The invention discloses a preparation method of water absorption film based on fruit and vegetable packaging, and according to the following steps: soaking chitosan into distilled water and wetting it fully, adding 2.5% acetic acid solution, stirring to make it fully dissolved, that is, chitosan solution is obtained, and acrylic solution is placed in 0 centigrade ice bath and side stirring edge drops 15. %NaOH solution, when the neutralization degree is 80%, the solution is stopped, and the chitosan solution is added into the three mouthed bottle by adding the solution in the acrylic solution. The solution is mixed with nitrogen and stirred to make the solution fully mixed; the mixture of potassium persulfate is added to the mixed solution to rise to 62 to 66 degrees C, and the pre initiation is 10 15 minutes; the mixed solution is added to the crosslinking agent to get the water absorbent film. . The invention discloses a process method for the preparation of a water absorbing film by an electrospinning absorbent resin. The film is light in texture, with a thickness of up to 36, 45 mu m, and fast absorption of liquid, which can control the sucking weight per square meter per square meter according to the need free adjustment thickness. The polymerization is carried out under normal temperature and normal pressure, and is simple and easy. In operation.
【技术实现步骤摘要】
一种基于果蔬包装的吸水膜的制备方法
本专利技术属于吸水膜
,特别是涉及一种基于果蔬包装的吸水膜的制备方法。
技术介绍
高吸水聚合物是一种具有一定交联度的三维网络结构状的新型功能高分子材料,分子链上含有很多强亲水基团,能吸收相当于自身质量几百倍甚至几千倍的水,并且吸水后加压也不易失水。聚丙烯酸类高吸水聚合物相对于其他种类的高吸水聚合物,具有吸水性好、制备工艺简单等优点,在卫生用品、工业及农业等各个方面具有广泛的应用。脱水蔬菜又称复水菜,是将新鲜蔬菜经过洗涤、烘干等加工制作,脱去蔬菜中大部分水分后而制成的一种干菜。蔬菜原有色泽和营养成分基本保持不变。既易于贮存和运输,又能有效地调节蔬菜生产淡旺季节。食用时只要将其浸入清水中即可复原,并保留蔬菜原来的色泽、营养和风味。相比较其它鲜菜而言,脱水蔬菜具有体积小、重量轻、入水便会复原、运输食用方便等特点,食用时不仅味美、色鲜,而且能保持原有的营养价值。
技术实现思路
本专利技术的目的在于提供一种基于果蔬包装的吸水膜的制备方法,所述吸水膜质地轻薄,吸液速度快,工艺简单,易于操作。本专利技术是通过以下技术方案实现的:一种基于果蔬包装的吸水膜的制备方法,按照如下步骤进行:S1、将壳聚糖浸泡入蒸馏水中充分润湿,加入2.5%乙酸溶液,搅拌使其充分溶解,即得到壳聚糖溶液;S2、称取丙烯酸溶液置于0℃冰浴条件下,边搅拌边滴加15%NaOH溶液,中和度为80%时停止滴加;S3、将壳聚糖溶液于丙烯酸溶液加入至三口烧瓶中,通入氮气,搅拌使溶液充分混合;S4、向混合溶液中加入过硫酸钾,升温至62-66℃,预引发10-15分钟;S5、混合溶 ...
【技术保护点】
一种基于果蔬包装的吸水膜的制备方法,其特征在于,按照如下步骤进行:S1、将壳聚糖浸泡入蒸馏水中充分润湿,加入2.5%乙酸溶液,搅拌使其充分溶解,即得到壳聚糖溶液;S2、称取丙烯酸溶液置于0℃冰浴条件下,边搅拌边滴加15%NaOH溶液,中和度为80%时停止滴加;S3、将壳聚糖溶液于丙烯酸溶液加入至三口烧瓶中,通入氮气,搅拌使溶液充分混合;S4、向混合溶液中加入过硫酸钾,升温至62‑66℃,预引发10‑15分钟;S5、混合溶液中加入交联剂MBA反应得到吸水膜。
【技术特征摘要】
1.一种基于果蔬包装的吸水膜的制备方法,其特征在于,按照如下步骤进行:S1、将壳聚糖浸泡入蒸馏水中充分润湿,加入2.5%乙酸溶液,搅拌使其充分溶解,即得到壳聚糖溶液;S2、称取丙烯酸溶液置于0℃冰浴条件下,边搅拌边滴加15%NaOH溶液,中和度为80%时停止滴加;S3、将壳聚糖溶液于丙烯酸溶液加入至三口烧瓶中,通入氮气,搅拌使溶液充分混合;S4、向混合溶液中加入过硫酸钾,升温至62-66℃,预引发10-15分钟;S5、混合溶液中加入交联剂MBA反应得到吸水膜。2.根据权利要求1所述的一种基于果蔬包装的吸水膜的制备方...
【专利技术属性】
技术研发人员:张东良,
申请(专利权)人:安徽省东乾食品有限公司,
类型:发明
国别省市:安徽,34
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