CN105124449A - Nutritional vegetable paper - Google Patents
Nutritional vegetable paper Download PDFInfo
- Publication number
- CN105124449A CN105124449A CN201510440127.XA CN201510440127A CN105124449A CN 105124449 A CN105124449 A CN 105124449A CN 201510440127 A CN201510440127 A CN 201510440127A CN 105124449 A CN105124449 A CN 105124449A
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- China
- Prior art keywords
- parts
- vegetables
- vegetable paper
- gelatin
- pectin
- Prior art date
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- 235000013311 vegetables Nutrition 0.000 title claims abstract description 73
- 235000016709 nutrition Nutrition 0.000 title claims abstract description 13
- 108010010803 Gelatin Proteins 0.000 claims abstract description 20
- 239000008273 gelatin Substances 0.000 claims abstract description 20
- 229920000159 gelatin Polymers 0.000 claims abstract description 20
- 235000019322 gelatine Nutrition 0.000 claims abstract description 20
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 20
- 229920002752 Konjac Polymers 0.000 claims abstract description 18
- 235000010987 pectin Nutrition 0.000 claims abstract description 18
- 239000001814 pectin Substances 0.000 claims abstract description 18
- 229920001277 pectin Polymers 0.000 claims abstract description 18
- 150000003839 salts Chemical class 0.000 claims abstract description 18
- 229920001817 Agar Polymers 0.000 claims abstract description 17
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 17
- 229930006000 Sucrose Natural products 0.000 claims abstract description 17
- 239000008272 agar Substances 0.000 claims abstract description 17
- 239000011230 binding agent Substances 0.000 claims abstract description 16
- 230000035764 nutrition Effects 0.000 claims abstract description 7
- 235000013312 flour Nutrition 0.000 claims description 16
- 239000005720 sucrose Substances 0.000 claims description 16
- 235000002767 Daucus carota Nutrition 0.000 claims description 9
- 244000000626 Daucus carota Species 0.000 claims description 9
- 235000009854 Cucurbita moschata Nutrition 0.000 claims description 7
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 claims description 6
- 240000003259 Brassica oleracea var. botrytis Species 0.000 claims description 6
- 235000000832 Ayote Nutrition 0.000 claims description 5
- 244000106835 Bindesalat Species 0.000 claims description 5
- 235000000318 Bindesalat Nutrition 0.000 claims description 5
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims description 5
- 240000004244 Cucurbita moschata Species 0.000 claims description 5
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims description 5
- 235000015136 pumpkin Nutrition 0.000 claims description 5
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 4
- 235000017647 Brassica oleracea var italica Nutrition 0.000 claims description 4
- 240000008100 Brassica rapa Species 0.000 claims description 4
- 244000221633 Brassica rapa subsp chinensis Species 0.000 claims description 4
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 claims description 4
- 235000007516 Chrysanthemum Nutrition 0.000 claims description 4
- 244000189548 Chrysanthemum x morifolium Species 0.000 claims description 4
- 240000001980 Cucurbita pepo Species 0.000 claims description 4
- 240000002853 Nelumbo nucifera Species 0.000 claims description 4
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 4
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 4
- 235000009337 Spinacia oleracea Nutrition 0.000 claims description 4
- 244000300264 Spinacia oleracea Species 0.000 claims description 4
- 239000000661 sodium alginate Substances 0.000 claims description 4
- 235000010413 sodium alginate Nutrition 0.000 claims description 4
- 229940005550 sodium alginate Drugs 0.000 claims description 4
- 240000007087 Apium graveolens Species 0.000 claims description 3
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims description 3
- 235000010591 Appio Nutrition 0.000 claims description 3
- 240000007124 Brassica oleracea Species 0.000 claims description 3
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 claims description 3
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 claims description 3
- 235000011305 Capsella bursa pastoris Nutrition 0.000 claims description 3
- 240000008867 Capsella bursa-pastoris Species 0.000 claims description 3
- 240000008067 Cucumis sativus Species 0.000 claims description 3
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 claims description 3
- 235000009814 Luffa aegyptiaca Nutrition 0.000 claims description 3
- 244000302544 Luffa aegyptiaca Species 0.000 claims description 3
- 235000003283 Pachira macrocarpa Nutrition 0.000 claims description 3
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 3
- 244000061456 Solanum tuberosum Species 0.000 claims description 3
- 235000014364 Trapa natans Nutrition 0.000 claims description 3
- 240000001085 Trapa natans Species 0.000 claims description 3
- 235000006705 asparagus lettuce Nutrition 0.000 claims description 3
- 244000046738 asparagus lettuce Species 0.000 claims description 3
- 235000009165 saligot Nutrition 0.000 claims description 3
- 235000005254 Allium ampeloprasum Nutrition 0.000 claims description 2
- 240000006108 Allium ampeloprasum Species 0.000 claims description 2
- 244000003416 Asparagus officinalis Species 0.000 claims description 2
- 235000005340 Asparagus officinalis Nutrition 0.000 claims description 2
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 2
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 2
- 235000011274 Benincasa cerifera Nutrition 0.000 claims description 2
- 244000036905 Benincasa cerifera Species 0.000 claims description 2
- 244000178993 Brassica juncea Species 0.000 claims description 2
- 235000005855 Brassica juncea var. subintegrifolia Nutrition 0.000 claims description 2
- 235000011293 Brassica napus Nutrition 0.000 claims description 2
- 235000006008 Brassica napus var napus Nutrition 0.000 claims description 2
- 235000012905 Brassica oleracea var viridis Nutrition 0.000 claims description 2
- 244000064816 Brassica oleracea var. acephala Species 0.000 claims description 2
- 235000011292 Brassica rapa Nutrition 0.000 claims description 2
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 claims description 2
- 235000000540 Brassica rapa subsp rapa Nutrition 0.000 claims description 2
- 241001674939 Caulanthus Species 0.000 claims description 2
- 235000007871 Chrysanthemum coronarium Nutrition 0.000 claims description 2
- 244000067456 Chrysanthemum coronarium Species 0.000 claims description 2
- 240000004307 Citrus medica Species 0.000 claims description 2
- 235000001938 Citrus medica Nutrition 0.000 claims description 2
- 235000002555 Citrus medica var sarcodactylis Nutrition 0.000 claims description 2
- 235000003949 Cucurbita mixta Nutrition 0.000 claims description 2
- 235000009852 Cucurbita pepo Nutrition 0.000 claims description 2
- 235000003230 Helianthus tuberosus Nutrition 0.000 claims description 2
- 240000008892 Helianthus tuberosus Species 0.000 claims description 2
- 240000008436 Ipomoea aquatica Species 0.000 claims description 2
- 235000019004 Ipomoea aquatica Nutrition 0.000 claims description 2
- 240000008415 Lactuca sativa Species 0.000 claims description 2
- 235000003228 Lactuca sativa Nutrition 0.000 claims description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 2
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 2
- 244000082204 Phyllostachys viridis Species 0.000 claims description 2
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 2
- 244000234609 Portulaca oleracea Species 0.000 claims description 2
- 235000001855 Portulaca oleracea Nutrition 0.000 claims description 2
- 244000088415 Raphanus sativus Species 0.000 claims description 2
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims description 2
- 235000021307 Triticum Nutrition 0.000 claims description 2
- 244000098338 Triticum aestivum Species 0.000 claims description 2
- 241000746966 Zizania Species 0.000 claims description 2
- 235000002636 Zizania aquatica Nutrition 0.000 claims description 2
- 239000011425 bamboo Substances 0.000 claims description 2
- -1 flavoring Substances 0.000 claims description 2
- 235000007919 giant pumpkin Nutrition 0.000 claims description 2
- 235000021552 granulated sugar Nutrition 0.000 claims description 2
- 235000005911 diet Nutrition 0.000 claims 5
- 230000000378 dietary effect Effects 0.000 claims 5
- 235000013305 food Nutrition 0.000 abstract description 14
- 239000000843 powder Substances 0.000 abstract description 3
- 241001312219 Amorphophallus konjac Species 0.000 abstract 1
- 235000001206 Amorphophallus rivieri Nutrition 0.000 abstract 1
- 235000013681 dietary sucrose Nutrition 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 239000000252 konjac Substances 0.000 abstract 1
- 235000010485 konjac Nutrition 0.000 abstract 1
- 229960004793 sucrose Drugs 0.000 abstract 1
- 239000002994 raw material Substances 0.000 description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- 235000013325 dietary fiber Nutrition 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 229910052500 inorganic mineral Inorganic materials 0.000 description 4
- 239000011707 mineral Substances 0.000 description 4
- 235000010755 mineral Nutrition 0.000 description 4
- 238000012545 processing Methods 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 3
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 3
- 240000003768 Solanum lycopersicum Species 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000002372 labelling Methods 0.000 description 3
- 235000004213 low-fat Nutrition 0.000 description 3
- 230000000050 nutritive effect Effects 0.000 description 3
- 239000011782 vitamin Substances 0.000 description 3
- 235000013343 vitamin Nutrition 0.000 description 3
- 229940088594 vitamin Drugs 0.000 description 3
- 229930003231 vitamin Natural products 0.000 description 3
- 150000003722 vitamin derivatives Chemical class 0.000 description 3
- 235000002597 Solanum melongena Nutrition 0.000 description 2
- 244000061458 Solanum melongena Species 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 210000004027 cell Anatomy 0.000 description 2
- 239000001913 cellulose Substances 0.000 description 2
- 229920002678 cellulose Polymers 0.000 description 2
- 230000007123 defense Effects 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 238000005213 imbibition Methods 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 235000019629 palatability Nutrition 0.000 description 2
- 235000021178 picnic Nutrition 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 1
- AEMOLEFTQBMNLQ-SYJWYVCOSA-N (2s,3s,4s,5s,6r)-3,4,5,6-tetrahydroxyoxane-2-carboxylic acid Chemical compound O[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@@H]1O AEMOLEFTQBMNLQ-SYJWYVCOSA-N 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 241000541656 Carex marina Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 229920002581 Glucomannan Polymers 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 229920002230 Pectic acid Polymers 0.000 description 1
- 241000206607 Porphyra umbilicalis Species 0.000 description 1
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 1
- 101100107923 Vitis labrusca AMAT gene Proteins 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000007767 bonding agent Substances 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 125000003178 carboxy group Chemical group [H]OC(*)=O 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
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- 239000000470 constituent Substances 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000009447 edible packaging Methods 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 235000019534 high fructose corn syrup Nutrition 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000011229 interlayer Substances 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000009965 odorless effect Effects 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- LCLHHZYHLXDRQG-ZNKJPWOQSA-N pectic acid Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)O[C@H](C(O)=O)[C@@H]1OC1[C@H](O)[C@@H](O)[C@@H](OC2[C@@H]([C@@H](O)[C@@H](O)[C@H](O2)C(O)=O)O)[C@@H](C(O)=O)O1 LCLHHZYHLXDRQG-ZNKJPWOQSA-N 0.000 description 1
- 239000010318 polygalacturonic acid Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 238000004513 sizing Methods 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 230000010148 water-pollination Effects 0.000 description 1
Classifications
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D65/00—Wrappers or flexible covers; Packaging materials of special type or form
- B65D65/38—Packaging materials of special type or form
- B65D65/46—Applications of disintegrable, dissolvable or edible materials
- B65D65/463—Edible packaging materials
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02W—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO WASTEWATER TREATMENT OR WASTE MANAGEMENT
- Y02W90/00—Enabling technologies or technologies with a potential or indirect contribution to greenhouse gas [GHG] emissions mitigation
- Y02W90/10—Bio-packaging, e.g. packing containers made from renewable resources or bio-plastics
Landscapes
- Engineering & Computer Science (AREA)
- Mechanical Engineering (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses nutritional vegetable paper and belongs to the technical field of multifunctional foods. The nutritional vegetable paper is composed of following components, by weight, 70-90 parts of vegetables, 1-5 parts of salt, 2-7 parts of a binding agent, 3-9 parts of a seasoning, 1-6 parts of saccharose, 2-8 parts of gelatin, 3-12 parts of pectin, 3-8 parts of konjac powder and 2-7 parts of agar. The vegetable paper is good in taste, is balanced in nutrition and is long in shelf time.
Description
Technical field
The present invention discloses a kind of nutritive vegetable paper and preparation method thereof, and it belongs to food processing technology field.
Background technology
Vegetables widely popularize all over the world and required food, is to provide the main source of people's biostearin, mineral matter and dietary fiber.Area for travelling, navigation, picnic, frontier defense, high and cold, field work personnel or some vegetable supply difficulties often can not the vegetables of supply in time, in addition, many child's apocleisis fresh vegetables, if improve the mouthfeel of vegetables, can cause child to the appetite of vegetables so again.Nutritional labeling in vegetables because of moisture in the majority, should not preserve and lose.
Vegetable paper is referred to as again paper dish.It take vegetables as primary raw material; after vegetables are pulled an oar, to add after suitable food additives (as glue class, starch etc.) drying forming again, there is the function of edibility and packaging property; relative to general wrapping paper, Vegetable paper is significant in environmental protection.
The Vegetable paper now commercially occurred mainly is divided into two classes, and a class is directly used in edible, is similar to sea sedge or the laver of commercial type.Another kind is the field such as packaging, edible packaging facilitating leisure food.
At present, food processing is just towards the future development of comprehensive nutrition, pure natural, instant.Consumer is balanced in nutrition to food requirement, and wishes that food has health care simultaneously.Thus, no matter the processing of food is raw material, production technology, or equipment all should make every effort to make product have natural sex, trophism and convenience.Vegetable paper is emerging a kind of instant food in recent years, it with low in calories, be rich in vitamin, mineral element, coarse-fibred fresh vegetables for primary raw material, after pretreatment, be processed into pasty state, add suitable bonding agent, a kind of being convenient to of dry rolling is preserved, is transported and nutritious food.Its shape size is similar to a common business card, two or three kind, thin slice that color is different can be combined time edible.This food not only remains local flavor and the nutritional labeling of raw material, and has the features such as low sugar, low sodium, low fat, low-heat, and clear and melodious good to eat, unique flavor, instant, preservation term is long, is deeply by the emerging food of one that consumer likes.
Edible wrapping paper also claims paper dish.The feature of vegetable food dish is rich in dietary fiber, multivitamin and mineral matter.Wherein dietary fiber quite stable aborning, thus produce edible paper dish nutritive loss very little, be convenient to transport and storage.Which not only improves the added value of agricultural product, the more important thing is and solve the problem that agricultural product are perishable, not easily store.
Vegetables widely plant all over the world and daily food, is to provide the main source of people's biostearin, mineral matter and dietary fiber.China's Vegetable Resources enriches, and output accounts for more than 1/4th of Gross World Product, and the overwhelming majority is that marketing fresh is eaten raw, and the area for travelling, navigation, picnic, frontier defense, high and cold, field work personnel or some vegetable supply difficulties often can not the vegetables of supply in time.So how effectively the vitamin in preservation vegetables and nutritional labeling become a new research direction.
Summary of the invention
The invention provides the Vegetable paper that a kind of cost is low, balanced in nutrition, it has following technical scheme and is realized:
Vegetable paper balanced in nutrition of the present invention, it consists of: vegetables, salt, white granulated sugar, binding agent, flavoring, sucrose, gelatin, pectin, sodium alginate, konjaku flour, agar.
Gelatin (Gelatin), does not have fixing structure and relative molecular weight, is degraded and become thin slice or the powder of white or faint yellow, translucent, micro-band gloss by the collagenous portion in the connective tissues such as animal skin, bone, sarolemma, flesh evil spirit; Be a kind of colorless and odorless, non-volatility, transparent hard AMAT, dissolve in hot water, be insoluble to cold water, but can slowly imbibition soften, and gelatin Absorbable rod is equivalent to weight 5-10 water doubly.
Natural fruit gelatin substance is extensively present in fruit, root, stem, the Ye Zhong of plant with the form of protopectin, pectin, pectic acid, it is a kind of constituent of cell membrane, they exist with cellulose, form flanking cell interlayer cohesive thing, plant tissue cell is tightly bonded together.Protopectin is water-fast material, but can under the effect of the chemical reagent such as acid, alkali, salt and enzyme, and hydrolyzable is transformed into water soluble pectin.
Sodium alginate is a kind of macromolecular compound of high viscosity.The difference of it and starch, cellulose etc., being that it has carboxyl, is the high polyuronide that the aldehyde radical of beta-D-mannuronic acid is formed with glycosidic bond.Its functional character is as follows: (1) hydrophily is strong, can dissolve, form the uniform solution of very thickness in cold water and warm water.(2) true solution formed has flexibility, homogeneity and other good characteristics that other analogs are difficult to obtain.(3) there is the effect of very strong protecting colloid, strong to the emulsifying ability of grease.
The Main Ingredients and Appearance of konjaku is glucomannans, it not only containing needed by human body more than 10 seed amino acids and various trace elements, also there is the characteristics such as low-protein, low fat high microsteping, good water absorption, expansion rate are high, medicinal efficacy. have reducing blood lipid, hypoglycemic, hypotensive, fat-reducing, beauty treatment, health care, defaecation and etc. more effect.In the application, Vegetable paper directly adds konjaku flour easily.
Agar is added with sizing in the Vegetable paper of the application.
Above-mentioned vegetables be rape, green vegetables, collard, Chinese cabbage, wild cabbage, cauliflower, cucumber, sponge gourd, winter squash (cucurbita pepo),
wax gourd, Buddha's hand, pumpkin, Brassica rapa L, crowndaisy chrysanthemum, romaine lettuce, pakchoi, leek, spinach, bitter romaine lettuce, chrysanthemum dish, Lettuce, water spinach, wheat beans dish, broccoli, cabbage, asparagus lettuce, celery, shepherd's purse, purslane, potato, jerusalem artichoke, lotus rhizome, water chestnut, arrowhead, wild rice stem, asparagus, bamboo shoots, ternip, carrot, green turnip, summer radish, carrot or leaf mustard head.
The auxiliary material added in vegetables is single in salt, sucrose, glucose, lactose, HFCS, trehalose, sodium alginate or blending ingredients, and the amount of interpolation is 3 ~ 10% of vegetable raw-material.
In order to improve the palatability of vegetables, in vegetables, generally add the carbohydrate that some are rich in hydroxyl, the water imbibition utilizing it good makes Vegetable paper have good palatability to regulate Vegetable paper moisture.
In above-mentioned Vegetable paper, the weight part ratio of each component raw material is: vegetables 70 ~ 90 parts, salt 1 ~ 5 part, binding agent 2 ~ 7 parts, flavoring 3 ~ 9 parts, sucrose 1 ~ 6 part, 2 ~ 8 parts, gelatin, pectin 3 ~ 12 parts, konjaku flour 3 ~ 8 parts, 2 ~ 7 parts, agar.
Preferably, in above-mentioned Vegetable paper, the weight part ratio of each component raw material is: vegetables 75 ~ 90 parts, salt 2 ~ 4 parts, binding agent 3 ~ 7 parts, flavoring 4 ~ 9 parts, sucrose 2 ~ 6 parts, 4 ~ 8 parts, gelatin, pectin 5 ~ 10 parts, konjaku flour 4 ~ 6 parts, 4 ~ 7 parts, agar.
Preferably, in above-mentioned Vegetable paper, the weight part ratio of each component raw material is: vegetables 80 ~ 90 parts, salt 3 parts, binding agent 4 ~ 6 parts, flavoring 5 ~ 8 parts, sucrose 3 ~ 6 parts, 5 ~ 7 parts, gelatin, pectin 7 parts, konjaku flour 5 parts, 5 parts, agar.
Preferably, in above-mentioned Vegetable paper, the weight part ratio of each component raw material is: vegetables 85 parts, salt 3 parts, binding agent 6 parts, flavoring 8 parts, sucrose 4 parts, 7 parts, gelatin, pectin 7 parts, konjaku flour 5 parts, 5 parts, agar.
Technical scheme convenient vegetable paper disclosed in this invention, not only maintain color and luster local flavor but also low fat, low-calorie, the high microsteping of pure natural vegetables, and containing abundant vitamin, mineral matter, it is delicious, beautiful, fragrant, sweet, sour, crisp all-ages, travel on official business, the good merchantable brand of camp life herbal.
A kind of Vegetable paper balanced in nutrition provided by the present invention, can improve the utilization rate of vegetables.Vegetable paper is that vegetable deep-processing provides a new technology, the outer fruits and vegetables meaning of equity is very big especially, not only adds the economic worth of vegetables, increases the designs and varieties of vegetable product, and fundamentally solve vegetables and not easily preserve, rot and the economic loss caused.
Detailed description of the invention
embodiment 1
The Vegetable paper of tomato, eggplant and rape
Tomato 20 parts, eggplant 12 parts, rape 50 parts, salt 5 parts, binding agent 7 parts, flavoring 9 parts, sucrose 4 parts, 6 parts, gelatin, pectin 8 parts, konjaku flour 6 parts, 5 parts, agar.
embodiment 2
Carrot, broccoli, pumpkin
20 parts, carrot, broccoli 10 parts, 45 parts, pumpkin, cucumber 10 parts, salt 5 parts, binding agent 6 parts, flavoring 5 parts, sucrose 4 parts, 6 parts, gelatin, pectin 5 parts, konjaku flour 6 parts, 3 parts, agar.
embodiment 3
Spinach, carrot, tomato, pumpkin and celery
Spinach 20 parts, 30 parts, carrot, asparagus lettuce 20 parts, 15 parts, shepherd's purse, 10 parts, romaine lettuce, monosodium glutamate 1 part, five-spice powder 3 parts, sucrose 3 parts, 5 parts, gelatin, pectin 5 parts, konjaku flour 5 parts, 3 parts, agar in salt 5 parts, binding agent 5 parts, flavoring.
embodiment 4
Cabbage 20 parts, lotus rhizome 30 parts, 20 parts, carrot, arrowhead 15 parts, salt 4 parts, binding agent 5 parts, flavoring 7 parts, sucrose 5 parts, 6 parts, gelatin, pectin 7 parts, konjaku flour 5 parts, 5 parts, agar.
embodiment 5
Rape 15 parts, 15 parts, sponge gourd, lotus rhizome 20 parts, water chestnut 25 parts, potato 20 parts, salt 5 parts, binding agent 6 parts, flavoring 3 parts, sucrose 5 parts, 6 parts, gelatin, pectin 5 parts, konjaku flour 6 parts, 5 parts, agar.
Above-mentioned Vegetable paper color and luster is normal, gloss is consistent, in light green color or pink colour, structural state dense uniform, good toughness, free from admixture; Salty comfortable in, mouthfeel is good, clear and melodious good to eat, has vegetable flavor.
Claims (6)
1. a Vegetable paper balanced in nutrition, is characterized in that: it consists of vegetables, salt, white granulated sugar, binding agent, flavoring, sucrose, gelatin, pectin, sodium alginate, konjaku flour, agar.
2. a kind of dietary vegetable paper according to claim 1, is characterized in that: the weight part ratio of its component is: vegetables 70 ~ 90 parts, salt 1 ~ 5 part, binding agent 2 ~ 7 parts, flavoring 3 ~ 9 parts, sucrose 1 ~ 6 part, 2 ~ 8 parts, gelatin, pectin 3 ~ 12 parts, konjaku flour 3 ~ 8 parts, 2 ~ 7 parts, agar.
3. a kind of dietary vegetable paper according to claim 1, is characterized in that: the weight part ratio of its component is: vegetables 75 ~ 90 parts, salt 2 ~ 4 parts, binding agent 3 ~ 7 parts, flavoring 4 ~ 9 parts, sucrose 2 ~ 6 parts, 4 ~ 8 parts, gelatin, pectin 5 ~ 10 parts, konjaku flour 4 ~ 6 parts, 4 ~ 7 parts, agar.
4. a kind of dietary vegetable paper according to claim 1, is characterized in that: the weight part ratio of its component is: vegetables 80 ~ 90 parts, salt 3 parts, binding agent 4 ~ 6 parts, flavoring 5 ~ 8 parts, sucrose 3 ~ 6 parts, 5 ~ 7 parts, gelatin, pectin 7 parts, konjaku flour 5 parts, 5 parts, agar.
5. a kind of dietary vegetable paper according to claim 1, is characterized in that: the weight part ratio of its component is: vegetables 85 parts, salt 3 parts, binding agent 6 parts, flavoring 8 parts, sucrose 4 parts, 7 parts, gelatin, pectin 7 parts, konjaku flour 5 parts, 5 parts, agar.
6., according to a kind of dietary vegetable paper described in claim 1 ~ 5, it is characterized in that: described vegetables be rape, green vegetables, collard, Chinese cabbage, wild cabbage, cauliflower, cucumber, sponge gourd, winter squash (cucurbita pepo),
wax gourd, Buddha's hand, pumpkin, Brassica rapa L, crowndaisy chrysanthemum, romaine lettuce, pakchoi, leek, spinach, bitter romaine lettuce, chrysanthemum dish, Lettuce, water spinach, wheat beans dish, broccoli, cabbage, asparagus lettuce, celery, shepherd's purse, purslane, potato, jerusalem artichoke, lotus rhizome, water chestnut, arrowhead, wild rice stem, asparagus, bamboo shoots, ternip, carrot, green turnip, summer radish, carrot or leaf mustard head.
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| CN106036639A (en) * | 2016-07-19 | 2016-10-26 | 侯伟旗 | Sandwiched vegetable paper for soothing nerves and aiding sleeping, and preparation method of sandwiched vegetable paper |
| CN106579127A (en) * | 2016-12-20 | 2017-04-26 | 李青 | Colorful vegetable paper and making technology thereof |
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| CN107252069A (en) * | 2017-07-02 | 2017-10-17 | 刘永 | A kind of processing technology of crowndaisy chrysanthemum health care pickles |
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| CN112704216A (en) * | 2020-03-30 | 2021-04-27 | 北京市营养源研究所 | Meal aid suitable for preparing vegetable easy-to-eat food for old people and application of meal aid |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106036639A (en) * | 2016-07-19 | 2016-10-26 | 侯伟旗 | Sandwiched vegetable paper for soothing nerves and aiding sleeping, and preparation method of sandwiched vegetable paper |
| CN106616941A (en) * | 2016-12-16 | 2017-05-10 | 山东省科创食用菌产业技术研究院 | Preparation method of auricularianigricans sugar-coated haws on stick |
| CN106579127A (en) * | 2016-12-20 | 2017-04-26 | 李青 | Colorful vegetable paper and making technology thereof |
| CN107252069A (en) * | 2017-07-02 | 2017-10-17 | 刘永 | A kind of processing technology of crowndaisy chrysanthemum health care pickles |
| CN108482851A (en) * | 2018-03-14 | 2018-09-04 | 福州大学 | A kind of edible packaging film of antibiotic property marc paper mold |
| CN108719872A (en) * | 2018-05-23 | 2018-11-02 | 佛山实瑞先导材料研究院（普通合伙） | A kind of fine fat Vegetable paper of high microsteping and preparation method thereof |
| CN108902803A (en) * | 2018-06-19 | 2018-11-30 | 佛山实瑞先导材料研究院（普通合伙） | A kind of Vegetable paper of nourish and beautify skin and preparation method thereof |
| CN108902782A (en) * | 2018-06-25 | 2018-11-30 | 佛山实瑞先导材料研究院（普通合伙） | A kind of dietary vegetable paper and preparation method thereof using mushroom residue preparation |
| CN112704216A (en) * | 2020-03-30 | 2021-04-27 | 北京市营养源研究所 | Meal aid suitable for preparing vegetable easy-to-eat food for old people and application of meal aid |
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Application publication date: 20151209 |