CN113088097A - Dough paste for dough modeling and manufacturing process thereof - Google Patents
Dough paste for dough modeling and manufacturing process thereof Download PDFInfo
- Publication number
- CN113088097A CN113088097A CN202110402173.6A CN202110402173A CN113088097A CN 113088097 A CN113088097 A CN 113088097A CN 202110402173 A CN202110402173 A CN 202110402173A CN 113088097 A CN113088097 A CN 113088097A
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- dough
- flour
- glutinous rice
- water
- honey
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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
- C08L99/00—Compositions of natural macromolecular compounds or of derivatives thereof not provided for in groups C08L89/00 - C08L97/00
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B44—DECORATIVE ARTS
- B44C—PRODUCING DECORATIVE EFFECTS; MOSAICS; TARSIA WORK; PAPERHANGING
- B44C3/00—Processes, not specifically provided for elsewhere, for producing ornamental structures
- B44C3/04—Modelling plastic materials, e.g. clay
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- Chemical & Material Sciences (AREA)
- Dispersion Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Medicinal Chemistry (AREA)
- Polymers & Plastics (AREA)
- Organic Chemistry (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a dough paste for dough modeling and a preparation process thereof, belonging to the technical field of dough modeling product processing and comprising the following components: flour, glutinous rice flour, honey, edible glycerin, a preservative, Arabic gum, salt, tara powder, water and an edible pigment. The preparation method comprises the following steps: (1) weighing raw materials; (2) boiling water to prepare the preservative; (3) boiling water, stirring, and steaming; (4) cooling and sealing the awake surface; (5) blending pigments; (6) kneading and packaging. The application provides flour paste for dough modeling and a preparation process thereof, the materials are daily edible ingredients, the cost is low, the environment is protected, and the flour paste is safe for children and adults to use. The works made by the formula are bright in color and rich in form, so that the works are deeply favored by all age groups.
Description
Technical Field
The invention belongs to the technical field of dough modeling product processing, and particularly relates to dough mud for dough modeling and a manufacturing process thereof.
Background
Flour plastic, commonly called as 'dough kneading man', takes wheat flour and glutinous rice flour as main materials, adds a proper amount of edible pigment and water to be mixed into dough with different colors, and after the dough is steamed by a pot and matched with a proper amount of edible antiseptic, mothproof and anti-drying agents, an artist uses simple tools such as a knife, a shear, a hair pin and the like and unique processes to mould into artistic articles with high ornamental value such as characters, beasts, fishes, insects, flowers, mountains, pavilions and the like. The flour paste is prepared from flour and other materials, and the product prepared by the traditional preparation process has the phenomenon of moisture regain and softening in the early stage of storage in greengage or continuous rainy days until the product is completely hardened, so that the phenomenon does not exist any more.
Disclosure of Invention
The invention aims to provide flour paste for dough modeling and a manufacturing process thereof aiming at the existing problems.
The invention is realized by the following technical scheme:
the dough paste for dough modeling comprises the following components in parts by weight:
500 g of flour, 100 g of glutinous rice flour, 50 g of honey, 50 g of edible glycerin, 20 g of preservative, 120 g of Arabic gum, 50 g of salt, 30 g of tara powder, 300-350 g of water and 0.5-1 g of edible pigment.
A process for preparing dough paste for dough modeling comprises the following steps:
(1) weighing flour, glutinous rice flour, Arabic gum, honey, edible glycerol, salt and Tata powder in corresponding parts by weight, and sequentially placing the flour, the glutinous rice flour, the Arabic gum, the honey, the edible glycerol, the salt and the Tata powder in a basin;
(2) weighing a preservative in a corresponding weight part, mixing with boiled water, and adding into the basin in the step (1);
(3) adding hot water into the basin in the step (2), stirring until no dry powder exists, and then placing the basin in a steam box for steaming for 30 minutes to obtain dough for later use;
(4) cooling the dough obtained in the step (3), kneading until the dough is smooth, sealing with a sealing bag, and starting dough standing;
(5) adding the food pigment into water for blending, and then adding the food pigment into the dough obtained in the step (4) for color blending;
(6) and (5) after the dough in the step (5) is uniformly kneaded, partitioning and packaging.
Further, the flour is common flour of a snowbird.
Further, the glutinous rice flour is water-milled glutinous rice flour.
Further, the honey is garden guan honey.
Further, the preservative is potassium sorbate.
Further, the water ironing temperature in the step (3) is 80-90 degrees.
Compared with the prior art, the invention has the following advantages:
the application provides flour paste for dough modeling and a preparation process thereof, the materials are daily edible ingredients, the cost is low, the environment is protected, and the flour paste is safe for children and adults to use. The works made by the formula are bright in color and rich in form, so that the works are deeply favored by all age groups.
Detailed Description
Example 1
The dough paste for dough modeling comprises the following components in parts by weight:
500 g of flour, 100 g of glutinous rice flour, 50 g of honey, 50 g of edible glycerin, 20 g of preservative, 120 g of acacia, 50 g of salt, 30 g of tara powder, 300 g of water and 0.5 g of edible pigment.
A process for preparing dough paste for dough modeling comprises the following steps:
(1) weighing flour, glutinous rice flour, Arabic gum, honey, edible glycerol, salt and Tata powder in corresponding parts by weight, and sequentially placing the flour, the glutinous rice flour, the Arabic gum, the honey, the edible glycerol, the salt and the Tata powder in a basin;
(2) weighing a preservative in a corresponding weight part, mixing with boiled water, and adding into the basin in the step (1);
(3) adding hot water into the basin in the step (2), stirring until no dry powder exists, and then placing the basin in a steam box for steaming for 30 minutes to obtain dough for later use;
(4) cooling the dough obtained in the step (3), kneading until the dough is smooth, sealing with a sealing bag, and starting dough standing;
(5) adding the food pigment into water for blending, and then adding the food pigment into the dough obtained in the step (4) for color blending;
(6) and (5) after the dough in the step (5) is uniformly kneaded, partitioning and packaging.
The flour is common flour of a snowbird.
The glutinous rice flour is water-milled glutinous rice flour.
The Mel is GUANSHENGYUAN Mel.
The preservative is potassium sorbate.
The temperature of the hot water in the step (3) is 80 degrees.
Example 2
The dough paste for dough modeling comprises the following components in parts by weight:
500 g of flour, 100 g of glutinous rice flour, 50 g of honey, 50 g of edible glycerin, 20 g of preservative, 120 g of acacia, 50 g of salt, 30 g of tara powder, 325 g of water and 0.75 g of edible pigment.
A process for preparing dough paste for dough modeling comprises the following steps:
(1) weighing flour, glutinous rice flour, Arabic gum, honey, edible glycerol, salt and Tata powder in corresponding parts by weight, and sequentially placing the flour, the glutinous rice flour, the Arabic gum, the honey, the edible glycerol, the salt and the Tata powder in a basin;
(2) weighing a preservative in a corresponding weight part, mixing with boiled water, and adding into the basin in the step (1);
(3) adding hot water into the basin in the step (2), stirring until no dry powder exists, and then placing the basin in a steam box for steaming for 30 minutes to obtain dough for later use;
(4) cooling the dough obtained in the step (3), kneading until the dough is smooth, sealing with a sealing bag, and starting dough standing;
(5) adding the food pigment into water for blending, and then adding the food pigment into the dough obtained in the step (4) for color blending;
(6) and (5) after the dough in the step (5) is uniformly kneaded, partitioning and packaging.
The flour is common flour of a snowbird.
The glutinous rice flour is water-milled glutinous rice flour.
The Mel is GUANSHENGYUAN Mel.
The preservative is potassium sorbate.
The temperature of the hot water in the step (3) is 85 degrees.
Example 3
The dough paste for dough modeling comprises the following components in parts by weight:
500 g of flour, 100 g of glutinous rice flour, 50 g of honey, 50 g of edible glycerin, 20 g of preservative, 120 g of acacia, 50 g of salt, 30 g of tara powder, 350 g of water and 1 g of edible pigment.
A process for preparing dough paste for dough modeling comprises the following steps:
(1) weighing flour, glutinous rice flour, Arabic gum, honey, edible glycerol, salt and Tata powder in corresponding parts by weight, and sequentially placing the flour, the glutinous rice flour, the Arabic gum, the honey, the edible glycerol, the salt and the Tata powder in a basin;
(2) weighing a preservative in a corresponding weight part, mixing with boiled water, and adding into the basin in the step (1);
(3) adding hot water into the basin in the step (2), stirring until no dry powder exists, and then placing the basin in a steam box for steaming for 30 minutes to obtain dough for later use;
(4) cooling the dough obtained in the step (3), kneading until the dough is smooth, sealing with a sealing bag, and starting dough standing;
(5) adding the food pigment into water for blending, and then adding the food pigment into the dough obtained in the step (4) for color blending;
(6) and (5) after the dough in the step (5) is uniformly kneaded, partitioning and packaging.
The flour is common flour of a snowbird.
The glutinous rice flour is water-milled glutinous rice flour.
The Mel is GUANSHENGYUAN Mel.
The preservative is potassium sorbate.
The temperature of the hot water in the step (3) is 90 degrees.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention, and the present invention is not limited to the illustrated embodiments, and all the modifications and equivalents of the embodiments may be made without departing from the spirit of the present invention.
Claims (7)
1. The dough paste for dough modeling is characterized by comprising the following components in parts by weight:
500 g of flour, 100 g of glutinous rice flour, 50 g of honey, 50 g of edible glycerin, 20 g of preservative, 120 g of Arabic gum, 50 g of salt, 30 g of tara powder, 300-350 g of water and 0.5-1 g of edible pigment.
2. A process for preparing dough for dough molding as claimed in claim 1, comprising the steps of:
(1) weighing flour, glutinous rice flour, Arabic gum, honey, edible glycerol, salt and Tata powder in corresponding parts by weight, and sequentially placing the flour, the glutinous rice flour, the Arabic gum, the honey, the edible glycerol, the salt and the Tata powder in a basin;
(2) weighing a preservative in a corresponding weight part, mixing with boiled water, and adding into the basin in the step (1);
(3) adding hot water into the basin in the step (2), stirring until no dry powder exists, and then placing the basin in a steam box for steaming for 30 minutes to obtain dough for later use;
(4) cooling the dough obtained in the step (3), kneading until the dough is smooth, sealing with a sealing bag, and starting dough standing;
(5) adding the food pigment into water for blending, and then adding the food pigment into the dough obtained in the step (4) for color blending;
(6) and (5) after the dough in the step (5) is uniformly kneaded, partitioning and packaging.
3. A dough for dough molding as claimed in claim 1, wherein said flour is common flour of snowbirds.
4. The dough for dough modeling according to claim 1, wherein the glutinous rice flour is water-milled glutinous rice flour.
5. The dough for dough modeling according to claim 1, wherein the honey is garden guan honey.
6. The dough for dough molding of claim 1, wherein the preservative is potassium sorbate.
7. The dough paste for dough modeling according to claim 1, wherein the blanching water temperature in step (3) is 80-90 °.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110402173.6A CN113088097A (en) | 2021-04-14 | 2021-04-14 | Dough paste for dough modeling and manufacturing process thereof |
| CN202111590074.1A CN114015255A (en) | 2021-04-14 | 2021-12-23 | Dough for dough modeling and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110402173.6A CN113088097A (en) | 2021-04-14 | 2021-04-14 | Dough paste for dough modeling and manufacturing process thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113088097A true CN113088097A (en) | 2021-07-09 |
Family
ID=76677461
Family Applications (2)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110402173.6A Withdrawn CN113088097A (en) | 2021-04-14 | 2021-04-14 | Dough paste for dough modeling and manufacturing process thereof |
| CN202111590074.1A Pending CN114015255A (en) | 2021-04-14 | 2021-12-23 | Dough for dough modeling and preparation method thereof |
Family Applications After (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111590074.1A Pending CN114015255A (en) | 2021-04-14 | 2021-12-23 | Dough for dough modeling and preparation method thereof |
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| Country | Link |
|---|---|
| CN (2) | CN113088097A (en) |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102173266A (en) * | 2011-03-24 | 2011-09-07 | 董晓红 | Special color dough for children's handcraft dough molding |
| CN103651654B (en) * | 2013-12-12 | 2014-12-24 | 刘泽源 | Handwork-dough-modeling and plasticine dual-purpose material |
| CN106084307A (en) * | 2016-07-07 | 2016-11-09 | 潘承恩 | A kind of nontoxic colored plasticine and manufacture method |
| CN111196895A (en) * | 2019-09-19 | 2020-05-26 | 浙江盛博澳工贸有限公司 | Color clay with delicate hand feeling and preparation method thereof |
| CN111154283A (en) * | 2019-12-26 | 2020-05-15 | 刘亚兵 | Flour paste for dough modeling craft product and manufacturing process thereof |
-
2021
- 2021-04-14 CN CN202110402173.6A patent/CN113088097A/en not_active Withdrawn
- 2021-12-23 CN CN202111590074.1A patent/CN114015255A/en active Pending
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| Publication number | Publication date |
|---|---|
| CN114015255A (en) | 2022-02-08 |
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| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20210709 |
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