CN104939596B - A kind of Rhizoma amorphophalli glucomannan vegetable dish and preparation method thereof - Google Patents
A kind of Rhizoma amorphophalli glucomannan vegetable dish and preparation method thereof Download PDFInfo
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Abstract
The present invention relates to a kind of Rhizoma amorphophalli glucomannan vegetable dish and preparation method thereof.The preparation method of Rhizoma amorphophalli glucomannan vegetable dish, including the preparation of carboxy methylation purple sweet potato starch, the preparation of complex sol liquid, heating, centrifugal degassed, vegetable dish is hot-forming, detection, sterilization and packaging.The preparation method of the Rhizoma amorphophalli glucomannan vegetable dish of the present invention, takes full advantage of Rhizoma amorphophalli glucomannan and has the feature of superior moldability, water preventing ability, breathable, grease resistance, safety and biodegradability.Preparation vegetable dish safety is good, fire resistant water resistant, tensile strength high, technique is simple, abundant raw material, with low cost.Additionally this product has not cracky and degradable advantage, is the product of a kind of environmental protection.This vegetable dish is nonmetal, non-ceramic and non-plastic quality, Rhizoma amorphophalli glucomannan and purple sweet potato starch is utilized to prepare vegetable dish used in everyday, substantially increasing the safety of vegetable dish and use persistency, simultaneously the grease resistance of Rhizoma amorphophalli glucomannan vegetable dish and property easy to clean, greatly facilitate the use of average family.
Description
The field of inventionthe invention relate to a kind of daily living article and preparation method thereof, be specifically related to a kind of Rhizoma amorphophalli glucomannan vegetable dish and preparation method thereof.
Background technology vegetable dish is the one shallow end utensil holding food, comes in every shape.Use plate dish-up, pick up food with chopsticks more convenient, dispel the heat also better.No matter middle side or west, vegetable dish is all one of conventional tableware, and it has become as article indispensable in our daily life.Presently commercially available vegetable dish is usually and utilizes rustless steel, pottery, plastic material to be prepared from.Vegetable dish mechanical strength prepared by rustless steel is high, good endurance not easily aging, not cracky, not easily covered with dust and dirt, but readily conducts heat, and poor thermal insulation property, commonly used nickel exceeds standardStainless steel tablewareDermatitis can be caused；The vegetable dish of ceramic preparationCorrosion resistanceGood, heat stability height, abundant raw material, environment friendly and pollution-free, but fragility is greatly, and shock-resistant ability is low, frangible；Service plate good insulating, heat conductivity prepared by plastics be low, not cracky, but poor dimensional stability is yielding, and the greasy dirt on plate is not easy to clean.Therefore develop vegetable dish prepared by a kind of natural polysaccharide material, while possessing novelty, also have very big realistic meaning.
Application number is the utility model patent " vegetable dish " (applying date: 2014.09.17) of 201420536464.X, including disk body, try to get to the heart of a matter, protruding and groove.Disk body adopts pottery or ferrous material to make.It is characterized in that: described in try to get to the heart of a matter inclined shape, its one end level height of trying to get to the heart of a matter, higher than the other end, is provided with multiple described projection at bottom side.Groove is positioned at the least significant end surface tilted of trying to get to the heart of a matter.This vegetable dish can pass through trying to get to the heart of a matter of inclination and is flowed into along trying to get to the heart of a matter in the groove of least significant end of trying to get to the heart of a matter by the oils and fats in dish, can pass through again the protruding of bottom side and increase protruding and dish frictional force, it is to avoid the slip of dish.But the material that the vegetable dish of this invention uses is pottery and ferrum.Pottery vegetable dish is easily broken, and the response rate is low；Irony vegetable dish easily gets rusty, unsuitable long storage time vegetable, to avoid chemical reaction, is detrimental to health.
The article at " present age chemical industry " the 44th interim Song Jiang peak of volume the 2nd in 2015: the mensuration of food additive dosage in edible tableware " starch can ", environment protection type edible tableware is prepared for raw material with starch, by adding some food grade additives, improve the comprehensive serviceability of starch dishware.Determine kind and the scope thereof of the interpolation food additive affecting tableware performance first with preliminary experiment, recycling orthogonal test determines that starch dishware has the additive formula that comprehensive serviceability is best.Result shows: when the addition of the addition 0.75g/100g of its sodium carboxymethylcellulose pyce, gelatin be 0.9g/100g, agar addition be 1.575g/100g, glycerol addition be 1.5g/100g time starch can edible tableware have the best serviceability.This tableware has good Waterproofing/oilproofing and the performance such as high temperature resistant, but fragility is big, and cracky, flexility is undesirable.
Summary of the invention it is an object of the invention to provide a kind of Rhizoma amorphophalli glucomannan vegetable dish and preparation method thereof, utilize Rhizoma amorphophalli glucomannan for primary raw material prepare water-fast, high temperature resistant, tensile strength is good, environmental protection, degradable, abundant raw material and the low service plate of cost.
The preparation method of a kind of Rhizoma amorphophalli glucomannan vegetable dish of the present invention, it is characterised in that preparation process is as follows:
(1) preparation of carboxy methylation purple sweet potato starch: by quality component, take the purple sweet potato starch of 20～30 parts, the sodium hydroxide of 14～20 parts, adding 150～220 parts of volume ratios is the alcoholic solution of 80%, is placed in the thermostat water bath of 30～40 DEG C and stirs 40～50min with 300r/min；Being subsequently adding monoxone 12～15 parts, regulating pH with the hydrochloric acid solution of 1mol/L is 6.5～7.0；And be placed in the thermostat water bath of 30～45 DEG C and stir 1～1.5h with 300r/min, filter, after the alcoholic solution washing that volume ratio is 80%, put into the oven for drying of 75 DEG C, obtain carboxy methylation purple sweet potato starch, standby；
(2) preparation of complex sol liquid: take Rhizoma amorphophalli glucomannan 20～30 parts and step (1) gained carboxy methylation purple sweet potato starch 7～10 parts, add 500～800 parts of water, is placed in the thermostat water bath of 30～40 DEG C and stirs 1～1.2h with 300r/min；Then inserting 0.5～1 part of glycerol, 0.2～0.5 part of sorbitol, adjust pH to 11～13 by the NaOH solution of 1mol/L, be placed in 200～300r/min, the constant temperature blender with magnetic force stirring 15～30min of 30～40 DEG C, namely cross-linked polymeric forms complex sol liquid；
(3) heating: be placed in thermostat water bath by the complex sol liquid of step (2), stands 40～60min under 50～60 DEG C of conditions, obtains pluralgel liquid；
(4) centrifugal degassed: to be placed in the centrifuge of 3000r/min by the pluralgel liquid of step (3) degassed process 30～50min；
(5) vegetable dish is hot-forming: by centrifugal for step (4) degassed after pluralgel liquid inject in vegetable dish mould, pluralgel liquid is made to be evenly distributed, pluralgel liquid is placed in 30～60min in the mould baking oven of 60～80 DEG C together with vegetable dish mould, automatic hot apparatus molding, then take out, it is cooled to room temperature, obtains Rhizoma amorphophalli glucomannan vegetable dish；
(6) detection, sterilization, packaging: by the Rhizoma amorphophalli glucomannan vegetable dish ultraviolet ray sterilization bactericidal of step (5), packaging, be finished product.
The preparation method that the invention have the advantages that the Rhizoma amorphophalli glucomannan vegetable dish of the present invention, takes full advantage of Rhizoma amorphophalli glucomannan and has the feature of superior moldability, water preventing ability, breathable, grease resistance, safety and biodegradability.Preparation vegetable dish safety is good, fire resistant water resistant, tensile strength high, technique is simple, abundant raw material, with low cost.Additionally this product has not cracky and degradable advantage, is the product of a kind of environmental protection.Modified carboxymethyl purple sweet potato starch has outside the intrinsic chelation of carboxyl, ion exchange, the flocculation of polyanion and acid function, has been also equipped with the characteristic of thickening, gelatinizing, moisture absorption, adhesiveness and film property.Rhizoma amorphophalli glucomannan and the composite of carboxy methylation purple sweet potato starch improve single Rhizoma amorphophalli glucomannan and the stability of single purple sweet potato starch, viscosity and transparency.Additionally the interpolation of the glycerol in raw material and sorbitol makes vegetable dish surface more smooth smooth, has stronger conformality.There is cross-linking reaction between solution molecule after raw material mixing, make properties of product be greatly improved.
The Rhizoma amorphophalli glucomannan vegetable dish safety and reliability of the present invention complies fully with relative national standards requirement, compared with commercially available vegetable dish, this vegetable dish is nonmetal, non-ceramic and non-plastic quality, Rhizoma amorphophalli glucomannan and purple sweet potato starch is utilized to prepare vegetable dish used in everyday, substantially increase the safety of vegetable dish and use persistency, simultaneously the grease resistance of Rhizoma amorphophalli glucomannan vegetable dish and property easy to clean for family beyond doubt together with Gospel.
The Rhizoma amorphophalli glucomannan vegetable dish of the present invention compares with commercially available vegetable dish, and result is as shown in table 1.
The comparison of table 1 Rhizoma amorphophalli glucomannan vegetable dish and commercially available vegetable dish
Detailed description of the invention, in order to fully disclose Rhizoma amorphophalli glucomannan vegetable dish and preparation method thereof of the present invention, is illustrated below in conjunction with embodiment.
Embodiment 1, a kind of Rhizoma amorphophalli glucomannan vegetable dish preparation method
The preparation method of a kind of Rhizoma amorphophalli glucomannan vegetable dish, comprises the following steps:
(1) preparation of carboxy methylation purple sweet potato starch: by quality component, takes 20 parts of purple sweet potato starch, 14 parts of sodium hydroxide, and adding 150m1 volume ratio is the ethanol of 80%, is placed in the thermostat water bath of 30 DEG C and stirs 40min with 300r/min；Then inserting monoxone 12 parts, regulating pH with the hydrochloric acid solution of 1mol/L is 6.5；And be placed in the thermostat water bath of 30 DEG C and stir 1h with 300r/min, filter, after the alcoholic solution washing that volume ratio is 80%, put into the oven for drying of 75 DEG C, namely obtain carboxy methylation purple sweet potato starch, standby；
(2) preparation of complex sol liquid: take Rhizoma amorphophalli glucomannan 20 parts and step (1) gained carboxy methylation purple sweet potato starch 7 parts, add 500 parts of water, is placed in the thermostat water bath of 30 DEG C and stirs 1h with 300r/min；Then inserting 0.5 part of glycerol, 0.2 part of sorbitol, adjust pH to 11 by the NaOH solution of 1mol/L, be placed in 200r/min, the constant temperature blender with magnetic force stirring 15min of 30 DEG C, namely cross-linked polymeric forms complex sol liquid；
(3) heating: be placed in thermostat water bath by the complex sol liquid of step (2), stands 40min under 50 DEG C of conditions, obtains pluralgel liquid；
(4) centrifugal degassed: the pluralgel liquid of step (3) to be placed in the centrifuge of 3000r/min and carries out degassed process 30min；
(5) vegetable dish is hot-forming: by centrifugal for step (4) degassed after pluralgel liquid inject in vegetable dish mould, pluralgel liquid is made to be evenly distributed, pluralgel liquid is placed in 30min in the mould baking oven of 60 DEG C together with vegetable dish mould, automatic hot apparatus molding, then take out, it is cooled to room temperature, obtains Rhizoma amorphophalli glucomannan vegetable dish；
(6) detection, sterilization, packaging: the Rhizoma amorphophalli glucomannan vegetable dish of step (5) is carried out Product checking, ultraviolet ray sterilization bactericidal, packaging, is finished product.
Embodiment 2, a kind of Rhizoma amorphophalli glucomannan vegetable dish preparation method
The preparation method of a kind of Rhizoma amorphophalli glucomannan vegetable dish, comprises the following steps:
(1) preparation of carboxy methylation purple sweet potato starch: by quality component, takes 25 parts of purple sweet potato starch, 17 parts of sodium hydroxide, and adding 190 parts of volume ratios is the alcoholic solution of 80%, is placed in the thermostat water bath of 35 DEG C and stirs 45min with 300r/min；Then inserting monoxone 13 parts, regulating pH with the hydrochloric acid solution of 1mol/L is 7.0.And be placed in the thermostat water bath of 40 DEG C and stir 1.2h with 300r/min, filter, after the alcoholic solution washing that volume ratio is 80%, put into the oven for drying of 75 DEG C, namely obtain carboxy methylation purple sweet potato starch, standby；
(2) preparation of complex sol liquid: take Rhizoma amorphophalli glucomannan 25 parts and step (1) gained carboxy methylation purple sweet potato starch 8 parts adds 650 parts of water, be placed in the thermostat water bath of 35 DEG C and stir 1h with 300r/min；Then inserting 0.8 part of glycerol, 0.3 part of sorbitol, adjust pH to 12 by the NaOH solution of 1mol/L, be placed in 200r/min, the constant temperature blender with magnetic force stirring 20min of 35 DEG C, namely cross-linked polymeric forms complex sol liquid；
(3) heating: be placed in thermostat water bath by the complex sol liquid of step (2), stands 50min under 55 DEG C of conditions, obtains pluralgel liquid；
(4) centrifugal degassed: the pluralgel liquid of step (3) to be placed in the centrifuge of 3000r/min and carries out degassed process 40min；
(5) vegetable dish is hot-forming: by centrifugal for step (4) degassed after pluralgel liquid inject in vegetable dish mould, pluralgel liquid is made to be evenly distributed, pluralgel liquid is placed in 50min in the mould baking oven of 70 DEG C together with vegetable dish mould, automatic hot apparatus molding, then take out, it is cooled to room temperature, obtains Rhizoma amorphophalli glucomannan vegetable dish；
(6) detection, sterilization, packaging: the Rhizoma amorphophalli glucomannan vegetable dish of step (5) is carried out Product checking, ultraviolet ray sterilization bactericidal, packaging, is finished product.
Embodiment 3, a kind of Rhizoma amorphophalli glucomannan vegetable dish preparation method
The preparation method of a kind of Rhizoma amorphophalli glucomannan vegetable dish, comprises the following steps:
(1) preparation of carboxy methylation purple sweet potato starch: by quality component, takes 30 parts of purple sweet potato starch, 20 parts of sodium hydroxide, and adding 220 parts of volume ratios is the alcoholic solution of 80%, is placed in the thermostat water bath of 40 DEG C and stirs 50min with 300r/min；Then inserting monoxone 15 parts, regulating pH with the hydrochloric acid solution of 1mol/L is 7.0；And be placed in the thermostat water bath of 45 DEG C and stir 1.5h with 300r/min, filter, after the alcoholic solution washing that volume ratio is 80%, put into the oven for drying of 75 DEG C, namely obtain carboxy methylation purple sweet potato starch, standby；
(2) preparation of complex sol liquid: take Rhizoma amorphophalli glucomannan 30 parts and step (1) gained carboxy methylation purple sweet potato starch 10 parts, add 800 parts of water, is placed in the thermostat water bath of 40 DEG C and stirs 1.2h with 300r/min.Then inserting 1 part of glycerol, 0.5 part of sorbitol, adjust pH to 13 by the NaOH solution of 1mol/L, be placed in 200r/min, the constant temperature blender with magnetic force stirring 30min of 40 DEG C, namely cross-linked polymeric forms complex sol liquid；
(3) heating: be placed in thermostat water bath by the complex sol liquid of step (2), stands 60min under 60 DEG C of conditions, obtains pluralgel liquid；
(4) centrifugal degassed: the pluralgel liquid of step (3) to be placed in the centrifuge of 3000r/min and carries out degassed process 50min；
(5) vegetable dish is hot-forming: by centrifugal for step (4) degassed after pluralgel liquid inject in vegetable dish mould, pluralgel liquid is made to be evenly distributed, pluralgel liquid is placed in 60min in the mould baking oven of 80 DEG C together with vegetable dish mould, automatic hot apparatus molding, then take out, it is cooled to room temperature, obtains Rhizoma amorphophalli glucomannan vegetable dish；
(6) detection, sterilization, packaging: the Rhizoma amorphophalli glucomannan vegetable dish of step (5) is carried out Product checking, ultraviolet ray sterilization bactericidal, packaging, is finished product.
The foregoing is only presently preferred embodiments of the present invention, all equalizations done according to the present patent application the scope of the claims change and modify, and all should belong to the covering scope of the present invention.
Claims (3)
1. the preparation method of a Rhizoma amorphophalli glucomannan vegetable dish, it is characterised in that preparation process is as follows:
(1) preparation of carboxy methylation purple sweet potato starch: by quality component, take the purple sweet potato starch of 20～30 parts, the sodium hydroxide of 14～20 parts, adding 150～220 parts of volume ratios is the alcoholic solution of 80%, is placed in the thermostat water bath of 30～40 DEG C and stirs 40～50min with 300r/min；Being subsequently adding monoxone 12～15 parts, regulating pH with the hydrochloric acid solution of 1mol/L is 6.5～7.0；And be placed in the thermostat water bath of 30～45 DEG C and stir 1～1.5h with 300r/min, filter, after the alcoholic solution washing that volume ratio is 80%, put into the oven for drying of 75 DEG C, obtain carboxy methylation purple sweet potato starch, standby；
(2) preparation of complex sol liquid: take Rhizoma amorphophalli glucomannan 20～30 parts and step (1) gained carboxy methylation purple sweet potato starch 7～10 parts, add 500～800 parts of water, is placed in the thermostat water bath of 30～40 DEG C and stirs 1～1.2h with 300r/min；Then inserting 0.5～1 part of glycerol, 0.2～0.5 part of sorbitol, adjust pH to 11～13 by the NaOH solution of 1mol/L, be placed in 200～300r/min, the constant temperature blender with magnetic force stirring 15～30min of 30～40 DEG C, namely cross-linked polymeric forms complex sol liquid；
(3) heating: be placed in thermostat water bath by the complex sol liquid of step (2), stands 40～60min under 50～60 DEG C of conditions, obtains pluralgel liquid；
(4) centrifugal degassed: to be placed in the centrifuge of 3000r/min by the pluralgel liquid of step (3) degassed process 30～50min；
(5) vegetable dish is hot-forming: by centrifugal for step (4) degassed after pluralgel liquid inject in vegetable dish mould, pluralgel liquid is made to be evenly distributed, pluralgel liquid is placed in 30～60min in the mould baking oven of 60～80 DEG C together with vegetable dish mould, automatic hot apparatus molding, then take out, it is cooled to room temperature, obtains Rhizoma amorphophalli glucomannan vegetable dish；
(6) detection, sterilization, packaging: the Rhizoma amorphophalli glucomannan vegetable dish of step (5) is carried out Product checking, ultraviolet ray sterilization bactericidal, packaging, is finished product.
2. the preparation method of a kind of Rhizoma amorphophalli glucomannan vegetable dish according to claim 1, it is characterized in that the preparation of described complex sol liquid: take Rhizoma amorphophalli glucomannan 20 parts and step (1) gained carboxy methylation purple sweet potato starch 7 parts, add 500 parts of water, be placed in the thermostat water bath of 30 DEG C and stir 1h with 300r/min；Then inserting 0.5 part of glycerol, 0.2 part of sorbitol, adjust pH to 11 by the NaOH solution of 1mol/L, be placed in 200r/min, the constant temperature blender with magnetic force stirring 15min of 30 DEG C, namely cross-linked polymeric forms complex sol liquid.
3. the Rhizoma amorphophalli glucomannan vegetable dish that prepared by the either method described in claim 1-2.
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| CN107099061B (en) * | 2017-05-22 | 2019-03-12 | 福建农林大学 | A kind of konjaku glucomannan disposable syringe and preparation method thereof |
| CN107236154A (en) * | 2017-07-21 | 2017-10-10 | 福建农林大学 | A kind of konjaku glucomannan tablet bottle and preparation method thereof |
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