Research and mechanical production of the hottest

2022-08-26
  • Detail

Research and mechanical production of edible packaging paper

[Abstract] edible paper is a new kind of food. The author analyzes the research on the processing of agricultural edible paper at home and abroad

[Key words] edible paper, edible packaging, crop processing

edible packaging paper is also called paper vegetable. The common feature of vegetable food is that it is rich in dietary fiber, a variety of vitamins and minerals, of which dietary fiber is quite stable in production, so the nutritional loss of edible paper vegetables produced is very small, which is convenient for quick and slow transportation to check whether the oil hole of the buffer is blocked and stored. This not only improves the added value of agricultural products, but also solves the problem that agricultural products are perishable and difficult to store. Therefore, the study of edible packaging paper has important practical significance and great market potential

in China, relevant universities, research institutions, enterprises and institutions have done a lot of work in this regard a few years ago. On the basis of foreign research, many new ideas and methods have been put forward for the research of technology and mechanical equipment that can be selected by themselves according to the needs of users, but the overall research level is still not high, and the industrialization process of edible packaging paper has been lagging behind in China, Overall, it is still small-scale 7.5 judgment rules and workshop production, which can not drive the development of the industry at all. At present, the state has given great support to edible packaging paper, and many research units and enterprises across the country are actively developing new ways of production

I. production and research status

(1) rolling forming: rolling forming is the earliest forming method, and its process is raw materials - Cleaning - cutting - cooling - beating - seasoning - rolling, drying - finished products

the above traditional production process is characterized by large food content in the finished product, dry and neat appearance and good sensory indicators, but its production is first formed and then dried, with long drying time, large nutritional loss, and difficult continuous production. The new microwave drying technology is used to replace the traditional drying, which shortens the drying time by 1/3 and prevents excessive nutrient loss. At present, most of the production processes I know adopt this method

(2) roller molding: roller molding is a new molding equipment at present, which is developed by referring to the roller drying technology in food drying technology. The process of this molding method is: raw materials - Cleaning - cutting - killing - beating - seasoning - roller drying - finished products

in this process, the food is beaten into slurry, which is sent to the coating of the drum after homogenization, so that the slurry is pressed into flakes with the rotation of the drum, and the finished product is dehydrated after drying by the drum. This method has high drying and forming efficiency, good appearance quality and short drying time. With this process, the processing of different materials can be adapted by controlling the rotation speed and heating rate of the drum. The process of drum drying molding is a relatively advanced molding method at present. Because of its continuity, it is very suitable for industrial production

II. Preliminary study on several related problems

(1) color protection and thinning process

color protection treatment is divided into blanching treatment and normal temperature treatment. Generally, it is treated in the alkaline solution in the presence of n2hco. The process is: the color of food containing chlorophyll will darken after heating and blanching, and under alkaline conditions, the chlorophyll of food will become a stable sodium salt, thus playing a role in color protection. Sometimes under alkaline conditions, ZnCl or zinc acetate solution (Zn is about 200mg/l) is added to replace magnesium ions in chlorophyll, so as to form a more stable zinc salt. This process can better prevent browning and maintain color

the food is treated with n2hso (about 3%) or other sulfites, that is, the food is soaked in sulfite solution for a period of time and then taken out for washing. The role of drainage treatment is to use the strong reducibility of sulfite to destroy the oxygen oxidase, so as to prevent oxidation discoloration in food tissue when drying and heating, and kill bacteria and microorganisms to prevent deterioration in subsequent treatment. Secondly, it can increase the permeability of cell membrane and accelerate water evaporation, so as to greatly shorten the subsequent drying time, which is key to the whole process

III. selection of binder

the main components of food are vitamins and dietary fiber, which contain a lot of colloidal substances. If no binder is added, the food beaten into a paste cannot be formed, especially when the roll forming process is used, the requirements for forming are improved, and the selection of binder is particularly important. The choice of binder should be based on different processes. For example, roller compaction molding, the orthogonal test shows that the best binder formula is CMC, sodium alginate, etc. mixed in a certain proportion, while the roller compaction molding process, only adding a certain amount of food additives, food can not be formed on the roller at the center of the scale, and it is difficult to be separated from the roller. Therefore, it is necessary to prepare the slurry composed of a certain base material first, and then mix the food with the slurry, so that it is easy to form a film on the roller. When selecting the type and dosage of binder, we should not only consider the requirements of molding in the processing process, but also consider the impact on the product quality, such as appearance and surface gloss, uniformity, taste, etc., maintain the original flavor of food, and prohibit the feeling of sticky teeth

Wang Nengyou

reprinted from: China Packaging

Copyright © 2011 JIN SHI