CN116199973A - Packaging material and packaging bag for prolonging shelf life of steamed bread - Google Patents

Packaging material and packaging bag for prolonging shelf life of steamed bread Download PDF

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Publication number
CN116199973A
CN116199973A CN202310136175.4A CN202310136175A CN116199973A CN 116199973 A CN116199973 A CN 116199973A CN 202310136175 A CN202310136175 A CN 202310136175A CN 116199973 A CN116199973 A CN 116199973A
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packaging material
shelf life
steamed bread
parts
prolonging
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CN116199973B (en
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王成祥
张美娜
赵鑫燕
马淑红
郭海云
孙锋锋
马利建
吴晓崇
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Anhui Tongfu Group Co ltd
Hebei Weifu Modern Food Co ltd
Hebei Tongfu Health Industry Co ltd
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Anhui Tongfu Group Co ltd
Hebei Weifu Modern Food Co ltd
Hebei Tongfu Health Industry Co ltd
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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
    • C08J5/00—Manufacture of articles or shaped materials containing macromolecular substances
    • C08J5/18—Manufacture of films or sheets
    • 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
    • C08J2323/10—Homopolymers or copolymers of propene
    • C08J2323/12—Polypropene
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08K—Use of inorganic or non-macromolecular organic substances as compounding ingredients
    • C08K3/00—Use of inorganic substances as compounding ingredients
    • C08K3/18—Oxygen-containing compounds, e.g. metal carbonyls
    • C08K3/20—Oxides; Hydroxides
    • C08K3/22—Oxides; Hydroxides of metals
    • C08K2003/2286—Oxides; Hydroxides of metals of silver
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08K—Use of inorganic or non-macromolecular organic substances as compounding ingredients
    • C08K3/00—Use of inorganic substances as compounding ingredients
    • C08K3/18—Oxygen-containing compounds, e.g. metal carbonyls
    • C08K3/20—Oxides; Hydroxides
    • C08K3/22—Oxides; Hydroxides of metals
    • C08K2003/2296—Oxides; Hydroxides of metals of zinc
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08K—Use of inorganic or non-macromolecular organic substances as compounding ingredients
    • C08K2201/00—Specific properties of additives
    • C08K2201/011—Nanostructured additives
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08K—Use of inorganic or non-macromolecular organic substances as compounding ingredients
    • C08K3/00—Use of inorganic substances as compounding ingredients
    • C08K3/02—Elements
    • C08K3/04—Carbon
    • C08K3/042—Graphene or derivatives, e.g. graphene oxides
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08K—Use of inorganic or non-macromolecular organic substances as compounding ingredients
    • C08K3/00—Use of inorganic substances as compounding ingredients
    • C08K3/34—Silicon-containing compounds
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08K—Use of inorganic or non-macromolecular organic substances as compounding ingredients
    • C08K5/00—Use of organic ingredients
    • C08K5/04—Oxygen-containing compounds
    • C08K5/09—Carboxylic acids; Metal salts thereof; Anhydrides thereof
    • C08K5/098—Metal salts of carboxylic acids
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08K—Use of inorganic or non-macromolecular organic substances as compounding ingredients
    • C08K5/00—Use of organic ingredients
    • C08K5/04—Oxygen-containing compounds
    • C08K5/10—Esters; Ether-esters
    • C08K5/12—Esters; Ether-esters of cyclic polycarboxylic acids
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08K—Use of inorganic or non-macromolecular organic substances as compounding ingredients
    • C08K5/00—Use of organic ingredients
    • C08K5/36—Sulfur-, selenium-, or tellurium-containing compounds
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08K—Use of inorganic or non-macromolecular organic substances as compounding ingredients
    • C08K9/00—Use of pretreated ingredients
    • C08K9/10—Encapsulated ingredients
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02W—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO WASTEWATER TREATMENT OR WASTE MANAGEMENT
    • Y02W90/00—Enabling technologies or technologies with a potential or indirect contribution to greenhouse gas [GHG] emissions mitigation
    • Y02W90/10—Bio-packaging, e.g. packing containers made from renewable resources or bio-plastics

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  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Manufacturing & Machinery (AREA)
  • Materials Engineering (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Medicinal Chemistry (AREA)
  • Polymers & Plastics (AREA)
  • Organic Chemistry (AREA)
  • Compositions Of Macromolecular Compounds (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

The application relates to the technical field of packaging materials, and particularly discloses a packaging material and a packaging bag for prolonging the shelf life of steamed bread. Extension steamed breadA packaging material of a first shelf life comprising the following raw materials: polypropylene particles, modified nano graphene, sodium sorbate, nano silver oxide and diethyl phthalate; the modified nano graphene is obtained by coating and modifying chitosan sol. The water vapor transmission rate, the oxygen transmission rate, the tensile strength and the elongation at break of the obtained packaging material are respectively 2.25g/m 2 、2.46m 2 0.1Mpa, 10.5Mpa and 98 percent, and the antibacterial rate of the packaging material to staphylococcus aureus and escherichia coli is 95 percent and 94 percent respectively, so that the mildew-proof antibacterial property of the packaging material is improved. The maximum shelf life of the steamed bread packaged by the packaging bag can reach 5 days at the temperature of 23 ℃, and the shelf life of the steamed bread is effectively prolonged.

Description

Packaging material and packaging bag for prolonging shelf life of steamed bread
Technical Field
The application relates to the technical field of packaging materials, in particular to a packaging material and a packaging bag for prolonging the shelf life of steamed bread.
Background
Steamed bread is used as staple food in north of China for more than two thousand years. For convenient transportation and sales, steamed bread is usually packaged in a packaging bag, and the steamed bread is easy to spoil and deteriorate due to higher water content of the steamed bread after being cooked and packaged in the packaging bag, so that the shelf life of the steamed bread is shorter. The research shows that the shelf life of the steamed bread is not only dependent on the steamed bread, but also has a great relationship with the packaging bag of the steamed bread.
In the related art, in order to improve the spoilage of steamed bread, independently packaged drying agents are mainly placed in sealed packaging bags to absorb moisture in the packaging bags, so that the moisture content of the steamed bread is controlled within an allowable moisture content range, but the method does not obviously prolong the shelf life of the steamed bread.
Disclosure of Invention
In order to further prolong the shelf life of steamed bread, the application provides a packaging material and a packaging bag for prolonging the shelf life of the steamed bread.
In a first aspect, the present application provides a packaging material for prolonging the shelf life of steamed bread, which adopts the following technical scheme:
a packaging material for prolonging the shelf life of steamed bread comprises the following raw materials in parts by weight: 80-100 parts of polypropylene particles, 4-6 parts of modified nano graphene, 1-3 parts of sodium sorbate, 15-20 parts of nano silver oxide and 0.3-0.5 part of diethyl phthalate; the modified nano graphene is obtained by modifying chitosan with nano graphene.
By adopting the technical scheme, the polypropylene particles are nontoxic and odorless, and the adoption of the polypropylene particles as the main raw material of the steamed bread packaging material can not influence the taste of the steamed bread, so that the edible safety of the steamed bread is ensured. And the polypropylene particles have higher moisture absorption resistance, and can properly reduce the water content of the steamed bread. The sodium sorbate has high mildew-proof effect, has inhibition effect on bacteria, mold and saccharomycetes, and can effectively prolong the shelf life of steamed bread. The nano silver oxide is added as nano filler, so that the wear resistance, smoothness and dimensional stability of the packaging material can be improved, and in addition, the nano silver has a sterilizing effect, can effectively prevent steamed bread from mildew and prolong the shelf life of the steamed bread. The diethyl phthalate is added as a plasticizer, so that the secondary valence bond among the molecules of the resin is weakened, and the plasticity and flexibility of the plastic product can be enhanced.
The nano graphene has higher sterilization and antibacterial effects, and the bacteria cannot generate drug resistance after being sterilized, so that the steamed bread is effectively prevented from mildew, and the shelf life of the steamed bread is prolonged. The chitosan has good tissue compatibility and is nontoxic, the chitosan molecule carries positive electricity, and when the chitosan molecule contacts bacteria, the chitosan molecule can be combined with negative charge substances in bacteria to interact, so that substances for maintaining the growth of the bacteria are reduced or are reduced for hours, thereby playing an antibacterial role and prolonging the shelf life of steamed bread. The modified nano graphene is obtained by coating and modifying chitosan sol, and the chitosan sol with a sterilizing effect is coated on the surface of the nano graphene, so that the sterilizing effect can be achieved, and the dispersion uniformity of the nano graphene in a packaging material system can be improved.
As preferable: a packaging material for prolonging the shelf life of steamed bread comprises the following raw materials in parts by weight: 85-95 parts of polypropylene particles, 4.5-5.5 parts of modified nano graphene, 1.5-2.5 parts of sodium sorbate, 17-19 parts of nano silver oxide and 0.35-0.45 part of diethyl phthalate.
The packaging material is prepared from 85-95 parts of polypropylene particles, 4.5-5.5 parts of modified nano graphene, 1.5-2.5 parts of sodium sorbate, 17-19 parts of nano silver oxide and 0.35-0.45 part of diethyl phthalate, and has good mildew-proof and antibacterial effects.
As preferable: the modified nano graphene is prepared through the following operation steps:
s1, dissolving chitosan in an acetic acid aqueous solution with the mass concentration of 5-8%, heating to 55-60 ℃, and stirring until the chitosan is dissolved to obtain chitosan sol;
s2, adding the nano graphene into chitosan sol, adding sodium alginate with the mass of 5-10% of that of the nano graphene, mixing, magnetically stirring for 4-6 hours, adding nano silicon dioxide, and uniformly stirring to obtain modified nano graphene;
the mass ratio of the nano silicon dioxide to the nano graphene is 1: (2-3).
By adopting the technical scheme, the stability of the chitosan sol can be improved when the sodium alginate is added for coating modification, so that the modification effect of the chitosan sol coated nano graphene is improved. The nano silicon dioxide is added, so that the mechanical property of the chitosan sol is improved, and the antibacterial property of the nano graphene is further improved, and the shelf life of the steamed bread is prolonged.
As preferable: the mass ratio of the nano graphene to the chitosan sol is 1: (5-7).
By adopting the technical scheme, the mass ratio of the nano graphene to the chitosan sol is adjusted, so that the coating effect of the chitosan sol on the nano graphene can be improved, and the antibacterial and sterilizing effects of the modified nano graphene are further improved.
As preferable: the packaging material also comprises the following raw materials in parts by weight: 5-10 parts of mustard extract and 10-20 parts of zinc oxide micropowder.
Through the technical scheme, the mustard extract contains isothiocyanate, has strong sterilization and mildew resistance, and is added with the zinc oxide micro powder simultaneously, so that the mustard extract is adsorbed on the surface of the zinc oxide micro powder, the heat resistance of the zinc oxide micro powder is higher than that of the mustard extract, and the heat resistance of the mustard extract is improved. The zinc oxide has the effects of preventing mildew and inhibiting microbial fungi, the mildew-proof effect of the packaging material can be further improved, and the zinc oxide micropowder can be added as a stabilizer, so that the packaging material is effectively prevented from aging under the conditions of heat, light, oxygen and the like, and the service life of the packaging material is prolonged.
As preferable: the mass ratio of the mustard extract to the zinc oxide micropowder is 1: (2-3).
By adopting the technical scheme, the mass ratio of the mustard extract to the zinc oxide micropowder is adjusted, so that the thermal stability of the mustard extract can be further improved, and the mildew-proof effect of the mustard extract is ensured.
As preferable: the packaging material also comprises the following raw materials in parts by weight: 10-15 parts of wheat stone powder.
By adopting the technical scheme, the wheat stone powder is added, so that the bacteria can be strongly adsorbed on one hand, and the bacterial reproduction can be inhibited; on the other hand, the dispersing effect of the raw materials of the packaging material can be improved.
In a second aspect, the present application provides a method for preparing a packaging material for prolonging the shelf life of steamed bread according to any one of the above.
A preparation method of a packaging material for prolonging the shelf life of steamed bread comprises the following operation steps:
and after the polypropylene particles are melted, adding the rest raw materials of the packaging material, mixing, extruding, granulating, blowing a film for forming, and cooling to obtain the packaging material.
In a third aspect, the present application provides a package made of any one of the above packaging materials for prolonging shelf life of steamed bread.
In summary, the present application includes at least one of the following beneficial technical effects:
(1) The method controls the raw materials of the packaging material to ensure that the water vapor transmission rate, the oxygen transmission rate, the tensile strength and the elongation at break of the packaging material are respectively 2.02g/m 2 、2.32m 2 0.1Mpa, 9.4Mpa and 88%, and the antibacterial rate of the packaging material to staphylococcus aureus and escherichia coli is 87% and 83%, respectively, so that the packaging material has higher strength and air permeability, and the mildew-proof antibacterial property of the packaging material is improved.
(2) The method comprises the steps of adding mustard extract and zinc oxide micropowder into packaging material raw materials, and adjusting the mass ratio of the mustard extract and the zinc oxide micropowder to ensure that the water vapor transmission capacity, the oxygen transmission capacity, the tensile strength and the elongation at break of the packaging material are respectively 2.18g/m 2 、2.39m 2 0.1Mpa, 9.9Mpa and 93%, and the antibacterial rate of the packaging material to staphylococcus aureus and escherichia coli is 90% and 88% respectively, so that the mildew-proof antibacterial property of the packaging material is further improved.
(3) According to the application, on the basis of adding the mustard extract and the zinc oxide micropowder into the packaging material raw materials, the wheat stone powder is added, so that the water vapor transmission, the oxygen transmission, the tensile strength and the elongation at break of the packaging material are respectively 2.25g/m 2 、2.46m 2 0.1Mpa, 10.5Mpa and 98 percent, and the antibacterial rate of the packaging material to staphylococcus aureus and escherichia coli is 95 percent and 94 percent respectively, so that the mildew-proof antibacterial property of the packaging material is improved. The maximum shelf life of the steamed bread packaged by the packaging bag can reach 5 days at the temperature of 23 ℃, and the shelf life of the steamed bread is effectively prolonged.
Detailed Description
The present application is described in further detail below in connection with specific examples.
The following raw materials are all commercial products, and are fully disclosed in the present application, and should not be construed as limiting the sources of the raw materials. The method comprises the following steps: polypropylene particles, brand RJ766MO; nano graphene with the particle size of 800 meshes; sodium sorbate, the content of active substances is 99%; nano silver oxide with particle size of 325 meshes; diethyl phthalate, the content of effective substances is 99%; chitosan, the content of effective substances is 99%; sodium alginate with 99% of active substance content; nano silicon dioxide with particle size of 325 meshes; semen Sinapis Albae extract with particle diameter of 80 mesh; zinc oxide micropowder with particle diameter of 200nm; the grain size of the wheat stone powder is 325 mu.
The following is a preparation example of modified nano graphene
Preparation example 1
The modified nano graphene of the preparation example 1 is prepared through the following operation steps:
s1, dissolving 1kg of chitosan in 9L of acetic acid aqueous solution with the mass concentration of 6%, heating to 55 ℃, and stirring until the chitosan is dissolved to obtain chitosan sol;
s2, adding 1kg of nano graphene into 4kg of chitosan sol, adding 0.08kg of sodium alginate, mixing, magnetically stirring for 4-6h, adding 2kg of nano silicon dioxide, and uniformly stirring to obtain the modified nano graphene.
PREPARATION EXAMPLES 2 to 4
The modified nano-graphene of preparation examples 2 to 4 was the same as the preparation method of preparation example 1, except that the amounts of chitosan sol were 5kg, 6kg and 7kg, respectively.
Example 1
The packaging material for prolonging the shelf life of the steamed bread of the embodiment 1 is prepared by the following preparation method:
according to the mixing amount of table 1, polypropylene particles are melted at 200 ℃, modified nano graphene, sodium sorbate, nano silver oxide and diethyl phthalate prepared in preparation example 1 are added for mixing, extrusion granulation, film blowing molding at 165 ℃ and cooling are carried out, and packaging materials are obtained.
Examples 2 to 3
The preparation method of the packaging materials for prolonging the shelf life of the steamed bread of examples 2-3 is the same as that of example 1, except that the mixing amount of the raw materials is different, and the details are shown in table 1.
TABLE 1 amounts of raw materials (kg) for packaging materials of examples 1 to 3
Example 1 Example 2 Example 3
Polypropylene particles 90 90 90
Modified nano graphene 4 5 6
Sorbic acid sodium salt 2 2 2
Nanometer silver oxide 17 17 17
Phthalic acid diethyl ester 0.4 0.4 0.4
Examples 4 to 6
The preparation method of the packaging material for prolonging the shelf life of the steamed bread of the embodiments 4-6 is the same as the embodiment 2, except that the modified nano graphene prepared in the preparation examples 2-4 is selected as the modified nano graphene, and the mixing amount of the rest raw materials is the same as the embodiment 2.
Examples 7 to 10
The preparation method of the packaging materials for prolonging the shelf life of the steamed bread of examples 7-10 is the same as that of example 4, except that the raw materials of the packaging materials are also added with mustard extract and zinc oxide micropowder, and the specific blending amount is shown in Table 2.
TABLE 2 amounts of raw materials (kg) for packaging materials of examples 7 to 10
Example 7 Example 8 Example 9 Example 10
Polypropylene particles 90 90 90 90
Modified nano graphene 4 5 6 6
Sorbic acid sodium salt 2 2 2 2
Nanometer silver oxide 17 17 17 17
Phthalic acid diethyl ester 0.4 0.4 0.4 0.4
Mustard extract 20 20 18 10
Zinc oxide micropowder 10 8 6 6.7
Examples 11 to 13
The preparation method of the packaging materials for prolonging the shelf life of the steamed bread of examples 11-13 is the same as that of example 8, except that the raw materials of the packaging materials are also added with wheat flour, and the specific blending amount is shown in Table 3.
TABLE 3 amounts of raw materials (kg) for packaging materials of examples 11 to 13
Example 11 Example 12 Example 13
Polypropylene particles 90 90 90
Modified nano graphene 4 5 6
Sorbic acid sodium salt 2 2 2
Nanometer silver oxide 17 17 17
Phthalic acid diethyl ester 0.4 0.4 0.4
Wheat stone powder 10 13 15
Example 14
The preparation method of the packaging material for prolonging the shelf life of the steamed bread of the embodiment 14 is the same as the embodiment 8, except that 13kg of wheat flour is added into the raw materials of the packaging material, and the mixing amount of the rest raw materials is the same as the embodiment 8.
Comparative example 1
The preparation method of the packaging material for prolonging the shelf life of the steamed bread of comparative example 1 is the same as that of example 1, except that the modified nano graphene is not added, and the types and the blending amount of the other raw materials are the same as those of example 1.
Comparative example 2
The preparation method of the packaging material for prolonging the shelf life of the steamed bread of comparative example 2 is the same as that of example 1, except that the modified nano graphene is replaced by nano graphene in the same amount, and the types and the blending amount of the other raw materials are the same as those of example 1.
Comparative example 3
The preparation method of the packaging material for prolonging the shelf life of the steamed bread of comparative example 3 is the same as that of example 1, except that the modified nano graphene is replaced by chitin fiber in an equivalent amount, and the types and the blending amount of the other raw materials are the same as those of example 1.
Comparative example 4
The preparation method of the packaging material for prolonging the shelf life of the steamed bread of comparative example 4 is the same as that of example 1, except that sodium sorbate is not added, and the types and blending amounts of the other raw materials are the same as those of example 1.
Comparative example 5
The preparation method of the packaging material for prolonging the shelf life of the steamed bread of comparative example 5 is the same as that of example 1, except that nano silver oxide is not added, and the types and the blending amount of the other raw materials are the same as those of example 1.
Performance detection
The packaging materials obtained in the different examples 1 to 14 and comparative examples 1 to 5 were subjected to performance tests using the following test standards or methods, respectively, and the test results are shown in Table 4.
Water vapor transmission rate: the water vapor transmission rate of the packaging material for 24 hours was measured according to GB/T1037-1988 method for Water vapor permeability test of Plastic film and sheet-cup method.
Oxygen transmission amount: the oxygen transmission rate of the packaging material for 24 hours was measured according to GB/T1038-2000 "method for testing gas permeability of Plastic film and sheet differential pressure".
Tensile strength: the tensile strength of the packaging material was measured using a tensile strength tester.
Elongation at break: the elongation at break of the packaging material was measured using a tensile strength tester.
Antibacterial rate: the antibacterial rate of staphylococcus aureus and escherichia coli of the packaging material is detected by using GB/T31402-2015 plastic surface antibacterial property test method.
TABLE 4 results of Performance test of different packaging materials
Figure BDA0004085659560000061
Figure BDA0004085659560000071
As shown by the test results in Table 4, the packaging material obtained in the present application had a water vapor transmission rate, an oxygen transmission rate, a tensile strength and an elongation at break of at most 2.25g/m 2 2.46m2/0.1Mpa, 10.5Mpa and 98%, has higher strength and air permeability; and the maximum antibacterial rates of the packaging material on staphylococcus aureus and escherichia coli are 95% and 94%, respectively, so that the mildew-proof and antibacterial effects of the packaging material are improved.
In examples 1 to 3, the packaging material of example 2 had a water vapor transmission rate, an oxygen transmission rate, a tensile strength and an elongation at break of 1.98g/m, respectively 2 、2.28m 2 And the antibacterial rates of the packaging material on staphylococcus aureus and escherichia coli are 85 percent and 81 percent respectively, which are higher than those of the embodiment 1 and the embodiment 3, the packaging material has higher strength and air permeability, and the mildew-proof antibacterial property of the packaging material is improved. The method shows that the doping amount of the modified nano graphene in the raw material of the packaging material of the embodiment 2 is proper, and the mildew-proof and antibacterial effects of the packaging material are improved. The chitosan sol with sterilization function is coated on the surface of the nano graphene, so that the sterilization effect can be achieved, and the dispersion uniformity of the nano graphene in a packaging material system can be improved.
The combination of the performance test data for the packaging materials of example 2 and examples 4-6 revealed that the packaging material of example 4 had a water vapor transmission rate, an oxygen transmission rate, a tensile strength and an elongation at break of 2.02g/m, respectively 2 、2.32m 2 0.1Mpa, 9.4Mpa and 88%, and the antibacterial rates of the packaging material to staphylococcus aureus and escherichia coli are 87% and 83% respectively, which are higher than those of the examples 2 and 5-6, the packaging material has higher strength and air permeability, and the mildew-proof antibacterial property of the packaging material is improved, which indicates that the mass ratio of the nano graphene to the chitosan sol is 1 when the nano graphene is modified: 6, the mildew-proof antibacterial property of the packaging material can be improved. The method can be related to adjusting the mass ratio of the nano graphene to the chitosan sol, and improving the coating effect of the chitosan sol on the nano graphene, so as to further improve the antibacterial and sterilizing effects of the modified nano graphene.
In examples 7 to 10, the packaging material of example 8 had a water vapor transmission rate, an oxygen transmission rate, a tensile strength and an elongation at break of 2.18g/m, respectively 2 、2.39m 2 0.1Mpa, 9.9MPa and 93%, and the antibacterial rate of the packaging material to staphylococcus aureus and escherichia coli is 90% and 88% respectively, which are higher than those of the examples 7 and 9-10, and has higher strength and air permeability, and the mildew-proof antibacterial property of the packaging material is improved, which indicates the quality of the mustard extract and zinc oxide micropowderThe weight ratio is 1:2.5, the mildew-proof antibacterial property of the packaging material can be improved. It may be relevant to adjust the mass ratio of the mustard extract to the zinc oxide micropowder, and further improve the thermal stability of the mustard extract, thereby ensuring the mildew-proof effect of the mustard extract.
In examples 11 to 13, the packaging material of example 12 had a water vapor transmission rate, an oxygen transmission rate, a tensile strength and an elongation at break of 2.23g/m, respectively 2 、2.44m 2 And (3) the antibacterial rates of the packaging material on staphylococcus aureus and escherichia coli are 93% and 92% respectively, which are higher than those of the embodiment 11 and the embodiment 13, and the packaging material has higher strength and air permeability, and the mildew-proof antibacterial property of the packaging material is improved, so that the mildew-proof antibacterial property of the packaging material can be improved due to the fact that the mixing amount of the wheat flour in the packaging material raw material is proper. The wheat stone powder can be added, so that the bacteria can be strongly adsorbed on one hand, and the bacterial reproduction can be inhibited; on the other hand, the dispersing effect of the raw materials of the packaging material can be improved.
The test of the properties of the packaging materials of examples 8 and 14 combined revealed that the packaging material of example 14 had a water vapor transmission rate, an oxygen transmission rate, a tensile strength and an elongation at break of 2.25g/m, respectively 2 、2.46m 2 And (2) 0.1Mpa, 10.5Mpa and 98%, wherein the antibacterial rates of the packaging material on staphylococcus aureus and escherichia coli are 95% and 94% respectively, which are higher than those of the embodiment 8, the packaging material has higher strength and air permeability, and the mildew-proof antibacterial property of the packaging material is improved, and the mildew-proof antibacterial property of the packaging material can be improved by adding the wheat stone powder on the basis of adding the mustard extract and the zinc oxide micropowder into the packaging material raw material.
In addition, by combining the index data of the packaging materials of comparative examples 1-5 and example 1, the application can improve the mildew-proof antibacterial property of the packaging materials to different degrees by adding the modified nano graphene, the sodium sorbate and the nano silver oxide into the raw materials of the packaging materials.
The following are applications of the packaging material
Application example 1
The application method of the packaging material of application example 1 comprises the following steps: the packaging material of example 1 was cut to the package size, heat sealed and the steamed bread sealed into the package.
Application example 2
Application example 2 the method of application of the packaging material differs from application example 1 in that the packaging material obtained in example 14 was selected.
Comparative examples 1 to 5 were used
The application method using the packaging materials of comparative examples 1 to 5 is different from that of application example 1 in that the packaging materials obtained in comparative examples 1 to 5 are selected.
Performance detection shelf life: the steamed bread in the packaging bags of application examples 1-2 and comparative examples 1-5 at 23 ℃ is subjected to shelf life detection by adopting an accelerated prediction shelf life method, and the specific detection results are shown in Table 5.
TABLE 5 Performance test results for different packages
Figure BDA0004085659560000091
The detection results in Table 5 show that the steamed bread packaged by the packaging bag can reach the maximum shelf life of 5 days at 23 ℃, and the shelf life of the steamed bread is effectively prolonged.
The present embodiment is merely illustrative of the present application and is not intended to be limiting, and those skilled in the art, after having read the present specification, may make modifications to the present embodiment without creative contribution as required, but is protected by patent laws within the scope of the claims of the present application.

Claims (9)

1. The packaging material for prolonging the shelf life of the steamed bread is characterized by comprising the following raw materials in parts by weight: 80-100 parts of polypropylene particles, 4-6 parts of modified nano graphene, 1-3 parts of sodium sorbate, 15-20 parts of nano silver oxide and 0.3-0.5 part of diethyl phthalate; the modified nano graphene is obtained by coating and modifying chitosan sol.
2. The packaging material for prolonging the shelf life of steamed bread according to claim 1, comprising the following raw materials in parts by weight: 85-95 parts of polypropylene particles, 4.5-5.5 parts of modified nano graphene, 1.5-2.5 parts of sodium sorbate, 17-19 parts of nano silver oxide and 0.35-0.45 part of diethyl phthalate.
3. The packaging material for prolonging the shelf life of steamed bread according to claim 1, wherein: the modified nano graphene is prepared through the following operation steps:
s1, dissolving chitosan in an acetic acid aqueous solution with the mass concentration of 5-8%, heating to 55-60 ℃, and stirring until the chitosan is dissolved to obtain chitosan sol;
s2, adding the nano graphene into chitosan sol, adding sodium alginate with the mass of 5-10% of that of the nano graphene, mixing, magnetically stirring for 4-6 hours, adding nano silicon dioxide, and uniformly stirring to obtain modified nano graphene;
the mass ratio of the chitosan to the acetic acid aqueous solution is 1: (8-10); the mass ratio of the nano silicon dioxide to the chitosan sol is 1: (2-3).
4. A packaging material for prolonging the shelf life of steamed bread according to claim 3, wherein: the mass ratio of the nano graphene to the chitosan sol is 1: (5-7).
5. The packaging material for prolonging the shelf life of steamed bread according to claim 1, wherein the packaging material further comprises the following raw materials in parts by weight: 5-10 parts of mustard extract and 10-20 parts of zinc oxide micropowder.
6. The packaging material for prolonging the shelf life of steamed bread according to claim 5, wherein: the mass ratio of the mustard extract to the zinc oxide micropowder is 1: (2-3).
7. The packaging material for prolonging the shelf life of steamed bread according to claim 1, wherein: the packaging material also comprises the following raw materials in parts by weight: 10-15 parts of wheat stone powder.
8. A method for preparing a packaging material for prolonging the shelf life of steamed bread according to any one of claims 1 to 7, characterized in that it comprises the following operative steps:
and after the polypropylene particles are melted, adding the rest raw materials of the packaging material, mixing, extruding, granulating, blowing a film for forming, and cooling to obtain the packaging material.
9. A packaging bag made of the packaging material for prolonging shelf life of steamed bread according to any one of claims 1 to 7.
CN202310136175.4A 2023-02-20 2023-02-20 Packaging material and packaging bag for prolonging shelf life of steamed bread Active CN116199973B (en)

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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105860153A (en) * 2016-04-26 2016-08-17 福州大学 Composite membrane doped with graphene oxide quantum dots and preparation method thereof
CN107353507A (en) * 2017-08-22 2017-11-17 安徽松泰包装材料有限公司 A kind of antistatic degradable environment-friendly package material
CN115322512A (en) * 2022-08-09 2022-11-11 邢台金天儿童用品有限公司 Antibacterial TPR material applied to bicycle handlebar grips and preparation method thereof

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105860153A (en) * 2016-04-26 2016-08-17 福州大学 Composite membrane doped with graphene oxide quantum dots and preparation method thereof
CN107353507A (en) * 2017-08-22 2017-11-17 安徽松泰包装材料有限公司 A kind of antistatic degradable environment-friendly package material
CN115322512A (en) * 2022-08-09 2022-11-11 邢台金天儿童用品有限公司 Antibacterial TPR material applied to bicycle handlebar grips and preparation method thereof

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