CN209563514U

CN209563514U - A kind of antibacterial food grade PVC glove

Info

Publication number: CN209563514U
Application number: CN201920149979.7U
Authority: CN
Inventors: 刘洪明
Original assignee: SHANDONG LANFAN NEW MATERIAL CO Ltd
Current assignee: SHANDONG LANFAN NEW MATERIAL CO Ltd
Priority date: 2019-01-28
Filing date: 2019-01-28
Publication date: 2019-11-01
Anticipated expiration: 2029-01-28

Abstract

This application discloses a kind of antibacterial food grade PVC glove, including glove bulk, the glove bulk includes PU layer, food-grade PVC body layer and the natural antibacterial layer being mutually bonded from inside to outside.Antibacterial food grade PVC glove provided herein, the PU layer are layer of polyurethane, guarantee that glove donning is convenient；The food-grade PVC body layer is safe and non-toxic using no benzene, resistance to precipitation, the plasticizer of resistance to migration；The natural antibacterial layer uses natural antibacterial agent, durable antibiotic.The gloves are suitable for the fields such as food processing, sale, and prepare simple, at low cost, practical.

Description

A kind of antibacterial food grade PVC glove

Technical field

This application involves plastic gloves field more particularly to a kind of antibacterial food grade PVC gloves.

Background technique

With the raising that people's safety and sanitation are realized, gloves become the necessity of food service industry.Food currently on the market Gloves mainly have PE, PVC and butyronitrile class, and wherein PE gloves and hand stickiness and watertightness are poor, not flexible and easy to be broken after wearing Leakage；Butyronitrile gloves are at high cost, limit it in the commonly used of food service industry.And there is PVC glove low in cost, wearing to relax The advantages that suitable, being folded without breaking, the market share occupied is more and more.

Demand of the client to product diversification, functionalization is increasingly strong, and existing PVC glove can only play most in the market Foundation protection effect develops a kind of food-grade PVC glove for having both antibiotic effect and is of great significance.

Therefore, the antibacterial effect for how improving PVC glove is that the technology that those skilled in the art need to solve at present is asked Topic.

Utility model content

The application's is designed to provide a kind of antibacterial food grade PVC glove, antibacterial food grade PVC hand provided by the present application Set is suitable for the fields such as food processing, sale, and prepares simple, at low cost, practical.

To achieve the above object, the application provides the following technical solutions:

A kind of antibacterial food grade PVC glove, including glove bulk, the glove bulk include from inside to outside mutually bonding and At PU layer, food-grade PVC body layer and natural antibacterial layer.

Preferably, described PU layers with a thickness of 0.010~0.015mm.

Preferably, the food-grade PVC body layer is 0.050~0.060mm.

Preferably, the natural antibacterial layer with a thickness of 0.015~0.020mm.

Preferably, the food-grade PVC body layer is polyesters plasticizer body layer, epoxy plasticiser body layer or ring Guarantor's type plasticizer body layer.

Antibacterial food grade PVC glove provided herein, including glove bulk, the glove bulk include from inside to outside PU layer, food-grade PVC body layer and the natural antibacterial layer being mutually bonded.The antibacterial food grade PVC glove, the PU layer For layer of polyurethane, guarantee that glove donning is convenient；The food-grade PVC body layer using no benzene, it is resistance to be precipitated, the plasticizer of resistance to migration, It is safe and non-toxic；The natural antibacterial layer uses natural antibacterial agent, durable antibiotic.The gloves are suitable for the neck such as food processing, sale Domain, and prepare simple, at low cost, practical.

Detailed description of the invention

In order to illustrate the technical solutions in the embodiments of the present application or in the prior art more clearly, to embodiment or will show below There is attached drawing needed in technical description to be briefly described, it should be apparent that, the accompanying drawings in the following description is only this Some embodiments of application for those of ordinary skill in the art without creative efforts, can be with It obtains other drawings based on these drawings.

Fig. 1 is a kind of structural schematic diagram of specific embodiment of antibacterial food grade PVC glove provided herein；

Wherein: PU layers (1), food-grade PVC body layer (2), natural antibacterial layer (3).

Specific embodiment

The core of the application is to provide a kind of antibacterial food grade PVC glove, which is suitable for food The fields such as product processing, sale, and prepare simple, at low cost, practical.

Below in conjunction with the attached drawing in the embodiment of the present application, technical solutions in the embodiments of the present application carries out clear, complete Site preparation description, it is clear that described embodiments are only a part of embodiments of the present application, instead of all the embodiments.It is based on Embodiment in the application, it is obtained by those of ordinary skill in the art without making creative efforts every other Embodiment shall fall in the protection scope of this application.

Referring to FIG. 1, Fig. 1 is a kind of structure of specific embodiment of antibacterial food grade PVC glove provided herein Schematic diagram.

In this embodiment, antibacterial food grade PVC glove includes glove bulk, and glove bulk includes mutual from inside to outside PU layer 1, food-grade PVC body layer 2 and the natural antibacterial layer 3 being bonded.It include glove bulk, glove bulk is mutually viscous The three-decker of conjunction, three-decker are followed successively by PU layer 1, food-grade PVC body layer 2 and natural antibacterial layer 3 from inside to outside,

According to the application, the application PU layer 1 is prepared by using the raw material well known in the art for preparing PU layer 1；Its In, the present invention does not have particular/special requirement to the raw material for preparing PU layer 1, as known in the art by the way that polyurethane is mixed addition with water Alkali adjusts pH value to 8~10, obtains the raw material for preparing PU layer 1.Wherein, the thickness of PU layer 1 is preferably 0.012~0.014mm.

According to the application, the application food-grade PVC body layer 2 is by using no benzene, the plasticizer system of resistance to precipitation, resistance to migration It is standby to obtain；Wherein, the application is not to the special without benzene, resistance to precipitation, the plasticizer of resistance to migration of preparation food-grade PVC body layer 2 It is required that polyesters plasticizer P N860, UN615, D1050 as known in the art etc., epoxy plasticiser epoxidized soybean oil, ring Oxygen fatty acid methyl ester etc., DINCH etc..The thickness of food-grade PVC body layer 2 is preferably 0.053~0.058mm.

According to the application, the application natural antibacterial layer 3 is prepared using natural materials extract；Wherein, the present invention couple Natural materials extract does not have particular/special requirement, animal class, plant, mineral substance, such as chitosan, Chinese juniper oil, blue stone, realgar Deng.Specifically, such as raw material can be used by the way that natural antibacterial agent and water, wetting agent and dispersant are obtained natural antibacterial layer 3. The thickness of natural antibacterial layer 3 is preferably 0.016~0.018mm.

This application provides a kind of antibacterial food grade PVC glove, including glove bulk, glove bulk is three mutually bonded Layer structure, three-decker are followed successively by PU layer 1, food-grade PVC body layer 2 and natural antibacterial layer 3 from inside to outside, and PU layer 1 is poly- ammonia Ester layer guarantees that glove donning is convenient；Food-grade PVC body layer 2 is safe and non-toxic using no benzene, resistance to precipitation, the plasticizer of resistance to migration； Natural antibacterial layer 3 uses natural antibacterial agent, durable antibiotic.The gloves are suitable for the fields such as food processing, sale, and prepare letter It is single, at low cost, practical.

For the sake of becoming apparent from, it is described in detail below by following embodiment.

Embodiment 1

Prepare disposable antibacterial food-grade PVC glove

1 slurry preparation of PU layer:

According to the polyurethane of 20% solid content: softened water=1:20 ratio is prepared, and adjusts pH to 8 with ammonium hydroxide after stirring ~10, obtain preparation 1 slurry of PU layer.

2 paste formulation of food-grade PVC body layer:

According to weight ratio food-grade PVC paste resin: polyester plasticizer PN860: epoxy aliphatic acid methyl ester: DINCH: steady Determine agent (Changshu calcium zinc stabilizer SBA-203): stirring is added in thinner (Nanjing forever Shun D70)=100:55:10:10:1:30 Tank obtains the thickener of preparation food-grade PVC body layer 2, is put into assembly line thickener slot after vacuum defoamation, instant grade PVC sheet Body layer 2 is preferably polyesters plasticizer body layer, epoxy plasticiser body layer or environment-friendlyplasticizer plasticizer body layer.

3 slurry preparation of natural antibacterial layer:

According to natural antibacterial agent: softened water: wetting agent (polyethylene glycol oxide alkyl phenyl ether): dispersing agent (dodecyl sulphur Sour sodium) natural antibacterial agent is uniformly distributed in water, obtains preparing the slurry of natural antibacterial layer 3 by the weight ratio of=15:80:3:2 Material.

Gloves are made, fingerprint is preheating to 65-70 degree first, impregnate 3 slurry of natural antibacterial layer, in 110- after dipping 115 degree oven for baking 3 minutes, fingerprint is cooled down, the infusion of food grade PVC ontology after fingerprint temperature is down to 65-70 degree 2 thickener of layer finally dip in 1 slurry of PU layer later at 200-205 degree oven for baking 5 minutes, continue in 110-115 degree oven Baking 3 minutes, takes out fingerprint, and crimping demoulds to get disposable antibacterial food-grade PVC glove is arrived.

Wherein, PU layer 1 with a thickness of 0.013mm；Food-grade PVC body layer 2 with a thickness of 0.055mm；Natural antibacterial layer 3 with a thickness of 0.016mm.

Each embodiment in this specification is described in a progressive manner, the highlights of each of the examples are with other The difference of embodiment, the same or similar parts in each embodiment may refer to each other.

Antibacterial food grade PVC glove provided herein is described in detail above.It is used herein specifically The principle and implementation of this application are described for a example, the application that the above embodiments are only used to help understand Method and its core concept.It should be pointed out that for those skilled in the art, not departing from the application original Under the premise of reason, can also to the application, some improvement and modification can also be carried out, these improvement and modification also fall into the application right and want In the protection scope asked.

Claims

1. a kind of antibacterial food grade PVC glove, including glove bulk, which is characterized in that the glove bulk includes from inside to outside PU layer (1), food-grade PVC body layer (2) and the natural antibacterial layer (3) being mutually bonded.

2. antibacterial food grade PVC glove according to claim 1, which is characterized in that PU layers described (1) with a thickness of 0.010~0.015mm.

3. antibacterial food grade PVC glove according to claim 1, which is characterized in that the food-grade PVC body layer (2) For 0.050~0.060mm.

4. antibacterial food grade PVC glove according to claim 1, which is characterized in that the thickness of the natural antibacterial layer (3) For 0.015~0.020mm.

5. antibacterial food grade PVC glove according to any one of claims 1 to 4, which is characterized in that the food-grade PVC body layer (2) is polyesters plasticizer body layer, epoxy plasticiser body layer or environment-friendlyplasticizer plasticizer body layer.