WO2011066734A1

WO2011066734A1 - Method for preparing fragrant artificial fruit and fragrant artificial fruit prepared thereof

Info

Publication number: WO2011066734A1
Application number: PCT/CN2010/071570
Authority: WO
Inventors: 武岳; 郑学锋
Original assignee: Wu Yue; Zheng Xuefeng
Priority date: 2009-12-01
Filing date: 2010-04-06
Publication date: 2011-06-09
Also published as: CN101744393A; CN101744393B

Abstract

A method for preparing a fragrant artificial fruit and the fragrant artificial fruit prepared thereof are disclosed. The method comprises adoption of slush moulding with following composite materials, which includes, by weight percentage, 25-45% of polyvinyl chloride resin, 25-45% of polyvinyl chloride resin plastisol, 10-25% of main plasticizer, 4-15% of auxiliary plasticizer and 1-8% of daily essence. Composite materials for slush moulding of said preparing method is also disclosed. The slush moulding method is used for preparing artificial fruits for the first time by this invention. The main materials adopted are mixed materials of environmentally-friendly. The prepared artificial fruits have high fidelity and its fragrance lasts for nearly one year.

Description

Method for preparing scented simulated fruit and scented simulated fruit obtained therefrom

Technical field

The invention relates to the field of plastic artificial decorations, in particular to a method for preparing a flavor artificial fruit and a prepared flavor artificial fruit, and a material composition for preparing a flavor artificial fruit.

Background technique

Simulated fruit products are becoming the preferred items for daily home decoration. The artificial fruits currently on the market are generally prepared by foaming or blow molding. The materials are mainly polystyrene, polyurethane, cross-linked polyethylene, polyethylene, phenolic and Foams such as epoxy resins, most of which are solid products, most of which have no fragrance. Some of the flavored simulated fruit is simply applied or sprayed onto the surface of the product for a duration of less than half a month.

Chinese Patent No. 94228990.0 discloses a four-season aroma simulation fruit, which is characterized in that the shape of the simulated fruit is a fruit shape, and the pores are distributed on the fruit body, so that the fragrance liquid passes through the capillary pores on the fruit body, and the fragrance is emitted. In order to save the fragrance liquid, the above-mentioned fruit body may also be provided with a liquid storage device containing the fragrance liquid, and the aroma is released by the liquid storage device. Although the utility model can maintain the aromatic taste by continuously replenishing the fragrance liquid, the structure is complicated and the cost is high.

technical problem

The technical problem to be solved by the present invention is to provide a scented simulated fruit which is simple in preparation, low in cost, high in simulation degree and long in scent duration, and a preparation method thereof, and a material composition for preparing scented simulated fruit.

The inventors have found through many experiments that if a fragrance is added to a material, the existing foam material will chemically react with the fragrance, resulting in difficulty in forming or forming; in addition, the fruit produced by the foaming method needs to be in a foam model. The exterior is coated with a protective layer that prevents the fragrance from escaping outwards. The fruit produced by the blow molding process is too high in forming temperature, causing the essence to evaporate, and the blown fruit wall is thin and cannot contain sufficient flavor. In addition, the fruit produced by blow molding is very poor in simulation. The inventor took a different approach and found a material composition formula using polyvinyl chloride resin (PVC) as the main material and adding a certain proportion of flavor, which is suitable for the silicone rubber process, and successfully used the existing silicone rubber process. Applied to the production of simulated fruit, not only the preparation process is simple, the cost is low, and the obtained product is hollow but can maintain high simulation degree and maintain fragrance for a long time. Among them, the silicone rubber process is a production process commonly used in the field of plastic toys. It uses environmentally-friendly, non-toxic polyvinyl chloride resin and polyvinyl chloride paste resin as the main materials, and is often supplemented with plasticizers and heat-resistant oils. The material composition, however, the material is soft, and the obtained product is generally hollow, and the simulated fruit needs a certain hardness to maintain the shape, and requires a long holding time, so the fragrance added in the existing silicone material composition needs In a certain range, too much flavor will cause the fragrance to slowly overflow in the form of liquid after the product is formed. Too little fragrance will cause the fragrance to be less than the aroma.

Technical solution

Therefore, the present invention solves the above problems by the following technical solutions. Firstly, the present invention provides a material composition for preparing a scented simulated fruit, which is mainly made of a silicone material and contains the following components by weight: 25 to 45% of a polyvinyl chloride resin, 25 to 45% of a polychlorinated chlorine. Vinyl paste resin, 10~25% main plasticizer, 4~15% auxiliary plasticizer and 1~8% daily fragrance.

According to the present invention, the polyvinyl chloride resin (PVC) refers to a soft PVC which is commonly used in the silicone process, and is also called a PVC coarse powder. The polyvinyl chloride paste resin refers to a PVC paste powder which is prepared by adding a plasticizer and a stabilizer to the aforementioned PVC powder, swelling the PVC with a plasticizer, and then pulverizing or grinding the powder, which is also called PVC fine powder. PVC powder.

According to the present invention, with the existing silicone material composition, the preferred citric acid esters such as tributyl citrate (TBC), acetyl tributyl citrate (ATBC), etc. are used as the main plasticizer, and it is obviously approved by the US FDA. It can be used as a safe and non-toxic primary plasticizer. The auxiliary plasticizer is also an auxiliary plasticizer commonly used in the silicone industry, including phthalic acid esters such as diisodecyl phthalate (DINP), dibutyl phthalate (DIDP), Dioctyl phthalate (DOP), aliphatic dibasic acid esters such as dioctyl adipate (DOA), dioctyl sebacate (DOS), epoxy compounds such as butyl oleate , epoxidized soybean oil and butyl oleate, phosphate esters such as tricresyl phosphate (TCP), toluene diphenyl phosphate (CDP), polymeric plasticizers such as propylene glycol adipate polyester, benzene polyacid Esters are, for example, 1,2,4-trimellitic acid triisooctyl ester, chlorine-containing plasticizers such as chlorinated paraffin, methyl chloropalmonate, alkyl sulfonates and polyol esters. The secondary plasticizer of the present invention may be selected from one or more of the above materials, preferably non-toxic, environmentally friendly raw materials such as aliphatic dibasic acid esters, epoxy compounds.

As for "daily flavor", it is a fragrance which is commonly used in the field of daily necessities, such as cosmetics, air fresheners; of course, the present invention preferably optimizes various fruity flavors.

Preferably, the material composition comprises the following components by weight: 30-40% polyvinyl chloride resin, 30-40% polyvinyl chloride paste resin, 15-20% citrate ester, 6~ 10% secondary plasticizer and 2 to 6% daily fragrance.

Of course, other excipients may be added to the above-described material composition of the present invention as needed. For example, since the original PVC powder and PVC coarse powder are white materials, the obtained product is colorless and translucent, so different pigments can be added according to different fruits, preferably organic pigments, such as bis(p-chlorophenyl). -1.4-diketopyrrolopyrrole (254 red), Yanjialihong, quinacridone red, phthalocyanine green and isoindolinone yellow, etc., usually added in an amount of 0.1 to 1% by weight of the material composition Of course, it is also possible to directly use the treated PVC powder and PVC coarse powder product to which the coloring material has been added. Further, a stabilizer such as di-n-butyltin dilaurate (DBTL), a release agent such as polyvinyl alcohol or the like may be added to the material composition of the present invention.

More preferably, the material composition consists of the following weight percent components: 35% polyvinyl chloride resin, 35% polyvinyl chloride paste resin, 18% citrate ester, 7.5% secondary plasticizer 0.5% organic pigment and 4% daily fragrance.

Secondly, the present invention also provides a method for preparing a flavored simulated fruit, which comprises preparing the above-mentioned material composition of the present invention by a silicone resin process. The material composition contains the following components by weight: 25~45% polyvinyl chloride resin, 25~45% polyvinyl chloride paste resin, 10~25% main plasticizer, 4~15% auxiliary increase Plasticizer and 1~8% of daily flavor; preferably 30-40% polyvinyl chloride resin, 30-40% polyvinyl chloride paste resin, 15-20% citrate ester, 6~10% The auxiliary plasticizer and 2 to 6% of the daily flavor; more preferably, the above material composition may further comprise 0.1 to 1% by weight of the composition of the pigment, especially an organic pigment; in a preferred embodiment of the invention In one embodiment, the material composition of the present invention consists of the following weight percent components: 35% polyvinyl chloride resin, 35% polyvinyl chloride paste resin, 18% citric acid ester, 7.5% secondary plasticizer, 0.5 % organic pigment and 4% daily fragrance.

The preparation method of the invention adopts the above-mentioned silicone material composition as a raw material, and can be produced by the existing conventional silicone resin process. Preferably, the preparation method comprises the following steps: mixing polyvinyl chloride resin, polyvinyl chloride paste resin, primary plasticizer and auxiliary plasticizer, adding pigment as needed, stirring uniformly, and vacuuming to remove low boiling point. After the volatiles and moisture and air, add the daily flavor, continue to stir to fully fuse the essence and the previous PVC material, add the mixed mixture to the simulated fruit mold, seal the mold cavity with the mold cover, and mold the mold at 250 After baking at ~350 degrees Celsius for 2 to 5 minutes, the mold is taken out, cooled, the mold cover is opened, and the molded product is taken out.

Preferably, the stirring time is 5~60 minutes for the first time; the stirring time is 5~30 minutes after adding the essence.

Due to the existing silicone materials, namely the low boiling point volatiles produced during the mixing process of polyvinyl chloride resin, polyvinyl chloride paste resin, primary plasticizer and auxiliary plasticizer, and the odor and product quality of the final product due to moisture and air. It has an effect, so remove it as much as possible before adding it. The present invention preferably uses a vacuum machine to evacuate for 5 to 20 minutes.

In order to avoid evaporation of the fragrance as much as possible but to ensure product quality, the temperature of the above mold baking is preferably 260 to 280 °C.

Preferably, in order to make the appearance of the product more smooth, the preparation method further comprises removing the burr from the removed molded product and performing correction.

With the existing silicone process, after the mold is taken, it is cooled to 50~90 °C to open the lid, and the deburring temperature is also preferably 50-90 °C.

More preferably, if the PVC powder and the PVC coarse powder selected in the material composition are untreated white powder, no pigment is added; or the color of the final product obtained by the material composition containing the color material cannot meet the needs, then molding After the product is corrected, it can be colored according to the requirements, such as spraying color.

In addition, in order to improve the degree of simulation, according to the needs, some simulated fruits such as apples, pears, etc. can be assembled (such as paste) plastic (PP, PVC, PE, ABS, EVA, etc.) or paper artificial fruit handles on the molded product body. And / or bottom.

Among them, the simulated fruit mold of the present invention can be molded or purchased by a commercial mold according to the molding requirements of the existing silicone process, and the shape and pattern of the fruit to be prepared, which are well known in the art. For industrial production, the various operation steps in the preparation method of the present invention may be selected from the mechanical equipment in the existing silicone resin process, such as vacuuming, vacuum cleaning, mold baking, and the like.

In addition, the present invention also provides a flavor simulation fruit prepared by the above preparation method, which has high simulation degree and long duration of fragrance, and can reach about one year.

The invention also provides a silicone material such as a polyvinyl chloride resin and a polyvinyl chloride paste resin, in particular, the use of the PVC silicone material composition of the invention in preparing a flavored simulated fruit.

Beneficial effect

The invention applies the tannin extracting process to the artificial fruit production for the first time, and the main material uses the environmentally friendly mixed material, the preparation process is simple and the cost is low, and the prepared artificial fruit is hollow but not only has high simulation degree, and the fragrance can last for about one year.

DRAWINGS

BEST MODE FOR CARRYING OUT THE INVENTION

Embodiments of the invention

The invention is further illustrated by the following examples, but the invention is not limited thereto. The percentages which are not specifically stated are the weight percentages of the total amount of the material composition. The production process without specific temperature is carried out at room temperature, usually 4 to 30 °C. The raw materials and equipment used are all conventional commercial products.

Example 1

Silicone material composition: 35% polyvinyl chloride resin white powder, 35% polyvinyl chloride paste resin white powder, 18% main plasticizer citric acid ester (TBC), 7.5% auxiliary plasticizer (ring Butyl oleate), 0.5% pigment (phthalocyanine green) and 4% daily flavor (green apple flavor).

Mix the citrate ester and the auxiliary plasticizer, add the polyvinyl chloride resin, the polyvinyl chloride paste resin and the pigment, stir for 30 minutes, vacuum the machine for 10 minutes, add the daily flavor, and continue stirring for 15 minutes. The stirred mixture is added to the simulated apple mold, the mold cavity is sealed with a mold cover, and the mold is placed in a heating furnace and baked at 270 ° C for 4 minutes, and then the mold is taken out, cooled to 70 ° C in normal temperature water, and the mold is opened. The lid was taken out, and the molded product was taken out, and then cooled to 50 ° C to remove burrs and corrected. After removing the molded product, spray the green color as needed. Paste the plastic fruit handle and bottom of the plastic as needed.

The simulated green apple produced has a high degree of simulation and the fragrance lasts for 12 months.

Example 2

Silicone material composition: 25% polyvinyl chloride resin white powder, 45% polyvinyl chloride paste resin white powder, 10% citric acid ester (ATBC), 15% auxiliary plasticizer (DOA), 4.9% Daily fragrance (red snake fruit flavor) and 0.1% Yanjiali red pigment.

Mix the citrate ester and the auxiliary plasticizer, add the polyvinyl chloride resin, the polyvinyl chloride paste resin and the pigment, stir for 5 minutes, vacuum the machine for 5 minutes, add the daily flavor, and continue stirring for 5 minutes. The stirred mixture material is added into the simulated red snake fruit mold, and the mold cavity is sealed with a mold cover. The mold is placed in a heating furnace and baked at 350 degrees Celsius for 2 minutes, and then the mold is taken out and cooled to 80 ° C in normal temperature water. The mold cover was opened, and the molded product was taken out, and after cooling at 60 ° C, the burrs were removed and corrected. Paste the paper-simulated fruit handle and bottom as needed.

The simulated red snake fruit produced has a high degree of simulation and the fragrance lasts for 9 months.

Example 3

Silicone material composition: 45% polyvinyl chloride resin white powder, 25% polyvinyl chloride paste resin white powder, 17% citric acid ester (TBC), 4% auxiliary plasticizer (DINP), 8% Daily flavor (banana flavor) and 1% isoindolinone yellow.

Mixing polyvinyl chloride resin, polyvinyl chloride paste resin, citric acid ester, auxiliary plasticizer and pigment, stirring for 60 minutes, vacuuming for 20 minutes with a vacuum machine, adding daily flavor, stirring for 30 minutes, stirring well The mixture material is added into the simulated banana mold, the mold cavity is sealed with a mold cover, the mold is placed in a heating furnace and baked at 250 ° C for 5 minutes, and then the mold is taken out, cooled to 50 ° C in normal temperature water, and the mold cover is opened. Remove the molded product, remove the burrs, and correct it. After removing the molded product, spray the color as needed.

The simulated banana produced has a high degree of simulation and the fragrance lasts for 12 months.

Example 4

Silicone material composition: 31% polyvinyl chloride resin white powder, 32% polyvinyl chloride paste resin white powder, 25% citric acid ester (ATBC), 10% auxiliary plasticizer (DOS), 1% Daily flavor (lemon flavor) and 1% isoindolinone yellow.

Mix the citrate ester and the auxiliary plasticizer, add the polyvinyl chloride resin, the polyvinyl chloride paste resin and the pigment, stir for 10 minutes, vacuum the machine for 10 minutes, add the daily flavor, and continue stirring for 10 minutes. The stirred mixture is added to the simulated lemon mold, and the mold cavity is sealed with a mold cover. The mold is placed in a heating furnace and baked at 280 ° C for 4 minutes, and then the mold is taken out, cooled to 90 ° C in normal temperature water, and the mold is opened. Cover, remove the molded product, remove the burr, and correct it. After removing the molded product, spray the color as needed.

The simulated lemon produced has a high degree of simulation and the fragrance lasts for 3 months.

Example 5

Silicone material composition: 35% polyvinyl chloride resin white powder, 35% polyvinyl chloride paste resin yellow powder, 18% citric acid ester (ATBC), 8% auxiliary plasticizer (TCP) and 4% Daily flavor (mango flavor).

The preparation process was the same as in Example 4 except that no pigment was added and a mango mold was used.

The simulated mango produced has a high degree of simulation and the fragrance lasts for 10 months.

Obviously, the PVC and PVC paste materials in the above embodiments may be selected from other color materials, and the citric acid esters may be replaced by the main plasticizers of other existing silicone processes, auxiliary plasticizers, daily fragrances and pigments, etc. It can be replaced with other existing materials, and a stabilizer and a mold release agent can be added to the material composition as needed, which are known to those skilled in the art and will not be described herein.

Industrial applicability

Sequence table free content

Claims

A method for preparing a flavored simulated fruit, characterized in that it comprises the following material composition prepared by a silicone resin process, the material composition comprising the following weight percentage components: 25 to 45% polyvinyl chloride resin, 25 ~45% polyvinyl chloride paste resin, 10~25% main plasticizer, 4~15% auxiliary plasticizer and 1~8% daily fragrance.
The method according to claim 1, wherein said primary plasticizer is a citrate; said secondary plasticizer is selected from the group consisting of phthalates, aliphatic dibasic esters, and rings. One or more of the oxygen compounds.
The process according to claim 1 or 2, wherein the material composition is composed of the following components by weight: 35% polyvinyl chloride resin, 35% polyvinyl chloride paste resin, 18% Citric acid ester, 7.5% secondary plasticizer, 0.5% organic pigment and 4% daily fragrance.
The preparation method according to any one of the preceding claims, wherein the preparation method comprises the steps of: mixing a polyvinyl chloride resin, a polyvinyl chloride paste resin, a primary plasticizer and a secondary plasticizer, and adding as needed The pigment is stirred evenly, and after vacuuming to remove low-boiling volatiles, moisture and air, the daily flavor is added, the stirring is continued to completely fuse the essence and the previous materials, and the stirred mixture is added to the simulated fruit mold, and the mold is used. The lid seals the mold cavity, and the mold is baked at 250-350 degrees Celsius for 2 to 5 minutes, then the mold is taken out, cooled, the mold cover is opened, and the molded product is taken out.
The preparation method according to claim 4, wherein the stirring time is 5 to 60 minutes, and the stirring is continued for 5 to 30 minutes after the addition of the fragrance, and the vacuuming refers to vacuuming by a vacuum machine. ~20 minutes, the mold baking temperature is 260 ~ 280 ° C, the cooling temperature is 50 ~ 90 ° C.
The production method according to claim 4 or 5, wherein the preparation method further comprises removing the burr from the removed molded product, correcting it, and then coloring it as needed.
A flavored simulated fruit obtained by the preparation method according to any one of claims 1 to 6.
A material composition for preparing a scented simulated fruit, characterized by comprising the following components by weight: 25 to 45% polyvinyl chloride resin, 25 to 45% polyvinyl chloride paste resin, 10 to 25% The main plasticizer, 4~15% auxiliary plasticizer and 1~8% daily fragrance.
The material composition according to claim 8, wherein said material composition is composed of the following components by weight: 35% polyvinyl chloride resin, 35% polyvinyl chloride paste resin, 18% lemon Acidate, 7.5% secondary plasticizer, 0.5% organic pigment and 4% daily fragrance.
The application of polyvinyl chloride resin and polyvinyl chloride paste resin in the preparation of flavored fruit.