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Method for improving film uncovering property of pomace papier-mache food

The technology of pomace paper type and fruit pomace is applied in the field of improving the peeling performance of pomace paper type food, and achieves the effects of low price, improving peeling performance, appearance quality and stable property.

Inactive Publication Date: 2013-07-17
FUZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The taste of the product prepared by this method is suitable, but the film-forming and film-removing effects of the fruit pomace pulp need to be further improved, and these two are the key steps in the production process of pomace paper-type food

Method used

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  • Method for improving film uncovering property of pomace papier-mache food
  • Method for improving film uncovering property of pomace papier-mache food
  • Method for improving film uncovering property of pomace papier-mache food

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Embodiment one: the preparation of navel orange pomace paper-type food

[0025] (1) Take the navel orange pomace after squeezing the fresh navel orange juice, add it to 0.05% NaOH and stir for 8 minutes, the speed of the mixer is 30r / min; take it out, drain and transfer to 1% CaCl 2 The solution was stirred for 15 min, and the speed of the stirrer was 30 r / min. After taking it out, rinse it with deionized water until neutral, take it out and drain it for later use;

[0026] (2) Take 100g of navel orange pomace pretreated in step (1) in a beater, add 1% by weight sodium erythorbate for color protection, then add 100mL of deionized water, 3.5g of sucrose, 2.5g of maltose, and salt 0.2g, konjac dietary fiber 0.5g, modified wheat gluten 0.2g, sodium carboxymethylcellulose 0.25g, potato starch 0.3g, glycerin 1g. Stir at room temperature at a speed of 1020r / min for 20min, finely homogenize twice to obtain navel orange pulp, and set aside;

[0027] (3) Degas the navel orang...

Embodiment 2

[0034] Embodiment two: the preparation of citrus residue paper-type food

[0035] (1) Take the citrus pomace after blanching citrus juice, add it to 0.05% NaOH and stir for 15 minutes, the speed of the mixer is 30r / min; take it out, drain and transfer to 1% CaCl 2 The solution was stirred for 15 min, and the speed of the stirrer was 30 r / min. After taking it out, rinse it with deionized water until neutral, take it out and drain it for later use;

[0036] (2) Take 100g of citrus pomace pretreated in step (1) in a beater, add 1% by mass of sodium erythorbate for color protection, then add 100mL of deionized water, 3.5g of sucrose, 2.5g of maltose, and salt 0.2g, 0.4g of konjac dietary fiber, 0.3g of modified wheat gluten, 0.25g of sodium carboxymethylcellulose, 0.3g of potato starch, and 1.5g of glycerin. Stir at room temperature at a speed of 1020r / min for 20min, finely homogenize twice to obtain citrus pulp, and set aside;

[0037] (3) Degas the citrus pulp in step (2) by ...

Embodiment 3

[0044] Embodiment three: control group

[0045] Referring to Example 1 in CN 101548758B, replace the raw material mango pomace with navel orange pomace and citrus pomace, use cotton cloth as the film-forming medium, and other steps are the same as Example 1 in CN 101548758B. The coating amount of navel orange pulp is 2.0 kg / m 2 ;The coating weight of citrus pulp is 2.4 kg / m 2 , to prepare navel orange pomace paper-type food and citrus paper-type food.

[0046] The navel orange pomace and citrus pomace prepared by the above method have better film-forming properties, more suitable taste, and original fruit aroma, but the surface of the two samples is relatively uneven and the uniformity of the pores is poor, and it is difficult to remove the film completely. Poor appearance (such as Figure 1A , 1B shown). As can be seen from Table 1: the sample integrity rate and the sensory evaluation of the example of the present invention are significantly higher than the control g...

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Abstract

The invention discloses a method for improving the film uncovering property of a pomace papier-mache food, belonging to the technical field of fruit and vegetable food processing and aiming at being used in the production of pomace papier-mache food which is predominantly edible. The method comprises the steps of: by taking pomace after fruit juicing as a raw material, after carrying out pretreatment such as fine slicing, debitterizing and color protection on the raw material, mixing the raw material with a film forming agent, a plasticizer and a flavoring agent for beating and homogenizing, and degassing, film forming, primary drying, film uncovering, segmentation, secondary drying and packaging to obtain the pomace papier-mache food. By taking konjac dietary fiber and modified wheat gluten protein as the important film forming agent, and adopting nylon filtering cloth with 200-500 meshes as a film forming medium, the method improves the film uncovering property of the pomace papier-mache food, and solves the problem that industrialized continuous production cannot be realized as complete film uncovering is difficult in the industrialization of the pomace papier-mache food at present on the premise of ensuring the mechanical properties such as tensile strength and elongation at break of the pomace papier-mache food.

Description

technical field [0001] The invention relates to a method for improving the peeling performance of pomace paper-type food, and belongs to the technical field of fruit and vegetable food processing. Background technique [0002] Pomace paper food is a research hotspot at home and abroad in recent years. It is made of fruit pomace after squeezing fruit juice, adding molding agents, plasticizers, flavoring agents and other auxiliary materials for film-forming and drying food. Its shape is as thin as a sheet of paper, which is convenient to carry and store, and retains the flavor and nutrients of the original fruit. It is especially suitable for disaster relief, field work and daily consumption, and has broad market prospects. [0003] In 2001, my country's Wuxi Tianlu Paper Vegetable Co., Ltd. successfully developed ready-to-eat vegetables, which is an innovation in deep processing of vegetables. Overseas, Japan’s Sakai Institute of Physics and Chemistry has successfully ex...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L1/308A23L1/305A23P1/02A23L19/00
Inventor 廖兰刘卫平黎清金赵谋明汪少芸洪晶刘燕兰
Owner FUZHOU UNIV
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