Paper-type vegetables are vegetables as raw materials, crush them and add necessary
Additives to make them into a paste. After forming, they are dried and cut, and they look like paper. They are called paper-type vegetables. The vegetables can be eaten dry, can be side dishes, can eat hunger, nutrition, and resistant to storage, easy to carry and transport. The raw materials used in paper-type vegetables are very wide, almost all kinds of vegetables can use this processing method, and this processing method does not require strictness in the uniformity of raw materials, so it can make full use of vegetable resources, provide a large number of vegetables for the production and marketing of a Way out. Carrot raw materials, rich in carotene, high nutritional value, commonly known as "small ginseng", is a nutritional health food. This technology uses carrots as raw materials, through a series of processing, processing carrots into paper-type foods, providing a good way for deep processing of carrots. I. Materials and main equipment Fresh carrots, CMC-Na (sodium carboxymethyl cellulose), starch, sodium hydroxide, salt, seasonings, alum, etc. Small beaters, ovens, cooking pots, vacuum degassers, analytical balances, knives, glass plates, etc. Second, the process of raw materials → cleaning → peeling → cutting → color protection → curing → beating → blending → rubber grinding → degassing → coating → baking → exposing film → packaging → finished product III, process technology points (1) raw materials Select and clean. Select commercially available ordinary carrots, remove roots, tails and whiskers and wash them with clean water. (2) Peeling. Alkali liquid peeling method is convenient and quick. Prepare a 0.5% sodium hydroxide solution, heat it to 80°C, dip the carrots for 3-5 minutes, then rinse thoroughly until there is no residual lye. (3) Segmentation. In order to facilitate the subsequent processing, the cleaned carrots were cut into 0.5-1.0 cm thick slices after peeling. (4) color protection. Carrots are easily browned after peeling at room temperature, making the color of the product dark. Using 0.5% alum solution boiled for 2 minutes, the product can be bright and bright. After color protection, rinse thoroughly with clean water. (5) Curing. After the carrot is cured, it can improve its original flavor and is more easily accepted by people. The carrots treated with the above-mentioned alum solution have not yet been fully ripened. Therefore, the color-protected carrot pieces need to be put into boiling water for 8 to 10 minutes. (6) Beating. Put the cooked carrot in a pulper, beat it for 8 to 10 minutes, and mix it. (7) deployment. In order to achieve certain organoleptic qualities and flavors, appropriate additives must be added. In order to facilitate the continuous coating and exposing, it is necessary to add a certain amount of thickener. Thickener can use CMC-Na, the amount of 0.4% is the best. In addition, starch has a certain thickening effect and adhesion, and with CMC-Na more conducive to the continuity and openness of the product exposing film, the best amount of 5% of the raw material, add too much product becomes hard . To make the products have different flavors, some seasonings can be properly added, such as adding 0.4% salt and a small amount of spices in the raw materials. The type and quantity of seasonings can be determined according to product requirements and different tastes. (8) Gel grinding and degassing. The final moisture content of the prepared carrot slurry is about 75%. The slurry is poured into a colloid mill for refinement, and then degassed to facilitate molding to avoid uneven surface of the product. The vacuum of the vacuum degasser is about 0.015 MPa and the degassing time is 10-15 minutes. (9) coating film. The gelatinized paste mixture is poured onto a glass plate, and a thin layer of 1-1.5 mm thick is coated with a smooth wood strip. The coating must be uniform. The film is too thick to use for a long drying time, and the product has good toughness. The surface of the product is smooth and flat, and the other surface is rough. If the film is too thin, it will affect the openness of the product. Therefore, the thickness of the coating film is preferably in the range of 1-1.5 mm, and the final product thickness is 0.5-0.7 mm. (10) baking. Baking temperature and time control are the key steps of this product. Drying at 60°C for 1 hour, and then raising the temperature to 80°C for 10 minutes, can reduce the drying time, make the flavor of the product strong, and the product taste good. (11) Packaging. After the baking is completed, wait for it to cool and expose. Cut into 38 cm rectangles or other shapes, each 10 pieces is a separate package, packed in plastic composite bags. Fourth, product quality standards Thin products such as paper, translucent, with the original carrot color, bright and bright, unique fragrance, there is a certain toughness, the entrance can be, no debris; moisture content ≤ 10%, the total number of bacteria 150 / g Escherichia coli ≤ 30%, pathogens can not be detected; shelf life of 6 months.
Polymer material is a multi-phase composite system with polymer as the main body, that is, few products are made of pure polymer, and most of them are used together with Polymer Additives. The purpose of adding polymer additives is: 1. to meet the performance requirements; 2. to meet the molding requirements; 3. to meet the economic requirements. Polymer additives include plasticizers (DBP, DOP), phosphate esters (TCP trimethylphenyl phosphate), aliphatic dicarboxylic acids, lubricants, heat stabilizers, processing aids, reinforcing agents, toughening agents, curing agents, antioxidants, light stabilizers, fillers, solvents, foaming agents, and resistances. Propellant, coupling agent and antistatic agent.
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