CN113024864A - 一种食品用可降解塑料膜及其制备方法 - Google Patents
一种食品用可降解塑料膜及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种食品用可降解塑料膜及其制备方法，其中，食品用可降解塑料膜按重量份数包括改性淀粉20‑30份、明胶5‑10份、壳聚糖2‑5份、氢化蓖麻油1‑5份、乳化剂3‑5份、氧化镁0.5‑1份、氧化锌0.5‑1份、玉米纤维2‑5份、聚酰胺20‑30份、干性油10‑20份，首先形成具有韧性的流延膜，进而再通过具有增韧作用的玉米纤维使覆膜具有增韧性，提高成品膜的韧性，具有较好的力学性能。
Description
技术领域
本发明涉及塑料膜材料技术领域，尤其涉及一种食品用可降解塑料膜及其制备方法。
背景技术
白色污染是对废塑料污染环境现象的一种形象称谓，是指用聚苯乙烯、聚丙烯、聚氯乙烯等高分子化合物制成的包装袋、农用地膜、一次性餐具、塑料瓶等塑料制品使用后被弃置成为固体废物，由于随意乱丢乱扔，难于降解处理，给生态环境和景观造成的污染。近年来，随着人们环保意识的提高，“白色污染”问题成为社会关注的热点。采用生物可降解材料制作包装膜无疑是解决该问题行之有效的方法。目前，生物可降解材料包括多糖如纤维素、变性淀粉、海藻酸钠、壳聚糖等以及蛋白质如大豆蛋白质、玉米蛋白质、小麦醇溶蛋白质和明胶等，这些降解材料主要用于水果保鲜、肉类保鲜、食品包装，并可直接食用。
上述这些可降解的塑料膜制品的拉伸强度、断裂伸长率、耐刺穿等力学性能差，耐热性能差，且制备成本高，导致不能大力推广使用。
发明内容
本发明的目的在于提供一种食品用可降解塑料膜及其制备方法，以解决上述背景技术中所提出的问题。
为达到上述目的，本发明采用的技术方案是：一种食品用可降解塑料膜，按重量份数包括如下组分，
作为进一步的优化，所述改性淀粉为淀粉与改性剂高温交联制备而成，二者重量比为10:(0.2-0.5)。
作为进一步的优化，交联温度为30-40℃，交联时间为 120-150min。
作为进一步的优化，所述淀粉为红薯淀粉、豆类淀粉、土豆淀粉中的一种。
作为进一步的优化，所述改性剂为三偏磷酸钠或柠檬酸中一种。
作为进一步的优化，所述乳化剂为脂肪醇聚氧乙烯醚或异构醇聚氧乙烯醚中的一种。
作为进一步的优化，所述干性油为亚麻油、梓油中一种。
作为进一步的优化，所述聚酰胺为水分型散聚酰胺。
本发明还提供一种食品用可降解塑料膜的制备方法，包括如下步骤，
S1)制备改性淀粉；
S2)在改性淀粉中加入明胶、壳聚糖和氢化蓖麻油，混合均匀，然后加入去离子水和乳化剂进行搅拌，完全溶解后预制成膜液，并流延成膜；
S3)将聚酰胺、干性油、玉米纤维、氧化镁、氧化锌和去离子水混合均匀制成浆料，并涂覆于流延膜的表面，然后快速热压干燥复合即得成品膜。
作为进一步的优化，S2中的搅拌时间60-80min。
与现有技术相比，本发明的有益效果是：
1.改性淀粉与明胶、壳聚糖和氢化蓖麻油进行复配混合，可以增加流延膜的强度和韧性；
2.玉米纤维作为增韧剂，与聚酰胺和干性油共同混匀后涂覆于流延膜上，可以起到增强成品膜的韧性的作用；
3.氧化镁和氧化锌作为分散剂，可以提高玉米纤维和干性油的分散性，有助于涂覆均匀，提高成品膜强度和韧性；
4.所使用原料均具有较好的降解性，同时具有环境友好性，不会由禁限用物质产生或析出。
具体实施方式
以下是本发明的具体实施例，对本发明的技术方案作进一步的描述，但本发明并不限于这些实施例。
实施例1
一种食品用可降解塑料膜，按重量份数包括如下组分，
其制备方法为：S1)制备改性淀粉，将红薯淀粉与三偏磷酸钠高温交联，交联温度30℃，交联时间为150min；S2)在改性淀粉中加入明胶、壳聚糖和氢化蓖麻油，混合均匀，然后加入去离子水和脂肪醇聚氧乙烯醚进行搅拌60min，完全溶解后预制成膜液，并流延成膜； S3)将水分型散聚酰胺、亚麻油、玉米纤维、氧化镁、氧化锌和去离子水混合均匀制成浆料，并涂覆于流延膜的表面，然后快速热压干燥复合即得成品膜。
实施例2
一种食品用可降解塑料膜，按重量份数包括如下组分，
其制备方法为：S1)制备改性淀粉，将豆类淀粉与三偏磷酸钠高温交联，交联温度40℃，交联时间为120min；S2)在改性淀粉中加入明胶、壳聚糖和氢化蓖麻油，混合均匀，然后加入去离子水和异构醇聚氧乙烯醚进行搅拌80min，完全溶解后预制成膜液，并流延成膜； S3)将水分型散聚酰胺、亚麻油、玉米纤维、氧化镁、氧化锌和去离子水混合均匀制成浆料，并涂覆于流延膜的表面，然后快速热压干燥复合即得成品膜。
实施例3
一种食品用可降解塑料膜，按重量份数包括如下组分，
其制备方法为：S1)制备改性淀粉，将土豆淀粉与柠檬酸高温交联，交联温度35℃，交联时间为140min；S2)在改性淀粉中加入明胶、壳聚糖和氢化蓖麻油，混合均匀，然后加入去离子水和脂肪醇聚氧乙烯醚进行搅拌70min，完全溶解后预制成膜液，并流延成膜；S3)将水分型散聚酰胺、梓油、玉米纤维、氧化镁、氧化锌和去离子水混合均匀制成浆料，并涂覆于流延膜的表面，然后快速热压干燥复合即得成品膜。
实施例4
一种食品用可降解塑料膜，按重量份数包括如下组分，
其制备方法为：S1)制备改性淀粉，将豆类淀粉与柠檬酸高温交联，交联温度40℃，交联时间为130min；S2)在改性淀粉中加入明胶、壳聚糖和氢化蓖麻油，混合均匀，然后加入去离子水和异构醇聚氧乙烯醚进行搅拌65min，完全溶解后预制成膜液，并流延成膜；S3)将水分型散聚酰胺、玉米纤维、氧化镁、氧化锌和去离子水混合均匀制成浆料，并涂覆于流延膜的表面，然后快速热压干燥复合即得成品膜。
对比实施例
本发明实施例1至实施例4得到的塑料膜与常规市售塑料膜进行性能测试，测试结果如下表所示。
上述各种指标测试依据《GBT13022-1991塑料薄膜拉伸性能试验方法》进行测试，拉伸速度为200mm/min，室温25℃。
通过上述试验数据可知，本发明所制备的塑料膜其拉伸强度更高、断裂伸长率更大，力学性能更好。
本文中所描述的具体实施例仅仅是对本发明精神作举例说明。本发明所属技术领域的技术人员可以对所描述的具体实施例做各种各样的修改或补充或采用类似的方式替代，但并不会偏离本发明的精神或者超越所附权利要求书所定义的范围。
Claims (10)
1.一种食品用可降解塑料膜，其特征在于，按重量份数包括如下组分，
2.根据权利要求1所述的食品用可降解塑料膜，其特征在于，所述改性淀粉为淀粉与改性剂高温交联制备而成，二者重量比为10:(0.2-0.5)。
3.根据权利要求2所述的食品用可降解塑料膜，其特征在于，交联温度为30-40℃，交联时间为120-150min。
4.根据权利要求1所述的食品用可降解塑料膜，其特征在于，所述淀粉为红薯淀粉、豆类淀粉、土豆淀粉中的一种。
5.根据权利要求1所述的食品用可降解塑料膜，其特征在于，所述改性剂为三偏磷酸钠或柠檬酸中的一种。
6.根据权利要求1所述的食品用可降解塑料膜，其特征在于，所述乳化剂为脂肪醇聚氧乙烯醚或异构醇聚氧乙烯醚中的一种。
7.根据权利要求1所述的食品用可降解塑料膜，其特征在于，所述干性油为亚麻油、梓油中的一种。
8.根据权利要求1所述的食品用可降解塑料膜，其特征在于，所述聚酰胺为水分型散聚酰胺。
9.一种根据权利要求1至8任意一项所述的食品用可降解塑料膜的制备方法，其特征在于，包括如下步骤，
S1)制备改性淀粉；
S2)在改性淀粉中加入明胶、壳聚糖和氢化蓖麻油，混合均匀，然后加入去离子水和乳化剂进行搅拌，完全溶解后预制成膜液，并流延成膜；
S3)将聚酰胺、干性油、玉米纤维、氧化镁、氧化锌和去离子水混合均匀制成浆料，并涂覆于流延膜的表面，然后快速热压干燥复合即得成品膜。
10.根据权利要求9所述的食品用可降解塑料膜的制备方法，其特征在于，S2中的搅拌时间60-80min。
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