CN102071600B - Method for preparing edible wrapping paper by taking Dangshan pears as raw materials - Google Patents
Method for preparing edible wrapping paper by taking Dangshan pears as raw materials Download PDFInfo
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- CN102071600B CN102071600B CN2010105467854A CN201010546785A CN102071600B CN 102071600 B CN102071600 B CN 102071600B CN 2010105467854 A CN2010105467854 A CN 2010105467854A CN 201010546785 A CN201010546785 A CN 201010546785A CN 102071600 B CN102071600 B CN 102071600B
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- Prior art keywords
- dangshan
- wrapping paper
- pears
- edible wrapping
- dangshan pear
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- 239000002994 raw material Substances 0.000 title claims abstract description 15
- 238000000034 method Methods 0.000 title abstract description 6
- 241000220324 Pyrus Species 0.000 title abstract 11
- 235000021017 pears Nutrition 0.000 title abstract 8
- 235000014443 Pyrus communis Nutrition 0.000 claims abstract description 29
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 14
- 229920002134 Carboxymethyl cellulose Polymers 0.000 claims abstract description 7
- 239000001768 carboxy methyl cellulose Substances 0.000 claims abstract description 7
- 235000010948 carboxy methyl cellulose Nutrition 0.000 claims abstract description 7
- 239000008112 carboxymethyl-cellulose Substances 0.000 claims abstract description 7
- 238000004140 cleaning Methods 0.000 claims abstract description 7
- 239000007788 liquid Substances 0.000 claims abstract description 7
- 235000013336 milk Nutrition 0.000 claims abstract description 7
- 239000008267 milk Substances 0.000 claims abstract description 7
- 210000004080 milk Anatomy 0.000 claims abstract description 7
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 7
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 229920001661 Chitosan Polymers 0.000 claims abstract 2
- 238000010009 beating Methods 0.000 claims abstract 2
- 239000000679 carrageenan Substances 0.000 claims abstract 2
- 229920001525 carrageenan Polymers 0.000 claims abstract 2
- 235000010418 carrageenan Nutrition 0.000 claims abstract 2
- 229940113118 carrageenan Drugs 0.000 claims abstract 2
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims abstract 2
- 235000013399 edible fruits Nutrition 0.000 claims description 10
- 238000002360 preparation method Methods 0.000 claims description 8
- 239000002002 slurry Substances 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 5
- 235000003363 Cornus mas Nutrition 0.000 claims 1
- 240000006766 Cornus mas Species 0.000 claims 1
- 238000000748 compression moulding Methods 0.000 claims 1
- 238000012856 packing Methods 0.000 abstract description 11
- 235000013305 food Nutrition 0.000 abstract description 9
- 206010033546 Pallor Diseases 0.000 abstract description 6
- 239000003205 fragrance Substances 0.000 abstract description 2
- 239000000203 mixture Substances 0.000 abstract 2
- 238000007723 die pressing method Methods 0.000 abstract 1
- 239000000123 paper Substances 0.000 description 20
- 241000206575 Chondrus crispus Species 0.000 description 5
- 239000004575 stone Substances 0.000 description 5
- 239000005022 packaging material Substances 0.000 description 4
- 239000011087 paperboard Substances 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 206010011224 Cough Diseases 0.000 description 2
- 206010062717 Increased upper airway secretion Diseases 0.000 description 2
- 208000006673 asthma Diseases 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 210000004072 lung Anatomy 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 208000026435 phlegm Diseases 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 230000035922 thirst Effects 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 210000001835 viscera Anatomy 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 241000274582 Pycnanthus angolensis Species 0.000 description 1
- 235000005116 Stachys sieboldii Nutrition 0.000 description 1
- 244000057214 Stachys sieboldii Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 235000012970 cakes Nutrition 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000011111 cardboard Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000005034 decoration Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000009447 edible packaging Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000010520 ghee Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000002231 macronucleus Anatomy 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000019449 other food additives Nutrition 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 229920003023 plastic Polymers 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 210000003296 saliva Anatomy 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to a method for preparing edible wrapping paper by taking Dangshan pears as raw materials, and the method is characterized by comprising the following steps: selecting fresh and undecomposed Dangshan pears, removing the stems and kernels of the Dangshan pears, and after cleaning the obtained Dangshan pears with clean water, cutting the Dangshan pears into pieces, wherein the size of each Dangshan pear piece is 2cm*5cm; then draining the Dangshan pear pieces, and after blanching the drained Dangshan pear pieces for 2 minutes in a 0.3% (w/v) sodium bicarbonate solution at a temperature of 95-100 DEG C, beating the obtained product; and after adding 5-10% (w/v) milk into the obtained serosity, homogenizing the obtained mixture, then adding carboxymethyl cellulose, carrageenan and chitosan into the obtained feed liquid subjected to homogenizing, and carrying out die-pressing forming on the obtained mixture so as to obtain the edible wrapping paper prepared by taking the Dangshan pears as the raw materials. The edible wrapping paper prepared by the method provided by the invention is white, and has exquisite quality and special fragrance of Dangshan pears, therefore, the edible wrapping paper can be used as a leisure food and used for the exterior and interior packing of food.
Description
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 Dangshan pear.
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 processed pasty state, adds other food additives, takes and the similar method moulding of paper technology.And be that the edible wrapping paper that raw material is made does not also appear in the newspapers with fruit.
Dangshan pear has won fame both at home and abroad, and the fruit macronucleus is little, Huang Liang is attractive in appearance, the thin succulence of skin, crisp sweetness, and have concurrently slake thirst and help produce saliva, moistening lung is relieved summer heat, reduced phlegm to society's heat, the function of relieving cough and asthma, defaecation diuresis.Pericarp is a green-yellow, and the storage back is yellow; Pulp white, crisp, juice is many, and it is dense sweet to distinguish the flavor of; Its operatic circle is nutritious, contains multiple human body essential amino acid, vitamin, mineral matter, sugar content on average about 13%, soluble solid 11%～14%, soluble sugar 7.35%, titratable acid 0.10%, 2.21 milligrams/hectogram of vitamin C.Dangshan pear is given birth to, prepared food is all good, and is all-ages." eat the heat of six internal organs clearly raw, prepared food can be grown the moon of the five internal organs " more has higher medical value concurrently, receives each personage's of stratum favor for hundreds of years.Compendium of Material Medica the 30 volume has full and accurate record; Clinical also proof: Dangshan pear has the heat of quenching the thirst, promote the production of body fluid, the dispel effects such as moistening lung, relieving cough and asthma, nourishing Yin and falling fire, cool heart detoxifcation of relieving summer heat, reduce phlegm; Be referred to as " Chinese artichoke in the fruit, medicine Zisco clarified butter " by the successive dynasties traditional Chinese medical science.But Dangshan pear is many at present is main to eat raw, and fabricated product is less.
The processing fresh content of " a kind of is the preparation method of the edible wrapping paper of raw material with the Dangshan pear " invention exploitation Dangshan pear is prepared as and can be used as leisure food, can improve the economic benefit of Dangshan pear as the exterior and interior packing of food again.
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 Dangshan pear., the peculiar fragrance that in this way the edible wrapping paper quality of preparation is fine and smooth, color is pure white, have Dangshan pear can be used as leisure food, and the exterior and interior packing of food such as instant food, fast food, cake, flavouring.
For realizing above-mentioned purpose, the present invention adopts following technical scheme: a kind of is the preparation method of the edible wrapping paper of raw material with the Dangshan pear., it is characterized in that, select fresh, the rotten Dangshan pear of nothing for use, remove carpopodium, fruit stone, after cleaning with clear water, be cut into the piece of about 2cm * 5cm size, drain, pull an oar behind the blanching 2min in 95～100 ℃ of 0.3% (w/v) sodium bicarbonate solution; Add homogeneous after the milk of 5～10% (v/v) in the slurries, add 4～6% (w/v) carboxymethyl cellulose behind the homogeneous in the feed liquid, 1～3% (v/v) carragheen and 0.7～1.0% (w/v) shitosan, obtaining Dangshan pear after the moulded section is the edible wrapping paper of raw material.
Select fresh, the rotten Dangshan pear of nothing for use, remove carpopodium, fruit stone, after cleaning with clear water, be cut into the piece of about 2cm * 5cm size, drain.
Pull an oar behind the blanching 2min in 95～100 ℃ of 0.3% (w/v) sodium bicarbonate solution of block Dangshan pear.
Add homogeneous after the milk of 5～10% (v/v) in the Dangshan pear slurries.
Add 4～6% (w/v) carboxymethyl cellulose behind the homogeneous in the feed liquid, 1～3% (v/v) carragheen and 0.7～1.0% (w/v) shitosan, moulded section.
The specific embodiment
Embodiment 1: select fresh, the rotten Dangshan pear of nothing for use, remove carpopodium, fruit stone, after cleaning with clear water, be cut into the piece of about 2cm * 5cm size, drain, pull an oar behind the blanching 2min in 100 ℃ of 0.3% (w/v) sodium bicarbonate solution; Add homogeneous after the milk of 8% (v/v) in the slurries, add 6% (w/v) carboxymethyl cellulose behind the homogeneous in the feed liquid, 2% (v/v) carragheen and 0.7% (w/v) shitosan, obtaining Dangshan pear after the moulded section is the edible wrapping paper of raw material.
Embodiment 2: select fresh, the rotten Dangshan pear of nothing for use, remove carpopodium, fruit stone, after cleaning with clear water, be cut into the piece of about 2cm * 5cm size, drain, pull an oar behind the blanching 2min in 100 ℃ of 0.3% (w/v) sodium bicarbonate solution; Add homogeneous after the milk of 6% (v/v) in the slurries, add 4% (w/v) carboxymethyl cellulose behind the homogeneous in the feed liquid, 3% (v/v) carragheen and 0.8% (w/v) shitosan, obtaining Dangshan pear after the moulded section is the edible wrapping paper of raw material.
Embodiment 3: select fresh, the rotten Dangshan pear of nothing for use, remove carpopodium, fruit stone, after cleaning with clear water, be cut into the piece of about 2cm * 5cm size, drain, pull an oar behind the blanching 2min in 95 ℃ of 0.3% (w/v) sodium bicarbonate solution; Add homogeneous after the milk of 10% (v/v) in the slurries, add 5% (w/v) carboxymethyl cellulose behind the homogeneous in the feed liquid, 1% (v/v) carragheen and 1.0% (w/v) shitosan, obtaining Dangshan pear after the moulded section is the edible wrapping paper of raw material.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105467854A CN102071600B (en) | 2010-11-17 | 2010-11-17 | Method for preparing edible wrapping paper by taking Dangshan pears as raw materials |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105467854A CN102071600B (en) | 2010-11-17 | 2010-11-17 | Method for preparing edible wrapping paper by taking Dangshan pears as raw materials |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102071600A CN102071600A (en) | 2011-05-25 |
| CN102071600B true CN102071600B (en) | 2012-06-27 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010105467854A Expired - Fee Related CN102071600B (en) | 2010-11-17 | 2010-11-17 | Method for preparing edible wrapping paper by taking Dangshan pears as raw materials |
Country Status (1)
| Country | Link |
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| CN (1) | CN102071600B (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1887112A (en) * | 2006-07-17 | 2007-01-03 | 海通食品集团股份有限公司 | Method of improving comprehensive performance of vegetable paper |
| CN1912245A (en) * | 2006-08-23 | 2007-02-14 | 江南大学 | Preparation methodof edible package paper |
| CN101205694A (en) * | 2006-09-22 | 2008-06-25 | 天津中英纳米科技发展有限公司 | Fruit-vegetable paper and method for preparing same |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0382900A (en) * | 1989-08-28 | 1991-04-08 | Wataru Sakai | Preparation of dissolvable edible paper from process waste of vegetable food |
| US8048466B2 (en) * | 2004-09-08 | 2011-11-01 | Matthew de Bord | Fruit and vegetable films and uses thereof |
-
2010
- 2010-11-17 CN CN2010105467854A patent/CN102071600B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1887112A (en) * | 2006-07-17 | 2007-01-03 | 海通食品集团股份有限公司 | Method of improving comprehensive performance of vegetable paper |
| CN1912245A (en) * | 2006-08-23 | 2007-02-14 | 江南大学 | Preparation methodof edible package paper |
| CN101205694A (en) * | 2006-09-22 | 2008-06-25 | 天津中英纳米科技发展有限公司 | Fruit-vegetable paper and method for preparing same |
Non-Patent Citations (1)
| Title |
|---|
| JP特开平3-82900A 1991.04.08 |
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| Publication number | Publication date |
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| CN102071600A (en) | 2011-05-25 |
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| C14 | Grant of patent or utility model | ||
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Granted publication date: 20120627 Termination date: 20121117 |