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Nutrition intensified vegetable paper and manufacturing method thereof

A technology of nutrition fortification and production method, applied in the fields of application, food preparation, food science, etc., can solve the problems of inelasticity and brittleness, and achieve the effects of simple packaging, convenient consumption and light weight

Inactive Publication Date: 2008-07-16
JINAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The Chinese invention patent application with the application number 94103480.1 discloses a vegetable paper and its manufacturing process. The vegetable paper is mainly composed of vegetables, sucrose, konjac powder, agar and seasonings. The produced vegetable paper can basically keep the original vegetables. nutrition and color, but brittle and inelastic

Method used

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  • Nutrition intensified vegetable paper and manufacturing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0066]Embodiment one: the production of cabbage vegetable paper

[0067] The formula is:

[0068] Shanghai Green Cabbage 200Kg

[0069] Water 30Kg

[0070] Sodium alginate 0.6Kg

[0071] Sodium Carboxymethyl Cellulose 0.8Kg

[0072] Starch 1.5Kg

[0073] Soy Protein Isolate 0.5Kg

[0074] Glycerin 0.30Kg

[0075] Salt 0.1Kg

[0076] MSG 0.1Kg

[0077] Spices such as onion and garlic 0.3Kg

[0078] Zinc sulfate 2.0g

[0079] Calcium carbonate 0.7Kg

[0080] Vitamin A 50000IU

[0081] Vitamin D 5000IU

[0082] Vitamin B 1 5mg

[0083] Vitamin B 2 100mg

[0084] Vitamin C 20g

[0085] Lysine 180g

[0086] Taurine 180g

[0087] The production process of cabbage vegetable paper is as follows:

[0088] (1) Select fresh and high-quality cabbage and wash;

[0089] (2) Put the cabbage into the water containing 0.3% NaHCO 3 、Blanching in hot water at 90°C for 2 minutes for color protection and aging treatment;

[0090] (3) Mix the ingredients with ...

Embodiment 2

[0094] Embodiment two: the production of carrot vegetable paper

[0095] The formula is:

[0096] Carrot 200Kg

[0097] Water 20Kg

[0098] Ingredients: sodium alginate 0.6Kg

[0099] Sodium Carboxymethyl Cellulose 0.8Kg

[0100] Starch 1.5Kg

[0101] Soy Protein Isolate 0.5Kg

[0102] Mannitol 0.30Kg

[0103] Salt 0.1Kg

[0104] MSG 0.1Kg

[0105] Herbs and other spices 0.2Kg

[0106] Zinc sulfate 2.0g

[0107] Calcium carbonate 0.5Kg

[0108] Vitamin A 70000IU

[0109] Vitamin D 5000IU

[0110] Vitamin B 1 4mg

[0111] Vitamin B 2 90mg

[0112] Vitamin C 12g

[0113] Lysine 170g

[0114] Taurine 170g

[0115] The production process of carrot and vegetable paper is as follows:

[0116] (1) Select fresh high-quality carrots and wash them;

[0117] (2) Send the carrots into the water containing 0.3% NaHCO 3 、Blanching in hot water at 90°C for 2 minutes for color protection and aging treatment;

[0118] (3) Mix the ingredients with water an...

Embodiment 3

[0122] Embodiment three: the production of water chestnut vegetable paper

[0123] The formula is:

[0124] Horseshoe 200Kg

[0125] Water 50Kg

[0126] Ingredients: Sodium Alginate 0.4Kg

[0127] Sodium Carboxymethyl Cellulose 1.2Kg

[0128] Starch 1.2Kg

[0129] Casein 0.5Kg

[0130] Glycerin 0.30Kg

[0131] Salt 0.1Kg

[0132] MSG 0.1Kg

[0133] Spices such as ginger and onion 0.5Kg

[0134] Zinc sulfate 3.0g

[0135] Calcium carbonate 0.6Kg

[0136] Vitamin A 100000IU

[0137] Vitamin D 8000IU

[0138] Vitamin B 1 8mg

[0139] Vitamin B 2 120mg

[0140] Vitamin C 30g

[0141] Lysine 200g

[0142] Taurine 200g

[0143] The processing and production process of horseshoe vegetable paper is as follows:

[0144] (1) Select fresh and high-quality water chestnuts, peel, wash and slice;

[0145] (2) Send the horseshoe into the water containing 0.1-0.5% NaHCO 3 、Blanching in hot water at 90°C for 2 minutes for color protection and aging treatme...

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Abstract

The invention discloses a nutrition intensified vegetable paper and manufacturing method, wherein the preparing process comprises choosing fresh vegetables, cleaning, chopping, blanching, charging thickening agent, plasticizing agent, membrane forming protein, flavoring agent and nutrescin, homogenizing into vegetable pulp, drying, removing film, cutting and packaging.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a nutrition-enhanced vegetable paper and a production method thereof. Background technique [0002] Vegetables are rich in vitamins and dietary fiber. Vitamins are trace organic substances necessary for human growth and metabolism. Dietary fiber is conducive to gastrointestinal peristalsis and smooth defecation. Therefore, vegetables are indispensable food in people's daily life. [0003] my country is rich in vegetable resources, and its output accounts for more than a quarter of the world's total output. However, due to reasons such as transportation and preservation, the loss is very large and it causes environmental pollution. Although domestic vegetable preservation methods include dehydration, freeze-drying, cold storage storage, etc., they can only make vegetables semi-finished products and cannot be eaten directly. As a new type of ready-to-eat product, vegetable paper ca...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/212A23L19/00
Inventor 欧仕益郑洁段翰英黄才欢李爱军
Owner JINAN UNIVERSITY
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