CN102071598B - Method for preparing edible packing paper with wheat bran as raw material - Google Patents

Abstract

The invention relates to a method for preparing edible packing paper with wheat bran as a raw material, which comprises the steps of: mixing crushed wheat bran with water to ensure that the concentration reaches 15-40 percent (w/v), ultrasonically treating for 5-10min at a temperature of 50-60 DEG C under the condition that the ultrasonic powder is 200-400W; then treating for 1-3min under a microwave condition, adding 0.8 percent (w/w) to 1.5 percent (w/w) of mixed enzyme preparation of alpha-amylase and protease after cooling, and carrying out enzymolysis for 60-90min; and adding glycerol, casein, chitosan and carrageenan in feed liquor subjected to the enzymolysis, rolling and forming and then drying to obtain the edible packing paper with the wheat bran as the raw material. The edible packing paper prepared by using the method is light yellow in color, has no special odor, and can be used as an inner package and an outer package of foods, such as instant foods, fast foods, cakes, seasonings and the like.

Description

A kind of preparation method of edible wrapping paper with wheat bran as raw material

technical field

The invention relates to a preparation method of edible wrapping paper, in particular to a preparation method of edible wrapping paper using wheat bran as raw material.

Background technique

Among the four major materials of modern packaging (paper, plastic, glass and metal), plastic packaging materials are not easy to degrade by themselves, which will cause environmental pollution. Packaging materials are expensive, therefore, paper packaging materials are more widely used in daily life and are more environmentally friendly. With the emergence of crises such as environmental deterioration, lack of resources, and energy shortages, people have proposed a new concept in the field of packaging—green packaging. Green packaging can also be called pollution-free packaging and environmentally friendly packaging, which refers to packaging that is harmless to the ecological environment and human health, can be recycled and recycled, and can promote sustainable development, that is, low energy consumption, new green, reuse, Recyclable and degradable. For green packaging materials, the typical representative is edible packaging materials.

As an important packaging material, packaging paper has been widely used in product packaging in various industries. It includes carton board and corrugated base paper, white cardboard and white cardboard, beverage flexible packaging paper, special packaging paper, etc. Packaging paper is a major category in the paper industry, and its output accounts for about 56% of the total output of paper and paperboard. Among all kinds of packaging products, paper packaging accounts for more than 50%, ranking first among all kinds of packaging materials. From the perspective of output value, paper product packaging materials are the second largest category of packaging materials in my country after plastics.

Wheat is one of the three most important food crops in the world today and has become a dual-purpose crop for food, feed and industrial raw materials. my country is the world's wheat producer. At present, wheat is mainly sold directly in the state of raw grain or directly consumed after primary processing.

There are not many studies on the reuse of wheat bran, a by-product of wheat processing in my country, and many companies use it as feed or discard it, resulting in a great waste of resources. Current research mainly focuses on the functional research of some components or components (such as dietary fiber) of wheat bran, while there are few studies on other aspects, and wheat bran has not been rationally utilized.

The invention of "A Preparation Method of Edible Wrapping Paper Using Wheat Bran as Raw Material" makes full use of the advantages of wheat resources and improves the comprehensive utilization rate of wheat, which can produce good economic and social benefits.

Contents of the invention

The purpose of this invention is to provide a kind of preparation method of the edible wrapping paper that is raw material with wheat bran, the edible wrapping paper color that prepares with this method is light yellow, has no special smell, can be used as instant food, fast food, pastry , condiments and other food packaging.

In order to achieve the above object, the present invention adopts the following technical scheme: a preparation method of edible wrapping paper using wheat bran as raw material, which is characterized in that, after the wheat bran is pulverized, the particle size range is 150 to 200 mesh, and mixed with water Make the concentration reach 15-40% (w/v), sonicate for 5-10 minutes at a temperature of 50°C-60°C and an ultrasonic power of 200W-400W; At 40°C to 60°C, add 0.8% (w/w) to 1.5% (w/w) of a mixed enzyme preparation of α-amylase and protease in the feed liquid (the ratio of α-amylase and protease is 2:1 ~1:2), enzymatic hydrolysis for 60-90 minutes at pH 4.5-6.5. Add 0.2-0.4% (w/v) glycerin and 0.5-0.7% (w/w) casein to the feed solution after enzymolysis, add 0.3-0.6% (w/w) chitosan, 0.1% carrageenan ~0.3% (w/w), roll forming and drying to obtain edible wrapping paper with wheat bran as raw material.

After the wheat bran is pulverized, the particle size ranges from 150 to 200 meshes, and it is mixed with water to make the concentration reach 15 to 40% (w/v).

The feed liquid is ultrasonically treated at a temperature of 50°C to 75°C and an ultrasonic power of 200W to 400W for 5 to 10 minutes.

After ultrasonic treatment, the feed liquid is then treated under the condition of microwave 200W-400W for 1-3 minutes, and then cooled to 40°C-60°C.

After cooling, add 0.8% (w/w) to 1.5% (w/w) of a mixed enzyme preparation of α-amylase and protease to the feed liquid (the ratio of α-amylase and protease is 2:1 to 1:2) , Enzymolysis at pH 4.5-6.5 for 60-90 minutes.

After enzymolysis, 0.2-0.4% (w/v) of glycerin and 0.5-0.7% (w/w) of casein are added to the feed liquid, and 0.3-0.6% (w/w) of chitosan and 0.1-0.1% of carrageenan are added. 0.3% (w/w), dried after roll forming to obtain edible wrapping paper with wheat bran as raw material.

Detailed ways

Example 1: After the wheat bran is pulverized, the particle size range is 150 mesh, mixed with water to make the concentration reach 20% (w/v), at a temperature of 50 ° C, ultrasonic treatment under the condition of ultrasonic power 400W for 10 minutes; and then under the condition of microwave 200WW Treat at lower temperature for 1 minute, cool to 40°C, add 1% (w/w) mixed enzyme preparation of α-amylase and protease in the feed liquid (the ratio of α-amylase and protease is 2:1), pH5.0 Enzymatic hydrolysis under conditions for 60 minutes. Add 0.2% (w/v) glycerin and 0.7% (w/w) casein in the feed liquid after enzymolysis, add chitosan 0.4% (w/w), carrageenan 0.1% (w/w) , roll forming and drying to obtain edible wrapping paper with wheat bran as raw material.

Example 2: Wheat bran is pulverized to a particle size range of 180 mesh, mixed with water to make the concentration reach 35% (w/v), ultrasonically treated for 8 minutes at a temperature of 50° C. and an ultrasonic power of 300W; Treat at lower temperature for 2 minutes, cool to 50°C, add 1.2% (w/w) mixed enzyme preparation of α-amylase and protease in the feed liquid (the ratio of α-amylase and protease is 1: 1), pH5.5 Enzymatic hydrolysis under conditions for 70 minutes. Add 0.3% (w/v) glycerin and 0.6% (w/w) casein in the feed liquid after enzymolysis, add chitosan 0.5% (w/w), carrageenan 0.2% (w/w) , roll forming and drying to obtain edible wrapping paper with wheat bran as raw material.

Embodiment 3: Wheat bran is pulverized to a particle size range of 200 meshes, mixed with water so that the concentration reaches 40% (w/v), and ultrasonically treated at a temperature of 60°C and an ultrasonic power of 200W to 400W for 5 to 10 minutes; Treat under the condition of microwave 200W～400W for 1～3 minutes, cool to 40 ℃, add 1.5% (w/w) mixed enzyme preparation of α-amylase and protease in the feed liquid (the ratio of α-amylase and protease is 1:2), enzymatic hydrolysis at pH 6.5 for 90 minutes. Add 0.4% (w/v) glycerin and 0.5% (w/w) casein in the feed liquid after enzymolysis, add chitosan 0.6% (w/w), carrageenan 0.3% (w/w) , roll forming and drying to obtain edible wrapping paper with wheat bran as raw material.

Claims (1)

1. one kind is the preparation method of the edible wrapping paper of raw material with the wheat bran; It is characterized in that; It is 150～200 orders that wheat bran is pulverized the back particle size range; Mix to make concentration reach 15～40% (w/v) with water, in 50 ℃～60 ℃ of temperature, sonicated is 5～10 minutes under ultrasonic power 200W～400W condition; Under microwave 200W～400W condition, handled 1～3 minute again; Be cooled to 40 ℃～60 ℃; Add the AMS of 0.8% (w/w)～1.5% (w/w) and the mixing enzyme preparation of protease in the feed liquid; The ratio of AMS and protease is 2: 1～1: 2, and enzymolysis is 60～90 minutes under pH4.5～6.5 conditions, adds the casein of the glycerine and 0.5～0.7% (w/w) of 0.2～0.4% (w/v) in the feed liquid behind the enzymolysis; Add shitosan 0.3～0.6% (w/w), carragheen 0.1～0.3% (w/w), dry obtaining with the wheat bran is the edible wrapping paper of raw material behind the roll-forming.