Vegetable paper prepared from Chinese cabbage
A technology for cabbage and wrapping paper, which is applied in the directions of paper, paper making, and paper making machines, etc., can solve the problems of insufficient tensile strength, and achieve the effect of improving strength and good use effect.
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Embodiment 1
[0019] 1) Wash and drain the cabbage, cut into small pieces, and then blanch the cabbage;
[0020] 2) putting the blanched cabbage into cold water for cooling; then homogenizing the cooled cabbage to make a homogenate;
[0021] 3) After heating the homogenate to 40°C, add glutinous rice flour to a final concentration of 1.0%, stir evenly, and then lower the temperature of the homogenate to room temperature;
[0022] 4) Add additives made of sodium carboxymethyl cellulose, sodium alginate, glycerin and gelatin to the homogenate to a final concentration of 0.8%; stir well and serve as a plating solution.
[0023] Wherein the mass ratio of sodium carboxymethylcellulose, sodium alginate, glycerin and gelatin is 20:20:20:5;
[0024] 5) The mixed solution prepared in step 4) was degassed, then cast and laid, and dried at 55° C. for 8 hours to make cabbage wrapping paper.
[0025] For the dried wrapping paper, according to GBT1040.3-2006, cut the cabbage wrapping paper into rectang...
Embodiment 2
[0028] 1) Wash and drain the cabbage, cut into small pieces, and then blanch the cabbage;
[0029] 2) putting the blanched cabbage into cold water for cooling; then homogenizing the cooled cabbage to make a homogenate;
[0030] 3) Add additives made of sodium carboxymethyl cellulose, sodium alginate, glycerin and gelatin to the homogenate to a final concentration of 0.8%; stir well and use it as a plating solution.
[0031] Wherein the mass ratio of sodium carboxymethylcellulose, sodium alginate, glycerin and gelatin is 20:20:20:5;
[0032] 5) The mixed solution prepared in step 4) is degassed, then flow-casted and laid, and dried at a temperature of 55° C. for 7 hours to make a cabbage wrapping paper.
[0033] For the dried wrapping paper, according to GBT1040.3-2006, cut the cabbage wrapping paper into rectangular strips of 150×15mm, with a thickness of 0.3000mm, set the test speed at 5mm / min, and then measure its tensile strength to be 7.318MPa;
[0034] The moisture cont...
Embodiment 3
[0037] 1) Wash and drain the cabbage, cut into small pieces, and then blanch the cabbage;
[0038] 2) putting the blanched cabbage into cold water for cooling; then homogenizing the cooled cabbage to make a homogenate;
[0039] 3) After raising the temperature of the homogenate to 38°C, add glutinous rice flour to a final concentration of 0.8%, stir evenly, and then lower the temperature of the homogenate to room temperature;
[0040] 4) Add additives made of sodium carboxymethyl cellulose, sodium alginate, glycerin and gelatin to the homogenate to a final concentration of 1.0%; stir well and serve as a plating solution.
[0041] Wherein the mass ratio of sodium carboxymethylcellulose, sodium alginate, glycerin and gelatin is 25:20:15:3;
[0042] 5) The mixed solution prepared in step 4) is degassed, then flow-casted and laid, and dried at a temperature of 55° C. for 9 hours to make a cabbage wrapping paper.
[0043] According to GBT1040.3-2006, cut the wrapping paper of cab...
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