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Process for preparing edible bean curd skin paper

A preparation process and a technology for bean skin paper, applied in the field of paper, can solve the problem that the bean skin is not fully utilized, and achieve the effects of good toughness, simple preparation method and high paper strength

Active Publication Date: 2014-05-21
SHAANXI UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Soybean skin is a by-product of tofu products, which has remained underutilized until now

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] A kind of edible bean skin paper preparation technology, comprises the following steps:

[0044] Step 1: Superfinely pulverize the bean curd (ultrafine grinder) to 60 mesh, add water in proportion and mix evenly until the fiber content of bean curd is 5% by mass; heat and mix evenly to form the first bean curd fiber solution, and boil for 2 minutes. Fully swell the bean curd fiber;

[0045] Step 2, heating the first bean hull fiber solution to 35°C, adding 0.1% protein by mass percentage to enzymatically hydrolyze for 1 hour at pH 7.5, rinsing, and configuring the second bean hull fiber solution with a mass percentage of 8%;

[0046] Step 3, heating the second soybean hull fiber solution with a mass percentage of 8% in step 2 to 20°C, adding 0.5% sodium carboxymethyl cellulose and 0.5% sodium alginate in a mass percentage, wherein carboxymethyl cellulose The mass ratio of sodium and sodium alginate is 1:1; stir evenly and keep warm for 25min to obtain bean curd slurry...

Embodiment 2

[0051] A kind of edible bean skin paper preparation technology, comprises the following steps:

[0052] Step 1: Superfinely pulverize the bean curd (ultrafine pulverizer) to 100 mesh, add water in proportion and mix evenly until the fiber content of bean curd is 15% by mass; heat and mix evenly to form the first bean curd fiber solution, and boil for 3 minutes. Fully swell the bean curd fiber;

[0053] Step 2: Heat the first bean hull fiber solution to 40°C, add 0.8% protein by mass to enzymatically hydrolyze it for 1.5 hours at pH 8.0, rinse it, and prepare the second bean hull fiber solution with a mass percent of 10% ;

[0054] Step 3, heating the second soybean hull fiber solution with a mass percentage of 10% in step 2 to 30°C, adding 0.8% sodium carboxymethyl cellulose and 0.8% sodium alginate in a mass percentage, wherein carboxymethyl cellulose The mass ratio of sodium and sodium alginate is 1:1; stir evenly and keep warm for 30min to obtain bean curd slurry;

[0055]...

Embodiment 3

[0059] A kind of edible bean skin paper preparation technology, comprises the following steps:

[0060] Step 1: Superfinely pulverize the bean curd (ultrafine pulverizer) to 120 mesh, add water in proportion and mix evenly until the fiber content of bean curd is 20% by mass; heat and mix evenly to form the first bean curd fiber solution, and boil for 3 minutes. Fully swell the bean curd fiber;

[0061] Step 2, heating the first bean hull fiber solution to 60°C, adding 1.2% by mass percentage of protein to enzymatically hydrolyze for 2 hours at pH 8.5, rinsing, and configuring the second bean hull fiber solution with a mass percentage of 15%;

[0062] Step 3, heating the second soybean hull fiber solution with a mass percentage of 15% in step 2 to 35°C, adding 1.0% sodium carboxymethyl cellulose and 1.0% sodium alginate in a mass percentage, wherein carboxymethyl cellulose The mass ratio of sodium and sodium alginate is 1:1; stir evenly and keep warm for 40min to obtain bean ...

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PUM

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Abstract

The invention discloses a process for preparing edible bean curd skin paper. The process is characterized by comprising the following steps: performing superfine grinding on bean curd skin to the granularity of 60-120 meshes, adding water into the ground bean curd skin, and mixing to be uniform, so that the bean curd skin fibers are fully swelled; sequentially performing enzyme treatment, pulping and manufacturing paper with pulp; removing wet paper web subjected to manufacturing paper with pulp, and pressing at the pressure of 4-6 MPa for 2-5 minutes by using an oil press; putting the pressed wet paper web into a paper sheet dryer, drying at the temperature of 60-105 DEG C for 5-15 minutes, and thus obtaining the edible bean curd skin paper. After the bean curd skin is treated by the process, the edible bean curd skin paper can be prepared, the preparation method is simple, convenient, economic and environment-friendly; the paper-forming tensile index is 57.32N.m.g<1>, the folding strength is 16 times, the tearing index is 7.21mN.m2.g<-1>, the paper forming strength is high, the softness and toughness are high, and the requirements of food wrap paper are met.

Description

technical field [0001] The invention belongs to the field of paper, and in particular relates to a preparation process of edible bean skin paper. Background technique [0002] For a long time, food packaging has been using traditional packaging materials. With the rise of green packaging, the use of edible packaging materials is becoming more and more extensive. Soybean skin is a by-product of tofu products, which has been underutilized so far. [0003] Soybean skin contains protein, fat, fiber, vitamins, trace elements, phospholipids, etc. Its rich cellulose is a good raw material for papermaking, and it has the characteristics of edibility, safety, and pollution-free. In view of the development prospects of edible packaging materials, the production of edible paper from bean skin, a by-product of tofu processing, is environmentally friendly, economical and practical. [0004] The preparation process of edible wrapping paper refers to the pretreatment and plastic modific...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): D21H27/00D21H17/00
Inventor 李佩燚林春涛马兰丁凯
Owner SHAANXI UNIV OF SCI & TECH