Method for preparing soybean curb residue dietary fiber edible paper

A technology of dietary fiber and bean curd residue, applied in non-fiber pulp addition, fiber raw material processing, paper and other directions, can solve the problems of limited application scope and low wet strength of paper, achieve wide application scope, realize reuse and resource utilization, unbreakable effect

Inactive Publication Date: 2012-06-27
KUNMING UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

The characteristics of this invention are that the raw materials are cheap, and the product has no special smell, and it is easily soluble in hot water. It is suitable for the

Method used

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  • Method for preparing soybean curb residue dietary fiber edible paper
  • Method for preparing soybean curb residue dietary fiber edible paper

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Embodiment 1: the preparation method of this bean curd dregs dietary fiber edible paper, concrete operations are as follows:

[0020] (1) Dried bean curd dregs are dried and degreased, then dried, and dietary fiber is extracted from bean curd dregs by enzymatic method

[0021] Dry the bean dregs at 100°C and pass through a 120-mesh sieve for degreasing treatment (the degreasing refers to soaking the bean curd residues with ether 8 times the volume of the bean curd residues for 8 hours), then wash with water to remove the organic solvent, and then dry at 80°C; Add pure water to the dried bean curd residue according to the mass ratio of liquid to material 25:1, adjust the pH of the solution to 6, add papain with a mass percentage of 4%, put it in a water bath at 50°C, and use an ultrasonic power of 150 W for 60 minutes of synergistic enzymolysis; Adjust the pH of the solution to 5, add 1% glucoamylase by mass, bathe in a water bath at 50°C, use an ultrasonic power of 200 ...

Embodiment 2

[0027] Embodiment 2: the preparation method of this bean curd dregs dietary fiber edible paper, concrete operations are as follows:

[0028] (1) Dried bean curd dregs are dried and degreased, then dried, and dietary fiber is extracted from bean curd dregs by enzymatic method

[0029] Dry the bean dregs at 100°C and pass through a 100-mesh sieve for degreasing treatment (the degreasing refers to soaking bean curd residues in ethanol with 7 times the volume of bean curd residues for 5 hours), then washing with water to remove the organic solvent, and then drying at 100°C; The dried bean curd dregs was added with pure water according to the mass ratio of liquid to material 25:1, and the solution was adjusted to pH = 6, and papain with a mass percentage of 4% was added, in a water bath at 50°C, with an ultrasonic power of 150 W, and synergistic enzyme Decompose for 60 minutes; then adjust pH=5, add 1% glucoamylase by mass, bathe in 50°C water, ultrasonic power 200 W, and co-enzyme...

Embodiment 3

[0035] Embodiment 3: the preparation method of this bean curd dregs dietary fiber edible paper, concrete operations are as follows:

[0036] (1) Dried bean curd dregs are dried and degreased, then dried, and dietary fiber is extracted from bean curd dregs by enzymatic method

[0037]Dry the bean dregs at 100°C and pass through a 80-mesh sieve for degreasing treatment (the degreasing refers to soaking the bean curd residues with ether 5 times the volume of the bean curd residues for 10 hours), then washing with water to remove the organic solvent, and then drying at 100°C; Add pure water to the dried bean curd residue according to the mass ratio of liquid to material 25:1, adjust the pH of the solution to 6, add papain with a mass percentage of 4%, put it in a water bath at 50°C, and use ultrasonic power of 150 W for 60 minutes of synergistic enzymolysis; Adjust the pH of the solution to 5, add 1% glucoamylase by mass, bathe in a water bath at 50°C, use an ultrasonic power of 2...

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Abstract

The invention discloses a method for preparing soybean curb residue dietary fiber edible paper. The method comprises the following steps of: drying, degreasing and re-drying soybean curb residue which serves as a raw material, extracting soybean curb residue dietary fibers from the soybean curb residue, washing, infiltrating and crushing the dietary fibers; mixing the dietary fibers and water, and performing ultrasonic treatment at the temperature of between 35 and 55 DEG C; and finally, adding glycerol, dextrin, dialdehyde starch and gum into a feed liquid, uniformly stirring, performing compression molding and drying to obtain the soybean curb residue dietary fiber edible paper. The method is easy to operate, the raw material is readily available, the cost is low, and the obtained paper is rich in dietary fibers. Compared with the traditional packaging paper, the soybean curb residue dietary fiber edible paper has the advantages that: the tension and wet strength of the paper are obviously improved, and the paper is difficult to break and suitable to be stored for a long time; the paper can serve as environment-friendly packaging paper and can be widely applied to the fields of foods, medicinal materials and the like, and the problems of secondary recovery and the like are solved.

Description

technical field [0001] The invention relates to a preparation method of edible paper made of degradable bean curd dregs dietary fiber, which belongs to the field of new green materials. Background technique [0002] With the development of social economy and the enhancement of public awareness of green food consumption, edible packaging paper has become the main trend of the development of science and technology in the world's food industry, and it is also the main direction of the development of the food packaging industry in the future. Edible packaging materials have a long history of application, such as "tofu slices" and "glutinous rice paper" in ancient my country, and gelatin-based films in Australia. However, compared with polymer materials, there are still limitations in performance. [0003] As an emerging packaging material, edible wrapping paper has huge social and market demands, and its demand growth has a lot to do with changes in people's daily diet structure...

Claims

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Application Information

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IPC IPC(8): D21H11/12D21H17/31D21C5/00
Inventor 瞿广飞宁平尹琴周成刘玉环
Owner KUNMING UNIV OF SCI & TECH
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