CN111838588A - 一种海带糯米纸环保餐具材料及其餐具制备方法 - Google Patents
一种海带糯米纸环保餐具材料及其餐具制备方法 Download PDFInfo
- Publication number
- CN111838588A CN111838588A CN202010722081.1A CN202010722081A CN111838588A CN 111838588 A CN111838588 A CN 111838588A CN 202010722081 A CN202010722081 A CN 202010722081A CN 111838588 A CN111838588 A CN 111838588A
- Authority
- CN
- China
- Prior art keywords
- kelp
- tableware
- glutinous rice
- edible
- friendly
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000512259 Ascophyllum nodosum Species 0.000 title claims abstract description 56
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 52
- 235000009566 rice Nutrition 0.000 title claims abstract description 52
- 239000000463 material Substances 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title claims description 12
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 51
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 40
- 229920002472 Starch Polymers 0.000 claims abstract description 35
- 235000019698 starch Nutrition 0.000 claims abstract description 35
- 239000008107 starch Substances 0.000 claims abstract description 35
- 239000000654 additive Substances 0.000 claims abstract description 28
- 230000000996 additive effect Effects 0.000 claims abstract description 27
- 235000013312 flour Nutrition 0.000 claims abstract description 18
- 239000000052 vinegar Substances 0.000 claims abstract description 18
- 235000021419 vinegar Nutrition 0.000 claims abstract description 18
- 229920002101 Chitin Polymers 0.000 claims abstract description 13
- 238000000034 method Methods 0.000 claims abstract description 10
- 239000003755 preservative agent Substances 0.000 claims abstract description 10
- 230000002335 preservative effect Effects 0.000 claims abstract description 10
- 244000017020 Ipomoea batatas Species 0.000 claims description 10
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 10
- 239000000701 coagulant Substances 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 7
- 240000003183 Manihot esculenta Species 0.000 claims description 7
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 7
- 235000010241 potassium sorbate Nutrition 0.000 claims description 7
- 239000004302 potassium sorbate Substances 0.000 claims description 7
- 229940069338 potassium sorbate Drugs 0.000 claims description 7
- WPYMKLBDIGXBTP-UHFFFAOYSA-N benzoic acid Chemical compound OC(=O)C1=CC=CC=C1 WPYMKLBDIGXBTP-UHFFFAOYSA-N 0.000 claims description 6
- 238000000465 moulding Methods 0.000 claims description 6
- 238000007605 air drying Methods 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 238000005520 cutting process Methods 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 229920001817 Agar Polymers 0.000 claims description 3
- 239000005711 Benzoic acid Substances 0.000 claims description 3
- 108010010803 Gelatin Proteins 0.000 claims description 3
- 240000002853 Nelumbo nucifera Species 0.000 claims description 3
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 3
- 239000004288 Sodium dehydroacetate Substances 0.000 claims description 3
- 240000008042 Zea mays Species 0.000 claims description 3
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 3
- 239000008272 agar Substances 0.000 claims description 3
- 235000010233 benzoic acid Nutrition 0.000 claims description 3
- 235000005822 corn Nutrition 0.000 claims description 3
- 239000008273 gelatin Substances 0.000 claims description 3
- 229920000159 gelatin Polymers 0.000 claims description 3
- 235000019322 gelatine Nutrition 0.000 claims description 3
- 235000011852 gelatine desserts Nutrition 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 235000002639 sodium chloride Nutrition 0.000 claims description 3
- 229940079839 sodium dehydroacetate Drugs 0.000 claims description 3
- 235000019259 sodium dehydroacetate Nutrition 0.000 claims description 3
- DSOWAKKSGYUMTF-GZOLSCHFSA-M sodium;(1e)-1-(6-methyl-2,4-dioxopyran-3-ylidene)ethanolate Chemical compound [Na+].C\C([O-])=C1/C(=O)OC(C)=CC1=O DSOWAKKSGYUMTF-GZOLSCHFSA-M 0.000 claims description 3
- 229940100445 wheat starch Drugs 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 2
- 230000001680 brushing effect Effects 0.000 claims description 2
- 239000011248 coating agent Substances 0.000 claims description 2
- 238000000576 coating method Methods 0.000 claims description 2
- 238000005406 washing Methods 0.000 claims description 2
- 229920001592 potato starch Polymers 0.000 claims 3
- 230000006378 damage Effects 0.000 abstract description 6
- 239000000843 powder Substances 0.000 description 12
- 235000011187 glycerol Nutrition 0.000 description 11
- 230000002421 anti-septic effect Effects 0.000 description 3
- 235000021186 dishes Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 244000061456 Solanum tuberosum Species 0.000 description 2
- 235000002595 Solanum tuberosum Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- IISBACLAFKSPIT-UHFFFAOYSA-N bisphenol A Chemical compound C=1C=C(O)C=CC=1C(C)(C)C1=CC=C(O)C=C1 IISBACLAFKSPIT-UHFFFAOYSA-N 0.000 description 2
- 230000015556 catabolic process Effects 0.000 description 2
- 238000006731 degradation reaction Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000007613 environmental effect Effects 0.000 description 2
- 239000004033 plastic Substances 0.000 description 2
- -1 polypropylene Polymers 0.000 description 2
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 description 2
- DBTMGCOVALSLOR-DEVYUCJPSA-N (2s,3r,4s,5r,6r)-4-[(2s,3r,4s,5r,6r)-3,5-dihydroxy-6-(hydroxymethyl)-4-[(2s,3r,4s,5s,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyoxan-2-yl]oxy-6-(hydroxymethyl)oxane-2,3,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](CO)O[C@H](O)[C@@H]2O)O)O[C@H](CO)[C@H]1O DBTMGCOVALSLOR-DEVYUCJPSA-N 0.000 description 1
- MXNRLFUSFKVQSK-UHFFFAOYSA-N 2-Amino-6-(trimethylazaniumyl)hexanoate Chemical compound C[N+](C)(C)CCCCC(N)C([O-])=O MXNRLFUSFKVQSK-UHFFFAOYSA-N 0.000 description 1
- AEMOLEFTQBMNLQ-YMDCURPLSA-N D-galactopyranuronic acid Chemical compound OC1O[C@H](C(O)=O)[C@H](O)[C@H](O)[C@H]1O AEMOLEFTQBMNLQ-YMDCURPLSA-N 0.000 description 1
- 229920000855 Fucoidan Polymers 0.000 description 1
- IAJILQKETJEXLJ-UHFFFAOYSA-N Galacturonsaeure Natural products O=CC(O)C(O)C(O)C(O)C(O)=O IAJILQKETJEXLJ-UHFFFAOYSA-N 0.000 description 1
- 229920001543 Laminarin Polymers 0.000 description 1
- 239000005717 Laminarin Substances 0.000 description 1
- 239000004743 Polypropylene Substances 0.000 description 1
- QAOWNCQODCNURD-UHFFFAOYSA-L Sulfate Chemical compound [O-]S([O-])(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-L 0.000 description 1
- 229920001284 acidic polysaccharide Polymers 0.000 description 1
- 150000004805 acidic polysaccharides Chemical class 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000005336 cracking Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 239000000539 dimer Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 229920001155 polypropylene Polymers 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 239000010902 straw Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 229960003080 taurine Drugs 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 239000013638 trimer Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/10—Organic substances
- A23K20/105—Aliphatic or alicyclic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/10—Organic substances
- A23K20/111—Aromatic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/10—Organic substances
- A23K20/116—Heterocyclic compounds
- A23K20/121—Heterocyclic compounds containing oxygen or sulfur as hetero atom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/10—Organic substances
- A23K20/142—Amino acids; Derivatives thereof
- A23K20/147—Polymeric derivatives, e.g. peptides or proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/10—Organic substances
- A23K20/163—Sugars; Polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K50/00—Feeding-stuffs specially adapted for particular animals
- A23K50/70—Feeding-stuffs specially adapted for particular animals for birds
- A23K50/75—Feeding-stuffs specially adapted for particular animals for birds for poultry
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
- A23L29/281—Proteins, e.g. gelatin or collagen
- A23L29/284—Gelatin; Collagen
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Zoology (AREA)
- Nutrition Science (AREA)
- Animal Husbandry (AREA)
- Molecular Biology (AREA)
- Dispersion Chemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Birds (AREA)
- Physiology (AREA)
- Mycology (AREA)
- Botany (AREA)
- Biotechnology (AREA)
- Marine Sciences & Fisheries (AREA)
- Cereal-Derived Products (AREA)
Abstract
本发明公开了一种海带糯米纸环保餐具材料，包括如下质量百分比的组分：海带68%‑73%、糯米粉4%‑8%、可食用凝固剂3%‑7%、甘油1.8%‑2.2%、淀粉添加物14%‑18%、可食用防腐剂0.15%‑0.25%、几丁质0.4%‑0.6%、醋类添加剂0.3%‑0.7%，以上组份的组成以质量100%为准。本发明提供了一种海带糯米纸环保餐具材料，使采用上述材料制成的餐具，能够避免了对人体造成危害，同时也使餐具更加环保，不会对环境造成影响。本发明还提供了采用上述海带糯米纸环保餐具材料制备餐具的方法。
Description
技术领域
本发明涉及餐具技术领域，尤其涉及一种海带糯米纸环保餐具材料及其餐具制备方法。
背景技术
随着现有外卖行业的快速发展，越来越多的人们会通过点外卖的方式进行点餐，利用一次性餐具进行菜品的打包，带来了一次性餐盒使用数量的暴涨。
而现有的一次性餐具主要包括一次性泡发餐具和一次性塑料餐盒，而一次性泡发餐具危害在于当食物的温度超过65度时，它会释放出双酚A等有毒物质，渗入食物当中，且聚丙乙烯在合成过程中，如果没有完全聚合，会造成二聚体，三聚体的溶出，这些物质会对肝脏，肾脏造成伤害；而一次性塑料餐具难以进行降解，容易给环境带来危害。因此，现有的一次性餐具存在会对人体造成危害和不环保的问题。
发明内容
本发明的目的在于提供一种海带糯米纸环保餐具材料及其餐具制备方法，采用可食用材料制作餐具，从而使餐具避免了对人体造成危害，同时也使餐具更加环保，不会对环境造成影响。
本发明公开的一种海带糯米纸环保餐具材料所采用的技术方案是:
一种海带糯米纸环保餐具材料，包括如下质量百分比的组分：海带68%-73%、糯米粉4%-8%、可食用凝固剂3%-7%、甘油1.8%-2.2%、淀粉添加物14%-18%、可食用防腐剂0.15%-0.25%、几丁质0.4%-0.6%、醋类添加剂0.3%-0.7%，以上组份的组成以质量100%为准。
作为优选方案，所述可食用防腐剂为山梨酸钾、苯甲酸及盐、脱氢乙酸钠中的一种或多种。
作为优选方案，所述淀粉添加物为木薯淀粉、白番薯粉、玉米粉、马铃薯粉、藕粉、小麦粉、山芋粉中的一种或多种。
作为优选方案，所述可食用凝固剂为吉利丁、明胶、琼脂中中的一种或多种。
一种海带糯米纸环保餐具制备方法，包括以下制备步骤：
将海带经过预处理制成可食用海带干；
将淀粉添加物、水、甘油、可食用防腐剂、几丁质及醋类添加剂进行搅拌混合成半成品面团；
将半成品面团挤压成淀粉片，并且再进行晾干，去除水分；
将可食用凝固剂涂抹于淀粉片两面，刷上糯米粉进行风干形成糯米片；、
将一片糯米片放置于两片可食用海带干之间，通过热压成型，形成上述所述海带糯米纸环保餐具材料制成的餐具。
作为优选方案，所述预处理包括清洗、水煮、晾干、裁切步骤，从而形成可食用海带干。
作为优选方案，所述可食用凝固剂采用吉利丁，需要对所述吉利丁进行前处理，将所述吉利丁进行浸泡，浸泡之后去除多余的水分，再进行加热融化。
作为优选方案，所述加热温度为25°-60°。
作为优选方案，所述热压成型可采用热压机进行加固，通过所述热压机可直接将一片糯米片和两片可食用海带干压成餐具形状。
作为优选方案，所述热压机的工作温度为75°-85°。
本发明公开的一种海带糯米纸环保餐具材料的有益效果是：采用海带、糯米粉、可食用凝固剂、甘油、淀粉添加物、可食用防腐剂、几丁质及醋类添加剂作为餐具的材料，在能满足对菜品进行打包的同时，也可以避免了因为餐盒材料对人体造成危害的情况出现，通过上述材料能够进行有效的降解，还可以起到保护环境的作用，不会对环境造成影响。
具体实施方式
下面结合具体实施例对本发明做进一步阐述和说明:
一种海带糯米纸环保餐具材料，包括如下质量百分比的组分：海带 68％-73％、糯米粉4％-8％、可食用凝固剂3％-7％、甘油1.8％-2.2％、淀粉添加物14％-18％、可食用防腐剂0.15％-0.25％、几丁质0.4％-0.6％、醋类添加剂 0.3％-0.7％，以上组份的组成以质量100％为准。
其中上述的可食用防腐剂为为山梨酸钾、苯甲酸及盐、脱氢乙酸钠中的一种或多种；淀粉添加物包括木薯淀粉、白番薯粉、玉米粉、马铃薯粉、藕粉、小麦粉、山芋粉中的一种或多种；而可食用凝固剂为吉利丁、明胶、琼脂中中的一种或多种；醋类添加剂可为白醋、陈醋、米醋、果醋中的一种或者多种。
海带中含有丰富的海带多糖、酸性聚糖类物质、岩藻半乳多糖硫酸酯、大叶藻素、半乳糖醛酸、昆布氨酸、牛磺酸、双歧因子等多种活性成分。海带热量低、蛋白质适中、矿物质含量丰富，是一种理想的天然海洋食品。从而将海带作为主要材料，对人体更有益处。
并且海带在经过加工之后不易发生变形，使餐具在使用时遇到高温菜或汤不会变形。
实施例一
一种海带糯米纸环保餐具材料，包括如下质量百分比的组分：海带68%、糯米粉8%、吉利丁6%、甘油1.8%、淀粉添加物15%、山梨酸钾0.2%、几丁质0.5%、醋类添加剂0.5%，以上组份的组成以质量100%为准。
实施例二
一种海带糯米纸环保餐具材料，包括如下质量百分比的组分：海带70%、糯米粉6%、吉利丁5%、甘油1.8%、白番薯粉10%、木薯淀粉6%、山梨酸钾0.2%、几丁质0.5%、醋类添加剂0.5%，以上组份的组成以质量100%为准。
实施例三
一种海带糯米纸环保餐具材料，包括如下质量百分比的组分：海带73%、糯米粉4%、吉利丁3%、甘油1.8%、白番薯粉11%、木薯淀粉6%、山梨酸钾0.2%、几丁质0.5%、醋类添加剂0.5%，以上组份的组成以质量100%为准。
在使用生产加工过程中，发现淀粉添加物采用白番薯粉和木薯淀粉，能够确保达到所需要的粘稠度。
采用海带、糯米粉、可食用凝固剂、甘油、淀粉添加物、可食用防腐剂、几丁质及醋类添加剂作为餐具的材料，在能满足对菜品进行打包的同时，也可以避免了因为餐盒材料对人体造成危害的情况出现，通过上述材料能够进行有效的降解，还可以起到保护环境的作用，不会对环境造成影响。
并且采用上述材料均为可食用材料，便于对餐具使用之后可进行二次利用，将餐具能够喂养家禽等。
上述实施例均可采用下列方法进行制备。
一种海带糯米纸环保餐具制备方法，包括以下制备步骤：
实施例四
将海带经过预处理制成可食用海带干；
将淀粉添加物、甘油、可食用防腐剂、几丁质及醋类添加剂进行搅拌混合成半成品面团；
将半成品面团挤压成淀粉片，并且再进行晾干；
将可食用凝固剂涂抹于淀粉片两面，再在淀粉片两面撒上糯米粉进行风干形成糯米片；
将一片糯米片放置于两片可食用海带干之间，通过热压成型，形成实施例一至实施例三所描述的海带糯米纸环保餐具材料制成的餐具。
实施例五
将海带进行依次进行清洗、水煮、晾干、裁切步骤，形成可食用海带干；
将木薯淀粉、白番薯粉、甘油、山梨酸钾、几丁质及醋类添加剂进行搅拌混合，形成半成品面团；
将半成品面团通过机器进行挤压，再进行裁切形成与可食用海带干大小相适配的淀粉片，再将淀粉片进行晾干；
将吉利丁先用水进行浸泡10-15分钟，再将去除多余的水分，进行在温度为25°-60°的范围内进行加热，使吉利丁进行融化；
将融化之后的吉利丁涂抹于晾干的淀粉片两面，并且在淀粉片两面撒上糯米粉，再进行风干形成糯米片；
将一片糯米片放置于两片可食用海带干之间，再放置于热压机的模具中，通过热压机在温度范围为75°-85°，进行压合成型，形成海带糯米纸环保餐具。
上述海带糯米纸环保餐具并不局限于餐盒，还可以制成吸管、勺子、筷子等一次性餐具。
在制备过程中加入甘油主要是为了避免淀粉片在风干后表皮开裂。添加可食用防腐剂是为了避免餐具在放置过程中出现变质的情况。
通过在淀粉片两面撒上糯米粉，可提高淀粉片的韧性。
本发明提供一种海带糯米纸环保餐具材料及其餐具制备方法，采用海带、糯米粉、可食用凝固剂、甘油、淀粉添加物、可食用防腐剂、几丁质及醋类添加剂作为餐具的材料，在能满足对菜品进行打包的同时，也可以避免了因为餐盒材料对人体造成危害的情况出现，通过上述材料能够进行有效的降解，还可以起到保护环境的作用，不会对环境造成影响。
最后应当说明的是，以上实施例仅用以说明本发明的技术方案，而非对本发明保护范围的限制，尽管参照较佳实施例对本发明作了详细地说明，本领域的普通技术人员应当理解，可以对本发明的技术方案进行修改或者等同替换，而不脱离本发明技术方案的实质和范围。
Claims (10)
1.一种海带糯米纸环保餐具材料，其特征在于，包括如下质量百分比的组分：海带68%-73%、糯米粉4%-8%、可食用凝固剂3%-7%、甘油1.8%-2.2%、淀粉添加物14%-18%、可食用防腐剂0.15%-0.25%、几丁质0.4%-0.6%、醋类添加剂0.3%-0.7%，以上组份的组成以质量100%为准。
2.如权利要求1所述的一种海带糯米纸环保餐具材料，其特征在于，所述可食用防腐剂为山梨酸钾、苯甲酸及盐、脱氢乙酸钠中的一种或多种。
3.如权利要求1所述的一种海带糯米纸环保餐具材料，其特征在于，所述淀粉添加物为木薯淀粉、白番薯粉、玉米粉、马铃薯粉、藕粉、小麦粉、山芋粉中的一种或多种。
4.如权利要求1所述的一种海带糯米纸环保餐具材料，其特征在于，所述可食用凝固剂为吉利丁、明胶、琼脂中中的一种或多种。
5.一种海带糯米纸环保餐具制备方法，其特征在于，包括以下制备步骤：
将海带经过预处理制成可食用海带干；
将淀粉添加物、水、甘油、可食用防腐剂、几丁质及醋类添加剂进行搅拌混合成半成品面团；
将半成品面团挤压成淀粉片，并且再进行晾干，去除水分；
将可食用凝固剂涂抹于淀粉片两面，刷上糯米粉进行风干形成糯米片；、
将一片糯米片放置于两片可食用海带干之间，通过热压成型，形成权利要求1-4中所述海带糯米纸环保餐具材料制成的餐具。
6.如权利要求5所述的一种海带糯米纸环保餐具其制备方法，其特征在于，所述预处理包括清洗、水煮、晾干、裁切步骤，从而形成可食用海带干。
7.如权利要求5所述的一种海带糯米纸环保餐具其制备方法，其特征在于，所述可食用凝固剂采用吉利丁，需要对所述吉利丁进行前处理，将所述吉利丁进行浸泡，浸泡之后去除多余的水分，再进行加热融化。
8.如权利要求7所述的一种海带糯米纸环保餐具其制备方法，其特征在于，所述加热温度为25°-60°。
9.如权利要求5所述的一种海带糯米纸环保餐具其制备方法，其特征在于，所述热压成型可采用热压机进行加固，通过所述热压机可直接将一片糯米片和两片可食用海带干压成餐具形状。
10.如权利要求9所述的一种海带糯米纸环保餐具其制备方法，其特征在于，所述热压机的工作温度为75°-85°。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010722081.1A CN111838588A (zh) | 2020-07-24 | 2020-07-24 | 一种海带糯米纸环保餐具材料及其餐具制备方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010722081.1A CN111838588A (zh) | 2020-07-24 | 2020-07-24 | 一种海带糯米纸环保餐具材料及其餐具制备方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111838588A true CN111838588A (zh) | 2020-10-30 |
Family
ID=72950972
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010722081.1A Pending CN111838588A (zh) | 2020-07-24 | 2020-07-24 | 一种海带糯米纸环保餐具材料及其餐具制备方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111838588A (zh) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2005010099A1 (en) * | 2003-07-25 | 2005-02-03 | Han Jung C.I.T. Co., Ltd. | Naturally decomposing disposable tableware and manufacturing thereof |
| CN108437582A (zh) * | 2018-05-03 | 2018-08-24 | 宁波铭哲快速成型科技有限公司 | 一种纯天然植物叶、皮餐盒及其制备方法 |
| CN109747017A (zh) * | 2019-01-17 | 2019-05-14 | 吕旭光 | 一种用玉米叶制作的一次性餐具及制作工艺 |
-
2020
- 2020-07-24 CN CN202010722081.1A patent/CN111838588A/zh active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2005010099A1 (en) * | 2003-07-25 | 2005-02-03 | Han Jung C.I.T. Co., Ltd. | Naturally decomposing disposable tableware and manufacturing thereof |
| CN108437582A (zh) * | 2018-05-03 | 2018-08-24 | 宁波铭哲快速成型科技有限公司 | 一种纯天然植物叶、皮餐盒及其制备方法 |
| CN109747017A (zh) * | 2019-01-17 | 2019-05-14 | 吕旭光 | 一种用玉米叶制作的一次性餐具及制作工艺 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| EP1951056B1 (en) | Composition for use in edible biodegradable articles and method of use | |
| CN105646951A (zh) | 功能性可溶可食复合膜的制备方法 | |
| CN110962210A (zh) | 一种资源再利用的秸秆餐具加工工艺 | |
| CN105061818B (zh) | 一种淀粉/壳聚糖复合薄膜的吹塑成型制备方法 | |
| CN113045802A (zh) | 一种蓝莓花青素可食性复合膜及其制备方法 | |
| CN107474570A (zh) | 一种可降解一次性餐具及其制备方法 | |
| CN104543706A (zh) | 一种适合店堂现榨鲜湿米粉的小型化生产方法 | |
| WO2021019525A1 (en) | Biodegradable and edible bioplastic from renewable plant based polymer for packaging and the manufacturing method thereof | |
| CN100393809C (zh) | 一种植物纤维绿色环保一次性快餐餐具及其制备方法 | |
| CN115260784A (zh) | 可方便降解的一次性环保餐具制作方法 | |
| CN100431425C (zh) | 一种方便快餐年糕的加工方法 | |
| CN111134302A (zh) | 一种即食魔芋面条及其脱水制作工艺 | |
| CN111838588A (zh) | 一种海带糯米纸环保餐具材料及其餐具制备方法 | |
| CN111979845A (zh) | 一种豆渣膳食纤维功能性抗菌包装纸 | |
| KR20000060661A (ko) | 분해성 봉상 성형체의 제조방법 | |
| CN112552702B (zh) | 一种环保型稻壳基一次性餐具 | |
| CN116082714A (zh) | 一种可降解餐具和制备方法 | |
| CN107494752A (zh) | 一种可食用餐具及其制备方法 | |
| CN106592103A (zh) | 一种用秸秆生产包装材料的生产方法 | |
| CN113061347A (zh) | 一种竹笋壳纤维可降解模塑餐盒的制备方法 | |
| CN110684240A (zh) | 一种易降解可食用多口味餐具的制备方法 | |
| CN112088997A (zh) | 一种发酵方便米粉生产方法 | |
| CN110679914A (zh) | 一种复合食品胶及其在无矾粉条中的应用 | |
| CN204953515U (zh) | 一种资源化处理面食品余料的系统 | |
| TWI670305B (zh) | 植物纖維環保餐具製程 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20201030 |
|
| RJ01 | Rejection of invention patent application after publication |