CN110367549A - 一种膳食纤维可食用纸及其制造工艺 - Google Patents
一种膳食纤维可食用纸及其制造工艺 Download PDFInfo
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Abstract
本发明公开了一种膳食纤维可食用纸,包括以膳食纤维、糯米粉、山药淀粉、30%液体葡萄糖、结冷胶、色素、树胶和甘油为原料制备而成。本发明食用纸原料易得,价格便宜,操作简单,成本低,可以速溶于水,在口腔中迅速融化,可以作为直接入口的食品内包装纸,强度好,韧性高,且不易破碎适宜久置,本发明不含有害化合物,还能为人体提供膳食纤维,具有很强的市场竞争力。
Description
技术领域
本发明涉及食品包装相关领域,具体为一种膳食纤维可食用纸及其制造工艺。
背景技术
目前商业上大量使用的聚合包装材料,因其长期存留引起环境污染具有一定的毒性而逐渐被禁用。随着人们对食品品质和保质期的要求的提高,以及人们的环保意识的提高,以天然生物材料制成的可食用包装纸如蔬菜纸、蛋白膜等逐渐成为热点。可食用包装材料通过防止气体、水汽和容质等的迁移来保持食品的质量,延长储藏期,并可以降低成本。
但是现有的市场上的可食用纸虽有所应用,但由于其脆性大、强度低、成分单一限制了使用和推广,现设计一种一种膳食纤维可食用纸及其制造工艺来解决上述问题。
发明内容
本发明的目的在于提供一种膳食纤维可食用纸及其制造工艺,以解决上述背景技术中提出的问题。
为实现上述目的,本发明提供如下技术方案:一种膳食纤维可食用纸,包括以膳食纤维、糯米粉、山药淀粉、30%液体葡萄糖、结冷胶、色素、树胶和甘油为原料制备而成。
优选的,所述原料的重量配比为膳食纤维3-6份、糯米粉10-40份、山药淀粉20-40份、30%液体葡萄糖5-15粉、结冷胶1-5份、色素1-3份、树胶1-5份和甘油1-10份。
优选的,所述原料的重量配比为膳食纤维5份、糯米粉25份、山药淀粉25份、30%液体葡萄糖10份、结冷胶3份、色素2份、树胶3份和甘油5份。
优选的,所述膳食纤维提取于白菜叶、胡萝卜和玉米皮中,用酶解法得到膳食纤维后风干粉碎至粒度为50-100目。
优选的,所述色素为水果汁。
一种膳食纤维可食用纸的制造工艺,包括以下操作步骤:
S1、将糯米粉和山药淀粉放入到水中搅拌混合,所述水的质量是糯米粉和山药淀粉总量的2-3倍,充分搅拌混合后得到糯米淀粉混合物;
S2、将膳食纤维、30%液体葡萄糖和结冷胶加入到糯米淀粉混合物中进行混合搅拌,得到混合溶液;
S3、向混合溶液中加入色素和甘油后再次进行搅拌,制成质量分数为5%-10%的最终混合液,然后对最终混合液进行均质、超声波处理;
S4、将处理完成后的最终混合液在模具上流延成膜、烘干、冷却,然后揭膜即可得到成品。
优选的,所述步骤S1中的水的温度为70-80摄氏度。
优选的,所述步骤3中超声处理时的温度为70-80摄氏度,超声处理时间为10-15分钟。
优选的,所述步骤S4中在模具上流延成膜,所述膜的厚度为0.3-0.7mm。
优选的,所制成的膳食纤维可食用纸的水分含量为5%-10%。
与现有技术相比,本发明的有益效果是:
(1)本发明中的糯米粉和山药淀粉与添加的结冷胶和树胶有很好的吸引作用,能够增强可食用纸的强度,增强其仍性。
(2)本发明中的膳食纤维可以作为营养物质被人体吸收,促进人体的肠胃消化功能,同时膳食纤维具有抗菌功能,延长食用纸的储藏期。
(3)本发明中的食用纸可以广泛应用于各种商品的内包装,且造价低廉,包装效果好,具有很强的市场竞争力。
具体实施方式
下面对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
实施例1:本发明提供一种技术方案:一种膳食纤维可食用纸,所述原料的重量配比为膳食纤维5份、糯米粉25份、山药淀粉30份、30%液体葡萄糖10份、结冷胶3份、色素2份、树胶3份和甘油5份。
进一步的,所述膳食纤维提取于白菜叶、胡萝卜和玉米皮中,用酶解法得到膳食纤维后风干粉碎至粒度为50-100目。
进一步的,所述色素为水果汁。
一种膳食纤维可食用纸的制造工艺,其特征在于:包括以下操作步骤:
S1、将糯米粉和山药淀粉放入到水中搅拌混合,所述水的质量是糯米粉和山药淀粉总量的2-3倍,充分搅拌混合后得到糯米淀粉混合物;
S2、将膳食纤维、30%液体葡萄糖和结冷胶加入到糯米淀粉混合物中进行混合搅拌,得到混合溶液;
S3、向混合溶液中加入色素和甘油后再次进行搅拌,制成质量分数为5%-10%的最终混合液,然后对最终混合液进行均质、超声波处理;
S4、将处理完成后的最终混合液在模具上流延成膜、烘干、冷却,然后揭膜即可得到成品。
进一步的,所述步骤S1中的水的温度为70-80摄氏度。
进一步的,所述步骤3中超声处理时的温度为70-80摄氏度,超声处理时间为10-15分钟。
进一步的,所述步骤S4中在模具上流延成膜,所述膜的厚度为0.3-0.7mm。
进一步的,所制成的膳食纤维可食用纸的水分含量为5%-10%。
实施例2:本发明提供一种技术方案:一种膳食纤维可食用纸,所述原料的重量配比为膳食纤维5份、糯米粉10份、山药淀粉20份、30%液体葡萄糖5份、结冷胶1份、色素1份、树胶1份和甘油2份。
进一步的,所述膳食纤维提取于白菜叶、胡萝卜和玉米皮中,用酶解法得到膳食纤维后风干粉碎至粒度为50-100目。
进一步的,所述色素为水果汁。
一种膳食纤维可食用纸的制造工艺,其特征在于:包括以下操作步骤:
S1、将糯米粉和山药淀粉放入到水中搅拌混合,所述水的质量是糯米粉和山药淀粉总量的2-3倍,充分搅拌混合后得到糯米淀粉混合物;
S2、将膳食纤维、30%液体葡萄糖和结冷胶加入到糯米淀粉混合物中进行混合搅拌,得到混合溶液;
S3、向混合溶液中加入色素和甘油后再次进行搅拌,制成质量分数为5%-10%的最终混合液,然后对最终混合液进行均质、超声波处理;
S4、将处理完成后的最终混合液在模具上流延成膜、烘干、冷却,然后揭膜即可得到成品。
进一步的,所述步骤S1中的水的温度为70-80摄氏度。
进一步的,所述步骤3中超声处理时的温度为70-80摄氏度,超声处理时间为10-15分钟。
进一步的,所述步骤S4中在模具上流延成膜,所述膜的厚度为0.3-0.7mm。
进一步的,所制成的膳食纤维可食用纸的水分含量为5%-10%。
比较实施例1和2,本发明可以通过调整糯米粉和山药淀粉的量来调节食用纸的强度,量少则脆;可以通过调节甘油的量来调节食用纸的柔韧性,量少则纸张太硬,量多则纸张太软;可以通过调节葡萄糖的量来调节纸张的挺括性,量少则难溶,量多则易溶;可以通过调节结冷胶和树胶的量来调节纸张的韧性。
工作原理:本发明首先通过提取蔬菜水果中的膳食纤维,然后将提取出的膳食纤维清洗风干然后粉碎,接着将膳食纤维与准备好的糯米粉和山药淀粉相互混合水浴搅拌,加入色素和甘油后再次进行搅拌,制成质量分数为5%-10%的最终混合液,然后对最终混合液进行均质、超声波处理,然后将处理完成后的最终混合液在模具上流延成膜、烘干、冷却,然后揭膜即可得到成品。
尽管已经示出和描述了本发明的实施例,对于本领域的普通技术人员而言,可以理解在不脱离本发明的原理和精神的情况下可以对这些实施例进行多种变化、修改、替换和变型,本发明的范围由所附权利要求及其等同物限定。
Claims (10)
1.一种膳食纤维可食用纸,其特征在于:包括膳食纤维、糯米粉、山药淀粉、30%液体葡萄糖、结冷胶、色素、树胶和甘油。
2.根据权利要求1所述的一种膳食纤维可食用纸,其特征在于:所述原料的重量配比为膳食纤维3-6份、糯米粉10-40份、山药淀粉20-40份、30%液体葡萄糖5-15粉、结冷胶1-5份、色素1-3份、树胶1-5份和甘油1-10份。
3.根据权利要求1所述的一种膳食纤维可食用纸,其特征在于:所述原料的重量配比为膳食纤维5份、糯米粉25份、山药淀粉25份、30%液体葡萄糖10份、结冷胶3份、色素2份、树胶3份和甘油5份。
4.根据权利要求1所述的一种膳食纤维可食用纸,其特征在于:所述膳食纤维提取于白菜叶、胡萝卜和玉米皮中,用酶解法得到膳食纤维后风干粉碎至粒度为50-100目。
5.根据权利要求1所述的一种膳食纤维可食用纸,其特征在于:所述色素为水果汁。
6.一种膳食纤维可食用纸的制造工艺,其特征在于:包括以下操作步骤:
S1、将糯米粉和山药淀粉放入到水中搅拌混合,所述水的质量是糯米粉和山药淀粉总量的2-3倍,充分搅拌混合后得到糯米淀粉混合物;
S2、将膳食纤维、30%液体葡萄糖和结冷胶加入到糯米淀粉混合物中进行混合搅拌,得到混合溶液;
S3、向混合溶液中加入色素和甘油后再次进行搅拌,制成质量分数为5%-10%的最终混合液,然后对最终混合液进行均质、超声波处理;
S4、将处理完成后的最终混合液在模具上流延成膜、烘干、冷却,然后揭膜即可得到成品。
7.根据权利要求6所述的一种膳食纤维可食用纸的制造工艺,其特征在于:所述步骤S1中的水的温度为70-80摄氏度。
8.根据权利要求6所述的一种膳食纤维可食用纸的制造工艺,其特征在于:所述步骤3中超声处理时的温度为70-80摄氏度,超声处理时间为10-15分钟。
9.根据权利要求6所述的一种膳食纤维可食用纸的制造工艺,其特征在于:所述步骤S4中在模具上流延成膜,所述膜的厚度为0.3-0.7mm。
10.根据权利要求6所述的一种膳食纤维可食用纸的制造工艺,其特征在于:所制成的膳食纤维可食用纸的水分含量为5%-10%。
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CN111728191A (zh) * | 2020-06-12 | 2020-10-02 | 湖南省食用菌研究所 | 一种黑皮鸡枞可食用纸及其制备方法与应用 |
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CN111728191A (zh) * | 2020-06-12 | 2020-10-02 | 湖南省食用菌研究所 | 一种黑皮鸡枞可食用纸及其制备方法与应用 |
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