CN112457535A - 一种环保型辣白菜包装袋及其制备方法 - Google Patents
一种环保型辣白菜包装袋及其制备方法 Download PDFInfo
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- JKIJEFPNVSHHEI-UHFFFAOYSA-N Phenol, 2,4-bis(1,1-dimethylethyl)-, phosphite (3:1) Chemical compound CC(C)(C)C1=CC(C(C)(C)C)=CC=C1OP(OC=1C(=CC(=CC=1)C(C)(C)C)C(C)(C)C)OC1=CC=C(C(C)(C)C)C=C1C(C)(C)C JKIJEFPNVSHHEI-UHFFFAOYSA-N 0.000 description 4
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Abstract
本发明公开了一种环保型辣白菜包装袋及其制备方法,属于辣白菜包装技术领域,包括如下质量份数的原料:淀粉:70‑90份;PVA树脂:10‑30份;流动改性剂:10‑20份;润滑改性剂:1‑5份;成核改性剂:1‑5份;热稳定剂:1‑5份;抗氧剂:1‑3份;疏水改性剂:0.5‑3份;去离子水3‑5份。本发明的环保型辣白菜包装袋及其制备方法,由于所用原材料都属于生物降解材料,所以该环保型辣白菜包装袋具有完全生物降解性,产品拉伸强度可以达到20MPa以上,高于PE塑料薄膜的拉伸强度,氧气阻隔性优异,其氧气透过量只有PE材料的万分之五左右,由于主要原料是淀粉,所以产品价格低廉,易于推广。
Description
技术领域
本发明涉及辣白菜包装技术领域,特别涉及一种环保型辣白菜包装袋及其制备方法。
背景技术
防止食品变质是大多数食品包装必不可少的基本功能,引起食品变质有以下三大因素:生物因素(生物酶反应等)、化学因素(主要是食品成分的氧化)及物理因素(吸湿、干燥等)。这些因素是在氧气、光线、温度、水分等环境条件下发挥作用,从而引起食品变质。防止食品的变质,主要是抑制食品中的微生物增殖,防止氧气对食品成分的氧化,以及防潮和保持食品的原有风味。
在上述引起食品变质的环境条件中氧气的影响最为显著。通过遮断氧气,不但可以防止食品成分的氧化,同时可以有效地抑制食品中微生物的增殖。而且,能够隔断氧气等气体的阻隔性树脂原料,通常都具有良好的香味成分阻隔性能,可起到保香、保持本来风味的功效。
目前流行的塑料包装材料都属于石油基塑料,随着这种塑料材料产量和消费量的日益增加和用途的不断扩大,其废弃物,特别是一次性塑料包装废弃物迅速增多,由于其难回收再生利用,又不能在自然环境中自行降解,对环境的污染日趋严重。塑料包装垃圾导致的环境污染和生态失衡已引起了社会的广泛关注。因此,全社会迫切需要研发一种环保型可降解的氧气高阻隔塑料包装材料,作为解决塑料废弃物对环境污染的有效途径,已经成为一个全球关注的问题。
辣白菜由于属于发酵食品,其包装袋对氧气阻隔性及保存温度(0-4℃)要求非常严格,一旦温度升高便会快速涨袋、发酸变质,因此,急需一种环保型辣白菜包装袋及其制备方法来解决上述问题。
发明内容
本发明的目的在于提供一种环保型辣白菜包装袋及其制备方法,由于所用原材料都属于生物降解材料,所以该环保型辣白菜包装袋具有完全生物降解性,产品拉伸强度可以达到20MPa以上,高于PE塑料薄膜的拉伸强度,氧气阻隔性优异,其氧气透过量<5.0cm3/m2·24h·0.1MPa,只有PE材料的万分之五左右,由于主要原料是淀粉,所以产品价格低廉,易于推广,以解决上述背景技术中提出的问题。
为实现上述目的,本发明提供如下技术方案:一种环保型辣白菜包装袋,包括如下质量份数的原料:
淀粉:70-90份;PVA树脂:10-30份;流动改性剂:10-20份;润滑改性剂:1-5份;成核改性剂:1-5份;热稳定剂:1-5份;抗氧剂:1-3份;疏水改性剂:0.5-3份;去离子水3-5份。
进一步地,包括如下质量份数的原料:
淀粉:70份;PVA树脂:30份;流动改性剂:10份;润滑改性剂:5份;成核改性剂:2份;热稳定剂:3份;抗氧剂:1份;疏水改性剂:0.5份;去离子水5份。
进一步地,包括如下质量份数的原料:
淀粉:80份;PVA树脂:20份;流动改性剂:15份;润滑改性剂:5份;成核改性剂:2份;热稳定剂:4份;抗氧剂:1份;疏水改性剂:0.5份;去离子水3份。
进一步地,包括如下质量份数的原料:
淀粉:90份;PVA树脂:10份;流动改性剂:5份;润滑改性剂:5份;成核改性剂:2份;热稳定剂:3份;抗氧剂:1.5份;疏水改性剂:0.5份;去离子水3份。
进一步地,包括如下质量份数的原料:
淀粉:75份;PVA树脂:25份;流动改性剂:10份;润滑改性剂:5份;成核改性剂:1份;热稳定剂:1份;抗氧剂:1份;疏水改性剂:0.5份;去离子水5份。
进一步地,包括如下质量份数的原料:
淀粉:83份;PVA树脂:26份;流动改性剂:20份;润滑改性剂:1份;成核改性剂:5份;热稳定剂:5份;抗氧剂:3份;疏水改性剂:5份;去离子水3份。
进一步地,所述淀粉粒径为10-50微米,淀粉为玉米淀粉、马铃薯淀粉、木薯淀粉中的一种或多种。
进一步地,所述PVA树脂的醇解度≥88%,聚合度为1000-2500,平均分子量为6万-8万,PH值为6.5-7.0,粒径为10-50微米。
进一步地,所述流动改性剂为丙三醇、丙二醇、聚甘油(1-10)、乙二醇、季戊四醇、山梨糖醇、1-4丁二醇、一甘醇、二甘醇、三甘醇中的一种或多种,润滑改性剂为二甲基硅油、油酸酰胺、芥酸酰胺、甲基丙烯酸甲酯中的一种或多种,成核改性剂为纳米二氧化硅、纳米二氧化钛、滑石粉中的一种或多种,热稳定剂为硬脂酸锌、硬酯酸钙、硬脂酸镁中的一种或多种,抗氧剂为抗氧剂1010、246、168、H10中的一种或多种,疏水改性剂为氟碳表面活性剂。
根据本发明的另一个方面,提供了一种环保型辣白菜包装袋的制备方法,包括如下步骤:
S1:将淀粉、PVA树脂、流动改性剂、润滑改性剂、成核改性剂、热稳定剂、抗氧剂和疏水改性剂按比例配好后投入高速混合机内,边搅拌边加热,在60℃-80℃的条件下,搅拌30-60min后予增塑处理,然后冷却放置24小时以上备用,控制水分含量为10-15%;
S2:将上述制备的物料投入到双螺杆挤出机挤出造粒,加工温度为80℃-190℃,熔融塑化挤出造粒;
S3:将上述制备的粒料投入到吹膜机挤出吹膜,加工温度为100℃-180℃,厚度为0.03-0.05毫米。
S4:将上述制备的膜通过制袋机制成辣白菜包装要求的袋子备用。
与现有技术相比,本发明的有益效果是:
本发明的环保型辣白菜包装袋及其制备方法,由于所用原材料都属于生物降解材料,所以该环保型辣白菜包装袋具有完全生物降解性,产品拉伸强度可以达到20MPa以上,高于PE塑料薄膜的拉伸强度,氧气阻隔性优异,其氧气透过量<5.0cm3/m2·24h·0.1MPa,只有PE材料的万分之五左右,由于主要原料是淀粉,所以产品价格低廉,易于推广。
具体实施方式
下面将结合本发明的实施例,对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
实施例一
一种环保型辣白菜包装袋,包括如下质量份数的原料:
淀粉:70份;PVA树脂:30份;流动改性剂:10份;润滑改性剂:5份;成核改性剂:2份;热稳定剂:3份;抗氧剂:1份;疏水改性剂:0.5份;去离子水5份。
所述淀粉粒径为10-50微米,淀粉为玉米淀粉,所述PVA树脂的醇解度≥88%,聚合度为1000-2500,平均分子量为6万-8万,PH值为6.5-7.0,粒径为10-50微米,所述流动改性剂为丙三醇、乙二醇,润滑改性剂为油酸酰胺,成核改性剂为纳米二氧化硅,热稳定剂为硬脂酸锌,抗氧剂为抗氧剂1010、168,疏水改性剂为氟碳表面活性剂。
为了更好的展现环保型辣白菜包装袋的制备流程,本实施例现提出一种环保型辣白菜包装袋的制备方法,包括如下步骤:
S1:将淀粉、PVA树脂、流动改性剂、润滑改性剂、成核改性剂、热稳定剂、抗氧剂和疏水改性剂按比例配好后投入高速混合机内,边搅拌边加热,搅拌速度为100r/min,在60℃的条件下,搅拌45min后予增塑处理,然后冷却放置24小时以上备用,控制水分含量为10-15%;
S2:将上述制备的物料投入到双螺杆挤出机挤出造粒,加工温度为80℃,熔融塑化挤出造粒;
S3:将上述制备的粒料投入到吹膜机挤出吹膜,加工温度为100℃,厚度为0.03毫米。
S4:将上述制备的膜通过制袋机制成辣白菜包装要求的袋子备用。
实施例二
一种环保型辣白菜包装袋,包括如下质量份数的原料:
淀粉:80份;PVA树脂:20份;流动改性剂:15份;润滑改性剂:5份;成核改性剂:2份;热稳定剂:4份;抗氧剂:1份;疏水改性剂:0.5份;去离子水3份。
所述淀粉粒径为10-50微米,淀粉为木薯淀粉,所述PVA树脂的醇解度≥88%,聚合度为1000-2500,平均分子量为6万-8万,PH值为6.5-7.0,粒径为10-50微米,所述流动改性剂为丙三醇、聚甘油(1-10),润滑改性剂为芥酸酰胺,成核改性剂为纳米二氧化钛,热稳定剂为硬脂酸镁,抗氧剂为抗氧剂1010、168,疏水改性剂为氟碳表面活性剂。
为了更好的展现环保型辣白菜包装袋的制备流程,本实施例现提出一种环保型辣白菜包装袋的制备方法,包括如下步骤:
S1:将淀粉、PVA树脂、流动改性剂、润滑改性剂、成核改性剂、热稳定剂、抗氧剂和疏水改性剂按比例配好后投入高速混合机内,边搅拌边加热,搅拌速度100r/min,在70℃的条件下,搅拌30min后予增塑处理,然后冷却放置24小时以上备用,控制水分含量为10-15%;
S2:将上述制备的物料投入到双螺杆挤出机挤出造粒,加工温度为190℃,熔融塑化挤出造粒;
S3:将上述制备的粒料投入到吹膜机挤出吹膜,加工温度为180℃,厚度为0.05毫米。
S4:将上述制备的膜通过制袋机制成辣白菜包装要求的袋子备用。
实施例三
一种环保型辣白菜包装袋,包括如下质量份数的原料:
淀粉:90份;PVA树脂:10份;流动改性剂:5份;润滑改性剂:5份;成核改性剂:2份;热稳定剂:3份;抗氧剂:1.5份;疏水改性剂:0.5份;去离子水3份。
所述淀粉粒径为10-50微米,淀粉为马铃薯淀粉,所述PVA树脂的醇解度≥88%,聚合度为1000-2500,平均分子量为6万-8万,PH值为6.5-7.0,粒径为10-50微米,所述流动改性剂为乙二醇、1-4丁二醇,润滑改性剂为油酸酰胺,成核改性剂为纳米二氧化钛,热稳定剂为硬脂酸锌,抗氧剂为抗氧剂1010、168,疏水改性剂为氟碳表面活性剂。
为了更好的展现环保型辣白菜包装袋的制备流程,本实施例现提出一种环保型辣白菜包装袋的制备方法,包括如下步骤:
S1:将淀粉、PVA树脂、流动改性剂、润滑改性剂、成核改性剂、热稳定剂、抗氧剂和疏水改性剂按比例配好后投入高速混合机内,边搅拌边加热,搅拌速度100r/min,在80℃的条件下,搅拌30min后予增塑处理,然后冷却放置24小时以上备用,控制水分含量为10-15%;
S2:将上述制备的物料投入到双螺杆挤出机挤出造粒,加工温度为100℃,熔融塑化挤出造粒;
S3:将上述制备的粒料投入到吹膜机挤出吹膜,加工温度为120℃,厚度为0.04毫米。
S4:将上述制备的膜通过制袋机制成辣白菜包装要求的袋子备用。
实施例四
一种环保型辣白菜包装袋,包括如下质量份数的原料:
淀粉:75份;PVA树脂:25份;流动改性剂:10份;润滑改性剂:5份;成核改性剂:1份;热稳定剂:1份;抗氧剂:1份;疏水改性剂:0.5份;去离子水5份。
所述淀粉粒径为10-50微米,淀粉为木薯淀粉,所述PVA树脂的醇解度≥88%,聚合度为1000-2500,平均分子量为6万-8万,PH值为6.5-7.0,粒径为10-50微米,所述流动改性剂为丙三醇、乙二醇,润滑改性剂为芥酸酰胺,成核改性剂为纳米二氧化硅,热稳定剂为硬脂酸锌,抗氧剂为抗氧剂1010、168,疏水改性剂为氟碳表面活性剂。
为了更好的展现环保型辣白菜包装袋的制备流程,本实施例现提出一种环保型辣白菜包装袋的制备方法,包括如下步骤:
S1:将淀粉、PVA树脂、流动改性剂、润滑改性剂、成核改性剂、热稳定剂、抗氧剂和疏水改性剂按比例配好后投入高速混合机内,边搅拌边加热,搅拌速度100r/min,在60℃的条件下,搅拌40min后予增塑处理,然后冷却放置24小时以上备用,控制水分含量为10-15%;
S2:将上述制备的物料投入到双螺杆挤出机挤出造粒,加工温度为173℃,熔融塑化挤出造粒;
S3:将上述制备的粒料投入到吹膜机挤出吹膜,加工温度为147℃,厚度为0.03毫米。
S4:将上述制备的膜通过制袋机制成辣白菜包装要求的袋子备用。
实施例五
一种环保型辣白菜包装袋,包括如下质量份数的原料:
淀粉:83份;PVA树脂:26份;流动改性剂:20份;润滑改性剂:1份;成核改性剂:5份;热稳定剂:5份;抗氧剂:3份;疏水改性剂:5份;去离子水3份。
所述淀粉粒径为10-50微米,淀粉为玉米淀粉、马铃薯淀粉、木薯淀粉中的一种或多种,所述PVA树脂的醇解度≥88%,聚合度为1000-2500,平均分子量为6万-8万,PH值为6.5-7.0,粒径为10-50微米,所述流动改性剂为丙三醇、1-4丁二醇,润滑改性剂为芥酸酰胺、甲基丙烯酸甲酯,成核改性剂为纳米二氧化硅,热稳定剂为硬脂酸镁,抗氧剂为抗氧剂1010,疏水改性剂为氟碳表面活性剂。
为了更好的展现环保型辣白菜包装袋的制备流程,本实施例现提出一种环保型辣白菜包装袋的制备方法,包括如下步骤:
S1:将淀粉、PVA树脂、流动改性剂、润滑改性剂、成核改性剂、热稳定剂、抗氧剂和疏水改性剂按比例配好后投入高速混合机内,边搅拌边加热,搅拌速度100r/min,在80℃的条件下,搅拌60min后予增塑处理,然后冷却放置24小时以上备用,控制水分含量为10-15%;
S2:将上述制备的物料投入到双螺杆挤出机挤出造粒,加工温度为132℃,熔融塑化挤出造粒;
S3:将上述制备的粒料投入到吹膜机挤出吹膜,加工温度为138℃,厚度为0.05毫米。
S4:将上述制备的膜通过制袋机制成辣白菜包装要求的袋子备用。
将按照上述制备方法制备的环保型辣白菜包装袋投入使用,其使用情况如下表所示:
1、拉伸强度测试采用国家标准GB/T 1040.3-2006/2/500,对各种实施例和对比例样品进行测试。
2、氧气透过量测试采用国家标准GB/T1038-2000,对各种实施例和对比例样品进行测试。
将按照上述制备方法制备的环保型辣白菜包装袋投入使用,在温度为25℃及相对湿度为65%的条件下,试验周期为21天,其辣白菜包装袋的保鲜情况如下表所示:
3、辣白菜保鲜试验,采用吉林延吉某公司生产的新鲜辣白菜,使用各种实施例和对比例进行包装,进行常温对比试验,环境条件:温度25℃,相对湿度65%,试验周期为21天。
由此可知,按照上述制备方法制备的环保型辣白菜包装袋投入使用后,其拉伸强度可以达到20MPa以上,高于PE塑料薄膜的拉伸强度,氧气阻隔性优异,其氧气透过量<5.0cm3/m2·24h·0.1MPa,只有PE材料的万分之五左右,保鲜效果好且不易涨袋。
综上所述,本发明的环保型辣白菜包装袋及其制备方法,由于所用原材料都属于生物降解材料,所以该环保型辣白菜包装袋具有完全生物降解性,产品拉伸强度可以达到15MPa以上,高于PE塑料薄膜的拉伸强度,氧气阻隔性优异,其氧气透过量只有PE材料的万分之五左右,由于主要原料是淀粉,所以产品价格低廉,易于推广。
以上所述,仅为本发明较佳的具体实施方式,但本发明的保护范围并不局限于此,任何熟悉本技术领域的技术人员在本发明披露的技术范围内,根据本发明的技术方案及其发明构思加以等同替换或改变,都应涵盖在本发明的保护范围之内。
Claims (10)
1.一种环保型辣白菜包装袋,其特征在于,包括如下质量份数的原料:
淀粉:70-90份;PVA树脂:10-30份;流动改性剂:10-20份;润滑改性剂:1-5份;成核改性剂:1-5份;热稳定剂:1-5份;抗氧剂:1-3份;疏水改性剂:0.5-3份;去离子水3-5份。
2.如权利要求1所述的一种环保型辣白菜包装袋,其特征在于,包括如下质量份数的原料:
淀粉:70份;PVA树脂:30份;流动改性剂:10份;润滑改性剂:5份;成核改性剂:2份;热稳定剂:3份;抗氧剂:1份;疏水改性剂:0.5份;去离子水5份。
3.如权利要求1所述的一种环保型辣白菜包装袋,其特征在于,包括如下质量份数的原料:
淀粉:80份;PVA树脂:20份;流动改性剂:15份;润滑改性剂:5份;成核改性剂:2份;热稳定剂:4份;抗氧剂:1份;疏水改性剂:0.5份;去离子水3份。
4.如权利要求1所述的一种环保型辣白菜包装袋,其特征在于,包括如下质量份数的原料:
淀粉:90份;PVA树脂:10份;流动改性剂:5份;润滑改性剂:5份;成核改性剂:2份;热稳定剂:3份;抗氧剂:1.5份;疏水改性剂:0.5份;去离子水3份。
5.如权利要求1所述的一种环保型辣白菜包装袋,其特征在于,包括如下质量份数的原料:
淀粉:75份;PVA树脂:25份;流动改性剂:10份;润滑改性剂:5份;成核改性剂:1份;热稳定剂:1份;抗氧剂:1份;疏水改性剂:0.5份;去离子水5份。
6.如权利要求1所述的一种环保型辣白菜包装袋,其特征在于,包括如下质量份数的原料:
淀粉:83份;PVA树脂:26份;流动改性剂:20份;润滑改性剂:1份;成核改性剂:5份;热稳定剂:5份;抗氧剂:3份;疏水改性剂:5份;去离子水3份。
7.如权利要求1所述的一种环保型辣白菜包装袋,其特征在于,所述淀粉粒径为10-50微米,淀粉为玉米淀粉、马铃薯淀粉、木薯淀粉中的一种或多种。
8.如权利要求1所述的一种环保型辣白菜包装袋,其特征在于,所述PVA树脂的醇解度≥88%,聚合度为1000-2500,平均分子量为6万-8万,PH值为6.5-7.0,粒径为10-50微米。
9.如权利要求1所述的一种环保型辣白菜包装袋,其特征在于,所述流动改性剂为丙三醇、丙二醇、聚甘油(1-10)、乙二醇、季戊四醇、山梨糖醇、1-4丁二醇、一甘醇、二甘醇、三甘醇中的一种或多种,润滑改性剂为二甲基硅油、油酸酰胺、芥酸酰胺、甲基丙烯酸甲酯中的一种或多种,成核改性剂为纳米二氧化硅、纳米二氧化钛、滑石粉中的一种或多种,热稳定剂为硬脂酸锌、硬酯酸钙、硬脂酸镁中的一种或多种,抗氧剂为抗氧剂1010、246、168、H10中的一种或多种,疏水改性剂为氟碳表面活性剂。
10.一种如权利要求1-9任一项所述的环保型辣白菜包装袋的制备方法,其特征在于,包括如下步骤:
S1:将淀粉、PVA树脂、流动改性剂、润滑改性剂、成核改性剂、热稳定剂、抗氧剂和疏水改性剂按比例配好后投入高速混合机内,边搅拌边加热,在60℃-80℃的条件下,搅拌30-60min后予增塑处理,然后冷却放置24小时以上备用,控制水分含量为10-15%;
S2:将上述制备的物料投入到双螺杆挤出机挤出造粒,加工温度为80℃-190℃,熔融塑化挤出造粒;
S3:将上述制备的粒料投入到吹膜机挤出吹膜,加工温度为100℃-180℃,厚度为0.03-0.05毫米。
S4:将上述制备的膜通过制袋机制成辣白菜包装要求的袋子备用。
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