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Method for producing edible food package paper with bean peel as raw material

A technology for food packaging paper and production methods, which is applied in pulp beating/refining methods, raw material separation, textiles and papermaking, etc., can solve the problems of no edible packaging paper, etc. Complete, utilization-enhancing effects

Active Publication Date: 2009-04-22
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But there is no preparation of edible wrapping paper with soybean skin as raw material in China at present

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Take 1000g of soybean hulls and ultrafinely pulverize them to about 0.1mm (through a 150-mesh sieve), disperse them in water according to the mass ratio of soybean hulls powder to water at 1:5, put them in a pressurized container for 2 hours at 135kpa, and cool to room temperature; Add the dried bean curd powder-water mixture into the reactor, add water until the mass concentration of the bean curd powder is 1%, and add the enzyme in the ratio of 0.1:1 by weight ratio of the immobilized cellulase derived from Trichoderma viride to the bean curd powder , the temperature is 25°C, the shaking speed is 100rpm, and the reaction is under normal pressure. When the DH value of the reaction reaches 5%, the reaction is terminated; the enzyme in the reaction mixture is removed by filtration to terminate the reaction; the filtrate is concentrated in vacuum to 50% of the original volume , based on the volume of the concentrated solution, add 1% hydrogen peroxide and mix evenly, decol...

Embodiment 2

[0028] Take 1000g of soybean hulls and ultrafinely pulverize them to 0.04mm (through a 400-mesh sieve), disperse them in water according to the mass ratio of soybean hulls powder to water 1:25, disperse them in water, put them in a pressurized container and treat them at 320kpa for 20min, and cool to Room temperature; the treated bean curd powder-water mixture concentrated to bean curd powder mass concentration is 10%, and the concentrated solution is added to the reactor, and the weight ratio of the immobilized cellulase derived from Aspergillus niger and the bean curd powder is 2: Add the enzyme at a ratio of 1, react at a temperature of 70°C, an oscillation speed of 150rpm, and normal pressure, and terminate the reaction when the DH value of the reaction reaches 20%; remove the enzyme in the reaction mixture by filtration to terminate the reaction; the reaction solution is concentrated in vacuo 40% of the original volume, add 10% hydrogen peroxide and mix evenly, decolorize ...

Embodiment 3

[0031]Take 1000g of soybean hulls and ultrafinely pulverize them to 0.074mm (through a 200-mesh sieve), disperse them in water according to the mass ratio of soybean hulls powder and water at 1:15, disperse them in water, put them in a pressurized container and treat them at 200kpa for 1.5h, and cool to Room temperature; the treated bean curd powder-water mixture concentrated to bean curd powder mass concentration is 15%, and the concentrated solution is added to the reactor, and the weight ratio of the immobilized cellulase derived from Trichoderma konii and the bean curd powder is Add enzyme at a ratio of 4:1, react at a temperature of 30°C, an oscillation speed of 250rpm, and normal pressure, and terminate the reaction when the DH value of the reaction reaches 10%; remove the enzyme in the reaction mixture by filtration to terminate the reaction; the reaction solution Concentrate in vacuum to 50% of the original volume, add 4% hydrogen peroxide and mix evenly, decolorize for...

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PUM

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Abstract

The invention discloses a method for producing edible food packaging paper with soybean hull as a raw material. The method comprises the following steps: the soybean hulls are subject to superfine comminution, are treated by pressurization for 20 minutes to 2 hours under the pressure of between 130 and 320kPa, and are cooled; an enzymatic reaction is performed under the conditions that the mass concentration of soybean hull powder is between 1 and 25 percent, the mass ratio of cellulose to the soybean hull powder is between 0.1 to 1 and 10 to 1, the temperature is between 25 and 70 DEG C, and the rotating speed is between 50 and 350rpm; the reaction is terminated when the hydrolysis degree of the reaction reaches between 5 and 20 percent; a filtrate is vacuum concentrated and decolorized by hydrogen peroxide, and then a food thickener and a food plasticizer are added for stirring evenly; the ultrasonic degassing is performed for 30 to 120 minutes after the beating; the filtrate is placed into a mold for molding; and the edible food packaging paper is obtained through drying at a temperature of between 55 and 70 DEG C. The method has green raw material and chloride-free environment-friendly process, has no discharge of acid liquids or alkaline liquids, provides a new approach for the utilization of high added values of biomass resources, and also provides broad prospect for the development of special paper.

Description

technical field [0001] The invention relates to food industry and pulping and papermaking technology, in particular to a production method for enzymatically decomposing soybean skin raw materials to prepare edible wrapping paper. Background technique [0002] With the development of social economy and science and technology, the material living standards continue to improve, and people pay more and more attention to food safety issues. At present, the widely used plastic packaging materials and traditional packaging paper have shortcomings such as inedibility and easy production of certain toxic and harmful substances. demand has been unable to be met. Edible wrapping paper can not only be used for small-volume food packaging, single food packaging, direct contact with food, prevent food from being contaminated, and has the usual functions of food packaging materials, and some nutritional enhancers, flavoring agents, etc. can be added to its production. It has a certain nut...

Claims

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Application Information

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IPC IPC(8): D21H11/12D21B1/04D21C3/22D21D1/20C12S3/08D21H21/00
Inventor 李晓凤赵光磊吴晖余以刚
Owner SOUTH CHINA UNIV OF TECH
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