Food plastic wrap and preparing method thereof

• Main Authors: WANG YING, WANG WEI, CHEN XIAOJING, LI XIANGYANG, ZHANG XIAONA, GUO KAI, FAN YINGBIN, SUN HUADI, GE XIAOHONG
• Format: Patent
• Language: Chinese; English
• Published: 07.09.2016
• Subjects: AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F,C08G; CHEMISTRY; COMPOSITIONS BASED THEREON; COMPOSITIONS OF MACROMOLECULAR COMPOUNDS; GENERAL PROCESSES OF COMPOUNDING; METALLURGY; ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; USE OF INORGANIC OR NON-MACROMOLECULAR ORGANIC SUBSTANCES ASCOMPOUNDING INGREDIENTS; WORKING-UP

The invention discloses food plastic wrap and a preparing method thereof. The food plastic wrap is prepared from, by weight, 90-100 parts of polyvinyl alcohol, 0.1-0.5 part of BHA, 0.1-0.5 part of BHT, 3-7 parts of organic carboxylic acid amides, 0.1-0.2 part of vanillic aldehyde, 0.1-0.2 part of thymol, 10-20 parts of nanometer titania, 1-3 parts of poly(butylene succinateco-butylene adipate), 10-30 parts of heat conduction filler, 0.5-5 parts of infrared reflection titanium dioxide, 0.1-0.5 part of light stabilizer, 4-8 parts of S-benzylisothiourea hydrochloride, 3-7 parts of 3-cyano-5-fluorophenylboronic acid, 3-7 parts of 2-bromo-3-nitrotoluene, 13-17 parts of 3-amino-2,2-dimethylpropionamide and 11-17 parts of acetylation konjac glucomannan. The antibacterial property, weather resistance and degrading speed of the food plastic wrap are improved. 本发明公开了种食品保鲜膜及其制备方法，该保鲜膜由以下重量份的原料制备而成：聚乙烯醇90-100份、BHA 0.1-0.5份、BHT 0.1-0.5份、有机羧酸酰胺类3-7份、香草醛0.1-0.2份、百里酚0.1-0.2份、纳米二氧化钛10-20份、聚丁二酸-己二酸-丁二醇酯1-3份、导热填料10-30份、红外反射二氧化钛