CN114479200A - Food-grade rice color paste and preparation method thereof - Google Patents
Food-grade rice color paste and preparation method thereof Download PDFInfo
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- CN114479200A CN114479200A CN202210136072.3A CN202210136072A CN114479200A CN 114479200 A CN114479200 A CN 114479200A CN 202210136072 A CN202210136072 A CN 202210136072A CN 114479200 A CN114479200 A CN 114479200A
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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
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
- C08J3/00—Processes of treating or compounding macromolecular substances
- C08J3/28—Treatment by wave energy or particle radiation
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
- C08J2303/00—Characterised by the use of starch, amylose or amylopectin or of their derivatives or degradation products
- C08J2303/02—Starch; Degradation products thereof, e.g. dextrin
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
- C08J2389/00—Characterised by the use of proteins; Derivatives thereof
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Abstract
The invention discloses color clay and a preparation method thereof. Wherein the color clay comprises the following components by the total mass of the color clay being 100 percent: 30-50 wt% of rice flour, 5-10 wt% of food-grade stabilizer, 1-8 wt% of iodine-free edible salt, 0.1-1.0 wt% of food-grade colorant, 1-5 wt% of food-grade white oil, 0.3-5.0 wt% of food-grade sodium polyacrylate, 0.1-1 wt% of food-grade preservative, 2-10 wt% of food-grade glue and 20-50 wt% of water. The color clay is made of food-grade raw materials, and has high safety performance. Meanwhile, rice flour is used as a raw material, and the color clay has unique rice fragrance. The food-grade sodium polyacrylate can change the protein structure, enhance the viscoelasticity of food and improve the ductility of the color clay. According to the preparation method of the colored mud, the rice flour is subjected to irradiation treatment before the colored mud is formed, so that the quality guarantee period of the food-grade colored mud is prolonged.
Description
Technical Field
The invention relates to the technical field of colored mud, in particular to food-grade rice colored mud which is safe, nontoxic, unique in rice fragrance, excellent in ductility and long in quality guarantee period and a preparation method thereof
Background
The color clay is used for making creative toys for children, but the color clay is improved in process and material quality by a lot compared with plasticine, is soft and not sticky, has various colors of red, yellow, blue, green, powder, orange, purple, and the like, and can be mixed in pairs to create color clay with other colors, such as red, yellow, orange, yellow, green, grass green, and the like. The color clay has reproducibility, can be arbitrarily pinched into various shapes, can be made into various articles according to moulds and templates with different shapes, or can create works wanted by a teacher or parents under the guidance of the teacher, and has unique educational effects in the aspects of harmonious cultivation of hands, brains and eyes of children, color identification and thinking creating capability.
At present, color clay products on domestic markets mainly comprise flour, water, pigments, industrial salt, industrial white oil and other industrial raw materials. The raw materials of industrial grade contain some toxic substances, which may cause harm to human body. The color clay on the market has a common smell and no tensile property. Colony tests are carried out on the raw materials in the color mud, and the fact that flour and rice in the raw materials contain a large number of microorganisms is found, other raw materials basically do not contain the microorganisms, the color mud prepared by the conventional method is high in microorganism content and general in quality guarantee period.
Disclosure of Invention
In order to solve the problems, the invention provides the food-grade rice color paste which is safe, non-toxic, unique in rice fragrance, excellent in ductility and long in quality guarantee period and the preparation method thereof.
The invention provides color mud, which comprises the following components in percentage by mass of 100 percent of the total mass of the color mud: 30-50 wt% of rice flour, 5-10 wt% of food grade stabilizer, 1-8 wt% of iodine-free edible salt, 0.1-1.0 wt% of food grade colorant, 1-5 wt% of food grade white oil, 0.3-5.0 wt% of food grade sodium polyacrylate, 0.1-1 wt% of food grade preservative, 2-10 wt% of food grade glue and 20-50 wt% of water.
According to an embodiment of the invention, the rice flour is one or more of japonica rice flour, indica rice flour and glutinous rice flour.
According to an embodiment of the invention, the food-grade colorant is one or more of lemon yellow lake, sunset yellow lake, quinoline yellow lake, azorubine lake, amaranth lake, carmine lake, erythrosine lake, allura red lake, brilliant blue lake, panzem blue lake, lemon yellow, sunset yellow, quinoline yellow, azorubine, amaranth, carmine, erythrosine, allura red, brilliant blue, blue pigment, vegetable carbon black, and titanium dioxide.
According to another embodiment of the present invention, the food grade white oil is one or more of food grade white oils with model numbers 3#, 5#, 7#, 10#, 15#, 26#, 32#, and 36 #.
According to another embodiment of the present invention, the food grade sodium polyacrylate has a number average molecular weight of 1000 to 5000 ten thousand.
According to another embodiment of the present invention, the food-grade glue is one or more of carrageenan, xanthan gum, dextrin, guar gum, agar, gelatin, sodium alginate, locust bean gum and konjac gum.
According to another embodiment of the invention, the food grade preservative is one or more of benzoic acid and salts thereof, sodium dehydroacetate, propionic acid and salts thereof, sorbic acid and salts thereof, and parabens and salts thereof.
According to another embodiment of the invention, the food-grade stabilizer is one or more of food-grade calcium chloride, food-grade potassium dihydrogen phosphate, food-grade magnesium chloride, food-grade calcium sulfate, food-grade sodium dihydrogen phosphate, food-grade calcium dihydrogen phosphate and food-grade dipotassium hydrogen phosphate.
The invention also provides a preparation method of the color mud, which comprises the following steps: s1, performing irradiation treatment on the rice flour; preferably, the irradiation treatment adopts gamma-rays or beta-rays; s2, dissolving the food-grade stabilizer in water at 70-90 ℃ to form a solution; and S3, adding other raw materials into the solution formed by the food-grade stabilizer, and stirring and kneading the mixture evenly.
According to another embodiment of the present invention, the preparation method further comprises: and S4, placing the stirred and kneaded solid matter to room temperature, placing the solid matter into a forming device, and packaging to obtain the color clay.
The color clay is made of food-grade raw materials, so that the color clay is high in safety. The rice flour adopted by the invention has unique rice fragrance, so the prepared colored mud has unique rice fragrance. The food-grade sodium polyacrylate can be used as electrolyte in the color mud to interact with protein in the rice flour, so that the protein structure is changed, the viscoelasticity of food is enhanced, the tissue is improved, the binding power of the protein is added, starch particles are combined with each other and are dispersed and permeated into a network structure of the protein to form stable colloid, and the ductility of the color mud is improved. Before the color mud is formed, the rice flour is subjected to irradiation treatment to kill bacteria, zymophyte and saccharomycetes, the performance of the rice flour is not affected, the initial bacteria carrying amount of the food-grade color mud is reduced, and the quality guarantee period of the food-grade color mud is prolonged.
Detailed Description
The technical solution of the present invention is further explained below according to specific embodiments. The scope of protection of the invention is not limited to the following examples, which are set forth for illustrative purposes only and are not intended to limit the invention in any way.
Unless otherwise defined, all terms used herein have the meanings that are commonly understood by those skilled in the art.
The color mud comprises the following components in percentage by mass of 100 percent of the total mass of the color mud: 30-50 wt% of rice flour, 5-10 wt% of food grade stabilizer, 1-8 wt% of iodine-free edible salt, 0.1-1.0 wt% of food grade colorant, 1-5 wt% of food grade white oil, 0.3-5.0 wt% of food grade sodium polyacrylate, 0.1-1 wt% of food grade preservative, 2-10 wt% of food grade glue and 20-50 wt% of water.
In an alternative embodiment, the rice flour functions to provide a unique rice aroma as the main body of the color clay, and when the rice flour content is less than 30 wt%, the color clay becomes wet and sticky to hands; if the content is more than 50 wt%, the color mud becomes dry and easy to fall off. Those skilled in the art can select the appropriate content according to actual needs, such as but not limited to 30 wt%, 35 wt%, 40 wt%, 45 wt%, 50 wt%, etc.
In alternative embodiments, the food-grade stabilizer is one or more of food-grade calcium chloride, food-grade potassium dihydrogen phosphate, food-grade magnesium chloride, food-grade calcium sulfate, food-grade sodium dihydrogen phosphate, food-grade calcium dihydrogen phosphate, and food-grade dipotassium hydrogen phosphate. The food-grade stabilizer has the functions of forming the color clay in a system and keeping the shape and the texture of the color clay stable. When the content of the food-grade stabilizer is less than 5 wt%, the shape of the finished color clay product is unstable; if the content is more than 10 wt%, the color clay becomes dry and hard, and the hand feeling is not good. Those skilled in the art can select the appropriate content according to actual needs, such as but not limited to 5 wt%, 6 wt%, 7 wt%, 8 wt%, 9 wt%, 10 wt%, etc.
In an alternative embodiment, the iodine-free edible salt functions to inhibit yeast growth, extend the shelf life of the colored mud, and provide a bitter taste to the product. When the content of the essence is less than 1 wt%, the bacteriostatic effect of the product is poor, and in addition, the taste is not heavy, which may cause children to eat by mistake; if the content is more than 8 wt%, sodium chloride in the colored mud is easy to separate out due to high concentration and is crystallized into white particles on the surface of the colored mud. Those skilled in the art can select the appropriate content according to actual needs, such as but not limited to 1 wt%, 2 wt%, 3 wt%, 4 wt%, 5 wt%, 6 wt%, 7 wt%, 8 wt%, etc.
In alternative embodiments, the food-grade colorant is one or more of lemon yellow lake, sunset yellow lake, quinoline yellow lake, azorubine lake, amaranth lake, carmine lake, erythrosine lake, allura red lake, brilliant blue lake, lemon yellow, sunset yellow, quinoline yellow, azorubine, amaranth, carmine, erythrosine, allura red, brilliant blue, blue pigment, brilliant blue pigment, vegetable carbon black, and titanium dioxide. The colorant functions to impart color to the color clay. When the content of the colorant is less than 0.1 wt%, the color is not obvious; more than 1 wt%, unnecessary cost is increased. Those skilled in the art can select the appropriate content according to actual needs, such as but not limited to 0.1 wt%, 0.2 wt%, 0.3 wt%, 0.4 wt%, 0.5 wt%, 0.6 wt%, 0.7 wt%, 0.8 wt%, 0.9 wt%, 1 wt%, etc.
In an optional embodiment, the food-grade white oil is one or more of food-grade white oils with the types of 3#, 5#, 7#, 10#, 15#, 26#, 32#, and 36 #. The food grade white oil functions to provide lubrication. When the content of the food-grade white oil is less than 1 wt%, the color clay can stick hands; if the weight percentage is more than 5 percent, the white oil in the color mud overflows to pollute the packaging bag. The skilled person can select the appropriate content according to the actual need, such as but not limited to 1 wt%, 2 wt%, 3 wt%, 4 wt%, 5 wt%, etc.
In an alternative embodiment, the sodium polyacrylate has a number average molecular weight of 1000 to 5000 ten thousand. When the number average molecular weight of the sodium polyacrylate is less than 1000 ten thousand, the formed color clay has strong viscosity, and the prepared color clay is easy to stick hands; when the amount of the pigment is more than 5000 ten thousand, the gel has strong stretchability and poor internal viscosity, and the prepared color clay is easy to crack after being dried. The skilled person can select the appropriate content according to the actual need, such as but not limited to 1 wt%, 2 wt%, 3 wt%, 4 wt%, 5 wt%, etc.
In alternative embodiments, the food-grade mildew inhibitor is one or more of benzoic acid and salts thereof, sodium dehydroacetate, propionic acid and salts thereof, sorbic acid and salts thereof, and parabens and salts thereof. The food grade preservative acts to prevent microbial growth. When the content of the preservative is less than 0.1 wt%, the color mud has poor preservative effect; more than 1 wt%, unnecessarily increases the cost. Those skilled in the art can select the appropriate content according to actual needs, such as but not limited to 0.1 wt%, 0.2 wt%, 0.3 wt%, 0.4 wt%, 0.5 wt%, 0.6 wt%, 0.7 wt%, 0.8 wt%, 0.9 wt%, 1 wt%, etc.
In an alternative embodiment, the food-grade glue is one or more of carrageenan, xanthan gum, dextrin, guar gum, agar, gelatin, sodium alginate, locust bean gum and konjac gum. The food-grade glue is used for increasing the internal binding force of the colored mud, so that the colored mud after being molded is air-dried without cracking. When the content of the food-grade glue is less than 2 wt%, the internal binding force of the color clay is insufficient; if the content is more than 10 wt%, the color clay will be sticky and sticky. Those skilled in the art can select the appropriate content according to actual needs, such as but not limited to 2 wt%, 3 wt%, 4 wt%, 5 wt%, 6 wt%, 7 wt%, 8 wt%, 9 wt%, 10 wt%, etc.
In an alternative embodiment, the water serves to bind the components of the color mud together. When the water content is less than 20 wt%, the color clay is not viscous enough, and the color clay is dry and easy to fall off; if the weight percentage is more than 50 percent, the color clay has large viscosity and is sticky to hands. Those skilled in the art can select the appropriate content according to actual needs, such as but not limited to 20 wt%, 25 wt%, 30 wt%, 35 wt%, 40 wt%, 45 wt%, 50 wt%, etc.
The invention also provides a preparation method of the color mud, which comprises the following steps: s1, performing irradiation treatment on the rice flour; s2, dissolving the food-grade stabilizer in water at 85 ℃ to form a solution; and S3, adding other raw materials into the solution formed by the food-grade stabilizer, and stirring and kneading the mixture evenly. The function of step S1 is to reduce the microbial content of the rice flour. The step S2 is to heat water to 85 deg.C, the water at 85 deg.C can kill most of flour after mixing with flour, the starch in flour is gelatinized by high water temperature, the starch swells and splits in water above 53 deg.C to form uniform pasty solution, and the binding property is improved. The stabilizer is dissolved in water to prevent the finished product from having particles. The step of S3 is for kneading the respective raw materials into a whole.
In step S1, the rice flour may be irradiated for sterilization, protection against insects, and the like. Radiation sterilization is the sterilization of food (including raw materials) using a dose of ionizing radiation of very short wavelength. For example, the packaged food may be irradiated with gamma rays generated by radioactive isotopes cobalt 60, cesium 157 or beta rays emitted by a low energy accelerator. The irradiation treatment can delay the development of certain physiological processes (germination and maturation) of fresh food, or carry out treatments such as insect killing, disinfection, sterilization, mildew prevention and the like on food, thereby achieving the operation process of prolonging the preservation time, stabilizing and improving the quality of the food. The practice for more than 40 years proves that the irradiated food has no radioactive substance residue and can keep the original quality, color, aroma and taste. The irradiated food has the advantages of long preservation period, preservation for years after one-time irradiation, killing bacteria, inhibiting and delaying the metabolism of the food and eliminating the source of food deterioration. The rice flour is subjected to irradiation sterilization treatment, so that bacteria, yeast and saccharomycetes can be killed, the performance of the rice flour is not affected, the initial bacterial carrying amount of the food-grade colored mud is reduced, and the quality guarantee period of the food-grade colored mud is prolonged. The irradiation dose is 2-5 KGy. When the irradiation dose is lower than 2KGy, the microbial quantity of the rice flour cannot be greatly reduced, so that the mildew-proof effect of the color clay is poor; when the irradiation dose is higher than 5KGy, the rice flour can generate browning reaction, and the quality of the colored mud is influenced.
In an optional embodiment, the method further comprises: and S4, placing the stirred and kneaded solid matter to room temperature, placing the solid matter into a forming device, and packaging to obtain the color clay. The purpose of placing the color clay is to reduce the overall temperature of the color clay for subsequent packaging.
The invention is further described below by means of specific examples. However, these examples are only illustrative and do not set any limit to the scope of the present invention.
In the following examples and comparative examples, reagents, materials and instruments used were commercially available without specific description.
Example 1
A color clay comprises the following components: 30 wt% of japonica rice flour, 10 wt% of glutinous rice flour, 5 wt% of food-grade calcium chloride, 0.2 wt% of monopotassium phosphate, 6 wt% of iodine-free edible salt, 0.2 wt% of allura red pigment, 0.5 wt% of bright blue pigment, 1 wt% of food-grade white oil, 0.7 wt% of 5000 ten thousand molecular weight food-grade sodium polyacrylate, 0.2 wt% of sodium dehydroacetate, 0.2 wt% of potassium sorbate, 1 wt% of carrageenan, 2 wt% of konjac gum and 42 wt% of water.
The color clay is prepared by the following steps:
(1) performing irradiation sterilization treatment on the japonica rice powder and the glutinous rice powder;
(2 warming the water to 85 ℃;
(3) dissolving calcium chloride in water for later use;
(4) adding the raw materials into a stirring barrel, and uniformly stirring and kneading;
(5) pouring the stirred color mud out of the container and standing for 48 hours at normal temperature;
(6) and placing the color clay into a forming device, and packaging to obtain the color clay.
The color clay prepared in example 1 was tested according to the national standard QB/T2960-.
TABLE 1
Example 2
A color clay comprises the following components: 30 wt% of indica rice flour, 5 wt% of glutinous rice flour, 9 wt% of food-grade calcium chloride, 0.7 wt% of monopotassium phosphate, 6 wt% of iodine-free edible salt, 0.3 wt% of lemon yellow pigment, 0.5 wt% of titanium dioxide, 3 wt% of food-grade white oil, 1 wt% of 3000 ten thousand molecular weight food-grade sodium polyacrylate, 0.3 wt% of nipagin ethyl ester sodium, 0.2 wt% of calcium propionate, 2.5 wt% of agar, 2.5 wt% of gelatin and 39 wt% of water.
The color mud is prepared by the following steps:
(1) performing irradiation sterilization treatment on the japonica rice powder and the glutinous rice powder;
(2 warming the water to 85 ℃;
(3) dissolving calcium chloride in water for later use;
(4) adding the raw materials into a stirring barrel, and uniformly stirring and kneading;
(5) pouring the stirred color mud out of the container and standing for 48 hours at normal temperature;
(6) and placing the color clay into a forming device, and packaging to obtain the color clay.
The color clay prepared in example 2 was tested according to the national standard QB/T2960-.
TABLE 2
The preferred embodiments of the invention disclosed above are intended to be illustrative only. The preferred embodiments are not intended to be exhaustive or to limit the invention to the precise embodiments disclosed. Obviously, many modifications and variations are possible in light of the above teaching. The embodiments were chosen and described in order to best explain the principles of the invention and the practical application, to thereby enable others skilled in the art to best utilize the invention. The invention is limited only by the claims and their full scope and equivalents.
Claims (10)
1. The color clay is characterized by comprising the following components in percentage by weight of 100 percent of the total mass of the color clay: 30-50 wt% of rice flour, 5-10 wt% of food grade stabilizer, 1-8 wt% of iodine-free edible salt, 0.1-1.0 wt% of food grade colorant, 1-5 wt% of food grade white oil, 0.3-5.0 wt% of food grade sodium polyacrylate, 0.1-1 wt% of food grade preservative, 2-10 wt% of food grade glue and 20-50 wt% of water.
2. The colored mud according to claim 1, wherein the rice flour is one or more of japonica rice flour, indica rice flour and glutinous rice flour.
3. A colored mud according to claim 1, wherein the food-grade colorant is one or more of lemon yellow lake, sunset yellow lake, quinoline yellow lake, azorubine lake, amaranth lake, carmine lake, erythrosine lake, allura red lake, brilliant blue pigment, lemon yellow, sunset yellow, quinoline yellow, azorubine pigment, amaranth pigment, carmine pigment, erythrosine pigment, allura red pigment, brilliant blue pigment, vegetable carbon black, titanium dioxide.
4. The color paste as claimed in claim 1, wherein the food grade white oil is one or more of food grade white oils with the types 3#, 5#, 7#, 10#, 15#, 26#, 32#, and 36 #.
5. The colored cement of claim 1, wherein the food grade sodium polyacrylate has a number average molecular weight of 1000 to 5000 ten thousand.
6. The colored mud according to claim 1, wherein the food-grade glue is one or more of carrageenan, xanthan gum, dextrin, guar gum, agar, gelatin, sodium alginate, locust bean gum and konjac gum.
7. The color clay according to claim 1, wherein the food grade preservative is one or more of benzoic acid and salts thereof, sodium dehydroacetate, propionic acid and salts thereof, sorbic acid and salts thereof, and parabens and salts thereof.
8. The colored mud of claim 1, wherein the food-grade stabilizer is one or more of food-grade calcium chloride, food-grade potassium dihydrogen phosphate, food-grade magnesium chloride, food-grade calcium sulfate, food-grade sodium dihydrogen phosphate, food-grade calcium dihydrogen phosphate, and food-grade dipotassium hydrogen phosphate.
9. A method for preparing the colored mud of any one of claims 1 to 8, which comprises the following steps:
s1, performing irradiation treatment on the rice flour; preferably, the dose of the irradiation treatment is 2-5 KGy;
s2, dissolving the food-grade stabilizer in water at 70-90 ℃ to form a solution; and
and S3, adding other raw materials into the solution formed by the food-grade stabilizer, and stirring and kneading uniformly.
10. The method of manufacturing according to claim 9, further comprising:
and S4, placing the stirred and kneaded solid matter to room temperature, placing the solid matter into a forming device, and packaging to obtain the color clay.
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| CN115466523A (en) * | 2022-09-15 | 2022-12-13 | 博士爱玩具有限公司 | Multifunctional children color clay and preparation method thereof |
| CN116606484A (en) * | 2023-06-20 | 2023-08-18 | 江南大学 | High-elasticity high-ductility food-grade starch-based color mud and preparation method thereof |
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