食品科学 ›› 2008, Vol. 29 ›› Issue (7): 201-204.

• 工艺技术 • 上一篇    下一篇

豆渣食用纸研制及品质分析

张恒,刘娟,许兆棠   

  1. 淮阴工学院生命科学与化学工程学院; 淮阴工学院交通工程系 江苏淮安223001; 江苏淮安223001
  • 出版日期:2008-07-15 发布日期:2011-07-28

Preparation and Quality Analysis of Edible Paper of Bean Dregs

 ZHANG  Heng, LIU  Juan, XU  Zhao-Tang   

  1. 1.College of Life Science and Chemical Engineering, Huaiyin Institute of Technology, Huaian 223001, China; 2.Transpotation Engineering Department, Huaiyin Institute of Technology, Huaian 223001, China
  • Online:2008-07-15 Published:2011-07-28

摘要: 以豆渣为原料制取可食性包装纸,酶解豆渣提取豆渣纤维,干燥,按比例与山药、糊精、蔗糖和卡拉胶等混合,采用普通纸的生产方法制得成品。结果表明,当山药:糊精:蔗糖:卡拉胶的质量比例为2:4:1:4时产品的品质最好,此时可食用纸的应力为11.6×105Pa,耐破度138g/cm2,37℃水中的溶解速度7.97mg/s。该可食用纸的柔软度与普通包装纸相近,定量及紧度较大,脆性较大,而吸水性大于普通包装纸,水溶性较好。

关键词: 豆渣, 可食性纸, 物理特性

Abstract: The fiber was separated from bean dregs by enzyme method, dried, and then mixed with Chinese yam, dextrin, sucrose and carrageenan in certain proportion. The edible wrapping paper was produced by process method of conventional paper. The results showed that when ratio of Chinese yam to dextrin to sucrose to carrageenan is 2:4:1:4, the quality of the paper is the best, its stress of is 11.6×105 Pa , burst strength is 138 g/cm2, and its deliquescent speed 7.97 mg/s at 37 ℃. The softness of the edible wrapping paper is similar to that of conventional paper, but the quality on unit area, tightness and brittleness are respectively bigger than those of conventional paper. Its water absorption and solubility are superior to those of ordinary wrapping paper.

Key words: bean dregs, edible paper, physical character