Technology for making edible wrapping paper with soybeans

The use of soy-made packaging paper to package foods can not only maintain the original flavor and moisture of the food, but also prevent the air from entering, achieve freshness preservation, and can be eaten together with the wrapping paper without polluting the environment. Its processing technology is as follows:

Crushing: Soybeans are crushed into coarse powder by a crusher after being de-mineralized, soaked in water, floated from the skin of soybeans, and soaked at room temperature for 4 hours to 8 hours, and then refined.

Sieving: Under constant stirring, pass a 100-mesh sieve and use a syringe pump to beat it into the gelatinization pan.

Preparation of phosphatidyl ester emulsion: first with a good 1% -2% caustic soda solution, then heated to 85-100 ° C, while adding phosphatase while stirring (caustic soda is 0.8% -1.8% of phospholipids), so that all phospholipids dissolved in lye Then, let it cool naturally to 30-40 °C, pass 100 mesh sieve, and make up 1%-2% phospholipid emulsion. The phospholipid emulsion with good pH should be between 8-9, which is weak alkaline.

Adjust the paste: After the above starch solution is fed into a gelatinizing pot, heat it to 50°C, add the appropriate amount of hot phospholipid emulsion while stirring (preheating to 84-90°C), and incubate at 90°C for 2-3 hours. Amyloid protein paste. The stirring speed should be controlled at 40 rpm.

Frying film: the starch paste flows into the rotating copper belt of the frapping machine through the feeding material and scrapes a paste film with a thickness of 2-3 filaments, and is dried at a temperature of 40-45° C. to complete the food packaging paper product. It should be noted that the steam pressure of the frapped-film machine should be controlled at 0.15-0.25 gauge pressure. If the pressure is too high, it will easily cause a lot of pores in the paste film. If the pressure is too low, it will not be easy to dry the paste film.

As the wrapper requires moisture content of not less than 10%, steaming should be sprayed into the frother to prevent the paste from becoming brittle after drying. In order to improve the strength of the wrapping paper, about 1.5% of algin or about 1% of edible gelatin may be added to the paste before the starch is gelatinized, in order to improve the toughness and strength of the finished paper, generally after adding the glue according to the above ratio. Its strength can be increased by about 10%.

Reprinted from: Anhui Rural Network