Edible tomato film
A tomato and film-forming technology, which is applied in the direction of flexible coverings, packaging, wrapping paper, etc., can solve the problems of single edible film varieties, inability to meet diversified food, and differentiated packaging, so as to improve food safety and increase food safety. Eating taste, anti-corruption effect
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Example 1
Formula ratio (parts by weight)
Glucomannan 0.8, tomato clear juice 8, sorbitol 8, gelatin 6, protamine 0.09, water 85.
Preparation method of tomato edible film:
(1) Weigh 8 grams of glucomannan, dissolve it in 800 grams of water, and soak for 12 hours at a temperature of 15℃±2℃;
(2) Add 80 grams of sorbitol, 60 grams of gelatin, and 80 grams of tomato clear juice to the glucomannan solution in sequence, and stir for 20-30 minutes at a temperature of 60℃±2℃ and a speed of 600~800rpm. Heat it to 90℃±2℃, keep it for 6-8 minutes;
(3) Adjust the pH value to 8.0-8.5 with 10% edible sodium phosphate solution, add 0.9 g of protamine, stir well and let stand for 2-3 hours to form a film-forming solution;
(4) Pour the film-forming solution on a flat plate, scrape the film to form a uniform film with a certain thickness, dry it at a temperature of 60℃±2℃, and remove the film to obtain an edible tomato film.
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Example 2
Formula ratio (parts by weight)
Glucomannan 1, tomato clear juice 10, sorbitol 10, gelatin 7, protamine 0.1, water 90.
Preparation method of tomato edible film:
(1) Weigh 10 grams of glucomannan, dissolve it in 900 grams of water, and soak for 12 hours at 15°C±2°C;
(2) Add 100 grams of sorbitol, 70 grams of gelatin, and 100 grams of tomato clear juice to the glucomannan solution in sequence. Stir for 20-30 minutes at a temperature of 60℃±2℃ and a speed of 600~800rpm. Heat it to 90℃±2℃, keep it for 6-8 minutes;
(3) Adjust the pH value to 8.0-8.5 with 10% edible sodium phosphate solution, add 0.9 g of protamine, stir well and let stand for 2-3 hours to form a film-forming solution;
(4) Pour the film-forming solution on a flat plate, scrape the film to form a uniform film with a certain thickness, dry it at a temperature of 60℃±2℃, and remove the film to obtain an edible tomato film.
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