CN105461969A - Plate mat structural body capable of greatly reducing dining oil stain discharge amount and making method thereof - Google Patents
Plate mat structural body capable of greatly reducing dining oil stain discharge amount and making method thereof Download PDFInfo
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- CN105461969A CN105461969A CN201510950334.XA CN201510950334A CN105461969A CN 105461969 A CN105461969 A CN 105461969A CN 201510950334 A CN201510950334 A CN 201510950334A CN 105461969 A CN105461969 A CN 105461969A
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- plate mat
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L3/00—Compositions of starch, amylose or amylopectin or of their derivatives or degradation products
- C08L3/02—Starch; Degradation products thereof, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47G—HOUSEHOLD OR TABLE EQUIPMENT
- A47G19/00—Table service
- A47G19/02—Plates, dishes or the like
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L2205/00—Polymer mixtures characterised by other features
- C08L2205/03—Polymer mixtures characterised by other features containing three or more polymers in a blend
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- Health & Medical Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Medicinal Chemistry (AREA)
- Polymers & Plastics (AREA)
- Organic Chemistry (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a plate mat structural body capable of greatly reducing dining oil stain discharge amount and a making method thereof. The plate mat structural body comprises a plate body, and the plate body is an edible mat with the dimension and the shape consistent with the surface of a dish. The method comprises the steps that starch is taken to conduct thermal denaturation firstly, the starch subjected to thermal denaturation is fully mixed with cellulose and agar to be uniform till the mixture is in a colloidal solution state, calcium propionate, calcium lactate, citric acid, sodium chloride and potassium carbonate are added, heating and even mixing are conducted to obtain a sticky mixture, a certain amount of the obtained sticky mixture is taken, spreading or mold pressing is conducted, air drying is conduced, and an edible finished product is obtained. The plate mat structural body obstructs direct contact between a dinner plate and oily food, the dinner plate is very easy to clean, and water saving and time saving are achieved; or when the plate mat structural body serves as kitchen solid waste, treatment is conducted through a more environment-friendly mode, the situation that greasy dirt is directly discharged through a sewer is greatly reduced, and damage of kitchen greasy dirt to the water environment is greatly reduced.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of significantly can reduce food and drink oil stain quantity discharged plate mat structure and composition and making method.
Background technology
China is diet big country, has the cooking culture of long brilliance, is also the axle center of east cooking culture circle.The kitchen of China, no matter be family kitchenette, or the larger kitchens of star grade hotel, always be that stove fire stove is prosperous, steam, boil, decoct, explode, fry, the spark collision between oil and food materials, cook out a lot of delicious, oil is all always the leading role of Chinese kitchen, and after cuisines are enjoyed, always on service plate, adhesion remains oil stain.A large amount of water is often needed during cleaning service plate; usually also wash with the greasy dirt of the sanitising agents such as liquid detergent by service plate surface; although liquid detergent effectively can remove greasy dirt; but liquid detergent life-time service; once consumption too much or punching does not wash clean, will cause liquid detergent to remain on tableware, easily afterwards enter in human body with food; in chemicals Remained mass in liquid detergent, also can cause healthy stealth harm.The importance of food safety causes extensive concern, but it should be noted that tableware safety is not second to food safety, especially exists serious problems in the cleaning of catering trade Chinese dinner service, and wash dishes degree is difficult to ensure, causes serious food safety hidden danger.In addition, cause a large amount of oily(waste)water to discharge after wash dishes, greasy dirt enters water drain, is discharged into river, finally enters sea, pollutes water resources.Environmental Protection Agency of Taibei city points out, pours the edible oil of 1 liter into tank, its pollution level be just equivalent to 1 people about 1 month produce the summation of sanitary sewage amount.If directly enter in rivers and creeks, then need to re-use the water dilution of 200,000 times, just can return to fish can the water quality of normal existence.The destruction of visible greasy dirt to environment is very serious, and this severe contamination to water resources does not obtain enough concerns.
Chinese patent CN204306530U discloses a kind of Novel dish, comprises disk body, and described disk body inside is provided with bed course, and described bed course is made up of edible material, and the both sides of described disk body are provided with ear.This utility model is only illustrate in plate to be provided with a bed course, the not concrete actualizing technology means setting forth this bed course, and comprising that this bed course concrete structure and starting material form and the technology contents such as how to make is all must consider in practical application.
Summary of the invention
The object of this invention is to provide plate mat structure of a kind of significantly minimizing food and drink oil stain quantity discharged and preparation method thereof, to make up the deficiencies in the prior art.
The present invention's design is easily infected with by the greasy soup in the dish that holds for dish in food and drink and is difficult to cleaning, and will clean up, then need the water of at substantial, particularly catering trade especially, have also appeared special cleaning industry, employ various cleaning machine and clean-out system, and the residual situation not up to standard of clean-out system emerges in an endless stream; The waste of the goods, materials and equipments so caused and the pollution of water resources are very surprising.And research and practice shows, as long as have one deck spacer at dish and by between the dish that holds, just can substantially block and intercept the oil stain causing adhesion, and make cleaning greatly easily and simple.Make edible by this interlayer parting, then the full delicious spacer inhaling soup juice can between intestines and stomach, even if abandon it, also can only enter rubbish container and indirectly polluted underground water source.Thus the quantity discharged greatly reducing daily food and drink oil stain is to the pollution of environment.Add Mierocrystalline cellulose specially in raw material of the present invention, fibrous tissue weave in forms network structure, and other components are filled in these network structures, enhance the strength and toughness of plate mat, and Mierocrystalline cellulose water-absorbent is strong, expands after water suction; Wherein agar as Sargassum polysaccharides aggregation not only have solidify, thickening power, also there is the characteristic of polysaccharide as preservation agent and stablizer; Calcium lactate wherein has freshening effect, also can as leavening agent; Citric acid provides sour environment, and can react with salt of wormwood, generates carbonic acid gas, improve loft, and salt of wormwood can improve the intensity of plate mat structure; Salt can be fresh-keeping again, and improve the toughness of plate mat structure.
Concrete scheme of the present invention is:
Significantly reduce a plate mat structure for food and drink oil stain quantity discharged, comprise disk body, it is characterized in that described disk body is the edibility pad that a yardstick and shape and dish surface match.
The groove that described disc surfaces has straightedge ridge to be anyhow staggered to form is stored in the groove between rib ridge in order to soup juice, or the annular closed slots of the bent rib ridge composition of ring-type arrangement is preserved in order to soup juice.
Described disk body is the cake body of pair of lamina structure, and wherein cake body upper surface is provided with an opening or multiple hole and flows in interlayer in order to soup juice.
Described disk body is the bowl body of bowl structure, and is provided with in bowl body and it has the drain cap in multiple hole flow in the interlayer of drain cap and disk body in order to soup juice.
The raw material composition of above-mentioned plate mat structure: with parts by weight, starch 40-50 part, Mierocrystalline cellulose 15-30 part, agar 10-20 part, calcium lactate 1-5 part, citric acid 1-2 part, sodium-chlor 0.5-1.5 part, salt of wormwood 0.5-1 part.
Preferably, described plate mat structure raw material consists of: with parts by weight, starch 45 parts, Mierocrystalline cellulose 20 parts, 20 parts, agar, calcium lactate 4 parts, citric acid 2 parts, 1 part, sodium-chlor, 1 part, salt of wormwood.
Described starch is one or more of wheat starch, oat starch, buckwheat starch, W-Gum, potato starch etc.
Described Mierocrystalline cellulose is food fibre.
Described food fibre is one or more of Herba bromi japonici dietary fiber, soybean dietary fibre, wheat-bran dietary fiber etc.
Described plate mat raw material also comprises pigment, and add-on take parts by weight as 0.05-0.2 part.
Described plate mat structure making method, it is characterized in that, get starch and first carry out thermally denature, by starch: distilled water is with 1:(2-3) weight ratio mix, adjust ph is 8-9, is placed in 35-45 DEG C of oven drying and drops to less than 10% to moisture content, grind and sieve, sieve number is 100-200 order, and at 120-145 DEG C, xeothermic reaction 2-4h, obtains thermally denature starch; Above-mentioned obtained thermally denature starch is fully mixed with Mierocrystalline cellulose, agar, slowly add distilled water again, add in distilled water process and be constantly stirred in colloidal solution shape towards a direction, add calcium propionate, calcium lactate, citric acid, sodium-chlor, salt of wormwood in proportion again, at 80-90 DEG C, heating mixes as viscous mixture, is got quantitatively by the viscous mixture obtained, and divides or mould compacting, air-dry at 35-45 DEG C, get product.
In above-mentioned making viscous mixture process, add pigment, the amount adding pigment, with parts by weight, is 0.05-0.2 part.
Before air-dry, carry out normal-temperature vacuum process, vacuum tightness is 0.2-0.6MPa, and the time is 1-3min; The manipulation of vacuum can make plate mat have cell texture, be convenient to water suction, and if the vacuum operating time long, then can cause plate mat lacking toughness, and fragility is excessively strong.
Obvious plate mat structure of the present invention has intercepted service plate and has directly contacted with food, absorbs or completely cut off most oil stains due to plate mat, makes the very easy cleaning of service plate and water-saving saves time, also effectively ensure that the cleaning of service plate; In addition, plate mat structure can also play certain heat insulation effect to vegetable, and can scald one's hand during heat insulation anti-not-go-end Hot dishes.Plate mat structure composition is comestible composition, even without directly edible, can be processed by the mode of environmental protection more as solid kitchen waste, greatly reduce greasy dirt and directly discharged by water drain, thus effectively can reduce the destruction of kitchen oil stain to water surrounding.
Accompanying drawing explanation
Fig. 1 is plate mat structural representation one of the present invention.
Fig. 2 is plate mat structural representation two of the present invention.
Fig. 3 is plate mat structural representation three of the present invention.
Fig. 4 is plate mat structural representation four of the present invention.
Fig. 5 is plate mat structural representation five of the present invention.
Fig. 6 is plate mat structure schematic diagram six of the present invention.
Wherein, 1 disk body, 2 straightedge ridges, 3 grooves, 4 bent rib ridges, 5 openings, 6 cake bodies, 7 holes, 8 bowls of bodies, 9 drain caps.
Embodiment
As shown in Figure 1, a kind of significantly reduce food and drink oil stain quantity discharged plate mat structure, comprise disk body 1, it is characterized in that described disk body 1 is the edibility pad that a yardstick and shape and dish surface match.
As Figure 2-3, the groove 3 that described disk body 1 surface has straightedge ridge 2 to be anyhow staggered to form is stored in the groove between rib ridge in order to soup juice, or the annular closed slots that the bent rib ridge 4 of ring-type arrangement forms is preserved in order to soup juice.
As illustrated in figures 4-5, described disk body 1 is the cake body 6 of pair of lamina structure, and wherein cake body 6 upper surface is provided with an opening 5 or multiple hole 7 flows in interlayer in order to soup juice.
As shown in Figure 6, described disk body 1 is the bowl body 8 of bowl structure, and is provided with in bowl body 8 and it has the drain cap 9 in multiple hole 7 flow into drain cap 9 with the interlayer of disk body 1 in order to soup juice.
The raw material composition of described plate mat structure: with parts by weight, starch 40-50 part, Mierocrystalline cellulose 15-30 part, agar 10-20 part, calcium lactate 1-5 part, citric acid 1-2 part, sodium-chlor 0.5-1.5 part, salt of wormwood 0.5-1 part.
embodiment 1
Each component is all with parts by weight, get 45 parts of W-Gums, by W-Gum: distilled water mixes with the ratio of 1:2 (m/v), adjust ph is 8, be placed in 40 DEG C of oven dryings and drop to less than 10% to moisture content, grind and sieve, sieve number is 100 orders, at 130 DEG C, xeothermic reaction 3h, obtains thermally denature starch, by above-mentioned obtained thermally denature starch and 20 parts of Herba bromi japonici dietary fibers, 20 parts of agar fully mix, slowly add distilled water again, add in distilled water process and be constantly stirred in colloidal solution shape towards a direction all the time, add 4 parts of calcium lactates more in proportion, 2 parts of citric acids, 1 part of sodium-chlor, 1 part of salt of wormwood, at 85 DEG C, heating mixes as viscous mixture, the viscous mixture obtained is got 10g, utilize Mold Making one-tenth shape as shown in Figure 1, afterwards product is taken out from mould and put into vacuum chamber, 1.5min is processed under 0.5MPa, air-dry at 40 DEG C afterwards, get product A.
embodiment 2
Each component is all with parts by weight, get 50 parts of W-Gums, by W-Gum: distilled water mixes with the ratio of 1:2 (m/v), adjust ph is 8, be placed in 38 DEG C of oven dryings and drop to less than 10% to moisture content, grind and sieve, sieve number is 100 orders, at 130 DEG C, xeothermic reaction 3h, obtains thermally denature starch, by above-mentioned obtained thermally denature starch and 22 parts of Herba bromi japonici dietary fibers, 20 parts of agar fully mix, slowly add distilled water again, add in distilled water process and be constantly stirred in colloidal solution shape towards a direction all the time, add 4 parts of calcium lactates more in proportion, 2 parts of citric acids, 1.5 parts of sodium-chlor, 1 part of salt of wormwood, at 85 DEG C, heating mixes as viscous mixture, the viscous mixture obtained is got 8g, utilize Mold Making one-tenth shape as shown in Figure 2, afterwards product is taken out from mould and put into vacuum chamber, 1.5min is processed under 0.5MPa, air-dry at 35 DEG C afterwards, get product B, as shown in Figure 2.
embodiment 3
Each component is all with parts by weight, get 48 parts of W-Gums, by W-Gum: distilled water mixes with the ratio of 1:2 (m/v), adjust ph is 8, be placed in 42 DEG C of oven dryings and drop to less than 10% to moisture content, grind and sieve, sieve number is 100 orders, at 130 DEG C, xeothermic reaction 3h, obtains thermally denature starch, by above-mentioned obtained thermally denature starch and 25 parts of Herba bromi japonici dietary fibers, 20 parts of agar fully mix, slowly add distilled water again, add in distilled water process and be constantly stirred in colloidal solution shape towards a direction all the time, add 4 parts of calcium lactates more in proportion, 2 parts of citric acids, 1 part of sodium-chlor, 0.5 part of salt of wormwood, at 80 DEG C, heating mixes as viscous mixture, the viscous mixture obtained is got 10g, utilize Mold Making one-tenth shape as shown in Figure 3, vacuum chamber is put into again after shaping, 1.5min is processed under 0.5MPa, air-dry at 35 DEG C afterwards, get product C.
embodiment 4
Each component is all with parts by weight, get 47 portions of wheat starches, by wheat starch: distilled water mixes with the ratio of 1:2 (m/v), adjust ph is 8, be placed in 42 DEG C of oven dryings and drop to less than 10% to moisture content, grind and sieve, sieve number is 100 orders, at 130 DEG C, xeothermic reaction 3h, obtains thermally denature starch, by above-mentioned obtained thermally denature starch and 25 parts of Herba bromi japonici dietary fibers, 20 parts of agar fully mix, slowly add distilled water again, add in distilled water process and be constantly stirred in colloidal solution shape towards a direction all the time, add 4 parts of calcium lactates more in proportion, 2 parts of citric acids, 1 part of sodium-chlor, 0.5 part of salt of wormwood, at 80 DEG C, heating mixes as viscous mixture, the viscous mixture obtained is got 14g, utilize Mold Making one-tenth shape as shown in Figure 3, vacuum chamber is put into again after shaping, 1.5min is processed under 0.5MPa, air-dry at 40 DEG C afterwards, get product D.
embodiment 5
Each component is all with parts by weight, get 50 portions of wheat starches, by wheat starch: distilled water mixes with the ratio of 1:2 (m/v), adjust ph is 8, be placed in 42 DEG C of oven dryings and drop to less than 10% to moisture content, grind and sieve, sieve number is 100 orders, at 130 DEG C, xeothermic reaction 3h, obtains thermally denature starch, by above-mentioned obtained thermally denature starch and 25 parts of Herba bromi japonici dietary fibers, 20 parts of agar fully mix, slowly add distilled water again, add in distilled water process and be constantly stirred in colloidal solution shape towards a direction all the time, add 4 parts of calcium lactates more in proportion, 2 parts of citric acids, 1 part of sodium-chlor, 0.5 part of salt of wormwood, at 80 DEG C, heating mixes as viscous mixture, the viscous mixture obtained is got 20g, utilize Mold Making one-tenth shape as shown in Figure 3, vacuum chamber is put into again after shaping, 1.5min is processed under 0.5MPa, air-dry at 35 DEG C afterwards, get product E.
From experiment, above-mentioned gained finished product A-E all preserves 25 days at refrigeration 4 DEG C, after taking-up, still can normally use, and can safe edible, 7 days can be preserved at normal temperature 20 DEG C, finished product A can oil suction water 15ml, finished product B can oil suction water 12ml, finished product C can oil suction water 10ml, finished product D can inhale juice 20mL, finished product E can inhale juice 30mL, namely draw, the plate mat that the present invention makes has the longer quality guaranteed period, and can effectively prevent oil stain from remaining in a large number in plate in use, thus avoid kitchen oil stain and discharge in a large number, and absorb the plate mat of profit, mouthfeel chewiness, immerse dish juice again, flavour is pure, and in product, add a large amount of food fibre and agar, with health role again, be subject to the welcome of consumers in general, illustrate that the present invention has good market popularization value.
Above specific embodiment of the present invention is illustrated; but protection content of the present invention is not only limited to above embodiment; in art of the present invention; the usual knowledge of GPRS; just can within the scope of its technology main idea; carry out various conversion, the various change done according to spirit of the present invention or modification, all within protection scope of the present invention.
Claims (10)
1. significantly reduce a plate mat structure for food and drink oil stain quantity discharged, comprise disk body (1), it is characterized in that described disk body (1) is the edibility pad that a yardstick and shape and dish surface match.
2. plate mat structure as claimed in claim 1, it is characterized in that the groove (3) that described disk body (1) surface has straightedge ridge (2) to be anyhow staggered to form is stored in the groove between rib ridge in order to soup juice, or the annular closed slots that the bent rib ridge (4) of ring-type arrangement forms is to retain soup juice.
3. plate mat structure as claimed in claim 1, is characterized in that the cake body (6) that described disk body (1) is pair of lamina structure, and wherein cake body (6) upper surface is provided with an opening (5) or multiple hole (7) flow in interlayer in order to soup juice.
4. plate mat structure as claimed in claim 1, is characterized in that the bowl body (8) that described disk body (1) is bowl structure, and the drain cap (9) be provided with in bowl body (8) with multiple hole (7) flows into drain cap (9) with the interlayer of disk body (1) in order to soup juice.
5. plate mat structure according to claim 1, is characterized in that the raw material composition of this plate mat structure: with parts by weight, starch 40-50 part, Mierocrystalline cellulose 15-30 part, agar 10-20 part, calcium lactate 1-5 part, citric acid 1-2 part, sodium-chlor 0.5-1.5 part, salt of wormwood 0.5-1 part.
6. plate mat structure as claimed in claim 5, is characterized in that plate mat structure raw material consists of: with parts by weight, starch 45 parts, Mierocrystalline cellulose 20 parts, 20 parts, agar, calcium lactate 4 parts, citric acid 2 parts, 1 part, sodium-chlor, 1 part, salt of wormwood.
7. plate mat structure as claimed in claim 5, it is characterized in that the raw material of described plate mat structure also comprises pigment, add-on take parts by weight as 0.05-0.2 part.
8. the making method of the plate mat structure that claim 1 to 7 is described arbitrarily, is characterized in that comprising the following steps:
(1) get starch and first carry out thermally denature: by starch
:distilled water with weight ratio for 1
:(2-3) ratio mixes, and adjust ph is 8-9, and be placed in 35-45 DEG C of oven drying and drop to less than 10% to moisture content, grind and sieve, sieve number is 100-200 order, and at 120-145 DEG C, xeothermic reaction 2-4h, obtains thermally denature starch;
(2) then above-mentioned obtained thermally denature starch is fully mixed with Mierocrystalline cellulose, agar, be more constantly stirred in colloidal solution shape towards a direction in the process slowly adding distilled water;
(3) add calcium propionate, calcium lactate, citric acid, sodium-chlor, salt of wormwood in proportion again, and heating mixing is viscous mixture at 80-90 DEG C;
(4) finally the viscous mixture obtained is got quantitatively, divide or mould compacting, air-dry at 35-45 DEG C, obtain edibility finished product.
9. the making method of plate mat structure as claimed in claim 8, it is characterized in that adding pigment in above-mentioned making viscous mixture process, the amount adding pigment, with parts by weight, is 0.05-0.2 part.
10. the making method of plate mat structure as claimed in claim 8, it is characterized in that carrying out normal-temperature vacuum process before air-dry, vacuum tightness is 0.2-0.6MPa, and the time is 1-3min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510950334.XA CN105461969A (en) | 2015-12-18 | 2015-12-18 | Plate mat structural body capable of greatly reducing dining oil stain discharge amount and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510950334.XA CN105461969A (en) | 2015-12-18 | 2015-12-18 | Plate mat structural body capable of greatly reducing dining oil stain discharge amount and making method thereof |
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| Publication Number | Publication Date |
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| CN105461969A true CN105461969A (en) | 2016-04-06 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510950334.XA Pending CN105461969A (en) | 2015-12-18 | 2015-12-18 | Plate mat structural body capable of greatly reducing dining oil stain discharge amount and making method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109349516A (en) * | 2018-12-19 | 2019-02-19 | 泰祥集团孵化器有限公司 | A kind of food and drink pad rapeseed cake and preparation method thereof |
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| CN103230195A (en) * | 2013-04-10 | 2013-08-07 | 隋凯 | Household oil filter for dinner plate |
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| JPH11216055A (en) * | 1998-02-04 | 1999-08-10 | Shingiken:Kk | Plate |
| CN101491406A (en) * | 2008-01-21 | 2009-07-29 | 闫羽 | Full-degradable disposable tableware and production method thereof |
| CN201234803Y (en) * | 2008-06-06 | 2009-05-13 | 赵合庆 | Applying type cleaning-free film for tableware |
| CN201609261U (en) * | 2009-11-04 | 2010-10-20 | 樊金花 | Dining dish function of reducing heat of ingested food |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109349516A (en) * | 2018-12-19 | 2019-02-19 | 泰祥集团孵化器有限公司 | A kind of food and drink pad rapeseed cake and preparation method thereof |
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Application publication date: 20160406 |