CN105568773A - Chinese chives packaging paper - Google Patents
Chinese chives packaging paper Download PDFInfo
- Publication number
- CN105568773A CN105568773A CN201610107738.7A CN201610107738A CN105568773A CN 105568773 A CN105568773 A CN 105568773A CN 201610107738 A CN201610107738 A CN 201610107738A CN 105568773 A CN105568773 A CN 105568773A
- Authority
- CN
- China
- Prior art keywords
- leek
- additive
- homogenate
- wrapping paper
- packaging paper
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- D—TEXTILES; PAPER
- D21—PAPER-MAKING; PRODUCTION OF CELLULOSE
- D21H—PULP COMPOSITIONS; PREPARATION THEREOF NOT COVERED BY SUBCLASSES D21C OR D21D; IMPREGNATING OR COATING OF PAPER; TREATMENT OF FINISHED PAPER NOT COVERED BY CLASS B31 OR SUBCLASS D21G; PAPER NOT OTHERWISE PROVIDED FOR
- D21H27/00—Special paper not otherwise provided for, e.g. made by multi-step processes
- D21H27/10—Packing paper
Landscapes
- Paper (AREA)
Abstract
The invention aims to provide Chinese chives packaging paper which is better in tensile strain compared with the existing vegetable packaging paper under a circumstance of identical water content, so that the shortage of the prior art is overcome. The invention firstly provides an additive which is used for preparing vegetable packaging paper, wherein the additive comprises sodium carboxymethyl cellulose, sodium alginate and glycerinum. According to the Chinese chives packaging paper disclosed by the invention, glutinous rice flour is added into a homogenate which is being warmed, and the additive is added; in such a way, the prepared Chinese chives packaging paper is remarkable improved in strength under the circumstance of identical water content, so that the prepared Chinese chives packaging paper is better in use effect.
Description
Technical field
The invention belongs to food wrapper preparing technical field, be specifically related to a kind of leek wrapping paper.
Background technology
Along with society is more and more paid attention to environmental protection, the concept of green package is also risen thereupon.Green package refers to can recycling or degraded, economizes on resources and the energy, and is worked into offal treatment overall process the appropriateness of public hazards can not be caused to pack to health and environment from material, goods in the whole life cycle of packaging product.It comprises saving resource and the energy, avoids the generation of discarded object, easy utilization and recycle, recycling and can burn or the content of the ecological environmental protection requirement such as degraded.And Vegetable paper becomes one of current research emphasis in green package research.
Vegetable paper (VegetablePaper), is developed by Japan the earliest, also claims paper dish.Its total feature of vegetable food is rich in dietary fiber, multivitamin and mineral matter, wherein dietary fiber quite stable in processing, therefore the paper dish product nutritive loss processed is very little.But also there is the inadequate problem of tensile tension in Vegetable paper research at present.
Summary of the invention
The object of this invention is to provide a kind of leek wrapping paper, compared to existing Vegetable paper, when moisture is identical, there is better tensile tension, thus make up the deficiencies in the prior art.
First the present invention provides a kind of additive for the preparation of vegetable wrapper, includes sodium carboxymethylcellulose, sodium alginate, glycerine;
In additive, the mass ratio of sodium carboxymethylcellulose, sodium alginate, glycerine is 20 ~ 30:20 ~ 30:10 ~ 20;
As preferably, wherein the mass ratio of sodium carboxymethylcellulose, sodium alginate, glycerine is 20:30:10;
Above-mentioned additive is for the preparation of leek paper;
The present invention also provides a kind of leek wrapping paper, and its preparation method is as follows:
1), after the leek cleaning of removing root being drained, color stabilizer is used to carry out blanching to leek;
Described color stabilizer is the NaHCO of 0.3%
3solution;
2) leek after blanching is put into cold water to cool; Then the leek of cooling is carried out homogenate and make homogenate;
3), after homogenate being warming up to 35 ~ 40 DEG C, adding glutinous rice flour to final concentration is after 0.1 ~ 0.5%, stirs, then the temperature of homogenate is reduced to room temperature;
4) then in homogenate, adding above-mentioned additive, is 0.3-1.0% to final concentration; As bed board liquid after stirring;
5) by step 4) mixed liquor prepared carry out degassed after carry out curtain coating bed board, at the temperature of 50-65 DEG C, leek wrapping paper is made in drying.
The present invention, by adding glutinous rice flour in the homogenate heated up, and then adds additive, makes the leek wrapping paper of preparation significantly improve the intensity of self when identical moisture by such process; Thus make the leek wrapping paper result of use of preparation better.
Detailed description of the invention
Applicant is in long-term research, and for the component of leek homogenate, first made a kind of specialist additive, included sodium carboxymethylcellulose, sodium alginate and glycerine, its mass ratio is 20 ~ 30:20 ~ 30:10 ~ 20.And by adding glutinous rice flour under the high temperature conditions, making the leek wrapping paper of preparation significantly improve tensile tension intensity when identical moisture, and improve easily the taking off property of the leek paper be prepared into.
Below in conjunction with embodiment, the present invention is described in detail.
Embodiment 1:
1), after the leek cleaning of removing root being drained, the NaHCO of 0.3% is used
3solution carries out blanching to leek; In 100 DEG C of boiling water, process 2min, then take out cooling rapidly;
2) leek after blanching is put into cold water to cool; Then the leek of cooling is carried out homogenate and make homogenate; Even in order to ensure the slurry got, each sample is under beater maximum intensity, and making beating approximately carries out 5 ~ 10min;
3) after homogenate being warming up to 40 DEG C, add glutinous rice flour, be after 0.3% to final concentration, stir, then the temperature of homogenate is reduced to 25 DEG C;
4) then in homogenate, adding additive, is 0.5% to final concentration; As bed board liquid after stirring; Sodium carboxymethylcellulose, sodium alginate and glycerine in additive, its mass ratio is 20:25:15;
5) by step 4) mixed liquor prepared carry out degassed after carry out curtain coating bed board, at the temperature of 55 DEG C, dry 6h makes leek wrapping paper.
Leek wrapping paper is cut into by the wrapping paper of drying and moulding to the rectangular bar of 150 × 15mm by GBT1040.3-2006, thickness is 0.3520mm, and arranging test speed is 5mm/min, and then measuring its tensile strength is 8.2443MPa;
Employing Multifunction infrared moisture teller measures the moisture in the leek wrapping paper made, and get analytic sample, heat 30min to constant weight at 105 DEG C, the moisture recording leek paper prepared by the present embodiment is 8.5%.
Embodiment 2:
1), after the leek cleaning of removing root being drained, the NaHCO of 0.3% is used
3solution carries out blanching to leek; In 100 DEG C of boiling water, process 3min, then take out cooling rapidly;
2) leek after blanching is put into cold water to cool; Then the leek of cooling is carried out homogenate and make homogenate;
3) after homogenate being warming up to 35 DEG C, add glutinous rice flour, be after 0.5% to final concentration, stir, then the temperature of homogenate is reduced to 25 DEG C;
4) then in homogenate, adding additive, is 0.8% to final concentration; As bed board liquid after stirring; Sodium carboxymethylcellulose, sodium alginate and glycerine in additive, its mass ratio is 25:20:20;
5) by step 4) mixed liquor prepared carry out degassed after carry out curtain coating bed board, at the temperature of 55 DEG C, dry 6h makes leek wrapping paper.
Leek wrapping paper is cut into by the wrapping paper of drying and moulding to the rectangular bar of 150 × 15mm by GBT1040.3-2006, thickness is 0.3520mm, and arranging test speed is 5mm/min, and then measuring its tensile strength is 8.9342MPa;
Employing Multifunction infrared moisture teller measures the moisture in the leek wrapping paper made, and get analytic sample, heat 30min to constant weight at 105 DEG C, the moisture recording leek paper prepared by the present embodiment is 7.9%.
Embodiment 3
1), after the leek cleaning of removing root being drained, the NaHCO of 0.3% is used
3solution carries out blanching to leek; In 100 DEG C of boiling water, process 2min, then take out cooling rapidly;
2) leek after blanching is put into cold water to cool; Then the leek of cooling is carried out homogenate and make homogenate; Even in order to ensure the slurry got, each sample is under beater maximum intensity, and making beating approximately carries out 5 ~ 10min;
3) then in homogenate, adding additive, is 0.5% to final concentration; As bed board liquid after stirring; Sodium carboxymethylcellulose, sodium alginate and glycerine in additive, its mass ratio is 20:25:15;
4) by step 3) mixed liquor prepared carry out degassed after carry out curtain coating bed board, at the temperature of 55 DEG C, dry 4h makes leek wrapping paper.
Leek wrapping paper is cut into by the wrapping paper of drying and moulding to the rectangular bar of 150 × 15mm by GBT1040.3-2006, thickness is 0.3520mm, and arranging test speed is 5mm/min, and then measuring its tensile strength is 8.3210MPa;
Employing Multifunction infrared moisture teller measures the moisture in the leek wrapping paper made, and get analytic sample, heat 30min to constant weight at 105 DEG C, the moisture recording leek paper prepared by the present embodiment is 10.3%.
Compared with embodiment 1, in the process of preparation, do not add glutinous rice flour, when the leek paper made like this reaches same intensity again, need moisture to increase (namely reducing drying time); But easily the taking off property of leek paper can be reduced like this.And moisture high cause long-term preserve easily occur rotten.
Embodiment 4:
1), after the leek cleaning of removing root being drained, the NaHCO of 0.3% is used
3solution carries out blanching to leek; In 100 DEG C of boiling water, process 3min, then take out cooling rapidly;
2) leek after blanching is put into cold water to cool; Then the leek of cooling is carried out homogenate and make homogenate;
3) then in homogenate, adding additive, is 0.8% to final concentration; As bed board liquid after stirring; Sodium carboxymethylcellulose, sodium alginate and glycerine in additive, its mass ratio is 25:20:20; Add glutinous rice flour, be 0.5% to final concentration simultaneously;
4) by step 3) mixed liquor prepared carry out degassed after carry out curtain coating bed board, at the temperature of 55 DEG C, dry 5h makes leek wrapping paper.
Leek wrapping paper is cut into by the wrapping paper of drying and moulding to the rectangular bar of 150 × 15mm by GBT1040.3-2006, thickness is 0.3520mm, and arranging test speed is 5mm/min, and then measuring its tensile strength is 7.657MPa;
Employing Multifunction infrared moisture teller measures the moisture in the leek wrapping paper made, and get analytic sample, heat 30min to constant weight at 105 DEG C, the moisture recording leek paper prepared by the present embodiment is 8.2%.
Compared with embodiment 2, just glutinous rice flour and additive are joined in homogenate simultaneously, but also need raising moisture just can reach similar tensile strength.
As can be seen here, the leek wrapping paper tensile tension intensity prepared by present invention process is good, easily taking off property is good, has good application prospect.
Claims (6)
1. for the preparation of an additive for vegetable wrapper, it is characterized in that, described additive package contains sodium carboxymethylcellulose, sodium alginate and glycerine.
2. additive as claimed in claim 1, it is characterized in that, in described additive, the mass ratio of sodium carboxymethylcellulose, sodium alginate, glycerine is 20 ~ 30:20 ~ 30:10 ~ 20.
3. additive as claimed in claim 1, it is characterized in that, in described additive, the mass ratio of sodium carboxymethylcellulose, sodium alginate, glycerine is 20:30:10.
4. the application of the additive described in any one of claim 1-3 in preparation leek paper.
5. a leek wrapping paper, is characterized in that, described leek wrapping paper is prepared with the following method:
1), after the leek cleaning of removing root being drained, color stabilizer is used to carry out blanching to leek;
2) leek after blanching is put into cold water to cool; Then the leek of cooling is carried out homogenate and make homogenate;
3), after homogenate being warming up to 35 ~ 40 DEG C, adding glutinous rice flour to final concentration is after 0.1 ~ 0.5%, stirs, then the temperature of homogenate is reduced to room temperature;
4) then in homogenate, adding above-mentioned additive, is 0.3-1.0% to final concentration; As bed board liquid after stirring;
5) by step 4) mixed liquor prepared carry out degassed after carry out curtain coating bed board, at the temperature of 50-65 DEG C, leek wrapping paper is made in drying.
6. as claim 5 leek wrapping paper, it is characterized in that, described color stabilizer is the NaHCO of 0.3%
3solution.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610107738.7A CN105568773A (en) | 2016-02-26 | 2016-02-26 | Chinese chives packaging paper |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610107738.7A CN105568773A (en) | 2016-02-26 | 2016-02-26 | Chinese chives packaging paper |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105568773A true CN105568773A (en) | 2016-05-11 |
Family
ID=55879364
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610107738.7A Pending CN105568773A (en) | 2016-02-26 | 2016-02-26 | Chinese chives packaging paper |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105568773A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN108244555A (en) * | 2017-12-29 | 2018-07-06 | 陈建峰 | A kind of preparation method of Vegetable paper |
| CN110144754A (en) * | 2019-05-31 | 2019-08-20 | 泉州师范学院 | A method of degradable edible food inner packaging material is made using old seaweed |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007222057A (en) * | 2006-02-22 | 2007-09-06 | Dai Ichi Kogyo Seiyaku Co Ltd | Konjak quality improver and method for producing konjak |
| CN102293360A (en) * | 2011-09-19 | 2011-12-28 | 山东理工大学 | Chinese cabbage-celery-kelp compound vegetable paper and preparation method thereof |
-
2016
- 2016-02-26 CN CN201610107738.7A patent/CN105568773A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007222057A (en) * | 2006-02-22 | 2007-09-06 | Dai Ichi Kogyo Seiyaku Co Ltd | Konjak quality improver and method for producing konjak |
| CN102293360A (en) * | 2011-09-19 | 2011-12-28 | 山东理工大学 | Chinese cabbage-celery-kelp compound vegetable paper and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN108244555A (en) * | 2017-12-29 | 2018-07-06 | 陈建峰 | A kind of preparation method of Vegetable paper |
| CN110144754A (en) * | 2019-05-31 | 2019-08-20 | 泉州师范学院 | A method of degradable edible food inner packaging material is made using old seaweed |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101731520B (en) | Preparation process of convenient rice | |
| CN102293372B (en) | Processing method of straight stripped dry rice noodles | |
| CN103393025B (en) | Method for producing apple crisp chips by differential pressure puffing process | |
| CN102283351B (en) | Method for processing instant rice | |
| CN105568773A (en) | Chinese chives packaging paper | |
| CN102972611A (en) | Method for preparing hawthorn conserve | |
| CN102550964A (en) | Method for processing microwave-heated rice dumplings | |
| CN105747149A (en) | Celery packaging paper | |
| CN109869986A (en) | A kind of method of fresh ginger slice vacuum microwave drying | |
| CN105838283A (en) | Glutinous rice adhesive subpackagable at high temperature and used for wallpaper, and preparation method thereof | |
| CN103271380A (en) | Processing method for instant dry sea cucumber | |
| CN104543706A (en) | Miniaturization production method suitable for fresh squeezed wet rice noodles in shopfront | |
| CN105348819A (en) | Preparation method for tilapia skin collagen edible film | |
| CN105265940B (en) | High-temperature and high-pressure sea cucumber with stable storage and preparation method thereof | |
| CN104631178A (en) | Deep purification method of crude cellulose | |
| CN105064136A (en) | Antibacterial packing paper | |
| CN103666938B (en) | Technology for brewing sweet potato liquor | |
| CN102823829A (en) | Method for processing green potato silk noodles and vermicelli | |
| CN104055033B (en) | The fermented maize production of noodles that a kind of rehydration is large, cooking loss rate is little | |
| CN105625088A (en) | Vegetable paper prepared from Chinese cabbage | |
| CN107969659A (en) | A kind of potato starch processing method and products therefrom | |
| CN104381883A (en) | Tablets prepared from avicennia marina fruits | |
| CN106343425A (en) | Method for preparing okra powder through vacuum microwave drying | |
| CN110587757A (en) | Method for preparing high-strength modified fiber by using willow bark leftover | |
| CN105029526A (en) | Method for crisping gracilaria |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160511 |