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Edible packaging paper processing method based on seaweed

A processing method and technology for wrapping paper, applied in the directions of microorganism-based methods, wrapping paper, wrapping paper, etc., can solve the problems of polluting the environment, poor antibacterial performance, etc., and achieve a simple preparation method, easy degradation, and good oxidation resistance. Effect

Active Publication Date: 2018-11-27
MARINE FISHERIES RES INST OF ZHEJIANG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to provide an edible packaging paper processing method based on seaweed that can be antibacterial and antiseptic, environmentally friendly, non-toxic and does not pollute the environment in order to solve the defects of poor antibacterial performance of existing food packaging paper and environmental pollution during the preparation process

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A kind of seaweed-based edible wrapping paper processing method, described processing method comprises the following steps:

[0028] (1) Preparation of the dietary fiber layer: using konjac and corn as raw materials, 50 parts of konjac and 30 parts of corn are washed and dried, then placed in boiling water containing 0.5% fruit acid, and then cooled in ice water; Then perform ultrasonic pulverization to obtain fiber slurry; add 10 parts of active polypeptide calcium-zinc chelate and 100 parts of seaweed extract to the fiber slurry, beat and homogenize, apply a film, and obtain a dietary fiber layer after drying;

[0029] The preparation method of active polypeptide calcium zinc chelate is:

[0030]a) Fermentation: use Omerkoda yeast and actinomycetes to ferment active polypeptides; the fermentation steps are: weigh 50 parts of soybean powder, 10 parts of starch, 7 parts of yeast extract, 15 parts of sucrose, 1 part of sodium chloride, and peptone 4 parts, 20 parts of g...

Embodiment 2

[0040] A kind of seaweed-based edible wrapping paper processing method, described processing method comprises the following steps:

[0041] (1) Preparation of the dietary fiber layer: using konjac and corn as raw materials, 50 parts of konjac and 30 parts of corn are washed and dried, then placed in boiling water containing 0.5% fruit acid, and then cooled in ice water; Then perform ultrasonic pulverization to obtain fiber slurry; add 10 parts of active polypeptide calcium-zinc chelate and 100 parts of seaweed extract to the fiber slurry, beat and homogenize, apply a film, and obtain a dietary fiber layer after drying;

[0042] The preparation method of active polypeptide calcium zinc chelate is:

[0043] a) Fermentation: use Omerkoda yeast and actinomycetes to ferment active polypeptides; the fermentation steps are: weigh 50 parts of soybean powder, 10 parts of starch, 7 parts of yeast extract, 15 parts of sucrose, 1 part of sodium chloride, and peptone 4 parts, 20 parts of ...

Embodiment 3

[0053] A kind of seaweed-based edible wrapping paper processing method, described processing method comprises the following steps:

[0054] (1) Preparation of the dietary fiber layer: using konjac and corn as raw materials, 50 parts of konjac and 30 parts of corn are washed and dried, then placed in boiling water containing 0.5% fruit acid, and then cooled in ice water; Then perform ultrasonic pulverization to obtain fiber slurry; add 10 parts of active polypeptide calcium-zinc chelate and 100 parts of seaweed extract to the fiber slurry, beat and homogenize, apply a film, and obtain a dietary fiber layer after drying;

[0055] The preparation method of active polypeptide calcium zinc chelate is:

[0056] a) Fermentation: use Omerkoda yeast and actinomycetes to ferment active polypeptides; the fermentation steps are: weigh 50 parts of soybean powder, 10 parts of starch, 7 parts of yeast extract, 15 parts of sucrose, 1 part of sodium chloride, and peptone 4 parts, 20 parts of ...

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Abstract

The invention belongs to the technical field of food industries, and relates to a preparation method of edible seaweed packaging paper which is antibacterial, antiseptic, environmentally friendly andnon-toxic and does not pollute the environment. The method includes the following steps: preparation of a dietary fiber layer; preparation of a protein solution; preparation of an antibacterial and antiseptic layer; and preparation of the edible packaging paper. The food packaging paper of the invention does not contain a polymer compound film covering material such as polystyrene, polyvinyl chloride, polypropylene, a harmful chemical plasticizer and a dyeing agent which are harmful to the human body. Raw material components adopted by the food packaging paper are environmentally friendly andrecoverable, can be easily degraded, and have good antibacterial property and good oxidation resistance, and so the prepared packaging paper is natural and environmentally friendly. The preparation method is simple, can be easily operated, and is suitable for industrial applications.

Description

technical field [0001] The invention belongs to the technical field of the food industry, and relates to a seaweed-based edible wrapping paper processing method that is antibacterial, antiseptic, environmentally friendly, non-toxic and does not pollute the environment. Background technique [0002] The so-called edible packaging paper refers to edible materials, mainly natural macromolecular substances such as lipids, proteins and polysaccharides, adding edible plasticizers, cross-linking agents and other substances, through the interaction between different molecules, after combination Thin paper formed by , heating, pressing, coating, extrusion and other methods. The application of edible packaging in food packaging has a long history. For example, the glutinous rice paper used on the familiar candy packaging, the corn baking packaging cups for ice cream, etc.; compared with synthetic packaging materials, edible paper can be biodegraded without any pollution. With the en...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
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Application Information

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IPC IPC(8): D21H27/10D21H11/12D21H17/12D21H19/10D21H19/82D21H21/36D21H21/38C12P39/00C12P21/00C12P21/06C12P19/04C07K1/30C12R1/12
CPCC07K1/30C12P19/04C12P21/00C12P21/06C12P39/00D21H11/12D21H17/12D21H19/10D21H19/82D21H21/36D21H21/38D21H27/10
Inventor 朱敬萍顾蓓乔张小军金雷
Owner MARINE FISHERIES RES INST OF ZHEJIANG
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