Cabbage-celery-kelp composite vegetable paper and preparation method thereof

A vegetable paper and kelp technology, applied in the field of fruit and vegetable food processing, can solve the problems of thick celery stems, rotten cabbage, and nutrient loss, etc., and achieve the effect of broad market development prospects, fragrant vegetable flavor, and crisp taste

Inactive Publication Date: 2011-12-28
SHANDONG UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most of the processing of vegetable paper is based on single vegetables, and the processing of composite vegetable paper is less, and vegetable paper products have disadvantages such as not easy to shape and fragile
[0003] Cabbage is the main vegetable in autumn and winter for people in northern my country. It is delicious in taste and rich in yield. However, with the arrival of spring, due to the long storage time, nutrition loss

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] (1) Preparation of cabbage pulp

[0034] After the cabbage is washed, it is cut into pieces, blanched in 0.3% sodium bicarbonate solution at 85°C for 2 minutes, and then beaten for beating after cooling to obtain cabbage pulp.

[0035] (2) Preparation of celery pulp

[0036] After the celery is selected, cleaned and cut, soak in 0.05% NaOH solution for 30 minutes, then pre-cook it with 0.05% dilute alkali solution for 2 minutes, and finally use 0.016% ZnCl 2 The solution was soaked for 16 hours, and after cooling, beating was performed to obtain celery pulp.

[0037] (3) Preparation of kelp pulp

[0038] After the kelp is selected and cleaned, cut into 1×1cm slices, blanched in a 200mg / L NaOH solution at 95°C for 2 minutes, rinsed with running water, cooled, and then placed in CuSO with a concentration of 200mg / L 4 Solution, soak for 12 hours at room temperature. After the color protection, the kelp was added with 1.5% cyclodextrin and treated at 25°C for 15 minutes...

Embodiment 2

[0048] (1) Preparation of cabbage pulp

[0049] After the cabbage is washed, it is cut into pieces, blanched in 0.3% sodium bicarbonate solution at 85°C for 2 minutes, and then beaten for beating after cooling to obtain cabbage pulp.

[0050] (2) Preparation of celery pulp

[0051] After celery is selected, cleaned and cut, soak in 0.05% NaOH solution for 30 minutes, then pre-cook it with 0.05% dilute alkali solution for 2 minutes, and finally use 0.016% ZnCl 2 The solution was soaked for 16 hours, and after cooling, beating was performed to obtain celery pulp.

[0052] (3) Preparation of kelp pulp

[0053] After the kelp is selected and cleaned, cut into 1×1cm slices, blanched in a 200mg / L NaOH solution at 95°C for 2 minutes, rinsed with running water, cooled, and then placed in CuSO with a concentration of 200mg / L 4 Solution, soak for 12 hours at room temperature. After the color protection, the kelp was added with 3.0% cyclodextrin and treated at 30°C for 5 minutes to r...

Embodiment 3

[0062] (1) Preparation of cabbage pulp

[0063] After the cabbage is washed, it is cut into pieces, blanched in 0.3% sodium bicarbonate solution at 85°C for 2 minutes, and then beaten for beating after cooling to obtain cabbage pulp.

[0064] (2) Preparation of celery pulp

[0065] After celery is selected, cleaned and cut, soak in 0.05% NaOH solution for 30 minutes, then pre-cook it with 0.05% dilute alkali solution for 2 minutes, and finally use 0.016% ZnCl 2 The solution was soaked for 16 hours, and after cooling, beating was performed to obtain celery pulp.

[0066] (3) Preparation of kelp pulp

[0067] After the kelp is selected and cleaned, cut into 1×1cm slices, blanched in a 200mg / L NaOH solution at 95°C for 2 minutes, rinsed with running water, cooled, and then placed in CuSO with a concentration of 200mg / L 4 Solution, soak for 12 hours at room temperature. The kelp after color protection was added with 2.5% cyclodextrin and treated at 28°C for 10 minutes to remov...

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PUM

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Abstract

A preparation method of cabbage-celery-kelp composite vegetable paper relates to the field of deep processing of fruits and vegetables. The composite vegetable paper involved in the present invention contains 45%-55% of cabbage pulp, 25%-35% of celery pulp and 20%-30% of kelp pulp. The mass percentages of various auxiliary materials and binders in the compound vegetable slurry are: 5% to 8% of soluble starch, 0.5% to 1.0% of soybean protein isolate, 1.5% to 2.2% of glycerin, and 1.0% to sodium carboxymethyl cellulose 1.5%, sodium alginate 0.2%~0.4%, gelatin 0.3%~0.4%. The preparation method is to cut the cabbage, celery and kelp into pulp, pass through a colloid mill to refine, add auxiliary materials and binders, smear and form after homogenization, bake and peel off, and make a composite cabbage-celery-kelp vegetable paper. The composite vegetable paper of the invention is emerald green, has crisp taste and delicate vegetable flavor, is rich in nutrition and is convenient to carry, and can be used as a leisure food.

Description

technical field [0001] The invention belongs to the technical field of fruit and vegetable food processing, and in particular relates to a composite vegetable paper prepared by taking cabbage, celery and kelp as main raw materials and adding other food additives. The invention also relates to a preparation method of the vegetable paper. Background technique [0002] At present, food processing is developing towards the direction of comprehensive nutrition, pure natural and convenient consumption. Consumers' requirements for food are balanced nutrition, and hope that food has health functions at the same time. Vegetable paper is a new convenience food that has appeared in recent years. It uses fresh vegetables that are low in calories, rich in vitamins, mineral elements, and crude fiber as the main raw material. Adhesive, a kind of convenient storage, transportation and nutritious food made by drying and rolling. At present, most of the processing of vegetable paper is bas...

Claims

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Application Information

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IPC IPC(8): A23L1/09A23L1/212A23L1/337A23L17/60A23L19/00
Inventor 石启龙赵亚
Owner SHANDONG UNIV OF TECH
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