Japanese vegetable paper

Vegetable paper was first developed by Japan and was also called paper dish. Vegetables and foods are characterized by their rich dietary fiber, vitamins, and minerals, of which dietary fiber is fairly stable in processing and production. Therefore, the nutritional loss of processed paper products is very small, and the water content of the products is small (about 10%). Easy to transport and store, paper and vegetables can be used to facilitate the leisure food, edible packaging and many other fields. There are two kinds of edible paper. One is based on vegetables as the main raw material, the vegetables beaten, dried after forming; the other is to refine the starch, sugar, and then add other food additives, with the use of similar to the papermaking process molding. From the application and development perspectives, green products based on vegetables have more potential. Its processing technology and equipment have entered the fourth generation, the highest daily output of up to 30,000 per day on each production line. Japan's Sakai Institute of Physical Chemistry has successfully extracted protein and lipid from bean dregs to make pure dietary fiber, which is then processed into edible paper, such as fruit paper, vegetable paper and seaweed paper. At present, the production of vegetable paper in Japan has formed a certain scale.