With the continuous development and use of high technology in the food packaging field, a variety of edible packaging materials have emerged one after another. These edible packaging materials are generally edible substances such as protein, starch, polysaccharides, plant fibers and other substances that the human body can absorb and digest. Natural materials are the basic raw materials. Through the interaction between different molecules, a packaging film with a porous network structure that does not affect the flavor of food is produced. Vegetable paper is one of them.

What is vegetable paper?

Vegetable paper is a new type of convenience food that has emerged in recent years. It uses low-calorie, fresh vegetables rich in vitamins, mineral elements, and crude fiber as the main raw material. After pretreatment, it is processed into a paste, and appropriate stickiness is added. The agent, dried and rolled into a convenient storage, transportation and nutritious food. Its shape and size are similar to those of an ordinary business card. When it is eaten, two or three types of sheets of different colors can be put together. This food not only retains the flavor and nutrients of raw materials, but also has the characteristics of low sugar, low sodium, low fat, low calorie, crisp and delicious, unique flavor, convenient to eat, and long preservation period. It is a new type that is deeply loved by consumers. food.

The development of vegetable paper

Vegetable paper was first developed by Japan and was also called paper dish. The common characteristic of vegetables and foods is rich in dietary fiber, multi-vitamins and minerals, among which dietary fiber is quite stable in processing and production. Therefore, the nutritional loss of processed vegetable paper products is very small, and the product moisture content is small (about 10%). Easy to transport and store. This not only increases the added value of vegetables but, more importantly, solves the problem of vegetables that are perishable and difficult to store. At present, only Japan has achieved large-scale production of vegetable paper.

In China, the research on vegetable paper products began several years ago. The relevant institutions of higher education, research institutions, and enterprises and institutions have already done a lot of work in this area. Based on foreign research, the process and molding The research of equipment has put forward many new ideas and methods. However, the overall level of research is still not high, especially research is limited to the design of process tests and equipment, but did not really take into account all aspects of industrial production, therefore, the process of industrialization of vegetable paper has been lagging behind in our country.

Vegetable paper is also a research hotspot on a global scale, and its products are mainly used for UN relief operations and US military operations. In addition, it can also be applied to many fields such as convenience food and edible packaging.

Vegetable paper processing technology

As far as the production process is concerned, there are mainly two methods, roller compaction and drum forming. Roll compaction is the earliest method of forming paper dish. This method is based on the processing of seaweed transplanted over. The process is: raw materials → cleaning → cutting → fixing → cooling → beating → seasoning → rolling → drying → finished products.

This method is a traditional processing method, characterized by a large amount of vegetables in the finished product, a smooth appearance of the product, and a good sensory index. However, the process is first formed and then dried, the drying process takes a long time, the nutrient loss is large, and it is difficult to achieve continuous scale production. Using microwave drying technology instead of traditional drying, the drying time is greatly shortened, preventing excessive loss of nutrients. At present, most of the research on vegetable paper products in China is based on this method.

Roller forming is a new type of molding method that is based on drum drying technology in food drying technology. The main process of this molding method is: raw materials → cleaning → cutting → fixing → beating → flavoring → drum drying molding → finished products. This process will be used to make raw vegetables into a slurry. After homogenization, the slurry is sent to the coating on the drum, so that the slurry is pressed into a sheet shape as the drum rotates, and the finished product is dehydrated after the drum is dried. It can be seen that this method is simultaneous with drying and forming, high forming efficiency, good appearance quality and short drying time, so the vegetable's nutrient loss is small; and in this way, different materials can be controlled by controlling the rotation speed and heating rate of the drum. Processing.

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