more clearly to the effect of color protection of fresh-cut water chestnut under the conditions of high-temperature storage；BMH is to fresh-cut
Water chestnut weightlessness and vitamin C variation also have certain inhibiting effect.Think that BMH can be used for the fresh-keeping of fresh-cut water chestnut.
" New Chemical Materials " 2014,42 (09): 83-85+88 delivers article " the basic magnesium hypochlorite suppression of Peng Lihui et al.
The preparation of bacterium property and PVA antibacterial film ".First basic magnesium hypochlorite bacteriostasis property is studied, explores it to the antibacterial of a variety of bacterium
Then effect prepares PVA antibacterial film using the tape casting and is tested for the property to it.The result shows that: basic magnesium hypochlorite has
The biocidal property of wide spectrum is better than to bacterium the fungistatic effect of mould；Minimum suppression to Escherichia coli, staphylococcus aureus
Bacteria concentration is that 2500ppm (10-6, similarly hereinafter) minimum bactericidal concentration is 5000ppm.The addition of BMH can assign PVA film antibiotic property,
When BMH additive amount is its MIC concentration, fungi-growth grade is 1 grade, and when additive amount is MBC concentration, fungi-growth grade reaches 0 grade；With
BMH additive amount increase, PVA film light transmittance, oxygen permeability coefficient, tensile strength are gradually reduced, mist degree is gradually increased；It elongation and tears
Degree of splitting increases with BMH additive amount in downward trend after first increasing.
Paper " the system of basic magnesium hypochlorite nano anti-biotic material of 2014 Master degree candidate Tang Zengmin of Hunan University of Technology
The standby and its application in antibacterial PE film ".By OP emulsifier, hexamethylene, three kinds of material compositions of n-amyl alcohol microemulsion system
Under, it is that raw material is prepared for BMHs with MgCl2 and NaClO (10%)；Utilize laser particle particle size analyzer and scanning electron microscope (SEM)
BMHs is characterized.The experimental results showed that in the system of 3mLOP, 3mL n-amyl alcohol, 15mL hexamethylene, 1mL0.4M MgCl2
In, it is added 1.1mLNaClO solution (10% effective chlorine), reacts 5h under the conditions of 20 DEG C of constant temperature, can obtain average grain diameter is
The unifonn spherical BMHs that 80nm or so, particle diameter distribution are uniform, monodispersity is good.Anti-microbial property test shows BMHs antibiotic slice
(weight 0.1g, diameter 13.5mm) to the inhibition zone of Escherichia coli and staphylococcus aureus be respectively 39.5mm,
40.0mm；Minimal inhibitory concentration to two kinds of bacteriums is 1250 μ g/ml, at this concentration, with two kinds of bacteriums act on respectively 8h,
4h, sterilizing rate just reach 99%, show good antibacterial activity.2, using surfactant odium stearate to the surface BMHs into
Row is modified, and using oil-wetness as evaluation criterion, is optimized to modified condition；Utilize contact angle, fourier infrared analyzer (FT-
IR) modified BMHs is characterized with thermogravimetric analysis (TG).The experimental results showed that BMHs obtains optimal modified effect
Condition is: concentration be 0.02g/L BMHs dispersion in, odium stearate additive amount be 0.15g, reaction temperature be 20 DEG C,
Reaction time is 5h.Modified BMHs can be good at being dispersed in the contact of BMHs piece in the upper oil phase in water phase and an oil phase
Angle is 103 °；FT-IR and TG analysis shows, odium stearate and the surface BMHs are chemically reacted and are adsorbed on particle surface,
Therefore BMHs powder surface characteristic is changed, by its hydrophilic surface modification at hydrophobic surface；Anti-microbial property test shows modified
BMHs still keep good anti-microbial property.3, antibacterial PE film is prepared by the tape casting using trichloro ethylene as solvent.In reality
In testing, changes the incorporation (0.5%, 1%, 1.5%, 2%, 2.5%) of BMHs, discuss BMHs pairs of modification of different incorporations
The influence of antibacterial PE film has studied the anti-microbial property and antibacterial lasting effect of antibacterial PE film.The experimental results showed that by table
The modified BMHs in face, being capable of distribution uniform, no apparent reunion bulky grain appearance, between PE resin in antibacterial PE film
Show good compatibility；When modified BMHs incorporation is 1%, antibacterial PE film obtains optimal mechanical properties；Antibacterial is real
It tests and shows antibacterial PE film to the bacteriostasis rate of Escherichia coli and staphylococcus aureus all 60% or more；10 are placed in air
It and after being impregnated 10 days in room temperature water, antibacterial activity is barely affected, and illustrates that antibacterial PE film has long-acting antibacterial
Performance.
Postharvest fruit and vegetable vital signs still remains, and the spoilage organisms of carrying is easy to occur largely being proliferated after vegetable and fruit packaging, leads
It causes fruits and vegetables to occur physiology and pathology disease after packaging, leads to quality decline.Fruits and vegetables antibiotic preservative bag is mostly with polyethylene, poly- at present
Propylene or other biological material are substrate, and addition antibacterial material production, polyethylene is by adding organic, inorganic antiseptic, mostly
Contact sterilization, bactericidal effect is limited, and production technology is mostly curtain coating mode or MULTILAYER COMPOSITE, at high cost.What is additionally incorporated is anti-
Microbial inoculum mostly uses chemical modification mode due to its polarity or solubility before addition, or is added by smearing mode.Wherein alkali
Formula magnesium hypochlorite is a kind of preferable fungicide, it can be achieved that triggering and contactless sterilization, are insoluble in water due to it and generally have
Solvent often uses chemical modification, and is film-made using curtain coating mode, its cost and efficiency are influenced.
Summary of the invention
The purpose of the present invention is to provide a kind of fruits and vegetables antimicrobial preservative films and preparation method thereof, to solve above-mentioned background technique
The current fruits and vegetables antibiotic preservative bag of middle proposition adds antibacterial material mostly using polyethylene, polypropylene or other biological material as substrate
Production, for polyethylene by adding organic, inorganic antiseptic, mostly contact sterilization, bactericidal effect is limited, and production technology is mostly to flow
Prolong mode or MULTILAYER COMPOSITE, it is at high cost.The antibacterial agent additionally incorporated before being added to adopt due to its polarity or solubility more
It is added with chemical modification mode, or by smearing mode.Wherein basic magnesium hypochlorite is a kind of preferable fungicide, it can be achieved that touching
Hair and contactless sterilization often use chemical modification since it is insoluble in water and common organic solvents, and are using curtain coating
The problem of mode is film-made, and influences its cost and efficiency.
To achieve the above object, the invention provides the following technical scheme: a kind of fruits and vegetables antimicrobial preservative film, the fruits and vegetables antibacterial are protected
Fresh film includes following constituent:
Basic magnesium hypochlorite: 2-2.5 parts；Plasticizer: 2-2.5 parts；Low density polyethylene (LDPE): 80-100 parts；Linea low density
Polyethylene: 80-100 parts；Pore-foaming agent: 4-5 parts.
Preferably, the plasticizer is epoxidized soybean oil.
Preferably, the pore-foaming agent is calcium carbonate.
A kind of preparation method of fruits and vegetables antimicrobial preservative film, the preparation method of the fruits and vegetables antimicrobial preservative film include the following steps:
S1: mixing: basic magnesium hypochlorite and plasticizer are mixed according to weight equal portions；
S2: grinding: mixed basic magnesium hypochlorite and plasticizer being put on grinder or sand mill and ground,
The modification basic magnesium hypochlorite of miniaturization is made；
S3: stirring: low density polyethylene (LDPE) and linear low density polyethylene equal portions by weight are mixed, are carried out by blender
It stirs, modified basic magnesium hypochlorite and pore-foaming agent is added in whipping process, until system mixes uniform, obtained modified poly ethylene；
S4: blown film bag making: modified poly ethylene is put on inflation film manufacturing machine directly upper blown film bag making.
Preferably, the granularity of the modification basic magnesium hypochlorite of the miniaturization in the step S2 reaches 1250 mesh.
Preferably, the revolving speed of the blender in the step S3 is 50 turns per minute.
Preferably, the granularity of the pore-foaming agent in the step S3 reaches 1250 mesh.
Compared with prior art, the beneficial effects of the present invention are: basic magnesium hypochlorite encounters fruits and vegetables respiratory metabolism generation
Carbon dioxide generates active oxygen, it can be achieved that non-contact, trigger-type, long-acting bactericidal, the metabolism of active oxygen oxygenolysis fruits and vegetables generate
Ethylene and gas with foreign flavor, modified basic magnesium hypochlorite fungicide realized during blown film in preservative film it is uniform dispersion and it is good
Good stability, while preservative film hole is adjusted in the calcium carbonate being added, and improves fresh-keeping effect, entire production process uses physics
Granulating working procedure is not present in method, and using film-blowing process, simple production process is at low cost, easily operated.
Detailed description of the invention
Fig. 1 is preparation method flow chart of the present invention.
Specific embodiment
Following will be combined with the drawings in the embodiments of the present invention, and technical solution in the embodiment of the present invention carries out clear, complete
Site preparation description, it is clear that described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.It is based on
Embodiment in the present invention, it is obtained by those of ordinary skill in the art without making creative efforts every other
Embodiment shall fall within the protection scope of the present invention.
The present invention provides a kind of fruits and vegetables antimicrobial preservative film, which includes following constituent:
Basic magnesium hypochlorite: 2-2.5 parts；Plasticizer: 2-2.5 parts；Low density polyethylene (LDPE): 80-100 parts；Linea low density
Polyethylene: 80-100 parts；Pore-foaming agent: 4-5 parts, wherein plasticizer is epoxidized soybean oil, and pore-foaming agent is calcium carbonate.
Embodiment 1
Referring to Fig. 1, the present invention also provides a kind of preparation method of fruits and vegetables antimicrobial preservative film, the fruits and vegetables antimicrobial preservative film
Preparation method includes the following steps:
S1: mixing: basic magnesium hypochlorite and plasticizer are mixed according to weight equal portions, plasticizer is epoxidized soybean oil, alkali
The carbon dioxide that formula magnesium hypochlorite encounters fruits and vegetables respiratory metabolism generation generates active oxygen, it can be achieved that non-contact, trigger-type, long-acting killing
Bacterium, the ethylene and gas with foreign flavor that the metabolism of active oxygen oxygenolysis fruits and vegetables generates, the epoxidised soybean oil of addition is as alkali formula time chlorine
Sour magnesium plasticizer has good safety, does not increase antibiotic preservative bag security risk；
S2: it grinding: by mixed basic magnesium hypochlorite and plasticizer by grinder or sand mill grinding material, realizes
Basic magnesium hypochlorite miniaturize and is modified, and granularity reaches 1250 mesh, and it is fine to realize antibacterial agent using physical grinding modification mode
Change and modified double Xiang Gongneng, heating do not needed during simultaneous processing, is not contacted with water, reduce subsequent processing techniques difficulty and
Cost；
S3: stirring: the weight such as low density polyethylene (LDPE) and linear low density polyethylene are mixed, and are put into blender and are carried out
It is stirred, the revolving speed of blender is 50 turns per minute, is stirred 30 minutes, and polyethylene is made, polyethylene weight is then added
The basic magnesium hypochlorite of 2.5% modified miniaturization, continues stirring 30 minutes, and the basic magnesium hypochlorite of modified miniaturization is uniform
It is attached to polyethylene particle surface, adds the pore-foaming agent of 5% weight of polyethylene weight, pore-foaming agent is the Paris white of 1250 mesh
Body continuess to mix until system mixing is uniform, and obtained modified poly ethylene, modified basic magnesium hypochlorite is directly added into polyethylene
Practical physical is stirred, while adding appropriate miniaturization calcium carbonate, and mixing is uniform, and directly upper inflation film manufacturing machine blown film bag making is saved
Cost simplifies technique, and preservative film hole is adjusted in calcium carbonate, improves fresh-keeping effect；
S4: blown film bag making: modified poly ethylene is put on inflation film manufacturing machine directly upper blown film bag making.
It reduces ethylene concentration 0.3ppm and compares 1.2ppm, improve oxygen concentration 14.50% (control 4.40%), reduce dioxy
Change concentration of carbon is 0.80% (5.20%), and peanut sprout freshness date extends to 20 days or more.
Embodiment 2
Referring to Fig. 1, the present invention also provides a kind of preparation method of fruits and vegetables antimicrobial preservative film, the fruits and vegetables antimicrobial preservative film
Preparation method includes the following steps:
S1: mixing: basic magnesium hypochlorite and plasticizer are mixed according to weight equal portions, plasticizer is epoxidized soybean oil, alkali
The carbon dioxide that formula magnesium hypochlorite encounters fruits and vegetables respiratory metabolism generation generates active oxygen, it can be achieved that non-contact, trigger-type, long-acting killing
Bacterium, the ethylene and gas with foreign flavor that the metabolism of active oxygen oxygenolysis fruits and vegetables generates, the epoxidised soybean oil of addition is as alkali formula time chlorine
Sour magnesium plasticizer has good safety, does not increase antibiotic preservative bag security risk；
S2: it grinding: by mixed basic magnesium hypochlorite and plasticizer by grinder or sand mill grinding material, realizes
Basic magnesium hypochlorite miniaturize and is modified, and granularity reaches 1250 mesh, and it is fine to realize antibacterial agent using physical grinding modification mode
Change and modified double Xiang Gongneng, heating do not needed during simultaneous processing, is not contacted with water, reduce subsequent processing techniques difficulty and
Cost；
S3: stirring: the weight such as low density polyethylene (LDPE) and linear low density polyethylene are mixed, and are put into blender and are carried out
It is stirred, the revolving speed of blender is 50 turns per minute, is stirred 30 minutes, and polyethylene is made, polyethylene weight is then added
The basic magnesium hypochlorite of 2.5% modified miniaturization, continues stirring 30 minutes, and the basic magnesium hypochlorite of modified miniaturization is uniform
It is attached to polyethylene particle surface, adds the pore-foaming agent of 5% weight of polyethylene weight, pore-foaming agent is the Paris white of 1250 mesh
Body continuess to mix until system mixing is uniform, and obtained modified poly ethylene, modified basic magnesium hypochlorite is directly added into polyethylene
Practical physical is stirred, while adding appropriate miniaturization calcium carbonate, and mixing is uniform, and directly upper inflation film manufacturing machine blown film bag making is saved
Cost simplifies technique, and preservative film hole is adjusted in calcium carbonate, improves fresh-keeping effect；
S4: blown film bag making: modified poly ethylene is put on inflation film manufacturing machine directly upper blown film bag making.
It reduces ethylene concentration 0.8ppm and compares 1.9ppm, improve oxygen concentration 16.8% (control 4.58%), reduce dioxy
Change concentration of carbon is 1.0% (4.0%), and big vast mountain tender flower stalk freshness date extends to 30 days or more.
Embodiment 3
Referring to Fig. 1, the present invention also provides a kind of preparation method of fruits and vegetables antimicrobial preservative film, the fruits and vegetables antimicrobial preservative film
Preparation method includes the following steps:
S1: mixing: basic magnesium hypochlorite and plasticizer are mixed according to weight equal portions, plasticizer is epoxidized soybean oil, alkali
The carbon dioxide that formula magnesium hypochlorite encounters fruits and vegetables respiratory metabolism generation generates active oxygen, it can be achieved that non-contact, trigger-type, long-acting killing
Bacterium, the ethylene and gas with foreign flavor that the metabolism of active oxygen oxygenolysis fruits and vegetables generates, the epoxidised soybean oil of addition is as alkali formula time chlorine
Sour magnesium plasticizer has good safety, does not increase antibiotic preservative bag security risk；
S2: it grinding: by mixed basic magnesium hypochlorite and plasticizer by grinder or sand mill grinding material, realizes
Basic magnesium hypochlorite miniaturize and is modified, and granularity reaches 1250 mesh, and it is fine to realize antibacterial agent using physical grinding modification mode
Change and modified double Xiang Gongneng, heating do not needed during simultaneous processing, is not contacted with water, reduce subsequent processing techniques difficulty and
Cost；
S3: stirring: the weight such as low density polyethylene (LDPE) and linear low density polyethylene are mixed, and are put into blender and are carried out
It is stirred, the revolving speed of blender is 50 turns per minute, is stirred 30 minutes, and polyethylene is made, polyethylene weight is then added
The basic magnesium hypochlorite of 2.5% modified miniaturization, continues stirring 30 minutes, and the basic magnesium hypochlorite of modified miniaturization is uniform
It is attached to polyethylene particle surface, adds the pore-foaming agent of 5% weight of polyethylene weight, pore-foaming agent is the Paris white of 1250 mesh
Body continuess to mix until system mixing is uniform, and obtained modified poly ethylene, modified basic magnesium hypochlorite is directly added into polyethylene
Practical physical is stirred, while adding appropriate miniaturization calcium carbonate, and mixing is uniform, and directly upper inflation film manufacturing machine blown film bag making is saved
Cost simplifies technique, and preservative film hole is adjusted in calcium carbonate, improves fresh-keeping effect；
S4: blown film bag making: modified poly ethylene is put on inflation film manufacturing machine directly upper blown film bag making.
It reduces ethylene concentration 0.1ppm and compares 0.7ppm, improve oxygen concentration 10.8% (control 4.58%), reduce dioxy
Change concentration of carbon is 0.5% (3.0%), and pea bean sprout freshness date extends to 30 days or more.
In summary, the carbon dioxide that basic magnesium hypochlorite encounters fruits and vegetables respiratory metabolism generation generates active oxygen, it can
Realize that non-contact, trigger-type, long-acting bactericidal, the ethylene and gas with foreign flavor that the metabolism of active oxygen oxygenolysis fruits and vegetables generates are modified
Basic magnesium hypochlorite fungicide realizes uniform dispersion and good stability in preservative film during blown film, while being added
Preservative film hole is adjusted in calcium carbonate, improves fresh-keeping effect, and entire production process uses physical method, and granulating working procedure is not present,
Using film-blowing process, simple production process is at low cost, easily operated.
Although hereinbefore invention has been described by reference to embodiment, the scope of the present invention is not being departed from
In the case where, various improvement can be carried out to it and can replace component therein with equivalent.Especially, as long as being not present
Structural conflict, the various features in presently disclosed embodiment can be combined with each other use by any way,
The description for not carrying out exhaustive to the case where these combinations in this specification is examined merely for the sake of omission length with what is economized on resources
Consider.Therefore, the invention is not limited to specific embodiments disclosed herein, but the institute including falling within the scope of the appended claims
There is technical solution.
Claims (7)
1. a kind of fruits and vegetables antimicrobial preservative film, which is characterized in that the fruits and vegetables antimicrobial preservative film includes following constituent:
Basic magnesium hypochlorite: 2-2.5 parts；Plasticizer: 2-2.5 parts；Low density polyethylene (LDPE): 80-100 parts；Linear low density polyethylene
Alkene: 80-100 parts；Pore-foaming agent: 4-5 parts.
2. a kind of fruits and vegetables antimicrobial preservative film according to claim 1, it is characterised in that: the plasticizer is epoxy soybean
Oil.
3. a kind of fruits and vegetables antimicrobial preservative film according to claim 1, it is characterised in that: the pore-foaming agent is calcium carbonate.
4. a kind of preparation method of fruits and vegetables antimicrobial preservative film, it is characterised in that: the preparation method of the fruits and vegetables antimicrobial preservative film includes
Following steps:
S1: mixing: basic magnesium hypochlorite and plasticizer are mixed according to weight equal portions；
S2: grinding: mixed basic magnesium hypochlorite and plasticizer being put on grinder or sand mill and ground, and are made
The modification basic magnesium hypochlorite of miniaturization；
S3: stirring: low density polyethylene (LDPE) and linear low density polyethylene equal portions by weight are mixed, are stirred by blender
It mixes, modified basic magnesium hypochlorite and pore-foaming agent is added in whipping process, until system mixes uniform, obtained modified poly ethylene；
S4: blown film bag making: modified poly ethylene is put on inflation film manufacturing machine directly upper blown film bag making.
5. a kind of preparation method of fruits and vegetables antimicrobial preservative film according to claim 4, it is characterised in that: in the step S2
The granularity of modification basic magnesium hypochlorite of miniaturization reach 1250 mesh.
6. a kind of preparation method of fruits and vegetables antimicrobial preservative film according to claim 4, it is characterised in that: in the step S3
Blender revolving speed be 50 turns per minute.
7. a kind of preparation method of fruits and vegetables antimicrobial preservative film according to claim 4, it is characterised in that: in the step S3
The granularity of pore-foaming agent reach 1250 mesh.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114711291A (en) * | 2022-05-09 | 2022-07-08 | 华中农业大学 | Method for inhibiting mildew and rot of Chinese chestnut in storage and transportation process |
| CN115402628A (en) * | 2022-09-30 | 2022-11-29 | 湖南义龙包装股份有限公司 | Fresh-keeping packaging structure for fruits and vegetables |
| CN115402628B (en) * | 2022-09-30 | 2024-05-28 | 湖南义龙包装股份有限公司 | Fresh-keeping packaging structure for fruits and vegetables |
Citations (2)
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114711291A (en) * | 2022-05-09 | 2022-07-08 | 华中农业大学 | Method for inhibiting mildew and rot of Chinese chestnut in storage and transportation process |
| CN115402628A (en) * | 2022-09-30 | 2022-11-29 | 湖南义龙包装股份有限公司 | Fresh-keeping packaging structure for fruits and vegetables |
| CN115402628B (en) * | 2022-09-30 | 2024-05-28 | 湖南义龙包装股份有限公司 | Fresh-keeping packaging structure for fruits and vegetables |
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