Preparation methodof edible package paper

A technology for wrapping paper and food habits, applied in wrapping paper, wrapping paper, packaging, etc., can solve the problems of fruit and vegetable residue pollution, achieve good color, fragrance, shape, maintain original flavor, and high nutrient preservation rate

Inactive Publication Date: 2007-02-14
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Using fresh vegetables or fruit and vegetable residues obtained from the production of fruit and vegetable juices as raw materials, a new type of paper-shaped product is developed by referring to traditional papermaking techniques, which can be used as snack food or edible food packaging materials, providing deep processing and Comprehensive utilization provides a feasible method and solves the pollution problem of fruit and vegetable residues at the same time

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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  • Preparation methodof edible package paper

Examples

Experimental program
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Effect test

Embodiment 1

[0028] 200g of dried apple pomace, 100g of sucrose, 50g of carrageenan, and 9650g of water are mixed and beaten in a beater to control the particle size of the apple pomace fiber to 10-100 μm. Add the beaten pulp into the headbox of the paper machine while stirring, spray it on the net through the headbox at a uniform and stable pulping speed to remove most of the water, then send it to the press for dehydration, and then put The paper is sent to the drying section of the paper machine for drying at a drying temperature of 60-90°C. The dried paper is sent to the coating machine for coating to increase the taste and gloss of the paper. The formula of the coating liquid is as follows: sodium caseinate 0-0.5%, CMC 0-0.5%, salt 0.5%-2.5%, flavor agent 0.1%-1.0%, sugar 1%-5%, citric acid 0.05%-0.2% , 0-0.02% essence, 0-0.2% spice, 0-0.01% pigment, 0-5% fruit juice concentrate, 0-5% vegetable juice concentrate, 0-2% other animal and plant extracts, make up 100% with water %. The ...

Embodiment 2

[0030] 1000g of dried citrus residue, 200g of sucrose, 150g of carrageenan, 100g of sodium carboxymethyl cellulose, and 8550g of water are mixed and beaten in a beater to control the fiber particle size of citrus residue to 10-100 μm. The remaining operations are the same as in Example 1 to obtain finished paper .

Embodiment 3

[0032] 250g of dried apple pomace, 250g of dried citrus pomace, 150g of sucrose, 100g of carrageenan, 50g of sodium carboxymethylcellulose, and 9200g of water are mixed and beaten in a beater to control the particle size of the pomace fiber to 10-100 μm. The rest of the operations are the same as in the examples 1. Get the finished paper.

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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Abstract

The invention relates to an edibility packaging paper preparing method. It uses fruit processing tailings that apple and orange pomace, fresh vegetable that celery, cabbage, carrot etc as raw material, hydrophilic property high molecular material that polysaccharide, protein, antioxidant etc as auxiliary materials. The preparing method includes the following steps: preprocessing, blanching, color protecting, pulping, forming agent and protective agent adding, paper copying, dehydrating, drying, coating, burnish, coil paper, cutting, sizing, and packaging. The product can be used not only as fallow food to eat directly, but also as foods packing paper.

Description

technical field [0001] The invention discloses a preparation method of edible wrapping paper, relates to a method for deep processing and comprehensive utilization of fruits and vegetables, and belongs to the technical field of food processing and packaging. Background technique [0002] Fruits and vegetables are rich in nutrition and are a kind of essential food commonly eaten in countries all over the world. They are one of the important sources of nutrition for human beings to provide vitamins, minerals and dietary fiber. my country is rich in fruit and vegetable resources, most of which are for daily consumption. However, due to the unbalanced production of vegetables in various regions, coupled with the constraints of climate, transportation, storage and other factors, about 30% of the vegetables in China cannot be processed in time and rot every year. Especially in recent years, with the great development of my country's fruit and vegetable juice processing industry, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): D21H27/10D21H17/02
Inventor 陈洁徐保国姜启兴夏文水
Owner JIANGNAN UNIV
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