Method of improving comprehensive performance of vegetable paper

A comprehensive performance, vegetable paper technology, applied in the fields of food science, food preservation, food preparation, etc., can solve the problems of not reaching a safe water content, not adjusting water activity, and not taking anti-corrosion and bacteriostatic measures, and reducing heat-sensitive substances. Loss, improved palatability and safety, improved value effect

Inactive Publication Date: 2007-01-03
NINGBO HAITONG FOOD SCI & TECH CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The disadvantages of this processing method are: 1) the water activity of the final product is not adjusted, so the final product does not reach a safe moisture content, and it is difficult to store for a long time; Rot and deterioration; 3) The moistur

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Example 1: Production of vegetable paper using cabbage as raw material

[0014] Select 250g of fresh cabbage, clean it and cut it into 5cm×5cm squares, and blanch them in pH=7-8 water at a ratio of 1:20 for 5min, and the blanching temperature is 96±2℃. Rinse the surface lye in clean water, put it in 1500ml of 200mg / L zinc chloride solution and soak it for 5min, then rinse it in clean water. Drain the surface water, add 13g glucose and 2.5g table salt and treat for 1h at room temperature. After the treatment, it is placed in a beating machine, 300 mL of water and 0.25 g of CMC-Na are added, the beating time is 4 minutes, and the speed of the beating machine is 15000-10000 rpm. Put the slurry into a vacuum drying oven, and degas for 5 minutes when the vacuum degree is 0.09MPa. Slurry press 4400g / m 2 Spread evenly in the mold, dry with hot air at 80°C for 1.5h, and then continue hot air drying at 60°C for 2h, peel off the pieces, cut into various shapes of rectangles, circles,...

Embodiment 2

[0015] Example 2: Production of vegetable paper using hot air drying (AD) vegetable core as raw material

[0016] Weigh 50g AD vegetable core and rehydrate in 1000ml rehydration solution with pH=7-8 for 7 minutes, and the rehydration temperature is 96±2℃. Rinse the surface lye in clean water, put it in 1500ml of 200mg / L zinc acetate solution, cold soak for 5min, then rinse it in clean water. Drain the surface water, add 10g fructose syrup and 2.0g table salt and marinate for 1h at room temperature. After marinating, place it in a beating machine, add 300 mL of water and 0.20 g of sodium alginate, the beating time is 5 minutes, and the speed of the machine is 10000-15000 rpm. Put the slurry into a vacuum drying oven, and degas for 5 minutes when the vacuum degree is 0.09MPa. Slurry press 4246g / m 2 Spread evenly in the mold, dry with hot air at 80°C for 1.5h, and then continue hot air drying at 60°C for 2h, peel off the pieces, cut into various shapes of rectangles, circles, etc., a...

Embodiment 3

[0017] Example 3: Production of vegetable paper using leftovers from cabbage juice processing as raw material

[0018] Weigh 500g of cabbage residue, boil it in 2500mL of 30% sucrose+1% salt solution at 100°C for 3min, remove and cool to room temperature, place in a beater, add 800mL of water and 0.5g of sodium alginate (dissolved in water) , The beating time is 4min, and the machine speed is 10000-15000 rpm. Put the slurry into a vacuum drying oven, and degas for 5 minutes when the vacuum degree is 0.09MPa. Slurry press 4500g / m 2 Spread the amount evenly in the mold, and dry it with far infrared (70~75℃) for 2.5h, peel off the pieces, cut into various specifications of rectangular, round and other shapes, and continue to dry until the surface touches no wet feeling (about 10~ 15min). After being taken out and cooled to room temperature, it is classified and vacuum-packaged and stored according to various specifications. The thickness of the vegetable paper obtained is 1 mm, the t...

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Abstract

The method of improving comprehensive performance of vegetable paper belongs to the field of fruit and vegetable food producing technology and is for mainly production of edible packing paper and paper type vegetable product. The vegetable paper producing process includes the steps of: sorting vegetable material, peeling, washing, slicing, scalding to deactivate enzyme, color protecting, mixing with moisture reducing agent and forming agent, pulping, deairing, forming, hot blast drying, microwave drying or infrared drying to water content of 20-30 %, peeling, cutting, further drying to water content of 10-20 %, and nitrogen filling or vacuum packing of the product. Owing to the moisture reducing agent and forming agent, the vegetable paper has good taste, relatively high tensile strength and breaking strength and may be eaten and used as the food packing material.

Description

Technical field [0001] A method for improving the comprehensive performance of vegetable paper belongs to the technical field of fruit and vegetable food processing. Background technique [0002] Vegetables are rich in vitamins and fiber. Vitamins are trace organic matter necessary for human growth and metabolism. The dietary fiber in cellulose has the effect of promoting gastrointestinal peristalsis, preventing constipation and maintaining a healthy large intestine. At the same time, the abundant cellulose in vegetables can also be used as a raw material for papermaking. Food packaging usually uses plastic packaging. Because plastics are difficult to degrade naturally, some developed countries have partially restricted the use of plastic packaging. Therefore, naturally degradable food packaging materials have become a research hotspot in countries all over the world. Edible wrapping paper made of vegetable fiber can meet this requirement. Usually the vegetable paper is processed...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L3/40A23L19/00
Inventor 孙金才张慜钟齐丰李方范柳萍
Owner NINGBO HAITONG FOOD SCI & TECH CO LTD
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