不沾奶盖膜性能的影响因素探究  

Affecting Factors of the Performance of the Non-sticky Cap Films

作　　者：盛佳 王震业 李洪亮[1,2] 王凤凯 SHENG Jia;WANG Zhengye;LI Hongliang;WANG Fengkai(Inner Mongolia Mengniu Dairy(Group)Co.,Ltd.,Hohhot 011500,China;Mengniu Hi-Tech Dairy Products(Beijing)Co.,Ltd.,Beijing 101100,China)

机构地区：[1]内蒙古蒙牛乳业(集团)股份有限公司,呼和浩特011500 [2]蒙牛高科乳制品(北京)有限责任公司,北京101100

出　　处：《包装工程》2025年第1期11-17,共7页Packaging Engineering

基　　金：国家重点研发计划(2022YFD2100705)。

摘　　要：目的研究涂布量、封合工艺及常温发酵乳体系对盖膜不沾奶性能的影响,为不沾奶盖膜在液体类包装中的应用提供途径。方法研究固含量及涂布次数对涂布量的影响。探索涂布量对盖膜密封和不沾效果的影响,同时探索封合工艺对盖膜不沾效果和密封性能的影响,以及常温发酵乳体系对盖膜不沾效果的影响。结果涂布量的增加使盖膜不沾效果得到提高,当盖膜涂布量达到0.81 g/m^(2)时盖膜几乎不沾奶,但是固含量≥7%时出现粉体掉落情况。当涂布量在0.62~0.81 g/m^(2)时,盖膜具有长效不沾效果。在260℃、400 kPa、0.8 s、涂布量为0.62 g/m^(2)的条件下,封盖膜密封良好,具有最佳不粘效果和最小为10%的沾奶面积。随着温度从220℃升高到270℃,盖膜的密封性能得到改善,沾奶面积从0增加到65%。在去除发酵乳中的稀奶油、淀粉、食用胶后,体系黏度从1197 mPa/s下降到423 mPa/s;同时去掉稀奶油和淀粉,则体系黏度下降至208 mPa/s。发酵乳体系黏度与其成分密切相关,体系黏度越低,盖膜表面越不容易黏附。奶液的滑落时间从15 s下降至1 s,且较普通盖膜具有更优的不沾效果。结论低固含量多次涂布可提高盖膜表面涂层的均匀性和不沾效果。不沾涂层的涂布量、封合温度、封合时间的增加,会降低不沾效果,但利于密封性能的提高。发酵乳体系黏度与其成分密切相关,淀粉对体系黏度的影响最大,而体系黏度越大,发酵乳越容易黏附。The work aims to investigate the effect of coating content,sealing process,and room-temperature fermented milk systems on the performance of non-sticky cap films,thus providing a pathway for the application of non-sticky cap films in liquid packaging.The effect of solid content and coating times on the coating content was studied.The effect of coating content on the sealing and non-sticky performance of the cap films was explored.Meanwhile,the effect of sealing process on non-sticky and sealing performance of the cap films and the effect of room-temperature fermented milk systems on non-sticky performance of the cap films were investigated.The increase of coating content improved the non-sticky effect of the cap films.As the coating content reached 0.81 g/m^(2),the cap films had the optimum non-sticky performance.While the solid content of the coating exceeded 7%,the power on the cap films began to peel off.As the coating content reached the region from 0.62 g/m^(2) to 0.81 g/m^(2),the cap films had a long-lasting non-sticky effect.The cap films were well sealed under the condition of 260℃,400 kPa,0.8 s,and a coating content of 0.62 g/m^(2),with an optimum non-sticky effect and a minimum milk staining area of 10%.As the temperature increased from 220℃to 270℃,the sealing performance of the cap films was improved and the milk staining area increased from 0%to 65%.When the cream,starch and edible gum were removed from the fermented milk,the viscosity of the system decreased from 1197 mPa/s to 423 mPa/s.When the cream and starch were removed from the fermented milk,the viscosity of the system reached 208 mPa/s.The viscosity of fermented milk systems was closely related to their components.The lower the viscosity of the system,the better the non-sticky performance of the cap films.The slipping time of liquid milk decreased from 15 s to 1 s,so a better non-sticky effect was obtained compared with ordinary cap films.Multi-coating with low solid content can improve the uniformity and non-stick effect of the surface

关 键 词：封合工艺 涂布量 不沾效果 密封性能 

分 类 号：TB484.9[一般工业技术—包装工程]