CN108976697A - A kind of food fresh keeping membrane resistant to high temperature and preparation method thereof - Google Patents
A kind of food fresh keeping membrane resistant to high temperature and preparation method thereof Download PDFInfo
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- CN108976697A CN108976697A CN201810639492.7A CN201810639492A CN108976697A CN 108976697 A CN108976697 A CN 108976697A CN 201810639492 A CN201810639492 A CN 201810639492A CN 108976697 A CN108976697 A CN 108976697A
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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
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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
- C08J2361/00—Characterised by the use of condensation polymers of aldehydes or ketones; Derivatives of such polymers
- C08J2361/04—Condensation polymers of aldehydes or ketones with phenols only
- C08J2361/06—Condensation polymers of aldehydes or ketones with phenols only of aldehydes with phenols
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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
- C08J2405/00—Characterised by the use of polysaccharides or of their derivatives not provided for in groups C08J2401/00 or C08J2403/00
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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
- C08J2497/00—Characterised by the use of lignin-containing materials
- C08J2497/02—Lignocellulosic material, e.g. wood, straw or bagasse
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Abstract
The invention discloses a kind of food fresh keeping membranes resistant to high temperature, including below according to the raw material of parts by weight: 52-74 parts of phenolic resin, 15-28 parts of sisal leaves, 15-28 parts of crape myrtle petal, 13-26 parts of pulullan polysaccharide, 3-6 parts of fire retardant, 2-5 parts of emulsifier.Food fresh keeping membrane of the invention can effectively inhibit bacterial growth, extend the holding time of food, while have ultralow dimensional stability to heating in house, and tensile strength with higher, more secure and reliable to use, have vast market prospect.
Description
Technical field
The present invention relates to food fresh keeping range, specifically a kind of food fresh keeping membrane resistant to high temperature and preparation method thereof.
Background technique
Preservative film is a kind of plastic packing product, is usually made up using ethylene by masterbatch of polymerization reaction, preservative film can divide
For three categories: the first is polyethylene, abbreviation PE；Second is polyvinyl chloride, abbreviation PVC；The third is polyvinylidene chloride,
Abbreviation PVDC.The occasions such as microwave food heating, refrigerator food save, fresh and prepared food is packed, sell in family life, supermarket
Field, hotel and industrial food packaging applications are all widely used.
Performance of traditional preservative film in high temperature resistance is mostly not satisfactory, use reliability and safety compared with
It is low, while fungistatic effect is not significant, is easy to cause food spoilage.
Summary of the invention
The purpose of the present invention is to provide a kind of food fresh keeping membranes resistant to high temperature and preparation method thereof, to solve above-mentioned background
The problem of being proposed in technology.
To achieve the above object, the invention provides the following technical scheme:
A kind of food fresh keeping membrane resistant to high temperature, including below according to the raw material of parts by weight: 52-74 parts of phenolic resin, sisal hemp
15-28 parts of leaf, 15-28 parts of crape myrtle petal, 13-26 parts of pulullan polysaccharide, 3-6 parts of fire retardant, 2-5 parts of emulsifier.
As a further solution of the present invention: including below according to the raw material of parts by weight: 57-69 parts of phenolic resin, sisal hemp
17-26 parts of leaf, 17-26 parts of crape myrtle petal, 16-23 parts of pulullan polysaccharide, 4-5 parts of fire retardant, 2.5-4.5 parts of emulsifier.
As further scheme of the invention: including below according to the raw material of parts by weight: 62 parts of phenolic resin, sisal leaves
22 parts, 22 parts of crape myrtle petal, 19 parts of pulullan polysaccharide, 4.5 parts of fire retardant, 3 parts of emulsifier.
As the present invention further scheme: the fire retardant be tributyl phosphate, tri-2-ethylhexyl phosphate,
One of tricresyl phosphate (2- chloroethyl) ester or tricresyl phosphate (2,3- bis- chloropropyl) ester.
As further scheme of the invention: the emulsifier is hydrogenated rosin glyceride, rosin glycerides, single tristearin
One of acid glyceride, six polyglycerol monooleates or six polyglycerol monostearates.
The preparation method of the food fresh keeping membrane resistant to high temperature, comprising the following steps:
1) weigh phenolic resin, by phenolic resin dispersion to be 8-10 times of its quality ethanol solution in, with 200-
400rpm stirs 3-5min in the environment of 27-35 DEG C, and phenolic resin dispersion liquid is made；
2) pulullan polysaccharide is weighed, it is that general Shandong is made in its 2-4 times distilled water that pulullan polysaccharide, which is dissolved in quality again,
Blue polysaccharide solution；
3) merge phenolic resin dispersion liquid and pulullan polysaccharide solution, be placed in processor for ultrasonic wave, at 140 DEG C -220 DEG C
At a temperature of be ultrasonically treated 3-6h, obtain phenol-formaldehyde resin modified dispersion liquid；
4) sisal leaves and crape myrtle petal are weighed, the dehydrated alcohol that 14-15 times of quality times of the two is added extracts 2 times, soaks every time
Temperature raising degree is 70-72 DEG C, extraction time 1.5-1.6h, merges leaching liquor twice, is concentrated into the 20-25% of original volume, is made
Concentrate；
5) merge phenol-formaldehyde resin modified dispersion liquid and concentrate, stirred in the environment of 120 DEG C -180 DEG C with 600-800rpm
15-26min is mixed, fire retardant and emulsifier are during which weighed, the two will be entered wherein in batches, slurries are made；
6) it dries to constant weight in the environment of slurries being 35-65 DEG C to get finished product.
As further scheme of the invention: the concentration of ethanol solution is 20% in the step 1).
As further scheme of the invention: fire retardant and emulsifier are at least added in two portions in the step 5).
Compared with prior art, the beneficial effects of the present invention are:
Food fresh keeping membrane of the invention can effectively inhibit bacterial growth, extend the holding time of food, while have super
Low dimensional stability to heating in house, and tensile strength with higher, it is more secure and reliable to use, have vast market prospect.
Specific embodiment
The technical solution of the patent is explained in further detail With reference to embodiment.
Embodiment 1
A kind of food fresh keeping membrane resistant to high temperature, including below according to the raw material of parts by weight: 52 parts of phenolic resin, sisal leaves 15
Part, 15 parts of crape myrtle petal, 13 parts of pulullan polysaccharide, 3 parts of fire retardant, 2 parts of emulsifier.
The fire retardant is tributyl phosphate.
The emulsifier is hydrogenated rosin glyceride.
The preparation method of food fresh keeping membrane resistant to high temperature in the present embodiment, comprising the following steps:
1) weigh phenolic resin, by phenolic resin dispersion to be 8 times of its quality ethanol solution in, with 200rpm 27
3min is stirred in the environment of DEG C, and phenolic resin dispersion liquid is made；
2) pulullan polysaccharide is weighed, it is that Propiram is made in its 2 times distilled water that pulullan polysaccharide, which is dissolved in quality again,
Polysaccharide solution；
3) merge phenolic resin dispersion liquid and pulullan polysaccharide solution, be placed in processor for ultrasonic wave, in 140 DEG C of temperature
Lower ultrasonic treatment 3h, obtains phenol-formaldehyde resin modified dispersion liquid；
4) sisal leaves and crape myrtle petal are weighed, the dehydrated alcohol that 14 times of the two quality times is added extracts 2 times, and extraction is warm every time
Degree is 70 DEG C, extraction time 1.5h, merges leaching liquor twice, is concentrated into the 20% of original volume, and concentrate is made；
5) merge phenol-formaldehyde resin modified dispersion liquid and concentrate, 15min, phase are stirred in the environment of 120 DEG C with 600rpm
Between weigh fire retardant and emulsifier, the two will be entered in batches wherein, be made slurries；
6) it dries to constant weight in the environment of slurries being 35 DEG C to get finished product.
The concentration of ethanol solution is 20% in the step 1).
Fire retardant and emulsifier are at least added in two portions in the step 5).
Embodiment 2
A kind of food fresh keeping membrane resistant to high temperature, including below according to the raw material of parts by weight: 57 parts of phenolic resin, sisal leaves 17
Part, 17 parts of crape myrtle petal, 16 parts of pulullan polysaccharide, 4 parts of fire retardant, 2.5 parts of emulsifier.
The fire retardant is tri-2-ethylhexyl phosphate.
The emulsifier is rosin glycerides.
The preparation method of food fresh keeping membrane resistant to high temperature in the present embodiment, comprising the following steps:
1) weigh phenolic resin, by phenolic resin dispersion to be 10 times of its quality ethanol solution in, existed with 300rpm
3min is stirred in the environment of 30 DEG C, phenolic resin dispersion liquid is made；
2) pulullan polysaccharide is weighed, it is that Propiram is made in its 2 times distilled water that pulullan polysaccharide, which is dissolved in quality again,
Polysaccharide solution；
3) merge phenolic resin dispersion liquid and pulullan polysaccharide solution, be placed in processor for ultrasonic wave, in 160 DEG C of temperature
Lower ultrasonic treatment 3h, obtains phenol-formaldehyde resin modified dispersion liquid；
4) sisal leaves and crape myrtle petal are weighed, the dehydrated alcohol that 14 times of the two quality times is added extracts 2 times, and extraction is warm every time
Degree is 70 DEG C, extraction time 1.4h, merges leaching liquor twice, is concentrated into the 20% of original volume, and concentrate is made；
5) merge phenol-formaldehyde resin modified dispersion liquid and concentrate, 15min, phase are stirred in the environment of 120 DEG C with 600rpm
Between weigh fire retardant and emulsifier, the two will be entered in batches wherein, be made slurries；
6) it dries to constant weight in the environment of slurries being 47 DEG C to get finished product.
The concentration of ethanol solution is 20% in the step 1).
Fire retardant and emulsifier are at least added in two portions in the step 5).
Embodiment 3
A kind of food fresh keeping membrane resistant to high temperature, including below according to the raw material of parts by weight: 62 parts of phenolic resin, sisal leaves 22
Part, 22 parts of crape myrtle petal, 19 parts of pulullan polysaccharide, 4.5 parts of fire retardant, 3 parts of emulsifier.
The fire retardant is tricresyl phosphate (2- chloroethyl) ester.
The emulsifier is glycerin monostearate.
The preparation method of food fresh keeping membrane resistant to high temperature in the present embodiment, comprising the following steps:
1) weigh phenolic resin, by phenolic resin dispersion to be 8 times of its quality ethanol solution in, with 200rpm 27
3min is stirred in the environment of DEG C, and phenolic resin dispersion liquid is made；
2) pulullan polysaccharide is weighed, it is that Propiram is made in its 3 times distilled water that pulullan polysaccharide, which is dissolved in quality again,
Polysaccharide solution；
3) merge phenolic resin dispersion liquid and pulullan polysaccharide solution, be placed in processor for ultrasonic wave, in 140 DEG C of temperature
Lower ultrasonic treatment 3h, obtains phenol-formaldehyde resin modified dispersion liquid；
4) sisal leaves and crape myrtle petal are weighed, the dehydrated alcohol that 14 times of the two quality times is added extracts 2 times, and extraction is warm every time
Degree is 70 DEG C, extraction time 1.5h, merges leaching liquor twice, is concentrated into the 20% of original volume, and concentrate is made；
5) merge phenol-formaldehyde resin modified dispersion liquid and concentrate, 15min, phase are stirred in the environment of 120 DEG C with 700rpm
Between weigh fire retardant and emulsifier, the two will be entered in batches wherein, be made slurries；
6) it dries to constant weight in the environment of slurries being 52 DEG C to get finished product.
The concentration of ethanol solution is 20% in the step 1).
Fire retardant and emulsifier are at least added in two portions in the step 5).
Embodiment 4
A kind of food fresh keeping membrane resistant to high temperature, including below according to the raw material of parts by weight: 69 parts of phenolic resin, sisal leaves 25
Part, 25 parts of crape myrtle petal, 19 parts of pulullan polysaccharide, 5 parts of fire retardant, 3 parts of emulsifier.
The fire retardant is tributyl phosphate.
The emulsifier is six polyglycerol monostearates.
The preparation method of food fresh keeping membrane resistant to high temperature in the present embodiment, comprising the following steps:
1) weigh phenolic resin, by phenolic resin dispersion to be 8 times of its quality ethanol solution in, with 200rpm 27
3min is stirred in the environment of DEG C, and phenolic resin dispersion liquid is made；
2) pulullan polysaccharide is weighed, it is that Propiram is made in its 2 times distilled water that pulullan polysaccharide, which is dissolved in quality again,
Polysaccharide solution；
3) merge phenolic resin dispersion liquid and pulullan polysaccharide solution, be placed in processor for ultrasonic wave, in 140 DEG C of temperature
Lower ultrasonic treatment 3h, obtains phenol-formaldehyde resin modified dispersion liquid；
4) sisal leaves and crape myrtle petal are weighed, the dehydrated alcohol that 14 times of the two quality times is added extracts 2 times, and extraction is warm every time
Degree is 70 DEG C, extraction time 1.5h, merges leaching liquor twice, is concentrated into the 20% of original volume, and concentrate is made；
5) merge phenol-formaldehyde resin modified dispersion liquid and concentrate, 15min, phase are stirred in the environment of 120 DEG C with 600rpm
Between weigh fire retardant and emulsifier, the two will be entered in batches wherein, be made slurries；
6) it dries to constant weight in the environment of slurries being 45 DEG C to get finished product.
The concentration of ethanol solution is 20% in the step 1).
Fire retardant and emulsifier are at least added in two portions in the step 5).
Embodiment 5
A kind of food fresh keeping membrane resistant to high temperature, including below according to the raw material of parts by weight: 69 parts of phenolic resin, sisal leaves 26
Part, 26 parts of crape myrtle petal, 23 parts of pulullan polysaccharide, 5 parts of fire retardant, 4.5 parts of emulsifier.
The fire retardant is tributyl phosphate.
The emulsifier is in six polyglycerol monostearates.
The preparation method of food fresh keeping membrane resistant to high temperature in the present embodiment, comprising the following steps:
1) weigh phenolic resin, by phenolic resin dispersion to be 10 times of its quality ethanol solution in, existed with 400rpm
5min is stirred in the environment of 29 DEG C, phenolic resin dispersion liquid is made；
2) pulullan polysaccharide is weighed, it is that Propiram is made in its 4 times distilled water that pulullan polysaccharide, which is dissolved in quality again,
Polysaccharide solution；
3) merge phenolic resin dispersion liquid and pulullan polysaccharide solution, be placed in processor for ultrasonic wave, in 140 DEG C of temperature
Lower ultrasonic treatment 3h, obtains phenol-formaldehyde resin modified dispersion liquid；
4) sisal leaves and crape myrtle petal are weighed, the dehydrated alcohol that 14 times of the two quality times is added extracts 2 times, and extraction is warm every time
Degree is 70 DEG C, extraction time 1.5h, merges leaching liquor twice, is concentrated into the 20% of original volume, and concentrate is made；
5) merge phenol-formaldehyde resin modified dispersion liquid and concentrate, 15min, phase are stirred in the environment of 120 DEG C with 700rpm
Between weigh fire retardant and emulsifier, the two will be entered in batches wherein, be made slurries；
6) it dries to constant weight in the environment of slurries being 60 DEG C to get finished product.
The concentration of ethanol solution is 20% in the step 1).
Fire retardant and emulsifier are at least added in two portions in the step 5).
Embodiment 6
A kind of food fresh keeping membrane resistant to high temperature, including below according to the raw material of parts by weight: 74 parts of phenolic resin, sisal leaves 28
Part, 28 parts of crape myrtle petal, 26 parts of pulullan polysaccharide, 6 parts of fire retardant, 5 parts of emulsifier.
The fire retardant is tricresyl phosphate (2,3- bis- chloropropyl) ester.
The emulsifier is six polyglycerol monostearates.
The preparation method of food fresh keeping membrane resistant to high temperature in the present embodiment, comprising the following steps:
1) weigh phenolic resin, by phenolic resin dispersion to be 10 times of its quality ethanol solution in, existed with 400rpm
5min is stirred in the environment of 35 DEG C, phenolic resin dispersion liquid is made；
2) pulullan polysaccharide is weighed, it is that Propiram is made in its 4 times distilled water that pulullan polysaccharide, which is dissolved in quality again,
Polysaccharide solution；
3) merge phenolic resin dispersion liquid and pulullan polysaccharide solution, be placed in processor for ultrasonic wave, in 220 DEG C of temperature
Lower ultrasonic treatment 6h, obtains phenol-formaldehyde resin modified dispersion liquid；
4) sisal leaves and crape myrtle petal are weighed, the dehydrated alcohol that 15 times of the two quality times is added extracts 2 times, and extraction is warm every time
Degree is 72 DEG C, extraction time 1.6h, merges leaching liquor twice, is concentrated into the 25% of original volume, and concentrate is made；
5) merge phenol-formaldehyde resin modified dispersion liquid and concentrate, 26min, phase are stirred in the environment of 180 DEG C with 800rpm
Between weigh fire retardant and emulsifier, the two will be entered in batches wherein, be made slurries；
6) it dries to constant weight in the environment of slurries being 65 DEG C to get finished product.
The concentration of ethanol solution is 20% in the step 1).
Fire retardant and emulsifier are at least added in two portions in the step 5).
Comparative example 1: compared with Example 3, sisal leaves are free of, other are same as Example 3.
Comparative example 2: compared with Example 3, crape myrtle petal is free of, other are same as Example 3.
Comparative example 3: compared with Example 3, containing only sisal leaves, crape myrtle petal and phenolic resin, other and 3 phase of embodiment
Together.
Performance test:
One, high temperature resistant is tested
The dimensional stability to heating in house and tensile strength of diaphragm obtained by embodiment 3 and comparative example 1-3 are tested, test result
As shown in table 1.
Table 1
Two, bacteriostatic test
By experiencing on solid medium to the size of the inhibition zone of tested bacterium, staphylococcus aureus and big is chosen
Enterobacteria pipettes the tested bacterium solution of 200ul into produced plate containing culture medium in an aseptic environment, then will select punching in advance
The 6mm circle membrane sample that device is accomplished fluently is attached among culture dish, is cultivated in constant incubator and is measured antibacterial circle diameter afterwards for 24 hours
(mm), altogether four groups, preservative film corresponding to embodiment 3 and comparative example 1-3 is respectively adopted, the results are shown in Table 2 for side view.
Table 2
| Group/project | Staphylococcus aureus inhibition zone | Escherichia coli inhibition zone |
| Embodiment 3 | 12 | 10 |
| Comparative example 1 | 5 | 4 |
| Comparative example 2 | 3.5 | 5 |
| Comparative example 3 | 2.5 | 4 |
The data in conjunction with corresponding to embodiment 3 in Tables 1 and 2 can be seen that food fresh keeping membrane of the invention with ultralow
Dimensional stability to heating in house, high temperature resistance is excellent, while can effectively inhibit bacterial growth；
Why can be seen that the present invention in conjunction with the corresponding data of embodiment 3 in Tables 1 and 2 and comparative example 1-3
Can be excellent in high temperature resistance and bacteriostasis property, be due between each component synergistic effect played intention less than
Effect.
It is obvious to a person skilled in the art that invention is not limited to the details of the above exemplary embodiments, Er Qie
In the case where without departing substantially from spirit or essential attributes of the invention, the present invention can be realized in other specific forms.Therefore, no matter
From the point of view of which point, the present embodiments are to be considered as illustrative and not restrictive, and the scope of the present invention is by appended power
Benefit requires rather than above description limits, it is intended that all by what is fallen within the meaning and scope of the equivalent elements of the claims
Variation is included within the present invention.
In addition, it should be understood that although this specification is described in terms of embodiments, but not each embodiment is only wrapped
Containing an independent technical solution, this description of the specification is merely for the sake of clarity, and those skilled in the art should
It considers the specification as a whole, the technical solutions in the various embodiments may also be suitably combined, forms those skilled in the art
The other embodiments being understood that.
Claims (8)
1. a kind of food fresh keeping membrane resistant to high temperature, which is characterized in that including below according to the raw material of parts by weight: phenolic resin 52-
74 parts, 15-28 parts of sisal leaves, 15-28 parts of crape myrtle petal, 13-26 parts of pulullan polysaccharide, 3-6 parts of fire retardant, 2-5 parts of emulsifier.
2. food fresh keeping membrane resistant to high temperature according to claim 1, which is characterized in that including below according to the original of parts by weight
Material: 57-69 parts of phenolic resin, 17-26 parts of sisal leaves, 17-26 parts of crape myrtle petal, 16-23 parts of pulullan polysaccharide, fire retardant 4-5
Part, 2.5-4.5 parts of emulsifier.
3. food fresh keeping membrane resistant to high temperature according to claim 1, which is characterized in that including below according to the original of parts by weight
Material: 62 parts of phenolic resin, 22 parts of sisal leaves, 22 parts of crape myrtle petal, 19 parts of pulullan polysaccharide, 4.5 parts of fire retardant, 3 parts of emulsifier.
4. food fresh keeping membrane resistant to high temperature according to claim 1, which is characterized in that the fire retardant is tricresyl phosphate fourth
One of ester, tri-2-ethylhexyl phosphate, tricresyl phosphate (2- chloroethyl) ester or tricresyl phosphate (2,3- bis- chloropropyl) ester.
5. food fresh keeping membrane resistant to high temperature according to claim 1, which is characterized in that the emulsifier is that hydrogenated rosin is sweet
One of grease, rosin glycerides, glycerin monostearate, six polyglycerol monooleates or six polyglycerol monostearates.
6. a kind of preparation method of food fresh keeping membrane resistant to high temperature a method as claimed in any one of claims 1 to 5, which is characterized in that including
Following steps:
1) weigh phenolic resin, by phenolic resin dispersion to be 8-10 times of its quality ethanol solution in, with 200-400rpm
3-5min is stirred in the environment of 27-35 DEG C, phenolic resin dispersion liquid is made；
2) pulullan polysaccharide is weighed, it is that it is more that Propiram is made in its 2-4 times distilled water that pulullan polysaccharide, which is dissolved in quality again,
Sugar juice；
3) merge phenolic resin dispersion liquid and pulullan polysaccharide solution, be placed in processor for ultrasonic wave, in 140 DEG C -220 DEG C of temperature
Degree is lower to be ultrasonically treated 3-6h, obtains phenol-formaldehyde resin modified dispersion liquid；
4) sisal leaves and crape myrtle petal are weighed, the dehydrated alcohol that 14-15 times of quality times of the two is added extracts 2 times, every time extraction temperature
Degree is 70-72 DEG C, extraction time 1.5-1.6h, merges leaching liquor twice, is concentrated into the 20-25% of original volume, and concentration is made
Liquid；
5) merge phenol-formaldehyde resin modified dispersion liquid and concentrate, 15- is stirred in the environment of 120 DEG C -180 DEG C with 600-800rpm
During which 26min weighs fire retardant and emulsifier, the two will be entered wherein in batches, slurries are made；
6) it dries to constant weight in the environment of slurries being 35-65 DEG C to get finished product.
7. the preparation method of food fresh keeping membrane resistant to high temperature according to claim 6, which is characterized in that in the step 1)
The concentration of ethanol solution is 20%.
8. the preparation method of food fresh keeping membrane resistant to high temperature according to claim 6, which is characterized in that in the step 5)
Fire retardant and emulsifier are at least added in two portions.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111138733A (en) * | 2020-01-13 | 2020-05-12 | 广东东方一哥新材料股份有限公司 | Environment-friendly water-based UV irradiation treating agent and preparation method thereof |
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Application publication date: 20181211 |