CN102071601A

CN102071601A - Method for preparing edible packing paper by using orange as raw material

Info

Publication number: CN102071601A
Application number: CN2010105468147A
Authority: CN
Inventors: 王岸娜; 吴立根; 王晓曦; 竹建德
Original assignee: Henan University of Technology
Current assignee: Henan University of Technology
Priority date: 2010-11-17
Filing date: 2010-11-17
Publication date: 2011-05-25

Abstract

The invention relates to a method for preparing edible packing paper by using orange as a raw material, which comprises the following steps of: selecting fresh orange without deterioration, removing orange peel and seeds, blanching the orange for 2 minutes in 0.3 percent (w/v) sodium hydrogen carbonate solution, and pulping; and adding 3 to 8 percent (w/v) whey protein into the pulp, mixing uniformly, adding carrageenin, glycerol and chitosan into the solution, and performing die pressing to obtain the edible packing paper using the orange as the raw material. The edible packing paper prepared by the method has exquisite texture, golden yellow color and special fragrance of the orange, and can be used as inner and outer packages of leisure food and food.

Description

A kind of is the preparation method of the edible wrapping paper of raw material with the citrus

Technical field

The present invention relates to a kind of preparation method of edible wrapping paper, particularly relating to a kind of is the preparation method of the edible wrapping paper of raw material with the citrus.

Background technology

Packing has two big functions: the one, and the protection commodity do not damage, never degenerate in manufacturing, transportation, storage, sales process; The 2nd, to commodity play decoration, beautify, propaganda and value-added effect, also beautified people's life, satisfied the growing material and cultural needs of consumers in general, promote and spurred consumption.Wrapping paper has been widely used in the packing of product of every profession and trade as a kind of important packaging material, and it has comprised boxboard and fluting medium, white board and art post paperboard, soft package of beverage paper, special packing paper etc.Wrapping paper is a big kind of paper industry, and output accounts for 56% of paper and cardboard total output.In all kinds of packing articles, the stationery packing accounts for more than 50%, occupies first of the various packaging material.From the output value, the packaging paper product material is the second largest based packaging material that China is only second to plastics.Along with the appearance of crises such as ecological deterioration, resource plaque lack, energy shortage, people propose the green package one by one of a kind of new theory to packaging field.Green package can be called friend's packing of nuisanceless packing and environment again, and the implication that it mainly contains protection environment, two aspects that economize on resources can reduce discharging wastes and economize on resources.Typicalness is represented as the edible packaging material and has important environmental protection and economy and be worth for environmentally friendly packing material.At present external methodof edible package paper has two kinds, and a kind of is main raw material with vegetables, with the vegetables drying after forming of pulling an oar; Another kind is that starch, carbohydrate are made pasty state, adds other food additives, takes and the similar method moulding of paper technology.But with fruit is that the edible wrapping paper that raw material is made yet there are no report.

The total characteristics of fruit are to be rich in dietary fiber, multivitamin and mineral matter, dietary fiber quite stable in processing wherein, so the fruit paper product nutritive loss that processes is very little, and product moisture little (about 10%), be convenient to transportation and storage.It has not only improved the added value of fruit, the more important thing is, has solved the problem that fruit is perishable, be difficult for storage.

Citrus is large fruit of China's plantation, energy content is less relatively in the citrus juice, and other nutritional labelings such as vitamin C, potassium and folic acid equal size height, by contrast, vitamin A, vitamin B1 and phosphorus content and other fruit juice are quite even exceed other fruit juice in the citrus juice.

With the citrus is that the green edible packaging product that main raw material is made is of high nutritive value owing to it, is convenient to preservation and freshness and transportation, and is again good leisure food and gourmet food packaging material, and therefore the very big market demand is arranged.

Summary of the invention

The purpose of this invention is to provide a kind of is the preparation method of the edible wrapping paper of raw material with the citrus, the special fragrance of golden yellow, the tool citrus of Zhi Bei edible wrapping paper quality exquisiteness, color in this way, can be used as leisure food, and the exterior and interior packing of food such as instant food, fast food, cake, flavouring.

For achieving the above object, the present invention adopts following technical scheme: a kind of is the preparation method of the edible wrapping paper of raw material with the citrus, it is characterized in that, selects fresh, the rotten citrus of nothing for use, remove orange peel and seed, in 90～100 ℃ of 0.3% (w/v) sodium bicarbonate solution, pull an oar behind the blanching 2min; The lactalbumin that adds 3～8% (w/v) in the slurries adds 1～4% (w/v) carragheen in the feed liquid after mixing, 0.5～1.5% (v/v) glycerine and 0.3～0.6% (w/v) shitosan, and obtaining citrus after the moulded section is the edible wrapping paper of raw material.

Select fresh, the rotten citrus of nothing for use, remove orange peel and seed, in 90～100 ℃ of 0.3% (w/v) sodium bicarbonate solution, pull an oar behind the blanching 2min.

Add the lactalbumin of 3～8% (w/v) in the slurries, mix.

Mix in the feed liquid of back and add 1～4% (w/v) carragheen, 0.5～1.5% (v/v) glycerine and 0.3～0.6% (w/v) shitosan, moulded section.

The specific embodiment

Embodiment 1: select fresh, the rotten citrus of nothing for use, remove orange peel and seed, pull an oar behind the blanching 2min in 100 ℃ of 0.3% (w/v) sodium bicarbonate solution; The lactalbumin that adds 5% (w/v) in the slurries adds 3% (w/v) carragheen in the feed liquid after mixing, 1.0% (v/v) glycerine and 0.4% (w/v) shitosan, and obtaining citrus after the moulded section is the edible wrapping paper of raw material.

Embodiment 2: select fresh, the rotten citrus of nothing for use, remove orange peel and seed, pull an oar behind the blanching 2min in 95 ℃ of 0.3% (w/v) sodium bicarbonate solution; The lactalbumin that adds 6% (w/v) in the slurries adds 2% (w/v) carragheen in the feed liquid after mixing, 1.5% (v/v) glycerine and 0.55% (w/v) shitosan, and obtaining citrus after the moulded section is the edible wrapping paper of raw material.

Embodiment 3: select fresh, the rotten citrus of nothing for use, remove orange peel and seed, pull an oar behind the blanching 2min in 90 ℃ of 0.3% (w/v) sodium bicarbonate solution; The lactalbumin that adds 8% (w/v) in the slurries adds 4% (w/v) carragheen in the feed liquid after mixing, 0.5% (v/v) glycerine and 0.6% (w/v) shitosan, and obtaining citrus after the moulded section is the edible wrapping paper of raw material.

Claims

1. one kind is the preparation method of the edible wrapping paper of raw material with the citrus, it is characterized in that, selects fresh, the rotten citrus of nothing for use, removes orange peel and seed, pulls an oar behind the blanching 2min in 90～100 ℃ of 0.3% (w/v) sodium bicarbonate solution; The lactalbumin that adds 3～8% (w/v) in the slurries adds 1～4% (w/v) carragheen in the feed liquid after mixing, 0.5～1.5% (v/v) glycerine and 0.3～0.6% (w/v) shitosan, and obtaining citrus after the moulded section is the edible wrapping paper of raw material.

2. preparation method as claimed in claim 1 is characterized in that, selects fresh, the rotten citrus of nothing for use, removes orange peel and seed, pulls an oar behind the blanching 2min in 90～100 ℃ of 0.3% (w/v) sodium bicarbonate solution.

3. preparation method as claimed in claim 1 is characterized in that, adds the lactalbumin of 3～8% (w/v) in the slurries, mixes.

4. preparation method as claimed in claim 1 is characterized in that, mixes in the feed liquid of back to add 1～4% (w/v) carragheen.

5. preparation method as claimed in claim 1 is characterized in that, the adding carragheen mixes in the feed liquid of back and adds 0.5～1.5% (v/v) glycerine and 0.3～0.6% (w/v) shitosan, moulded section.