Production technology for silicone oil paper

Abstract

The invention discloses a production technology for silicone oil paper. The key point of the technical scheme includes the following steps: S1) preparing a coating material, namely mixing and uniformly homogenizing emulsion silicone oil, a catalyst and a cross-linking agent at certain ratio; S2) coating, namely uniformly coating the coating material onto a paper surface through a coating machine; S3) drying, namely inputting a paper sheet after press polishing into a drying box, and heating and drying at the drying temperature of 80 DEG C to 150 DEG C; S4) re-wetting, namely wetting the dried paper sheet; S5) secondarily drying, namely drying the wetted paper sheet in the drying box again at the drying temperature of 80 DEG C to 150 DEG C; S6) press-polishing, namely press-polishing the dried paper sheet with a press-polishing machine; S7) cutting: cutting the paper sheet after press-polishing with a cutting machine; S8) coiling. The food-grade baking paper prepared according to the invention has a uniform and glossy surface, has a good anti-sticking effect, is free from edge warping and is high in yield.

Description

technical field [0001] The invention relates to the field of baking paper processing, more specifically, it relates to a production and processing technology of silicone oil paper for food baking. Background technique [0002] Roasting, also known as roasting and roasting, refers to the process of dehydrating, drying and hardening materials by means of dry heat under the ignition of materials. Baking is an indispensable step in the production of bread and cake products. After a series of chemical changes such as starch gelatinization and protein denaturation after baking, bread and cakes can achieve the purpose of ripening, and can also change the taste of food. In the actual baking process, the food to be processed is placed in a tray and placed in an oven for baking. [0003] Bread, cakes or other foods need to undergo a series of chemical changes during the baking process. In order to facilitate molding, prevent oil or fillings from leaking out, and prevent the ingredien...

AI Technical Summary

Problems solved by technology

[0003] Bread, cakes or other foods need to undergo a series of chemical changes during the baking process. In order to facilitate molding, prevent oil or fillings from leaking out, and prevent the ingredients from sticking to each other, baking paper is usually added under these ingredients. In this way, it is easier to form and will not stick to each other, and can avoid the outflow of liquid during the baking process. However, the baking paper in the prior art usually sticks to the food after the baking is completed. At this time, dial It is relatively troublesome to open the baking paper, and often there will be some food left on the baking paper after peeling it off, which will cause the appearance of the food to be changed and affect the aesthetics of the food. In the prior art, such as the Chinese patent No. Patent, which introduces a food-grade high-temperature resistant, anti-sticking and anti-seepage silicon-coated paper, which is coated with a silicon-coated layer on both sides of the parchment paper for food, so that the effect of anti-sticking and anti-seepage can be achieved, but the silicon-coated layer is simply When coating on parchment paper for processing, the bonding between the silicon-coated layer and the parchment paper is not good and tends to be uneven, resulting in unsatisfactory anti-sticking and anti-seepage effects, and the baking paper often warps during the production process The phenomenon leads to low yield and waste of resources, so it is necessary to propose a solution to solve the above problems