CN112220319B - 一种枸杞可食性吸管及其加工方法 - Google Patents

一种枸杞可食性吸管及其加工方法 Download PDF

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CN112220319B
CN112220319B CN202011160155.3A CN202011160155A CN112220319B CN 112220319 B CN112220319 B CN 112220319B CN 202011160155 A CN202011160155 A CN 202011160155A CN 112220319 B CN112220319 B CN 112220319B
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CN112220319A (zh
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崔波
陶海腾
于滨
张政
刘昊
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Shanke University Of Technology Shandong Technology Co ltd
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Abstract

本发明属于饮料用品技术领域，具体涉及一种枸杞可食性吸管及其加工方法。所述的枸杞可食性吸管，包括以下重量份数的原料：枸杞10份、混合淀粉120‑140份、大豆分离蛋白20‑30份；还包括防水胶。通过利用枸杞本身的颜色、枸杞多糖的粘性，采用挤压熟化的方法，生产可食性的红色吸管。通过粳米淀粉、木薯淀粉、大豆分离蛋白的相互作用，形成致密的结构，同时内外层覆盖防水食品胶，提高防水性，保证吸管的正常使用。

Description

一种枸杞可食性吸管及其加工方法
技术领域
本发明属于饮料用品技术领域，具体涉及一种枸杞可食性吸管及其加工方法。
背景技术
塑料污染是全球最重要的环境问题之一。在塑料垃圾中，塑料吸管是最为常见的垃圾之一，世界各国每天消耗巨大数量的塑料吸管，据统计，现在人均一天1.6支吸管。除了那些没有得到妥善处理的废弃吸管，会对环境和生物造成威胁之外。使用劣质的塑料吸管本身对健康也存在一定风险危害。常见的PP塑料，能够承受住100℃以上高温，其遇热后是不会散发出塑料味的。个别不法厂家为了降低生产成本，往往会采用回收料来进行生产。这样的吸管在使用时，尤其那些五颜六色的吸管，里面的化学染色剂就会随之溶解在水中，长期使用的话，会对人体肝脏、神经系统等形成危害。
专利CN 109942900 A公开了一种可降解大米吸管及其制备方法，其中可降解大米吸管，由以下质量份数的物质组成：大米粉40~65份、木薯粉30~45份、水10~20份、食用色素0.5~2份、糖0.2~0.5份、盐0 .1~0 .2份、固化剂0 .3~0 .4份、防水剂0 .4~0 .5份、抗氧化剂0 .5~1份；以粮食大米、木薯作为原料，制作一次性可食性热塑淀粉全降解吸管，耐用性强、易于回收、分解速度快，环保且
利于人体健康；但是其中加入了固化剂、色素、抗氧化剂等添加剂的加入。
发明内容
针对上述问题，本申请提供了一种枸杞可食性吸管，通过利用枸杞本身的颜色、枸杞多糖的粘性，采用挤压熟化的方法，生产可食性的红色吸管。通过粳米淀粉、木薯淀粉、大豆分离蛋白的相互作用，形成致密的结构，同时内外层覆盖防水食品胶，提高防水性，保证吸管的正常使用。
本发明的技术方案如下：
一种枸杞可食性吸管，包括以下重量份数的原料：枸杞10份、混合淀粉120-140份、大豆分离蛋白20-30份；还包括防水胶。
优选地，述的混合淀粉为：质量比为1:1.5的粳米淀粉与木薯淀粉混合物。
优选地，所述的枸杞的处理工艺为：新鲜枸杞清洗干净，加入3-5倍体积的水，湿法超微粉碎成100目左右的匀浆。
优选地，所述的防水胶为卡拉胶4-6份、可得然胶4-6份、魔芋胶4-6份、水150-220份。
上述枸杞可食性吸管的制备方法，包括以下步骤：
（1）枸杞匀浆的制备：选新鲜枸杞清洗干净，加入3-5倍体积的水，湿法超微粉碎成匀浆；
（2）调至：在枸杞匀浆中加入粳米淀粉50-60份、木薯淀粉70-80份、大豆分离蛋白20-30份，调节水分至20-25%；
（3）挤压成型；干燥；
（4）防水胶液的制备：卡拉胶4-6份、可得然胶4-6份、魔芋胶4-6份、水150-220份，分散；120-130℃下，熬制成均一透明的胶液；
（5）浸胶：挤出的吸管在步骤（4）的防水胶液中浸渍后捞出沥干；干燥，即得枸杞可食性吸管。
更优选地，所述步骤（3）的挤压成型的工艺为：输送段温度50-60℃，熔融段温度80-90℃，输出段70-80℃，螺杆转速10-15hz，旋刀转速8-10hz，组合式中空吸管挤出模具。
本发明的有益效果：
本申请通枸杞多糖、淀粉、蛋白在挤压条件下形成致密的结构，内外层覆盖防水食品胶，具有较强的防水性。采用枸杞、淀粉、蛋白、食品胶体均为食品级，可以直接食用。
附图说明
图1枸杞可食性吸管的磨具图。
具体实施方式
混合淀粉的制备：将质量比为40 kg粳米淀粉与60 kg木薯淀粉混合均匀，即得。
实施例1
一种枸杞可食性吸管的制备方法，包括以下步骤：
（1）枸杞匀浆的制备：选新鲜枸杞l kg清洗干净，加入3倍体积的水，湿法超微粉碎成100目左右的匀浆。
（2）调至：在枸杞匀浆中加入混合淀粉12kg、大豆分离蛋白2kg，调节水分至20%。
（3）挤压成型：输送段温度50-60℃，熔融段温度80-90℃，输出段70-80℃，螺杆转速10hz，旋刀转速10hz，组合式中空吸管挤出模具。
（4）干燥：在50-60℃条件下干燥12h。
（5）防水胶：卡拉胶40g、可得然胶40g、魔芋胶60g、水2200g，在200-300转/分条件下分散10分钟后，在120-130℃条件下，熬制成均一透明的胶液。
（6）浸胶：挤出的吸管在胶液中浸渍10min后捞出沥干胶液。
（7）二次干燥：在80-90℃条件下干燥12 h。
实施例2
一种枸杞可食性吸管的制备方法，包括以下步骤：
（1）枸杞匀浆的制备：选新鲜枸杞l kg清洗干净，加入5倍体积的水，湿法超微粉碎成100目左右的匀浆。
（2）调至：在枸杞匀浆中加入混合淀粉14kg、大豆分离蛋白3kg，调节水分至25%。
（3）挤压成型：输送段温度50-60℃，熔融段温度80-90℃，输出段70-80℃，螺杆转速15hz，旋刀转速8hz，组合式中空吸管挤出模具。
（4）干燥：在50-60℃条件下干燥18h。
（5）防水胶：卡拉胶60g、可得然胶60g、魔芋胶40g、水2200g，在200-300转/分条件下分散15分钟后，在120-130℃条件下，熬制成均一透明的胶液。
（6）浸胶：挤出的吸管在胶液中浸渍20min后捞出沥干胶液。
（7）二次干燥：在80-90℃条件下干燥18h。
实施例3
一种枸杞可食性吸管的制备方法，包括以下步骤：
（1）枸杞匀浆的制备：选新鲜枸杞l kg清洗干净，加入4倍体积的水，湿法超微粉碎成100目左右的匀浆。
（2）调至：在枸杞匀浆中加入混合淀粉13kg、大豆分离蛋白2.5kg份，调节水分至23%。
（3）挤压成型：输送段温度50-60℃，熔融段温度80-90℃，输出段70-80℃，螺杆转速10-15hz，旋刀转速8-10hz，组合式中空吸管挤出模具。
（4）干燥：在50-60℃条件下干燥15h。
（5）防水胶：卡拉胶50g、可得然胶50g、魔芋胶50g、水2000g，在200-300转/分条件下分散10分钟后，在120-130℃条件下，熬制成均一透明的胶液。
（6）浸胶：挤出的吸管在胶液中浸渍10min后捞出沥干胶液。
（7）二次干燥：在80-90℃条件下干燥15h。
对比例1
一种枸杞可食性吸管的制备方法，包括以下步骤：
（1）枸杞匀浆的制备：选新鲜枸杞l kg清洗干净，加入4倍体积的水，湿法超微粉碎成100目左右的匀浆。
（2）调至：在枸杞匀浆中加入粳米淀粉13kg、大豆分离蛋白2.5kg份，调节水分至23%。
（3）挤压成型：输送段温度50-60℃，熔融段温度80-90℃，输出段70-80℃，螺杆转速10-15hz，旋刀转速8-10hz，组合式中空吸管挤出模具。
（4）干燥：在50-60℃条件下干燥15h。
（5）防水胶：卡拉胶50g、可得然胶50g、魔芋胶50g、水2000g，在200-300转/分条件下分散10分钟后，在120-130℃条件下，熬制成均一透明的胶液。
（6）浸胶：挤出的吸管在胶液中浸渍10min后捞出沥干胶液。
（7）二次干燥：在80-90℃条件下干燥15h。
对比例2
一种枸杞可食性吸管的制备方法，包括以下步骤：
（1）枸杞匀浆的制备：选新鲜枸杞l kg清洗干净，加入4倍体积的水，湿法超微粉碎成100目左右的匀浆。
（2）调至：在枸杞匀浆中加入木薯淀粉13kg、大豆分离蛋白2.5kg份，调节水分至23%。
（3）挤压成型：输送段温度50-60℃，熔融段温度80-90℃，输出段70-80℃，螺杆转速10-15hz，旋刀转速8-10hz，组合式中空吸管挤出模具。
（4）干燥：在50-60℃条件下干燥15h。
（5）防水胶：卡拉胶50g、可得然胶50g、魔芋胶50g、水2000g，在200-300转/分条件下分散10分钟后，在120-130℃条件下，熬制成均一透明的胶液。
（6）浸胶：挤出的吸管在胶液中浸渍10min后捞出沥干胶液。
（7）二次干燥：在80-90℃条件下干燥15h。
实施效果例
采用图1的磨具，将实施例1-3及对比例1、2制备得到的枸杞可食性吸管的性能分析如下表1。
表1实施例1-3及对比例1、2制备得到的枸杞可食性吸管的性能
表中使用时长，是采用奶茶为测试对象，放置其中，吸管能正常使用的时间。

Claims (1)

1.一种枸杞可食性吸管，其特征在于，包括以下重量份数的原料：枸杞10份、混合淀粉120-140份、大豆分离蛋白20-30份；还包括防水胶；
所述的混合淀粉为：质量比为1:1.5的粳米淀粉与木薯淀粉混合物；
所述的枸杞的处理工艺为：新鲜枸杞清洗干净，加入3-5倍体积的水，湿法超微粉碎成100目左右的匀浆；
所述的防水胶为卡拉胶4-6份、可得然胶4-6份、魔芋胶4-6份、水150-220份；
所述枸杞可食性吸管的制备方法，包括以下步骤：
（1）枸杞匀浆的制备：选新鲜枸杞清洗干净，加入3-5倍体积的水，湿法超微粉碎成匀浆；
（2）调至：在枸杞匀浆中加入粳米淀粉50-60份、木薯淀粉70-80份、大豆分离蛋白20-30份，调节水分至20-25%；
（3）挤压成型；干燥；
（4）防水胶液的制备：卡拉胶4-6份、可得然胶4-6份、魔芋胶4-6份、水150-220份，分散；120-130℃下，熬制成均一透明的胶液；
（5）浸胶：挤出的吸管在步骤（4）的防水胶液中浸渍后捞出沥干；干燥，即得枸杞可食性吸管；
所述步骤（3）的挤压成型的工艺为：输送段温度50-60℃，熔融段温度80-90℃，输出段70-80℃，螺杆转速10-15hz，旋刀转速8-10hz，组合式中空吸管挤出模具。
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