Glutinous rice paper oblatum

An edible film. Transparent, odorless, thickness 0.02~0.025mm, melts in the mouth. It is made by mixing starch, gelatin and a small amount of lecithin, casting it into a film and drying it. Mainly used for packaging of candies and other types of products, as inner packaging to prevent sticking to the outer wrapping paper.

A paper-like film made from starch, which can be eaten and used as inner packaging for candies, cakes or medicines. Can be protected from moisture.

The production process of glutinous rice paper is not complicated, but the control of process conditions and product quality requirements are strict.

Process flow Starch emulsification → sieving → paste mixing (heating water phospholipid emulsion) → steam insulation → film making → rolling and → film cutting → packaging → finished product

Main method of production Main equipment It is a gelatinizing pot and a film-making machine.

1. Screening: The raw starch must be screened with 100 mesh, and warm water of 50 to 55°C is added to emulsify it. The amount of water used is 2.5 to 3 times that of starch. The concentration after preparation is 15 to 15% dense. 17 degrees, stir continuously to make the starch evenly dispersed in the water, then pass it through a 100-mesh copper sieve, and pump it into the gelatinization pot with a syringe pump.

2. Preparation of phospholipid emulsion: Phospholipid is an indispensable raw material for the production of glutinous rice paper. During the film-making process, it helps to peel off the film and the copper tape, and also prevents friction between the film and the film. bonding. Heat 1 to 2% caustic soda solution to 85 to 100°C, add phospholipids while stirring, and heat to completely dissolve it in the alkali solution, cool to 30 to 40°C, pass through a 100-mesh sieve, and prepare a concentration of 1 to 2 % of the phospholipid solution, the dosage of caustic soda is 0.8 to 1.8% of the phospholipid. The pH value of the phospholipid emulsion is 8 to 9, which is weakly alkaline.

3. Gelatinized starch: Put the starch emulsion into the gelatinization pot and heat it to 50℃, start stirring, add 84-90℃ hot water, and keep it warm for 1-2 hours. The appropriate stirring speed is 40 revolutions per minute, and the concentration is controlled at 7 to 8%.

4. Film copying: The film copying machine is composed of two aluminum drying cylinders with a diameter of 600 mm and a copper belt 13 meters long, 400 mm wide and 0.7 mm thick. It is driven by steam. Heating the drying cylinder, at the same time driving the copper belt forward at a speed of 1 revolution per minute. The starch paste flows to the copper belt through a slit with a width of 0.14 to 0.15 mm (the height of the feed trough is 8 to 10 cm), and is scraped into a uniform film with a film thickness of 7 to 10 microns. After drying, it is wound on a paper roll. . The paper machine itself forms a sealed system that controls a certain temperature and humidity. The steam pressure in the drying cylinder is controlled at 0.15~0.25 kg/cm2 (gauge pressure). The pressure should not be too high, otherwise it will cause many pores in the film. If the pressure is too low, the film will not dry. Steam must be sprayed into the machine to adjust the humidity. It is difficult to operate if the air is too large, and the film will be brittle if the air is too small. The moisture content of the finished glutinous rice paper should not be less than 10%. In order to improve the strength of glutinous rice paper, 1% algin can be added before starch gelatinization, and the tensile strength can be increased by about 10%.

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Rice paper is a kind of wrapping paper used for food, and its ingredient is rice. Rice paper can be used as food packaging, artistic beautification, and edible.

Production

Rice paper is originally made by grinding rice into fine powder, adding water to form a slurry, and steaming it until it is as thin as paper. After the water evaporates, it is ready.

Melt problem

Glutinous rice paper melts when exposed to water and is made of starch from sweet potatoes, corn or wheat. People mix the starch into a slurry, remove impurities, use hot water to reduce it to a starch paste, and then spread the starch paste evenly on a rotating dryer and dry it to make white, translucent glutinous rice paper. . Starch can be eaten, so of course glutinous rice paper can also be eaten

There are two types of rice paper, one is a type of oil-absorbing tissue

It is different from ordinary oil-absorbing tissue in absorbing Once the oil is saturated, it can no longer be absorbed. The fiber of rice paper is particularly fine and dense, which can store the oil on the face in the fiber, so it can absorb oil repeatedly. It is suitable for women with oily skin or extremely oily skin. savior. At the same time, rice paper only absorbs oil but not powder, so it will not ruin your makeup.

There is also a kind of rice paper used for cooking

It is a major feature of eating Vietnamese spring rolls. Rice paper is generally divided into thin and thick. When eating spring rolls, use thinner ones. Thick rice paper can be used to wrap meat and vegetables, and then dipped in sauce to eat.

Moreover, if you are not good at it, it is easy to break the rice paper, so when serving, you will bring a bowl of water. It will be much easier to soak the rice paper until soft and then wrap it. It’s equivalent to the seaweed on kimbap. It doesn’t melt away immediately when exposed to water

Hope it helps you