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Method for preparing edible packing paper with wheat bran as raw material

A technology for wrapping paper and raw materials, applied in wrapping paper, wrapping paper, packaging, etc., can solve the problems of unreasonable utilization of wheat bran and waste of resources

Inactive Publication Date: 2011-05-25
HENAN UNIVERSITY OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] 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 certain components or components (such as dietary fiber) of wheat bran, and there are few studies on other aspects, and wheat bran has not been rationally utilized

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] 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.

Embodiment 2

[0015] 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

[0016] Embodiment 3: Wheat bran is pulverized to a particle size range of 200 mesh, mixed with water to make the concentration reach 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.

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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

technical field [0001] 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 [0002] 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. Glass packaging materials are easily broken during handling, difficult to recycle, and have high reuse costs. 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...

Claims

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Application Information

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IPC IPC(8): D21H27/10D21H17/01
Inventor 王岸娜吴立根王晓曦竹建德
Owner HENAN UNIVERSITY OF TECHNOLOGY
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