超高速酪蛋白商标胶的制备研究

Preparation of ultra-high-speed casein trademark adhesive

介绍了以干酪素为主要原料研制的酪蛋白商标胶的制备工艺及产品性能,讨论了固含量、碱、反应温度、反应时间、交联剂、淀粉、使用温度、耐水性、碱洗净性等因素对酪蛋白商标胶的制备与性能的影响,并对啤酒瓶贴标过程中存在的问题提出厂相应的解决方法。

In this paper, the preparation technique and properties of ultrahighspeed casein trademark adhesive for labeling beer bottle were introduced. The trademark adhesive contained casein as the main material. The effcetive factors of solid content, alkali, reaction temperature, reaction time, crosslinking agent, starch, service temperature, resistivity against water, alkali washfastness on the performance of the trademark adhesive for labeling beer bottle were examined. Relevant solving methods to problem existed in labeling process were suggested.